By Steve Koehler
The Culinary Arts and Hospitality Management programs at Ozarks Technical Community College continue to attract large numbers of students.
This year, more than 300 are enrolled in the programs, an increase of nearly 53 percent over last fall, making it one of the fastest growing and most popular programs the college offers.
“Students tend to choose areas where they see an opportunity for jobs. When you look at the fact that the hospitality industry is the second largest employment base throughout the United States, there is definitely stability for employment,” Gardner said.
See the program in action, view a video that is posted at www.otc.edu.
But the students don’t study in a vacuum. The public is invited to taste the students’ work at Scallions, the student-operated restaurant.
Everything from appetizers to entrees to desserts is prepared.
This semester, the restaurant is offering a “Tour of America!” with the menus changing weekly to showcase the country’s different regional cuisines.
Some of them include the Northeast, Mid-Atlantic, Southern, Louisiana, Southwestern and Tex-Mex.
“This year’s concept is a very challenging one. Students are responsible for preparing different menus each week based on 12 regional cuisines from the United States If this rotational concept is a success it will become our on-going theme each semester,” Gardner said.
Scallions opened in the spring of 2003 to give students real culinary and hospitality experience. The changing menu challenges students to learn new techniques while also providing quality food and service.
Students cook the food while other students serve as staff in the restaurant, taking ordering and serving the dishes.
The restaurant is open every Thursday during the semester from 11-1 with the last day of operation Dec. 3.
Reservations are preferred. Call 447-8283 or by emailing email@example.com.
Steve Koehler is coordinator of publications for Ozarks Technical Community College.
College Director of Communications
Coordinator of Publications
Phone: (417) 447-2666