GNTC's Culinary Arts program offering international lunches

February 24, 2020

This Spring semester, the Culinary Arts program is teaching Fundamentals of Restaurant Operations. Students will be planning and preparing a wide variety of foods for a banquet, while also being trained in dining and beverage service.

We are asking GNTC staff, students, family or friends to participate in joining us at the Woodlee Culinary Arts facility for a private banquet. We are planning to serve a minimum of 40 patrons or a maximum of 50 patrons. The cost for the meal will be $6, which is a real bargain! This will cover the cost of the groceries being consumed, only personal check or cash will be accepted.

We are asking all guests to arrive between 12:15 p.m. and 12:25 p.m. Service will begin promptly at 12:30 p.m. and will conclude around 1:30 p.m. Reservations are not required. Guests will be seated based on first come, first serve until we sell out. If you care to make a reservation, you may contact Chef Greg Paulson at (706) 295- 6880. Your table will be reserved and be considered part of the 50 patrons. Guests will be seated in the dining rooms or on the new Woodlee deck, weather providing.

Remember, the meals are not àla carte, but a planned 3 to 4 course set meal. Each student has developed, planned, prepared and supervised their themed meal. At the conclusion of your meal, a critique survey will be presented to you. Please complete the form and submit it to Chef Joan Brady, Front of the House Services instructor.

The following banquet days, dates and types of service are listed:

  • Monday, March 16, Plated Luncheon, American Style Service
  • Tuesday, March 17, Plated Luncheon, English Style Service
  • Monday, March 23, Plated Luncheon, French Style Service
  • Tuesday, March 24, Themed Reception, American Style Service
  • Tuesday, April 21, Plated Luncheon ,American Style Service
  • Monday, April 27, Plated Luncheon, English Style Service
  • Tuesday, April 28, Plated Luncheon, French Style Service
  • Monday, May 4, Themed Reception, Amercan Style Service.

 

Chef Greg Paulson (right), director of GNTC's Culinary Arts program, oversees students preparing desserts at the Woodlee Culinary Arts facility.
Chef Greg Paulson (right), director of GNTC's Culinary Arts program, oversees students preparing desserts at the Woodlee Culinary Arts facility.

For reservations or more information, contact Chef Greg Paulson, director of GNTC’s Culinary Arts program, at 706-295-6880.

Georgia Northwestern Technical College provides quality workforce education to the citizens of Northwest Georgia. Students have the opportunity to earn an associate degree, diploma, or a certificate in business, health, industrial, or public service career paths. This past year, 12,454 people benefited from GNTC’s credit and noncredit programs. With an annual credit enrollment of 7,730 students, GNTC is the largest college in Northwest Georgia. GNTC has an additional enrollment of 4,724 people through adult education, continuing education, business and industry training, and Georgia Quick Start. GNTC is a unit of the Technical College System of Georgia and an Equal Opportunity Institution.

# # #

John Kenyon
John Kenyon
Assistant Director of Marketing & Public Relations