Submitted by Brittany Tate

College of Coastal Georgia President Greg Aloia knows that the dissemination of knowledge on a global scale has the potential to transform lives. That’s why it has been a goal of the college to create a globalized higher education environment on the main campus in Brunswick and the Camden Center.

The college’s initiative to cultivate long-term, mutually beneficial partnerships with international institutions has now become a reality as three Belizean culinary arts and hospitality management and tourism lecturers — Josephine Juan, Sacred Heart Junior College; Lyann Onecia Flowers, Stann Creek Independence Junior College and Tiresie Lino, Ecumenical Junior College — are participating in the culinary arts faculty exchange program.

For two weeks, Juan, Flowers and Lino were involved in hands-on, full-service observations in the preparation of campus dining events; discussion of hospitality management and tourism competencies; had opportunities to work with current students in each course in which they participate and visited a variety of externship sites to meet the operations staff and learn how an externship is established and maintained.

Beyond experience gained while on the Coastal Georgia campuses, the goal, with the help of CCGA chefs Carl Miller and Steve Ingersoll and other faculty, was to help expand the Belizean faculty’s hospitality and tourism-related programs, and encourage them to use their culinary skills beyond the kitchen.

Pictured are Tiresie Lino, Ecumenical Junior College, Belize, from left; Dr. Tracy Pellett, provost and vice president for academic affairs; Lyann Onecia Flowers, Stann Creek Independence Junior College, Belize; Josephine Juan, Sacred Heart Junior College, Belize and CCGA President Greg Aloia.

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