The second lecture of the “Seminars by F&B Masters” hosted by FHTM was held on March 22, 2019. Mr. Garry Colpitts, the Culinary Services Manager and Instructor of Culinary Innovation Lab of University of South Florida Sarasota-Manatee (USFSM), was invited to give a talk and culinary demonstration entitled Licensing for cooks, bakers, and food and beverage professionals for our food and beverage management majors.
Mr. Garry Colpitts first introduced his personal background and experience, then he demonstrated the cooking process of the Tourtière (a traditional French Acadian meat pie) and vinaigrette salad and explained the cooking skills to be noticed in the process. Later, Mr. Garry Colpitts discussed with the students on “challenges to the food service industry” and other related issues. Finally, he hoped that our students could keep their passion and devotion in their future life in the culinary industry.
The FHTM has never stopped enriching students’ learning experiences and enhancing their professional skills through offering or holding all kinds of master lectures and culinary workshops. By participating in this event, students were able to encounter with the great culinary skills of a master chef, which broadened their knowledge and view on culinary culture.
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