STUDENTS BENEFIT FROM HOTEL & RESTAURANT MANAGEMENT CAREER DAY OFFERED AT IOWA LAKES

The Hotel & Restaurant Management Program (HRM) at Iowa Lakes Community College hosted the 4th Annual Hospitality Management Career Exploration Day on Tuesday October 2, at the Emmetsburg Campus. Over 60 students and 15 counselors, instructors and guest chefs attended.

Students were invited from area high schools that offer Hospitality Management courses to their students as a dual enrollment option. Eagle Grove, Emmetsburg, Prairie Valley and Twin River Valley High School and the Emmetsburg Career Academy students attended. Dual enrollment offers high school students the opportunity to earn college credit while still enrolled in high school. They then receive advanced standing when enrolling in the Hotel & Restaurant Management Program.

Kate Schiek, Emmetsburg Counselor, commented, “The students have the opportunity to experience different styles of food preparation. They get hands-on experience in the preparation and the look and feel of the finished dish.”

The students rotated to each session as the guest chefs made their presentations. The activities consisted of a presentation and demonstration of techniques and preparation tips by the chefs. The students then participated in preparing the culinary creations. Several of the chefs and owner/managers are graduates of the Iowa Lakes program.

Bryan Easter, Catering Sales Manager of Sheraton West in Des Moines, demonstrated preparation and presentation of flaming strawberries and bananas foster over ice cream. Brad Amick, Dietary Manager at Hilltop Care Center in Spirit Lake, discussed dietary manager positions in the health care industry. David Tvedte and Tracy Shuck of Goodies Handmade Candies in Spirit Lake, assisted students in dipping truffles and explained the process of tempering chocolate.

Techniques for preparing tortilla roll-ups, ham and pickle roll-ups, asparagus roll-ups, and baked brie cheese were demonstrated by Aaron Fahrmann, Executive Chef; Matt Schmeling, Convention Service Manager; and Autumn Rients, Banquet Lead from The Inn at Okoboji Resort Hotel & Conference Center.

Tom Wiley, Owner and Matt Brinkmann, Executive Sous Chef of Wileywood Restaurant in Arnolds Park and Justin Johnson, Food & Beverage Supervisor, Wild Rose Casino in Emmetsburg, demonstrated how to sauté and prepare chicken marsala.

Bryan Easter advised students to develop bilingual skills to help them better communicate with kitchen and wait staff. He also added, “The students should be aware of the need to develop positive working relationships with the other employees.”

Additional information about the Hotel & Restaurant Management Program may be obtained online at www.iowalakes.edu or by contacting program instructors Robert Halverson or Kerry Erickson at the Emmetsburg campus, 1-800-242-5108.