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.