Rating: 5. Reviewer: Daytona State College - Item Reviewed: Daytona State College makes a New Recipe for Hospitality Success - Support by: Daytona State College. Daytona State College, founded in 1957, is a public state college located in Daytona Beach, Florida, United States, and is a member institution of the Florida College System has been offering more than 100 online bachelor's degree programs since 2006. - .
Daytona State College makes new recipes for hospitality success. Daytona State College is making the only program of its kind in Florida: one where the classroom is a pub, and frothy lessons, a recipe for success.
In January, the college will offer partners in hospitality beverage science with a 30 credit science credit, which according to DSC President Tom LoBasso is one of the few people in the country.
While micro factories were once reserved as water holes for beer enthusiasts, in recent years they have become more common. Growing industrial demand triggered the college's decision to offer the program, said LoBasso.
"We see microbreweries starting to appear in the area," LoBasso said. "Sometimes these programs can serve as catalysts to help grow it, and being hospitality is our biggest industry here, I think maybe we can help create a niche for the hospitality industry."
Usually, around 40 percent to 60 percent of restaurant profits come from beverage sales, so it makes sense that everyone from the server to management understands the product, said Costa Magoulas, dean of the DSC College of Hospitality and Culinary Management. He estimates that among the 40,000 hospitality employees in the region, at least 15,000 can benefit from beverage science training.
"We hope this will become a program of goals for micro brewers and winemakers throughout the state and possibly even in the entire region," LoBasso said.
There is thirst for skilled workers in the area, said Peter Szunyogh, owner and head of the Tomoka Brewing Co. brewer. When he opened his brewery 5 ½ years ago, it was the only one in the city. There has been "exponential growth" in the industry since then, he said.
Because demand for craft beer has risen outside the niche market, Szunyogh said he hoped the job prospects would be more profitable for those who have training.
Alan Fawcett, owner and brewer at Daytona Beach Brewing Co., said that since the brewery opened in 2014, demand has increased.
"It's really developing. This is still a very small percentage of the overall market, "Fawcett said, adding that there were only a few brewers in the area." But if you go to one of the most densely populated cities in the United States, it can be 5 to 6 times the amount. we have here. "
Fawcett also said that if his brewery continued to grow, he wanted someone with a background in business.
"I really think it's a good thing to have here in the local community because we do have a number of factories and finding people who are passionate about it and want to work in the industry is a very good thing," Fawcett said. "I know that some of the other brewers I spoke to in the area were very excited and interested in seeing what came out of it."
Inside the beverage science lab
DSC trains tomorrow's brewers in a 1.2 million lab that is half a pub, half brewing. During a recent visit to the laboratory, students did not make beer, they tasted it. Strangely, instructor Jeff Conklin noted, most students in this special class don't like beer.
At least not yet.
Conklin, assistant chairman of the DSC's College of Hospitality and Culinary Management, has been brewing since the late 80s. He said further training in beverage science would complement the DSC hospitality program.
"We have a beverage program at a college, which would not have happened 10 years ago," Conklin said. "I don't think hospitality programs can be complete if they ignore this part of the industry."
During class, Conklin offered a brief overview of tasting beers, which included everything from strong black beers and brewed by Belgian Trappist monks, to Lambic acids infused with fruit from breweries that had been around since 1822. Students pay attention to the beer. the color, appearance, taste and taste of the mouth, before giving a rating.
As future employees of the hospitality industry, students need to improve their tastes so they can articulate the characteristics of drinks to customers, Conklin said.
Some students said the beer was extraordinary, while one noted how it reminded him of soap. However, the class collects better reviews.
Margaret Blake, a 59-year-old hospitality management major, said that it was interesting to learn about the various flavors of beer, something she didn't know before class.
"I don't like beer, but I enjoy the class," he said.
Meri Bandy, a 41-year-old culinary arts major, is referred to as a top instructor.
"I like that, the chefs, the program itself," Bandy said. "Their program is here at Daytona State compared to Le Cordon Bleu in Orlando. It's almost the same, and costs like a quarter. The culinary program in Brevard County is not near here."
In January, the college will offer partners in hospitality beverage science with a 30 credit science credit, which according to DSC President Tom LoBasso is one of the few people in the country.
While micro factories were once reserved as water holes for beer enthusiasts, in recent years they have become more common. Growing industrial demand triggered the college's decision to offer the program, said LoBasso.
"We see microbreweries starting to appear in the area," LoBasso said. "Sometimes these programs can serve as catalysts to help grow it, and being hospitality is our biggest industry here, I think maybe we can help create a niche for the hospitality industry."
Usually, around 40 percent to 60 percent of restaurant profits come from beverage sales, so it makes sense that everyone from the server to management understands the product, said Costa Magoulas, dean of the DSC College of Hospitality and Culinary Management. He estimates that among the 40,000 hospitality employees in the region, at least 15,000 can benefit from beverage science training.
Assistant chairman of Daytona State College's College of Hospitality and Culinary Management, Jeff Conklin, is raising the beer made by students Dan Murphy and Kelly Novak. In January, the college will offer its hospitality drink science partners with 30 credit science credits - the only similar program in Florida and one of only a handful in the country. [Daytona State College]
While DSC has offered an introduction to beer and wine craft classes over the past few years, new credit certificates are expanding campus offerings to 10 classes. Other courses include introduction to craft beer production, essential wines, beverage operations management, and the purchase and control of hospitality."We hope this will become a program of goals for micro brewers and winemakers throughout the state and possibly even in the entire region," LoBasso said.
There is thirst for skilled workers in the area, said Peter Szunyogh, owner and head of the Tomoka Brewing Co. brewer. When he opened his brewery 5 ½ years ago, it was the only one in the city. There has been "exponential growth" in the industry since then, he said.
Because demand for craft beer has risen outside the niche market, Szunyogh said he hoped the job prospects would be more profitable for those who have training.
Alan Fawcett, owner and brewer at Daytona Beach Brewing Co., said that since the brewery opened in 2014, demand has increased.
"It's really developing. This is still a very small percentage of the overall market, "Fawcett said, adding that there were only a few brewers in the area." But if you go to one of the most densely populated cities in the United States, it can be 5 to 6 times the amount. we have here. "
Fawcett also said that if his brewery continued to grow, he wanted someone with a background in business.
"I really think it's a good thing to have here in the local community because we do have a number of factories and finding people who are passionate about it and want to work in the industry is a very good thing," Fawcett said. "I know that some of the other brewers I spoke to in the area were very excited and interested in seeing what came out of it."
Inside the beverage science lab
DSC trains tomorrow's brewers in a 1.2 million lab that is half a pub, half brewing. During a recent visit to the laboratory, students did not make beer, they tasted it. Strangely, instructor Jeff Conklin noted, most students in this special class don't like beer.
At least not yet.
Conklin, assistant chairman of the DSC's College of Hospitality and Culinary Management, has been brewing since the late 80s. He said further training in beverage science would complement the DSC hospitality program.
"We have a beverage program at a college, which would not have happened 10 years ago," Conklin said. "I don't think hospitality programs can be complete if they ignore this part of the industry."
During class, Conklin offered a brief overview of tasting beers, which included everything from strong black beers and brewed by Belgian Trappist monks, to Lambic acids infused with fruit from breweries that had been around since 1822. Students pay attention to the beer. the color, appearance, taste and taste of the mouth, before giving a rating.
As future employees of the hospitality industry, students need to improve their tastes so they can articulate the characteristics of drinks to customers, Conklin said.
Some students said the beer was extraordinary, while one noted how it reminded him of soap. However, the class collects better reviews.
Margaret Blake, a 59-year-old hospitality management major, said that it was interesting to learn about the various flavors of beer, something she didn't know before class.
"I don't like beer, but I enjoy the class," he said.
Meri Bandy, a 41-year-old culinary arts major, is referred to as a top instructor.
"I like that, the chefs, the program itself," Bandy said. "Their program is here at Daytona State compared to Le Cordon Bleu in Orlando. It's almost the same, and costs like a quarter. The culinary program in Brevard County is not near here."
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