A Sweet Time at Artemisia's
December 10, 2018
ANNUAL ST. PHILIP'S COLLEGE LIGHT LUNCH AND HEAVY DESERT PROJECT IS A TASTY FINAL EXAM PROJECT FOR 16 STUDENTS ON THREE TEAMS FROM THE COLLEGE’S BAKING AND PASTRY PROGRAM
Students in high-enrollment program privy to high-level business networking when assuming management of the college's student-run Artemisia's restaurant for four hours just one day each year for this sweet project
The annual St. Philip's College Light Lunch and Heavy Desert project on Dec. 7 was a tasty final exam project for 16 students on three teams from the college’s baking and pastry program.
When these students take over management of their college's student-run Artemisia's restaurant at 1801 Martin Luther King Drive for four hours just one day each year for this project, patrons literally enjoy a sweet time.
Chef Cindy De La Fuente has led her students on this project for several seasons.
“The culinary program has the primary service program and presence in Artemisia’s, so this is the first time they [baking and pastry program students] serve as a team,” said De La Fuente. “They carry the trays, learn the balance, learn to pour the beverages... There's a lot of nervousness they must overcome as a team. They take care of everything on their own,” De La Fuente said.
In this fine dining environment, the students are also privy to advice from some of the best who visit Artemisia's to ground themselves in how students are growing into their business roles, and how the area's oldest hospitality professions program is growing into its role within the $4 billion hospitality industry in San Antonio.
“Become a corporate manager. Learn the ropes and gain income, then diversify into business for yourself,” one senior food industry executive said during a business conversation with a Light Lunch and Heavy Desert project student and table host St. Philip’s College President Dr. Adena Williams Loston.
Student Camille Lamb is a full time HEB bakery employee originally from Corpus Christi. Her team prepared both the lemon cake and salad elements of the meal. Her husband and family members were present for the event.
“I had never served nor poured before, and this was a very important day for me,” Lamb said. “I was in banking for 23 years, and I started in the St. Philip's College program last fall after taking a year off. It's a passion. It's also everything I thought it would be, with lots of formulas and math to share and learn, along with meeting lifelong friends,” said Lamb.
Guests sampled one desert from the following lunch-and-desert menu:
- Black Forest Dome Gateau | A dome shaped chocolate sponge cake, filled with kirsch Bavarian mousse, layered with rich chocolate mousse and a cherry compote gelee, garnished with a minted cherry salad, cherry coulis and chocolate garnish
- Lemon Introduce Myself – Peach to Meet You | Moist lemon olive oil cake, filled with a blueberry compote and lemon mascarpone cream, garnished with a lemon and blueberry gelee and a blueberry and peach coulis and accompanied by a crispy almond tuile cookie and peach amoretto ice cream
- Tropical Sunrise Tower | A moist vanilla cake filled with a vanilla Bavarian cream mousse, with fresh strawberries and caramelized pineapple compote, garnished with a chocolate drizzle and creamy strawberry sherbet
- Light Lunch Menu: Loaded Baked Potato Soup | Arugula Citrus Salad | A mixture of baby arugula and spinach, garnished with orange segments and toasted pine nuts, served with a citrus vinaigrette
The St. Philip's College baking and pastry program is perennially full of outstanding students, and capacity to educate even more students will expand in the next decade when the college opens its $30 million Tourism, Hospitality and Culinary Arts Center of Excellence building funded as part of a $450 million bond package approved by voters in May 2017 to both construct new Alamo College District facilities and renovate existing college buildings. For information on registration in the college’s program, contact the department staff at 210-486-2315.
About the St. Philip’s College Tourism, Hospitality and Culinary Arts department: Recognized as exemplary by both the Texas Higher Education Coordinating Board and the American Culinary Federation, the Tourism, Hospitality, and Culinary Arts programs at St. Philip’s College http://alamo.edu/spc/THCA/ leverage a 110-year legacy of preparing practicing and aspiring hospitality industry professionals for success and service in their industry by offering degree and certificate candidates academic programs in five primary occupational areas along with one full-time faculty member and multiple adjunct faculty members to work directly with students in each area. All five programs involve students in classroom-based learning experiences, as well as lab experience, and work-based learning during a practicum course. The culinary arts, baking and pastry arts, and restaurant management programs have been acknowledged with an Exemplary rating from the American Culinary Federation Foundation Accrediting Commission. St. Philip’s College is one of only 25 schools worldwide with the commission’s Exemplary status and is rated Exemplary by the Texas Higher Education Coordinating Board. The 110-year-old St. Philip’s College hospitality professions programs typically graduate 100 students annually, and expansion is expected this decade when the college opens its $30 million Tourism, Hospitality and Culinary Arts Center of Excellence building funded as part of a $450 million bond package approved by voters in May 2017 to both construct new Alamo College District facilities and renovate existing college buildings. Students graduating from the management programs: Hotel Management, Hospitality Management, and Restaurant Management are eligible to receive Certified Hospitality Graduate (CHG) certifications from the Accrediting Commission for Programs in Hospitality Administration™. Culinary Arts and Baking and Pastry Arts students are eligible for Certification by the American Culinary Federation. The CHG is an industry-recognized professional certification that has been granted to only three hospitality programs in the state of Texas and only one program in the college’s service area. Since 2014, the University of Houston’s Conrad N. Hilton College of Hotel and Restaurant Management San Antonio has offered the college’s alumni opportunities to transfer to one of the world’s top three hospitality programs. For information on registration in the college’s program, contact the department staff at 210-486-2315 or book reservations with the staff of the college’s student-operated restaurant by calling 210-486-2328.