Hospitality and management programs have been offered at Sinclair since 1975. This route at Sinclair would teach you the ins and outs of running an establishment, related to food service or hotel management. Since its origin the hospitality program has diversified into several branches, a couple of which include event planning and tourism.
It wasn’t until 1994 that culinary was offered as a path, and not until 2013 that baking and pastry art was added. This firmly cemented Sinclair as a potential culinary school, taking students from surrounding tech schools and teaching them the skills they will use throughout their career.
In order to teach the students important qualities in the real world, the department leads by example and mirrors industry. The first mirror is to personally welcome and know the guest, in this case the student.
Derek E. Allen, Professor and Chairperson of hospitality management and culinary arts at Sinclair, had much to say concerning the hospitality program.
First and foremost the department motto, “In everything we do, students are our number one priority,” Allen said.
By week three or four the names of students will be memorized, and personalities will begin to shine through. Not only does this add value to the students education experience, but teaches them an important lesson in how to treat guests; kindly and personally.
The care provided by the department is not without discipline though. The hospitality and culinary students are held to a professional standard.
“It is not uncommon to see students lined up before class for a uniform inspection, and if they are out of uniform they may not be able to attend.” Allen said.
To prevent this from happening, students are provided with several amenities including a locker to keep their uniform and an available ironing station to make sure they look perfectly presentable.
The second way the hospitality and culinary department mirrors industry, is to make it work for the guest. The staff treats the students as guests, so the students will know how to treat their guests.
“Let’s say a student needs extra lab time, we will stay four or five hours after for that one student,” Allen said.
Students have been known to miss class because of life, so the department attempts to make catching up easier.
“I hate seeing lectures online that are monotone the whole way through, you cannot pay attention then. So we try to make our lectures interesting, and full of personality,” said Allen.
The final way the department mirrors industry is by maintaining retention.
“I get to see students in the beginning and at the end [of the program],” said Allen. “They come in wide eyed and motivated, then the real work begins, [laughs].”
Students have often said they need a job in order to pay for college and life, so to combat this the department has a job listings board right outside their door that is updated weekly. This not only gives students an income opportunity, but a chance to practice and display their skills in the real world.
Completing a degree within this program can lead to many things. Of course, students have the option of transferring from Sinclair to several different schools, including Miami University and Ohio State University. One student took this route and went on to work for Johnson and Wales, where she does a lot of food research.
Alternatively, a graduating student has the option to immediately join the workforce. The skills and techniques learned within the hospitality and culinary program will, and already have, served students for life. Dana Downs graduated from Sinclair culinary and currently owns a restaurant in Kettering called Park.
Allen hopes that the department continues to grow, and encourages those with an interest in hospitality to take the next step and give the program a try.
“If you are an undecided major, and you have a heart of hospitality, then what are you waiting for?” Allen asked. “You should enroll as a major in this department as soon as possible.”
Jake Conger
Reporter