Mamie McFaddin Ward Heritage Foundation Donates $28,200 in New Equipment

Chef Duit and Maryclaire Strassburger
Chef instructor Charles Duit and Alpha Sigma Beta President Maryclaire Strassburger were the first in the Culinary Arts program to test out new equipment.

The Hospitality Administration/Culinary Arts program is nearing its 20th anniversary. Thanks to a generous grant from the Mamie McFaddin Ward Heritage Foundation, our current and future students now have a state-of-the art commercial tilt skillet and a 6-eye gas range/broiler. Funds from the grant were also used to increase safety on the production line. Stainless steel flashing was installed, and the fire suppression system was repositioned. Students in our program are provided with a balanced blend of technical and managerial skills that will ensure students who graduate are prepared for practical success in the industry. With this new equipment, our students will further develop their skills and patrons will enjoy all kinds of creative culinary concoctions.

“First, the grant allowed us to upgrade and integrate new equipment and increase safety measures,” said Chef Charles Duit, Culinary Instructor in LU’s Hospitality Administration. “Second, the new equipment and reconfiguration of the cooking line will increase overall production capacity and increase the number of student work stations. And thirdly, the new equipment will allow us to expand the range of dishes to which students are exposed. In a challenging industry, it’s crucial for chefs to continually experiment with new foods and new preparations. We’re lucky to be able to offer this to our young chefs.” 

Students earning a bachelor’s degree in Hospitality Administration with an emphasis in culinary arts learn everything they need to know to launch their career as a chef and, ultimately, a successful business owner in the food industry. Coursework focuses on both technical and management skills: baking, beverage management, cost controls and accounting, dining room service, food preparation, human relations management, menu planning, nutrition, purchasing, event planning, and sanitation. Students also perform community service, providing industry exposure through interactive, hands-on projects and event participation.

“I chose this program because i would like to open my own restaurant here in our Beaumont community,” said Maryclaire Strassburger, a junior culinary arts student for Beaumont. “Not only does the program offer hands-on experience in the kitchen, but also teaches business skills. The amazing new equipment that was donated to us will help us tremendously during class time, allowing us to all cook at the same time and learn more effectively.”