Posted:Monday, March 24, 2014
Categories: Community; Lion Hills; Culinary; Hotel-Restaurant
EMCC’s Lion Hills served up five courses prepared by one of the best chefs in the country March 20 – thanks to a friendly connection. Chef Chris Hastings, owner and executive chef of Hot and Hot Fish Club in Birmingham, treated the Red Wing Garden Club of Columbus to fresh, seasonal dishes as a favor to family friend and EMCC Vice President Dr. Andrea Mayfield.
Posted:Friday, February 28, 2014
Categories: Career-Technical; Students, general; Automotive; Computers; Cosmetology; Culinary; Hotel-Restaurant; Electrical; Welding
Competitors from East Mississippi Community College left the Mississippi SkillsUSA technical competition Feb. 26 in Biloxi with seven first-place finishes. These students will advance in June to the National Skills USA competition in Kansas City, Mo.
Posted:Tuesday, February 04, 2014
Categories: Lion Hills; Hotel-Restaurant; Career-Technical; Students, general; Culinary
EMCC is dominating the Mississippi Culinary DECA competition to the point the college is competing against itself. Not only did EMCC earn its fourth consecutive win at the competition, held Jan 29 at Unified Brands in Byram, but its A and B teams earned first and second place.
Posted:Tuesday, November 19, 2013
Categories: Career-Technical; Lion Hills; Hotel-Restaurant; Students, general; Recruiting; Community
A new partnership announced Nov. 15 will allow students completing their associate of applied science degree in Hotel and Restaurant Management Technology at East Mississippi Community College to seamlessly continue their bachelor’s studies in Mississippi University for Women’s culinary arts program.
Posted:Wednesday, May 15, 2013
Categories: Community; Recruiting; Students, general; Hotel-Restaurant; Career-Technical
Cooking has always been the easy part for Allie Clark. The tricky part came when she began mixing business with pleasure. And that’s what led her to EMCC's Golden Triangle campus. “You’ve got to know the math part to calculate serving size, which affects food costs," Clark said. "You also have to know your biology from a safety standpoint."