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- Training packages to meet your needs,on the Hocking College campus or on-site
- Speakers bureau - including some of the top names in the hospitality industry
- State-of-the-art training facilities at the College Owned Hotel in Nelsonville, Ohio
- Associate degree, diploma, and certificate programs in Culinary Arts and Hotel and Restaurant Management
- Hospitality internship and co-op opportunities throughout the world
- Hospitality industry consultation
Training Facilities
The College Owned Hotel in Nelsonville, Ohio, serves as the primary training facility for the McClenaghan Center. Facilities include the Garden Terrace family-style restaurant, the Foxfire gourmet restaurant, conference and banquet facilities for up to 450 guests, and 42 sleeping rooms. In addition to the Inn at Hocking College, McClenaghan Center training is offered at renowned hotel facilities worldwide.
Award Winning
Under the direction of the McClenaghan Center staff, students receive award-winning training. Student teams have showcased their skills winning first place in the American Culinary Federation State Junior Hot Foods Competition in 1997, 1998, 1999, and 2000; champion of the American Culinary Federation Northeast Regional Junior Hot Foods Competition in 1998 and 2000; and finalist in the American Culinary Federation National Junior Hot Foods Competition in 1998 and 2000.
Hotel and Restaurant Training
Our education delivery is unique and offers a multitude of options:
- Modular classes (8-12 days)
- Customized on-site industry training
- Executive seminars
- On-line courses
- Specialized departmental certification
- Food and beverage management
- Accounting and beverage management
- Rooms division management
- Sales and marketing management
- Human resource management
- Club management
We graduate a highly motivated, knowledgeable, and enthusiastic work force. On a scale of 1 to 5, industry rates our graduates 4.5 in overall work performance.
The Hotel and Restaurant Management Technology is a member of the Educational Institute of the American Hotel and Lodging Association.
Culinary Arts
The Culinary Arts Technology trains students in the age-old fundamentals of cooking as well as the management skills of today. Students learn from experienced chefs in a modern cooking laboratory then practice their new skills in the college-owned College and training facility.
The Culinary Arts program emphasizes:
- Hands-on experience
- Outside activities and networking
- Cooking fundamentals
- Community and industry involvement
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A one-year Baking Certificate, approved by the Retail Bakers Association, is also offered.
The Culinary Arts Technology is accredited by the Educational Institute of the American Culinary Federation and the curriculum is organized in accordance with ACFEI guidelines. Upon successful completion of the program, the student will become an ACF Certified Culinarian, recognized by the U.S. Department of Education and Labor.
Hocking College
Hocking's 2300 acre campus is located in scenic Southeastern Ohio, about 60 miles from Columbus. Offering over 35 associate degree programs in Business, Computer and Information, Health and Nursing, Hospitality, Industry Technology, Natural Resources, and Public Safety Services, the College is also recognized for its customized training opportunities.
For more information,
call 740.753.7006, fax 740.753.7005, or email baden_c@hocking.edu
Of Pineapples and Hospitality
By Gerald Allison
 In the mid 1800's the demand was great for whale oil to light the lamps of civilization and whalebone stays to stiffen the ladies corsets. This promise of wealth for those who could supply these products lured the Nantucket, New Bedford, Boston and Cape Cod whalers to pursue the migrating whales plentiful in the Pacific. The long and often dangerous journey under billowing sails took them halfway around the world and back.
The months of harpooning and the rendering down of these giant sea mammals meant the crew spent many months away from their New England homes, family, and friends. The return of the whaling ships to their homeport, loaded with the treasures of their trade, was always a time of festive thanksgiving in the coastal villages. Since their return almost always coincided with bitter winter, a time of cold, foul weather and dark days, it was the custom of the whalers to bring an exotic gift home that spoke of the warm, sunlit Pacific islands. The most favored gift brought from the tropics to be shared with family and friends was a succulent golden pineapple, a fruit unlike anything grown in America. It was certainly a rare treat in a season of little fruit.
To announce a safe return and invite the passerby to enjoy the hospitality of his home, the whaler would spear a pineapple on a harpoon placed in front of the house entry. No one was excluded from the invitation to enter and sit before a comforting fire while dining on this delicious fruit. Thus, the pineapple became a symbol of hospitality that was extended without prejudice to one and all.
Even today the pineapple still adorns many an Inn's bedposts, chandeliers, table lamps and formal invitations as a symbol of the hospitality that can be found within. |
