Chef Curtis took students from the Melbourne Center for Culinary Arts to visit Southeastern Sea Products, a local processor specializing in flash frozen oysters, mussels and clams. The 23,000 square foot facility works with local fisherman to insure the aquaculture is sustainable and quality product goes to market. The plant manager showed the students the machine used to separate oysters. Students also saw the freezer that held the product waiting to be transferred to the Orlando distribution center.
My instructors believed in me. They were more than instructors, they tried to get to know you as a person and tried to understand your goals so they could push you towards them. Student services helped me find a job before I even graduated. Everyone was dedicated to my overall success.
