Texas State Technical College was created by the Texas Legislature and mandated to carry out technical and vocational training for which there is a demand in the state. In order to carry out this mandate, the College identifies technical and vocational needs and designs and develops educational programs to meet these needs. Only a combined effort by educators and industrial representatives on a continuing basis can ensure that trai
ning needs are properly identified, and training is updated in conjunction with changing developments and requirements.
To assure that these needs are correctly identified, it is imperative that representatives of the industries who employ trained personnel assist in their identification. In order to accomplish this goal, technology Advisory Committees are formed to determine these needs. Committee members serve for two-year terms and meet at least once a year.
The main function of the Advisory Committee is to identify the knowledge and skills required for entry-level CLN employees. The input of the Advisory Committee enables the Culinary Arts Department to identify training requirements, and is mandated by the Texas Higher Education Coordinating Board.
- Phil Adkins, Shipley Do-Nuts, Waco, TX
- Bob Brodeur, Cheev's Brothers, Temple, TX
- Steve Friday, Waco Hilton, Waco, TX
- Ben Hernandez, Baylor University, Aramark, Waco, TX
- Julie Keith, Viteks BBQ, Waco, TX
- Patrick Mitchell, CEC, AAC, Ben E. Keith, Ft. Worth, TX
- Carl Murphy, Sysco, Waco, TX
- Jerry Opperman, CEC, Catholic Student Center at Baylor University, Waco, TX
- Paula Owen, George's, Waco, TX
- Clifford Reece, WISD, Sodexho, Waco, TX
- Don Speed, Waco, TX
- Liz Taylor, Waco Convention & Visitors Bureau, Waco, TX
- Roger Williams, Ben E. Keith, Moody, TX
- Rick Wilson, On The Border, Dallas, TX