Tylor Dinteman to serve as coordinator of Tourism/Hospitality program
Potomac State College (PSC) of West Virginia University will continue to offer an Associate of Applied Science Degree in Tourism and Hospitality (Culinary).
The program will be overseen by Tylor Dinteman, who currently serves as an executive chef at Savage River Lodge in Frostburg, Md., where he is responsible for all food production, training, inventory, and the creation of seasonal menus to utilize local resources while maintaining a high level of quality.
Dinteman earned an associate degree in specialized technology with the Le Cordon Bleu Program in Culinary Arts at the Pennsylvania Culinary Institute in Pittsburgh, Pa., where he graduated Magna Cum Laude and was inducted into Eta Sigma Delta; the International Hospitality Management Honor Society.
He previously served as a sous chef at Rocky Gap Lodge and Resort in Flintstone, Md. and as a lead cook at Mio Kitchen & Wine Bar (featured in Bon Appetite magazine) in Pittsburgh, Pa.
The Potomac State program provides a strong emphasis in culinary practice, enabling students to obtain practical knowledge and skill sets they’ll need for employment and advancement in the hospitality industry.
Students will also learn sanitation practices, first aid, cost control, nutrition, menu planning, restaurant management, constructive writing of resumes, and the marketing of current trends in the culinary and hospitality industry.
Through a required externship, students gain real-world experience in a workplace of their choice, giving them a well-rounded resume to begin their career in the hospitality industry. Previous externship locations chosen by former students include Hawaii, Florida, Alaska, and Colorado.
Also embedded in this program are two special certifications designed to improve the competitiveness of PSC graduates in their job search: a first-aid certification and a five-year certification through ServSafe, a nationally recognized sanitation association.
The two-year tourism and hospitality degree provides students with the skills and knowledge needed for a career in the culinary industry, including: upscale resorts, hotels, free-standing restaurants, catering companies, or the pursuit of self-employment, such as a personal chef or owner of their own establishment.
The College plans to establish an advisory board comprised of business and education professionals in the hospitality and culinary industry to oversee program quality and to assists with a continuous improvement process for this program.
According to Dean of Academic Affairs Edem Tetteh, “I have confidence in the new Applied Science Division Chair Dr. Donna Ballard and the faculty to continue to provide innovative ideas to enhance our Hospitality/Tourism program; therefore, making it one of the best programs of its kind in the country.”