Food, for everyone, is a necessity for survival. Yet some eat, sleep, and breathe it.
It’s their art form. Every plate is crafted with discipline and precision, and every dish is served with a warm, welcoming smile.
This year the “Moving the Needle” award was presented to the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College.
This award recognizes departments that make progress in helping students succeed. At the College of Hospitality and Culinary Management, success is a main focus for the students.
The college offers Certificate, Associate, and Bachelor programs in areas including Culinary Arts, Culinary Management, Hospitality Beverage Science, Baking & Pastry Arts, Hospitality Management, and Supervision and Management with a concentration in Hospitality. The program’s success rate is over 91%, and the retention rate is over 60%.
Chef Costa Magoulas, Dean of the college, has been working in culinary for over 50 years. In 2017, he was awarded Chief Educator of the Year by the American Culinary Federation for his reputation as a person, chef, and mentor.
Magoulas has dedicated his life to his craft, working to grow passion and integrity into every student.
“It boils down to this,” Magoulas said. “You move the needle with a team that works together as one person with the same goal, to help students.”
In every sense of the word, this department is involved. And if the best way for some students to learn is by doing, then The College of Hospitality and Culinary Management gives those students the real-world experience they need—whether it be through cooking and serving at events or managing Café 101, a student-run restaurant on campus.
Students remain a central focus of the program. With access to professional-grade equipment and experienced faculty, they’re supported in both the classroom and the kitchen.
That support is reflected in the experiences of students like Gabrielle Lopez, a 19-year-old at DSC. Her growth in the program has shaped her both personally and professionally as a young culinary specialist. Lopez keeps a social media page to track her progress, and display her hard work.
“Something I learned that will stick with me is teamwork,” said Lopez. “You can’t run a kitchen without it.”
Communication, collaboration of ideas, and teamwork are all crucial skills in the kitchen. They’re taught by experienced professionals and practiced by students, shaping the work that gets served every day at Café 101.
Professor Nicholas Bellino has been working in hospitality since age 13, and he’s been supporting DSC’s next generation for the last 15 years. His heart lies with helping his students grow, and his consistent efforts do not go unseen.
“Working with them, hand in hand, shoulder to shoulder, that’s what we are about,” said Bellino. “We’re all in this together, it’s a big team effort.”
Student success at the Mori Hosseini College of Hospitality and Culinary Management is a priority, and one way to support that success is through scholarships. Dining at Café 101 also contributes—gratuity proceeds go directly into a scholarship fund for students in need. For a closer look at their work, you can find them on Instagram, YouTube, and Facebook.
“We exercise due diligence in supporting our students,” said Bellino. “Anything they want to achieve, we will help guide the way.”