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Culinary Arts

Culinary Arts. Nebraska Department of Education Perkins Innovation Grant 2004 – 05. Tech Prep Coordinators. Erika Volker, Metropolitan Stephanie Jacobson, Central Jan Claassen, Southeast Cynthia Baum, Northeast Jann Rouzee, Western Nebraska William Eakins, MidPlains. Nebraska . WNCC.

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Culinary Arts

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  1. Culinary Arts Nebraska Department of Education Perkins Innovation Grant 2004 – 05

  2. Tech Prep Coordinators • Erika Volker, Metropolitan • Stephanie Jacobson, Central • Jan Claassen, Southeast • Cynthia Baum, Northeast • Jann Rouzee, Western Nebraska • William Eakins, MidPlains

  3. Nebraska WNCC NCC MPCC MCC CCC SCC

  4. Culinary Arts • History/Background Information • Generating Interest • Resources • Budget • Grants timeline

  5. Data to Support Activities Nebraska Data • Restaurants largest private sector employer • Employs over 54,000 in 3,500+ establishments • Typical Day- ½ of Nebraskans eat out • Everyday – 1,100 food service jobs available and by • 2005 – numbers expected to increase by 30% (Nebraska Restaurant Association, 2002)

  6. Bistro Nights Introductions • Background and Update from 2004 • Institute of Culinary Arts at MCC • Meal Served • FY 2005 Grant Activities and Opportunities • Dessert Served • Student Testimony • Evaluation/Comments/Questions • Closing

  7. Benefits to Secondary Teachers • Kitchen Fundamentals course with Metro • Professional cooking book • ServSafe book/ test and national certification with Central • Nutrition update with Southeast at the Nebraska Career Education Conference • International Flavors and Desserts at Nebraska Career Education Conference • Bistro Nights at 3 campuses • Networking • Knife set • NRA Show - Application form • Money for field trips to campuses • Teacher stipends • Secondary – Post secondary connect between chef faculty and teachers • Exposure to online learning

  8. Benefits of the NRA Show: • Learn of new food products available, franchise information, resources available, colleges that are available for my students, latest information and trends in nutrition • Developed a resource library • New teaching techniques for sanitation instruction from Eco-Lab • Expose students to critical reading and thinking skills • Overall, a fantastic experience in my teaching career!

  9. NRA Application National Restaurant Association Application May 21-23, 2005 Chicago, IL PERSONAL INFORMATION Name: _____________________________________________________________ School : ____________________________________ Email address:__________________________________ School Address: ________________________________________________________________________ Phone Number: Home (______)____________________________ Work (______) ________________________ Emergency Contact Person: ___________________________________________________________________ APPLICATION QUESTIONS: Use as much space as needed to thoroughly answer the questions. 1. Please describe how your students will benefit by your participation at the National Restaurant Association Show. 2. Please describe how you have worked with a representative in the food industry to enhance learning connections for your students in the classroom. (Food industry representatives can be a chef/cook at a local restaurant, the head cook in the school cafeteria, a food distributor, grocery store manager, cleaning chemical distributor, etc.) 3. Have you ever attended the National Restaurant Association Show? □ YES □ NO If so, when? _________________________ List any work, volunteer or learning experiences you have participated in since college other than teaching that have related to the culinary arts industry. Accepted applicants will be required to provide a $150.00 deposit, check made to the Culinary Arts Grant. The check will be held and returned after all required assignments have been completed. This is to ensure the objectives of the activity have been met. All applications must be electronically received on or before Monday, February 28, 2005 to: Erika Volker at evolker@mccneb.edu

  10. Resources • Textbooks • ServSafe 3rd Edition, NRAEF • On Cooking: A Textbook of Culinary Fundamentals/Software/Keys to Successby Sarah R. Labensky, Alan M. Hause • Publisher: Prentice Hall College Div; Bk&Acces edition (January 1, 1995) • ISBN: 0132096366 • Online dissemination of information • Use of email and electronic information • Webpage

  11. Online Courses • FST 109 – Kitchen Fundamentals • The student learns about tools, equipment, basic cooking procedures, recipe structure, recipe use, pre-preparation, stocks, basic sauces, and basic kitchen sanitation and safety. • HMRM 124.0 – Food Safety & Sanitation • Study of concerns regarding proper sanitation procedures in the industry. Emphasis on federal and state food codes, including the HACCP system, and kitchen safety issues.

  12. Online Classes • Developed a clone class through I.T. • Audited class • College faculty monitored class • Available to answer questions • No grading/no credit

  13. Grant Timeline • May/June: Grant written and accepted at NDE • July/August: Statewide meetings w/coordinators • September: Order knife sets, textbooks • October/November: Bistro Nights • November: Set up online classes and accounts for teachers • December – April: Workshops held and online learning • May: National Restaurant Association Show • June: Nebraska Career Education Conference workshops

  14. Outcomes • 49 teachers participated • 19 teachers attended NRA show • 15 teachers passed the ServSafe certification • 5 teachers eligible to teach ServSafe • 2 need to re-take test to pass or become certified to teach • Dual Credit options • Articulated Credit options

  15. Budget

  16. Central Community College PO Box 4903 Grand Island, NE 68802-4903 (308) 398-7307 800-652-9177 FAX (308) 398-7399 sjacobson@cccneb.edu http://www.cccneb.edu/programs/techprep/techprep.htm Erika Volker Metropolitan Community College PO Box 3777 Omaha, NE 68103-0777 (402) 457-2243 800-228-9553 FAX (402) 457-2607 evolker@mccneb.edu http://www.mccneb.edu/techprep William Eakins/Cliff Hermance Mid-Plains Community College 1101 Halligan Drive North Platte, NE 69101-7659 (308) 535-3607 800-658-4308, Ext. 307 FAX (308) 535-3689 eakinsw@mpcc.edu www.mpcca.cc.ne.us Cindy Baum Northeast Community College 801 East Benjamin Ave PO Box 469 Norfolk, NE 68702-0469 (402) 844-7119 800-348-9033 Ext. 7119 FAX (402) 844-7394 cindy@northeastcollege.com http://www.northeastcollege.com/SS_tech_prep.html Jan Claassen Southeast Community College Beatrice Campus 4771 West Scott Rd. Beatrice, NE 68310-7042 (402) 228-3468 Ext. 1320 800-233-5027 Ext. 1320 FAX (402) 228-2218 jclaasse@southeast.edu http://www.southeast.edu/programs/techprep.htm Jann Rouzee Western Nebraska Community College 1601 East 27th Street Scottsbluff, NE 69361-1899 (308) 635-6034 800-348-4435 FAX (308) 635-6176 rouzeej@wncc.net http://www.wncc.net Contact Us. . .

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