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Life After MCC Session VIII Educational Opportunities + Career Tracks

Life After MCC Session VIII Educational Opportunities + Career Tracks. Today’s Agenda. Review Last Week Professionalism Foodservice Organizational Structure DUE: Equipment- Smallwares Projects DUE: Book Panels 1 Educational Opportunities beyond MCC Career Opportunities

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Life After MCC Session VIII Educational Opportunities + Career Tracks

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  1. Life After MCCSession VIIIEducational Opportunities + Career Tracks

  2. Today’s Agenda • Review Last WeekProfessionalismFoodservice Organizational Structure • DUE: Equipment- Smallwares Projects • DUE: Book Panels 1 • Educational Opportunities beyond MCC • Career Opportunities • HOMEWORK:Career Track AssignmentDinner Experience 2 – Sage

  3. Turn In: Equipment and Smallwares Assignment

  4. Professionalism • What were the Four Steps to creating a solution? • Notice | Identify the “problem” • Care | Have the DESIRE to do something • Know | Have/Gain the knowledge or ability to dowhat it takes • Act | do • Anyone willing to share?

  5. Organizational Structure Front of the House Titles Back of the House Review

  6. Book Panels As a panel, come to the table at the front of the room.Bring with you: • Your Chair • Your Namecard • Your Written Responses • Your Book At the end of the panel discussion, please turn in your written responses and return yourself and your chair to their original position.

  7. Book Panel 1Letters to a Young Chef • What were your expectations about the material before you began reading? • Which lessons in the book were the most important? • Do these lessons raise other questions? • Are they identified and addressed by the author? • What strengths do you share with the primary characters of the book? • What information are you using to reach this conclusion? • Who do you think would benefit most from reading this book?

  8. Book Panel 2Alice Waters and Chez Panisse • What were your expectations about the material before you began reading? • Which lessons in the book were the most important? • Do these lessons raise other questions? • Are they identified and addressed by the author? • What strengths do you share with the primary characters of the book? • What information are you using to reach this conclusion? • Who do you think would benefit most from reading this book?

  9. Further Educational Opportunities

  10. Why? Class Brainstorm • What can you do with these degrees? Benefits of another degree program Drawbacks of another degree program

  11. Career Opportunities • Job Titles[what] What can you do with this education? Create 2 Columns: Locations [where]

  12. Where are our graduates? Chris Zeeb Megan Bonk Nino Incontro Jeremy Guttierez Paul Urban/Jessica Joyce Sherry Michaels AJ Swanda Donald Moss Kevin Newlin Tina Powers Ed Fuchs Lauren Melhus Matt Davenport Nana Nagamine Ben Maides Ashley Steiner

  13. Chocolatier Christopher Elbow ChocolatesKansas City Executive ChefRunza NationalLincoln Chef de Partie BenchcraftHomer Chef de Partie CucinaRusticaItaly Executive Chef Department of Homeland SecurityWashington DC Maitre‘d Salon Imperial HotelTokyo Executive Chef The Kroc CenterOmaha Executive Chef Swiftwater CellarsWashington Sausage Maker Incontro FoodsNapa Valley Room Chef Jack Binion’sCouncil Bluffs Sales Director Hilton RiverfrontNew Orleans Pastry Chef Meridian ClubTurcs and Caicos Sous Chef The Grey PlumeOmaha Program Director Oregon Coast Culinary InstituteCoos Bay Chef/Owners New York Chicken and GyroOmaha Product Development Wells Blue BunnyOmaha

  14. Job Seeker Access IACP Website ACF Website ICA Website Star Chefs Website

  15. Homework Career Track Project – 10 points • Students will research current trade publications + job posting websites and “clip” three articles that they will then “paste” onto their one page assignment. Each article will identify 3 unique and distinct career opportunities they see themselves pursuing. In addition, the assignment should also include: • the student’s name • the reason these three opportunities were appealing • The publication where they were “taken” from

  16. Homework Dinner Experience 2 – 10 points Palate Development Eat at Sage Student Bistro and provide the following: Sensory description of the experience • Food: Taste, Texture, Aroma, Appearance, Sound • Service: Timing, Empathy, Cleanliness • Ambiance: Temperature, Crowd, Aesthetics, Sound, Personnel What bias and prejudice did you bring into this experience? • Were you able to set them aside? What value do you see in having a guest-centered learning laboratory as part of your education? What are the drawbacks of this type of environment?

  17. Homework Due Next Session: Career Track Project Dinner Experience 2 (Sage Student bistro) Book Panels 3+4

  18. one last thing: Course Evaluations review instructions and information necessary to complete the course evaluations

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