Culinary Arts

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_at_mccneb.edu

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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 BkAcces
  edition (January 1, 1995)
• ISBN 0132096366
• Online dissemination of information
• Use of email and electronic information
• Webpage

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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
Teacher Stipends 7,750
Purchased Services 4,594
Student Transportation 1,200
Instructional Materials and Equipment 14,000
Conference 7,940
State Conference 2,000
Administration 2,000
Total 39,484
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Contact Us. . .

• Central Community College
• PO Box 4903
• Grand Island, NE 68802-4903
• [phone] 800-652-9177 FAX [phone]
• sjacobson_at_cccneb.edu
• http//www.cccneb.edu/programs/techprep/techprep.h
  tm
• Erika Volker
• Metropolitan Community College
• PO Box 3777
• Omaha, NE 68103-0777
• [phone] 800-228-9553 FAX [phone]
• evolker_at_mccneb.edu
• http//www.mccneb.edu/techprep
• William Eakins/Cliff Hermance
• Mid-Plains Community College
• 1101 Halligan Drive
• North Platte, NE 69101-7659

• Cindy Baum
• Northeast Community College
• 801 East Benjamin Ave PO Box 469
• Norfolk, NE 68702-0469
• [phone] 800-348-9033 Ext. 7119
• FAX [phone]
• cindy_at_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
• [phone] Ext. 1320 800-233-5027 Ext. 1320
• FAX [phone]
• jclaasse_at_southeast.edu
• http//www.southeast.edu/programs/techprep.htm