Welcome to CCCC's Culinary Arts Student Orientation

Welcome to CCCC's Culinary Arts Student Orientation

Welcome to Collins Culinary & Pastry Arts Student Orientation Program History Lodging Management1997 Culinary Arts AAS- 1999 Pastry Arts AAS2009 Meetings & Event Management AAS - 2012

IHCE Mission Statement The Institute of Hospitality & Culinary Education prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the students intellectual and creative curiosity. IHCE Faculty & Staff Karen Musa MBA, CHE, CTA Program Chair & Professor MBA Dallas Baptist University

BS Hospitality Management AS Hotel Restaurant Management - Johnson & Wales University Office PRC -L229 972 377-1672 [email protected] IHCE Faculty & Staff Chef Michele Brown CB Professor of Pastry Arts BS Food Service Management - Johnson & Wales University AOS Pastry Arts - Johnson & Wales University Medaled at the IKA Culinary

Olympics 2012 Texas Regional Team Office: PRC - A154 Phone: 972 377-1057 [email protected] IHCE Faculty & Staff Chef Thomas Nixon Professor of Culinary Arts A.A.S. Food and Hospitality Service -El Centro College Office: PRC - A155 Phone: 972-377-1752 [email protected] IHCE Faculty & Staff Chef Tom Severs

Professor of Culinary Arts A.O.S Culinary Arts -Culinary Institute of America Office: PRC - A156 Phone: 972-377-1773 [email protected] IHCE Faculty & Staff Linda Wee MBA Professor of Hospitality and Event Management MBA - Sul Ross State University Diploma Hotel Management Singapore Hotel Association Training Education Center Office: PRC H 240 Phone: 972-377-1702

[email protected] IHCE Faculty & Staff John Hines Culinary Lab Coordinator BS Hotel & Restaurant Management University of Houston Office PRC - A105 972 377-1068 [email protected] IHCE Faculty & Staff Chef Karen Martin Culinary Lab Assistant A.A.S. Culinary Arts - Collin College

B.S. Hotel, Restaurant and Related Institution Management, University of the Philippines 972 377-1084 [email protected] IHCE Program Degree Programs: Hotel & Restaurant Management or Meetings & Event Management AAS Degree 64 credit hours Culinary Arts or Pastry Arts AAS Degree

70 credit hours Articulation with: Texas Womans University BAS - Culinary Science & Food Service Management Conrad N. Hilton University of Houston University of North Texas ACF Accredited Program AAS Culinary Arts = CC (certified culinarian) AAS Pastry Arts

culinarian ACF membership Submit transcripts = CPC (certified pastry IHCE Program Certificate Programs: Culinary Arts Certificate 24 credit hours Pastry Arts Certificate 24 credit hours Hotel/Restaurant Management Certificate

27 credit hours Meetings and Event Management Certificate 24 credit hours What does it take to be a chef? Well rounded education in techniques, curiosity and dedication to craft! What does it require from you? 1. Commitment 2. Determination & Perseverance

3. Professionalism 4. Willingness to work in a team Required Supplies for Class For Culinary, Pastry, & Hotel/Restaurant Students 1. Uniform 2. Tool Kits and supplies 3. Books 1. Full Uniform "A Chef's professional pride can be extended to personal appearance and behavior in and around the kitchen" Chefs beanie hat - $7.30 Neckerchief - $2.90 blue for culinary

black for pastry white w/blue stripe for hotel/restaurant - $5.10 White double-breasted chefs jacket $27.75 - $29.75 (depends on size) ~with Collin logo all prices are subject to change without notice 1. Full Uniform continued Black chef pants $22.60 - $26.60 (depends a back; kitchen only

on size) White Utility apron $4.60 Side towels - $.90 Black leather nonslip shoes must have White tee shirt only White/Black cotton socks tube sock It takes years to become a chef. It only takes minutes to look like one!

2. Tool Kits and Supplies for both culinary and pastry Knife Kit 8 Chefs Knife 3.5 Paring Knife 9 Serrated Knife 5 Boning Knife 10 Steel Blade 8 Pocket roll bag turning Grand Total = $142.35 1 Fish Spatula- ($10.75) optional Note: Not required for Hotel/Restaurant Students For both Culinary and Pastry

1 each Digital Thermometer- $17.50 6 each White Side Towels 1 set Measuring Spoons -$8.20 1 each Peeler-$3.70 Heat resistant Spatula- $16.60 Whisk- $7.60 Tongs- $7.10 Hair nets Beard Guards

Note: Not required for Hotel/Restaurant Students Additional Pastry Tools : 1. Pizza Cutter- $4.40 2. Digital Scale (oz/grams)$57.75 3. Plastic Scraper- $1.25 4. Pallete Knife 4 and 8 inches- $ 11.00 5. Micro plane- $17.00 Note: Not required for Hotel/Restaurant Students 3. Text Books for Class PASTRY PSTR 1301 Fundamentals of Baking

Professional Baking Wayne Gisslen:, 2012, 6th Ed. CULINARY CHEF 1301 Basic Food Preparation Professional Cooking Wayne Gisslen:, 2009, 7th Ed. The Book of Yields: Accuracy in Food Costing and Purchasing Francis T. Lynch, 2010 8th Ed. CATERING RSTO 2307 Catering Management Catering: A Guide to

Managing a Successful Business Operation Bruce Mattel, 2008 Required uniform items, knife, tool kits and books are available at PRC bookstore If they are out of stock, instructor will give you the names of reputable suppliers Outline of Typical Culinary/ Pastry Arts Class Student arrives to lecture on time and having check their cougar email account Students must be in full uniform in

classroom and in the kitchen Be prepared to start class with: Notebook Textbook 4x6 index cards Pocket note book Pens/pencils Class handouts Calculator Outline of Typical Culinary/ Pastry Arts Class Hands on cooking/baking lab in either: A151 - Advanced Food Prep Kitchen A152 - Skills/Stock Kitchen A153 - Baking and Pastry

Kitchen Food tasting & critique Kitchen clean up Kitchen Protocol Full uniform must be worn in the Culinary Arts Kitchen and Bakery. Students will not be permitted to enter class without full uniform. Uniform must be clean and wrinkle free. Students will not be permitted to enter class otherwise. It is advisable to bring along an extra apron to class. Finger nails should be clean and short. Absolutely no

nail polish or fake nails. Jewelry should be limited to a metal wedding band. No earrings or other visible piercings. Make-up should be worn sparingly. No false eyelashes. All male students should be clean-shaven daily. Sideburns should be clipped one inch above the earlobes. Kitchen Protocol Your hair should not touch your collar. Hair should be

either kept very short or pulled under your chefs hat using a hair net. No chewing gum, drinking or eating (other than taste testing) is permitted in the Culinary Arts Kitchen or Bakery. No running or horseplay. No cell phone usage in the culinary labs this is a violation of the student code of conduct. cont. No food shall leave the Institute for Hospitality &

Culinary Arts facility. All food prepared during class time must be consumed during class time. No personal effects in the kitchen, purses, coats etc. Lockers are provided; students will need to bring their own locks for their lockers. Lockers must be vacated daily. Kitchen Protocol Attendance is extremely important for all classes. Most classes will build off the previous class to develop skills and cooking methodologies.

This is the time to start building a strong work ethic, which will aid in your success as a Professional Chef. Three absences will equal an automatic final grade of F. Classes cannot be made up! If you are late for class, it is at the discretion of the instructor whether or not you will be admitted to class and credited with attendance for that day. cont. Each student is graded daily on the five following categories:

Use of tools, knives, equipment Mise-en-place Presentation of finished product Sanitation Class participation/responsibi lity If you are not in class you will not receive a grade! Grade Standards CHEF 1305 Sanitation & Safety A final grade of C or higher to move past CHEF 1301 & PSTR

1301 CHEF 1301 Basic Food Preparation A final grade of C or higher to move into more advanced culinary classes PSTR 1301 Fundamentals of Baking A final grade of C or higher to move into more advanced pastry classes Degree Course Sequence

AAS Culinary

CHEF 1301 CHEF 1305 HAMG 1321 IFWA 1310 CHEF 2331 CHEF 1341 CHEF 2302 RSTO 1325 CHEF 1302 HAMG 1319 CHEF 1310 CHEF 1345 HAMG 1324 PSTR 1301 CHEF 2380 CHEF 1314/RSTO 1304 (CAPSTONE)

AAS Pastry

CHEF 1301 CHEF 1305 HAMG 1321 PSTR 1301 HAMG 1324 IFWA 1310 PSTR 1305 RSTO 1325 HAMG 1319 PSTR 1306 PSTR 1310 PSTR 1312 PSTR 1340 PSTR 2307 PSTR 2301 PSTR 2380 PSTR 2331 (CAPSTONE)

Note: Does not include AAS General Education Core classes. Classes may be scheduled as needed. Communications CougarWeb and Cougar Mail Blast emails from program chair Hospitality and Culinary Student Association Some past activities: HOSPY Awards Chef Tables Bake Sales Chili Confrontational Student run organization

Enrich your college experience!!! Get involved - become an officer or member Its absolutely free! Follow us on Facebook Treats for Christmas Thanksgiving Pie Sale Trips to NYC, Chicago & Washington DC IHCE Website To learn more about the program, HCSA, and other outstanding faculty, visit: www.collin.edu/hospitality

Thank you for coming to our Culinary & Pastry Student Orientation! Please Complete Form: 9-digit CWID# Print all information clearly ANY QUESTIONS??

Recently Viewed Presentations

  • The Strategic Position by Nilantha Perera

    The Strategic Position by Nilantha Perera

    (E.g. Tesco will focus on Sainsburys and Asda) Analysis of strategic opportunities - helps identify attractive 'strategic spaces' within an industry. Analysis of 'mobility barriers' i.e. obstacles to movement from one strategic group to another. These barriers can be overcome...
  • Helping Students Avoid Plagiarism - Writing Center

    Helping Students Avoid Plagiarism - Writing Center

    Arial Calibri Default Design Helping Students Avoid Plagiarism Introductions Definitions & Misconceptions Slide 4 Teachers' Writing Expectations Slide 6 Teachers' Writing Expectations Teaching Good Writing Skills Slide 9 Giving Assignments Punishing Offenders Using Turnitin.com Questions???
  • Auburn University  October 19, 2009 Dusty plasmas with

    Auburn University October 19, 2009 Dusty plasmas with

    Plasma source considerations Not easy to make uniform and stable plasmas in high B fields Discharge sources require neutral gas, and the dust-neutral collision frequency ~ pressure Probably need plasma source that operates at pressures below 10-5 torr Parameter scalings...
  • Periodic Trends & the Periodic Table - Mole Cafe

    Periodic Trends & the Periodic Table - Mole Cafe

    Periodic Trends & the Periodic Table Periodic Table Periodic Table - arrangement of elements in order of increasing _____with elements having similar properties in _____ _____- vertical columns _____- horizontal rows Group Names Groups _____elements - group A elements _____...
  • Aims & Objectives Dr. Carolin Elizabeth George Assistant

    Aims & Objectives Dr. Carolin Elizabeth George Assistant

    Finer criteria. Framing Aims and Objectives. PICO format. Idea generation. How to generate research question from a clinical scenario? Mili, 5 yr old: Not speaking. Moderate hearing impairment is there. She never responded to sounds, but Deepa & Krishna said...
  • Protein - De Anza College

    Protein - De Anza College

    What element makes protein unique among the essential nutrients? Why is protein a non-preferred fuel? Can protein be used to make blood glucose? Protein needs/lb. are highest at what stage of life? Some of this is review. Illustration 15.1, p....
  • Elements of Literature Sixth Course

    Elements of Literature Sixth Course

    During the Anglo-Saxon period, people spoke what we call Old English, but the language of study was Latin until the time of King Alfred. During his reign, King Alfred instituted the Anglo-Saxon Chronicle, a lengthy running history of England that...
  • Rocky vs Sandy Coastlines Aim: We must know

    Rocky vs Sandy Coastlines Aim: We must know

    red line . is an imaginary line that can be drawn to separate different types of geology. Its called the . Tees -Exe Line . which . roughly divides the country into lowland and upland regions. To the south and...