CULINARY ARTS AAS. Application Packet Fall Executive Chef/Apprenticeship Coordinator

Transcription

1 CULINARY ARTS AAS Application Packet Fall 2016 Executive Chef/Apprenticeship Coordinator Howard Karp Flathead Valley Community College 777 Grandview Drive 777 Grandview Drive Kalispell, MT Kalispell, MT Culinary Assistant Michaella Irlbeck Flathead Valley Community College

2 To the applicant: Thank you for your interest in the Culinary Arts Program at Flathead Valley Community College. Notice of your admission status in the Culinary Arts Program will be provided within two weeks of receiving your complete application. Applications will continue to be accepted on a spaceavailable basis after the priority deadline. This is an Associate of Applied Science program requiring at least four (4) semesters of a prescribed curriculum. Your entire application package will be carefully reviewed and must be entirely completed to be considered for acceptance. Pages 2 through 8 must be turned in and pages 8 through 10 are the students to keep. PRIORITY deadline for application packet submission to the Admissions Office: July 15 th, Required deadline for application packet submission to the Admissions Office: August 1 st, Applying later than this date may affect the availability of your financial aid award for fall semester. Please note: Seats are limited in this program and are filled as they are available. Applications can be turned into Admissions Office in Blake Hall Room 111 or mailed to: Flathead Valley Community College Admissions Office - Culinary Arts Program 777 Grandview Drive Kalispell, MT REQUIRED APPLICATION MATERIALS AND INITIALED CHECKLIST: FVCC Admissions Form (if not already a FVCC student): This is a separate process that must be completed with the Admissions Office located in Blake Hall prior to applying for the Culinary Program. You must be an accepted FVCC student before being eligible to apply. DO NOT INCLUDE the FVCC Application for Admission with this application. Culinary Arts Application Form (see page 4). Placement Scores: Proof of a score of 82 or higher on the Reading Skills portion of the COMPASS or equivalent placement test. Proof of a score of 75 or higher on the Writing Skills portion of the COMPASS or equivalent placement test. Proof of a score of 50 or higher on the Pre-Algebra portion of the COMPASS or equivalent placement test. OR Page 2 of 10

3 Educational Performance in lieu of placement scores (see above): An official copy of Transcript proving a C- or better in a 100- level or above college course requiring college-level reading AND/OR An official copy or Transcript proving a C- or better in M 065, its equivalent, or higher math course AND/OR An official copy of Transcript proving a C- or better in WRIT 101, WRIT 122, or WRIT 095 or the equivalents **If these were not completed at FVCC, please include a photocopy of the catalog descriptions of the course(s) as well. Scheduling, Working, & Physical Demands (see page 5). Completed Essay Questions (handwritten or typed, please see page 6). Two References: from people who are not relatives who have knowledge of your work ethic, maturity, and passion for culinary arts. Forms are to be mailed directly from the reference to Howard Karp FVCC Culinary Arts; students should instruct their references to mail forms no later than August 1 st, 2016 (please see pages 7 & 8 for reference forms). Acknowledge that there are several expenses that will incur at the beginning of orientation, fall semester, first year, and that you the student will have had to purchase and be in possession of approved safe footwear by the first class meeting (see page 10 and initial this checkbox that you acknowledge these costs). Checklist completed and each box initialed (pages 2 &3). **Please note, once your application has been reviewed, you can expect to be contacted by the Culinary Arts program to set-up a time to be interviewed. All applicants are interviewed before final acceptance into the program. Page 3 of 10

4 CULINARY ARTS APPLICATION FORM This application is for students applying to the Culinary Arts Program for fall If you are not currently accepted to or enrolled in Flathead Valley Community College, you must FIRST complete an application for admission that is available at or from the Registrar s Office in Blake Hall, Room 111, as well as complete all other admission requirements before submitting this application form and all required documentation. Full Legal Name Last First Middle Previous Name(s) Last First Middle Permanent Mailing Address: City State Zip Current Mailing Address: City State Zip Home Phone Cell Phone Current Address FVCC Student ID Number Page 4 of 10

5 SCHEDULING, WORKING, & PHYSICAL DEMANDS Due to the academic and practical rigors of this program, the faculty recommend that you do not work during your course of study. Please read the itemized demands and sign on the signature line below that you have read, understand, and accept the scheduling, working, and physical demands of the Culinary Arts program. Culinary Arts students should be able to undergo the following: Participating in two internship courses that total approximately 315 hours as well as additional hours assigned each semester, all of which require some afternoon, evening, and weekend commitments Handling loads up to 20 lbs. Bending or twisting your body Using your hands to hold, control, and feel objects Being exposed to hazardous situations involving possible injury such as cuts & minor burns Making repetitive motions Standing for long lengths of time Seeing clearly up close Communicating clearly enough to be understood by others Identifying and understanding the speech of another person Using abdominal and lower back muscles repeatedly or over time without tiring Adapting to frequent changes in the work environment (from calm to extremely stressful) Concentrating and attending to detail amidst a variety of environmental distractions Prioritizing tasks quickly Carrying out a complex sequence of instructions Demonstrating positive coping skills in a stressful environment Demonstrating professional behaviors and accountability Complying with hospitality attire requirements (no piercings, visible tattoos, etc.) Upon admission, a candidate who discloses a disability to Flathead Valley Community College s Disability specialist and requests accommodations may be asked to provide documentation of his or her disability for the purpose of determining reasonable accommodation. Disability Support Services, Learning Resource Center Building, Room LRC 129. For appointments, call (406) To be accepted in the program and continue in the curriculum, the applicant MUST be able to perform all of the aforementioned scheduling, working, and physical demands. I,, have read, acknowledged and accepted the scheduling, work, and physical demand requirements of the Culinary Institute of Montana. Signature Date Page 5 of 10

6 ESSAY In your own words, handwritten or typed, please respond fully to the following considerations in the space provided below and on the back of this page: 1. Culinary Institute of Montana students commit to as many as 20 credit hours per semester in addition to catering and other required hours. Please describe why you have chosen this program. 2. Explain in detail how you intend to balance school with your personal life and any other outside factors. 3. Describe the characteristics you believe a person must possess in order to be a successful student in the Culinary Institute of Montana and ultimately, a successful professional in the culinary industry. Explain why you believe you are this kind of person. If you have had experience in the culinary field, please include details. Page 6 of 10

7 REFERENCE FORM Applicant: Please complete the following information before sending this form to your reference. Applicant s Name: Reference form sent to: Name: Address: Phone Number: (Home) (Cell) To the reference: The above-named applicant is applying to the Culinary Arts Program at Flathead Valley Community College in Kalispell, Montana and has named you as a reference. Please respond to the following prompt and return this form directly to Howard Karp, Culinary Arts, Flathead Valley Community College, 777 Grandview Drive, Kalispell, MT in a sealed, stamped envelope (you may write on the back of this page if additional space is required). Application deadline is August 1 st, Please describe how you are acquainted with the applicant, his/her work ethic, maturity, passion for the culinary arts, and the reason you believe he/she can be successful. Page 7 of 10

8 REFERENCE FORM Applicant: Please complete the following information before sending this form to your reference. Applicant s Name: Reference form sent to: Name: Address: Phone Number: (Home) (Cell) To the reference: The above-named applicant is applying to the Culinary Arts Program at Flathead Valley Community College in Kalispell, Montana and has named you as a reference. Please respond to the following prompt and return this form directly to Howard Karp, Culinary Arts, Flathead Valley Community College, 777 Grandview Drive, Kalispell, MT in a sealed, stamped envelope (you may write on the back of this page if additional space is required). Application deadline is August 1 st, Please describe how you are acquainted with the applicant, his/her work ethic, maturity, passion for the culinary arts, and the reason you believe he/she can be successful. Page 8 of 10

9 PROGRAM CURRICULUM Please Note: Some of the required courses for this program (e.g. BMGT 205) may be taken prior to acceptance into the program and must be passed with a C- or better. However, registering for these courses or taking them in the past DOES NOT insure acceptance into the program and may affect full-time status which could ultimately affect Financial Aid. ALL CULA courses MUST BE COMPLETED IN THE SEQUENCE OUTLINED BELOW. You must successfully complete with a C- or better all required courses for the program to earn the AAS Culinary Arts Degree. Prerequisite Course (You will receive access to this course as soon as you are accepted in the program and will be required to complete the course before fall semester begins.) Course # Title Credits CULA 105* Food Service Sanitation 1 Fall Semester Course # Title Credits CULA 103* Professional Chef I: Savory 5 CULA 106* Professional Chef I: Baking & Pastry 5 CULA 111* Catering: Fall 1 CULA 120* Purchasing & Product Identification 1 CULA 148* Food & Beverage Service 2 CULA 149* 1 Food Service Lab 1 CULA 152* 1 Chef s Table 2 First Semester Total Credits: CULA 149* and CULA 152* may be taken either Fall or Spring semester, but must be completed by the end of the Spring semester. *indicates prerequisite and/or corequisite instructors consent needed. Spring Semester Course # Title Credits CULA 104* Professional Chef II: Savory 5 CULA 108* Professional Chef II: Baking & Pastry 5 CULA 111* Catering: Spring 1 CULA 149* 1 Food Service Lab 1 CULA 152* 1 Chef s Table 2 CULA 220* 2 Purchasing and Cost Control 3 CULA 250* Hospitality Supervision 3 Second Semester Total Credits: Page 9 of 10

10 1 CULA 149* and CULA 152* may be taken either Fall or Spring semester, but must be completed by the end of the Spring semester. 2 M 065 must be completed as a prerequisite before registering for CULA 220* if required COMPASS score was not met. *indicates prerequisite and/or corequisite instructors consent needed. Summer Semester Course # Title Credits CULA 111* Catering: Summer 2 CULA 201* Professional Chef III 6 CULA 210* Nutritional Cooking 2 CULA 240* Menu Planning 2 Third Semester Total Credits: 12 *Indicates prerequisite and /or corequisite instructors consent needed. Fall Semester Course # Title Credits BMGT 205C* Professional Business Communications 3 BMGT 210 Small Business Entrepreneurship 3 CULA 299* Capstone: Professional Chef IV 12 Fourth Semester Total Credits: 18 Total Credits 65 *Indicates prerequisite and /or corequisite instructors consent needed. PROGRAM COSTS Please be aware of program costs, beyond the cost of books, tuition and fees, such as supply and uniform costs, with a considerable balance for these costs approximately $1,000. It is possible that these expenses may be taken from your financial aid award, so if you have questions about this please contact FVCC Financial Aid. Though many supply and uniform items may be procured from the FVCC bookstore, students are responsible for procuring elsewhere proper kitchen shoes prior to the first day of class. A reliable website to view approved, safe kitchen shoes is Any of these advertised shoes may be available locally, so be sure to shop around. Please contact the Financial Aid Department to discuss the financial aid possibilities available to help finance your education and be sure to look over the Scholarships page in the FVCC catalog as well. Additionally, you may be eligible for the Windmill Scholarship, so keep all your receipts in case you are approved for reimbursement. Page 10 of 10