How To Become A Professional Chef

Transcription

1 Become a professional chef at Live of MontanaTM at Flathead Valley Community College out your passion. Photos courtesy of Brenda Ahern Photography

2 State-of-the-art culinary experience is an understatement. Instructional Kitchen At the of Montana, students have the advantage of working in a new, cutting-edge instructional kitchen. 3,224-square-foot facility houses modern, innovative pieces of equipment including a Cryovac machine used for vacuum packing full meals which can be cooked via sous-vide, an Alto-Shamm for slow cooking meats to retain flavor and moisture, a pizza oven, proof box, and mixer for each student s use. Our small class sizes allow plenty of space and time for students to work with this advanced equipment which will give them an edge in the industry. My instructors are very talented professional chefs who offer unlimited opportunities for me to be creative in the kitchen. - Jacob Hausauer Whitefish, MT World-class Instruction Chef Howard Karp, Executive Chef/Director of of Montana, began teaching at of Montana in 2008 bringing with him over 50 years of experience in the culinary industry. A former director of food and beverage operations for the famed Waldorf- Astoria Hotel in New York, Chef Karp trained at three five-star hotels in Switzerland before teaching at the of America in New York, the California Academy in San Francisco and the Western in Portland. In addition to cooking for four U.S. presidents, Britain s Prince Andrew and several foreign dignitaries, he has organized and directed six Super Bowl commissioners parties. Chef Tracy Darue brings 35 years of experience in the food service industry to of Montana. Beginning her culinary career at the age of 12 with cake decorating classes, she considered herself a professional cake decorator by age 16 when she was hired to decorate cakes for two Haagen-Dazs stores in Reno. She continued decorating cakes while she studied music on a full music scholarship at the University of Nevada, Reno. She also went to work for a bakery where she learned how to create wedding cakes. She holds a degree from California Academy (now Le Cordon Bleu). Upon graduation, she opened a bakery and later went on to open two restaurants. Prior to joining of Montana, Chef Darue served as the food service director for Whitefish Public Schools. 2

3 Dare to Compare of Montana Many Large National Schools Program Cost* $10,795 In District $13,695 Out of District $40,000 -$60,000 $25,845 Out of State Class Size Small Mid-Very Large Program Length 18 Months Up to 2 Years AAS Degree Awarded 4 4 World Class Instructors 4 4 State-of-the-Art Facility 4 4 Hands-on Kitchen Experience 4 4 Practical Work Experience 4 4 Certification Opportunities 4 4 *Tuition and fees listed are for fall 2012 through summer 2013 and include lab fees and approximate supply and uniform costs. Contact the registration office at for rates for following semesters. w w w. c u l i n a r y i n s t i t u t e o f m t. c o m of MontanaTM

4 Learn in one of the most magnificent places on earth. Our campus is located within 30 minutes of: Whitefish Mountain Resort and Blacktail Mountain, offering 124 marked ski trails and a combined 4,000 acres of winter wonderland to explore. entrance of Glacier National Park, providing some of the most spectacular hiking and outdoor recreation in the world. Flathead Lake, the largest natural freshwater lake west of the Mississippi, with plenty of room to play in, on, and around the water. I cancelled my plans to attend a culinary program in Hawaii to come to school here, and I m so glad I did. I ve learned practical skills in the classroom that I ve been able to apply in actual catering events. program is providing me with the tools I need to accomplish my dream of opening a restaurant or catering business. - Casey Jensen, Kalispell, MT Skiing photo courtesy of Whitefish Chamber of Commerce Sailing photo courtesy of Flathead Convention and Visitor Bureau

5 Learn all you need to know to create outstanding food, and launch, grow, and maintain a thriving business. Napa Valley s Silver Oak Cellars Winery Chef Dominic Orsini serves as a guest instructor. At the of Montana, students will learn, practice and apply: Basic and advanced technical skills in food preparation and service Sanitation guidelines related to food handling Usage, storage, nutrition and identification of product Classic cooking terminology and methods Proper usage and maintenance of professional culinary equipment Station organization and line management Production, layout, and workflow of professional kitchens and bakeshops History, evolution and international diversity of culinary arts Various components of Front-of-House operations, particularly those related to food and beverage service and customer relations Human resource management strategies to increase motivation and productivity Basic accounting procedures for creating a financial plan or budget, cost controls and forecasting or projecting sales Associate of Applied Science Degree in Arts Curriculum Fall Semester Professional Chef I CULA 103* 10 credits Food Service Sanitation CULA 105* 2 credits Food and Beverage Service CULA credits Menu Planning CULA 240* 2 credits Internship 1: Chef s Table CULA 298*+ 3 credits Spring Semester Basic MS Office CAPP 131* 2 credits Professional Chef II CULA credits Purchasing and Cost Control CULA 220* 3 credits Hospitality Supervision CULA credits Internship 1: Chef s Table CULA 298*+ 3 credits Summer Semester Professional Chef III CULA 201* 6 credits Nutritional Cooking CULA 210* 2 credits Internship II: Catering CULA 298*+ 3 credits Introduction to Business Writing WRIT 122C* 3 credits Fall Semester Bar and Beverage Management CULA 248* 2 credits Capstone: Professional Chef IV CULA 299* 12 credits +Internship I & II - See website for details *Indicates prerequisite and/or corequisite needed. See website for details. Professionalism and management skills necessary for successfully operating within a foodservice facility w w w. c u l i n a r y i n s t i t u t e o f m t. c o m of MontanaTM

6 Our first-class culinary arts program includes practical work experience. Chef s Table Each Friday night during the semester, students transform the instructional kitchen into a fine dining establishment for Chef s Table. Through this unique program, students complete their internships by preparing and serving gourmet meals to Flathead Valley patrons. meals generally include hors d oeuvres, at least three courses, and occasional wine pairings. program has become a local favorite and is popular among tourists. Catering Events Students experience catering first-hand. se events offer students another way to interface with the public and apply the skills learned in the classroom. Students prepare cuisine for largescale, college sanctioned events to intimate in-home parties, while also practicing their skills in menu planning, purchasing and cost control, and organization. Growing up in New York, I saw constant examples of high-end, high quality food and chefs. I was thrilled when I discovered a culinary program of this caliber in a such a beautiful area of Northwest Montana. - Cailin Briney (right), Rochester, NY

7 Find professional success An exciting global career awaits you! Catering and event management Cruise ships Airlines Personal chef Hospital/care facilities Food and beverage production TV food shows Food writer/critic/stylist/photographer instructor Wine/culinary specialist Kitchen designer Food science Research & development projects Nutritionist/dietician Restaurants Delis This program offered just the right blend of classroom learning and real-world practice. When I graduated, I felt ready and excited to take what I learned into my career as a professional chef. - Michelle Hicks, Columbia Falls, MT Class of 2011 w w w. c u l i n a r y i n s t i t u t e o f m t. c o m of Montana TM

8 Ready to get started? Contact Chef Howard Karp at or of Montana TM at Flathead Valley Community College w w w. c u l i n a r y i n s t i t u t e o f m t. c o m FVCC does not discriminate on the basis of race, color, national origin, sex or handicap in admission or access to, or treatment or employment in educational programs or activities. Inquiries concerning Title VI, IX and Section 504 may be referred to: FVCC - Vice President of Instruction and Student Services, Blake Hall, Room 137, 777 Grandview Drive, Kalispell, MT 59901, ; or the Montana Human Rights Commission, th Avenue, P.O. Box 1728, Helena, MT 59624, /