KCCC Adult Education. Culinary Program

Transcription

1 KCCC Adult Education Culinary Program Knox County Career Center 308 Martinsburg Road Adult Workforce Education Coordinator: Shawn M. Kendall School Phone: , ext School Fax: Web Site: Coordinator Office : 8-4pm School Office : Mon-Thurs 7:30am 7:00pm Preferred Method of Contact: Fri 7:30am 4:00pm I. GENERAL INFORMATION A. Mission Statement: The primary mission of the Knox County Career Center Adult Education is to provide educational programs for individuals to obtain entry-level competency for employment, career advancement, and /or lifelong learning. B. Adult Education Director: Coordinator: Jane Marlow Shawn Kendall , ext , ext [email protected] [email protected] C. Disability Accommodations. Any learner needing special accommodation on the basis of any disability must advise the instructor at the beginning of class. All necessary accommodations will be made upon presentation of relevant certification, presented in a timely manner. Learners are also responsible for making contact with the Program Coordinator prior to the start of class. For detailed KCCC Bylaws & Policies pertaining to Reasonable Accommodation, see Section Section 504 ADA Prohibition against Discrimination Based on Disability located on the website at D. Equal Opportunity. It is the policy of the Knox County Career Center School District that employment, educational programs, and activities are provided without regard to race, color, religion, national origin, gender, disability, age, military status, or any other legally protected characteristic. Any learner with a disability should contact the program coordinator. The Board designates the Career & Technical Director as the Title VI, Title IX and Section 504 Coordinator. E. Title IV Eligibility. This program is being submitted for Title IV funding. Adult learners requesting information about financial assistance should contact Financial Aid Coordinator Sheryl Mickley. II. RATIONALE FOR PROGRAM Culinary Program Page 1 of 10

2 Professional cooks work in a wide variety of institutions: restaurants, hotels, casinos, hospitals, long-term care facilities, schools, private catering. According to U.S. Department of Labor, in Ohio from 2008 through 2018 there will be a 2% increase in cooks for institutions and cafeterias and an 5% increase in cooks for restaurants. =210&soccode=&stfips=39&jobfam=35&SOC=352012&SOC= A survey of regional employers of the targeted occupations revealed that 22% of respondents anticipate hiring 1-10 culinary service workers within the next two years and 11% would hire more than 11 workers. As of November 3, 2011, 7 jobs relating to culinary service within 20 miles of KCCC were posted on the Ohio Means Jobs website ( Within 50 miles, there were 68 jobs posted. The survey respondents reported paying wages for culinary workers ranging from minimum wage to over $15.00/hour. According to Ohio Labor Market Information, wages in Central Ohio as of 2009 aged to December 2010 are: a. Cooks, Institution & Cafeteria ranged from $ $16.24 with an average of $13.78/hour. = b. Cooks, Restaurant ranged from $ $11.97 with an average of $10.51/hour. = Postsecondary schools within 50 miles of KCCC offering culinary classes are Columbus State Community College and Columbus Culinary Institute of Bradford School. Our school's restaurant-quality kitchen and dining room provide an ideal laboratory for this training. III. PROGRAM DESCRIPTION 700 clock hours of instruction = 33 total weeks, 111 total days hours in classroom/laboratory hours/day, Tuesdays, Wednesdays, Thursdays, 4:00 pm to 9:00 pm hours in restaurant 10 8 hours/day, Saturdays 12:00pm to 8:00pm 3. Internship hours throughout program that equals 120 hours. The Culinary program is a quality, professionally oriented program designed for students wishing to enter and/or advance in the culinary field. Students are taught to master the fundamentals of cooking with emphasis on nutrition, sanitation and quality control, kitchen organization and operations, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring. The program instruction focuses on preparing students for the ServSafe Food Protection Manager Certification as well as certificates from the Manage First program, a program from the National Restaurant Association. Culinary Program Page 2 of 10

3 The course provides for structured and mentored experience cooking for and serving community patrons in the school s private dining room. The program also includes 74 hours of internship with area food service providers. IV. PROGRAM GOALS Provide fundamental entry-level skills and knowledge required to pass the ServSafe Food Protection Manager Certification. Provide fundamental skills and knowledge required to pass and acquire the Manage First certificates. Provide experience managing a dining room. Provide the student with instruction and practice of the necessary skills to acquire entry-level employment or advance career opportunities in the culinary service field. Provide a bridge for career pathways. Offer quality, career-oriented instruction utilizing modern teaching techniques and applications. Graduate prepared competent and responsibly entry-level culinary workers. V. PROGRAM OUTCOMES After the completion of the Culinary Program, a learner will be able to: Apply food service sanitation and nutrition principles and practices. Demonstrate basic cooking skills including product identification, knife skills, food production, and cooking skills. Demonstrate proficiency in the identification and use of many different herbs, spices, and global ingredients. Produce commonly used stocks, foundation sauces, and a large compliment of secondary sauces. Apply basic concepts of menu development, purchasing, nutrition, and safe food storage. Demonstrate leadership and supervisory skills as they relate to overseeing food service workers. VI. CREDENTIALS Learners will be eligible to be awarded the ServSafe Food Protection Manager Certification after passing the ServSafe examination. During the program, learners will take the approved Manage First Program classes and receive those certificates pertaining to those classes. VII. TARGET POPULATION 1. Any person 18 years of age and older with high school diploma or GED. 2. Any person interested in a career and/or career enhancement within a restaurant or institution. Culinary Program Page 3 of 10

4 VIII. PROGRAM MODEL The decision to develop a culinary program came about as a result of the upcoming Columbus casino s need for many cooks and other culinary professionals. In addition, area long-term care facilities expressed a need for entry-level cooks who could continue career tracks to chefs. This 700- hour culinary curriculum was designed based on the topics and certification requirements for the ServSafe program and the Manage First program. Also included are general core topics including workplace professionalism and computer applications. A. 700 Clock hours of instruction = 33 weeks, 111 total days hours in classroom/laboratory hours/day, Tuesdays, Wednesdays, Thursdays, 4:00 pm to 9:00 pm hours in restaurant 10 8 hours/day, Saturdays 12:00pm to 8:00pm 3. Internship hours throughout program that equals 120 hours. 4. See Addendum B for Curriculum Map and Addendum C for Program Calendar 1. Integrated academics: Reading comprehension will be enhanced as students read and apply principles from textbooks and web sites. Language arts will be practiced and refined throughout the program as students learn to communicate effectively with each other and restaurant patrons. Basic arithmetic will be reinforced through product measurement, development of planning budgets, and menu preparation. Culinary Program Page 4 of 10

5 IX. ASSESSMENT STRATEGIES 1. Pre-assessment Skills Review (not for selection, for remediation purposes only) a. TABE Math, minimum of 8 th grade Reading, minimum of 10 th grade 2. Throughout Program a. Individual module testing b. WorkKeys. ACT WorkKeys Assessment Levels were determined as follows. Our in-house WorkKeys Job Profiler reviewed levels with a professional chef, who selected levels based on work experience in the culinary field. Applied Math, Level 4 Reading for Information, Level 4 Locating Information, Level 4 c. Washington 13 to identify learning disabilities for remediation 3. Graduation a. Maintain a 75% or higher per quarter b. Maintain 90% attendance per quarter and overall c. Successfully complete all course work d. Successfully complete all Competency Goals X. EVALUATION PLAN TO DETERMINE PROGRAM EFFECTIVENESS 1. Survey of graduates into food service field within six months of graduation to determine employment rate. 2. Learner evaluation of instructors halfway through program and at end of program. 3. Learner evaluation of course halfway through program and at end of program. 4. Meetings with Advisory Committee at least twice a year. 5. Meetings with Faculty on a regular basis. XI. TRAINING PATHWAYS A. Before: A career pathway system is a series of connected educational and training programs and support services that prepare and enable individuals, often while they are working, to secure a job and advance over time to successively higher levels of education and employment in a specific industry/field. Pathway goals are to increase access, awareness, affordability, resources, and alignment for high school students, adult learners, and the current workforce (Thrive, 2009). The Knox County Career Center Adult Education Culinary program is an entry-level program Culinary Program Page 5 of 10

6 designed for learners with little to novice experience in the food service industry, those who already work in the field and wish to enhance their skills, or those who simply wish to enter culinary career pathway. Prior to admission, potential learners must have the following: High school diploma or GED Basic computer literacy including basic keyboarding skills Completed application form with a $50 deposit Skills Assessment (TABE and Washington 13) Interview with program coordinator BEST test if English is a second language One professional and one personal reference FBI and BCI background check Make a non-refundable deposit of $200 B. After: University System of Ohio CT2 for Early Childhood will be pursued as soon as CT2 track is available. Articulation agreements with higher institutions such as Central Ohio Technical College (COTC) and North Central State College (NCSC), and Columbus State Community College (CSCC) will be pursued. C. Student s Transition into Workplace: In addition students will participate in mock interviews and receive a career passport. Our Placement Office will assist students with resume writing as requested. The 120-hour internship component of the program should give food service facilities and our students an opportunity to explore employment opportunities. Should an employer find a student weak in a specific skill taught in the program, the student will be able to audit a future class for that specific topic until the skill is satisfactory. Culinary Program Page 6 of 10

7 Addendum A: Advisory Committee District IRN# Culinary Professional Certification Doreen Bercaw Instructor, Chef & Catering Program Knox County Career Center, High School 306 Martinsburg Road , ext Steve Gilardi Owner, Lannings Foods 1033 Newark Road Tristan Haas Kenyon Inn and Restaurant 100 West Wiggin Street, P. O. Box Gambier, OH Chef Scott Komitau Mount Vernon Food Service Director The Laurels of Mount Vernon 13 Avalon Road (cell ) Chef Bruce Kreidler Cafeteria Manager Knox County Career Center, High School 306 Martinsburg Road , ext Sam Gilardi Owner, Lannings Foods 1033 Newark Road Jennifer Parker Knox Community Hospital 1330 Coshocton Avenue Paul Higgins, CEC,HGT,CHA Hospitality services 3909 Apple Valley Dr Howard, Ohio Rick Rollinger Jr Catering chef Smithhisler Meats 8835 Columbus rd Mount Vernon, Ohio Bill Kelly Knox Community Hospital 1330 Coshocton Avenue Culinary Program Page 7 of 10

8 Sequence Qtr # Name 1 GEN Employability CUL Cooking I Professionalism Tools and equipment Menu and recipes Flavors and flavoring Dairy products Mise en Place CUL ServSafe Food Protection / Exam Sanitation Flow of food through the operation Sanitary facilities and pest management Food safety regulations and employee training CUL Nutrition in Food Service Operations/Manage First Understanding nutrition basics Establishing nutrition programs Theory Laboratory Restaur ant Days (5 hr) Days (8 hr) CUL Knife Skills Care for knives properly Use of knives properly Cutting foods into a variety of shapes CUL Study skills Math CUL Cooking II Principles of cooking Eggs and Breakfast Stocks and sauces Soups Principles of meat Beef, veal, lamb, pork, poultry. CUL Culinary Math Customary units of measure Metric Measures Basic Conversion of Units of measure Converting weight and volume mixed measures CUL Nutrition in Food Service Operations/Manage First Understanding nutrition basics Establishing nutrition programs CUL Knife Skills Safety Dicing Cleaning Culinary Program Page 8 of 10

9 Sequence Qtr # Name 3 CUL Cooking III Beef, Pork, and Poultry Fish and shellfish Vegetables Potato, grains and pasta Salads and salad dressings CUL Culinary Math Advanced conversions between weight/measure Yield percent Appling Yield percent Finding Cost Edible Portion Cost CUL Knife Skills Dicing Chopping Size and consistency CUL-0400 Customer Service The importance of customer service Professional Server Dining room service Greeting and Seating customers 4 CUL Culinary Math Recipe costing Recipe size conversion CUL Cooking IV Principles of Baking Quick Breads Yeast Breads Pies, pastry and cookies Custards, creams, frozen desserts Laboratory Restaurant Days (5 hr) Theory CUL Knife Skills Dicing Chopping Knife sharpening CUL Internship TOTAL HOURS in session = 700 total hours Days in session = 110 Weeks in session = 33 Calendar November 2014 to July 2015 Curriculum approved by Ohio Board of Regents on November 1, 2011 Days (8 hr) Culinary Program Page 9 of 10

10 Knox County Career Center Adult Education CULINARY (Class Three) November 2014 through July hours = hours/day (4:00 pm - 9:00 pm); 80 Restaurant ; 120 Internship, 33 w eeks (*Subject to Change) November Hrs December Hrs January Hrs SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT ( ) February Hrs March Hrs April Hrs SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT 1 2 ( ( ) May Hrs June Hrs July Hrs SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT ( ) ) Qtr 1 11/4/14-1/29/15 31 Class/Lab 500 (100 days) Qtr 2 2/3/15-3/26/15 28 Restaurant 80 ( 10 days) Qtr 3 4/07/15-5/28/15 28 Internship 120 (hours flexible) Qtr 4 6/02/15-7/16/15 23 Days Key: (1 begin grading period CULINARY PROGRAM NOTES: 1) end grading period All missed days due to school closure School not in session are made up in the associated term. Lecture/Lab 5-hours River Room Restaurant 8-hours VA requires minimum 12 hours per week to qualify Internship 120 hours (flexible dates and hours)* for funding. ServSafe Certification Graduation *ALL 120 Internship hours MUST BE COMPLETED by July 7, 2015 in order to graduate (no exceptions). (Can be utilized any Monday, Friday, or Saturday). *This calendar is subject to change (GREEN dates are suggested days when not in class). Culinary Program Page 10 of 10