KCCC Adult Education Culinary Program Knox County Career Center 308 Martinsburg Road Adult Workforce Education Coordinator: Shawn M. Kendall School Phone: 740.393.2933 740.393.2933, ext. 1119 School Fax: 740.397.1659 skendall@knoxcc.org Web Site: www.adultedkccc.org Coordinator Office : 8-4pm School Office : Mon-Thurs 7:30am 7:00pm Preferred Method of Contact: email 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 740.393.2933, ext. 1106 740.393.2933, ext. 1119 Email: jmarlow@knoxcc.org Email: skendall@knoxcc.org 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 2260.01- Section 504 ADA Prohibition against Discrimination Based on Disability located on the website at www.knoxcc.org. 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
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. http://www.careerinfonet.org/carout2.asp?next=carout2&level=&optstatus=&id=1&nodeid =210&soccode=&stfips=39&jobfam=35&SOC=352012&SOC=352014 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 (www.ohiomeansjobs.com). 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 $10.95 - $16.24 with an average of $13.78/hour. http://ohiolmi.com/asp/oeswage/socwage.asp?source=soccodetitlelisting&soccode =35-2012.00 b. Cooks, Restaurant ranged from $8.92 - $11.97 with an average of $10.51/hour. http://ohiolmi.com/asp/oeswage/socwage.asp?source=soccodetitlelisting&soccode =35-2014.00 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 1. 500 hours in classroom/laboratory 111 days @ 5 hours/day, Tuesdays, Wednesdays, Thursdays, 4:00 pm to 9:00 pm 2. 80 hours in restaurant 10 days @ 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
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. http://www.servsafe.com/foodsafety/solutions/why/ During the program, learners will take the approved Manage First Program classes and receive those certificates pertaining to those classes. http://managefirst.restaurant.org 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
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 1. 500 hours in classroom/laboratory 110 days @ 5 hours/day, Tuesdays, Wednesdays, Thursdays, 4:00 pm to 9:00 pm 2. 80 hours in restaurant 10 days @ 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
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
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
Addendum A: Advisory Committee 2014-15 District IRN#051144 Culinary Professional Certification Doreen Bercaw Instructor, Chef & Catering Program Knox County Career Center, High School 306 Martinsburg Road 740-397-5820, ext. 3244 Doreen_bercaw@kccc.k12.oh.us Steve Gilardi Owner, Lannings Foods 1033 Newark Road 740-397-2751 stevegilardi@lannings.com Tristan Haas Kenyon Inn and Restaurant 100 West Wiggin Street, P. O. Box Gambier, OH 43022 740-427-2202 haast@kenyon.edu Chef Scott Komitau Mount Vernon Food Service Director The Laurels of Mount Vernon 13 Avalon Road 740-397-3200 (cell 614-439-6724) skomitau@laurelhealth.com Chef Bruce Kreidler Cafeteria Manager Knox County Career Center, High School 306 Martinsburg Road 740-397-5820, ext. 3229 Sam Gilardi Owner, Lannings Foods 1033 Newark Road 740-397-2751 stevegilardi@lannings.com Jennifer Parker Knox Community Hospital 1330 Coshocton Avenue 740-393-9000 Paul Higgins, CEC,HGT,CHA Hospitality services 3909 Apple Valley Dr Howard, Ohio 43028 higgins3909@yahoo.com higginspl@kenyon.ed 740.398.9030 Rick Rollinger Jr Catering chef Smithhisler Meats 8835 Columbus rd Mount Vernon, Ohio 43050 740.397.6254 RoseannR@live.com Bill Kelly Knox Community Hospital 1330 Coshocton Avenue 740-393-9000 bkreidler@knoxcc.org Culinary Program Page 7 of 10
Sequence Qtr # Name 1 GEN1-0100 Employability CUL1-0100 Cooking I Professionalism Tools and equipment Menu and recipes Flavors and flavoring Dairy products Mise en Place CUL1-0200 ServSafe Food Protection / Exam Sanitation Flow of food through the operation Sanitary facilities and pest management Food safety regulations and employee training CUL1-0300 Nutrition in Food Service Operations/Manage First Understanding nutrition basics Establishing nutrition programs Theory Laboratory Restaur ant 20 40 60 6.6 16 16 6.6 19 19 6.6 Days (5 hr) Days (8 hr) CUL1-0400 Knife Skills 22 22 44 6.6 Care for knives properly Use of knives properly Cutting foods into a variety of shapes CUL1-0500 Study skills Math 26 26 6.6 2 CUL2-0100 Cooking II 15 59 32 97 8.25 4 Principles of cooking Eggs and Breakfast Stocks and sauces Soups Principles of meat Beef, veal, lamb, pork, poultry. CUL2-0200 Culinary Math 10 10 8.25 Customary units of measure Metric Measures Basic Conversion of Units of measure Converting weight and volume mixed measures CUL2-0300 Nutrition in Food Service Operations/Manage First Understanding nutrition basics Establishing nutrition programs 10 10 6 CUL2-0400 Knife Skills Safety Dicing Cleaning 20 20 6.25 Culinary Program Page 8 of 10
Sequence Qtr # Name 3 CUL3-0100 Cooking III Beef, Pork, and Poultry Fish and shellfish Vegetables Potato, grains and pasta Salads and salad dressings CUL3-0200 Culinary Math Advanced conversions between weight/measure Yield percent Appling Yield percent Finding Cost Edible Portion Cost CUL3-0300 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 CUL4-0100 Culinary Math Recipe costing Recipe size conversion CUL4-0200 Cooking IV Principles of Baking Quick Breads Yeast Breads Pies, pastry and cookies Custards, creams, frozen desserts Laboratory Restaurant Days (5 hr) 25 29 32 95 11.5 4 Theory 10 10 7.25 15 25 40 7.25 15 23 38 7.25 20 12 16 32 5 CUL4-0300 Knife Skills 0 9 9 5 Dicing Chopping Knife sharpening CUL4-0400 Internship 0 0 80 120 110 10 TOTAL HOURS 243 287 80 700 110 10 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) 0 28 54 5 2 Culinary Program Page 9 of 10
Knox County Career Center Adult Education CULINARY (Class Three) November 2014 through July 2015 700 hours = 110 days @ 5 hours/day (4:00 pm - 9:00 pm); 80 Restaurant ; 120 Internship, 33 w eeks (*Subject to Change) November 2014 50 Hrs December 2014 45 Hrs January 2015 60 Hrs SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT 1 1 2 3 4 5 6 1 2 3 2 3 (4 5 6 7 8 7 8 9 10 11 12 13 4 5 6 7 8 9 10 9 10 11 12 13 14 15 14 15 16 17 18 19 20 11 12 13 14 15 16 17 16 17 18 19 20 21 22 21 22 23 24 25 26 27 18 19 20 21 22 23 24 23 24 25 26 27 28 29 28 29 30 31 25 26 27 28 29) 30 31 30 February 2015 76 Hrs March 2015 76 Hrs April 2015 76 Hrs SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT 1 2 (3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 8 9 10 11 12 13 14 8 9 10 11 12 13 14 5 6 (7 8 9 10 11 15 16 17 18 19 20 21 15 16 17 18 19 20 21 12 13 14 15 16 17 18 22 23 24 25 26 27 28 22 23 24 25 26) 27 28 19 20 21 22 23 24 25 29 30 31 26 27 28 29 30 May 2015 76 Hrs June 2015 81 Hrs July 2015 40 Hrs SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT 1 2 1 (2 3 4 5 6 1 2 3 4 3 4 5 6 7 8 9 7 8 9 10 11 12 13 5 6 7 8 9 10 11 10 11 12 13 14 15 16 14 15 16 17 18 19 20 12 13 14 15 16) 17 18 17 18 19 20 21 22 23 21 22 23 24 25 26 27 19 20 21 22 23 24 25 24 25 26 27 28) 29 30 28 29 30 26 27 28 29 30 31 31 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 110 700 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