Culinary Arts

Nebraska Department of Education Perkins Innovation Grant 2004 – 05

Tech Prep Coordinators

Erika Volker, MetropolitanStephanie Jacobson, Central Jan Claassen, Southeast Cynthia Baum, Northeast Jann Rouzee, Western Nebraska William Eakins, MidPlains

Nebraska

WNCC

MPCC

CCC

NCC

SCC

MCC

Culinary Arts

History/Background Information Generating InterestResources Budget Grants timeline

Data to Support Activities

Nebraska Data Restaurants largest private sector employer Employs over 54,000 in 3,500+ establishments Typical Day- ½ of Nebraskans eat out Everyday – 1,100 food service jobs available

and by 2005 – numbers expected to increase by 30%(Nebraska Restaurant Association, 2002)

Bistro Nights

Introductions Background and Update from 2004 Institute of Culinary Arts at MCC Meal Served FY 2005 Grant Activities and Opportunities Dessert Served Student Testimony Evaluation/Comments/Questions Closing

Benefits to Secondary Teachers

Kitchen Fundamentals course with Metro Professional cooking book ServSafe book/ test and national certification with Central Nutrition update with Southeast at the Nebraska Career Education

Conference International Flavors and Desserts at Nebraska Career Education

Conference Bistro Nights at 3 campuses Networking Knife set NRA Show - Application form Money for field trips to campuses Teacher stipends Secondary – Post secondary connect between chef faculty and teachers Exposure to online learning

Benefits of the NRA Show:

Learn of new food products available, franchise information, resources available, colleges that are available for my students, latest information and trends in nutrition

Developed a resource library New teaching techniques for sanitation

instruction from Eco-Lab Expose students to critical reading and

thinking skills Overall, a fantastic experience in my teaching

career!

NRA ApplicationNational Restaurant Association Application

May 21-23, 2005Chicago, IL

PERSONAL INFORMATIONName: _____________________________________________________________School : ____________________________________ Email address:__________________________________School Address: ________________________________________________________________________

Phone Number: Home (______)____________________________ Work (______)

________________________Emergency Contact Person: ___________________________________________________________________

APPLICATION QUESTIONS: Use as much space as needed to thoroughly answer the questions. 1. Please describe how your students will benefit by your participation at the National Restaurant Association

Show. 2. Please describe how you have worked with a representative in the food industry to enhance learning

connections for your students in the classroom. (Food industry representatives can be a chef/cook at a local restaurant, the head cook in the school cafeteria, a food distributor, grocery store manager, cleaning chemical distributor, etc.)

3. Have you ever attended the National Restaurant Association Show? □ YES □ NO If so, when? _________________________List any work, volunteer or learning experiences you have participated in since college other than teaching

that have related to the culinary arts industry. Accepted applicants will be required to provide a $150.00 deposit, check made to the Culinary Arts Grant. The check

will be held and returned after all required assignments have been completed. This is to ensure the objectives of the activity have been met.

All applications must be electronically received on or before Monday, February 28, 2005 to: Erika Volker at evolker@mccneb.edu

Resources

Textbooks ServSafe 3rd Edition, NRAEF On Cooking: A Textbook of Culinary

Fundamentals/Software/Keys to Successby Sarah R. Labensky, Alan M. Hause

Publisher: Prentice Hall College Div; Bk&Acces edition (January 1, 1995)

ISBN: 0132096366

Online dissemination of information Use of email and electronic information Webpage

Online Courses

FST 109 – Kitchen Fundamentals The student learns about tools, equipment, basic

cooking procedures, recipe structure, recipe use, pre-preparation, stocks, basic sauces, and basic kitchen sanitation and safety.

HMRM 124.0 – Food Safety & Sanitation Study of concerns regarding proper sanitation

procedures in the industry. Emphasis on federal and state food codes, including the HACCP system, and kitchen safety issues.

Online Classes

Developed a clone class through I.T. Audited class College faculty monitored classAvailable to answer questionsNo grading/no credit

Grant Timeline

May/June: Grant written and accepted at NDE July/August: Statewide meetings w/coordinators September: Order knife sets, textbooks October/November: Bistro Nights November: Set up online classes and accounts for

teachers December – April: Workshops held and online learning May: National Restaurant Association Show June: Nebraska Career Education Conference

workshops

Outcomes

49 teachers participated 19 teachers attended NRA show 15 teachers passed the ServSafe certification 5 teachers eligible to teach ServSafe 2 need to re-take test to pass or become

certified to teach Dual Credit options Articulated Credit options

Budget

Teacher Stipends $7,750

Purchased Services $4,594

Student Transportation $1,200

Instructional Materials and Equipment $14,000

Conference $7,940

State Conference $2,000

Administration $2,000

Total $39,484

Contact Us. . .

Central Community College PO Box 4903 Grand Island, NE 68802-4903 (308) 398-7307 800-652-9177 FAX (308) 398-7399 sjacobson@cccneb.edu http://www.cccneb.edu/programs/techprep/techprep.h

tm

Erika Volker Metropolitan Community College PO Box 3777 Omaha, NE 68103-0777 (402) 457-2243 800-228-9553 FAX (402) 457-2607

evolker@mccneb.edu http://www.mccneb.edu/techprep

William Eakins/Cliff Hermance Mid-Plains Community College 1101 Halligan Drive North Platte, NE 69101-7659 (308) 535-3607 800-658-4308, Ext. 307 FAX (308) 535-3689 eakinsw@mpcc.edu www.mpcca.cc.ne.us

Cindy Baum Northeast Community College 801 East Benjamin Ave PO Box 469 Norfolk, NE 68702-0469 (402) 844-7119 800-348-9033 Ext. 7119 FAX (402) 844-7394 cindy@northeastcollege.com http://www.northeastcollege.com/SS_tech_prep.html

Jan Claassen Southeast Community College Beatrice Campus 4771 West Scott Rd. Beatrice, NE 68310-7042 (402) 228-3468 Ext. 1320 800-233-5027 Ext. 1320 FAX (402) 228-2218 jclaasse@southeast.edu http://www.southeast.edu/programs/techprep.htm

Jann Rouzee Western Nebraska Community College 1601 East 27th Street Scottsbluff, NE 69361-1899 (308) 635-6034 800-348-4435 FAX (308) 635-6176 rouzeej@wncc.net http://www.wncc.net