CulinaryArtsSS08

Self Study Report To The American Culinary Federation Foundation Accrediting Commission 8/1/2008

School Contact Number: 159079

Culinary Arts Program Department of Business Technology The University of Montana College of Technology

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Transmittal Sheet

ACF Foundation Accrediting Commission SELF STUDY

NAME OF INSTITUTION: The University of Montana College of Technology ADDRESS: 909 South Avenue West, Missoula, MT 59801 PROGRAM NAMES: 1. Culinary Arts Certificate of Applied Science

2. Food Service Management Associate of Applied Science Degree

PROGRAM COORDINATOR/CONTACT: Thomas L. Campbell, CEC 406-243-7831 [email protected]

DATE OF FIRST PROGRAM OFFERING: September 1974 DATE OF ACFF ACCREDITATION EXPIRATION:

January 2009

CURRENT NUMBER OF STUDENTS: At the time of writing, fall entry enrollment had not been finalized. These numbers represent 2nd year students.

Total 17 Full time 16 Part time 1

INSTITUTION’S DEFINITION OF FULL TIME: An undergraduate student must register for a minimum of 12 credit hours a semester to be classified as a full-time student; however, in most baccalaureate programs a student must earn at least 15 credits per semester to graduate in a four year period. One and two year programs usually require between 15 and 19 credits per semester.

INSTITUTION’S DEFINITION OF PART TIME: An undergraduate student with fewer than the minimum of 12 credits a semester is classified as a part-time student.

NUMBER OF FULL -TIME FACULTY: NUMBER OF PART-TIME FACULTY: LENGTH OF PROGRAMS: Certificate of Applied Science Program: 2 semesters

A.A.S. Degree Program: 4 semesters CLASSROOM CONTACT HOURS: Certificate of Applied Science Program: 325

A.A.S. Degree Program: 580 LAB CONTACT HOURS: Certificate Program: 470

A.A.S. Degree Program: 995 REQUIRED HOURS OF ON-THE-JOB TRAINING (Externship, Co-op, Apprenticeship, etc.)

Spring Semester of 2006 a required internship course was initiated. This course required 180 hours of on-the-job-training.

TOTAL CONTACT HOURS REQUIRED OF PROGRAM:

Certificate of Applied Science Program: 795 A.A.S. Degree Program: 1,575

TOTAL GRADUATES FOR THE PAST TWO YEARS:

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DATE: August 2008 SUBMITTED BY: (Include title) Thomas L. Campbell, CEC, Program Director

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Foreword We welcome the ACF accreditation team to our campus. Along with our self-study report, we are sending you a folder containing maps of our campuses, maps of Missoula and surrounds, brochures of local attractions, and a list of contacts and telephone numbers. We are completely at your service during the week of your visit and hope we can assist in making your visit as productive as it can be. So please contact us on any matter. We have used this self study to support and move forward continued improvements. We hope that you, in addition to performing your inspection duties, will share with us your experiences, educational philosophies, and offer suggestions. We welcome any advice aimed at further improvement of our programs. To facilitate your review of this report, we have employed shading to set apart questions and stated requirements of the ACF Accrediting Commission from our responses and unsolicited comments, which are not shaded. Exhibits too bulky to include in the report will be available at a designated location at the College of Technology. Those exhibits are deserving of discussion in the report are referenced from the report text. A list of all exhibits is included as Appendix 1. The University of Montana and The College of Technology have not been denied or lost accreditation by any accrediting agency. No action is pending, or action been taken, by court or administrative body.

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Contents

Section 1 — Program Eligibility, Standard 1……………………………………………….……. 1 Section 2 — Mission and Goals, Standard 2……………………………………………….…….. 2 Section 3 — Organization and Administration, Standard 3……………………………………... .5 Section 4 — Faculty and Staff, Standard 4 ....................................................................................18 Section 5 — Curriculum, Standard 5 .............................................................................................27 Section 6 — Facilities, Standard 6 .................................................................................................41 Section 7 — Student Services, Standard 7 ....................................................................................49 Section 8 — Program Assessment .................................................................................................65 Section 9 — Summary ...................................................................................................................70 Appendix 1 — List of Exhibits ......................................................................................................75 Appendix 2 — Maps .......................................................................................................................... Appendix 3 — Program Application for ACF Accreditation ............................................................

American Culinary Federation Foundation Accrediting Commission

S t a n d a r d s

July 2006

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AMERICAN CULINARY FEDERATION FOUNDATION ACCREDITING COMMISSION

Standards

1.0 PROGRAM ELIGIBILITY CRITERIA

1.1 The program must be offered at an institution which is legally authorized under applicable state law to provide postsecondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency. Apprenticeship programs are also eligible. They must be registered with the U.S. Department of Labor, Bureau of Apprenticeship Training, or its state designee. 1.2 The program’s application for accreditation must be authorized by the institutional chief executive or designee. 1.3 The program must be post-secondary and so authorized under applicable state law or comparable governmental unit. 1.4 The coordinator must have credentials that include: • A minimum of (1) industry certification at the administrative/management level • Five years industry experience at a management level • A minimum of a BA or BS degree in an appropriate discipline or an equivalent combination

with the above degree • A Master’s degree is preferred. These credentials should be accomplished within a two-

year period. Existing program coordinator may have 3 years to meet requirements.

1.5 The program must have been in continuous existence for a minimum of two years and must have graduated students within a three year period in order for the Commission to judge its educational success. 1.6 The program must exhibit evidence of meeting the required competencies as specified in the ACFF “Required Knowledge and Competencies.” 1.7 The program shall be ongoing, include a minimum of 1,000 contact hours, and result in a certificate, diploma, or degree.

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2.0 PROGRAM MISSION AND GOALS

2.1.1 The objective of a program is the development of the students' competence to practice effectively in an entry-level position as a cook, pastry cook, or foodservice management trainee (and ensure the ability to advance within the hospitality industry and for lifelong enhancement of learning and opportunities). 2.2 The mission and goals of the program are consistent with the philosophy of the institution as well as industry standards. 2.3 The stated area of specialization is compatible with the resources available to the program, especially the kitchen/laboratory facilities and faculty expertise.

3.0 ORGANIZATION AND ADMINISTRATION

3.1 There are clearly defined administrative channels for the program, which allow it to operate effectively. 3.1.1 There is an organizational chart showing the relationship of the program to other programs within the institution. 3.1.2 There is an organizational chart showing the structure of the program. 3.1.3 There are written job descriptions for the program coordinator, faculty and support staff. 3.2 The program coordinator is responsible for ongoing assessment, planning, implementation, and evaluation critical to an effective educational program. 3.2.1 The program coordinator shall monitor compliance with the ACFF Accrediting Commission standards. 3.2.2 The program coordinator should have limited teaching/laboratory coordination responsibilities in addition to program administration. 3.3 The program shall have an advisory committee (Board of Directors, Apprenticeship committee, Steering Committee) whose meetings are scheduled on a regular basis with a minimum of two meetings each year to advise the program and make recommendations as needed. Written agendas and minutes which include attendance are available to document this activity. 3.3.1 The members of the Advisory Committee include a variety of representatives from the hospitality industry (institutional food service, restaurants, clubs, hotels, allied food service businesses or education) and must include current students and/or recent graduates of the program.

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3.3.2 On a continuing basis an Advisory committee assists the program coordinator in assuring that the program responds to the needs of industry, and continues to meet the standards of the ACFF Accrediting Commission. 3.4 There is evidence of continuing financial support commensurate with the resources of the institution and appropriate to the needs of the program. 3.5 The program mission, goals, competencies stated in behavioral terms, course outlines, including evaluation strategies, class schedules, and descriptions and schedules of supervised kitchen/laboratory or work experience shall be on file, open to review, reviewed annually by the advisory board. The review should be reflected in the minutes

4.0 FACULTY AND STAFF

4.1 The faculty of the program is academically and professionally qualified. 4.1.1 The faculty has professional preparation relevant to their areas of responsibility, and have demonstrated and documented professional participation in those areas. 4.1.2 At least 50 percent of the full-time equivalent faculty in the technical phase of the program have credentials equivalent to any ACF certification at chef level. 4.2 The personnel policies for faculty and equivalent members of the program are the same as those in effect for other faculty members in the institution with regard to appointment, academic rank, tenure, salary, promotion, and recognition of professional competencies. 4.2.1 A person is not denied a faculty position, tenure, or advancement because of race,

religion, color, gender, age, national origin, or disability. 4.3 The faculty is adequate in number to implement the program of instruction and related activities effectively and to support the achievement of educational outcomes

4.3.1 The program needs to have a standard number of full-time equivalent faculty based on the institutional requirements of student/faculty ratio and that faculty would have advanced degrees.)

4.3.2 The minimum ratio of full-time equivalent faculty to enrolled students shall be appropriate to the number of training stations available. 4.4 There is evidence of participation and attendance at regularly scheduled faculty meetings. Minutes of these meetings are available for review. 4.5 Faculty must participate on an annual basis in and document continuing professional development which includes technical and instructional skills. 4.5.1 The program faculty must show evidence of professional growth on an annual basis in the technical areas for which they have teaching responsibilities.

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4.5.2 The program faculty must show evidence of professional growth on an annual basis in the area of instructional skills. 4.6 Resource people from various disciplines, community agencies, or other organizations may be used as guest lecturers, consultants, and discussion leaders. However, they may not substitute for adequate faculty staffing in a program. 4.7 Support services and personnel are provided to meet the needs of the program and to facilitate the work of the faculty.

5.0 CURRICULUM

5.1 The curriculum implements the program mission, goals and objectives. 5.1.1 Units of instruction follow written outlines and syllabi which clearly state measurable objectives, student activities, learning resources, time allotment, grading criteria, and student evaluation methods. 5.1.2 Throughout the curriculum, opportunities are provided to strengthen the student’s competence in communications, critical thinking, problem solving, leadership and human relation skills. 5.1.3 Guest speakers and field trips are utilized to provide additional program enrichment. Documentation of guest speakers and field trips must be documented and available for commission review.

5.2 There is a rationale for the organization of the curriculum and for the allocation of credit. 5.2.1 Course requirements are organized and sequenced so that knowledge and skills are developed progressively throughout the program. 5.2.2 The allocation of credit for lecture and laboratory hours is consistent with a recognized standard. 5.3 The program curriculum must include at least the required objectives as specified in the REQUIRED KNOWLEDGE AND COMPETENCIES, and the number of hours allotted to each objective must be adequate for student competence.

5.3.1 Competency areas in nutrition, sanitation, and human relations/management must each include a minimum of 30 hours of student effort in a combination of theoretical and applied learning instruction, with a minimum of 15 hours directed by an instructor. 5.4 The curriculum meets graduation requirements for the postsecondary institution offering the program. 5.4.1 The satisfaction of certificate, diploma, or degree requirements is reasonably documented and conforms to commonly accepted educational standards for the particular certificate, diploma, or degree involved.

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5.5 There are well defined, verifiable, and consistent outcome measurement strategies utilized in the grading procedures in both lecture and lab courses. 5.5.1 Students are kept informed of their performance and progress in both lecture and lab classes. 5.6 The curriculum provides for correlation of theoretical and practical learning experiences. 5.7 The kitchen/laboratory experiences shall reflect high standards of professional sanitation practices.

5.7.1 Employees and students are trained in the correct handling and use of hazardous materials, substances, or wastes. Material Safety Data Sheets (MSDS) are available in each of the laboratories and are updated on a regular basis. 5.7.2 Students are trained in the proper use of laboratory equipment with documentation/evidence of this training available for review. (Equipment Safety Check Sheet) 5.8 If part of the curriculum requires a lab/kitchen experience in which a student is supervised by other than program faculty, there should be a training agreement and plan as well as evidence that the supervisor is qualified according to Standard 4.1.1 5.9 The program and curriculum are sufficiently flexible to provide for individual differences among students. 5.10 The curriculum provides for a variety of instructional techniques and strategies, with emphasis on student involvement in the teaching/learning process. 5.11 The curriculum requires a variety of instructional media be used. 5.12 In the case of an externship, internship, co-op, or apprenticeship training program, the relationship between the postsecondary institution and an outside food service establishment should include a written agreement which meets the objectives of the total program. Materials on file should include documented and signed training agreements, employer evaluation(s) of students, instructor evaluation(s) of students, and students’ evaluations of work stations, with evidence to support the qualifications of the supervising chef.

6.0 FACILITIES

6.1 The facilities and equipment of the institution are adequate for the needs of the program 6.1.1 Classroom space is available to support the program objectives. 6.1.2 Office space is provided for the program coordinator, faculty members and staff. 6.1.3 The program coordinator and other faculty who are closely involved with student counseling and advisement have access to offices that provide privacy.

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6.1.4 All kitchen/laboratory experiences are in facilities that meet federal, state, and local codes and have sufficient and experienced personnel and adequate equipment. 6.2 There shall be a resource center with adequate and accessible materials which supports the objectives of the program. 6.3 The kitchen/laboratory facilities reflect safe and sanitary conditions.

7.0 STUDENT SERVICES

7.1 Recruitment and matriculation practices are nondiscriminatory with respect to race, religion, color, gender, age, national origin, or disability. 7.2 Criteria and procedures for the selection of students for the program are stated and on file at all times. 7.2.1 All programmatic pre-admissions tests and evaluations, if used, are appropriate to the training offered; adequately measure the aptitude of prospective students to successfully complete the program; and are administered fairly. 7.3 The program shall have a written policy on transfer of credits. The program shall have a written policy on advanced standing, if offered. 7.4 There is an established and documented method for improving retention of students in the program. 7.5 The program’s mission, goals, tuition and fees, requirements for entrance, and continuation in the program, and descriptions of course and kitchen/lab experiences are accurate, and are publicly available. 7.5.1 Announcements, advertising, and student recruitment practices accurately reflect the program offered and the current institutional and programmatic accreditation status. 7.5.2 Additional costs of the program, beyond the basic fees of the institution, are clearly stated (e.g., liability insurance, facility use fees, transportation). 7.5.3 Policies and procedures for student withdrawal and refunds on tuition to which the student is entitled are published and made known to all applicants. 7.6 Students and graduates have access to files maintained by the program relating to their performance. 7.7 There is a published grievance procedure that students may use to address concerns and needs. 7.8 Services for placement, professional counseling, and guidance are available for students. 7.9 Scholarship/Industry information is available to students.

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8.0

PROGRAM ASSESSMENT 8.1 The program is involved in an ongoing process of assessing its effectiveness. 8.2 There is a process for collecting programmatic assessment data from a variety of sources. 8.2.1 There is a documented and ongoing system for assessing faculty performance. 8.2.2 There is a documented and ongoing system for assessing validity of curriculum by students, faculty and advisory committees. 8.2.3 There is a documented and ongoing system for assessing and documenting graduate placements, student retention, and educational achievements for students, in verifiable and consistent ways, including employer surveys, graduate follow-up surveys, and job placement rates which indicate a majority of graduates are placed in their field of study following graduation. 8.3 There is a process by which the collected data is assessed by all constituents involved in the program. 8.4 The assessed data findings are used in program planning involving all constituents. 8.5 The plans developed, based on the assessment of data, are implemented for programmatic change.

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Section 1

Program Eligibility — Standard 1 REQUIRED COMMENTS 1. Provide a copy of Program Application for ACF Accreditation as part of this self study.

This document is included as Exhibit A and also as Appendix 3 to this report. 2. Describe the institution, including accreditation and licensure status. If a recognized

agency has denied accreditation or pre-accreditation status to the institution or place the program on public probationary status, or has revoked the accreditation or pre-accreditation status of the institution or program, provide an account of such action (s).

The University of Montana College of Technology is a college within The University of

Montana and part of the Montana University System. The University is accredited by the Northwest Commission on Colleges and Universities (Exhibit A).

Culinary Arts is a program within the Department of Business Technology at the College

of Technology and is accredited by the American Culinary Federation.

REQUIRED EXHIBITS

List of 10 recent graduates and their places of employment. Include name, address, and phone numbers for graduates and employers.

Exhibit C

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Section 2

Mission and Goals — Standard 2 REQUIRED COMMENTS 1. What are the mission and goals of the program(s)?

a. Mission of the Certificate of Applied Science Program:

The two-semester Culinary Arts Certificate of Applied Science Program provides an

introduction to the field of culinary arts. The mission of the program is to prepare students for entry-level positions in the expanding and challenging food service industry. The program goals are to incorporate comprehensive hands-on learning experiences complemented by supportive courses and to prepare students for a wide range of career opportunities in this field. The Certificate of Applied Science Program parallels with and forms a seamless transition into the Food Service Management Associate of Applied Science Degree.

b. Mission of the Associate of Applied Science Degree: The Food Service Management Program culminates in an Associate of Applied Science

Degree designed to continue principles taught in the Certificate of Applied Science Program. The mission of the program is to combine theory, practical training, and experience to prepare students for entry-level and management positions in the diverse and dynamic hospitality industry. The goals are to expand the spectrum of learning to include more in-depth professional studies, to enhance employment options, and to ensure graduates’ eligibility for certification as an ACF “Certified Culinarian” by maintaining program accreditation from the American Culinary Federation.

c. Specific program goals of the Certificate Program:

Students will: (1) express themselves through written communication; (2) demonstrate computer literacy; (3) demonstrate their knowledge of culinary history, kitchen organization, and basic culinary principles; (4) maintain sanitary conditions in the kitchen;

Section 2 — Mission and Goals — Standard 2

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(5) have a working knowledge of mathematical computations involved in a food service establishment; (6) interact effectively within a team-oriented group; (7) organize and prioritize tasks; (8) perform front-of-the-house duties; (9) prepare appetizers, salads, dressings, charcuterie items, and garde manger items; (10) prepare fast-food selections, breakfast menus, and unique specialties; (11) prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable sauce derivatives; (12) prepare eclectic entrees incorporating all cooking principles for service to the public; (13) utilize purchasing procedures to procure foodstuffs, kitchen supplies, and equipment; and (14) prepare basic bread varieties and desserts.

d. Specific program goals of the Associate of Applied Science Degree:

In addition to the 14 goals listed for the Certificate of Applied Science program, students will: (1) plan, analyze, and write menus; (2) control portion costs; (3) control food and labor costs; (4) prepare bread varieties, desserts, confections, cakes, and ices; (5) supervise work load and coordinate station responsibilities; (6) describe and serve alcoholic and non-alcoholic beverages; (7) demonstrate conceptual aspects of physical layout of food service establishments;


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and (8) apply strict dietary standards in the preparation of nutritional dishes.

2. How do the mission and goals of the program(s) fit with the institution of which it is a part?

a. The University of Montana Missoula provided the basis for developing program mission and goals. The professional and technical mission of the College of Technology (UM COT) and the Business Technology Department were also incorporated. Following are synopses of the mission statements of the College of Technology and the Business Technology Department:

(1) The mission of the College of Technology is to provide academically sound, socially

responsible, current and accessible certificate and associate degree programs in response to individual, community, and economic development needs. (See Exhibit AH.)

(2) The mission of the Business Technology Department is to collaborate with local and

regional business and industry to prepare graduates to compete in and contribute to a dynamic global society. (See Exhibit AF.)

b. Finally, the standards and competencies required for ACF accreditation are emphasized.

3. How are the goals and objectives kept current with industry’s requirements? Include in

your answer the frequency and methods of their review.

Since joining the faculty five years ago as Culinary Arts Program Director, Chef Thomas Campbell has made a sustained evaluation of the program requirements including mission and goals. He has continued this same level of scrutiny and performs formal review of mission statements and program goals on an annual basis. Such reviews are influenced by Chef Campbell’s professional experience, advisory committee input, faculty suggestions, student comments, and departmental leadership.

4. Where are these goals and objectives of the program made evident to the students?

To ensure students understand the mission and goals of the culinary program, a Culinary

Arts Student Handbook (Exhibit AA) was created, which includes complete program description, catalog-type course descriptions, and program policies, program goals and objectives. The Handbook is given to all Culinary Arts students and program faculty members and is available to interested members of the public during orientation. This Self-Study Report is available to students in the Mansfield Library at the UM College of Technology www.lib.umt.edu/ and in culinary faculty offices where the goals and objectives may be found. They are also found in the University of Montana’s Catalogue and website. www.cte.umt.edu/programs/business/culinary.htm


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REQUIRED EXHIBITS.

Sample of the review methods used. Exhibit D Exhibit I

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Section 3 Organization and Administration — Standard 3 HISTORICAL PERSPECTIVE AND REORGANIZATION

From 1998-2003 the Culinary Arts Department had several department chairs. The individual who had held the position for several years retired and was replaced by a person with a love of culinary arts and an interest towards the prosperity of the Culinary Arts Program. When his health forced him to resign, Ross Lodahl served as interim chair while a search was conducted. The chair chosen through the search held the position for only one year before accepting a similar position in another state. For a period of time the Culinary Arts Program was still providing an adequate education but the leadership role left inconsistencies.

To address these issues and to provide a cohesive effort, the Dean of the College of

Technology (UM COT) identified Vicki Micheletto as Department Chair of Business Technology with direction to include Culinary Arts as a program within the Business Technology Department. Program and course changes were submitted by Vicki Micheletto to ASCRC (Academic Standards and Curriculum Review Committee) and ultimately approved by Faculty Senate Fall Semester 2004. (See organizational chart Exhibit G1 in this section.) With this change Culinary Program faculty report to the Business Technology Department Chair which has resulted in tighter administrative control and provided strengths discussed in more detail in later paragraphs.

In 2004 The ACF awarded a five-year accreditation to the College of Technology’s Culinary Arts Program. In 2006 Vicki Micheletto retired as Business Technology Chair and was succeeded by Brian Larson. Together with the Program Director, Brian has continued the work started in 2003. Today the Culinary Arts Program enjoys tremendous administrative support and encouragement from the Department Chair, Dean’s Office, Provost’s Office and the President of the University.

REQUIRED COMMENTS 1. Provide the program(s) description as listed in documents available to the public.

The University of Montana catalog (Exhibit E) contains descriptions of the Culinary Arts

Certificate of Applied Science program and the Food Service Management Associate of Applied Science Degree program. The catalog is available to the public in paper copy from Student Services or online at the University’s web site: http://www.umt.edu/homepage/catalog/default.asp.

Section 3 — Organization and Administration — Standard 3

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During the reorganization process Tom Campbell and Vicki Micheletto reviewed and revised the culinary arts certificate option and the food service management degree option. Program changes were approved by ASCRC and Faculty Senate, resulting in revision and improvement of the program. Both Chef Campbell and Mr. Larson have researched culinary programs across the country and reviewed ACF standards in this curriculum review process. Accordingly, program mission, goals, and curriculum requirements were revised; course credits were adjusted; courses were added or deleted; and course descriptions were updated. These efforts resulted in the Culinary Arts Conspectus (Exhibit AJ) which is still being refined.

The Business Technology Department conducts ongoing assessment of its programs in

concert with its several program directors. The last assessment is documented in Exhibit AF, Business Technology Department Assessment.

As a result of the reorganization, program improvements, and this self-study, a Culinary

Arts Student Handbook (Exhibit AA) was created. It includes information from the conspectus and selections from Exhibit AF plus catalog-type course descriptions, policies, and procedures. This handbook is given to Culinary Arts students, culinary faculty members, and interested members of the public.

2. List other hospitality or food service programs in the institution.

There are no other programs.

3. Describe the administrative responsibilities and teaching responsibilities of the program

coordinator. To whom does this person report on such matters as finance, policies, admission, and curriculum. Describe this person’s qualifications. Describe his/her role in assessing, planning, evaluating and implementing changes to the program.

Thomas Campbell, CEC, is Program Director of Culinary Arts which includes both

certificate and degree options. On matters such as finance, policies, admission, and curricula, he reports to Brian Larson, Chair of the Business Technology Department. Tom Campbell is responsible for writing the ACFFAC Self-Study Report and Annual Reports. He compiled the last Self-Study and the Culinary Arts Program was granted a five-year accreditation from

2004 - 2009 Chef Campbell is an active member of the American Culinary Federation (ACF), president

of the local chapter of the ACF, certified as an Executive Chef by the ACF, and a graduate of the Culinary Institute of America. He has thirty-six years of experience in the hospitality industry including eleven years in the culinary education field. While on the culinary faculty of the Art Institute of Seattle, he developed programs of instruction, contributed to policy studies, and helped coach the student culinary team. Campbell also is a representative of the ACFFAC by volunteering as an Accreditation Site Evaluator in the northwest region. Since 2006 he has participated in six site visits in both secondary and post secondary culinary education. Following is a recap of his ACF involvement:


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a. Presiding President of the Montana Chefs Association, local chapter of the ACF b. Head Judge for the Montana Agriculture sponsored Chef’s Collaborative cooking

competition c. Head Judge for UM Dining Services NACUFS culinary challenge competition d. Coach and manager of the College of Technology’s Jr. Culinary Team since 2003 e. Coach and sponsor of Carol Chandler as she won the 2007 National Student

Culinarian of the Year competition f. Attendee of annual ACF Western Region and National Conferences g. Attendee of the CAFÉ Chef Educator Conference h. A member of the Missoula County Public Schools Advisory Board, Department

of Career and Technical Education i. Works as an ACFAC accreditation site-visit examiner for secondary and post

secondary culinary programs j. In 2007 he hosted the first ever ACF sanctioned practical examinations and

competitions in the State of Montana k. Voted Montana’s Chef of the Year for 2007 by the Montana Chefs Association l. Recipient of the ACF Western Region Meritorious Achievement Award for 2008

While serving as a corporate executive chef at a Seattle-area hotel and as owner of his own

restaurant and culinary consulting business, he managed budgets, personnel, and other resources.

Within the normal constraints of budgets, resources, and institutional policies, Chef

Campbell is responsible for assessing, planning, evaluating and implementing changes to the culinary program. Chef Campbell joined the College of Technology’s team five years ago; July 1, 2003 and

currently has full-time administrative duties including accreditation activities involving departmental reorganization, budgetary planning, and program and course revision. He is the Student Advisor for Culinary Arts and maintains a full teaching load. The following is a list of his recent teaching duties:

1. In the summer of 2007 he developed and taught: • Introduction to the Food Service Industry (CUL 151T) a five-credit, 8 week

course • Mediterranean Cuisine (CUL 195T), a 1 credit/no credit course offered

through the Outreach Program • Tips for Teachers (CUL 195T), a 2 credit/no credit course offered through the

Outreach Program 2. In the Fall Semester of 2007 he taught:

• Introduction to the Food Service Industry (CUL 151T), 5 credits • Meats & Vegetables (CUL 161T), 3 credits • Dining Room Procedures (CUL 156T), 3 credits • Garde Manger (CUL 157T), 3 credits • Internship (FSM 290T), 4 credits


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3. He is authorized as a proctor for administering the NRAEF ServeSafe examination and recently renewed his status.

4. In the Spring Semester of 2008 he taught: • Nutritional Cooking (FSM 280T), 4 credits • Patisserie (FSM 275), 2 credits • Capstone (FSM 271), 4 credits • Food Service Management Computer Applications (FSM 205), 2 credits • Internship (FSM 290T), 4 credits

5. In the Spring Semester of 2008 he team-taught three classes, 3 credits each: • Meats & Vegetables (CUL 161T) • Dining Room Procedures (CUL 156T) • Garde Manger (CUL 157T)

6. Chef Campbell is also occasionally called upon for specialized demonstrations and instruction as well as covering for faculty members when they are not present.

7. He rewrote the Beverage Management and Menus Design (FSM 170T) course to reflect a capstone experience and linked it with the Food Service Computer Applications (FSM 205) and Patisserie (FSM 275) classes. He taught this course in the Spring Semester of 2006.

8. He developed a required formal Internship for Culinary (FSM 290T). He introduced this course in the Spring Semester of 2006.

9. Currently Chef Campbell is rewriting and teaching eight separate courses. He is also the sole advisor for the Culinary Program.

4. Describe the advisory committee(s) for the program (s) and indicate:

a. frequency of meetings,

Chef Campbell has recruited twelve advisory committee members, with Brian Larson,

Business Technology Department Chair, and Lynn Stocking, Associate Dean, providing guidance and support. This advisory committee represents a variety of hospitality professionals to reflect ever-changing industry standards and trends. Advisory committee members represent local hospitals, restaurants, institutional food service operations, The University of Montana Student Dining Services (UDS), hotels, resorts, food service purveyors, caterers, bakers, culinary faculty, alumni, and members of the Montana Chefs Association chapter of the ACF. (See Exhibit I for a list of members and minutes of meetings.)

The advisory committee held a lengthy meeting in November 2007. Additionally, a

minimum of two updates and meeting follow-ups were communicated via e-mail to advisory committee members during the remainder of the school year; however, no formal meeting was held. This adheres to ACF guidelines mandating that two meetings per year


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be held. Advisory members are surveyed and encouraged to interact and provide constructive criticism to program director and faculty at any time during the school year.

Since Chef Campbell is the President of the ACF Montana Chefs Association (MCA)

www.acfmontanachefs.org their monthly meetings always carry an aspect of culinary education and continuing education. This, coupled with the fact that most members of the MCA are also members of the UM COT Culinary Program’s Advisory Committee, provides a link between current industry trends and culinary education. The MCA is also very supportive of culinary education and awards two full-semester scholarships to deserving UM COT culinary students. (Copies of MCA meeting agendas and scholarship criteria may be viewed in Exhibit I.)

b. functions and responsibilities, and

The Program Director utilizes the advisory committee to provide feedback regarding

graduates working in the field, establish internships, review curricula, update technological advancements and industry trends, and provide a link between culinary students and prospective food service employers.

Committee members from UDS (University Dining Services), a nationally recognized

institution, have been exceptionally responsive in providing guidance, resources, placement, and an exchange of ideas specifically relating to the positive evolution of the Culinary Arts program. Director Mark LoParco and Executive Chef Thomas Siegel, CEC, are currently exploring sustainable cuisine and the prospect of inclusion in COT’s program under the wing of UDS’s “Farm-to-College” plan.

c. examples of major suggestions and results.

The advisory committee members supported the inclusion of an internship experience. The reasoning included the importance of students’ experiencing their craft in actual work situations. An internship also provides a liaison between students and industry. Advisory committee feedback confirmed the change made in the 2005 curriculum to require a 4 -credit internship course. Students entering Fall Semester 2004 will participate in the internship during Spring Semester 2006 (see Exhibit AB).

Committee members within the health-related industries discussed the growing demand for graduates to possess more nutritionally sound experience. To answer this concern, Chef Campbell replaced the nursing program’s nutrition course with CUL 280T Nutritional Cooking which gives a more hands-on approach and is more pertinent to the food service industry.


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5. Describe in detail funding for the program(s).

There are five types of funding for the Culinary Arts program: a. State Fund, or general operating fund, (Index Code MCT107) are public monies which

support the following elements of the program:

Faculty Salaries Payroll Benefits General Expenses Laundry Laboratory Equipment Printing Office Supplies Food Communications Repair and Maintenance

b. Course Fees (Index Code MCT006) are funds collected from students to cover the

following: These course fees are submitted for approval by the Board of Regents before included in student costs. c. Student Snack Bar and Dining Room (Index Code MCT017) is an account designed

very much as an independent business. It provides income to supplement the Culinary Arts program operation and offers students competency building experiences. The Culinary Arts Program does not aim to make a profit and this account is kept as close as possible to a break-even budget restriction.

Categories for this account index are:

Sales UM Administrative Assessment

Employee Salaries And Benefits

Food Supplies Telephone General Repairs And Maintenance

Catering Other General Expenses d. Culinary Student Assistance Fund (Index Code MCT094) is an account designed to

augment special activities. It provides income to supplement the Culinary Arts Students in areas of culinary competitions, field trips, specialized equipment, etc. Income for this fund is generated solely from fund raising event, dinners, culinary team sales, dining room tips, etc. Categories for this account index are:

Culinary Culinary Competitions Field Trips Capstone Exotic Food Supplies Special Equipment Catering UM Administrative Other General Expenses

Course Supplies

Laboratory Consumables UM Administrative Assessment


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Assessment e. Outreach Culinary Courses (Index Code MCTI35) is an account designed to operate

under “cost recovery” parameters. It provides income to supplement the Culinary Arts program operation and the Outreach program. It offers non-traditional students non-credit and continuing education experiences. Categories for this account index are:

Food Supplies Linen Uniforms Tools Printed Materials Instructor Salaries

UM Administrative Assessment

Other General Expenses

a. If you receive any outside funding, (i.e. government/private industry grants) at what

point will the program be self-sufficient?

There is no outside funding. b. Will this program be able to continue after outside funding expires?

No outside funding is provided.

c. If the program operates any income producing business (catering cafeteria, restaurant,

vending) describe how those funds relate to the program’s operations and provides for capital expenditures.

The Student Snack Bar and Dining Room functions as a non-profit entity providing

high-quality, low-cost meals for UM COT students, faculty, staff, and the general public. It provides a competency-based and realistic learning environment for culinary students. The goal of the business is to budget menu prices to reflect a 50 percent food cost and to operate at a break-even point.

Approximately 85 percent of food expenditures provide an environment for an a la

carte, a la minute student learning experience; and 15 percent supports catered functions (see Exhibit AI). Culinary faculty strives to keep catered events within the competency-based mandates and to follow the instructional time frame.

Currently and historically, the Student Snack Bar and Dining Room run very efficiently.

6. What are the major strengths and weaknesses of your program as it relates to this section in

comparison to the ACF Accrediting Commission Standards?

a. Strengths.

(1) Communication. Communication within Culinary Arts is efficient due to the small


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number of personnel. Culinary staff and faculty share the same office space. Internet and e-mail access allow communication both internally and externally. All COT faculty and staff can communicate anytime, anywhere via Microsoft Outlook and common e-mail access. This enables superior communication and makes available a variety of resources.

(2) UM Student Dining Services. As a program within the University of Montana, the

COT’s culinary program maintains strong ties with the award-winning University of Montana Student Dining Services. This multi-million dollar department supports our programs by

(a) enabling quality culinary employment for many of our students within an ACF

certification-based organization, (b) providing an internship establishment in the past as well as the future, (c) allowing access to surplus equipment and supplies, (d) embracing our program within the powerful purchasing structure of The University of Montana system,

(e) encouraging dining services chefs and administrators to participate in advisory committee meetings, and

(f) inviting faculty and culinary students to join in cutting-edge developments such as composting, recycling, sustainable cuisine, and culinary workshops. (See Exhibit AG.)

(3) UM Collaboration. Our partnership with the University of Montana system provides

benefits to the COT Culinary Arts program by sustaining an infrastructure of professional support in the following areas:

(a) The competent and well-staffed Facilities Department keeps the kitchen laboratory equipment operating properly and safely. Facilities personnel also administer a preventative maintenance program.

(b) The Facilities Department supports a clean and sanitary environment. (b) The University of Montana Health and Occupational Safety Department provides

periodic sanitation and safety inspections and advises faculty and students as to proper procedures.

(c) Public Safety polices the campus and is available to students and faculty in matters

which require law enforcement.


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(d) The University of Montana Recycling Department aids in promoting an ecologically sound environment while exposing students to recycling trends and educates them in these types of systems.

(4) Organization. The daily operation of Business Technology Department programs is

the responsibility of various program directors, including Chef Campbell, who report directly to the department chair. In turn, the Business Technology Department Chair, Brian Larson, reports directly to the Associate Dean and Dean of the COT. The interface between the COT and the University system is from Dean Barry Good to The University of Montana Provost’s and President’s offices. (See the organizational charts at the end of this section or Exhibit G1). This structure is sound and allows for a systematic flow of ideas. The system is measured and thorough, resulting in a cohesive organization.

b. Weaknesses.

(1) Personnel Management. While the Program Director exercises day-to-day

management of his resources, he does have limited authority in some areas: (a) Faculty evaluation is conducted for all tenured or tenure-track culinary faculty by a process set in place by the faculty and administered by the Faculty Evaluation

Committee. Chef Campbell is subject to this evaluation process. While he does not formally evaluate other tenured or tenure-track culinary faculty, he does have input into the process.

(b) Adjunct faculty are hired as temporary employees and evaluated on a semester by semester basis and Chef Campbell does have direct input into this process. He participates in interviews and discusses adjunct faculty course evaluations with the department chair. Decisions to retain adjunct faculty are made on a semester basis.

(c) A challenge in a University setting is for program directors to assist faculty and staff in developing and realizing their career goals. This involves motivating them toward further education, professional development, and extra-classroom activities. It also involves making them aware of shortcomings which may hinder their professional advancement. Program directors work cooperatively with the department chair under the auspices of the faculty collective bargaining agreement to address faculty concerns. Tom Campbell does supervise the cashier position and has the responsibility and authority to conduct personnel evaluations.

(d) A challenge does exist when accommodating faculty use of personal or sick leave. The faculty contract provides five personal leave days each academic year. If a

Culinary Arts instructor wishes to use a personal leave day, policy requires he/she gain formal approval from the Chair of the Business Technology Department and


14

the College of Technology Dean. Use of personal leave creates the need for Tom Campbell or other instructors to cover kitchen/station experiences, which puts a strain on their teaching schedule. Sick leave is rarely anticipated and does present an immediate challenge in covering kitchen/station experiences. Notification of a sick-leave absence is communicated by the faculty to both the department chair and Tom Campbell, Program Director. It creates a similar demand on the Program Director to cover kitchen/station courses. Rarely does the signature procedure precede the date of absence because it is cumbersome to route the request form in time for the department chair to grant the request. A plan for substitute faculty should be in place to accommodate personal leave and absences.

(2) Budgetary Control. While the Program Director exercises day-to-day management of

his resources, he does have limited authority in some areas:

(a) The energy crisis has manifested itself within the Culinary program and has made anticipation of costs erratic. This, in turn, has made efforts to balance budgetary indexes at the end of the fiscal year a challenge.

(b) Preparation of the five budgetary indexes is not currently part of the Program Director’s responsibility. Without the opportunity to forecast trends in costs as well as projections of enrollment leads to a deficiency in purchasing and planning.

7. How do you plan to use the results of this section of the Self Study to maximize the strengths of the program and to minimize any identified weaknesses?

a. Chef Campbell will continue communication both externally and internally. He will use

“e-meetings” to promote communication and to keep appropriate people aware of issues which affect them. This will establish an even stronger connection among culinary faculty, staff, and administration. This particular technology will be especially helpful to maintain a dialogue with advisory committee members.

b. Chef Campbell will continue to participate in professional development activities which

will in turn lead to continual program improvement.

c. Chef Campbell will continue working on a regular basis to strengthen the relationship between The University of Montana Dining Services and the Culinary Arts program. Given that Chef Campbell is the president of the ACF local chapter and University of Montana Dining Services is the chapter’s major supporter, it is natural and necessary there be a close relationship between these two entities.

d. The advisory committee meetings will be held each semester, and members will continue

to be encouraged to participate and interact with program faculty in program evaluation.


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e. Chef Campbell feels that, while good support is now being provided by various UM service departments such as Dining Services, Facility Services and other Educational Departments; better relationships can and should be formed. A conscious effort will be made to praise personnel from these areas for their contributions, to communicate clearly specific requirements, and to educate them concerning the importance of culinary program needs.

REQUIRED EXHIBITS 1. Organizational charts for the administrative structure of the institution and the

program;

Exhibit G

2. Job descriptions for program (s)related staff and faculty;

Exhibit H

3. Roster of advisory committee members and their job titles and minutes for past year; and

Exhibit I

4. Financial statement for the program for the last fiscal year - this can be the department budget, audited or un-audited.

Exhibit J

ORGANIZATIONAL CHARTS Organizational charts for Culinary Arts (Exhibit G) are reproduced in the following pages.


16

University of Montana

College of Technology

Applied Arts and Sciences

Business Technology

Culinary Arts

Applied Computing and

Electronics

Health Professions

Industrial Technology


17

Program Director Thomas

Campbell

Culinary Faculty (Adjunct)

Laura Swanson

Culinary Faculty (full time)


Aimee Ault


Andrea Paskert

Related General Education Courses

Advisory Committee

Work Study Student (part

time)

Administrative Associate

Cashier Dana Veike

Faculty and Staff — Standard 4 1. The following diagram shows the faculty and staff positions that were filled when this Self

Study Began:


Campbell


Laura Swanson

Culinary Faculty (full time)


Aimee Ault


Andrea Paskert


Advisory Committee


time)

Administrative Associate

Cashier (full time) Dana Veike

REQUIRED COMMENTS 1. Discuss faculty background strengths including any professional certifications held. Relate

their backgrounds to the courses for which they are responsible.

a. Thomas Campbell, CEC

Chef Campbell’s background includes over twenty-five years of service in the culinary industry, including work in hotels, restaurants, proprietorship of a restaurant, and catering and consulting business. Chef Campbell currently has eleven years experience in the culinary education field, including his present position as director of The College of Technology’s (UM COT) Culinary Arts program, as well as six years with the Art Institute of Seattle as a chef instructor. With the Art Institute, he taught up to 75 percent of the courses offered and developed new courses for inclusion in their curriculum. Such courses were Northwest Food and Wine and International Cuisine. He also provided support for the administration of the culinary program by writing syllabi and developing codes for sanitation and personal hygiene. He coordinated many extracurricular activities involving students, such as the Taste of Seattle annual benefit functions and culinary student competition team activities.

Currently Chef Campbell, in addition to his director responsibilities, teaches program

courses. Since assuming this position in July 2003, he has redesigned and instructed the Introduction to Food Service and Introduction to Food Service Sanitation courses. In spring semester 2004 he developed and taught the new Nutritional Cooking course. Chef Campbell was a full-time instructor for the eight-week Baking and Pastry course offered during Summer Session 2004.

b. Laura Swanson

Chef Swanson is a graduate from the UM COT Culinary Arts program and holds and

AOS degree in Food Service Management. She is an adjunct faculty member employed since 2007. She currently teaches three stations: Garde Manger (which includes charcuterie), Baking and Pastry, and Dining Room Procedures. She previously taught Meats and Vegetables and is a very capable front-of-the-house faculty member. She also team-teaches with Chef Campbell Capstone, Nutritional Cooking, Introduction to the Food Service Industry, ServSafe Sanitation and Safety, and Outreach summer courses. Her enthusiasm for teaching and learning is infectious with the students with whom she enjoys a great relationship.

Chef Swanson is a member of the Montana chapter of the ACF. Currently, she holds a

certification at Certified Culinarian and is actively engaged in a continuing education program whereby she will earn her Certified Chef de Cuisine status.

Chef Swanson earned her AOS degree with an overall GPA of 3.88 and was on the

Dean’s List. Because of her aptitude, work ethic, participation in the ACF Montana Chefs Association, and grade point; she was awarded the MCA Culinary Scholarship for 2006.

Swanson brings a diverse knowledge of real-life experiences to her teaching by being an Emergency Medical Technician, Emergency Dispatcher, and Excavation Laborer. Because of her business experience and contacts with industry professionals, she is a great resource for student placement opportunities. She understands customer wants and needs and is able to translate these to students facing front-of-the-house challenges.

c. Aimee Ault

Chef Ault is a graduate from the UM COT Culinary Arts program and holds and AOS

degree in Food Service Management. She is a full-time adjunct faculty member employed since 2007. She currently teaches three stations: Nutritional Cooking, Capstone, and Food Service Management Computer Applications. In the fall she is slated to teach Purchasing and Cost Controls, Introduction to the Food Service Industry, and Sanitation and Safety. Her enthusiasm for teaching and learning is infectious with the students with whom she enjoys a great relationship.

Chef Ault is a member of the Montana chapter of the ACF. Currently, she holds a

certification at Certified Culinarian and is actively engaged in a continuing education program whereby she will earn her Certified Chef de Cuisine status.

Chef Ault earned her AOS degree with an overall GPA of 3.80 and was on the Dean’s

List. Because of her aptitude, work ethic, participation in the ACF Montana Chefs Association, and grade point; she was awarded the MCA Culinary Scholarship for 2006. Ault brings a diverse knowledge of real-life experiences to her teaching by working full-time in professional high-volume production, catering and fine dining food service establishments. Chef Ault also is a participant in ACF sanctioned food competitions and won a silver medal in category K-1 in 2006. Because of her business experience and contacts with industry professionals, she is a great resource for student placement opportunities.

Aimee also holds a Bachelor of Arts degree in English and has won awards for her

creative non-fiction and poetry. She was Editor-in-Chief of The Pacific Review literary magazine. She received William Wright Hart’s III Award for Outstanding Humanities and Arts Student.

d. Andrea Paskert

Chef Paskert’s specialty is Baking and Pastry and currently is and part-time adjunct

instructor for Patisserie FSM 275. She is involved with revising the course with Chef Campbell integrating it into the Capstone Experience classes. She also teaches the summer Outreach Baking and Pastry class CUL 195T.

Chef Paskert is a graduate of the Institute of Culinary Education in New York with a

specialization in Baking and Pastry, 2007. She is also enrolled in The University of Montana and a candidate for a Bachelors of Science degree majoring in Communication Studies and Culinary Arts. She holds a GPA of 3.7 and is on the Dean’s List.

Chef Paskert continuously updates her knowledge with continuing education courses in

Cake Decoration, Asian Desserts, Italian Baking, Vegan Bakery, Pulled Sugar, Candies, Sorbet, Breads, etc. Her accomplishments include developing a pastry menu for the Velvet Lounge in Brooklyn, NY; received a “Masters in chocolate” certification from The New School of Culinary Arts, NY; is a member of the Retail Bakers Association. She teaches part-time for the Dickinson Lifelong Learning Center: All About Chocolate, Tantalizing Truffles, Breakfast Delights, Muffin Mania, Healthy Desserts, Gluten-Free Desserts, Desserts for Entertaining.

Chef Paskert brings an industry related perspective by being the Owner of Creative

Confections and Baker for Bear Claw Bakery.

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2. Describe faculty workload, including counseling, teaching, and extracurricular activities

involving students. Indicate whether faculty contractual obligations or requirements are different from any other faculty within the institution.

The Program Director is the contact for all culinary student advising and shares the

counseling duties with the retention coordinator. Advising sessions are held periodically throughout the academic school year—twice a semester and three times during the summer. Introductions to culinary program options include open houses and advising sessions, where advisors meet individually and collectively with students and parents to inform them of the culinary industry and issues associated with admission to the Culinary Arts program. The Program Director is the person to address problems students encounter, whether it be personal or academic, before seeking the resources of other departments.

Faculty workload is limited to two categories: full-time tenure or adjunct faculty and part-

time adjunct faculty. Most full-time faculty provides hands-on instruction five hours per day, or twenty-five hours per week. Part-time faculty provides instruction as dictated by the number of credit hours of the course they teach. (Typically a part-time faculty member is in class three hours per week.)

Extracurricular activities for full-time faculty include the coordination of catering events

that take place at the UM COT. The Program Director has the ultimate responsibility to define whether or not these events fit within the curricula and are beneficial to the education of culinary students. Within this realm, he has taken strides towards introducing the students to other educational environments such as cooking demonstrations for area high school culinary classes. He has provided opportunities for students to participate with demonstrations on the local NBC network affiliate—KECI “Chefs of Montana” television program (Exhibit Z), and to be involved with cooking segments on the local affiliate of National Public Radio. He also encourages students to participate in charity auction events.

Students are invited to join and participate in the Montana Chef’s Association (the local

chapter of the ACF). The Program Director was instrumental in recommending the annual award of two-full tuition scholarships ($1500) UM COT students by this association.

Contractual obligations for the Program Director are different from those of other culinary

faculty because he holds a supervisory/faculty position. There are differences between his position and other COT program directors given the nature of the hospitality industry. Periodically, throughout the year, the workday includes engagements where culinary staff members must be present at evening events, such as catering for UM COT and community functions, in order to supervise participating students. Because Culinary Arts hosts catered events and provides food service to the general population of students, faculty, staff, and public budgetary demands are more complicated than other programs. Currently, Chef Campbell works with five separate budget configurations including one representing the profit-or-loss business of the student cafeteria. He is assisted by the Business Technology

Section 4 — Faculty and Staff — Standard 4

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Administrative Assistant and the College’s business operation personnel for all budgetary matters.

3. Describe faculty/student ratios in both lecture and lab classes. Include a description of

teaching assistants and their roles.

Faculty-to-student ratios in the laboratory situation currently are maintained in range of approximately 8:1 to 10:1. The size of the kitchen laboratory allows for no more than eighteen to twenty students to participate in an effective and safe educational environment. Because of this, hands-on instruction is divided into two groups. One chef instructor simultaneously teaches three courses: CUL 161T Meats and Vegetables; CUL 160T Soups, Stocks, and Sauces; and CUL 165T Baking and Pastry. The other chef instructor simultaneously teaches three courses: CUL 156T Dining Room Procedures; CUL 157T Pantry and Garde Manger; and CUL 158T Short Order Cookery. This arrangement allows each chef instructor opportunity to oversee and direct student production efficiently and effectively.

In culinary courses the same numbers of students who participate in the laboratory are

present in a lecture class. Typically, the student-to-teacher ratio in lecture is 18:1. The number of students may vary in other program lecture and laboratory courses.

Currently, the UM COT Culinary Program employs no teaching assistants.

4. Describe the program for professional development of faculty. Distinguish between

professional development that focuses on technical skills versus instructional skills. Be specific. Include the budget allocation, release time conditions, and how action plans are developed.

a. The Culinary Program is governed by two standards for faculty professional development:

(1) Culinary Arts is subject to The University of Montana and College of Technology Unit Standards (see Exhibit V). Assessment of professional development is required by these standards in order for faculty to be granted normal raises, merit raises, tenure, and promotion. Each individual faculty member is expected to document his/her fulfillment of requirements and to maintain a professional portfolio using the Faculty Evaluation Committee format. This portfolio must be submitted annually for review.

(2) The ACF Accrediting Commission demands culinary faculty to conform to ACF

certification standards in order to achieve and retain program accreditation. Standards include on-going professional and educational development. Each member of the culinary faculty is responsible for responding to these standards by actively pursuing an upgrade in certification level commensurate with the level of expertise demanded by the ACF Accreditation Commission.

b. Faculty professional development includes attending ACF-sponsored events such as the

Western Regional and National Conferences. The purpose of attending these conferences is to update certification credentials by taking written tests and practical examinations.


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Personal certification also includes attending culinary workshops to improve upon techniques such as wine tasting, pastry techniques, and marketing techniques.

c. Also involved with certification and professional development is networking with industry professionals, such as at the American Academy of Chefs dinner during the Regional Conference.

d. As president of the local ACF chapter, Chef Campbell attended relevant seminars such as

“Fund Raising for Your Chapter.” He also attended the chapter’s "Educators’ Workshops” and “Certification, Application Clinic.”

e. Other focuses on culinary instructional skills include the junior hot food competition, ice

carving competition, the knowledge bowl competition and the chef-of-the year cooking competition.

f. Faculty are encouraged to volunteer for special events, participate in culinary workshops,

and take part-time culinary positions to learn new trends, techniques, and cuisines. 5. Describe faculty meetings and other situations where the faculty actively participate in

policy formation, program planning and priority setting. Culinary Arts faculty meetings are held every Tuesday afternoon during the fall and spring semesters. Participants are full-time faculty, part-time faculty, staff members, and the Program Director. An open invitation is extended to the Business Technology Department Chair as well as to the Associate Dean and Dean of the UM COT. The Program Director conducts faculty meetings and keeps the minutes. Each faculty member is expected to keep a record of anything that affects the Culinary Arts program and to present his/her concerns, ideas, suggestions, and feedback at these meetings. These meetings are important in maintaining open communication between faculty, staff, and administration.

6. Describe how adjuncts, teaching assistants, part-time faculty are kept informed, are

evaluated, participate in planning, etc.

They have equal voice in matters involving the Culinary Arts program, participate in program meeting and they are kept informed in the weekly faculty-staff meeting as well as by e-mail. (Part-time faculty are held to the same evaluation guidelines as full-time faculty.)

7. Describe the secretarial and support services available to the program.

The Business Technology Department has one full-time administrative assistant and two

student work-study personnel. They provide support for all clerical functions including word processing, copying, audio/visual aids, etc. These individuals also participate in the preparation of documents for curriculum changes, for class scheduling, processing of review forms, and coordination of self-study inspection visits (e.g., meeting place and set up).


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a. Strengths (1) The Culinary Arts program is blessed with devoted faculty members with many years’

service to the culinary and food service industry. Every instructor is committed to ensuring quality educational experiences for students. The program is fortunate to be able to rely on highly qualified, part-time faculty to provide expert instruction to augment culinary studies.

(2) Faculty workload, counseling, teaching, faculty/student ratios, and extracurricular activities are reasonable and designed to ensure that quality time is spent with students.

(3) Faculty and Staff meetings are kept at an informal level and are held each week to

promote involvement of personnel in all educational and procedural decisions. Additionally, regular departmental communication and meetings occur.

(4) The Program Director, being the president of the local chapter of the ACF, brings

special opportunity to the student Culinarian by providing an important link between education and the culinary professions.

(5) The support provided by the department administrative assistant is available and

critical to the efficient operation of the Culinary Arts Program.

b. Weaknesses

(1) The emphasis on professional development must continue in order to ensure the quality of the program steadily increases. Our biggest weakness is faculty terminal degrees and industry experience. An ongoing plan is in place to rectify these deficiencies.

9. How do you plan to use the results of this section of the Self Study to maximize the strengths

of the program and to minimize any identified weaknesses?

a. The faculty strengths identified in this study will continue to be used to bolster program quality and be called upon to enhance regularity of the program as identified in the report.

b. As justification for proper adherence to ACF Accreditation Standards the study gives a

information and data that can be used and referred to as the program continues to evolve.


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c. Preparation of the study has created a communication analysis which will be used to assist faculty to work together and better serve the needs of students.

d. This study has forced concentration on administrative procedures and use of the talents of

support staff.

REQUIRED EXHIBITS 1. Faculty meeting minutes from the last year; Exhibit K 2. Personnel data sheets/IPD’s or Personal development plans for all full and part-

time faculty (use Faculty Professional Development Report forms provided by the Commission; do not include resumes);

Exhibit F

3. Teaching schedule in effect for time of the on-site visit. Exhibit L 5. Copies of all current instructors’ certificates or licenses. Exhibit F

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Section 5

Curriculum — Standard 5 PROGRAM CHANGES

During 2006 and 2007, Chef Campbell and Brian Larson, Chair of the Business Technology

Department, rewrote the Culinary Arts curricula. The goal was to develop more course-specific culinary subjects. Changes included:

1. Introducing summer courses by aligning with the Outreach Program thus allowing the

Program Director to use the facility to offer professional continuing education courses, as well as specialized cooking courses geared to the gourmet-enthusiast public;

2. Revising the more advanced FSM 275Patisserie course to serve as an extension to the Capstone experience course; 3. Deleting FSM 271 Menu Layout, Design and Analysis and replacing it FSM 271

Capstone. The plan was to shift course content to coordinate and integrate with Food Service Management Computer Applications – FSM 205, Patisserie – FSM 275, and Internship – FSM 290T to create a virtual food and beverage service establishment. This allowed theories in FSM 271 to become project applications in the computer lab;

4. Expanding CUL 151T Introduction to the Food Service Industry to encompass a two hour lecture and three hour lab session; 5. Sanitation and safety, CUL 175T (formerly taught within Introduction to the Food Service Industry), is now offered as a two credit course and culminates in the award of the NRAEF ServeSafe certificate; 6. Expanding the credits for Short order Cookery CUL 158T in order to represent the actual

hours spent in lab; 7. Deleting Food Service Management Accounting – FSM 266T and expanding the course content and credits of Purchasing Procedures and Cost Controls – FSM 270. 8. Introducing a required, four-credit Internship – FSM 290T. 9. Replacing Food Production–Math 114T with Introduction to Algebra – MAT 100D in order to satisfy General Education credit requirements for graduation.

Section 5 — Curriculum — Standard 5

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DESCRIPTION OF PROGRAMS 1. Complete descriptions of the certificate and degree program are given in The University of

Montana 2007-2008 catalog (Exhibit E) and the Culinary Arts Conspectus (Exhibit AJ), which was revised on March 11, 2008. Required Knowledge and Competencies (Exhibit M) gives contact-hour allocations by course and for laboratory and classroom activities. Course Contact Hours Worksheet (Exhibit AC) also contains this information. The following two paragraphs define culinary programs in brief so as to present a basis for subsequent discussions.

2. The one-year Culinary Arts Certificate of Applied Science Program is designed for entry

level into the food service industry. The two-year Food Service Management Associate of Applied Science Degree Program consists of all courses required in the Certificate of applied Science Program plus a second year of management-oriented courses, which allows entry into food service management positions.

3. Following are course requirements for the two programs. See Exhibit E for course

descriptions. Required By Course Number

Course Name Certificate Program

Degree Program

COM 150S Interpersonal Communication √ √CRT 100 Computer Literacy √ √CUL 151T Introduction to Food Service Industry √ √CUL 156T Dining Room Procedures √ √CUL 157T Pantry and Garde Manger √ √CUL 158T Short Order Cookery √ √CUL 160T Soups, Stocks, and Sauces √ √CUL 161T Meats and Vegetables √ √CUL 165T Baking and Pastry √ √FSM 180T Nutritional Cooking √ √MAT 100D Intermediate Algebra √ √PSY 110S Organizational Psychology √ √WTS 115 Technical Writing √ √BUS 243T Psychology of Management and Supervision √CRT 205T Food Service Management Computer Applications √CUL 156T Dining Room Procedures √CUL 157T Pantry and Garde Manger √CUL 158T Short Order Cookery √CUL 160T Soups, Stocks, and Sauces √CUL 161T Meats and Vegetables √CUL 165T Baking and Pastry √FSM 270T Purchasing Procedures and Cost Controls √FSM 271T Capstone √FSM 275T Patisserie √FSM 290T Internship √


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DOCUMENTATION OF COURSES 1. Educational Policies: Chef Campbell’s experiences as a student at the Culinary Institute of

America and as a member of the culinary faculty of the Art Institute of Seattle led him to place value in well-documented courses. The University of Montana, College of Technology Culinary Arts Program requires that faculty members have day-to-day reminders of lesson content and detailed plans for achieving course objectives, as well as course overviews, communicated to students via syllabi. Therefore, as a matter of policy, all Culinary Arts course offerings include the following written instruments, to be given to each student:

a. Course Syllabus: Must contain the following elements:

(1) Course description (2) Course objectives (3) Course overview (4) Grading procedures and scale (5) Required textbooks and other resources (6) Special assignments or projects (7) Reference to the student dress code (8) Faculty office hours (9) Competency checklist for students where applicable

b. Daily Assignment Sheet: Must contain reading assignments, definition of special

projects, and grading criteria. 2. Lesson Plans: Each faculty member submits a written daily lesson plan to the Program

Director before Lesson 1 is administered for his/her assigned course. He/she is required to answer, informally or formally, for execution of the plan and its satisfaction of course objectives. Lesson plans will be followed by substitute faculty.


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REQUIRED COMMENTS 1. Summarize the manner in which the curriculum:

a. fulfills the stated objectives of the program.

The Food Service and Hospitality Industry requires employees and managers to have

skills which reflect modern industry and business. These requirements are embedded in the goals stated in Section 2. In developing programs of instruction, faculty continuously review traditional course offerings, apply relevant experiences, solicit the wisdom of local food service professionals, and inject modern methods and equipment into a dynamic curricula plan.

Many program objectives include communication skills which are absolutely essential

in the food service industry. All courses require students to learn and demonstrate communication skills through oral presentations and written projects utilizing computer skills. Students are required to utilize communication skills by organizing and prioritizing tasks through recipe development, mise en place lists, production schedules, and presentation sequences. Courses also require the use of communication skills in planning, analyzing, and writing menus; supervision and coordination of station responsibilities; and conceptualizing restaurant design.

Objectives concerning mathematics are met by classroom exercises, special projects,

and laboratory work. Students are required to apply culinary and business mathematical principles to nearly every course. All food preparation courses demand portion controlled costed recipes and requisitions that affect purchasing and inventory systems throughout the programs.

Students must demonstrate achievement of objectives relating to culinary skills

throughout the food preparation courses where all the principles listed above come to bear. In addition, they must demonstrate a sound foundation of basic culinary principles involving sanitation standards, teamwork, and an historical and philosophical viewpoint. (See Exhibit O)

b. integrates the code of ethics of a national professional association in the program.

The Culinary Arts programs at the College of Technology (UM COT) rely on the

Culinarian’s Code of the ACF (Exhibit AN) as the basis for philosophical inspiration towards professionalism and attitude to be instilled in each student. Starting at the beginning of the curriculum with CUL 151T Introduction to the Food Service Industry, foundations of the principles described in the ACF Code are introduced. From this course forward these standards are reinforced and put into practice in every course whether it is in the classroom, workplace, field trip, or laboratory.


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The standards of the ACF Culinarian’s Code are reflected in the Standard Personal Hygiene and Dress Code (Exhibit AM), adherence to which is required for student participation in every culinary class. These principles are addressed in orientation presentations and open house functions. The Student Handbook (Exhibit AA), which every student is given at his/her entry into the programs, details these codes.

c. provides opportunities for students to become familiar with the profession of culinary arts

and the relationship of culinary arts to other professions.

An internship program was added to the curriculum to place students directly in the community with culinary professionals. Many courses rely on field trips to businesses to emphasize and augment the curriculum. One example is the baking and pastry course that features a project where the students tour a local bakery and interview the manager or owner.

The Program Director encourages students to participate in the community with auction

events, catered events, cooking demonstrations, guest chef appearances, television cooking shows (Exhibit Z), competitions, and culinary workshops.

2. Describe how the curriculum develops competence in communication, problem solving,

leadership, and ability to interact with individuals from varying backgrounds.

With regard to developing competence in communication, problem solving, and leadership:

The Food Service and Hospitality Industry requires employees and managers to have

skills that reflect modern industry and business. These requirements are reflected in the goals which are stated in Section 2. In developing the programs of instruction, faculty continuously look at traditional course offerings, apply their experiences, solicit the wisdom of local food service professionals, and inject modern methods and equipment into a dynamic curricula plan.

Many program objectives involve communication skills which are absolutely essential

in the food service industry. All courses require students to learn and demonstrate communication skills through oral presentations and written projects utilizing computer skills. Students are required to utilize communication skills by organizing and prioritizing tasks through recipe development, mise en place lists, production schedules, and presentation sequences. The Culinary program also requires the use of communication skills in planning, analyzing, and writing menus; supervision and coordination of station responsibilities; and conceptualizing restaurant design.

Students demonstrate problem solving and leadership competencies in nearly every

course of study. There are courses that special emphasis is given to these areas, namely Intermediate Algebra (MAT 100D), Organizational Psychology (PSY 110S), Psychology of Management and Supervision (BUS 243T), and Capstone (FSM 271).


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In terms of the students’ ability to interact with individuals from varying backgrounds,

it should be noted that they come from a wide spectrum of the population representing nearly every religious, ethnic, geographical, and age group. The COT and the Culinary program prohibit students from discriminating in these regards and strive towards the enhancement of differences to bring about new perspectives and learning situations. The University of Montana and the City of Missoula is an environment where students from varying backgrounds feel comfortable.

The nature of culinary arts is steeped in the idea of regional cuisine from this country and around the globe. Indeed, the basic principles of cooking and even some of the language used everyday in the curriculum is gleaned from classical French cookery and the studies of Escoffier. It is impossible to ignore the joy of ethnic and social diversity that is fundamental to and drives the culinarian. Students are taught to embrace this philosophy in every course.

3. Describe the program’s use of community resources, including field trips and guest

speakers. Be specific.

a. Previously mentioned in Section 3 is the relationship the UM COT culinary programs have with The University of Montana Dining Services. This multi-million dollar department supports the Culinary Program by:

(1) enabling quality culinary employment for many students within its ACF certification-

based organization; (2) providing an internship establishment in the past as well as the future; (3) allowing access to surplus equipment and supplies; (4) embracing the program within the powerful purchasing structure of the University of

Montana system; (5) encouraging Dining Services chefs and administrators to participate in the advisory

committee; and (6) inviting faculty and students to join in cutting-edge developments such as composting,

recycling, sustainable cuisine, and culinary workshops. (See Exhibit AG.)

b. Many courses augment classroom activities through field trips. Examples of these are and may be viewed in entirety in Exhibit AI.

(1) FSM 270 Purchasing Procedures and Cost Control and CUL 151T Introduction to the Food Service Industry – Chef Ault attended the Food Services of America’s food show


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in Spokane every fall since 2004. Students were required to write a synopsis of the trip.

(2) CUL 265T Baking Processes and Procedure – Chef Campbell and Chef Swanson

assign a student project requiring a visit to a local bakery. The visit includes a tour and interview with the manager or owner. Students present their findings in a written report. This course also invites a certified pastry chef for demonstrations and quest speakers.

(3) FSM 271 Capstone—have featured many field trips and guest speaker engagements.

During spring semester 2008 the class visited local wineries, microbreweries, and restaurants. (See Exhibit AI). They also were fortunate to have Bob Zimmerino, CEC and a local restaurateur, present to the class the business plan for his new restaurant.

4. What is the rationale for the organization and sequencing of courses in the program (s)?

The program provides the necessary foundation with introductory courses supplemented

with support courses. From this the student proceeds with the proper understanding of the “big picture.” No student may enter food station experience courses unless he/she successfully completes CUL 151T Introduction to Food Service Industry with a C grade or better:

Once students have a foundation, the curriculum is designed so courses build upon one

another forming stepping stones to each next level.

5. Are there any areas of the “Required Knowledge and Competencies” which are not completely met by your program? If yes, describe.

The COT Culinary Programs meet all the “Required Knowledge and Competencies” set

forth by the ACF Accreditation Commission.


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6. Graduation Requirements.

a. What are the general requirements for the certificate or degree from the institution

offering the program? Each program of the UM COT must be compliant with requirements set forth by

Northwest Commission on Colleges and Universities and Montana Board of Regents. The requirements include communications (written or verbal) computation and human relations.

b. What are the specific requirements for graduation from the program?

These are listed below:

Required By Course Number

Course Name Certificate of Applied

Science

Associate Program

COM 150S Interpersonal Communication √ √CRT 101 Introduction to Computers √ √CUL 151T Introduction to Food Service Industry √ √CUL 156T Dining Room Procedures √ √CUL 157T Pantry and Garde Manger √ √CUL 158T Short Order Cookery √ √CUL 160T Soups, Stocks, and Sauces √ √CUL 161T Meats and Vegetables √ √CUL 165T Baking and Pastry √ √FSM 180T Nutritional Cooking √ √MAT 100D Intermediate Algebra √ √PSY 110S Organizational Psychology √ √WTS 115 Technical Writing √ √ Food Service Management AAS Degree Program BUS 243T Psychology of Management and Supervision √CRT 205T Food Service Management Computer Applications √CUL 156T Dining Room Procedures √CUL 157T Pantry and Garde Manger √CUL 158T Short Order Cookery √CUL 160T Soups, Stocks, and Sauces √CUL 161T Meats and Vegetables √CUL 165T Baking and Pastry √FSM 270 Purchasing Procedures and Cost Controls √FSM 271 Menu Layout, Design and Analysis √FSM 275 Patisserie √FSM 290T Internship √


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c. If program credit or hour requirements exceed those required by the state or institutional

accrediting body, what is the rationale?

The COT Culinary Program meets the Montana Board of Regents and The University of Montana requirements.

7. Describe how your courses correlate theory and actual practice in the lab.

The foundation of culinary principles is formed prior to the student receiving hands-on training in the kitchen lab. Some of the methods of instruction which correlate theory and actual practice include:

a. Lectures b. Demonstrations by faculty, guest speakers, and on field trips (Exhibit AI) c. Audio/Visual resources including PowerPoint presentations, video library, etc. d. Preliminary requisitioning of product e. Costed recipes f. Mise en place sheets g. Station diagrams h. Production schedules i. Plating diagrams j. Pricing of menus k. Presentation and service sequences Once the student has studied and had the opportunity to discuss the learning outcomes with

faculty, he/she is expected to come to class prepared to proceed with experiments and production in the kitchen laboratory. This preparation may be in conjunction with daily course objectives.


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8. How does the program provide flexibility to adapt to individual differences among students

(e.g., honors programs, remedial instruction, peer tutoring, etc.)?

a. Meeting diverse needs is a very important part of the COT and the Culinary Program. The culinary field offers some students unexpected challenges. Faculty and student support programs work closely with students who face challenges and assist them in skill, knowledge and application development. Where necessary, career refocuses or goal re-definition is explored. This includes areas such as teamwork and stress management. The following example better illustrates the problem and how the program remains flexible and adaptable to these differences.

Early in the Food Preparation Kitchen Laboratory courses it became evident that one

student was seriously challenged in a number of areas. These deficiencies were underscored by the fact that he posed potential safety threats to himself as well as to those around. The student was advised by the faculty and the Program Director on many occasions as to means for improvement. He responded inconsistently and issues regarding fairness to the other students arose. At this point the Programs Director, supported by the faculty, addressed these issues with the Retention Coordinator and steps were taken to provide the student with resources that enabled success.

b. The COT Continuous Enrollment Committee, chaired by Dr. Gallagher, was formed about nine years ago to address retention issues and facilitates efforts to improve retention. One of the efforts is the assessment of incoming student competency levels in the areas of mathematics and writing. Upon admission, these assessment results are used to advise students regarding placement in mathematics and writing courses. Also, the Registrar’s Office gathers data regarding student withdrawal. The Retention Coordinator distributes these data to administration, faculty, and staff personnel. The Program Director evaluates these data to identify trends in retention and provide information for program assessment.

c. Dr. Gallagher offers a study skills workshop series, “7 Hours to Academic Success,” each

semester. The series is designed to help students be successful in their academic efforts. Workshops are held at varying times to enable students to work around their class schedules. These workshops are free and available on a drop-in basis. Group discussion is involved, and follow-up tutoring or individual assistance is available.

d. Efforts are made to identify “at risk” students and to advise them toward appropriate

assistance. The student support center offers personalized assistance to all students in all programs and courses as needed.

e. The COT has made a concerted effort to improve academic advising. Faculty professional

development activities now include annual advising training sessions. Changes in the registration process were implemented to require students to meet with program advisors prior to registration.


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f. The Provost’s Office has initiated an Early Alert Program to identify 100-200 level students who may be deficient in their grades. The Program sends up warning flags to students and faculty early enough in the semester for them to meet personally to discuss his/her difficulties. Several areas of difficulty may be addressed with links to tutoring, math tutoring, financial aid, counseling and psychological services, and undergraduate advising. (See Exhibit S).

9. Discuss instructional techniques and/or strategies used in the program.

a. Faculty/Student Relationships

(1) The Culinary Arts Faculty seeks to create a professional environment where students have the opportunity to learn, work, and perform as aspiring professionals.

(2) An informal attitude prevails throughout the program with first names being the usual

form of address. In recognition of the professional stature that is usually ascribed to by culinary graduates, students often voluntarily refer to a faculty member in the style ‘Chef Smith’ or more simply ‘Chef’. Because instructors and students sometimes interact socially or in off-campus activities, it is not unusual that lasting friendships are formed.

b. Student/Student Relationships – Students are expected to treat each other with respect and

professionalism albeit in an informal environment. This is a teaching technique on Conflict resolution used by faculty with respect to the ACF Culinarian’s Code. (See Exhibit AN). Sometimes the satisfaction of program objectives requires a student to assume the role of head chef in the kitchen. In these situations, the mutual respect indicated above is expected.

c. Lectures – The program philosophy includes the maxim “Students learn best by doing.”

Therefore, classroom lectures are kept short and to the point. Students are encouraged to ask questions freely and to interact with faculty and the class as equals.

d. Informal Preparation Seminars – Often, before a laboratory session, the instructor will

gather his or her students informally to discuss what is to be done and how and why the activities relate to the course objectives.

e. Personal Counseling Sessions – The faculty is genuinely interested in the long-term

successes of the students. Toward that end, they often offer personal advice and critique in one-on-one sessions. As each student nears graduation, faculty may offer job placement assistance.

f. Faculty Demonstrations – Faculty demonstrations are given as planned classroom or

laboratory activities or as impromptu demonstrations in the kitchen.


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g. Student Demonstrations – Student demonstrations are essential for ensuring that required skills and attitudes are acquired by the students. How well these demonstrations are conducted determines part of their grades.

h. Student Projects – Student projects are assigned by the instructional staff and are usually

designed to demonstrate competence in selected areas and to exercise students’ computational and computer expertise, as well as, their oral and written communication skills.

i. Student Work

(1) A majority of the student’s laboratory activities are geared to simulate an actual restaurant kitchen environment. Preparation and timely delivery of kitchen products creates an extremely busy and stressful atmosphere, focusing on the entire kitchen staff acting as a well-organized team. While complete adaptation to these demands may take years, the laboratory aspires to providing students with real-world learning and development opportunity experience.

(2) Through constant community interaction, the Culinary Arts faculty is able to help

students engage in part-time work in local food service industries for externship opportunities, as well as employment possibilities after graduation.

10. Discuss grading procedures in both lab and lecture courses. Include a description of how

students are kept informed of their progress.

A typical format for grading is exemplified in Exhibit AE. Each faculty member has the freedom to grade his/her students. All culinary faculty are encouraged to develop and use objective testing instruments. With the laboratory situation in the food production courses, there remains more subjectivity in grading than in a classroom. In order to reduce subjectivity in lab courses, a more rigorous tool is utilized where competencies are assessed as a direct input to grading and point accumulation. These competencies are governed by rubrics and, where possible, multiple proctors take part in evaluation resulting in an objective consensus. Examples of evaluation methods are found in Exhibits M, N, and O. Students are kept informed of their progress as often as they would like. Grade sheets are updated on a daily basis and faculty are more than willing to share their progress. Students are also encouraged to keep their “own grade sheet” and retain copies of competency check-lists. When it becomes evident that a student is in trouble academically, faculty and the program Director confer in private with that student. The following format is the norm:

a. Attendance/Participation

b. Project c. Quizzes


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d. Practical Exam e. Final Written Exam f. Notebook; examples of notebook criteria are in the syllabi for each course g. Daily assignment h. Video assignments i. Extra Credit

11. Discuss how high standards of professional practice are taught, emphasized and evaluated in the kitchen laboratories in regard to sanitation and safety. Include a description of the program’s use of Material Safety Data Sheets (MSDS) and its compliance to state and federal regulations.

The program continues to aspire to high standards of professional practice through all

facets of the program

Examples of how this is administered are offered in Exhibits R and Y. An in-depth description of how high standards of professional practices regarding sanitation and safety are taught may be referenced in section 6-3. The following is a recapitulation:

a. Safety and sanitation are concerns of everyone associated with the program. Students

are required to pass the course CUL 175T Introduction to Food Service Sanitation and Safety, and the NRAEI ServSafe examination prior to admission into the kitchen laboratory. Faculty and staff are required to have taken and passed the same type of course and the same examination.

b. Measures are in place to identify potential problems and hazards before they happen.

These include a daily sanitation and safety report compiled by the Student Sanitation Steward. It involves completing a cleaning checklist that he/she administers to the rest of the students. Once the report is complete, it is acknowledged by the Chef Instructor, who is ultimately responsible for his/her laboratory space. The inspection report and cleaning checklist are then filed with the Program Director. Examples of these inspection reports are in Exhibits R, Y, kept in the Sanitation Steward Log book, and at the individual station areas in the kitchen.

c. The Culinary Program also has instituted, and continues to upgrade, their HAACP

system, which is designed to monitor the safe and sanitary flow of the preparation of food. MSDS information is updated regularly, and updates are posted in the kitchen laboratory for emergency purposes. Along with this, faculty also put in place procedures for addressing crisis situations such as fire, earthquake, robbery, or food-borne illness outbreaks. (See Exhibits R and Y.)


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d. The University of Montana maintains the Health and Occupational Safety Department,

which is responsible for overseeing safety and sanitation throughout all of their facilities. Consequently, Culinary Arts facilities are routinely inspected and held accountable to maintain strict standards of excellence in this regard. To augment the Health and Occupational Safety Department, the Culinary Arts Program retains the ECOLAB Company for certified pest control maintenance, as well as chemical purveyance.

12. Describe how audio-visuals and other resources are used to support the teaching program.

Classrooms are equipped with various educational implements such as dry/erase boards,

podiums, overhead projectors, Internet, VCRs, and television monitors, and each classroom has the capability of supporting PowerPoint presentations. Faculty and students routinely use these educational resources in their classroom activities. With such a large variety of resources available, instructors are free to design classroom presentations around those they deem to be most effective.

It is common for faculty and students to utilize the library resources to augment course

materials. The Program Director recently introduced a video checklist (Exhibit AO) which requires students to view videos pertaining to specific subjects of study. A percentage of the overall grade is awarded upon completion. Assigned videos are placed on reserve with the library, and the student is given a blank form to be filled out and acknowledged by the librarian when completed.

The Library at the COT maintains a well-stocked section devoted to culinary arts and was

recently awarded over 500 volumes of cookbooks and a complete set of Gourmet magazines donated by alumni of The University of Montana. In addition, The University of Montana Mansfield Library has an annual budget of $2,500 to be used for culinary learning resources. The culinary program also has access to over 100 instructional videos and the Program Director recently up-graded it to house the complete Culinary Institute of America’s video series. The library also subscribes to several culinary periodicals including, The National Culinary Review, Food Arts, The Wine Spectator, Bon Appétit, and Gourmet. With the assistance of faculty, the Program Director is now performing a review of all of these new resources with the intention of integrating relevant ones into courses as they prove to be useful.

13. (If applicable) Describe how career related employment and/or experience (e.g. on-the-job

training, externships, fellowships, cooperative training) provide the opportunity to practice at the professional level and how the experience is monitored so as to provide a valuable part of the curriculum.

The Culinary Arts program encourages students to aspire to industry-related employment

and requires, in the newly reorganized curriculum, a formal internship. This on-the-job training is to help identify positions related to each student’s career goals. The experience


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increases students’ skills, prepares them for initial employment, and increases occupational awareness and professionalism. Students work a minimum of 180 hours during the Internship semester at an approved site and attend scheduled one-hour seminars.

14. What are the major strengths and weaknesses of your program as it relates to this section

in comparison to the ACF Accrediting Commission Standards?

a. Strengths – Since the last Self Study, faculty and the Program Director have revised and developed course documentation to reinforce assessment tools. This is a time-consuming effort requiring commitment of resources and standardization of documents. However, it is considered a significant step for program improvement.

The curriculum has evolved into one based on current industry trends and advancements

in culinary educational practices. Guidelines set forth by the ACF have been instrumental towards this evolution and have transformed the program.

b. Weaknesses – The Program Director believes the program curriculum is strong and

satisfies the requirements of Standard 5. 15. How do you plan to use the results of this section of the Self Study to maximize the

strengths of the program and to minimize any identified weaknesses?

Course documentation as described herein, will make courses more visible to students, faculty, and the general public, and will make achievement of course objectives more verifiable. This is a clear step to better program management.

REQUIRED EXHIBITS 1. Completed ACFFAC “Required Knowledge and Competencies” with referenced

course syllabi attached. Exhibit M

2. Sample of all required documents used in the supervised work experience portion of the curriculum (if applicable); and

Exhibit N, AB

3. Sample of lab evaluations.

Exhibit O

4. Sample of completed Equipment Safety Check Sheet Exhibit Y

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Section 6

Facilities — Standard 6 REQUIRED COMMENTS 1. Describe how the facilities support the educational needs of the program. Your description

should include: a. equipment.

Exhibit P contains lists of major and minor equipment used in the Culinary Arts

programs at the College of Technology (COT). Equipment is adequate for the present curriculum and supports most of the required

cooking essentials. Because of the longevity of programs, some of the equipment has required effective corrective maintenance and preventative maintenance, and it continues to operate flawlessly. The kitchen laboratory boasts three different banks of star burners and ovens with two deep-fat fryers; two griddles; two broilers; one salamander; two flat-tops; a newer combi-oven (convection/steamer); three-compartment deck oven; and two, two-stack convection ovens. The kitchen laboratory includes four commercial mixers; one forty-quart mixer; two twenty-quart mixers; and one ten-quart mixer. In addition, there are eight Kitchen Aide four-quart, commercial mixers available at stations throughout the kitchen. There are four, fully functional Robot Coupes, complete with attachments and a recently purchased sausage stuffer, and gas-fired smoker for Garde Manger.

Refrigeration equipment includes two walk-in refrigerators (one for produce, one for

dairy) and a walk-in freezer. These are located in the storeroom area. Augmentation of refrigeration includes two up-right, reach-in units; a free-standing freezer, and a larger, three-door, reach-in compartment. The kitchen also has its own free-standing Manitowoc ice-cube machine. Station refrigeration includes two salad-prep Garde Manger sandwich stations (one located in the short-order area and the other located on the hot line for meats and vegetables). A two-quart ice cream freezer was recently purchased.

The ware-washing area includes a Hobart, chemically sanitized, single-compartment

ware-washing machine; a disposal unit and pre-rinse area; as well as a three-compartment sink with automatic dispensing of pot-washing detergent and sanitation solution.

Hot-holding equipment includes a four-section, portable steam table; three heat lamps

over the pass bar; and one portable heat lamp for the fry line.

Section 6 — Facilities — Standard 6

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The kitchen laboratory maintains a large assortment of small wares such as saucepots,

pans, sauteuses, sautoirs, braziers, stockpots, egg pans, and cast-iron skillets. Cutting boards are all National Sanitation Federation approved and color-coded for prevention of cross-contamination. There is a multitude of measuring devices for volume such as one-gallon units, half-gallon units, quart units, pint units, cups, as well as graduated scoops and ladles, institutional serving spoons, spatulas, tongs, meat forks, bench scrapers, bowl scrapers, dockers, off-set spatulas, pancake turners, etc.⎯all readily available for students to utilize. Additional items include pastry equipment such as pastry bags, assorted pastry tips, baguette pans, hamburger bun pans, muffin tins, bread loaf pans, cake decorating turn-tables, springform pans, tart pans, tartlet pans, as well as a number of various sized cutters, etc. The kitchen laboratory also owns two institutional sized pasta machines with attachments.

There are two produce sinks, as well as one hand-washing sink, and two fully appointed

locker rooms (one for men and one for women). The kitchen also has a buffalo chopper for use in Charcuterie. There are several workbenches including five wooden baking prep tables, as well as stainless steel counter space available as student preparation areas.

Storage implements include assorted full hotel pans, half hotel pans, third pans, and six

pans, as well as bain-maries, stainless steel mixing bowls, lexans, etc. The kitchen laboratory is equipped with three commercial hood systems featuring fire-

retarding systems as mandated by federal and regional fire and safety regulations. Also available for special functions such as the Capstone Dinner is a great array of

facilities and equipment housed in the University Dining Services operation on the Mountain Campus.

b. classroom space.

Exhibit Q contains floor plans for physical facilities. Classrooms are assigned at the

beginning of each semester. These are identified on the floor plans with the prefix AD, Administrative Building. (AD 14, AD 06, etc.)

Classroom space for non-laboratory culinary program use is more than adequate, with

space being made available as required by the curriculum. Classroom areas are equipped with various educational implements such as dry/erase boards, podiums, overhead projectors, Internet, VCR’s, and television monitors, and have the ability to include PowerPoint presentations in each classroom. Classrooms are well equipped with seating and desks, and have appropriate ventilation and egress access as required by state fire and building regulations.


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The library and computer laboratories AD 12, 14, 15, 16, and 17 provide students with access to computers which are available to aid in student projects, as well as, compilation of notes and basic instruction in computer use.

c. lab space. Kitchen laboratory space (see Exhibit Q) facilitates the instruction of up to twenty

students giving each student proper access to all of the equipment necessary to perform laboratory exercises. Laboratory space for food preparation is divided mainly into six separate areas:

(1) Storeroom Area – Houses all dry goods, as well as a walk-in freezer, and produce

and dairy walk-ins. It also houses a specific storage area for equipment. It contains one computer for inventory of product, ordering, and storeroom control functions. A second computer is available to assist students with recipes, signage, menus, etc. The storeroom is equipped with scales for weighing incoming product and is utilized during inventory activities. Beyond the storeroom is an area for storage of kitchen equipment, small wares such as pots and pans, baking pans, as well as a three-compartment reach-in for storage just off of the kitchen.

(2) Bake Shop Area – Has three separate prep areas and make-up tables which contain

a bank of Hobart mixers; a larger forty-quart bread mixer; a bank of deck ovens; two convention ovens; one combination oven-steamer unit; two electric proof boxes; and spice racks.

(3) Garde Manger/Charcuterie Area – Located adjacent to produce sinks and a

commercial reach-in refrigerator. (4) Soups, Stocks, and Sauce Preparation Area – This area is on the opposite side of the

Oven and Bake Shop Area, and features one flat-top with oven underneath; one six-star burner stove; and another six-star burner stove, with oven underneath. This area also features a storage shelf for sheet pans, baking pans, as well as an area for the housing of Robot Coupes and small kitchen machines.

(5) Meats and Vegetables Area – On the opposite side of the kitchen is a work area and

laboratory space for the meats and vegetable station. It features a six-star burner, with oven underneath, and is adjacent to a gas-fired grill—a flat-top unit with oven underneath—and a two-basket, deep-fat fryer. It also has access to a two-compartment produce sink for cooling of stocks, etc. Adjacent to it is a commercial refrigeration unit for storage. The Meats and Vegetables instruction area of the kitchen also has access to hot and cold-holding capabilities with a steam table and a cooler unit for mise en place.


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(6) Short Order Cookery Area – This area maintains two reach-in salad prep areas, a deep fat fryer, heating lamps, pass bar area, gas-fired broiler, and an electric griddle. It also maintains a small snack bar, concession area for service to the general public, student body, faculty, and staff. Here is where baked goods are sold, and customers have access to toaster units, microwave ovens, hot water, coffee machines, soda dispenser, and coolers for holding condiments, beverages, salads, pre-made sandwiches, and other items prepared by the Garde Manger station.

d. resources (including the library).

The UM COT is a college within The University of Montana and is served by the

Mansfield Library system. This system houses several libraries throughout The University of Montana higher education institutions located statewide. Sites include: The University of Montana in Missoula; University of Montana Helena; The Carson Library of the University of Montana Western, Dillon; Montana Tech, Butte; and The University of Montana College of Technology. Throughout this system is an integrated link of teaching and research information to provide the student with an array of information resources and services. These services include traditional library collections and electronic access to a network of research databases, e-journal packages, electronic journal subscriptions, and a web-based library catalog.

Library services include in-depth research and reference assistance, and full-service

computing and copying facilities. Collections exceed 1.3 million bound volumes, access to over 5,000 print and electronic journals, depository collection, and archives for special collections. These collections are supplemented by an active interlibrary loan service through which the resources of other libraries are made available to students and faculty.

Over 100 public workstations throughout the library system are wired for fast and stable

Internet connectivity in support of electronic information resources. The University main campus houses a state-of-the-art Student Learning Center as well as study carrels, group study rooms, and study tables on all floors provides quiet study locations.

The Library at the COT maintains a well-stocked section (the largest collection in

Montana) devoted to culinary arts and was recently awarded with over 500 volumes of cookbooks and a complete set of Gourmet magazines donated by alumni of the University of Montana. In addition, the State of Montana awards an annual grant of $2,500 to be used for culinary library learning resources. The culinary program also has access to over 100 instructional videos and the Programs Director recently upgraded it to house the complete Culinary Institute of America’s video series. The library also subscribes to several culinary periodicals including: The National Culinary Review, Food Arts, The Wine Spectator, Bon Appetit, and Gourmet. (See Exhibit AO.)


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e. faculty offices.

Culinary faculty offices are located just adjacent to the kitchen laboratory and

storeroom in a mobile trailer unit and feature five office areas each complete with a desk, bookshelves, bulletin board, and filing cabinets. The Program Director has a separate office space with the ability to conduct consultations in private. Each of these office spaces is equipped with a personal computer linked to The University of Montana system as well as complete Internet access. Print capability is accessed via one laser printer located in the culinary offices and at various locations throughout the College of Technology campus. The culinary faculty offices currently contain storage areas for linens, stationary, and uniforms.

Although the office area is small, there are some benefits to this arrangement. First, it

fosters an informal compatibility between faculty members. It is separate from all other departments and programs and ensures an element of quietude. Also, since it is so close to the kitchen laboratory, it provides easy communication between faculty and staff and affords students easy access to faculty.

f. cafeteria/dining room.

Two eating facilities are served by the program: a general cafeteria and the Hunter

Dining Room. The dining room can seat up to 45 people and is used for luncheons, as well as, some

catered events. It is also a meeting place for lecture prior to the kitchen and front-of-the house lab experiences. Beyond the dining room is an open facility⎯the central foyer area of the administration building⎯which is used daily for meal periods serving the general public, faculty, student population, administrators, and staff of the COT. It can comfortably seat up to 200 people and is also used as a study area for students. It has vending machines available and is used to cater events put on by the COT Culinary Arts program.

g. other.

Culinary Arts personnel have access to the Administrative Offices which provide

resources such as a copying machine, fax machine, mail room and mail boxes, a meeting room, access to the Dean, Associate Dean, and Administrative Officer of UM COT.

Since the COT maintains programs in various trades, it is convenient to share resources

to benefit the curriculum in each particular area. Examples include: catered events provided by Culinary Arts; computer access and instruction by the Business Technology department; and support from the Welding Technology program which is building a portable grill and smoker for the Culinary Arts programs.


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2. Describe procedures for maintenance and replacement of equipment. The College of Technology Maintenance Department, a department of The University of

Montana Facilities Department, oversee maintenance of the equipment within the facilities and gives special consideration to the equipment in the kitchen laboratory because of the nature of the equipment. These individuals have a responsibility for identifying, reporting and rectifying kitchen sanitation and safety standards.

Not only is the Maintenance Department responsible for preventative measures, but all

Culinary Arts faculty, staff, and students are charged as well. It is imperative that everyone be on the lookout for unsafe situations involving the maintenance of equipment.

When maintenance is needed, current procedures require the Culinary Arts Director, the

Maintenance Engineer, and the Department Chair to confer on assessment, problem solving, and evaluation. This involves investigation of probable causes, cost outlines and processes to release moneys for repair or replacement of equipment.

3. Describe how the facilities are maintained in a safe and sanitary manner.

As described in the previous paragraph, safety and sanitation are concerns of everyone associated with the culinary programs. Students are required to pass the course CUL 151T Introduction to Food Service Industry and the NRAEI ServSafe examination prior to admission into the kitchen laboratory. Faculty and staff are required to taken and pass the same type of course and the same examination.

Currently, measures are in place to identify potential problems and hazards before they

happen. These include a daily sanitation and safety report compiled by the Student Sanitation Steward. It involves completing a cleaning checklist that he/she administers to the rest of the students. Once the report is complete, it is acknowledged by the Chef Instructor, who is ultimately responsible for laboratory space. The inspection report and cleaning checklist is then filed with the Program Director.

The Culinary Program also has instituted and continues to upgrade their HAACP system,

which is designed to monitor the safe and sanitary flow of the preparation of food. MSDS information is updated regularly and access is posted in the kitchen laboratory for emergency purposes. Along with this, we have also put in place procedures for addressing crisis situations such as fire, earthquake, robbery, or food-borne illness outbreaks. (See Exhibits R and Y.)

The University of Montana maintains the Health and Occupational Safety Department

which is responsible for over-seeing safety and sanitation throughout all of their facilities. Consequently, the Culinary Programs facilities are routinely inspected and held accountable to maintain strict standards of excellence in this regard. To augment the Health and Occupational Safety Department, the Culinary Arts Program retains the ECOLAB Company for certified pest control maintenance as well as chemical purveyance.


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4. What are the major strengths and weaknesses of your program(s) as it/they relates to this section in comparison to the ACF Accrediting Commission Standards?

a. Strengths

(1) The University of Montana-Missoula provides access to Maintenance, Custodial, and Health and Occupational Safety Departments. This relieves program faculty of several areas of concern and provides high-quality support.

(2) Access to the University’s expansive library system is a wonderful resource

opportunity for students and faculty. (3) Adequacy of classrooms and office space provides a positive learning environment for

the program. (4) The resolve for everyone to take an active role in sanitation and safety is a tremendous

benefit towards delaying any potential problems as well as preparing faculty, staff, and students for suitable actions to be taken in critical situations.

b. Weaknesses

While there are always improvements to be made, the Program Director believes the facilities are adequate to fulfill the current mission and goals. The age of the facility and equipment are problems and efforts are being made to relocate to a new campus with a complete state-of-the art culinary facility.


of the program and to minimize any identified weaknesses. The study has helped the College access its ongoing quality improvement strategies,

including: a. Regarding sanitation and safety. The major focus is prevention of problems. Faculty

plan to engage in consistent application of expectations and monitoring of results in order to adhere to current industry standards regarding overseeing sanitation and safety, as well as, to continue to give these the highest priority.

b. Faculty intend to continue to utilize the excellent learning resources provided by the

Library. Over time, and with proper emphasis, culinary resource materials will be expanded and shall remain unparalleled in number and quality by any other library in Montana and neighboring states.


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c. Procurement of more modern equipment is a slow process given the enormous cost burden

associated with kitchenwares. Certain equipment has been added recently such as a sausage stuffer, pasta rolling machine, ice cream freezer, digital scales, Hobart mixing bowls, tamis, terrine molds, and other lesser items. The faculty intend to continue emphasizing preventative maintenance of the equipment while investigating possibilities of updating it. Such investigation will include possible procurement of surplus equipment from The University Student Dining Services and a tour of the storage facility in Helena that warehouses all used equipment from all state-run facilities. Principally through advisory committee interaction, faculty will establish relationships with industry which may identify grants or contributions to the Culinary instructional programs.

REQUIRED EXHIBITS 1. List of major equipment used in the program;

Exhibit P

2. Diagram/floor plan of kitchen and/or lab facilities; and

Exhibit Q

3. Most recent sanitation inspection.

Exhibit R

4. Copy of Equipment Safety Check Sheet Exhibit P

5. Evidence that the physical facility meets fire and safety standards (copy of certificate (s) of insurance showing all coverage carried by the school/institution e.g. title page of insurance certificate.

Exhibit P

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Section 7

Student Services — Standard 7 REQUIRED COMMENTS

1. State the criteria and policies established for admission to the program.

All applicants to The University of Montana College of Technology (COT) must have a

high school diploma or equivalent. To apply, applicants submit a completed application form along with a $30 application fee to the Admissions Office. The Culinary Arts Programs are filled on a first-come, first-served basis, and program enrollment is open resulting in 30 – 40 new students each fall. Before registering, each potential student is required to submit a copy of his/her high school diploma or GED certificate, health inoculation forms, and standardized test scores.

Students’ are placed in appropriate writing and mathematics courses based on required

standardized scores from ACT, SAT, COMPASS or on-line math placement assessments. If an applicant’s scores do not meet the required cut score for writing and mathematics the applicant will be required to complete developmental course work.

Pre-registration advising for each student is available during Orientation sessions five

times per year. 2. What is the program’s policy on accepting transfer credits?

Applicable transfer credits are accepted from accredited higher education institutions.

Transfer courses are evaluated on an individual basis and must be approved by University of Montana articulation evaluation agreements, the appropriate department chair, as well as, the Associate Dean of the COT. If transfer requests include culinary or food service management courses, the Business Technology Chair consults with the Culinary Arts Programs Director before transfer credit is allowed. Further, the Department Chair may require students to submit syllabi and course descriptions to enable him to make realistic decisions for course transfer requests.

3. Does your program give advanced standing or credit by exam? If so, based on what criteria?

Students may attempt to challenge or test out of some courses at the COT. Individual

arrangements must be made with the faculty, and approval must be granted by the appropriate department chair. Students must pass an examination with a satisfactory score as determined by the department to receive credit for the course. Culinary Arts courses with CUL and FSM

Section 7 — Student Services — Standard 7

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rubrics are rarely eligible for credit by exam because of their experiential nature. Exceptions to this would be made only on an individual basis and only if it were possible to assess fully the student’s ability in a particular course.

The University of Montana recognizes there are wide individual differences in the

academic preparation and backgrounds of students because of the variety of learning opportunities afforded by books, television, travel, and work experience. In an effort to give credit for learning that takes place outside of the university classroom The University of Montana grants credit for some of the College Level Examination Program (CLEP) tests. Credit for specific examinations is granted subject to approval of the appropriate academic department at The University.

University policy for awarding credit on the basis of CLEP is as follows:

a. Students must be enrolled in or applying to the undergraduate degree status. b. Grades of Pass will be recorded for all credits granted. c. There is no limit to the number of credits that may be awarded. d. Credits may be used toward general education requirements. Appropriate designations

will be made by Admissions and New Student Services.

e. The applicability of credits granted toward major requirements will be determined by the student’s academic department.

4. Discuss the attrition and retention of students for the last five years or since the inception of

the program, whichever is less. The University of Montana College of Technology has instituted an Early Assistance

Request program which is coordinated by the Retention Coordinator. The purpose of this effort is active intervention, particularly early in the semester, to resolve student problems which are interfering with their academic performance. The referral process is initiated by faculty and includes students’ participation. Referrals are made to the Retention Coordinator. If a student doesn’t follow up by contacting the Retention Coordinator, she will contact the student with a letter inviting him/her in for an appointment. At that point it is the student’s choice to utilize the assistance and resources offered. This referral is treated as confidential information to respect students’ rights to privacy. The advisor is notified that a student has or has not followed up with the referral.

Retention data from Perkins Annual Reports is analyzed by Dr. Gallagher, Retention

Coordinator. First-time enrolled students are tracked by cohort groups to determine the graduation rate within three years. The lowest graduation rate—16 percent—was for the 2000-2001 cohort group. Each subsequent cohort group has maintained a graduation rate


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average of 46 percent. The most recent data was compiled at the end of AY05 and reflects a graduation rate of 42.87 percent for Food Service Management AAS degree students.

The UM COT recognizes the need to define what length of time should be considered

when calculating attrition rates and who, of those who have left the program, should no longer be counted in the cohort group. To that end, a three-year graduation rate for a two-year degree program is utilized for retention statistical analysis.

a. What are the trends?

The practice at the UM COT is to track “persistence rates” as opposed to “attrition

rates.” The persistence rate for the Food Service Management program is somewhat higher than the persistence rate for the general student population. For AY05 the overall persistence rate was 40.73 percent compared to the Food Service Management rate of 50.75 percent. (See Exhibit S.)

b. What methods are utilized to increase retention?

The UM COT Continuous Enrollment Committee, chaired by Dr. Gallagher was formed approximately four years ago to address retention issues, and facilitate efforts to improve retention. One of the efforts is the assessment of incoming student competency levels in the areas of mathematics and writing. Upon admission, these assessment results are used to advise students regarding placement in mathematics and writing courses. Also, the Registrar’s Office gathers data regarding student withdrawal. These data are distributed to administration, faculty, and staff personnel by the Retention Coordinator. The Program Director evaluates this data and uses them for planning and revision of the curriculum.

Dr. Gallagher offers a study skills workshop series, “7 Hours to Academic Success,”

each semester. The series is designed to help students be successful in their academic efforts. Workshops are held at varying times to enable students to work around their class schedules. These workshops are free and available on a drop-in basis. Group discussion is involved, and follow-up tutoring or individual assistance is available.

The UM COT has made a concerted effort to improve academic advising. Faculty

professional development activities now include annual advising training sessions. Changes in the registration process were implemented to require students to meet with program advisors prior to registration.

Students who seek academic reinstatement to the Culinary Arts program meet with the

Retention Coordinator and Program Director as part of the reinstatement process. Additionally, students who have lost financial aid are required to work with the Retention Coordinator to develop a plan for academic success as a condition for financial aid reinstatement. Students in either or both of these situations must meet weekly with the


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Retention Coordinator to monitor progress and troubleshoot potential difficulties which could impede student success.

Orientation activities have always included meetings between the Program Director,

culinary faculty, and new students. However, in the past two years, more time has been allotted for these meetings, and the Program Director provides information regarding the hospitality industry, career opportunities, and skills necessary for success in Culinary Arts. Students have an opportunity to ask questions and achieve realistic ideas about this career path and the course of study involved. Additionally, the Program Director monitors incoming student COMPASS scores and other placement tools and conducts one-on-one advising sessions with them. The faculty and administration believe this assists students in choosing appropriate courses to ensure a successful college experience.

5. Include all publications having to do with the program, including catalogs, brochures,

advertisements, etc.

The University of Montana catalog, brochures, and other publications are included in the Exhibits. (See Appendix 1 – List of Exhibits.)

6. Describe the procedures of the program regarding student grievances.

Student grievances for all university students are handled according to the faculty contract, excerpts of which are as follows:

21.000 STUDENT COMPLAINT PROCEDURE: 21.100 PURPOSE The purpose of this section is to promote the just, prompt, and efficient resolution of student complaints concerning academic judgment by members of the bargaining unit based upon the criteria in 21.300. Student complaints about employment relations or other campus activities or policies extending beyond the immediate teaching/learning context are subject to other University policies and procedures including but not limited to conduct constituting a violation of the University Conflict of Interest and Scientific Misconduct policies. Student complaints alleging unlawful discrimination not intrinsically related to the academic process should be filed with the University EEO/AA Officer. Any complaint about academic judgment that accompanies alleged non-academic misconduct by a member of the bargaining unit may be addressed under the procedures of this action. This complaint procedure is intended to be used when specific actions of a faculty member had a specific adverse effect on the academic performance or academic record of a student. Complaints regarding the general quality of a faculty member's teaching are to be addressed through the faculty evaluation process. The parties shall make every effort to resolve problems that might ultimately become grounds for a complaint whenever possible prior to resorting to this procedure. NOTE: All time sequences in this section will exclude weekends and holidays


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21.200 RESORTING TO OTHER PROCEDURES If the student complainant(s) seeks resolution of a complaint in any non-University forum, whether administrative or judicial, the parties to a complaint under this section shall have no obligation to proceed further under the provisions of this section. It is understood, however, that the procedure under this section is the only appropriate University procedure for a student to dispute a decision solely involving academic assessment by a faculty member based upon the criteria listed in Section 21.300.

21.300 DEFINITION OF COMPLAINT The term "complaint" shall mean a claim or allegation by a student who is a real party in interest against members of the bargaining unit that: 1. The faculty member(s) significantly failed to carry out their responsibilities as defined in this contract; 2. And/or the faculty member(s) failed to maintain a responsible, professional relationship with the complainant(s), using the teaching/learning context as a means to extract inappropriate personal advantage or in any other way using professional authority for other than appropriate purposes.

21.400 STUDENT RESOLUTION OFFICER The president of ASUM shall appoint a Student Resolution Officer and an alternate or designee to act in case the Student Resolution Officer fails to act. The Student Resolution Officer or designee may represent any student and/or group of students who have a complaint. At the beginning of each new school year, the President of the University, or his/ her designee, shall schedule a meeting between the ASUM President, the Student Resolution Officer, and the UFA Student Complaint Officer. The purpose of the meeting is to review the student complaint procedures (including the time lines) pertaining to the student complaint procedure, as well as the responsibilities of all parties.

21.410 STUDENT COMPLAINT COMMITTEES There will be two (2) Student Complaint Committees. One committee will hear student complaints involving undergraduate student(s) and the other committee will hear complaints involving graduate student(s). The Chair of Faculty Senate shall appoint four (4) members of the bargaining unit who will serve on both the Undergraduate and the Graduate Student Complaint Committees. At least two (2) of the four (4) faculty members of the Graduate Student Complaint Committee shall have substantial experience teaching at the graduate level and in directing theses and dissertations. The Provost or the Provost’s designee shall serve as chair of the two committees and the President of ASUM shall appoint two (2) graduate students to serve on the graduate Student Complaint Committee and two (2) students, undergraduate or graduate, to serve on the Undergraduate Student Complaint Committee. Each, the University President and the Faculty Senate Chair, will also appoint two (2) alternates to serve on the appropriate committees with the same qualifications as other members. Under no circumstances shall any of the seven (7) members of the Graduate or Undergraduate Student Complaint Committees hearing the complaint be from the same unit or administrative office as the parties to the complaint. Both parties to the complaint may exercise one peremptory challenge of a committee member to hear the complaint. (See also 20.000 Sec. 3, c).


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21.500 FORMAL COMPLAINT PROCEDURE Step 1: Within thirty (30) days after the act or omission which caused the complaint, or following the date that the student knew or reasonably should have known of such an act or omission, the student shall bring the matter to the Student Resolution Officer or designee. The student shall within ten days confer with the person(s) against whom the complaint exists and the student or the Student Resolution Officer must identify this meeting as a Step 1 meeting to the person against whom the complaint exists. Additionally, if, during the course of a discussion with a student who complains about or objects to any feature of the faculty member’s academic performance, a faculty member concludes that the student is not satisfied with the explanation offered, the faculty member may identify such a discussion as a Step 1 meeting and so inform the student. Both parties to the complaint should make an effort to resolve the complaint during this meeting. Either party to the complaint may bring a witness to this meeting. Additionally, the Student Resolution Officer (or designee), and/or UFA representative (or designee) may serve as an advocate for their respective parties. Step 2: If the student feels the matter is unresolved after the Step 1 meeting, and the Student Resolution Officer or designee agrees to proceed with the complaint, the Student Resolution Officer or designee shall within fifty (50) days of the act or omission, schedule a non-binding mediation session which shall be held in some neutral place for the purpose of resolving the matter in lieu of filing a formal complaint and requesting a Step 3 hearing. Such mediation sessions shall be facilitated by volunteer School of Law students or Department of Communication Studies students who have successfully completed the mediation phase of their training and have agreed to mediate such disputes for ASUM, supervised by the appropriate faculty member in Law or Communication Studies. This Step 2 mediation session should involve only the student and respondent faculty member. A determined effort will be made to resolve the complaint in the Step 2 mediation session. If the requested mediation session cannot be arranged within ten (10) working days of the receipt of the request, the complainant(s) may proceed to Step 3. This deadline may be postponed by mutual consent of the parties. If either party has compelling reasons why they feel a Step 2 mediation session should not be held, they may request that the Provost schedule a Step 3 hearing. The Provost will review the request for a Step 3 hearing. Step 3: If the Step 2 mediation session could not be scheduled within ten (10) working days after the receipt of the request, the Student Resolution Officer may, within sixty-five (65) days of the occurrence of the act or omission, submit a formal written complaint, as specified in Section 21.510, to the Provost requesting a hearing before the appropriate Student Complaint Committee. If a Step 2 mediation session occurred and the student(s) and the Student Resolution Officer or designee believe the matter is unresolved, the Student Resolution Officer may, within five (5) working days, submit a formal written complaint, as specified in Section 21.510, to the Provost requesting a hearing before the appropriate Student Complaint Committee. In either of the above cases, the Provost will, upon receipt of the formal written complaint, send a copy to the UFA Student Complaint Officer. Should the Student Resolution Officer choose not to move to Step 3, the student may elect to file for a Step 3 hearing subject to the same filing requirements and deadlines. The student filing the complaint must include the reason(s) the Student Resolution Officer would not proceed


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with the complaint. Within fifteen (15) working days of filing a request for a Step 3 meeting, the Student Complaint Committee shall hold a hearing for all parties to a complaint, pursuant to procedures to be developed by the Committee in consultation with the University Legal Counsel, ASUM, the Student Resolution Officer, and the UFA Student Complaint Officer. The purpose of the hearing shall be to determine findings of fact and recommend either dismissal of the complaint, a warning letter, formal reprimand, and/or a specific remedy limited to curing the act or omission for which the complaint was filed. Nothing from the Step 2 mediation session may be used in the Step 3 hearing. During the 58 course of its deliberation, the Committee shall confer with the parties to the complaint and may confer with other individuals at its discretion. The Committee shall make its decision by majority vote. The decision of the Committee, and minority report, if any, shall be forwarded to the University President who may or may not accept the Committee's or the minority's report. The University President shall, within five (5) working days of receipt of the recommendations, either approve them or remand them to the Committee together with his/her objections and a suggested alternative resolution. The Committee shall, within five (5) working days of receipt of the President's suggested alternative resolution, either accept it or forward its own suggestion to the University President. The President may accept or reject the Committee's suggestion. Implementation of a specific remedy rests with the University President, whose decision shall be the final campus disposition of the complaint. The President shall provide the Committee with a rationale for the final disposition, should it differ from that suggested by the Committee. Upon issuance of the final decision, the President shall send copies to all parties involved.

21.510 COMPLAINT FORM The following complaint form shall be completed by the student as a request for a Step 2 meeting. If the complaint proceeds to a Step 3 level, the Student Resolution Officer shall complete the form as a request for a Step 3 hearing, summarizing the results of the Step 2 under number 5 (below, “Summary and Explanation of the Complaint”), and identifying and addressing any changes to the information provided on the Step 2 complaint form. 1. Name of student complainant(s): 2. Date(s) complaint occurred: 3. Name(s) of bargaining unit member(s) or administrator(s) involved in complaint: 4. Sections of contract on which complaint is based: 5. Summary and explanation of complaint: 6. Potential Witnesses: 7. Documents (identify here and attach): 8. Remedy Request: Dated this _____ day of ______________, 20__. Signature of Complainant

21.520 EXPEDITED PROCEDURE A student may elect to use this expedited procedure only to dispute a final course grade for spring semester, dismissal from an academic program, or decision preventing graduation. The Formal Complaint Procedure, described in Section 21.510, shall be modified as follows: The student may proceed without the Student Resolution Officer at Step 2 if the Student Resolution Officer or alternate or designee fails to contact the student complainant within three (3) days, excluding weekends and holidays, of the student's contacting the ASUM Student Resolution Office. If the student does not receive a response from the Student Resolution Officer within three (3) days of his/her initial contact, the student shall make a request for


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use of the expedited procedure in writing, hand-delivered to the ASUM Offices. The Student Resolution Officer shall immediately upon receipt of the request contact the complaining student and arrange the Step 2 mediation session as soon as possible. A request for a Step 2 meeting shall be labeled prominently as a request for Step 2 under this expedited procedure. The request for an expedited Step 2 mediation session shall be granted by the supervisor within seven (7) days. If the student complainant finds that the immediate supervisor of the faculty member complained against is not available within seven (7) days, or has failed to respond within seven (7) days, the student may make the request for an expedited Step 2 mediation session to any supervisor of the faculty member that is available. If the supervisor receiving a request for an expedited Step 2 mediation session finds that the faculty member complained against is not available, or fails to respond, the supervisor shall designate another faculty member to represent the absent faculty member in the Step 2 mediation session. If the matter is unresolved after the Step 2 mediation session, the Student Resolution Officer or student complainant may submit immediately a request to the President of the University to convene the Student Complaint Committee to conduct a hearing and recommend a decision to the President. The Student Complaint Committee shall decide the case within five (5) days after convening, and send its finding of fact and recommendation to the President for the final decision. The President may accept or reject the committee's decision. Implementation of a specific remedy rests with the University President whose decision shall be the final campus disposition of the complaint. The President shall provide the committee with a rationale for the final disposition, should it differ from that recommended by the committee.

21.600 TIME LIMITS Time limits stipulated in this procedure shall exclude all scheduled breaks, holidays, and summer break, and may be extended by mutual written agreement between the parties to the complaint. Resolution of the complaint may extend into summer break by mutual written agreement between the parties to the complaint or in the case of an expedited procedure as put forth in 21.520. Failure to comply with the time limits by the student in the absence of such written agreement shall be deemed acceptance by the student of the decision of the administrator or faculty member at the previous step. If a faculty member or administrator fails to comply with time limits stipulated in this procedure, the student or Student Resolution Officer may proceed immediately to the next step.

21.700 RECORDS The final decision of the President shall be filed in the affected faculty member(s) or University administrator(s) personnel file(s) for a period of three (3) years following the date of issuance.

21.750 APPLICATION OF PRESIDENT’S DECISION No Presidential decision shall be implemented before the party adversely affected by the decision has had the opportunity to exercise any rights to appeal or grieve the decision pursuant to applicable Board of Regents policies or the Collective Bargaining Agreement.


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21.800 REPRISAL No reprisal of any kind will be made by either party against any student, any witness, any UFA representative, the Student Resolution Officer, or any other participant in the complaint procedure by reason of such participation. This does not, of course, limit the faculty member(s) or University administrator(s) right to legal redress.

21.900 COMPLAINT DISSOLUTION The decision made to dissolve a complaint at any step shall not modify or subvert this agreement or the intent of this agreement.

7. Describe the counseling and services available to students.

a. Counseling and Psychological Services (CAPS)

CAPS is the primary mental health care provider for students. CAPS assists students by addressing their personal counseling and psychotherapy needs for the purpose of helping them gain the most from their time on campus.

CAPS provides brief therapy, a model that attempts to identify and address those problems and needs that can reasonably be considered within the time constraints of a semester or less. When a student's mental health care needs are beyond the scope of their services, they assist with referrals to community-based providers for specialized or longer-term care.

CAPS staff consists of four psychologists and four counselors who work closely with graduate student assistants, and offer the services of a consulting psychiatrist on a referral-only basis. In most instances, medical management of psychological distress involves the combined resources of the CHC Medical Clinic and CAPS. Confidentiality is strictly maintained in accordance with ethical standards and the legal requirements of the state of Montana.

Services provided by CAPS include:

(1) Individual Counseling and Psychotherapy;

(2) Topical Group Therapy;

(3) Crisis Walk-in Service;

(4) Limited Psychological Assessments;

(5) Psychiatric Consultation;

(6) After hours urgent care (provided by Curry Health Center Staff);

(7) Consultation with concerned others;

(8) Referrals to community-based colleagues;


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(9) Brief Inpatient Respite Care:

(10) Student Blue Cross/Shield Plan referrals;

(11) Bereavement counseling always available;

(12) Medication management in cooperation with the CHC Medical Clinic Staff; and

(13) Networked with Self Over Substances to provide substance abuse counseling.

b. Career Services

The University of Montana Career Services Center has offices at the COT’s East Campus and on the UM Mountain Campus. Career counselors are available to help students develop the job search skills they need to find work upon completing a COT program.

Career counselors work with prospective students who want assistance choosing a COT program and a career path. As needed, special career interest surveys can be used to help students identify interests and talents and then determine which programs would be most appropriate. Counselors can also help with decisions about program change or options for continuing education.

In addition to decision-making, services include assistance with writing resumes, developing interviewing skills, and job search skills. The Career Services Center can also offer information about the local, state and national job markets, as well as supply specific job leads via a web-based listing service.

The Career Services Office on campus has a staff of counselors to assist with all aspects of the career process. The following career services are available to COT students:

(1) Ask-a-Career Counselor – Students can pose career questions to a counselor via e-mail. (2) Ask-an-Alum Mentor Program – Students can talk to a UM alumnus who can offer advice about career-related issues. (3) Big Sky Career Fair – Students can talk to employers about full-time, part-time, internship and volunteer opportunities. (4) Career Assessments – These help students decide on careers and majors. (5) Career Handbook – Resumes, cover letters, interviewing, and job search. (6) Career Planning – Employment resources are available from the Program Director. A data base is maintained and students have access to employers throughout the immediate area.


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(7) Career Planning Checklists – These are available to freshmen, sophomores, juniors, and seniors. (8) Career Resource Handouts – Download and print informational handouts on resumes, cover letters, interviewing, job search, etc. (9) Career Resource Library – Students can review these resource materials at Career Services. (10) Considering College – These guides help students plan a career, and select and pay for college. (11) Employer Directories – These help students look for specific employers. (12) Graduate Survey – Information on UM graduates. (13) Griz e-Recruiting – Free to UM students: resumes on-line, on-campus interviewing, and job vacancy listings. (14) Internet Job Search Resources – Jobs, career fairs, newspapers, geographic and occupational information. (15) Mock Interviews – Students can practice interviewing skills. (16) On-Campus Interview Schedule Calendar – See who is recruiting on-campus. (17) On-line Job Vacancy Listings – Look at current job postings listed with UM Career Services. (18) Student Employment Job Board – Check on-campus, off-campus, and volunteer opportunities. (19) Walk-in Counseling: – Provided for those quick questions. (20) What Can I Do With A Major In... – Career options for different majors at UM (21) Workshops—resume writing, interviewing, job search, using the internet, working abroad.

c. ASUM Student Government

All full-time students pay a student government fee and are eligible to vote in Associated Students of The University of Montana (ASUM) elections. Students may run for senate or executive offices and participate on ASUM committees. Students paying the


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ASUM fee are also offered use of campus legal services, reduced tickets for select ASUM-sponsored concerts and short-term loans.

d. Childcare and Family Resources

The ASUM offers all fee-paying students access to its Childcare and Family Resource programs which provide family and group childcare homes, two Children's Learning Centers, a Summer Fun Center, and School's Out Fun Camp. Enrollment in these programs is limited and is offered on a first-come, first-served basis.

e. Disability Services

The University of Montana guarantees students with disabilities equal access to all programs. Disability Services promotes an accessible learning environment and provides services to students with disabilities. The office also advocates responsibility for an accessible and hospitable learning environment through the removal of informational, physical, and attitudinal barriers.

f. Housing and Food Services

The University of Montana College of Technology students have the option to reside in one of the University's residence halls. He/she may continue residence hall living until he/she earns 30 semester credits. Any student who moves into the residence halls at the beginning of the semester is required to reside in the residence halls for the entire semester. However, students must be enrolled for at least seven credits to be eligible to live in a residence hall. Students with spouses or children are eligible to live in University Villages apartments. Housing is awarded on a first-come, first-served basis. Students are therefore encouraged to apply early.

g. Campus Recreation and Athletics

Students may pay an optional fee to use UM recreational facilities, including weight rooms, gyms, racquetball courts, and swimming pools. Students who pay the fee are eligible to rent sports equipment, participate in intramural sports, and receive discounts on recreation classes. Students may pay an optional athletic fee to receive tickets and discounts to campus athletic events.

h. Services for Nontraditional Students

The Phoenix Group is a special campus organization that assists nontraditional students in their transition to college life. Phoenix Group provides a variety of support services for students and a common meeting ground for adult learners. Along with issuing a quarterly newsletter and organizing social activities for nontraditional students, Phoenix also maintains an emergency short-term loan fund for qualified applicants.

i. Student Health Services


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Student Health Services provides medical and dental services, counseling, health education, and sexual assault recovery services to all students paying the health service fee. This fee is mandatory for students taking more than six credits per semester. For an additional fee, Student Health Services also offers major, medical health insurance through Blue Cross and Blue Shield of Montana.

j. Summer and Night Programs

The Center for Continuing Education and Summer Programs serves students in ways that may not be possible through the structure of regular daytime programs and courses. Both credit and noncredit courses are offered. Mini-courses, customized workshops, contract courses, and special business programs are among the opportunities provided. Because they are funded completely by student fees, courses must meet minimum enrollments.

k. Placement

For UM students, Career Services and Internship Services have partnered to provide

Griz eRecruiting—a comprehensive career services software program designed to assist students with career preparation and job/internship searches. Career Connections is free to students upon registration. All students are provided with registration materials at orientation and again during their internship experience, if they are not registered. It allows them to submit resumes electronically into a database used by UM Career Services and Internship Services to match candidates with employers´ needs. Students are able to view and sign-up for on-campus interviews, as well as view, and apply for jobs posted with Career Services and internships posted with Internship Services.

For UM employers, Career Services and Internship Services have partnered to provide

Griz eRecruiting, a free, comprehensive career services software program designed to assist employers with staffing/recruiting/internship needs. Employers can search and view resumes of qualified UM students, schedule on-campus interviews, monitor sign-ups. Employers can post current vacancies on-line with UM's Griz eRecruiting.

Employment opportunities are available to students through Job Fairs, held regularly on

the UM Mountain Campus. Students and faculty are notified of upcoming Job Fairs to help students plan their job searches.

Students’ and employers’ reactions to Griz eRecruiting have been extremely positive.

Students have access to available positions from a computer lab or from home. Many students have commented they feel more jobs are being listed as employers become familiar with the free services provided to them.

The Career Services office at the College continues to handle job placement requests

from employers, but employers are encouraged to list their positions on-line. Positions are still posted at Career Services, and program directors are notified of positions.


62

Traditionally, Program Directors have played a key role in placement for students;

however, there is a distinct departure seen now in the way students are approaching the job search. It is apparent they are relying more on on-line services, such as Griz eRecruiting, networking, and making personal contacts to obtain employment. Recent follow-up indicates that many graduates supplement their education by working in the industry and are staying on in similar positions after graduation.

Employers regularly contact the Culinary Arts Program Director with requests for

employees. While he encourages employers to use Griz eRecruiting, he handles many employment requests in the form of e-mail and personal communication from employers. Written descriptions of potential jobs/employment prospects are posted on a job bulletin board located in the kitchen lab. Additionally, the Program Director maintains a file of employment contacts that is available to students.

Business people, local ACF chapter members, and advisory board members have

proven to be excellent contacts for student and graduate employment. The Program Director is president-elect of the local ACF chapter, which should provide further networking opportunities.

8. Describe any scholarship programs available to students in this program(s).

a. The local ACF chapter provides two $1500 scholarships each academic year, which are

awarded to second-year Food Service Management students. b. Financial Aid staff encourage students to utilize the following websites for scholarship

opportunities and guidance: www.finaid.org; www.fastweb.com; and www.collegenet.com.

c. The Financial Aid office posts information on scholarships available to COT students.

Montana Cattlewomen, Earl’s Distributing, and Food Services of America provide scholarships exclusively to Food Service Management students. Students obtain applications through the Financial Aid Office.

d. All University of Montana students are eligible for the following scholarship programs: (1) The National Merit Scholarship

The University of Montana, Missoula participates in the National Merit Scholarship Program and offers awards of $2,000 a year to finalists who have indicated UM as their first choice for attending college. Semi-finalists, who enroll at UM, will receive an award of $1,000 a year. Awards under this program may be held in addition to the Presidential Leadership Scholarship. Interested students are encouraged to list The University of Montana as their first college choice and submit a Freshman Scholarship application.


63

(2) The Horatio Alger Montana Scholarship Program

Funded through the generosity of the Dennis and Phyllis Washington Foundation and the University of Montana, The Horatio Alger Montana Scholarship Program provides financial assistance to eligible high school seniors in the State of Montana who aspire to pursue higher education at the University of Montana. This scholarship awards 100 recipients $5,000 spread over a four year course of study. Recipients must meet all eligibility requirements and demonstrate critical financial need, plus be planning to attend one of the University of Montana's campuses.

e. Freshman Scholarships

The Freshman Scholarship program consolidates UM's many endowed scholarships into one application, available in the Financial Aid Office or on-line. The awards are worth up to $1,200, based on academic merit, and in many cases, financial need. The scholarships are for one year.

f. General Scholarships

General Scholarships are for currently-enrolled UM students, former UM students and transfer students with 12 or more college credits.



a. Strengths

The University of Montana-Missoula provides access to an array of student services and departments that deliver support in many areas.

(1) The Admissions Department provides assistance by way of placement, advising,

orientation, housing, etc. (2) A Retention Coordinator is utilized to monitor and give guidance to students in

academic probation or facing social and economic woes. (3) The Office of the Provost maintains a system that handles student complaints in a just

and legal manner. (4) Counseling and Psychological Services provide mental health care for students. (5) Career Services does much work with students to link them with suitable employment. (6) Students may depend on the University of Montana to provide other necessary support

services too many to mention: Child care, Disabilities, Housing and Food, Scholarships, etc.


64

b. Weaknesses

One area identified for improvement by the Program Director, Department Chair, and Associate Dean is the advisability of special standards for students entering Culinary Arts. Since the COT must, by state mandate, admit all students with a high school diploma or GED, discussion has centered on requiring incoming culinary students to have a physical exam and tuberculosis test prior to admission. While there is reluctance to deny admission to students, there is a strong desire to uphold stringent health standards in the program. Any admission requirements must be clearly stated in the catalog and advertising brochures—no changes are anticipated for Fall 2008 entry students but are likely for Fall 2009 entries.

10. How do you plan to use the results of this section of the Self Study to maximize the

strengths of the program and to minimize any identified weaknesses?

When reviewing the services available, the Program Director recognizes the need to promote the use of Griz e-Recruiting opportunities. The inclusion of an internship experience and resulting career workshops will address this issue and help bridge the span from educational institution to industry employment for students. Further, the Program Director plans to assist and encourage employers to utilize the free, on-line recruitment services available through the University.

REQUIRED EXHIBITS 1. Retention statistics for the last two years;

Exhibit S

2. Copies of all current advertising and promotional materials used by the school including radio, television, yellow pages, newsprint, flyers, surveys, scripts, video tapes, and a hard copy of the school’s web page.

Exhibit T

65

Section 8 Program Assessment — Standard 8

REQUIRED COMMENTS

1. Describe the system used and provide dates, sample forms and results for assessment of:

a. faculty.

Faculty are evaluated via the University of Montana, College of Technology (UM COT)

Unit Standards for Teaching Assessment of Faculty. Assessment is based on the criteria contained in the UM COT Unit Standards for Teaching. (See Exhibit V.)

The process is as follows:

(1) Each faculty member must compile and maintain an IPR (Individual Performance Record) documenting teaching, scholarship, professional growth, and professional and public service.

(2) Faculty must submit IPRs to the Department Chair for review and recommendation.

They are then sent to the Faculty Evaluation Committee (FEC) by October 15. The FEC is responsible for using the Unit Standards to review the IPRs of College of Technology (UM COT) faculty and make a written, justified recommendation.

(3) The FEC recommendation is forwarded to the UM COT Dean by November 15. (4) The UM COT Dean prepares his or her recommendation of the faculty member based

on the IPR and Department Chair and FEC recommendation. (5) The UM COT Dean forwards the recommendation to the Provost. (6) The Provost reviews the recommendation and awards salary determinations based

upon the current faculty collective bargaining agreement and approved unit standards.

b. curriculum.

The curricula of the culinary programs are in constant scrutiny. This is necessary in

order to offer courses designed to meet the ever-changing hospitality and culinary industries. Methods for assessment are far-reaching and encompass the following information gathering tools (Exhibit D):

(1) Embedded testing

Section 8 — Program Assessment — Standard 8

66

(2) Student papers and projects (3) Capstone projects (4) Nationally-normed tests (5) Internships (6) Retention activities (7) Student feedback

c. program effectiveness.

Information is gathered to determine how well programs prepare graduates to perform

in the culinary field by:

(1) placement statistics, (2) advisory committee surveys, (3) graduate feedback,

(5) professional organizational involvement (local ACF chapter),

(6) employer feedback, and (7) external accreditation approval.

Courses taught within the Business Technology Department are reviewed each semester.

Course evaluations are proctored, and results are reviewed by the department chair. Summaries with verbatim comments are prepared by the administrative assistant and forwarded to program directors and faculty. In addition, program directors review course evaluations for adjunct faculty.

The Culinary Arts Program Director and Department Chair research course offerings of

similar programs in other educational institutions. This method was employed fall semester 2003 when significant changes were being made to the program. Ideas for texts, course offerings, and course content are acquired in this way.

Input from the advisory committee and program faculty is requested and considered on a regular basis. Using information garnered from a variety of sources helps the Program Director change program requirements and resequence course offerings for more flexibility or better prerequisite flow. Additionally, textbooks are evaluated for effectiveness, and the Program Director strives to understand the educational needs of students and identify which curriculum, learning processes, and teaching methods are most effective. This allows for changing or


67

affirming individual course structures or teaching methods. Program and course updates are accomplished by following specific procedures as required by The University of Montana, Missoula Faculty Academic Standards and Curriculum Review Committee (ASCRC), the Provost’s Office, and the Board of Regents.

The internship experience program requirement since 2004 has been a great success and adds

a new dimension to program review. The Internship Director and program director work together to establish internship sites and conduct exit and mid-semester interviews with internship supervisors. Feedback from both students and internship supervisors helps the program director determine whether students have acquired appropriate skills and knowledge. This is a particularly valuable in assessing the program to ensure the principles and procedures being taught are current and adaptable to the food service environment.

Accreditation guidelines provide a valuable tool for reviewing the food service program.

Maintaining accreditation and writing a self-study help the Program Director and Department Chair focus on areas in which the program excels and areas which may need improvement. Additionally, the Fall 2004 ACF Site Team provided an external evaluation of the program, and feedback from that evaluation was used to improve the program. The Culinary Program looks forward to the Fall 2008 ACF Site Team visit to further evaluate and strengthen

Institutional accreditation by Northwest Association of Schools and Colleges necessitates

comprehensive program review. A part of this process recently involved preparation of a departmental assessment document. Program directors and Department Chair worked collaboratively to create this document during spring semester 2004. Each Program Director was required to review his/her program conspectus from the last NASC site visit and document program assessment measures. (See Exhibit V.)

2. Programs Evaluation:

a. What were the results of the most recent overall evaluation of the program?

In fall semester 2003, Chef Campbell and Vicki Micheletto rewrote the Culinary Arts curricula. The goal was to streamline transition from the one-year, Culinary Arts Certificate Program into the two-year AAS degree Food Service Management Program. Currently Chef Campbell and Brian Larson, Department Chair, review assessment data and determine the path of change in curricula and personnel.

b. What changes were effected as a result?

1. Τhe summer Baking and Pastry course was realigned within the Food Service Stations experience (CUL 165T).

2. Additionally, more baking and pastry experiences were added with the more advanced Patisserie (FSM 275) course. This course was re-structured to align with Food Service Management Capstone (FSM 271).


68

3. The Food Service Management Computers Applications course (CRT 205T) was scheduled together in the same semester with the Menu Layout, Design, and Analysis course (FSM 271). Eventually FSM 271 was eliminated and CRT 205 was re-structured to align with Food Service Management Capstone (FSM 271). This is an effort to put into effect theories learned in FSM 271 by providing project applications in the computer laboratory. 4. Introduction to the Food Service Industry (CUL 151T) was separated from Food Service Sanitation (CUL 175T), imbedded within; thus providing more hands-on experiences and culminating in the award of the NRAEF ServeSafe certificate. 5. Nutrition (formerly FSM 280T), which was taught under direction of the Health Professions Department, was transformed into Nutritional Cooking (FSM 280T) and now provides laboratory nutritional cooking derived from nutritional theory. 6. Internship (FSM 290T) was introduced requiring 180 hours of industry experience. 7. Through the Outreach Department, numerous courses have been developed and taught thus allowing the Program Director to use the facility to offer professional continuing education courses, as well as specialized cooking courses geared to the gourmet-enthusiast public. Culinary Tips for Teachers (CUL 195T), Preparatory Food Service Training (CUL 195T), Mediterranean Cuisine (CUL 195T), Introduction to Baking and Pastry (CUL 195T). 8. Storeroom Procedures (CUL162T) was realigned with Dining Room Procedures (CUL 156T), producing more of a refreshing learning experience. 9. Short Order Cookery (CUL 158T) was divided into two segments, Breakfast Cookery and Lunch Cookery, allowing more of an urgency-based industry experience. 10. Pantry and Garde Manger (CUL 157T) was divided into two segments, Garde Manger and Charcuterie, allowing for a more diversified learning experience.

3. Provide dates, sample forms, and results from the most recent: a. graduate surveys.

Please refer to Exhibit U. b. employer surveys.

Please refer to Exhibit U. c. job placement surveys.

Please refer to Exhibit U. d. student evaluations of courses and faculty.

Please refer to Exhibit V.


69

4. What are the major strengths and weaknesses of your program(s) as it relates to this section

in comparison to the ACFEI Accrediting Commission Standards?

Program assessment is ongoing and is recognized as essential toward providing an unbiased viewpoint as to its success. The process that is currently in place is very effective and meets the standards set forth by the Commission.


of the program(s) and to minimize any identified weaknesses?

The assessment methods for the Culinary Program are more than adequate to deliver the information necessary to enact positive, up-to-date changes. The Program Director has developed a plan to streamline the gathering of survey data into a file for review. The review of the surveys will then be discussed in committee each year prior to formal review of proposed course changes. Persons on the review committee will include faculty, students, graduates, advisory committee members, parents, employers, local ACF members, and administrators. The outcome of the review committee will be a recommendation for program direction and curriculum change.

REQUIRED EXHIBITS 1. Placement statistics for the last two years; and

Exhibit U

2. Summary of recent assessment date and surveys: e.g., employer surveys, graduate follow-up studies, student evaluations, placement statistics, state reviews, etc. Blank forms are only a portion of this exhibit.

Exhibit U

70

Section 9

Summary REQUIRED COMMENTS

1. Summarize the major strengths and weaknesses of your program(s) in comparison to the

ACF Accrediting Commission Standards identified through this Self-Study. a. Strengths

(1) Communication is efficient due to the small number of personnel and superior

communication systems utilized throughout the University system. (Section 3) (2) The University of Montana Student Dining Services is actively involved in student

employment, equipment and supplies donations, purchasing structure, advisory committee participation, and new developments in culinary arts. (Section 3)

(3) Collaboration with the University of Montana provides excellent support in the areas

of maintenance, custodial services, health and safety, security, and recycling. (Sections 3 and 6)

(4) The new organizational structure allows for a systematic flow of ideas, various

elements of support, and standardized administrative control within the UM COT. (Section 3)

(5) Emphasis is now being given to development of more extensive course documentation

such as course syllabi, daily lesson plans, and daily assignment sheets. (Section 5) (6) The Culinary Arts program enjoys the extensive collection of library resources.

(Section 6) (7) A definite strength of the Culinary Arts program is Chef Campbell’s presidency with

the local ACF chapter. This opens doors for students, both locally and nationally, as ties with the ACF grow.

Section 9 — Summary

71 71

b. Weaknesses

(1) Adding additional links to the organizational structure requires time to implement

changes of any magnitude. (Section 3) (2) All faculty must meet ACF standards. (Section 4) (3) Admission standards for the program need to be created. (Section 7)

2. How do you plan to use the results of the Self-Study to maximize the strengths of the program(s) and to minimize any identified weaknesses?

a. The Business Department Chair and the Culinary Arts Programs Director will continue to

work together to maximize the positive aspects of the organizational structure. (Section 3) b. The Program Director will supply motivational guidance, time incentives, and other

appropriate resources within his authority to ensure all Culinary Arts faculty comply with ACF and UM COT standards regarding continuing education, professional development, certification, and assessment. (Section 4)

c. The Program Director intends to apply pressure on all culinary faculty to develop more

extensive and effective written course documentation and to review the results of their efforts. (Section 5)

d. Culinary faculty and staff will continue emphasizing sanitation, safety, and maintenance,

while exploring possibilities for replacing old equipment as cost effectively as possible. (Section 6)

e. The Business Technology Department Chair and the Culinary Arts Programs Director will

develop standards for student admission to the Culinary Arts program. (Section 7) f. Culinary faculty will continue development of the Culinary Arts Student Handbook, which

will be provided to all students. (Section 7)

3. Self Study preparation and review:

a. Describe the process by which this Self-Study was prepared. (1) Overall Supervision – Chef Campbell, Program Director, oversaw all aspects of the

Self Study and the development of the self-study report. (2) Consultation


72 72

David Campbell of ROY G BIV Educational Consultants volunteered his time to assist in this effort. David Campbell provided overall advice to Chef Campbell concerning the purposes and positive results to be experienced in a self study, processes involved, and construction of a self-study.

David Campbell spent a large portion of his fifteen-year career in education studying

educational philosophy and developing curricula. He has developed syllabi, student notes, text materials, laboratory manuals, instructor notes, and audiovisual materials for at least fifteen college-level courses. He was heavily involved in curriculum studies and textbook evaluations at the U.S. Air Force Academy.

(2) Method of evaluation

It was decided early-on that answering ACF’s template questions could not be done

adequately until exhibit materials were accumulated. Therefore, Chef Campbell made a formal list of exhibits (Appendix 1) that increased from the 23 exhibits required by the ACF to 41. Extensive time was spent collecting information for the exhibits and arranging them for submission and display. In order to keep track of daily progress on the exhibits, Chef Campbell took information from Appendix 1 and developed Exhibit AL, Exhibit Worksheet.

Since Standard 5 (Section 5 of the report) required the most effort and time to

accumulate exhibit data, it was saved until last. Similarly, Standard 4 (Section 4) was postponed until data was received from faculty and staff members.

Chef Campbell was able to analyze data and evaluate the two Culinary Arts program

options with a fresh, unbiased attitude. Coming directly from a commercially oriented culinary educational program allowed him to compare programs with an eye to improving his UM COT offerings.

Actual writing of the report was done by Chef Campbell starting with Section 1 and

progressing section-by-section toward Section 9 (initially skipping over the three sections mentioned above.)

As the early sections of the report grew, it became obvious that standardization of

writing style and format was essential. It was also recognized that some management principles were necessary to make certain that nothing was overlooked as bits and pieces came together from different sources. Therefore, Exhibit AK, Report Guidelines was developed as a document management tool. Without it, font styles would have been mixed, paragraph formatting would not have been consistent, and spell checking of certain sections might have been overlooked.

Included in Exhibit AK is a paragraph titled Countdown to Finishing, which lists

major milestones (first draft, second draft, final version, spell check, and etc.)


73 73

Recognition of these milestones was extremely important as the self-study was completed.

Throughout the self-study process, guidance and information were submitted by

Department Chair Brian Larson, Dean Barry Good, Associate Dean Lynn Stocking, culinary faculty, staff, and students. Suggestions, recommendations, and information were also contributed by advisory committee members. Administrative support was provided by Nina Broshar.

b. Who was involved in reviewing the program(s) in preparation for this Self-Study?

Chef Campbell prepared himself for the self-study by talking with Candice Childers of the ACF Accrediting Committee and David Campbell of ROY G BIV Educational Consultants. Before starting, Chef Campbell reviewed the programs and gathered exhibits. He was the primary reviewer for ensuring program accuracy and completeness of the report.

As president of the ACF Montana Chefs Association and Director of an ACF accredited culinary program, Chef Campbell has participated in five self-study reports as an ACFFAC qualified accreditation site team evaluator. His evaluators experience with the visiting team includes secondary and post secondary institutions in both participatory and leadership roles. Chef Campbell compiled the 2009 ACFFAC self-study report for the College of Technology’s Culinary Program and used his evaluators experience to review the Culinary Arts program and its facilities. The site inspectors make use of an ACFFAC evaluation check-list to guide in the evaluation process. Chef Campbell applied this guide to evaluate his own culinary program.

c. Who compiled the document and identified strengths and weaknesses?

Chef Campbell completed the strengths and weaknesses section with assistance from Brian Larson and Lynn Stocking.

d. Who reviewed the Self-Study once it was completed prior to submission to the ACF

Accrediting Commission?

Chef Campbell reviewed the report several times in order to ensure its accuracy and completeness.

The final draft of the self-study was reviewed and edited by Barry Good, Brian Larson,

Lynn Stocking, and Arlene Walker-Andrews, Associate Provost.

4. What does accreditation by the Accrediting Commission of ACF mean to your program(s)?


74 74

ACF accreditation provides program credibility to graduates, potential employers, and the public. Without high program standards for graduates, jobs would go to graduates from other institutions. Accreditation standards ensure continued work to provide a quality educational product. Although periodic self-study is arduous, it forces program director, faculty, and administration to realistically assess the program, address challenges, and develop needed improvements. As a member institution of the ACF, The Culinary Arts program is accredited by an organization made up of professionals who extol education and certification, strive for excellence in the culinary profession, and give freely of their resources to help other members.

The process of collecting exhibits and responding to ACF’s challenging questions is a valuable program evaluation process. Before the self study, it was easy for Chef Campbell to philosophize broadly about educational convictions, but the study brought an appreciation for the details that contribute to such philosophy. In short, the work that culminated in this report was an enriching professional endeavor.

ExAI-1

INTRODUCTION TO FOODS

CUL 151T

The University of Montana College of Technology

Culinary Arts

ExAI-1

INTRODUCTION TO

FOOD SERVICE SANITATION

CUL175T


Culinary Arts

ExAI-1

FOOD SERVICE MANAGEMENT ACCOUNTING

FSM 266T


Culinary Arts

ExAI-1

DINING ROOM PROCEDURES

CUL 156T


Culinary Arts

ExAI-1

PANTRY AND GARDE MANGER

CUL 157T


Culinary Arts

ExAI-1

SHORT ORDER COOKERY

CUL 158T


Culinary Arts

ExAI-1

SOUPS, STOCKS, AND SAUCES

CUL 160T


Culinary Arts

ExAI-1

MEATS AND VEGETABLES

CUL 161T


Culinary Arts

ExAI-1

STOREROOM PROCEDURES

CUL 162T


Culinary Arts

ExAI-1

BEVERAGE MANAGEMENT

FSM 170T


Culinary Arts

ExAI-1

PURCHASING PROCEDURES

FSM 270


Culinary Arts

ExAI-1

MENU LAYOUT, DESIGN, AND

ANALYSIS

FSM 271


Culinary Arts

ExAI-1

NUTRITIONAL COOKING

FSM 280T


Culinary Arts

ExAI-1

BAKING PROCESSSES AND

PROCEDURES

CUL 265T


Culinary Arts

ExAI-1

BAKING AND PASTRY

CUL 165T


Culinary Arts

ExAI-1

PSYCHOLOGY OF MANAGEMENT AND

SUPERVISION

BUS 234T


Culinary Arts

ExAI-1

FOOD PRODUCTION

MATH

MAT 114T


Culinary Arts

ExAI-1

CATERING FUNCTION SHEETS

2008


Culinary Arts

ExAI-1

FOOD SERVICE MANAGEMENT

COMPUTER APPLICATIONS

FSM 205

The University of Montana

College of Technology Culinary Arts

ExN

INTRODUCTION TO FOODS

CUL 151T


Culinary Arts

ExN

INTRODUCTION TO

FOOD SERVICE SANITATION

CUL175T


Culinary Arts

ExN

INTERPERSONAL COMMUNICATION

COM 150S


Culinary Arts

ExN

DINING ROOM PROCEDURES

CUL 156T


Culinary Arts

ExN

PANTRY AND GARDE MANGER

CUL 157T


Culinary Arts

ExN

SHORT ORDER COOKERY

CUL 158T


Culinary Arts

ExN

SOUPS, STOCKS, AND SAUCES

CUL 160T


Culinary Arts

ExN

MEATS AND VEGETABLES

CUL 161T


Culinary Arts

ExN

HOLIDAY MENUS CHEF CAMPBELL

ExN

CULINARY TIPS FOR TEACHERS

CUL 195T


Culinary Arts

ExN

CAPSTONE

FSM 271


Culinary Arts

ExN

PURCHASING AND COST CONTROL

FSM 270


Culinary Arts

ExN

MENU LAYOUT, DESIGN, AND

ANALYSIS

FSM 271


Culinary Arts

ExN

NUTRITIONAL COOKING

FSM 280T


Culinary Arts

ExN

PATISSERIE

FSM 275T


Culinary Arts

ExN

BAKING AND PASTRY

CUL 165T


Culinary Arts

ExN

PSYCHOLOGY OF MANAGEMENT AND

SUPERVISION

BUS 234T


Culinary Arts

ExN

INTERMEDIATE ALGEBRA

MAT 100


ExN

Culinary Arts


2008


Culinary Arts

ExN


COMPUTER APPLICATIONS

FSM 205



75

Appendix 1 LIST OF EXHIBITS

Exhibit Description or Title Required By

A Program Application for ACF Accreditation Standard 1 B Faculty Professional Development (Attachment B) Programs Director C List of 10 recent graduates & their places of employment Standard 1 D Sample of the review methods used (Review & Assessment) Standard 2 E University of Montana Catalog Standard 7 F Faculty Data Sheets (Document F) Standard 4 G Organizational Charts Standard 3 H Faculty and Staff Job Descriptions Standard 3 I Advisory Committee Members and Minutes Standard 3 J Program’s FY2004 and FY2005 Budgets Standard 3 K Faculty Meeting Minutes for 2003-2004 Standard 4 L Teaching schedule in effect for the time of the on-site visit Standard 4 M Completed “Required Knowledge and Competencies” Standard 5 N Course Syllabi Standard 5 O Sample of Laboratory Evaluations Standard 5 P List of Major Equipment Standard 6 Q Floor Plans of Facilities Standard 6 R Most recent sanitation inspection Standard 6 S Retention statistics for the last two years Standard 7 T Program Advertisement Brochures Standard 7 U Placement statistics for the last two years Standard 8 V Summary of recent assessment data and surveys Standard 8 W Daily Assignment Sheets, one for each course Programs Director X Consultation Dialogues (ROY G BIV and others) Programs Director Y Safety Inspections Programs Director Z Media Outlet Activities Programs Director

AA Culinary Arts Student Handbook Programs Director AB Culinary Arts Internship Programs Director AC Course Contact Hours Worksheet Programs Director AD Display of Student Projects Programs Director AE Laboratory Resource Materials, Grade Sheets Standard 5 AF Business Technology Department Assessment, April 14, 2004 Programs Director AG University of Montana Dining Services Programs Director AH College of Technology Mission Statement Programs Director AI Catering Functions Programs Director AJ Culinary Arts Conspectus Programs Director AK Report Guidelines Programs Director AL Exhibit Worksheet Programs Director AM Standard Hygiene and Dress Code Programs Director AN ACF Culinarian’s Code Programs Director AO Library Resources Programs Director

Appendix 2 College of Technology 7‐1‐08 Culinary Arts Contact List

COT Culinary Arts Self Study 2008 Page 1

University of Montana, College of Technology:



Culinary Arts:



Current Students:



Advisory Committee:



Recent Graduates:



Suppliers and Service Personnel:



Employers:



Culinary Educators:



Supporters of Culinary Arts:

Appendix 3

ACF ACCREDITING COMMISSION

180 Center Place Way ST. AUGUSTINE, FL 32095

(904) 824-4468

APPLICATION FOR INITIAL GRANT OF ACCREDITATION

Please complete the application form and submit with all supporting documentation to the National Office - Attention: Accreditation Program Coordinator. The initial fee of $200.00 is to be included with this document. An on-site visit must be scheduled within one year of the application in order to ensure the relevancy of the materials submitted.

Appendix 3

AMERICAN CULINARY FEDERATION ACCREDITING COMMISSION

10 SAN BARTOLA DRIVE

ST. AUGUSTINE, FLORIDA 32086 (904) 824-4468

APPLICATION FOR GRANT OF ACCREDITATION

The application form and all supporting documents are to be submitted to the ACF National Office attention: Accreditation Program Coordinator. The program and institution names of programs meeting the eligibility criteria will be publicly published for comments from individuals who possess information concerning the program’s qualifications for accreditation. Public comment information will be in writing addressed to the Chair of the Commission. The initial application fee of $200.00 is to be included with this document. PLEASE COMPLETE THE QUESTIONS BELOW: NAME OF SCHOOL SPONSORING PROGRAM: The University of Montana College of Technology ADDRESS: 909 South Ave. West

Missoula, MT 59801 TELEPHONE #: 406-243-7831 FAX #: 406-243-7899 SCHOOL IS INSTITUTIONALLY ACCREDITED BY: The University of Montana: Northwest Association of Schools and Colleges The School of Business Administration: The Association to Advance Collegiate Schools of Business The Food Service Management Program: The American Culinary Federation Educational Institute Accrediting Commission NAME OF PROGRAM COORDINATOR: Thomas Campbell, CEC EMAIL ADDRESS: [email protected] NAME OF PROGRAM (S) APPLYING FOR ACCREDITATION: Culinary Arts – Certificate Program The Food Service Management – Degree Program CERTIFICATE OR DEGREE: Associate of Applied Science YEARS ESTABLISHED: 32 #STUDENTS FULL TIME: 16 #STUDENTS PART TIME: 1 #OF TECHNICAL FACULTY: 3 Chef Instructors, 1 Adjunct Instructor TOTAL CONTACT HOURS: Food Service Management – AAS Degree:

- Semesters: 4 - Credits: 66 - Contact Hours: 1,575

Appendix 3

THE FOLLOWING IS A CHECKLIST OF ITEMS THAT MUST BE INCLUDED WITH THIS APPLICATION:

A CATALOG AND ANY OTHER BROCHURES DESCRIBING YOUR PROGRAM’S CONTENT, ENTRANCE REQUIREMENTS, ETC.

• See attached catalog and brochures

NUMBER OF GRADUATES (FOR EACH PROGRAM YOU WISH APPROVED), FOR THE PAST

2 YEARS, INCLUDING WHETHER THEY RECEIVED A CERTIFICATE OR DEGREE.

• Fall 2006 - Food Service Management and Culinary Arts Certificate - 0 graduates • Spring 2007 - Food Service Management and Culinary Arts Certificate – 15 graduates • Fall 2007 - Food Service Management and Culinary Arts Certificate – 0 graduates • Spring 2008 - Food Service Management and Culinary Arts Certificate – 6 graduates

A LIST OF ANY PROGRAMS WHICH HAVE STUDENTS ENROLLED NOT AT THE POST-SECONDARY LEVEL, INCLUDING PERCENTAGE THEY REPRESENT OF TOTAL PROGRAM ENROLLMENT. N/A

VERIFICATION OF CURRENT INSTITUTIONAL ACCREDITATION, AND APPLICABLE STATE APPROVAL FOR THE INSTITUTION AND/OR PROGRAM TO PROVIDE POSTSECONDARY EDUCATION. (THIS IS NOT A CATALOG DESCRIPTION)

• See attached document THIS APPLICATION IS SUBMITTED BY ________________________________________________ COORDINATOR THIS APPLICATION IS APPROVED BY: _________________________________________________ SUPERVISOR/TITLE

Culinary Programs Summer 08ACTV 7

Intro to Baking & PastrMediter Baking & Patr Tips for Teachers TOTAL

canceled CRN 40099 CRN 40098Salaries # hrs 70 60 50 rate 60.81 25 25 Payment $3,500.00 $1,500.00 $1,250.00 $6,250.00 Benefits $700.00 $180.00 $150.00 $1,030.00Food $1,620.00 $750.00 $1,890.00 $4,260.00Supplies ‐ laund + handouts $154.00 $154.00 $148.00 $456.00Outreach $200.00 $200.00 $400.00PR $30.00 $30.00 $30.00 $90.00

TOTAL $6,004.00 $2,814.00 $3,668.00 $12,486.00

# of students 12 12 14 38only 4 final reg. 6 currently reg.

Cost/student $500.33 $234.50 $262.00 $328.58

Charge $295 $295 $350

INCOME ESTIMATE $3,540.00 $3,540.00 $4,900.00 $11,980.00

NET ‐$2,464.00 $726.00 $1,232.00 ‐$506.00

Instructor Tom Campbell Andrea Paskert Andrea PaskertMark Johaness

Dates 6/6 ‐ 7/25 6/2 ‐ 7/14 7/28 ‐ 8/1Fri Mon M ‐ F8 ‐ 1 8 ‐ 1 8 ‐ 2

7 sessions 7 sessions 5 sessions35 35 30

not 7/3Credits 2 2 OPI

OPI 2

Notes no insur per PN A: total food costs 8$440 $2,800

Need to add to this years $870.00 setcost 52.04 from 07 Cul cost

payroll e to KT 7/1for Andrea

5/4/2010

Date June 12 08 June 13 08 June 13 08Account Nu Account Name Vendor Petty Cash/Campbell Food Services/actv7 Missoula Textile62107 Laundry $44.8862251 Meat62252 Dairy $74.7662253 Produce $15.4662254 Bakery $8.9862259 Kitchen Supplies62264 Grocery62275 Poultry62278 Beverages62279 Red Meat62288 Canned Goods62289 Stables $119.86

CulinarBreak do

62289 Stables $119.8662291 Seafood62292 Pork62903 Freight‐in $4.95

Total $24.44 $199.57 $44.88

DateAccount Nu Account Name Vendor62107 Laundry62251 Meat62252 Dairy62253 Produce62254 Bakery62259 Kitchen Supplies62264 Grocery62275 Poultry62278 Beverages62279 Red Meat62288 Canned Goods62289 Stables62291 Seafood62292 Pork62903 Freight‐in

Total $0.00 $0.00 $0.00

Total

$44.88$0.00

$74.76$15.46$8.98$0.00$0.00$0.00$0.00$0.00$0.00

$119.86

ry Expenses Summer o8own by Date And Account

July 2008

$119.86$0.00$0.00$4.95

$268.89 Total Cost

Total

$0.00$0.00$0.00$0.00$0.00$0.00$0.00$0.00$0.00$0.00$0.00$0.00$0.00$0.00$0.00

$0.00 Total Cost

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ACF ACCREDITING COMMISSION

180 Center Place Way ST. AUGUSTINE, FL 32095

(904) 824-4468

APPLICATION FOR INITIAL GRANT OF ACCREDITATION

Please complete the application form and submit with all supporting documentation to the National Office - Attention: Accreditation Program Coordinator. The initial fee of $200.00 is to be included with this document. An on-site visit must be scheduled within one year of the application in order to ensure the relevancy of the materials submitted.

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AMERICAN CULINARY FEDERATION ACCREDITING COMMISSION

10 SAN BARTOLA DRIVE

ST. AUGUSTINE, FLORIDA 32086 (904) 824-4468

APPLICATION FOR GRANT OF ACCREDITATION

The application form and all supporting documents are to be submitted to the ACF National Office attention: Accreditation Program Coordinator. The program and institution names of programs meeting the eligibility criteria will be publicly published for comments from individuals who possess information concerning the program’s qualifications for accreditation. Public comment information will be in writing addressed to the Chair of the Commission. The initial application fee of $200.00 is to be included with this document. PLEASE COMPLETE THE QUESTIONS BELOW: NAME OF SCHOOL SPONSORING PROGRAM: The University of Montana College of Technology ADDRESS: 909 South Ave. West

Missoula, MT 59801 TELEPHONE #: 406-243-7831 FAX #: 406-243-7899 SCHOOL IS INSTITUTIONALLY ACCREDITED BY: The University of Montana: Northwest Association of Schools and Colleges The School of Business Administration: The Association to Advance Collegiate Schools of Business The Food Service Management Program: The American Culinary Federation Educational Institute Accrediting Commission NAME OF PROGRAM COORDINATOR: Thomas Campbell, CEC EMAIL ADDRESS: [email protected] NAME OF PROGRAM (S) APPLYING FOR ACCREDITATION: Culinary Arts – Certificate Program The Food Service Management – Degree Program CERTIFICATE OR DEGREE: Associate of Applied Science YEARS ESTABLISHED: 32 #STUDENTS FULL TIME: 16 #STUDENTS PART TIME: 1 #OF TECHNICAL FACULTY: 3 Chef Instructors, 1 Adjunct Instructor TOTAL CONTACT HOURS: Food Service Management – AAS Degree:

- Semesters: 4 - Credits: 66 - Contact Hours: 1,575

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THE FOLLOWING IS A CHECKLIST OF ITEMS THAT MUST BE INCLUDED WITH THIS APPLICATION:

A CATALOG AND ANY OTHER BROCHURES DESCRIBING YOUR PROGRAM’S CONTENT, ENTRANCE REQUIREMENTS, ETC.

• See attached catalog and brochures

NUMBER OF GRADUATES (FOR EACH PROGRAM YOU WISH APPROVED), FOR THE PAST

2 YEARS, INCLUDING WHETHER THEY RECEIVED A CERTIFICATE OR DEGREE.

• Fall 2006 - Food Service Management and Culinary Arts Certificate - 0 graduates • Spring 2007 - Food Service Management and Culinary Arts Certificate – 15 graduates • Fall 2007 - Food Service Management and Culinary Arts Certificate – 0 graduates • Spring 2008 - Food Service Management and Culinary Arts Certificate – 6 graduates

A LIST OF ANY PROGRAMS WHICH HAVE STUDENTS ENROLLED NOT AT THE POST-SECONDARY LEVEL, INCLUDING PERCENTAGE THEY REPRESENT OF TOTAL PROGRAM ENROLLMENT. N/A

VERIFICATION OF CURRENT INSTITUTIONAL ACCREDITATION, AND APPLICABLE STATE APPROVAL FOR THE INSTITUTION AND/OR PROGRAM TO PROVIDE POSTSECONDARY EDUCATION. (THIS IS NOT A CATALOG DESCRIPTION)

• See attached document THIS APPLICATION IS SUBMITTED BY ________________________________________________ COORDINATOR THIS APPLICATION IS APPROVED BY: _________________________________________________ SUPERVISOR/TITLE

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Culinary Arts

COURSE SYLLABUS

FSM 290T Internship Date revised: Spring 2008

THE UNIVERSITY OF MONTANA—MISSOULA COLLEGE OF TECHNOLOGY

BUSINESS TECHNOLOGY DEPARTMENT FACULTY: Chef Thomas Campbell, director. [email protected] 243‐7831

CREDITS: 4 PREREQUISITES: Enrolled in final semester of program, minimum of “C” in all CUL and FSM courses, or recommendation of Culinary Program Director.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: On‐the‐job training in position related to each student’s career goal. This experience increases students’ skills, prepares them for initial employment, and increases occupational awareness and professionalism. Students work a minimum of 180 hours at an approved site and attend scheduled one‐hour seminars.

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STUDENT PERFORMANCE OUTCOMES: Upon completion of this course, the student will be able to:

Employ classroom skills in a 180 hour business environment. Develop occupational preparedness and professionalism through completion of employment credentials and attendance of seminars.

Gain experience for initial employment.

COURSE REQUIREMENTS:

1. Secure an internship position and submit completed “Learning Agreement”, including Program Director approval. No hours will be recorded until this is done.

2. Submit completed and signed program objectives identified in “Learning Agreement Goals for management Internship”, within the first two weeks of employment.

3. Complete green time cards (two sides) and turn in weekly to Internship Director. Incomplete cards will not be accepted.

4. Submit Midterm Evaluation at 90 hours (student responsibility) – Copy. 5. Complete 180 hours of supervised work at an approved internship site. 6. Attend scheduled seminars for special topics, group discussions, guest speakers and

oral presentations. 7. Prepare a portfolio organized in a bendable/foldable binder. See attached document

for requirements. 8. Final Evaluation by Supervisor (Internship Director responsibility) – Copy available for

intern. 9. Be responsible to schedule for and participate in the planning, preparation, and

execution of the Portfolio Review Banquet at the end of the semester. See attached document for requirements.

10. Be responsible to schedule for, plan, prepare and execute Final Practical Exam. See attached document for requirements.

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:

Percentage of Point Allocation per Course Requirement

Internship Position 10%

Program Objectives 10%

Green Cards 10%

Midterm Evaluation 10%

180 Hours Supervised Work 20%

Seminars 10%

Portfolio Binder 30%

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Final Practical Exam Pass or fail

Any missing projects and seminars will decrease the student overall grade. Students who miss a seminar may make‐up that topic. A midterm evaluation will be done at completion of 90 hours. The midterm evaluation is the responsibility of the student to obtain and request employment supervisor to complete. The original copy of the midterm evaluation must be turned into the Internship Director when 180 hours of work is complete. At completion of 180 hours of work with appropriate documentation and final evaluation by supervisor, attendance at required scheduled seminars, and completed portfolio, grade will be calculated using the following grading scale:

90 – 100 = A

80 – 89 = B

70 – 79 = C

60 – 69 = D

Below 60 = F

FINAL NOTE:

1. Previous work experience cannot be accepted toward internship course. 2. Ideally, the required number of hours should be spread over the entire semester so that

the student is able to experience the depth of a variety of tasks, circumstances, and solutions that likely will not occur in a condensed time‐frame.

3. An incomplete grade, “I”, will be assigned until all requirements have been met. An incomplete grade will count as an “F” according to Financial Aid guidelines.

4. All Internship positions must have prior approval from Program Director to assure qualifications.

5. Student must ensure that internship work schedule responsibilities not interfere with the Portfolio Review Banquet.

ATTENDANCE POLICY: Attendance will be taken. Each missed class will result in a 5‐point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments. PARTICIPATION: Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participating. Students who read text assignments prior to class will be equipped

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to participate and will obtain the most from this course. Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness. DUE DATES: To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50 percent. No late assignments will be accepted after week 13. TESTS: Tests will be given during the semester as announced. Assignments for makeup tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test. ACADEMIC INTEGRITY: Students are required to adhere to standards of academic integrity. Students should review The University of Montana Conduct Code regarding their rights and responsibilities. The Conduct Code is located at http://www.umt.edu/studentaffairs/. All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321. CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9

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YOUR PERSONAL PORTFOLIO

When interviewing for Hospitality Industry Jobs, it is common for employers to ask for samples of your work. They may request items such as written reports, photographs of your work, copies of your certificates, and autobiography and more. In addition to using the portfolio for your final internship project, compiling a portfolio allows you to put together your best work to submit to employers.

Portfolio Binder Requirements:

a. Submitted in a three‐ring binder b. Cover page c. Table of contents d. Transcript e. Resume – final version f. Cover letter – final version g. One example of a project/assignment from a course in your program area taken at the College of

Technology or a project/assignment from you internship which best represents your capabilities to a potential employer.

h. Pertinent food photographs, menus, certificates, letters of recommendation, thank you letters, volunteer work, extracurricular activities, awards, conferences, etc.

i. Professional paper describing accomplishments/goals and objectives met by the student during the internship experience. • In this report, the student will directly and specifically reflect how objectives as defined and

agreed upon by employer and student in “Learning Agreement Goals” were met during the internship.

• Student will address objectives met that were not defined on learning agreement, and objectives defined on learning agreement, but not met, if any.

• Student will include an analysis explaining actions the student could have taken to improve the internship experience, if any.

• This report should be formatted appropriately in educational report format as follows: Attractive margins, double‐spaced, citations used for direct quotes borrowed from another source in the report (internship supervisor said…), and references given for any resources used in the report (used www. Web site to look up…), numbered pages, correct grammar, punctuation, and spelling, etc…

• The report should be approximately 1‐2 pages in length, with references, if used, listed on separate page.

• Overall, the report should include an introduction to define student objectives, the introduction should nicely transition to the body of the report detailing how the objectives were met, and include potential actions by the student that could have improved the experience. The conclusion should summarize the importance and significance of the objectives to the internship experience. This paper should be an example of the student’s best work that represents research (if necessary) and writing capabilities to a potential employer.

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FINAL PRACTICAL EXAM (BLACK BOX)

This portion of your internship will prove quite challenging. You will be expected to execute a practical exam designed to evaluate your cooking expertise. A growing number of employers require a prospective employee to prepare a meal, a complete menu, or take on a station as part of the interview process. The completion of this internship and the entire program hinges on a passing score for this exam. Students who fail must pay appropriate course fees to retake the exam. Students who do not pass may not graduate.

The parameters for the Final Practical are as follows:

PREPARE A FIVE COURSE MENU FOR FOUR GUESTS FROM MYSTERY INGREDIENTS TO BE SUPPLIED BY THE CHEF

Menu:

Each student will be given a basket consisting of seven to eleven items that must be used in at least one course of the menu. Also, each student will have access to the rest of the kitchen for ingredients that can be used in their menu.

The courses presented must be an appetizer, soup, salad, entrée and dessert. The menu must have a consistent, cohesive theme demonstrating proper basic cooking techniques.

Each student will have four hours of cooking time to prepare the menu. Additionally, each student will be given half an hour to set‐up their stations and prepare their menu, half an hour to present their menu to the judges and half an hour to clean up their stations. Judging will start at the moment of set‐up and will remain until the station is completely cleaned. The first course must be presented during the designated presentation time and each course must follow at appropriate time intervals. For every minute the student is late after the presentation window has ended, their score will be deducted by half a point.

When the basket is presented to the student, they will be given half an hour to write a menu which will need to be displayed on the station for the floor judge to refer to. Note: it is okay to refer to cookbooks or manuals during the testing time. However, it is not advised to keep books opened on the station throughout the allotted cooking time.

Each student will be randomly assigned an apprentice to help during their testing time. The student will be tested on how well they manage the apprentice’s time and responsibility. Remember, the apprentice is there to assist. Meaning, the apprentice cannot demonstrate any cooking or fabrication skill that can be judged during the exam.

Examination:

The examinant is responsible to schedule the time for the examination period. Each student will have four hours to produce four portions of each course. Courses will consist of an appetizer, soup, salad, entrée, dessert. Three portions are for judges and one is for photographs. The order of courses will depend on the menu service style. The apprentice may work only as a helper. They may clean, sanitize, serve, set up, help with presentation, etc. They may not prepare anything that affects demonstrated cooking techniques or knife skills.

Participants are responsible for setting the evaluation table according to the standards of

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table service. ½ hour before the test commences is available for station set up and menu preparation. ½ hour after the four hour preparation time is the service/presentation window.

Courses should be delivered in proper sequence observing the following time frame:

• Appetizer on the table at the end of the four hours (00:00). • Soup delivered five minutes later (00:05) • Salad ‐ depending on service style ‐ five minutes after the soup (00:10). • Entrée ten minutes after the salad (00:20). • Dessert ten minutes after the entrée (00:30)

Immediately after service the student should clean their station thoroughly and store left‐over product appropriately. Judging continues through this phase!

Judges will critique immediately after clean up and the practical score will be delivered at this time.

No advance preparation or cooking is allowed.

Judging:

The examinant is responsible for inviting the judges for the examination. Judges must be qualified chefs or restaurateurs agreed to by the program director.

The judging will follow the ACF Category F/1: Hot Food Student Competition criteria. There will be one judge assigned as the coordinator. There will be three judges assigned as taste evaluators, including the coordinator. There will be one judge assigned to evaluate the student performance in the kitchen. 35% of the score will be the kitchen/floor evaluation covering the following:

• Mise en place and organization. • Sanitation and cleaning procedures. • Apprentice coordination and task delegation. • Effective utilization of all ingredients. • Timing of service and follow up. • Cooking techniques, skills, and fundamentals.

65% of the score will be the service/tasting evaluation accordingly: • Serving methods and presentation. • Portion size and nutritional balance. • Menu and ingredient compatibility. • Craftsmanship and professionalism. • Flavor • Texture • Doneness

The final score tally will reflect the combined evaluation of the floor and tasting segments and translate into ACF Point Conversions and Awards as follows:

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Percentage ACF Point Conversion ACF Award Guidelines

90.0 – 100 36.0 – 40.0 Gold

80.0 – 89.9 32.0 – 35.9 Silver

70.0 – 79.9 28.0 – 31.99 Bronze

Under 70% 0 – 27.9 Did not pass

Students may lose points or be disqualified for excessive lack of compliance. Noncompliance may include, but is not limited to:

• Lack of mise en place, or disorganization. • Lack of cooking integrity. • Inappropriate or unsafe food handling practices. • Violation of the standard uniform code for the College of Technology’s Culinary Arts

Program. • Inappropriate conduct or unethical behavior. • Tardiness. • Late submission of required materials.

ExAB-2

Midterm Evaluation by

Internship Supervisor The University of Montana-Missoula College of Technology Cheryl Galipeau, M.E., Internship Director 909 South Avenue West Missoula, MT 59801-7910

Phone: 406/243-7874 Fax: 406/243-7899 Email: [email protected]

Mr/Ms STUDENT (Printed Name) DATE CONTACTED SEMESTER AND YEAR

ORGANIZATION NAME Mr/Ms WORK SUPERVISOR/SITE CONTACT (Printed Name) PHONE EMAIL

INTERNSHIP MIDTERM EVALUATION

Dependability: punctual; meets deadlines; consistent quality

Good Fair Poor Comments

Attitude: Shows initiative; accepts criticism; courteous/friendly

Relationships: Works effectively with co-workers, supervisors, public

Self-Management: Professional appearance; manages time and resources; seeks guidance when necessary

Learning: Demonstrates skills needed for assigned tasks; applies classroom knowledge to job; understands company expectations; willing to learn

Strengths: Areas of Improvement: White – Internship Director Gold – Student Pink – Employer Revised: May 4, 2010

ExAB-3 The University of Montana College of Technology Internship – Weekly Time Card ________________________________ Week Ending ________________________________ ________________________________

Student Employed By Work Phone Number: ______________ ________________________________ Supervised By Please list all main duties and responsibilities relating to your job: 1. __________________ 3. ___________________ 5. _________________

2. __________________ 4. ___________________ 6. _________________ Did you learn anything new on the job this week? ______________________________

Do you need special or additional training in any specific area to help you on your job?

______________________________________________________________________

What seems to be the most difficult task? ____________________________________

List any difficulties, errors, or challenging situations you experienced during the week.

______________________________________________________________________

How do you get along with fellow workers? ____________ Supervisor? __________

Did you receive any special compliments relating to your work this week? ___________

______________________________________________________________________

Date Checked In Checked Out Total Hours Worked ______________ __________ ___________ __________________

______________ __________ ___________ __________________

______________ __________ ___________ __________________

______________ __________ ___________ __________________

______________ __________ ___________ __________________

______________ __________ ___________ __________________

______________ __________ ___________ __________________

Total Hours __________________

Supervisor Signature ________________________________

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Learning Agreement

The University of Montana-Missoula College of Technology Cheryl Galipeau, M.E., Internship Director 909 South Avenue West Missoula, MT 59801-7910


STUDENT INFORMATION Mr/Ms STUDENT (Printed Name) S.S. # Date

Mailing Address City State Zip

Phone Email Expected Date of Graduation: Class: FR SOPH JR SR GRAD GPA: Major/Program: UMCT Advisor: INTERNSHIP/EMPLOYER INFORMATION Organization Name Organization Web Address

Mailing Address City State Zip

Mr/Ms WORK SUPERVISOR (Printed Name) Phone Email Semester(s) of Placement: Sp Su Fa 20_____ Employment Dates: from ___/___/___ to ___/___/___ Work Schedule: ____hours/week Compensation: $_______/hr wk mo other : Volunteer Intern's Title: Student goal statements with learning objectives MUST BE ATTACHED!

ACADEMIC/FACULTY INFORMATION UMCT - PROGRAM DIRECTOR (Approval Signature) Phone Email

STUDENT: The student is enrolled in a program at the University of Montana-Missoula, College of Technology and has the minimum qualifications as required by the program to work in an Internship training situation. The student will adhere to all rules, regulations, and policies of the employing site. EMPLOYER: The employer agrees to try to structure work experiences commensurate with goals during agreed upon time period. The employer reserves the right to dismiss the student for just cause. A meeting will be arranged to evaluate attached Learning Objectives at the end of the internship experience.

The student should indicate any particular needs/requests related to scheduling or performance of this Internship: ________________ ___________________________________________________________________________________________________________

SIGNATURES

STUDENT (Signature) Date WORK SUPERVISOR (Signature)

Date The University of Montana is committed to Equal Opportunity in education, employment, and participation in university activities and programs, including admissions, without regard to race, color, sex, age, religion, political ideas, marital status, physical or mental disabilities, or national origin.

White: College of Technology, Internship Director Gold: Student Pink: Employer Revised May 4, 2010

Learning Agreement Goals For Food

Service Management Internship The University of Montana-Missoula College of Technology Cheryl Galipeau, M.E., Internship Director 909 South Avenue West Missoula, MT 59801-7910


FOOD SERVICE MANAGEMENT INTERNSHIP GUIDELINES

Tasks performed by Culinary Interns in the internship experience vary depending on the setting. The objectives listed below serve as guidelines for intern and supervisor in designing a successful work experience applicable to the internship site.

• Demonstrate basic math skills for food production. • Demonstrate basic food service computer applications. • Demonstrate basic safety and sanitation procedures. • Demonstrate basic baking and pastry skills. • Participate in inventory audits and receiving procedures. • Work with management in a supervision capacity. • Work with front of the house staff to demonstrate customer relations and sales. • Work with kitchen staff on both hot line and garde-manger. • Maintain professional demeanor and positive interaction with co-workers and supervisors.

For further information, please contact Tom Campbell, Director of Culinary Program, at 243-7831 or E-mail [email protected]. Student goal #1, including objectives to meet goal: Student goal #2, including objectives to meet goal: Student goal #3, including objectives to meet goal: ______________________________________ _____________________________________________ Student – printed name Supervisor – printed name Date

______________________________________ _____________________________________________ Student – signature Date Supervisor - signature Date White: College of Technology, Internship Director Gold: Student Pink: Employer Revised May 4, 2010

Final Evaluation by Supervisor

The University of Montana-Missoula College of Technology Cheryl Galipeau, M.E., Internship Director 909 South Avenue West Missoula, MT 59801-7910


Mr/Ms STUDENT (Printed Name) SEMESTER AND YEAR

ORGANIZATION NAME Mr/Ms WORK SUPERVISOR (Printed Name) PHONE EMAIL

* 5 = Outstanding 4 = Good 3 = Average 2 = Marginal 1 = Unsatisfactory 5 5 5 5 5 5 5 5 5

4 4 4 4 4 4 4 4 4

3 3 3 3 3 3 3 3 3

2 2 2 2 2 2 2 2 2

1 1 1 1 1 1 1 1 1

DEPENDABILITY Attends regularly and is punctual Completes projects by specified deadlines Consistently produces quality work ATTITUDE Demonstrates initiative Accepts and makes constructive use of criticism Is courteous and friendly RELATIONSHIPS Works effectively with supervisor Works effectively with co-workers Works effectively with the public/customers

*Student letter grade will reflect average of above scores

5 5 5 5

5 5 5 5

5

4 4 4 4

4 4 4 4

4

3 3 3 3

3 3 3 3

3

2 2 2 2

2 2 2 2

2

1 1 1 1

1 1 1 1

1

SELF-MANAGEMENT Maintains professional manner and appearance Manages time and resources effectively Seeks further guidance when appropriate Sets realistic goals LEARNING Demonstrates skills needed for assigned tasks Applies classroom knowledge to the job Understands company norms/expectations Is flexible and willing to learn OVERALL PERFORMANCE Please rate the intern's overall performance

1. What are the intern's strengths? In what areas could the intern improve, if any? 2. How has the intern met the objectives identified in the Learning Agreement? 3. Will this intern continue next semester? Would you like to request an intern for next semester? Please add other comments regarding the intern's performance and/or service from the College of Technology Internship Program. WORK SUPERVISOR (Signature) Date The University of Montana-Missoula, College of Technology is committed to Equal Opportunity in education, employment, and participation in university activities and programs, including admissions, without regard to race, color, sex, age, religion, political ideas, marital status, physical or mental disabilities, or national origin. White: College of Technology, Internship Director Gold: Student Pink: Employer Yellow: Program Director Revised May 4, 2010

ExAC.doc

Course Contact Hours Worksheet Program Length: Culinary Arts Certificate:

- Semesters: 2 - Credits: 32 - Contact Hours: 795

Food Service Management – AAS Degree: - Semesters: 4 - Credits: 63 - Contact Hours: 1575

Credit Distribution:

Credits in Discipline: Technical courses that deliver occupation specific knowledge, ability, and skills. - Culinary Arts Certificate 18 - Food Service Management 45 Credits in Related Instruction:

Courses having certain pragmatic content relating to fundamental skills such as written and oral communication skills and the development of such skills as critical thinking, creative thinking, problem solving, citizenship, cultural understanding and a sense of individual responsibility and integrity. - Culinary Arts Certificate 14 - Food Service Management 18 Credits in Support Areas:

Technical courses containing skills or knowledge directly related to successful performance or understanding of occupation specific knowledge, ability, and skills. - Culinary Arts Certificate 6 - Food Service Management 18

ExAC.doc Program Scope and Sequence:

Autumn Entry Only:

First Year Autumn SpringCOM 115 Technical Writing 3 -COM 150S Interpersonal Communication 3CRT 100 Introduction to Computers 2 -CUL 151T Introduction to Food Service Industry 5 -FSM 180T Nutritional Cooking - 3MAT 100 Intermediate Algebra 3 -PSY 110S Organizational Psychology - 3Food Station Experience from following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 165T Baking and Pastry - 10Total 16 16 Second Year Autumn SpringBUS 243T Psychology of Management and Supervision 4CRT 205T Food Service Management Computer Applications - 2

FSM 270 Purchasing Procedures and Cost Controls 5 -FSM 271 Capstone - 4FSM 275 Patisserie - 2FSM 290T Internship - 4Food Station Experience from following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 165T Baking and Pastry 10 -Total 15 16

ExAE-2.doc COT School of Culinary Arts

Health and Nutritional Cooking Practical Grading Criteria

Object:

To provide the student with a realistic, pressure situation intended to stimulate the mind and soul. Students will need to demonstrate organization, MEP, proper cooking techniques, utilization, proper plating techniques and sanitation principles. Please bear in mind that each day of production is in a sense; practice for the practical…Use the opportunity.

Evaluation:

• The test is to be administered on day 11 immediately following the written final.

• Each team is to submit a typed packet containing a cover menu, prep sheet, and recipes. Due day 10.

• Each team is to submit menu ideas and order sheet for chef approval on day 7.

• Each team will present within a designated time, or window of opportunity.

• Administration team will be judged on every aspect of how the kitchen is operating from sanitation, organization, professionalism, etc.

• The total points for the test is 20.

ExAE-3.doc Final Nutritional Cooking Practical Evaluations Spring 08

Team 1: Jacquie, Carrie, Shawn, Zach

Start 1:30 Service 3:30

Completion 4:10

Kitchen Score: • All team members washed hands and sanitized equipment at start of

production. • The team communicated well initially and continued throughout production

and service. • There was some indecision within the first five minutes concerning

presentation, it seemed a little late for that. • Garbage cans too close to work areas. • Team members used gloves initially. • One participant had no socks. • Containers were labeled and covered properly. • Sanitation solution shouldn’t be on work surface. • Consistent hand washing by all team members. • Frequent changing of rubber gloves by all team members. • Team cleaned as they went. • Good delegation and communication. • Asparagus was rinsed in the same sink that the pork was thawed in. • Dairy products were out for 20+ minutes. • Pesto in rorbocoupe for 15+ minutes. • Useable trim and waste containers were not used. • Good use of timers and schedules. • Thermometers X 4. • Good organization. • Good teamwork. • Plenty of tasting. • Team members seem relaxed and focused. • Asparagus and Prosciutto out in production area for 15+ minutes. • Rice out on stove for 30 minutes after service. • No gloves for Prosciutto and strawberry production. • Good flow of work during service. • Salads were kept cold before service. • Proper sautéing technique. • Gloves were used for dessert and pork presentation. • Excellent teamwork overall. • Team started to wander during clean up.


Tasting and Presentation Score:

Asparagus: • Dirty rim on plate. • Messy sauce. • Nice freshness and spring time appeal. • Sauce nice freshness and minty coolness. • Asparagus needed a light marinade. • Good balance; herbs, salty, cool, crunchiness. • Presentation lost in the largeness of the plate. • Need more components. • Good odd numbers. • Proper cooking techniques and doneness.

No menu. Couldn’t see if you were following you intentions. Sense of food on plate.

No roll. Nice presentation. Plate was cool. Loved aldente’ asparagus. One brown asparagus.

Peach Nectar: • Refreshing but uninspired. • Take more time to accentuate.

Enjoyable.

Salad: • Chill the plate. • Pretty, colorful, totally edible. • Nice dressing coverage on the greens. • Couldn’t tell if the walnuts were toasted. • Deseed grapes. • A bit heavy on the chicory…tended to be overly bitter. • Dressing nice and light to accentuate the flavor of the greens. • Too much salad for the size of the plate. • Use a liner.

Presentation dark. Too large portion. Nuts around edge not necessary. Seemed to not fit into overall menu flow. Taste bitter because of the greens choice. Not juicy. Not highly creative. Seeds in grapes.


Entrée: • Nice aroma and proper temperature of plate and food was hot. • Too much food especially the protein portion. • Nice vegetable and pork fabrication. • Beans were sautéed, dark, and shriveled. • Nice cooking technique on the pork. • Could use some saltiness, perhaps incorporate kalamata olives. • Pork very tender and juicy. • Good balance with flavors…complimentary.

Smells delicious. Too busy pattern on plate rim. Haricots slightly charred. Sun-dried tomatoes needed flavor. Pork prepared well. Use olives, kalamatas. Pesto perhaps wrong sauce choice. Citrus? Good entrée well prepared but room to grow. Nothing new or fresh.

Dessert: • Plate not chilled. • Too much food on the plate, or plate too full. • Nice compote. • Good accentuation of strawberry flavor. • Too much filling. • Needs texture component. Perhaps a tuille, cookie, or cake.

Least favorite dish. Presentation should be different. Change the size to smaller. Soak the berries in Balsamic longer. Needs a crunch. Less cheese. Slice the berries or use fewer of them.


Team 2: Devin, Heidi, Sarah, Sadie


Completion 4:30 Kitchen Score: • Only one team member sanitized the work station, cutting board, and

equipment before production. • All team members washed hands initially. • One member in tennis shoes. • Raw chicken was pounded next to raw vegetables. • Some confusion on delegation of tasks. • MEP seems scattered and unorganized. • Raw chicken was left on the work station next to fruit. • Hair hanging out of two team member’s hats. • Only one sanitation bucket and it was on the work surface. • Didn’t clean table after pounding chicken. • No members had neckerchiefs. • Cluttered work spaces. • Produce left out during entire time. • Improper storage techniques. • Excessive butter in potatoes? • One team member cleaned and sanitized work station but didn’t change

gloves. • Cutting boards sliding around, no pads under – dangerous. • Need better communication and delegation. Team members just

wandering. • Dairy, raw eggs left out on prep table 10+ minutes. • Done with production 45 minutes before service. • Just before service, work area very cluttered. • No useable trim and waste containers. • Chicken scraps left on line 1+ hour. • One team member took her straw out of here drink with gloved

hands…stuck the straw in another drink…put the straw back in her drink glass…ate prepped salad with the same hand…handled raw chicken…pan coating spray…handled service-ready plates.

• Three team members had thermometers. • Good tasting. • One member didn’t change her gloves for 45+ minutes. • Drinks on the production table. • Bare hand to prepped salad to sugar scoop, to tasting spoon. • No delegation of cleaning duties. • One member handled raw chicken, washed dishes, prepped salad, and

assisted in other production with the same pair of gloves on. • Team left dirty utensils and pots on star burners. • Poor organization during plating, no delegation. • Poor timing and flow of work and food.


• Plates went out late causing another team to present late. • Tasting over food that was plated and waiting for service. • Same plates were out for 5+ minutes.



Beverage: • What is the drink? • Nice and cool. • Skewer very difficult to eat. • What’s the sweetness?

Stick tricky and makes for a clean break. Stick dirty on the end. Not enough ice. Serve with a straw.

Appetizer: • Whole cherry tomatoes…fabricate them, core them. • Peel peppers. • Did not have baby carrot as menu stated. • Uninspired presentation and dish. • Dressing compliments the vegetables well. • Too small plate…needs a leaf liner. • Use an edible container for the dip. • Use more components. • Poor knife skills.

Not very exploratory. Dip lacked flavor. Did you taste it with every vegetable? Think outside the box.

Salad: • Plate too small and not chilled. • Were the nuts toasted? • The dressing needs to coat all of the greens, not merely drizzled over. • Nice flavor on the dressing. • Complementary balance with the textures and acidity of the raspberries. • Salad need more complexity overall. • Could have been more artfully arranged. • Some of the greens were bruised.

Walnuts not toasted? Salad presentation interesting…mine looked like a rose. Walnuts are winter item…not consistent with springtime dish. Nice dressing, great balance with the softness of Bibb lettuce. Think outside the box! Raspberries too buried; they were your color!


Entrée: • Feature protein at the 6:00 position. • Plate was luke warm. • No roll. • Nice aroma. • Nice demonstration of cooking techniques. • Finger-type cuts of chicken leaves the presentation a too-handled effect. • Tighten the presentation; it was too spread out. • Lacked height. • Flavor was balanced and appropriate. • Did you stay within guidelines in terms of salt and fat? Flavor seemed

to depend on these factors rather than utilizing cooking techniques and herbs and spices to deliver.

Lost the summertime grill feel. Protein not centered. Could you have kabobed (two kabobs) over the potatoes? Could have included tomatoes, white and purple pearl onions. Love the vinegar-mustard sauce. Needs height! Couldn’t discern lemon in the potatoes.

Dessert: • Nice balance with textures and temperatures. • How much sugar was used? Flavor seemed to have no less than a

regular sorbet or tuille recipe. • Nice flavor. • More color variations. Everything was peachy! • Good texture component and technique on the tuille and sorbet.

Needs a sauce. Think outside the box! Tuille a bit too crumbly. Peach slices uninspired.


Team 3: Amanda, Peter, Cristin, Bill


Completion 4:55 Kitchen Score: • All team members washed hands initially. • Good sanitation of equipment and work stations. • Only one sanitation bucket for four members. • Not much communication initially. Need to use rubber gloves. • Proper thawing procedure on shrimp. • Produce cleaned in meat sink. • Work stations very cluttered. • Need better communication and delegation. • Produce out on prep table 40+ minutes. • Lettuce in meat sink, again. • Only one member cleaning as they go. • Prepping produce where pork was fabricated, again. • No communication. • Apparent confusion in delegation and recipes. • Consistent hand washing by entire team. • Wasted food, shrimp shells in with useable trim. • Beard? • Neckerchiefs X 3. • Only two pads under cutting boards. • Need to change gloves regularly. • No gloves for shrimp production. Peeling shrimp with bare hands then

touching and eating cooked asparagus then back to shrimp. • Colander left in meat sink after team members were gone. • Some members cleaning regularly during down time. • One team member with unkempt uniform. Unprofessional. • Service late. • Chilled salad plates. • Proper cooking technique of shrimp, but confused about what to do with it

afterwards. • Lack of delegation, no production schedule. • Bringing hot food across the kitchen for plating, loss of quality. • Labor intensive presentation. Don’t try to make food do something it

can’t do. • Loss of quality and temperature through time.



Beverage: • Why the strawberry in a mango drink? • Nice smoothness and texture. • A bit heavy for the meal. • How does mango fit in with Mediterranean theme?

Felt heavy and would overcome any meal. Perhaps could have been the dessert or a component in a dessert. How about a spoon?

Appetizer- soup: • Nice color. • Core the tomatoes and how does a half tomato translate into confetti? • Texture too thick and grainy. • Chilled bowl good. • Too much garlic. • Two doilies.

Huge portion. Should not have such a heavy texture. Sloppy! No one pulled the plate covers. Flat and one dimensional. Liked the double-plate presentation. Tomato confetti would have made a huge flavor difference. I don’t believe this is a good recipe.

Salad: • Upside-down doily. • Nice chilled plate. • Why confine salad in a little bowl? • Frozen greens. • A lot of cheese…is it within guidelines? • Not all greens coated with a dressing. • Nice balance of acid and oil in vinaigrette. • Nice flavor balance with vinaigrette. • Larger, more distinct artichokes.

Liked presentation. Don’t freeze the salad with the plate. Most creative tasting salad. Needs a crispy component. Maybe bake the parmesan and have it stick

out. Slice onions thinner.


Entrée: • Feature protein at 6:00. • Plate nice and warm. • Rim messy. • No roll. • Asparagus had good flavor. • Trim the woody end of asparagus. • Dish needs a coulis or a salsa. • Nice flavor on shrimp. • Couscous no flavor. • Use odd numbers on the shrimp. • Good grill techniques but there were too many grilled items on the plate.

Wrong plate and dirty. Overcooked shrimp. Overcooked asparagus. Wasabi for the shrimp sauce would have been fun. Couscous – too dry. Balsamic clashes with the shrimp flavor. Needs a concassee or salsa. Gremolata – Mediterranean Menu lacked continuity.

Dessert: • Nice surprise with the warm and cold components. • Too much sauce. • Textures were too soft.

Too large. Arrived with a nice aroma. Less sauce. Most people wouldn’t eat this much cheese even if they thought it was

healthy.

Meats & Vegetables Competencies Student Name _____________________________ Each of the following preparations must be demonstrated to the Chef Instructor for credit. Please have instructor initial each competency check point.

Cooking Technique

1 pt. 2 pt. 3 pt. 4 pt. 5 pt.

Sauté

Braise

Pan Fry

Deep Fry

Roast

Poele

Grill

En Papillote

Steam

Shallow Poach

Submerge Poach

Stir Fry

Total Points

Pantry Garde Manger Competencies Student Name _____________________________ Each of the following preparations must be demonstrated to the Chef Instructor for credit. Please have instructor initial each competency check point.

Cooking Technique

1 pt. 2 pt. 3 pt. 4 pt. 5 pt.

Composed Salads

Entrée Salads

Special Salads

Cold Appetizers

Hors d’ oeuvres

Canapes

Amuse Bouche

Plated Desserts

Ice Cream

Gelato

Sorbet

Pudding

Custards

Mousses

Total Points

ExAF.doc


Business Technology Department Assessment April 14, 2004

Written by Vicki Micheletto, Chair, with input from: Tom Campbell, Program Director, Culinary Arts Tom Gallagher, Program Director, Computer Technology Cheryl Galipeau, Internship Director Carol Hinricher, Program Director, Medical Office Technology Sue Olson, Program Director, Administrative Assisting Lisa Swallow, Program Director, Accounting Technology Brian Larson, Program Director, Management Tom Stanton, Program Director, Paralegal Studies

MISSION STATEMENT:

The mission of the Business Technology Department of The University of Montana—Missoula College of Technology is to collaborate with local and regional business and industry to prepare graduates to compete in and contribute to a dynamic global society.

DEPARTMENTAL GOALS:

• Attract and retain skilled faculty who teach from professional experiences as well as theoretical bases.

• Utilize diverse instructional methodologies which reflect current and emerging

business practices. • Foster community and university service, professional development, and scholarly

endeavors.

EDUCATIONAL OBJECTIVES:

• Provide market-driven programs which actively engage students in the learning process.

• Deliver curricula which integrate experiential technical education with ethical

awareness; verbal, interpersonal, and written communication; quantitative and analytical processes; professionalism; and teambuilding.

• Empower students to adapt to an ever-changing world and embrace lifelong

learning.

Business Technology Department Spring 2004 Assessment Document 2

ASSESSMENT METHODOLOGY:

The department strives to provide student-centered learning by employing the following methods of assessment:

Embedded testing. Faculty utilize quizzes, tests, and comprehensive final exams to assess course outcomes. A variety of testing methods are included to accommodate differences in student learning styles.

Student papers and projects. Written papers and research projects are included in the curriculum to enhance students’ research and writing abilities. Presentations help students develop communication skills. Group projects encourage analytical thinking and necessitate teamwork in an effort to simulate a “real world” environment.

Capstone projects. Program Directors encourage the use of advanced projects designed to integrate the knowledge, skills, and concepts gained in specialty courses. Examples of capstone projects include legal authority briefs, comprehensive accounting/tax simulations, juried reviews of business plans, escoffier dinners, culinary competitions, simulated litigations, advanced simulation projects, retail window displays, and computer troubleshooting and repair.

Nationally-normed tests. Some programs require or encourage standardized testing developed by professional organizations, such as CCNA, MCP, A+, ACF, and NRA.

Internships. Students in all AAS degree programs are required to complete internships ranging from 90-180 hours. Internships afford students external evaluations by internship supervisors. Students prepare a learning agreement prior to seeking employment. The goals set out in the agreement are reviewed by Internship Director and employers and become part of the evaluation process. The Internship Director shares internship evaluations and employer feedback with Program Directors. Program Directors use all internship feedback for program review and change.

Additionally, students prepare portfolios to assist in after-graduation job searches. These portfolios include sample projects, resumes and cover letters, evaluations, and other documentation of students’ accomplishments.

Retention activities. Retention data is maintained by the college and provided to Program Directors to track students entering specific Business Technology Programs. Faculty participate in an “early warning” program to identify students who may be having difficulty in particular areas.


Placement and graduate/employer feedback. Career Services conducts yearly graduate and employer surveys, the results of which are shared with all Business Technology Department faculty. Additional surveys are completed within the department for programs with external approval or accreditation. Placement is a critical indicator of program effectiveness and viability. While Career Services maintains an employment website and conducts graduate follow up, Department Chair, Program Directors, and Internship Director remain active participants in placement. Ascertaining the requirements for positions in the community validates program content or indicates need for change. Advisory Boards. Every program maintains an active advisory board to ensure community feedback regarding programs. Advisory Boards offer input on course content, topical elements, efficacy of programs, job market analysis, trends in industry, emerging technology, pay scales and job demands, job level diversifications, new/innovative program offerings, job and internship opportunities, guest speakers, educational resources, professional development activities, and project reviews. If external accreditation/approval processes are involved, Advisory Boards meet with site teams. Many boards provide professional organization liaisons and assist with adjunct faculty recruitment. Student feedback. Every semester internship students recap their experiences in presentations for Program Directors and peers. Student feedback is solicited through mid-program surveys, one-on-one consultations, advising sessions, exit interviews, and course evaluations. Organizational involvement. The Business Technology Department has institutional membership in AAfPE, CompTia, and ACF. Individuals participate in a variety of professional organizations, leading to invaluable liaisons with other professionals. Faculty attend conferences, workshops, and continuing education activities; subscribe to professional journals; and interact with listservs, all of which bring them in contact with professionals in their respective fields. External accreditation and approval. The Culinary Arts Program (ACF) and the Paralegal Studies Program (ABA) are reviewed by external organizations. Such review provides valuable feedback from professionals and educators trained to evaluate courses and programs. The rigorous processes often benefit all programs as faculty become aware of national requirements and adapt courses to meet standards set by such organizations. SUMMARY:

The Department Chair, Program Directors, and Business Technology Department faculty recognize the need to maintain viable programs to ensure compliance with departmental and institutional missions.

The Business Technology Department is committed to and views assessment as an ongoing process, a tool whereby results are analyzed to evaluate course and program offerings.


ASSESSMENT OUTCOMES: 1. In response to student feedback and national research, the Management Program

increased experiential learning through creation of a student-run bookstore board and utilization of the bookstore as a student lab.

2. As a result of community and student feedback, the department added a web design

and development course to provide graduates with skills to promote existing or new businesses via the web.

3. Medical Office Technology changed its name to Medical Information Technology to

reflect community input and current trends in the medical industry and, as a direct result of job openings and advisory board feedback, proposed a new Health Information Coding Program option.

4. The Paralegal Studies program added additional document preparation and torts

coverage in the civil litigation course as a direct result of course evaluations and exit interviews with internship students.

5. As a result of graduate follow up and advisory board input, the Administrative

Assisting program changed its name to Administrative Management and proposed a combination of two options into an Administrative Management AAS degree.

6. Community and advisory board input resulted in the development of a Customer

Relations certificate program which will be offered beginning Fall 2004. 7. Accounting Technology recently added an Accounting Capstone course as a result of

student and internship supervisor feedback indicating a need for students to complete an integrated financial, tax, and budgeting simulation project.

8. Course evaluations indicated computer technology curriculum was not adequate to

prepare students for the operating system portion of the A+ exam; consequently, CRT210 Advanced Operating Systems was added to the curriculum.

9. Graduates surveys reflect a low number of Network Management students completing

the CCNA exam despite having purchased vouchers. In response a Professional Certification course will be submitted for approval Fall 2004 to provide additional instruction and examination review.

10. The Culinary Arts advisory board indicated a growing demand for culinary arts graduates to possess more nutritionally sound experience. In response the nursing program’s nutrition course was deleted from culinary arts curriculum and replaced with a nutritional cooking course.

11. To respond to culinary graduate follow up indicating a need for more departmental guidance and support, the Business Technology Department chair drew on the connection between the hospitality industry and other program offerings within the Business Technology Department to make culinary arts part of Business Technology.

Exhibit AH

College of Technology Mission Statement The College of Technology at a Glance

The University of Montana--Missoula College of Technology provides the best occupational education in 34 different areas ranging from health care, business, and culinary arts to computers, electronics, and industry. Most programs begin in the fall with some offering additional spring entries. Upon graduation, students receive a certificate of completion for two- and three-semester programs and an Associate of Applied Science degree for four-semester programs.

Mission Statement

The mission of the College of Technology is to provide lifelong occupational learning opportunities. The College is committed to developing the vocational skills and background needed to give students ongoing occupational competence and to developing this competence by emphasizing hands-on experience.

College of Technology faculty and staff encourage the fullest development of each student's potential so all students can contribute creatively to society.

Student dignity is enhanced by fostering respect for individual differences, talents, and abilities.

The College of Technology is committed to an ongoing relationship with national, regional, statewide, and local communities. This challenge is met by providing a technically skilled workforce, by developing programs responsive to industry needs, and by listening and responding to the community workforce as well as to other educational institutions.

College Campuses

Facilities are divided among three separate campuses, all within one of Montana's most beautiful communities, Missoula.

The East Campus at 909 South Avenue West houses the Admissions and Registrar's offices, administrative departments, career services, financial aid, and the Academic Support Center, as well as the business, computer, culinary arts, and health programs. A branch of the Mansfield library, bookstore, dining room, and computer center are also located at the East Campus.

Exhibit AH

The West Campus at 3639 South Avenue West houses electronics and industrial programs.

The University Center, Mansfield Library, recreational facilities, career services branch office and the student health service are located on The University of Montana Mountain Campus.

Accreditation

The University of Montana College of Technology is accredited by the Commission on Colleges of the Northwest Association of Schools and Colleges.

The Surgical Technology and Respiratory Care programs are accredited by their respective review committees of the Commission on Accreditation of Allied Health Education Programs. The Practical Nursing program is approved by the Montana Board of Nursing. The Food Service Management program is accredited by the American Culinary Federation's Educational Institute Accrediting Commission. The Legal Assisting program is approved by the American Bar Association. The Medical Laboratory Technology program is working toward national accreditation by the National Accrediting Agency for Clinical Laboratory Sciences.

Curriculum is approved by the Montana Board of Regents of Higher Education. College of

Exhibit AH

Technology programs are further approved by the United States Office of Education, the Bureau of Indian Affairs, and the Division of Vocational Rehabilitation. Programs are also approved for veterans.

Cultural Diversity

The University of Montana and the College of Technology value multiculturalism and appreciate the benefits of a diverse student body, staff, and faculty. The University of Montana has a Cultural Diversity Council that examines issues of cultural diversity at the school and encourages the enrollment and retention of students from many cultures. Students are represented in the important work of this council.

College of Technology Admissions Office Phone In Montana

406-243-7882 800-542-6882

E-mail: [email protected]

Back

Exhibit AH

The University of Montana College of Technology Culinary Arts Mission and Goals

Mission of the Certificate Program:

The Culinary Arts Certificate Program is two semesters in duration and provides an introduction to the field of culinary arts. Students prepare for an entry‐level position in the expanding and challenging food service industry. This program incorporates comprehensive hands‐on learning experiences complemented by supportive courses designed to prepare students for a wide range of career opportunities in this field. The Certificate Program parallels with and forms a seamless integration into the Food Service Management Applied Science Degree.

Mission of the Applied Science Degree:

The Food Service Management Program culminates in an Associate of Applied Science Degree. This program combines theory, practical training, and experience to prepare students for entry‐level and management positions in the diverse and dynamic hospitality industry. The degree program is designed to continue principles taught in the certificate program. The spectrum of learning is expanded to include more in‐depth professional studies thereby enhancing employment options. Accreditation by the American Culinary Federation ensures graduates eligibility for certification as an ACF “Certified Culinarian.”

Exhibit AH

Goals of the Certificate Program:

Students will:

(1) express themselves through written communication;

(2) demonstrate computer literacy;

(3) have a broad understanding of culinary history, kitchen organization, and basic culinary principles;

(4) understand and maintain sanitary conditions in the kitchen;

(5) have a working knowledge of all mathematical computations involved in a food service establishment;

(6) interact effectively within a team‐oriented group;

(7) organize and prioritize tasks;

(8) perform front‐of‐the‐house duties;

(9) prepare appetizers, salads, dressings, charcuterie items, and garde manger items;

(10) prepare café food selections, breakfast menus, and unique specialties;

(11) prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable sauce derivatives;

(12) prepare eclectic entrees incorporating all cooking principles for service to the public;

(13) utilize purchasing procedures to procure foodstuffs, kitchen supplies, and equipment; and

(14) prepare basic bread varieties and desserts.

Exhibit AH

Goals of the Applied Science Degree:

Students will, in addition to the 14 goals listed for the Certificate program,

(1) plan, analyze, and write menus;

(2) control portion costs;

(3) control food and labor costs;

(4) prepare bread varieties, desserts, confections, cakes, and ices;

(5) supervise work load and coordinate station responsibilities;

(6) serve and describe alcoholic and non‐alcoholic beverages;

(7) demonstrate conceptual aspects of physical layout of food service establishments; and

(8) apply strict dietary standards in the preparation of nutritional dishes.

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Culinary Arts

Guest Speakers and Field Trips

Standard 5.1.3 relates specifically to insure that guest speakers and field trips are utilized to provide additional program enrichment. The Culinary Program utilizes many guest speakers and also provides sufficient opportunities for students to travel on field trips. In addition, COT students participate in catering events and culinary competitions that give them the opportunity to prepare menus outside the normal curriculum. These events also serve to bring them into contact with many professionals, faculty, administrators, and persons of interest to further enrich their educational experience. The College of Technology’s Culinary Program has in the past and will endeavor in the future to provide guest speakers and field trips to broaden the scope and enhance the curriculum. Culinary Competitions:

• Wednesday, October 15, 2003: The COT Culinary Program traveled to Spokane Washington to attend the Food Services of America’s food show. Chef Instructor, Littig required a written report from the students about what new products are available and how they might be used in professional kitchens.

• Friday, November 7, 2003: COT Students participated in a demonstration on

tableside desserts for the cooking program at Hellgate High School.

• Thursday, November 13, 2004. COT Students entered the first annual Missoula International School charity auction event featuring chocolate creations.

• Monday, March 30, 2004: COT Students participated in a practice competition

sponsored by the Montana Chef’s de Cuisine chapter of the ACF. The event was hosted by the University of Montana Dining Services.

• Monday, May 12, 2004: COT Culinary Students travel to Hamilton Montana to the

Stock Farm Country Club and participate in the Montana Chef’s de Cuisine Chapter of the ACF annual Chef of the Year banquet.

• October 26, 2004: The COT Culinary Program traveled to Spokane Washington to

attend the Food Services of America’s food show. During the event the COT Student Culinary Team participated in individual market basket competitions sponsored by the Inland Washington Chef’s de Cuisine Chapter of the ACF.

• Saturday, November 6, 2004: COT Students participated in the second annual

Suenos de Chocolate charity event hosted for and by the Missoula International School.

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• Starting October 27, 2004: COT Student Culinary Team practice commenced at the Stock Farm Club on a weekly basis. Chef/coach Toby McCracken will host these events and oversee practice.

• March 2, 2004: The COT Student Culinary Team competed in the hot food section

of the ACF sponsored event hosted by the Inland Washington Chef’s de Cuisine chapter of the ACF.

• Students competed in Seattle (June ‘05). Carol Chandler and Debbie McLane won a silver and bronze medal in the onehour hot food category.

• Carol Chandler earned a silver medal in the Chefs Collaborative cooking competition (September ‘06).

• Four students competed in Spokane at the FSA food show hot food event. Sonia Slatt, Wayne Weidow, Charlotte Haugen, and Carol Chandler earned two bronze, one silver and one gold medal. (October ‘06).

• A fivestudent team competed at the ACF Western Regional Conference in Hawaii (February ‘06) and earned a bronze medal.

• Aimee Ault competed in Seattle at the AIS Competition and won a silver medal. (April ‘06).

• Carol Chandler competed for the Student Culinarian of the Year in Coeur d’Alene at the ACF Western Regional Conference (April ‘07) and won thereby becoming eligible to compete for the national title.

• Carol Chandler won the National Student Culinarian of the Year Competition in Orlando Florida at the ACF National Convention! (July 2007).

• Five students competed in Spokane at the FSA food show. Kristen Clute

and Misty Monson won a bronze and silver medal. (October ‘07).

• Kristen Clute earned a Bronze medal in Spokane at Inland NW Culinary Competition (March ‘08).

• Craig Goroski and Blaize Huntley won a fist place medal and Kidron Cobb and Charles Cain won a second place medal at the annual University of Montana Campus Culinary Challenge (April ‘08).

• Craig Goroski won a Silver medal in Salt Lake City at the Beehive State Culinary Competition. (June ‘08).

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Guest Speakers and Handson Demonstrations:

• Wednesday, October 15, 2003: College of Technology Culinary (COT) Students traveled to Spokane Washington for the Food Service of America annual food show. Students were asked to write a paper outlining their experiences.

• October 14, 2003: Restaurateur Barry Roose of the Lake House Café in Polson gave

a presentation on what it takes to open a new establishment.

• July 9, 2004: Jack Witch, CEPC gave a fourhour, handson pastry demonstration on cake decoration to the Baking and Pastry Class (CUL 165T)

• October 19, 2004: COT Program hosted Glenn Junkert, Owner of Hunter Bay Coffee

Roasters. He delivered a onehour presentation and a coffee “cupping” (tasting) for the second year students.

• October 21, 2004: Valerie Harris, sales associate from Sysco Food Services gave a

threehour, handson demonstration to the Purchasing Procedures and Cost Controls class (FSM 270) on how to use their online or ordering system.

• Spring semester, 2004: Numerous field trips to various food and beverage institutions in the Missoula area conducted by Ruth Williams as part of the instruction for her Beverage Management (FSM 170T) and Menu Layout and Design (FSM 217) classes.

• Every Tuesday and Thursday, George Gobel, our Food Services of America

representative spends thirty minutes with students to aid them in the weekly ordering process.

• April 2004: Students participated in ACF Montana Chef of the Year Dinner.

• April 2007: The Culinary Arts Program hosted the first ever ACF sanctioned practical examinations and competitions in the State of Montana. Students participated as apprentices and volunteers for the threeday event.




• June 2008: Students participated in ACF Montana Chef of the Year Dinner.

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Field Trips and Guest Speaker Schedule

Person/Place Date Contact Course Subject

Amaltheia Dairy Sue & Mel Brown

21505 3880569 Nutritional Cooking FSM 280T

Natural Goat Cheese

Mission Mountain Market

Jennifer Forbis


Sustainable Cuisine

Homestead Organics Farm

Laura Garber & Paul Madeen


Organic Farm

Sysco of Montana Leroy Coles

33005 2471355 Food Stations New Market Products

StockFarm Club Chef Toby McCracken

41305 3750053 Food Stations Practical Testing and Certification

Lauren Phinney KECI13

Montana Today Chefs of Montana

2105 – 5105

7212063 Culinary Program

Television Cooking Demonstrations by Students and Staff

Valerie Harris Sysco

9105 – 5106

18007553676

Food Service Management Accounting FSM 270

Inventory Systems and Online ordering

Black Cat Bakery Pastry Chef Jack Witch

61505 5429043 Summer Baking Course

to be Developed

Cake Decoration Demonstration

George Goble Food Services of

America

1105 – 5106

18003724747

Food Stations Weekly Handson Ordering

Black Rock Club Chef Dan Bower

31005 2086768999

Food Stations Garde Manger and Charcuterie

Demonstration

Mark Minor Ecolab

71205 18003251671

Intro to Foods Pest Control Lecture

Chris Blueher Ecolab

9805 and ongoing

4065291879

Food Stations and Intro

Ware Washing Machine Demonstration

Glenn Junkert Hunter Bay Coffee

10505 and ongoing

(406) 5310922

Food Stations Espresso and Cupping Demonstration

Mark Johannes 41508 4064541469

Patisserie Bread Bakers Guild Chocolate Demo

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Catered Events:

• Breakfast and cooking demonstration for Missoula Rotary Club 11504 • Reception for US Senator Baucus 102904 • ACF Evaluation Team Breakfast 101304 • ACF Evaluation Team Reception 101104 • Advisory Board Luncheon 92904 • Advisory Board Luncheon 102203 • Ala Carte Luncheon, Dean of the College of Technology 12903 • Big Brothers and Sisters 41604 • Chamber of Commerce, Dean of the College of Technology 111303 • Montana Chef’s Assn. Luncheon 41804 • Montana Chef’s Assn. Luncheon 101104 • Christmas Pot Luck, Dean of the College of Technology 121903 • Community Mgmt. Luncheon 121503 • Continental Breakfast, Dean of the College of Technology 92403 • Debbie Fillmore Luncheon 5704 • Escoffier Dinner 42304 • Faculty/Staff Social, Dean of the College of Technology 11703 • Faculty/Staff Social, Dean of the College of Technology 102204 • Financial Luncheon 11203 • Jim Lizotte Dinner 32504 • Joan Beebe Dinner 100304 • Judy’s Retirement 5904 • Karen Hill Luncheon 101503 • Open House 41304 • Polson High Luncheon 22003 • Realtors Assn. Luncheon, Dean of the College of Technology 42804 • Review Day, Admissions 11603 • Ruth’s Retirement 5604 • Valley Christian Luncheon 92704 • Advisory Board Luncheon for Beverly 42605 • Chamber of Commerce Luncheon 21005 • Chamber of Commerce Reception 21005 • Montana Chefs Association Meeting 21405 • Montana Educators Association Dinner 101805 • Faculty Staff Social 110405 • Missoula Work Force 41805 • Paul’s Luncheon 51105 • Rotary Club Breakfast 110905 • Escoffier Dinner 42305 • Open House 41305 • Valley Christian Luncheon 92705 • American Bar Association 101507 • Charlo High School 21507 • Missoula Workforce 42507 • Outreach 102608

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• Rotary Club 11407 • Job Service 112807 • MT. Dental Association 2307 • St. Ignatius High School 102607 • Charlo Public Schools 22307 • ACT 2508 • Sentinel High School 3108 • American Bar Association 3708 • Butte High School 31508 • Dean’s Office 31908 • Capital High School 41608 • Computer Tech Advisory Meeting 41608 • Billings Clinic 41808 • Annual Capstone Dinners ‘04,’05,’06,’07,’08

ExAJ‐1

Culinary Arts

Program Conspectus Date revised: Spring 2008

THE UNIVERSITY OF MONTANA—MISSOULA COLLEGE OF TECHNOLOGY BUSINESS TECHNOLOGY DEPARTMENT

Thomas Campbell, CEC

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BUSINES TECHNOLOGY DEPARTMENT

CULINARY ARTS PROGRAM

CULINARY ARTS CERTIFICATE


Award:

1. Culinary Arts Certificate

2. Associate of Applied Science Degree

Program/Option Mission:

The Culinary Arts Certificate program is two semesters and provides an introduction to the field of Culinary Arts. Students prepare for an entry‐level position in the expanding and challenging food service industry. This program incorporates comprehensive hands‐on learning experiences complemented by supportive courses designed to prepare students for a wide range of career opportunities in this field. The Certificate program parallels with and forms a seamless integration into the Food Service Management Degree.

The Food Service Management program culminates in an Associate of Applied Science Degree. This program combines theory, practical training, and industry experience to prepare students for entry‐level and management positions in the diverse and dynamic hospitality industry. The degree program is designed to continue principles taught in the certificate program. The spectrum of learning is expanded to include more in‐depth professional studies thereby enhancing employment options. Accreditation by the American Culinary Federation ensures graduates eligibility for certification as an ACF “Certified Culinarian.”

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Program Objectives:

Students who earn the CULINARY ARTS CERTIFICATE will be able to:

Express themselves through written communication.

Demonstrate computer literacy.

Have a broad understanding of culinary history, kitchen organization, and basic culinary principles.

Understand and maintain sanitary conditions in the kitchen.

Have a working knowledge of all mathematical computations involved in a food service establishment.

Interact effectively within a team oriented group.

Organize and prioritize tasks.

Perform front of the house duties.

Prepare appetizers, salads, dressings, charcuterie items, and garde manger items.

Prepare fast food selections, breakfast menus, and unique specialties.

Prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable sauce derivatives.

Prepare eclectic entrees incorporating all cooking principles for service to the public

Utilize Purchasing procedures to procure foodstuffs, kitchen supplies, and equipment.

Prepare basic bread varieties and desserts.

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Graduates of the FOOD SERVICE MANAGEMENT ‐ AAS Degree program will be able to:

Express themselves through written communication.

Demonstrate computer literacy.

Have a broad understanding of culinary history, kitchen organization, and basic culinary principles.

Understand and maintain sanitary conditions in the kitchen.

Have a working knowledge of all mathematical computations involved in a food service establishment.

Interact effectively within a team oriented group.

Organize and prioritize tasks.

Perform front of the house duties.

Prepare appetizers, salads, dressings, charcuterie items, and guard manger items.

Prepare fast food selections, breakfast menus, and unique specialties.

Prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable sauce derivatives.

Prepare eclectic entrees incorporating all cooking principles for service to the public

Utilize Purchasing procedures to procure foodstuffs, kitchen supplies, and equipment.

Supervise and coordinate food preparation.

Plan, analyze, and write menus.

Control portion costs.

Control food and labor costs.

Prepare bread varieties, desserts, confections, cakes, and ices.

Supervise work load and coordinate station responsibilities.

Serve and describe alcoholic and non‐alcoholic beverages.

Write menus.

Demonstrate conceptual aspects of physical layout of food service establishments.

Apply strict dietary standards to prepare nutritional dishes.

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Recommended High School Courses:

• Mathematics and Algebra

• Culinary Principles

• Business Accounting

• Computer Principles

• English Composition

• French

• Spanish

Admission Requirements and Prerequisite Skills:

To be admitted to the College of Technology students must have a high school diploma or its equivalent. Admission to College programs is on a first come‐first served basis. Some courses have prerequisite achievement level requirements as determined by placement testing. Please reference academic achievement level prerequisites for those courses.

Program Length:

Culinary Arts Certificate:

Semesters: 2

Credits: 32

Contact Hours: 795

Food Service Management – AAS Degree:

Semesters: 4

Credits: 63

Contact Hours: 1575

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Credit Distribution:

Credits in Discipline:

Technical courses that deliver occupation specific knowledge, ability, and skills.

• Culinary Arts Certificate 20

• Food Service Management 47

Credits in Related Instruction:

Courses having certain pragmatic content relating to fundamental skills such as written and oral communication skills and the development of such skills as critical thinking, creative thinking, problem solving, citizenship, cultural understanding and a sense of individual responsibility and integrity.



Credits in Support Areas:

Technical courses containing skills or knowledge directly related to successful performance or understanding of occupation specific knowledge, ability, and skills.



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Program Scope and Sequence:

Autumn Entry Only:

First Year Autumn Spring

COM 115 Technical Writing 3 ‐

COM 150S Interpersonal Communication 3

CRT 100 Introduction to Computers 2 ‐

CUL 151T Introduction to Food Service Industry 5 ‐

FSM 180T Nutritional Cooking ‐ 3

MAT 100 Intermediate Algebra 3 ‐

PSY 110S Organizational Psychology ‐ 3

Food Station Experience from following courses:

CUL 156T Dining Room Procedures

CUL 157T Pantry and Garde Manger

CUL 158T Short Order Cookery

CUL 160T Soups, Stocks, and Sauces

CUL 161T Meats and Vegetables

CUL 165T Baking and Pastry ‐ 10

Total 16 16

Second Year Autumn Spring

BUS 243T Psychology of Management and Supervision 4

CRT 205T Food Service Management Computer Applications ‐ 2

FSM 270 Purchasing and Cost Controls 5 ‐

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FSM 271 Capstone ‐ 4

FSM 275 Patisserie ‐ 2

FSM 290T Internship ‐ 4

Food Station Experience from following courses:

CUL 156T Dining Room Procedures

CUL 157T Pantry and Garde Manger

CUL 158T Short Order Cookery

CUL 160T Soups, Stocks, and Sauces

CUL 161T Meats and Vegetables

CUL 165T Baking and Pastry 10 ‐

Total 15 16

Student Performance Assessment Methods and Grading Procedures:

Student’s progress is monitored and periodically assessed in a variety of ways to ensure completion of course requirements. Students will be required to demonstrate daily production assignments requiring pre‐planning of methodology and recipes. Students will be evaluated on teamwork, professionalism, mise en place, quality of finished product, sanitation and organizational skills. All assignments, projects and tests will be assigned point values. Total points earned will be divided by points possible, and a letter grade will be assigned based on the following:

Evaluation Criteria: Grade Scale

Tests 20 percent 90 – 100 A

Projects 20 percent 80 – 89 B

Daily Production 60 percent 70 – 79 C

60 – 69 D

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Attendance Policy:

Attendance will be taken. Students may miss two class sessions during the semester with no negative impact on grade. Each missed class thereafter will result in a 5 – point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments.

Participation:

Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participation. Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course.

Due Dates:

To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50% of point value. No late assignments will be accepted after week 13.

Tests:

Tests will be given during the semester as announced. Assignments for makeup tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test.

Specialized Culinary Assessment Methods:

Learning competency checklist to be completed prior to exit of courses. Examples include evaluation of industry trends, calculate food, beverage and cost percentages, demonstrate proper selection of equipment and utensils for specific applications, prepare a variety of hot soufflés, perform mock interviews, demonstrate time management skills, demonstrate American, English, and Russian service, prepare mousses and gelatins, calculate energy needs based upon basal metabolic rate and exercise expenditure.

Practical examinations where students demonstrate hands on physical course requirements such as knife skills, sauces, culinary cooking fundamentals, sanitation, organization, timeliness, taste, temperature, doneness, texture, nutritional balance, etc.

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Projects reflecting course concepts such as designing menus, facility planning, nutritional menu development demonstrating strict dietary guidelines, food cost sheets, purchasing specification sheets, inventory spreadsheets, and food requisitions.

Final Practical Exam (BLACK BOX):

Students will be expected to execute a practical exam designed to evaluate their cooking expertise. A growing number of employers require a prospective employee to prepare a meal, a complete menu, or take on a station as part of the interview process. The completion of the internship and the entire program hinges on a passing score for this exam. Students who fail must pay appropriate course fees to retake the exam. Students who do not pass may not graduate. The parameters for the Final Practical are as follows:

• Prepare a five course menu for three guests

• Total time in which to produce is four hours

• Students may not bring any pre‐made products

• Examinee may utilize one apprentice to perform menial tasks

• Examinee must requisition product and cost menus to reflect a 33% food cost budget

• Students must set up white table cloth dining table for judges

• Students will be judged by ACF practical examination guidelines

Personal Portfolio:

When interviewing for Hospitality Industry Jobs, it is common for employers to ask for samples of student work. They may request items such as written reports, photographs, copies of certificates, and autobiography and more. The portfolio is the final internship project which allows students to put together their best work to submit to employers. Portfolio Binder Requirements:

• Submitted in a three‐ring binder

• Cover page

• Table of contents

• Transcript

• Resume – final version

• Cover letter – final version

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• One example of a project/assignment from a course in the student’s program area taken at the College of Technology or a project/assignment from the internship which best represents student capabilities to a potential employer.

• Pertinent food photographs, menus, certificates, letters of recommendation, thank you letters, volunteer work, extra‐curricular activities, awards, conferences, etc.

• Professional paper describing accomplishments/goals and objectives met by the student during the internship experience.

• In this report, the student will directly and specifically reflect how objectives as defined and agreed upon by employer and student in “Learning Agreement Goals” were met during the internship.


• Students will include an analysis explaining actions the student could have taken to improve the internship experience, if any.

• This report should be formatted appropriately in educational report format as follows: Attractive margins, double‐spaced, citations used for direct quotes borrowed from another source in the report (internship supervisor said…), references given for any resources used in the report (used www. Web site to look up…), numbered pages, correct grammar, punctuation, and spelling, etc…



Capstone Dinner:

Students will be required to participate in a capstone formal dinner showcasing their accomplishments.

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Assessment of Program Effectiveness:

Program effectiveness is determined via an established procedure utilizing quantitative and qualitative inputs and an analysis effort with results used in a continuous programming/curriculum development process.

Assessment of Data Input Methods:

• Feedback from current students

• Exit interview/survey of graduating students

• Survey of Advisory Committee members

• Students' course evaluation forms

• Focus groups

Feedback from Outside Constituencies:

• Survey/Guest comment forms

• Graduate survey

• Advisory committee

• Program accreditation or approval from The American Culinary Federation Educational Institute Accrediting Commission

Evaluation of Teaching:

Effective teaching methods, lesson organization, communication ability, maintenance of a positive learning environment, and fair, adequate evaluation of student learning are among the major criteria for faculty evaluation. Tenured faculty are evaluated biennially, non‐tenured faculty, annually via a combination of classroom observation, self, student, peer, and administrative written instruments.

ExAO-1 Culinary Arts LibraryThe Unversity of Montana

2008

Unsuppressed COT records in call number range 641-642.9, with location codes tdgen, tdvid, tdem, or tdref and item types tb, tmmidvd, tmmivt, tmemcdr, or tbref, as of 7/15/08.

Title Author Call Number

"A" is for appetizers [videorecording] / Anchor Food Products. 641.8 AIS[Beverage & food service] [videorecording] / The Culinary Institute of America ; a Culinary Learning Resources production ; producer, Philip Miller ; video/audio director, Skip Thela. 642.6 BEV[Dessert to check handling] [videorecording] / The Culinary Institute of America ; a Culinary Learning Resources production ; producer, Philip Miller ; video/audio director, Skip Thela. 642.6 DES

100 great pasta recipes / [project manager/editor, Shelli McConnell ; writer/researcher, Carol Prager]. 641.822 ONE100 ways to be pasta : perfect pasta recipes from Gangivecchio / Wanda and Giovanna Tornabene with Carolynn Carren~o. Tornabene, Wanda. 641.822 TOR100% pleasure : from appetizers to desserts, the low-fat cookbook for people who love to eat / by Nancy Baggett and Ruth Glick. Baggett, Nancy, 1943- 641.5638 BAG

101 all-time favorite cranberry recipes. 641.5 ONE

125 best cheesecake recipes / George Geary. Geary, George. 641.8653 GEA

125 best cupcake recipes / Julie Hasson. Hasson, Julie. 641.8 HAS

175 essential slow cooker classics / Judith Finlayson. Finlayson, Judith. 641.5884 FIN1984 Culinary Olympics cookbook : U.S. Team recipes from the 16th International Culinary Competition (Internationale Kochkunst Ausstellung, Frankfurt, West Germany) / Ferdinand E. Metz and the United States

Metz, Ferdinand E., 1941- 641.572 MET 1984

1991 symposium on global cuisine [videorecording] / produced by the Tyson Foods, Inc. 641.59 TYS

200 fabulous, frugal uses for baking soda / from Vicki Lansky. Lansky, Vicki. 641.3 LAN

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2008

300 best comfort food recipes / by Johanna Burkhard. Burkhard, Johanna. 641.5 BUR

365 great cakes and pies / Carol Prager. Prager, Carol. 641.8 PRA4-star desserts / by Emily Luchetti ; photography by Michael Lamotte ; styling by Sara Slavin ; design by Michael Mabry. Luchetti, Emily, 1957- 641.86 LUC

5 o'clock grill / [editor, Kristi M. Fuller]. 641.5784 FIV

50 ways with chicken / Rosemary Wadey ; [photography by Andrew Elton]. Wadey, Rosemary. 641.665 WAD 1995

50 ways with fish / Katharine Blakemore. Blakemore, Katharine. 641.692 BLA

500 low-fat and fat-free appetizers, snacks, and hors d'oeuvres / Sarah Schlesinger. 641.5638 FIV

75 fix-fast recipes. 641.555 S497

750 dishes from overseas, by Ivie Priestnall-Holden. Priestnall-Holden, Ivie. 641.5 P949s 1945

About professional baking / Gail Sokol. Sokol, Gail. 641.815 SOK

About professional baking / Gail Sokol. Sokol, Gail. 641.815 SOK CD

About professional baking : student workbook / Gail Sokol. Sokol, Gail. 641.815 SOK Workbook

About professional baking DVD series [videorecording] / produced for Thomson/Delmar Learning by Terra Associates ; director, Ozzie Alfonso ; producer, Tom Cammisa ; writer, Amy Stevenson. 641.71 ABO

About wine / J. Patrick Henderson, Dellie Rex. Henderson, J. Patrick. 641.22 H4966

Absolutely tofu [videorecording] / a B-rave Studio production ; director, Kate Farrell. 641.65655 ABS

Acceptance and cost factors in soup bases versus conventional stock. Lemery, Janet Ilona, 1936- 641.813 L552a

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2008

Advanced chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute ; writer/producers, Philip Miller, Joanne A. Meyer ; director, Philip Miller. 641.6374 ADV

Advanced professional cooking / Wayne Gisslen. Gisslen, Wayne, 1946- 641.57 GIS

Adventures in the kitchen / Wolfgang Puck ; foreword by Calvin Trillin. Puck, Wolfgang. 641.5 PUCAfrican cooking, by Laurens van der Post and the editors of Time-Life Books. Photographed by Brian Seed and Richard Jeffery. Van der Post, Laurens. 641.596 V239a

African kitchen : a day in the life of a safari chef / by Josie Stow and Jan Baldwin. Stow, Josie. 641.596 STO

Against the grain : 150 good carb Mediterranean recipes / Diane Kochilas. Kochilas, Diane. 641.5635 KOCAlan Wong's new wave luau : recipes from Honolulu's award-winning chef / Alan Wong with John Harrisson ; photography by Danna Martel. Wong, Alan. 641.59969 WON

Alice in Wonderland cookbook : a culinary diversion / John Fisher ; with illustrations by Sir John Tenniel. Fisher, John, 1945- 641.5 FIS

Alice Medrich's cookies and brownies. Medrich, Alice. 641.8654 MED

All about apples / Alice A. Martin. Martin, Alice A. 641.3411 MAR

All about coffee, by William H. Ukers. Ukers, William H. (William Harrison), 1873-641.877 U34a

All about pasta [videorecording] / with Giuliano Bugialli ; produced & directed by Lee Kraft. 641.822 ALL

All manner of food. Drawings by Shelly Sacks. Field, Michael, 1915-1971. 641.5 F455a

All-American cookie book / Nancy Baggett. Baggett, Nancy, 1943- 641.8654 BAG

All-American dessert book / Nancy Baggett ; photographs by Alan Richardson. Baggett, Nancy, 1943- 641.86 BAG

All-time favorite barbecue recipes / Better homes and gardens. 641.578 A442

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2008

All-time favorite fish recipes / [authors, Peggy Ramette, Dick Sternberg]. Ramette, Peggy L. 641.692 R172a

Amateur de cuisine / Jean-Philippe Derenne. Derenne, Jean-Philippe. 641.5 D431aAmerica cooks Mediterranean style [videorecording] / a production of Oldways Preservation & Exchange Trust ; produced and directed by Ron Blau ; writers, Ron Blau, K. Dun Gifford. 641.592 AME

America eats : forms of edible folk art / William Woys Weaver. Weaver, William Woys, 1947- 641.5973 WEA

American Academy of Chefs cookbook : recipes from American Academy of Chefs members / the American Academy of Chefs ; assisted by Restaurants & Institutions editorial staff. 641.572 AMEAmerican baker : exquisite desserts from the pastry chef of the Stanford Court / by Jim Dodge, with Elaine Ratner ; foreword by Maida Heatter ; illustrations by Susan Mattmann, photographs by Michael Lamotte. Dodge, Jim, 1954- 641.86 DOD

American baking heritage / Patricia Lousada. Lousada, Patricia. 641.815 LOU

American bistro / Irena Chalmers and friends. Chalmers, Irena. 641.5973 CHAAmerican cooking : Southern style / by Eugene Walter and the editors of Time-Life Books ; studio photos. by Mark Kauffman. Walter, Eugene, 1926-

641.5975 W231a 1973

American cooking, by Dale Brown and the editors of Time-Life Books. Photographed by Mark Kauffman. Brown, Dale. 641.5 B877aAmerican cooking: Creole and Acadian, by Peter S. Feibleman and the editors of Time-Life Books. Photographed by Anthony Blake and Richard Jeffery.

Feibleman, Peter S., 1930- 641.59763 F297a

American cooking: New England, with supplementary chapters on the cooking of eastern Canada, by Jonathan Norton Leonard and the editors of Time-Life Books. Photographed by Constantine Manos and

Leonard, Jonathan Norton, 1903-1975. 641.5974 L581a

American cooking: the Eastern heartland; New York, New Jersey, Pennsylvania, Ohio, Michigan, Indiana, Illinois, by Jose´ Wilson and the editors of Time-Life Books. Photographed by Richard Jeffery [and others] Wilson, Jose´. 641.5974 W749aAmerican cooking: the great West, by Jonathon Norton Leonard and the editors of Time-Life Books. Photography by Mark Kauffman, Richard Meek, and Ted Streshinsky.

Leonard, Jonathan Norton, 1903-1975.

641.5978 L581a 1972

American cooking: the melting pot, by James P. Shenton ... [et al.] and the editors of Time-Life Books. Photographed by Richard Meek. 641.5 AMEAmerican cooking: the Northwest, by Dale Brown and the editors of Time-Life Books. Studio photography by Richard Meek. Brown, Dale.

641.59795 B877a Suppl.

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American country cheese : cooking with America's specialty and farmstead cheeses / Laura Chenel and Linda Siegfried ; foreword by Evan Jones ; illustrated by Victor Ichioka. Chenel, Laura. 641.673 CHE

American country inn and bed & breakfast cookbook / Kitty and Lucian Maynard ; Julia M. Pitkin, editor. Maynard, Kitty, 1955- 641.52 MAY

American country inn and bed & breakfast cookbook / Kitty and Lucian Maynard ; Julia M. Pitkin, editor. Maynard, Kitty, 1955- 641.52 MAY 1995American Culinary Federation's guide to culinary certification : the mark of professionalism / American Culinary Federation ; Michael Baskette, Brad Barnes. Baskette, Michael. 641.5023 BASAmerican Culinary Federation's guide to culinary competitions : cooking to win! / American Culinary Federation ; Edward G. Leonard. Leonard, Edward G. 641.5079 LEO

American ethnic cookbook for students / by Mark H. Zanger. Zanger, Mark. 641.59 ZAN

American folklife cookbook / Joan Nathan. Nathan, Joan. 641.5973 NAT

American food : the gastronomic story / Evan Jones. Jones, Evan, 1915-1996. 641.5973 Jo

American Heart Association low-fat, low-cholesterol cookbook : an essential guide for those concerned about their cholesterol level / editors, Scott Grundy, Mary Winston. Grundy, Scott M. 641.5638 GRUAmerican heritage cookbook and illustrated history of American eating & drinking. With chapters by Cleveland Amory [and others] Historical foods consultant: Helen Duprey Bullock. Recipes editor: Helen 641.5 A5122a

American history cookbook / Mark H. Zanger. Zanger, Mark. 641.5973 ZAN

American macrobiotic cuisine / Meredith McCarty. McCarty, Meredith, 1946- 641.563 M4788a

American metric beef cookbook : 101 favorite beef recipes : metric and U.S. measures. 641.662 A512

American place : celebrating the flavors of America / Larry Forgione ; photographs by Dana Gallagher. Forgione, Larry. 641.5973 FORAmericas hospitality industry [videorecording] Ours is a special world! / [American Hotel and Motel Association and the National Restaurant Association]. 642.5 AMEAmerica's Rising Star Chefs. 102, David Ruggerio [videorecording] / PDR Film & Video ; a production of Santa Fe Ventures, Inc. in association with American Program Service ; producer/director, Jim Lautz. 641.54 AME

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America's Rising Star Chefs. 104, Michael Cardua [videorecording] / PDR Film & Video ; a production of Santa Fe Ventures, Inc. in association with American Program Service ; producer, Jim Lautz ; director, 641.53 AMEAmerica's Rising Star Chefs. 106, George Morrone [videorecording] / PDR Film & Video ; a production of Santa Fe Ventures, Inc. in association with American Program Service ; producer, Jim Lautz ; director, 641.692 AMEAmerica's test kitchen cookbook / by the editors of Cook's illustrated ; photography by Carl Tremblay ; illustrations by John Burgoyne. 641.5 AMEAmerica's test kitchen live! / by the editors of Cook's illustrated ; illustrations, John Burgoyne ; photography Daniel J. van Ackere, Carl Tremblay. 641.5 AMEAmerica's test kitchen, Cook's illustrated [videorecording] : [the complete 5th season ; home of Cook's illustrated magazine] / a production of A La Carte Communications ; executive producers, Geoffrey 641.5 AME v.5

America's test kitchen. Season 4 [videorecording] : [home of Cook's illustrated magazine]. 641.5 AME v.4America's test kitchen. Season 7 [videorecording] / a production of A La Carte Communications ; American Public Television ; executive producer, Geoffrey Drummond, Nat Katzman ; director, Herb Sevush. 641.5 AMEAnimal, vegetable, miracle : a year of food life / Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver ; original drawings by Richard A. Houser. Kingsolver, Barbara. 641.0973 K554a

Ann Pillsbury's baking book. Pillsbury, Ann. 641.8 PILAnother Blue Strawbery : more brilliant cooking without recipes / James Haller ; [illustrations by Bob Marstall]. Haller, James. 641.5 HALAntioxidant save-your-life cookbook : 150 nutritious high-fiber, low-fat recipes to protect yourself against the damaging effects of free radicals / Jane Kinderlehrer and Daniel A. Kinderlehrer. Kinderlehrer, Jane. 641.563 K51aAntipasti : the little dishes of Italy / Julia Della Croce ; photography by Joyce Oudkerk Pool ; food styling by Amy Nathan. Della Croce, Julia. 641.812 DEL

Antoine Bouterin's desserts from Le Pe´rigord / Antoine Bouterin with Ruth Gardner. Bouterin, Antoine. 641.86 BOUAntoine's Restaurant, since 1840, cookbook : a collection of the original recipes from New Orleans' oldest and most famous restaurant / by Roy F. Guste, Jr. Guste, Roy F. 641.5 GUS

Appetite for life : the biography of Julia Child / Noel Riley Fitch. Fitch, Noel Riley. 641.5 C536ZfAppetizers & garnishes [videorecording] : cut garnishes / demonstrator, Shiao Fa Tsai ; producer, Huang Su-Huei. 641.595 CHI

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Appetizers & garnishes [videorecording] : sculptured garnishes / demonstrator, Shiao Fa Tsai ; producer, Huang Su-Huei. 641.595 CHI

Appetizers. First courses and wine [videorecording] / WTTW/Chicago ; producer/director, Tim Ward. 641.812 APP

Apple garnishing with full-color photos and step-by-step instructions / Harvey Rosen, Kevin O'Malley. Rosen, Harvey. 642.8 ROS

Apple pie perfect : 100 delicious and decidedly different recipes for America's favorite pie / Ken Haedrich. Haedrich, Ken, 1954- 641.8652 HAEApprenex l'art de la viennoiserie et Festival de Tartes = Learn the art of viennoiserie and Festival of Tarts / G.J. Bellouet, G. Paris, J.M. Perruchon ; translated by Diane Holuigue.

Bellouet, G. J. (Ge´rard Joe¨l) 641.8652 BEL

Apprenez l'art de la glace et des sorbets / E. Ryon, G.-J. Bellouet, J.-M. Perruchon. Ryon, Emmanuel. 641.862 RYO

Aprovecho : a Mexican-American border cookbook / Teresa Cordero-Cordell & Robert Cordell. Cordero-Cordell, Teresa. 641.5979 COR

Are you really going to eat that? : reflections of a culinary thrill seeker / Robb Walsh. Walsh, Robb. 641 WALAromatic & flavoring combinations [videorecording] / produced by The Food & Beverage Institute ; producers, Philip Miller, Joanne A. Meyer. 641.5 ARO

Arranging food beautifully : tray and steam table art / Susan E. Mitchell. Mitchell, Susan E. 642.8 MIT

Art a la carte. Yellowstone Art Center Associates. 641.5 YEL

Art of barbecuing and grilling game/ by Albert Wutsch. Wutsch, Albert. 641.691 WUTArt of carving [videorecording] / produced by Presentation Councel in association with Simpson's in the Strand & J.A. Henckels Knives. 642.6 ARTArt of chocolate : techniques & recipes for simply spectacular desserts & confections / by Elaine Gonza´lez ; photography by Frankie Frankeny. Gonza´lez, Elaine. 641.6 GON

Art of cooking omelettes [by] Madame Romaine de Lyon. Champion, Romaine Chatard. 641.8 Ly

Art of cooking venison / by Albert Wutsch. Wutsch, Albert. 641.691 WUT

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Art of cooking with certified Angus beef : a collection of recipes by distinguished chefs. 641.49 ARTArt of cuisine [by] Henri Toulouse-Lautrec [and] Maurice Joyant. Introd. by M.G. Dortu and Ph. Huisman. Translated by Margery Weiner. Culinary notes and annotation by Barbara Kafka.

Toulouse-Lautrec, Henri de, 1864-1901. 641.5944 TOU

Art of food presentation [videorecording] / Meridian Education Corporation ; producer/director, Jennifer Joyce. 641.8 ARTArt of French cooking : sumptuous recipes and menus from the heart of the incomparable French cuisine : 3760 recipes and instructions for masterpiece cookery created by the great chefs of France ... translated by 641.59 A784a.Ef

Art of garnishing / Inja Nam, Arno Schmidt ; James Gerard Smith, photographer. Nam, Inja, 1935- 641.81 NAM

Art of Korean cooking. Illus. by Joon Lee. Morris, Harriett. 641.59519 M876aArt of New York deli cooking [videorecording] / Videocraft Classics ; with Abe Lebewohl; produced and directed by Lee Kraft. 641.59 ART

Art of preserving / Jan Berry ; photography by Rodney Weidland. Berry, Jan. 641.4 BERArt of quick breads : simple everyday baking / by Beth Hensperger ; photography by Joyce Oudkerk Pool ; styling by Amy Nathan. Hensperger, Beth. 641.815 HEN

Art of rosette cooking / by Ursula Kaiser. Kaiser, Ursula. 641.59 KAI

Art of the cookie : over 75 irresistible recipes / by Jann Johnson ; photography by Holly Stewart. Johnson, Jann. 641.8654 JOH

Art of the hamburger. 641.662 ARTArt of the table : a complete guide to table setting, table manners and tableware / Suzanne von Drachenfels ; drawings by Kelly Luscombe.

Von Drachenfels, Suzanne, 1928- 642.7 V946a

Art of waiting tables [videorecording] / Produced by Robert Kanner, Gary Penn and William Reid; written by Robert Kanner; directed by W.G. Reid. 642.6 PRO

Artful pie : unforgettable recipes for creative cooks / by Lisa Cherkasky and Rene´e Comet. Cherkasky, Lisa, 1956- 641.8 CHEArthur Schwartz's New York City food : an opinionated history and more than 100 legendary recipes / Arthur Schwartz ; photographs by Chris Callis.

Schwartz, Arthur (Arthur R.)

641.59747 SCH 2004

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Artichoke to za'atar : modern Middle Eastern food / Greg Malouf and Lucy Malouf. Malouf, Greg. 641.5956 M258AArtisan baking across America: the breads, the bakers, the best recipes / Maggie Glezer ; photographs by Ben Fink. Glezer, Maggie. 641.815 GLE

Artistry & innovation [videorecording] / American Culinary Federation. 641.5 AMEArtist's table : a cookbook by master chefs inspired by paintings in the National Gallery of Art / edited and compiled by Carol Eron. 641.5 ART

Asian grilling / Vicki Liley. Liley, Vicki. 641.5784 LIL

Asian sauces & marinades / Wendy Sweetser. Sweetser, Wendy. 641.814 SWEAsian wraps : deliciously easy hand-held bundles to stuff, wrap, and relish / Nina Simonds ; photography by Melanie Acevedo. Simonds, Nina. 641.8 SIM

At home with Japanese cooking / by Elizabeth Andoh. Andoh, Elizabeth. 641.5952 A552aAt your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer. Fischer, John W. 642.5 FISAuguste Escoffier, memories of my life / by Auguste Escoffier ; translated by Laurence Escoffier ; foreword by Ferdinand E. Metz ; preface by Pierre P. Escoffier ; introduction by Julia Child.

Escoffier, A. (Auguste), 1846-1935. 641.5092 ESC

Australian cuisine / Maureen Simpson. Simpson, Maureen. 641.5994 SIM

Authentic recipes from Japan / recipes by Takayuki Kosaki and Walter Wagner. Kosaki, Takayuki. 641.5952 KOS

Avon international cookbook : winning recipes from Avon representatives around the world. 641.59 A961

Back label recipes and more! 641.5 B126 1995

Backpacker's cookbook / by Margaret Cross & Jean Fiske ; illustrated by Linda Bennett. Cross, Margaret. 641.578 C951bBakers : a simple book about the pleasures of making bread / written, designed, and illustrated by Jan Adkins. Adkins, Jan. 641.331 ADK

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Baker's Dozen cookbook : become a better baker with 135 foolproof recipes and tried-and-true techniques / the Baker's Dozen, Flo Braker ... [et al.] ; introduction by Marion Cunningham ; edited by Rick Rodgers. 641.815 BAK

Bakers' manual for quantity baking and pastry making. Amendola, Joseph. 641.815 AME

Bakery restaurant cookbook / Louis Szathmary ; [ill., Mimi Turner]. Szathmary, Louis, 641.5 SzBakeshop [videorecording] : Laminating dough / [produced with the Culinary Institute of America, Baking and Pastry Department] ; produced by the Food & Beverage Institute ; producer/writer Philip E. Miller. 641.71 LAMBakeshop [videorecording] : Meringue / [produced with the Culinary Institute of America, Baking and Pastry Department] ; produced by the Food & Beverage Institute ; producer/writer Philip E. Miller. 641.71 MERBakeshop [videorecording] : the basic steps of baking bread / produced with the Culinary Institute of America Baking and Pastry Department ; produced by the Food & Beverage Institute ; writers/producers, Joanne A. 641.815 BAKEBakeshop [videorecording] : Vanilla sauce and pastry cream / [produced with the Culinary Institute of America, Baking and Pastry Department] ; produced by the Food & Beverage Institute ; producer/writer Philip 641.71 VANBaking boot camp : five days of basic training at the Culinary Institute of America / The Culinary Institute of America and Darra Goldstein. Goldstein, Darra. 641.815 G6244b

Baking bread : old and new traditions / by Beth Hensperger ; photography by Joyce Oudkerk Pool. Hensperger, Beth. 641.815 HEN

Baking handbook for the food service program. General Mills, inc. Food Service Division. 641.815 Ba

Baking in America : traditional and contemporary favorites from the past 200 years / Greg Patent. Patent, Greg, 1939- 641.815 PAT

Baking powder, a healthful, convenient, leavening agent, by Thomas G. Atkinson. Atkinson, Thomas George, 1870- 641.6 A8

Baking with Jim Dodge / Jim Dodge and Elaine Ratner ; illustrations by Lauren Jarrett ; photographs by Chris Shorten. Dodge, Jim, 1954- 641.86 DODBalsamico! : a balsamic vinegar cookbook / text & recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Richard Jung.

Johns, Pamela Sheldon, 1953- 641.62 JOH

Bar & grill cookbook : exciting new recipes from San Francisco's bar & grill restaurants / James McNair ; photography by Tom Tracy. McNair, James K. 641.76 MCNBarbecue book. Barbe-construction section edited by George A. Sanderson; barbe-cookery section edited by Virginia Rich; illustrated by Norman Gordon. 641.578 S958s

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Barbecue inferno : cooking with chile peppers on the grill / Dave DeWitt and Nancy Gerlach. DeWitt, Dave. 641.5784 DEW

Barbecue! bible / by Steven Raichlen ; illustrations by Margaret Chodos-Irvine. Raichlen, Steven. 641.5784 RAI

Barbecue! sauces, rubs and marinades / Steven Raichlen. Raichlen, Steven. 641.5784 RAI

Basic kitchen preparations [videorecording] / produced by The Food & Beverage Institute. 641.5 BAS

Basic microwaving / by Barbara Methven. Methven, Barbara. 641.5882 M592bBasic table service skills [videorecording] / produced by the Learning Resources Center of the Culinary Institute of America ; producer, Philip Miller. 642 BAS

Basil / Janet Hazen ; illustrations by Pearl Beach. Hazen, Janet. 641.657 HAZ

Basket of apples : recipes and paintings from a country orchard / Val Archer. Archer, Val. 641.641 ARC

Basket of berries : recipes and paintings from a fruit garden / Val Archer. Archer, Val. 641.647 ARCBasque kitchen : tempting food from the Pyrenees / Gerald Hirigoyen with Cameron Hirigoyen ; photographs by Chris Shorten. Hirigoyen, Gerald. 641.5946 HIRBean bible : a legumaniac's guide to lentils, peas and every edible bean on the planet! / by Aliza Green ; foreword by William Woys Weaver. Green, Aliza. 641.6565 GREBean cookbook : a celebration of the delicious legume from Hoppin' John to simple cassoulet / Judith Choate ; principal photography by Peter Johansky ; food styling by Dyne Benner. Choate, Judith. 641.6565 CHO

Beard on bread, by James Beard. Drawings by Karl Stuecklen. Beard, James, 1903-1985. 641.815 B368b

Beard on pasta / by James Beard. Beard, James, 1903-1985. 641.822 B368b

Beef & veal / by the editors of Time-Life Books. Time-Life Books. 641.662 T583b

Beer : tap into the art and science of brewing / Charles Bamforth ; foreword by Dave Thomas. Bamforth, Charles W., 1952- 641.873 B199b

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2008

Beer cookbook, by Berneita Tolson and Edith McCaig. Illustrated by Norman Pomerantz. Tolson, Berneita. 641.62 T654b

Belgo cookbook / Denis Blais and Andre´ Plisnier. Blais, Denis. 641.59493 BLABernard Clayton's new complete book of breads / Bernard Clayton, Jr. ; working drawings by Donnie Cameron. Clayton, Bernard. 641.815 CLA 2003

Berries / by Sharon Kramis ; photography by Kathryn Kleinman. Kramis, Sharon. 641.647 KRA

Berries : a cookbook / [Robert Berkley ; photographs by Eric Jacobson ; design by Lesley Ehlers.] Berkley, Robert. 641.647 BER

Best fish ever : the indispensable guide for all anglers and non-anglers who love eating fish / John O. Cartier. Cartier, John O. 641.692 C327b

Best little BBQ sauces cookbook / by Karen Adler. Adler, Karen. 641.814 ADL

Best little marinades cookbook / by Karen Adler. Adler, Karen. 641.7 ADL

Best of Bugialli / by Giuliano Bugialli ; photographs by John Dominis. Bugialli, Giuliano. 641.5945 BUG

Best of coffee : a cookbook / Sandra Gluck ; food photography by Elizabeth Watt. Gluck, Sandra. 641.6373 GLU

Best of friends, etc. : cookbook / by Darlene Glantz Skees ; illustrated by Terry Melvin. Skees, Darlene Glantz. 641.5 SKEBest of friends, too! : cookbook : town & country cuisine for people on-the-go! / by Darlene Glantz Skees ; illustrated by Mimi Grant. Skees, Darlene Glantz. 641.5 SKEBest of Gourmet [2005] : a year of celebrations / from the editors of Gourmet ; [Romulo A. Yanes, photographer]. 641.5 BES

Best of ice cream : a cookbook / Beverly Cox & Malvina C. Kinard ; food photography by Ellen Silverman. Cox, Beverly, 1945- 641.862 COXBest of Shaker cooking / edited by Amy Bess Williams Miller and Persis Wellington Fuller ; with an appreciation of the Shakers by Walter Muir Whitehill.

Miller, Amy Bess Williams, 641.5 MIL

Best of Shaker cooking. Edited by Amy Bess Williams Miller and Persis Wellington Fuller, with an appreciation of the Shakers by Walter Muir Whitehill.

Miller, Amy Bess Williams, 641.5973 M647b

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2008

Best of Spain : a cookbook / recipes and text by Alicia Saacs ; food photography by Steven Mark Needham. Saacs, Alicia. 641.5946 SAA

Best of Sunset low-fat cook book / by the editors of Sunset Books. 641.5638 B5615Best of the best from the Big Sky cookbook : selected recipes from the favorite cookbooks of Montana and Wyoming / edited by Gwen McKee and Barbara Moseley ; illustrated by Tupper England. 641.59786 BES

Best of Vietnamese & Thai cooking : favorite recipes from Lemon Grass Restaurant and Cafes / Mai Pham. Pham, Mai. 641.59597 P534b

Best of waffles & pancakes : a cookbook / Jane Stacey ; food photography by Elizabeth Watt. Stacey, Jane. 641.815 STABest quick breads : 150 recipes for muffins, scones, shortcakes, gingerbreads, cornbreads, coffeecakes, and more / Beth Hensperger. Hensperger, Beth. 641.815 HENBest recipe : soups & stews / by the editors of Cook's illustrated ; illustrations by John Burgoyne ; photography by Carl Tremblay. 641.813 BES

Best venison ever : the indispensable guide for big-game hunters who love eating wild food / John O. Cartier. Cartier, John O. 641.691 C327b

Best-ever chocolate desserts : Rick Rodgers. Rodgers, Rick, 1953- 641.6374 ROD

Best-kept secrets of healthy cooking / Sandra Woodruff. Woodruff, Sandra L. 641.563 W893b

Best-loved cookies. 641.8654 B561

Better cooking library dessert cook book. 641.86 B565

Better food for public places : a guide for improving institutional food / by Anne Moyer. Halpin, Anne Moyer. 642.5 M938b

Better homes and gardens all-time favorite fruit recipes / [editors, Joanne Johnson, Bonnie Lasater]. 641.34 Be

Better homes and gardens chicken and turkey cook book. 641.665 B565

Better homes and gardens encyclopedia of cooking. 641.5 Bet

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2008

Better homes and gardens favorite ways with chicken, turkey, duck, and gamebirds. 641.665 B5652

Better homes and gardens fondue and tabletop cooking. 641.8 B565

Better homes and gardens gifts from your kitchen. 641.3 BET

Better homes and gardens heritage cook book. 641.5973 B565

Better homes and gardens menu cook book. 641.5 B565

Better homes and gardens new cook book, every recipe perfected for you in our test kitchen. 641.5 BET 1962

Betty Crocker More slow cooker recipes : all-new recipes easier than ever. Crocker, Betty. 641.5884 CRO

Betty Crocker's casual country cooking. Crocker, Betty. 641.5973 C938c

Betty Crocker's pasta cookbook. Crocker, Betty. 641.822 CRO

Betty Crocker's Southwest cooking. Crocker, Betty. 641.5979 CRO

Betty Groff's Country goodness cookbook / by Betty Groff ;ill. by Lauren Jarrett. Groff, Betty. 641.59748 GRO

Big shots : the men behind the booze / A.J. Baime. Baime, A. J. (Albert J.) 641.255 BAIBig sky cooking / Meredith Brokaw and Ellen Wright ; photographs by Tom Eckerle and Tom Murphy ; [foreword by Tom Brokaw]. Brokaw, Meredith. 641.5978 BRO

Biltmore Estate specialities of the house / [editor, Cathy A. Wesler]. 641.5 BIL

Birthday cake book / by Sylvia Thompson ; illustrations by Brooke Scudder. Thompson, Sylvia Vaughn Sheekman. 641.8 THO

Biscuits, spoonbread, and sweet potato pie / by Bill Neal. Neal, Bill. 641.71 NEA

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2008

Bistro Latino : home cooking fired up with the flavors of Latin America / Rafael Palomino with Julia Moskin. Palomino, Rafael, 1963- 641.598 PALBistros, brasseries, and wine bars of Paris : everyday recipes from the real Paris / Daniel Young ; photographs by Daniel Young. Young, Daniel. 641.5944 YOU

Blender bible / Andrew Chase & Nicole Young. Chase, Andrew. 641.5 CHA

Blue Elephant cookbook : Royal Thai cuisine / text by John Hellon ; photographs by Tony Le Duc. Hellon, John. 641.59593 HELBlue Ginger : East meets West cooking with Ming Tsai / by Ming Tsai and Arthur Boehm ; photographs by Alan Richardson ; foreword by Ken Horn. Tsai, Ming, 1964- 641.595 TSA

Blueprints for restaurant success / by George L. Wenzel, Sr. Wenzel, G. L. (George Leonard), 1902- 641.5 WEN

Bobby Flay's bold American food : more than 200 revolutionary recipes / by Bobby Flay with Joan Schwartz ; photographs by Tom Eckerle + design by Stark Design. Flay, Bobby. 641.5973 FLABobby Flay's Mesa Grill cookbook : explosive flavors from the southwestern kitchen / by Bobby Flay with Stephanie Banyas and Sally Jackson ; photographs by Ben Fink. Flay, Bobby. 641.5784 F592b

Bon Appe´tit deliciously light. 641.5638 BON

Bon appetit! : the joy of dining in long-term care / Jitka Zgola, Gilbert Bordillon. Zgola, Jitka M. 642.56 Z632b

Book of hors d'oeuvres and canapes / Arno Schmidt and Inja Nam ; photography by J. Gerard Smith. Schmidt, Arno, 1937- 641.812 SCHBook of marmalade : its antecedents, its history, and its role in the world today, together with a collection of recipes for marmalades & marmalade cookery / C. Anne Wilson. Wilson, C. Anne. 641.852 WIL

Book of miso : savory, high-protein seasoning / William Shurtleff & Akiko Aoyagi ; illustrated by Akiko Aoyagi. Shurtleff, William, 1941- 641.6 SHU

Book of sauces / Gordon Grimsdale ; photography by Per Ericson. Grimsdale, Gordon. 641.814 GRI

Book of spices. Rosengarten, Frederic. 641.6383 ROS

Book of tempeh / William Shurtleff & Akiko Aoyagi ; illustrated by Akiko Aoyagi. Shurtleff, William, 1941-. 641.6 SHU 2001

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2008

Boston cooking-school cook book. Farmer, Fannie Merritt, 1857-1915. 641.5 F233b 1924

Boulangerie : the craft and culture of baking in France / Paul Rambali ; with recipes and photographs by Maria Rudman. Rambali, Paul. 641.815 RAM

Boulevard : the cookbook / Nancy Oakes and Pamela Mazzola, with Lisa Weiss. Oakes, Nancy. 641.5097 OAK

Bounty of the earth cookbook : how to cook fish, game, and other wild things / Sylvia G. Bashline. Bashline, Sylvia G. 641.69 B2999b

Bradley Ogden's breakfast, lunch & dinner. Ogden, Bradley. 641.5973 OGD

Braise : a journey though international cuisine / Daniel Boulud and Melissa Clark. Boulud, Daniel. 641.77 BOUBraising and stewing [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.73 BRA

Brazil : a cook's tour / Christopher Idone. Idone, Christopher. 641.5981 IDO

Brazil : a culinary journey / Cherie Hamilton. Hamilton, Cherie Y. 641.5981 HAM

Bread / by Beth Hensperger ; photography by Victor Budnik ; designed by Thomas Ingalls. Hensperger, Beth. 641.815 HEN

Bread Alone : bold fresh loaves from your own hands / Daniel Leader, Judith Blahnik. Leader, Daniel. 641.815 LEABread and baker [videorecording] : from the source / produced by the Culinary Institute of America [and] the Bread Bakers Guild of America ; writer/producer, Joanne A. Meyer. 641.815 BREBread baker's apprentice : mastering the art of extraordinary bread / by Peter Reinhart ; photography by Ron Manville. Reinhart, Peter. 641.815 REIBread baking essentials [videorecording] / Pastry Chef Central ; written & produced by Jack R. Marshall ; recorded & directed by ARC Video Productions. 641.815 BRE

Bread bible : Beth Hensperger's 300 favorite recipes. Hensperger, Beth. 641.815 HEN

Bread for breakfast / by Beth Hensperger ; photography by Leigh Beisch. Hensperger, Beth. 641.815 HEN

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2008

Breads / by the editors of Time-Life Books. 641.815 B828

Breads of France and how to bake them in your own kitchen / by Bernard Clayton, Jr. Clayton, Bernard. 641.815 CLA

Breakfast all day : 150 recipes for everybody's favorite meal / by Edon Waycott. Waycott, Edon. 641.52 WAY

Breakfast book / Marion Cunningham ; illustrated by Donnie Cameron. Cunningham, Marion. 641.52 CUN

Brewing battles : a history of American beer / Amy Mittelman. Mittelman, Amy. 641.2309 M6851BBrewing better beers : a practical guide to the craft which will satisfy every would be home brewer - and his thirst / by Ken Shales. Shales, Ken 641.873 SHA

Brittle and more [videorecording] / Culinary Institute of America ; produced and edited by Philip E. Miller. 641.853 BRIBrown sauces [videorecording] / produced by the Food & Beverage Institute ; writer/producers, Joanne A. Meyer, Philip Miller. 641.814 BROBruce Aidells' complete sausage book : recipes from America's premium sausage maker / Bruce Aidells & Denis Kelly. Aidells, Bruce. 641.66 AID

Buffet : a handbook for professionals, how to plan, organize, and prepare cold buffets / Andreas Miessmer. Miessmer, Andreas. 641.79 MIE

Buffets : a guide for professionals / Georges C. St. Laurent, Jr., Chet Holden. St. Laurent, Georges C. 642.4 STL

Bugialli on pasta / by Giuliano Bugialli ; illustrations by Glenn Wolff ; photographs by John Dominis. Bugialli, Giuliano. 641.822 BUG

Bull cook and authentic historical recipes and practices / by George Leonard Herter and Berthe E. Herter. Herter, George Leonard, 1911-1994. 641.5 H573b 1963

Burt Wolf [videorecording] : what we eat / Acorn Associates ; underwritten by ConAgra Foods ; written and presented by Burt Wolf. 641.3009 BUR

Butterscotch lover's cookbook : & mail-order treats source guide / by Diana Dalsass. Dalsass, Diana. 641.86 DAL

Butte's heritage cookbook / edited by Jean McGrath. 641.59 B988

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2008

Buying guide for fresh fruits, vegetables, herbs and nuts. 641.303 BUY

C.M. Russell Museum cookbook. 641.5 C111Cabin cookin' : the very best recipes for beef, pork, poultry, seafood, and wild game for dutch ovens, skillets, and grills / Rick Black. Black, Rick. 641.5 BLA

Cafe´ des artistes cookbook / by George Lang ; foreword by Brendan Gill ; photographs by Mick Hales. Lang, George, 1924- 641.5 LAN

Cajun low-carb / Jude W. Theriot. Theriot, Jude W. 641.56383 THECake bible / Rose Levy Beranbaum ; edited by Maria D. Guarnaschelli ; photographs by Vincent Lee ; foreword by Maida Heatter. Beranbaum, Rose Levy. 641.8653 BER

Cake decorating [videorecording] : Easy as 1-2-3 / Wilton Enterprises. 641.8653 CAK

Cake tour of the U.S.A. : favorite recipes from every corner of this cake-loving country. 641.8653 CAK

Cakes / [editor, Mary Major Williams ; writer, Joanne G. Fullan]. Fullan, Joanne G. 641.8653 FUL

Cakes / by the editors of Time-Life Books. 641.8653 C139

Cakes and cowpokes : new desserts from the old Southwest / Wayne Harley Brachman. Brachman, Wayne Harley. 641.86 BRA

Cakes and pastries, by Cleve Carney. Carney, Cleve. 641.6 C289c

California dish : what I saw (and cooked) at the American culinary revolution / Jeremiah Tower. Tower, Jeremiah. 641.5092 TOWCalifornia fresh cookbook / the Junior League of Oakland-East Bay ; foreword by M.F.K. Fisher ; art by Beth Van Hoesen. 641.5 CALCalifornia the beautiful cookbook : authentic recipes from California / recipes by John Phillip Carroll ; text by Virginia Rainey ; food photography by Allan Rosenberg ; scenic photography by Leo Meier. Carroll, John Phillip. 641.59794 CARCamouflage cuisine : wild game & seafood cookery of the South / compiled by Dorcas Brown, Kathy G. McCraine, Teresa Moore ; design and illus. by Kathy G. McCraine. 641.691 C185

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2008

Camp cookery / by Horace Kephart. Kephart, Horace, 1862-1931. 641.575 K38c

Camp cooking / Bill and Jo McMorris ; [illustrations by Ron Butler]. McMorris, Bill. 641.578 M4789cCampagna table : bring the style and cooking of the Italian countryside into your own home / Mark Strausman. ; photographs by Evan Sklar. Strausman, Mark. 641.5945 STR

Campground cookery : great recipes for any outdoor activity / Brenda Kulibert. Kulibert, Brenda. 641.578 K96c 1995

Campsite to kitchen : tastes & traditions from America's great outdoors / the Outdoor Writers Association of America.

Outdoor Writers Association of America. 641.578 O944c

Cancer survival cookbook : 200 quick & easy recipes with helpful eating hints / Donna L. Weihofen with Christina Marino. Weihofen, Donna L. 641.563 WEICandida Albicans yeast-free cookbook : how good nutrition can help fight the epidemic of yeast-related diseases / Pat Connolly and the associates of the Price-Pottenger Nutrition Foundation ; foreword by Connolly, Pat.

641.5631 C752c 2000

Candy / by the editors of Time-Life Books. 641.853 C219

Candy and chocolate [videorecording] / KQED, San Francisco ; produced by Bruce Franchini. 641.853 CANCandy cookbook : recipes for spectacular truffles, brittles, toffees, chocolates, and more / by Carole Bloom ; illustrations by Dan Hubig. Bloom, Carole. 641.853 BLO

Candy! : a sweet selection of fun and easy recipes / Laura Dover Doran. Doran, Laura Dover, 1970- 641.853 DOR

Canning & preserving / Linda Ferrari. Ferrari, Linda. 641.42 FER

Canteen cup cookery : a cookbook to enhance MREs / by Galen Geer. Geer, Galen. 641.578 G298c

Capital classics : recipes from the Junior League of Washington. 641.5 CAP

Caprial cooks for friends / Caprial Pence ; photography by Paul Yonchek ; food styling by Heather Bowen. Pence, Caprial. 641.5979 PEN

Caprial's desserts / Caprial Pence and Melissa Carey. Pence, Caprial. 641.86 PEN

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2008

Caprial's soups & sandwiches / by Caprial Pence and Mark Dowers. Pence, Caprial. 641.813 PENCarbohydrate addict's cookbook : 250 all-new low-carb recipes that will cut your cravings and keep you slim for life / Richard F. Heller and Rachel F. Heller.

Heller, Richard F. (Richard Ferdinand), 641.5638 H477c

Carnegie treasures cookbook / Women's Committee Museum of Art, Carnegie Institute ; foreword by James Beard ; introduction by James M. Walton and John R. Lane. 641.5 CAR

Carrots to caviar / by Stephan & Lavonne. Kasouris, Stephan. 641.5 KASCast-iron cooking : from johnnycakes to blackened redfish / A.D. Livingston ; [illustrations by Richard Harrington]. Livingston, A. D., 1932- 641.77 L7881cCasual outdoor dining / general editor, Chuck Williams ; recipes, Georgeanne Brennan ; photography, Richard Eskite.

Brennan, Georgeanne, 1943- 641.578 BRE

Catering solutions : for the culinary student, foodservice operator, and caterer / Ed Sanders, Larry Lewis, Nick Fluge. Sanders, Edward E. 642.4 SANCather's kitchens : foodways in literature and life / by Roger L. and Linda K. Welsch ; foreword by Susan J. Rosowski. Welsch, Roger L. 641.5973 WEL

Ceil Dyer's Wok cookery. Dyer, Ceil. 641.77 D996w

Celebrate 100 : the Washington State Centennial cookbook. 641.59797 CEL

Celebrate! 641.8653 Ce

Celebrating 100 years of Jell-O. 641.864 CEL

Celebrating Italy / Carol Field. Field, Carol. 641.5945 FIECentral Market cookbook : favorite recipes from the standholders of the nation's oldest farmer's market, Central Market in Lancaster, Pennsylvania / Phyllis Pellman Good and Louise Stoltzfus.

Good, Phyllis Pellman, 1948- 641.5 GOO

Charcuterie, sausage and pate [videorecording] / KQED, San Francisco ; produced by Bruce Franchini. 641.66 CHA

Charles Patteson's Kentucky cooking / Charles Patteson with Craig Emerson ; illustrations by Shirley Felts. Patteson, Charles. 641.59769 PAT

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2008

Charles Virion's French country cookbook. Decorative and instructive drawings by Ed Nuckolls. Virion, Charles. 641.5944 V818c

Charlie Trotter cooks at home / by Charlie Trotter ; photography by Paul Elledge. Trotter, Charlie. 641.5 TROCheese at foodservice [videorecording] / sponored by Wisconsin Milk Marketing Board ; Hospitality Television presents ; NBC News Today with Bryant Gumbel ; American Culinary Federation. 641.373 CHE

Cheese making at home: the complete illustrated guide. Radke, Don, 1940- 641.673 R129c

Cheese primer / Steven Jenkins. Jenkins, Steven (Steven W.) 641.373 JEN

Chef for all seasons / Gordon Ramsay ; with Roz Denny ; photographs by Georgia Glynn Smith ; introduction by Charlie Trotter. Ramsay, Gordon. 641.564 RAMChef Paul Prudhomme's fiery foods [videorecording] / producer/director, Terri Landry ; a production of WYES-TV ; Greater New Orleans Educational Television Foundation. 641.5 CHE

Chef Paul Prudhomme's Louisiana kitchen / Paul Prudhomme ; photography by Tom Jimison. Prudhomme, Paul. 641.59763 PRU

Chef Paul Prudhomme's Louisiana tastes : exciting flavors from the state that cooks. Prudhomme, Paul. 641.59763 PRU

Chef Paul Prudhomme's pure magic / photographs by Paul Rico. Prudhomme, Paul. 641.657 PRUChef Prudhomme's fork in the road [videorecording] /producer/director, Terri Landry ; a production of WYES-TV ; Greater New Orleans Educational Television Foundation. 641.5 CHEChef! [videorecording] / BBC Films ; written by Peter Tilbury ; produced by Charles Hanson ; directed by John Birkin. 642 CHE

Chef! [videorecording] / written by Peter Tilbury ; produced by Charles Hanson ; directed by John Birkin. 642 CHE

Chef's book of formulas, yields, and sizes / Arno Schmidt. Schmidt, Arno, 1937- 641.57 SCH

Chef's book of formulas, yields, and sizes / Arno Schmidt. Schmidt, Arno, 1937- 641.57 SCH 1996

Chef's guide to quantity cookery; foreword by Crete Dahl. Breland, John Henry. 641.57 B835c

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2008

Chef's secret cook book. Illus. by Carolyn Amundson. Foreword by Jean Hewitt. Szathmary, Louis. 641.5 SzChef's special [videorecording] / a co-production of WGBH and Learning Corporation of America ; producer, director, writer, David Espar. 642.5 Le

Chemistry of breadmaking. By James Grant. Grant, James, 1859- 641.6 G7

Chemistry of cooking [videorecording] / Classroom Video presents ; writer/producer, Rod Rees. 641.5 CHE

Chesapeake cookbook / Susan Belsinger and Carolyn Dille ; photograph by Michael Skott. Belsinger, Susan. 641.5975 BEL

Che`vre! : the goat cheese cookbook / Laura Chenel, Linda Siegfried. Chenel, Laura. 641.673 CHE

Chevys and Rio Bravo fresh mex cookbook 641.592 CHE

Chez Franc¸ois cookbook : the cuisine of Franc¸ois R. Haeringer / Jacques E. Haeringer. Haeringer, Jacques E. 641.5 HAE

Chez nous : home cooking from the south of France / Lydie Marshall. Marshall, Lydie. 641.5944 MARChez Panisse Cafe´ cookbook / Alice Waters and the cooks at Chez Panisse ; in collaboration with David Tanis and Fritz Streiff ; illustrations by David Lance Goines. Waters, Alice. 641.5 WATChez Panisse desserts / by Lindsey Remolif Shere ; preface by Alice Waters ; illustrations by Wayne Thiebaud.

Shere, Lindsey Remolif, 1935- 641.86 SHE

Chez Panisse fruit / by Alice Waters and the cooks of Chez Panisse in collaboration with Alan Tangren and Fritz Streiff ; illustrations by Patricia Curtan. Waters, Alice. 641.64 WAT

Chez Panisse pasta, pizza & calzone / by Alice Waters, Patricia Curtan & Martine Labro. Waters, Alice. 641.8 WAT

Chez Panisse vegetables / by Alice Waters and the cooks of Chez Panisse ; illustrations by Patricia Curtan. Waters, Alice. 641.65 WAT

Chicken / by James McNair ; photography by Patricia Brabant. McNair, James K. 641.665 MCN

Chicken breasts : 116 new and classic recipes for the fairest part of the fowl / by Diane Rozas. Rozas, Diane. 641.665 ROZ

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Chicken fabrication by the professional chef [videorecording] / produced by the Learning Resources Center, Culinary Institute of America ; producer/director, Philip Miller ; producer/writer, Joanne A. Meyer. 641.665 CHI

Chicken foot soup and other recipes from the Pine Barrens / edited by Arlene Martin Ridgway. 641.5 CHIChicken for dinner / general editor, Chuck Williams ; recipes, Heidi Haughy Cusick ; photography, Richard Eskite. Cusick, Heidi Haughy. 641.665 CUSChildren's gastronomique; a guide to gourmet cooking for infants and young people, by Christine Ripault. Translated and adapted by Charlotte Turgeon.

Turgeon, Charlotte Snyder, 1912- 641.5622 R588t.Et

Chili madness : a passionate cookbook / by Jane Butel ; photos. by Jerry Darvin. Butel, Jane. 641.823 BUT

Chili nation : the ultimate chili cookbook with recipes from every state in the nation / Jane and MIchael Stern. Stern, Jane. 641.823 STEChinese appetizers and garnishes / Huang Su-Huei, author; Chen Chang-Yen, translator; Gloria C. Martinez, collaborator. Huang, Shu-hui. 641.812 HUA

Chinese cooking, Cantonese / Margaret Leeming. Leeming, Margaret. 641.592951 LEEChinese imperial cuisines and eating secrets / translated by Zhang Tingquan = [Kung t`ing ts`an yin yu yang sheng / Shang Kuan-feng].

641.5951 K9651.Es

Chinese kitchen : recipes, techniques, ingredients, history, and memories from America's leading authority on Chinese cooking / Eileen Yin-Fei Lo ; calligraphy by San Yan Wong ; photographs by Alexandra Lo, Eileen Yin-Fei. 641.5951 LO

Chocolate / Linda Collister ; photography by Patrice de Villiers. Collister, Linda. 641.6374 COLChocolate : a sweet indulgence / photographs, Karl Petzke ; art direction, styling, Sara Slavin ; text, Carolyn Miller ; recipes, food styling, Sandra Cook. Petzke, Karl. 641.3374 PET

Chocolate : from simple cookies to extravagant showstoppers / Nick Malgieri ; photographs by Tom Eckerle. Malgieri, Nick. 641.6374 MAL

Chocolate : the food of the gods / Chantal Coady ; illustrations by Liz Wright. Coady, Chantal. 641.3374 COAChocolate and the art of low-fat desserts / Alice Medrich ; photographs by Michael Lamotte ; photo styling by Sara Slavin. Medrich, Alice. 641.5638 MED

Chocolate Bible : the definitive sourcebook, with over 600 illustrations / Christian Teubner ... [et al.]. 641.6374 CHO

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Chocolate cakes : decadent and delicious / Kathy Farrell-Kingsley. Farrell-Kingsley, Kathy. 641.8 FAR

Chocolate decadence : a truly sinful pleasure / Veronica Di Rosa, Janice Feuer. Di Rosa, Veronica. 641.5 DIRChocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute ; writer/producers, Philip Miller, Joanne A. Meyer ; director, Philip Miller. 641.6 CHOChocolate designs / : Philippe Bertrand & Philippe Marand ; translated from the French by Jeanne-Marie Vazelle. Bertrand, Philippe. 641.3374 BER

Chocolate mousse and other fabulous chocolate creations / by Betty Malisow Potter. Potter, Betty Malisow. 641.6374 POT

Chocolate truffles / by Carrie Huber. Huber, Carrie. 641.6374 HUB

Chocolate, an illustrated history / Marcia and Frederic Morton. Morton, Marcia. 641.3 MOR

Chop suey, a la carte : selected 62 recipes [sic.] Compiled by the Chinese cooking companions. 641.592 CHO

Chopsticks! : an owner's manual / Hashi-San ; illustrations by Michael Hofmann. Hashi-San, 1948- 642.7 H348c

Christmas candy book / by Lou Seibert Pappas ; photographs by Frankie Frankeny. Pappas, Lou Seibert. 641.853 PAPChristmas cook : three centuries of American Yuletide sweets / William Woys Weaver ; photography by Jerry Orabona.

Weaver, William Woys, 1947- 641.568 WEA

Christmas from the heart of the home / by Susan Branch. Branch, Susan. 641.568 BRA

Christmas memories with recipes / [conceived and edited by Maron L. Waxman]. 641.568 CHRChristopher Idone's glorious American food / photographs by Tom Eckerle ; food assistant, Rena Coyle ; wine consultant, Penelope Wisner. Idone, Christopher. 641.5973 IDO

Christopher Idone's salad days. Idone, Christopher. 641.83 IDO

Cinnamon / by Lou Seibert Pappas ; illustrations by Vivienne Flesher. Pappas, Lou Seibert. 641.6383 PAP

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2008

Citrus cookbook / Josephine Bacon ; illustrations by Nancy Simonds. Bacon, Josephine, 1942-641.6435 BAC

Civil War cook book : typical of the times but timely for today / by Myrtle Ellison Smith. Smith, Myrtle Ellison. 641.50973 S655cClassic American cooking. Volume 1 [videorecording] / with Ruth Adams Bronz ; produced & directed by Lee Kraft. 641.5973 CLA1Classic American cooking. Volume 2 [videorecording] / with Ruth Adams Bronz ; produced & directed by Lee Kraft. 641.5973 CLA2

Classic and contemporary recipes of Yves Thuries. French pastry / translated by Rhona Poritzky Lauvand. Thuries, Yves. 641.865 THU.ELClassic and contemporary recipes of Yves Thurie`s. Modern French pastry / translated by Rhona Poritzky Lauvand. Thurie`s, Yves. 641.865 THU.ELClassic and contemporary recipes of Yves Thurie`s. Restarurant pastries and desserts / translated by Rhona Poritzky Lauvand. Thurie`s, Yves. 641.865 THU.EL

Classic Asian cookbook / Sri Owen. Owen, Sri. 641.595 OWE

Classic desserts / by the editors of Time-Life Books. 641.86 C614

Classic French cooking / by Anne Willan ; illustrated by Susan Alcantarilla. Willan, Anne. 641.5944 WIL

Classic French cooking [videorecording] / with Anne Willan ; produced & directed by Lee Kraft. 641.59 CLAClassic French cooking, by Craig Claiborne, Pierre Franey, and the editors of Time-Life Books. Photographed by Mark Kauffman. Claiborne, Craig. 641.5944 C585c

Classic freshwater fish cooking / by Eileen Clarke. Clarke, Eileen. 641.692 C597c

Classic herb cookbook / Jill Norman. Norman, Jill. 641.657 NORClassic Italian cook book : the art of Italian cooking and the Italian art of eating / Marcella Hazan ; drawings by George Koizumi. Hazan, Marcella. 641.5945 HAZClassic pasta at home / general editor, Chuck Williams ; recipes, Janet Fletcher ; photography, Richard Eskite. Fletcher, Janet Kessel. 641.822 FLE

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Classic vegetarian : appetizing dishes for every occasion. 641.5636 CLA

Classical and contemporary Italian cooking for professionals / Bruno H. Ellmer. Ellmer, Bruno H., 1929- 641.5945 ELLClassical cooking the modern way / by Eugen Pauli ; edited by Marjorie S. Arkwright ; [English translation by Peter C. March and Monroe S. Levine].

Pauli, Eugen, 1926-1983. 642.5 Pa

Classical Turkish cooking : traditional Turkish food for the American kitchen / Ayla Algar. Algar, Ayla Esen. 641.5929435 ALGClassico pasta sauce cookbook : [start with Classico and create tempting home cooked meals] / Antigone Dallas. Dallas, Antigone. 641.822 DALClean food, organic agriculture [videorecording] / Ethical Markets Media ; co-executive producers, Hazel Henderson, Ellyne Lonergan ; director, Andrea Campbell ; writer, Simran Sethi. 641.302 CLE

Cleaning and preparing gamefish : step-by-step instructions from water to table / Monte Burch. Burch, Monte. 641.692 B9473c

Close-up on cakes : easy recipes for every occasion / edited by Suzie Smith. 641.8 CLOCocina! : a hands-on guide to the techniques of Southwestern cooking / Leland Atkinson ; photography by Renee Comet ; foreword by Mark Miller. Atkinson, Leland. 641.5979 ATKCocktail party cookbook and guide / by the Faculty Women's Club of the Indiana University School of Medicine ; edited by Barbara Mealey ; illustrated by Druscilla Defalque.

Indiana University. School of Medicine. 642.41 I39c

Cocktail servers' performance of emotional labor : antecedents and negation of emotional dissonance / by Elizabeth J. Miles. Miles, Elizabeth J. 642.6 M6433c

Cocktails di^natoires et amuse-bouche = cocktail pieces and "amuse-bouche"/ translation, Rebecca Reid. 641.812 COC

Cocolat : extraordinary chocolate desserts / Alice Medrich ; photographs by Patricia Brabant. Medrich, Alice. 641.6374 MED

Coffee basics : a quick and easy guide / Kevin Knox, Julie Sheldon Huffaker. Knox, Kevin. 641.3373 KNO

Coffee cakes / Ceri Hadda. Hadda, Ceri. 641.8 HAD

Cold pasta / James McNair ; photography by Tom Tracy. McNair, James K. 641.822 MCN

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2008

Cold-weather cooking / by Sarah Leah Chase ; illustrations by Gretchen Schields. Chase, Sarah Leah. 641.5 CHA

Columbia Restaurant Spanish cookbook / Adela Hernandez Gonzmart and Ferdie Pacheco. Gonzmart, Adela Hernandez. 641.5945 GON

Comfort Diner cookbook : a world of classic diner delights, from homestyle dinners to satisfying breakfasts and fun midnight treats / Ira Freehof with Pia Catton. Freehof, Ira. 641.5973 FRE

Comfort me with apples : more adventures at the table / Ruth Reichl. Reichl, Ruth. 641.5092 REI

Comidas de New Mexico / by Lucy Delgado. Delgado, Lucy. 641.59 DEL

Compleat crab and lobster book / Christopher R. Reaske ; illustrated by Suzanne T.R. Crocker. Reaske, Christopher Russell.

641.695 R2887c 1999

Compleat housewife; or, Accomplish'd gentlewoman's companion ... by E. Smith. London, 1753. Smith, E., cook. 641.5942 S646c 1968

Complete American-Jewish cookbook; in accordance with the Jewish dietary laws. Edited by Anne London and Bertha Kahn Bishov. Associate editors: Ethel I. Ugelow [and others. Gordon, Robert I., 1909-

641.567 G664c 1971

Complete book of baking / Pillsbury. 641.71 COM

Complete book of breads. Clayton, Bernard. 641.815 CLA

Complete book of chocolate / [cookery editor: Janet Smith ; editors: Helen Southall, Norma Macmillan]. 641.3374 COM

Complete book of gingerbread / Valerie Barrett. Barrett, Valerie. 641.8654 BARComplete book of herbs, spices, and condiments : from garden to kitchen to medicine chest / Carol Ann Rinzler. Rinzler, Carol Ann. 641.357 RINComplete book of Indian cooking : the ultimate Indian cookery collection, with over 170 delicious and authentic recipes / Shehzad Husain and Rafi Fernandez. Husain, Shehzad. 641.5954 H968c

Complete book of outdoor cookery, by Helen Evans Brown and James A. Beard. Brown, Helen Evans. 641.578 B8631c

Complete book of pastry, sweet and savory / Bernard Clayton, Jr. ; ill. by Tom Stoerrle. Clayton, Bernard. 641.8 CLA

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Complete book of raw food : healthy, delicious vegetarian cuisine made with living foods includes over 350 recipes from the world's top raw food chefs / Lori Baird, editor, Julie Rodwell, contributing editor. 641.563 COM

Complete book of soups and stews / Bernard Clayton, Jr. ; illustrations by Stephanie Fleischer Osser. Clayton, Bernard. 641.813 CLAComplete book of year-round small-batch preserving : over 300 delicious recipes / Ellie Topp & Margaret Howard. Topp, Ellie. 641.4 TOP

Complete caterer : a practical guide to the craft and business of catering / Elizabeth Lawrence. Lawrence, Elizabeth (Elizabeth K.) 642.4 LAW 1992

Complete cocktails & finger food / Elizabeth Wolf-Cohen & Oona van den Berg. Cohen, Elizabeth Wolf. 641.812 KOHComplete coffee book : a gourmet guide to buying, brewing, and cooking / by Sara Perry ; photography by Edward Gowans. Perry, Sara. 641.6373 PER

Complete fish & game cookbook / A.D. Livingston. Livingston, A. D., 1932- 641.69 L786c 1996

Complete guide to game care & cookery / by Sam & Nancy Fadala. Fadala, Sam, 1939- 641.691 F144cComplete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire / A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann.

Escoffier, A. (Auguste), 1846-1935. 641.5944 ESC.Ec

Complete idiot's guide to cooking-- for guys / by Tod Dimmick. Dimmick, Tod. 641.5 DIM

Complete idiot's guide to gluten-free eating / by Eve Adamson and Tricia Thompson. Adamson, Eve. 641.563 A2211c

Complete idiot's guide to success as a chef / by Leslie Bilderback. Bilderback, Leslie. 641.5092 BIL

Complete idiot's guide to vegan living / by Beverely Lynn Bennett and Ray Sammartano. Bennett, Beverly Lynn. 641.5636 BENComplete Italian vegetarian cookbook : 350 essential recipes for inspired everyday eating / Jack Bishop ; photography by Ann Stratton. Bishop, Jack, 1963- 641.5636 BIS

Complete Spanish cookbook / Jacki Passmore. Passmore, Jacki. 641.5946 PASComplete vegan cookbook : over 200 tantalizing recipes, plus plenty of kitchen wisdom for beginners and experienced cooks / Susann Geiskopf-Hadler and Mindy Toomay.

Geiskopf-Hadler, Susann, 1950- 641.5636 GEI

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Complete vegetarian cookbook / Anne Marshall. Marshall, Anne (Anne E.) 641.5636 MAR

Composed salads [videorecording] / produced by the Food & Beverage Institute ; writer/producers Philip E. Miller, Paul Mareth. 641.79 COMComposition of foods : raw, processed, prepared. 1989 supplement / by Nutrition Monitoring Division ; coordinator, Lynn E. Dickey ; contributors, Barbara A. Anderson ... [et al.]. 641.1 COM

Comprehensive diabetic cookbook / by Dorothy J. Kaplan ; with a foreword by Robert Kaye. Kaplan, Dorothy J. 641.5631 K173c

Confessions of a French baker : breadmaking secrets, tips, and recipes / Peter Mayle and Gerard Auzet. Mayle, Peter. 641.815 MAYConsomme´ [videorecording] / produced by Culinary Learning Resources Production ; producers, Steven Kolpan, Philip Miller ; a Culinary Learning Resources production. 641.7 CON

Consumer's dictionary of food additives. Winter, Ruth, 1930- 641.3 WIN

Contemporary encyclopedia of herbs & spices : seasonings for the global kitchen / Tony Hill. Hill, Tony, 1966- 641.6 HIL

Controlling liquor, wine & beverage costs / by Elizabeth Godsmark. Godsmark, Elizabeth. 641.1 GODCook and the gardener : a year of recipes and writings from the French countryside / Amanda Hesser ; illustrations by Kate Gridley. Hesser, Amanda. 641.65 HES

Cookbook of foods from Bible days, by Jean and Frank McKibbin. Illus. and recipes by Jean McKibbin. McKibbin, Jean. 641.5 M158c 1972

Cookies by Bess / [Bess Hoffman]. Hoffman, Bess. 641.8654 HOF

Cookies unlimited / Nick Malgieri ; photographs by Tom Eckerle. Malgieri, Nick. 641.8654 MAL

Cookies, cakes and pies [videorecording] / Videocraft Classics ; directed by Lee Kraft. 641.86 COO

Cookin' wild : the Bob Hirsch family recipes for wild game and fish. 641.69 C7734

Cookin' with Will Rogers / by Sharon and Gene McFall. McFall, Sharon. 641.5978 MCF

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Cooking and recipes from Rome to the Renaissance [by] Richard Barber. Barber, Richard W. 641.509 B234c

Cooking at home on rue Tatin / Susan Herrmann Loomis. Loomis, Susan Herrmann. 641.5944 LOO

Cooking at home with America's test kitchen / by the editors of Cook's Illustrated ; illustrations: John Burgoyne ; photography: Daniel J. van Ackere, Carl Tremblay. 641.5 COO

Cooking at home with the Culinary Institute of America. 641.5 COOCooking at the Academy. Ice cream and frozen desserts [videorecording] / KQED, San Francisco ; produced by Bruce Franchini. 641.862 ICE

Cooking Caribe / Christopher Idone with Helen McEachrane. Idone, Christopher. 641.59729 IDO

Cooking creatively with natural foods, by Edith and Sam Brown. Brown, Edith, 1920- 641.5636 B877c

Cooking for all seasons / by Jimmy Schmidt ; illustrations by Robert Schefman. Schmidt, Jimmy. 641.5 SCH

Cooking for the house that love built. 641.5 COO

Cooking for your hunter / by Miriam L. Jones ; illustrated by Angela Jones. Jones, Miriam L. 641.50978 J78cCooking fresh from the Bay Area : the Bay Area's best recipes for eating local, organic produce at its seasonal best / foreword by Nell Newman ; introductions by Sibella Kraus & K. Dun Gifford ; compiled & 641.563 COOCooking freshwater fish [videorecording] / Wild Harvest Videos ; Chiappetta Productions ; producer, Jerry Chiappetta. 641.5 COOCooking from quilt country : hearty recipes from Amish and Mennonite kitchens ; photographs by Alexandra Avakian / by Marcia Adams. Adams, Marcia. 641.566 ADACooking in colour : 700 recipes for every occasion / edited by Norma MacMillan and Wendy James ; consultant, Gill Edden. MacMillan, Norma. 641.5 Co

Cooking method series [videorecording] / The Culinary Institute of America ; producer/director, Philip Miller. 641.5 COOK

Cooking of China, by Emily Hahn and the editors of Time-Life Books. Photographed by Michael Rougier. Hahn, Emily, 1905-1997. 641.5951 H148c

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2008

Cooking of Germany, by Nika Standen Hazelton and the editors of Time-Life Books. Photographed by Ralph Crane and Henry Groskinsky.

Hazelton, Nika Standen. 641.5943 H429c

Cooking of India, by Santha Rama Rau and the editors of Time-Life books. Photographed by Eliot Elisofon. Rama Rau, Santha, 1923- 641.5954 R165c

Cooking of Italy, by Waverley Root and the editors of Time-Life Books. Photographed by Fred Lyon. Root, Waverley Lewis, 1903- 641.5945 R783c

Cooking of Japan, by Rafael Steinberg and the editors of Time-Life Books. Photographed by Eliot Elisofon. Steinberg, Rafael, 1927- 641.5952 S819c Suppl.

Cooking of provincial France, by M. F. K. Fisher and the editors Time-Life Books. Photographed by Mark Kauffman.

Fisher, M. F. K. (Mary Frances Kennedy),

641.5944 F535c Suppl.

Cooking of Scandinavia, by Dale Brown and the editors of Time-Life Books. Photographed by Richard Meek. Brown, Dale. 641.5948 B877cCooking of Spain and Portugal, by Peter S. Feibleman and the editors of Time-Life Books. Photographed by Dmitri Kessel and Brian Seed.

Feibleman, Peter S., 1930- 641.5946 F297c

Cooking of the Americas [videorecording] program I : how it all began an Educational Outreach program from the American Culinary Federation Educational Institute. 641.49 COOCooking of the Americas. [videorecording] program 2, a taste of Louisiana : begin with the roux / Horizons 2000. 641.5973 COOCooking of the British Isles / by Adrian Bailey and the editors of Time-Life Books ; photographed by Anthony Blake. Bailey, Adrian, 1928-

641.5941 B154c 1975

Cooking of the British Isles, by Adrian Bailey and the editors of Time-Life Books. Photographed by Anthony Blake. Bailey, Adrian, 1928-

641.5941 B154c Suppl.

Cooking of the Caribbean Islands, by Linda Wolfe and the editors of Time-Life Books. Photographed by Richard Meek. Wolfe, Linda. 641.59729 W855cCooking of Vienna's empire, by Joseph Wechsberg and the editors of Time-Life Books. Photographed by Fred Lyon.

Wechsberg, Joseph, 1907- 641.5943 W386c

Cooking plain : a treasury of century-old family recipes, with a selection of natural foods and wild game cookery, and with sections on preserving foods and on household hints, from the Illinois Country / Helen

Linsenmeyer, Helen Walker. 641.59773 L759c

Cooking Provence : four generations of traditions and recipes / Antoine Bouterin and Joan Schwartz. Bouterin, Antoine. 641.59449 BOUCooking saltwater fish [videorecording] / Wild Harvest Videos ; Chiappetta Productions ; producer, Jerry Chiappetta. 641.6 COO

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Cooking seafood [videorecording] / Wild Harvest Videos ; Chiappetta Productions ; producer, Jerry Chiappetta. 641.6 COO

Cooking the wild harvest / by J. Wayne Fears ; illustrated by David Wright. Fears, J. Wayne, 1938- 641.691 F2884cCooking today's beef [videorecording] / developed by the Education Dept., National Live Stock and Meat Board on behalf of the Beef Board ; produced by Goldsholl: Design and Film ; producer, director Larry 641.66 COO

Cooking up world history : multicultural recipes and resources / Patricia C. Marden and Suzanne I. Barchers. Marden, Patricia C., 1948- 641.59007 M322c

Cooking wild from Idaho : a collection of wild game and sausage recipes / by Eldon R. Cutlip. Cutlip, Eldon R. 641.691 C9897c

Cooking with convection / Beatrice Ojakangas. Ojakangas, Beatrice A. 641.58 OAJ 2005Cooking with flowers; wherein an age-old art is revived. Written by Zack Hanle. Illustrated by Donald Hendricks. Hanle, Zack, 1918- 641.6 H2416c

Cooking with gourmet grains [by Charlene S. Martinsen. Martinsen, Charlene S. 641.631 MAR

Cooking with herbs / by Emelie Tolley and Chris Mead. Tolley, Emelie. 641.657 TOL

Cooking with herbs and spices / Craig Claiborne ; drawings by Alice Golden. Claiborne, Craig. 641.657 CLA

Cooking with master chefs / Julia Child. Child, Julia. 641.5 CHICooking with sunshine : the complete guide to solar cuisine with 150 easy sun-cooked recipes / Lorraine Anderson and Rick Palkovic.

Anderson, Lorraine, 1952- 641.58 AND 2006

Cooking with the diabetic chef / Chris Smith. Smith, Chris, 1966- 641.56314 S644c

Cooking without a grain of salt / by Elma W. Bagg ; foreword by A. Gregory Jameson. Bagg, Elma W. 641.563 BaCook's book : techniques and tips from the world's master chefs / editor-in-chief, Jill Norman ; [editors, Lucy Heaver, Caroline Reed, Frank Ritter]. 641 COOCook's book of mushrooms : with 100 recipes for common and uncommon varieties / Jack Czarnecki ; photographs by Louis B. Wallach. Czarnecki, Jack. 641.658 CZA

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Cook's book of quick fixes & kitchen tips : how to turn adversity into opportunity / Anne Willan ; illustrations by Janet Simon. Willan, Anne. 641.5 WILCook's dictionary and culinary reference : a comprehensive, definitive guide to cooking and food / Jonathan Bartlett. Bartlett, Jonathan, 1931-641.03 BAR

Cook's magazine cookbook / edited by Michael and Judith Hill. 641.5 COO

Cookwise : the hows and whys of successful cooking / Shirley O. Corriher. Corriher, Shirley. 641.5 CORCo-op cookbook : delicious and healthy meals in less than half an hour / Rosemary Fifield ; illustrations by Robin Wimbiscus. Fifield, Rosemary, 1945- 641.555 FIF

Country cakes : a homestyle treasury / Lisa Yockelson ; illustrations by Wendy Wheeler. Yockelson, Lisa. 641.8 YOC

Country pies : a seasonal sampler / Lisa Yockelson ; illustrations by Wendy Wheeler. Yockelson, Lisa. 641.8652 YOC

Cowboy cookbook / written by Verne Carlson ; illustrated by Bill Rivard. Carlson, Verne. 641.5978 CARCowboy in the kitchen : recipes from Reata and Texas west of the Pecos / Grady Spears and Robb Walsh ; food photography by Dick Patrick ; location photography by James Evans. Spears, Grady. 641.5978 SPECoyote Cafe : foods from the great southwest : recipes from Coyote Cafe, Santa Fe, New Mexico / by Mark Charles Miller.

Miller, Mark Charles, 1949- 641.5979 MIL

Coyote's pantry : southwest seasonings and at home flavoring techniques / Mark Miller and Mark Kiffin ; with John Harrisson ; recipes from Santa Fe's famous Coyote Cafe.

Miller, Mark Charles, 1949- 641.6382 MIL

Crab : buying, cooking, cracking / Andrea Froncillo & Jennifer Jeffrey. Froncillo, Andrea. 641.695 F933cCrabtree & Evelyn cookbook : a book of light meals and small feasts / [edited by Elizabeth Kent] ; photographs by Christopher Baker. 641.568 CRA

Craig Claiborne's Gourmet diet / Craig Claiborne with Pierre Franey. Claiborne, Craig. 641.5631 C585g

Crave, the feast of the five senses / Ludovic Lefebvre with Martin Booe. Lefebvre, Ludovic. 641.5 LEF

Creative garnishing : beautiful ways to enhance meals / Mara Reid Rogers ; photography by Michael Grand. Rogers, Mara Reid. 641.81 ROG

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2008

Creole / Babette de Rozie`res. Rozie`res, Babette de. 641.59763 R8936C

Cross Creek cookery / by Marjorie Kinnan Rawlings ; with drawings by Robert Camp. Rawlings, Marjorie Kinnan, 1896-1953. 641.5975 RAW

Cuba Cocina! : the tantalizing world of Cuban cooking--yesterday, today, and tomorrow / Joyce LaFray ; illustrations by Ann Field. LaFray, Joyce. 641.5975 LAF

Cucina Ebraica : flavors of the Italian Jewish kitchen / Joyce Goldstein. Goldstein, Joyce Esersky. 641.5676 GOL

Cucina siciliana : authentic recipes and culinary secrets from Sicily / Clarissa Hyman ; photography by Peter Cassidy. Hyman, Clarissa. 641.5945 HYM

Cucina veneziana : the food & cooking of Venice / Gino Santin ; photographs, Anthony Blake. Santin, Gino. 641.594531 S235c

Cuisine occitane. Castignac, Huguette. 641.5944 C351c

Cuisine of the sun : classic recipes from Nice and Provence / by Mireille Johnston. Johnston, Mireille 641.5944 JOH

Cuisines of Germany : regional specialities and traditional home cooking / Horst Scharfenberg. Scharfenberg, Horst. 641.5943 SCH

Cuisines of Mexico. Foreword by Craig Claiborne. Drawings by Sidonie Coryn. Kennedy, Diana. 641.5972 KENCulinaria : European specialties / Joachim Ro¨mer, Michael Ditter, chief editors ; Gu¨nter Beer, photography ; Christine Westphal, editor. 641.594 CUL

Culinaria : the Caribbean : a culinary discovery / written by Rosemary Parkinson. Parkinson, Rosemary. 641.59729 PAR

Culinaria France / edited by Andre´ Domine´ ; photographs by Gu¨nter Beer. 641.5944 CUL

Culinaria Greece / Marianthi Milona ; photography by Werner Stapelfeldt. Milona, Marianthi. 641.59495 MIL

Culinaria Italy : pasta, pesto, passion / Claudia Piras, editor-in-chief ; Ruprecht Stempell, photography. 641.5945 CUL

Culinaria Spain / Marion Trutter, editor ; Gu¨nter Beer, photography. 641.300946 CUL

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Culinary artistry / Andrew Dornenburg and Karen Page ; photographs by James Bergin and Jessica Zane. Dornenburg, Andrew. 641.5973 DORCulinary Olympics cookbook : U.S. Team recipes from the 15th International Culinary Competition (International Kochkunst Ausstellung, Frankfurt, West Germany) / Ferdinand E. Metz and the United States

Metz, Ferdinand E., 1941- 641.572 MET 1980

Culinary schools. 641.507 P4859 2007

Culinary schools. 641.507 P4859 2008

Curiosities of food; : or, the dainties and delicacies of different nations obtained from the animal kingdom / by Peter Lund Simmonds ; with an introduction by Alan Davidson.

Simmonds, P. L. (Peter Lund), 1814-1897. 641.3 SIM

Curries & bugles : a memoir & cookbook of the British Raj / Jennifer Brennan. Brennan, Jennifer. 641.5954 BRE

Curries / Vicki Liley. Liley, Vicki. 641.6384 LIL

Daily Soup cookbook / Leslie Kaul ... [et al.]. Kaul, Leslie, 1958-2006. 641.813 K21d

Damnyankee in a Southern kitchen; a revival feast, by Helen Worth. Worth, Helen Levison, 1913- 641.5975 W932d

Danish & breakfast sweets [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.865 DANI

Darina Allen's Ballymaloe Cooking School cookbook / with photographs by Ray Main. Allen, Darina. 641.59115 ALLDean Fearing's southwest cuisine : blending Asia and the Americas / Dean Fearing ; editing by Judith Choate. Fearing, Dean. 641.5979 FEADeath by chocolate cakes : an astonishing array of chocolate enchantment / Marcel Desaulniers ; recipes with Brett Bailey and Kelly Bailey ; photography by Duane Winfield. Desaulniers, Marcel. 641.8 DES

Death by chocolate cookies / Marcel Desaulniers ; photography by Michael Grand. Desaulniers, Marcel. 641.8 DES

Decadent desserts / by Anne Egan. Egan, Anne. 641.6 EGA

Deer & fixings / by John and Denise Phillips. Phillips, John. 641.5 P5581d

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Deer Camp Dan's cookbook / compiled by Andrea Van Steenhouse, Jean Marie Martini ; [for Danny Baize]. 641.578 D312

Delectable apple / Kathleen Desmond Stang ; illustrations by Lynne Riding. Stang, Kathleen Desmond. 641.641 STA

Delicious & dependable slow cooker recipes / Judith Finlayson. Finlayson, Judith. 641.5 FIN

Delightful Brazilian cooking / by Eng Tie Ang. Ang, Eng Tie. 641.5981 A5811d

Designing for the table : decorative and functional products / Michael Wolk. Wolk, Michael, 1951- 642.7 WOL

Dessert sensations / Faye Levy ; illustrations by Maureen Jensen ; photographs by Gus Francisco. Levy, Faye. 641.86 LEVDesserts / by Nancy Silverton in collaboration with Heidi Yorkshire ; decorative paintings by Deborah Healy ; technique drawings by Wendy Wray. Silverton, Nancy. 641.86 SIL

Desserts [videorecording] / KQED ; produced by Bruce Franchini. 641.86 DES

Desserts by Pierre Herme´ / written by Dorie Greenspan ; photographs by Hartmut Kiefer. Herme´, Pierre. 641.86 HER

Desserts from an herb garden / Sharon Kebschull Barrett. Barrett, Sharon Kebschull. 641.86 BAR

Desserts to die for / Marcel Desaulniers ; photography by Michael Grand ; recipes with Joh Pierre Peavey. Desaulniers, Marcel. 641.86 DES

Detox cookbook : cleansing for food lovers / Jan Purser & Kathy Snowball ; photography by Greg Elms. Purser, Jan. 641.563 PUR

Diabetes everyday cookbook : health for life / Jody Vassallo, with Susanna Holt. Vassallo, Jody. 641.563 VASDiabetes fit food : over 200 recipes from the world's greatest chefs / Ellen Haas and the editorial team of FoodFit.com ; foreword by George L. Blackburn. Haas, Ellen. 641.56314 H1122d

Dictionary of food ingredients / Robert S. Igoe. Igoe, Robert S. 641.1 Ig

Dictionary of Italian cuisine / Maureen B. Fant & Howard M. Isaacs. Fant, Maureen B. 641.3 FAN

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Dictionary of wholesome foods : a passionate A-to-Z guide to the earth's healthy offerings, with more than 140 delicious, nutritious recipes / Anstice Carroll, Embree De Persiis Vona, and Gianna De Persiis Vona ; Carroll, Anstice. 641.303 CAR

Diet for a small planet / Frances Moore Lappe´ ; illustrations by Marika Hahn. Lappe´, Frances Moore. 641.563 LAP 1982

Diner desserts / by Tish Boyle ; photographs by Clark Irey. Boyle, Tish. 641.86 BOYDining customs around the world : with occasional recipes / by Alice Bonzi Mothershead ; with illustrations by Marilena Perrone.

Mothershead, Alice Bonzi. 641.59 MOT

Dining with William Shakespeare / Madge Lorwin. Lorwin, Madge. 641.5942 L878dDishing up Maine : 165 recipes that capture authentic down east flavors / Brooke Dojny ; photography by Scott Dorrance. Dojny, Brooke. 641.59 DOJDon't lick the chopsticks; the creative, harmonious Ma family Chinese cookbook [by] Nancy Chih Ma [and others] Photos. by Yoshiya Fukuda. 641.5951 D688Don't try this at home : culinary catastrophes from the world's greatest chefs / edited by Kimberly Witherspoon and Andrew Friedman. 641.5 DON

Dried beans & grains / by the editors of Time-Life Books. 641.631 D779

Dry it, you'll like it! a book about food dehydration, by Gen MacManiman. MacManiman, Gen. 641.44 Ma

Ducasse flavors of France / Alain Ducasse ; with Linda Dannenberg ; photographs by Pierre Hussenot. Ducasse, Alain. 641.5944 DUC

Early American cooking : recipes from America's historic sites / compiled and edited by Evelyn L. Beilenson. Beilenson, Evelyn L. 641.5973 BEI

Earthcooks / [introduction by Ree Schonlau]. 641.589 EAREast meets Southwest : innovative cuisine from Santacafe´ / Michael Fennelly ; with an introduction by James Bibo ; photography by Charles Greer. Fennelly, Michael. 641.595 FENEast meets West, table setting / table design and food by Kuwako Takahashi ; photography by Hugo Steccati. Takahashi, Kuwako. 642.6 TAK

Easy cooking with brand names. 641.5 EAS 1992

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Easy meals for busy days. 641.5 E11 1995

Easy recipes for the traveling cook / by Ferne Holmes. Holmes, Ferne, 1928- 641.575 H7491e

Easy recipes for wild game and fish / by Ferne Holmes. Holmes, Ferne, 1928- 641.69 H7491e

Easy ways to delicious meals. 641.5 E13

Eat right, eat well--the Italian way / Edward Giobbi and Richard Wolff. Giobbi, Edward. 641.563 GIOEat smart in India : how to decipher the menu, know the market foods & embark on a tasting adventure / Joan Peterson and Indu Menon illustrated by Susan Chwae.

Peterson, Joan (Joan B.) 641.5954 PET

Eat smart in Turkey : how to decipher the menu, know the market foods and embark on a tasting adventure / author, Joan Peterson ; illustrator, S.V. Medaris.

Peterson, Joan (Joan B.) 641.59561 PET

Eat! enjoy! : the 101 best Jewish recipes in America / Honey and Larry Zisman. Zisman, Honey. 641.5676 ZIS

Eat-a-bug cookbook / David George Gordon. Gordon, David G. (David George), 1950- 641.696 GOR

Eating hearty in the wilderness with absolutely no clean up : a backpacker's guide to good food and "leave no trace camping!" / by Bern Kreissman. Kreissman, Bern. 641.578 K92e

Eating in America : a history / Waverley Root & Richard de Rochemont. Root, Waverley Lewis, 1903- 641 Ro

Eating in Japan : illustrated = Inshoku hen. 641.5952 E141 1998

Eating Korean : From barbecue to kimchi, recipes from my home / Cecilia Hae-Jin Lee. Lee, Cecilia Hae-Jin. 641.595 LEE

Eating up the Santa Fe Trail / Sam'l P. Arnold ; & illustrated by Carrie Arnold. Arnold, Sam, 1926- 641.5978 A758e

Edible art : forty-eight garnishes for the professional / David Paul Larousse. Larousse, David Paul, 1949- 641.5 LAR

Edible flowers : from garden to palate / Cathy Wilkinson Barash. Barash, Cathy Wilkinson, 1949- 641.6 B2259e

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Edible herb garden / Rosalind Creasy. Creasy, Rosalind. 641.657 C9122e

Edible mushroom : a gourmet cook's guide / Margaret Leibenstein ; illustrations by Monika Bittman. Leibenstein, Margaret. 641.658 LEIEffective food handling techniques. Part 1, Introduction to principles; purchasing [videorecording] / Educational Foundation of National Restaurant Association. 641.3 NAT pt.1Effective food handling techniques. Part 2, Receiving ; Storing [videorecording] / Educational Foundation of National Restaurant Association. 641.3 NAT pt.2Effective food handling techniques. Part 3, Preparing & handling ; Holding & serving ; Cleaning & sanitizing [videorecording] / Educational Foundation of National Restaurant Association. 641.3 NAT pt.3

Egg cookery [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.675 EGG

Electronic classroom manager CD-ROM to accompany About professional baking / Gail Sokol. Sokol, Gail. 641.815 SOK CD2

Electronic classroom manager CD-ROM to accompany About wine / J. Patrick Henderson, Dellie Rex. Henderson, J. Patrick. 641.22 HEN CDElectronic classroom manager CD-ROM to accompany Modern garde manger / Robert Garlough and Angus Campbell. Garlough, Robert, 1954- 641.79 GAR CDElegant low-calorie cooking / Mary Harrison Carroll, writer ; Hal Straus, editor ; Michael Lamotte, photographer. Carroll, Mary Harrison. 641.5635 C319e

Elementary baking [by] William J. Sultan. Sultan, William J. 641.815 Su

Elements of cooking : translating the chef's craft for every kitchen / Michael Ruhlman. Ruhlman, Michael, 1963- 641.5 R933e

Elements of food production and baking. Vastano, Joseph F. 641.57 VaElements of taste / Gray Kunz and Peter Kaminsky ; photographs by Andre´ Baranowski ; foreword by Bryan Miller. Kunz, Gray. 641.013 KUN

Elinor Fettiplace's receipt book : Elizabethan country house cooking / Hilary Spurling. Spurling, Hilary. 641.5942 SPUEmbassy fare : a guide to international cooking in the nation's capital / Susan O. Byrne, calligraphy ; Barbara M. Mueller, illustrations. 641.59 EMB

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Emeril's Delmonico : a restaurant with a past / Emeril Lagasse. Lagasse, Emeril. 641.5976 LAG

Emeril's new New Orleans cooking / Emeril Lagasse and Jessie Tirsch ; photographs by Brian Smale. Lagasse, Emeril. 641.59763 LAGEmulsion sauces [videorecording] / produced by the Food & Beverage Institute; writer/producers, Joanne A. Meyer, Philip Miller. 641.814 EMUEncyclopedia of fish cookery / by A. J. McClane ; photography by Arie deZanger ; designed by Albert Squillace.

McClane, A. J. (Albert Jules), 1922- 641.5392 MCC

Encyclopedia of food and drink in America / Andrew F. Smith, editor in chief. 641.3 ENC

Encyclopedia of sauces for your food / [Charles A. Bellissino]. Bellissino, Charles A. 641.814 BELEncyclopedia of sauces for your pasta : the greatest collection of pasta sauces ever in one book! / [Charles A. Bellissino]. Bellissino, Charles A. 641.814 BEL 1995

Enjoying microwave cooking : discovering delicious recipes. Sadlack, Janet L. 641.588 S126eEnlightened gourmet : the first cookbook complete with recipes and their food values / edited by Ann C. Cotton, Henrietta F. Gaillard, Jo Anne J. Willis ; art editor, Frances F. Beringer. 641.5 ENLEntertaining 1-2-3 : more than 300 recipes for food and drink using only three ingredients / Rozanne Gold ; photographs by Tom Eckerle. Gold, Rozanne, 1954- 641.555 GOL

Entertaining at home [by] Philip & Katharine Harben. Harben, Philip. 642 H255e 1952Epicurean, a complete treatise of analytical and practical studies on the culinary art, including table and wine service ... and a selection of interesting bills of fare of Delmonico's from 1862 to 1894. Ranhofer, Charles. 642 RAN 1971

Escoffier cook book : a guide to the fine art of cookery / by A. Escoffier. Escoffier, A. (Auguste), 1846-1935. 641.5944 ESC

Escoffier cook book; a guide to the fine art of cookery, by A. Escoffier. Escoffier, A. (Auguste), 1846-1935. 641.59 E74e

Essential cuisines of Mexico / Diana Kennedy. Kennedy, Diana. 641.5972 KEN

Essential eating : a cookbook : discover how to eat, not diet / Janie Quinn. Quinn, Janie. 641.563 QUI

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Essential Italian cookbook : 50 classic recipes, with step-by-step photographs / edited by Heather Thomas. Thomas, Heather. 641.5945 THO

Essential olive oil companion / Anne Dolamore ; [illustrations by Madeleine David]. Dolamore, Anne. 641.646 DOL

Essentials of good table service. 642.6 Es

Essentials of tableside cookery / Joseph F. Durocher and Raymond J. Goodman, Jr. Durocher, Joseph F. 642.6 DuEthnic cuisine : how to create the authentic flavors of 30 international cuisines / by Elisabeth Rozin ; illustrated by Seth Rozin. Rozin, Elisabeth. 641.59 ROZEveryday cooking with Dr. Dean Ornish : 150 easy, low-fat, high-flavor recipes / by Dean Ornish, with Janet Fletcher, Jean-Marc Fullsack, and Helen Roe. Ornish, Dean. 641.5636 O73eEverything about exchange values for foods : how to add-- mixed dishes, prepared products, more variety--to your diabetic meal plan / by Marilyn A. Swanson, Pamela A. Cinnamon. Swanson, Marilyn A.

641.56314 S972e 1986

Exceeding expectations [videorecording] : service tips and techniques to keep your customers coming back / producer/director, Phillip Miller ; writers, Phillip Miller ... [et al.] 642 EXC

Exclusively rhubarb cookbook. 641.5 EXC

Exotic fruit and vegetable handbook / Oona van den Berg. Berg, Oona van den 641.64 B4936eFabulous fat-free cooking : more than 225 dishes--all delicious, all nutritious, all with less than 1 gram of fat! / by Lynn Fischer. Fischer, Lynn. 641.5638 FISFabulous fruit desserts : their preparation, presentation & creation / by Terence Janericco ; [color photographs by James Scherer ; line drawings by Anne Vadeboncoeur]. Janericco, Terence. 641.64 JAN

Fading feast : a compendium of disappearing American regional foods / by Raymond Sokolov. Sokolov, Raymond A. 641.5973 S683f.d

Family acceptability of processed mashed potatoes. Hansen, Leona Myrick, 1916- 641.6521 H249f

Family favorites from country kitchens; a collection of outstanding recipes from the best cooks in the country ... selected and tested by the food editors of Farm journal. Edited by Elise W. Manning. Photography 641.5 F198

Family table service. Niles, Kathryn Bele. 642 N698f

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Famous friends of the wolf cookbook : benefiting wolf recovery in the West / Nancy Reid & Sheila Liermann. Reid, Nancy. 641.59 REI

Fancy cookies [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.8654 FAN

Fantasy chocolate desserts / by Robert Lambert ; photography by Patricia Brabant. Lambert, Robert, 1948- 641.3674 LAM

Far East cafe: the best of casual Asian cooking / by Joyce Jue. Jue, Joyce, 1947- 641.595 JUE

Fast, fun & delicious : tasty, healthy fare in 20 minutes or less / the editors of Prevention health books. 641.555 FAS

Favorite American recipes; a collection of classics from around the country. 641.5 Un

Favorite brand name pie collection. 641.86 FAV

Favorite brand-name recipe cookbook / by the editors of Consumer guide. 641.5 FaFeast for the eyes : the Japanese art of food arrangement / Yoshio Tsuchiya ; food arrangement, Masaru Yamamoto ; photography, Eiji Kori ; translation, Juliet Winters Carpenter. Tsuchiya, Yoshio, 1938- 641.5952 T8825f

Feast of fishes / by Elizabeth H. Bray ... [et al.] ; illustrations by Judith Dufour Love. 641.692 FEA

Feast of Santa Fe : cooking of the American Southwest / Huntley Dent ; illustrations by Susan Gaber. Dent, Huntley. 641.5979 DEN

Feasts for all seasons. Illus. by Tom Funk. De Groot, Roy Andries, 1912- 641.59 D321f

Festive baking : holiday classics in the Swiss, German, and Austrian tradition / Sarah Kelly Iaia. Iaia, Sarah Kelly, 1943- 641.865 IAI

Festive breads of Christmas / Norma Jost Voth ; illustrated by Ellen Jane Price. Voth, Norma Jost. 641.8 VOT

Festive chocolate & cookies / compiled by Evelyn L. Beilenson ; illustrations by James Henry. Beilenson, Evelyn L. 641.8654 BEIFestive occasions : cookbook for people on-the-go! / by Darlene Glantz Skees ; illustrated by Jodi Jensen & Ann Bishop. Skees, Darlene Glantz. 641.5 SKE

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Festive salads [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.83 FES

Festive tradition, table decoration and desserts in America, 1650-1900 / Louise Conway Belden. Belden, Louise Conway. 642.6 B427f

Fields of Greens : new vegetarian recipes from the celebrated Greens Restaurant / Annie Somerville. Somerville, Annie. 641.5636 SOMFigs table : more than 100 recipes for pizzas, pastas, salads, and desserts / Todd English and Sally Sampson ; photographs by Carl Tremblay. English, Todd. 641.5945 ENG

Filled chocolates [videorecording] / Culinary Institute of America ; produced and edited by Philip E. Miller. 641.853 FILFinal touch : decorative garnishes / Margo Kokko ; [illustrator, Buzz Gorder ; photographer, Bruce Beauchamp]. Kokko, Margo. 641.514 KoFine art of dining : with recipes from world-famous chefs and kitchens / illustrated by Graham Rust ; compiled and edited by Fiona Gore Langton, Madolyn Wilson, and Rosemary Carey. 641.59 FIN

Finely tuned foods / presented by the Symphony League of Kansas City. 641.5 FIN

Firefighter's cookbook / [edited by] John Sineno ; illustrations by Robert Paul Scudellari. 641.5 FIR

First catch your eland / Laurens van der Post. Van der Post, Laurens. 641.596 V239fFirst steps in winemaking : a complete month-by-month guide to winemaking (including the production of cider, perry and mead) in your own home, with over 150 tried and tested recipes / C.J.J. Berry. Berry, Cyril J. J. 641.872 BER

Fischer/Brown low cholesterol gourmet / by Lynn Fischer & W. Virgil Brown. Fischer, Lynn. 641.5638 FIS

Fish & shellfish / James Peterson. Peterson, James. 641.692 PET

Fish & shellfish / Lonnie Gandara, writer ; Anne Coolman, Jill Fox, editors ; Jackson Vereen, photographer. Gandara, Lonnie. 641.692 FIS

Fish / by the editors of Time-Life Books. 641.692 F532

Fish / Sophie Grigson and William Black ; with photographs by Georgia Glynn Smith. Grigson, Sophie. 641.692 GRI

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Fish : the complete guide to buying and cooking / Mark Bittman ; color photography by Dennis M. Gottlieb. Bittman, Mark. 641.692 B624fFish and shellfish : top recipes / by great chefs ; photography and design, Bruno Hausch ; editorial director, Christine Messer Hausch ; translation from the German, Claudia Spinner. 641.692 FISFish fabrication by the professional chef [videorecording] / produced by The Learning Resources Center ; The Culinary Institute of America ; producers, Joanne A. Meyer, Philip Miller. 641.692 FISH

Fish on a first-name basis : how fish is caught, bought, cleaned, cooked, and eaten / Rob DeBorde. DeBorde, Rob. 641.6 DEB

Flatbreads and flavors : a baker's atlas / Jeffrey Alford and Naomi Duguid. Alford, Jeffrey. 641.815 ALF

Flavor of Jerusalem / Joan Nathan and Judy Stacey Goldman. Nathan, Joan. 641.59 N274f

Flavored butters : nuts, dairy, herbs, fruit / Offerico Maoz. Maoz, Offerico. 641.672 MAO

Flavor-principle cookbook. Decorative and instructive drawings by Ed Nuckolls. Rozin, Elisabeth. 641.59 ROZ 1973

Flight catering / edited by Peter Jones. 642.4 FLI 2004

Florentines : a Tuscan feast / Lorenza de' Medici ; illustrations by Giovanna Garzoni. De' Medici Stucchi, Lorenza, 1926- 641.5945 DEM

Florida bounty : a celebration of Florida cuisine and culture / Eric R. Jacobs & Sandra M. Jacobs. Jacobs, Eric R., 1972- 641.5 JACFloyd uncorked [videorecording] / Nick Patten Productions, Ltd. ; presented by Keith Floyd with Jonathan Pedley ; producer, Niall Fraser ; exeuctive producer and director, Nick Patten. 641.22 FLO

Focaccia : simple breads from the Italian oven / Carol Field ; photography by Joyce Oudkerk Pool. Field, Carol. 641.815 FIE

Focus on a chef [videorecording] / Cambridge Career Products ; director, Loretta Slepikas. 641.572 FOC

Fondue / Lou Seibert Pappas. Pappas, Lou Seibert. 641.81 P2183F

Food & wine magazine's wine guide. 641.22 FOO

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Food : the history of taste / edited by Paul Freedman. 641.3 F6868

Food additives dictionary / by Melvin A. Benarde. Benarde, Melvin A. 641.47 Be

Food allergy cookbook / Lucinda Bruce-Gardyne. Bruce-Gardyne, Lucinda. 641.56318 B8868f

Food and beverage controls / Jack D. Ninemeier. Ninemeier, Jack D. 642.5068 NIN 1998

Food and beverage service / Bruce H. Axler, Carol A. Litrides. Axler, Bruce H. 642.6 AXL

Food and cookery for the sick and convalescent / by Fannie Merritt Farmer. Farmer, Fannie Merritt, 1857-1915. 641.5631 F233f

Food and cooking of Eastern Europe / Lesley Chamberlain ; with a new introduction by the author. Chamberlain, Lesley. 641.5947 CHA

Food and cooking of Russia / Lesley Chamberlain ; with a new introduction by the author. Chamberlain, Lesley. 641.5947 CHA

Food and culture in America : a nutrition handbook / Pamela Goyan Kittler, Kathryn Sucher. Kittler, Pamela Goyan, 1953- 641.0973 KIT

Food and flavors of Haute Provence / by Georgeanne Brenna ; foreword by Patricia Wells ; illustrations by Jeffrey Fisher.


Food and nutrition, by William H. Sebrell, Jr., James J. Haggerty, and the editors of Life. Sebrell, W. H. (William Henry), 1901-1992. 641.3 Se

Food around the world : a cultural perspective / Margaret McWilliams. McWilliams, Margaret. 641.3 MCW 2007Food beverage service handbook; a complete guide to hot and cold soft drinks, by Marvin Edward Thorner and Ronald J. Herzberg.

Thorner, Marvin Edward. 642.5 Th

Food buying guide for school food service / prepared by Nutrition and Technical Services Division, Food and Nutrition Service, and Consumer and Food Economics Institute, Science and Education Administration, U.S.

United States. Food and Nutrition Service. 642.5 Fo

Food equipment facts : a handbook for the food service industry / Carl Scriven & James Stevens. Scriven, Carl. 641.57028 S434fFood for all seasons : savory recipes from the Pacific Northwest / by David Pisegna ; photographs by Dick Busher ; landscape photographs by Pat O'Hara. Pisegna, David. 641.59795 PIS

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Food for fifty / Mary Molt. Molt, Mary. 641.57 MOL 2001

Food for the invalid and the convalescent, by Winifred Stuart Gibbs ... Gibbs, Winifred S. (Winifred Stuart), 1871- 641.56 G4

Food in world history / Jeffrey M. Pilcher. Pilcher, Jeffrey M., 1965- 641.3 PIL

Food is culture / Massimo Montanari ; translated from the Italian by Albert Sonnenfeld. Montanari, Massimo, 1949- 641.3 MON

Food journal of Lewis & Clark : recipes for an expedition / Mary Gunderson. Gunderson, Mary. 641.5978 G9755f

Food marketing / Barry L. Reece ; consulting editor, Richard L. Lynch. Reece, Barry L. 642.5 Re

Food of Asia / Kong Foong Ling. Ling, Kong Foong. 641.59 LINFood of Bali : authentic recipes from the island of the gods / recipes by Heinz von Holzen & Lother Arsana ; food photography by Heinz von Holzen ; introduction and editing by Wendy Hutton ; produced in association Holzen, Heinz von.

641.595986 H7623f

Food of Japan : authentic recipes from the land of the rising sun / recipes by Takayuki Kosaki & Walter Wagner ; food photography by Heinz von Holzen ; introduction by Kathleen Morikawa ; edited by Wendy Kosaki, Takayuki. 641.5952 FOOFood of Paris : authentic recipes from Parisian bistros and restaurants / by Marie-Noe¨l Rio ; photography by Jean-Franc¸ois Hamon ; styling by Sophie Jacquesson ; translation by Vincent Vichit-Vadakan. Rio, Marie-Noe¨l. 641.5944 RIOFood of Thailand : authentic recipes from the Golden Kingdom / recipes by Sven Krauss, Laurent Ganguillet, and Vira Sanguanwong ; photography by Luca Invernizzi Tettoni ; introduction by William Warren ; editing by Krauss, Sven. 641.59593 KRAFood on campus : a recipe for action : a step-by-step guide to improving your college food service / by Susan Kinsella and the staff of the Action Center. Kinsella, Susan. 642.58 K56f

Food preparation recipes. Niles, Kathryn Bele. 641.5 N698f

Food preparation: study course. Dennler, Louise. 641.57 D411fFood preparation; a laboratory guide and note-book for high school classes in domestic science ... by Beth Warner Josserand ...

Josserand, Beth Warner Mull. 641.5 J8

Food presentation [videorecording] written and directed by Joe Brown ; food-stylist/writer, Sue Reeves. 641.5 FOO

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Food processor video cookbook with Jane Freiman [videorecording] / Videocraft Classics presents ; produced & directed by Lee Kraft. 641.589 FOO

Food safety [videorecording] / Learning Seed. 641.1 FOOFood science technology [videorecording] / produced and distributed by Meridian Education Corporation ; written, produced, and directed by Wendy Boersema. 641.3 FOOFood service [computer file] : disc 2. Cooking for beginners / Shopware ; produced by Jerry Pierce and Kristina Reibel King. 641.5 SHO

Food service equipment / Anna Katherine Jernigan, Lynne Nannen Ross. Jernigan, Anna Katherine.

642.5028 J55f 1980

Food service equipment / Anna Katherine Jernigan, Lynne Nannen Ross. Jernigan, Anna Katherine. 642.5028 JER

Food service equipment: selection, arrangement, and use [by] Anna Katherine Jernigan [and] Lynne Nannen Ross.

Jernigan, Anna Katherine. 642.5028 J55f

Food service for artichokes [videorecording] California Artichoke Advisory Board. 641.6532 FOO

Food service in institutions / Bessie Brooks West ... [et al.]. 642.5 W516f 1977

Food service in institutions, by Bessie Brooks West ... and Le Velle Wood ... West, Bessie Brooks. 642.5 W516f 1945

Food service in institutions. [by] Bessie Brooks West [and] LeVelle Wood. West, Bessie Brooks. 642.5 W516f 1955

Food service industry video series [videorecording] / Anthony J. Strianese and Sunbreak Productions. Strianese, Anthony J. 642.5 STR

Food service manual for health care institutions. American Hospital Association.

642.59 A512h 1972

Food services / William O. Smith, consulting editor, Richard L. Lynch. Smith, William O'Daniel, 1938- 642.5 Sm

Food snob's dictionary : an essential lexicon of gastronomical knowledge : food snob n: reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the Kamp, David. 641.503 K157f

Food study manual / Helen Charley. Charley, Helen. 641.5 Ch

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Food study manual. Charley, Helen. 641.5072 C478f

Foodlover's atlas of the world / Martha Rose Shulman. Shulman, Martha Rose. 641.3 SHUFood-n-fun craft : clever and unusual ways to prepare food for clubs, church groups, parties, etc. / by Eleanor L. Doan and Gladys McElroy.

Doan, Eleanor Lloyd, 1914- 641.81 D631f

Foodphotos [computer file] : [digital photography of foods and culinary elements]. 642 FOO

Foods : a scientific approach / Helen Charley, Connie Weaver. Charley, Helen. 641.4 CHA

Foods : experimental perspectives / Margaret McWilliams. McWilliams, Margaret. 641.3 MCW 1993

Foods and wines of Spain / by Penelope Casas ; illustrated by Oscar Ochoa. Casas, Penelope. 641.5945 CAS 1982

Foods from around the world. 641.3 Fo

Foods of Italy [videorecording] = la cucina Italiana / Interactive Educational Media. 641.5945 FOO

Foods of Long Island / by Peggy Katalinich ; photographs by J. Michael Dombroski. Katalinich, Peggy. 641.5973 KAT

Foods of the foreign-born in relation to health, by Bertha M. Wood ... with a foreword by Michael M. Davis, jr. Wood, Bertha M. 641.59 W85Foods of the Southwest Indian nations : traditional & contemporary Native American recipes / Lois Ellen Frank ; culinary advisors, Walter Whitewater, Sam Etheridge. Frank, Lois Ellen. 641.59297 FRA

Foods of the world. Supplement. 641.59 F686 no.1

Foodservice for the extended care facility [by] Lendall H. Kotschevar. Julie Wilkinson, editor. Kotschevar, Lendal Henry, 1908- 642.59 K87f

Foodservice management / Chares E. Eshbach. Eshbach, Charles E., 1914- 642.5 E75f 1976

Foraging gourmet / Katie Letcher Lyle. Lyle, Katie Letcher, 1938- 641.6 L985f

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2008

Foundations of food preparation / Gladys C. Peckham, Jeanne H. Freeland-Graves. Peckham, Gladys C. 641 PEC

Foundations of food preparation [by] Gladys C. Peckham. Peckham, Gladys C. 641 Pe

France gastronomique / by Anne Willan. Willan, Anne. 641.5944 WILFrance, the beautiful cookbook : authentic recipes from the regions of France / recipes, the Scotto sisters ; text, Gilles Pudlowski, photography, Pierre Hussenot, Peter Johnson, Leo Meier. Scotto, E. (Elisabeth) 641.5944 SCO

Frankly speaking: Trader Vic's own story, by Trader Vic. Introd. by Herb Caen. Trader Vic. 642.56 B496ZFranz Ruhm Kochbuch ; das Standardwerk der Wiener und o¨sterreichischen Ku¨cke von heute, mit u¨ber 1000 Rexepten / mit 48 Farbtafeln von Ernest Richter. Ruhm, Franz. 641.59436 R933f

Freedom from allergy cookbook / Ron Greenberg, Angela Nori. Greenberg, Ron, 1949- 641.5631 G798f 2000

French chef cookbook. Drawings and photos. by Paul Child. Child, Julia. 641.5944 C536fFrench chef with Julia Child [videorecording] / produced by Russell Morash or Ruth Lockwood ; directed by Russell Morash, David B. Atwood, Russell Fortier or David Griffiths. 641.5944 FRENFrench chef with Julia Child. 2 [videorecording] / WGBH-TV Boston ; produced and directed by Russell Morash. 641.5944 FREFrench Culinary Institute's salute to healthy cooking : from America's foremost French chefs / by Alain Sailhac ... [et al.] ; food photography by Maria Robledo. 641.5944 FREFrench Laundry cookbook / Thomas Keller with Susie Heller and Michael Ruhlman ; photographs by Deborah Jones. Keller, Thomas. 641.5 KEL 1999French menu cookbook : a revised and updated edition of culinary classic / by Richard Olney ; with illustrations by Judith Eldridge. Olney, Richard. 641.5944 OLN

French regional cooking / Anne Willan. Willan, Anne. 641.5944 WILFresh & fast : inspired cooking for every season and every day / Marie Simmons ; photography by Alan Richardson. Simmons, Marie. 641.5 SIM

Fresh & saltwater fish [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.692 FRE

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From a French country kitchen : the culinary tradition of La Madeleine French Bakery & Cafe´ / Monique Esquerre´ and Patrick Esquerre´.

Esquerre´-Anciaux, Monique. 641.5944 ESQ

From a lighthouse window : recipes and recollections from the Chesapeake Bay Maritime Museum, St. Michaels, Maryland.

Chesapeake Bay Maritime Museum. 641.5973 CHE

From Nonnie's Italian kitchen : the recipes of Mary Baldini Leonardi / compiled and edited by Elmerina Leonardi Parkman, Norma Leonardi Leone. Leonardi, Mary Baldini. 641.5945 LEO

From the galleys of Nantucket. 641.5 FRO 1982From the lands of figs and olives : over 300 delicious and unusual recipes from the Middle East and North Africa / Habeeb Salloum and James Peters ; drawings by Lynn Peterfreund ; photographs by Neal Cassidy. Salloum, Habeeb. 641.5956 S169fFrozen food cook book, a complete guide to the preparation, cooking and preservation of frozen foods ... by Jean I. Simpson and Demetria M. Taylor with the technical assistance and cooperation of the Frozen Food

Simpson, Jean Irwin, 1896- 641.5 S613f 1948

Frozen food cookbook and guide to home freezing, by Jean I. Simpson. Simpson, Jean Irwin, 1896- 641.5 S613f 1962

Frugal Gourmet / Jeff Smith ; illustrations by Gary Jacobsen. Smith, Jeff. 641.552 S651f

Frugal Gourmet / Jeff Smith ; illustrations by Gary Jacobsen. Smith, Jeff. 641.552 SMIFrugal gourmet cooks three ancient cuisines : China, Greece, and Rome / Jeff Smith ; Craig Wollam, culinary consultant ; Terrin Haley, research assistant ; illustrations by Chris Cart. Smith, Jeff. 641.59 S651fFrugal Gourmet on our immigrant ancestors : recipes you should have gotten from your grandmother / Jeff Smith ; Craig Wollam, culinary assistant ; Chris Cart, illustrator ; Terrin Haley, D.C. Smith, research Smith, Jeff. 641.59 S651fgFrugal Gourmet with Jeff Smith. The Chinese kitchen [videorecording] / WTTW/Chicago ; producer, director, Tim Ward. 641.5951 FRU

Frugal gourmet with Jeff Smith. The French kitchen [videorecording] / WTTW ; producer/director, Tim Ward. 641.5944 FRUFrugal Gourmet with Jeff Smith. The Italian kitchen [videorecording] / WTTW, Chicago ; producer/director, Tim Ward. 641.5945 FRUFrugal Gourmet with Jeff Smith. The Spanish kitchen [videorecording] / WTTW/Chicago ; producer, director, Tim Ward. 641.59468 FRU

Fruit / by Amy Nathan ; photographs by Kathryn Kleinman ; styling by Amy Nathan ; text by Jo Mancuso. Nathan, Amy. 641.64 NAT

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Fruit desserts / Lisa Yockelson. Yockelson, Lisa. 641.86 YOCFruits of the harvest : recipes to celebrate Kwanzaa and other holidays / Eric V. Copage ; illustrations by Cheryl Carrington. Copage, Eric V. 641.568 COP

Frying [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.77 FRY

Fucha ryo¯ri / Taya Yoshitada, Sugai Eisuke. Taya, Yoshitada. 641.5952 T236f

Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware. McVety, Paul J. 642 MCVFuturist cookbook / Marinetti ; translated by Suzanne Brill ; edited with an introduction by Lesley Chamberlain.

Marinetti, Filippo Tommaso, 1876-1944.

641.5945 M338c.Eb

Game is good eating. Drawings by Vern Craig. Willard, John, 1915- 641.69 W693g 1958

Gameday gourmet : more than 80 all-American tailgate recipes / Pableaux Johnson. Johnson, Pableaux. 641.578 J684G

Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America. 641.79 GAR 2004

Garden-fresh vegetable cookbook / Andrea Chesman. Chesman, Andrea. 641.65 CHEGarlic : garlic recipes by leading chefs from around the world / [chefs, Claudio Aprile ... [et al.]] ; photographed by Andy Cameron. 641.6526 GAR

Garlic and sapphires : the secret life of a critic in disguise / Ruth Reichl. Reichl, Ruth. 641.5 REI

Garlic lovers' cookbook : from Gilroy, garlic capital of the world / [the Gilroy Garlic Festival]. 641.6526 GAR

Garnishing / Francis Talyn Lynch. Lynch, Francis Talyn, 1943- 641.5 LYN

Garnishing [videorecording] : how to play with your food / Department of Health and Human Development, Montana State University. 641.81 SCO

Garrulous gourmet. Foreword by Fred Allen. Irwin, William Wallace, 1881- 641.5944 I72g

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Gas grill cookbook / [Shelli McConnel, editor]. 641.76 G246

Gastronomia international : Karl Wannemacher, Marco Pierre White, Yves Thurie`s. 641.013 GASGathering place [videorecording] : informal international menus that bring family and friends back to the table / with Graham Kerr ; Global Net Productions ; producer/director, Michael Lienau. 641.59 GATGefilte variations : 200 inspired recreations of classics from the Jewish kitchen, with menus, stories, and traditions for the holidays and year-round / Jayne Cohen. Cohen, Jayne. 641.5676 COHGelato! : Italian ice creams, sorbetti & granite / text & recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Joyce Oudkerk-Pool.


German cookbook; a complete guide to mastering authentic German cooking. Sheraton, Mimi. 641.6543 SHE

Getting down to business : restaurant business / Marcella Kingi. Kingi, Marcella. 642.5 ET

Getting the most from your deer / by George Dolnack. Dolnack, George. 641.691 D6657gGhirardelli cookbook : recipes and history from America's premier chocolate maker / photography by Leigh Beisch. 641.3374 G425

Gift giver's cookbook / Judith Choate, Jane Green. Choate, Judith. 641.8 CHO

Giuliano Bugialli's Foods of Italy / photographs by John Dominis. Bugialli, Giuliano. 641.5945 BUG

Glasgow on a plate / edited by Ferrier Richardson ; photographs by Alan Donaldson. 641.59411 GLAGlobal eating [videorecording] : learning from other cultures / writer, producer, Jeff Schrank ; director, Ernie Geefay. 641.59 GLO

Global grill / Kathleen Sloan. Sloan-McIntosh, Kathleen. 641.5784 SLO

Glorious gifts from your kitchen / Lisa Yockelson. Yockelson, Lisa. 641.5 YOCGlorious harvest : robust recipes from the dairy, pasture, orchard, and sea / Henrietta Green ; Americanized text by Miriam Rubin ; special photography by Jess Koppel ; [illustrations, Lynne Robinson]. Green, Henrietta. 641.563 GRE

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Gluten (the economical meat substitute) / by Deanna Smith Sudweeks. Sudweeks, Deanna Smith. 641.302 Su

Gluten-free kitchen : over 135 delicious recipes for people with gluten intolerance or wheat allergy / Roben Ryberg. Ryberg, Roben. 641.563 R989g

Gogo no ocha : maneku toki no kondate to tsukurikata 150-shu / [chosha Yoshioka Kiyoko]. Yoshioka, Kiyoko, 1905- 641.53 Y657g

Good cheap food. Illus. by Dominique Strandquest. Ungerer, Miriam. 641.5 U57g

Good cheap food. Illus. by Dominique Strandquest. Ungerer, Miriam. 641.5 UNG

Good cooking. Roosevelt, Nicholas, 1893-1982. 641.5 R781g

Good day for soup / by Jeannette Ferrary and Louise Fiszer. Ferrary, Jeannette, 1941- 641.813 F378g

Good eats with Alton Brown. All American greats [videorecording] / a production of Means St. Productions. 641.5 GOO

Good eats with Alton Brown. Breakfast eats [videorecording] / a production of Means St. Productions. 641.52 GOO

Good eats with Alton Brown. Breakfast eats 2 [videorecording] / a production of Means St. Productions. 641.52 GOO

Good eats with Alton Brown. Family favorites [videorecording] / a production of Means St. Productions. 641.5 GOO

Good eats with Alton Brown. Holiday treats [videorecording] / a production of Means St. Productions. 641.568 GOO

Good eats with Alton Brown. Hooked & cooked [videorecording] / a production of Means St. Productions. 641.692 GOOGood eats with Alton Brown. Italian eats [videorecording] / a production of Means St. Productions ; Be Square Productions. 641.5945 GOO

Good eats with Alton Brown. Juicy meats [videorecording] / a production of Means St. Productions. 641.36 GOO

Good eats with Alton Brown. Juicy meats 3 [videorecording] / a production of Means St. Productions. 641.36 GOO

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Good eats with Alton Brown. More juicy meats [videorecording] / a production of Means St. Productions. 641.36 GOO

Good eats with Alton Brown. Ocean edibles [videorecording] / a production of Means St. Productions. 641.692 GOO

Good eats with Alton Brown. Poultry pleasers [videorecording] / a production of Means St. Productions. 641.665 GOO

Good eats with Alton Brown. Say cheese [videorecording] / a production of Means St. Productions. 641.673 GOO

Good eats with Alton Brown. Super sweets [videorecording] / a production of Means St. Productions. 641.86 GOO

Good eats with Alton Brown. Super sweets 2 [videorecording] / a production of Means St. Productions. 641.86 GOO

Good eats with Alton Brown. Super sweets 3 [videorecording] / a production of Means St. Productions. 641.865 GOO

Good eats with Alton Brown. Tossed around [videorecording] / a production of Means St. Productions. 641.83 GOO

Good eats. Veggie eats [videorecording] / with Alton Brown ; Be Square Productions. 641.65 GOO

Good egg : more than 200 fresh approaches from soup to dessert / Marie Simmons. Simmons, Marie. 641.675 SIMGood food compendium : an indispensable guide to sensible nutrition and eating pleasures for those who care about fine fare and wholesome living / Jo Giese Brown ; illustrated by Dave Falcon. Brown, Jo Giese. 641.302 Br

Good food cookbook / Margo Oliver. Oliver, Margo, 1923- 641.5 OLI

Good Housekeeping cook book, ed. by Dorothy B. Marsh. Good Housekeeping Institute (New York, 641.5 GOO

Good old food : a taste from the past / Irena Chalmers and friends. Chalmers, Irena. 641.5 CHA

Good vittles : one man's meat, a few vegetables, and a drink or two / A.D. Livingston. Livingston, A. D., 1932- 641.5 L786gGorp, glop & glue stew : favorite foods from 165 outdoor experts / Yvonne Prater and Ruth Dyar Mendenhall ; cartoons by Dale Martin. Prater, Yvonne, 1932- 641.578 P912g

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Gourmet camping : a menu cookbook and travel guide for campers, canoeists, cyclists, and skiers / by Joan Wilcox Osborne. Osborne, Joan Wilcox. 641.578 O816g

Gourmet cookbook / [compiled and edited by Gourmet, inc.] 641.5 GOU 1979Gourmet cooking for dummies / by Charlie Trotter with Judi Carle and Sari Zernich ; photography by Tim Turner ; foreword by Emeril Lagasse. Trotter, Charlie. 641.514 TROGourmet game recipes and anecdotes from around the world / Philippa Scott ; illustrations by Francesca Pelizzoli. Scott, Philippa. 641.691 SCOGourmet potluck : show-stopping recipes for the buffet table / Beth Hensperger ; photography by Scott Peterson. Hensperger, Beth. 641.57 HEN

Gourmet to go : a guide to opening and operating a specialty food store / Robert Wemischner, Karen Karp. Wemischner, Robert. 641.514 WEM

Gourmet's basic French cookbook; techniques of French cuisine. Illustrated by Georgette de Lattre. Diat, Louis, 1885- 641.5944 DIA

Gourmet's Canada / Sondra Gotlieb. Gotlieb, Sondra. 641.5971 G684g

Gourmet's France / photos. by Ronny Jaques ; ill. by Mario Micossi. 641.5944 GOU

Gourmet's menu cookbook; a collection of epicurean menus and recipes. 641.5 GOUGourmet's menus for contemporary living / text by Evie Righter ; with wine suggestions by Gerald Asher ; recipes and preparation of food for photography by Zanne E. Zakroff ... [et al.] ; photographs styled by Nancy Righter, Evie. 641.5 RIG

Gourmet's sweets / from the editors of Gourmet ; photographs by Romulo A. Yanes. 641.86 GOU

Goya Caribbean cook's book. 641.59727 GOY

Goya cook's tour of Spain. 641.5946 GOYGracious plenty : recipes and recollections from the American South / John T. Edge for the Center for the Study of Southern Culture at the University of Mississippi. Edge, John T. 641.5975 EDG

Graham Kerr cookbook, by the Galloping Gourmet. Photography, Hubert Sieben. Kerr, Graham. 641.59931 K41g

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2008

Graham Kerr's Simply Splenda cookbook / with Suzanne Butler. Kerr, Graham. 641.563 K412g

Grains, rice, and beans / Kevin Graham ; photographs by Ellen Silverman. Graham, Kevin. 641.631 GRAGrand Central Oyster Bar & Restaurant seafood cookbook / introd. by Jerome Brody ; illustrated by Richard Sommers. 641.69 GRA

Grand diplo^me cooking course. 641.5 GraGrand finales : a modernist view of plated desserts / [compiled by] Tish Boyle and Timothy Moriarty ; introduction by Michael Schneider ; photography by John Uher. 641.86 GRA

Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty. 641.86 GRA

Grand prix culinaire / Gerold Berger. Berger, Gerold. 641.59 Be

Great American bake sale book / Alison Boteler. Boteler, Alison Molinare. 641.71 BOT

Great American chili book / Bill Bridges. Bridges, Bill. 641.823 BRIGreat breads : home-baked favorites from Europe, the British Isles & North America / Martha Rose Shulman ; photography by Steven Mark Needham. Shulman, Martha Rose. 641.815 SHU

Great cakes / Carole Walter. Walter, Carole. 641.8653 WAL

Great chicken cookbook for people with diabetes / Beryl M. Marton. Marton, Beryl M. 641.56314 M387g

Great cooks and their recipes : from Taillevent to Escoffier / Anne Willan ; photographs by Michael Boys. Willan, Anne. 641.59 WILGreat desserts : from the editors of Food & wine magazine / edited and written by Mardee Haidin Regan ; photography by Irvin Blitz ; art direction by Leslie Smolan. 641.86 GRE

Great desserts from the great chefs / by Baba S. Khalsa and Andrea Opalenik. Khalsa, Baba S. 641.86 KHAGreat desserts of the American West : sweet endings and treats from the West Coast to the Lone Star State / Frances Towner Giedt. Giedt, Frances Towner. 641.86 GIE

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Great exotic fruit book : a handbook of tropical and subtropical fruits, with recipes / Norman Van Aken with John Harrisson ; photography by Lois Ellen Frank.

Van Aken, Norman, 1951- 641.646 VAN

Great grilling : easy & elegant entertaining all year round / Hillary Davis ; principal photographer, Michael Grand. Davis, Hillary. 641.76 DAVGreat home cooking in America : heirloom recipes treasured for generations / edited by the food editors of Farm journal ; photographic design by Al J. Reagan. 641.5 G786

Great hot sauce book / by Jennifer Trainer Thompson ; photographs by Kristen Brochmann. Thompson, Jennifer Trainer. 641.6384 THO

Great Italian cooking. La grande cucina internazionale. Edited by Michael Sonino. Carnacina, Luigi, 1888- 641.5945 CARGreat napkin folding & table setting / Marianne Mu¨ller & Ola Mikolasek with Hans Tapper ; [translated by Elisabeth R. Reinersmann].

Mu¨ller, Marianne, Dipl.-Handelslehrerin. 642.7 MUL

Great salsa book / Mark Miller with Mark Kiffin and John Harrisson ; photography by Valerie Santagto. Miller, Mark Charles, 1949- 641.8 MIL

Great sausage recipes and meat curing / by Rytek Kutas ; with sketches by Christine Engla Eber. Kutas, Rytek. 641.49 KUT

Great sausage recipes and meat curing / by Rytek Kutas ; with sketches by Christine Engla Eber. Kutas, Rytek. 641.49 KUT 1984

Great Scandinavian baking book / by Beatrice Ojakangas ; illustrated by Rudy Luoma. Ojakangas, Beatrice A. 641.71 OJA

Great vegetables from the great chefs / Baba S. Khalsa ; introduction by M.F.K. Fisher. Khalsa, Baba S. 641.65 KHAGreat women chefs : marvelous meals & innovative recipes from the stars of American cuisine / Julie Stillman ; introduction by Alice Waters. Stillman, Julie. 642.4 STI

Greek cook book / by Sophia ; translated and adapted by Helen Georges. Georges, Helen. 641.59495 GEOGreens cook book : extraordinary vegetarian cuisine from the celebrated restaurant / by Deborah Madison with Edward Espe Brown. Madison, Deborah. 641.5636 MADGreyston Bakery cookbook / by Helen Glassman and Susan Postal ; photographs by Lou Manna ; illustrations by Lynn Wohlers. Glassman, Helen. 641.71 GLA

Grill book / text by Kelly McCune ; design by Thomas Ingalls ; produced by David Barich. McCune, Kelly. 641.5784 MCC

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2008

Grill management [videorecording] / a presentation of Prentice-Hall Media, Inc. ; produced by Richard and Judith Logan. 641.586 GRI

Grilling [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.76 GRIGrosses illustrirtes Kochbuch fu¨r einfachen Tisch und die feine Ku¨ch. Umgearb. und verm. mit vielen Recepten nach eigener Erfahrung von Theodor Bechtel. Lo¨ffler, Henriette.

641.5943 L828g 1882

Group feeding, by Clifford Allen Kaiser Kaiser, Clifford Allen. 641.57 K13g 1946

Growing up in a Korean kitchen : a cookbook / Hi Soo Shin Hepinstall. Hepinstall, Hi Soo Shin. 641.59519 HEP

Guide to cooking fish & game; Missouri recipes, compiled by Werner O. Nagel. Illus. by Jim Keller. Littlebee, Cy., 641.69 L779g

Guide to cooking schools. 641.5 GUIGuide to foodservice management; a collection of articles from publications of the National Association of College and University Food Services. [Frances Cloyd, editor] 642.508 G946

Guide to napkin folding / James R. Ginders ; ill. by E. R. Capps. Ginders, James. 641.7 GiGuide to Tex-Mex cooking [videorecording] : with Jane Butel / Videocraft Classics presents ; produced & directed by Lee Kraft. 641.59764 GUIGulf coast cooking : seafood from the Florida Keys to the Yucata´n Peninsula / by Virginia Elverson ; with an essay by John Graves ; photography by Bob Parvin ; food photography by David Crossley and Bill Pogue. Elverson, Virginia T. 641.692 ELV

Gusto estetico / Fabio Tacchella. Tacchella, Fabio. 641.3 TAC

Habana Cafe´ cookbook / Josefa Gonzalez-Hastings ; edited by Andria Kuzeff. Gonzalez-Hastings, Josefa. 641.5 GON

Hammond-Harwood House cook book / Mrs. Lewis R. Andrews, Mrs. J. Reaney Kelly. Andrews, Lewis R., Mrs., 1901- 641.5973 AND

Hand formed chocolates [videorecording] / Culinary Institute of America ; producer, Philip E. Miller. 641.853 HAN

Handbook of food preparation. American Home Economics Association. 641.5 Ha

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2008

Handbook of invalid cooking, for the use of nurses in training-schools, nurses in private practice, and others who care for the sick ... by Mary A. Boland.

Pequignot, Mary A. Boland, 1852- 641.56 P3

Handbook of meat product technology / M.D. Ranken. Ranken, Michael D. 641.36 RANHandling food safely [videorecording] : basic rules of personal hygiene / produced for Vocational Media Associates by Richard and Judith Logan. 642.5 HAN

Harrods book of chocolates & other edible gifts / by Gill Edden. Edden, Gill. 641.853 EDDHealing gourmet, eat to lower cholesterol / the editors of Healing gourmet with Victoria Rand, Kathy McManus, and Bev Shaffer. 641.56311 HEA

Healing herbs cookbook / Pat Crocker. Crocker, Pat L. 641.657 CROHealthy choices. French [videorecording] / with Marietta Pagani ; Cooksmith, Inc. in association with American Production Services ; producer/director, Bruce Moody. 641.5944 HEAHealthy choices. Italian [videorecording] / with Marietta Pagani ; Cooksmith, Inc. in association with American Production Services ; producer/director, Bruce Moody. 641.5945 HEAHealthy choices. Mexican [videorecording] / with Marietta Pagani ; Cooksmith, Inc. in association with American Production Services ; producer/director, Bruce Moody. 641.5972 HEA

Healthy cooking for people who don't have time to cook / by Jeanne Jones. Jones, Jeanne. 641.563 JON

Healthy Exchanges cookbook : it's not a diet, it's a way of life / JoAnna M. Lund. Lund, JoAnna M. 641.563 LUN

Healthy homestyle cooking : 200 of your favorite family recipes, with a fraction of the fat / by Evelyn Tribole. Tribole, Evelyn, 1959- 641.5638 TRI

Healthy Italian cooking / Emanuela Stucchi ; photographs by Gus Filgate ; foreword by Lorenza De'Medici. Stucchi, Emanuela, 1954- 641.65 STU

Healthy teas : green, black, herbal, fruit / Tammy Safi. Safi, Tammy. 641.3372 SAF

Heart of the home : notes from a vineyard kitchen / by Susan Branch. Branch, Susan. 641.5 BRAHeartland : the best of the old and the new from Midwest kitchens / Marcia Adams ; photographs by Dorothy Handelman. Adams, Marcia. 641.5977 ADA

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2008

Heat : an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany / Bill Buford. Buford, Bill. 641.59455 BUF

Helen Corbitt's cookbook / by Helen Corbitt ; with decorations by Joe Allen Hong. Corbitt, Helen. 641.5 COR

Herbal pantry / Emelie Tolley and Chris Mead. Tolley, Emelie. 641.657 TOLHerbfarm cookbook / Jerry Traunfeld ; botanical watercolors of herbs by Louise Smith ; illustrations by Elayne Sears ; color photographs by Jonelle Weaver. Traunfeld, Jerry, 1959- 641.657 TRA

Herbs and spices [videorecording] / prepared and presented by Alice Vernon. Vernon, Alice R. 641.6383 HERHere in America's test kitchen / by the editors of Cook's illustrated ; illustrations by John Burgoyne ; photography by Keller + Keller ... [et al.]. 641.5 HERHere's to Nantucket : recipes for the good life and great food / Jean-Charles Berruet and Jack Warner ; [photos by Cary Hazlegrove]. Berruet, Jean-Charles. 641.5973 BERHering's dictionary of classical and modern cookery : and practical reference manual for the hotel, restaurant and catering trade. Hering, Richard. 641.5 He

Heritage of Chinese cooking / Elizabeth Chong. Chong, Elizabeth. 641.5951 CHOHeritage of French cooking / recipes by the Scotto sisters [Elisabeth Scotto, Marianne Comolli, and Miche`le Carles] ; text by Annie Hubert-Bare. Scotto, E. (Elisabeth) 641.5944 SCO

Hibachi cookery in the American manner : Japanese-American cookbook / by George E. Engler. Engler, George E. 641.5952 E58h

High-calcium, low-calorie cookbook / Betty Marks. Marks, Betty. 641.5632 M346h

History of cooks and cooking / Michael Symons. Symons, Michael, 1945- 641.509 S988h

Hodgson Mill oat bran cookbook and guide to reducing blood cholesterol / [Mary Ward]. Ward, Mary, 1940- 641.6 WARHolidays : 21 menus for elegant entertaining from Thanksgiving to Twelfth Night / John Hadamuscin ; photographs by Marcia Luce. Hadamuscin, John. 642.4 HAD

Holidays of the world cookbook for students / by Lois Sinaiko Webb. Webb, Lois Sinaiko. 641.568 WEB

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2008

Hollyhocks & radishes : Mrs. Chard's almanac cookbook / Bonnie Stewart Mickelson ; illustrations by Ann Schuler Santo.

Mickelson, Bonnie Stewart. 641.5973 MIC

Home on the range. 641.5971 HOMHome sausage making : how-to techniques for making and enjoying 100 sausages at home / Susan Mahnke Peery & Charles G. Reavis. Peery, Susan Mahnke. 641.66 PEE 2003

Home style Japanese cooking in pictures/ by Sadako Kohno. Kohno, Sadako. 641.5952 K79hHomemaker's pictorial encyclopedia of modern cake decorating ... by Wilton. Authors: McKinley Wilton & Norman Wilton. Wilton, McKinley, 1898- 641.6 W756h 1954

Hors d'oeuvre / by the editors of Time-Life Books. 641.812 H817

Hors d'œuvre around the world, collected by Elizabeth Hunter. Produced and edited by Don Fitzgerald. Hunter, Elizabeth, 1928- 641.81 H945h

Hors d'oeuvre bible / David Paul Larousse. Larousse, David Paul, 1949- 641.812 LAR

Hors d'oeuvres / Gillian Duffy ; photography by Melanie Acevedo. Duffy, Gillian. 641.812 DUF

Hors d'oeuvres buffet [videorecording] / a production of WTTW/Chicago ; producer/director, Tim Ward. 641.812 HORHospital patient feeding systems : proceedings of a symposium held at Radisson South Hotel, Minneapolis, Minnesota, October 19-21, 1981 / Advisory Board on Military Personnel Supplies, Commission on 642.5 H828

Hospitality industry : the world of food service / Joseph A. Villella. Villella, Joseph A. 642.5 ViHot off the grill [videorecording] : the ultimate guide to year-round grilling / WGBH Educational Foundation ; producer, Laurie Donnelly ; director, Philip Gay. 641.76 HOT

Hot station [videorecording] / Meridian Education Corporation. 641.5 HOTHot, sour, salty, sweet : a culinary journey through Southeast Asia / Jeffrey Alford and Naomi Duguid ; studio photographs by Richard Jung ; location photographs by Jeffrey Alford and Naomi Duguid. Alford, Jeffrey. 641.50959 ALFHousekeepers almanac, for the year 1866; a facsimile reproduction, slightly enl., of an 1866 almanac. Reprinted with an introd. by William J. Petersen for members of the State Historical Society of Iowa. 641.5059 H842

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2008

Housekeeper's apple book : over two hundred ways of preparing the apple / by L. Gertrude Mackay. Mackay, L. Gertrude (Lucy Gertrude), b. 641.6 M1

Housekeeping in old Virginia : containing contributions from two hundred and fifty of Virginia's noted housewives, distinguished for their skill in the culinary art and other branches of domestic economy / edited 641.59755 H8425How I learned to cook : culinary educations from the world's greatest chefs / edited by Kimberly Witherspoon and Peter Meehan. 641.5092 HOW

How much to buy : a foodservice purchasing workbook / Robert A. Ulm. Ulm, Robert A. 641.31 ULM

How sweet it is-- without the sugar / Jean C. Wade ; foreword by Lois Jovanovic. Wade, Jean C. 641.86 W1197hHow to be the perfect waiter or waitress [videorecording] : and earn great tips! / Los Angeles Professional Servers, Inc. ; produced by Nadia Semczuk, Christian Mills ; directed by Gerald Massimei ; written by Nadia 642.6 HOWHow to cook his goose (and other wild games) [by] Karen Green and Betty Black. With illus. by William Green. Green, Karen, 1944- 641.69 G796h

How to dry foods / by Deanna DeLong. DeLong, Deanna. 641.44 DeHow to eat better for less money / [by] James Beard and Sam Aaron ; with a helpful supplement on budget wines and spirits.

Beard, James, 1903-1985. 641.5 B368h 1970

How to feed friends and influence people : the Carnegie Deli : a giant sandwich, a little deli, a huge success / Milton Parker and Allyn Freeman. Parker, Milton, 1919- 641.5 PARHow to feed your hyperactive child / Laura J. and George E. Stevens and Rosemary B. Stoner ; illustrations by Anthony F. Holtgrefe. Stevens, Laura J., 1945- 641.563 S844h

How to garnish : illustrated step-by-step instructions / Harvey Rosen ; Robert J. Rosen, editor. Rosen, Harvey. 642.8 ROS

How to pronounce French, German, and Italian wine names / Diana Bellucci. Bellucci, Diana. 641.2 BEL

How to run a catering business from home / Christopher Egerton-Thomas. Egerton-Thomas, Christopher. 642.4 EGE

How to store your garden produce : the key to self-sufficiency / Piers Warren ; illustrated by Chris Winn. Warren, Piers. 641.452 WAR 2003

Hows and whys of cooking, Halliday, Evelyn Gertrude. 641.5 H188h 1946

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Hows and whys of cooking, by Evelyn G. Halliday ... and Isabel T. Noble. Halliday, Evelyn Gertrude. 641.5 H188h

Hunter's stew and hangtown fry, what pioneer America ate and why / Lila Perl ; pictures by Richard Cuffari. Perl, Lila. 641.5978 P451h

I can manage : a practical approach to school foodservice management / Jay Caton & Mary Nix. Caton, Jay. 642.5 C366iI love sushi [videorecording] : sushi for everyone/ Triangle Production Services ; Chef-San ; executive producer, Romi Adachi ; producer, Andrew J. Hall ; directors, Reiko Ishihara, Ray Manard. 641.5952 ILO

Ice carving / by Hideo Hasegawa ; English language translation by Norman Braslow ; edited by Jackie Athey. Hasegawa, Hideo, 1924-642.8 Ha

Ice carving made easy / Joseph Amendola. Amendola, Joseph. 642.8 AME 1994Ice cream & frozen yogurt cookbook : enjoy homemade ice creams, forzen yogurts, sorbets, sherbets, and more / Mable and Gar Hoffman. Hoffman, Mable, 1922- 641.8 HOF

Idaho [videorecording] : home of the world famous potato. 641.3521 IDAIdeas for refreshment rooms; restaurants, lunch room, tea room, coffee shop, cafeteria, dining car, industrial plant, school, club, soda fountain; a ready reference to catering methods, covering a wide range of pratice. 642.5 H8i

Igirisu wa oishii / Hayashi Naozomu. Hayashi, Nozomu. 641.59592 H4136i

Il Fornaio baking book : sweet and savory recipes from the Italian kitchen / by Franco Galli. Galli, Franco. 641.71 GAL

Illustrated herbal / Wilfrid Blunt, Sandra Raphael. Blunt, Wilfrid, 1901-1987. 641.63 BLU

I'm just here for the food : food + heat = cooking / Alton Brown. Brown, Alton, 1962- 641.5 BROImpressive 1 minute napkins [videorecording] / by Chef Ted ; produced by Wadel and Associates ; producer/director, Mike Wadel. 642.7 IMP

In & out of the kitchen in fifteen minutes or less / Anne Willan ; photography by Sara Taylor. Willan, Anne. 641.555 WILIn good taste : a contemporary approach to cooking / Victor Gielisse, Mary E. Kimbrough, Kathryn G. Gielisse. Gielisse, Victor. 641.5 GIE

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In Julia's kitchen with master chefs / Julia Child ; with Nancy Verde Barr ; photographs by Micheal McLaughlin. Child, Julia. 641.5973 CHI

In pursuit of flavor / by Edna Lewis with Mary Goodbody ; illustrated by Louisa Jones Waller. Lewis, Edna. 641.5975 LEW

In the kitchen with love. Loren, Sophia, 1934- 641.5945 LOR

In the kitchen with Rosie : Oprah's favorite recipes / by Rosie Daley. Daley, Rosie. 641.5638 D141i

In the sweet kitchen : the definitive baker's companion / Regan Daley. Daley, Regan. 641.815 DAL

Indian cook book / recipes by Cecelia Corcoran. Corcoran, Cecelia. 641.59786 C793i

Ingredients & flavor dynamics : cooking with spices & herbs. 641.657 ING

Ingredients & flavor dynamics : saute´ing, steaming, poaching & smoking. 641.7 ING

Inn at Little Washington : a consuming passion / Patrick O'Connell ; photographs by Tim Turner. O'Connell, Patrick, 1945- 641.5 OCO

Inquisitve cook / Anne Gardiner and Sue Wilson, with the Exploratorium. Gardiner, Anne. 641.5 G221i

Inshoku jiten / Motoyama Tekishu¯ cho. Motoyama, Tekishu¯, 1881-1958.

641.5952 M9199i 1966

Inside America's test kitchen / by the editors of Cook's Illustrated ; illustrations, John Burgoyne ; photography Carl Tremblay, Daniel Van Ackere. 641.5 INS

Inspired vegetarian / Louise Pickford ; photographs by Gus Filgate. Pickford, Louise. 641.5636 PIC

Instant epicure cookbook. Langseth-Christensen, Lillian. 641.555 L285i

Instant gratification : no-hassle desserts in just about no time / Lauren Chattman. Chattman, Lauren. 641.86 CHA

Institution recipes for use in schools, colleges, hospitals and other institutions, by Emma Smedley. Smedley, Emma. 641.57 S637i3

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Institutional cakes: premix versus the conventional. Hefner, Patricia Larue, 1931- 641.8653 H461i

Institutional evaluation of processed mashed potatoes. Boyd, Ruth Ann, 1920- 641.81 B789i

Institutional premarket testing of chiffon pie mixes. McArthur, Eleanor Fredericha, 1908- 641.865 M116i

Instructor's guide for the teaching of professional cooking / prepared for The Culinary Institute of America by LeRoi A. Folsom.

Culinary Institute of America. 641.5 In

Instructor's manual to accompany About professional baking / Gail Sokol. Sokol, Gail. 641.815 SOK Manual

Instructor's manual to accompany About wine / prepared by Joseph LaVilla. LaVilla, Joseph. 641.22 HEN Manual

Instructor's manual to accompany Modern garde manger / Robert Garlough, Angus Campbell. Garlough, Robert, 1954- 641.79 GAR Manual

International chocolate cookbook / Nancy Baggett ; photographs by Martin Jacobs. Baggett, Nancy, 1943- 641.6374 BAG

International cookie cookbook / Nancy Baggett ; photographs by Dennis M. Gottlieb. Baggett, Nancy, 1943- 641.8 BAGInternational dictionary of food & cooking : ingredients, additives, techniques, equipment, menu terms, catering terms, food science, and outline domestic and production recipes / compiled by Charles G. Sinclair. 641.5 INT

International dictionary of food & nutrition / Kenneth N. Anderson and Lois E. Anderson. Anderson, Kenneth, 1921- 641.03 AND

International foods [electronic resource] 2 Africa & the Middle East / by Michelle Greenwald. Greenwald, Michelle. 641.596 G8161i CD

International foods [electronic resource] 3 Asia & Russia / by Michelle Greenwald. Greenwald, Michelle. 641.595 G8161i CD

International hangover book. Illustrated by Sandy Heckinger. Douglas, Auriel. 641.874 D733iInternational school of sugarcraft / principal teacher, Nicholas Lodge ; teacher, Janice Murfitt ; photography by Graham Tann. Lodge, Nicholas. 641.865 LODIntroduction to table side cooking [videorecording] / the Culinary Institute of America presents ; produced by the Learning Resources Center ; producer, Philip E. Miller. 642.6 INT

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Introductory foods; a laboratory manual of food preparation and evaluation [by] Mary L. Morr and Theodore F. Irmiter. Morr, Mary L. 641.5 Mo

Invitation to Indian cooking. Jaffrey, Madhur, 1933- 641.5954 J23i.vIsmail Merchant's Florence : filming and feasting in Tuscany / Ismail Merchant ; photographs by Derrick Santini. Merchant, Ismail. 641.5945 MER

Itadakimasu / prepared by the Women's Group of the Tokyo American Club. 641.5 I881

Italian baker / by Carol Field. Field, Carol. 641.71 FIEItalian classics : the best recipe / by the editors of Cook's illustrated ; photography by Carl Tremblay and Daniel Van Ackere ; illustrations by John Burgoyne. 641.5945 ITAItalian cooking in the grand tradition / Jo Bettoja and Anna Maria Cornetto ; with an introduction by Moira Hodgson ; with wine notes by Angelo Bettoja. Bettoja, Jo. 641.5945 BET

Italian cusine : the new essential references to the riches of the Italian table / Tony May. May, Tony, 1937- 641.5945 MAY

Italian farmhouse cookbook / by Susan Herrmann Loomis ; illustrations by Anne Smith. Loomis, Susan Herrmann. 641.5945 LOO

Italian holiday cooking : a collection of 150 treasured recipes / Michele Scicolone. Scicolone, Michele. 641.568 SCA

Italian wines 2006 : a guide to the world of Italian wine for experts and wine lovers. 641.220945 VIN 2006

Italy in small bites / Carol Field. Field, Carol. 641.5945 FIEItaly the beautiful cookbook : authentic recipes from the regions of Italy / recipes compiled by Lorenza de'Medici ; text by Patrizia Passigli.

De' Medici Stucchi, Lorenza, 1926- 641.5945 MED

It's a long way to guacamole : the Tex-Mex cookbook / by Rue Judd and Ann Worley ; drawings by Marti Patchell. Judd, Rue. 641.5 JUD

It's your wedding reception [videorecording] / produced, written & directed by Vince Clews & Associates, Inc. 642.4 ITS

Jack Daniel's the spirit of Tennessee cookbook / Lynne Tolley, Pat Mitchamore. Tolley, Lynne, 1950- 641.625 TOL

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Jacques Pe´pin's cooking techniques [videorecording] / produced by KQED ; director, Bruce Franchini. 641.5 JAC

Jacques Pe´pin's simple and healthy cooking / written and illustrated by Jacques Pe´pin. Pe´pin, Jacques. 641.5638 PEP

James Beard's American cookery. With illus. by Earl Thollander. Beard, James, 1903-1985. 641.5973 BEA

James McNair cooks Italian / photography and styling by James McNair. McNair, James K. 641.5945 MCNJames McNair's beans & grains / recipes by James McNair and Andrew Moore ; photography and styling by James McNair. McNair, James K. 641.631 MCN

James McNair's beef cookbook / photography by Patricia Brabant. McNair, James K. 641.662 MCN

James McNair's breakfast / photography by Patricia Brabant. McNair, James K. 641.52 MCNJames McNair's cakes / recipes by James McNair and Andrew Moore ; photographs and styling by James McNair. McNair, James K. 641.8653 MCN

James McNair's cheese cookbook / photography by Patricia Brabant. McNair, James K. 641.673 MCN

James McNair's cold cuisine / photograph by Patricia Brabant. McNair, James K. 641.79 MCN

James McNair's corn cookbook / photography by Patricia Brabant. McNair, James K. 641.6567 MCN

James McNair's custards, mousses & puddings / photography by James McNair. McNair, James K. 641.864 MCN

James McNair's fish cookbook / photography and styling by James McNair. McNair, James K. 641.692 MCN

James McNair's pasta cookbook / photography by Patricia Brabant. McNair, James K. 641.822 MCN

James McNair's pie cookbook / photography by Patricia Brabant. McNair, James K. 641.8652 MCN

James McNair's Rice cookbook / photography by Patricia Brabant. McNair, James K. 641.6318 MCN

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James McNair's salads / photography by Jim Hildreth and James McNair. McNair, James K. 641.83 MCN

James McNair's salmon cookbook / photography by Patricia Brabant. McNair, James K. 641.692 MCN

James McNair's vegetarian pizza / photography and styling by James McNair. McNair, James K. 641.824 MCNJane Brody's good food gourmet : recipes and menus for delicious and healthful entertaining / by Jane E. Brody ; illustrations by Ray Skibinski. Brody, Jane E. 641.5 BRO

Jane Grigson's British cookery. Grigson, Jane. 641.5941 GRIJane Grigson's fruit book / illustrated by Yvonne Skargon ; glossary to the American edition by Judith Hill ; introduction to the Bison Books edition by Sara Dickerman. Grigson, Jane. 641.64 GRI

Janos : recipes & tales from a Southwest restaurant / Janos Wilder ; photographs by Geoffrey Clifford. Wilder, Janos. 641.5979 WIL

Japanese cooking for health and fitness / Kiyoko Konishi. Konishi, Kiyoko. 641.5952 K82j

Japanese food, by Prof. Kaneko Tezuka. Tezuka, Kaneko. 641.5952 T356jJapanese foods that heal : using traditional ingredients to promote health, longevity, and well-being / John Belleme & Jan Belleme. Belleme, John. 641.563 B439j

Japanese kitchen : 250 recipes in a traditional spirit / Hiroko Shimbo ; illustrations by Rodica Prato. Shimbo, Hiroko. 641.5952 S556jJeanne Jones' homestyle cooking made healthy : 200 classicAmerican favorites : low in fat with all the original flavor! / Jeanne Jones. Jones, Jeanne. 641.5638 JONJewish cooking for all seasons : fresh, flavorful kosher recipes for holidays and every day / Laura Frankel ; photographs by Ben Fink. Frankel, Laura. 641.5676 FRAJewish cooking in America [videorecording] / a national production of Maryland Public Television, Frappe` , Inc. and Joan Nathan ; produced and directed by Charles Pinskey. 641.5676 JEWJewish mothers video cookbook [videorecording] : Volume 1 / EMA Productions ; producers, Jackie Frazin, JoAnne Pepper, Frank Pecora, Jr. ; director/cameraman, Bob Simons ; writer, Buddy Saper. 641.5676 JEW

Jim Fobel's old-fashioned baking book : recipes from an American childhood. Fobel, Jim. 641.865 FOB

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Jimtown Store cookbook : recipes and more from Sonoma County's favorite country store / Carrie Brown and John Werner, with Michael McLaughlin. Brown, Carrie, 1955- 641.5973 BRO

John Clancy's Christmas cookbook. Clancy, John. 641.568 CLAJohn Cleese's wine for the confused [videorecording] / produced and directed by David Kennard ; written by John Cleese & David Kennard. 641.22 JOH

John H. Tobe's health giving life saving "no-cook" book. Tobe, John H. 641.5 T628hJoy of cooking / by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker ; illustrated by Laura Hartman Maestro.

Rombauer, Irma von Starkloff, 1877-1962.

641.5973 ROM 1997

Joy of cooking Christmas cookies / by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. Rombauer, Irma von Starkloff, 1877-1962. 641.8 ROM

Joy of grilling / Joe Famularo. Famularo, Joseph J. 641.5784 FAM

Joy of pickling : 200 flavor-packed recipes for all kinds of produce from garden or market / Linda Ziedrich. Ziedrich, Linda. 641.42 ZIE

Joy of soy : 75 delicious ways to enjoy nature's miracle food / Dana Jacobi. Jacobi, Dana. 641.65655 J16j

Judie Geise's new Northwest kitchen. Geise, Judie, 1945- 641.5 GEI

Juices : nature's cure-all for health and vitality / Jan Castorina & Dimitra Stars. Castorina, Jan, 1960- 641.64 CASJulia Child! [videorecording] : America's favorite chef / [produced by WGBH/Boston in association with Thirteen/WNET New York American Masters] ; produced and written by Marilyn Mellowes. 641.5944 JULJulia's kitchen wisdom : essential techniques and recipes from a lifetime of cooking / by Julia Child, with David Nussbaum. Child, Julia. 641.5 C536j

Julie Dannenbaum's Creative Cooking School. Illus. by Tom Funk. Dannenbaum, Julie. 641.5 D188j

Junior cook. Williams, Caroline D. 641.5 W722j

Just pheasant / by Louis & Annette Bignami. Bignami, Louis V. 641.691 B593j

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2008

Kare¯raisu to Nihonjin / Morieda Takashi. Morieda, Takashi. 641.6384 M855kKathy Casey's Northwest table : Oregon, Washington, British Columbia, Southern Alaska / by Kathy Casey ; food photographs by E. Jane Armstrong ; scenic photographs by Mike Hipple and Joel W. Rogers. Casey, Kathy. 641.59795 CAS

Keep it simple : easy techniques for great home cooking / from the editors of Bon Appe´tit. 641.5 KEE

Keeping nice people nice [videorecording] / with Michael Hurst. 642.6 KEE

Ken Haedrich's Country baking : simple home baking with wholesome grains and the pick of the harvest. Haedrich, Ken, 1954- 641.71 HAE

Keo's Thai cuisine / Keo Sananikone. Keo Sananikone. 641.59593 KEO 1999

Kitchen confidential : adventures in the culinary underbelly / Anthony Bourdain. Bourdain, Anthony. 641.5 BOU

Kitchen confidential : adventures in the culinary underbelly / Anthony Bourdain. Bourdain, Anthony. 641.5092 BOU 2007

Kitchen guide, by the editors of Time-Life Books. Time-Life Books. 641.5 T583kKitchen herbs : the art and enjoyment of growing herbs and cooking with them / Sal Gilbertie ; photographs by Joseph Kugielsky ; culinary text and recipes by Frances Towner Giedt. Gilbertie, Sal. 641.657 GILKitchen management for institutions : economies in purchasing, portioning, and preparation / William K. Deuel. Deuel, William K. 642.5 De

Kitchen math [videorecording] : measuring / script writer, Ann Olson ; video production, QTV Productions. 641.5 KIT

Kitchen sanitation and food hygiene, by Bruce H. Axler. Axler, Bruce H. 641.4 AxKitchen sessions with Charlie Trotter / recipes by Charlie Trotter ; photography by Tim Turner ; wine notes by Brian Cronin. Trotter, Charlie. 641.5 TROKitchen table at Brennan's of Houston / by Randy Evans ; with photographs by Jay Stevens ; foreword by Alex Brennan-Martin. Evans, Randy, 1975- 641.5 EVA

Kitchen; a delicious account of the author's years as a grand ho^tel cook. Woodcuts by Gail Garraty. Freeling, Nicolas. 642.56 F854Z

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Knife care [videorecording] : selection, sharpening, sanitation and safety / Culinary Institute of America ; writer/producer, Joanne A. Meyer. 641.5028 KNIFKnife skills [videorecording] : vegetable cuts / produced by the Food & Beverage Institute ; producers, Philip Miller and Joanne A. Meyer. 641.65 KNIKnife techniques [videorecording] : the cutting edge ; produced by Kennedy Nelson Shultz, Inc. ; producer, David Powell ; director, Kurt Kennedy. 641.5028 KNI

Korean food guide in English / Han?guk Kukche Kyoryu Chaedan pyo?n = edited by the Korea Foundation. 641.59519 K843

Lamb / by the editors of Time-Life Books. 641.663 L218

Larder chef : food preparation and presentation / M.J. Leto, W.K.H. Bode. Leto, M. J. (Mario Jack), 1910-1994. 641.5 LET 2006

Larousse gastronomique : the encyclopedia of food, wine & cookery / Introductions by A. Escoffier and Ph. Gilbert ; edited by Charlotte Turgeon and Nina Froud ; [text translated from the French by Nina Froud and

Montagne´, Prosper, 1864-1948. 641.503 LAR

Larousse gastronomique : the new American edition of the world's greatest culinary encyclopedia / edited by Jenifer Harvey Lang.

Montagne´, Prosper, 1864-1948. 641.503 LAR 1988

Last course : the desserts of Gramercy Tavern / Claudia Fleming with Melissa Clark ; preface by Danny Meyer ; foreword by Tom Colicchio ; photography by Dana Gallagher. Fleming, Claudia. 641.6 FLELatin American cooking, by Jonathan Norton Leonard and the editors of Time-Life Books. Photographed by Milton Greene.

Leonard, Jonathan Norton, 1903-1975. 641.598 L581L

Lee Bailey's New Orleans : good food and glorious houses / by Lee Bailey with Ella Brennan ; recipes from the Commander's Palace, Mr. B's, and the Palace Cafe´ ; photographs by Langdon Clay ; recipe testing and Bailey, Lee. 641.59763 BAILee Bailey's southern food & plantation houses : favorite Natchez recipes / by Lee Bailey and the Pilgrimage Garden Club ; photographs by Tom Eckerle. Bailey, Lee. 641.5975 BAI

Legendary cuisine of Persia / Margaret Shaida. Shaida, Margaret. 641.5955 SHALemongrass and sweet basil : traditional Thai cuisine / by Khamtane Signavong ; photography by Ken Martin and Alison Plummer. Signavong, Khamtane. 641.595 SIG

Lessons in excellence from Charlie Trotter / by Paul Clarke. Clarke, Paul. 641.5092 CLALhasa Moon Tibetan cookbook / by Tsering Wangmo and Zara Houshmand ; illustrations by Palden Choedak Oshoe ... [et al.]. Wangmo, Tsering, 1967-641.59515 WAN

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Librarian's cook book; Glozer, Liselotte F. 641.5 G566L

Light desserts / Beatrice Ojakangas. Ojakangas, Beatrice A. 641.86 OJALike water for chocolate : a novel in monthly installments, with recipes, romances, and home remedies / Laura Esquivel ; translated by Carol Christensen and Thomas Christensen. Esquivel, Laura, 1950- 641 ESQ

Linda McCartney on tour : over 200 meat-free dishes from around the world / Linda McCartney. McCartney, Linda. 641.5636 MCC

Liquid assets [videorecording] : the beverage trade's role in restaurant profitability. 641.874 LIQ

Live longer now cookbook : for joyful health & long life / by Jon N. Leonard and Elaine A. Taylor. Leonard, Jon N. 641.563 L581L

Living gluten-free : meal plans, recipes, and consumer tips / by Betty Wedman-St. Louis. Wedman-St. Louis, Betty. 641.5638 W393L

Living in the raw : recipes for a healthy lifestyle / Rose Lee Calabro. Calabro, Rose Lee. 641.5636 CALLiving off the land / Thomas K. Squier ; illustrated by Thomas K. Squier, Jr. ; edited by Frances Squier & Isaac Laudenslager. Squier, Thomas K. 641.6 S773LLocal flavors : cooking and eating from America's farmers' markets / Deborah Madison ; photographs by Laurie Smith ; illustrations by Patrick McFarlin. Madison, Deborah. 641.5973 MADLogic of cooking--programmed : the principles of cooking explained in simple language and by a programmed presentation / Donald E. Lundberg in consultation with Eric Saucy. Lundberg, Donald E. 641.5 Lo

Lost arts : a celebration of culinary traditions / Lynn Alley. Alley, Lynn. 641.6382 ALL 2000

Low-cholesterol olive oil cookbook : more than 200 recipes, the most delicious way to eat healthy food / Sarah Schlesinger & Barbara Earnest. Schlesinger, Sarah. 641.5638 SCH

Lowfat & fast! [videorecording] : real food for busy people / producer, Allan Lemley. 641.563 LOW

Low-fat vegetarian cooking : innovative vegetarian recipes for the adventurous cook / Jenny Stacey. Stacey, Jenny. 641.5636 STA

Lu¨chow's German festival cookbook / Gene and Fran Schoor ; illustrated by Ed Nuckolls. Schoor, Gene. 641.5943 S372L

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Lucinda's authentic Jamaican kitchen / Lucinda Scala Quinn ; photographs by Quentin Bacon ; location photographs by Karen Marshall. Quinn, Lucinda Scala. 641.5972 QUI

Luncheon and supper dishes. Jule Wilkinson, editor. Blair, Eulalia C., 641.53 Bl

Ma Cuisine Cooking School cookbook / Linda Lloyd ... [et a.]. 641.5 MACMa gastronomie / Fernand Point ; translated and adapted by Frank Kulla and Patricia Shannon Kulla ; introd. by Joseph Wechsberg ; special drawings by Andre Dunoyer de Segonzac. Kulla, Frank. 641.5944 KULMacrobiotic way : the complete macrobiotic diet & exercise book / Michio Kushi with Stephen Blauer ; foreword by John Denver. Kushi, Michio.

641.563 K971m 1993

Madhur Jaffrey's flavors of India. Jaffrey, Madhur, 1933- 641.5954 JAF

Madhur Jaffrey's world vegetarian. Jaffrey, Madhur. 641.5636 JAFMagic beans : 150 delicious recipes featuring nature's low-fat, nutrient-rich, disease-fighting powerhouse / Patti Bazel Geil. Geil, Patti Bazel. 641.6565 GEI

Magic spices : 200 healthy recipes featuring 30 common spices / Donna L. Weihofen. Weihofen, Donna L. 641.6383 WEI

Maida Hatter's brand-new book of great cookies / illustrations by the author. Heatter, Maida. 641.8654 HEA

Maida Heatter's best dessert book ever / drawings by Toni Evins. Heatter, Maida. 641.86 HEA

Maida Heatter's book of great American desserts / drawings by Toni Evins. Heatter, Maida. 641.86 HEA

Maida Heatter's Book of great chocolate desserts / drawings by Toni Evins. Heatter, Maida. 641.6374 HEA

Maida Heatter's Book of great cookies / drawings by Toni Evins. Heatter, Maida. 641.86 HEA

Maida Heatter's book of great desserts. Drawings by Toni Evins. Heatter, Maida. 641.86 HEA 1974

Maida Heatter's New book of great desserts / drawings by Toni Evins. Heatter, Maida. 641.86 HEA

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Making great candy : a sweet selection of fun and easy recipes / Laura Dover Doran. Doran, Laura Dover, 1970- 641.853 DOR

Making great sausage at home : 30 savory links from around the world plus dozens of delicious sausage dishes / Chris Kobler. Kobler, Chris, 1946- 641.66 KOBMaking your own gourmet coffee drinks ; espressos, cappuccinos, lattes, mochas, and more! / Mathew Tekulsky.

Tekulsky, Mathew, 1954- 641.877 TEK

Making your own gourmet tea drinks : black teas, green teas, scented teas, herb teas, iced teas, and more! / by Mathew Tekulsky ; illustrations by Clair Moritz-Magnesio.

Tekulsky, Mathew, 1954- 641.877 TEK

Mama D's old-fashioned Italian cooking / Giovanna D'Agostino. D'Agostino, Giovanna. 641.5945 DAGMan & his meatballs : the hilarious but true story of a self-taught chef and restaurateur, with 75 recipes / John LaFemina, with Pam Manela. LaFemina, John. 641.5945 LAF

Man who ate everything / Jeffrey Steingarten. Steingarten, Jeffrey. 641.013 S8226m 2006

Mandarin way / by Cecilia Sun Yun Chiang ; as told to Allan Carr. Chiang, Cecilia Sun Yun. 641.5951 C532m

Manna: foods of the frontier. Drawings by Heidi Palmer. Harris, Gertrude, 1914- 641.5973 H314m

Mansfield Library cooks : a sharing of recipes from the faculty, staff, and students of the Mansfield Library. 641.59786 MAN

Mansion on Turtle Creek cookbook / by Dean Fearing ; edited by Dotty Griffith. Fearing, Dean. 641.5973 FEA

Marcella cucina / Marcella Hazan ; photography by Alison Harris, design by Joel Avirom. Hazan, Marcella. 641.5945 HAZ

Marcella's Italian kitchen/ by Marcella Hazan. Hazan, Marcella. 641.5945 HAZ

Marinades, brines, rubs, cures, and glazes / by Jim Tarantino. Tarantino, Jim. 641.7 TAR 2006

Mario Batali simple Italian food : recipes from my two villages / photographs by Mark Ferri. Batali, Mario. 641.5945 BAT

Mark Miller's Indian market cookbook / Mark Miller, Mark Kiffin, and Suzy Dayton with John Harrisson. Miller, Mark Charles, 1949- 641.5979 MIL

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2008

Markets of Provence : a culinary tour of southern France / text by Dixon Long ; recipes by Ruthanne Long ; photographs by David Wakely ; foreword by Patricia Wells. Long, Dixon. 641.59449 LONMartha Washington's Booke of cookery / transcribed by Karen Hess with historical notes and copious annotations. 641.5941 MARMartin Yan's Asian favorites : from Hong Kong, Taiwan, and Thailand / Martin Yan ; food photography by Maren Caruso ; location photography by Stephanie Jan. Yan, Martin, 1948- 641.595 YANMary Emmerling's American country cooking : recipes and menus from family and friends across America / photographs by Michael Skott ; design by Drenttel Doyle Partners.

Emmerling, Mary Ellisor. 641.5973 EMM

Master dictionary of food and wine / Joyce Rubash. Rubash, Joyce. 641.3003 RUB

Mastering microwave cookery [videorecording] / Videocraft Classics ; produced and directed by Lee Kraft. 641.5882 MASMasters of American cookery : M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child / Betty Fussell : with a preface by the author. Fussell, Betty Harper. 641.5973 FUSMayo Clinic Williams-Sonoma cookbook : simple solutions for eating well / recipe writer, John Phillip Carroll ; photographer, Chris Shorten. Carroll, John Phillip. 641.5 CAR

McClane's fish buyer's guide / A.J. McClane. McClane, A. J. (Albert Jules), 1922- 641.692 MCC

Meal management manual, by Frances M. Hettler and Isabelle R. Thomas. Hettler, Frances Marie. 642.02 H591m

Meal management. Kinder, Faye. 642 K51m

Meal management. Kinder, Faye. 642 K51m 1968

Meal planning and service. McLean, Beth Bailey, 1892- 642 M163m 1964

Meal planning and table service for the American home without servants. McLean, Beth Bailey, 1892- 642 M163m 1955

Meal timing [videorecording] : juggling ten balls at once / produced by Kennedy Nelson Shultz, Inc. ; director, Kurt Kennedy ; producer, David Powell. 641.5 MEAMeals that heal : over 175 simple everyday recipes that help prevent and treat disease / Anne Egan and Regina Ragone. Egan, Anne. 641.5631 EGA

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Mealtime manual for people with disabilities and the aging / compiled by Judith Lannefeld Klinger, with the Institute of Rehabilitation Medicine, New York University Medical Center and Campbell Soup Company ; 641.5 K65m 1978Measure of her powers : an M.F.K. Fisher reader / edited by Dominique Gioia ; with an introduction by Ruth Reichl.

Fisher, M. F. K. (Mary Frances Kennedy), 641.092 FIS

Measure up in the kitchen [videorecording] / Learning Seed. 641.502 MEA

Meat buyers guide / by National Association of Meat Purveyors. 641.31 MEA

Meat buyers guide / by the National Association of Meat Purveyors. National Association of Meat Purveyors. 641.31 Me

Meat buyer's guide : beef, lamb, veal, pork, and poultry / North American Meat Processors Association. 641.36 MEA 2007

Meat cook book. 641.6 B565m

Meat cut ID [electronic resource] / CEV Multimedia, Ltd. 641.36 M4848 CD

Meat evaluation handbook. 641.31 Me

Meat evaluation handbook. 641.36 MEA

Meat evaluation handbook. 641.36 NAT

Meat handbook. Levie, Albert. 641.36 LEV 1970

Meat in the foodservice industry. 641.6 M484Meat on the grill : new recipes for beef, lamb, pork, and other meats / by David Barich and Thomas Ingalls ; photography by Dennis Bettencourt ; food styling by Robert Burns. Barich, David. 641.5784 BAR

Mediterranean cooking / Paula Wolfert. Wolfert, Paula. 641.59 WOL

Mediterranean diet : newly revised and updated / Marissa Cloutier and Eve Adamson. Cloutier, Marissa. 641.563 JEN 2004

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Mediterranean diet cookbook : a delicious alternative for lifelong health / Nancy Harmon Jenkins. Jenkins, Nancy Harmon. 641.563 JEN

Mediterranean flavors : recipes from the countries of the sun / Mari´a Jose´ Sevilla ; illustrated by Christopher Wormell. Sevilla, Mari´a Jose´. 641.591822 SEV

Mediterranean grains and greens : a book of savory, sun-drenched recipes / Paula Wolfert. Wolfert, Paula. 641.591822 WOLMediterranean herb cookbook : fresh and savory recipes from the Mediterranean garden / Georgeanne Brennan ; photographs by Grey Crawford.


Mediterranean kitchen / Joyce Goldstein ; drawings by Rachel Goldstein ; wine recommendations by Evan Goldstein.

Goldstein, Joyce Esersky. 641.5636 GOL

Mediterranean light : delicious recipes from the world's healthiest cuisine / Martha Rose Shulman. Shulman, Martha Rose. 641.5635 SHUMediterranean pantry : creating and using condiments and seasonings / Aglaia Kremezi ; photographs by Martin Brigdale. Kremezi, Aglaia. 641.6382 KREMediterranean vegetarian cooking : innovative vegetarian recipes for the adventurous cook / edited by Janet Swarbrick. 641.5636 MEDMediterrAsian way : a cookbook and guide to health, weight loss, and longevity, combining the best features of Mediterranean and Asian diets and lifestyles / Ric Watson and Trudy Thelander. Watson, Ric. 641.595 WAT

Meeting challenges in food service : a guide for solving present and future problems / William L. Kahrl. Kahrl, William L. 642 Ka

Melting pot : ethnic cuisine in Texas. 641.5975 MEL 1983

Memories with food at Gipsy House / Felicity & Roald Dahl ; photographs by Jan Baldwin. Dahl, Felicity. 641.594 DAH

Memphis cookbook. 641.5 M5338 1985Mennonite community cookbook : favorite family recipes / by Mary Emma Showalter ; drawings by Naomi Nissley.

Showalter, Mary Emma, 1913- 641.5 S559m 1957

Menu design : merchandising and marketing / Albin G. Seaberg. Seaberg, Albin G. 642 SEA 1991Menu planning guide for school food service / prepared by Nutrition and Technical Services Division, Food and Nutrition Service, U.S. Department of Agriculture.

United States. Food and Nutrition Service. 642.5 Me

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Menu planning: a blueprint for better profits [by] Hubert E. Visick & Peter E. Van Kleek. Visick, Hubert E. 642.5 V831m

Menu planning: a blueprint for better profits [by] Hubert E. Visick & Peter E. Van Kleek. Visick, Hubert E. 642.5 Vi

Menu pricing and strategy / Jack Miller. Miller, Jack E., 1930- 642.5 Mi

MenuPro deluxe [computer file] / SoftCafe. 642 MEN

Merchandising beef loins / National Live Stock and Meat Board. National Live Stock and Meat Board. 641.36 MER

Mere mortal's guide to fine dining : from salad forks to sommeliers, how to eat and drink in style without fear of faux pas / Colleen Rush. Rush, Colleen. 641.5 RUS

Merry Christmas herbal. Drawings by Kathleen Bourke. Simmons, Adelma Grenier. 641.568 S592m

Mes confitures : the jams and jellies of Christine Ferber / Christine Ferber ; translated by Virginia R. Phillips. Ferber, Christine. 641.852 FERMeta Given's Modern encyclopedia of cooking ... A modern cook book, complete in every detail, brings the latest developments in home economics into your kitchen for a simpler, better and richer life. Given, Meta, 1888- 641.5 GIVMeta Given's Modern encyclopedia of cooking ... A modern cook book, complete in every detail, brings the latest developments in home economics into your kitchen for a simpler, better and richer life. Given, Meta, 1888- 641.503 G539m

Mexico's feasts of life / Patricia Quintana ; with Carol Haralson ; photographed by Ignacio Urquiza. Quintana, Patricia. 641.5972 QUIMicrowave baking & desserts / by Barbara Methven and Sylvia Ogren ; [photographers, Michael Jensen, Steven Smith]. Methven, Barbara. 641.86 M592m

Microwave cookbook / by Dorothy H. Pybus. Pybus, Dorothy H. 641.588 P995m 1977

Microwave game & fish cookbook : quick, convenient recipes for concocting the tastiest, juiciest, most succulent wild meat and fish meals you've ever eaten / Paula J. Del Giudice. Del Giudice, Paula J. 641.69 D3527m

Microwave guide & cookbook. 641.5 MiMicrowave meals made easy : menus, recipes & time guides / by Janet L. Sadlack ; [photography, James Marvy]. Sadlack, Janet L. 641.588 S126m

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Microwaving convenience foods / by Barbara Methven ; [photographers, Buck Holzemer, Michael Jensen, Ken Greer]. Methven, Barbara. 641.5882 M592miMicrowaving fruits & vegetables / by Barbara Methven and Sara Jean Thoms ; [photographers, Michael Jensen, Buck Holzemer, Ken Greer]. Methven, Barbara. 641.64 M592mMicrowaving meals in 30 minutes / by Barbara Methven ; [photographers, Michael Jensen, Steven Smith, Jack Mithun]. Methven, Barbara. 641.5882 M592m

Microwaving meats / by Barbara Methven ; [photographers, Michael Jensen, Ken Greer]. Methven, Barbara. 641.66 M592m

Microwaving on a diet / by Barbara Methven. Methven, Barbara. 641.563 M592mMiddle Eastern & African cuisines. Lebanon [videorecording] / a production of WTTW/Chicago ; producer/ director, Tim Ward. 641.595692 MIDMiddle Eastern cooking, by Harry G. Nickles and the editors of Time-Life Books. Photographed by David Lees and Richard Jeffery. Nickles, Harry G.

641.5956 N632m Suppl.

Miniature book of chocolate / compiled by Jane Donovan ; recipes by Carole Handslip ... [et.al.] 641.6 MINMinimalist cooks at home : recipes that give you more flavor from fewer ingredients in less time / Mark Bittman. Bittman, Mark. 641.5 BIT

Minnesota [4-H] recipes : favorite recipes of 4-H families and friends. 641.5973 MIN

Minnesota ethnic food book / Anne R. Kaplan, Marjorie A. Hoover, Willard B. Moore. Kaplan, Anne R., 1951- 641.5973 KAP

Minnie Muenscher's Herb cookbook / by Minnie Worthen Muenscher ; with ill. by Elfriede Abbe. Muenscher, Minnie Worthen. 641.657 M948h

Misawa gourmet / compiled by Education Services Office, Misawa Officers' Wives Club, University of Maryland staff. 641.5 M678

Miss Leslie's secrets : what every bride should know : the classic household guide / by Eliza Leslie. Leslie, Eliza, 1787-1858. 641.5 LES

Miss Ruby's American cooking : from border to border & coast to coast : the best recipes from America's regional kitchens / Ruth Adams Bronz ; illustrations by Beth Krommes. Bronz, Ruth Adams. 641.5973 BRO

Mixology [videorecording] : making great cocktails. 641.874 MIX

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Modelling / Elaine MacGregor. MacGregor, Elaine. 641.8653 MAC

Modern Asian flavors : a taste of Shanghai / Richard Wong ; photographs by Noel Barnhurst. Wong, Richard. 641.5951 WON

Modern cake decorating, pulled sugar and candy making, by McKinley Wilton & Norman Wilton. Wilton, McKinley, 1898- 641.6 W756m

Modern food service planning / William L. Kahrl. Kahrl, William L. 642.5 Ka

Modern garde manger : a global perspective / Robert Garlough, Angus Campbell. Garlough, Robert, 1954- 641.79 GARModern Southwest cuisine / John Sedlar with Norman Kolpas ; photographs by Richard Clark ; photographs styled by Cheryl Brantner. Sedlar, John, 1954- 641.5979 SED

Momo cookbook : a gastronomic journey through North Africa / Mourad Mazouz. Mazouz, Momo. 641.5961 MAZ

Mom's makin's / by Vena V. Anderson ; illustrated by Janet L. Anderson. Anderson, Vena V. 641.5 A551mMonet's table : the cooking journals of Claude Monet / text by Claire Joyes ; photographs by Jean-Bernard Naudin ; foreword by Jo¨el Robuchon ; [translation by Josephine Bacon]. Joyes, Claire. 641.5944 JOY

Money-in-the-bank cook book. Hamm, Marie Roberson, 1917- 641.5 H224m

Montana celebrity cookbook / compiled by Susie Beaulaurier Graetz for the benefit of Intermountain Children's Home, Helena, Montana.

Graetz, Susie Beaulaurier. 641.5 GRA

Montana cookbook. 641.59786 MON

Montana table : recipes from Chico Hot Springs Resort / by Seabring Davis ; photos by Carol Rublein. Davis, Seabring. 641.5973 DAV

Moorish recipes / John, Fourth Marquis of Bute. Bute, John, Marquess of. 641.5964 BUT

Moosewood Restaurant cooks for a crowd : recipes with a vegetarian emphasis for 24 or more / the Moosewood Collective. 641.5636 MOO

More Big Sky cooking / by Greg Patent. Patent, Greg. 641.5 PAT

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More classic Italian cooking / by Marcella Hazan ; ill. by Marisabina Russo. Hazan, Marcella. 641.5945 HAZ

More diabetic meals in 30 minutes--or less! / Robyn Webb. Webb, Robyn. 641.56314 W367m 1999

More Japanese garnishes / Yukiko and Bob Haydock. Haydock, Yukiko. 641.8 H415m

More muffins : 72 recipes for moist, delicious, fresh-baked muffins / Barbara Albright and Leslie Weiner. Albright, Barbara. 641.815 ALB

More recipes for fifty, by Frances Lowe Smith. Smith, Frances Lowe. 641.5 SMIMorel mushroom : information, recipes ; a guide for Roons lore / by John Ratzloff ; recipes by Jerry Petermeier. Ratzloff, John, 1947- 641.658 R238r

Morning food from Cafe Beaujolais / Margaret S. Fox and John Bear. Fox, Margaret S. 641.52 FOX

Morning glories : breakfast, brunch, and light fare from an herb garden / Sharon Kebschull Barrett. Barrett, Sharon Kebschull. 641.657 BAR

Mrs. Kitching's Smith Island cookbook / Frances Kitching and Susan Stiles Dowell. Kitching, Frances, 1918- 641.59752 KIT

Multicultural cookbook of life-cycle celebrations / by Lois Sinaiko Webb. Webb, Lois Sinaiko. 641.59 WEB

Mushroom cookbook : recipes for white & exotic varieties / Mimi Brodeur. Brodeur, Mimi. 641.658 BRO

Mussel cookbook / Sarah Hurlburt ; drawings by Edith Allard. Hurlburt, Sarah, 1925- 641.694 H965m

My Italian garden / Viana La Place ; illustrations by Cindy Salans Rosenheim. La Place, Viana. 641.5945 L314MMy Mexico : a culinary odyssey with more than 500 recipes / by Diana Kennedy ; with photographs by the author. Kennedy, Diana. 641.5972 KEN

My mother's Bolivian kitchen : recipes and recollections / Jose´ Sa´nchez-H. Sa´nchez H., Jose´. 641.5984 SAN

My stomach goes traveling / Walter Slezak ; drawings by Franziska Bilek. Slezak, Walter, 1902-1983. 641.59 S632m

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NAHC wild game cookbook / edited by Bill Miller et al. ; designed by Dean Peters. 641.691 N153

Nanny's Texas table : Texas country cooking at the Houghton ranch / Larry Ross. Ross, Larry, 1949- 641.59764 ROSNantucket and other New England cooking / Nancy & Arthur Hawkins & Mary Allen Havemeyer ; with drawings by George Buctel & Arthur Hawkins. Hawkins, Nancy, 1914- 641.5974 HAW

Nantucket holiday table / Susan Simon ; photographs by Jeffrey Allen. Simon, Susan, 1945- 641.568 SIM

Nantucket open-house cookbook / by Sarah Leah Chase ; illustrations by Judith Shahn. Chase, Sarah Leah. 641.568 CHA

Nantucket recipes from the Fog Island Cafe / Mark Dawson and Anne Blake Dawson. Dawson, Mark. 641.5 DAWNantucket restaurants cookbook : menus and recipes from the faraway isle / Melissa Clark and Samara Farber Mormar ; photography by Cary Hazlegrove. Clark, Melissa. 641.5974 CLA

Nantucket table / Susan Simon ; photographs by Tom Eckerle. Simon, Susan, 1945- 641.5974 SIMNapa Valley : the ultimate winery guide / by Antonia Allegra ; photographs by Richard Gillette ; foreword by Robert Mondavi. Allegra, Antonia. 641.2 ALLNapkin folding in New Orleans [videorecording] / produced by Christopher H. Nalty, Kevin H. Nalty ; director, Rene Michel ; Enter-Trainment of Louisiana. 642.7 NAPKNapkin folds : beautifully styled napkins for every occasion / [Bridget Jones and Madeleine Brehaut] ; illustrations, Anna Koska. Jones, Bridget. 642.7 J764nNapkins, the perfect accent videorecording / produced by Phelps Gianni Collection in cooperation with Departures, Inc. ; written by Susan Coe Heitsch. 642.7 NAPNative American cooking : foods of the Southwest Indian nations / Lois Ellen Frank with Cynthia J. Frank ; culinary advisor, John Sedlar. Frank, Lois Ellen. 641.59 FRANatural cuisine of Georges Blanc / photography by Christopher Baker ; recipes translated and tested by Tina Ujlaki and Charles Pierce. Blanc, Georges, 1943- 641.5636 BLANatural world cookbook : complete gourmet meals from wild edibles / Joe Freitus ; completely illustrated by Salli Haberman, [cover photo. by Randy Hill ; edited and designed by Pamela B. Haran]. Freitus, Joe. 641.6 F866n

New almond cookery / by Michelle Schmidt. Schmidt, Michelle. 641.6455 SCH

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New American chefs and their recipes / Lou Seibert Pappas ; preface by M.F.K. Fisher. Pappas, Lou Seibert. 641.50973 PAP

New California cuisine : great recipes from the Los Angeles times / compiled and edited by Rose Dosti. Dosti, Rose. 641.5973 DOS

New classics cookbook : family favorites made healthy for today's lifestyle / by Anne Egan. Egan, Anne. 641.5638 EGA

New complete book of Mexican cooking / Elisabeth Lambert Ortiz. Ortiz, Elisabeth Lambert.

641.5972 ORT 1998

New complete book of pasta : an Italian cookbook / by Maria Luisa Scott and Jack Denton Scott ; with photographs of Italy by Samuel Chamberlain and drawings by Melvin Klapholz. Scott, Maria Luisa. 641.822 SCONew enchanted broccoli forest / recipes, drawings, and hand-lettering by Mollie Katzen ; [food photography, Richard Jung]. Katzen, Mollie, 1950-

641.5636 KAT 2000

New fish & seafood cookbook : exciting classic and contemporary recipes / consultant editor, Linda Fraser. 641.692 NEW

New frontiers in Western cooking / by Greg Patent. Patent, Greg, 1939- 641.5978 PAT

New James Beard / drawings by Karl Stuecklen. Beard, James, 1903-1985. 641.5 BEA

New Moosewood cookbook / by Mollie Katzen. Katzen, Mollie, 1950- 641.5636 KATNew Orleans cookbook : Creole, Cajun, and Louisiana French recipes past and present / by Rima Collin & Richard Collin. Collin, Rima.

641.5973 COL 1978

New professional chef / the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor. 641.57 NEW 1996

New recipes for good eating. Procter & Gamble Company. 641.5973 PRO

New recipes from Moosewood Restaurant / the Moosewood Collective. 641.5636 NEW

New short course in wine / Lynn Hoffman. Hoffman, L. F. (Lynn F.) 641.22 HOF

New southwestern cooking / by Carolyn Dille & Susan Belsinger ; illustrations by Kathleen Gray Farthing. Dille, Carolyn. 641.5979 DIL

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New taste of chocolate : a cultural and natural history of cacao with recipes / by Maricel E. Presilla. Presilla, Maricel E. 641.6374 PRE

New vegetarian classics : entre´es / by Mary F. Taylor ; photographs by Diane Farris. Taylor, Mary F. 641.82 TAYNew vegetarian cuisine : 250 low-fat recipes for superior health / by Linda Rosensweig and the food editors of Prevention magazine. Rosensweig, Linda. 641.5636 ROS

New York Botanical Garden cookbook / [compiled] by Sharen Benenson ; edited by Jules Bond. 641.5 NEW

New York cookbook / by Molly O'Neill ; photography by Howard Earl Simmons. O'Neill, Molly. 641.5 ONE

New York times bread and soup cookbook. Tarr, Yvonne Young. 641.813 T192n

New York times menu cook book / by Craig Claiborne ; drawings by Bill Goldsmith. Claiborne, Craig. 641.5973 CLANew-fangled, old-fashioned bread puddings : sixty recipes for delectable sweet and savory puddings, puffs, stratas, and bread souffle´s / Linda Hegeman & Barbara Hayford ; illustrations by Ellen K. Walsh. Hegeman, Linda. 641.864 HEG

Nice 'n' easy family cookbook. 641.5 N588 v.1

Nick Malgieri's perfect pastry. Malgieri, Nick. 641.865 MALNicole Routhier's fruit cookbook : 400 sweet & savory fruit-filled recipes : soups to desserts / illustrations by Carolyn Vibbert. Routhier, Nicole. 641.64 ROU

Nihon ryo¯ri no subete / shi do¯, Seki Misako ; henshu¯ ken hakko¯nin, Ishihara Meitaro¯. Seki, Misako. 641.5952 S463nNiman Ranch cookbook : from farm to table with America's finest meat / Bill Niman and Janet Fletcher ; foreword by Mark Bittman ; location photography by Laurie Smith, food photography by Scott Peterson. Niman, Bill. 641.36 NIMNo more bull! : the mad cowboy targets America's worst enemy, our diet / Howard F. Lyman with Glen Merzer and Joanna Samarow-Merzer ; with a foreword by Caldwell-Esselstyn. Lyman, Howard F. 641.5636 LYM

No need to knead : handmade Italian breads in 90 minutes / written & illustrated by Suzanne Dunaway. Dunaway, Suzanne, 1940- 641.815 DUN

Nobu : the cookbook / Nobuyuki Matsuhisa ; photographs by Fumihiko Watanabe ; translation by Laura Holland. Matsuhisa, Nobuyuki. 641.692 MAT

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NOLS backcountry cooking : creative menu planning for short trips / edited by Claudia Pearson and Joanne Kuntz. 641.578 N797

NOLS cookery / edited by Sukey Richard, Donna Orr, and Claudia Lindholm. 641.578 N797 1991

Normal and abusive fat temperatures in home cooking. Pranttila, Hella Viola Anneli, 1928- 641.77 P899n

Norman table : the traditional cooking of Normandy / Claude Guermont with Paul Frumkin. Guermont, Claude. 641.5944 GUE

Norte : the cuisine of northern Mexico / James W. Peyton. Peyton, James W. 641.5972 P519n

North African cooking / Tess Mallos. Mallos, Tess. 641.596 MAL

Northern Italian cookbook / by Teresa Gilardi Candler. Candler, Teresa Gilardi. 641.59451 C218n

Northwest bounty / text by Schuyler Ingle and recipes by Sharon Kramis ; foreword by Marion Cunningham. Ingle, Schuyler. 641.59795 INGNo-salt, lowest-sodium international cookbook / Donald A. Gazzaniga and Maureen A. Gazzaniga ; foreword by Dr. Michael B. Fowler. Gazzaniga, Donald A. 641.563 G291n

Noteworthy, a collection of recipes from the Ravinia Festival / [editor: Joan Freehling] 641.5 NOT

Nourish / Holly Davis ; photographs, Geoff Lung. Davis, Holly. 641.59 DAV

Novel ways of entertaining, by Florence Hull Winterburn and others. Winterburn, Florence (Hull) Mrs., 1858- 642.4 W75

Nuevo cubano cooking / Sue Mullin. Mullin, Sue. 641.5975 MULNuevo Tex-Mex : festive new recipes from just north of the border / David Garrido and Robb Walsh ; foreword by Stephan Pyles ; photographs by Manny Rodriguez. Garrido, David. 641.592 GAR

Nutrition almanac / Nutrition Search, inc., John D. Kirschmann, director. Nutrition Search, Inc. 641.1 NuNutrition survival kit : a natural foods recipe and reference guide / Kathy Dinaburg and D'Ann Ausherman Akel. Dinaburg, Kathy. 641.563 D583n

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Nutritive value of foods / authors, Susan E. Gebhardt and Ruth H. Matthews. Gebhardt, Susan E. 641.1 NUT

Nutritive value of foods / prepared by Science and Education Administration. Adams, Catherine F., 1915- 641.1 US

Nuts : sweet and savory recipes from Diamond of California / Tina Salter with Steve Siegleman ; food photography by Holly Stewart ; location photography by Robert Holmes. Salter, Tina. 641.645 SAL

Oat bran baking book : 85 delicious, low-fat, low-cholesterol recipes / Nancy Baggett and Ruth Glick. Baggett, Nancy, 1943- 641.6 BAG

Off duty : the world's greatest chefs cook at home / photographs by James Merrell ; [editor, Jane Middleton]. 641.5 OFFOfficial mixer's manual; the standard guide for professional & amateur bartenders throughout the world. Illus. by Reisie Lonette. Duffy, Patrick Gavin.

641.874 D858o 1956

Official Outdoor Wisconsin cookbook / Dan Small and Nancy Frank ; photography by Dan Cox. Small, Dan. 641.69 S6351o

Off-premise catering management / Bill Hansen. Hansen, Bill. 642.4 HANOh truffles by Au chocolat : perfect recipes for every choclate lover's fantasy / by Pam Williams and Rita Morin.

Williams, Pam (Pamela Sue) 641.853 WIL

Old-fashioned home baking. 641.815 OLDOlive oil : a gourmet guide / Olivier Baussan and Jacques Chibois ; photographs by Jean-Charles Vaillant assisted by Vale´rie Lhomme. Baussan, Olivier. 641.3463 BAUOlive oil : from tree to table / by Peggy Knickerbocker ; photographs by Laurie Smith ; foreword by Maggie Blyth Klein.

Knickerbocker, Peggy, 1945- 641.6463 KNI

Olives : the life and lore of a noble fruit / Mort Rosenblum. Rosenblum, Mort. 641.3 ROSOlives dessert table : spectacular restaurant desserts you can make at home / Todd English, Paige Retus, and Sally Sampson ; photography by Carl Tremblay. English, Todd. 641.86 ENG

Omelette book / Narcissa G. Chamberlain ; drawings by Hilary Knight. Chamberlain, Narcissa G. 641.6754 CHA

Omnivore [videorecording] / produced by Productions Coscient ; director Guylaine Laframboise ; written by Marie-No¨elle Delatte. 641.3 OMN

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2008

On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram. Labensky, Sarah R. 641.5 LAB 2003On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause, with Steven Labensky ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone. Labensky, Sarah R. 641.5 LAB 1999On rice : 60 fast and easy toppings that make the meal / by Rick Rodgers ; photographs by Frankie Frankeny Rodgers, Rick, 1953- 641.6318 RODOne hundred recipes for the chafing dish [by] H.M. Kinsley. Introd. and suggested recipes by Louis Szathma´ry.

Kinsley, H. M. (Herbert M.) 641.58 KIN

Open Hand cookbook : great chefs cook for friends / compiled and edited by Robert C. Schneider ; illustrations by Deborah Zemke. 641.5 OPE

Open sandwiches and cold lunches [by] Asta Bang in collaboration with Edith Rode. Bang, Asta. 641.84 B216s.Ew

Opportunities in food services / Carol Ann Caprione. Chmelynski, Carol Ann Caprione, 1950- 642.5 C253o

Organic gourmet : feast of fields / written and compiled by Tracy Kett. Kett, Tracy. 641.5637 KET

Original Thai cookbook / Jennifer Brennan ; [illustrations by the author]. Brennan, Jennifer. 641.59593 BRE

Origins of fruit & vegetables / Jonathan Roberts. Roberts, Jonathan. 641.632 ROBOskar Davidsen book of open sandwiches : from traditional Danish recipes and the compositions of Axel Svensson / compiled by James R. White. White, James R.

641.84 W585o 1957

Out of the earth : a heritage farm coast cookbook / by Kerry Downey Romaniello ; photography and design [by] John K. Robson and Joseph D. Thomas.

Romaniello, Kerry Downey. 641.5973 ROM

Outdoor tables and tales : recipes & food memories from America's top outdoor writers / [Robert Hitt Neill, editor]. 641.69 O944

Oxford companion to wine / edited by Jancis Robinson ; assistant editor, Julia Harding. 641.22 OXF 2006Oysters : a connoisseur's guide & cookbook / recipes by Lonnie Williams ; text by Karen Warner ; color photographs by Lisa Blevins ; food styling by Stevie Bass. Williams, Lonnie. 641.694 WIL

Oz Clarke's new essential wine book : an indispensable guide to the wines of the world. Clarke, Oz. 641.22 CLA 2005

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2008

Oz Clarke's pocket wine guide. Clarke, Oz. 641.22 CLAPacific and Southeast Asian cooking, by Rafael Steinberg and the editors of Time-Life Books. Photographed by Anthony Blake [and others] Steinberg, Rafael, 1927- 641.5959 S819p

Pacific grilling : recipes for the fire from Baja California to the Pacific Northwest / Denis Kelly. Kelly, Denis, 1939- 641.5784 K29p

Painter's kitchen : recipes from the kitchen of Georgia O'Keeffe / by Margaret Wood. Wood, Margaret, 1953- 641.5973 WOO

Painter's kitchen : recipes from the kitchen of Georgia O'Keeffe / by Margaret Wood. Wood, Margaret, 1953- 641.5973 WOO 1997

P?an shih ching hsu¨an / tso che Huang Shu-hui ; fan i Lai Yen-chen ; wen kao hsieh chu Ch?iu Ch?eng-tzu ... [et al.] ; chao hsiang Ta-yeh Hsien = Great garnishes / author, Huang Su-Huei ; translator, Yen-Jen Lai ; Huang, Shu-hui. 641.81 HUA

Pancakes and waffles / Elizabeth Alston. Alston, Elizabeth. 641.815 ALS

Panini, bruschetta, crostini : sandwiches, Italian style / Viana La Place. La Place, Viana. 641.84 LAP

Pantry station. [videorecording] / Meridian Education Corporation. 641.5 PAN

Paris cookbook / Patricia Wells. Wells, Patricia. 641.5944 WELParmigiano! : 50 new & classic recipes with parmigiano-reggiano cheese / text and recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Steven Rothfeld.


Passion for chocolate / [Kristi M. Fuller, editor]. 641.6374 PASPassion for chocolate / Maurice and Jean-Jacques Bernachon ; translated and adapted for the American kitchen by Rose Levy Beranbaum ; photographs by Vincent Lee. Bernachon, Maurice. 641.6374 BER

Passion for fruit / Lorenza De'Medici ; photographs by Mike Newton. De' Medici Stucchi, Lorenza, 1926- 641.64 MED

Passion fruit / Alex Gotfryd. Gotfryd, Alex. 641.64 GOT

Passionate olive : 101 things to do with olive oil / Carol Firenze. Firenze, Carol. 641.3 FIR 2005

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2008

Pasta / by the editors of Time-Life Books. Time-Life Books. 641.822 T583p

Pasta buffet [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.822 PAS

Pasta classica : the art of Italian pasta cooking / Julia della Croce. Della Croce, Julia. 641.822 DEL

Pasta salad : 50 favorite recipes / by Barbara Lauterbach ; photographs by Reed Davis. Lauterbach, Barbara. 641.822 LAU

Pasta salad book / Nina Graybill and Maxine Rapoport. Graybill, Nina. 641.83 GRAPasta! : authentic recipes from the regions of Italy / text and recipes by Pamela Sheldon Johns ; produced by Jennifer Barry Design ; photography by Joyce Oudkerk-Pool.


Pastry magic / Carol Pastor. Pastor, Carol. 641.865 PAS

Patently easy food processor cooking / by Greg Patent. Patent, Greg, 1939- 641.5892 PAT

Patisserie / L.J. Hanneman. Hanneman, L. J. (Leonard John) 641.865 HAN 1993

Pa^tisserie de Pierre Herme´ / Pierre Herme´, text/texte ;Stefan Christiansen, photographs/photographies. Herme´, Pierre. 641.86 HER 2006Patricia Wells at home in Provence : recipes inspired by her farmhouse in France / Patricia Wells ; photographs by Robert Fre´son. Wells, Patricia. 641.59949 WELPatricia Well's trattoria : healthy, simple, robust fare inspired by the small family restaurants of Italy / photography by Steven Rothfeld. Wells, Patricia. 641.5945 WELPatricia Wells' trattoria : simple and robust fare inspired by the small family restaurants of Italy / Patricia Wells. Wells, Patricia. 641.5945 WEL

Paula Deen : it ain't all about the cookin' / Paula Deen with Sherry Suib Cohen. Deen, Paula H., 1947- 641.5092 DEE

Paula Peck's art of good cooking. Illus. by Mel Klapholz. Peck, Paula. 641.5 PEC

Pears / by Janet Hazen ; photography by Kathryn Kleinman. Hazen, Janet. 641.6413 HAZ

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2008

Pedaling through Burgundy cookbook / Sarah Leah Chase ; illustrations by Cathy Brear. Chase, Sarah Leah. 641.59444 CHA

Pedaling through Provence cookbook / Sarah Leah Chase ; illustrated by Linda Montgomery. Chase, Sarah Leah. 641.59449 CHA

Pennsylvania Dutch country cooking / William Woys Weaver ; photographs by Jerry Orabona. Weaver, William Woys, 1947- 641.5973 WEA

Pepper trail : history & recipes from around the world / written and illustrated by Jean Andrews. Andrews, Jean, 1923- 641.6384 AND

Peppers, cracklings, and knots of wool cookbook : the global migration of African cuisine / Diane M. Spivey. Spivey, Diane M., 1949- 641.5929 S761pPeppers, peppers, peppers : [jalapen~o, chipotle, serrano, poblano, and more, in a riot of color and flavor] / Marlena Spieler. Spieler, Marlena. 641.6384 SPIPepys at table : seventeenth century recipes for the modern cook / Christopher Driver and Michelle Berriedale-Johnson. Driver, Christopher P. 641.5942 D782pPerfect bread [videorecording] : fun with creative shapes / produced in Betsy's Kitchen by Dudkowski-Lynch Associates, Inc. ; producer, Marijane Lynch ; director, Ed Dudkowski. 641.815 PER

Perfect cakes / Nick Malgieri ; photographs by Tom Eckerle. Malgieri, Nick. 641.8653 MALPerfect match [videorecording] : wine & food / [produced with the Culinary Institute of America] ; produced by the Food & Beverage Institute ; producer, Philip E. Miller ; writers, Cammy Bowcier, Mary Cowell, Steven 641.22 PER

Perfect picnics for all seasons / Gail Monaghan ; photographs by Eric Jacobson. Monaghan, Gail. 641.578 MON

Perfect preserves : provisions from the kitchen garden / Nora Carey ; photographs by Mick Hales. Carey, Nora. 641.4 CARPerfect vegetables / by the editors of Cook's Illustrated ; photography by Carl Tremblay and Daniel Van Ackere ; illustrations by John Burgoyne. 641.65 PER

Persia in Peckham : recipes from Persepolis / Sally Butcher ; with illustrations by Carlos Calvet. Butcher, Sally. 641.5955 B9836P

Peter Gordon's world kitchen / photography by Jean Cazals. Gordon, Peter, 1963- 641.59 GORPhysiology of taste, or, Meditations on transcendental gastronomy / by Brillat-Savarin ; with an introduction by Arthur Machen ; and embellished with designs by Andrew Johnson.

Brillat-Savarin, 1755-1826. 641.013 BRI

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Picnics in the park : moveable feasts for dining alfresco / by Connie McCole ; illustrations by Cynthia Fitting. McCole, Connie. 641.5784 MCCPie and pastry bible / Rose Levy Beranbaum ; illustrations by Laura Hartman Maestro ; photographs by Gentl & Hyers. Beranbaum, Rose Levy. 641.865 BERPie in the sky : successful baking at high altitudes : 100 cakes, pies, cookies, breads, and pastries home-tested for baking at sea level, 3,000, 5,000, 7,000, and 10,000 feet (and anywhere in between) / Susan G.

Purdy, Susan Gold, 1939- 641.815 PUR

Pie pie pie : easy homemade favorites / by John Phillip Carroll ; photographs by Tina Rupp. Carroll, John Phillip. 641.8 CAR

Pied Noir cookbook : French Sephardic cuisine from Algeria / Chantal Clabrough. Clabrough, Chantal. 641.5676 CLA

Pierre Franey's cooking in France / by Pierre Franey and Richard Flaste. Franey, Pierre. 641.5944 FRA

Pies & pastries / by the editors of Time-Life Books. 641.865 P624Pillsbury appetizers : small bites packed with big flavors from America's most trusted kitchens / the Pillsbury Company. 641.812 PIL

Pillsbury bake-off cookbook. 641.71 P642

Pioneer potpourri : recipes, remedies, memories / collected by Jeanne Scargall. Scargall, Jeanne. 641.5971 S285p

Pizza / James McNair ; photography by Patricia Brabant. McNair, James K. 641.824 MCN

Planet wine : a grape-by-grape visual guide to the contemporary wine world / Stuart Pigott. Pigott, Stuart, 1960- 641.22 PIG

Planning and control for food and beverage operations / Jack D. Ninemeier. Ninemeier, Jack D. 642.5068 Ni

Planning and serving your meals. Goldmann, Mary E. 642 G619p 1959Pleasures of summer / foreword by Dave Olsen ; text by Mary Townsend ; original recipes by John Phillip Carroll ; food photography by Philip Salaverry. Townsend, Mary. 641.6373 TOW

Plenty : one man, one woman, and a raucous year of eating locally / Alisa Smith and J.B. MacKinnon. Smith, Alisa, 1971- 641.563 S6425p

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Poaching and steaming [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.73 POA

Pocket guide to field dressing, butchering and cooking deer / by Monte and Joan Burch. Burch, Monte. 641.691 B9471p

Polenta : 100 innovative recipes, from appetizers to desserts / Michele Anna Jordan. Jordan, Michele Anna. 641.6 JOR

Pomegranates / Ann Kleinberg ; photography by Josef Salis. Kleinberg, Ann. 641.6464 KLE

Pooh cook book, by Virginia H. Ellison. Illustrated by Ernest H. Shepard. Ellison, Virginia H. 641.5 ELL

Popped culture : a social history of popcorn in America / Andrew F. Smith. Smith, Andrew F., 1946- 641.55677 S642p

Pork / by the editors of Time-Life Books. Time-Life Books. 641.664 T583pPortuguese cooking : the authentic and robust cuisine of Portugal : journal and cookbook / text and illustrations by Carol Robertson ; photographs by David Robertson. Robertson, Carol, 1942- 641.59467 ROB

Pot pies : comfort food under cover / Diane Phillips. Phillips, Diane. 641.824 PHIPotager : fresh garden cooking in the French style / Georgeanne Brennan ; photographys by John Vaughan ; foreword by Alice Waters.


Potatoes / [managing editor, Kay Halsey]. 641.6521 POT

Potatoes : from pancakes to pommes frites. Nichols, Annie. 641.6521 NIC

Poultry & game / Ian McAndrew. McAndrew, Ian. 641.6 MCA

Poultry products technology. Mountney, George J. 641.493 MOU

Practical baking / William J. Sultan. Sultan, William J. 641.71 SUL 1990

Practical dietetics : with reference to diet in health and disease / by Alida Frances Pattee. Pattee, Alida Frances. 641.56 P2

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Practical guide to the nutrition labeling laws for the restaurant industry / Donna Shields ; prepared as a member service by the National Restaurant Association. Shields, Donna. 641.4 SHI

Practical ice carving / Joseph F. Durocher, Jr. Durocher, Joseph F., 1948- 642.8 Du

Practical Japanese cooking : easy and elegant / Shizuo Tsuji, Koichiro Hata ; photographs by Yoshikatsu Saeki. Tsuji, Shizuo, 1933- 641.5952 T882p

Practical meat cutting and merchandising / Thomas Fabbricante, William J. Sultan. Fabbricante, Thomas. 641.36 FABPrentice Hall essentials dictionary of culinary arts / Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ; illustrations by William E. Ingram. Labensky, Steven. 641.303 L116pPreparation to order taking [videorecording] / The Culinary Institute of America ; a Culinary Learning Resources production ; producer, Philip Miller ; video/audio director, Skip Thela. 642.6 PREPreserving food without freezing or canning : traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation : the gardeners and farmers of Terre Vivante. 641.4 PRE

Preserving for all seasons / Anne Gardon. Gardon, Anne. 641.42 GARPrevention's low-fat, low-cost cookbook : over 220 delicious recipes plus twenty $2 dinners! / edited by Sharon Sanders. 641.5638 PREPrevention's quick and healthy low-fat cooking : featuring all-American food / edited by Jean Rogers, food editor, Prevention Magazine Health Books. 641.5638 P9445Prevention's the healthy cook : the ultimate illustrated kitchen guide to great low-fat food : featuring 450 homestyle recipes and hundreds of time-saving tips / by the food editors of Prevention Magazine Health 641.5638 PRE

Prima diner : recipes from opera stars. 641.5 PRI

Principles and processes of cooking. Tape one [videorecording] / produced by Hospitality Television. 641.7 PRI1

Principles and processes of cooking. Tape two [videorecording] / produced by Hospitality Television. 641.7 PRI2

Principles of food preparation, a laboratory manual / J. Freeland-Graves. Freeland-Graves, Jeanne H. 641 Fr

Private collection : recipes from the Junior League of Palo Alto / edited by Bonnie Stewart Mickelson. 641.5979 PRI

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Private collections: a culinary treasure. Edited by Janet E.C. Wurtzburger in collaboration with Mac K. Griswold. 641.5 PRIProfessional baking / Wayne Gisslen ; with a foreword by Andre´ J. Cointreau ; photography by J. Gerard Smith. Gisslen, Wayne, 1946- 641.71 GIS 2005

Professional baking / Wayne Gisslen. Gisslen, Wayne, 1946- 641.71 GIS 1994Professional caterer series / by Denis Ruffel, assisted by Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by Anne Sterling. Ruffel, Denis. 641.8 RUF

Professional charcuterie : sausage making, curing, terrines, and pa^te´s / John Kinsella, David T. Harvey. Kinsella, John. 641.6 KIN

Professional chef / the Culinary Institute of America. 641.57 PRO 2006Professional chef. Prepared by the Culinary Institute of America, inc. and the editors of Institutions magazine. Edited by LeRoi A. Folsom.

Culinary Institute of America. 641.57 PRO

Professional chef's art of garde manger / Frederic H. Sonnenschmidt, Jean F. Nicolas. Sonnenschmidt, Frederic H., 1935- 641.79 SON 1982

Professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas. Sonnenschmidt, Frederic H., 1935- 641.79 SON 1988

Professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas. Sonnenschmidt, Frederic H., 1935- 641.79 SON 1993

Professional chef's art of garde manger [by] Frederic H. Sonnenschmidt [and] Jean Nicolas. Jule Wilkinson, editor.

Sonnenschmidt, Frederic H., 1935- 641.572 S699p

Professional chef's book of charcuterie : pates, terrines, timbales, galantines, sausages, and other culinary delights / T.G. Mueller.

Mueller, T. G. (Tina G.), 1952- 641.66 MUE

Professional chef's catering recipes. Jule Wilkinson, book editor; Tony Pronoitis, art director; Wilma Inman, book design. 642.4 PrProfessional chef's knife / prepared by the Learning Resources Center of the Culinary Institute of America ; prepared under the guidance of chef-instructor Richard A. Czack of the Culinary Institute of America.

Culinary Institute of America. Learning 641.589 CUL

Professional chef's techniques of healthy cooking / Mary Deirdre Donovan, editor ; with forewords by Craig Claiborne and L. Timothy Ryan. 641.57 PRO

Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; illustrations by Steve Jenkins. Gisslen, Wayne, 1946- 641.57 GIS

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Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. Gisslen, Wayne, 1946- 641.57 GIS 2007

Professional cooking / Wayne Gisslen ; with a foreword by Andre´ ; photography by J. Gerard Smith. Gisslen, Wayne, 1946- 641.57 GIS 1999Professional cooking / Wayne Gisslen ; with a foreword by Andre´ J. Cointreau ; photography by Gerard Smith. Gisslen, Wayne, 1946- 641.57 GIS 2003Professional cooking / Wayne Gisslen ; with a foreword by Andre´ J. Cointreau ; photography by Gerard Smith. Gisslen, Wayne, 1946-

641.57 GIS 2003 CD

Professional French pastry series / Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet ; translated by Rhona Poritzky-Lauvand and James Peterson. Bilheux, Roland, 1944- 641.865 BIL

Professional garde manger : a guide to the art of the buffet / David Paul Larousse. Larousse, David Paul, 1949- 641.79 LAR

Professional host / The foodservice editors of CBI. 642.5 PRO

Professional pastry chef / Bo Friberg. Friberg, Bo, 1940- 641.865 FRI 1996

Professional table service / Sylvia Meyer, Edy Schmid, Christel Spuhler ; translated by Heinz Holtmann. Meyer, Sylvia. 642.6 MEY

Professional touches / Lesley Herbert. Herbert, Lesley. 641.8653 HER

Provenc¸al light / Martha Rose Shulman. Shulman, Martha Rose. 641.59449 SHU

Prune gourmet / Donna Rodnitzky, JoGail Wenzel, Ellie Densen. Rodnitzky, Donna. 641.6422 ROD

Pumpkin cookbook / [edited by Nicola Hill]. 641.65 PUM

Punch / by Colleen Mullaney ; photographs by Jack Duetsch. Mullaney, Colleen, 1966-641.874 MUL

Purchasing : selection and procurement for the hospitality industry / John M. Stefanelli. Stefanelli, John M. 641.31 StPure & simple : delicious recipes for additive-free cooking : an elegant & easy cookbook with up-to-date advice on avoiding ingredients that contain chemicals & preservatives / by Marian Burros. Burros, Marian Fox. 641.5 B972p

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Pyramid cookbook : pleasures of the food guide pyramid / Pat Baird. Baird, Pat. 641.563 BAI

Quality California ripe olives [videorecording] / presented by the California Olive Industry. 641.3463 QUA

Quality control for the food industry, by Amihud Kramer and Bernard A. Twigg. Kramer, Amihud, 1913- 641.4 KRAQuality food preparation and display : handbook for culinary competitions / Robert H. Nelson, Jack D. Ninemeier. Nelson, Robert H. 642.4 NEL

Quantity cookery; menu planning and cookery for large numbers, by Lenore Richards, B.A., and Nola Treat. Richards, Lenore. 641.57 R5q

Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar. Knight, John Barton, 1950- 641.57068 KNI

Quantity food purchasing / Lendal H. Kotschevar, Charles Levinson. Kotschevar, Lendal Henry, 1908- 641.31 KOT

Quantity food purchasing / Lendal H. Kotschevar, Richard Donnelly. Kotschevar, Lendal Henry, 1908- 641.31 KOT 1994

Quantity food purchasing / Lendal H. Kotschevar, Richard Donnelly. Kotschevar, Lendal Henry, 1908- 641.31 KOT 1999

Quantity food purchasing [by] Lendal H. Kotschevar. Kotschevar, Lendal Henry, 1908- 641.31 Ko

Quantity food sanitation. Longre´e, Karla, 1905- 642.5 L856q

Questions on practical cookery / Victor Ceserani, Ronald Kinton. Ceserani, Victor. 641.5 CES

Quick & easy Asian tapas and noodles. 641.812095 Q62

Quick breads [videorecording] / Meridian Education Corporation presents. 641.815 QUI

Quick chicken / Rose Murray. Murray, Rose, 1941- 641.665 MURQuintet of cuisines, by Michael and Frances Field and the editors of Time-Life Books. Photographed by Sheldon Cotler and Richard Jeffery. Photography in Poland by Eliot Elisofon.

Field, Michael, 1915-1971. 641.5 F455q

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Raincoast kitchen : coastal cuisine with a dash of history / The Museum at Campbell River. 641.597111 R154

Raspberry recipe book. 641.647 RASRaw food, real world : 100 recipes to get the glow / Matthew Kenney and Sarma Melngailis ; with Jen Karetnick. Kenney, Matthew. 641.5636 KEN

Reading your table [videorecording] : tipped off / Hospitality Television. 642.6 REAReal American food : from Yankee red flannel hash and the ultimate Navajo taco to beautiful swimmer crab cakes and general store fudge pie : Jane and Michael Stern's coast-to-coast cookbook / illustrated by Jane Stern, Jane. 641.5973 STE

Real chili cookbook : America's 100 all-time favorite recipes / Marjie Lambert. Lambert, Marjie. 641.823 LAM

Real Greek food / Theodore Kyriakou and Charles Campion ; photography by Gus Filgate. Kyriakou, Theodore. 641.59495 KYR

Recettes de la saison = a holiday cookbook from the Chefs of la Madeleine & Susan Herrmann Loomis. Loomis, Susan Herrmann. 641.5944 LOO

Recipe collection from the American Academy of Chefs : top professionals present a treasury of world-class fare for culinarians across the country / the American Academy of Chefs ; assisted by Restaurants & 641.5 REC

Recipe conversion for microwave / by Barbara Methven ; [photographers, Michael Jensen, Ken Greer]. Methven, Barbara. 641.5882 M592rRecipe costing, the bottom line [videorecording] / produced by the Learning Resources Center, the Culinary Institute of America ; producer, Philip Miller. 642.5 RECRecipe for a great affair : how to cater your own party-- or anybody else's! / by Annette Annechild and Russell Bennett. Annechild, Annette. 641.4 ANN

Recipe index, 1970; the eater's guide to periodical literature. Forsman, John. 641.5 X F732rRecipes and menus for fifty, as used in the School of domestic science of the Boston young women's Christian association, prepared by Frances Lowe Smith. Smith, Frances Lowe. 641.5 SMIRecipes for fat free living 3 cookbook : fat free desserts : every recipe under 1 gram of fat per serving / [Jyl Steinback]. Steinback, Jyl. 641.86 S8197r

Recipes for living in Big Sur. 641.5 REC

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Recipes from a French herb garden / Geraldene Holt ; special photography by Linda Burgess. Holt, Geraldene. 641.657 HOL

Recipes from a Greek island / Susie Jacobs ; special photography by Linda Burgess. Jacobs, Susie. 641.59495 JAC

Recipes from a Spanish village / Pepita Aris ; special photography by Linda Burgess. Aris, Pepita. 641.5946 ARI

Recipes from a vegetarian goddess : delectable feasts through the seasons / Karri Allrich. Allrich, Karri. 641.5636 A441r

Recipes from an Italian farmhouse / Valentina Harris ; special photography by Linda Burgess. Harris, Valentina. 641.5945 HAR

Recipes from historic America : cooking & traveling with America's finest hotels / Linda & Steve Bauer. Bauer, Linda. 641.5973 BAURecipes from Pawley's Island / compiled and published by church women of All Saints Waccamaw Episcopal Church, Pawleys Island, S.C. ; illustrations by Mrs. L.F. Freeman ... [et al.]. 641.5 REC 1983

Recipes from the regional cooks of Mexico / Diana Kennedy ; drawings by Sidonie Coryn. Kennedy, Diana. 641.5972 KEN

Recipes from wine country / Tony de Luca. De Luca, Tony. 641.622 LUC

Recipes, the cooking of China / Emily Hahn. Hahn, Emily, 1905-1997.

641.5951 H148c Suppl.

Recipes, the cooking of Spain and Portugal. 641.5946 F297c Suppl.

Recipes, the cooking of the Caribbean Islands. Wolfe, Linda. 641.59729 W855c Suppl.

Recipes: classic French cooking. Claiborne, Craig. 641.5944 C585c Suppl.

Recommended precautions for upland bird and waterfowl consumption. 641.691 R311Recovering our ancestors' gardens : indigenous recipes and guide to diet and fitness / Devon Abbott Mihesuah.

Mihesuah, Devon A. (Devon Abbott), 1957- 641.59 MIH

Red Sage : contemporary western cuisine / Mark Miller ; photography by Rodney Weidland. Miller, Mark Charles, 1949- 641.5978 MIL

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Regional Indian cooking / Ajoy Joshi and Alison Roberts. Joshi, Ajoy. 641.5954 JOSRegional Italian cuisine : typical recipes and culinary impressions from all regions / Authors, Reinhard Hess and Sabine Sa¨lzer ; introduction, Franco Benussi ; english translation and U.S. adaptation, Elisabetta A.G. Hess, Reinhardt. 641.5945 HESRegulation of cancer-causing food additives, time for a change? : report to the Congress / by the Comptroller General of the United States.

United States. General Accounting Office. 641.47 Re

Renaissance of Italian cooking / Lorenza de' Medici ; photographs by John Ferro Sims. De' Medici Stucchi, Lorenza, 1926- 641.5945 MED

Renoir's table : the art of living and dining with one of the world's greatest impressionist painters / by Jean-Bernard Naudin, Jean-Michel Charbonnier, Jacqueline Saulnier ; preface, Pierre Troisgros. Naudin, Jean-Bernard. 641.5944 NAURestaurant favorites : at home / by the editors of Cook's Illustrated ; photography by Keller & Keller and Daniel Van Ackere ; front cover photography by Christopher Hirsheimer ; illustrations by John Burgoyne. 641.5 RESRibs : a connoisseur's guide to grilling and barbecuing / text by Christopher B. O'Hara ; photographs by William Nash. O'Hara, Christopher B. 641.664 OHARice diet solution : the world famous low-sodium, good-carb, detox diet for quick and lasting weight loss / Kitty Gurkin Rosati and Robert Rosati.

Rosati, Kitty Gurkin, 1954- 641.5635 ROS

Rice paddy gourmet / by Joan Itoh. Itoh, Joan. 641.5952 I89r

Rise & dine Canada : savory secrets from Canada's bed & breakfast inns / Marcy Claman. Claman, Marcy, 1963- 641.52 CLA 1999

Riso : undiscovered rice dishes of Northern Italy / by Gioietta Vitale with Lisa Lawley. Vitale, Gioietta. 641.6318 VITRisotto : a taste of Milan / Constance Arkin Del Nero and Rosario Del Nero ; illustrations by Constance Arkin Del Nero.

Del Nero, Constance Arkin. 641.6318 DEL

Risotto risotti / Judith Barrett. Barrett, Judith, 1948- 641.6318 BAR

Ritz-Carlton cook book and guide to home entertaining, by Helen E. Ridley. Illus. by Georgette de Lattre. Ridley, Helen E. 641.5 RID

Robert Rose's favorite beef, pork & lamb / by the editors of Robert Rose. 641.66 ROB

Robert Rose's favorite meals in minutes / by the editors of Robert Rose. 641.555 ROB

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Rocco's real life recipes : fast flavor for every day / Rocco DiSpirito. DiSpirito, Rocco. 641.555 D6127r

Rocky Mountain berry book / Bob Krumm. Krumm, Bob, 1944- 641.647 KRU

Rocky Mountain cookbook / by Connie Chesnel ; text with Ruth Rudner ; photographs by Alexandra Avakian. Chesnel, Connie. 641.5978 CHE

Rodale cookbook. Photography by T. L. Gettings and Robert Griffith. Albright, Nancy. 641.5 A342rRoman cookery book; a critical translation of The art of cooking, for use in the study and the kitchen, by Barbara Flower and Elisabeth Rosenbaum. With drawings by Katerina Wilezynski. Apicius. 641.509 A642d.Ef

Romance of candy, by Alma H. Austin ... Austin, Alma H. 641.853 A935rRoom for dessert : 110 recipes for cakes, custards, souffles, tarts, pies, cobblers, sorbets, ice creams, cookies, candies, and cordials / David Lebovitz ; foreword by Alice Waters ; photography by Michael Lebovitz, David. 641.8 LEB

Rose´ : a guide to the world's most versatile wine / by Jeff Morgan ; photographs by France Ruffenach. Morgan, Jeff. 641.2 MOR

Roses in sugar / Chris Jeffcoate & Jackie Kuflik. Jeffcoate, Chris. 641.8653 JEF

Roux brothers on patisserie / Michel & Albert Roux ; photographs by Anthony Blake. Roux, Michel, 1941- 641.865 ROU

Roving fisherman's favorite wild game & fish and other old time recipes / Duffie E. Bryant. Bryant, Duffie E. 641.69 B9156r

Roy's feasts from Hawaii / Roy Yamaguchi and John Harrisson. Yamaguchi, Roy, 1956- 641.59969 YAMRoy's fish & seafood : recipes from the Pacific Rim / Roy Yamaguchi, with John Harrisson ; fish, seafood and location photography by John De Mello, food photography by Scott Peterson. Yamaguchi, Roy, 1956- 641.692 YAM

Rush [videorecording] / produced by Gary Penn ; written by Robert Kanner ; directed by W. G. Reid. 642.6 PRO

Russian cooking / translated from the Russian by F. Siegel. 641.5947 K96.EsRussian cooking, by Helen and George Papashvily and the editors of Time-Life Books. Photographed by Eliot Elisofon and Richard Jeffery.

Papashvily, Helen Waite.

641.5947 P213r Suppl.

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Russian heritage cookbook : a culinary tradition preserved in 360 authentic recipes / Lynn Visson. Visson, Lynn. 641.5947 VIS

Rustico : regional Italian country cooking / Micol Negrin. Negrin, Micol 641.5945 NEGRuth & Skitch Henderson's seasons in the country : good food for family and friends / foreword by Jacques Pe´pin ; text with Judith Blahnik ; photographs by Lans Christensen ; design by Beth Tondreau Design.

Henderson, Ruth (Ruth Einseidl) 641.5 HEN

Salad / recipes and text, Georgeanne Brennan ; general editor, Chuck Williams ; photographs, Noel Barnhurst.


Salad dressing 101 : dressing for all occasions / edited by Nathan Hyam. 641.814 SALSalad perfection : delicious full-color step-by-step recipes & cooking tips for every occasion / [Belinda Jeffery ; food editor, Ellen Argyriou]. 641.83 SALSalad perfection : delicious full-color step-by-step recipes & cooking tips for every occasion / [Belinda Jeffery ; food editor, Ellen Argyriou]. 641.83 SAL DVD

Salads / by the editors of Time-Life Books. 641.83 S159

Salads / Frauke Koops, Gunter Beer. Koops, Frauke. 641.83 KOO

Salads / Veronika Mu¨ller. Mu¨ller, Veronika. 641.83 MUL

Salads, sandwiches and chafing-dish dainties, by Janet McKenzie Hill. Hill, Janet McKenzie, 1852-1933. 641.8 H646s

Salate aus Europe / Frauke Koops, Gu¨nter Beer. Koops, Frauke. 641.83 KOO.G

Salmon : a great food from the sea / Jeff Woodward. Woodward, Jeff. 641.692 WOO

Salmon : international chefs' recipes / editor, Willy Wyssenbach ; photographs by Terje Marthinusen. 641.692 NOR

Salt-free diet cook book, by Emil G. Conason and Ella Metz. Conason, Emil G. 641.563 C743s 1969

Saltwater foodways : New Englanders and their food, at sea and ashore, in the nineteenth century / Sandra L. Oliver.

Oliver, Sandra L. (Sandra Louise), 1947- 641.5974 OLI

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Saltwater seasonings : good food from coastal Maine / by Sarah Leah Chase and Jonathan Chase ; photographs by Cary Hazelgrove. Chase, Sarah Leah. 641.5974 CHA

San Francisco chronicle cook book. Bene´t, Jane. 641.5 B465s

San Francisco Chronicle cookbook / edited by Michael Bauer and Fran Irwin. 641.59794 SAN

San Francisco encore : a cookbook / the Junior League of San Francisco ; illustrations by Earl Thollander. 641.59794 SANSan Francisco Ferry Plaza Farmers' Market cookbook : a comprehensive guide to impeccable produce plus 130 seasonal recipes / by Christopher Hirsheimer and Peggy Knickerbocker ; foreword by Alice Waters ;

Hirsheimer, Christopher. 641.65 HIR

San Francisco seafood : savory recipes from everybody's favorite seafood city / Michele Anna Jordan. Jordan, Michele Anna. 641.692 JORSandwich book : a complete guide to America's favorite food- from child-pleasers to classics to calzones and other dagwood dreams / Judy Gethers. Gethers, Judy. 641.84 GET

Sandwich buffet [videorecording] / WTTW Chicago presents ; producer/director Tim Ward. 641.84 SAN

Sashimi / Hideo Dekura. Dekura, Hideo. 641.5952 DEKSauces & seasonings. Meat marinades [videorecording] / WTTW/Chicago presents ; producer/director, Tim Ward. 641.66 SAU

Sauces & seasonings. Sauces from wine [videorecording] / WTTW/Chicago ; producer/director, Tim Ward. 641.814 SAU

Sauces : classical and contemporary sauce making / James Peterson. Peterson, James. 641.814 PET

Sauces : classical and contemporary sauce making / James Peterson. Peterson, James. 641.814 PET 1998

Saucier's apprentice : a modern guide to classic French sauces for the home / Raymond Sokolov. Sokolov, Raymond A. 641.814 SOKSausage & jerky handbook : a 25-year collection of tried and proven sausage & jerky recipes / by Eldon R. Cutlip. Cutlip, Eldon R. 641.66 C9897s

Sauteing [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.77 SAU

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2008

Saveur cooks authentic American / by the editors of Saveur magazine. 641.5973 SAV

Save-your-life-diet high-fiber cookbook / David Reuben, Barbara Reuben. Reuben, David R. 641.563 R442s

Savoir-cuisiner des femmes d'aujourd'hui; les bonnes recettes de Femmes d'aujourd'hui. 641.5944 F329s v.5

Savor Montana cookbook : Montana's finest restaurants, their recipes and their histories / by Chuck Johnson and Blanche Johnson. Johnson, Chuck. 641.59786 JOH

Savoring spices and herbs : recipe secrets of flavor, aroma, and color / Julie Sahni. Sahni, Julie. 641.6383 SAH

Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton. Wheaton, Barbara Ketcham. 641.5944 W558s

Savoring the spice coast of India : fresh flavors from Kerala / Maya Kaimal ; photographs by Ruven Afanador, Zubin Shroff, and John Bentham ; designed by Ph.D. Kaimal, Maya. 641.5954 KAI

Savory stews / Jacques Burdick. Burdick, Jacques. 641.823 BUR

Savory way / by Deborah Madison ; illustrations by Patricia Curtan. Madison, Deborah. 641.5 MAD

Scandinavian feasts / Beatrice Ojakangas ; photography by Michael Grimaldi. Ojakangas, Beatrice A. 641.5948 OJA

Scavenger's guide to haute cuisine / Steven Rinella. Rinella, Steven. 641.5 RIN

School food centers; a guide to operating the school lunch program. George, Norvil Lester, 1902- 642.58 G348s

School lunchroom: time of trial. Bard, Bernard. 642.58 B245s

Science of cooking / Peter Barham. Barham, Peter, 1950- 641.5 B251sScones, muffins & tea cakes : breakfast breads and teatime spreads / edited and introduction by Heidi Haughy Cusick ; photography by Deborah Jones and Kathryn Kleinman. 641.815 SCOSea fare cookbook : donated recipes from the members of the American Fisheries Society and fisheries truths and lore / text and recipes edited by Gary Carmichael, Melissa Ring, and Joe McCraren. 641.692 S4381 v.1

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Seafood cookbook : classic to contemporary / Pierre Franey & Bryan Miller ; illustrations by Lauren Jarrett. Franey, Pierre. 641.692 FRA

Seafood leader. Buyers guide. 641.392 SEA

Searching for the Dixie barbecue : journeys into the southern psyche / Wilber W. Caldwell. Caldwell, Wilber W. 641.5 CAL

Seasonal fruit desserts [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.86 SEA

Season's greetings / Marlene Sorosky ; photographs by Robert Stein. Sorosky, Marlene. 641.568 SOR

Seasons of my heart : a culinary journey through Oaxaca, Mexico / Susana Trilling. Trilling, Susana. 641.5972 TRISecrets of fat-free baking : over 130 low-fat & fat-free recipes for scrumptious and simple-to-make cakes, cookies, brownies, muffins, pies, breads, plus many other tasty goodies / Sandra Woodruff. Woodruff, Sandra L. 641.815 W8938sSelecting and storing fruits & vegetables [videorecording] / Lawper Video Productions, Inc. for Meridian Education Corporation ; script, Kathy Shandrow. 641.34 SEL

Selecting and storing vegetables [videorecording] / Meridian Education Corporation. 641.35 SEL

Sensational salads / by Barbara Scott-Goodman ; photographs by Judd Pilossof. Scott-Goodman, Barbara. 641.83 SCO

Serving the sizzle [videorecording]. 641.66 SERSeventh daughter : my culinary journey from Beijing to San Francisco / Cecilia Chiang with Lisa Weiss ; foreword by Alice Waters ; photography by Leigh Beisch. Chiang, Cecilia. 641.5951 C5323s

Shellfish / by the editors of Time-Life Books. 641.694 S545Shellfish fabrication by the professional chef [videorecording] / producers, Joanne A. Meyer, Philip Miller ; produced by the Learning Resources Center, the Culinary Institute of America. 641.694 SHE

Short & sweet : sophisticated desserts in no time at all / Melanie Barnard ; photographs by Ann stratton. Barnard, Melanie. 641.86 BAR

Short order cooking / Lendal H. Kotschevar. Kotschevar, Lendal Henry, 1908- 641.572 KOT

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Showmanship in the dining room, by Bruce H. Axler. Axler, Bruce H. 641.6 AxSilver Palate cookbook / by Julee Rosso & Sheila Lukins with Michael McLaughlin ; illustrated by Sheila Lukins. Rosso, Julee. 641.5 ROBSilver Palate good times cookbook / by Julee Rosso & Sheila Lukins with Sarah Leah Chase ; illustrated by Sheila Lukins. Rosso, Julee. 641.5 ROB

Silver spoon. 641.5945 CUC

Silverton Public Library's international rhubarb cookbook : and other little gems. 641.5 SILSimca's cuisine [by] Simone Beck in collaboration with Patricia Simon. Illus. by John Wallner, many based on sketches done in France by Michel Beck.

Beck, Simone, 1904-1991. 641.5944 BEC

Simple foods for the pack / by Claudia Axcell, Diana Cooke, and Vikki Kinmont. Axcell, Claudia, 1946- 641.578 K55s 1986

Simple French desserts / by Jill O'Connor ; photographs by Richard Eskite. O'Connor, Jill. 641.86 OCO

Simple Thai & Chinese step-by-step. 641.59593 S6123

Simplified manual for cooks. Moosberg, Frank O. 641.5 Mo

Simply cakes : angel, pound, and chiffon / Elizabeth Alston. Alston, Elizabeth. 641.8 ALS

Simply French : Patricia Wells presents the cuisine of Joe¨l Robuchon / photographs by Steven Rothfeld. Wells, Patricia. 641.5944 WELSimply in season : a world community cookbook / Mary Beth Lind and Cathleen Hockman-Wert ; [foreword by Graham Kerr]. Lind, Mary Beth. 641.5 LIN

Simply salmon / James Peterson. Peterson, James. 641.692 PETSimply sensational desserts : 140 classics for the home baker from New York's famous pa^tisserie and bistro / Franc¸ois Payard, with Tim Moriarty and Tish Boyle ; photographs by Philippe Houze. Payard, Franc¸ois. 641.86 PAYSimply shellfish [videorecording] / International Video Network ; a production of KQED San Francisco ; producer, Linda Brandt ; director, Bruce Franchini. 641.694 SIM

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Simply shrimp, salmon, and (fish) steaks : easy, delicious, and healthful ways to enjoy your favorite seafood plus side dishes to make a meal / Leslie Glover Pendleton ; illustrations by Judith Cheek.

Pendleton, Leslie Glover. 641.692 PEN

Simply strawberries / by Sara Pitzer ; [illustrations by Elayne Sears]. Pitzer, Sara. 641.6475 PIT

Simply Tuscan : recipes for a well-lived life / Pino Luongo. Luongo, Pino. 641.59455 LUOSinful strawberries : a sweetly decadent mouthful / [illustrated by] Veronica di Rosa ; [text by] Janice Feuer] ; [art direction by] Rebecca Martinez. Feuer, Janice, 1948- 641.5 FEU

Sit-down buffet [videorecording] / WTTW Chicago presents ; producer/director Tim Ward. 641.8 SITSlice of delight : the best and most requested pie recipes / Friends of the Havre-Hill County Library ; editor, Sheri Neuens. 641.5 SLI

Slice of Nantucket / Saint Mary--Our Lady of the Isle Church. 641.5 SLI

Small bites : tapas, sushi, mezze, antipasta, and other finger foods / Jennifer Joyce. Joyce, Jennifer. 641.812 JOY

Small feasts : soups, salads, & sandwiches / edited by Marilee Matteson. 641.8 SMA

Smithsonian folklife cookbook / Katherine S. Kirlin and Thomas M. Kirlin. Kirlin, Katherine S. 641.5973 KIR

Snacks & sandwiches / by the editors of Time-Life Books. Time-Life Books. 641.53 T583s

Soffritto : tradition and innovation in Tuscan cooking / Benedetta Vitali; photographs by Cary Wolinsky. Vitali, Benedetta. 641.59455 VIT

Solar cookery book : everything under the sun / Beth and Dan Halacy. Halacy, Beth. 641.58 H157s

Solar cooking for home and camp / Linda Frederick Yaffe. Yaffe, Linda Frederick. 641.58 Y126S

Something from the oven : reinventing dinner in 1950s America / Laura Shapiro. Shapiro, Laura. 641.508209 S5296S

Something warm from the oven : baking memories, making memories / Eileen Goudge. Goudge, Eileen. 641.815 GOU

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Sook's cookbook : memories and traditional receipts from the Deep South / Marie Rudisill ; illustrated by Barry Moser. Rudisill, Marie. 641.5975 RUDSophia Loren's recipes and memories / by Sophia Loren ; photographs, Alison Harris; [translation, Carol Amoruso]. Loren, Sophia, 1934- 641.5945 LOR

Soul of a chef : the journey toward perfection / Michael Ruhlman. Ruhlman, Michael, 1963- 641.5 RUH 2001

Soup bible / David Paul Larousse. Larousse, David Paul, 1949- 641.813 LAR

Soup makes the meal : 150 soul-satisfying recipes for soups, salads, and breads / Ken Haedrich. Haedrich, Ken, 1954- 641.813 HAE

Soups / by the editors of Time-Life Books. 641.813 S724

Soups [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.813 SOU

Soups for the professional chef / Terence Janericco. Janericco, Terence. 641.813 JANSoups of Italy : cooking over 130 soups the Italian way / Norma Wasserman-Miller ; illustrations by the author.

Wasserman-Miller, Norma. 641.813 WAS

Sourdough breads and coffee cakes : 104 recipes using homemade starters / by Ada Lou Roberts ; drawings by Francoise Webb. Roberts, Ada Lou. 641.815 ROB

Sourdough cookery / Rita Davenport. Davenport, Rita. 641.815 DAVSoutheast Asian specialties : a culinary journey / Rosalind Mowe, editor ; Gunter Beer, photographer ; Peter Feierabend, art director and design ; Martina Schlagenhaufer, desk editor ; Michael Ditter, project co- 641.5959 SOUSouthern food : at home, on the road, in history / by John Egerton ; with a special assist from Ann Bleidt Egerton ; and with photographs by Al Clayton. Egerton, John. 641.5975 EGESouthwestern grill : 220 terrific recipes for big and bold backyard barbecue / Michael McLaughlin ; illustrations by Sandra Bruce. McLaughlin, Michael. 641.5784 MCLSouthwestern vegetarian : vegetarian southwestern cuisine the Texas way / by Stephan Pyles with John Harrisson. Pyles, Stephan. 641.5636 PYLSoy of cooking : easy-to-make vegetarian, low-fat, fat-free, and antioxidant-rich gourmet recipes / Marie Oser. Oser, Marie, 1946- 641.65655 OSE

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Spanish foods [videorecording] / presented by Andrew Zimmern. 641.5946 SPASpecial and decorative breads / Roland Bilheaux ... [et al.] ; under the direction of Jean Chazalon and Pierre Michalet ; translated by Rhona Poritzky-Lauvand and James Peterson. 641.815 BIL

Special breads [videorecording] / producer, Linda Brandt ; director Bruce Franchini ; KQED. 641.815 SPE

Special desserts / Ann Amernick ; illustrations by Melanie Marder Parks. Amernick, Ann. 641.8 AME

Specialties of the house : great recipes from great Chicago restaurants. 641.5 SPESPECS : the comprehensive foodservice purchasing and specification manual / Raymond B. Peddersen ; Jule Wilkinson, editor.

Peddersen, Raymond B. 641.57 Pe

SPECS : the comprehensive foodservice purchasing and specification manual / Raymond B. Peddersen ; Jule Wilkinson, editor.

Peddersen, Raymond B. 642.5 P371s

Spectacular 6 minute centerpieces [videorecording] / by Chef Ted ; produced by Wadel and associates ; producer/director, Mike Wadel. 642.8 SPE

Spectacular desserts [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.86 SPE

Spice cookbook, by Avanelle Day and Lillie Stuckey. Illustrated by Jo Spier. Day, Avanelle S. 641.6383 DAY

Spices of the world cookbook by McCormick / prepared and tested in the kitchens of McCormick. McCormick & Co. (Baltimore, Md.) 641.6383 MCC

Splenda no calorie sweetner. 641.5638 S7618

Splendid soups / James Peterson. Peterson, James. 641.813 PET

Splendid soups : recipes and master techniques for making the world's best soups / James Peterson. Peterson, James. 641.813 P4851sSplendid spoonful : from custard to cre`me bru^le´e / by Barbara Lauterbach ; photographs by Kirsten Strecker. Lauterbach, Barbara. 641.8644 LAU

Spoonfuls of Germany : culinary delights of the German region in 170 recipes / Nadia Hassani. Hassani, Nadia. 641.5943 HAS

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Sportsman's cookbook for the hunter and the fisherman, by Ted Karry in collaboration with Margaret Key. Karry, Ted. 641.69 K18sSpring evenings, summer afternoons : a collection of warm-weather recipes / by Barbara Scott-Goodman with Mary Goodbody ; illustrations by Tom Christopher.

Scott-Goodman, Barbara. 641.5 SCO

Sprouts, how to grow and eat them / Alice Muller and Gene Allen. Mu¨ller, Alice. 641.302 MUL

Spur of the moment cook / Perla Meyers. Meyers, Perla. 641.5 MEY

Stand-up buffet [videorecording] / WTTW Chicago presents ; producer/director Tim Ward. 641.8 STA

Star of India : the spicy adventures of curry / Jo Monroe. Monroe, Jo. 641.5954 MON

Stars desserts / by Emily Luchetti ; foreword by Jeremiah Tower ; photography by Michael Lamotte. Luchetti, Emily, 1957- 641.86 LUC

Steaming / Brigid Treloar. Treloar, Brigid. 641.73 TRESteinbeck House cookbook / compiled and published by the Valley Guild of Salinas, California ; recipes edited by Kay Hillyard. 641.5 STE

Step-by-step garnishing / Wendy Veale. Veale, Wendy. 641.81 VEASteven Raichlen's healthy Latin cooking : 200 sizzling recipes from Mexico, Cuba, Caribbean, Brazil, and beyond / by Steven Raichlen ; foreword by Cristina Saralegui ; introduction by Hannia Campos. Raichlen, Steven. 641.5638 RAISteven Raichlen's high-flavor, low-fat Italian cooking / photography by Greg Schneider ; food styling by Patty Forrestel. Raichlen, Steven. 641.5638 RAI

Stocks and sauces [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.814 STOStocks: [videorecording] : White, brown & fish / producer/writer, Steven Kolpan ; produced by Culinary Learning Resources ; the Culinary Institute of America. 641.7 STO

Storage specifics [by] Jule Wilkinson. Wilkinson, Jule. 641.4 WIL

Strictly steak ; a passionate guide to the great American feast / by A.D. Livingston. Livingston, A. D., 1932- 641.662 LIV

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Stubb's bar-b-q cookbook : from Stubb's legendary kitchen / with Kate Heyhoe ; photography by Alexandra Grablewski.

Stubblefield, C. B., 1931- 641.76 STU

Student's guide to improving the campus food service / written by Joanne Manning Anderson, project coordinator.

Manning-Anderson, Joanne. 642.5 M284s

Study guide for culinarians. American Culinary Federation. 641.5 AME

Study guide to accompany The professional chef, Eighth edition / Culinary Institute of America. 641.57 STU 2006

Study of foods, by Ruth A. Wardall ... and Edna Noble White ... Wardall, Ruth Aimee, 1877- 641.5 W2

Study on ready mixes for chocolate cake. Morrison, Mary Helen Bradley. 641.8653 M881s

Successful catering : managing the catering operation for maximum profit / by Sony Bode. Bode, Soni. 642.4 BOD

Successful cold buffets / Peter Grotz ; foreword by Raymond Blanc. Grotz, Peter. 642.4 GRO

Successful hostess. Tartan, Beth, 1919- 642 H453s 1950

Sugar Reef Caribbean cooking / by Devra Dedeaux. Dedeaux, Devra. 641.59729 DED

Summer in New York / photography by Battman. 641.5 SUM

Sunset recipe annual / by the editors of Sunset magazine and Sunset Books. 641.5 S9588 1996

Supermarket backpacker / by Harriett Barker. Barker, Harriett. 641.578 B255sSupervision and management of quantity food preparation : principles and procedures / William J. Morgan, Jr.

Morgan, William J., 1924- 641.57 M849s

Supplement to Quantity food purchasing / prepared for the Educational Institute of the American Hotel & Motel Association ; from a manuscript written by Lendal H. Kotschevar.

Kotschevar, Lendal Henry, 1908- 641.31 KOT

Susanna Foo Chinese Cuisine : the fabulous flavors & innovative recipes of North America's finest Chinese cook / Susanna Foo ; with a foreword by Amy Tan ; photography by Louis B. Wallach. Foo, Susanna. 641.5951 FOO

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Susanna Foo fresh inspiration : new approaches to Chinese cuisine / Susanna Foo with Hermie Kranzdorf ; photographs by Tina Rupp. Foo, Susanna. 641.5951 FOO

Sushi / Masuo Yoshino. Yoshino, Masuo. 641.5952 Y657s 1990

Sushi / Mia Detrick ; photographs by Kathryn Kleinman. Detrick, Mia. 641.692 DET

Sushi made easy / by Nobuko Tsuda ; foreword by Donald Richie. Tsuda, Nobuko. 641.5952 T8823s

Swans Down breakthrough baking : classic cakes that cut the calories! 641.8653 SWA

Sweet indulgences : desserts for every occasion / Norman Kolpas. Kolpas, Norman. 641.86 KOLSweet nothings : over 50 luscious, low fat, low calorie desserts / by Jill O'Connor ; photography Susan Marie Anderson. O'Connor, Jill. 641.86 OCO

Sweet onions and sour cherries : a cookbook for market day / Jeannette Ferrary and Louise Fiszer. Ferrary, Jeannette, 1941- 641.65 FER

Sweet seduction : chocolate truffles / Adrienne Welch ; [photographs by Bruce Wolf]. Welch, Adrienne, 1955- 641.6374 WEL

Sylvia Bashline's Savory game cookbook / Sylvia G. Bashline. Bashline, Sylvia G. 641.691 B2999sSylvia's family soul food cookbook : from Hemingway, South Carolina to Harlem / Sylvia Woods and family with Melissa Clark.

Woods, Sylvia (Sylvia Pressley) 641.59 WOO

Table and bar : a guide to alcoholic beverages, sales, and service / Jeffrey T. Clarke. Clarke, Jeffrey T. 641.874 CLATable graces; setting, service, and manners for the American home without servants, from "Meal planning and table service," by Beth Bailey McLean.

McLean, Beth Bailey, 1892- 642 M163t

Tablescapes [videorecording] : setting the table / executive producer, Melanie Nelson ; scriptwriter, Anne Barney. 642.7 TAB

Tableside cookery / Sergio Andrioli and Peter Douglas. Andrioli, Sergio. 641.58 AND

Talking about puddings. Bates, Margaret. 641.864 B329t

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Tallow carving in the culinary profession videorecording / presented by E.L.C. Erwin, Luna and Cohn Video Productions. 642.8 AMETaming the flame : secrets for hot-and-quick grilling and low-and-slow BBQ / Elizabeth Karmel ; photographs by Christopher Hirsheimer. Karmel, Elizabeth. 641.5784 KARTangy, tart, hot & sweet : a world of recipes for every day / Padma Lakshmi ; art direction and design by Erika Oliveira ; photography by Ditte Isager ; additional portrait photography by Charles Thompson. Lakshmi, Padma. 641.59 L1929t

Tante Marie's French kitchen; tr. and adapted by Charlotte Turgeon; decorated by Julian Brazelton. Taride, Alice Marie, 1889-

641.59 M334v.E 1952

Tapas : a taste of Spain in America / Jose´ Andre´s ; with Richard Wolffe. Andre´s, Jose´, 1969- 641.812 AND

Tapas : the little dishes of Spain / Penelope Casas ; photographs by Jim Smith. Casas, Penelope. 641.812 CAS 2007

Tapas, the little dishes of Spain / Penelope Casas ; photographs by Tom Hopkins. Casas, Penelope. 641.546 CASTaste for all seasons [videorecording] : perfectly delicious, USA pears / produced by Odyssey Productions ; executive producer, Maggie Andre ; writer, Donna Matrazzo ; Oregon Washington California Pear Bureau. 641.3413 ATA

Taste of aloha : a collection of recipes from the Junior League of Honolulu. 641.5 TASTaste of American place : a reader on regional and ethnic foods / edited by Barbara G. Shortridge and James R. Shortridge. 641.5973 T215Taste of Australia : the Bathers Pavilion cookbook / Victoria Alexander & Genevieve Harris with Sharon Dyson ; photography, Rodney Weidland.

Alexander, Victoria, 1950- 641.59 ALE

Taste of Burgundy / Julian & Carey More. More, Julian. 641.59444 M835t

Taste of Cuba / Beatriz Llamas ; translated by Claudia Lightfoot ; illustrations by Ximena Maier. Llamas, Beatriz. 641.597291 LLATaste of France / photographs by Robert Freson ; [contributing authors, Adrian Bailey ... [et al.] ; recipes researched by Jacqueline Saulnier ; design by James Wageman. 641.5944 TASTaste of gold, the 1988 U.S. culinary team cookbook : the road to the world championship / Ferdinand E. Metz, team manager ; L. Timothy Ryan, team captain ; edited by Nancy Ross Ryan ; sponsored by the

Metz, Ferdinand E., 1941- 642.5 ROA

Taste of Haiti / by Mirta Yurnet-Thomas & the Thomas family. Yurnet-Thomas, Mirta. 641.597294 YUR 2004

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Taste of Italy [videorecording] / with Guiliano Bugialli ; produced & directed by Lee Kraft. 641.5945 TAS

Taste of Japan : food fact and fable : what the people eat : customs and etiquette / Donald Richie. Richie, Donald, 1924- 641.5952 R531tTaste of Japan [videorecording] : a tradition of hospitality / produced by Shin-ei Armz ; written by Kenmei Kato, Toru Mashiko ; directed by Toru Mashiko. 641.5952 TAS

Taste of Kentucky / Janet Alm Anderson. Anderson, Janet Alm, 1952- 641.5973 AND

Taste of Mexico / Patricia Quintana ; photography by Ignacio Urguiza ; Marilyn Wilkinson, consulting editor ; text by William A. Orme, Jr. Quintana, Patricia. 641.5972 QUI

Taste of Provence : classic recipes from the south of France / collected & illustrated by Leslie Forbes. Forbes, Leslie. 641.5944 FORTaste of Provence : the food and people of southern France, with 40 delicious recipes / photographed by Carey More ; written by Julian More. More, Carey. 641.5944 MORTaste of summer : inspired recipes for casual entertaining / Diane Rossen Worthington ; with wine notes by Anthony Dias Blue.

Worthington, Diane Rossen. 641.578 WOR

Tastes of liberty : a celebration of our great ethnic cooking / [Chateau Ste. Michelle]. 641.5973 TASTastes of the Pacific Northwest : traditional & innovative recipes from America's newest regional cuisine / by Fred Brack & Tina Bell ; foreword by Judith Olney ; from the editors of Washington magazine. Brack, Fred, 1940- 641.59795 BRATeacher's dietetic guide, containing state board requirements in dietetics and state board examination questions. Pattee, Alida Frances. 641.56 P2t

Team USA's cooks tour of the Pacific Rim [videorecording]. 641.59 TEATechnique : the fundamental techniques of cooking : an illustrated guide / Jacques Pe´pin ; photographs by Le´on Perer. Pe´pin, Jacques. 641.5 PeTechniques of healthy cooking [videorecording] / the Culinary Institute of America presents ; written and produced by Edward McCann ; director, Learning Resources Center, Henry Woods. 641.7 TEC

Technology of food preservation, by Norman W. Desrosier. Desrosier, Norman W. 641.4 DESTell me, chef: being the French recipe collection of the Lady Muriel Beckwith, adapted by Josephine Terry; illustrations by Joy Batchelor.

Beckwith, Muriel Gordon-Lennox, Lady, 641.5944 B397t

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Tempting appetizers [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.812 TEM

Tenth muse : my life in food / Judith Jones. Jones, Judith. 641.59 J777t

Terrines, pa^te´s & galantines / by the editors of Time-Life Books. 641.812 T327Test kitchen favorites / by the editors at America's test kitchen ; illustrations, John Burgoyne ; photography, Daniel J. van Ackere, Carl Tremblay. 641.5 TESTexas barbecue : a guide to the best pits, products, and prize-winning recipes in the Lone Star state / Paris Permenter & John Bigley. Permenter, Paris. 641.5784 P4519t

Texas link to sausage making / Larry Burrier. Burrier, Larry, 1953- 641.66 BUR

Textbook of domestic science for high schools, by Matilda G. Campbell. Campbell, Matilda G. (Matilda Gertrude), b. 641.5 C15

Themes, dreams, and schemes : banquet menu ideas, concepts, and thematic experiences / G. Eugene Wigger. Wigger, G. Eugene. 642.4 WIGThis good food : contemporary French vegetarian recipes from a monastery kitchen / Brother Victor-Antoine D'Avila-La Tourrette.

D'Avila-Latourrette, Victor-Antoine. 641.5636 DAV

Thomas Jefferson on wine / John Hailman. Hailman, John R., 1942- 641.22 HAIThrough the kitchen window : women explore the intimate meanings of food and cooking / edited by Arlene Voski Avakian. 641.5 T531Thyme and the river : recipes from Oregon's Steamboat Inn / by Sharon Van Loan and Patricia Lee with Mark Hoy. Van Loan, Sharon. 641.509795 V259t

Time-Life holiday cookbook / adapted from the Foods of the world series by the editors of Time-Life Books. Time-Life Books. 641.568 T583t

Time-Life international cookbook / [compiled by] the editors of Time-Life Books. 641.5 TIMTiming and organization [videorecording] / produced by Meridian Education Corporation ; prepared & presented by Alice Vernon. 641.5 TIM

Timing is everything : the complete timing guide to cooking / Jack Piccolo. Piccolo, Jack. 641.5 PIC

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To buy or not to buy organic : what you need to know to choose the healthiest, safest, most earth-friendly food / Cindy Burke. Burke, Cindy. 641.563 BUR

Tofu 1-2-3 / by Maribeth Abrams. Abrams, Maribeth. 641.35 ABR

Tofu book : the new American cuisine / John Paino & Lisa Messinger. Paino, John. 641.65655 P147t

Tofu cooking / edited by Junko Lampert. 641.65655 T644Tom Douglas' Seattle kitchen / Tom Douglas with Dennis Kelly, Shelley Lance, and Duskie Estes ; foreword by Ed Levine. Douglas, Tom, 1958- 641.59795 D736sTomato sauce [videorecording] / produced by the Food & Beverage Institute ; writer/producers, Joanne A. Meyer, Philip Miller. 641.814 TOMTo¯nyo¯byo¯ : shigun tensu¯ho¯ no shokuji / Kagawa Aya [kanshu¯] ; Sano Takashi, Ochiai Toshi, Munakata Nobuko. Sano, Takashi, 1936-

641.56314 S228t 1989

Top one hundred Italian rice dishes : including over 50 risotto recipes / Diane Seed ; illustrations by Sarah Hocombe. Seed, Diane. 641.6318 SEETossed : 200 fast, fresh, and fabulous salads / Jane Lawson ; photography by Tim Robinson ; styling by Sarah De Nardi. Lawson, Jane, 1968- 641.83 LAW

Totally dairy-free cooking / Louis Lanza and Laura Morton. Lanza, Louis. 641.563 LAN

Tour of ethnic food stores [videorecording] / producer, Melanie Nelson ; Learning Zone Express. 641.31 TOU

Traditional desserts : delicious desserts for every occasion / consultant editor, Linda Fraser. 641.86 TRA

Trailside cookbook : a handbook for hungry campers and hikers / Don and Pam Philpott. Philpott, Don. 641.578 PHITriBeCa cookbook : a collection of seasonal menus from New York's most renowed restaurant neighborhood / presented, compiled, and edited by Mary Cleaver, Joy Simmen Hamburger, Mimi Shanley Taft, and ; Cleaver, Mary. 642.4 CLE

Tricks of the trade [videorecording] / Blue Diamond Growers. 641.34 TRI

Tropic cooking : the new cuisine from Florida and the islands of the Caribbean / Joyce LaFray Young. LaFray, Joyce. 641.59729 LAF

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2008

Trout on a stick / by John Wright. Wright, John, 1948- 641.578 W9514tTrout Point Lodge cookbook : Creole cuisine from New Orleans to Nova Scotia / Daniel Abel, Charles Leary, and Vaughn Perret ; photographs by Wayne Barrett ; foreword by John Besh. Abel, Daniel G. 641.59 ABE

True essentials of a feast : a collection of recipes from the staff of the Library of Congress. 641.59 TRU

Truffles and other chocolate confections / Pamella Asquith. Asquith, Pamella Z. 641.853 ASQ

Twelve months of monastery soups / Brother Victor-Antoine d'Avila-Latourrette. D'Avila-Latourrette, Victor-Antoine. 641.813 D259t

Ultimate bread / Eric Treuille & Ursula Ferrigno ; photography by Ian O'Leary. Treuille, Eric. 641.815 TREUltimate candy book : more than 700 quick and easy, soft and chewy, hard and crunchy sweets and treats / by Bruce Weinstein. Weinstein, Bruce, 1960- 641.853 WEI

Ultimate cheesecake cookbook / Joey Reynolds, with Myra Chanin. Reynolds, Joey. 641.8653 REY

Ultimate chili book / Christopher B. O'Hara ; photographs by William A. Nash. O'Hara, Christopher B. 641.823 OHA

Ultimate chocolate cake and 110 other chocolate indulgences / Helge Rubinstein. Rubinstein, Helge. 641.6374 RUB

Ultimate ice cream book : over 500 ice creams, sorbets, granitas, drinks, and more / Bruce Weinstein. Weinstein, Bruce, 1960- 641.8 WEIUltimate juicing : delicious recipes for over 125 of the best fruit and vegetable juice combinations / Donna Pliner Rodnitzky. Rodnitzky, Donna. 641.875 R694uUltimate peanut butter book : savory and sweet, breakfast to dessert, hundreds of ways to use America's favorite spread / Bruce Weinstein and Mark Scarbrough. Weinstein, Bruce, 1960- 641.6 WEIUltimate smoothie book : 130 delicious recipes for blender drinks, frozen desserts, shakes, and more! / Cherie Calbom. Calbom, Cherie. 641.5 CAL

Understanding baking / Joseph Amendola, Donald Lundberg. Amendola, Joseph. 641.71 AME 1992

Understanding cooking, by Donald E. Lundberg and Lendal H. Kotschevar. Lundberg, Donald E. 641.5 Lu

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Understanding wines [videorecording] / Columbia River Entertainment Group ; written and presented by Jancis Robinson. 641.22 UNDUniform retail meat identity standards : a program for the retail meat trade / by the Industrywide Cooperative Meat Identification Standards Committee.

Industrywide Cooperative Meat 641.36 IND

University of Montana getting wild with wild game cookbook. 641.69 UNI

Valentina's Italian family feast / Valentina Harris ; special photography by Jacqui Hurst. Harris, Valentina. 641.5945 HAR

Vanilla : the Watkins kitchen collection. 641.6382 VANVarenne pratique : the complete illustrated cooking course, techniques, ingredients, and tools of classic modern cuisine / Anne Willan. Willan, Anne. 641.5944 WILVariety meats from the U.S.A. A purchasing guide. Published by National Live Stock and Meat Board for the United States Meat Export Federation. 641.36 VAR

Veal cookery / Craig Claiborne, Pierre Franey ; drawings by Barbara Fiore ; photos. by Bill Aller. Claiborne, Craig. 641.662 CLAVegan with a vengeance : over 150 delicious, cheap, animal-free recipes that rock / Isa Chandra Moskowitz ; photographs by Geoffery Tischman ; food styling by Neje Bailey, Isa Chandra Moskowitz, and Terry Romero.

Moskowitz, Isa Chandra. 641.5 MOS

Vegetable lover's video cookbook. Volume 1 [videorecording] / with Bert Greene ; produced & directed by Lee Kraft. 641.65 VEG1Vegetable lover's video cookbook. Volume 2 [videorecording] / with Bert Greene ; produced & directed by Lee Kraft. 641.65 VEG2

Vegetables / [managing editor, Kay Halsey]. 641.65 VEG

Vegetables / by the editors of Time-Life Books. 641.65 V422

Vegetables / James Peterson. Peterson, James. 641.65 PET

Vegetarian & more! : versatile vegetarian recipes with optional meat add-ins / Linda Rosensweig. Rosensweig, Linda. 641.5636 ROS

Vegetarian cooking for everyone / Deborah Madison ; [photographs by Laurie Smith]. Madison, Deborah. 641.5636 MAD

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2008

Vegetarian feast / Martha Rose Shulman. Shulman, Martha Rose. 641.5636 SHUVegetarian for all seasons / general editor, Chuck Williams ; recipes, Pamela Sheldon Johns ; photography, Richard Eskite.


Vegetarian grill : 200 recipes for inspired flame-kissed meals / by Andrea Chesman. Chesman, Andrea. 641.5636 CHEVegetarian planet : 350 big-flavor recipes for out-of-this-world food every day / Didi Emmons ; illustrations by Melissa Sweet. Emmons, Didi, 1963- 641.5636 EMMVegetarian table : France / by Georgeanne Brennan ; photography by John Vaughan ; photo styling by Jody Thompson-Kennedy ; food styling by Karen Frerichs.


Vegetarian table : Italy / by Julia Della Croce ; photography by Deborah Jones. Della Croce, Julia. 641.5636 DELVegetarian times cooks Mediterranean / from the editors of Vegetarian times ; introduction by Melissa Clark ; photographs by Mary Ellen Bartley. 641.5636 VEGVenetian taste / created by Adam D. Tihany ; recipes by Francesco Antonucci ; text by Florence Fabricant ; food artist, Nir Adar ; photographer, Peter Pioppo. Fabricant, Florence. 641.5945 FAB

Venison : fast and foolproof favorites : recipes from the readers of Sports afield / edited by Henry Sinkus. 641.691 V4612

Venison cookery. 641.691 V461

Venison sausage cookbook : complete guide from field to table / Harold Webster. Webster, Harold W. 641.691 W379vVersatile grain and the elegant bean : a celebration of the world's most healthful foods / Sheryl and Mel London ; illustrated by Kathleen M. Skelly. London, Sheryl. 641.631 LONVictory garden cookbook / by Marian Morash ; in collaboration with Jane Doerfer ; principal photography by Bill Schwob ; additional photography by James Scherer. Morash, Marian. 641.65 MOR

Victory garden fish and vegetable cookbook / by Marian Morash. Morash, Marian. 641.65 MOR

Video pizza [videorecording] / Stephen J. Ryan. 641.82 VID

Viennese pastry cookbook, from Vienna with love. Reich, Lilly Joss. 641.865 REI

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2008

Vietnamese kitchen : treasured family recipes / Ha Roda. Roda, Ha. 641.59597 RODVillage baker : classic regional breads from Europe and America / Joe Ortiz ; foreword by Marion Cunningham. Ortiz, Joe, 1946- 641.815 ORT

Vineyard seasons : more from the heart of the home / by Susan Branch. Branch, Susan. 641.5 BRA

Virginia house-wife / by Mary Randolph ; with historical notes and commentaries by Karen Hess. Randolph, Mary, 1762-1828. 641.5 RAN

Virginia housewife: or methodical cook. Randolph, Mary, 1762-1828. 641.5 R194v

Virtuous vanilla : a maidenly memoire of innocence / Janice Feuer, Veronica Di Rosa, Rebecca Martinez. Feuer, Janice, 1948- 641.5 FEUVisions of sugarplums : a cookbook of cakes, cookies, candies & confections from all the countries that celebrate Christmas / Mimi Sheraton ; illustrations by Pat Stewart. Sheraton, Mimi. 641.568 SHE 1986

Visual food encyclopedia. 641.3 ENC.EWaiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / Lora Arduser & Douglas R. Brown. Arduser, Lora. 642.6 ARD

Waiter & waitress training : how to develop your staff for maximum service & profit / by Lora Arduser. Arduser, Lora. 642.6 ARD

Waiter and waitress training manual / Sondra J. Dahmer and Kurt W. Kahl. Dahmer, Sondra J. 642.5 DAH 1996

Waiter and waitress training manual / Sondra J. Dahmer, Kurt W. Kahl. Dahmer, Sondra J. 642.5 DAH

Walnut cookbook / by Jean-Luc Toussaint ; English edition by Betsy Draine & Michael Hinden. Toussaint, Jean-Luc. 641.6451 TOU

Washington hostess cookbook / Cissie Coy. Coy, Cissie. 641.5975 COY

Way to cook / Julia Child ; photographs by Brian Leatart and Jim Scherer. Child, Julia. 641.5 CHI

Way we ate : Pacific Northwest cooking, 1843-1900 / Jacqueline B. Williams. Williams, Jacqueline B. 641.59795 WIL

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2008

Webster's new world dictionary of culinary arts / Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ; illustrations by William E. Ingram. Labensky, Steven. 641.03 LAB 2001

Wedding cakes you can make : designing, baking, and decorating the perfect wedding cake / Dede Wilson. Wilson, Dede. 641.8 WIL

Weight Watchers annual recipes for success 2002. 641.563 W4195

Weight Watchers new international cookbook / photography by Aaron Rezny. 641.59 W419Well-dressed salad : contemporary, delicious and satisfying recipes for salads / by Jennifer Joyce ; with photography by Sian Irvine. Joyce, Jennifer. 641.355 JOYWell-seasoned appetite : recipes for eating with the seasons, the senses, and the soul / Molly O'Neill ; recipes tested by Lee Ann Cox ; illustrations by Amy Hill. O'Neill, Molly. 641.5 ONE

Wenzel's menu maker. Wenzel, G. L. (George Leonard), 1902- 641.572 We

Wenzel's menu-maker. Wenzel, G. L. (George Leonard), 1902- 641.572 We

West Coast seafood recipes : over 375! easy-to-prepare seafood recipes for two people / Blaine Freer ; illustrations by Du¨rten Kampmann. Freer, Blaine. 641.692 F856w

What is a calorie? [videorecording]. 641.3 WHAWhatchagot stew : a memoir of an Idaho childhood, with recipes and commentaries / Patrick F. McManus & Patricia "the Troll" McManus Gass ; illustrations by Shannon McManus Bayfield. McManus, Patrick F. 641.5973 M167wWhistleberries, stirabout, & depression cake / Edward B. Reynolds, ichael Kennedy ; foreword by Greg Patent. Reynolds, Edward B. 641.5978 REYWhite sauces [videorecording] / produced by the Food & Beverage Institute ; writer/producers, Philip Miller, Joanne A. Meyer. 641.814 WHIWhole Foods Market cookbook : a guide to natural foods with 350 recipes / Steve Petusevsky and Whole Foods Market team members ; illustrations by David Watts. Petusevsky, Steve. 641.563 PET

Whole grain breads by hand or machine : 200 delicious, healthful, simple recipes / Beatrice Ojakangas. Ojakangas, Beatrice A. 641.815 OJA

Wild about seafood. 641.692 W6681

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Wild about venison. 641.691 W6681

Wild about waterfowl. 641.691 W6682

Wild blackberry cobbler and other old fashioned recipes / Katie Stewart & Pamela Michael. Stewart, Katie. 641.5 STEWild fish & game cookbook / recipes, stories & illustrations by John Manikowski ; photographs by Zeva Oelbaum. Manikowski, John. 641.69 M278w

Wild food / by Roger Phillips ; assisted by Jacqui Hurst ; research, Claire Appleby ; editor, Nicky Foy. Phillips, Roger, 1932- 641.5 P562w

Wild food cookbook / Frances Hamerstrom ; illustrated by Elva Hamerstrom Paulson. Hamerstrom, Frances, 1907-1998. 641.6 HAM

Wild game cookery : the hunter's home companion / Carol Vance Wary. Vance, J. Carol, 1938- 641.691 V2222w

Wild in the kitchen : fish and wild game recipes / by Bob Schranck. Schranck, Bob. 641.69 S3777w

Wild jams and jellies : delicious recipes using 75 wild edibles / Joe Freitus and Salli Haberman. Freitus, Joe. 641.852 FRE

Wild rice for all seasons cookbook / by Beth Anderson, illustrations by Jan Anderson. Anderson, Beth. 641.6318 AND

Wilderness cookery. Introd. by Townsend Whelen. Angier, Bradford. 641.578 A588wWildwood : cooking from the source in the Pacific Northwest / Cory Schreiber ; location photography by Jerome Hart ; food photography by Richard Jung. Schreiber, Cory, 1961- 641.59795 SCH

Willard Scott's all-American cookbook. Scott, Willard. 641.5973 SCOWilliamsburg cookbook; traditional and contemporary recipes initially compiled and adapted by Letha Booth and the staff of Colonial Williamsburg. With commentary by Joan Parry Dutton. Color photos. by Taylor Biggs Booth, Letha, 641.59755 BOOWilliams-Sonoma's gifts from the kitchen / general editor, Chuck Williams ; recipes, Kristine Kidd ; photography, Allan Rosenberg. Kidd, Kristine. 641.5 KID

Wilton makes it easy to create beautiful gum paste flowers. 641.8 WIL

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2008

Wine : [videorecording] what every server needs to know / Hospitality Television. 641.872 HOS

Wine and food of Spain / Jan Read, Maite Manjo´n, Hugh Johnson. Read, Jan. 641.5946 REA

Wine fundamentals [videorecording] / produced and directed by Dobri Kiprov ; MVC. 641.22 WINWine lover cooks Italian : pairing great recipes with the perfect glass of wine / by Brian St. Pierre ; photographs by Minh + Wass. St. Pierre, Brian. 641.5945 PIEWine service [videorecording] / The Culinary Institute of America ; a Culinary Learning Resources production ; video/audio director, Skip Thela ; producer/writer, Philip Miller. 642.6 WIN

Wines and vines of Europe / by Howard L. Blum. Blum, Howard L. 641.782 BLU

Wings of life : vegetarian cookery / by Julie Jordan ; [drawings by Joanne Leary] Jordan, Julie. 641.5636 J82wWinning sandwiches for menu makers from the National sandwich idea contest / edited by Kathleen M. Thomas ; consultant, Dee Munson. 641.84 WIN

Winterthur's culinary collection : a sampler of fine American cooking / compiled by Anne Beckley Coleman. 641.5 WIN

Wolfgang Puck cookbook : recipes from Spago, Chinois, and points east and west / Wolfgang Puck. Puck, Wolfgang. 641.5 PUCWomen's Volunteer Committee of the New Orleans Museum of Art presents Artist's Palate cookbook : classic creole & New Orleans recipes.

641.5973 WOM 1988

Wonderful world of pasta [videorecording] / with Margaret & Franco Romagnoli ; CTA/Romagnolis. 641.822 WON

Wooden spoon dessert book : the best you ever ate / Marilyn Moore. Moore, Marilyn M. 641.86 MOO

Work analysis and design for hotels, restaurants, and institutions, by Edward A. Kazarian. Kazarian, Edward A. 642.5 Ka

Working chef's cookbook for natural whole foods / Jackson F. Blackman. Blackman, Jackson F. 641.563 BLA

World cookbook for students / Jeanne Jacob, Michael Ashkenazi. Jacob, Jeanne. 641.59 JAC

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World of curries; an international cookbook. Collins, Ruth Philpott. 641.5 Co

World of game cooking / Teresa Marrone. Marrone, Teresa. 641.691 M361w

World sourdoughs from antiquity / Ed Wood. Wood, Ed, 1926- 641.815 WOO

World's best catfish cookbook / by Stan Warren. Warren, Stan. 641.692 W293wWorld's finest chicken : recipes / by Sonia Slyer & Janice Metcalfe ; recipe photography by Phil Wymant ; general editor, Margaret Olds. Slyer, Sonia. 641.665 SLYWorld's greatest kitchen gadgets & gizmos / [editor, Tara Cranmer ; writers, Carol H. Munson, Lowell W. Munson] ; from the editors of Prevention Magazine cookbooks. Munson, Carol. 641.5028 M969w

Wrap & roll / California Culinary Academy. 641.8 WRA

Year in chocolate : four seasons of unforgettable desserts / Alice Medrich ; photography, Michael Lamotte. Medrich, Alice. 641.6374 MED

You say tomato : peel, chop, roast, dry, freeze, preserve, and enjoy / Joanne Weir. Weir, Joanne. 641.6 WEIYour organic kitchen : the essential guide to selecting and cooking organic foods / Jesse Ziff Cool ; photography by Lisa Koenig. Cool, Jesse Ziff. 641.563 COO

Yukon bear bacon & boot grease recipes. 641.691 Y94

Yuletide at Winterthur : tastes and visions of the season. 641.568 Y95

Zane Grey cookbook / by Barbara and George Reiger. Reiger, Barbara, 1940- 641.578 R361z

Zen Nihon kueba wakaru zukan / Shiina Makoto. Shiina, Makoto, 1944- 641.5952 S5559zZuni Cafe cookbook / Judy Rodgers ; wine notes & selections, Gerald Asher ; photography, Gentl & Hyers/Edge. Rodgers, Judy. 641.5 ROD

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ExB-1.doc ATTACHMENT B

ACF Accrediting Commission

FACULTY PROFESSIONAL DEVELOPMENT

Self-Study Report - Revised June 2004

Name of School: The University of Montana College of Technology Name of Faculty Member: Thomas Campbell, CEC Job Title: Director of Culinary Arts Full-time: X Part-time: Subjects Taught:

• Introduction to Foods • American Regional Cuisine • International Cuisine • Northwest Food and Wine • Soups Stocks and Sauces • Techniques of Healthy Cooking • Machine and Tools • Sanitation and Safety • Cooking Methodology • Cost Control • Ala Carte Kitchen • Portfolio Dining Room • Garde Manger • Charcuterie • Baking Processes and Procedures

SPECIFY THE I. INSTRUCTIONAL SKILLS DATE & HOURS & TOPIC or EVENT A. School/department in-service workshop

Educational Psychology 2-12-04/3-1-04 40 hours Curriculum Planning and Development 3-9-04/3-23-04 40 hours Evaluation and Testing 3-30-04/4-15-04 40 hours Teaching Methodology 4-20-04/5-08-04 40 hours Sanitation Course 09-3-03/12-13-3 30 hours/semester





Nutritional Cooking 1-26-04/5-15-04 45 hours/semester Nutrition for Foodservice and 9-04-02/12-04-02 30 hours/semester Culinary Professionals Supervision in the Hospitality Industry 9-04-02/12-02-02 30 hours/semester Western Montana Chefs de Cuisine 3-04-04 4 hours Educational Scholarship Dinner Host Western Montana Chefs de 4-03-04 2 hours Cuisine Meeting Serve Safe Sanitation Course 9-1-3/12-12-3 30 hours

(NRA Instructor Certificate)

Numerous Continuing Education Courses 3-1-97/3-1-3 10 hours per year B. Education conferences/seminars

ACF Western Regional Conference 2-25-04/2-29-04 5 days ACF Accreditation and Secondary 2-26-04 1 hour Accreditation Evaluators Clinic

Culinary Educators’ Clinic 2-25-04 8 hours American Academy of Chefs Dinner 2-27-04 4 hours

C. Formal college course work D. Visits to other institution’s programs

Renton Technical College, Culinary Arts Department 6-12-3 Boise State University, Culinary Arts Department 5-14-04 Anaconda Jobs Corps, Culinary Arts Department 5-04-04

E. Faculty retreats for planning and assessment





F. Active membership in educational organizations

American Culinary Federation Accredited Culinary Program

G. Teaching exchange program H. Other (specify)

II. TECHNICAL SKILLS A. Active membership in professional organizations

American Culinary Federation Western Montana Chefs de Cuisine Washington State Chefs Association

B. Visits to business or industry

Reestablished working relationship with Accreditation Board of ACF. Created an advisory board and met for the first time October 22, 2003 High school counselors open house for Admissions Department Chamber of Commerce Function for Dean, Lynn Stocking Hosted two graduate student film crews to shoot in our kitchen and perform interviews.

Aired on University television Guest spot on NPR’s Pea Green Boat radio program with two students and myself

talking about Christmas cookies Created the “Ask the Chef” segment for the UM periodicals Chef’s of Montana cooking show aired on channel 12 Students participated in fund raising auction event featuring a chocolate competition

with over 50 entries…I was one of the judges Performed a cooking demonstration and lecture for Hellgate High School’s culinary

arts program

C. Participation in technical conferences/workshops D. Culinary competitions

• Student Individual Class “K” competition held 3-29-04 • Judge for Class “K” competition





E. Outside related employment F. Other (specify)

⇒ Develop working relationships and communication with industry • Meet regularly with Advisory Committee members. • Work within the University system to provide services for departmental functions

while at the same time introducing the student to new learning opportunities. ⇒ Work with area high schools

• Provide periodic cooking demonstrations for their culinary programs • Act as mentors for senior students interested in a hospitality industry career • Participate in college recruitment programs • Initiate a pipeline between The Culinary Program and academic advisors and

guidance counselors ⇒ Continue to provide local charities with culinary auction items for fund raising events ⇒ Investigate and work with local farmers and ranchers to augment inventory items with

fresh products. This could work into a possible chain reaction for sustainable cuisine practices, particularly with organic producers

⇒ Work with Montana Job Corp’s Business Education Program to articulate classes and encourage discourse




Self-Study Report - Revised July 2008

Name of School: University of Montana, College of Technology Name of Faculty Member: Laura Swanson Job Title: Adjunct Professor Full-time: x Part-time: Subjects Taught: Financial Accounting for Hospitality Industry SPECIFY THE I. INSTRUCTIONAL SKILLS DATE & HOURS & TOPIC or EVENT A. School/department in-service workshop B. Education conferences/seminars C. Formal college course work

D. Visits to other institution’s programs E. Faculty retreats for planning and assessment F. Active membership in educational organizations G. Teaching exchange program H. Other (specify) TECHNICAL SKILLS A. Active membership in professional organizations B. Visits to business or industry C. Participation in technical conferences/workshops D. Culinary competitions E. Outside related employment

F. Other (specify)





Name of School: University of Montana College of Technology Name of Faculty Member: Aimee Ault Job Title: Adjunct Professor Full-time: Yes Part-time: Subjects Taught: Food Service Computer Applications; Introduction to Computers; Remaining classes are specific to the medical office curriculum SPECIFY THE I. INSTRUCTIONAL SKILLS DATE & HOURS & TOPIC or EVENT A. School/department in-service workshop B. Education conferences/seminars C. Formal college course work D. Visits to other institution’s programs E. Faculty retreats for planning and assessment F. Active membership in educational organizations G. Teaching exchange program H. Other (specify)

I. II. TECHNICAL SKILLS A. Active membership in professional organizations B. Visits to business or industry C. Participation in technical conferences/workshops D. Culinary competitions E. Outside related employment F. Other (specify)




Self-Study Report - Revised July 2008

Name of School: University of Montana, College of Technology Name of Faculty Member: Andrea Paskert Job Title: Chef Instructor Full-time: Part-time: X Subjects Taught: Pantry & Garde Manger, Dining Room Procedures, Short Order Cookery SPECIFY THE I. INSTRUCTIONAL SKILLS DATE & HOURS & TOPIC or EVENT A. School/department in-service workshop

B. Education conferences/seminars C. Formal college course work

D. Visits to other institution’s programs

E. Faculty retreats for planning and assessment F. Active membership in educational organizations G. Teaching exchange program H. Other (specify)

II. TECHNICAL SKILLS A. Active membership in professional organizations B. Visits to business or industry

C. Participation in technical conferences/workshops D. Culinary competitions E. Outside related employment F. Other (specify)





Name of School: University of Montana, College of Technology Name of Faculty Member: Ross W. Lodahl Job Title: Chef Instructor Full-time: X Part-time: Subjects Taught: Soups, Stocks & Sauces – Meats & Vegetables – Storeroom Procedures – Baking and Pastry SPECIFY THE I. INSTRUCTIONAL SKILLS DATE & HOURS & TOPIC or EVENT A. School/department in-service workshop 8-28-03 7 ADHD Workshop –

Student Retention B. Education conferences/seminars C. Formal college course work D. Visits to other institution’s programs E. Faculty retreats for planning and assessment F. Active membership in educational organizations G. Teaching exchange program H. Other (specify)

II. TECHNICAL SKILLS A. Active membership in professional organizations B. Visits to business or industry C. Participation in technical conferences/workshops D. Culinary competitions E. Outside related employment Culinary Position at Perugia’s Restaurant

F. Other (specify)

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List of Graduates and Places of Employment

All numbers start with area code 406

Name Employer Home Contact Work Contact

Aimee Ault College of Technology 626‐5455 243‐7815

Laura Swanson College of Technology 677‐5023 243‐7880

Carol Chandler University of Montana 549‐0157 243‐2324

Travis Schlader Finn & Porter 240‐9409 542‐4660

Gina (Mae) Ikerd University of Montana 258‐6129 243‐2324

Dena Crill University of Montana 829‐3917 243‐2324

Stephanie Immenschuh

Self Employed 360‐9084

Eric Bayley University of Montana 327‐9399 829‐3917

Allen Christensen Paws Up Resort 829‐6424 244‐5200

Wayne Elias Scotties Table 531‐1397 549‐2790

Keith Blankenship (208) 983‐1299

Wayne Weidow 961‐4773

Elizabeth Floch Creative Confections 543‐9513 523‐1705

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CULINARY ARTS PROGRAM GRADUATE SURVEY

Name: Last_____________________ First___________________ Middle __________ Address: _______________________City _____________State________ Zip_______ Phone: __________________ Year Graduated _______ E‐Mail __________________ EMPLOYMENT INFORMATION: Date Completed: __________________ Are you employed? Yes ____ No ____ (If no, go directly to Not Employed at bottom of page) Full Time _____ Part Time _____ (how many hours per week?) ___________ In‐state _____ Out‐of‐state ____________ (specify state) What is your job title? ____________________________________________________ Is your position: Related _____ or Not related to the program? _____ How long have you been employed in your current position? _____________________ (record to nearest month) Are you satisfied with your job? Yes _____ No _____ What is your salary? ___________ _____ Per hour _____ Per Year What benefits are you receiving? Health Ins. _____ Sick Leave ______ Vacation Retirement _______ Are there opportunities for advancement? Yes _____ No _____

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How did you obtain this job? □ Referred by program director □ Listing or referral from Career Services □ Referred by faculty member □ Referred by private employment agency □ Referred by Job Service or government agency □ Referred by someone who knew the employer □ Knew the employer □ Was not aware of opening □ Had previously worked for the employer □ Replied to an on‐line job listing □ Answered an ad in the newspaper □ Found job through a union listing □ Answered an ad in a trade publication □ Other (Specify) ________________________ NOT EMPLOYED (Only ask of those who are not employed) Are you (check one) ____ Looking for employment ____ Continuing your education ____ Self Employed ____ Not seeking employment ____ Enlisted in the military ____ Other (Specify) _______________ Who is your employer? ___________________________________________________ Contact person for employer follow‐up survey? _______________________________ Employers address: _____________________________________________________ City ___________________ State____________ Zip ___________ Employer Phone _____________________ E‐Mail _____________________________ The American Culinary Federation requires reports about the ACFapproved programs. May we have your permission to contact you employer about the College of Technology Culinary Program? Yes _____ No _____ Signiture:_____________________________________________________________ Thank you for your time. Your feedback is important for us to provide a quality education. Please feel free to include additional comments or contact the Program Director. Thomas Campbell, CEC 4062437831 [email protected]


CULINARY ARTS STUDIES GRADUATE EMPLOYER SURVEY

Graduate Name:_________________________ GENERAL INFORMATION SALARY/BENEFITS Status: ____Currently employed Length of employment: _______________ What salary does the above graduate earn? Job title: ___________________________ Below 15,000 ____ Status: ____Previously employed 15,000-20.000 ____ Length of employment:________________ Over 20,000 ____ Job title: ___________________________ What benefits do you offer? Type of firm: 401K ____ Life Insurance ____ ____Restaurant Health Insurance ____ Dental Insurance ____ ____Hotel Sick & Annual Leave ____ None ____ ____Resort ____Other—please specify: __________________________ Was the graduate adequately prepared as an entry-level employee? Did you contact the College when hiring this graduate: ___Yes ___No ____ Yes ____ Somewhat If yes, were you aware of the Culinary Arts Program? ____ No ____Yes _____No If yes, how did you learn of the program? Please check all that apply: ____Montana Chefs Association ____Contacts with other food service professionals ____Graduate applied for position/told you of program ____Culinary Arts Advisory Committee ____The University of Montana catalog or web site ____Other ____________________________ DUTIES AND RESPONSIBILITIES Please check the applicable duties performed by the graduate: ____Inventory ____Front-of-the house ____Payroll ____Baking ____Line cook ____Pastry ____Dinner cook ____Performs word processing tasks ____Lunch cook ____Ordering ____Breakfast cook ____Recycling and sustainable systems ____Menu development ____Management ____Recipe development ____Nutritional cooking ____Catering ____Other____________________________________ Please rate the graduate’s entry-level knowledge and skills according to the following:

CULINARY ARTS STUDIES GRADUATE EMPLOYER SURVEY 2 Above Average Average Below Average Not Applicable Knowledge of: Sautéing ________ ________ _________ _________ Braising ________ ________ _________ _________ Poaching ________ ________ _________ _________ Frying ________ ________ _________ _________ Roasting ________ ________ _________ _________ Garde Manger ________ ________ _________ _________ Charcuterie ________ ________ _________ _________ Service techniques ________ ________ _________ _________ Beverage service ________ ________ _________ _________ Catering ________ ________ _________ _________ Baking and pastry ________ ________ _________ _________ Skills: Analytical/critical thinking ________ ________ _________ _________ Inventory and cost control ________ ________ _________ _________ Computer applications ________ ________ _________ _________ Computerized menu and recipe research ________ ________ _________ _________ Sanitation ________ ________ _________ _________ Organization ________ ________ _________ _________ Interpersonal communication ________ ________ _________ _________ Internet research ________ ________ _________ _________ Customer service ________ ________ _________ _________ Kitchen management ________ ________ _________ _________ Dining room management ________ ________ _________ _________ Catering management ________ ________ _________ _________ Bake shop management ________ ________ _________ _________ Spreadsheets ________ ________ _________ _________ Word processing ________ ________ _________ _________ Written communication ________ ________ _________ _________ In which areas do you feel this program best prepared the graduate? In which areas do you feel additional preparation would be helpful? Do you have suggestions for program/curriculum? Would you hire another graduate? ____Yes ____No Survey completed by: ___________________________________ Supervisor

List of Employers

ExF‐1 American Culinary Federation Foundation 2008 Accrediting Commission Faculty Professional Development Report

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Educational Background: Air Academy High School 09‐70 /06‐74 High School Diploma Wenatchee Valley College 09‐74 /06‐75 General Studies Bellevue Community College0 9‐75/06‐76 Humanities The Culinary Institute of America AOS Degree Culinary Arts

Experience: Name of Company and Job Title including Dates of employment: The University of Montana College of Technology 07‐01‐03/Present Director Culinary Arts The Art Institute of Seattle School of Culinary Arts 03‐01‐97/03‐01‐03 Chef Instructor Belleview Inn 05‐91/09‐97 Corporate Executive Chef Tomas Culinary Consulting and Catering 04‐950/5‐01 Chef Owner Belleview Inn 05‐86/07‐88 Sous Chef Student of the Profession 01‐72/05‐86 Dishwasher, Prep Cook, Line Cook, Garde Manger, Entremittier, Grillardin, Saucier, Tournant, Banquet Chef, Kitchen Manager, Restaurateur


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Instructional skills updating for the past year. Include date, topic, educational conferences/seminars. Educational Psychology 02‐12‐06/03‐01‐06 40 hours Curriculum Planning and Development 03‐09‐06/03‐23‐06 40 hours Supervision in the Hospitality Industry 09‐04‐06/12‐02‐06 30 hours/semester

Evaluation and Testing 03‐30‐06/04‐15‐06 40 hours Teaching Methodology 04‐20‐06/05‐08‐08 40 hours Sanitation Course 09‐3‐07/12‐13‐07 30 hours/semester ServeSafe Instructor/Proctor Renewal 07‐31‐08 30 hours ACF Accreditation and Secondary 02‐04‐07 1 hour Accreditation Evaluators Clinic Culinary Educators’ Clinic 02‐04‐07 8 hours Certified Master Chefs Dinner 07‐27‐07 4 hours

Manager Western Regional 01‐30‐06/7‐24‐07 200 hours Student Culinarian of the Year Competition Western Regional Conference 4‐15‐07, 4‐19‐21 144 hours Culinary Educators Workshop 8 hours Host ACF Sanctioned Competitions 4‐26‐07 24 hours And Practical Exams National ACF Conference 7‐23‐07 36 hours Manager/Coach Student Culinary Team 8‐30‐07/present anticipated 200 hours

Montana Chefs Association 04‐04‐07, 4‐13‐08 84 hours Educational Scholarship Dinner

Host Montana Chefs Association 04‐13‐07, 11‐06 4 hours Cuisine Meeting

CAFE – Educators Seminar 06‐12‐15‐05 24 hours and Workshop

ACF Accreditation Site Inspection 06 12hours


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06 12 hours 07 12 hours

07 12 hours 08 12 hours

Chef of the Year Dinner 04‐03‐07 24 hours

Spokane Community College Competition 10‐22, 23‐07 16 hours 4‐16‐08 8 hours

Missoula County Public School 05‐12‐07 1 hour Advisory Board Meetings 08‐30‐06, 5‐13‐08 1 hour each Montana Association of Career 10‐18‐07 3 hours And Technical Educators Conference

Visits to other institution’s programs: Renton Technical College, Culinary Arts Department 06‐12‐03 Boise State University, Culinary Arts Department 05‐14‐04 Anaconda Jobs Corps, Culinary Arts Department 05‐04‐04 Inland Northwest Culinary Academy 10‐22‐05, 10‐22‐06, 10‐23‐07 Schoolcraft College, Culinary Arts 06‐12‐15‐05 Flathead Valley Community College, Culinary Arts 04‐12‐05, 05‐16‐08

Art Institute of Seattle, Culinary Arts 06‐03, 04‐06

06‐07‐06/09‐06 Tri Cities Culinary Arts 10‐23/24‐06 Sentinel High School 05‐12‐06, 08‐28‐06, 4‐12‐08 Hellgate High School 05‐22‐07 Idaho State University, Culinary Arts 9‐10‐07 Clark County Skills Center, Culinary Arts 10‐5‐07 Walla Walla Community College, Culinary Arts 05‐19/21‐08


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Educational Background: Kailua High School 09‐94 /06‐98 High School Diploma Pacific University Bachelors Degree Creative Writing/Literature The University of Montana AOS Degree Culinary Arts

Experience: Name of Company and Job Title including Dates of employment: The University of Montana College of Technology 01‐25‐08/Present Chef Instructor The Ranch Club 11‐28‐07/Present Line Cook Walt Disney World Corporation 09‐07/11‐07 Culinary Cook II Ciao Mambo 05‐07/09‐07 Prep and Line Cook


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Instructional skills updating for the past year. Include date, topic, educational conferences/seminars. Assisted with ACF Sanctioned Competitions 4‐26‐07 24 hours And Practical Exams Host Montana Chefs Association 01/2008 4 hours Cuisine Meeting

Chef of the Year Dinner 04‐03‐07, 06‐13‐08 48 hours

Visits to other institution’s programs: Flathead Valley Community College, Culinary Arts 04‐12‐05, 05‐16‐08

AMERICAN CULINARY FEDERATION FOUNDATION, INC. ACCREDITING COMMISSION

Faculty Professional Development Report

W:\Lisa Thomas\Website Posting\Exhibits\ExF-4a.doc Created on 2/26/2007 8:07:00 AM

Submit this report signed and dated for each individual teaching in the program. Name of School: The University of Montana, College of Technology Instructors Name: Aimee Ault Job Title: Adjunct Faculty Date of initial employment:01-25-2008 to present Years in this position:.5 Full Time: Part Time:yes Current professional Certification(s) held: Subject (s) currently teaching: • Introduction to Foods • Techniques of Healthy Cooking • Sanitation and Safety • Purchasing and Cost Control • Culinary Capstone Allocation of Time: Administrative: Instruction- Classroom: 12 hr/week Instruction- Lab or Shop: 5hr/weekSupervision of Externships/Internships: Student Advising: Educational Background: Name of Post Secondary Institution(s) with Dates Attended describing completed Degree or Diploma and Major: Name of Institute Dates Attended Completed Degree/Diploma Prior Work Experience related to subjects taught (Starting with most recent. Use separate sheet if necessary): Date of Employment Company Position Instructional skills updating for the past year. Include Date: Hours: Topic of Event: Educational conferences/seminars: Topic of Event Date Hours Institutional in service workshops: Topic of Event Date Hours

AMERICAN CULINARY FEDERATION FOUNDATION, INC. ACCREDITING COMMISSION

Faculty Professional Development Report

W:\Lisa Thomas\Website Posting\Exhibits\ExF-4a.doc Created on 2/26/2007 8:07:00 AM

Visits to other institution’s programs: Technical skills updating for the past year: Include Date: Hours: Topic of Event: Visits to Industry or business: Topic of Event Dates Hours Participation in technical conferences/workshops: Topic of Event Dates Hours Outside related employment: Date of Employment Company Position I certify that the above statements are true, to the best of my knowledge. Signature of Instructor: ______________________________________ Date: ______________ I have verified the above information and believe the statements to be true. Signature of School Official and Title: __________________________ Date: ______________

ExG-1.doc The Montana University System The following Strategic Plan was adopted by the Board of Regents October 19, 2001.

Mission

The Mission of the Montana University System is to serve students through the delivery of high quality, accessible postsecondary educational opportunities, while actively participating in the preservation and advancement of Montana's economy and society.

Vision

We will prepare students for success by creating an environment of ideas and excellence that nurtures intellectual, social, economic, and cultural development. We will hold academic quality to be the prime attribute of our institutions, allocating human, physical, and financial resources appropriate to our educational mission. We will encourage scientific development and technology transfer, interactive information systems, economic development and lifelong learning. We will protect academic freedom, practice collegiality, encourage diversity, foster economic prosperity, and be accountable, responsive, and accessible to the people of Montana.

Goals

The following five goals and subordinate objectives will guide the Montana University System in moving toward realization of its vision for the future of higher education in Montana.

A. To provide a stimulating, responsive and effective environment for student learning, student living, and academic achievement.

1. To assure adequate campus policies to protect academic freedom and promote the free exchange of ideas while requiring pre- and post-tenure evaluation of faculty performance and systematic program review that reflect the Regents' priority on student learning. 2. To offer academic programs and services focused around approved campus missions and consistent with available resources. 3. To foster an environment that attracts and retains high quality faculty and staff. 4. To improve rates of student retention and degree completion across the Montana University System. 5. To develop, maintain at/near state-of-the-art condition Montana University System facilities, technology and infrastructure and to coordinate the use of capacities and resources across all MUS institutions. 6. To ensure student readiness for higher education and validate student competencies for graduation. B. To make a high quality, affordable higher education experience available to all qualified citizens who wish to further their education and training.

1. To identify or seek creative funding alternatives that will expand public and private resources. 2. To make sure that every academically qualified individual has an opportunity to receive the benefits of higher education without financial or social barriers. 3. To expedite student progress toward degree objectives in order to reduce time to degree (and related costs) and maintain affordability for the widest range of students.

C. To deliver higher education services in a manner that is efficient, coordinated, and highly accessible.

1. To operate as a unified system of higher education and increase productivity through effective planning, assessment, collaboration and resource sharing. 2. To increase student access to Montana University System programs through coordinated statewide delivery and expanded use of technology.

ExG-1.doc 3. To increase the coordination of academic resources to improve student progress toward degree. 4. To promote diversity with special attention to Montana's Native American populations.

D. To be responsive to market, employment, and economic development needs of the state and the nation.

1. To offer programs and services consistent with the changing market and employment needs of the state and nation. 2. To encourage basic research and technology transfer to contribute to the economic development of the State of Montana. 3. To promote the full spectrum of higher education needs and opportunities in two-year, four-year, graduate and professional education. 4. To make the Montana University System more accessible and responsive to businesses, government and other constituents.

E. To improve the support for and understanding of the Montana University System as a leading contributor to the state's economic success and social and political well being.

1. To improve and expand the communication and outreach of the Montana University System to constituents, communities and policy makers. 2. To meet constituents' expectations for accountability through responsible stewardship of resources. 3. To expand community involvement, service and outreach initiatives at the campus level. 4. To partner with state government, our congressional delegation, K-12 education, tribal and local governments, labor and business leaders to preserve and improve the economy of Montana.

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Mission

The University of Montana capitalizes on its unique strengths to create knowledge, provide an active learning environment for students, and offer programs and services responsive to the needs of Montanans. The University delivers education and training on its four campuses and through telecommunications to sites inside and outside of Montana. With public expectations on the rise, the University asks its students, faculty, and staff to do and accomplish even more than they have in the past. The dedication to education for and throughout life reflects the commitment to service learning and community building on and off the campuses. The University enhances its programs through continuous quality review for improvement and remains fully accountable to the citizenry through annual audits and performance evaluations.

The University of Montana-Missoula

Mission

The mission of The University of Montana-Missoula is the pursuit of academic excellence as indicated by the quality of curriculum and instruction, student performance, and faculty professional accomplishments. The University accomplishes this mission, in part, by providing unique educational experiences through the integration of the liberal arts, graduate study, and professional training with international and interdisciplinary emphases. Through its graduates, the University also seeks to educate competent and humane professionals and informed, ethical, and engaged citizens of local and global communities. Through its programs and the activities of faculty, staff, and students, The University of Montana-Missoula provides basic and applied research, technology transfer, cultural outreach, and service benefitting the local community, region, state, nation and the world.

Vision Statements

ExG-1.doc In pursuit of its mission, The University of Montana-Missoula will: 1) Educate students to become ethical persons of character and values, engaged citizens, competent professionals, and informed members of a global and technological society. 2) Increase the diversity of the students, faculty, and staff for an enriched campus culture. 3) Attain the Carnegie Commission status of Doctoral ResearchBExtensive University (50 or more doctorates in at least 15 fields annually) and increase funded research to $50,000,000 annually by 2006. 4) Develop more partnershipsBespecially with local communities, businesses and industries, public schools, community and tribal colleges, state and local governments and universities abroadBand expand the training and technology transfer programs to promote community and economic development. 5) Develop the capability and infrastructure for use of information technology to increase the efficiency and productivity of the campus and the state; and 6) Involve and engage the faculty, staff, students, alumni, partners, and friends of the University in institutional governance.

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Accreditation The University of Montana-Missoula is fully accredited by the Northwest Association of Schools and Colleges. Many of the professional schools and departments have the approval of appropriate accrediting organizations, also. The Department of Art is accredited by the National Association of Schools of Art and Design (NASAD); all programs of the School of Business Administration are accredited by AACSB InternationalBThe Association to Advance Collegiate Schools of Business, in addition, the accounting programs have a separate accounting accreditation by the AACSB; the Chemistry Department's Bachelor of Science program is approved by the American Chemical Society; computer science is accredited by the Accreditation Board for Engineering and Technology, Inc. (ABET); drama is accredited by the National Association of Schools of Theater at the undergraduate and graduate levels; all programs preparing licensed school personnel though the School of Education are approved by the Montana Board of Public Education and fully accredited by the National Council of Accreditation of Teacher Education at the undergraduate and graduate levels; the athletic training option in the Health and Human Performance Department in the School of Education is accredited by the Commission on Accreditation of Allied Health Education Programs; the food service management program is accredited by the American Culinary Federation Educational Institute Accrediting Commission; the forest resources management program is accredited by the Society of American Foresters; the School of Journalism is accredited by the American Council on Education in Journalism and Mass Communications; the School of Law has approval of both the Association of American Law Schools and the American Bar Association; the Legal Assisting program is approved by the American Bar Association; the Department of Music is fully accredited at the undergraduate and graduate levels by the National Association of Schools of Music; the School of Pharmacy is a member of the American Association of Colleges of Pharmacy, the baccalaureate program is accredited by the American Council on Pharmaceutical Education and the entry-level Doctor of Pharmacy program has been granted candidate accreditation status by the American Council on Pharmaceutical Education, 311 West Superior St, Suite 512, Chicago, IL 06010, (312) 664-3575, (800) 533-3606, Fax (312) 664-4652; the pharmacy technology program is accredited by the American Society of Health System Pharmacists; both the Doctor of Physical Therapy degree and the Master of Science degree in Physical Therapy are accredited by the Commission on Accreditation in Physical Therapy Education of the American Physical Therapy Association; the practical nursing program is approved by the Montana Board of Nursing; the graduate program in clinical psychology is accredited by the American Psychological Association; the recreation management program is accredited by the Parks, Recreations, and Leisure Services Education Council on accreditation sponsored by the National Recreation and Parks Association in cooperation with the American Association for Leisure and Recreation; the respiratory care and surgical technology programs are accredited by the Commission on Accreditation of Allied Health Education Programs; the baccalaureate program in social work is accredited by the Council on Social Work Education; and the M.S.W. program is a candidate for accreditation by the Council on Social Work Education. The University of Montana-Missoula is fully accredited by the American Association for Accreditation of Laboratory Animal Care.

ExG-1.doc University Officers

June 2003

Board of Regents of Higher Education

Christian Hur (Student Regent) (Vice Chair) Billings Ed Jasmin (Chair) Bigfork John Mercer Polson Lynn Morrison-Hamilton Havre Richard Roehm Bozeman Mark J. Semmens Great Falls Lila Taylor Busby Carrol Krause, Interim Commissioner of Higher Education ex-officio

Linda McCulloch, Superintendent of Public Instruction ex-officio

Brian Sweitzer, Governor ex-officio

Local Executive Board

Arlene Breum Missoula Sam Roberts COL (R) Missoula Leonard Landa Missoula

Administrators

George M. Dennison, Ph.D. President

Lois Muir, Ph.D. University Provost and Vice President for Academic Affairs-Missoula

Teresa S. Branch, Ph.D. Vice President for Student Affairs David Aronofsky, J.D. Legal Counsel

Robert A. Duringer, M.B.A. Vice President for Administration and Finance

T. Lloyd Chesnut, Ph.D. Vice President for Research and Development and Graduate Studies

Academic Officers

Sharon E. Alexander, Ed.D. Center for Continuing Education Betsy Wackernagel Bach, Ph.D. (Interim) Davidson Honors College

Philip T. Bain, Ph.D. Registrar

Jerry E. Brown, Ph.D. School of Journalism Perry Brown, Ph.D. School of Forestry Frank D'Andraia, M.L.S. Library Services

ExG-1.doc E. Edwin Eck II, J.D. School of Law Roberta D. Evans, Ed.D. School of Education Gerald A. Fetz, Ph.D. (Interim) College of Arts and Sciences

David S. Forbes, Ph.D. School of Pharmacy and Allied Health Sciences

Larry D. Gianchetta, Ph.D. School of Business Administration Shirley Howell, D. A. School of Fine Arts Lois Muir, Ph.D. Provost Donald L. Robson, Ed.D. Associate Provost Conrad W. Snyder, Ph.D. (Interim) Mansfield Center David Strobel, Ph.D. Graduate School R. Paul Williamson, Ed.D. College of Technology

University of Montana at Missoula

College of Technology

Applied Arts and Sciences

Business Technology

Culinary Arts

Electronics Technology

Health Professions

Industrial Technology

PresidentProvost & Vice President of

Academic Affairs

Dean College of Technology

Associate Dean College of

Technology

Chair Business Technology Department

Program Director Culinary Arts


Campbell

Culinary Faculty (full time) Laura

Swanson

Culinary Faculty (full time) Robert

Wood

Culinary Faculty (full time) Aimee

Ault

Culinary Faculty (part time)

Andrea Paskert


Advisory Committee


time)

Administrative Support (part

time)

Cashier (full time) Dana Veike

ExH-1.doc

UNIVERSITY OF MONTANA-MISSOULA COLLEGE OF TECHNOLOGY

CULINARY ARTS/FOOD SERVICE MANAGEMENT

POSITION DESCRIPTION CULINARY FACULTY

JOB SUMMARY

Under the general supervision of the Department Chair, teaches courses in Culinary Arts. Individual will prepare instructional materials; assemble lesson plans and design laboratory demonstrations and direct students in a realistic work environment that mirrors industry standards.

ESSENTIAL DUTIES AND FUNCTIONS

Culinary Arts Faculty will: • Demonstrate knowledge and skill in all materials covered in classes

• Prepare and distribute to registered students course syllabi that meet the

College of Technology format standards and include required competencies of American Culinary Federation.

• Assist students in attaining measurable outcomes in each class

• Regularly inform Department Chair about issues of concern raised by

students.

• Evaluate laboratory products in accordance with standards set by industry

• Maintain accurate records of attendance and student performance in accordance with department and university requirements.

• Adhere to Department policy regarding requisitions of necessary supplies and fiscal guidelines for allocated costs per class.

• Maintain a safe and sanitary environment at all times and secures area

when class is completed.

• Attend and participate in scheduled faculty and committee meetings

• Assume responsibility for other duties as designated by the Department Chair.

ExH-1.doc

QUALIFICATIONS • Minimum Requirements: Experience and education equal to the standards of the

American Culinary Federation as Certified Sous Chef. Teaching experience at the post-secondary level is desirable. ServSafe certification required within six months of employment. Education and skills equal to the level of Certified Chef de Cuisine within one year of employment.

ABILITY TO

• Instruct others and properly demonstrate industry recognized techniques

• Keep accurate records in accordance with accepted accounting procedures

• Work cooperatively with students, faculty and staff

• Project a positive professional image at all times

• Understand and utilize a computer for administrative and instructional tasks.

ExH-2.doc UNIVERSITY OF MONTANA-MISSOULA

COLLEGE OF TECHNOLOGY CULINARY ARTS/FOOD SERVICE MANAGEMENT

JOB DESCRIPTION FOR: CASHIER

A. Receives cash and transaction from customers for food and beverages.

1. Performs the duties of a Food Handler in preparing beverages, coffee, cocoa and juices. Re-ups soups, chili and is responsible for maintaining proper food safe temperatures for these products. At times may work behind the Grill and deli line preparing food orders for customers. Must maintain proper food handling and sanitization measures while performing these duties.

2. Cleans and maintains proper sanitation of the cashier stations, beverage bar and soup and chili line. Is responsible for maintaining sanitization of coffee brewers, cocoa brewer and fountain beverage machines.

3. Sets up various displays.

4. Performs routine cashier transactions on a computerized cash register system following established methods and procedures using mathematical skills.

5. Reconciles cash drawers at the end of the shift on cashier cash report.

6. Observers and reports pricing changes or errors.

B. Maintain effective working relationships with customers, staff and the general public and

provides courteous service at all times.

1. Works as a team member with the College of Technology management, classified staff and students to encourage cooperation, coordination, collaboration and consistency between College of Technology operations.

2. Maintains a positive attitude and loyalty to the College of Technology, communicated in a way that promotes and supports the mission statement long-term goals, and short-range objectives of the College of Technology, the division of Student Affairs and the University of Montana.

3. Actively contributes to a positive work environment and healthy employee morale by not engaging in or condoning coworkers, subordinates or supervisors to engage in gossip or other non-constructive actions that can adversely effect the department or any individual who is a member of that department.

4. Follows protocol and processes.

ExH-2.doc 5. Performs other duties as assigned.

1. EQUIPMENT AND MACHINERY OPERATED:

Computerized cash register, calculator, coffee brewer, cocoa machine, fountain beverage machine, microwaves, hot food holding units, steam tables and soup tureens.

2. WORKING CONDITIONS AND PHYSICAL DEMANDS:

A. Due to demands of the food service industry, the cashier encounters stressful situations caused by irritated customers. 1. Will be asked to return form breaks when customer volume demands. 2. Is the lead cashier in the Food Court. Trains and works with new employees including student/full-time, and retrains returning employees. Solves problems and alleviates problems in the immediate work area.

3. KNOWLEDGE, SKILLS AND ABILITIES:

The incumbent must possess working knowledge of standard cashiering practices and procedures. Must be skilled in food handling and preparing various beverages. Transactions must be performed quickly and accurately. Requisite has the ability to perform basic repetitive mathematical computations. Ability to develop and maintain effective customer service skills, working relationships with customers, fellow employees and management is required. Additionally, the ability to remain pleasant and courteous in a work environment that can be intense, sometimes hostile and demanding during peak hours is necessary. This position requires ServeSafe Certification within one year of hire date.

4. EDUCATION AND EXPERIENCE:

The above knowledge, skills and abilities are typically acquired through a combination of education and experience equivalent to graduation from high school or equivalent GED an two years in a high volume or institutional food service doing similar duties or/and equivalent combination of education and experience.

5. MANAGEMENT AND SUPERVISION OF OTHERS:

Opinions may be offered to supervisors; however, management makes decisions which are then carried out by the incumbent. Performs cashier duties in Food Court and trains subordinate staff as direct by supervisors.

6. SUPERVISION RECEIVED:

The incumbent reports to the Department Chair. At times, incumbent will work unsupervised for periods throughout the day. Incumbent works within specific, and will-

ExH-2.doc defined policies and procedures set for by the College of Technology and the University of Montana. Cashiering demand is created by the number of customers served and training that is provided for staff, which requires flexibility at the beginning of each semester. Management usually assigns tasks by verbal communication. However, written instructions and guidelines are provided. Work is reviewed by management on a daily basis and a formal evaluation is provided annually.

7. SCOPE AND EFFECT:

The incumbent follows specific College of Technology, The University of Montana and state and federal policy and procedures. Decisions are made throughout the day that directly relate to the success of the operation. Decisions relate to customer service, food, sanitation and the quality of work as defined by established standards.

8. PERSONAL CONTACTS:

The incumbent is in constant contact with customers, students, faculty, staff, management, classified and student personnel on a daily basis to receive and exchange information.

INCUMBENT To the best of my knowledge, the statements in this position description are accurate and complete. Signature: Date: Name: (Please Print) IMMEDIATE SUPERVISOR To the best of my knowledge, the statements in this position description are accurate and complete. Signature: Date: Name: Title: ADMINISTRATIVE REVIEW Signature: Date: Name: Title:

ExH-2.doc Signature: Date: Name: Title: AGENCY DIRECTOR Signature: Date: Name: Title:

ExH-3.doc

Position: Culinary Arts Program Director/Faculty

Responsibilities: The program dfirector is responsible for hiring and scheduling faculty for culinary program classes, budget management, program administration and review, curriculum review and maintenance to meet American Culinary Federation Educational Institute accreditation standards. Responsibilities of assignment include food and beverage management, supply purchasing, cost management, menu development, sanitation policies and procedures development, cookery and facilities planning. Qualifications: *Baccalaureate or higher degree in related area of food service preferred.

*Formal education in culinary management. *Possess ACF certification as Culinary Educator, Master Chef, Executive Chef, or Chef de Cuisine (or qualifying for). *Minimum of six years experience in the food service industry. *Minimum of three years experience in food service management. *Teaching experience in the food service areas to include sanitation, nutrition, food production, food preparation and management. *Technical writing and accreditation report writing skills. *Experience with ACFEI-accreditation procedures. *Ability to use computer and related technology tools to communicate within industry and institution.

Conditions of Employment: Full-time, tenure track position to begin spring semester 2003. Salary and benefits based on education and experience per University guidelines and approval by the Board of Regents of Higher Education and the negotiated agreement with The University of Montana College of Technology Faculty Association. Application: Interested candidates should submit a letter of application, vita, three professional reference contacts, and official copies of academic transcripts and ACF certification to the Dean’s Office, University of Montana College of Technology, 909 South Avenue West, Missoula, MT 59801, or email [email protected]. Applications accepted until position is filled, review of applications to begin November 15, 2002. The University of Montana College of Technology is an equal opportunity/affirmative action employer and encourages applications from women, minorities, Vietnam era veterans, and persons with disabilities. This position announcement can be made available in alternative formats upon request. Qualified applicants can request veteran’s preference in accordance with state law.

ExH-3.doc

Position Advertising: The University of Montana College of Technology has an opening for a Culinary Arts Program Director/Faculty to lead a successful, regional, accredited culinary program forward located in the Rocky Mountains. Degreed, certified and experienced candidates should have a minimum of six years professional culinary experience as well as teaching, writing and accreditation procedures experience for this full time, tenure track opportunity. Salary is commensurate with experience and education. For more detail information, access the College of Technology web site www.cte.umt.edu, Faculty Openings. Review of applications to commence November 15, 2002. Letter of application, resume, references, and certifications should be sent to Dean’s Office, University of Montana College of Technology, 909 South Avenue West, Missoula, MT 59801, or email [email protected]

ExI-1.doc

COT Culinary Arts Program Advisory Board

2003-2004 Jack Wich (406) 542-6043 Owner Black Cat Bakery 105 Broadway Pl. Missoula MT 29801 [email protected] Bjelland Lief Owner Le Petit Outre (406) 543-3311 129 South 4th Missoula MT 59803 [email protected] Mark Foss Director Montana Department of Corrections (406) 829-4032 2340 Mullan Rd. Missoula MT 59808 [email protected] George Goble Sales Representative (509) 483-4747 Food Services of America 3520 East Francis Avenue Spokane WA 99217-6590 [email protected] Susan Hintz (406) 859-4071 Directory of Food Services Missoula County Sheriff’s Department 2340 Mullen Rd. Missoula MT 59808 [email protected] Ross W.Lodahl Chef Instructor (406) 243-7816 College of Technology 909 South Ave. West

ExI-1.doc

Missoula MT 59801 /O=The University of Montana/OU=Missoula/cn=Recipients/cn=Ross Lodahl Mark LoParco Director Dining Services (406) 243-4716 University of Montana Lomasson Center 145 Ray Risho Chef/Owner Perugia (406) 543-3757 1106 W Broadway Missoula MT 59801 [email protected] Carla Roe Dining Services Production Manager President American Culinary Federation Western Montana Chefs de Cuisine Chapter (406) 243-6415 University of Montana Lomasson Center 145 /o=The University of Montana/ou=Missoula/cn=Recipients/cn=CRoe Klaus Schuhbauer Executive Chef Retired Red Lion Hotel (4060 721-9079 [email protected] Tom Siegel Executive Chef Dining Services (406) 243-6173 University of Montana Lomasson Center 145 /o=The University of Montana/ou=Missoula/cn=Recipients/cn=TSiegel Bob Zimmerino Chef/Owner Red Pies Over Montana (406) 728-6686 424 N. Higgins Ave Missoula MT 59801 [email protected] Karen Wood

ExI-1.doc

Director of Food Services Nutritionist/Chef Community Medical Center (406) 728-4100 ex 7480 2827 Fort Missoula Rd Missoula, MT 59801 [email protected] Zach Rathe 2004 Graduate of COT Culinary Arts Program 1205 Idaho St. Missoula, MT 54801 (406) 543-0056

ExI‐1 College of Technology 7‐1‐08 Culinary Arts Advisory Committee


ExI-10 The University of Montana, College of Technology Dec. 15, 2004 Culinary Arts Advisory Meeting Minutes


COLLEGE OF TECHNOLOGY CULINARY ARTS ADVISORY COMMITTEE MINUTES

Members Present: Jack Rathe Klaus Schuhbauer Ray Pisho George Goble Tom Siegel Marianne Forrest UMCT Faculty Present: Tom Campbell, Program Director

Vicki Micheletto, Chair Paul Williamson, Dean Lynn Stocking, Associate Dean Ross Lodahl, Faculty Wynne Wakley, Faculty

Nina Broshar, Administrative Support Called To Order: The Culinary Arts advisory committee meeting was called to order by Program Director Tom Campbell at 12:30 PM. Tom opened the meeting by informing the committee about the follow-up report that was just completed after the ACF on-site visit and that the meeting was to review it and to ask for comments, changes, and concerns that they might have. Minutes of the meeting will be sent to the site visit chairman for review. Mission and Goals: Culinary Arts Programs Mission and Goals statement was reviewed by the advisory committee members and Tom Campbell asked for any suggestions or changes. Tom informed the committee that the ACF would like all culinary arts program advertisement to have the mission statement attached. Committee members suggested adding the internship and a leadership course to the mission statement. Mission and Goals Statement was voted on and approved by the committee. The Mission and Goals Statement will be put on the web site, syllabus, student handbook, and Culinary Arts program advertisements after the approval of the advisory board members. The committee voted on the approval of the Mission and Goal statement and all agreed. Program Scope and Sequence: The scope and sequence of the Culinary Arts certificate and the Food Service Management Associate Degree were reviewed by the advisory board. A suggestion to one of the courses was to update the name of “Menu Layout and Design” to “Waitress Development”. Also, it was suggested to merge two of the courses together, CRT 205T Food Service Management Computer Applications and FSM 271T Menu Layout, Design, and Analysis together. A committee member mentioned that maybe the students needed a course on leadership. Tom informed the committee of the Escoffier dinner that is put on every FY and that is put together as a virtual restaurant setting and the students prepare and serve dinner to the public which teaches the students leadership and management skills. Students create a menu and perform all aspects of a formal dinner. It was suggestion to add a “Crises Management” course to the programs also; Tom informed the committee that “Intro to Food Service Industry” covered



a large area of crises management. The course syllabi’s were also put on the table to review. Committee reviewed them and made changes and suggestions. Student Handbook: Tom passed a prototype of the student handbook around for the committee to review. The committee reviewed and suggested changes or additions to the handbook. The handbook will be given out to all students and prospective students. Follow-Up Report: Tom gave the committee members copies of the follow-up report to review. The ACF received the follow-up report and a decision will be made on whether or not the Culinary Program will be accredited. Tom reported to the advisory committee of deadlines of non-compliances that needed to be completed and of target dates for such issues. Non-compliance issues were addressed and reviewed by committee members. Deadline dates were discussed and some dates were noted and updated. Faculty’s non-compliances were reviewed and note of target dates were given. Committee was informed of training and certification that was currently being addressed. Portfolios of the staff needed to be compiled and sent to the ACF. Tom informed the committee of Safety Training verification sheets that were set up for the students as per request from the ACF site-visit team. Evaluation of students at the individual stations also needed to be documented. Several of the non-compliances were addressed, issues were previously in effect, but documentation needed to be made. Students were taught equipment safety, but needed to sign documentation that they received the training. Forms were made and the documentation was made. Quest speakers, field trips, and other learning tools also needed to be documented. Tom asked for corrections or additions to the Follow-up report. Committee agreed that there were none. Culinary Competition: Reports of the culinary competition in Spokane were given to the committee. Wynne Wakley reported that the students did very well in the competition and out shined many professional in the area. Students were very respectful and on time. They did some very unique dishes and followed all the procedures and put out some great food. Culinary Arts Program faculty was very pleased and proud of our student’s performance. New Campus: Tom told the committee about the architect plans regarding floor plans for the new campus. It will be a state of the art kitchen with several other degree programs offered; such as Butchery degree and Baking/Pastry degree. The students would have a two semester core credits and then continue on to the degree options from there. The facilities would house approximately 200 students. Summer Courses: After seeking advice from several professionals and “testing the waters” of the Missoula community the Director of Culinary Arts proposes the following three pronged approach for summer courses. Introduction to the Food Service Industry – CUL 151T, this will be offered to freshman entry students to help more students to enter the program and to permit the waiting list to move quicker. Food Service Sanitation – Special Topics, CUL 175T and Nutritional Cooking – FSM 180T, this will attract food service professionals from the area by providing continuing education courses required for updating and maintain certification levels mandated by the ACF. Provide “for credit” courses needed by secondary domestic educators,



and to make available the sanitation course necessary for professionals desiring the NRAEF ServeSafe Certificate. Mediterranean Cuisine Series – Special Topics, CUL 195T. This will attract food service professionals from the area by providing techniques, theory, and ingredients to further their knowledge with these cuisines, and to provide fun and educational courses for secondary domestic educators, and to open the eyes to non-professionals who want authenticity to cuisine from all over the world. Adjourned: Tom asked for a final agreement on the discussing at the meeting today and that they all agreed on the documentation they heard today. All members agreed. Tom asked the committee members to notify him of any other comments or suggestions they might think of and thanked everyone for coming. Meeting adjourned at 1:15 p.m.

ExI‐11 The University of Montana, College of Technology Nov. 30, 2007 Culinary Arts Advisory Meeting Minutes


Members Present: Mark LoParco Ray Risho Tom Siegel Marianne Forrest Aimee Ault Toby McCracken UMCT Faculty Present: Tom Campbell, Program Director

Ross Lodahl, Culinary Program Faculty Laura Swanson, Culinary Program Adjunct Faculty Brian Larson, Chair, Business Department

Called To Order: The College of Technology Culinary Arts advisory committee meeting was called to order November 30th at 1:00 pm by Program Director Tom Campbell. Introductions were made; minutes were reviewed, approved, and seconded. ACF Accreditation Site Visits: Tom informed the committee that he has been busy going to several ACF accreditation site visits as he was nominated to be on the site visit team. Such as, Idaho State University, Tri Cities Culinary Arts, Clark Country Skills Center, and SeaTac-Occupational Skills Center. Viewing all the different colleges’ curriculums has opened his eyes on his own Culinary Programs curriculum. This will help on the programs upcoming 5 year ACF accreditation renewal January 2009. Missions/Goals for the Culinary Program: Tom asked the committee to review the Mission and Goals for the program handout and for them to get back with him on any suggestions they might have for additions or deletions of the mission statement. This mission statement has been reviewed by the Provost Office and ACF members. Organization and Administration: Changes in organization and administration since the last advisory meeting are, Brian Larson, Chair Business Department and Barry Good, Dean of the College of Technology. Tom asks the committee to view the organization chart handout for The University of Montana College of Technology and the Culinary Arts Program. Faculty and Staff: Tom recognized Nina Broshar, Administrative Support, advisory committee members, Ross Lodahl, Faculty and new addition to the faculty Laura Swanson for their contribution to the Program. Laura is a graduate of the Culinary Arts program and is certified Culinary working on her ACF certification. Also, Kelly Brown part-time work study and Dana Vieke have been an accent to the program. Melinda Dorn who taught the Patisserie courses last semester will be missed and hoping to fill a new adjunct faculty position spring semester. Competitions in Spokane were very successful and we have a super star Carol Chandler, winner of the ACF National Student Culinarian of the year. Our current student culinary team consists of 9 students.



Curriculum: Summer outreach course have been very popular. This summer two courses were taught Mediterranean Cuisine, Introduction to Food as well as a one week seminar—Tips for Teachers. Looking forward to this summer, which baking and Patisserie will be offered. Planning for fall semester 20089 is to separate the Sanitation course from Into. to Foods so that more time may be given to these respective courses. Also there are plans to add a Culinary Math course and revise the curriculum in the Food Service Accounting class to be more program specific. Syllabus and Competency worksheets were reviewed with discussion from the advisory board members. Students have an attendance policy and their grades are significantly affected from missing classes. Internship has been very affective—internship paperwork is somewhat repetitious, students are answering with same response on several questions. Students are required 180 hours to complete their internship with an evaluation from the employer. The Capstone course consist of four classes to create their business plans, menu planning, costing, floor plan and a final dinner at a cost of $75.00 a plate. A dance performance was also added as a final attraction. Student Services: Tom discussed the scholarship up-dates with the committee and distributed scholarship applications. Scholarships available to culinary students include the ACF Montana Chef Association, Montana Cattlewomen, Earl’s Distributing, Dining Room Services, and FSA. Scholarships available to students are numerous and efforts are being made to better inform students. Standards for admissions to the culinary program should be revised to require students to have a physical exam and tuberculosis test prior to entry. Requirements need to be stated in the catalogue. Discussion was made on the attrition percentage of students in culinary programs all over the state, not necessarily at the College of Technology. Approximately 40% drop out of the program due to the lack of really understanding how hard it is and the long hours they end up putting into the program. Program Assessment: Program assessments by the students have been very positive and graduate placement stats are high. Tom provided students assessments for the committee to review and asked for them to reply to him with comments by e-mail or phone. Facilities Strengths/Weaknesses: Strengths of the program are computer labs, classroom space, A.V. equipment and library resources. Weaknesses of the program are the kitchen equipment. The committee viewed the equipment in the culinary kitchen and discussion was made on how under-maintained the equipment is and the need of replacement. Refrigeration equipment not NSF rated, mixers old and dangerous, convection ovens cannot be adjusted anymore, hot holding inefficient and dangerous, proof boxes do not function properly, prep tables need replacing, and dining room could use a face-lift.



Adjourned: Respectfully submitted, Nina R. Broshar Administrative Assistant

ExI‐12 The University of Montana, College of Technology May 2, 2006 Culinary Arts Advisory Meeting Adgenda


COT CULINARY ARTS ADVISORY BOARD MEETING

May 2, 2006

11.30 AM

Meeting called by: Thomas Campbell, CEC Type of meeting: Yearly

Facilitator: Thomas Campbell, CEC Note taker: Nina Broshar

Timekeeper: NA

Attendees:

Please read:

Please bring:

Hand out of last year’s meeting minutes Hand out position description of culinary faculty Hand out program changes Hand out letter from certification chair Hand out of adjenda

AGENDA ITEMS Topic Presenter Time allotted

General Meeting at COT Recap from last year:

Welcome Sign in sheet New members Our last meeting resulted in a grant

from the ACF for a 5 year accreditation

Thanks to all of you who are instrumental in the success of the program.

Thanks to Toby McCracken for helping. Thanks to the Montana Chefs Association for

helping.

The 2005 annual report was accepted by the ACF in February this year.

Tom Campbell 5 min

Competition: Tom and Toby 10 min



Recap of Hawaii and slide show. We needed approximately $24,000. UM President Dennison responded with

$10,000. MCA $3000 Tyson $250. UM Student Affairs gave $1000. ROY G. BIV gave $200. Montana Cancer Specialists gave $500. UM Dining Services $2500 Chef Siegel and staff $500 Stock Farm Club dinner $4000 The College of Technology will set up a try out

practicum for team selection at a date set by Toby.

FVCC is interested in competition. I estimate the College of Technology Culinary

Student Assistance Fund to balance at around $12,000.

The next Western Regional Competition will be held in Cour d’alene Idaho early next year.

We are in the process of inspiring students to compete in Seattle in June.

Faculty, Staff and Administration

Vicki Micheletto is stepping down as Dept. Chair and Brian Larson will take over.

We are looking for a new dean and associate dean.

COT and UM Dining Services Collaboration on certification testing.

Status of Culinary Arts instructor credentials. Pending new requirements for instructors.

HANDOUT

Tom 10 min

Education and Scholarship

Thanks to Jim Gray for his successful chef of the year event: Total receipts for the dinner: $5,325.00 Total expenses: $ 356.02

Net proceeds: $4,968.98 will go into the COT Student Scholarship Fund.

5 min



This years recipients of $1400 each go to Travis Schlader and Laura Swanson.

FVCC will be undergoing a self-study report in order to apply for ACF Acreditation.

The College of Technology Capstone dinner was held on April 22.

Curriculum

Current enrollment is about 32 with 9 graduates and 23 first year students.

Enrollment for Autumn is full. Curriculum changes. HANDOUT New changes for summer semester. Introduction of evening classes. Sustainability thought for the future.

General Discussion

20 min

OTHER INFORMATION

Observers:

Resources:

Special notes:

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COT CULINARY ARTS ADVISORY COMMITTEE MEETING AGENDA

November 30, 2007

1:00 PM

Meeting called by: Thomas Campbell, CEC Type of meeting: Semi-annual


Timekeeper: NA

Attendees:

Advisory Committee

AGENDA ITEMS Topic Presenter Time allotted

Greetings and Last general meeting at the College of Technology Recap.

Tom 5 minutes

- Review of minutes and approval from committee.

ACF Accreditation

Tom 10 minutes

Self-study ACF accreditation site visits. - Idaho State University, Culinary Arts 9-10-07 - Tri Cities Culinary Arts 10-23/24-06 - Clark County Skills Center, Culinary Arts 10-5-07 - SeaTac- Occupational Skills Center 6-7/8-06 - We are due to renew January, 09.

Mission and Goals of the Culinary Program.

Tom 5 minutes

- (Review copy of Mission and Goals.)

Organization and Administration.

Tom 5 minutes

- Brian Larson, Business Technology Chair.

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- Barry Good, Dean of the College of Technology. - (Review Organizational Charts.)

Faculty and Staff

Tom 5 minutes

- Certification status of faculty. - Addition of adjunct faculty for spring semester. - Faculty to staff ratio – 30 students: 3 faculty. (10:1.) - Competitions in Spokane. (Distribute press release.) - Carol Chandler up-date. (Distribute article.) - Culinary team up-date.

Curriculum

Tom 10 minutes

- Summer Outreach courses. - Revising the curriculum of the Patisserie class to reflect more practical hearth-style breads, plated desserts, chocolate, etc. - Revising the Sanitation course next fall. - Revising the Food Service Management Accounting course next fall. - Courses have been revised to include more competency based rubrics. (Distribute copy of grade sheet.) - Internship program has been effective. - Library is integrated into the curriculum. - The Capstone experience has been a success.

Facilities

Tom 10 minutes

Strengths: - Computer labs. - Classroom space. - A.V. equipment. - Library resources.

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Weaknesses: - Outdated and under-maintained equipment. - Refrigeration equipment not NSF rated. - Hot holding inefficient and dangerous. - Dining room needs a face-lift. - Need for augmented storage. - Ware washing area needs to be remodeled. - Prep tables need replacing. - Proof boxes do not function properly. - Old and dangerous mixers. - Hand sinks need replacing. - Plumbing at the Meat & Veg. sink insuffient. - Convection ovens cannot be adjusted anymore. - Stairs. - Computer update in the store room. Student Services

Tom 5 minutes

- Scholarship up-date. (Distribute scholarship application.) - Scholarships available to culinary students include Montana Cattlewomen, Earl’s Distributing, and FSA. - Scholarships available to students are numerous. - Standards for admission to the Culinary program should be revised to require students to have a physical exam and tuberculosis test prior to entry. This needs to be stated in the catalogue.

Program Assessment

Tom 5 minutes

- Program assessment is strong. - (Refer to student assessment forms.) - (Refer to graduate placement stats.)

General Discussion

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COT CULINARY ARTS ADVISORY COMMITTEE MEETING AGENDA

June 30, 2008

1:00 PM

Meeting called by: Thomas Campbell, CEC Type of meeting: Semi-annual


Timekeeper: NA

Attendees:

Advisory Committee

AGENDA EMS Topic Presenter Time allotted

Greetings and Last general meeting at the College of Technology Recap.

Tom 5 minutes

- Review of minutes and approval from committee.

ACF Accreditation

Tom 10 minutes

Self-study ACF accreditation site visits. - Clark County Skills Center, Culinary Arts 10-5-07 - Walla Walla Community College 5-14-08 - We are due to renew January, 09 and are in the beginning stages of the Self Study. The goal is to have it completed by August so that review and revisions may take place in time to submit it to the ACF by September. We will request a site visit for October.

Mission and Goals of the Culinary Program.

Tom 5 minutes

- (Review copy of Mission and Goals.)

Organization and Administration.

Tom 5 minutes

- Brian Larson, Business Technology Chair. - Barry Good, Dean of the College of Technology.

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- (Review Organizational Charts.)

Faculty and Staff

Tom 5 minutes

- Certification status of faculty. - Addition of adjunct faculty for spring semester. - Ross’s retirement and hiring of tenure track position this July. - Faculty to staff ratio – 30 students: 3 faculty. (10:1.) - Competitions in Spokane and Salt Lake City. (Distribute press

release.) - Culinary team up-date.

Curriculum

Tom 10 minutes

- Summer Outreach courses. - Revising the curriculum of the Patisserie class to reflect more practical hearth-style breads, plated desserts, chocolate, etc. - Revising the Sanitation course next fall. - Revising the Food Service Management Accounting course next fall. - Courses have been revised to include more competency based rubrics. (Distribute copy of grade sheet.) - Internship program has been effective. - Library is integrated into the curriculum. - The Capstone experience has been a success. This year’s theme was Louisiana River Boat with Cajun Cuisine.

Facilities

Tom 10 minutes

Strengths: - Computer labs. - Classroom space. - A.V. equipment. - Plans are underway for a new campus and I have been meeting with the architects. (Distribute copy of floor plans and new curriculum.)

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- Library resources. Weaknesses: - Outdated and under-maintained equipment. - Refrigeration equipment not NSF rated. - Hot holding inefficient and dangerous. - Dining room needs a face-lift. - Need for augmented storage. - Ware washing area needs to be remodeled. - Prep tables need replacing. - Proof boxes do not function properly. - Old and dangerous mixers. - Hand sinks need replacing. - Plumbing at the Meat & Veg. sink insuffient. - Convection ovens cannot be adjusted anymore. - Stairs. - Computer update in the store room. Student Services

Tom 5 minutes

- Scholarship up-date. (Distribute scholarship application.) - Scholarships available to culinary students include Montana Cattlewomen, Earl’s Distributing, and FSA. - Scholarships available to students are numerous. - Standards for admission to the Culinary program should be revised to require students to have a physical exam and tuberculosis test prior to entry. This needs to be stated in the catalogue.

Program Assessment

Tom 5 minutes

- Program assessment is strong. - (Refer to student assessment forms.) - (Refer to graduate placement stats.)

General Discussion

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College of Technology Culinary Arts Advisory Board Member Survey

February 20, 2006

Dear Advisory Board Member: This mail is to update you on the status of our program this spring semester and, with your participation, gather information necessary to tailor the program towards specific industry needs. First will be a short update and please, if you would, take the time to briefly answer the questionnaire at the end. Thank you.

Accomplishments in 2005 1. Settled into good working relationship with culinary faculty and Vicki. 2. Laid groundwork for program stability which has benefited student confidence

and accentuated their learning experience. 3. Implemented weekly staff meeting. 4. Reestablished working relationship with Accreditation Board of ACF. 5. Continuing bi-annual meeting with Advisory Board. 6. Established student culinary competition team. 7. Encourage students to participate in Western Montana Chefs de Cuisine chapter

of ACF and attain membership and certification. 8. Students who successfully complete sanitation now receive a certificate from the

National Restaurant Association Education Foundation. 9. New curriculum changes to be implemented in the Fall of 06 Streamline scope

and sequence of curriculum to enable Certificate students a seamless advance into the Food Service Management Program.

10. Successfully catered events showcasing Culinary Program. • High school counselors for Katherine Swan 50 pp. • Chamber of Commerce for Lynn Stocking 50 pp. • Faculty/Staff Social for Paul Williamson 50 pp. • Cooking Demo for preview day for Kathryn Buchanan 100 pp. • Advisory board meeting for Tom Campbell 25 pp. • Christmas Pot Luck for Paul Williamson 50 pp. • Ala Carte Luncheon for Paul Williamson and Lois Muir 10 pp. • Continental breakfast for Paul Williamson 20 pp. • Continental breakfast for Paul Williamson 20 pp.

11. Implemented thank you luncheon for “Department of the Month”. 12. Received new instructional videos thanks to Steve Adkins for students to use as

classroom/lab augmentation. 13. Exposure for the culinary program.

• Hosted two graduate student film crews to shoot in our kitchen and perform interviews. Aired on University television.

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• Guest spot on NPR’s Pea Green Boat radio program with two students and myself talking about Christmas cookies.

• Created the “Ask the Chef” segment for the UM periodicals. • Students performed on Chef’s of Montana cooking show aired on channel 12. • Students participated in fund raising auction event featuring a chocolate

competition with over 50 entries…I was one of the judges. • Performed a cooking demonstration and lecture for Hellgate High School’s

culinary arts program. 14. Removed the mural in the dining room. 15. Obtained music system for dining room. 16. Purchased a sausage stuffer. 17. Purchased digital scales. 18. Purchased new Hobart mixing bowls. 19. Introduced guest comment form in dining room. 20. Changed outdated information of website. 21. Held a pumpkin carving contest amongst culinary students. Plans for 2006 1. Continue with chef column and expand into other UM periodicals. 2. Continue with Chef’s of Montana TV spot. 3. Continue with Pea Green Boat radio spot. 4. Participate in cooking demonstrations with Vann’s. 5. Make contact about a chef radio program with local radio station (Mark Ward AM

1290). 6. Provide graduation uniforms and medals for students. 7. Revamp the “Escoffier Dinner” by encouraging a more progressive, eclectic

format and menu. 8. Revamp menu for snack bar. 9. Introduce Hunter Bay coffee. 10. Introduce freshly baked goods produced by students. 11. Implement a Catering Special Topics class or in house Internship to utilize the

facility in the evening and weekends. 12. Change the requirements for Culinary Math. 13. Link Beverage Management and Menus Design classes with Food Service

Computers class. 14. Develop a required formal Internship for Culinary.

• Implemented for Spring Semester 2005. • Student to compile a cumulative portfolio package. • Require students to participate in a review banquet. • Implement a pass or fail ACF practical exam guided by ACF judging criteria.

15. Update the acceptance standards. • Require a written statement on why the student wants to attend. • Require a signed affidavit for uniform policy and personal hygiene code. • Two letters of recommendation by employers. • Complete a questionnaire to identify the expectations of the program

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• Require students to undergo a physical examination prior to acceptance into the program. This will reduce the risk of students who enter the program with a communicable disease.

16. Provide Food Service Management students with the means to achieve Certified Culinarian status upon graduation.

17. Implement working systems to monitor and control issues. • Personal hygiene inspections. • Professional attire standards. • Set forth daily sanitation inspections as a mandatory function of operation. • Develop a HACCAP plan. • Regulate strict cleaning procedures as governed by a daily check list. • Implement a crisis management plan.

18. Evaluate the budgetary goals and accounting while planning and implementing changes within it. • Streamline ordering procedures and cost controls. • Update culinary course fees to reflect changes within the curriculum and

current product costs. • Prepare the new fiscal budget for 2006 focusing on ways to reduce costs

without infringing on quality ingredients, supplies, and classroom instruction. • Prepare the new fiscal budget for 2006 aiming towards an increase in

revenues. • Evaluate options for increasing enrollment.

Possibilities include the introduction of evening and weekend courses. Summer seminars and workshops offered as continuing education for

area professionals and gourmets. Work with Mark Foss and the County Corrections Facility to provide

the inmates with the opportunity to earn a Culinary Arts Certificate while incarcerated.

19. Develop working relationships and communication with industry. • Meet regularly with Advisory Committee members. • Work within the University system to provide services for departmental

functions while at the same time introducing the student to new learning opportunities.

20. Work with area high schools. • Provide periodic cooking demonstrations for their culinary programs. • Act as mentors for senior students interested in a hospitality industry career. • Participate in college recruitment programs. • Initiate a pipeline between The Culinary Program and academic advisors and

guidance counselors. 21. Continue to provide local charities with culinary auction items for fund raising

events. 22. Investigate and work with local farmers and ranchers to augment inventory items

with fresh products. This could work into a possible chain reaction for sustainable cuisine practices, particularly with organic producers.

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23. Work with Montana Job Corp’s Business Education Program to articulate classes and encourage discourse.

24. Set forth plans to update and maintain compliance with ACF accreditation. • Provide staff the means to update certification credentials. • Work with College of Technology and The University of Montana

representatives to set up plans for appropriating funds for continuing education grants.

• Require the successful completion of certification written exam. • Require all staff to attain the status of Proctor for NRAEF ServeSafe Course. • Work on self study requirements as mandated by the ACF Accrediting

Commission Standards. • Accrediting Commission to inspect and evaluate the Culinary Program in

October. • Maintain regular meetings of the Advisory Committee.

25. Initiate relations with the University Dining Services to foster avenues promoting common endeavors. • Examples could include a center for Internship. • Possible use of kitchen facilities for off site classes and workshops. • Adoption of the Griz Card system at COT. • Provide opportunities for students to volunteer for special events. • Partner to utilize contacts and knowledge for sustainable cuisine and

composting and implement them at the COT. Questionnaire

1. What is the most valuable aspect that you look for when hiring a prospective culinary school graduate?

2. Is it important to you that graduated students present a portfolio encompassing learning competencies, diploma, certificates and permits, awards, letters of recommendations, photos, recipes, menus, intern report, etc?

3. Do find that culinary school graduates come adequately prepared for the interview process?

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4. What do you think a formal culinary internship should include?

5. Do you think that culinary school graduates generally come with the skills necessary to excel in an entry level position?

6. This is the space where you can ask me a question or state your thoughts and suggestions. Thank you again, your input is very important.

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COLLEGE OF TECHNOLOGY

CULINARY ARTS ADVISORY COMMITTEE MINUTES October 22, 2003

Members Present: Ray Risho Bob Zimmerino Ruth Williams Susan Hintz Mark LoParco Mark Foss Tom Siegel UMCT Faculty Present: Tom Campbell, Program Director

Vicki Micheletto, Chair Ross Lodahl Wynne Wakley

Nina Wood, Administrative Support Call to Order: The meeting was called to order by Tom Campbell at 11:45 a.m. The members, faculty and staff had a wonderful meal prepared by the culinary students. Tom opened the meeting by telling the committee about himself and his goals to lay out a solid foundation for the graduation of qualified hospitality industry professionals. Culinary Program Relocates: Tom informed the committee that the Culinary Program moved under the umbrella of The Business Technology Department and that changes are being made to the scope and sequence of the curriculum to enable Certificate students a seamless advancement into the Food Service Management Program. Solid Foundation for Students: Tom told the committee how he would like to have the faculty and students constantly evaluate the standards of the program and to create and maintain a quality educational experience for the students. He wants to expand the variety of foods and update the acceptance standards. He would like to have a pre-college aptitude standards test, physical exams, have the students sign a statement accepting uniform and hygiene policies, and implement a competency checklist before the students sign up for the program. Tom stated how he would like to keep the program focused towards the best interest of the students involved and the best quality program for their money. He also wants the Food Service Management students to be able to achieve a Certified Culinarian status upon graduation. He sees more hands on training particularly in the Introduction to Foods and Baking and Pastry courses and he would like to see the kitchen instructional methods organized and managed under the direction of the students. Tom stated the importance of having quality student candidates start the program, and would like to see developmental courses to help students that might need help with coming into the program. Scope and Sequence: Vicki Micheletto, Business Department Chair reviewed the new scope and sequence for the culinary program. She told the committee how all the program changes will be going though the provost office/ASCRC and then through faculty senate for approval. She mentioned the new courses that are being added and deleted from the Certificate program, which is a 2 semester course, and will enable the student an easy integration into the Food Service Management AAS Degree. The students will continue their kitchen and dining room experiences (stations) and a baking and pastry

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course will be added along with a Patisserie course. Students will also be required to do an internship, which is a four credit course and involves working in a culinary environment. Challengeable Course: Susan Hintz asked if any of the Culinary Arts courses are challengeable and would the student have to take a written exam or have real proof of knowledge of the course they were trying to challenge. Tom answered that none of the culinary courses currently afforded any challenges. The reason is that the program is structured for students to progress through in the prescribed, logical sequence. Periphery, general education classes may be challenged given the parameter of the individual departments. Qualification of Certificate and Degree Program: Bob Zimmerino asked the committee what the students are qualified to do at the completion of the Certificate Program and the Food Service Management AAS Degree. At the completion of the Certificate Program the student will have basic skills and knowledge to go out into the work force. Mainly the Certificate Program is an advertisement for the students to prepare for the two years Food Service Management AAS Degree. The Certificate Program doesn’t prepare the students to become administrators either. The ACF Certified Program does prepare students for food service administrator positions. Visual Material & Internship Program: Visual material is mandatory to the programs success. State of the art instructional videos have been ordered to supplement hands on training. Video’s will be required as part of kitchen and lab classes. An internship program will be mandatory for students at the end of their sophomore year. This will encompass on the job, hands on training along with requiring a portfolio complete with menus, cover letters, resumes, letters of thank you, certificates, etc. To finish up the internship a review dinner is required as part of their grade. This will be a four course practical exam dinner the students will manage and execute for the advisory board and parents of the students. ACF Certification: Students will be required to perform inspections and follow sanitation and HACCP procedures as stated by the National Restaurant Association Education Foundation’s certification status. Health inspectors will visit twice a semester and give the students pointers on what checkpoints they need to be aware of for policy standards. Faculty will be required to be certified to teach ServeSafe. Budget Goals: Tom will be reviewing the budget for fiscal year 2005 on ways to reduce costs without infringing on quality ingredients, supplies, and classroom instruction. There needs to be some revamping of course fees to help cover student’s consumable costs. Some changes will be made, internally in the restaurant before reaching out to the community. There will be the creation of some evening, weekend, and summer courses to bring in extra revenue. Mark Foss from the County Correction Facility is working with the college to provide the inmates with the opportunity to earn a Culinary Arts Certificate while incarcerated. This will get our name out into the community and help place inmates in jobs. The correction facility has a brand new kitchen and inmates that have 30-90 days to learn culinary skills.

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Community Involvement: We will develop working relationships and communication with industry and recognize members in the committee by printing their names and businesses in school publications. It is important to work within the University system to provide service for departmental functions while introducing students to new learning opportunities. We are providing catering gigs for The Missoula Chamber of Commerce, Faculty/Staff socials at the College of Technology, and have students volunteering their work for charity auction events. Tom is providing periodic recipes and food columns for The University of Montana newspaper and magazine and is working with Dining Services at the University mountain campus on the adoption of the “Griz” (debit/meal plan) card for the students at the College of Technology campus. Contact is being made with local radio and television stations for a weekly 3 minute spot/cooking demos. We are providing local charities with culinary contributions, dinners for 8 auctions, and progressive dinners. Work will be done to reach out to local farmers and ranchers to procure native Montana products and initiate sustainable cuisine. We have performed cooking demonstrations at local high schools and have started a line of communication between counselors and the College of Technology’s Culinary Program Director. After graduation, Tom will stay in contact with the local employers and make sure they are happy with the placement program and what the students are demonstrating in the field. Accreditation Program: Work is being done to improve the accreditation standards in preparation for curriculum self study and Accreditation Committee inspection. Everyone on staff is required to become ACF Certified. Tom, the Program Director, is a Certified Executive Chef and is pursuing the Certified Chef Educator Level. Tom would like all staff members to take the test to become certified, and stated that the program will need money for the test. Tom is planning on writing grants to help with the financial stability of the program. Closing Remarks: Tom thanked everyone for coming and told the committee that the Culinary Program was the future of the surrounding hospitality industry and he wanted to see that the students have an honorable education. Meeting Adjourned: 12:50 P.M.

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Culinary Arts Advisory Board August 21, 2003

Hello everyone and thank you for your participation in the Advisory Committee. I would like to take the opportunity to introduce myself and share with you some of the happenings in our program. First off, a small summary of my history:

• Born in Augusta GA 1956 • Moved throughout the country (Air Force Brat) until graduating high school

in 1974 • First kitchen job at United States Air Force Academy Officers Club • While working as a prep cook and cook attended college in Washington • Apprenticed four years under two time culinary gold medal winning Chef

Dietmar Jeager • Owned and operated restaurant and bar on Washington Coast • Numerous kitchen and kitchen manager jobs in Astoria Oregon • Sous Chef Bellevue Inn, Bellevue WA • Honor graduate Culinary Institute of America, Hyde Park, NY • Intern Peninsula New York Hotel under Chef Gray Kuntz, Manhattan NY • Executive Chef, Bellevue Inn • Corporate Executive Chef, Northwest Hospitality Inc. • Chef Owner Tomas Culinary Consulting and Catering • Faculty Chef Art Institute of Seattle under Roland Henin CMC and then

under John Fisher CEC, CCE, AAC • Extensive travels to Europe, Middle East, South America, (Next up Asia) • Married and living in the Potomac area

The future of our program looks extremely exciting. There is a seemingly endless list of ideas and objectives to occupy me for years to come. With your help and advice I hope to be able to reach these goals. Some of you are quite aware of the recent history here and frankly I think it’s a shame that such a viable culinary program languish. I have pored through as much information regarding the past as I can assimilate and have discovered some truly wonderful approaches to better our school. Right now I have a tremendous amount on my plate and policies and procedures for implementation are going to take time and patience. My first priority is to the student. Initially, I plan to teach introductory level classes and keep myself occupied in the day to day instruction and operation of the kitchen and dining facilities. I believe strongly in the hands on approach

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towards assessment. Once I have established an understanding of operations and current systems are honed then its time for future agendas. The following is a list of priorities to ensure a firm foundation for the program:

• Maintain compliance under ACF Accreditation Guidelines • Develop standards for acceptance of new students • Update certification of faculty • Reorganize current curriculum in a more congruent manner • Provide solid employment for staff and faculty • Develop a HACCAP program • Update AV and library research materials • Organize and implement course competencies • Institute student assessment of the faculty • Design of student hand book • Work with advisory board to asses effectiveness of the program • Provide a safe and well equipped kitchen lab and dining room • Acquaint and maintain professional relationships with businesses • Help provide quality employment for graduates • Provide incentives for staff and faculty professional development • Institute an internship program • Meet and exceed budgetary requirements • Provide safe, nutritious and tasty food • Require a graduate portfolio • Graduate well equipped, competent students to enter the work place with

professional attitudes and enthusiasm Ideas that could be instituted in the future (you may already recognize some of them):

• Become associated with UM Dining services, Griz Card • Instruction times introduced to accommodate evening or weekend classes • Curriculum modified to offer certificate program for the State Department

of Corrections • Nutritional cooking class • American regional cooking • International cuisine class • Charcuterie • Culinary French, Spanish • Classical cuisine • Current cuisine • Science of cooking • Construct a bake shop and introduce a baking and pastry degree program • Institute a food court or rent space to vendors

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• Upgrade dining room and focus kitchen skills to be applied there • Student culinary team • Expansion of culinary program to satellite campuses in Helena and Dillon • Computer classes focused on culinary management and nutrition • Off site catering centered around emergency situations • Courses designed towards casino management • Student/faculty exchange programs with other culinary institutions

At the moment my first two priorities are to deliver classroom instruction and update ACF Accreditation standards. Part of the accreditation update is to hold regular, productive Advisory Board meetings and the Chair of the Accreditation Committee suggested that it might be more efficient to hold informal dialogues via E-mail. If that’s alright with all of you, this is how I will proceed. We will have a mutually agreeable more formal meeting at a later date. With this in mind, I simply need your feedback. Please feel free to comment, expand upon and suggest. It doesn’t need to be wordy, just informative. Also, please call or stop by anytime. Again, many thanks. Sincerely, Tom Thomas Campbell CEC

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Advisory Committee Meeting October, 22 2003

Goals for the fiscal year 2004 Lay a solid foundation for graduating qualified culinary professionals.

1. Create and maintain a quality educational experience for the students.

• Encourage students and faculty to constantly elevate present culinary

standards. • Challenge current instructional menus and recipes by expanding variety and

initiate contemporary food preparation techniques. • Demand that students and faculty push the envelope. • Assessment will be on going and consistent. Students will be required to

fulfill competency objectives. • Reorganize kitchen instructional measures by forming a Student

Administration Team comprised of Sous Chef, Steward, and Sanitour.

2. Evaluate and honor the conviction that decisions for the future of the Culinary Arts Department are made with the best intentions of the student.

3. Limit the student to teacher ratio keeping in mind the amount of personal attention

necessary for first rate instruction. 4. Update the acceptance standards.

• Require a written statement on why the student wants to attend. • Require a signed affidavit for uniform policy and personal hygiene code. • Two letters of recommendation by employers. • Complete a questionnaire to identify the expectations of the program.

5. Relocate the Culinary Program under the umbrella of The Business Technology

Department.

• Provide resources, support and guidance to Culinary Program. • Develop relationships with general education classes to tailor them towards

more emphasis on the hospitality industry. • Enable the Culinary Program to fit better within the framework of The

University of Montana and the College of Technology.

6. Streamline scope and sequence of curriculum to enable Certificate students a seamless advance into the Food Service Management Program.

• We have made innovative changes to be effective fall 2004. (Vicki’s

Presentation).

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7. Require each course to assign library audio-visual tools to augment in class

participation and lecture.

8. Provide for more hands on training particularly in the Introduction to Foods and Baking and Pastry courses.

• Focus will be for students to be more fundamentally sound upon graduation. • Intent is for graduates to meet and exceed entry level standards demanded by

industry.

9. Require completion of an Internship Program.

• Implemented for Spring Semester 2005 • Student to compile a cumulative portfolio package. • Require students to participate in a review banquet. • Implement a pass or fail ACF practical exam guided by ACF judging criteria.

10. Provide Food Service Management students with the means to achieve Certified

Culinarian status upon graduation.

Strengthen and elevate essential sanitation and safety procedures.

1. Implement working systems to monitor and control issues.

• Personal hygiene inspections. • Professional attire standards. • Set forth daily sanitation inspections as a mandatory function of operation. • Develop a HACCAP plan. • Regulate strict cleaning procedures as governed by a daily check list.

2. Require students to undergo a physical examination prior to acceptance into the

program. This will reduce the risk of students who enter the program with a communicable disease.

3. Require that faculty be certified to teach ServeSafe.

4. Require that the Sanitation course culminate with NRAEF certificate of completion as

mandatory pass or fail assessment.

5. Invite local sanitation inspections twice per semester as a learning tool for students and checkpoints for policy standards.

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Evaluate the budgetary goals and accounting while planning and implementing changes within it.

1. Streamline ordering procedures and cost controls. 2. Update culinary course fees to reflect changes within the curriculum and current

product costs. 3. Prepare the new fiscal budget for 2005 focusing on ways to reduce costs without

infringing on quality ingredients, supplies, and classroom instruction. 4. Prepare the new fiscal budget for 2005 aiming towards an increase in revenues. 5. Evaluate options for increasing enrollment.

• Possibilities include the introduction of evening and weekend courses. • Summer seminars and workshops offered as continuing education for area

professionals and gourmets. 6. Work with Mark Foss and the County Corrections Facility to provide the inmates

with the opportunity to earn a Culinary Arts Certificate while incarcerated. Develop working relationships and communication with industry.

1. Meet regularly with Advisory Committee members.

2. Recognize Advisory Committee members for their participation by printing their

names and businesses in school publications and news releases. 3. Work within the University system to provide services for departmental functions

while at the same time introducing the student to new learning opportunities. 4. Provide periodic recipes and or food columns.

• Included in The University of Montana’s University Relations periodicals. • Special emphasis on the Main Hall to Main St. community newsletter

distributed monthly to several thousand readers in Missoula, including business owners, donors, high schools, and elected officials in the state.

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5. Initiate relations with the University Dining Services to foster avenues promoting

common endeavors.

• Examples could include a center for Internship. • Possible use of kitchen facilities for off site classes and workshops. • Adoption of the Griz Card system at COT. • Provide opportunities for students to volunteer for special events.

6. Make contact with local radio and television stations to provide public interest spots.

7. Work with area high schools.

• Provide periodic cooking demonstrations for their culinary programs. • Act as mentors for senior students interested in a hospitality industry career. • Participate in college recruitment programs. • Initiate a pipeline between The Culinary Program and academic advisors and

guidance counselors. 8. Provide local charities with culinary auction items for fund raising events.

9. Investigate and work with local farmers and ranchers to augment inventory items with

fresh products. This could work into a possible chain reaction for sustainable cuisine practices, particularly with organic producers.

10. Provide students with a comprehensive placement program.

• Follow up with employers who host interns. • Follow up with employers who hire graduates from the Culinary Program.

11. Invite students and staff to associate and participate with the local chapter of the

American Culinary Federation. 12. Work with Montana Job Corp’s Business Education Program to articulate classes and

encourage discourse.

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Set forth plans to update and maintain compliance with ACF accreditation.

1. Provide staff the means to update certification credentials. 2. Work with College of Technology and The University of Montana representatives to

set up plans for appropriating funds for continuing education grants. 3. Require the successful completion of certification written exam. 4. Require successful completion in mandatory 30-hour courses of Sanitation, Nutrition,

and Supervisory Management. 5. Require all staff to attain the status of Proctor for NRAEF ServeSafe Course. 6. Require the completion of a minimum of 120 contact hours in educational

development courses. 7. Work on self study requirements as mandated by the ACF Accrediting Commission

Standards. 8. Invite Accrediting Commission to inspect and evaluate the Culinary Program. 9. Maintain regular meetings of the Advisory Committee.

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Lay a solid foundation for graduating qualified culinary professionals. - Create and maintain a quality educational experience for the students. - Limit the student to teacher ratio keeping in mind the amount of personal attention

necessary for first rate instruction. - Update the acceptance standards. - Relocate the Culinary Program under the umbrella of The Business Technology

Department. - Streamline scope and sequence of curriculum to enable Certificate students a

seamless advance into the Food Service Management Program. - Require each course to assign library audio-visual tools to augment in class

participation and lecture. - Provide for more hands on training particularly in the Introduction to Foods and

Baking and Pastry courses. - Require completion of an Internship Program. - Provide Food Service Management students with the means to achieve Certified

Culinarian status upon graduation.

Strengthen and elevate essential sanitation and safety procedures. - Implement working systems to monitor and control issues. - Require students to undergo a physical examination prior to acceptance into the

program. This will reduce the risk of students who enter the program with a communicable disease.

- Require that faculty be certified to teach ServeSafe. - Require that the Sanitation course culminate with NRAEF certificate of completion as

mandatory pass or fail assessment. - Invite local sanitation inspections twice per semester as a learning tool for students

and checkpoints for policy standards. Evaluate and improve the budgetary goals. - Streamline ordering procedures and cost controls.

- Update culinary course fees to reflect changes within the curriculum and current product costs.

- Prepare the new fiscal budget for 2005 focusing on ways to reduce costs without infringing on quality ingredients, supplies, and classroom instruction.

- Prepare the new fiscal budget for 2005 aiming towards an increase in revenues. - Evaluate options for increasing enrollment. - Work with Mark Foss and the County Corrections Facility to provide the inmates

with the opportunity to earn a Culinary Arts Certificate while incarcerated.

ExI-6.doc

2

Develop working relationships and communication with industry. - Meet regularly with Advisory Committee members. - Recognize Advisory Committee members for their participation by printing their

names and businesses in school publications and news releases. - Work within the University system to provide services for departmental functions

while at the same time introducing the student to new learning opportunities. - Provide periodic recipes and or food columns. - Initiate relations with the University Dining Services to foster avenues promoting

common endeavors. - Make contact with local radio and television stations to provide public interest spots. - Work with area high schools. - Provide local charities with culinary auction items for fund raising events. - Investigate and work with local farmers and ranchers to augment inventory items with

fresh products. This could work into a possible chain reaction for sustainable cuisine practices, particularly with organic producers.

- Provide students with a comprehensive placement program. - Invite students and staff to associate and participate with the local chapter of the

American Culinary Federation. - Work with Montana Job Corp’s Business Education Program to articulate classes and

encourage discourse.

Set forth plans to update and maintain compliance with ACF accreditation. - Provide staff the means to update certification credentials. - Work with College of Technology and The University of Montana representatives to

set up plans for appropriating funds for continuing education grants. - Require the successful completion of certification written exam. - Require successful completion in mandatory 30-hour courses of Sanitation, Nutrition,

and Supervisory Management. - Require all staff to attain the status of Proctor for NRAEF ServeSafe Course. - Require the completion of a minimum of 120 contact hours in educational

development courses. - Work on self study requirements as mandated by the ACF Accrediting Commission

Standards. - Invite Accrediting Commission to inspect and evaluate the Culinary Program. - Maintain regular meetings of the Advisory Committee.

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RECOMMENDATIONS FOR CULINARY/FOODSERVICE MANAGEMENT PROGRAM AT THE UNIVERSITY OF MONTANA-COLLEGE OF TECHNOLOGY-

MISSOULA The following are recommendations that address the areas of non-compliance with ACF accreditation standards. Other objectives can be considered for future planning and development of the Culinary Arts/Food service Management Program. OBJECTIVE 1: Rewrite existing curriculum for the Culinary and Food Service Management Programs to reflect intakes of students each semester. This will insure a steady flow of students in the pipeline. See an enclosure which reflects restructuring of the courses and the sequence. COMMENTS: The new curriculum would eliminate waiting lists and provide a steady stream of students. Longer hours in the lab courses include a lecture component. An internship will insure that the students have contact with industry and provide feedback to the program on the mirroring of industry standards. ADVISORY BOARD COMMENTS: ● Perhaps you could move Nutrition 295 to semester III and make it required. I also believe that adding an internship is a criteria component and a great idea. Nearly all the programs I am aware of include an internship program. Will you be screening applicants for entry into the program? ● I agree fully. ● the internship program sounds like a fantastic idea. In the last 12 years I hired 7 grads from vo-tech. I was disappointed in their lack of ability to apply practiced knowledge. I think the internship program will address the issue. I also found them to be severely lacking in sanitation procedures. I hope the new course structure includes the servsafe certification program. Glad to see the curriculum re-written. ● The Culinary field needs have grown:

1. A 2 year waiting list is too long; even 1 year is. 2. A lecture about the lesson’s goals before heading to the hands-on practice will fulfill

daily goals with proper instructional techniques. 3. Students applying skills to a real environmental situation is vital.

● The steady flow of students will result in more continuity and consistency of the delivery of the instructors, as they will be covering material repeatedly with new groups. I’ve confirmed this idea with instructors at the Culinary Institute of America. They regularly rotate through various syllabuses to maintain the ability to be proficient in all disciplines. OBJECTIVE 2: Design and develop greater specificity in cooking lab assignments in the student operated restaurant. Prior to Spring Semester 2002, students were permitted to research recipes in the library and prepare the items. This has been changed to provide students with tested recipes used by the current Dept. Chair for the past 20 years. The instructors were allowed

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to utilize their own recipes if they desired and were furnished with a comprehensive recipe book which they could use as a guide. The objective is to standardize the menu with a cycle so that foods could be ordered on a timely basis and costing could be standardized. This has been effectively implemented and should continue. The students, under the direction of the instructors should cost out each recipe for fiscal responsibility for the storeroom department. COMMENTS: The paramount challenge for Chef/Instructors is to make meaningful all lab assignments and the objective assessment of learning outcomes. The outcomes are to a great extent subjective and are related to the professional competence of the chef/instructors. Professional credibility and technical skill are extremely critical to the success of any skill based program. Students should be required to rotate from station to station and practice basic skills within the station. Lesson plans should be specifically state educational objectives and measurable outcomes. Master check-off sheets will be developed to assist each student in completing assigned tasks. Much like a pre-flight check list in aviation, the forms will permit the details of each task to be fulfilled and not rely on memory alone. The system is advantageous to those students who have not had extensive industry experience or served in supervisory positions. A student work book with a standard format making it easier for the students to use them will be implemented to provide students with skills and outcomes for each station they rotate into. ADVISORY BOARD COMMENTS: ● This objective cuts to the heart of the program. Produce competent Food Service Professionals. The most repeated criticism that I hear form graduates and local restaurants is that they don’t feel the students who graduate have sufficient base level knowledge and skills. This obviously impacts the perception of the program and the confidence of the graduate. You’re “on target” here. ● This way students know what’s expected of them. It makes it easier to comply. Also in later employment students will know what is required of every chef! I agree. ● Again- totally agree. Following, cost accounting standardized recipes is a skill they will need before using their own recipes. It would also eliminate wasted time running to several stores to find items. How does one increase the professional competence of instructors? Lesson plans stating objectives and outcomes would be as valuable to experienced students as well as inexperienced because the likely do tasks routinely without realizing why or in what steps. Would help them learn appropriate ways to teach their own staff someday. ● If students fail assignments and objective outcomes, then the system failed the student. A work book of assignments and outcomes is a learning tool for both the student and the instructor. ● The key word is “specificity”. The previous methodology of menu/recipe selection renders little value. The Dining room and snack bar menu should be a showcase-learning venue. I recommend that the menu determination and commensurate recipe selections be incorporated into the syllabus of one of the classes with STRONG guidance and parameters laid down by the director. It should be an optimum learning experience reflected by measurable outcomes. I strongly recommend that it reflect the seasonality of various heritage cuisines. Check-off sheets for student assigned tasks should include the student demonstrating the technique back to the instructor. The student workbook should be supplemented by a personal diary that the student carries on them at all times to make special notations such as for specific techniques that may not

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be covered in text. I do this when I go to the CIA. The diary includes notes on other students, teaching styles and mentoring of the instructor. OBJECTIVE 3: Formation and Utilization of a Culinary Advisory Board. An advisory board meeting has not been held since 1999. The board will assist in reviewing proposed curriculum changes, menu development, student placement and fund raising for providing new equipment or changes to the kitchen area. The board members are listed in enclosure. COMMENTS: An advisory handbook will be written to include history, accomplishments and responsibilities of Advisory Board members and short and long term goals of the Culinary Department. Each Advisory Committee person will be asked to serve as a member to a new incoming student for their first semester. ADVISORY BOARD COMMENTS: ● This is a very important component of the programs long term success. There is a lot of support in the community for you, your efforts and this program. There is wisdom in the saying that “it takes a village….” So use the resources that are interested and willing to help. ● That not only would give a student more emphasis on his or her choice of profession but also would have a person to fall back on for advice. ● The mentor idea is an excellent one. I look forward to the opportunity. ● Sign me on! ● Consider a longer mentoring period. Some chefs are hard to get to know. It seems like it may take a semester to become acclimated to each other. OBJECTIVE 4: Design a Student Handbook to provide students with Mission Statement of the Department, rules and requirements that are specific to the Culinary Program, addresses and phone numbers of pertinent sources of information for supplies and uniforms and names and phone numbers of advisory members and faculty members. COMMENTS: The handbook for the Culinary Arts Department will be proactive in assisting the students to succeed by providing them with the applicable human and material resources. Entry level students will have a written guide which may include a section on Frequently Asked Questions of incoming students in Culinary Arts. ADVISORY BOARD COMMENTS: ● This is a very good idea and will assist in teaching students the value of networking. It will set a student up to succeed! ● This is an absolute must! E.A. check Johnson and Wales or Culinary School in Portland and of course ACF Culinary School Hide- Park NY. ● I can’t believe this wasn’t standard! Excellent idea. ● Having a handbook for students to read and use appears helpful. ● Stricter disciplinary policy needs to be adopted with clear lines of protocol. It could be articulated here and during orientation. OBJECTIVE 5: Develop a 3 year plan of action for the program listing objectives and assigned responsibilities for each faculty member. It could include a personal action plan to be incorporated into the Department Action Plan. Input from students, advisory committee

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members and representatives from the main campus would be elicited. Instructors should have a personal plan to address certification, continuing education and career goals. COMMENTS: This three year plan based upon one year increments will provide instructors with short, medium and long term goals that can be integrated within the Action Plan of the Department. ADVISORY BOARD COMMENTS: ● Individual certification should be required as a term of employment. In fact, I believe that it is required for the program to be certified. I would also recommend that at least one instructor should be certified to teach ServeSafe. Requiring that faculty stay current with food industry concerns is also important. ● Agree! ● To grow, to increase the flow of students, to develop professionally – these long-term goals are an absolute necessity. I would like to see some courses geared towards healthcare and some exploration of career possibilities. ● And of course to the advantage of COT and the students ultimately. ● Model the MAPS program. OBJECTIVE 6: Design a standard survey for all in-coming students. COMMENTS: This survey would over time identify changes in attitudes and expectations that would provide input for future changes in the program. This could provide indicators as to changing student population and societal shifts and emphasis. ADVISORY BOARD COMMENTS: ● This is a very good idea. I would suggest that a survey be sent to students who have graduated as a means to evaluate program success and shortfalls. Outcome assessment is very important. ● A pro active stand on COT’s instructors and personnel, can only help the students. ● Good idea. May also help identify a student’s strong and weak area thus helping the instructor be more effective. ● There are many areas of indicators to consider: local student? Out of state student? Financial status? Race? (optional) Religion? (optional) Marital status? Age? Previous experience? Part-time employment required-survival needs? ● Surprised this is not already being done. On the “front end” this will help the instructor prepare for the diversity of their audience—the student. OBJECTIVE 7: Partner with other departments to interface subject material to provide specific competencies. COMMENTS: Computer course is a good example. Using the standardized recipes in actual operation, students can determine nutritional content, costs and methods of preparation that would assist in evaluation of products prepared in the dining areas. ADVISORY BOARD COMMENTS: ● This is also very important. Significant resources are available and can be made available through partnering. Human and equipment resources can and should be accessed.

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● Definitely needed is a computer course on recipes: portion size, quantity needs, food cost, menu selling price (%), receiving and issuing and physical inventory. Many establishments expect, even wait staff, to use computer systems. Also partnering with county health department for food safety, prevent spoilage and servesafe course is smart. ● Computer, keyboarding – even some bookkeeping. Working for sysco I found that many chefs – managers do not have a clue how to do the necessary bookkeeping or use various incentive programs. ● This is not only an emerging phenomenon in the restaurant business, but will soon be a standard requirement for restaurants to know the nutritional content of menu Items. ● Acquire a Computerized Menu Management System. It need not be expensive. Many systems such as Nutra Coster are available for a few hundred dollars. Possibilities exist to derive some benefits from Dining Services C-Bord system, at least to preview the capabilities of a larger system. OBJECTIVE 8: Initiate a Baking and Pastry Program that would be accredited by the RBA. COMMENTS: There is a demand for qualified Bakers and Pastry Chefs. This program could be run at night and increase student enrollments. There are several good bakeries in Missoula that would participate in an internship program at the conclusion of the course or would be partners in a work-study program. ADVISORY BOARD COMMENTS: ● Industry wide there is a shortage of competent bakers. This program will fill a niche that will result in jobs for the graduates. Accreditation will be important and add a credibility level to validate graduate credentials. ● That would be another feather in COT’s hat, and a good idea. ● This would be excellent! ● Having a 12 week. B and P program is necessary. This is definitely an important area of skills for a chef. ● Emphasize the Work-Study aspect. OBJECTIVE 9: Include the use of the GRIZ CARD in the dining area. Create a Frequent Diners Card. COMMENTS: This will encourage usage of the facilities as a source of additional income. The student run restaurant is not being utilized to its’ full potential. ADVISORY BOARD COMMENTS: ● UDS can help with this objective. ● YES!!! ● Another avenue: Senior meal dining. Because Missoula doesn’t have a senior feeding center, a program is developed for senior diners to be issued tickets and eat at various establishments. Once a month the establishment turns in the tickets for payment. ● Besides the students will know and work in a real restaurant requirement and also the stress that come with it. ● Not my area of expertise to comment on. OBJECTIVE 10: Redesign the dining room to convert to a Food Court Concept.

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COMMENTS: This would provide for greater skill development by incorporating a Pizza Station, Salad Bar Station and Mongolian BBQ wok station, Smoothie and expanded Espresso Bar and Grill Station. ADVISORY BOARD COMMENTS: ● Again, if needed, UDS can help with this. ● This is a very good idea and long in coming. ● Great idea to give students that practical experience and a variety that has been lacking. ● A Food Court Concept (6:30 – 3:30) would increase sales, customer/student satisfaction also increase customers from Sentinel High School and Retirement Home. It would make the kitchen a functional operation, instead of a dysfunctional operation. ● Design food court for easy “change-out” of concepts and incorporate that planning process into a management class in Layout and Design. OBJECTIVE 11: Define “Student Success” and how to measure it. COMMENTS: Work towards insuring that concept appears in print and in practice in classes throughout the program. Reward students who have excelled in practical applications in the dining room stations and in the internship. ADVISORY BOARD COMMENTS: ● Absolutely critical to both student and program success. ACF accreditation provides a method to quantify success. ● A measure list should include:

1. Being in class on time (with proper attire, materials and tools). 2. No lates or absents in class. 3. Maintain a “C” GPA. 4. Assisting or Volunteering in work assignments. 5. Completion of all daily assignments.

● Much better than having ‘teacher’s pets’. Perhaps that ‘reward’ can be designed in such a way that it could be used to assist the student in gaining employment upon graduation. ● A student’s success is very important! ● My knowledge is that the advertised program does not match the school’s delivery. Example is the attendance of food shows and competitions. OBJECTIVE 12: Interact and partner with Dinning Services on the Main Campus for Internships, Culinary Skills Seminars, workshops and special events such as the “Wild Game Show.” COMMENTS: Dining Services posses a significant source of expertise with Director Mark LoParco, Executive Chef, Tom Siegal, Catering Chef, Martin Albrect and Food Production Manager, John Memoli. The program at the Mountain Campus is an NACUF award winning facility (National Association of College and University Food Services). Our instructors can participate in the skill seminars and compete in events to further develop their competencies. I attended both the “Wild Game Show” and the Culinary Skills Workshop and was extremely impressed by the professionalism displayed by the staff and the quality of foods produced and the educational outcomes derived by all the participants. The students ate the COT were

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encouraged to participate in the wild game mis en place and they did a wonderful job. The competencies obtained were first rate. ADVISORY BOARD COMMENTS: ● UDS is excited about further developing this objective. ● We have one super and award winning program on Main Campus, why not expand on it at the COT, good idea. Should be part of the curriculum. ● NaCufs and the Wild Game Show are big events and widely supported by vendors. The more participants the better for us. Throughout the year, the UM hosts lots of other shows and training that could benefit students from COT at various skill levels. ● Partaking in Culinary Seminars/Workshops is a great learning environment, not only for the students, but for the instructors. ● The quality of the experience may enhance the opportunity for the student to become employed full time especially at Dining Services. OBJECTIVE 13: Develop a President’s Award for distinguished Culinary Arts students. COMMENTS: The criteria will be based on achievement, GPA, participation in community and college events, outside employment in the hospitality industry and personal commitment. ADVISORY BOARD COMMENTS: ● Fund a scholarship. UDS supports this and would like to talk about funding a scholarship. Presently, we fund through the UM foundation two scholarships for UDS employees. ● To recognize one’s outstanding achievements is a great award. ● Though I am not generally a supporter of these kinds of awards, I’m sure it’s a necessary thing. I dislike them because it generally boils down to a popularity contest or a contest to see whose parents have enough money to support the student while he/she “schmoozes”, just my opinion. ● That alone would be the equivalents of the Griz winning the championship. ● Good OBJECTIVE 14: Establish as a Culinary Program goal that each instructor will produce a Master Course Book for each class that they teach. COMMENTS: This Master Course Book will include Lesson Plans, quizzes, test, final exams, assignments, projects with appropriate rubric, list of reserve desk items and additional resources such as videos and audio tapes. Each class should have a vocabulary sheet of 75 words or terms specific to that class. ADVISORY BOARD COMMENTS: ● This makes sense. ● And don’t forget the French Cuisine vocabulary used in international cuisines all over the world. ● Teachers at public schools are required to do this as are UM professors. It makes sense that the same requirement be made for instructors at COT. Could also be helpful for the occasional student who needs a little extra help, or to defend the COT from a student who may object to a grade.

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● Agree!! And there should be application of the Culinary words daily in class, student to student or student to instructor. Plus, the student can explain the meaning of a word/term to a customer, when ordering an entrée. ● Incorporate guest chef demonstrations and lectures. I am surprised the glossary of vocabulary list doesn’t already exist. PROVIDE IT WITH A PHONETIC KEY. OBJECTIVE 15: Each graduating student in the degree and certificate program will write a letter to themselves (address to be valid in three years). COMMENTS: Students will write their career goals, job description and expectations. This letter and a questionnaire asking how the program has helped them will include recommendations and observations on whether they fulfilled their expectations. This will serve as an annual student survey to build a meaningful data base. ADVISORY BOARD COMMENTS: ● Should be an interesting process. ● A one year of written career goals and expectations will cause student to form more determination. ● This is a great idea. When I worked in gerontology I attended a workshop where I had to write my own eulogy. What a difficult task! And how important it is- to identify what one wants to accomplish in life. I make my children do this exercise on New Years day every year and I keep the letter until the following year when they open, read, evaluate and write a new one. It’s a great exercise. ● In order to keep track of ALL students it should be a yearly evaluation of students and faculty. ● Find a way to get alumni to return and interact. OBJECTIVE 16: Build out of a Culinary laboratory with stations to accommodate 24 students for both cooking and baking programs. COMMENTS: This will enable the program to identify and address individual achievement and competencies. Every first rate Culinary Arts Program possesses a lab for individual skill development. The facility could be utilized for morning, afternoon and evening classes. At the Culinary Institute of America, labs start at 6:00A.M. and are in use until midnight for evening and continuing education classes. ADVISORY BOARD COMMENTS: ● A major capital project, but a very important component to the program. ● Besides continuing education classes will bring in extra revenues for needed programs and repairs. ● Are you talking about offering evening classes to non-students? Could be a great idea for chefs or cooks in establishments to polish their skills or learn new ones. ● Utilizing the facilities for educational classes is a good idea. ● Use Lab for cooking shows “Creative Cooking with the U” OBJECTIVE 17: Become more pro active in recruitment of students from the local food service programs at area high schools.

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COMMENTS: Allowing high school seniors in food programs to “shadow” student chefs at the COT and having instructors provide demonstrations at the school for students at the school locations will provide greater exposure of the Culinary Program. ADVISORY BOARD COMMENTS: ● Again, a very good job idea. Would also be nice to recruit from local restaurants too. ● professional career day instigation or involvement seems a way to approach this. ● And the job fair- held every year for students to go and hear from area businesses, job opportunities. I used to do this for my last employer. It is quite effective. Should also include different kinds of job opportunities in the field so students understand the program is more than ‘just cooking’. ● I would suggest to go one step further and have students go to grade schools and make budding culinarians aware of our local ACF sanctioned COT of Missoula. The earlier we start with children the better. ● Partner with the Helena Department of Public Instruction and Family Consumer Science office. OBJECTIVE 18: Establish a Tourism Management Program, a Casino Management Program, a Hotel Management Program and a course in Mobile Food Operations for emergency response for fires and other emergencies where food service may be required. COMMENTS: Partnering with the main campus can provide all students with a greater range and variety of skills. Specialty courses in ethnic cooking, wild game preparation and baking could also be added to the existing curriculum. The new programs could lead to A.A.S. degrees and develop into Baccalaureate degrees in Arts and Sciences. Students enrolled in Recreation Management can take courses at the COT in food preparation, menu planning, wild game preparation. ADVISORY BOARD COMMENTS: ● This is another great idea. Timing will be important as it seems that there will be a lot on your plate. We have almost all of the components to do this and do it well. ● I’m sure there are Funds from the government available to institute these classes. ● I would love to see this! You know – dealing with managers and chefs that know what they are doing maybe my current job so much easier. We know that up to 75% of all restaurants will fail and thus we fail unless we can help them and train them an impossible task for what we do! ● A hospitality/Tourism program would broaden students’ skills. ● A Specialty Course(s) definitely should be added. This could be included in objectives 14 or 16.

ExI‐8 The University of Montana, College of Technology May 2, 2006

Culinary Arts Advisory Meeting Minutes


Members Present: Mark LoParco Ray Risho George Goble Tom Siegel UMCT Faculty Present: Tom Campbell, Program Director

Vicki Micheletto, Chair Brian Larson, Management Program Director Lynn Stocking, Associate Dean Harry Sheski, Interim Dean

Nina Broshar, Administrative Support Called To Order: The College of Technology Culinary Arts advisory committee meeting was called to order May 2, 2006 at 11:30 pm by Program Director Tom Campbell. Minutes were reviewed, approved and seconded. Follow-up Report: Tom discussed the follow-up report that was reviewed at the last meeting and reported that the culinary program received a 5 year accreditation. He thanked the committee for all their help to make this possible. Also, Tom reported that the ACF has asked him to be a team member on an accreditation site visit, which is in Seattle this June. Competition Hawaii: Tom showed a video of the Junior Culinary competition that took place at the Western Regional Convention in Hawaii. The competition was a two part-two day test. Our team received a bronze medal in the competition. The program is now putting out feelers for the new culinary team and for individual competitions on June 5th, 6th, and 7th in Seattle. Tom would like the new team to compete at least a couple of times early in the year, so when the next regional comes up they will have the experience needed. The next regional competition will be in Coeur d’Alene, Idaho next April. The regional has been a great boost for the program, which has received a lot of advertisement and media. The ACF Montana Chefs Association was very thankful for the representation that our culinary team gave to Montana. The competition cost approximately $25,000; the students raised approximately $10,000 themselves and learned immensely from the experience. Flathead community college has asked Tom to assist them with their accreditation. While he gets to know the faculty there Tom hopes to get involved with there competitions and other Culinary teams in Montana. This will be a great opportunity for our students to be able to compete closer to home and not have the expense they had going to Hawaii. There is a culinary student assistance fund account that was created for fund raisers to help students go to competitions. After the capstone dinners there is approximately $12,000 in that account which will help students with their expense. This fund is also to help students purchase knife sets or something they might need for their training. Students have worked hard to help raise money for these expenses.




Mark LoParco suggested that the culinary program have a separate fund just for the competitions. He said that the program will need triple the amount of money they have now to participate in competitions. Administration Changes: Paul Williams is no longer with us, Harry Sheski will be leaving at the end of the semester, and Vicki Micheletto will be stepping down as department chair. Brian Larson will be taking on that position. Certification Testing: Chef Tom Siegel and Tom Campbell have been collaborating on putting together a testing center. The testing center will use COT and UM dining services facilities for certification testing if approved and will look for outside judges to proctor the examinations. Three qualified judges will have to be brought in and the school will pay their expenses for the testing center, dates will be set up for those interested. This will also help our own faculty stay certified. If our building is testing approved the COT will be qualified to hest competitions. Building Plans: Harry brought up that it would be a good idea to stay involved with the new building plans. To make sure that the culinary area is incorporated into the building plans for what would be needed to have the COT an accreditation site for a testing center and to have room for competition here at the College. Mark LoParco asked if COT was planning to keep the same model for their retail operation or do they plan to expand. He would like to be involved in the building planning as far as Culinary/Food Service area. Would be beneficial to decide if the culinary program will provide food service for both west and east campuses or if they need to have dining services from the mountain campus participate in those services. Future Program Options: Tom mentioned some future possibilities for extended options for the Culinary Arts program, such as Food Service Mgmt, Baking/Patisserie, Butchery/Slaughter House Mgmt, and Casino Mgmt. He asked the committee if they had any other suggestions. There were no further comments. Enrollment/Adjunct Hire: Current enrollment is about 32 with 9 graduates and 23 first year students. Enrollment for autumn semester is full at this time. Also, there will be a full time adjunct position for fall 2006 in the culinary program. This will be advertised soon if anyone knows of someone that might be interested. Tom had the committee review a proposal for what the new position credentials should be and the certifications that are required. State Grant: Tom informed the committee that the Culinary Arts program received a state funded grant which will provide full scholarships to train and prepare students for the workforce. This will be an application process with a minimum of 4 students and maximum of 10. This course will tailor to a prep cook positions and will be 8 weeks from 7:30 am to 12:30 pm (80 hour course) if the student continues in the culinary program they will receive 5 credits for the course.




Adjourned: 1:20 pm Respectfully submitted, Nina R. Broshar Administrative Assistant

ExI-9 The University of Montana, College of Technology Sept. 29, 2004 Culinary Arts Advisory Meeting Minutes


Members Present: Bob Zimmerino Jack Geo Christine Littig Mark LoParco Klaus Schuhbauer George Goble Mary Ann Greg Tom Siegel Marianne Forrest UMCT Faculty Present: Tom Campbell, Program Director

Vicki Micheletto, Chair Lynn Stocking, Associate Dean Ross Lodahl, Faculty Wynne Wakley, Faculty

Nina Broshar, Administrative Support Call to Order: The meeting was called to order by Tom Campbell at 11:40 a.m. The members, faculty, and staff had a wonderful meal prepared for them by the culinary students. Tom opened the meeting by having the committee introduce themselves. He told the committee that the program was strong and that there was a lot of enthusiasm in the program. Tom had several books laid out on the table and told the committee that he needed impute on new courses for the program and to take a look at the text for ideas. Books Donated to the Library: Five hundred books related to culinary were donated from an alumni of The University of Montana to the COT Mansfield library and an updated video collection. We currently have over one thousand text for the program in the library. ACF Standards: The self-study has been finished and sent to the accreditation committee. Everyone is welcome to look it over along with the exhibits, impute welcome. Anything you want to know about the program is in these volumes. The ACF on-site visit will be October 12-14th, they will come to do an on site evaluation of the program to help the program update their standards and make the program stronger. A reception will be the 12th at 5 p.m. and everyone is invited to attend and meet with them they will visit with students, faculty, administration, and the advisory board members. When the committee leaves they will leave a report of the things we need to improve. We will have to meet these recommendations in a specific time. When we meet these specifications we can receive a certification for 3, 5 or 7 years. One thing we need to work on is certifying our staff. Tom told the committee that they needed to meet once each semester as part of the accreditation requirements. Also the program will need to have updates sent to the committee by e-mail at least once a month. Curriculum Updates: Tom had the committee look over the course requirements for the Culinary Arts program and he emphasized how the Culinary Arts certificate merged directly into the Food Service Management. A couple of courses have been added to the program FSM 180T Nutritional Cooking and FSM 290T Internship. Nutritional Cooking has been very well received



by the students, the first couple of days of the week are lectures were they go over a menu and the last day they cook the dishes and invite anyone they can find for a taste test. The Internship course has not yet taken place, last year at the first meeting it was identified that it would be nice to add to the curriculum. The reason this has not taken place yet is because it was just introduced in this years catalog and will be introduced the end of the two year Food Service Management option. So be prepared to see students in the community Spring 2006 looking for internships positions. Requirements for the internship are defined in the course syllabus. This was our last summer for the summer baking course. It will know be part of the food station courses, which now six courses are going at once. We will be deleting the storeroom course to add three segments of baking and pastry. One beginning baking, two intermediate baking, and the third semester we will introduce the pastier course. It will be a one day extensive course where they will learn more involved plated deserts. ACF says we need to have a storeroom course, right know we are heavy with accounting, so we will combine storeroom inventory with accounting principles. Sanitation was two courses, a five credit and 4 credit course. The first day the students attend classes they start in the kitchen with knife handling and kitchen techniques. Students will utilize sanitation in various courses. Culinary Arts Program Exposure: Introduce new courses to the local community, which need to be centered with some PR. We want to let the community know that we are here. We have upgraded the dining room; we have removed the mural and will be doing some advertisement. Bagels on Broadway will be a new addition to our snack bar area. Equipment Purchase: We purchased an ice cream machine, so know we have our own ice cream and also a sausage stuffing machine. We have progressed a lot and are trying to upgrade our equipment for the students. Updating Exception Standards: Mandating a physical examination for each student to determine weather they have any communicable disease. Also a survey will be sent to each student enrolled in the program and asked for a short essay on why they wish to attend the Culinary Arts program at the College of Technology. These are some of the things we can cover without to much legality to filter out some of the students that are not really serious about attending the program. This will make way for the students that are really interested in attending the program. Program Improvements: Students all now have new uniforms with the college logo and their names on them. Course fees have not been evaluated for three years, so some changes will need to be made in the budget plan for next FY. The advisory board and ACF chapter are strong. Tom announced that he was the new President for the American Culinary Federation chapter. Tom would like to see a web page done for the ACF chapter and link it to our web page here at the college.



The Culinary program has currently been doing area high school training seminars. The University of Montana meal plan will know be offered to the students here at the College of Technology. They can use their griz card to scan the University meal plans. Professional Development: Tom Siegle of the University of Montana dining services has set up a program at the University where there’s a building block for professional development. This gives incentives for his staff to progress in an orderly fashion and have it count for something. The ladder is almost a mirror of the ACF certification. The closest place to have practical exams is Seattle, Washington or Provo, Utah. We would like to set up a testing center in dining services at the University or here at the COT. Grants Investigation: We are looking at a new facility in the next five years and will be putting in a state of the arts kitchen. We need to look at where the money is coming from for the new equipment for this kitchen. So, we need to look at grants to help fund this or donations from local businesses. Summer Courses: Short courses of cooking and baking, one week courses offered for the community and professional chefs. We offer at this time three thirty hour certificates, nutrition, sanitation and management. Tom asks the committee to give ideas on what courses are going to be marketable for the community. Closing Remarks: Tom thanked everyone for coming and for their feedback. Meeting Adjourned: 1:00 P.M.

ExL‐1 Teaching Schedule Fall 2008

Tom Campbell

MONDAY

TUESDAY WEDNESDAY THURSDAY FRIDAY

7:00‐1:00

CUL 156T/157T/158T Dining Room Procedures Pantry & Garde‐Manger Short Order Cookery

Kitchen

1:00‐2:00 Introduction to the Food Service Industry CUL 151 T

FSM 290T Internship

2:10‐3:00

3:10‐4:00

4:00‐5:00

4:00‐5:00

CUL 196T Classical Cuisine


Laura Swanson

MONDAY


7:00‐1:00

CUL 160T/161T/165T Soups, stocks, and Sauces Meats and Vegetables Baking and Pastry

Kitchen

1:00‐2:00 CUL 151 T

Introduction to the Food Service Industry ‐ Lecture

2:10‐3:00

CUL 151 T Introduction to the Food Service Industry ‐ Lab

3:10‐4:00

4:00‐5:00

4:00‐5:00


Aimee Ault

MONDAY


7:00‐1:00

1:00‐2:00

CUL 175T Food Service Sanitation

CUL 151T Introduction to the Food Service Industry ‐ Lecture

CUL 151T Introduction to the Food Service Industry ‐ Lab

CUL 151T Introduction to the Food Service Industry ‐ Lab

2:10‐3:00

FSM 270 Purchasing and Cost Controls


3:10‐4:00

4:10‐5:00


Robert Wood

MONDAY


7:00‐1:00

CUL 156T/157T/158T Dining Room Procedures Pantry & Garde‐Manger Short Order Cookery

Kitchen

1:00‐2:00

CUL 151 T Introduction to the Food Service Industry ‐ Lecture

CUL 151 T Introduction to the Food Service Industry ‐ Lab

2:10‐3:00


3:10‐4:00

4:00‐5:00

4:00‐5:00

ExAL ExlistChecklist.doc LIST OF EXHIBITS AND WORKSHEET

RED TEXT INDICATES PENDING TASKS

Exhibit/Section Description or Title Required By Tasks to Complete

Transmittal Sheet

☻ Explanation of first and second year enrollment Full-time student is quote from catalogue

Standard 1 Completed 8-7-08

Foreword Verify that COT and UM has not been denied or lost accreditation by any accrediting agency. Dr. Walker-Andrews is investigating the verification of this statement.

Program’s Director

Contents Update Page Numbers – need to wait until final revisions are made Page numbers were lined up

Program’s Director

Section 1 ☻ Written and filed – sill need to pay Application Fee of $200 (ExA and Appendix 3)


Section 2 ☻ 1-c-(3), (4) revised 4 revised


Section 3 ☻ Historical perspective ¶ 1 revised 3-h revised 3-9 revised. Comment: I didn’t know how to verify my teaching hours other than to say I’m here 7-3 five days per week. Sometimes weekends and evenings and undocumented hours advising. For this reason I left the hourly aspect out of this paragraph. 5-a revised 5-e revised. Comment: If we were to make the snack bar a “real” business, the food cost would have to reflect a structure for profit. We constantly come in at or below budget in sales would suggest a break-even policy. 5-c Comment: A la minute is a cooking term meaning “in the minute” or right now! 6-1-c-d Comment: Ross would leave early, ask for days off, leave for appointments, etc. rather frequently. These incidents occurred at least 7 or 8 times per semester. This put the burden on every culinary faculty to take his place. No other faculty posed this problem. 6-1-d revised 6-2-b Comment: I have not participated in the budget process since



2005. 7-a revised 7-e revised 7-e Comment: I’m referring to Dining Services, Facility Services, other Educational Departments, etc. on the Mt. Campus.

Section 4 ☻ still need ExF from Laura 1-b deleted 1-c revised 1-d revised 1-e revised 1-e Comment: One of the Program’s weaknesses is faculty not holding adequate degrees. ACF will be looking to see what education is being done and what the plan is for the future. Therefore, I included Andrea’s current degree pursuits. 2-¶-2. 3-¶-1. Comment: I’m not sure of the question but station experience classes meet from 8 – 1. An instructor teaches three courses simultaneously, rotating from station to station, during this time period. 3-¶-2 revised 4-a-1 Comment: I am using the current Unit Standards to describe faculty development in this paragraph. I don’t think ACF will be concerned if they are approved or not rather what is the process. Can you explain further? 5 Comment: Sometimes the faculty meeting falls through the cracks as issues pop up. We do keep in constant communication and I document the events as best I can. For fall a renewed commitment to these meetings will take place and I’ll send out notification. 8-b revised 9-b revised


Section 5 ☻ Documentation of Courses ¶ revised to reflect policy 1-a-¶-4 revised to state exhibit of verification 2-¶-3 included dialogue on problem solving and leadership 3-a-b List of restaurants, hotels, and other community resources for



field trips and guest speakers is accessed in Ex AI. 6-b table revised 7 revised to accommodate theory and practice 7-b revised 7-c revised 8-b revised 8-f inclusion of Provost’s program 9-b revised 10, 10-f revised 11. Comment: It is painful but there are a number of “overlaps” with the ACF Self Study template. They ask the same questions and it seems illogical to answer them again but rather refer to the other sections. 11-b revised to direct attention to cleaning and sanitation checklists 12-¶-2 revised 14-a, b revised

Section 6 ☻ 1-a-¶-10 revised 1-d-¶3 revised 4-b revised


Section 7 ☻ 1-¶-3 revised 4 Comment: The numbers represented in this section are the only ones I found to represent culinary. There is not much there and I think the evaluators would like to understand the retention policies and procedures. 4-a data review made available 4-b-¶-1 revised 4-b-¶-5 revised 6 Comment: The Student Complaint Procedure is taken from the UM COT Bargaining Agreement. 7-b-6 revised 9 revised 10-¶2 relocated to Section 9


Section 8 ☻ 2-a Comment: Again, another example of ACF “overlapping”. Standard 8 Completed 8-7-08


Section 9 ☻ 7-revised Standard 9 Completed 8-7-08

Appendix 1 ☻ List of Exhibits and Sections Program’s Director Completed 7-25-08 Appendix 2 ☻ Maps, Brochures, Current Contact Numbers Program’s Director Completed 7-16-08 Appendix 3 Program Application for ACF Accreditation (Same as ExA) Standard 1

A Program Application for ACF Accreditation to be in Exhibits and Appendix 3

1. Current Catalogue and Brochures 2. Number of Students Graduated & Degree, Last 2 Years 3. Current Record of Institutional Accreditation 4. Sign Application

Standard 1

B Faculty Professional Development (Attachment B In ExB) Standard 5 C ☻ List of 10 recent graduates & their places of employment Standard 1 Completed 7-25-08 D ☻ Sample of the review methods (surveys from students, faculty,

administrators, advisory committee) used to evaluate Culinary Program


E ☻ University of Montana Catalog Standard 7 Completed 7-5-08 F Faculty Professional Development Report (Laura, Andrea,) Need to

sign Standard 4

G ☻ Organizational Charts Standard 3 Completed 7-2-08 H ☻ Faculty and Staff Job Descriptions Standard 3 Completed 7-5-08 I ☻ Advisory Committee Members and Minutes Standard 3 Completed 7-3-08 J ☻ Program’s FY2006, FY2007 Budgets Standard 3 Completed 7-15-08 K ☻ Faculty Meeting Minutes for 2007 - 2008 Standard 4 Completed 7-10-08 L ☻ Teaching schedule in effect for the time of the on-site visit Standard 4 Completed 7-11-08 M ☻ Completed “Required Knowledge and Competencies” Standard 5 Completed 7-15-08 N ☻ Course Syllabi Standard 5 Completed 7-16-08 O ☻ Sample of Laboratory Evaluations Standard 5 Completed 7-16-08 P ☻ List of Major Equipment Standard 6 Completed 7-14-08 Q ☻ Floor Plans of Facilities Standard 6 Completed 7-14-08 R ☻ Most recent sanitation inspection Standard 6 Competed 7-25-08 S ☻ Retention statistics for the last two years Standard 7 Completed 7-24-08 T ☻ Program Advertisement Brochures Standard 7 Completed 7-16-08


U Placement statistics for the last two years Standard 8

V ☻ Summary of recent assessment data and surveys Standard 8 Completed 7-15-08 W ☻ Daily Assignment Sheets, one for each course Program’s Director Completed 7-25-08 X Consultation Dialogues (wait till finished) Program’s Director Y ☻ Safety Inspections, MSDS Sheets Program’s Director Completed 7-24-08 Z ☻ Media Outlet Activities (need copies of current news articles) Program’s Director Completed 7-11-08

AA ☻ Culinary Arts Student Handbook Program’s Director Completed 7-4-08 AB ☻ Culinary Arts Internship Program’s Director Completed 7-11-08 AC ☻ Course Contact Hours Worksheet Program’s Director Completed 7-14-08 AD ☻ Display of Student Projects Program’s Director Completed 7-16-08 AE ☻ Laboratory Resource Materials, Grade Sheets Standard 5 Completed 7-16-08 AF ☻ Business Technology Department Assessment, April 14, 2004 Program’s Director Completed 7-1-08 AG ☻ U.M. Dining Services Program’s Director Completed 7-16-08 AH ☻ College of Technology Mission Statement Program’s Director Completed 7-1-08 AI ☻ Field Trips, Guest Speakers, Catering Functions Program’s Director Completed 7-5-08 AJ ☻ Culinary Arts Conspectus Program’s Director Completed 7-11-08 AK ☻ Report Guidelines Program’s Director Competed 7-25-08 AL ☻ Exhibit Worksheet Program’s Director Competed 7-25-08 AM ☻ Standard Hygiene and Dress Code Program’s Director Completed 7-11-08 AN ☻ ACF Culinarian’s Code Program’s Director Completed 7-11-08 AO ☻ Library Resources Program’s Director Completed 7-15-08

41 entries


RED TEXT INDICATES PENDING TASKS

Exhibit/Section Description or Title Required By Tasks to Complete

Transmittal Sheet

☻ Number of Current Full and Part Time Students Number of Graduates from past two years


Foreword ☻ Maps, Brochures, current contact phone numbers to be sent with report in Appendix 2

Program’s Director Completed 7-16-08

Contents Update Page Numbers – need to wait until final revisions are made Program’s Director Section 1 ☻ Written and filed – sill need to pay Application Fee of $200 (ExA and

Appendix 3) Standard 1 Completed 7-5-08

Section 2 ☻ Written and filed Standard 2 Completed 7-4-08 Section 3 ☻ Written and filed Standard 3 Completed 7-5-08 Section 4 ☻ Written and filed - still need ExF from Laura and Andrea Standard 4 Completed 7-15-08 Section 5 ☻ Written and filed Standard 5 Completed 7-16-08 Section 6 ☻ Written and filed Standard 6 Completed 7-16-08 Section 7 ☻ Written and filed Standard 7 Completed 7-24-08 Section 8 ☻ Written and filed Standard 8 Completed 7-25-08 Section 9 ☻ Written and filed Standard 9 Completed 7-25-08

Appendix 1 ☻ List of Exhibits and Sections Program’s Director Completed 7-25-08 Appendix 2 ☻ Maps, Brochures, Current Contact Numbers Program’s Director Completed 7-16-08 Appendix 3 Program Application for ACF Accreditation (Same as ExA) Standard 1

A Program Application for ACF Accreditation to be in Exhibits and Appendix 3

1. Current Catalogue and Brochures 2. Number of Students Graduated & Degree, Last 2 Years 3. Current Record of Institutional Accreditation 4. Sign Application

Standard 1

B Faculty Professional Development (Attachment B In ExB) Standard 5

C ☻ List of 10 recent graduates & their places of employment Standard 1 Completed 7-25-08 D ☻ Sample of the review methods (surveys from students, faculty,

administrators, advisory committee) used to evaluate Culinary Program



E ☻ University of Montana Catalog Standard 7 Completed 7-5-08 F Faculty Professional Development Report (Laura, Andrea, Robert)

Need to sign Standard 4

G ☻ Organizational Charts Standard 3 Completed 7-2-08 H ☻ Faculty and Staff Job Descriptions Standard 3 Completed 7-5-08 I ☻ Advisory Committee Members and Minutes Standard 3 Completed 7-3-08 J ☻ Program’s FY2006, FY2007 Budgets Standard 3 Completed 7-15-08 K ☻ Faculty Meeting Minutes for 2007 - 2008 Standard 4 Completed 7-10-08 L ☻ Teaching schedule in effect for the time of the on-site visit Standard 4 Completed 7-11-08 M ☻ Completed “Required Knowledge and Competencies” Standard 5 Completed 7-15-08 N ☻ Course Syllabi Standard 5 Completed 7-16-08 O ☻ Sample of Laboratory Evaluations Standard 5 Completed 7-16-08 P ☻ List of Major Equipment Standard 6 Completed 7-14-08 Q ☻ Floor Plans of Facilities Standard 6 Completed 7-14-08 R ☻ Most recent sanitation inspection Standard 6 Competed 7-25-08 S ☻ Retention statistics for the last two years Standard 7 Completed 7-24-08 T ☻ Program Advertisement Brochures Standard 7 Completed 7-16-08 U Placement statistics for the last two years Standard 8 V ☻ Summary of recent assessment data and surveys Standard 8 Completed 7-15-08 W ☻ Daily Assignment Sheets, one for each course Program’s Director Completed 7-25-08 X Consultation Dialogues (wait till finished) Program’s Director

Y ☻ Safety Inspections, MSDS Sheets Program’s Director Completed 7-24-08 Z ☻ Media Outlet Activities (need copies of current news articles) Program’s Director Completed 7-11-08

AA ☻ Culinary Arts Student Handbook Program’s Director Completed 7-4-08 AB ☻ Culinary Arts Internship Program’s Director Completed 7-11-08 AC ☻ Course Contact Hours Worksheet Program’s Director Completed 7-14-08 AD ☻ Display of Student Projects Program’s Director Completed 7-16-08 AE ☻ Laboratory Resource Materials, Grade Sheets Standard 5 Completed 7-16-08 AF ☻ Business Technology Department Assessment, April 14, 2004 Program’s Director Completed 7-1-08 AG ☻ U.M. Dining Services Program’s Director Completed 7-16-08 AH ☻ College of Technology Mission Statement Program’s Director Completed 7-1-08


AI ☻ Catering Functions Program’s Director Completed 7-5-08 AJ ☻ Culinary Arts Conspectus Program’s Director Completed 7-11-08 AK ☻ Report Guidelines Program’s Director Competed 7-25-08 AL ☻ Exhibit Worksheet Program’s Director Competed 7-25-08 AM ☻ Standard Hygiene and Dress Code Program’s Director Completed 7-11-08 AN ☻ ACF Culinarian’s Code Program’s Director Completed 7-11-08 AO ☻ Library Resources Program’s Director Completed 7-15-08

41 entries

ExM-1.doc REQUIRED KNOWLEDGE AND COMPETENCIES

Cooking Programs

KNOWLEDGE AREA: Basic Baking _______________________________________________________________________________________________________________________________________

Section 1 of 12 Sections Basic Baking - 24 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 165T Baking and Pastry PURPOSE: To apply the fundamentals of baking science to the preparation of a variety of products. To use and care for equipment normally found in the bakeshop or baking area. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Define baking terms.

CUL 165T FSM 275T

4

4

2. Identify equipment and utensils used in baking and discuss proper use and care.

CUL 165T FSM 275T

1

4

3. Demonstrate proper selection of equipment and utensils for specific application.

CUL 165T FSM 275T

1

4

4. Identify ingredients used in baking.

CUL 165T FSM 275T

:15

5

5. Demonstrate proper scaling and measurement techniques.

CUL 165T FSM 275T

:15

5

6. Apply basic math skill to recipe conversions.

CUL 165T FSM 275T

1

4

7. Describe properties and list function of various ingredients.

CUL 165T

1

4


Cooking Programs



Revised 2008

FSM 275T

8. Prepare crusty, soft and specialty yeast products.

CUL 165T FSM 275T

:15

5

9. Prepare quickbreads.

CUL 165T FSM 275T

:15

5

10. Produce a variety of types of pies and tarts.

CUL 165T FSM 275T

:15

5

11. Produce a variety of types of cookies.

CUL 165T FSM 275T

:15

5

12. Prepare a variety of types of cakes and describe techniques used in mixing, panning, baking and basic decorating.

CUL 165T FSM 275T

3:15

7

13. Demonstrate basic icing and decorating techniques.

CUL 165T FSM 275T

:15

5

14. Prepare laminated doughs.

CUL 165T FSM 275T

:15

5

15. Prepare Choux pastries.

CUL 165T FSM 275T

:15

5


Cooking Programs



Revised 2008

16. Prepare the three basic meringue types.

CUL 165T FSM 275T

3:15

7

17. Prepare creams, custards, puddings and related sauces.

CUL 165T FSM 275T

3:15

7

18. Prepare a variety of dessert sauces.

CUL 165T FSM 275T

3:15

7

19. Discuss the application of mixes and other value added products.

CUL 165T FSM 275T

3

1

21. Prepare a variety of basic hot soufflés.

CUL 165T FSM 275T

5

8

22. Prepare fritters, crepes, cobblers and crisps.

CUL 165T FSM 275T

3

7

23. Prepare a variety of fillings and toppings for pastries and baked goods.

CUL 165T FSM 275T

1

5

24. Demonstrate the presentations of baked goods and desserts.

CUL 165T FSM 275T

4

8

48 122

ExM-10.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs

KNOWLEDGE AREA: Nutrition _______________________________________________________________________________________________________________________________________

Section 10 of 12 Sections Nutrition - 11 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): FSM 180T Nutritional Cooking PURPOSE: To describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. To apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each. List the major nutrients contributed by each of the food groups

FSM 180T

1:30

2. Discuss the current dietary guidelines and adapt recipes accordingly.

FSM 180T

1:30

3. Evaluate diets in terms of the recommended dietary allowances.

FSM 180T

1:30

4. Describe the characteristics, functions and best sources of each of the major nutrients.

FSM 180T

1:30

5. List the primary functions and best sources of each of the major vitamins and minerals.

FSM 180T

1:30

6. Describe the process of human digestion.

FSM 180T

1:30

7. Calculate energy needs based upon basal metabolic rate and exercise expenditure.

FSM 180T

1:30


KNOWLEDGE AREA: Nutrition _______________________________________________________________________________________________________________________________________

Section 10 of 12 Sections Nutrition - 11 Competencies

Revised 2008

8. Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients.

FSM 180T

35:00

9. Categorize foods into exchange groups and plan menus applying the exchange system.

FSM 180T

1:30

10. Identify common food allergies and determine appropriate substitutions.

FSM 180T

1:30

11. Discuss contemporary nutritional issues such as vegetarianism, heart healthy menus and religious dietary laws.

FSM 180T

1:30


KNOWLEDGE AREA: Purchasing and Receiving _______________________________________________________________________________________________________________________________________

Section 11 of 12 Sections Purchasing & Receiving - 16 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 156T Dining Room Procedures FSM 270 Purchasing and Cost Controls PURPOSE: To understand the overall concept of purchasing and receiving practices in quality foodservice operations. To apply knowledge of quality standards and regulations governing food products to the purchasing function. To receive and store food and non-food items properly. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Discuss the flow of goods in a foodservice operation.

CUL 156T FSM 270

4:00 4:00

2. Describe the various formal and informal purchasing methods.

CUL 156T FSM 270

4:00 4:00

3. Analyze market fluctuations and product cost.

CUL 156T FSM 270

4:00 4:00

4. Discuss legal and ethical considerations of purchasing.

CUL 156T FSM 270

4:00 4:00

5. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables.

CUL 156T FSM 270

4:00 4:00

6. Outline yield grades and National Association of Meat Purveyors (NAMP) specifications for meats.

CUL 156T FSM 270

4:00 4:00

7. Write a bid specification.

CUL 156T

4:00




Revised 2008

FSM 270

4:00

8. Evaluate received goods to determine conformity with user specifications.

FSM 270 CUL 156T

4:00 4:00

9. Receive and store fresh, frozen, refrigerated and staple goods.

FSM 270 CUL 156T

4:00 4:00

10. Explain proper receiving and storing of cleaning supplies and chemicals.

CUL 156T FSM 270

4:00 4:00

11. Conduct yield and quality tests on canned, fresh, frozen and prepared food products.

CUL 156T FSM 270

4:00 4:00

12. Conduct a yield and cost comparison test of pre-fabricated products and on-premises butchered products.

CUL 156T FSM 270

4:00 4:00

13. Inventory food and non-food items on hand.

CUL 156T CUL 161T

4:00 4:00

14. Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and LIFO.

CUL 156T FSM 270

4:00 4:00

15. Describe proper procedures of issuing product according to requisition.

CUL 156T FSM 270

4:00 4:00




Revised 2008

16. Describe current computerized systems for purchasing and inventory control.

CUL 156T FSM 270

4:00 4:00


KNOWLEDGE AREA: Sanitation and Safety _______________________________________________________________________________________________________________________________________

Section 12 of 12 Sections Sanitation and Safety - 18 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 151T Introduction to the Food Service Industry FSM 180T Nutritional Cooking CUL 156T Dining Room Procedures CUL 157T Pantry and Garde Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 165T Baking and Pastry FSM 275T Patisserie FSM 290T Internship PURPOSE: To develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. To reinforce personal hygiene habits and food handling practices that protect the health of the consumer. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Identify the critical control points during all foodhandling processes as a method for minimizing the risk of foodborne illness (HACCP system).

CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T

1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

2. Identify microorganisms which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth.

CUL 151T FSM 180T CUL 156T CUL 157T

1:25

1:25 :30 :45 :45 :45




Revised 2008

CUL 158T CUL 160T CUL 161T CUL 165T FSM 290T

:45 :45 :45 :45 :45

3. Describe symptoms common to foodborne illnesses and how these illnesses can be prevented.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

4. Demonstrate good personal hygiene and health habits.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

5. Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.

CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T

1:25

1:25 :30 :45 :45 :45




Revised 2008

CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T

:45 :45 :45 :45 :45

6. List the major reasons for and recognize signs of food spoilage.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

7. Outline the requirements for proper receiving and storage of both raw and prepared foods.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

8. Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA ADA, etc.)


1:25

1:25 :30 :45 :45




Revised 2008

CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T

:45 :45 :45 :45 :45 :45

9. Describe types of cleaners and sanitizers and their proper use.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

10. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

11. Develop cleaning and sanitizing schedule and procedures for equipment and facilities.


1:25

1:25 :30 :45 :45




Revised 2008


:45 :45 :45 :45 :45 :45

12. Identify proper methods of waste disposal and recycling.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

13. Describe appropriate measures for insects, rodents and pest control irradication.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

14. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.


1:25

1:25 :30 :45 :45




Revised 2008


:45 :45 :45 :45 :45 :45

15. List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

16. Demonstrate appropriate emergency policies for kitchen and dining room injuries.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45

17. Describe appropriate types and use of fire extinguishers used in the foodservice area.


1:25

1:25 :30 :45 :45




Revised 2008


:45 :45 :45 :45 :45 :45

18. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation.


1:25

1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45


Cooking Programs

KNOWLEDGE AREA: Beverage Management _______________________________________________________________________________________________________________________________________

Section 2 of 12 Sections Beverage Management - 9 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): FSM 170T PURPOSE: To become familiar with and varieties of alcoholic and non-alcoholic beverages. To develop an appreciation for wine and food affinity. To explain laws and procedures related to responsible alcohol service. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages.

CUL 156 FSM 271

1

2. Discuss the basic production process for distillation and fermentation.

CUL 156 FSM 271

1

3. Distinguish wines by grape and/or other fruit variety, country, growing region and production process.

CUL 156 FSM 271

5

15

4. Evaluate the relationship of beverages to food.

CUL 156 FSM 271

2

20

5. Identify and preparation, presentation and service of alcoholic, non-alcoholic and de-alcoholized beverages.

CUL 156 FSM 271

1

20

6. Identify equipment and glassware used for beverage preparation and service.

CUL 156 FSM 271

1

5

7. Discuss opening and closing procedures of a beverage operation.

CUL 156 FSM 271

1

5


Cooking Programs

KNOWLEDGE AREA: Beverage Management _______________________________________________________________________________________________________________________________________

Section 2 of 12 Sections Beverage Management - 9 Competencies

Revised 2008

8. Identify levels of intoxication and methods to control excessive consumption by guests. Discuss Dram Shop Act and liquor law liability.

CUL 156 FSM 271

1

9. Explain procedures for implementing internal beverage controls.

CUL 156 FSM 271

1

18 65


Cooking Programs

KNOWLEDGE AREA: Business and Math Skills ______________________________________________________________________________________________________________________________

Section 3 of 12 Sections Business and Math Skills - 9 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): MAT 114T Food Production Math, FSM 266T Food Service Management Accounting PURPOSE: To perform mathematical functions related to foodservice operations COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Perform basic math functions

MAT 100

10

2. Calculate food, beverage and cost percentages

MAT 100

10

3. Calculate labor costs and percentages

MAT 100 FSM 270

5 5

4. Demonstrate process of recipe yield adjustment.

MAT 100

5

5. Demonstrate the process of recipe costing

MAT 100

5

6. Determine selling price of menu items.

MAT 100

5

7. Calculate payroll tax, tip credit, and other employee-related tax computations.

FSM 270

10

8. Discuss a financial statement for a foodservice operation

FSM 270

10

9. Perform calculations using current technology (i.e. computers, calculators, POS).

MAT 100 FSM 270

5 5


Cooking Programs

KNOWLEDGE AREA: Business and Math Skills ______________________________________________________________________________________________________________________________

Section 3 of 12 Sections Business and Math Skills - 9 Competencies

Revised 2008


Cooking Programs

KNOWLEDGE AREA: Dining Room Service _______________________________________________________________________________________________________________________________________

Section 4 of 12 Sections Dining Room Service - 10 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 156T Dining Room Procedures, FSM 271 Menu, Layout, Design, and Analysis PURPOSE: To perform dining room service functions using a variety of types of service. To demonstrate an understanding of quality customer service. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Demonstrate the general rules of table settings and service.

CUL 156T

:30

12

2. Describe specific American, English, French and Russian Service.

CUL 156T

:30

12

3. Discuss service methods such as banquets, buffets and catering and a la carte.

CUL 156T

:30

12

4. Describe the functions of dining service.

CUL 156T

:30

12

5. Discuss training procedures for dining room staff.

CUL 156T

:30

12

6. Discuss procedures for processing guest checks using current technology.

CUL 156T

:30

12

7. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.

CUL 156T

:30

12

8. Explain inter-relationships and work flow between dining room and kitchen operations.

CUL 156T

:30

12

9. Discuss sales techniques for service personnel including menu knowledge and suggestive selling.

CUL 156T

:30

12


Cooking Programs

KNOWLEDGE AREA: Dining Room Service _______________________________________________________________________________________________________________________________________

Section 4 of 12 Sections Dining Room Service - 10 Competencies

Revised 2008

10. Discuss industry efforts to combat excessive consumption CUL 156T FSM 271

:30 2

12


Cooking Programs

KNOWLEDGE AREA: Food Preparation _______________________________________________________________________________________________________________________________________

Section 5 of 12 Sections Food Preparation - 17 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 151T Introduction to the Food Service Industry FSM 180T Nutritional Cooking CUL 156T Dining Room Procedures CUL 157T Pantry and Garde Manger CUL 158T Short Order Cookery CUL 160T Soups, Stocks, and Sauces CUL 161T Meats and Vegetables CUL 165T Baking and Pastry FSM 275T Patisserie FSM 290T Internship MAT 100T Intermediate Algebra CRT 205T Food Service Management Computer Applications FSM 270T Purchasing and Cost Controls FSM 271T Capstone PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques.

CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T FSM 290T

15:30 6:45 9:00 8:30 9:00

13:45 8:30

14:00

2. Demonstrate how to read and follow a standard recipe.

CUL 151T FSM 180T

15:30 6:45


Cooking Programs



Revised 2008

CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T MAT 100T CRT 205T FSM 270T FSM 271T

7:00 8:00

17:00 8:00

9:00 8:30 9:00

13:45 8:30

3. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc..

CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T CUL 165T FSM 271T

15:30 6:45 9:00 8:30 9:00

13:45 8:30

4. Demonstrate moist heat methods of cooking including roasting and baking, broiling and grilling, griddling, sautéing, frying, and deep frying.

CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T FSM 271T

15:30 6:45 9:00 8:30 9:00 8:30

5. Demonstrate combined methods of cooking including braising and stewing.


15:30 6:45 9:00 8:30 9:00 8:30


Cooking Programs



Revised 2008

6. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.

CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T FSM 170T

15:30 6:45 9:00 8:30 9:00

13:45 8:30 9:00

7. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs.


15:30 6:45 9:00 8:30 9:00

13:45 8:30

8. Identify and prepare meats, seafood, poultry and variety meats.


15:30 6:45 9:00 8:30 9:00 8:30

9. Identify and prepare stocks, soups and sauces.


15:30 6:45 9:00 8:30 9:00 8:30


Cooking Programs



Revised 2008

10. Identify and prepare fruits, vegetables, starches, legumes and grain products. CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T FSM 271T

15:30 6:45 9:00 8:30 9:00 8:30

11. Identify and prepare salads and salad dressings.


15:30 6:45 9:00 8:30 9:00

13:45 8:30

12. Identify and prepare hot and cold sandwiches.


15:30 6:45 9:00 8:30

13. Identify and prepare canapés and cold and hot hors d’eouvre.

CUL 151T FSM 180T CUL 157T FSM 271T

15:30 6:45 9:00

10:00 14. Identify and prepare a variety of beverages, including coffees and teas.

CUL 151T CUL 156T CUL 158T FSM 271T

15:30 6:45 9:00

10:00

15. Identify and prepare breakfast meats, eggs, cereals, and battered products.

CUL 151T FSM 180T

15:30 6:45


Cooking Programs



Revised 2008

CUL 158T CUL 161T

9:00 9:00

16. Outline the procedure for writing a standardized recipe.

CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T CRT 205T FSM 266T FSM 270T FSM 271T

8:00 9:00 8:00 8:00

15:30 6:45 9:00 8:30 9:00

13:45 9:00 8:30

17. Prepare written requisitions for recipe.

CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T CRT 205T FSM 270T FSM 271T

8:00 8:00 8:00

15:30 6:45 9:00 8:30 9:00

13:45 9:00 8:30


Cooking Programs

KNOWLEDGE AREA: Garde Manger _______________________________________________________________________________________________________________________________________

Section 6 of 12 Sections Garde Manger - 9 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 157T Pantry and Garde Manger PURPOSE: To develop skills in producing a variety of cold food products. To prepare items appropriate for buffet presentation, including decorative pieces. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.

CUL 157T

:30

12:00

2. Demonstrate basic garnishes.

CUL 157T

:30

12:00

3. Preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, canapés and hors d'eouvre.

CUL 157T

:30

12:00

4. Demonstrate fundamental skills in the preparation and uses of aspic.

CUL 157T

:30

12:00

5. Develop fundamental skills in the preparation of forcemeats (pates, galantines, ballantines, terrines and sausages).

CUL 157T

:30

12:00

6. Prepare mousses and gelatins.

CUL 157T

:30

12:00

7. Demonstrate food presentation techniques, i.e., platters, bowls and plates.

CUL 157T

:30

12:00


Cooking Programs

KNOWLEDGE AREA: Garde Manger _______________________________________________________________________________________________________________________________________

Section 6 of 12 Sections Garde Manger - 9 Competencies

Revised 2008

8. Produce decorative centerpieces (ie. fruit, vegetable carvings, salt dough, tallow and ice carvings).

CUL 157T

:30

12:00

9. Identify and discuss ingredients used in the cold kitchen.

CUL 157T

:30

12:00

10. Identify and discuss cheese and dairy products.

CUL 157T

:30

12:00


Cooking Programs

KNOWLEDGE AREA: Human Relations Management _______________________________________________________________________________________________________________________________________

Section 7 of 12 Sections Human Relations Management - 16 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): BUS 243T Psychology of Management and Supervision COM 150S Interpersonal Communication PURPOSE: To prepare for the transition from employee to supervisor. To evaluate styles of leadership and develop skills in human relations and personnel management. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Describe process of management through effective communication skills.

BUS 243T COM 150S

3:45 2:45

2. Summarize leadership styles and analyze when each is most appropriate.

BUS 243T COM 150S

3:45 2:45

3. Outline the supervisor’s role in decision-making, problem solving and delegation of duties.

BUS 243T COM 150S

3:45 2:45

4. Explain the role of job descriptions and specifications and develop written examples.

BUS 243T COM 150S

3:45 2:45

5. Perform mock interviews, prepare resumes, job applications and cover letters.

BUS 243T COM 150S

3:45 2:45

6. Describe procedures of new employee orientation.

BUS 243T COM 150S

3:45 2:45


Cooking Programs



Revised 2008

7. Compare training methods; construct an effective employee training program to include follow-up training and cross-training.

BUS 243T COM 150S

3:45 2:45

8. Analyze types and methods of employee evaluation.

BUS 243T COM 150S

3:45 2:45

9. Describe necessity of change and ways of implementing change with the least employee resistance.

BUS 243T COM 150S

3:45 2:45

10. Evaluate methods of conflict resolution and grievance procedures (union/non-union).

BUS 243T COM 150S

3:45 2:45

11. Identify reasons for disciplinary problems and discuss the supervisor’s role in handling them.

BUS 243T COM 150S

3:45 2:45

12. Describe the procedure for terminating employees.

BUS 243T COM 150S

3:45 2:45

13. Analyze motivational techniques/problems; discuss procedures for attitudinal changes.

BUS 243T COM 150S

3:45 2:45

14. Analyze ways of dealing with stress in the workplace.

BUS 243T COM 150S

3:45 2:45

15. Discuss time management and other organizational management techniques.

BUS 243T COM 150S

3:45 2:45


Cooking Programs



Revised 2008

16. Discuss legal issues related to managerial decisions ( sexual harassment, discrimination, violence/anger and unemployment compensation)

BUS 243T COM 150S

3:45 2:45


KNOWLEDGE AREA: Introduction to the Hospitality Industry _______________________________________________________________________________________________________________________________________

Section 8 of 12 Sections Introduction to the Hospitality Industry - 9 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 151T Introduction to the Food Service Industry PURPOSE: To develop an understanding of the hospitality industry and career opportunities in the field. To investigate trade publications and professional organizations appropriate for continuing education. To become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. Define hospitality and the philosophy of the hospitality industry.

CUL 151T

5:00

2. Trace the growth and development of the hospitality and tourism industry.

CUL 151T

5:00

3. Describe the various cuisines and contributions of leading culinarians.

CUL 151T

5:00

4. Identify professional organizations within the field; explain purposes and benefits.

CUL 151T

5:00

5. Outline the organization, structure and functional areas in various hospitality organizations as a perspective for later courses in menu planning, purchasing, food production and service, food and beverage controls, management, etc.

CUL 151T

5:00

6. Evaluate career opportunities through participation in field trips and guest speakers in class.

CUL 151T

5:00

7. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.

CUL 151T

5:00

8. Discuss and evaluate industry trade periodicals.

CUL 151T

5:00


KNOWLEDGE AREA: Introduction to the Hospitality Industry _______________________________________________________________________________________________________________________________________

Section 8 of 12 Sections Introduction to the Hospitality Industry - 9 Competencies

Revised 2008

9. Discuss professional ethics practiced in the Industry.

CUL 151T

5:00

10. Demonstrate basic knife skills.

CUL 151T

5:00

10:00

11. Demonstrate basic cooking principles.

CUL 151T

5:00

10:00

12. Demonstrate basic fundamentals of sanitation and safety.

CUL 151T

5:00

10:00


KNOWLEDGE AREA: Menu Planning _______________________________________________________________________________________________________________________________________

Section 9 of 12 Sections Menu Planning - 10 Competencies

Revised 2008

Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): FSM 271 Capstone CRT 205T Food Service Management Computer Applications CUL 156T Dining Room Procedures FSM 180T Nutritional Cooking PURPOSE: To apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. COMPETENCIES: Students will be able to:

Course Contact

Hours

Number Lecture Lab 1. List basic menu planning principles.

FSM 271 CRT 205T CUL 156T FSM 180T

6:00 5:00

1:45

13:00

2. Identify principles of menu layout and design.


6:00 5:00

1:45

13:00

3. Create menu item descriptions following established truth-in-menu guidelines.

CUL 156T CRT 205T FSM 271

1300 2:15

18:45

4. Apply principles of nutrition to menu development.

FSM 271 FSM 180T

18:45

11:15

5. Determine menu prices utilizing proper cost controls.

FSM 271 CRT 205T CUL 156T

18:45 2:15

13:00


KNOWLEDGE AREA: Menu Planning _______________________________________________________________________________________________________________________________________

Section 9 of 12 Sections Menu Planning - 10 Competencies

Revised 2008

FSM 180T 1:45

6. Plan a la carte, cycle, ethnic, banquet and buffet menu.


6:00 5:00

1:45

13:00

7. Discuss importance of product mix, check average and their impact on profit contribution.


6:00 5:00

1:45

13:00

8. Develop a menu layout for a foodservice operation.

CRT 205T FSM 271

2:15 6:00

9. Discuss the availability of Food and Seasonal Menus.


6:00 5:00

13:00 1:45

10. Discuss Menu Planning resources (Internet, professional and vendors)

FSM 271 CRT 205T CUL 156T

6:00 5:00

13:00

ExN-1

Culinary Arts

COURSE SYLLABUS

FSM 275T Patisserie Date revised: Spring 2008


FACULTY: Chef Thomas Campbell, director. [email protected] 243‐7831 CREDITS: 2 PREREQUISITES: CUL 165T, MAT 114T or consent of instructor.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: Advanced principles and techniques in preparing sugar syrups, caramel, confections, frozen desserts, tempering chocolate, truffles, molding chocolate, dessert sauces. A strong emphasis will be placed on presentation of plated desserts. The final project will coincide with the Capstone dinner presentation.

FSM 275 Patisserie Page 2


Use appropriate terminology used in patisserie. Apply good sanitation practices when preparing pastries. Cook sugar syrups to the seven stages of hardness. Prepare crème anglaise, pastry cream and baked custards. Prepare starch – thickened puddings and baked puddings. Prepare Bavarians, chiffons, mousses, and dessert soufflés. Determine when chocolate tempering is necessary and apply the principles of proper tempering.

Prepare chocolate confections. Assemble frozen desserts. Prepare dessert sauces. Utilize texture, color, and flavor components for present plated desserts.

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES: Students will be required to demonstrate daily production assignments requiring pre‐planning of methodology and recipes. Students will be evaluated on teamwork, professionalism, mise en place, quality of finished product, sanitation and organizational skills. All assignments, projects and tests will be assigned point values. Total points earned will be divided by points possible, and a letter grade will be assigned based on the following: Evaluation Criteria Grade Scale Tests 20 percent 90 – 100 A Projects 20 percent 80 – 89 B Daily Production 60 percent 70 – 79 C

Grade Sheet (example) Student Quiz 1 Quiz 2 Quiz 3 Quiz 4 Notebook Capstone Production Total

5 pt 5 pt 5 pt 5 pt 10 pt 10 pt 60 pt 100 ptCherHillaryTigerStingRingoOpra


ATTENDANCE POLICY: Attendance will be taken. Each missed class will result in a 5‐point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments. PARTICIPATION: Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participating. Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course. Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness. DUE DATES: To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50 percent. No late assignments will be accepted after week 13. TESTS: Tests will be given during the semester as announced. Assignments for makeup tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test. ACADEMIC INTEGRITY: Students are required to adhere to standards of academic integrity. Students should review The University of Montana Conduct Code regarding their rights and responsibilities. The Conduct Code is located at http://www.umt.edu/studentaffairs/. All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321.

FSM 275 Patisserie Page 4 CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9 SUGGESTED REFERENCE MATERIALS: Sokol, Gail, Thomson Delmar Learning, About Professional Baking, ISBN 1‐4018‐4922‐9 Reinhold, Van Nostrand, the New Professional Chef, 6th Edition, ISBN 0‐442‐01961‐0 SUPPLIES: Standard culinary knife kit.

FSM 275 Patisserie Page 5 COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class. Final comprehensive exam date will be announced at this time. Week 1 and 2

Sugar Cooking Basic principles Simple syrup Crystallization Stages of sugar cooking Basic Custards and Creams Crème anglaise Pastry cream Pastry cream variations Baked custard

Week 3 and 4

Blancmange Baked puddings Rice puddings Bread and butter puddings Bavarians Chiffons Bavaroise Dessert soufflés

Week 5 and 6

Churn frozen desserts Still‐frozen desserts Texture and mouth feel in frozen desserts

Building flavor in frozen desserts

The origins of chocolate Types of chocolate Chocolate tempering Tempered chocolate applications

Blooming chocolate Ganache Truffles Molding chocolate

Week 7 and 8 The purpose of dessert sauces

Types of dessert sauces Painting a plate with dessert sauces

Layering of sauces on one plate

Garnishes Week 9, 10, 11, 12, 13

Research for Capstone dessert course

Research for Capstone dessert centerpiece

Preparation for Capstone dessert course

Preparation for Capstone dessert centerpiece

FSM 275 Patisserie Page 6 DEMONSTRATED COMPETENCIES:

Proficient in demonstrating the technique by accomplishing the recipe assigned.

Application of organizational “tools” during the preparation process: Mise en place sheets, production schedules, streamlined/personalized recipes, plating diagrams/photographs.

Timely preparation and submission of product requisition. Proper utilization of ingredients without waste according to professional standards.

Professional presentation techniques demonstrating the principals of balance focal point, flow, garnish, color, and plate appropriateness.

Demonstrated leadership skills and teamwork throughout preparation. Maintenance of a clean, organized, sanitary work area at all times. All recipes costed to reflect a 33% food cost and the appropriate menu price applied accordingly.

Utilization and compilation of a throughout the course. To earn an A: 90% accomplishment of required competencies. To earn a B: 80% accomplishment of required competencies. To earn a C: 70% accomplishment of required competencies.

COMPETENCY VERIFICATION SHEET (example)

Assignment Organization 15% MEP, Requisition, Production Schedule, Leadership, Teamwork, Recipes, Costs, Notebook

Technique 25% Method, Skills, Timing, Utilization

Taste 40% Taste, Texture, Doneness, Garnish, Temperature, Flavor profiles, Seasoning

Presentation 15% Balance, Focal point, Flow, Garnish, Plate Color,

Sanitation 5% Mandatory, Cleanliness

Total

Soufflé’

French Meringue

Bavarian

Sugar Syrup

Spun sugar

Pastry Cream


Note Book Requirements

Organization and Professional Presentation

• Table of contents • Cover page • Index • Dividers • Typed

Content of Note Book

• Recipes • Requisitions • Mise en Place Sheet • Production Schedules • Menus • Photographs • Plate Diagrams • Costed recipes • Competency verification sheet • Notes

ExN-1

Culinary Arts

COURSE SYLLABUS

CUL 165 Baking and Pastry Date revised: Spring 2008


FACULTY: Chef Thomas Campbell, director. [email protected] 243‐7831 CREDITS: 2 PREREQUISITES: MAT 114T or consent of instructor.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: Introduction of various ingredients and how they affect the finished product by giving a tender crumb and a well‐developed crust. Six basic functions of ingredients and the techniques of scaling, pan preparation, sifting, chocolate, and pastry bag work.

CUL 165 Baking and Pastry Page 2


Use appropriate terminology used in baking and pastry. Apply good sanitation practices when preparing pastries. Identify equipment and utensils used in baking and discuss proper use and care. Select ingredients with care to produce high‐quality baked goods. Demonstrate proper scaling and measurement techniques. Calculate formulas based on baker’s percentages. Prepare quick breads such as biscuits, scones, muffins. Apply the factors that control the development of gluten and explain the changes that take place in a dough or batter as it bakes.

Prepare yeast breads, cookies, pies and tarts. Prepare a variety of cakes and demonstrate basic decoration. Prepared laminated dough and choux paste. Prepare fritters, crepes, cobblers, and crisps. Prepare a variety of fillings and toppings for pastries and baked goods.


Grade Sheet (example) Student Quiz 1 Quiz 2 Quiz 3 Quiz 4 Notebook Practical ExamProduction Total

5 pt 5 pt 5 pt 5 pt 10 pt 10 pt 60 pt 100 ptCherHillaryTigerStingRingoOpra

CUL 165 Baking and Pastry Page 4 CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9 SUGGESTED REFERENCE MATERIALS: Sokol, Gail, Thomson Delmar Learning, About Professional Baking, ISBN 1‐4018‐4922‐9 Reinhold, Van Nostrand, the New Professional Chef, 6th Edition, ISBN 0‐442‐01961‐0 SUPPLIES: Standard culinary knife kit.

CUL 165 Baking and Pastry Page 5 COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class. Final comprehensive exam date will be announced at this time. Week 1 Basic Principles of Baking

Measurement Baker’s Percentages Selection of ingredients gluten Mixing methods Shortening Liquid Formation and expansion of gasses

Coagulation of protein Gelatinization of starches Protecting the product from air

Adding moisture retainers to the formula

Freezing Week 2 Flours, Sugars, Sweeteners, Pies and Tarts

Bread, cake, pastry and all purpose flours

Whole wheat flour Rye flour Starches Shortenings, butter, oils Refined sugar and sucrose Molasses and brown sugar Corn syrup and glucose Malt syrup Hidden sources of salt Nature’s sweeteners Hidden sources of sugar Serving temperature Pies and Tarts

Week 3 Liquids, Leavening Agents, Yeast Products

Yeast Chemical leaveners Chocolate tempering Air and steam Lean and rich doughs Rolled‐in yeast dough Straight dough method Modified straight dough method

Sponge method Week 4 Mixing Methods, Baking Methods, Cookie Characteristics

Scaling ingredients Mixing Fermentation Punching, rounding, benching

Make up and panning Proofing Cooling and storing Cookie crispness, softness, chewiness

Week 5 Mixing Methods, Types of Cookies, Panning, Baking, and Cooling

Spread One‐stage method Creaming method Sponge method Dropped cookies Bagged cookies Rolled cookies Molded cookies Icebox cookies Bar cookies Sheet cookies

CUL 165 Baking and Pastry Page 6 DEMONSTRATED COMPETENCIES:








COMPETENCY VERIFICATION SHEET






Total

Biscuits

Boiled Frosting

Bread , Poolish

Bread, Banana

Bread, Challah

Bread, French

Bread, Sourdough

Brownies

Butter Cream

Cake, Chiffon

Cake, Flavored

Cake, Pound

Cake, Twostage

Caramel Sauce

Chocolate Sauce

Cinnamon Rolls

Cobblers

CUL 165 Baking and Pastry Page 8 Cookies Rolled

Cookies Sheet

Cookies , Dropped

Cookies, Bagged

Cookies, Bar

Cookies, Icebox

Cookies, Molded

Coulis

Cream Puffs

Créme Anglaise

Dough, Croissant

Dough, Danish

Dough, Flaky Pie

Dough, Mealy Pie

Doughnuts, Cake

Doughnuts, Yeast

Eclairs

Flat Icing

Focaccia

Fritters

Ganache

Genoise

CUL 165 Baking and Pastry Page 9 Muffins

Panna Cotta

Pastry Cream

Pâte Brisée

Pâte Sucrée

Pies

Pizza

Puff Pastry

Scones

Shortcake

Simple Syrup

Tarts

Tortes

Turnovers

CUL 165 Baking and Pastry Page 10 Note Book Requirements





P a g e | 1 ExN‐10

Culinary Arts

COURSE SYLLABUS FSM 151T Introduction to the Food Service Industry Date revised: Spring 2008


FACULTY: Chef Thomas Campbell, Chef Laura Swanson, Chef Aimee Ault [email protected] 243‐7831 CREDITS: 5 PREREQUISITES: None

OFFICE: Culinary Offices HOURS: 7a.m.–3 p.m. or by appointment COURSE DESCRIPTION: This course will introduce the student to fundamentals in food handling practices, history, cooking methods, tool and equipment skills, safety and sanitation, recipe and menu development.

P a g e | 2


Discuss and describe appropriate terminology used for future coursework in the Culinary Arts Department and in the food service profession.

Analyze a recipe and identify the basic cooking method to be applied. Apply proper sanitation and safety procedures to food service production. Realize the importance of and have the ability to set mise en place correctly. Identify and handle ingredients and understand classifications, specifications, and methods employed in food preparation.

Demonstrate the fundamental theories regarding taste, texture, temperature and doneness relating to proper presentation of food.

Define hospitality and the philosophy of the hospitality industry. Trace the growth and development of the hospitality and tourism industry. Describe the various cuisines and contributions of leading culinarians. Identify professional organizations within the field and explain purposes and benefits.

Outline the organization, structure and functional areas in various hospitality organizations as a perspective for later courses in menu planning, purchasing, food production and service, food and beverage controls, management, etc.

Evaluate career opportunities through participation in field trips and guest speakers.

Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.

Discuss and evaluate trade periodicals. Discuss professional ethics practiced in the Industry. Demonstrate basic knife skills.

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES: Students will be required to demonstrate daily production assignments requiring pre‐planning of methodology and recipes. Students will be evaluated on teamwork, professionalism, mise en place, quality of finished product, sanitation and organizational skills. All assignments, projects and tests will be assigned point values. Total points earned will be divided by points possible, and a letter grade will be assigned based on the following:

P a g e | 3

Evaluation Criteria Grade Scale Tests 20 percent 90 – 100 A Quizzes 40 percent 80 – 89 B Practical Exam 20 percent 70 – 79 C Projects 20 percent

Grade Sheet (example)

Student Quiz 1 Quiz 2 Quiz 3 Quiz 4 Quiz 5 Quiz 6 Quiz 7 Quiz 8 Proj 1 Proj 2 Prac 1 Prac 2 MidtermFinal Total5pt 5pt 5pt 5pt 5pt 5pt 5pt 5pt 10pt 10pt 10pt 10pt 10pt 10pt 100pt

CherHillaryTigerStingRingo

ATTENDANCE POLICY: Attendance will be taken. Each missed class will result in a 5‐point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments. PARTICIPATION: Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participating. Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course. Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness. DUE DATES: To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50 percent. No late assignments will be accepted after week 13. TESTS: Tests will be given during the semester as announced. Assignments for make‐up tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test.

P a g e | 4

ACADEMIC INTEGRITY: Students are required to adhere to standards of academic integrity. Students should review The University of Montana Conduct Code regarding their rights and responsibilities. The Conduct Code is located at http://www.umt.edu/studentaffairs/. All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321. CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9 SUGGESTED REFERENCE MATERIALS: Handout from Chef Campbell Reinhold, Van Nostrand, the New Professional Chef, 6th Edition, ISBN 0‐442‐01961‐0 SUPPLIES: Standard culinary knife kit.

P a g e | 5

COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class. Final comprehensive written and practical exam date will be announced at this time.

I. The food service industry

a. History of food service b. Organization of kitchens c. Standards of

professionalism d. Dress code e. Safe workplace f. Mise en place g. Knife skills

II. Tools and equipment

a. Equipment and tool ID b. Cooking equipment c. Processing equipment d. Holding and storage

equipment e. Measuring devices

III. Cooking principles

a. Heat and food b. Cooking methods c. Seasoning and flavoring

IV. Recipes

a. Written recipes b. Measurement c. Recipe conversion d. Food cost

V. The menu

a. Menu forms and functions

b. Building a menu c. Nutritional

considerations

VI. Mise en place a. Planning and organizing production b. Preliminary cooking c. Preparation for frying d. Convenience foods

VII. Stocks and sauces a. Ingredients b. Procedures c. Reductions and glazes d. Bases e. Roux f. Sauce families

VIII. Soups

a. Understanding soups b. Clear soups c. Thick soups

IX. Potatoes and starches

a. Cooking potatoes b. Rice cookery c. Grain cookery d. Pasta e. Dumplings

X. Meats, game, poultry, fish

cookery a. Roasting b. Grilling c. Sautéing d. Pan‐frying e. Braising f. Deep‐frying g. Poaching and simmering h. Classification and market forms

XI. Vegetables a. Controlling quality changes during cooking b. Handling vegetables c. Cooking vegetables

XII. Food presentation and garnish a. Hot food presentation

P a g e | 6

b. Cold food presentation c. Buffet service d. Fundamentals of plating e. Garnish f. Decoration techniques

XII. Review and practice

a. Development of a practical menu

b. Production schedule c. Requisition of product d. Presentation e. Review and suggestions

XVI. Final Exams

a. Final written b. Final practical c. Project

DEMONSTRATED COMPETENCIES:

Proficient in demonstrating the technique by accomplishing the recipe assigned. Application of organizational “tools” during the preparation process: Mise en place sheets, production schedules, streamlined/personalized recipes, plating diagrams/photographs.




To earn an A: 90% accomplishment of required competencies. To earn a B: 80% accomplishment of required competencies. To earn a C: 70% accomplishment of required competencies.

P a g e | 7 COMPETENCY VERIFICATION SHEET (example)

Assignment Organization

15% MEP, Requisition, Production Schedule, Leadership, Teamwork, Recipes, Costs, Notebook





Total

Equipment ID

Tool ID

Station Setup

Sharpening Knives

MEP

Chicken Stock

Brown Stock

Fish Stock

Rouxs

Béchamel

Velouté

Espagnole

Demiglace

Hollandaise

Béarnaise

Tomato Sauce

Mayonnaise

P a g e | 8 Salsa

Coulis

Puréed Soup

Clear Soup

Cream Soup

Consommé

Rice Cookery

Potato Cookery

Polenta Cookery

Pasta Cookery

Carrot Cookery

Bean Cookery

Cauliflower Cookery

Frying

Sauté

Braise

Roast

Grill

Poach

Steam

P a g e | 9

Project Assignments and Due Dates

Project 1 Find 3 recipes to complete a traditional dinner plate presentation: meat, vegetable, starch. The 3 recipes must include the following:

Sauce Three (3) Classic knife cut vegetables Three (3) demonstrated cooking techniques Balance with texture Balance of colors Recipes appropriate to the dish and each other Appropriate portion size Hot Properly cooked Properly seasoned Tasty

This must be typed in professional recipe style. Not photocopied, printed off the internet, or hand written. We will be cooking from these recipes.

Due: Prior to mid‐term week 10

Project 2 At mid‐term review, groups will be assigned and will be expected to meet and execute ONE of the pre‐prepared recipe combinations from a member within the group. All members must be involved in the application of skills and techniques. Teamwork, participation, timing and presentation will be graded. Successful completion, not difficulty is the goal. You are expected to come prepared and practiced for Project #2. This project is preparation for and execution of the final practical and it is 20% of your grade. The purpose of this project is to emphasize the commercial nature of most food service transactions. If a guest would not pay for the dish as prepared, the student team has failed in its most important mission.

THE UNIVERSITY OF MONTANA-MISSOULA COLLEGE OF TECHNOLOGY

APPLIED ARTS AND SCIENCES DEPARTMENT SPRING 2008, COURSE SYLLABUS

COURSE NUMBER AND TITLE: Com 150S, Interpersonal Communication - TR SEMESTER CREDITS: 3 PREREQUISITES: None INSTRUCTOR NAME: Kim Reiser, M.A. E-MAIL ADDRESS: [email protected] I am most easily reached by e-mail. However, it is also possible for you to leave messages for me at 243-7839. OFFICE LOCATION: Main Faculty Office in HB Building OFFICE HOURS: 9-10 Monday and Wednesday or By Appointment

COURSE RATIONALE Beebe, Beebe and Redmond (2002) write that “communication is at the core of our existence.... Most people spend between 80 and 90 percent of their waking hours communicating with others” (p.5). Beebe et al. explain that “it is through these interactions with others that we develop interpersonal relationships” (p.5). Our communication encounters create our identities. In addition, communication defines our relationships with friends, family, loved ones, and colleagues. Therefore, our understanding of interpersonal communication and the role we play in it will not only contribute to our sense of well-being and success in personal relationships, but to our success in work relationships as well. Furthermore, Beebe et al. (2002) write that communication affects the quality of our physical and emotional health. In fact, supervisors recognize the importance of considering the communication skills of prospective employees. Grice and Skinner (2004) write, “In a 1999 report, the National Association of Colleges and Employers listed characteristics employers consider most important when hiring an employee. At the top of the list was communication skills” (p.4). Interpersonal Communication is particularly useful at the A.A.S. level as it is a type of communication that can be applied to many occupational fields.

COURSE PURPOSE The purpose of this course is for students to become aware of their present communication styles and decide what is effective and what can be improved in order to build healthier relationships on an interpersonal level. Students will learn skills to help them manage conflict both in personal relationships and professional relationships. Communication will be viewed from both a verbal and nonverbal perspective. Communicating more clearly and listening more effectively will be addressed as well as the following topics: creating identities through communication, communication and emotion, interpersonal conflict management, creating healthy communication climates, gender communication, and cultural diversity and communication. STUDENT PERFORMANCE OUTCOMES: Upon completion of this course, the student will be able to: 1. Recognize communication patterns from family of origin. 2. Understand relational meaning of what we say both verbally and nonverbally, and the effect this

has on relationships personally, professionally and in an educational capacity. 3. Practice skills in listening reflectively, attentively, and more empathetically. 4. Recognize passive, aggressive, passive-aggressive and assertive behaviors and learn how to

deal more effectively with them through conflict management skills. 5. Understand how the quality of communication directly affects the quality of relationships and

ultimately the quality of life.

6. Identify practical skills geared towards improving communication in the workplace, in personal relationships, and in the family.

7. Understand the role emotions play in communication. GRADING: Exams (3) – 50% of grade Journal – 30% of grade Interpersonal Relationship Paper – 20% of grade GRADING SCALE: 100-90 (A), 89-80 (B), 79-70 (C), 69-60 (D), 59 and Below (F)

ATTENDANCE POLICY: It is my belief that what you gain from a course is dependent on what you put into it. Attendance will determine a student’s level of success. If you miss a class, you will miss a learning opportunity. Students with fewer than two absences during the semester will see their final grade increased by 5%. Students with more than two absences may lose their privilege for a makeup should an emergency arise. Test makeup policy: I believe the classroom setting should be treated like any other professional setting. Employers and coworkers tend to be forgiving of a person’s absence for an important meeting or engagement if that person has proven to be dependable in the past. My policy follows this principle. If the following conditions are met, you may be given an opportunity to make up a test: 1. You must be in good standing in the class. This means fewer than three absences, no late assignments and passing grades on all completed assignments. 2. You must notify me prior to missing the test that you will be unable to attend that class period, and provide an explanation for your absence. Personal illness, family emergencies and unexpected events are acceptable reasons for rescheduling a test. You may be asked for documentation of verification of your excuse. 3. Within 24 hours of missing the test, you must schedule an appointment to make up your test with the Academic Support Center, and notify me of the time of that appointment. The Academic Support Center requires that you schedule an appointment with them 48 hours before the time you plan to take your test. ASSIGNMENTS TURNED IN A CLASS DAY LATE WILL BE GRADED OUT OF HALF CREDIT. BEYOND THIS DATE, ASSIGNMENTS WILL NOT BE ACCEPTED. STUDENT CONDUCT: Please conduct yourself in a way that promotes learning for all students in the classroom (i.e. do not use language that might offend others, avoid disclosing too much personal information, turn off cell phones, absolutely no text messaging, and avoid monopolizing class discussion). *COURSE POLICIES ARE APPLIED AT THE DISCRETION OF THE INSTRUCTOR. ACADEMIC MISCONDUCT: All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The Code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321. DISABILITY STUDENT SERVICES: Eligible students with disabilities will receive appropriate accommodations in this course when requested in a timely way. Please speak with me after class or in my office. Please be prepared to provide a letter from your DSS Coordinator.

For students planning to request testing accommodations, be sure to bring the DSS testing form to me in advance of the two-day deadline for scheduling in ASC. DROP POLICY: “Beginning the thirty-first day of the semester through the last day of instruction before scheduled final exams, documented justification is required for dropping courses by petition. Some examples of documented circumstances that may merit approval are: registration errors, accident or illness, family emergency, change in work schedule, no assessment of performance in class until after the deadline, or other circumstances beyond the student’s control” (UM Catalogue). Failing is not an acceptable reason to drop the course. REQUIRED TEXTS: Wood, J. T. (2007). Interpersonal communication: Everyday encounters (5th ed.). Belmont, CA: Wadsworth. *An online Blackboard page will be utilized for this course. COURSE OUTLINE: The following readings, journal deadlines, and tests are due on the day they are listed. Journal assignments will be announced in class and posted on Blackboard the beginning of each week. January 22 Introductions

24 Introduction to Chapter 1 and Interpersonal Communication 29 Chapter 1 Continued 31 Chapter 2 February 5 Chapter 2 Continued 7 Chapter 3 12 Intro to Research, JOURNALS DUE 14 EXAM #1 (Ch 1-3) 19 Chapter 4 21 Chapter 4 Continued 26 Chapter 5 28 Chapter 5 Continued March 4 ABSTRACT DISCUSSION AND JOURNALS DUE 6 Chapter 6 11 Chapter 6 Continued 13 EXAM #2 (Ch 4-6) 18 MOVIE

20 MOVIE 24-28 SPRING BREAK April 1 MOVIE DISCUSSION AND JOURNALS DUE 3 Chapter 7 8 Assertiveness Lecture 10 Chapter 7 Continued 15 Chapter 8 17 Chapter 8 Continued 22 ABSTRACT DISCUSSION AND JOURNALS DUE 24 Chapter 9 29 Chapter 9 Continued May 1 Gender Article; RELATIONSHIP PAPERS DUE 5-9 FINALS WEEK; EXAM 3 (Ch 7-9) WILL BE DURING OUR PRESCRIBED FINAL TIME

P a g e | 1 ExN‐12

Culinary Arts

COURSE SYLLABUS

FSM 180T Nutritional Cooking Date revised: Spring 2008


FACULTY: Chef Thomas Campbell, Chef Laura Swanson, Chef Aimee Ault. [email protected] 243‐7831 CREDITS: 3 PREREQUISITES: CUL 151 or consent of instructor.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: To introduce a hands‐on approach to principles of healthy and nutritious culinary procedures. Adjustment of classic methods to suit preparations designed to extend variety on “lighter” menus. To describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. To apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.

P a g e | 2


List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each. List the major nutrients contributed by each of the food groups.

Discuss the current dietary guidelines and adapt recipes accordingly. Evaluated diets in terms of the recommended dietary allowances. List the primary functions and best sources of each of the major vitamins and minerals.

Describe the process of human digestion. Calculate energy needs based upon basal metabolic rate and exercise expenditure.

Select ingredients with care to design menus emphasizing high‐quality, fresh, seasonal ingredients.

Store and prepare foods to ensure best flavor, texture, color and nutritional value.

Categorize foods into exchange groups and plan menus applying the exchange system.

Incorporate a variety of plant‐based dishes emphasizing grains, legumes, and fruits.

Identify common food allergies and determine appropriate substitutions. Manage the amount of fat used as an ingredient and in preparation. Discuss contemporary nutritional issues such as vegetarianism, heart healthy menus and religious dietary laws.

Demonstrate a variety of seasonings, preparation methods, and cooking techniques to reduce reliance on salt.


P a g e | 3

Evaluation Criteria Grade Scale Tests 30 percent 90 – 100 A Project 15 percent 80 – 89 B Practical Exam 25 percent 70 – 79 C Daily Production 15 percent Video Assignments 15 percent


Name Quiz 1

Quiz 2

Quiz 3

Video 1

Video 2

Video 3

Project Daily Assignments Final Exam

Practical Exam

Attend‐dance

Total Final Grade

5pt 5pt 5pt 5pt 5pt 5pt 15pt 3pt 3pt 3pt 3pt 3pt 15pt 25pt 100

Opra

Tiger

Sting

O.J.

Mike

Cher

Osama

Snoop

Berak

ATTENDANCE POLICY: Attendance will be taken. Each missed class will result in a 5‐point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments. PARTICIPATION: Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participating. Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course. Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness.

P a g e | 4

DUE DATES: To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50 percent. No late assignments will be accepted after week 13. TESTS: Tests will be given during the semester as announced. Assignments for make‐up tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test. ACADEMIC INTEGRITY: Students are required to adhere to standards of academic integrity. Students should review The University of Montana Conduct Code regarding their rights and responsibilities. The Conduct Code is located at http://www.umt.edu/studentaffairs/. All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321. CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: The Culinary Institute of America, John Wiley & Sons, Inc., Techniques of Healthy Cooking, ISBN 978‐0‐470‐05232‐7 SUPPLIES: Standard culinary knife kit.

P a g e | 5


I. The language of Nutrition

a. Nutrients b. Calories c. Carbohydrates d. Fat e. Cholesterol f. Protein g. Water h. Vitamins and minerals

II. The Pyramids

a. The USDA Food Guide Pyramid

b. The Mediterranean Pyramid c. The Vegetarian Pyramid

III. The Elements of Flavor

a. Seeing flavor b. Hearing flavor

IV. Smelling flavor

a. Tasting flavor b. Deconstructing flavor

V. Fruits and Vegetables, Grains and

Legumes a. Grains and legumes b. Phytochemicals and

antioxidants c. Plant based menu options d. Fruits and vegetables

VI. Cooking with Less Fat

a. The function of fat b. Types of fat c. Choosing the right

ingredients d. Choosing the right

equipment e. Replacing fat f. Reducing fat

VII. Moderating Salt

a. Sodium and hypertension b. Hidden sources of sodium c. Getting the most from the

least d. Highlighting natural flavors e. MSG

VIII. Sweeteners

a. Refined sugar b. Nature’s Sweeteners c. Hidden sugar sources d. Serving temperature

IX. The Techniques of Healthy Cooking

a. Sautéing b. Stir‐frying c. Grilling d. Broiling e. Roasting f. Steaming g. Shallow poaching h. Boiling i. Stewing and braising

X. Agricultural Issues in Ingredient

Selection a. Sustainable agriculture b. Organic farming c. Free range poultry d. Plant biotechnology

XI. Menu and Recipe Development

a. The market place b. Standards for menu

development c. Planning parameters d. Using standard portions e. Recipe development

P a g e | 6 XII. Analyzing the Nutrient Content of

Recipes a. Methods of analysis b. Variables of analysis

XIII. Nutrition Labeling in Menus and

Advertisements a. Food labeling in the United

States b. Rules for menus and

advertisement c. Nutrient content claims d. Health claims

e. Dietary guidelines XIV. Staff Training and Customer

Communication a. The service staff b. The kitchen staff c. Communicating Nutrition

XV. Beverages

a. Health and alcohol b. Cooking with alcohol c. Beverage promotion







P a g e | 7 COMPETENCY VERIFICATION SHEET (example)







Total

Sautéing

Stirfrying

Grilling

Broiling

Roasting

Steaming

Shallow poaching

Boiling

Stewing and braising

En Papillote

Smoke Roasting

Coulis

Chutney

Puréed Soup

Clear Soup

Beverage

P a g e | 8

Nutritional Cooking Menu Project Guidelines Objective:

Plan a nutritious, creative sit‐down menu for 10 persons. Meet nutritional goals of 1000 calories, 15%‐20% protein, 25%‐30% fat, 50‐60% carbohydrates, 1200 mg sodium and added sugar no more than 10% of the total calories.

Be able to utilize COT standard cooking principles. Provide proper, cohesive theme throughout the menu and maintain professional presentations illustrated with plate diagrams.

Each recipe must include caloric counts according to worksheet provided. A dinner menu summary for one portion must be included. The menu itself must be presentable with proper menu copy, prices and introduction.

Menu requirements: Appetizer or soup • 160 gm portion after cooking • Fruit soup cannot be used Salad • Maintain proper acid/flavor balance. • You must have a recipe for the

dressing. Entrée’ • Start with 180 gm center of the plate

(protein) portion size. • Provide a sauce, starch and vegetable. • Garnish appropriately. Dessert • A fruit dessert is recommended. • Sauce is suggested for most desserts. • Sorbet is acceptable but it must be:

• Low in sugar (avoid lemon sorbet). • Served with a sauce, cut fruit, and

not presented in a wine glass. Roll • A recipe does not have to be provided,

but its caloric count is included.

• May be served with butter. Beverage • Should harmonize with the meal. • Avoid soft drinks, beer, and liquor. Ingredients: • The menu is not bound by seasonal

limitations. • Processed foods should be avoided. • Items such as capers and olives are

acceptable. • Do not use margarine, Nutra Sweet,

non‐dairy whipped topping, salt substitutes.

• List the types of fresh herbs you want to use.

No recipes from the text may be used except: • Fond de veau lie’. • Velouté’. • Roll. • Pasta.

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ExN-13 The University of Montana - Missoula COLLEGE OF TECHNOLOGY

BUSINESS TECHNOLOGY DEPARTMENT Course Title: Purchasing and Cost Controls Course Number: FSM270 Faculty: Tim Olson Credits: 5 Office Hours: Mon. – Thurs. 11:10 – 12:00 Office: AD 11H Office Phone: 243-7862 Date: Autumn 2007 Email: [email protected] PREREQUISITES: CUL 151T, MAT 100, OR CONSENT OF INSTRUCTOR COURSE DESCRIPTION: Principles of purchasing foods and materials based on needs, specifications, availability, and seasonality. Costs of doing business including products, labor, facilities, and preparing financial statements COURSE OBJECTIVES: Upon completion of this course, the student will be able to:

1. Understand purchasing procedures, control, and its importance to the management system.

2. Be able to comprehend standard cost tools, budgeting, cost volume-profit analyses and estimate allowable food and beverage costs or forecasts.

3. Be able to understand operations of automated food and beverage control and take corrective

actions by identifying factors that affect work performance and labor control.

4. Be able to understand control and marketing in relation to the menu and profit requirements in menu pricing.

5. Be able to comprehend and analyze financial records and reports presented in the Hospitality

Industry and be able to design corrective action plans for specific organizational problems.

6. Be able to read, write, and design control systems and procedures for inventory, budgets, profit/loss and understand ramifications of poor financial reports.

REQUIRED TEXTS:

Planning and Control for Food and Beverage Operations, 6th edition, by Jack D. Ninemeier. ATTENDANCE: You are expected to come to class. You should not expect to get all that you need to succeed in this class from only reading the text. Tests will partially cover specific material contained in the text, but will in large part be based upon discussions and elaboration in class. I expect you to be able to apply text material and information discussed in class to real-life case studies and situations. Tests may not be made up unless prior arrangements are made. You must take the makeup test the day you return to school. Let me stress that there are no exceptions to this – if there’s a problem, call/e-mail me a message or you have lost the chance to take that particular exam.

EVALUATION: Grading and evaluation are based upon the following points. Total points earned will be divided by the total points available to determine your grade. Test #1 Chapters 1, 2, 3 100 Test #2 Chapters 4, 5, 6 100 Test #3 – take home test Chapters 7, 8, 13, 14 200 Food Service Business Project Parts 1, 2, 3, 4 over entire course 400 Total 800 This syllabus is subject to change. GRADING SCALE 90 - 100% A 80 - 89% B 70 - 79% C 60 - 69% D Below 60 F

All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321

ExN-14.doc

1

THE UNIVERSITY OF MONTANA--MISSOULA COLLEGE OF TECHNOLOGY BUSINESS TECHNOLOGY DEPARTMENT COURSE SYLLABUS COURSE NUMBER AND TITLE: CRT 205, FOOD SERVICE MANAGEMENT

COMPUTER APPLICATIONS DATE REVISED: Spring 2004 SEMESTER CREDITS: 2 PREREQUISITES: CRT 101, Introduction to Computers FACULTY: Carol Hinricher E-Mail: [email protected] Phone: 273-7817 Office: AD17 Office Hours: M W 10:00 – 11:00; Friday 12:00 – 12:30 RELATIONSHIP TO PROGRAM(S): This course provides students with a comprehensive foundation for practical food service applications using spreadsheets, recipe management and word processing software. COURSE DESCRIPTION: An introduction to computerized applications relevant to the food service industry utilizing spreadsheet, recipe management, digital imaging and word processing software. Students will develop appropriate industry reports, design menus and fliers, import, export and scale recipes, analyze nutrition, and calculate food cost. STUDENT PERFORMANCE OUTCOMES:

Occupational Performance Objectives Upon completion of this course, the student will be able to: 1. Use basic features of Windows operating system 2. Proficiently operate a graphical user interface. 3. Organize data, complete calculations, graph data and develop professional reports utilizing

a spreadsheet software. 4. Create Food Service Management Reports to include payroll, income statements, invoicing,

food cost analysis, and budgeting. 5. Demonstrate an understanding of the concept of integrating business applications using

spreadsheet and word processing software. 6. Design fliers, posters and menus. 7. Use a recipe management software to develop weekly menus, import, export, and scale

recipes, analyze nutrition, and create a shopping list. 8. Build a personal cookbook.

Food Service Computer Applications Page 2

2

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES: Production and Testing 1. Document production activities will occur on a regular, if not daily basis. Class attendance is

an integral part of this course. It is the expectation that in-class production or homework assigned outside of class will be turned in when due. If you are not present, it is your responsibility to see that it is in my mailbox by class time on the due date. Assignments are accepted up to one week beyond the identified due date. A 10% penalty will be assessed, however.

2. Application tests will follow each unit and will be written or application using a computer.

Grading Scale:

94 - 100 A 88 - 93 B 80 - 87 C 74 - 79 D Final grade will be determined by total points received on production, homework and tests in relationship to total points available. Final Schedule: Monday May 10 1:10-3:10 ATTENDANCE POLICY: Students are expected to come prepared for class each day and to participate in the assigned activity.

SUPPLIES: One 3.5" diskette, HD (high density) is required for saving student data. COURSE OUTLINE: I. Introduction to the Computer

A. Software 1. Types 2. Operating Systems 3. Environments 4. Integrated

II. Windows Operating System

A. Windows Explorer B. Functions of Settings, Control Panel, etc. C. Basic Operations

1. Desktop/Windows 2. Opening/Closing/Executing 3. Maximum/Minimizing 4. Scrolling 5. Moving/Copying 6. Customizing

ExW-14 Food Service Computer Applications

3

III. Local and World Wide Communication A. Internet B. E-Mail

IV Master Cook

A. Tool bar B. Organizing and working with Recipes C. Creating personal cookbook(s) D. Meal Manager E. Shopping List F. Nutritional Analysis G. Publishing recipes, cookbooks

V. Word Processing/Desktop Publication

A. Toolbars B. Menu Creation C. Fliers D. Posters E. Menu Inserts

VI. Excel Basics

A. Terms B. Excel Screen C. Enter Text, Numbers, Formulas D. Editing Text, Numbers, Formulas

VII. Worksheets

A. Start a New Worksheet B. Cell Commands--Clear, Delete, Insert, Move, Copy C. Modifying Worksheet D. Linking Worksheets

VIII Format Commands

A. Formatting Numbers B. Change Fonts C. Cell Alignment D. Borders

IX. Functions

A. Sum B. Average C. Range D. Autosum E. Function Wizard F. Date and Time G. Financial Functions


4


5

X. Charting Data A. Separate Charts B. Embedded Charts C. Chart Wizard

XI. Applications

A. Budgeting B. Daily Labor Report C. Daily Purchases Register D. Daily Sales/Cash Report E. Daily and Period-to-Date Report F. Inventory G. Menu Engineering


6

Windows Explorer Name:

Identify three folders or directories on the hard drive.

Copy the files Practice 1.coc located on I:/student common/Hinricher/Food Service Folder to your personal folder.

Rename file to assignment 1.doc.

Copy this file to C:/My Documents.

Let your instructor check this process.

Delete file assignment 1.

Find the number of files on C: with an extension of .BMP.

How many files on C:/Windows begin with the letter P?

Create a new folder in your personal folder titled “MasterCook: Have your instructor check this step.

Undelete the file assignment 1 from the recycle bin. Have your instructor check this step.

Add a screensaver to your personal computer. Have your instructor check this step.

Change the background on your display to a background of your choice. Have your instructor check this step.

P a g e | 1 ExN‐14

Culinary Arts

COURSE SYLLABUS FSM 175T Food Service Sanitation Date revised: Spring 2008

THE UNIVERSITY OF MONTANA—MISSOULA COLLEGE OF TECHNOLOGY BUSINESS TECHNOLOGY DEPARTMENT FACULTY: Chef Thomas Campbell, Chef Laura Swanson, Chef Aimee Ault [email protected] 243‐7831 CREDITS: 2 PREREQUISITES: None

OFFICE: Culinary Offices HOURS: 7a.m.–3 p.m. or by appointment NRAEF PROCTOR ID NUMBER: 2208849 COURSE DESCRIPTION: This course will introduce the student to fundamentals in safe and sanitary food handling practices. Emphasis on development of a well designed food safety program centered on Hazard Analysis Critical Control Point (HACCP).

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Discuss and describe appropriate terminology used for sanitation in the food service industry.

Understand and apply procedures which recognize, prevent and respond to food borne illness.

Understand the impact of contamination, food allergies, and food borne illness on a food service establishment.

Demonstrate a personal hygiene program for food handlers. Monitor the flow of safe food through the food service operation from receiving through preparation and service.

Develop a HACCP system to facilitate sanitation management. Apply principles of cleaning and sanitation to kitchen equipment, ware washing, and facilities.

Pass the N.R.A.E.F. examination earning their certificate of completion. Identify the critical control points during all foodhandling processes as a method for minimizing the risk of foodborne illness.

Identify microorganisms which are related to food spoilage and foodborne illnesses; describe their requirements and methods for growth.

Describe symptoms common to foodborne illnesses and how these illnesses can be prevented.

Demonstrate good personal hygiene and health habits. Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.

List the major reasons for and recognize signs of food spoilage. Outline the requirements for proper receiving and storage of both raw and prepared foods.

Recognize sanitary and safety design and construction features of food production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.)

Describe types of cleaners and sanitizers and their proper use. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right‐to‐know laws.

Develop cleaning and sanitizing schedule and procedures for equipment and facilities.

Identify proper methods of waste disposal and recycling. Describe appropriate measures for insects, rodents, and pest control eradication. Conduct a sanitation self‐inspection and identify modifications necessary for compliance with standards.

List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program.

Demonstrate appropriate emergency policies for kitchen and dining room injuries.

Describe appropriate types and use of fire extinguishers in the foodservice area. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operations.

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Evaluation Criteria Grade Scale Tests 45 percent 90 – 100 A Quizzes 15 percent 80 – 89 B Inspection 5 percent 70 – 79 C Projects 35 percent


Student Quiz 1 Quiz 2 Quiz 3 Proj 1 Inspection Proj 2 Midterm Final Total

5pt 5pt 5pt 15pt 5pt 20pt 15pt 30pt 100ptCherHillaryTigerSting

ATTENDANCE POLICY: Attendance will be taken. Each missed class will result in a 5‐point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments. PARTICIPATION: Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participating. Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course. Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness. DUE DATES: To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50 percent. No late assignments will be accepted after week 13.

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TESTS: Tests will be given during the semester as announced. Assignments for make‐up tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test. ACADEMIC INTEGRITY: Students are required to adhere to standards of academic integrity. Students should review The University of Montana Conduct Code regarding their rights and responsibilities. The Conduct Code is located at http://www.umt.edu/studentaffairs/. All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321. CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9 SUGGESTED REFERENCE MATERIALS: Handout from Chef Campbell Reinhold, Van Nostrand, the New Professional Chef, 6th Edition, ISBN 0‐442‐01961‐0 SUPPLIES: Standard culinary knife kit.

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I. Providing save food a. Foodborne illnesses b. Preventing foodborne

illnesses c. Key practices for

ensuring food safety d. The food safety

responsibilities of a manager

II. The microworld

a. Pathogens b. Viruses c. Bacteria d. Parasites e. Fungi f. Biological toxins g. Emerging pathogens

and issues

III. Contamination , food allergens, and foodborne illness a. Chemical contaminants b. Physical contaminants c. The deliberate

contamination of food d. Food allergens

IV. The save foodhandler

a. How foodhandlers can contaminate food

b. Diseases not transmitted through food

c. Components of a food personal hygiene program

d. Management’s role in a personal hygiene program

V. The flow of food

a. Preventing cross‐contamination

b. Time and temperature control

VI. Purchasing and receiving a. Choosing a supplier b. Inspection Procedures c. Receiving and inspection specific food

VII. Storage a. General storage guidelines b. Types of storage c. Storage techniques d. Storing specific food

VIII. Preparation

a. Thawing food b. Preparing specific food c. Cooking requirements d. Cooling food e. Reheating food

IX. Service

a. Holding food for service b. Serving food safely c. Off‐site service

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X. Food safety management

systems a. Prerequisite food safety

programs b. Active managerial

control c. Hazard Analysis Critical

Control Point (HAACP) d. Crisis management

XI. Sanitary facilities and equipment a. Designing a sanitary establishment b. Considerations for other

areas of the facility c. Sanitation standards for

equipment d. Installing and

maintaining kitchen equipment

e. Utilities

XII. Cleaning and sanitizing a. Cleaning vs. sanitizing b. Cleaning c. Sanitizing d. Machine dishwashing e. Manual dishwashing f. Cleaning the premises g. Tools for cleaning h. Storing utensils,

tableware, and equipment

XII. Integrated pest

management (IPM) program a. The integrated pest

management program b. Identifying pests c. Working with a pest

control operator (PCO) d. Treatment e. Control measures f. Using and storing

pesticides XVI. Food safety regulation and

standards a. Objectives of a

foodservice inspection program

b. Government regulatory system for food

c. The FDA Food Code d. The inspection process e. Self‐inspections f. Federal regulatory

agencies g. Voluntary controls

within the industry

XV. Employee food safety Training

a. Training staff b. Training delivery

methods

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Project Assignments and Due Dates

Project 1

Your mid‐term project is in effect an important component of the Crisis Management Plan. You guessed it. Develop a HACCP program outlined in chapter 10. Use your recipes from the Introduction to the Food Service Industry class project to simulate the management of the Seven Principles. In other words, chart the progress of the recipe food items through the kitchen from receiving to service.

Due: Mid‐term week 9

Project 2

Your final project is to develop a Crisis Management Plan as outlined in chapter 10. We will make this as realistic as possible using this kitchen as our Guinea Pig. Follow all the guidelines listed to help keep on track.

Due: Finals week 15

ExN-2

Culinary Arts

COURSE SYLLABUS

CUL 156 Dining Room Procedures Date revised: Spring 2008

THE UNIVERSITY OF MONTANA—MISSOULA COLLEGE OF TECHNOLOGY BUSINESS TECHNOLOGY DEPARTMENT FACULTY: Chef Thomas Campbell, director. [email protected] 243‐7831 CREDITS: 3 PREREQUISITES: CUL 151T or consent of instructor. STATION HOURS: Espresso Station 7:30 A.M. – 10:00 Dining room Procedures Station – 7:30 A.M. – 1:30 P.M.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: Introduction to the basic foundations of dining room service and protocol. Students will be encouraged to provide a “customer service centered” service that culminates an experience that exceeds the guests’ expectations. Students will learn techniques for gaining a competitive advantage in the marketplace. Personal hygiene, mathematics, and basic culinary terminology related to dining room and beverage service are included.

CUL 156 Dining Room Procedures Page 2


Demonstrate beverage service and management using espresso station equipment. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages.

Identify levels of intoxication. Discuss Dram Shop Act and liquor liabilities. Demonstrate the general rules of table setting and service. Discuss service methods such as banquets, buffets, catering and a la carte. Describe specific American, English, French and Russian service. Discuss the basic production process for distillation and fermentation. Distinguish wines by grape, varietal, country, growing region, production process. Demonstrate the proper method of handling guest checks and payment. Demonstrate the use of tableside cookery. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.

Be able to explain the inter‐relationships and work flow between dining room and kitchen operations.

Evaluate food and beverage pairings. Demonstrate sales techniques including menu knowledge and suggestive selling. Discuss and demonstrate the proper procedures for training dining room staff.

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES: Students will be required to demonstrate daily production assignments requiring pre‐planning of methodology and recipes. Students will be evaluated on teamwork, professionalism, mise en place, quality of finished product, sanitation and organizational skills. All assignments, projects and tests will be assigned point values. Total points earned will be divided by points possible, and a letter grade will be assigned based on the following: Evaluation Criteria Grade Scale Tests 10 percent 90 – 100 A Projects 5 percent 80 – 89 B Daily Production 75 percent 70 – 79 C Practical Exam 10 percent



Student Final Exam Project Practical Exam Production Total

10 pt 5 pt 10 pt 75 pt 100 ptCherHillaryTigerStingRingoOpra

ATTENDANCE POLICY: Attendance will be taken. Each missed class will result in a 5‐point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments. PARTICIPATION: Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participating. Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course. Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness. DUE DATES: To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50 percent. No late assignments will be accepted after week 5. TESTS: Tests will be given during the semester as announced. Assignments for makeup tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test. ACADEMIC INTEGRITY: Students are required to adhere to standards of academic integrity. Students should review The University of Montana Conduct Code regarding their rights and responsibilities. The Conduct Code is located at

CUL 156 Dining Room Procedures Page 4 http://www.umt.edu/studentaffairs/. All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321. CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Front of the House Attire (see Syllabus Addendum) to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9 Henderson, J. Patrick; Rex, Dellie, Thomson Delmar Learning, About Wine, ISBN1‐4018‐3711‐5 SUGGESTED REFERENCE MATERIALS:

The Waiter and Waitress Training Manual, S. Dahmer, K. Kahl

Reserved Curriculum Materials In The Library Title: The Professional Host Author: CBI Food Service Edition Publisher: Van Nostrand Reinhold Title: Professional Table Service Author: Meyer Publisher: Van Nostrand Reinhold Title: A Guide to Napkin Folding Author: Ginders Publisher: Van Nostrand Reinhold Title, Table Side Cookery Author: Anddrioli Publisher: Van Nostrand Reinhold Videos: Food and Beverage Institute Introduction To Table Side cooking – CIA Sit‐ Down Buffet Preparation To Order Taking Understanding Wines Managing the Rush Liquid Assets

CUL 156 Dining Room Procedures Page 5 The Server Wine Service Flambé Cookery Dessert To Check Handling Beverage and Food Service Super Size Me SUPPLIES: Wine opener, pen. COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class. Final comprehensive exam date will be announced at this time. 1. Handouts ‐Station Assignments ‐Syllabus

a. Dining Room Station 1. Set‐up 2. Take‐down

2. Reservations a. Use reservation form b. Ask appropriate questions and record information 3. Menu Procedure and Daily Specials a. Typing up and distributing daily menu b. Signs ‐and promotion c. Marketing ‐suggestive selling 4. Espresso Station Equipment Review a. Opening and Closing b. Basic operations of Espresso machine c. Steamer d. Coffee making 101

1. Basic Principles of Coffee 2. Varieties Roasts and Blends e. Tea making 101 1. Procedure for Preparing Tea 2. Varieties 3. Iced Tea 5. The Server

a. Reliable b. Cooperative c. Personable d. Healthful e. Neat and Tidy f.. Knowledgeable g. Marketing h. Attentive


6. Buffet Project a. Teamwork and coordination with kitchen.

b. 50 Guests c. Proper set‐up and breakdown d. Proper service during buffet

7. Types of Table Service

a. French Service 1. Formal ‐Multiple Service ware 2. Table side cooking 3. Gueridon ~ Flambé' Cart b. Russian service 1. Formal 2. Heavy silver service ware 3. One server 4. Heated Plates 5. Finger bowls c. English Service 1. Private home or dining

room 2. Carving at the table 3. Servants d. American Service 1. Less formal 2. Service ware minimal 3. Food brought to table 4. Servers

8. Video ‐"Managing the Rush" 9. Flambé' Cooking and Cart Review

a. Safety and operation b. Lighting c. Set up d. Video "Flambé' Cookery"

10. Service Methods

a. Banquets b. Buffets c. Catering d. A la carte

11. Napkin Folds

a. Video "5 minute Napkin Folds" b. Video "Napkin Folds of New

Orleans"


12. Before the guests arrive

a. Dining room assignments b. Seating the guests properly c. Studying the menu d. Marketing the food e. Know what you are selling f. Efficiency g. Video

13. Etiquette

a. Approaching the guests b. Seating the guests c. Handling Complaints d. Handling Difficult people

14. Placing orders in the kitchen a. Orally b. Written c. Communication d. Cooperation e. Timing of plate presentation to order 15. Handling Unusual Circumstances 16. Sanitation and Emergency Procedures 17. Beverage Service

a. Characteristics of Wine b. Types of Wine c. Non‐alcoholic Beverages d. Distilled Spirits and Cocktails



Proficient in demonstrating the technique assigned. Application of organizational “tools” during the preparation process: Mise en place.


Professional service techniques. Demonstrated leadership skills and teamwork. Maintenance of a clean, organized, sanitary work area at all times. All recipes costed to reflect a 33% food cost and the appropriate menu price applied accordingly.

Utilization and compilation of a notebook throughout the course. To earn an A: 90% accomplishment of required competencies. To earn a B: 80% accomplishment of required competencies. To earn a C: 70% accomplishment of required competencies.


COMPETENCY VERIFICATION SHEET







Total

Caesar Salad

Bananas Foster

Crepes Suzette

Cherries Jubilee

Appetizer Special

Espresso

Coffee/Tea

French Press

Still Wine

Sparkling Wine

Org./MEP

Rapport with Guests

Self Organization

Station Coordination

Professional Attitude


Project: There is a special project which is worth 5% of your total grade. You may choose between two topics. It is due the Monday of week five.

1. A properly written wine list. 2. A restaurant evaluation and review.

Wine list parameters:

- Appropriate product for a white table cloth establishment. - Presented in attractive folder and printed as if we would use it in our

restaurant. - All items costed at a 20% beverage cost. - Bin numbers. - Proper label/wine description. - Vintage (when appropriate). - Aperitifs. - Sparklers. - Whites. - Reds. - Rosés. - Dessert wines. - Fortified wines.

Restaurant Evaluation:

- Presented in folder and type written. - Have a dining experience in an establishment other than fast food. The more

people with you the better for you to include in your evaluation. - Evaluate all aspects of the dining experience:

1. Food 2. Service 3. Ambiance 4. Cleanliness 5. Make your judgments and support them with observations and

evidence. In other words, you must say why you believe your evaluations.

6. Include what you surmise the concept of the establishment to be and explain your feelings on how well they succeeded with it.

7. The evaluation must be well written. That is to say you must use a professional level of culinary language.

ExN‐3 CAPSTONE FSM 271

Culinary Arts

COURSE SYLLABUS FSM 271

Capstone Date Revised: Spring 2008

THE UNIVERSITY OF MONTANA—MISSOULA COLLEGE OF TECHNOLOGY BUSINESS TECHNOLOGY DEPARTMENT FACULTY: Chef Thomas Campbell, director. [email protected] 243‐7831 CREDITS: 4 PREREQUISITES: Completion of Station Experience Courses, Introduction to Computers – CRT 101 or consent of instructor.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: This course is the conclusion of the two‐year Food Service Management Degree Program. It is designed to demonstrate all skills learned over the last three semesters. The course content coordinates and integrates Food Service Management Computer Applications – FSM 271, Patisserie – FSM 275, and Internship – FSM 290T to create a virtual food and beverage service establishment. The course plan includes writing a restaurant business plan, menu planning/design, facilities planning, marketing, labor, purchasing, beverage service and appreciation. Finally, the course culminates with an “opening night” formal, multi‐course dinner. Students will be expected to build a comprehensive portfolio/storyboard to be displayed at the capstone dinner.

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Write a business plan for their conceptualized restaurant. Design a financial plan for the business. Work with local businesses and fund raising experts to market and fund their project and Capstone Dinner.

Demonstrate the principles of menu development and design. Present a restaurant floor plan designed according to the flow of production. Purchase equipment, furnishings, and décor. Recognize and understand various beverages and their service styles. Create and utilize banquet service management documents. Plan and execute the Capstone (Opening Night) Dinner and Portfolio Review. Plan and execute a final practical exam.

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES: Students will be required to demonstrate daily assignments. All assignments, projects and tests will be assigned point values. Total points earned will be divided by points possible, and a letter grade will be assigned based on the following: Evaluation Criteria Grade Scale Quizzes 30% 90 – 100 A Project 20% 80 – 89 B Capstone Dinner 25% 70 – 79 C Practical Exam 25%

Grade Sheet (example) Student Quiz 1 Quiz 2 Quiz 3 Project Capstone Practical Total

10 pt 10 pt 10 pt 20 pt 25 pt 25 pt 100 ptCherHillaryTigerStingRingoOprah

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CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. SUGGESTED TEXT(S): OPENING A RESTAURANT, Sharon L. Fullen, Atlantic

Publishing Group, ISBN 0‐910627‐36‐3 DESIGN & LAYOUT OF FOODSERVICE FACILITIES, John C.

Birchfield, John Wiley & Sons, Inc., ISBN 0471288659 SUGGESTED REFERENCE MATERIALS: WEBSTER’S NEW WORD DICTIONARY OF

CULINARY ARTS, 2nd Edition, Steven Labensky, Prentice Hall, ISBN 0‐13‐182726‐X

SUPPLIES: Standard culinary knife kit.

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COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class. Final comprehensive exam date will be announced at this time.

Business Plan Business description Management Mission goals/mission Philosophies/identity Location Geographical markets Main objectives Cooperation Strategic alliance Licenses Estimated sales Internet Personnel Funds required ABC product mix SWOT analysis Problems Possibilities Organizational structure

Financial Plan

Fixed assets Current assets Statistical data Risk management Timeline

Marketing

Marketing analysis Customer profile Marketing strategies Competitive research Pricing strategies Marketing goals

Wine and Spirits

Tasting wine

Buying wine Alcohol responsibility Alcohol liability Licenses

Menus

Menu styles Menu characteristics Breakfast, lunch, dinner Special occasion menus Room service menus Ethnic menus Dessert, beverage menus Menu copy Design and printing

Facility Planning

Planning Food service design The principals of design Equipment layout Food service equipment Facilities engineering Interior design

Catering

Types of catering Determining function space Staffing and personnel Pricing considerations Revenue accounts Expense accounts Operating costs Contracts Determining charges Capstone dinner production and portfolio

Practical Exam

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Total

Teamwork

Menu Design

Kitchen Staffing

Function Sheet

Floor Plan

Business Plan

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When interviewing for Hospitality Industry Jobs, it is common for employers to ask for samples of your work. They may request items such as written reports, photographs of your work, copies of your certificates, and autobiography and more. In addition to using the portfolio for your final internship project, compiling a portfolio allows you to put together your best work to submit to employers. Portfolio Binder Requirements: a. Submitted in a three‐ring binder b. Cover page c. Table of contents d. Transcript e. Resume – final version f. Cover letter – final version g. One example of a project/assignment from a course in your program area taken at the

College of Technology or a project/assignment from you internship which best represents your capabilities to a potential employer.


i. Professional paper describing accomplishments/goals and objectives met by the student during the internship experience. • In this report, the student will directly and specifically reflect how objectives as

defined and agreed upon by employer and student in “Learning Agreement Goals” were met during the internship.






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This portion of your internship will prove quite challenging. You will be expected to execute a practical exam designed to evaluate your cooking expertise. A growing number of employers require a prospective employee to prepare a meal, a complete menu, or take on a station as part of the interview process. The completion of this internship and the entire program hinges on a passing score for this exam. Students who fail must pay appropriate course fees to retake the exam. Students who do not pass may not graduate. The parameters for the Final Practical are as follows:

PREPARE A FIVE COURSE MENU FOR FOUR GUESTS FROM MYSTERY INGREDIENTS TO BE

SUPPLIED BY THE CHEF Menu:






P a g e | 9

Examination:


Participants are responsible for setting the evaluation table according to the standards of table service.

½ hour before the test commences is available for station set up and menu preparation.

½ hour after the four hour preparation time is the service/presentation window. Courses should be delivered in proper sequence observing the following time frame:





P a g e | 10

Judging:







90.0 – 100 36.0 – 40.0 Gold

80.0 – 89.9 32.0 – 35.9 Silver

70.0 – 79.9 28.0 – 31.99 Bronze


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• Lack of mise en place, or disorganization. • Lack of cooking integrity. • Inappropriate or unsafe food handling practices. • Violation of the standard uniform code for the College of Technology’s

Culinary Arts Program. • Inappropriate conduct or unethical behavior. • Tardiness. • Late submission of required materials.

Course Guide MAT/H 100 INTERMEDIATE ALGEBRA Spring 2008


Life is like riding a bicycle. To keep your balance you must keep moving. -- Albert Einstein

Instructor: Office: Phone: Office Hours: E-mail: Course Coordinator: Debbie Sloan [email protected]

MWF: HB Bldg (“the fishbowl”), East COT Campus, 243-7905 TR: Math Bldg 002, by appointment Text: Marvin L. Bittinger, David J. Ellenbogen, and Barbara L. Johnson:

Elementary and Intermediate Algebra, 4th edition, Custom Edition for UM

MAT/H 100 is a one-semester intermediate algebra course intended for students who have not yet mastered a second year of high school algebra, as well as those who need a refresher course particularly those students intending to take MATH 130, Mathematics for Elementary Education, or MATH 111/MAT 118, Precalculus. MAT/H 100 does not substitute for any other mathematics requirement, nor does it fulfill the general education mathematics requirement; however, credit is allowed toward graduation and grade point average. Unless a student has prior written approval by the Department of Mathematical Sciences, credit is not allowed for MAT/H 100 if it has been or is being earned in any mathematics course numbered above 100. Placement in MAT/H 100 is based on your individual mathematics assessment through the university placement exam, ACT/SAT math score, or successful completion of MAT 005 (Introductory Algebra). It is crucial that you enroll in the proper math class at the beginning of the semester. If you have any concerns about your placement see your instructor immediately.

YOU: Exactly what is this course about, you ask? Algebra allows us to solve for unknown quantities, draw graphs of relationships between numbers, and make use of the inherent structure of our number system; but the larger and more important goal in this course is to learn abstract reasoning. This course has been designed for you, the student. Your role is essential if you wish to succeed in this course. Attendance is not part of your final grade, BUT no one can teach you if you are not in class engaged and ready to learn. Turn off your cell phone (and yes, that includes text messaging). Come to class prepared; do your homework and read ahead if at all possible. Pay attention! No matter how you feel about studying math, it is important to learn personal responsibility and develop a solid work ethic. That does not mean that math class must be dull! What it does mean is that you have a lot to do with how the “feel” of the class develops. You ARE the class and you can make it lively and interesting or you can make it silent and boring. If you do the work you will find the classes make sense and the challenges are not overwhelming. Our philosophy is one of mutual respect and appreciation. Instructors need to respect your efforts and appreciate your contributions, and conversely, you must also do the same for your instructors and your classmates. The more we support each other, the better the class results will be in the end.

ATTENDANCE: Daily attendance will be taken in this class. Attendance is not part of the grade, but this information is necessary for research purposes. At the same time, regular attendance can only boost your learning. You cannot expect to succeed in this course if you miss many classes; important information may be shared at any time and may or may not be posted on Blackboard. If you don’t expect to treat this as a face-to-face class, we recommend that you register for MAT 100 online instead. CALCULATOR: A calculator is required for this course. The Texas Instruments TI-83 and TI-84 are the required calculators for MATH 100 and preferred for MAT 100, especially if you intend to go on to MAT 117. Preferred non-graphing calculators for MAT 100 are TI -30, TI-32, TI-34, and are available for less than $20. Calculators with symbolic manipulation capabilities (e.g. TI-89, TI-92) will not be allowed in testing situations. LEARNING OUTCOMES: Upon successful completion of the course, students will be able to perform each of the following:

1. Solve linear equations and inequalities in one variable 2. Graph and describe the solutions linear equations and inequalities in two variables 3. Solve systems of linear equations and inequalities in two variables 4. Operate with polynomial expressions, solve integer factorable polynomial equations 5. Operate with natural, integer, and rational exponents 6. Operate with complex numbers 7. Solve quadratic equations that are not integer factorable 8. Graph quadratic equations, find vertices 9. Model application problems using the skills listed above 10. Apply calculator technology as an aid to problem solving in algebra

IN-CLASS TESTS: Three tests will be given in class. Graphing calculators removed from their cases are permitted, but may not be shared with other students during the exam. All scratch work must be done directly on the exam and returned to the instructor when leaving the classroom. A single page (8½“x11”) of notes (both sides) may be used to assist you during tests. If you have special circumstances which prevent you from taking a test on time, please make every effort to notify me in advance. Only under the direst circumstances will a makeup test be permitted without prior approval. Corrected tests will be returned one week after the test date. If you have questions regarding the grading of your test, please wait until after class to discuss it. BLACKBOARD TESTS: This course uses Blackboard exercises to assess your progress and keep you using your developing math skills. There are practice tests worth 10% of your final grade; these practice tests can be taken multiple times to improve your grade and prepare you for the chapter tests. Blackboard will automatically correct and grade your practice tests. In other words, you are being offered 10% of your final grade if you only submit and correct your problem sets. In addition, there will be chapter tests posted; the difference between them is that the tests can only be submitted once. Again, your grade will be calculated automatically. Please note that Blackboard tests will stay open for a limited time. Tests on Blackboard will not be accepted after they have been closed without a compelling reason. You should not wait until the last minute to do these tests, because of the quirky nature of working with computers -- things happen. The practice tests will remain open until the end of classes. The link to Blackboard: http://courseware.umt.edu PROBLEM SETS: MAT/H 100 uses the four problem sets as an opportunity for you to practice your written math skills. They are worth a total of 20% of your final grade. FINAL EXAM: The final exam for this class is comprehensive, and may emphasize those sections not tested on the in-class tests (Chapter 11). The final exam is worth 15% of your final grade and will be given in class; find the time and date at http://cyberbear.umt.edu/instructions/finalsschedule_spr08.htm.

ACADEMIC CONDUCT: All students must practice academic honesty as defined by the Student Conduct Code, available at http://ordway.umt.edu/SA/VPSA/index.cfm/name/StudentConductCode. Academic misconduct is subject to an academic penalty by the instructor and a disciplinary sanction by the university. When circumstances prevent a student from taking an exam at the scheduled time, the student must contact the instructor PRIOR to the time of the exam to announce their absence. Absences are excused only for reasons of illness, injury, family emergency, or a University-sponsored activity. Arrangements for a make-up exam must occur within a week of the scheduled exam date. Failure to arrange a make-up exam within a week of the scheduled exam date will result in a score of zero for the exam. GRADING POLICIES: MAT/H 100 can be taken for a traditional letter grade only. MAT/H 100 cannot be taken credit/no credit. The final grade will be computed as follows: Blackboard practice tests: 10% Blackboard tests: 25% Problem sets: 20% (5% each) In-class tests: 30% (10% each) Final exam: 15% TOTAL 100% Letter grades correspond to numerical scores according to this plan:

F D C B A 0-59 60-69 70-79 80-89 90-100

PETITIONS FOR LATE WITHDRAWAL: Student election for withdrawal from MAT 100 can occur up to the 30th day of instruction. After the 30th day of instruction, petitions for late withdrawal will be considered only for students who provide written verification of at least one university approved excuse:

1. Error in registration 2. Accident or illness

3. Family emergency 4. Change in work schedule

INCOMPLETES: A grade of incomplete will only be considered when all three of the following are true:

1. The student has been in regular attendance and passing up to three weeks before the end of the academic semester.

2. Factors beyond the student’s control make it impossible to complete the course on time. 3. The instructor and the student agree that there is a reasonable probability that the student will be

able to make-up the work required to complete the course and specific arrangements are drawn up and signed by both.

When a student receives an incomplete the student has one calendar year to resolve the incomplete (I) before it automatically reverts to a failing grade (F). OTHER INFO: Academic Support Center: 243-7826 (need 2 days’ notice for makeup tests) Academic calendar available at http://www.umt.edu/provost/academiccalendar.htm Some useful websites: http://www.math.com/homeworkhelp/Algebra.html http://www.algebrahelp.com/ (lessons) http://www.purplemath.com/ http://algebasics.com/ FINAL NOTE: Math can be a subject you enjoy and appreciate; our goal is to help you reach your goal. Learning math empowers you and raises your self-esteem. You must understand the basics of vocabulary and grammar so that you can speak the language. The best way to come to appreciate how math works is to DO THE MATH. Discipline yourself so that you practice regularly. Education is not a contest: it is a goal. Show that you want to learn. This will reward you more than anyone else.

The University of MontanaMissoulaDepartment of Applied Arts and Sciences

Course Descriptor

COURSE: MAT 100 Intermediate Algebra

CONTACT HOURS PER SEMESTER: 45 Lecture Hours per week: 3

PREREQUISITES: MAT 005 or appropriate score on placement exam

COURSE DESCRIPTION:

Properties of the real number system, functions and relations, solving linear equations, graphing linear functions, solving systems of two linear equations in two unknowns, polynomial and rational expressions, polynomial and rational functions and their graphs, inverse functions, radicals and roots, exponential and logarithmic functions and their graphs.

COURSE OBJECTIVES: Upon satisfactory completion of the course the student should be able to:

1. Solve linear equations with a single variable.2. Identify functions and relations.3. Graph linear functions.4. Solve systems of two linear equations in two unknowns.5. Factor algebraic expressions.6. Graph polynomial and rational functions.7. Solve quadratic equations by factoring and using the quadratic formula.8. Manipulate expressions containing radicals.9. Graph exponential and logarithmic functions.10. Manipulate exponents and logarithms.11. Solve applied problems.

12. Use a calculator as a computational tool and as a means for experimenting with mathematical ideas.

COURSE OUTLINE:

I. Review of Introductory Algebra A. Properties of the real number systemB. Solving linear equationsC. Solving linear inequalities

II. Functions and RelationsA. Definition and examples of relationsB. Definition and examples of functionsC. Linear functions and their graphs

III. Systems of linear equationsA. Graphical interpretations of two linear equations in two unknownsB. Algebraic solutions to two linear equations in two unknowns

IV. Polynomial and rational expressionsA. Definition of a polynomial expressionB. Factoring polynomial expressionsC. Applications of polynomial expressions and factoringD. Definition of a rational expressionE. Algebraic manipulation of rational expressions

V. Polynomial and rational functionsA. Quadratic functions and their graphsB. Solving quadratic equations by factoringC. The quadratic formulaD. Rational functions and their graphs

VI. Radicals and irrational numbersA. Introduction to the concept of inverse functionB. Roots and radicalsC. Algebraic manipulation of radical expressionsD. Introduction to complex numbers

VII. Exponential and logarithmic functionsA. Definition of an exponential functionB. Properties of exponentsC. Graphs of exponential functionsD. More on inverse functionsE. Logarithmic functionsF. Properties of logarithmic functionsG. Applications of exponential and logarithmic functions

P a g e | 1 ExN‐5

Culinary Arts

COURSE SYLLABUS

FSM 160T Soups, Stocks, Sauces Date revised: Spring 2008


FACULTY: Chef Thomas Campbell, and Chef Laura Swanson. [email protected] 243‐7831 CREDITS: 3 PREREQUISITES: CUL 151 or consent of instructor.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: To introduce a hands‐on approach to stocks, soups and sauces by selecting quality ingredients to produce a specific flavor. Apply good technique, observing all standards for ingredient preparation, appropriate equipment, cooking temperatures, and flavor development. Evaluate the product and judge it according to standards of quality; flavor, appearance, aroma, body.

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Prepare basic mirepoix Flavor liquids using a sachet d’ epice or bouquet garni Prepare white veal or beef stocks, chicken stock, fish stock and brown stock Cool and store stocks properly Prepare meat, chicken and fish glazes Evaluate the quality of soups, stocks and sauces Prepare white, blonde, and brown roux, and use them to thicken liquids Thicken liquids with starches Prepare and use egg yolk and cream liaison Finish sauces Prepare the five Mother sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.

Prepare small sauces from Mother sauces Identify and prepare five simple butter sauces Prepare compound butters and apply to production Prepare pan gravies Prepare hot and cold sauces Describe and prepare three basic categories of soups Apply service procedures for holding soups at the proper temperature Prepare clarified consommé Prepare cream and purée soups Prepare bisques, chowders, specialty soups and national soups


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Evaluation Criteria Grade Scale Tests 10 percent 90 – 100 A Notebook 10 percent 80 – 89 B Practical Exam 20 percent 70 – 79 C Daily Production 60 percent

Grade Sheet (example) Student Quiz 1 Notebook Practical Exam Production Total



P a g e | 4


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I. White, brown, fish stocks

a. Quality b. Storage c. Production

II. Types of soups

a. Puréed soups b. Cream soups c. Clear soups d. Consommé e. Chowders and bisques f. Chilled soups

III. Mother sauces

a. Béchamel b. Velouté c. Espagnole d. Tomato e. Hollandaise

IV. Cold sauces

a. Mayonnaise b. Aioli c. Coulis d. Salsas e. Chutney

V. Basic sauce derivatives

a. Demi‐glace b. Fond lié c. Jus lié d. Suprême sauce e. Allemande f. White wine sauce

VI. Small sauces a. Sauces from Béchamel b. Sauces from White Veal

Velouté c. Sauces from Chicken

Velouté d. Sauces from Fish

Velouté e. Sauces from Demi‐glace f. Sauces from Tomato

sauce g. Sauces from Hollandaise

VII. Miscellaneous cold sauces

a. Tartar sauce b. Horseradish sauce c. Cocktail sauce d. Mignonette Sauce e. Compotes f. Compound butters

VIII. Garnishes for soups

a. Fresh herbs b. Accompaniments for

soups c. Consommé garnishes d. Consommé variations

IX. National soups

a. Asian soups b. French onion soup c. Minestrone d. Borscht e. Gazpacho

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Total

White Stock

Brown Stock

Fish Stock

Béchamel

Velouté

Espagnole

P a g e | 7 Tomato Sauce

Hollandaise

Mayonnaise

Aioli

Salsa

Coulis

Chutney

Puréed Soup

Clear Soup

Cream Soup

Consommé

Chowder

Bisque

Chilled Soup

Demiglace

Fond Lié

Jus Lié

Suprême Sauce

White Wine Sauce

Allemande Sauce

Small Sauce Béchamel

Small Sauce Veal Velouté

P a g e | 8 Small Sauce Chicken Velouté

Small Sauce Fish Velouté

Small Sauce Demiglace

Small Sauce Tomato

Small Sauce Hollandaise

Tartar Sauce

Horseradish Sauce

Cocktail Sauce

Mignonette Sauce

Compote

Compound Butter

Asian Soup

French Onion Soup

Minestrone

Borscht

Gazpacho

P a g e | 9






P a g e | 1 ExN‐6

Culinary Arts

COURSE SYLLABUS

FSM 161T Meats and Vegetables Date revised: Spring 2008


BUSINESS TECHNOLOGY DEPARTMENT

FACULTY: Chef Thomas Campbell, and Chef Laura Swanson. [email protected] 243‐7831

CREDITS: 3 PREREQUISITES: CUL 151 or consent of instructor.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment.

COURSE DESCRIPTION: To introduce a hands‐on approach to various meats and game animals; poultry and game birds; fish and shellfish; vegetable and starch cookery. Apply good technique, observing all standards for ingredient preparation, appropriate equipment, cooking temperatures, and flavor development. Evaluate the product and judge it according to standards of quality; flavor, appearance, aroma, body.

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Choose appropriate cooking methods according to the product used Prepare variety meats Determine doneness in cooked meats and vegetables Cook meats, poultry, fish and shellfish by roasting and baking Cook meats, poultry, fish and shellfish by broiling, grilling Cooke meats, poultry, fish and shellfish by sautéing, pan‐frying, and griddling Cook meats, poultry, fish and shellfish by simmering or poaching Cook meats and poultry by braising Prepare dressings and stuffings Dress and fillet round fish and flat fish Open clams and oysters, split lobster and peel and devein shrimp Cut poultry into parts and truss whole birds for cooking Store meats, poultry, fish and shellfish properly Fabricate meats, poultry, fish and shellfish for portion control Cook vegetables and starches to their proper doneness Perform pre‐preparation tasks for fresh vegetables and starches Store fresh and prepared vegetables and starches properly Prepare vegetables using the batch method and blanch and shock method Cook vegetables and potatoes by boiling, steaming, sautéing, pan‐frying, braising, baking, roasting, broiling, grilling, and deep‐frying

Prepare rice and legumes by boiling, steaming, pilaf, and risotto methods Prepare fresh and commercial pasta


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Evaluation Criteria Grade Scale Tests 10 percent 90 – 100 A Notebook 10 percent 80 – 89 B Practical Exam 20 percent 70 – 79 C Daily Production 60 percent


Student Quiz 1 Notebook Practical Exam Production Total



P a g e | 4


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COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class. Final comprehensive written and practical exam dates will be announced at this time.

I. Meat and game cookery a. Grilling b. Pan‐frying c. Braising d. Sautéing e. Roasting f. Stewing

II. Poultry cookery a. Fricasseéing b. Deep frying c. Sautéing d. Roasting e. Pan‐frying f. Grilling g. Poaching

III. Fish and shellfish a. Baking b. Deep frying c. Sautéing d. En Papillote e. Smoke roasting f. Grilling g. Poaching

IV. Vegetables a. Broiling b. Pan‐frying c. Sautéing d. Grilling e. Baking f. Roasting g. Braising

V. Starches a. Broiling b. Baking c. Boiling d. Roasting e. Steaming

f. Sautéing g. Deep‐frying h. Puréeing i. Pilaf j. Risotto k. Pasta

VI. Fabrication and portioning a. Meats and game b. Poultry c. Round fish and flat fish d. Clams and oysters e. Shrimp f. Crustaceans g. Cephalopods

VII. Variety meats a. Liver b. Sweet breads c. Tongue d. Kidneys e. Tripe

VIII. Presentation a. Timeliness b. Temperature c. Taste d. Texture e. Doneness

IX. Station organization a. Mis en place b. Sanitation c. Requisitions d. Storage of product

X. Menu a. Research b. Buffet project c. Coordination d. Recipes

P a g e | 6 DEMONSTRATED COMPETENCIES:













Total

Grilling

Roasting

Sautéing

Braising

Stewing

Poaching

P a g e | 7 En Papillote

Smoke Roasting

Mayonnaise

Baking

Steaming

Deepfrying

Panfrying

Puréeing

Pilaf

Risotto

Fresh Pasta

Dried Pasta

Fabrication of Meat

Fabrication of Poultry

Fabrication of Round Fish

Fabrication of Flat Fish

Clams and Oysters

Fabrication of Crustaceans

Fabrication Cephalopods

Variety Meats

Station Organization

P a g e | 8






P a g e | 1 ExN‐7

Culinary Arts

COURSE SYLLABUS

CUL 158T Short Order Cookery Date revised: Spring 2008


BUSINESS TECHNOLOGY DEPARTMENT

FACULTY: Chef Thomas Campbell, and Chef Laura Swanson. [email protected] 243‐7831

CREDITS: 3 PREREQUISITES: CUL 151 or consent of instructor.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment.

COURSE DESCRIPTION: To introduce a hands‐on approach to various hot and cold sandwiches and their accompaniments. Breakfast preparations and egg cookery are explored. Students set up and maintain a fast‐paced station and utilize appropriate equipment, proper cooking temperatures, and sanitation practices. The product is evaluated and judged according to standards of quality; flavor, appearance, aroma, body.

P a g e | 2


Choose good‐quality breads Set up an efficient station Prepare the major types of sandwiches and breakfast items to order Prepare and store spreads and fillings for sandwiches Understand and demonstrate proper portion control Utilize vegetables, starches, fruits and vegetables as accompaniments to sandwich presentations

Store eggs properly Prepare eggs according the competencies listed Prepare waffles and pancake variations Prepare cooked and cold breakfast cereals Cook various breakfast meats Prepare breakfast compotes, syrups, flavored butters Prepare various breakfast potatoes, and starches


Evaluation Criteria Grade Scale

Tests 10 percent 90 – 100 A Notebook 10 percent 80 – 89 B Practical Exam 20 percent 70 – 79 C Daily Production 60 percent


Student Quiz 1 Notebook Practical Exam Production Total


P a g e | 3

ATTENDANCE POLICY: Attendance will be taken. Each missed class will result in a 5‐point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments. PARTICIPATION: Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participating. Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course. Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness. DUE DATES: To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50 percent. No late assignments will be accepted after week 13. TESTS: Tests will be given during the semester as announced. Assignments for make‐up tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test. ACADEMIC INTEGRITY: Students are required to adhere to standards of academic integrity. Students should review The University of Montana Conduct Code regarding their rights and responsibilities. The Conduct Code is located at http://www.umt.edu/studentaffairs/. All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321.

P a g e | 4

CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9 SUGGESTED REFERENCE MATERIALS: Wenzel, George Jr., Van Nostrand Reinhold, Wenzel’s Menu Maker, 2nd edition, ISBN 0‐8436‐2135‐4 Reinhold, Van Nostrand, the New Professional Chef, 6th edition, ISBN 0‐442‐01961‐0 SUPPLIES: Standard culinary knife kit.

P a g e | 5

COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class. Final comprehensive written and practical exam dates will be announced at this time.

I. Egg cookery a. Over easy b. Over medium c. Over hard d. Scrambled e. Basted f. Sunny‐side up g. Poached h. Soft boiled i. Medium boiled j. Hard boiled k. Shirred l. Custards m. Soufflés n. Royale o. Quiche p. Spanish tortilla q. Frittata r. Breakfast casserole s. Classic French Omelet t. Country French Omelet u. Folded Omelet v. Rolled Omelet

II. Pancakes , waffles and breads a. Buttermilk pancakes b. Fruit pancakes c. Stuffed pancakes d. Crêpes e. Swedish pancakes f. Sourdough pancakes g. Belgian waffles h. Fruit filled waffles i. French toast j. Toasts and muffins k. Cinnamon rolls

III. Breakfast meats a. Patty and link sausages b. Ham and bacon c. Canadian bacon d. Hash e. Fish

IV. Breakfast accompaniments a. Flavored butter b. Whipped butter c. Syrups d. Compotes e. Whipped cream f. Fresh fruits

V. Breakfast cereals and starches

a. Granola b. Muesli c. Oatmeal d. Cream of wheat e. Grits f. Hash browns g. O’Brian potatoes h. Lyonnais potatoes

VI. Sandwiches

a. Hot and cold sandwiches b. Open‐faced sandwiches c. Multi‐Decker sandwiches d. Deep‐fried sandwiches e. Wraps

VII. Lunch sides a. French fries b. Gaufrette potatoes c. Fresh fruit and vegetables d. Relishes and pickles

VIII. Breakfast and lunch specials

IX. Station organization a. Mise en place b. Sanitation c. Requisitions d. Storage of product

X. Menu a. Research recipes b. Buffet project c. Coordination and

teamwork

P a g e | 6







COMPETENCY VERIFICATION SHEET (breakfast example)







Total

Over Easy

Over Medium

Over Hard

Scrambled

P a g e | 7

Basted

Sunnyside Up

Poached

Soft Boiled

Hard Boiled

Quiche

Royale

Frittata

French Omelet

Folded Omelet

Rolled Omelet

Pancakes

Waffles

Breakfast Meats

Butters

Syrups

Fruits

Cereals

Potatoes

Daily Special

P a g e | 8

COMPETENCY VERIFICATION SHEET (lunch example)






Total

Hamburgers

Reuben

Monte Cristo

BLT

Club

Cold Sands

Wraps

Openfaced

Submarine

BBQ Sand

Meatball Sandwich

Pizza and Calzone

Panini

Meat Salad Sandwich

Philly Steak

P a g e | 9

Taco, Burrito

Quesadilla

French Dip

Grilled Vegetable

Grilled Chicken

French Fries

Gaufrette Potatoes

Fresh Fruit Side

Vegetable Side

Relishes and Pickles






P a g e | 1 ExN‐8

Culinary Arts

COURSE SYLLABUS

FSM 157T Pantry and Garde Manger Date revised: Spring 2008


FACULTY: Chef Thomas Campbell, and Chef Laura Swanson. [email protected] 243‐7831 CREDITS: 3 PREREQUISITES: CUL 151 or consent of instructor.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: Identification of a large variety of fresh greens, vegetables and fruits, their general and specific use, standards of quality, preparation and presentation. Also covered are entrée salads, side salads, salad dressings, cold sauces, sausages, cocktails, relishes, dips, appetizers, canapés, pates, mousses, ice carvings as well as banquet and buffet presentation.

P a g e | 2


Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures

Discuss preparation of cold foods, salads, sauces, dressings, marinades, relishes, sausages, canapés and hors d’oeuvres

Research and develop charcuterie project including canapés, dips, cocktails, relishes, terrines, pates, galantine, and mousses utilizing aspic techniques

Discuss proper handling and storage of vegetables, fruits emphasizing on safety and sanitation procedures

Develop fundamental knife skills in the production of garnishes Produce decorative centerpieces and ice carvings Identify and discuss ingredients in the cold kitchen Identify and discuss cheese and dairy products Prepare mousses and gelatins


Grade Sheet (example) Student Quiz 1 Quiz 2 Project Production Total


P a g e | 3


P a g e | 4

CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9 SUGGESTED REFERENCE MATERIALS: Handout from Chef Campbell Reinhold, Van Nostrand, the New Professional Chef, 6th Edition, ISBN 0‐442‐01961‐0 SUPPLIES: Standard culinary knife kit.

COURSE OUTLINE: All weekly plans, reading assignments, project due dates, and testing dates are to be delivered and explained the first day of class. Final comprehensive exam date will be announced at this time.

I. Produce

a. Quality b. Storage c. Handling

II. Types of Salads

a. Tossed Salad b. Composed Salad c. Bound Salad d. Vegetable Salad e. Fruit Salad

P a g e | 5

III. Parts of Salads

a. Base b. Body c. Garnish d. Dressing

IV. Basic Salad Dressings

a. Mayonnaise‐Based Dressings b. Emulsified Vinaigrette Dressings

V. Basic Knife Cuts

a. Brunoise b. Batonnet c. Julienne d. Paysanne

VI. Cold Sauces

a. Sauce Gribiche b. Tartar Sauce

VII. Hors D’oeuvres

a. Appetizers b. Canapés

VIII. Pates and Mousses IX. Charcuterie

P a g e | 6







P a g e | 7







Total

Composed Salads

Entrée Salads

Salad Bar

Cold Appetizers

Hors d’oeuvres

Canapés

Amuse Bouche

Plated Desserts

Frozen Desserts

Puddings

Custards

Mousses

Pâtés

Galantines

Terrines

Curing and Smoking

Ice Carving

Platter Arrangement

P a g e | 8 Cold Sauces

Grand Buffet






P a g e | 9

ExN-9 The University of Montana – Missoula College of Technology

Course Syllabus Course Number and Title: BUS 243T Psychology of Management & Supervision Date Revised: Spring 2008 Semester Credits: 4 Contact Hours: 60 Prerequisites: None Faculty: Brian Larson Chair Business Technology Department Director Business Management Office: AD11G Phone: (406)243-7823 E-Mail: [email protected] Course Description : Management theory, research and the practice of management. Topics include leadership styles and techniques, effective communication approaches, time management, decision making, delegation, and the basic functions of supervisory skills. Course Objectives: This course will provide the students the knowledge and skills required to effectively manage organizations and human resources. Students Will: 1. Demonstrate their ability to apply the concepts discussed in class. 2. Communicate effectively using written and oral techniques. 3. Participate in experiential learning exercises. 4. Discuss often conflicting messages in business ethics and the need for social responsibility. 5. Understand the need for balancing a concern for output and a concern for the people who perform the work. Course Outline

I. Planning & Control a. Exercising control over people and processes b. Managing information and solving problems II. Staffing with Human Resources a. Forecasting workforce requirements b. Interviewing job applicants c. Selecting the best prospects III. Training and Developing Employees a. Orientation b. Factors in learning IV. Appraisal of Employee Performance a. Performance evaluations b. Problem performance V. “Unhiring” Employees VI. Motivating Employees a. Motivational Theory b. Leadership and motivation VII. Employee Safety and health under OSHA VIII. Management’s Role in Labor relations IX. The Nature of Management a. Defined b. Effective Vs efficient use of resources X. Management’s Social and Ethical Responsibilities a. Definition’s and perspectives b. Ethical dimension of Management XI. Planning and Decision Making a. Coping with uncertainty b. Essentials of planning XII. Decision Making and Creative Problem Solving a. Challenges for decision makers b. Making decisions c. Programmed Vs nonprogrammed decisions XIII. Organizational Cultures XIV. Group Dynamics and Teamwork XV. Influence Processes and Leadership Grading: Students’ final grade will be based upon cumulative quiz/test scores, case studies, special projects and assigned work. Unless special circumstances exist, students will receive no credit for assigned work turned in after the due date. A student may not pass this course if the final exam is not taken on the assigned date. Please refer to your schedule book for final schedules. Quizzes may be given announced or unannounced. Students who are absent from class when a quiz

is announced will not be excused from the quiz when it is administered. It remains the students responsibility to obtain information missed if absent. Make-up quizzes: Make up quizzes will ONLY be allowed if the student meets the following criteria:

1. The student has a legitimate reason for missing the class when the quiz is administered. 2. The student contacts me PRIOR to the quiz being administered. This may be done by direct face-to-face

contact, via telephone/voice mail. You may NOT use another student to communicate your absence. 3. The make-up test must be taken prior to the next class unless extended illness or legitimate reason is

indicated. Grading Scale: 90-100% A 80-89% B 70-79% C 69-64% D <63% F Missed Notes/Assignments: It remains the students’ responsibility to obtain lecture notes and assignments that are missed. Students who miss group activities that are graded may not receive credit. Many of these activities are based upon group interaction, and make-up is not practical. Missed notes must be obtained through an in class student as I cannot provide students with missed notes or overhead transparencies. Missed handouts may be obtained from me. Outside Class Work: Assignments, case studies and special projects will be assigned throughout the semester. These assignments are the sole responsibility of the student and will not be accepted late. Assignments are due at the beginning of next class time unless otherwise stated. All assignments are expected to be typed, and include the student’s name, mailbox, and course section number. Outside work makes up a large portion of your grade and should not be ignored. Incomplete Grades: An “I” incomplete grade will not be given for not doing well in the course, or dropping after scheduled deadline. Cell phones / Pagers: As a general rule, cell phones and pagers are inappropriate during class times. However, to some students, unique circumstances require their use. (I.e. emergencies, health, absolute business necessity) If you absolutely require their use, you must follow the following criteria.

1. If they are not required, please turn them off. 2. If possible, use the vibrating mode or turn the ring volume to its lowest setting. 3. If receiving a call, leave the room quietly. Do not conduct your conversation in class.

(You are responsible for notes missed) 4. Due to testing standards, you may not leave the room during a quiz, test or exam. Cell phones MUST be turned off.

Please be courteous of your classmates. Should this policy create routine distractions, this policy will be changed to ban their use during class. A positive learning environment will be maintained. Field/Lab Assignments (If applicable): In order to facilitate experiential learning, some assignments may require visiting area businesses, conducting observations, or interviewing business leaders. These activities can be an advantage to the businesses as well as and

economic hardship should customer traffic or purchasing be affected. Additionally, our reputation, and your education can be adversely affected. Because of these factors, the following guidelines should be followed. 1. Do not visit locations in groups of more than 3. Larger groups create traffic barriers that impact customer purchasing. 2. Keep noise and distractions to a minimum.

3. Dress appropriately – you represent the best our college offers. 4. Do not create additional work for business personnel. If you remove an item from inventory, Please return it to the appropriate location. 6. Be courteous and thank the business for their time and efforts. 7. Never use inappropriate language. *It is a privilege for us to learn from these businesses and not take them for granted. Questions or Concerns: I encourage you to contact me with any concerns or questions. It is possible that another source may not have accurate or complete information pertaining to a question you may have. You may call me or e-mail me with your questions. I will answer these as soon as possible. You may also make an appointment with me should this be required. I will do everything possible to make this course a positive learning experience. Academic Integrity: All Students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at

http://www.umt.edu/SA/VPSA/index.cfm/page/1321.

Disability Accommodation: Eligible students with disabilities will receive appropriate accommodations in this course when requested during the beginning of the course. Please speak with me after class or in my office. You may be required to provide accommodation requirements from your DSS coordinator. Please do not wait to identify accommodation requirements.

Culinary Arts 3-Year Graduation Rates from Perkins Annual Reports Three-year Completion Rates by Program These are program graduation rates of students graduating within 3 years of their start dates as reported in the annual reports to the state Perkins program office. Column 1 - # of students by program who started 3 years previously to report year

1999 - 2000 report = 1997-98 start date cohort 2000 - 2001 report = 1998-99 start date cohort 2001 - 2002 report = 1999-2000 start date cohort 2002 - 2003 report = 2000-2001 start date cohort 2003 - 2004 report = 2001-2002 start date cohort 2004 - 2005 report = 2002-2003 start date cohort

Column 2 - # of students who completed within 3 years Column 3 - % of students who completed within 3 years

1997-1998 cohort 1998-1999 cohort 1999-2000 cohort Report Year

1999-2000 2000-2001 2001/2002

Column #

1

2

3 1 2 3 1

2

3

TOTALS

466

156

33 471 188 39.915 552

220

39.85

Cul. Arts crt

11

4

36 12 4 33.333 16

10

62.5

2000-2001 cohort 2001-2002 cohort 2002-2003 cohort Report Year

2002-2003 2003-2004 2004-2005

Column #

1

2

3 1 2 3 1

2

3

TOTALS

437

178

40.723 495 167 33.737 492

200 40.65

Cul. Arts crt

5

0

0 10 1 10 10

3

30.0

2003-2004 cohort 2004-2005 cohort 2005-2006 cohort

Report Year

2005-2006* 2006-2007 2007-2008

Column #

1 2 3 1 2 3 1

2 3

TOTALS

440

161 36.59 455 187 41.10

Cul. Arts crt

15 4 26.67 15 3 20

From: Campbell, Thomas L. Sent: Friday, August 08, 2008 2:19 PM To: Broshar, Nina Cc: Larson, Brian; Stocking, Lynn C Subject: Self-study updates Hi Nina, I’ve completed all the updates as I can. We may have a problem because I used the first set of updates you sent. So, anything you may have done with fonts, punctuation, etc. after that need to revised within the documents that are attached. I think you should make these changes so we don’t get them mixed up. I’ve left Lynn’s original edited report for reference and a couple more exhibits that need to be added to the exhibit notebooks. I spoke with Dr. Walker‐Andrews (Provost’s Office) to respond with verification of paragraph four in the Foreword. If I’m not around, will you follow‐up with her? She is working on it and maybe she can e‐mail some information. 243‐4689. Attached is the revised ExlistChecklist with all my revisions referenced. You might use this to locate my changes. Where there were questions, I attempted to answer with comments. I did not change any page numbers in the document or table of contents; we might as well wait until editing is completed. Let me know if you need anything. Thanks. Tom From: Campbell, Thomas L. Sent: Friday, August 08, 2008 2:18 PM To: Walker-Andrews, Arlene Cc: Broshar, Nina; Larson, Brian; Stocking, Lynn C Subject: Verification of denied accreditaiton Hello, Per our phone conversation below is The American Culinary Federation Foundation Accrediting Commission’s request for lost or denied accreditation. Nina Broshar will be the contact person for any information you may find. Thanks for helping with this.

Has the institution been denied or lost accreditation by any accrediting agency? Is any action pending (e.g. court action, audit, inquiry, review, administrative action), or has action been taken, by an court or administrative body (e.g. federal or state court, grand jury, special investigator, U.S. Department of Education, or any state agency), as to the institution that is not otherwise disclosed in this application? If so, explain:

Tom From: Campbell, Thomas L. Sent: Thursday, August 07, 2008 10:20 AM

To: Stocking, Lynn C Subject: RE: Program Faculty Recruitment???? Hi Lynn, I’m so sorry for the confusion. I had addressed this in the body of the e‐mail sent with the self‐study attachments, or at least I thought so. Early on last month when I was preparing the staff standards section of the self‐study, I included the bio of Robert Wood with the possibility that he would be hired. This was an effort to not have to go back and re‐do this portion in the event of his hire. Also it would be easy to delete if he was not hired (before the report goes to the Provost). It is evident that he will not be hired, at least for fall semester, and I will make the changes accordingly. Tom From: Stocking, Lynn C Sent: Thursday, August 07, 2008 8:18 AM To: Larson, Brian; Campbell, Thomas L. Cc: Good, Barry Subject: Program Faculty Recruitment???? Importance: High Brian and Tom, After reviewing the self-study report for the Culinary Arts program(s), I see that we have hired Robert Wood as a new faculty member. Please provide for me all the recruitment documents, approval to hire, etc., for my review. If these are not available, otherwise explain how this hiring could have happened or where in the recruitment process you/we currently operating--really. ☺ Lynn Lynn C. Stocking, Associate Dean The University of Montana College of Technology in Missoula 909 South Avenue West Missoula, MT 59801 406.243.7801 [email protected] ‐‐‐‐‐Original Message‐‐‐‐‐ From: Campbell, Thomas L. Sent: Monday, July 28, 2008 10:38 AM To: Larson, Brian Subject: RE: Culinary Self Study Hi Brian, I'm trying to be out of town for a couple weeks after Wednesday...I can come in Thursday morning if need be.

‐‐‐‐‐Original Message‐‐‐‐‐ From: Larson, Brian Sent: Sunday, July 27, 2008 8:27 PM To: Campbell, Thomas L. Cc: Good, Barry; Stocking, Lynn C; Broshar, Nina Subject: RE: Culinary Self Study Thanks Tom ~ Let's try to get together (If possible) Thur or Friday of this week. Brandy can set something up for us. Brian Larson Department Chair, Business Technology Director, Business Management The University of Montana ‐ Missoula College of Technology (406)243‐7823 [email protected] ‐‐‐‐‐Original Message‐‐‐‐‐ From: Campbell, Thomas L. Sent: Fri 7/25/2008 5:14 PM To: Larson, Brian Cc: Good, Barry; Stocking, Lynn C; Broshar, Nina Subject: Culinary Self Study From: Campbell, Thomas L. Sent: Friday, July 25, 2008 5:15 PM To: Larson, Brian Cc: Good, Barry; Stocking, Lynn C; Broshar, Nina Subject: Culinary Self Study Hi all, It’s almost complete! There are just a few exhibits that need to come in but the report is ready for your review. I know you are busy but the deadline for mailing is August 25th. Please let me know if you need anything. There are a few explanations:

1. Nina has the hard copy of the report to be signed and payment made. 2. She also has the exhibits if you need to see them. They are way too cumbersome to lug around. 3. The attachment ExlistChecklist identifies the remaining work. 4. I had to divide Section 4 into A and B because it is too large to attach. 5. I included Robert Wood in the report thinking he would be on board. I’ll remove it before the

end; but one never knows what may happen between then and now. Thomas Campbell, CEC

From: Campbell, Thomas L. Sent: Friday, July 25, 2008 4:43 PM To: Broshar, Nina Subject: Self study HI Nina, I’m almost finished! There are still a few exhibits that need tending to. Attached you will find graduate and employer surveys that need to be sent to those folks. I’ve included as many students as I have information on and a list of employers. The current list of exhibits shows what is left; is there such a thing as placement statistics (ExU)? I will have the hard copy of the report to you on Monday so that it can be signed and money readied. I’ve e‐mailed copies of the report to Brian, Barry and Lynn for review but asked them to see the exhibits which I’ll leave with you. See you on Monday. Thanks. Tom From: Campbell, Thomas L. Sent: Monday, July 21, 2008 8:54 AM To: Kleinjan, Rick Subject: FW: Accredition Thanks Rick, Anything you can give me will be a great help. I’ll contact Kathy as well. Tom From: Tom and Donna Campbell [mailto:[email protected]] Sent: Friday, July 18, 2008 7:30 AM To: Thomas Campbell Subject: FW: Accredition Forward From: Kleinjan, Rick [mailto:[email protected]] Sent: Thursday, July 17, 2008 9:54 AM To: [email protected] Subject: FW: Accredition

From: Kleinjan, Rick Sent: Thursday, July 17, 2008 9:51 AM To: Campbell, Thomas L. Subject: RE: Accredition Tom,

I can get you copies of the invoices from the cleaning & hood fire maintenance from the past year. We have no contract as such, we just call them when the hoods need clean and the links in the hoods are changed out or checked every 6 months by the same contractor. We are on their list for semi-annual service. This is a State owned building and covered by Tort Claims in Helena. You could try calling Kathy Benson at 2700, she handles all the insurance for UM. The PM is done on a annual schedule or semi annual depending on what it is and if we can get in the kitchen to do the work. I have a list of what we try to get done if that would help. Rick

From: Campbell, Thomas L. Sent: Wednesday, July 16, 2008 4:49 PM To: Kleinjan, Rick Cc: Larson, Brian Subject: Accredition Hi Rick, Culinary is undergoing it’s five‐year ACF accreditation self‐study and I could use your help. One of the most important areas is facilities. If you have any information (forms, contracts with hood cleaners, fire maintenance, preventative maintenance, etc.) would you e‐mail them to me or I can come by and get a copy. They added a new wrinkle this time around and maybe you can explain how the University handles the following: Evidence that the physical facility meets fire and safety standards (copy of certificate (s) of insurance showing all coverage carried by the school/institution e.g. title page of insurance certificate. Where might I find this insurance stuff? Thanks, Tom From: Campbell, Thomas L. Sent: Wednesday, July 16, 2008 5:16 PM To: Larson, Brian; Gallagher, Cec Subject: Culinary self study Hi, Will you please review the attached section for accuracy. It was written five years ago and some things need updating. Identified in red are specific areas that need changed or provided. Thanks. Tom

From: Campbell, Thomas L. Sent: Friday, July 04, 2008 2:34 PM To: Broshar, Nina Cc: Larson, Brian Subject: ACF Self Study Hi Nina, Today I received the newest version of the ACF accreditation template and they had a few additions which will affect our tasks. I revised your checklist to accommodate these changes plus some other details. Please review the attachment…you should see revisions and additions in red print. I also changed some boxes to √, indicating they are completed. Thanks and let me know if you have any questions. P.S. The other attachments are the “big picture”. I’ll keep you posted on the progress. Tom From: Campbell, Thomas L. Sent: Tuesday, July 01, 2008 11:48 AM To: Broshar, Nina Cc: Larson, Brian Subject: Culinary Self-study Report Hi Nina, I am in the process of writing the Culinary Self‐study report and need your help. Mostly it is the very important job of finding documentation. The ACF is all about verification of everything and we can avoid undue ramifications with the initial report if they are provided. I’ve outlined these documentations on a checklist (attached) and you might see that some are repetitious and some we might not even have. We’ll need to just work through the deficiencies and I know no one else who can produce them as well as you. Attached for your perspective of the report is an ACF Accreditation review I just completed with Walla Walla Community College and you’ll be acquainted with exactly what must be reported. My goal is to complete this report by the end of July and I’ll be working on the other aspects of the exhibits as well as writing the report. We’re fortunate to be able to refer and merely update the 2004 report. With your help I’m confident we’ll be able to meet this date so it can be reviewed by our administration with enough time to submit it to the ACF by September. The site visit I will plan in October which will give us enough time to write a follow‐up report (I’m hoping we won’t need to ) by the December 1st accreditation deadline. Anyway I know there will be many questions and I won’t be at work unless necessary. I do therefore, plan to work from home so let’s communicate at [email protected] or 244‐0158. Thanks Tom

Culinary Arts Equipment Safety Training Verification Sheet

ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation. This form will be kept in program director’s and student’s file as an exhibit of proper safety training. Course Name and Number: _______________ Faculty: _______________________ Student: ___________________________ Semester: _________________________

EQUIPMENT DATE FACULTY SIGNATURE

STUDENT SIGNATURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender

Flat Top, Star Burners

Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. CUL 160T Soups, Stocks, and Sauces Faculty: Chef Lodahl Semester: _______________________ Student: ___________________________

EQUIPMENT DATE FACLUTY SIGNITURE

STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. CUL 162T Storeroom Procedures Faculty: Chef Lodahl Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. CUL 157T Pantry and Garde Manger Faculty: Chef Wakley Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. CUL 158T Short Order Cookery Faculty: Chef Wakley Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. CUL 156T Dining Room Procedures Faculty: Chef Wakley Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. CUL FSM 271 Menu Layout and Design Faculty: ____________________ Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. CUL 151T Introduction to Foods Faculty: Chef Campbell Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. FSM 280T Nutritional Cooking Faculty: Chef Campbell Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. CUL 165T Baking and Pastry Faculty: _______________________ Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. FSM 275 Patisserie Faculty: _____________________ Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


ACF Standard 6.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. This form will be kept in student’s file as an exhibit of proper safety training. FSM 290T Internshipsd Faculty: ____________________ Semester: _______________________ Student: ___________________________


STUDENT SIGNITURE

Buffalo Chopper

Combi-Steamer Oven

Convection Oven

Deck Oven

Dish Machine

Disposer

Emersion Blender


Fryer

Hobart Mixer

Hobart Slicer

Ice Cream Machine

Kitchen Aide Mixer

Knives, Hand Tools

Varimixer


Baking CUL 265T

FINAL PROJECT/PRACTICAL EXAM Students should be prepared to utilize all their skills to present their best effort towards the exhibition of bakery and pasty goods the last week of this course. This exam represents 20% of the grade for the class. The student should utilize lab time to investigate what theme and items to prepare for this test. The blueprint for this project is due Monday of week five. The student will have all of week eight for preparation. Students will be judged the entire week, but not limited to help or instruction. Deadline for judgment is 10:00 a.m. the last day of class. The blueprint should include: ♦ A designated theme i.e. Bread display, specialty cakes, plated desserts, etc. ♦ Diagram of the display ♦ List of platters, bowls, baskets, trays, etc. to be used ♦ Requisition of specialty products keeping in mind to stay within lab

parameters in terms of product ♦ Recipes ♦ Production schedule for week eight ♦ Utilization of various baking & pastry preparation techniques Evaluation criteria will be as follows: ♦ Degree of difficulty ♦ Originality ♦ Flavor profile ♦ Balance of textures ♦ Balance of colors ♦ Balance of shapes ♦ Proper doneness ♦ Demonstrated baking & pastry techniques ♦ Appropriateness of theme ♦ Sanitation ♦ Cleanliness ♦ Mise en place and organization ♦ Proper utilization of time ♦ Proper utilization of product

POACHING

Flavor Aroma Visible Texture Tactile Texture Appearance Subtle, simple Subtle Smooth Natural

Conformity Moist tender

interior Moist Surface

Subtly flavored with simple, straightforward appeal of aromatics, cooking liquid and

main item

May smell of Court Bouillon, Cuisson and

Aromatics

Meat displays smooth natural conformity.

Moist tender interior, toughness or dryness

indicates defect .

Surface should appear moist/. Extremely dry surface

indicates defect

Defect Roughness of Meat Fibers Toughness or Dryness Grey Albumen Showing

Causes High heat of cooking

Overcooking Prolonged holding

High heat of cooking Prolonged holding

High heat of cooking Low acidity of court bouillon

Prolonged holding

STEAMING

Flavor Aroma Visible Texture Tactile Texture Appearance

Subtle, simple Subtle Smooth Natural Conformity

Moist tender interior Moist Surface


main item


Aromatics

Meat displays smooth natural conformity. Roughness of meat

fibers indicate defect.

Moist tender interior, toughness or dryness

indicates defect. Vegetables should be

turgid, not soft.

Surface should appear moist. Extremely dry surface

indicates defect. Meat should appear slightly more pale than raw. Vegetable colors should be brighter than in raw state


Causes High heat of cooking




EN PAPILLOTE

Flavor Aroma Visible Texture Tactile Texture Appearance Subtle, simple Subtle Smooth Natural

Conformity Moist tender

interior Moist Surface


main item


Aromatics

Meat displays smooth natural conformity. Roughness of meat

fibers indicate defect.

Moist tender interior toughness or dryness

indicates defect.

Surface should appear moist. Extremely dry surface

indicates defect.


Causes High heat of cooking,




Cooking Methods Quality Standards Guide

101 A

GRILLING BROILING

Flavor Aroma Visible Texture Tactile Texture Appearance Distinctly Smokey

Smokey but balanced

Smooth Natural Conformity

Well developed Crust, Moist,

tender interior Moist Surface

Distinctly smoky flavor, slightly charred to enhance flavor is

expected. Overpowering of the item’s natural flavor

due to excessive smoke indicates a

defect. Bitter of carbonized taste is a defect. Marinade or

glaze should support, not mask main item’s

flavor.

Smokey aroma balanced with aroma

of main item

Meat displays smooth natural conformity

Well-developed Crust, Moist, tender interior.

Rubbery or rough texture indicates

defect.

Surface should appear moist. Deep brown crosshatch marks The darker the meat, the darker

the exterior. Extremely dry or over-charred surface are defects. Meats, Poultry, Chicken and Fish

should be a deep brown color.

Defect Roughness of Meat

Fibers Protruding Meat

Fibers

Rubbery Texture Rough Texture

Extremely Dry Surface Black Color

Over-charred

Causes High heat of cooking,


Overcooking and Cooling too rapidly Prolonged holding


ROASTING

Flavor Aroma Visible Texture Tactile Texture Appearance Full, Deep and

rich

Smokey balanced with aroma of

main item

Smooth Natural Conformity of

Muscle

Moist, tender crisp skin

contrasting meat Golden Brown Exterior

Flavor should contribute to an

overall sensation of fullness, depth and

richness. Color has a direct bearing on the

flavor. Proper browness will result in appropriate depth of

flavor

Rich roasted aroma. Aroma should

contribute to an overall sensation of fullness, depth and

richness

Meat displays smooth natural muscle.

Unnatural shape due to over-contracting of sinew shows defect. Dark Brown to black color is a defect also

Properly roasted foods will be tender and

moist. Roasted foods skin should be a crisp

contrast with the meats

Golden brown exterior. Pale exterior indicates defect. Properly selected and prepared, well-done

meats will appear moist. Dry surface of sliced meats is a

defect. Slice evenly against the grain

Defect Dark brown to black

color Contracted sinews Unnatural shape

Tough texture Pale exterior

Dry surface of sliced meats Dark Brown color

Causes Overcooking Prolonged holding


Overcooking High cooking heat Prolonged holding

101 B

STEWING BRAISING

Flavor Aroma Visible Texture Tactile Texture Appearance Complex,

concentrated Subtle,

Caramelized Moist finish Tender and moist Brown or Golden

Complex and concentrated flavor not possible from other techniques.

Complex and concentrated aroma

not possible with other techniques

Sauce or braising liquid always needed to

provide moist finish

Smooth, suave and meltingly tender.

Softened connective tissue. Fork-Tender

Seared or browned exterior indicates proper initial step of

technique

Defect Dryness and Roughness

Tough texture Dryness Dryness

Causes Lack of braising liquid

Cooked too far in advance

Held too long Held at high temperature

Overcooking

Lack of braising liquid during cooking or finishing defect

SAUTÉING

Flavor Aroma Visible Texture Tactile Texture Appearance Flavorful Exterior

Subtle, Caramelized Moist finish Tender and moist Brown or Golden

Flavorful exterior. Proper browning intensifies flavor.

Simple, straightforward

appeal balanced with aroma of main

item

Smooth, Natural muscle conformity

Smooth, suave and meltingly tender.

Softened connective tissue. Fork-Tender

Red Meats-Deep Brown Exterior, White Meats: Veal Pork & Poultry: Amber or

gold exterior

Defect Unnatural shape or

cupping Roughness or

protruding fibers

Tough texture Dryness

Pronounced Pale or Gray coloration

Pronounced Dark Coloration

Causes Poor selection of

meat item containing sinew, item torn from

pan


Held too long Held at high temperature Overcooking

Weak Coloration indicates: Low temperature sautéing

Pan overcrowding Too Dark Coloration

indicates: Overcooking Prolonged Holding

STIR FRYING

Flavor Aroma Visible Texture Tactile Texture Appearance Flavorful Exterior

Subtle Caramelized

Pebbled or Corduroy Look

Crisp Vegetables and Coatings

Sauce is enough only to coat item not drench

Proper browning intensifies flavor

Subtle caramelized aroma balanced

with main item and peanut when used

Crisp and delicate crust, smooth natural conformity of muscle

Main items such as vegetables are crisp, coatings of breaded items always crisp

Meat items should appear slightly more pale than raw

vegetable colors should appear brighter than raw Items are cut uniformly

ensuring doneness

Defect Unnatural shape or

cupping Roughness or

protruding fibers Over and Undercooking

Excess oil coating Items swimming in sauce

Limp raw vegetables Browning darker than golden

brown

Causes Poor selection of

meat item containing sinew, item torn from

pan Inconsistent item sizing

Overcooking, Prolonged holding

Old Oil

101 C

PAN FRYING

Flavor Aroma Visible Texture Tactile Texture Appearance

Clean Item flavor Subtle Caramelized

Pebbled or Corduroy

Look Crisp and light Golden Brown Exterior

Product should taste like the food being fried not the oil

used



item

Crisp and delicate crust

Items and coatings should appear crisp,

moist and light Only tender items

should be pan fried

Red Meats – Deep brown exterior. White meats should have amber or golden exterior Firm fish will have a

darker color

Defect Unnatural shape

or cupping Roughness or

protruding fibers

Dryness Soggy Crust

Extreme Gray or Pale Weak colors

Causes

Poor selection of meat item

containing sinew, item torn from

pan


Held too long Held at high temperature Overcooking

Low oil temperature Low oil quality

Low Oil temperature Too thick coating

Overcrowding

DEEP FRYING

Flavor Aroma Visible Texture Tactile Texture Appearance Clean Item flavor Subtle

Caramelized Pebbled or

Corduroy Look Crisp and light Golden Color

Product should taste like the food being fried not the oil

used



item

Crisp and delicate crust

Main items, coated items should appear

crisp and light Strong Golden Color, except

tempura, should be light golden.

Defect Soggy crust Heavy taste Overly pale color Pale Blotches

Causes

Prolonged holding Low Oil

Temperature Excessive Coating

Low Quality of Oil Low Frying

Temperature

Low Oil temperature Coating too thick

Fryer Overcrowding

BARBECUE

Flavor Aroma Visible Texture Tactile Texture Appearance Full Deep and Rich Rich Roasted

Smoky CrispGolden Crisp, tender and Moist Golden Brown slightly Charred

Flavor should contribute to an overall sensation of

fullness depth and richness. Exterior is highly flavored,

interior is evenly moist .Brine or Marinade should support flavor, not mask main item’s

flavor

Aroma should contribute to an overall sensation of fullness depth and richness

Skin should appear crisp and contrasting the

meat

. Exterior is, flavorful and crisp while interior

is evenly moist and flavorful in its own right

Golden Brown exterior slightly charred is acceptable Well

developed color

Defect

Dry Black color Too Pale

Smoke Smudge Excessive Charring

Dry Rough excessively

charred texture

Black color Too Pale

Smoke Smudge Excessive Charring

Bitter, Carbonized taste

Causes Overcooked,

Insufficient Mop, Brine or basting

medium

Overcooked, Insufficient Mop, Brine

or basting medium

Overcooked, Undercooked

101 D

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Culinary Arts

COURSE SYLLABUS

FSM 290T Internship Date revised: Spring 2008


BUSINESS TECHNOLOGY DEPARTMENT FACULTY: Chef Thomas Campbell, director. [email protected] 243‐7831

CREDITS: 4 PREREQUISITES: Enrolled in final semester of program, minimum of “C” in all CUL and FSM courses, or recommendation of Culinary Program Director.

OFFICE: Culinary Offices. HOURS: 7a.m.–3 p.m. or by appointment. COURSE DESCRIPTION: On‐the‐job training in position related to each student’s career goal. This experience increases students’ skills, prepares them for initial employment, and increases occupational awareness and professionalism. Students work a minimum of 180 hours at an approved site and attend scheduled one‐hour seminars.

2 | P a g e


Employ classroom skills in a 180 hour business environment. Develop occupational preparedness and professionalism through completion of employment credentials and attendance of seminars.

Gain experience for initial employment.

COURSE REQUIREMENTS:

1. Secure an internship position and submit completed “Learning Agreement”, including Program Director approval. No hours will be recorded until this is done.

2. Submit completed and signed program objectives identified in “Learning Agreement Goals for management Internship”, within the first two weeks of employment.

3. Complete green time cards (two sides) and turn in weekly to Internship Director. Incomplete cards will not be accepted.

4. Submit Midterm Evaluation at 90 hours (student responsibility) – Copy. 5. Complete 180 hours of supervised work at an approved internship site. 6. Attend scheduled seminars for special topics, group discussions, guest speakers and

oral presentations. 7. Prepare a portfolio organized in a bendable/foldable binder. See attached document

for requirements. 8. Final Evaluation by Supervisor (Internship Director responsibility) – Copy available for

intern. 9. Be responsible to schedule for and participate in the planning, preparation, and

execution of the Portfolio Review Banquet at the end of the semester. See attached document for requirements.

10. Be responsible to schedule for, plan, prepare and execute Final Practical Exam. See attached document for requirements.

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:

Percentage of Point Allocation per Course Requirement

Internship Position 10%

Program Objectives 10%

Green Cards 10%

Midterm Evaluation 10%

180 Hours Supervised Work 20%

Seminars 10%

Portfolio Binder 30%

Final Practical Exam Pass or fail

3 | P a g e

Any missing projects and seminars will decrease the student overall grade. Students who miss a seminar may make‐up that topic. A midterm evaluation will be done at completion of 90 hours. The midterm evaluation is the responsibility of the student to obtain and request employment supervisor to complete. The original copy of the midterm evaluation must be turned into the Internship Director when 180 hours of work is complete. At completion of 180 hours of work with appropriate documentation and final evaluation by supervisor, attendance at required scheduled seminars, and completed portfolio, grade will be calculated using the following grading scale:

90 – 100 = A

80 – 89 = B

70 – 79 = C

60 – 69 = D

Below 60 = F

FINAL NOTE:

1. Previous work experience cannot be accepted toward internship course. 2. Ideally, the required number of hours should be spread over the entire semester so that

the student is able to experience the depth of a variety of tasks, circumstances, and solutions that likely will not occur in a condensed time‐frame.

3. An incomplete grade, “I”, will be assigned until all requirements have been met. An incomplete grade will count as an “F” according to Financial Aid guidelines.

4. All Internship positions must have prior approval from Program Director to assure qualifications.

5. Student must ensure that internship work schedule responsibilities not interfere with the Portfolio Review Banquet.

ATTENDANCE POLICY: Attendance will be taken. Each missed class will result in a 5‐point deduction from final points accumulated. No make‐up is allowed for lab production. If students are absent for any reason, they will be accountable for any information disseminated and be held responsible for class notes, announcements of tests, and assignments. PARTICIPATION: Students must demonstrate teamwork as consistent with industry. This is necessary as students contribute to the learning environment and become active learners by attending class and participating. Students who read text assignments prior to class will be equipped to participate and will obtain the most from this course. Participation points will be granted or denied depending on how the student exhibits enthusiasm, interest, teamwork, organization, and preparedness.

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DUE DATES: To receive full credit, assignments must be submitted by stated due dates. Late assignments will be lowered by 50 percent. No late assignments will be accepted after week 13. TESTS: Tests will be given during the semester as announced. Assignments for makeup tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of zero will be averaged into grade determination for any missed test. ACADEMIC INTEGRITY: Students are required to adhere to standards of academic integrity. Students should review The University of Montana Conduct Code regarding their rights and responsibilities. The Conduct Code is located at http://www.umt.edu/studentaffairs/. All students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct Code. The code is available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321. CELL PHONE POLICY: Cell phones must be turned off prior to class. UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted into class. REQUIRED TEXT: Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition, ISBN 0‐471‐43625‐9

5 | P a g e


When interviewing for Hospitality Industry Jobs, it is common for employers to ask for samples of your work. They may request items such as written reports, photographs of your work, copies of your certificates, and autobiography and more. In addition to using the portfolio for your final internship project, compiling a portfolio allows you to put together your best work to submit to employers.

Portfolio Binder Requirements:

a. Submitted in a three‐ring binder b. Cover page c. Table of contents d. Transcript e. Resume – final version f. Cover letter – final version g. One example of a project/assignment from a course in your program area taken at the College of

Technology or a project/assignment from you internship which best represents your capabilities to a potential employer.


i. Professional paper describing accomplishments/goals and objectives met by the student during the internship experience. • In this report, the student will directly and specifically reflect how objectives as defined and

agreed upon by employer and student in “Learning Agreement Goals” were met during the internship.






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This portion of your internship will prove quite challenging. You will be expected to execute a practical exam designed to evaluate your cooking expertise. A growing number of employers require a prospective employee to prepare a meal, a complete menu, or take on a station as part of the interview process. The completion of this internship and the entire program hinges on a passing score for this exam. Students who fail must pay appropriate course fees to retake the exam. Students who do not pass may not graduate.

The parameters for the Final Practical are as follows:

PREPARE A FIVE COURSE MENU FOR FOUR GUESTS FROM MYSTERY INGREDIENTS TO BE SUPPLIED BY THE CHEF

Menu:






Examination:


Participants are responsible for setting the evaluation table according to the standards of

7 | P a g e

table service. ½ hour before the test commences is available for station set up and menu preparation. ½ hour after the four hour preparation time is the service/presentation window.

Courses should be delivered in proper sequence observing the following time frame:





Judging:






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90.0 – 100 36.0 – 40.0 Gold

80.0 – 89.9 32.0 – 35.9 Silver

70.0 – 79.9 28.0 – 31.99 Bronze



• Lack of mise en place, or disorganization. • Lack of cooking integrity. • Inappropriate or unsafe food handling practices. • Violation of the standard uniform code for the College of Technology’s Culinary Arts

Program. • Inappropriate conduct or unethical behavior. • Tardiness. • Late submission of required materials.


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Mission of the Certificate Program:

The Culinary Arts Certificate Program is two semesters in duration and provides an introduction to the field of culinary arts. Students prepare for an entry‐level position in the expanding and challenging food service industry. This program incorporates comprehensive hands‐on learning experiences complemented by supportive courses designed to prepare students for a wide range of career opportunities in this field. The Certificate Program parallels with and forms a seamless integration into the Food Service Management Applied Science Degree.

Mission of the Applied Science Degree:

The Food Service Management Program culminates in an Associate of Applied Science Degree. This program combines theory, practical training, and experience to prepare students for entry‐level and management positions in the diverse and dynamic hospitality industry. The degree program is designed to continue principles taught in the certificate program. The spectrum of learning is expanded to include more in‐depth professional studies thereby enhancing employment options. Accreditation by the American Culinary Federation ensures graduates eligibility for certification as an ACF “Certified Culinarian.”


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Goals of the Certificate Program:

Students will:

(1) express themselves through written communication;

(2) demonstrate computer literacy;

(3) have a broad understanding of culinary history, kitchen organization, and basic culinary principles;

(4) understand and maintain sanitary conditions in the kitchen;

(5) have a working knowledge of all mathematical computations involved in a food service establishment;

(6) interact effectively within a team‐oriented group;

(7) organize and prioritize tasks;

(8) perform front‐of‐the‐house duties;

(9) prepare appetizers, salads, dressings, charcuterie items, and garde manger items;

(10) prepare café food selections, breakfast menus, and unique specialties;

(11) prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable sauce derivatives;

(12) prepare eclectic entrees incorporating all cooking principles for service to the public;

(13) utilize purchasing procedures to procure foodstuffs, kitchen supplies, and equipment; and

(14) prepare basic bread varieties and desserts.


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Goals of the Applied Science Degree:

Students will, in addition to the 14 goals listed for the Certificate program,

(1) plan, analyze, and write menus;

(2) control portion costs;

(3) control food and labor costs;

(4) prepare bread varieties, desserts, confections, cakes, and ices;

(5) supervise work load and coordinate station responsibilities;

(6) serve and describe alcoholic and non‐alcoholic beverages;

(7) demonstrate conceptual aspects of physical layout of food service establishments; and

(8) apply strict dietary standards in the preparation of nutritional dishes.

Culinary Self Study Report 2008

1

NINA’ S CHECKLIST OF TASKS TO SUPPORT CULINARY ARTS SELFSTUDY REPORT 2008

FRONT COVER

5 COPIES BOUND AND COMPILED IN A LEGIBLE MANNER. SUBMITTED ELECTRONICALLY BY AUGUST 25TH. 4 HARD COPIES MAILED BY AUGUST 25TH. INCLUDE A COPY OF SELF‐STUDY FEE PAYMENT. (COPY OF CHECK OR CREDIT CARD RECEIPT)

1.0 PROGRAM ELIGIBILITY

PAY APPLICATION FEE OF $200. SIGN COPY OF ACFF ACCREDITATION AGREEMENT FORM, ME AND BRIAN. (APPENDIX 3 AND EXA) NUMBER OF STUDENTS GRADUATED AND DEGREE GRANTED FOR LAST TWO YEARS. CURRENT RECORD OF INSTITUTIONAL ACCREDITATION. LIST OF 10 RECENT GRADUATES AND THEIR PLACES OF EMPLOYMENT. INCLUDE CONTACT INFORMATION FOR

GRADUATES AND EMPLOYERS. COPY OF ALL SCHOOL’S CURRENT STATE LICENSES. COPY(S) TO SHOW APPROVAL OF CREDIT OR CLOCK HOUR PROGRAMS BY STAT OR ACCREDITING

BODY/COMMISSION. 3.0 ORGANIZATION AND ADMINISTRATION √ THERE IS AN ORGANIZATIONAL CHART SHOWING THE RELATIONSHIP OF THE PROGRAM TO OTHER PROGRAMS

WITHIN THE INSTITUTION. √ THERE ARE WRITTEN JOB DESCRIPTIONS FOR THE PROGRAM COORDINATOR, FACULTY AND SUPPORT STAFF.

THERE IS EVIDENCE OF CONTINUING FINANCIAL SUPPORT OF THE INSTITUTION TO THE NEEDS OF THE PROGRAM. (NEED COPIES OF BUDGET AND OPERATING PLAN.)

5.0 CURRICULUM

COMPLETED ACFFAC “REQUIRED KNOWLEDGE AND COMPETENCIES” WITH REFERENCED COURSE SYLLABI

ATTACHED (EXHIBIT M). I NEED THE MOST RECENT SYLLABI FOR THE FOLLOWING COURSES IN ELECTRONIC FORM:

COPY OF MAT 100 – INTERMEDIATE ALGEBRA. COPY OF BUS 243T – PSYCHOLOGY OF MANAGEMENT AND SUPERVISION. COPY OF FSM 270 – PURCHASING AND COST CONTROLS

6.0 FACILITIES

EVIDENCE THAT THE PHYSICAL FACILITY MEETS FIRE AND SAFETY STANDARDS (COPY OF CERTIFICATE(S) OF INSURANCE SHOWING ALL COVERAGE CARRIED BY THE SCHOOL/INSTITUTION E.G. TITLE PAGE OF INSURANCE CERTIFICATE.


2

7.0 STUDENT SERVICES STUDENTS ENROLLING IN THE PROGRAM ARE PROVIDED INFORMATION REGARDING: √ PROGRAM’S MISSION AND GOALS. (COPIES OF MISSION STATEMENT AND VERIFICATION OF WHERE THEY ARE

LOCATED.) TUITION AND FEES. ACADEMIC POLICIES. COURSE DESCRIPTIONS. ADDITIONAL COSTS OF THE PROGRAM. (FACILITY USE FEES, LIABILITY INSURANCE,

ETC.) IF STUDENTS ARE NOT ACCEPTED INTO THE PROGRAM, THEY ARE INFORMED OF THE REASON(S)? (HOW IS THIS

DONE AND ARE THERE COPIES OF FORMS?) THERE IS A PLAN FOR IMPROVING RETENTION OF STUDENTS IN THE PROGRAM. (CEC’S PART IN THIS…IS THERE

DOCUMENTATION OF THIS PLAN?) A GRIEVANCE PROCEDURE FOR STUDENTS USE. NEED TO SHOW HOW STUDENTS HAVE ACCESS TO FILES AS THEY RELATE TO THEIR PERFORMANCE (FROM THE

ADMINISTRATION SIDE.) DOCUMENTS OF CURRENT PLACEMENT DATA TO INDICATE THAT A MAJORITY OF THE LAST TWO YEAR’S

GRADUATES WERE PLACED IN A FIELD RELATED TO THEIR TRAINING. (THIS CAN BE THE SAME AS THE LIST OF 10 RECENT GRADUATES AND THEIR CONTACT AND EMPLOYER CONTACT INFORMATION)

COPIES OR ANY INFORMATION THAT SHOWS THAT THE STUDENTS HAVE INPUT INTO COURSE EVALUATION. COPIES OF ALL CURRENT ADVERTISING AND PROMOTIONAL MATERIALS USED BY THE SCHOOL INCLUDING

RADIO, TELEVISION, YELLOW PAGES, NEWSPRINT, FLYERS, SURVEYS, SCRIPTS, VIDEO TAPES, AND A HARD COPY OF THE SCHOOLS WEB PAGE. (THERE ARE SOME WE DON’T DO BUT WHATEVER WE HAVE)

RECORDS OF STUDENT PERFORMANCE AND PROGRESS ARE:

ADEQUATE TO MEET THE TRANSFER NEEDS OF STUDENTS. (COPIES OF STUDENT TRANSCRIPTS) ADEQUATE TO VERIFY SATISFACTION OF CERTIFICATE OR DEGREE REQUIREMENTS. (ARE THERE DOCUMENTS

THAT SHOW THIS?) AVAILABLE TO PROVIDE VERIFICATION THAT CERTIFICATES OR DEGREES ARE CONFERRED ONLY UPON THOSE

STUDENTS WHO HAVE DEMONSTRATED EDUCATIONAL ACHIEVEMENT AS ASSESSED AND DOCUMENTED THROUGH APPROPRIATE MEASURES. (ARE THERE PROCEDURES AND DOCUMENTS THAT VERIFY THIS?)

COUNSELING, PLACEMENT SERVICES, AND GUIDANCE ARE AVAILABLE TO STUDENTS. (DO WE HAVE

PROCEDURES, BROCHURES, RECORDS, ETC. THAT DESCRIBE AND VERIFY THESE SERVICES?) INDUSTRY SCHOLARSHIP INFORMATION IS MADE AVAILABLE TO ALL STUDENTS. (HOW IS THIS DONE AND

WHERE IS THE PROOF? MAYBE PAPERWORK FROM FINANCIAL AID AND STUDENT SERVICES?) THE DISCLOSURE OF INFORMATION IN SCHOOL PUBLICATIONS IS ADEQUATE AND ACCURATE. (COPIES OF THE

CATALOGUE AND INFORMATION ON OUR WEB‐SITE THAT DESCRIBE COUNSELING, PLACEMENT, GUIDANCE, SCHOLARSHIPS; ESPECIALLY RELEVANT TO CULINARY.

8.0 PROGRAM ASSESSMENT

THERE IS DOCUMENTATION OF AN ONGOING SYSTEM FOR ASSESSING FACULTY PERFORMANCE.


3

THERE IS EVIDENCE OF AN ONGOING SYSTEM FOR COLLECTING DATA TO ASSESS THE RELEVANCE OF THE

CURRICULUM BY: o STUDENTS (COPIES OF STUDENT EVALUATIONS) o FACULTY (COPIES OF IPR AND PROCEDURES) √ ADVISORY COMMITTEE o EMPLOYERS (DO WE HAVE EMPLOYER SURVEYS?) o GRADUATES (DO WE HAVE GRADUATE SURVEYS?)

AN ONGOING SYSTEM IS IN PLACE FOR ASSESSING AND DOCUMENTING:

o STUDENT RETENTION o GRADUATE PLACEMENTS (PLACEMENT STATISTICS FOR THE LAST TWO YEARS) o GRADUATE SATISFACTION WITH CAREER PREPARATION o EMPLOYER SATISFACTION

ExY-2

ANDREA PASKERT




ExY-2

UNIVERSITY OF

MONTANA FORUM CHEF ARTICLES



Culinary Arts

ExY-2

MONTANA TODAY

CHEFS OF MONTANA

COOKING SHOW




ExY-2

FACULTY EVALUATION

(Individual Performance Review)


Culinary Arts

ExY-2

STUDENT ASSESSMENT OF COURSE SURVEY


Culinary Arts

ExY-2


2008


Culinary Arts

Culinary Arts

ExY-2

MONTANA CHEFS ASSOCIATION

AGENDA

2007 - 2008


Culinary Arts

Culinary Arts

ExY-2

MONTANA CHEFS

ASSOCIATION CULINARY

SCHOLARSHIP

2007 - 2008


Culinary Arts

Culinary Arts

ExY-2

ADVISORY

COMMITTEE MEETING MINUTES


Culinary Arts

ExY-2

INTERNSHIP EXAMPLES


Culinary Arts

ExY-2

EQUIPMENT SAFETY CHECK

SHEET


Culinary Arts

147

Soups, Stocks and Sauces- Quality Standards Guide

EMULSION SAUCES

COLD SAUCES

Flavor Aroma Visible Texture Tactile Texture Appearance Dressings- Balance flavor of acidity and tanginess. Sugar

counteracts acidity of vinegar. Adds flavor

compatible with ingredients in main dish. Subtly reflects flavor agents (vinegar, citrus,

plant particulates, garlic, herbs, onions, citrus peels)

Subtly reflects flavor agent

Smooth shiny evenly naps, nappes or coats the back of the spoon.

Smooth, brief mouth coating

Homogenized, no visible pooling of fats or oils. Smooth. Viscous. Basic French may be separated. Emulsified dressing

appears homogenized.

Defect

Improper balance of acid and tang

Lingering oily of waxy mouth coating

Mixture separated or “broken.” Curdled.

Causes

Improper amount of acid and/or flavoring

Incorrect balance of oil and acid

Liquid added too quickly during preparation. Mixture has

become saturated. Temperature- too high

STOCKS ESSENCES

GLAZES JELLIES

CONSOMMÉS

Flavor Aroma Visible Texture Tactile Texture Appearance Lingering rich of the main

item. Glazes, Jellies, Essences reflect a

concentrated flavor. Not salty

Of the aromatics used, heady with the

main item (beef, chicken, etc.)

Glazes feel sticky Jellies-meltingly soft.

Clear and Clean. Brown stock- golden White stock- light grey

Vegetable stock- green/amber Watery- not fat pools

Glazes consistency of a syrup. Jellies- deep dark color and set

when cold. Consommé- garnish no larger

than the size of a pea.

Defect

Burnt flavor

Fish stock harsh flavor

Salty

Cloudiness

Particulate present

Causes

Bones roasted incorrectly

Fish stock cooked too long

Too salty- Improper salting then reducing

Boiled too long and too fast over high heat

Improper skimming

SOUPS

PUREES, COULIS, BISQUES

Flavor Aroma Visible Texture Tactile Texture Appearance Dominant of the main item

pureed Dominant of the

main item pureed

Bisque- rich perfume of main item

Smooth no particulate

Velvety

Creamy to the tongue and roof of the mouth

Velvety to the tongue

Syrup consistency.

Not thick but will coat the back of the spoon

(nappe)

Homogenous- smooth even consistency

Fine consistency

Garnish no larger the

depression of soupspoon.

Bisque thicken with rice or bread only

Defect

Rough consistency Particulate visible

Rough Consistency

Causes

Main ingredient to be pureed not cooked

thoroughly.

Not blended well enough or run through a coarse vs. fine sieve

Main ingredient to be pureed

not cooked thoroughly

148

SOUPS

CREAM AND VELOUTÉ

Flavor Aroma Visible Texture Tactile Texture Appearance Velouté- reflects the stock,

cream and main items, distinct, delicate flavor of the

main items.

Reflects the stock, cream, and main

item.

Distinct delicate aroma of the main

item

Smooth, creamy, velvety. No lumps or graininess. The soup

must disappear completely on the

palate.

Thickness- consistency of

cream or syrup.

Not thick but will coat the back of the

spoon. (nappe)

Smooth, creamy, velvety. No lumps or graininess. The soup must disappear completely on

the palate.

Defect

Lumps or graininess

Too thick

Lumps or graininess

Too thick

Broken or curdled

Causes

Roux or final liaison not incorporated

properly.

Consistency not adjusted properly

Roux or final liaison not incorporated properly.

Consistency not adjusted

properly

Egg liaison not incorporated properly. Dairy- added without

first boiling. Too much acid added- vegetable not sweated

prior to adding.

VEGETABLE SOUPS

Flavor Aroma Visible Texture Tactile Texture Appearance Distinct delicate flavor of the stocks used and vegetable

ingredients.

Distinct delicate flavor of the stock

and vegetable ingredients.

Vegetable Ingredients evenly suspended

Ingredients provide resistance to the

tooth. Not crunchy, al dente

Vegetable Ingredients uniform and fit into the depression of a

soupspoon. Clear broth. Ample broth to ingredient ratio.

Approximately 50% ratio vegetable ingredients to broth.

Defect

Too Thick Cloudiness

Too Thick

Causes

Improper ratio vegetable ingredient

to broth

Starches cooked in soup not separately

Improper ratio garnish to broth

HOT SAUCES

Flavor Aroma Visible Texture Tactile Texture Appearance Contribute richness

distinctive of the base used. Defined special flavor.

Contributes flavor. Seasoned only to be sufficient to act as a

complimentary factor. Seasoning doesn’t form a recognizable part of the

sauce.

Contains heady concentrated aroma

to just the right degree mild or

pungent to compliment the rest

of the sauce.

Glossy to the eye, smooth. Evenly naps or coats the back of a spoon. Velouté/white

sauce forms semi transparent veil. Brown sauce gives translucent

light glaze. NOTE: transparent= light passes through,

translucent= light is diffused. Opaque= light does not pass through

Smooth. Light but not liquid.

Contributes moistness. Melts

away on the palate. Viscous- proper

resistance to movement

Smooth, glossy to the eye. Color accents the dish served with.

Velouté/white sauce forms semi-transparent veil over food.

Brown sauce gives translucent light glaze to meat beneath. Shape and color of the food

beneath should be discernable. Contributes color and shine.

White sauce silky, creamy white finish.

Defect

Excessive seasoning modifies or destroys the

flavor of the dish

Harsh burnt favor

Glutinous, excessive clumping

Pasty, grisly

Glutinous, excessive clumping

White sauce- grey

Causes

Poor flavor of mother sauce overcorrected by excessive

seasoning

Roux burnt

Improper thickening procedure

Not cooked long

enough

Improper thickening procedure

Aluminum pot used


Baking CUL 265T

VIDEO VIEWING VERIFICATION SHEET

Instructions: 1. Give sheet to the Librarian before viewing the video. 2. Watch the video. 3. Fill in the call number of the video you watched. 4. Have the Librarian sign and date sheet. 5. When all videos are watched, return sheet to chef.

Call Number Video Subject Date Time Librarian Signature

Jacques Pepin’s Cooking Techniques-85 min.

Quick Breads – 12 min.

Vanilla Sauce & Pastry Cream – 19 min.

Cookies, Cakes, & Pies – 90 min.

Ice Cream & Frozen Desserts – 30min.

Fancy Cookies – 30 min.

The Bakeshop: The Basics of Bread Making – 35 min.

Bread & Baker: From the Source, Three Part Series – 30 min. each

Part 1 Part 2 Part 3 Breakfast Sweets – 30 min.

Laminating Dough – 23 min.

The Bakeshop: Meringue – 23 min.

Candy & Chocolate – 30 min.

Cake Decorating - 60 min.

Work Schedule Time Log Page 1

Date Tasks Time In Time Out Total Hr.

7/1/2008Nina's checklist, communication with Nina, gathering materials, copying files and folders to memory stick 9am 4pm 7

7/2/2008 Update Exlist, Transmittal sheet, Sec.1, Sect.2, Appendix 1, ExA 10am 5pm 77/3/2008 ExA, ExAB, ExAF,ExAH, ExAJ, ExI‐1 ‐ 14 8am 4pm 8

7/4/2008

ExA, ExAB, ExAF,ExAH, ExAJ, ExI‐1 ‐ 14, Transfer new items from new ACF template, revise Nin's checklist, Complete ExAA (student culinary handbook). 7am 4pm 8

7/5/2008

Copy self study to memory stick. Complete Sections 1, 2 & 3. Worked on section 4. Updated Front. Completed ExE, ExG, ExH, ExI, ExAF, ExAH, ExAI, ExAJ 10am 5pm 7

7/6/2008 Copy to memory stick. Worked on section 4. Worked on ExK 9am 5pm 8

7/10/2008 Copy to memory stick. Worked on section 4. Completed ExK 8am 5pm 9

7/11/2008Copy to memory stick. Completed ExZ, ExL‐1, ExL‐2, ExL‐3, ExL‐4, ExAJ, ExAN, ExAM 8am 5pm 9

7/12/2008Copy to memory stick. Completed ExM‐1,2,3,4,5,6. ExN, ExN‐1, 2, 3, 8. 8am 5pm 9

7/13/2008Copy to memory stick. Completed ExM‐8. ExN‐5, ExN‐6, ExN‐7, ExN‐10. ExAC. 8am 5pm 9

7/14/2008Copy to memory stick. Completed ExP. ExQ. ExM‐12, ExM‐10. ExN‐14, ExN‐12 9am 5pm 8

7/15/2008

Copy to memory stick. Completed ExAO. ExM‐3, ExM‐7, ExM‐9, ExM‐11. ExN‐4a, ExN‐4b, ExN‐9, ExN‐13, ExN‐14. ExF‐4, ExF‐4a. ExJ. ExV 8am 5pm 8

7/16/2008

Copy to memory stick. Completed ExN‐11, ExO, ExAE, ExAG, ExAD, ExT, Section 6, Section 5, Transmittal sheet, Foreword, Appendix 2. 8am 5pm 920 tons of hay 8am 5pm 9

7/21/2008 Culiary Plan Justification Reprort 8am 5pm 97/22/2008 Culiary Plan Justification Reprort 8am 5pm 97/23/2008 Culiary Plan Justification Reprort 8am 5pm 97/24/2008 Culiary Plan Justification Reprort 8am 2pm 67/24/2008 ExS, ExY, Section 7 2am 5pm 3

7/25/2008Copy to memory stick. Section 8, 9. Appendix 1. ExC, C‐1, C‐2, C‐3, ExD, ExR, ExW

1

Work Schedule Time Log Page 2

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CulinaryArtsSS08

Documents

Transcript of CulinaryArtsSS08