KCCC Adult Education. Culinary Program

KCCC Adult Education

Culinary Program

Knox County Career Center 308 Martinsburg Road

Adult Workforce Education Mount Vernon, OH 43050

Coordinator: Shawn M. Kendall School Phone: 740.393.2933

740.393.2933, ext. 1119 School Fax: 740.397.1659

[email protected] Web Site: www.adultedkccc.org

Coordinator Office Hours: 8-4pm School Office Hours: Mon-Thurs 7:30am – 7:00pm

Preferred Method of Contact: email Fri 7:30am – 4:00pm

I. GENERAL INFORMATION

A. Mission Statement: The primary mission of the Knox County Career Center Adult Education is to provide educational programs for individuals to obtain entry-level competency for employment, career advancement, and /or lifelong learning.

B. Adult Education Director: Coordinator:

Jane Marlow Shawn Kendall

740.393.2933, ext. 1106 740.393.2933, ext. 1119 Email: [email protected] Email: [email protected]

C. Disability Accommodations. Any learner needing special accommodation on the basis of any disability must advise the instructor at the beginning of class. All necessary accommodations will be made upon presentation of relevant certification, presented in a timely manner. Learners are also responsible for making contact with the Program Coordinator prior to the start of class. For detailed KCCC Bylaws & Policies pertaining to Reasonable Accommodation, see Section 2260.01-Section 504 – ADA Prohibition against Discrimination Based on Disability located on the website at www.knoxcc.org.

D. Equal Opportunity. It is the policy of the Knox County Career Center School District that employment, educational programs, and activities are provided without regard to race, color, religion, national origin, gender, disability, age, military status, or any other legally protected characteristic. Any learner with a disability should contact the program coordinator. The Board designates the Career & Technical Director as the Title VI, Title IX and Section 504 Coordinator. E. Title IV Eligibility. This program is being submitted for Title IV funding. Adult learners

requesting information about financial assistance should contact Financial Aid Coordinator Sheryl Mickley.

 Professional cookswork in a wide variety of institutions: restaurants, hotels, casinos, hospitals, long-term care facilities, schools, private catering.

 According to U.S. Department of Labor, in Ohio from 2008 through 2018 there will be a 2% increase in cooks for institutions and cafeterias and an 5% increase in cooks for restaurants. http://www.careerinfonet.org/carout2.asp?next=carout2&Level=&optstatus=&id=1&nodeid =210&soccode=&stfips=39&jobfam=35&SOC=352012&SOC=352014

 A survey of regional employers of the targeted occupations revealed that 22% of

respondents anticipate hiring 1-10 culinary service workers within the next two years and 11% would hire more than 11 workers.

 As of November 3, 2011, 7 jobs relating to culinary service within 20 miles of KCCC were posted on the Ohio Means Jobs website (www.ohiomeansjobs.com). Within 50 miles, there were 68 jobs posted.

 The survey respondents reported paying wages for culinary workers ranging from minimum wage to over $15.00/hour. According to Ohio Labor Market Information, wages in Central Ohio as of 2009 aged to December 2010 are:

a.Cooks, Institution & Cafeteria ranged from $10.95 - $16.24 with an average of $13.78/hour.

http://ohiolmi.com/asp/oesWage/SOCWage.asp?Source=SOCCodeTitleListing&SOCCode =35-2012.00

b.Cooks, Restaurant ranged from $8.92 - $11.97 with an average of $10.51/hour.

http://ohiolmi.com/asp/oesWage/SOCWage.asp?Source=SOCCodeTitleListing&SOCCode =35-2014.00

 Postsecondary schools within 50 miles of KCCC offering culinary classes are Columbus State Community College and Columbus Culinary Institute of Bradford School. Our school's restaurant-quality kitchen and dining room provide an ideal laboratory for this training.

III. PROGRAM DESCRIPTION

700 clock hoursof instruction = 33 total weeks, 111 total days 1. 500 hours in classroom/Laboratory

 111 days @ 5 hours/day, Tuesdays, Wednesdays, Thursdays, 4:00 pm to 9:00 pm

2. 80 hours in restaurant

 10 days @ 8 hours/day, Saturdays 12:00pm to 8:00pm

3. Internship hours throughout program that equals 120 hours.

The Culinary program is a quality, professionally oriented program designed for students wishing to enter and/or advance in the culinary field. Students are taught to master the fundamentals of cooking with emphasis on nutrition, sanitation and quality control, kitchen organization and operations, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring. The program instruction focuses on preparing students for the ServSafe® Food Protection Manager Certification as well as certificates from the Manage First program, a program from the National Restaurant Association.

The course provides for structured and mentored experience cooking for and serving community patrons in the school’s private dining room. The program also includes 74 hours of internship with area food service providers.

IV. PROGRAM GOALS

 Provide fundamental entry-level skills and knowledge required to pass the ServSafe® Food Protection Manager Certification.

 Provide fundamental skills and knowledge required to pass and acquire the Manage First certificates.

 Provide experience managing a dining room.

 Provide the student with instruction and practice of the necessary skills to acquire entry-level employment or advance career opportunities in the culinary service field.

 Provide a bridge for career pathways.

 Offer quality, career-oriented instruction utilizing modern teaching techniques and applications.  Graduate prepared competent and responsibly entry-level culinary workers.

V. PROGRAM OUTCOMES

After the completion of the Culinary Program, a learner will be able to:  Apply food service sanitation and nutrition principles and practices.

 Demonstrate basic cooking skills including product identification, knife skills, food production, and cooking skills.

 Demonstrate proficiency in the identification and use of many different herbs, spices, and global ingredients.

 Produce commonly used stocks, foundation sauces, and a large compliment of secondary sauces.

 Apply basic concepts of menu development, purchasing, nutrition, and safe food storage.

 Demonstrate leadership and supervisory skills as they relate to overseeing food service workers.

VI. CREDENTIALS

Learners will be eligible to be awarded the ServSafe® Food Protection Manager Certification after passing the ServSafe examination. http://www.servsafe.com/FoodSafety/solutions/why/

During the program, learners will take the approved Manage First Program® classes and receive those certificates pertaining to those classes. http://managefirst.restaurant.org

VII. TARGET POPULATION

VIII. PROGRAM MODEL

The decision to develop a culinary program came about as a result of the upcoming Columbus casino’s need for many cooks and other culinary professionals. In addition, area long-term care facilities expressed a need for entry-level cooks who could continue career tracks to chefs. This 700-hour culinary curriculum was designed based on the topics and certification requirements for the ServSafe®program and the Manage First®program. Also included are general core topics including workplace professionalism and computer applications.

A. 700 Clock hours of instruction = 33 weeks, 111 total days

1. 500 hours in classroom/Laboratory

 110 days @ 5 hours/day, Tuesdays, Wednesdays, Thursdays, 4:00 pm to 9:00 pm

2. 80 hours in restaurant

 10 days @ 8 hours/day, Saturdays 12:00pm to 8:00pm

3. Internship hours throughout program that equals 120 hours.

4. See Addendum B for Curriculum Map and Addendum C for Program Calendar

1. Integrated academics: Reading comprehension will be enhanced as students read and apply principles from textbooks and web sites. Language arts will be practiced and refined

throughout the program as students learn to communicate effectively with each other and restaurant patrons. Basic arithmetic will be reinforced through product measurement, development of planning budgets, and menu preparation.

IX. ASSESSMENT STRATEGIES

1. Pre-assessment Skills Review (not for selection, for remediation purposes only) a. TABE

 Math, minimum of 8th grade  Reading, minimum of 10th grade 2. Throughout Program

a. Individual module testing

b. WorkKeys. ACT WorkKeys Assessment Levels were determined as follows. Our in-house WorkKeys Job Profiler reviewed levels with a professional chef, who selected levels based on work experience in the culinary field.

 Applied Math, Level 4

 Reading for Information, Level 4  Locating Information, Level 4

c. Washington 13 to identify learning disabilities for remediation 3. Graduation

a. Maintain a 75% or higher per quarter

b. Maintain 90% attendance per quarter and overall c. Successfully complete all course work

d. Successfully complete all Competency Goals

X. EVALUATION PLAN TO DETERMINE PROGRAM EFFECTIVENESS

1. Survey of graduates into food service field within six months of graduation to determine employment rate.

2. Learner evaluation of instructors halfway through program and at end of program. 3. Learner evaluation of course halfway through program and at end of program. 4. Meetings with Advisory Committee at least twice a year.

5. Meetings with Faculty on a regular basis.

XI. TRAINING PATHWAYS

A. Before: A career pathway system is a series of connected educational and training programs and support services that prepare and enable individuals, often while they are working, to secure a job and advance over time to successively higher levels of education and employment in a specific industry/field. Pathway goals are to increase access, awareness, affordability, resources, and alignment for high school students, adult learners, and the current workforce (Thrive, 2009).

designed for learners with little to novice experience in the food service industry, those who already work in the field and wish to enhance their skills, or those who simply wish to enter culinary career pathway.

Prior to admission, potential learners must have the following:  High school diploma or GED

 Basic computer literacy including basic keyboarding skills  Completed application form with a $50 deposit

 Skills Assessment (TABE and Washington 13)  Interview with program coordinator

 BEST test if English is a second language  One professional and one personal reference  FBI and BCI background check

 Make a non-refundable deposit of $200

B. After: University System of Ohio CT2 for Early Childhood will be pursued as soon as CT2 track is available. Articulation agreements with higher institutions such as Central Ohio Technical College (COTC) and North Central State College (NCSC), and Columbus State Community College (CSCC) will be pursued.

C. Student’s Transition into Workplace: In addition students will participate in mock interviews and receive a career passport. Our Placement Office will assist students with resume writing as requested. The 120-hour internship component of the program should give food service facilities and our students an opportunity to explore employment opportunities. Should an employer find a student weak in a specific skill taught in the program, the student will be able to audit a future class for that specific topic until the skill is satisfactory.

Addendum A: Advisory Committee 2014-15 – District IRN#051144

Culinary Professional Certification

Doreen Bercaw

Instructor, Chef & Catering Program Knox County Career Center, High School 306 Martinsburg Road

Mount Vernon, OH 43050 740-397-5820, ext. 3244 [email protected]

Sam Gilardi

Owner, Lannings Foods 1033 Newark Road Mount Vernon, OH 43050 740-397-2751

[email protected]

Steve Gilardi

Owner, Lannings Foods 1033 Newark Road Mount Vernon, OH 43050 740-397-2751

[email protected]

Jennifer Parker

Knox Community Hospital 1330 Coshocton Avenue Mount Vernon, OH 43050 740-393-9000

Tristan Haas

Kenyon Inn and Restaurant

100 West Wiggin Street, P. O. Box ___ Gambier, OH 43022

740-427-2202 [email protected]

Paul Higgins, CEC,HGT,CHA Hospitality services 3909 Apple Valley Dr Howard, Ohio 43028 [email protected] [email protected] 740.398.9030 Chef Scott Komitau

Mount Vernon Food Service Director The Laurels of Mount Vernon 13 Avalon Road

Mount Vernon, OH 43050 740-397-3200 (cell 614-439-6724) [email protected]

Rick Rollinger Jr

Catering chef Smithhisler Meats 8835 Columbus rd

Mount Vernon, Ohio 43050 740.397.6254

[email protected]

Chef Bruce Kreidler Cafeteria Manager

Knox County Career Center, High School 306 Martinsburg Road

Mount Vernon, OH 43050 740-397-5820, ext. 3229 [email protected]

Bill Kelly

Knox Community Hospital 1330 Coshocton Avenue Mount Vernon, OH 43050 740-393-9000

Course Sequence _Total Theory Hours Total Laboratory Hours Total Restaur ant Hours Total Course Hours Course Days (5 hr) Course Days (8 hr)

Qtr Course # Course Name

1 GEN1-0100 Employability CUL1-0100 Cooking I

 Professionalism  Tools and equipment  Menu and recipes  Flavors and flavoring  Dairy products  Mise en Place

20 40 60 6.6

CUL1-0200 ServSafe® Food Protection / Exam

 Sanitation

 Flow of food through the operation  Sanitary facilities and pest management  Food safety regulations and employee training

16 16 6.6

CUL1-0300 Nutrition in Food Service Operations/Manage First

 Understanding nutrition basics  Establishing nutrition programs

19 19 6.6

CUL1-0400 Knife Skills

 Care for knives properly

 Use of knives properly

 Cutting foods into a variety of shapes

22 22 44 6.6

CUL1-0500 Study skills Math 26 26 6.6

2 CUL2-0100 Cooking II

 Principles of cooking  Eggs and Breakfast  Stocks and sauces  Soups

 Principles of meat

 Beef, veal, lamb, pork, poultry.

15 59 32 97 8.25 4

CUL2-0200 Culinary Math

 Customary units of measure  Metric Measures

 Basic Conversion of Units of measure

 Converting weight and volume mixed measures

10 10 8.25

CUL2-0300 Nutrition in Food Service Operations/Manage First

 Understanding nutrition basics  Establishing nutrition programs

10 10 6

CUL2-0400 Knife Skills

 Safety  Dicing  Cleaning

Hours in session = 700 total hours Days in session = 110 Weeks in session = 33 Calendar November 2014 to July 2015

Curriculum approved by Ohio Board of Regents on November 1, 2011

Course Sequence _Theory Total

Hours Total Laboratory Hours Total Restaurant Hours Total Course Hours Course Days (5 hr) Course Days (8 hr)

Qtr Course # Course Name

3 CUL3-0100 Cooking III

 Beef, Pork, and Poultry

 Fish and shellfish  Vegetables

 Potato, grains and pasta  Salads and salad dressings

25 29 32 95 11.5 4

CUL3-0200 Culinary Math

 Advanced conversions between weight/measure  Yield percent

 Appling Yield percent  Finding Cost  Edible Portion Cost

10 10 7.25

CUL3-0300 Knife Skills

 Dicing

 Chopping

 Size and consistency

15 25 40 7.25

CUL-0400 Customer Service

 The importance of customer service  Professional Server

 Dining room service

 Greeting and Seating customers

15 23 38 7.25

4 CUL4-0100 Culinary Math

 Recipe costing  Recipe size conversion

20 12 16 32 5

CUL4-0200 Cooking IV

 Principles of Baking  Quick Breads  Yeast Breads

 Pies, pastry and cookies

 Custards, creams, frozen desserts

0 28 54 5 2

CUL4-0300 _{Knife Skills}

 Dicing  Chopping  Knife sharpening 0 9 9 5 CUL4-0400 Internship 0 0 80 120 110 10 TOTAL HOURS 243 287 80 700 110 10

Culinary Program Page 10 of 10

50 Hrs 45 Hrs 60 Hrs

SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT

1 1 2 3 4 5 6 1 2 3 2 3 (4 5 6 7 8 7 8 9 10 11 12 13 4 5 6 7 8 9 10 9 10 11 12 13 14 15 14 15 16 17 18 19 20 11 12 13 14 15 16 17 16 17 18 19 20 21 22 21 22 23 24 25 26 27 18 19 20 21 22 23 24 23 24 25 26 27 28 29 28 29 30 31 25 26 27 28 29) 30 31 30 76 Hrs 76 Hrs 76 Hrs

SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT

1 2 (3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 8 9 10 11 12 13 14 8 9 10 11 12 13 14 5 6 (7 8 9 10 11 15 16 17 18 19 20 21 15 16 17 18 19 20 21 12 13 14 15 16 17 18 22 23 24 25 26 27 28 22 23 24 25 26) 27 28 19 20 21 22 23 24 25 29 30 31 26 27 28 29 30 76 Hrs 81 Hrs 40 Hrs

SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT

1 2 1 (2 3 4 5 6 1 2 3 4 3 4 5 6 7 8 9 7 8 9 10 11 12 13 5 6 7 8 9 10 11 10 11 12 13 14 15 16 14 15 16 17 18 19 20 12 13 14 15 16) 17 18 17 18 19 20 21 22 23 21 22 23 24 25 26 27 19 20 21 22 23 24 25 24 25 26 27 28) 29 30 28 29 30 26 27 28 29 30 31 31

Qtr 1 31 Class/Lab Hours 500 (100 days)

Qtr 2 28 Restaurant Hours 80 ( 10 days)

Qtr 3 28 Internship Hours 120 (hours flexible)

Qtr 4 23

Total Days 110 Total Course Hours 700

Key: (1 begin grading period CULINARY PROGRAM NOTES:

1) end grading period All missed days due to school closure

School not in session are made up in the associated term.

Lecture/Lab 5-hours

River Room Restaurant 8-hours VA requires minimum 12 hours per week to qualify Internship 120 hours (flexible dates and hours)* for funding.

ServSafe Certification

Graduation *ALL 120 Internship hours MUST BE COMPLETED

by July 7, 2015 in order to graduate (no exceptions).

(Can be utilized any Monday, Friday, or Saturday). *This calendar is subject to change (GREEN dates are suggested days when not in class).

May 2015 June 2015 July 2015

6/02/15 - 7/16/15 December 2014 November 2014 January 2015 February 2015 2/3/15 - 3/26/15 4/07/15 - 5/28/15 11/4/14 - 1/29/15 March 2015 April 2015

Knox County Career Center

Adult Education

CULINARY

(Class Three) November 2014 through July 2015