Culinary Orientation – Session I
description
Transcript of Culinary Orientation – Session I
Culinary Orientation – Session I
Agenda – Day One
►Welcome – Who am I? Who are You? Who are we?
►Syllabus Overview►Facility Tour►Uniform Expectations►The Rules►Homework
On an Index Card
►Name and Email Address►Question 1 – What is your degree
option?►Question 2 – Why Metro?►Question 3 – What have you done to
get ready for this experience?►Question 4 – What are your career
aspirations?
Share
►Turn to your neighbor, introduce yourself, and share your answers
Faculty and Staff
► Jim Trebbien, Dean►Brian O’Malley
Sage, Tri-Omega, Culinary Team► Janet Mar
Sage, Baking and Pastry, Culinology, Skills USA►Tim O’Donnell
Culinary Foundations► Jo Anne Garvey
Culinary Foundations►Andrew Raschid
Hospitality Management
Faculty and Staff
►Brian Young, Chef de Cuisine► Lisa Tooker, Operational Director►Vieva McClure, Service Coordinator► Joellen Zuk, HS Invitational Coordinator►Dan Bartek, Academic Advisor►AJ Swanda, Special Project Liaison► Jennifer Valandra, Special Project Liaison►Paul Goebel, Outreach and Recruitment► Ingrid Armstead, Dean’s Office
Jim Trebbien
Brian O’Malley
Janet Mar
Tim O’Donnell
Jo Anne Garvey
Oystien Solberg
Lisa Tooker
Brian Young
Vieva McClure
AJ Swanda
Joellen Zuk
Jen Valandra
Paul Goebel
Dan Bartek
Ingrid Armstead
John Horvatinovich
Julie Pospishil
Syllabus Overview
►Handout Syllabus and Guidebook►Review contact information and
grading for the orientation class
What we’ll cover and why Expectations of Performance Curriculum and Degree Planning Physical Orientation Needed Technical Abilities (webadvisor, quia,
etc.)
Palate Development Learning Styles Empowerment The Critique Process Extra-Curricular Activities Measurement and Conversion The Standard Recipe
Building Tour►What do we need to
see? Locker Rooms Student Services Computer Lab Kitchen/Kitchen Office Culinary Photo ID – from Char Bookstore Point to the Library Faculty/Dean’s Offices
Uniform Expectations
Uniform Expectations
The RulesBreak into groups, take 1 rule and define it.
Share with the class.
Now, officially:5. Respect your feet, your knife, and your kitchen
Homework
►Read the Orientation Packet – There is a quiz on line that will be emailed to you
►Go out to eat somewhere by session V fill it out online at: www.quia.com/quiz/1844078.html (follow rule #1)
►Find a book about food in the Library and check it out and bring to class next week.
►Get your uniform (including ID badge)
Next Week’s Agenda
►Class starts with Brigade Review 10 minutes before class time
►Share books that you found►Where is the Program Taking You?
Cairn Signature Series
►Kitchen Tour on Safety and Sanitation