Culinary arts

Culinary Arts

Summer Educator Programs 2013

Culinary and Pastry Programs • JUNE 23–28, 2013 | Charlotte Campus Registration Deadline: May 24, 2013 • JUNE 16–21, 2013 | North Miami Campus Registration Deadline: May 17, 2013 • July 14–19, 2013 | Denver Campus Registration Deadline: June 15, 2013 • July 21–26, 2013 | Denver Campus Registration Deadline: June 15, 2013

Certified Culinary Essentials Educator Programs Presented by Johnson & Wales University in Cooperation with Glencoe/McGraw-Hill

• JUNE 23–28, 2013 | Charlotte Campus Registration Deadline: May 24, 2013 • JUNE 16–21, 2013 | North Miami Campus Registration Deadline: May 17, 2013 • July 14–19, 2013 | Denver Campus Registration Deadline: June 15, 2013

With the current emphasis on high-stakes testing, your teaching skills must be better honed and more effective than ever. Johnson & Wales University offers programs to do just that.

Option 1 Certified Culinary Essentials Educator Program

(North Miami, Denver and Charlotte campuses) The Certified Culinary Essentials Educator Program is designed for food service educators who want to improve their knowledge and teaching skills using the Culinary Essentials program published by Glencoe/McGraw-Hill. You’ll receive hands-on training using components in the Teaching & Learning Resources, the Inclusion Strategies CD-ROM which works with Chapter Study Guides, and ExamView® Pro Test Generator CD-ROM to create customized tests. You’ll also receive the Culinary Essentials textbook and all related materials, courtesy of Glencoe/McGraw-Hill. This class is appropriate for vocational culinary arts instructors and family & consumer sciences teachers who use Culinary Essentials as their primary text.

Course Description You’ll have the opportunity to increase your knowledge of the principles and techniques of teaching culinary arts in a secondary and post-secondary environment. The classes are comprised of a combination of lab time, demonstrations and observation. Emphasis is on developing lesson plans, best practices of instructional methods, tools and skills of instruction, and organizing instructional and supplementary materials. Johnson & Wales culinary arts lab time will focus on culinary cooking techniques, garde manger, fish and shellfish, culinary nutrition, and introduction to baking and pastry. A take-home final exam and outside classroom project are optional course requirements for those desiring CCEE certification.

Course Outline Courses are facilitated by a Johnson & Wales chef-instructor in a hands-on laboratory setting with emphasis on the “how-to” delivery of instruction, using the content of the Culinary Essentials textbook and ancillaries. Participants are encouraged to demonstrate their best practices within their food service programs.

Depending on which campus you attend, your schedule may be as follows:

Day One: Culinary Cooking Techniques

Educators will practice both moist and dry cooking techniques.

Day Two: Garde Manger

Educators will learn preparation of cold food such as salads and decorative centerpieces.

Day Three: Fish & Shellfish Educators will prepare a variety of fish and shellfish recipes.

Day Four: Culinary Nutrition

Educators will explore the preparation of healthy meals.

Day Five: Introduction to Baking & Pastry

Educators will participate in the preparation of plated desserts. Sample class schedule 8 a.m.–noon

Hands-on laboratory work with a Johnson & Wales chef-instructor

Noon–1 p.m.

Lunch (produced by educators)

1–2:30 p.m.

Educators’ best practices workshop

2:30–2:45 p.m.

Break

2:45–4 p.m.

Best practices workshop continues

Certificates CCEE certification will be awarded to all participants who have successfully completed the Culinary Essentials educator program, passed the exam and submitted a list of best practices/teaching tips on how to teach culinary arts (e.g., assign a student to be chef of the day with the responsibility of leading the class in writing the daily menu). NOTE: The exam and submission of the required materials are optional for those participants not desiring certification. Certifications will be mailed to qualifying participants six weeks after the program conclusion. Continuing Education Units: All participants upon completion of the requirements for the program will earn three Continuing Education Units (CEUs). College credit is not awarded for these classes. Students will receive an official transcript reflecting the earned CEUs by August 15.

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UPDATING YOUR SKILLS

Program Overview

Culinary Arts/Baking & Pastry Arts The Culinary Arts and Baking & Pastry Arts programs build upon your knowledge of these fields. Choose one of two levels of culinary arts or baking and pastry arts, or one level of culinary nutrition, based on which topics best meet your educational needs. Culinary arts classes for the week range from kitchen terminology, equipment identification and dining room procedures, to garde manger, nutrition and spa cuisine, depending on which level you choose. Baking and pastry arts classes range from basic skills and introduction to bread baking and cake decorating, to light and healthy desserts as well as advanced bread baking and cake decorating, depending on which level you choose.

Option 2

Option 3

CULINARY ARTS LEVEL I

CULINARY ARTS LEVEL II

(Denver Campus)

(Denver Campus)

This program is designed for family and consumer sciences educators who want to improve knowledge and basic skills in commercial food service.

This program is designed for graduates of Level I and/or educators with food service industry experience. It requires advanced culinary knowledge and skills.

Introduction to Cooking Techniques

Garde Manger

This class offers instruction on basic cooking techniques and skills, including knife skills. Dry heat methods introduced include baking, roasting, broiling, grilling, sauteing, shallow frying and deep fat frying. Moist and combination cooking methods covered include boiling, poaching, steaming, stewing and braising.

This class specializes in cold platter production and presentation. Forcemeat products such as pâtés, terrines, sausages and mousses are discussed, as well as cold mixed salads and aspics. Basic vegetable carving, canapé production and sauce-making skills round out this class.

Introduction to Baking & Pastry Arts

International Cuisine

This class presents methods for producing basic pastries such as muffins, cookies, pie crust and butter cakes. Instruction focuses on ingredient measurement, mixing methods and baking procedures.

Introduction to Dining Room Standard dining room instruction, including serving methods used in mid-range to fine dining establishments, is covered. Safety and basic procedures of serving food and beverage are the primary focus of this class.

Nutrition and Sensory Analysis This class introduces methods of preparing nutritious, healthy food. The sensory analysis portion of this class shows how food can be evaluated for flavor, nutrition and texture with a menu including fresh pastas, soups, salads, vegetables and entrées.

New World Cuisine This class offers discussion and application of basic cooking techniques with an emphasis on grilling, roasting and deep frying. Production revolves around regional American menus.

This class applies basic techniques and cooking skills to menu items from the Philippines, Japan, Korea and Polynesia. The class is focused on the differences in techniques, products and cultures of these countries. A sample menu is produced by the group to demonstrate these skills.

French Classical Cuisine This class offers a foundation of techniques used in producing all fine cuisine. A full explanation of classic sauces, consommés, cream soups and garnishes is offered in conjunction with menus typifying this timeless cuisine.

Advanced Dining Room This upper-level class expands upon basic serving skills, adding fine-dining service styles such as Russian service, Classical French service, American plate service and family-style service. Advanced tableside cooking and plating procedures, table dressing and wine service skills are also included.

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Option 4

Option 5

BAKING & PASTRY ARTS LEVEL I

BAKING & PASTRY ARTS LEVEL II

(North Miami, Denver and Charlotte campuses)

(North Miami and Denver campuses)

This program is designed for educators at all skill levels. Each class will cover both the fundamentals as well as the latest information on techniques to keep educators up-to-date.

This program is designed for graduates of Level I and/or educators with food service industry experience. It requires advanced baking and pastry knowledge and skill.

Basic Skills

This class presents methods to increase the nutrient density of desserts by implementing sound nutrition principles to traditional desserts or in developing new dessert concepts.

This foundation class covers the professional skills, policies and procedures that are essential to Johnson & Wales University’s College of Culinary Arts. The university’s professional equipment, food safety and sanitation standards, as well as fundamental bakeshop skills will be taught in this class.

Fundamentals of Bread Baking This class introduces the fundamentals of yeast dough production with lean and medium doughs as the focus. Techniques for the high school educator to implement yeast dough production in a 45-minute block will be discussed and explored.

Introduction to Cake Decorating This class is designed to expose students to the techniques for assembling and decorating basic cakes and celebration cakes. Proper cake mixing procedures are discussed and various buttercreams and icings are produced.

Plated Desserts This two-day class covers the basic techniques used for presenting plated desserts. Dessert production centers on custards, creams, mousses and cakes. The production of dessert sauces and various garnishes will also be implemented.

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Light and Healthy Desserts

Advanced Bread Baking This class is designed to expose students to the techniques for producing yeast doughs using pre-ferments. The techniques for producing laminated doughs will also be introduced. The emphasis will be on puff pastry, croissant and Danish doughs with various pastry items being produced.

Advanced Cake Decorating This class will begin with the production of specialty cakes, fillings, buttercreams and glazes. The advanced technique of assembling a cake in a ring will be introduced. Finishing work using advanced decorating techniques and marzipan will also be introduced.

Chocolate Participants will learn the basic techniques in chocolate tempering and different varieties of praline fillings. They will produce a variety of pralines with techniques learned. Products covered will include an assortment of chocolate truffles, peanut brittle and molded candy. There will also be practice in using several methods of chocolate tempering techniques to create an edible chocolate box and chocolate bow.

Option 6 CULINARY NUTRITION

(Denver Campus)

This program is designed for high school food and nutrition teachers interested in applying nutrition principles to their culinary skills. For many years the chef and the dietitian concentrated on their own areas of expertise, but in recent years the blending of culinary knowledge and skills and nutrition principles has resulted in a single approach termed Culinary Nutrition.

Free DVD on Food Safety As an educator taking part in JWU’s Summer Educator Programs, you’ll receive a free DVD of Gold Standard for Food Safety: Guidelines for the Prevention of Foodborne Illness Risk Factors. This guide was produced by Johnson & Wales University through a grant received from the Centers for Disease Control and Prevention for its Gold Standard for Food Safety Initiative.

Continuing Education Units (CEUs) All participants will earn three Continuing Education Units (CEUs) upon completion of the requirements for all programs. Students will receive an official transcript reflecting the earned CEU by August 15.

In response to the demand for more healthy food choices, the College of Culinary Arts designed the first and only culinary nutrition program in the country to receive full accreditation from the American Dietetic Association. The oneweek seminar is taught by faculty from this prestigious program and provides students with opportunities to explore traditional and contemporary topics related to food preparation and nutrition principles. The program includes daily food production activities in the modern laboratories of the College of Culinary Arts, as well as classroom instruction. Seminar participants have the opportunity to sample what they make at the end of each class. This summer session also provides ample opportunities for teachers to engage in “best practices” discussions. Contemporary topics such as nutrition and sensory analysis, vegetarian cuisine, athletic performance cuisine, spa cuisine, and light and healthy desserts are highlighted. In addition, career information relevant to high school students interested in the food service industry is explored.

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Information FOR ALL PROGRAMS These programs are for registered participants only. Please do not bring a spouse or guests. Space is limited, so early registration is recommended.

Transportation

Uniforms

Attendees are responsible for arranging and funding their own travel to and from the campus for the program. Johnson & Wales University will provide local transportation to and from the hotel, training site and all planned program activities. Hotel parking costs are not included. Upon confirmation of program acceptance, flight arrangements must be provided to JWU to arrange for airport transportation.

Proper chef uniforms are required for all classes. Once your registration form and payment have been received, the program has been confirmed and a minimum number of participants have enrolled, you will be sent a confirmation packet that includes uniform guidelines and an order form for JWU standard-issue uniforms. You may bring your own standard-issue uniform in lieu of ordering one from the Johnson & Wales University bookstore. Shoes must be leather (black preferred) with a tied upper and industrial, non-skid soles. No sneakers, open-toed or open-backed shoes are allowed in the culinary labs.

Program Cost Lodging Included The program and accommodations cost is $595 per person. This fee includes instructional materials for the program; five or six nights’ lodging (based on double occupancy); ground transportation to and from scheduled activities; all breakfasts, lunches and two dinners. Space is limited to program participants. This program does not accommodate spouses or guests.

Commuter (No Lodging) The program cost for commuters is $395 per person. This fee includes instructional materials for the program; ground transportation to and from scheduled activities; all breakfasts (except Denver), lunches and two dinners. Parking costs are not included. Space is limited to program participants. This program does not accommodate spouses or guests.

Activities All participants are required to attend the opening reception. Participants may have an opportunity to enjoy local sightseeing and shopping. Upon your arrival to campus, we will provide an information packet outlining points of interest, in addition to a formal activity. Bring casual clothing and comfortable shoes, and don’t forget your camera. More detailed information will be outlined in the confirmation materials that will be sent to all qualifying participants no later than two weeks prior to the program.

Registration Information and Deadlines Please return the attached registration form and payment to the appropriate campus as follows: NORTH MIAMI Admissions Events Johnson & Wales University 1701 NE 127th Street North Miami, Florida 33181

DENVER Admissions Events Johnson & Wales University 7150 Montview Boulevard Denver, CO 80220

1-866-JWU-FLORIDA (598-3567) or 305-892-7600 Fax 305-892-5337

1-877-JWU-DENVER (598-3368) or 303-256-9313 Fax 303-256-9333

CHARLOTTE Admissions Events Johnson & Wales University 801 West Trade Street Charlotte, NC 28202 1-866-JWU-CHARLOTTE (598-2427) or 980-598-1106 Fax 980-598-1111

You may fax your registration to the appropriate campus fax number if you are paying by credit card and for non-credit programs only. No phone registrations will be accepted. School purchase orders will not be accepted as registration payment, so please plan accordingly. School-generated checks are accepted. Registration form and payment must be received in order to reserve your spot in a program. Space is limited and early registration is strongly recommended. Please do not make flight reservations or travel arrangements until you have received confirmation of your acceptance into the program.

Registration Form and Payment Due Dates: A. Updating Your Skills Programs (all levels) North Miami: May 17, 2013 Charlotte: May 24, 2013 Denver: June 15, 2013 B. certified culinary essentials educator program North Miami: May 17, 2013 Charlotte: May 24, 2013 Denver: June 15, 2013

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Confirmation — Updating Your Skills programs Confirmation of class registration will be mailed to participants upon receipt of registration materials, payment for the program, and after the program has been confirmed and a minimum number of participants have enrolled. (The Denver Campus will confirm via email only.) In addition to the confirmation, participants will also be mailed a packet of materials including uniform information and accommodations. Some campuses will also send a recommended reading list. The university reserves the right to cancel any session due to insufficient enrollment. In such cases, payment will be refunded. You may cancel your registration and receive a full refund, provided the cancellation is received more than two weeks before the start of class. Class size is limited. Early registration is advised. Priority is given to first-time attendees.

Confirmation — certified culinary essentials educator program Confirmation of class registration will be mailed to participants’ home addresses upon receipt of application and payment and after the program has been confirmed and a minimum number of participants have been accepted. (The Denver Campus will confirm via email only.) The university reserves the right to cancel any session due to insufficient enrollment. In such cases, payment will be refunded. You may cancel your registration and receive a full refund, provided the cancellation is received more than two weeks before the start of class. Class size is limited to 17 participants per session at each campus. Early application is advised.

Programs At A Glance Campus

Program

Date

Registration Deadline

North Miami

Culinary Essentials

June 16–21, 2013

May 17, 2013

Baking & Pastry Arts, Level I

June 16–21, 2013

May 17, 2013

Baking & Pastry, Level II

June 16–21, 2013

May 17, 2013

Culinary Arts, Level I

July 14–19, 2013

June 15, 2013

Culinary Arts, Level II

July 21–26, 2013

June 15, 2013

Culinary Essentials

July 14–19, 2013

June 15, 2013

Culinary Nutrition

July 21–26, 2013

June 15, 2013


July 14–19, 2013

June 15, 2013

Baking & Pastry Arts, Level II

July 21–26, 2013

June 15, 2013

Culinary Essentials

June 23–28, 2013

May 24, 2013


June 23–28, 2013

May 24, 2013

Denver

Charlotte

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Updating Your Skills Cost:

With Lodging: $595

Commuter: $395

Single Room: $250 Additional (Charlotte and Denver campuses)

Please check off the program(s) you will be attending: Charlotte, N.C.

Program Dates: June 23–28, 2013 Registration deadline: May 24, 2013


North Miami, Fla.

Program Dates: June 16–21, 2013 Registration deadline: May 17, 2013



Denver, Colo.

Program Dates: July 14–19, 2013 Registration deadline: June 15, 2013


Culinary Arts, Level I

Denver, Colo.

Program Dates: July 21–26, 2013 Registration deadline: June 15, 2013


Culinary Arts, Level II

I am a

Vocational Educator

NAF Educator

Culinary Nutrition

Family & Consumer Science Educator Department Chairperson

I use the Culinary Essentials textbook.

Yes

ProStart Educator

District Administrator

Lodging Management Educator Other _______________________________

No

Number of years teaching experience

Certifications and affiliations

Certified Culinary Essentials Educator Program Cost:

With Lodging: $595

Commuter: $395

Single Room: $250 Additional (Charlotte and Denver campuses)

North Miami, Fla. Program Dates: June 16–21, 2013 Registration deadline: May 17, 2013 Charlotte, N.C. Program Dates: June 23–28, 2013 Registration deadline: May 24, 2013 Denver, Colo. Program Dates: July 14–19, 2013 Registration deadline: June 15, 2013

Food-related courses you currently teach Number of years teaching food-related courses Number of years using the Culinary Essentials textbook Professional Affiliations Highest Degree Earned:

Associate

Bachelor’s

Are you a certified teacher in your state? I am certified in

I am a

Vocational Educator

NAF Educator

Certifications and affiliations

primary text

Vocational Education

No Degree

Other (please specify)

reference

Family & Consumer Science Educator

Department Chairperson

Number of years teaching experience

Doctorate

No

Family & Consumer Sciences

Do you use Culinary Essentials as a

$

Yes

Master’s

ProStart Educator

District Administrator

Other

Lodging Management Educator

Culinary Arts Summer Educator Programs 2013

Registration Form Please Print

Today’s Date

Name

School CEEB Code

Position

School Phone (

)

School Name

School Email Address

School Address School City

State

ZIP Code

Home Address (All program information will be sent to the home address. The Denver Campus will send information via email.)

Home City

State

Home Email Address

Home Phone (

Cellphone (

)

ZIP Code )

Gender (for rooming purposes only)

Male

Female

Preferred Roommate Where did you receive your degree(s)? Does your school have an articulation agreement? Area of interest at JWU:

Business

Yes

No

If so, for which programs? ____________________________________

Hospitality

Culinary

Technology

Have you previously visited the university or attended another educator program? If yes, when? I am involved in

Yes

Student Organizations

No

Campus Location BPA

DECA

ProStart Are you a JWU graduate? Year Graduated

Yes

FBLA

FCCLA

FFA

Lodging Management No

JA

TSA

SkillsUSA

National Academy (NAF)

Maiden Name (if applicable) ____________________________________________________

Degree Received

Major

Chef’s coat size (specify XS-4XL): ________________________ Please do not make flight reservations until you have received confirmation of your registration.

Payment Information (No purchase orders will be accepted.) Enclosed is payment in the amount of $________________________. (Please mail to the campus you plan to attend. See last page for campus addresses.) Form of Payment:

Personal Check

School Check

Money Order (Checks should be made payable to Johnson & Wales University.)

Credit Card (VISA, MasterCard, American Express, Discover accepted) Cardmember Name ZIP code Credit Card Type Expiration Date

Credit Card Number /

Cardmember Signature

You must also complete the reverse side of this form.

Information on Johnson & Wales University’s 2013 Culinary Arts Summer Educator Programs inside!

Please route to culinary educators. Admissions Events