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RegistRation FoRm
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EducatorPrograms2009Culinary arts
you must also ComPlete the ReveRse side oF this FoRm.
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AdmissionsEventsOffice
Please route to culinary educators.
information on Johnson & Wales university’s 2009 Culinary arts summer educator Programs inside!
new options fo
r
2009 in Pro
vidence!
see Page 4.
new programs
in Providence!
CulinaRy aRtssummeR eduCatoR PRogRams 2009
Culinary & Pastry Programs
• June 14–19, 2009|NorthMiamiCampusRegistRation deadline: may 8, 2009
• June 21–26, 2009|CharlotteCampusRegistRation deadline: may 15, 2009
• July 12–17, 2009|ProvidenceCampusRegistRation deadline: June 1, 2009
• July 12–17, 2009|DenverCampusRegistRation deadline: June 12, 2009
• July 19–24, 2008|DenverCampusRegistRation deadline: June 19, 2009
Certified Culinary Essentials educator Programs Presented by Johnson & Wales university in Cooperation with glencoe/mcgraw-hill
• June 14–19, 2009|NorthMiamiCampusRegistRation deadline: may 8, 2009
• June 21–26, 2009|CharlotteCampusRegistRation deadline: may 15, 2009
• July 12–17, 2009|ProvidenceCampusRegistRation deadline: June 1, 2009
• July 19–24, 2008|DenverCampusRegistRation deadline: June 19, 2009
new options fo
r
2009 in Pro
vidence!
see Page 4.
new programs
in Providence!
a s educators in career and technical education, you play an important role in the lives of your students; you help them choose and prepare for the career path that’s right
for them. With the current emphasis on high-stakes testing and the mandate from “No Child Left Behind,” your teaching skills must be better honed and more effective than ever.
CeRtiFied Culinary EssEntials eduCatoR PRogRamTheCertifiedCulinary EssentialsEducatorProgramisdesignedforfoodserviceeducatorswhowanttoimprovetheirknowledgeandteachingskillsusingtheCulinary EssentialsprogrampublishedbyGlencoe/McGraw-Hill.Teacherswillreceivehands-ontrainingusingcomponentsintheTeaching&LearningResources,theInclusionStrategiesCD-ROMwhichworkswithChapterStudyGuides,andExamView®ProTestGeneratorCD-ROMtocreatecustomizedtests.Thisclassisappropriateforvocationalculinaryartsinstructorsandfamily&consumersciencesteacherswhouseCulinary Essentialsastheirprimarytext.
Course descriptionEducatorswillhavetheopportunitytoincreasetheirknowledgeoftheprinciplesandtechniquesofteachingculinaryartsinasecondaryandpost-secondaryenvironment.Theclassesarecomprisedofacombinationoflabtime,demonstrationsandobservation.Emphasisisondevelopinglessonplans,bestpracticesofinstructionalmethods,toolsandskillsofinstruction,andorganizinginstructionalandsupplementarymaterials.Johnson&Walesculinaryartslabtimewillfocusonculinarycookingtechniques,gardemanger,fishandshellfish,culinarynutrition,andintroductiontobakingandpastry.Atake-homefinalexamandoutsideclassroomprojectareoptionalcourserequirementsforthosedesiringCCEEcertification.
Course outlineCoursesarefacilitatedbyaJohnson&Waleschef-instructorinahands-onlaboratorysettingwithemphasisonthe“how-to”deliveryofinstruction,usingthecontentoftheCulinary Essentialstextbookandancillaries.Participantsareencouragedtodemonstratetheirbestpracticeswithintheirfoodserviceprograms.
day one: Culinary Cooking techniquesEducatorswillpracticebothmoistanddrycookingtechniques.
day two: garde mangerEducators will learn preparation of cold food such as saladsanddecorativecenterpieces.
day three: Fish & shellfishEducatorswillprepareavarietyoffishandshellfishrecipes.
day Four: Culinary nutritionEducatorswillexplorethepreparationofhealthymeals.
day Five: introduction to Baking & PastryEducatorswillparticipateinthepreparationofplateddesserts.
sample class schedule:TheCulinary EssentialstextbookandallrelatedmaterialswillbeprovidedbyGlencoe/McGraw-Hill.
8a.m.–noon Hands-onlaboratoryworkwithaJohnson&Waleschef-instructor
Noon–1p.m. Lunch(producedbyeducators)1–2:30p.m. Educators’bestpracticesworkshop2:30–2:45p.m. Break2:45–4p.m. Bestpracticesworkshopcontinues
CertificatesCCEEcertificationwillbeawardedtoallparticipantswhohavesuccessfullycompletedtheCulinary Essentialseducatorprogram,passedtheexamandsubmittedalistofbestpractices/teachingtipsonhowtoteachculinaryarts(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: AllparticipantsuponcompletionoftherequirementsfortheprogramwillearnthreeContinuingEducationUnits(CEUs).StudentswillreceiveanofficialtranscriptreflectingtheearnedCEUsbyAugust15.
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uPdating youR sKills PRogRam oveRvieWCulinary arts/Baking & Pastry arts
TheCulinaryArtsandBaking&PastryArtsprogramsbuilduponyourknowledgeofthesefields.Chooseoneoftwolevelsofculinaryartsorbakingandpastryarts,oronelevelofculinarynutrition,basedonwhichtopicsbestmeetyoureducationalneeds.Culinaryartsclassesfortheweekrangefromkitchenterminology,equipmentidentificationanddiningroomprocedures,togardemanger,nutritionandspacuisine,dependingonwhichlevelyouchoose.Baking&pastryartsclassesrangefrombasicskillsandintroductiontobreadbakingandcakedecorating,tolightandhealthydessertsaswellasadvancedbreadbakingandcakedecorating,dependingonwhichlevelyouchoose.
option 1CulinaRy aRtslevel i(denver Campus)This program is designed for family and consumer sciences educators who want to improve knowledge and basic skills in commercial food service.
introduction to Cooking techniquesThisclassoffersinstructiononbasiccookingtechniques.Dryheatmethodsintroducedincludebaking,roasting,broiling,grilling,sauteing,shallowfryinganddeepfatfrying.Moistandcombinationcookingmethodscoveredincludeboiling,poaching,steaming,stewingandbraising.
introduction to Baking & Pastry artsThisclasspresentsmethodsforproducingbasicpastriessuchasmuffins,cookies,piecrustandbuttercakes.Instructionfocusesoningredientmeasurement,mixingmethodsandbakingprocedures.
introduction to dining RoomStandarddiningroominstruction,includingservingmethodsusedinmid-rangetofinediningestablishments,iscovered.Safetyandbasicproceduresofservingfoodandbeveragearetheprimaryfocusofthisclass.
nutrition and sensory analysisThisclassintroducesmethodsofpreparingnutritious,healthyfood.Thesensoryanalysisportionofthisclassshowshowfoodcanbeevaluatedforflavor,nutritionandtexturewithamenuincludingfreshpastas,soups,salads,vegetablesandentrées.
new World CuisineThisclassoffersdiscussionandapplicationofbasiccookingtechniqueswithanemphasisongrilling,roastinganddeepfrying.ProductionrevolvesaroundregionalAmericanmenus.
option 2CulinaRy aRtslevel ii(denver Campus)This program is designed for graduates of Level I and/or educators with food service industry experience. It requires advanced culinary knowledge and skills.
garde mangerThisclassspecializesincoldplatterproductionandpresentation.Forcemeatproductssuchaspâtés,terrines,sausagesandmoussesarediscussed,aswellascoldmixedsaladsandaspics.Basicvegetablecarving,canapéproductionandsaucemakingskillsroundoutthisclass.
international CuisineThisclassappliesbasictechniquesandcookingskillstomenuitemsfromthePhilippines,Japan,KoreaandPolynesia.Theclassisfocusedonthedifferencesintechniques,productsandculturesofthesecountries.Asamplemenuisproducedbythegrouptodemonstratetheseskills.
French Classical CuisineThisclassoffersafoundationoftechniquesusedinproducingallfinecuisine.Afullexplanationofclassicsauces,consommés,creamsoupsandgarnishesisofferedinconjunctionwithmenustypifyingthistimelesscuisine.
advanced dining RoomThisupper-levelclassexpandsuponbasicservingskills,addingfine-diningservicestylessuchasRussianservice,ClassicalFrenchservice,Americanplateserviceandfamily-styleservice.Advancedtablesidecookingand platingprocedures,tabledressingandwineserviceskillsarealsoincluded.
option 3CulinaRy nutRition(denver Campus)Formanyyearsthechefandthedietitianconcentratedontheirownareasofexpertise,butinrecentyearstheblendingofculinaryknowledgeandskillsandnutritionprincipleshasresultedinasingleapproachtermedCulinaryNutrition.
Thisprogramisdesignedforhighschoolfoodandnutritionteachersinterestedinapplyingnutritionprinciplestotheirculinaryskills.Inresponsetothedemandformorehealthyfoodchoices,theCollegeofCulinaryArtsdesignedthefirstandonlyculinarynutritionprograminthecountrytoreceivefullaccreditationfromtheAmericanDieteticAssociation.Theone-weekseminarwillbetaughtbyfacultyfromthisprestigiousprogramandwillprovidestudentswithopportunitiestoexploretraditionalandcontemporarytopicsrelatedtofoodpreparationandnutritionprinciples.
TheprogramwillincludedailyfoodproductionactivitiesinthemodernlaboratoriesoftheCollegeofCulinaryArts,aswellasclassroominstruction.Seminarparticipantswillhavetheopportunitytosamplewhattheymakeattheendofeachclass.
Thissummersessionwillalsoprovideampleopportunitiesforteacherstoengagein“bestpractices”discussions.Contemporarytopicssuchasnutritionandsensoryanalysis,vegetariancuisine,athleticperformancecuisine,spacuisine,andlightandhealthydessertswillbehighlighted.Inaddition,careerinformationthatwillbeofinteresttohighschoolstudentsinterestedinthefoodserviceindustrywillbeexplored.
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option 4BaKing & PastRy aRtslevel i(north miami, denver and Charlotte 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.
Basic skillsThisfoundationclasscoverstheprofessionalskills,policiesandproceduresthatareessentialtoJohnson&WalesUniversity’sCollegeofCulinaryArts.Theuniversity’sprofessionalequipment,foodsafetyandsanitationstandards,aswellasfundamentalbakeshopskillswillbetaughtinthisclass.
Fundamentals of Bread BakingThisclassintroducesthefundamentalsofyeastdoughproductionwithleanandmediumdoughsasthefocus.Techniquesforthehighschooleducatortoimplementyeastdoughproductionina45-minuteblockwillbediscussedandexplored.
introduction to Cake decoratingThisclassisdesignedtoexposestudentstothetechniquesforassemblinganddecoratingbasiccakesandcelebrationcakes.Propercakemixingproceduresarediscussedandvariousbuttercreamsandicingsareproduced.
Plated dessertsThistwo-dayclasscoversthebasictechniquesusedforpresentingplateddesserts.Dessertproductioncentersoncustards,creams,moussesandcakes.Theproductionofdessertsaucesandvariousgarnisheswillalsobeimplemented.
option 5BaKing & PastRy aRts level ii(north miami and denver campuses)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.
light and healthy dessertsThisclasspresentsmethodstoincreasethenutrientdensityofdessertsbyimplementingsoundnutrition principlestotraditionaldessertsorindevelopingnewdessertconcepts.
advanced Bread BakingThisclassisdesignedtoexposestudentstothetechniquesforproducingyeastdoughsusingpre-ferments.Thetechniquesforproducinglaminateddoughswillalsobeintroduced.Theemphasiswillbeonpuffpastry,croissantandDanishdoughswithvariouspastryitemsbeingproduced.
advanced Cake decoratingThisclasswillbeginwiththeproductionofspecialtycakes,fillings,buttercreamsandglazes.Theadvancedtechniqueofassemblingacakeinaringwillbeintroduced.Finishingworkusingadvanceddecoratingtechniquesandmarzipanwillalsobeintroduced.
Chocolate(north miami Campus only)Participantswilllearnthebasictechniquesinchocolatetemperinganddifferentvarietiesofpralinefillings.Theywillproduceavarietyofpralineswithtechniqueslearned.Productscoveredwillincludeanassortmentofchocolatetruffles,peanutbrittleandmoldedcandy.Therewillalsobepracticeinusingseveralmethodsofchocolatetemperingtechniquestocreateanediblechocolateboxandchocolatebow.
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new Programs in Providence
option 6oRganiC/Wellness and sustainaBility(Providence Campus only)This week-long program is designed for educators at all skill levels. This program will cover the following topics related to trends in wellness, organic foods and the ever important topic of sustainability, using a combination of classroom/lab lectures, demonstrations, tasting, production and field trips to local vendors.
days 1 and 2: sustainability in the Culinary KitchenThiscoursedefines,exploresandexplainssustainablefoodsastheyrelatetotherolesandresponsibilitiesoffuturechefsandfoodservicemanagers.Participantsexplorethenationalandglobaleconomic,agricultural,politicalandethicalissuesregardingtheuseofsustainablefoodsinthefoodserviceindustry.Includestripstolocalfarms.
day 3: Conscious CuisineAdvancedtechniquesofseasonableandsustainablesoundfoodpreparationandmenudevelopmentarediscussedastheyapplytocurrentresearchreflectedincurrentsustainabilityprinciples.Participantswilldiscusswaystoadaptandcreatefull-flavored,healthfulrecipesandarticulatethepossibleconnectionthesedishesmayhavetooverallhealthandwellbeing.Emphasisisontheuseofnaturalflavorenhancersandtheroletheyplayinthegustatoryacceptanceofadish.Applicationsfocusonrecipeandmenudevelopmentasitappliestospacuisinemodels.
day 4: Plant-based CuisineParticipantslearnthereasonswhypeoplechoosevegetariandiets,includingculturalandglobalperspectives,economicsandhealth.Thissegmentfocusesonthetypes,preparationandnutritionalaspectsofvegetariandishesandmealsthatfitintoveganandlacto/lacto-ovovegetariandiets.
day 5:light and healthy dessertsThiscoursepresentsmethodsofdevelopingdessertsbyeithercreatingnewdessertsthatarelightandhealthyorbysubstitutingingredientsintraditionaldessertstomakethemlowerinfat,whileretainingthedessert’squality,quantity,varietyandvisualappeal.Participantsareencouragedtousetheirknowledgeofsoundnutritionalprinciplestodeveloporiginalcreations.Thissegmentcoversallaspectsofthepastryshopfrombasicbakeditemstomoreelaboratedessertpresentations.
option 7CulinaRy aRts: Foods oF the WoRld(Providence Campus only)Designed for educators at all skill levels, each class will cover topics of pairing cultures and food as it pertains to international cuisines. Basic cooking techniques are applied to sample menu items from Europe, Asia and America.
european a la Carte CuisineParticipantsareguidedthroughplanningandproducingmenuitemsinanalacartesetting.EmphasisisplacedontraditionalandcontemporaryEuropeandishes.Speedandaccuracyofproduction,platepresentation,communicationandefficientservicearekeyelementsofstudy.
Contemporary american CuisineThiscourseprovidesacomprehensivestudyanddiscussionofAmericanregionalcuisinesoftoday.Dailyproductionwillfocusontheingredientsandtrendsthatarepopularintoday’ssuccessfulrestaurantswithadvancedsensoryanalysisbeingamajorcomponent.
Foods of asia and the orientThiscourseprovidesparticipantswithasolidunderstandingofAsianfoodculture,cookingtechniques,ingredientsanddiningstyles,focusingonthecuisinesofChinaandTaiwan,JapanandKorea,Indonesia,Philippines,Malaysia,Thailand,Vietnam,India,PakistanandSriLanka.EmphasisisontheuseofindigenousingredientsandcookingtechniquesandthefusionofAsiancuisineintomodernAmericancookery.
option 8BaKing and PastRy: BaKing With Whole gRains(Providence Campus only)Asobesityanddiabetesratesrise,thedemandformorehealthfulbreadchoicesiseverincreasing.TheCollegeofCulinaryArtsdesignedthisprogramforhighschoolfood,bakingandnutritionteachersinterestedinapplyingnutritional,whole-grainbakingprinciplestotheirbakingskills.Thisone-weekseminarwillbetaughtbyfacultyfromtheInternationalBakingandPastryInstituteandwillprovidestudentswithopportunitiestoexplorewholegrainsastheyrelatetosoundnutritionprinciplesandbreadbaking.
Theprogramwillincludewhole-grainbreadbakingdemonstrationsandhands-onproductioninthemodernbakeshopsoftheCollegeofCulinaryArts,aswellasclassroominstruction.Participantswillhavetheopportunitytocreatetheirownfinalwhole-grainbreadproductandtosamplewhattheymakeattheendofeachclass.
Thesummersessionwillalsoprovideampleopportunitiesforteacherstoengagein“bestpractices”discussions.Topicsofproperbreadbakingprocedures,wholegrainsandspecialtyflours,wholegrainsandhealthissueswillbehighlighted.Inaddition,careerinformationaboutthebakingindustrywillbeexplored.
Continuing eduCation units (Ceus)AllparticipantsuponcompletionoftherequirementsfortheprogramwillearnthreeContinuingEducationUnits(CEUs).StudentswillreceiveanofficialtranscriptreflectingtheearnedCEUbyAugust15.
inFoRmation FoR all PRogRamsTheseprogramsareforregisteredparticipantsonly.Pleasedonotbringaspouseorguests.Spaceislimited,soearlyregistrationisrecommended.
tRansPoRtationAttendeesareresponsibleforarrangingandfundingtheirowntraveltoandfromthecampusfortheprogram.Johnson&WalesUniversitywillprovidelocaltransportationtoandfromthetrainingsiteandallplannedprogramactivities.Uponconfirmationofprogramacceptance,flightarrangementsmustbeprovidedtoJWUtoarrangeforairporttransportation.
PRogRam Cost— lodging inCludedTheprogramandaccommodationscostis$595perperson.Thisfeeincludesinstructionalmaterialsfortheprogram;fiveorsixnights’lodging(basedondoubleoccupancy);groundtransportationtoandfromscheduledactivities;allbreakfasts,lunchesandtwodinners.Spaceislimitedtoprogramparticipants.this program does not accommodate spouses or guests.
PRogRam Cost— CommuteR no lodgingTheprogramcostforcommutersis$395perperson.Thisfeeincludesinstructionalmaterialsfortheprogram;groundtransportationtoandfromscheduledactivities;allbreakfasts(exceptDenver),lunchesandtwodinners.Spaceislimitedtoprogramparticipants.this program does not accommodate spouses or guests.
aCtivitiesAllparticipantsarerequiredtoattendtheopeningreception.Participantsmayhaveanopportunitytoenjoylocalsightseeingandshopping.Uponyourarrivaltocampus,wewillprovideaninformationpacketoutliningpointsofinterest,inadditiontoaformalactivity.Bringcasualclothingandcomfortableshoes,anddon’tforgetyourcamera.Moredetailedinformationwillbeoutlinedintheconfirmationmaterialsthatwillbesenttoallqualifyingparticipantsnolaterthantwoweekspriortotheprogram.
uniFoRmsProperchefuniformsarerequiredforallclasses.Onceyourregistrationformandpaymenthavebeenreceived,theprogramhasbeenconfirmedandaminimumnumberofparticipantshaveenrolled,youwillbesentaconfirmationpacketthatincludesuniformguidelinesandanorderformforJWUstandard-issueuniforms.Youmaybringyourownstandard-issueuniforminlieuoforderingonefromtheJohnson&WalesUniversitybookstore.Shoesmustbeleather(blackpreferred)withatiedupperandindustrial,non-skidsoles.Nosneakers,open-toedoropen-backedshoesareallowedintheculinarylabs.
RegistRation inFoRmation and deadlinesPleasereturntheattachedregistrationformandpaymenttotheappropriatecampusasfollows:
Youmayfaxyourregistrationtotheappropriatecampusfaxnumberifyouarepayingbycreditcardandfornon-creditprogramsonly.Nophoneregistrationswillbeaccepted.
Schoolpurchaseorderswillnotbeacceptedasregistrationpayment,sopleaseplanaccordingly.School-generatedchecksareaccepted.Registrationformandpaymentmustbereceivedinordertoreserveyourspotinaprogram.Spaceislimitedandearlyregistrationisstronglyrecommended.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 CulinaRy aRts oR BaKing & PastRy aRts sKills (all levels)
north miami: May 8, 2009Charlotte: May 15, 2009
Providence: June 1, 2009denver: June 12, 2009 (for Level I)
June 19, 2009 (for Level II)
B. CeRtiFied Culinary EssEntials eduCatoR PRogRamnorth miami: May 8, 2009
Charlotte: May 15, 2009Providence: June 1, 2009
denver: June 19, 2009
denveRAdmissions Events OfficeJohnson&WalesUniversity7150MontviewBoulevardDenver,CO80220
1-877-JWU-DENVER(598-3368)or303-256-9313Fax303-256-9333
ChaRlotteAdmissions Events OfficeJohnson&WalesUniversity801WestTradeStreetCharlotte,NC28202
1-866-JWU-CHARLOTTE(598-2427)or980-598-1106Fax980-598-1111
PRovidenCeAdmissions Events OfficeJohnson&WalesUniversity8AbbottParkPlaceProvidence,RI02903
1-800-DIAL-JWU(342-5598)or401-598-1000Fax401-598-4712
noRth miamiAdmissions Events OfficeJohnson&WalesUniversity1701NE127thStreetNorthMiami,Florida33181
1-866-JWU-FLORIDA(598-3567)or305-892-7600Fax305-892-5337
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08-01-1899/08
ConFiRmation— uPdating youR sKills PRogRamsConfirmationofclassregistrationwillbemailedtoparticipantsuponreceiptofregistrationmaterials,paymentfortheprogram,andaftertheprogramhasbeenconfirmedandaminimumnumberofparticipantshaveenrolled.Inadditiontotheconfirmation,participantswillalsobemailedapacketofmaterialsincludinguniforminformationandaccommodations.Somecampuseswillalsosendarecommendedreadinglist.Theuniversityreservestherighttocancelanysessionduetoinsufficientenrollment.Insuchcases,paymentwillberefunded.Youmaycancelyourregistrationandreceiveafullrefund,providedthecancellationisreceivedmorethantwoweeksbeforethestartofclass.Classsizeislimited.Earlyregistrationisadvised.Priorityisgiventofirst-timeattendees.
ConFiRmation— CeRtiFied Culinary EssEntials eduCatoR PRogRamConfirmationofclassregistrationwillbemailedtoparticipants’homeaddressesuponreceiptofapplicationandpaymentandaftertheprogramhasbeenconfirmedandaminimumnumberofparticipantshavebeen accepted.Theuniversityreservestherighttocancelanysessionduetoinsufficientenrollment.Insuchcases,paymentwillberefunded.Youmaycancelyourregistrationandreceiveafullrefund,providedthecancellationisreceivedmorethantwoweeksbeforethestartofclass.
Class size is limited to 17 participants per session at each campus. early application is advised.
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“updating your skills” (Culinary arts and Baking & Pastry arts)
Cost: With Lodging: $595 Commuter: $395 Single Room: $250 Additional (Charlotte and Denver campuses)
option:CulinaryArts LevelI LevelII CulinaryNutritionBaking&PastryArts LevelI LevelII
option: Organic/WellnessandSustainability CulinaryArts:FoodsoftheWorld Baking&Pastry:BakingwithWholeGrains
Iama VocationalEducator Family&ConsumerScienceEducator ProStartEducator DepartmentChairperson
DistrictAdministrator Other_______________________________
Numberofyearsteachingexperience Certificationsandaffiliations
Certified Culinary Essentials educator Program
Cost: With Lodging: $595 Commuter: $395 Single Room: $250 Additional (Charlotte and Denver campuses)
NorthMiami,Fla. Program dates: June 14–19, 2009 Registration deadline: may 8, 2009
Charlotte,N.C. Program dates: June 21–26, 2009 Registration deadline: may 15, 2009
Providence,R.I. Program dates: July 12–17, 2009 Registration deadline: June 1, 2009
Denver,Colo. Program dates: July 19–24, 2009 Registration deadline: June 19, 2009
Food-relatedcoursesyoucurrentlyteach
Numberofyearsteachingfood-relatedcourses
NumberofyearsusingtheCulinary Essentialstextbook
ProfessionalAffiliations
HighestDegreeEarned: Associate Bachelor’s Master’s Doctorate NoDegree
Areyouacertifiedteacherinyourstate? Yes No
Iamcertifiedin Family&ConsumerSciences VocationalEducation Other(please specify)
DoyouuseCulinary Essentialsasa primarytext reference
Iama VocationalEducator Family&ConsumerScienceEducator ProStartEducator
DepartmentChairperson DistrictAdministrator Other
Numberofyearsteachingexperience
Certificationsandaffiliations
location & dates:
$
noRth miami, Fla. Program Dates: June 14–19, 2009 Registration deadline: May 8, 2009
Levels I & II of Baking & Pastry Arts
ChaRlotte, n.C. Program Dates: June 21–26, 2009 Registration deadline: May 15, 2009
Level I of Baking & Pastry Arts
PRovidenCe, R.i. Program Dates: July 12–17, 2009 Registration deadline: June 1, 2009
Organic/Wellness and Sustainability Culinary Arts: Foods of the World Baking & Pastry: Baking with Whole Grains
denveR, Colo. Program Dates: July 12–17, 2009 Registration deadline: June 12, 2009
Level I of Culinary Arts and Baking & Pastry Arts
Level II of Culinary Arts and Baking & Pastry Arts and Culinary Nutrition
denveR, Colo. Program Dates: July 19–24, 2009 Registration deadline: June 19, 2009
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