REGISTRATION FORM Please Print Today’s Date Name Position School Phone ( ) School Name School E–mail Address School Address School City State Zip Home Address Home City State Zip Home E-mail Address Home Phone ( ) Cell Phone ( ) Gender (for rooming purposes only) Male Female Prefer to room with Smoker Nonsmoker Preferred Roommate Where did you receive your degree(s)? Have you previously visited the university or attended another educator program? Yes No If yes, when? Campus Location I am involved in BPA DECA FBLA FCCLA FFA JA TSA SkillsUSA ProStart Lodging Management National Academy (NAF) Chef’s coat size (North Miami and Charlotte Campuses only): 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 Credit Card Type Credit Card Number Expiration Date / Cardmember Signature Educator Programs 2009 Culinary Arts YOU MUST ALSO COMPLETE THE REVERSE SIDE OF THIS FORM. (All program information will be sent to the home address.)
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RegistRation FoRm
Please Print Today’sDate
Name
Position SchoolPhone( )
SchoolName SchoolE–mailAddress
SchoolAddress
SchoolCity State Zip
HomeAddress
HomeCity State Zip
HomeE-mailAddress HomePhone( )
CellPhone()
Gender(for rooming purposes only) Male Female Prefertoroomwith Smoker Nonsmoker
PreferredRoommate
Wheredidyoureceiveyourdegree(s)?
Haveyoupreviouslyvisitedtheuniversityorattendedanothereducatorprogram? Yes No
Ifyes,when? CampusLocation
Iaminvolvedin BPA DECA FBLA FCCLA FFA JA TSA SkillsUSA
Form of Payment: PersonalCheck SchoolCheck MoneyOrder(Checks should be made payable to Johnson & Wales University.)
CreditCard(VISA, MasterCard, American Express, Discover accepted)
CardmemberName
CreditCardType CreditCardNumber
ExpirationDate/ CardmemberSignature
EducatorPrograms2009Culinary arts
you must also ComPlete the ReveRse side oF this FoRm.
(All program information will be sent to the home address.)
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.
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.
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.
international CuisineThisclassappliesbasictechniquesandcookingskillstomenuitemsfromthePhilippines,Japan,KoreaandPolynesia.Theclassisfocusedonthedifferencesintechniques,productsandculturesofthesecountries.Asamplemenuisproducedbythegrouptodemonstratetheseskills.
French Classical CuisineThisclassoffersafoundationoftechniquesusedinproducingallfinecuisine.Afullexplanationofclassicsauces,consommés,creamsoupsandgarnishesisofferedinconjunctionwithmenustypifyingthistimelesscuisine.
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.
Fundamentals of Bread BakingThisclassintroducesthefundamentalsofyeastdoughproductionwithleanandmediumdoughsasthefocus.Techniquesforthehighschooleducatortoimplementyeastdoughproductionina45-minuteblockwillbediscussedandexplored.
introduction to Cake decoratingThisclassisdesignedtoexposestudentstothetechniquesforassemblinganddecoratingbasiccakesandcelebrationcakes.Propercakemixingproceduresarediscussedandvariousbuttercreamsandicingsareproduced.
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.
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.
Continuing eduCation units (Ceus)AllparticipantsuponcompletionoftherequirementsfortheprogramwillearnthreeContinuingEducationUnits(CEUs).StudentswillreceiveanofficialtranscriptreflectingtheearnedCEUbyAugust15.
inFoRmation FoR all PRogRamsTheseprogramsareforregisteredparticipantsonly.Pleasedonotbringaspouseorguests.Spaceislimited,soearlyregistrationisrecommended.
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.
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
ConFiRmation— uPdating youR sKills PRogRamsConfirmationofclassregistrationwillbemailedtoparticipantsuponreceiptofregistrationmaterials,paymentfortheprogram,andaftertheprogramhasbeenconfirmedandaminimumnumberofparticipantshaveenrolled.Inadditiontotheconfirmation,participantswillalsobemailedapacketofmaterialsincludinguniforminformationandaccommodations.Somecampuseswillalsosendarecommendedreadinglist.Theuniversityreservestherighttocancelanysessionduetoinsufficientenrollment.Insuchcases,paymentwillberefunded.Youmaycancelyourregistrationandreceiveafullrefund,providedthecancellationisreceivedmorethantwoweeksbeforethestartofclass.Classsizeislimited.Earlyregistrationisadvised.Priorityisgiventofirst-timeattendees.