Welcome to Collins Culinary Pastry Arts Student Orientation

Welcome to Collin’s Culinary & Pastry Arts Student Orientation

Program History v Lodging Management- 1997 v Culinary Arts AAS 1999 v Pastry Arts AAS 2009

IHCE Mission Statement The Institute of Hospitality & Culinary Education (IHCE) prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character and work ethic, and challenging the student’s intellectual and creative curiosity.

IHCE Program Degree Programs ü Culinary Arts Associate of Applied Science (AAS) Degree 60 credit hours ü Pastry Arts Associate of Applied Science (AAS) Degree 60 credit hours ü Hospitality ü Associates of Applied Science (AAS) degree ü 60 credit hours

IHCE Program Certificate Programs: § Hotel/Restaurant Management Certificate 27 credit hours § Meetings/Event Management Certificate 24 credit hours § Culinary Arts Certificate 24 credit hours § Advanced Culinary Arts Certificate 12 credit hours § Pastry Arts Certificate 24 credit hours § Advanced Pastry Arts Certificate 12 credit hours

Cost of Degrees §AAS Culinary Arts – 60 credit hours In County - Culinary Arts AAS Total: $ 5, 135. 00 Out of County - Culinary Arts AAS Total: $ 7, 595. 00 Out of State - Culinary Arts AAS Total: $ 11, 195. 00 In County - Pastry Arts AAS Total: $ 5, 260. 00 Out of County - Pastry Arts AAS Total: $ 7, 720. 00 Out of State - Pastry Arts AAS Total: $ 11, 320. 00 AAS Pastry Arts- 60 credit hours

Cost of Certificates §Certificate- Culinary Arts – 24 credit hours In County - Culinary Arts Certificate Total: $ 2, 249. 00 Out of County - Culinary Arts Certificate Total: $ 3, 233. 00 Out of State - Culinary Arts Certificate Total: $ 4, 673. 00 In County - Pastry Arts Certificate Total: $ 2, 469. 00 Out of County - Pastry Arts Certificate Total: $ 3, 453. 00 Out of State - Pastry Arts Certificate Total: $ 4, 893. 00 Certificate- Pastry Arts- 24 credit hours

Cost of Certificates §Certificate- Advanced Culinary Arts – 12 credit hours In County – Advanced Culinary Arts Certificate Total: $ 1, 412. 00 Out of County – Advanced Culinary Arts Certificate Total: $ 1, 904. 00 Out of State – Advanced Culinary Arts Certificate Total: $ 2, 624. 00 §Certificate- Advanced Pastry Arts – 12 credit hours In County – Advanced Pastry Certificate Total: $ 1, 412. 00 Out of County – Advanced Pastry Arts Certificate Total: $ 2, 016. 00 Out of State – Advanced Pastry Arts Certificate Total: $ 3, 540. 00

ACF Accredited Program v. AAS Culinary Arts = CC (certified culinarian) v. AAS Pastry Arts = CPC (certified pastry culinarian) v. Active ACF membership $82. 00/year Student Membership optional additional $52. 00/year for Texas Chefs Association membership v Submit transcripts directly to ACF upon graduation for certification

Transfer Universities 1. Texas Womans University 2. University of Houston 3. Business and Hotel Management School Switzerland 4. Texas Tech 5. University of North Texas 6. Tarleton State University (Member of the Texas A & M University System) 7. Texas A& M University Commerce

Culinary/Pastry Faculty Chef Jill Mc. Cord Discipline Lead- Culinary & Pastry Professor of Pastry Arts v B. S. Health Education - Eastern Illinois University, Illinois v A. S. International Baking & Pastry - Florida Culinary Institute, Florida v Office: PRC - A 105 v Phone: 972 -377 -1057 v JMc. Cord@collin. edu

Culinary/Pastry Faculty Chef Thomas Nixon Professor of Culinary Arts v A. A. S. Food and Hospitality Service -El Centro College v Office: PRC - A 154 v Phone: 972 -377 -1752 v TNixon@collin. edu

Culinary/Pastry Faculty Chef Ronald Reczek Professor of Culinary Arts v A. O. S. Culinary Arts v B. S. Food Service Management - Johnson & Wales University v Office: PRC - A 155 v Phone: 972 -377 -1773 v RReczek@collin. edu

Culinary/ Pastry Staff Karen Martin Aamina Masood Culinary Lab Coordinator Culinary Lab Assistant -Manages kitchen labs & procures food ingredients v Office: PRC - A 157 v Phone: 972 -377 -1068 v KBMartin@collin. edu - Manages food ingredients room v Office: PRC- A 156 v Phone: 972 -377 -1084 v AMasood@collin. edu

Culinary/ Pastry Staff Culinary Steward Russel Braga - Maintains kitchen equipment and kitchen labs

Your Program Academic Advisor J. T. Henderson Academic Planning Consultant v Office: PRC- F-109 v Phone: 972 -377 -1021 v jhenderson@collin. edu

Your Program Career Coach John Hines Workforce Programs Career Coach v Office: PRC- H-210 v Phone: 972 -377 -1733 v JHines@collin. edu

Registration questions ? ? v After attending a Culinary/Pastry orientation you will be granted a permit override for the upcoming semester for CHEF 1301 and PSTR 1301 courses. This orientation is the only way receive a permit override. v Holds---Please contact @jhenderson or @jhines for further assistance v Once enrolled and still needing permit overrides, contact instructor with CRN of class and your CWID number

How Our Schedule Works EXPRESS CLASSES v Courses are 8 weeks long. v The classes typically meet 2 X a week, either M/W or T/R. v Each lab class is approximately 5 hours long. v There are morning, mid-day, and evening classes. Weekday morning Mon-Thurs has the most offerings.

How Our Schedule Works HYBRID CLASSES v Courses are 8 weeks long. v The lab classes typically meet once a week on site, day varies, usually Fri or Sat, the rest of the time is through Canvas (web-based) v Each lab class duration is 5 1/2 hours.

How Our Schedule Works HYBRID CLASSES v Student must be computer capable to learn & use the CANVAS course program to keep up on assignments, tests and self-paced learning objectives. v Student must be a self-starter and practice recipes and kitchen lab skills at home prior to each class.

Outline of Typical Culinary/ Pastry Arts Class § Student arrives to lecture on time and having check their cougar email account & course CANVAS access § Students must be in full uniform in classroom and in the kitchen § Be prepared to start class with: ü Notebook ü Class Textbook(s) ü 4 x 6 index cards ü Pocket notebook ü Pens/pencils/black Sharpie marker ü Class handouts ü Handheld Calculator (Not a cell phone)

Outline of Typical Culinary/ Pastry Arts Class § Hands on cooking/baking lab in either: A 151 - Advanced Food Prep Kitchen A 152 - Skills/Stock Kitchen A 153 - Baking and Pastry Kitchen v. Food tasting & critique § Kitchen clean up

Required Supplies for all Lab Classes (includes first class day) For Culinary, Pastry, & Hotel/Restaurant Students 1. Complete Uniform 2. Tool Kits and Supplies 3. Appropriate Textbooks

1. Full Uniform "A Chef's professional pride can be extended to personal appearance and behavior in and around the kitchen" IMPORTANT: You must be in full uniform the first day of your CHEF 1301, PSTR 1301, RSTO 2307 lab class. Chef Beanie Nothing on Wrists or Hands, Only a Wedding Ring White Side Towels White Apron Neckerchief (color depends on major) Pressed Chef Coat with Collin Logo Pressed Plain Black Pants Black Non-slip soled shoes with black or white socks

1. Full Uniform continued… ü Chef’s beanie hat - $12 ü Neckerchief – approx. $8. 00 (depending on colors) • blue for culinary • black for pastry • white w/blue stripe for hotel/restaurant ü White double-breasted chef’s jacket ~with Collin logo Approx. $25 -30 (depends on size) …all prices are subject to change without notice

1. Full Uniform continued… ü Black chef pants $25 -$30 (depends on size) ü White Utility apron $8 ü White Side towels - $1. 50 each ü Black leather non-slip shoes –must have a back; kitchen only ü Plain white tee shirt only ü White or Black cotton socks – ankle or higher

2. Tool Kits and Supplies for culinary ü Knife Kit sold in bookstore includes: Ø Items in red are for Pastry students only taking CHEF 1301 Basic Food Preparation q 8” Chef’s Knife q 3. 5” Paring Knife q 10" Serrated Bread Knife q 12" Honing Steel q 3. 5” Shaping knife q 6” Boning Knife q 3 Knife Sheaths & Knife Roll/Bag Grand Total = $ 157 (a $250 value)

For both Culinary and Pastry with approximate prices ü ü ü ü 1 each Digital Thermometer- $18 1 set Stainless Steel Measuring Spoons -$ 5 1 six-inch Metal Pocket Ruler - $ 2 1 each Peeler-$ 8 Heat-resistant Spatula- $ 15 14” “Thin” Wire Whisk- $ 12 Heavy Duty 12” Tongs- $13 ü Hair nets- $0. 25 ü Beard Guards- $0. 05

Required Culinary / Pastry Tools : 1. Digital Scale (oz/grams)- Weighs up to at least 11 lbs 2. Offset spatula large and small (Pastry Only) 3. Micro plane

3. Text Books for Class PASTRY PSTR 1301 On Baking 4 th edition v Sarah R. Labensky v Priscilla A. Martel v Eddy Van Damme CULINARY CHEF 1301 Professional Cooking - $162. 50 Wayne Gisslen: , 2018, 9 th Ed. The Book of Yields: - $55. 00 Accuracy in Food Costing and Purchasing Francis T. Lynch, 2010, 8 th Ed. …all prices are subject to change CATERING RSTO 2307 Off-Premise Catering Management - $50. 00 Chris Thomas & Bill Hanson: , 2013, 6 nd Ed.

Required uniform items, knife, tool kits and books are available at PRC bookstore Other stores that may have tools, ACEMART, Sur la Table, Amazon,

Kitchen Protocol v Full uniform must be worn in the Culinary Arts and Pastry Kitchens. Students are not permitted to enter class without full uniform. Uniforms are not required for lecture classes such as Sanitation and Safety v Finger nails should be clean and short. Absolutely no nail polish or fake nails. v Jewelry is limited to a metal wedding band. DO NOT wear any jewelry on hands & wrists. No earrings or other visible piercings. v Uniform must be clean and wrinkle-free. Students will not be permitted to enter class otherwise. v Any facial hair must be It is advisable to bring along an contained within a beard guard. extra apron to class. v Make-up is worn sparingly. No false eyelashes.

Kitchen Protocol continued v Your hair should not touch your collar. Hair must be kept very short or pulled under your chef’s hat using a hair net. v No chewing gum, drinking or eating (other than taste testing) is permitted in the Culinary Arts Kitchen or Bakery. v No running or horseplay. v No cell phone usage in the culinary labs this is a violation of the student code of conduct. v No food shall leave the Institute for Hospitality & Culinary Arts facility. All food prepared during class time must be consumed during class time. v No personal effects in the kitchen, purses, coats etc. Lockers are provided; students will need to bring their own locks for their lockers. Lockers must be vacated daily.

Kitchen Protocol continued v Attendance is extremely important for all classes. Classes build off the previous class to develop skills and cooking methodologies. This is the time to build a strong work ethic, which will aid in your success. v Three absences result in a final grade of “F”. v Two absences for Hybrid classes. v Classes cannot be made up! v If you are late for class, it is at the discretion of the instructor whether you will be admitted to class and credited with attendance for that day. v Each student is graded daily on the five following categories: 1. Use of tools, knives, equipment 2. Mise-en-place 3. Presentation of finished product 4. Sanitation 5. Class participation/responsibility v If you are not in class, you receive a grade of zero unless you have made prior arrangements with Instructor.

Grade Standards v CHEF 1305 Sanitation & Safety v A minimum grade of “C” v CHEF 1301 Basic Food Preparation v A minimum grade of “C” to move onto any more advanced culinary classes v PSTR 1301 Fundamentals of Baking v A minimum grade of “C” or higher to move onto any other pastry classes

Degree Course Sequence AAS Culinary CHEF 1305 Safety & Sanitation, 8 week Express CHEF 1301 Basic Food Preparation, 8 week Express PSTR 1301 Fundamental of Baking, 8 week Express HAMG 1321 Introduction to Hospitality, 8 week Express CHEF 2331 Advanced Food Preparation, 8 week Express IFWA 1310 Nutrition and Menu Planning, 16 week CHEF 2302 Saucier, 8 week Express RSTO 1325 Purchasing, 16 week CHEF 1310 Garde Manger, 8 week Express CHEF 1241 American Regional Cuisine, 8 week Express Elective Course CHEF 1345 International Cuisine, 8 week Express HAMG 1324 Hospitality Human Resources, 16 week CHEF 2380 Culinary Co-op, 16 week CHEF 1314/RSTO 1304 (Capstone) A La Carte/Dining Room Service, 16 week Note: Does not include AAS General Education (Gen. Ed. ) Core classes. Gen. Ed. classes are scheduled as needed.

Degree Course Sequence AAS Pastry CHEF 1301 Basic Food Preparation, 8 week express CHEF 1305 Safety and Sanitation, 8 week express HAMG 1321 Introduction to Hospitality, 8 week express PSTR 1301 Fundamentals of Baking, 8 week express HAMG 1324 Hospitality Human Resources, 16 week IFWA 1310 Nutrition and Menu Planning, 16 week PSTR 1305 Breads & Rolls, 8 week express RSTO 1325 Purchasing, 16 week PSTR 1306 Cake I, 8 week express PSTR 1310 Pies, Tarts, & Teacakes, 8 week express PSTR 2307 Cake Decorating II, 8 week express PSTR 2301 Chocolates & Confections, 8 week express PSTR 2380 CO-OP, 16 week Elective PSTR 2331 (Capstone) Advanced Pastry, 8 week express Note: Does not include AAS General Education (Gen. Ed) Core classes. Gen. Ed. classes may be scheduled as needed.

Communications üCougar. Web üCougar. Mail üFacebook: https: //www. facebook. com/collincollegepastry/ ü Instagram: https: //www. instagram. com/collincollegepastry/

Student Organizations § Student run organization § Enrich your college experience!!! § Get involved - become an officer or member § It’s absolutely free! § Follow us on Facebook

IHCE Website To learn more about the program, HCSA, MPI, and other outstanding faculty, visit: www. collin. edu/hospitality

Thank you for coming to our Culinary & Pastry Student Orientation! v. Please Complete Form: ü 9 -digit CWID # üPrint all information clearly ANY QUESTIONS? ?

Covid-19 Lab Protections v. Face Masks are required for all Lecture and Lab classes. v. Social distancing standards remain in place as dictated by class instructor.