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    Self Study Report     

   

To The American Culinary Federation  Foundation Accrediting Commission   8/1/2008 
  

School Contact Number: 159079 

Culinary Arts Program  Department of Business Technology  The University of Montana   College of Technology 
 

Transmittal Sheet ACF Foundation Accrediting Commission SELF STUDY
NAME OF INSTITUTION: ADDRESS: PROGRAM NAMES: The University of Montana College of Technology 909 South Avenue West, Missoula, MT 59801 1. Culinary Arts Certificate of Applied Science 2. Food Service Management Associate of Applied Science Degree Thomas L. Campbell, CEC 406-243-7831 thomas.campbell@umontana.edu September 1974 January 2009 Total 17 Full time 16 Part time 1

PROGRAM COORDINATOR/CONTACT: DATE OF FIRST PROGRAM OFFERING: DATE OF ACFF ACCREDITATION EXPIRATION: CURRENT NUMBER OF STUDENTS:
At the time of writing, fall entry enrollment had not been finalized. These numbers represent 2nd year students.

INSTITUTION’S DEFINITION OF FULL TIME:

INSTITUTION’S DEFINITION OF PART TIME:

An undergraduate student must register for a minimum of 12 credit hours a semester to be classified as a full-time student; however, in most baccalaureate programs a student must earn at least 15 credits per semester to graduate in a four year period. One and two year programs usually require between 15 and 19 credits per semester. An undergraduate student with fewer than the minimum of 12 credits a semester is classified as a part-time student.

NUMBER OF FULL -TIME FACULTY: NUMBER OF PART-TIME FACULTY: LENGTH OF PROGRAMS: CLASSROOM CONTACT HOURS: LAB CONTACT HOURS: REQUIRED HOURS OF ON-THE-JOB TRAINING (Externship, Co-op, Apprenticeship, etc.) TOTAL CONTACT HOURS REQUIRED OF PROGRAM: TOTAL GRADUATES FOR THE PAST TWO YEARS: DATE: SUBMITTED BY: (Include title)

Certificate of Applied Science Program: 2 semesters A.A.S. Degree Program: 4 semesters Certificate of Applied Science Program: 325 A.A.S. Degree Program: 580 Certificate Program: 470 A.A.S. Degree Program: 995 Spring Semester of 2006 a required internship course was initiated. This course required 180 hours of onthe-job-training. Certificate of Applied Science Program: 795 A.A.S. Degree Program: 1,575 23 August 2008 Thomas L. Campbell, CEC, Program Director

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Foreword
We welcome the ACF accreditation team to our campus. Along with our self-study report, we are sending you a folder containing maps of our campuses, maps of Missoula and surrounds, brochures of local attractions, and a list of contacts and telephone numbers. We are completely at your service during the week of your visit and hope we can assist in making your visit as productive as it can be. So please contact us on any matter. We have used this self study to support and move forward continued improvements. We hope that you, in addition to performing your inspection duties, will share with us your experiences, educational philosophies, and offer suggestions. We welcome any advice aimed at further improvement of our programs. To facilitate your review of this report, we have employed shading to set apart questions and stated requirements of the ACF Accrediting Commission from our responses and unsolicited comments, which are not shaded. Exhibits too bulky to include in the report will be available at a designated location at the College of Technology. Those exhibits are deserving of discussion in the report are referenced from the report text. A list of all exhibits is included as Appendix 1. The University of Montana and The College of Technology have not been denied or lost accreditation by any accrediting agency. No action is pending, or action been taken, by court or administrative body.

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Contents
Section 1 — Program Eligibility, Standard 1……………………………………………….……. 1 Section 2 — Mission and Goals, Standard 2……………………………………………….…….. 2 Section 3 — Organization and Administration, Standard 3……………………………………... .5 Section 4 — Faculty and Staff, Standard 4 ....................................................................................18 Section 5 — Curriculum, Standard 5 .............................................................................................27 Section 6 — Facilities, Standard 6.................................................................................................41 Section 7 — Student Services, Standard 7 ....................................................................................49 Section 8 — Program Assessment .................................................................................................65 Section 9 — Summary ...................................................................................................................70 Appendix 1 — List of Exhibits ......................................................................................................75 Appendix 2 — Maps .......................................................................................................................... Appendix 3 — Program Application for ACF Accreditation ............................................................

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American Culinary Federation Foundation Accrediting Commission

Standards
July 2006

AMERICAN CULINARY FEDERATION FOUNDATION ACCREDITING COMMISSION Standards 1.0 PROGRAM ELIGIBILITY CRITERIA
1.1 The program must be offered at an institution which is legally authorized under applicable state law to provide postsecondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency. Apprenticeship programs are also eligible. They must be registered with the U.S. Department of Labor, Bureau of Apprenticeship Training, or its state designee. 1.2 The program’s application for accreditation must be authorized by the institutional chief executive or designee. 1.3 The program must be post-secondary and so authorized under applicable state law or comparable governmental unit. 1.4 • • • • The coordinator must have credentials that include: A minimum of (1) industry certification at the administrative/management level Five years industry experience at a management level A minimum of a BA or BS degree in an appropriate discipline or an equivalent combination with the above degree A Master’s degree is preferred. These credentials should be accomplished within a twoyear period.

Existing program coordinator may have 3 years to meet requirements. 1.5 The program must have been in continuous existence for a minimum of two years and must have graduated students within a three year period in order for the Commission to judge its educational success. 1.6 The program must exhibit evidence of meeting the required competencies as specified in the ACFF “Required Knowledge and Competencies.” 1.7 The program shall be ongoing, include a minimum of 1,000 contact hours, and result in a certificate, diploma, or degree.

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2.0 PROGRAM MISSION AND GOALS
2.1.1 The objective of a program is the development of the students' competence to practice effectively in an entry-level position as a cook, pastry cook, or foodservice management trainee (and ensure the ability to advance within the hospitality industry and for lifelong enhancement of learning and opportunities). 2.2 The mission and goals of the program are consistent with the philosophy of the institution as well as industry standards. 2.3 The stated area of specialization is compatible with the resources available to the program, especially the kitchen/laboratory facilities and faculty expertise.

3.0 ORGANIZATION AND ADMINISTRATION
3.1 There are clearly defined administrative channels for the program, which allow it to operate effectively. 3.1.1 There is an organizational chart showing the relationship of the program to other programs within the institution. 3.1.2 3.1.3 There is an organizational chart showing the structure of the program. There are written job descriptions for the program coordinator, faculty and support staff.

3.2 The program coordinator is responsible for ongoing assessment, planning, implementation, and evaluation critical to an effective educational program. 3.2.1 The program coordinator shall monitor compliance with the ACFF Accrediting Commission standards. 3.2.2 The program coordinator should have limited teaching/laboratory coordination responsibilities in addition to program administration. 3.3 The program shall have an advisory committee (Board of Directors, Apprenticeship committee, Steering Committee) whose meetings are scheduled on a regular basis with a minimum of two meetings each year to advise the program and make recommendations as needed. Written agendas and minutes which include attendance are available to document this activity. 3.3.1 The members of the Advisory Committee include a variety of representatives from the hospitality industry (institutional food service, restaurants, clubs, hotels, allied food service businesses or education) and must include current students and/or recent graduates of the program.

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3.3.2 On a continuing basis an Advisory committee assists the program coordinator in assuring that the program responds to the needs of industry, and continues to meet the standards of the ACFF Accrediting Commission. 3.4 There is evidence of continuing financial support commensurate with the resources of the institution and appropriate to the needs of the program. 3.5 The program mission, goals, competencies stated in behavioral terms, course outlines, including evaluation strategies, class schedules, and descriptions and schedules of supervised kitchen/laboratory or work experience shall be on file, open to review, reviewed annually by the advisory board. The review should be reflected in the minutes

4.0 FACULTY AND STAFF
4.1 The faculty of the program is academically and professionally qualified.

4.1.1 The faculty has professional preparation relevant to their areas of responsibility, and have demonstrated and documented professional participation in those areas. 4.1.2 At least 50 percent of the full-time equivalent faculty in the technical phase of the program have credentials equivalent to any ACF certification at chef level. 4.2 The personnel policies for faculty and equivalent members of the program are the same as those in effect for other faculty members in the institution with regard to appointment, academic rank, tenure, salary, promotion, and recognition of professional competencies. 4.2.1 A person is not denied a faculty position, tenure, or advancement because of race, religion, color, gender, age, national origin, or disability.

4.3 The faculty is adequate in number to implement the program of instruction and related activities effectively and to support the achievement of educational outcomes 4.3.1 The program needs to have a standard number of full-time equivalent faculty based on the institutional requirements of student/faculty ratio and that faculty would have advanced degrees.) 4.3.2 The minimum ratio of full-time equivalent faculty to enrolled students shall be appropriate to the number of training stations available. 4.4 There is evidence of participation and attendance at regularly scheduled faculty meetings. Minutes of these meetings are available for review. 4.5 Faculty must participate on an annual basis in and document continuing professional development which includes technical and instructional skills. 4.5.1 The program faculty must show evidence of professional growth on an annual basis in the technical areas for which they have teaching responsibilities.

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4.5.2 The program faculty must show evidence of professional growth on an annual basis in the area of instructional skills. 4.6 Resource people from various disciplines, community agencies, or other organizations may be used as guest lecturers, consultants, and discussion leaders. However, they may not substitute for adequate faculty staffing in a program. 4.7 Support services and personnel are provided to meet the needs of the program and to facilitate the work of the faculty.

5.0 CURRICULUM
5.1 The curriculum implements the program mission, goals and objectives.

5.1.1 Units of instruction follow written outlines and syllabi which clearly state measurable objectives, student activities, learning resources, time allotment, grading criteria, and student evaluation methods. 5.1.2 Throughout the curriculum, opportunities are provided to strengthen the student’s competence in communications, critical thinking, problem solving, leadership and human relation skills. 5.1.3 Guest speakers and field trips are utilized to provide additional program enrichment. Documentation of guest speakers and field trips must be documented and available for commission review. 5.2 There is a rationale for the organization of the curriculum and for the allocation of credit.

5.2.1 Course requirements are organized and sequenced so that knowledge and skills are developed progressively throughout the program. 5.2.2 The allocation of credit for lecture and laboratory hours is consistent with a recognized standard. 5.3 The program curriculum must include at least the required objectives as specified in the REQUIRED KNOWLEDGE AND COMPETENCIES, and the number of hours allotted to each objective must be adequate for student competence. 5.3.1 Competency areas in nutrition, sanitation, and human relations/management must each include a minimum of 30 hours of student effort in a combination of theoretical and applied learning instruction, with a minimum of 15 hours directed by an instructor. 5.4 The curriculum meets graduation requirements for the postsecondary institution offering the program. 5.4.1 The satisfaction of certificate, diploma, or degree requirements is reasonably documented and conforms to commonly accepted educational standards for the particular certificate, diploma, or degree involved.

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5.5 There are well defined, verifiable, and consistent outcome measurement strategies utilized in the grading procedures in both lecture and lab courses. 5.5.1 Students are kept informed of their performance and progress in both lecture and lab classes. 5.6 The curriculum provides for correlation of theoretical and practical learning experiences.

5.7 The kitchen/laboratory experiences shall reflect high standards of professional sanitation practices. 5.7.1 Employees and students are trained in the correct handling and use of hazardous materials, substances, or wastes. Material Safety Data Sheets (MSDS) are available in each of the laboratories and are updated on a regular basis. 5.7.2 Students are trained in the proper use of laboratory equipment with documentation/evidence of this training available for review. (Equipment Safety Check Sheet) 5.8 If part of the curriculum requires a lab/kitchen experience in which a student is supervised by other than program faculty, there should be a training agreement and plan as well as evidence that the supervisor is qualified according to Standard 4.1.1 5.9 The program and curriculum are sufficiently flexible to provide for individual differences among students. 5.10 The curriculum provides for a variety of instructional techniques and strategies, with emphasis on student involvement in the teaching/learning process. 5.11 The curriculum requires a variety of instructional media be used.

5.12 In the case of an externship, internship, co-op, or apprenticeship training program, the relationship between the postsecondary institution and an outside food service establishment should include a written agreement which meets the objectives of the total program. Materials on file should include documented and signed training agreements, employer evaluation(s) of students, instructor evaluation(s) of students, and students’ evaluations of work stations, with evidence to support the qualifications of the supervising chef.

6.0 FACILITIES
6.1 6.1.1 6.1.2 The facilities and equipment of the institution are adequate for the needs of the program Classroom space is available to support the program objectives. Office space is provided for the program coordinator, faculty members and staff.

6.1.3 The program coordinator and other faculty who are closely involved with student counseling and advisement have access to offices that provide privacy.

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6.1.4 All kitchen/laboratory experiences are in facilities that meet federal, state, and local codes and have sufficient and experienced personnel and adequate equipment. 6.2 There shall be a resource center with adequate and accessible materials which supports the objectives of the program. 6.3 The kitchen/laboratory facilities reflect safe and sanitary conditions.

7.0 STUDENT SERVICES
7.1 Recruitment and matriculation practices are nondiscriminatory with respect to race, religion, color, gender, age, national origin, or disability. 7.2 Criteria and procedures for the selection of students for the program are stated and on file at all times. 7.2.1 All programmatic pre-admissions tests and evaluations, if used, are appropriate to the training offered; adequately measure the aptitude of prospective students to successfully complete the program; and are administered fairly. 7.3 The program shall have a written policy on transfer of credits. The program shall have a written policy on advanced standing, if offered. 7.4 There is an established and documented method for improving retention of students in the program. 7.5 The program’s mission, goals, tuition and fees, requirements for entrance, and continuation in the program, and descriptions of course and kitchen/lab experiences are accurate, and are publicly available. 7.5.1 Announcements, advertising, and student recruitment practices accurately reflect the program offered and the current institutional and programmatic accreditation status. 7.5.2 Additional costs of the program, beyond the basic fees of the institution, are clearly stated (e.g., liability insurance, facility use fees, transportation). 7.5.3 Policies and procedures for student withdrawal and refunds on tuition to which the student is entitled are published and made known to all applicants. 7.6 Students and graduates have access to files maintained by the program relating to their performance. 7.7 There is a published grievance procedure that students may use to address concerns and needs. 7.8 Services for placement, professional counseling, and guidance are available for students. 7.9 Scholarship/Industry information is available to students.

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8.0 PROGRAM ASSESSMENT
8.1 The program is involved in an ongoing process of assessing its effectiveness.

8.2 There is a process for collecting programmatic assessment data from a variety of sources. 8.2.1 There is a documented and ongoing system for assessing faculty performance.

8.2.2 There is a documented and ongoing system for assessing validity of curriculum by students, faculty and advisory committees. 8.2.3 There is a documented and ongoing system for assessing and documenting graduate placements, student retention, and educational achievements for students, in verifiable and consistent ways, including employer surveys, graduate follow-up surveys, and job placement rates which indicate a majority of graduates are placed in their field of study following graduation. 8.3 There is a process by which the collected data is assessed by all constituents involved in the program. 8.4 The assessed data findings are used in program planning involving all constituents.

8.5 The plans developed, based on the assessment of data, are implemented for programmatic change.

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Section 1

Program Eligibility — Standard 1
REQUIRED COMMENTS 1. Provide a copy of Program Application for ACF Accreditation as part of this self study. This document is included as Exhibit A and also as Appendix 3 to this report. 2. Describe the institution, including accreditation and licensure status. If a recognized agency has denied accreditation or pre-accreditation status to the institution or place the program on public probationary status, or has revoked the accreditation or pre-accreditation status of the institution or program, provide an account of such action (s). The University of Montana College of Technology is a college within The University of Montana and part of the Montana University System. The University is accredited by the Northwest Commission on Colleges and Universities (Exhibit A). Culinary Arts is a program within the Department of Business Technology at the College of Technology and is accredited by the American Culinary Federation.

REQUIRED EXHIBITS List of 10 recent graduates and their places of employment. address, and phone numbers for graduates and employers. Include name, Exhibit C

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and to ensure graduates’ eligibility for certification as an ACF “Certified Culinarian” by maintaining program accreditation from the American Culinary Federation. The program goals are to incorporate comprehensive hands-on learning experiences complemented by supportive courses and to prepare students for a wide range of career opportunities in this field. (3) demonstrate their knowledge of culinary history. The mission of the program is to combine theory. What are the mission and goals of the program(s)? Mission of the Certificate of Applied Science Program: The two-semester Culinary Arts Certificate of Applied Science Program provides an introduction to the field of culinary arts. Mission of the Associate of Applied Science Degree: The Food Service Management Program culminates in an Associate of Applied Science Degree designed to continue principles taught in the Certificate of Applied Science Program. practical training. and experience to prepare students for entry-level and management positions in the diverse and dynamic hospitality industry. kitchen organization. a. to enhance employment options.Section 2 Mission and Goals — Standard 2 REQUIRED COMMENTS 1. and basic culinary principles. The mission of the program is to prepare students for entry-level positions in the expanding and challenging food service industry. c. 2 . Specific program goals of the Certificate Program: Students will: (1) express themselves through written communication. b. The goals are to expand the spectrum of learning to include more in-depth professional studies. The Certificate of Applied Science Program parallels with and forms a seamless transition into the Food Service Management Associate of Applied Science Degree. (2) demonstrate computer literacy. (4) maintain sanitary conditions in the kitchen.

and unique specialties. and write menus. (6) interact effectively within a team-oriented group. (7) demonstrate conceptual aspects of physical layout of food service establishments. and ices. and (14) prepare basic bread varieties and desserts. and equipment.Section 2 — Mission and Goals — Standard 2 (5) have a working knowledge of mathematical computations involved in a food service establishment. confections. (9) prepare appetizers. salads. foundation stocks and broths. analyze. (7) organize and prioritize tasks. (3) control food and labor costs. (11) prepare hot and cold soups. and applicable sauce derivatives. cakes. breakfast menus. students will: (1) plan. (4) prepare bread varieties. (12) prepare eclectic entrees incorporating all cooking principles for service to the public. all the mother sauces. dressings. (10) prepare fast-food selections. Specific program goals of the Associate of Applied Science Degree: In addition to the 14 goals listed for the Certificate of Applied Science program. (2) control portion costs. d. and garde manger items. charcuterie items. (8) perform front-of-the-house duties. desserts. 3 . (13) utilize purchasing procedures to procure foodstuffs. (5) supervise work load and coordinate station responsibilities. kitchen supplies. (6) describe and serve alcoholic and non-alcoholic beverages.

socially responsible. and program policies.umt. Since joining the faculty five years ago as Culinary Arts Program Director.edu/programs/business/culinary. current and accessible certificate and associate degree programs in response to individual.htm 4 . This Self-Study Report is available to students in the Mansfield Library at the UM College of Technology www. Following are synopses of the mission statements of the College of Technology and the Business Technology Department: (1) The mission of the College of Technology is to provide academically sound. the standards and competencies required for ACF accreditation are emphasized. advisory committee input. How are the goals and objectives kept current with industry’s requirements? Include in your answer the frequency and methods of their review. (See Exhibit AH. The professional and technical mission of the College of Technology (UM COT) and the Business Technology Department were also incorporated. program goals and objectives. The Handbook is given to all Culinary Arts students and program faculty members and is available to interested members of the public during orientation. 2. 4. Finally. 3. community.) (2) The mission of the Business Technology Department is to collaborate with local and regional business and industry to prepare graduates to compete in and contribute to a dynamic global society.Section 2 — Mission and Goals — Standard 2 and (8) apply strict dietary standards in the preparation of nutritional dishes.) b. a. Chef Thomas Campbell has made a sustained evaluation of the program requirements including mission and goals. Such reviews are influenced by Chef Campbell’s professional experience.edu/ and in culinary faculty offices where the goals and objectives may be found. a Culinary Arts Student Handbook (Exhibit AA) was created. They are also found in the University of Montana’s Catalogue and website. Where are these goals and objectives of the program made evident to the students? To ensure students understand the mission and goals of the culinary program. catalog-type course descriptions.cte. He has continued this same level of scrutiny and performs formal review of mission statements and program goals on an annual basis.umt. www. and economic development needs. which includes complete program description. (See Exhibit AF.lib. student comments. and departmental leadership. faculty suggestions. How do the mission and goals of the program(s) fit with the institution of which it is a part? The University of Montana Missoula provided the basis for developing program mission and goals.

Section 2 — Mission and Goals — Standard 2 REQUIRED EXHIBITS. Sample of the review methods used. Exhibit D Exhibit I 5 .

Today the Culinary Arts Program enjoys tremendous administrative support and encouragement from the Department Chair. The individual who had held the position for several years retired and was replaced by a person with a love of culinary arts and an interest towards the prosperity of the Culinary Arts Program. When his health forced him to resign. In 2006 Vicki Micheletto retired as Business Technology Chair and was succeeded by Brian Larson. To address these issues and to provide a cohesive effort.Section 3 Organization and Administration — Standard 3 HISTORICAL PERSPECTIVE AND REORGANIZATION From 1998-2003 the Culinary Arts Department had several department chairs. In 2004 The ACF awarded a five-year accreditation to the College of Technology’s Culinary Arts Program.) With this change Culinary Program faculty report to the Business Technology Department Chair which has resulted in tighter administrative control and provided strengths discussed in more detail in later paragraphs.edu/homepage/catalog/default. Program and course changes were submitted by Vicki Micheletto to ASCRC (Academic Standards and Curriculum Review Committee) and ultimately approved by Faculty Senate Fall Semester 2004. 5 .asp. The catalog is available to the public in paper copy from Student Services or online at the University’s web site: http://www. Brian has continued the work started in 2003. The University of Montana catalog (Exhibit E) contains descriptions of the Culinary Arts Certificate of Applied Science program and the Food Service Management Associate of Applied Science Degree program. (See organizational chart Exhibit G1 in this section. For a period of time the Culinary Arts Program was still providing an adequate education but the leadership role left inconsistencies. The chair chosen through the search held the position for only one year before accepting a similar position in another state. the Dean of the College of Technology (UM COT) identified Vicki Micheletto as Department Chair of Business Technology with direction to include Culinary Arts as a program within the Business Technology Department. Together with the Program Director. Provost’s Office and the President of the University. REQUIRED COMMENTS 1. Ross Lodahl served as interim chair while a search was conducted. Dean’s Office.umt. Provide the program(s) description as listed in documents available to the public.

policies. Program changes were approved by ASCRC and Faculty Senate. planning. program improvements. admission. Since 2006 he has participated in six site visits in both secondary and post secondary culinary education. CEC. Campbell also is a representative of the ACFFAC by volunteering as an Accreditation Site Evaluator in the northwest region. evaluating and implementing changes to the program. contributed to policy studies. Tom Campbell is responsible for writing the ACFFAC Self-Study Report and Annual Reports. There are no other programs. resulting in revision and improvement of the program. Thomas Campbell. admission. certified as an Executive Chef by the ACF. is Program Director of Culinary Arts which includes both certificate and degree options. and a graduate of the Culinary Institute of America. He compiled the last Self-Study and the Culinary Arts Program was granted a five-year accreditation from 2004 . Describe this person’s qualifications. While on the culinary faculty of the Art Institute of Seattle. courses were added or deleted. Both Chef Campbell and Mr. List other hospitality or food service programs in the institution. president of the local chapter of the ACF. policies. a Culinary Arts Student Handbook (Exhibit AA) was created. As a result of the reorganization. Business Technology Department Assessment. The last assessment is documented in Exhibit AF. Accordingly. culinary faculty members. and this self-study. he developed programs of instruction. 2. He has thirty-six years of experience in the hospitality industry including eleven years in the culinary education field. and course descriptions were updated. Describe the administrative responsibilities and teaching responsibilities of the program coordinator. On matters such as finance. Describe his/her role in assessing.Section 3 — Organization and Administration — Standard 3 During the reorganization process Tom Campbell and Vicki Micheletto reviewed and revised the culinary arts certificate option and the food service management degree option. These efforts resulted in the Culinary Arts Conspectus (Exhibit AJ) which is still being refined. program mission. Chair of the Business Technology Department. policies. he reports to Brian Larson. The Business Technology Department conducts ongoing assessment of its programs in concert with its several program directors. 3. and curriculum. and curricula. Larson have researched culinary programs across the country and reviewed ACF standards in this curriculum review process.2009 Chef Campbell is an active member of the American Culinary Federation (ACF). and procedures. course credits were adjusted. goals. It includes information from the conspectus and selections from Exhibit AF plus catalog-type course descriptions. and interested members of the public. and curriculum requirements were revised. This handbook is given to Culinary Arts students. and helped coach the student culinary team. To whom does this person report on such matters as finance. Following is a recap of his ACF involvement: 6 .

3 credits • Internship (FSM 290T). evaluating and implementing changes to the culinary program. Voted Montana’s Chef of the Year for 2007 by the Montana Chefs Association l. 8 week course • Mediterranean Cuisine (CUL 195T). local chapter of the ACF b. planning. he managed budgets. Attendee of annual ACF Western Region and National Conferences g. personnel. 3 credits • Garde Manger (CUL 157T). Chef Campbell is responsible for assessing. He is the Student Advisor for Culinary Arts and maintains a full teaching load. Coach and sponsor of Carol Chandler as she won the 2007 National Student Culinarian of the Year competition f. 3 credits • Dining Room Procedures (CUL 156T). a 1 credit/no credit course offered through the Outreach Program • Tips for Teachers (CUL 195T). Presiding President of the Montana Chefs Association. Works as an ACFAC accreditation site-visit examiner for secondary and post secondary culinary programs j. 4 credits 7 . a 2 credit/no credit course offered through the Outreach Program 2. and other resources. resources. Department of Career and Technical Education i. Within the normal constraints of budgets. A member of the Missoula County Public Schools Advisory Board. Recipient of the ACF Western Region Meritorious Achievement Award for 2008 While serving as a corporate executive chef at a Seattle-area hotel and as owner of his own restaurant and culinary consulting business. In the Fall Semester of 2007 he taught: • Introduction to the Food Service Industry (CUL 151T).   Chef Campbell joined the College of Technology’s team five years ago. In 2007 he hosted the first ever ACF sanctioned practical examinations and competitions in the State of Montana k.Section 3 — Organization and Administration — Standard 3 a. 2003 and currently has full-time administrative duties including accreditation activities involving departmental reorganization. Head Judge for the Montana Agriculture sponsored Chef’s Collaborative cooking competition c. 5 credits • Meats & Vegetables (CUL 161T). The following is a list of his recent teaching duties: 1. Culinary Team since 2003 e. July 1. and institutional policies. Coach and manager of the College of Technology’s Jr. and program and course revision. In the summer of 2007 he developed and taught: • Introduction to the Food Service Industry (CUL 151T) a five-credit. Attendee of the CAFÉ Chef Educator Conference h. Head Judge for UM Dining Services NACUFS culinary challenge competition d. budgetary planning.

Currently Chef Campbell is rewriting and teaching eight separate courses. 2 credits • Capstone (FSM 271).  4. Associate Dean. frequency of meetings. institutional food service operations. 3 credits each: • Meats & Vegetables (CUL 161T) • Dining Room Procedures (CUL 156T) • Garde Manger (CUL 157T) 6. caterers.) The advisory committee held a lengthy meeting in November 2007. providing guidance and support. bakers. In the Spring Semester of 2008 he taught: • Nutritional Cooking (FSM 280T). He is authorized as a proctor for administering the NRAEF ServeSafe examination and recently renewed his status. 4 credits • Food Service Management Computer Applications (FSM 205). (See Exhibit I for a list of members and minutes of meetings. He introduced this course in the Spring Semester of 2006. culinary faculty. Chef Campbell has recruited twelve advisory committee members. Advisory committee members represent local hospitals. Additionally.Section 3 — Organization and Administration — Standard 3 3. however. Business Technology Department Chair. He rewrote the Beverage Management and Menus Design (FSM 170T) course to reflect a capstone experience and linked it with the Food Service Computer Applications (FSM 205) and Patisserie (FSM 275) classes. a minimum of two updates and meeting follow-ups were communicated via e-mail to advisory committee members during the remainder of the school year. and Lynn Stocking. and members of the Montana Chefs Association chapter of the ACF. The University of Montana Student Dining Services (UDS). restaurants. Chef Campbell is also occasionally called upon for specialized demonstrations and instruction as well as covering for faculty members when they are not present. He developed a required formal Internship for Culinary (FSM 290T). 4 credits 5. He taught this course in the Spring Semester of 2006. He is also the sole advisor for the Culinary Program. 9. This advisory committee represents a variety of hospitality professionals to reflect ever-changing industry standards and trends. 2 credits • Internship (FSM 290T). 7. hotels. 4. 4 credits • Patisserie (FSM 275). resorts. food service purveyors. alumni. no formal meeting was held. 8. In the Spring Semester of 2008 he team-taught three classes. Describe the advisory committee(s) for the program (s) and indicate: a. with Brian Larson. This adheres to ACF guidelines mandating that two meetings per year 8 .

review curricula. are currently exploring sustainable cuisine and the prospect of inclusion in COT’s program under the wing of UDS’s “Farm-to-College” plan. Committee members within the health-related industries discussed the growing demand for graduates to possess more nutritionally sound experience. 9 . CEC.acfmontanachefs. The advisory committee members supported the inclusion of an internship experience. Director Mark LoParco and Executive Chef Thomas Siegel.) b. To answer this concern. placement. Chef Campbell replaced the nursing program’s nutrition course with CUL 280T Nutritional Cooking which gives a more hands-on approach and is more pertinent to the food service industry.Section 3 — Organization and Administration — Standard 3 be held. examples of major suggestions and results. resources. c. Committee members from UDS (University Dining Services). This. (Copies of MCA meeting agendas and scholarship criteria may be viewed in Exhibit I. coupled with the fact that most members of the MCA are also members of the UM COT Culinary Program’s Advisory Committee. update technological advancements and industry trends. Advisory members are surveyed and encouraged to interact and provide constructive criticism to program director and faculty at any time during the school year.org their monthly meetings always carry an aspect of culinary education and continuing education. An internship also provides a liaison between students and industry. Advisory committee feedback confirmed the change made in the 2005 curriculum to require a 4 credit internship course. establish internships. Since Chef Campbell is the President of the ACF Montana Chefs Association (MCA) www. have been exceptionally responsive in providing guidance. functions and responsibilities. The MCA is also very supportive of culinary education and awards two full-semester scholarships to deserving UM COT culinary students. and The Program Director utilizes the advisory committee to provide feedback regarding graduates working in the field. The reasoning included the importance of students’ experiencing their craft in actual work situations. provides a link between current industry trends and culinary education. and an exchange of ideas specifically relating to the positive evolution of the Culinary Arts program. a nationally recognized institution. Students entering Fall Semester 2004 will participate in the internship during Spring Semester 2006 (see Exhibit AB). and provide a link between culinary students and prospective food service employers.

c. There are five types of funding for the Culinary Arts program: a. Describe in detail funding for the program(s). Course Fees (Index Code MCT006) are funds collected from students to cover the following: Course Supplies Laboratory Consumables UM Administrative Assessment These course fees are submitted for approval by the Board of Regents before included in student costs. State Fund. Student Snack Bar and Dining Room (Index Code MCT017) is an account designed very much as an independent business. Categories for this account index are: Culinary Capstone Catering Culinary Competitions Exotic Food Supplies UM Administrative Field Trips Special Equipment Other General Expenses 10 .Section 3 — Organization and Administration — Standard 3 5. Income for this fund is generated solely from fund raising event. field trips. specialized equipment. The Culinary Arts Program does not aim to make a profit and this account is kept as close as possible to a break-even budget restriction. (Index Code MCT107) are public monies which support the following elements of the program: Faculty Salaries Laundry Office Supplies Repair and Maintenance Payroll Benefits General Expenses Laboratory Equipment Printing Food Communications b. Categories for this account index are: UM Administrative Assessment Food Supplies Telephone Catering Other General Expenses Sales Employee Salaries And Benefits General Repairs And Maintenance d. Culinary Student Assistance Fund (Index Code MCT094) is an account designed to augment special activities. It provides income to supplement the Culinary Arts program operation and offers students competency building experiences. etc. etc. It provides income to supplement the Culinary Arts Students in areas of culinary competitions. dinners. or general operating fund. culinary team sales. dining room tips.

faculty. Strengths. staff. 6. low-cost meals for UM COT students. Outreach Culinary Courses (Index Code MCTI35) is an account designed to operate under “cost recovery” parameters. If you receive any outside funding. Categories for this account index are: Food Uniforms Instructor Salaries Supplies Tools UM Administrative Assessment Linen Printed Materials Other General Expenses a. If the program operates any income producing business (catering cafeteria. vending) describe how those funds relate to the program’s operations and provides for capital expenditures. c. It provides income to supplement the Culinary Arts program operation and the Outreach program. The goal of the business is to budget menu prices to reflect a 50 percent food cost and to operate at a break-even point. It offers non-traditional students noncredit and continuing education experiences. The Student Snack Bar and Dining Room functions as a non-profit entity providing high-quality. the Student Snack Bar and Dining Room run very efficiently. Currently and historically. Will this program be able to continue after outside funding expires? No outside funding is provided. What are the major strengths and weaknesses of your program as it relates to this section in comparison to the ACF Accrediting Commission Standards? a. and the general public. restaurant. Culinary faculty strives to keep catered events within the competencybased mandates and to follow the instructional time frame. and 15 percent supports catered functions (see Exhibit AI).Section 3 — Organization and Administration — Standard 3 Assessment e. Approximately 85 percent of food expenditures provide an environment for an a la carte. a la minute student learning experience.e. (1) Communication. b. It provides a competency-based and realistic learning environment for culinary students. government/private industry grants) at what point will the program be self-sufficient? There is no outside funding. (i. Communication within Culinary Arts is efficient due to the small 11 .

12 .Section 3 — Organization and Administration — Standard 3 number of personnel. This enables superior communication and makes available a variety of resources. and (f) inviting faculty and culinary students to join in cutting-edge developments such as composting. This multi-million dollar department supports our programs by (a) enabling quality culinary employment for many of our students within an ACF certification-based organization. recycling. (2) UM Student Dining Services. (b) The University of Montana Health and Occupational Safety Department provides periodic sanitation and safety inspections and advises faculty and students as to proper procedures. (b) The Facilities Department supports a clean and sanitary environment. (c) Public Safety polices the campus and is available to students and faculty in matters which require law enforcement. Culinary staff and faculty share the same office space. (e) encouraging dining services chefs and administrators to participate in advisory committee meetings. (b) providing an internship establishment in the past as well as the future. anywhere via Microsoft Outlook and common e-mail access. Our partnership with the University of Montana system provides benefits to the COT Culinary Arts program by sustaining an infrastructure of professional support in the following areas: (a) The competent and well-staffed Facilities Department keeps the kitchen laboratory equipment operating properly and safely. (See Exhibit AG. and culinary workshops. sustainable cuisine. As a program within the University of Montana. Facilities personnel also administer a preventative maintenance program. (c) allowing access to surplus equipment and supplies.) (3) UM Collaboration. Internet and e-mail access allow communication both internally and externally. (d) embracing our program within the powerful purchasing structure of The University of Montana system. All COT faculty and staff can communicate anytime. the COT’s culinary program maintains strong ties with the award-winning University of Montana Student Dining Services.

The daily operation of Business Technology Department programs is the responsibility of various program directors. b. It also involves making them aware of shortcomings which may hinder their professional advancement. including Chef Campbell. If a Culinary Arts instructor wishes to use a personal leave day. (1) Personnel Management. The system is measured and thorough. resulting in a cohesive organization. Brian Larson. policy requires he/she gain formal approval from the Chair of the Business Technology Department and 13 . Chef Campbell is subject to this evaluation process.Section 3 — Organization and Administration — Standard 3 (d) The University of Montana Recycling Department aids in promoting an ecologically sound environment while exposing students to recycling trends and educates them in these types of systems. The interface between the COT and the University system is from Dean Barry Good to The University of Montana Provost’s and President’s offices. While the Program Director exercises day-to-day management of his resources. (b) (c) (d) A challenge does exist when accommodating faculty use of personal or sick leave. reports directly to the Associate Dean and Dean of the COT. This structure is sound and allows for a systematic flow of ideas. professional development. he does have input into the process. He participates in interviews and discusses adjunct faculty course evaluations with the department chair. Decisions to retain adjunct faculty are made on a semester basis. Program directors work cooperatively with the department chair under the auspices of the faculty collective bargaining agreement to address faculty concerns. A challenge in a University setting is for program directors to assist faculty and staff in developing and realizing their career goals. and extra-classroom activities. In turn. Weaknesses. The faculty contract provides five personal leave days each academic year. Tom Campbell does supervise the cashier position and has the responsibility and authority to conduct personnel evaluations. While he does not formally evaluate other tenured or tenure-track culinary faculty. he does have limited authority in some areas: (a) Faculty evaluation is conducted for all tenured or tenure-track culinary faculty by a process set in place by the faculty and administered by the Faculty Evaluation Committee. Adjunct faculty are hired as temporary employees and evaluated on a semester by semester basis and Chef Campbell does have direct input into this process. (See the organizational charts at the end of this section or Exhibit G1). (4) Organization. who report directly to the department chair. This involves motivating them toward further education. the Business Technology Department Chair.

Chef Campbell will continue working on a regular basis to strengthen the relationship between The University of Montana Dining Services and the Culinary Arts program. in turn. Use of personal leave creates the need for Tom Campbell or other instructors to cover kitchen/station experiences. it is natural and necessary there be a close relationship between these two entities. Chef Campbell will continue communication both externally and internally. While the Program Director exercises day-to-day management of his resources. d. (2) Budgetary Control. Program Director. (b) 7. Given that Chef Campbell is the president of the ACF local chapter and University of Montana Dining Services is the chapter’s major supporter. How do you plan to use the results of this section of the Self Study to maximize the strengths of the program and to minimize any identified weaknesses? a. Sick leave is rarely anticipated and does present an immediate challenge in covering kitchen/station experiences. Without the opportunity to forecast trends in costs as well as projections of enrollment leads to a deficiency in purchasing and planning. c. has made efforts to balance budgetary indexes at the end of the fiscal year a challenge. Preparation of the five budgetary indexes is not currently part of the Program Director’s responsibility. It creates a similar demand on the Program Director to cover kitchen/station courses. and members will continue to be encouraged to participate and interact with program faculty in program evaluation. Rarely does the signature procedure precede the date of absence because it is cumbersome to route the request form in time for the department chair to grant the request. staff. and administration. b. This will establish an even stronger connection among culinary faculty. 14 . A plan for substitute faculty should be in place to accommodate personal leave and absences. which puts a strain on their teaching schedule. Chef Campbell will continue to participate in professional development activities which will in turn lead to continual program improvement.Section 3 — Organization and Administration — Standard 3 the College of Technology Dean. This. He will use “e-meetings” to promote communication and to keep appropriate people aware of issues which affect them. he does have limited authority in some areas: (a) The energy crisis has manifested itself within the Culinary program and has made anticipation of costs erratic. Notification of a sick-leave absence is communicated by the faculty to both the department chair and Tom Campbell. This particular technology will be especially helpful to maintain a dialogue with advisory committee members. The advisory committee meetings will be held each semester.

Section 3 — Organization and Administration — Standard 3 e. better relationships can and should be formed. and 4. ORGANIZATIONAL CHARTS Organizational charts for Culinary Arts (Exhibit G) are reproduced in the following pages. while good support is now being provided by various UM service departments such as Dining Services. REQUIRED EXHIBITS 1. Organizational charts for the administrative structure of the institution and the program. 2. Exhibit G Exhibit H Exhibit I Exhibit J 15 . A conscious effort will be made to praise personnel from these areas for their contributions. Chef Campbell feels that. Roster of advisory committee members and their job titles and minutes for past year. to communicate clearly specific requirements. audited or un-audited. Financial statement for the program for the last fiscal year . Job descriptions for program (s)related staff and faculty.this can be the department budget. Facility Services and other Educational Departments. 3. and to educate them concerning the importance of culinary program needs.

Section 3 — Organization and Administration — Standard 3 University of Montana College of Technology Applied Arts and Sciences Business Technology Applied Computing and Electronics Health Professions Industrial Technology Culinary Arts 16 .

Section 3 — Organization and Administration — Standard 3 Program Director Thomas Campbell Related General Education Courses Work Study Student (part time) Advisory Committee Administrative Associate Cashier Dana Veike Culinary Faculty (Adjunct) Laura Swanson Culinary Faculty (full time) Culinary Faculty (Adjunct) Aimee Ault Culinary Faculty (Adjunct) Andrea Paskert 17 .

Faculty and Staff — Standard 4 1. The following diagram shows the faculty and staff positions that were filled when this Self Study Began: Program Director Thomas Campbell Related General Education Courses Work Study Student (part time) Advisory Committee Administrative Associate Cashier (full time) Dana Veike Culinary Faculty (Adjunct) Laura Swanson Culinary Faculty (full time) Culinary Faculty (Adjunct) Aimee Ault Culinary Faculty (Adjunct) Andrea Paskert .

Discuss faculty background strengths including any professional certifications held. and Dining Room Procedures. In spring semester 2004 he developed and taught the new Nutritional Cooking course. Laura Swanson Chef Swanson is a graduate from the UM COT Culinary Arts program and holds and AOS degree in Food Service Management. Relate their backgrounds to the courses for which they are responsible. in addition to his director responsibilities. Baking and Pastry. as well as six years with the Art Institute of Seattle as a chef instructor. . She is an adjunct faculty member employed since 2007. Chef Campbell was a full-time instructor for the eight-week Baking and Pastry course offered during Summer Session 2004. Thomas Campbell. ServSafe Sanitation and Safety. She previously taught Meats and Vegetables and is a very capable front-of-the-house faculty member. He also provided support for the administration of the culinary program by writing syllabi and developing codes for sanitation and personal hygiene. Such courses were Northwest Food and Wine and International Cuisine. She currently teaches three stations: Garde Manger (which includes charcuterie). he taught up to 75 percent of the courses offered and developed new courses for inclusion in their curriculum. proprietorship of a restaurant. She also team-teaches with Chef Campbell Capstone. such as the Taste of Seattle annual benefit functions and culinary student competition team activities. Chef Swanson is a member of the Montana chapter of the ACF. including his present position as director of The College of Technology’s (UM COT) Culinary Arts program. Because of her aptitude. With the Art Institute. teaches program courses. and catering and consulting business. and Outreach summer courses. Chef Campbell currently has eleven years experience in the culinary education field. Her enthusiasm for teaching and learning is infectious with the students with whom she enjoys a great relationship. she holds a certification at Certified Culinarian and is actively engaged in a continuing education program whereby she will earn her Certified Chef de Cuisine status.88 and was on the Dean’s List. He coordinated many extracurricular activities involving students. Currently. CEC Chef Campbell’s background includes over twenty-five years of service in the culinary industry. Nutritional Cooking. participation in the ACF Montana Chefs Association. restaurants. b. he has redesigned and instructed the Introduction to Food Service and Introduction to Food Service Sanitation courses. including work in hotels. work ethic. and grade point. a. Since assuming this position in July 2003.REQUIRED COMMENTS 1. Currently Chef Campbell. she was awarded the MCA Culinary Scholarship for 2006. Chef Swanson earned her AOS degree with an overall GPA of 3. Introduction to the Food Service Industry.

she is a great resource for student placement opportunities. Her enthusiasm for teaching and learning is infectious with the students with whom she enjoys a great relationship. In the fall she is slated to teach Purchasing and Cost Controls. and Sanitation and Safety. She also teaches the summer Outreach Baking and Pastry class CUL 195T. She currently teaches three stations: Nutritional Cooking. catering and fine dining food service establishments. Emergency Dispatcher. She understands customer wants and needs and is able to translate these to students facing front-of-the-house challenges. and Excavation Laborer. Because of her business experience and contacts with industry professionals. Ault brings a diverse knowledge of real-life experiences to her teaching by working fulltime in professional high-volume production. and grade point. . She is a full-time adjunct faculty member employed since 2007. Because of her business experience and contacts with industry professionals. Currently. and Food Service Management Computer Applications. Aimee Ault Chef Ault is a graduate from the UM COT Culinary Arts program and holds and AOS degree in Food Service Management. Because of her aptitude. Capstone. d. She received William Wright Hart’s III Award for Outstanding Humanities and Arts Student. Introduction to the Food Service Industry. she is a great resource for student placement opportunities. she holds a certification at Certified Culinarian and is actively engaged in a continuing education program whereby she will earn her Certified Chef de Cuisine status. she was awarded the MCA Culinary Scholarship for 2006. Chef Ault also is a participant in ACF sanctioned food competitions and won a silver medal in category K-1 in 2006.Swanson brings a diverse knowledge of real-life experiences to her teaching by being an Emergency Medical Technician. c. She holds a GPA of 3. Chef Paskert is a graduate of the Institute of Culinary Education in New York with a specialization in Baking and Pastry. Aimee also holds a Bachelor of Arts degree in English and has won awards for her creative non-fiction and poetry. She is involved with revising the course with Chef Campbell integrating it into the Capstone Experience classes. She is also enrolled in The University of Montana and a candidate for a Bachelors of Science degree majoring in Communication Studies and Culinary Arts. participation in the ACF Montana Chefs Association. 2007. She was Editor-in-Chief of The Pacific Review literary magazine. Andrea Paskert Chef Paskert’s specialty is Baking and Pastry and currently is and part-time adjunct instructor for Patisserie FSM 275.80 and was on the Dean’s List. Chef Ault is a member of the Montana chapter of the ACF. work ethic. Chef Ault earned her AOS degree with an overall GPA of 3.7 and is on the Dean’s List.

Chef Paskert brings an industry related perspective by being the Owner of Creative Confections and Baker for Bear Claw Bakery. Pulled Sugar. Asian Desserts. received a “Masters in chocolate” certification from The New School of Culinary Arts. Breakfast Delights. NY. is a member of the Retail Bakers Association. NY. Muffin Mania. Vegan Bakery. Gluten-Free Desserts. Desserts for Entertaining. She teaches part-time for the Dickinson Lifelong Learning Center: All About Chocolate. Sorbet. Breads.Chef Paskert continuously updates her knowledge with continuing education courses in Cake Decoration. Candies. . Her accomplishments include developing a pastry menu for the Velvet Lounge in Brooklyn. Italian Baking. etc. Healthy Desserts. Tantalizing Truffles.

teaching. The Program Director has the ultimate responsibility to define whether or not these events fit within the curricula and are beneficial to the education of culinary students. Most full-time faculty provides hands-on instruction five hours per day. including counseling. Currently. and public budgetary demands are more complicated than other programs. such as catering for UM COT and community functions. staff. Faculty workload is limited to two categories: full-time tenure or adjunct faculty and parttime adjunct faculty. the workday includes engagements where culinary staff members must be present at evening events. faculty. Periodically. Contractual obligations for the Program Director are different from those of other culinary faculty because he holds a supervisory/faculty position. in order to supervise participating students. Within this realm. and to be involved with cooking segments on the local affiliate of National Public Radio. Advising sessions are held periodically throughout the academic school year—twice a semester and three times during the summer. and extracurricular activities involving students. Part-time faculty provides instruction as dictated by the number of credit hours of the course they teach. There are differences between his position and other COT program directors given the nature of the hospitality industry. before seeking the resources of other departments. Indicate whether faculty contractual obligations or requirements are different from any other faculty within the institution. he has taken strides towards introducing the students to other educational environments such as cooking demonstrations for area high school culinary classes. The Program Director was instrumental in recommending the annual award of two-full tuition scholarships ($1500) UM COT students by this association. Chef Campbell works with five separate budget configurations including one representing the profit-or-loss business of the student cafeteria.2.) Extracurricular activities for full-time faculty include the coordination of catering events that take place at the UM COT. He is assisted by the Business Technology 18 . The Program Director is the person to address problems students encounter. Because Culinary Arts hosts catered events and provides food service to the general population of students. whether it be personal or academic. Introductions to culinary program options include open houses and advising sessions. (Typically a part-time faculty member is in class three hours per week. He has provided opportunities for students to participate with demonstrations on the local NBC network affiliate—KECI “Chefs of Montana” television program (Exhibit Z). or twenty-five hours per week. He also encourages students to participate in charity auction events. Students are invited to join and participate in the Montana Chef’s Association (the local chapter of the ACF). Describe faculty workload. where advisors meet individually and collectively with students and parents to inform them of the culinary industry and issues associated with admission to the Culinary Arts program. The Program Director is the contact for all culinary student advising and shares the counseling duties with the retention coordinator. throughout the year.

and promotion. Because of this. Assessment of professional development is required by these standards in order for faculty to be granted normal raises. Each individual faculty member is expected to document his/her fulfillment of requirements and to maintain a professional portfolio using the Faculty Evaluation Committee format. b.Section 4 — Faculty and Staff — Standard 4 Administrative Assistant and the College’s business operation personnel for all budgetary matters. and Sauces. tenure. This arrangement allows each chef instructor opportunity to oversee and direct student production efficiently and effectively. The size of the kitchen laboratory allows for no more than eighteen to twenty students to participate in an effective and safe educational environment. and how action plans are developed. Stocks. 4. Distinguish between professional development that focuses on technical skills versus instructional skills. Typically. This portfolio must be submitted annually for review. Include the budget allocation. The Culinary Program is governed by two standards for faculty professional development: (1) Culinary Arts is subject to The University of Montana and College of Technology Unit Standards (see Exhibit V). Each member of the culinary faculty is responsible for responding to these standards by actively pursuing an upgrade in certification level commensurate with the level of expertise demanded by the ACF Accreditation Commission. the UM COT Culinary Program employs no teaching assistants. and CUL 165T Baking and Pastry. CUL 157T Pantry and Garde Manger. hands-on instruction is divided into two groups. merit raises. a. 19 . Describe the program for professional development of faculty. Faculty-to-student ratios in the laboratory situation currently are maintained in range of approximately 8:1 to 10:1. Be specific. Currently. 3. Faculty professional development includes attending ACF-sponsored events such as the Western Regional and National Conferences. The number of students may vary in other program lecture and laboratory courses. The purpose of attending these conferences is to update certification credentials by taking written tests and practical examinations. CUL 160T Soups. and CUL 158T Short Order Cookery. Standards include on-going professional and educational development. The other chef instructor simultaneously teaches three courses: CUL 156T Dining Room Procedures. (2) The ACF Accrediting Commission demands culinary faculty to conform to ACF certification standards in order to achieve and retain program accreditation. One chef instructor simultaneously teaches three courses: CUL 161T Meats and Vegetables. In culinary courses the same numbers of students who participate in the laboratory are present in a lecture class. release time conditions. the student-to-teacher ratio in lecture is 18:1. Include a description of teaching assistants and their roles. Describe faculty/student ratios in both lecture and lab classes.

and marketing techniques. etc. meeting place and set up). such as at the American Academy of Chefs dinner during the Regional Conference. The Business Technology Department has one full-time administrative assistant and two student work-study personnel. 6. Also involved with certification and professional development is networking with industry professionals. c.” He also attended the chapter’s "Educators’ Workshops” and “Certification. program planning and priority setting.) 7. (Part-time faculty are held to the same evaluation guidelines as full-time faculty. staff members. copying. and take part-time culinary positions to learn new trends. part-time faculty are kept informed. Culinary Arts faculty meetings are held every Tuesday afternoon during the fall and spring semesters. etc. Describe faculty meetings and other situations where the faculty actively participate in policy formation. Describe the secretarial and support services available to the program. techniques. f. and coordination of self-study inspection visits (e. participate in planning. Chef Campbell attended relevant seminars such as “Fund Raising for Your Chapter. Faculty are encouraged to volunteer for special events. are evaluated. ideas. As president of the local ACF chapter. teaching assistants. for class scheduling.” e. ice carving competition. audio/visual aids. These individuals also participate in the preparation of documents for curriculum changes.. d. The Program Director conducts faculty meetings and keeps the minutes. These meetings are important in maintaining open communication between faculty. processing of review forms. suggestions. They have equal voice in matters involving the Culinary Arts program. An open invitation is extended to the Business Technology Department Chair as well as to the Associate Dean and Dean of the UM COT. Each faculty member is expected to keep a record of anything that affects the Culinary Arts program and to present his/her concerns. Describe how adjuncts. and the Program Director.g. Participants are full-time faculty.Section 4 — Faculty and Staff — Standard 4 Personal certification also includes attending culinary workshops to improve upon techniques such as wine tasting. participate in culinary workshops. part-time faculty. the knowledge bowl competition and the chef-of-the year cooking competition. and cuisines. Application Clinic. Other focuses on culinary instructional skills include the junior hot food competition. staff. pastry techniques. 20 . and administration. 5. participate in program meeting and they are kept informed in the weekly faculty-staff meeting as well as by e-mail. They provide support for all clerical functions including word processing. and feedback at these meetings.

Our biggest weakness is faculty terminal degrees and industry experience. The program is fortunate to be able to rely on highly qualified. teaching. (5) The support provided by the department administrative assistant is available and critical to the efficient operation of the Culinary Arts Program. Weaknesses (1) The emphasis on professional development must continue in order to ensure the quality of the program steadily increases. Every instructor is committed to ensuring quality educational experiences for students. brings special opportunity to the student Culinarian by providing an important link between education and the culinary professions. How do you plan to use the results of this section of the Self Study to maximize the strengths of the program and to minimize any identified weaknesses? a. The faculty strengths identified in this study will continue to be used to bolster program quality and be called upon to enhance regularity of the program as identified in the report. regular departmental communication and meetings occur. Strengths (1) The Culinary Arts program is blessed with devoted faculty members with many years’ service to the culinary and food service industry. b. An ongoing plan is in place to rectify these deficiencies. (2) Faculty workload. and extracurricular activities are reasonable and designed to ensure that quality time is spent with students. 9. being the president of the local chapter of the ACF. 21 . faculty/student ratios. (4) The Program Director. What are the major strengths and weaknesses of your program as it relates to this section in comparison to the ACF Accrediting Commission Standards? a. As justification for proper adherence to ACF Accreditation Standards the study gives a information and data that can be used and referred to as the program continues to evolve. b. part-time faculty to provide expert instruction to augment culinary studies. counseling. (3) Faculty and Staff meetings are kept at an informal level and are held each week to promote involvement of personnel in all educational and procedural decisions. Additionally.Section 4 — Faculty and Staff — Standard 4 8.

d.Section 4 — Faculty and Staff — Standard 4 c. 5. Copies of all current instructors’ certificates or licenses. 2. Teaching schedule in effect for time of the on-site visit. Exhibit K Exhibit F Exhibit L Exhibit F 22 . Personnel data sheets/IPD’s or Personal development plans for all full and parttime faculty (use Faculty Professional Development Report forms provided by the Commission. This study has forced concentration on administrative procedures and use of the talents of support staff. do not include resumes). REQUIRED EXHIBITS 1. Preparation of the study has created a communication analysis which will be used to assist faculty to work together and better serve the needs of students. Faculty meeting minutes from the last year. 3.

  This  allowed theories in FSM 271 to become project applications in the computer lab. Revising the more advanced FSM 275Patisserie course to serve as an extension to the Capstone experience course. Deleting FSM 271 Menu Layout. Introducing summer courses by aligning with the Outreach Program thus allowing the Program Director to use the facility to offer professional continuing education courses. four-credit Internship – FSM 290T. Changes included: 1.  and  Internship – FSM 290T to create a virtual food and beverage service establishment. Chair of the Business Technology Department. is now offered as a two credit course and culminates in the award of the NRAEF ServeSafe certificate. Sanitation and safety.Section 5 Curriculum — Standard 5 PROGRAM CHANGES During 2006 and 2007. Replacing Food Production–Math 114T with Introduction to Algebra – MAT 100D in order to satisfy General Education credit requirements for graduation. rewrote the Culinary Arts curricula. Expanding CUL 151T Introduction to the Food Service Industry to encompass a two hour lecture and three hour lab session. The plan was to shift course content to coordinate and integrate with Food  Service     Management Computer Applications – FSM 205. Design and Analysis and replacing it FSM 271 Capstone. 2. 27 . Deleting Food Service Management Accounting – FSM 266T and expanding the course          content and credits of Purchasing Procedures and Cost Controls – FSM 270. 6. Chef Campbell and Brian Larson. 3. 7. 4. Expanding the credits for Short order Cookery CUL 158T in order to represent the actual hours spent in lab. The goal was to develop more course-specific culinary subjects. 9. Patisserie – FSM 275.   8. CUL 175T (formerly taught within Introduction to the Food Service Industry). Introducing a required. as well as specialized cooking courses geared to the gourmet-enthusiast public. 5.

See Exhibit E for course descriptions. Required Knowledge and Competencies (Exhibit M) gives contact-hour allocations by course and for laboratory and classroom activities. Stocks.Section 5 — Curriculum — Standard 5 DESCRIPTION OF PROGRAMS 1. Stocks. and Sauces Meats and Vegetables Baking and Pastry Purchasing Procedures and Cost Controls Capstone Patisserie Internship √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ 28 . The following two paragraphs define culinary programs in brief so as to present a basis for subsequent discussions. which allows entry into food service management positions. 2. Course Contact Hours Worksheet (Exhibit AC) also contains this information. Following are course requirements for the two programs. and Sauces Meats and Vegetables Baking and Pastry Nutritional Cooking Intermediate Algebra Organizational Psychology Technical Writing Psychology of Management and Supervision Food Service Management Computer Applications Dining Room Procedures Pantry and Garde Manger Short Order Cookery Soups. 2008. 3. which was revised on March 11. The two-year Food Service Management Associate of Applied Science Degree Program consists of all courses required in the Certificate of applied Science Program plus a second year of management-oriented courses. Required By Course Course Name Certificate Degree Number Program Program COM 150S CRT 100 CUL 151T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 180T MAT 100D PSY 110S WTS 115 BUS 243T CRT 205T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 270T FSM 271T FSM 275T FSM 290T Interpersonal Communication Computer Literacy Introduction to Food Service Industry Dining Room Procedures Pantry and Garde Manger Short Order Cookery Soups. The one-year Culinary Arts Certificate of Applied Science Program is designed for entry level into the food service industry. Complete descriptions of the certificate and degree program are given in The University of Montana 2007-2008 catalog (Exhibit E) and the Culinary Arts Conspectus (Exhibit AJ).

all Culinary Arts course offerings include the following written instruments. 29 . to be given to each student: a. The University of Montana. Course Syllabus: Must contain the following elements: (1) Course description (2) Course objectives (3) Course overview (4) Grading procedures and scale (5) Required textbooks and other resources (6) Special assignments or projects (7) Reference to the student dress code (8) Faculty office hours (9) Competency checklist for students where applicable b. and grading criteria. Educational Policies: Chef Campbell’s experiences as a student at the Culinary Institute of America and as a member of the culinary faculty of the Art Institute of Seattle led him to place value in well-documented courses. 2. definition of special projects. Therefore. College of Technology Culinary Arts Program requires that faculty members have day-to-day reminders of lesson content and detailed plans for achieving course objectives. communicated to students via syllabi. informally or formally.Section 5 — Curriculum — Standard 5 DOCUMENTATION OF COURSES 1. He/she is required to answer. for execution of the plan and its satisfaction of course objectives. as well as course overviews. Lesson Plans: Each faculty member submits a written daily lesson plan to the Program Director before Lesson 1 is administered for his/her assigned course. Daily Assignment Sheet: Must contain reading assignments. Lesson plans will be followed by substitute faculty. as a matter of policy.

field trip. fulfills the stated objectives of the program. and inject modern methods and equipment into a dynamic curricula plan. foundations of the principles described in the ACF Code are introduced. Summarize the manner in which the curriculum: a. In addition. solicit the wisdom of local food service professionals. supervision and coordination of station responsibilities. Many program objectives include communication skills which are absolutely essential in the food service industry. special projects. and an historical and philosophical viewpoint. In developing programs of instruction. Courses also require the use of communication skills in planning. apply relevant experiences. mise en place lists.Section 5 — Curriculum — Standard 5 REQUIRED COMMENTS 1. 30 . analyzing. All food preparation courses demand portion controlled costed recipes and requisitions that affect purchasing and inventory systems throughout the programs. All courses require students to learn and demonstrate communication skills through oral presentations and written projects utilizing computer skills. and laboratory work. and conceptualizing restaurant design. integrates the code of ethics of a national professional association in the program. Students must demonstrate achievement of objectives relating to culinary skills throughout the food preparation courses where all the principles listed above come to bear. Objectives concerning mathematics are met by classroom exercises. or laboratory. (See Exhibit O) b. The Food Service and Hospitality Industry requires employees and managers to have skills which reflect modern industry and business. Starting at the beginning of the curriculum with CUL 151T Introduction to the Food Service Industry. The Culinary Arts programs at the College of Technology (UM COT) rely on the Culinarian’s Code of the ACF (Exhibit AN) as the basis for philosophical inspiration towards professionalism and attitude to be instilled in each student. and writing menus. production schedules. Students are required to apply culinary and business mathematical principles to nearly every course. From this course forward these standards are reinforced and put into practice in every course whether it is in the classroom. faculty continuously review traditional course offerings. they must demonstrate a sound foundation of basic culinary principles involving sanitation standards. workplace. and presentation sequences. These requirements are embedded in the goals stated in Section 2. teamwork. Students are required to utilize communication skills by organizing and prioritizing tasks through recipe development.

Students demonstrate problem solving and leadership competencies in nearly every course of study. and conceptualizing restaurant design. Many program objectives involve communication skills which are absolutely essential in the food service industry. Describe how the curriculum develops competence in communication. and ability to interact with individuals from varying backgrounds. Many courses rely on field trips to businesses to emphasize and augment the curriculum. competitions. One example is the baking and pastry course that features a project where the students tour a local bakery and interview the manager or owner. solicit the wisdom of local food service professionals. apply their experiences. These principles are addressed in orientation presentations and open house functions. Organizational Psychology (PSY 110S). provides opportunities for students to become familiar with the profession of culinary arts and the relationship of culinary arts to other professions. Students are required to utilize communication skills by organizing and prioritizing tasks through recipe development. details these codes. c. The Student Handbook (Exhibit AA). The Culinary program also requires the use of communication skills in planning. and culinary workshops. leadership. There are courses that special emphasis is given to these areas. and inject modern methods and equipment into a dynamic curricula plan. An internship program was added to the curriculum to place students directly in the community with culinary professionals. 31 . and writing menus. guest chef appearances. and presentation sequences. cooking demonstrations. All courses require students to learn and demonstrate communication skills through oral presentations and written projects utilizing computer skills. adherence to which is required for student participation in every culinary class. Psychology of Management and Supervision (BUS 243T). and leadership: The Food Service and Hospitality Industry requires employees and managers to have skills that reflect modern industry and business. namely Intermediate Algebra (MAT 100D). 2. production schedules. problem solving. problem solving. and Capstone (FSM 271). The Program Director encourages students to participate in the community with auction events. These requirements are reflected in the goals which are stated in Section 2. With regard to developing competence in communication.Section 5 — Curriculum — Standard 5 The standards of the ACF Culinarian’s Code are reflected in the Standard Personal Hygiene and Dress Code (Exhibit AM). supervision and coordination of station responsibilities. In developing the programs of instruction. analyzing. which every student is given at his/her entry into the programs. mise en place lists. faculty continuously look at traditional course offerings. catered events. television cooking shows (Exhibit Z).

Be specific.Section 5 — Curriculum — Standard 5 In terms of the students’ ability to interact with individuals from varying backgrounds. (3) allowing access to surplus equipment and supplies. (5) encouraging Dining Services chefs and administrators to participate in the advisory committee. and culinary workshops. (1) FSM 270 Purchasing Procedures and Cost Control and CUL 151T Introduction to the Food Service Industry – Chef Ault attended the Food Services of America’s food show 32 . This multi-million dollar department supports the Culinary Program by: (1) enabling quality culinary employment for many students within its ACF certificationbased organization. (2) providing an internship establishment in the past as well as the future. geographical. a. Students are taught to embrace this philosophy in every course. (4) embracing the program within the powerful purchasing structure of the University of Montana system. and (6) inviting faculty and students to join in cutting-edge developments such as composting. it should be noted that they come from a wide spectrum of the population representing nearly every religious. the basic principles of cooking and even some of the language used everyday in the curriculum is gleaned from classical French cookery and the studies of Escoffier. 3. sustainable cuisine.) b. recycling. Examples of these are and may be viewed in entirety in Exhibit AI. Indeed. The nature of culinary arts is steeped in the idea of regional cuisine from this country and around the globe. The University of Montana and the City of Missoula is an environment where students from varying backgrounds feel comfortable. Describe the program’s use of community resources. The COT and the Culinary program prohibit students from discriminating in these regards and strive towards the enhancement of differences to bring about new perspectives and learning situations. and age group. Many courses augment classroom activities through field trips. Previously mentioned in Section 3 is the relationship the UM COT culinary programs have with The University of Montana Dining Services. including field trips and guest speakers. (See Exhibit AG. ethnic. It is impossible to ignore the joy of ethnic and social diversity that is fundamental to and drives the culinarian.

33 . the curriculum is designed so courses build upon one another forming stepping stones to each next level. They also were fortunate to have Bob Zimmerino. The visit includes a tour and interview with the manager or owner. Students present their findings in a written report. During spring semester 2008 the class visited local wineries. microbreweries. Are there any areas of the “Required Knowledge and Competencies” which are not completely met by your program? If yes. CEC and a local restaurateur. 5. 4. (3) FSM 271 Capstone—have featured many field trips and guest speaker engagements. Students were required to write a synopsis of the trip. present to the class the business plan for his new restaurant. The COT Culinary Programs meet all the “Required Knowledge and Competencies” set forth by the ACF Accreditation Commission. This course also invites a certified pastry chef for demonstrations and quest speakers. (2) CUL 265T Baking Processes and Procedure – Chef Campbell and Chef Swanson assign a student project requiring a visit to a local bakery. From this the student proceeds with the proper understanding of the “big picture. What is the rationale for the organization and sequencing of courses in the program (s)? The program provides the necessary foundation with introductory courses supplemented with support courses. (See Exhibit AI).Section 5 — Curriculum — Standard 5 in Spokane every fall since 2004. and restaurants.” No student may enter food station experience courses unless he/she successfully completes CUL 151T Introduction to Food Service Industry with a C grade or better: Once students have a foundation. describe.

What are the specific requirements for graduation from the program? These are listed below: Course Number COM 150S CRT 101 CUL 151T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 180T MAT 100D PSY 110S WTS 115 BUS 243T CRT 205T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 270 FSM 271 FSM 275 FSM 290T Course Name Required By Certificate Associate of Applied Program Science √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ √ Interpersonal Communication Introduction to Computers Introduction to Food Service Industry Dining Room Procedures Pantry and Garde Manger Short Order Cookery Soups. Graduation Requirements. and Sauces Meats and Vegetables Baking and Pastry Purchasing Procedures and Cost Controls Menu Layout. a. What are the general requirements for the certificate or degree from the institution offering the program? Each program of the UM COT must be compliant with requirements set forth by Northwest Commission on Colleges and Universities and Montana Board of Regents. Stocks. b. Design and Analysis Patisserie Internship 34 . Stocks.Section 5 — Curriculum — Standard 5 6. The requirements include communications (written or verbal) computation and human relations. and Sauces Meats and Vegetables Baking and Pastry Nutritional Cooking Intermediate Algebra Organizational Psychology Technical Writing Food Service Management AAS Degree Program Psychology of Management and Supervision Food Service Management Computer Applications Dining Room Procedures Pantry and Garde Manger Short Order Cookery Soups.

This preparation may be in conjunction with daily course objectives. Station diagrams h. If program credit or hour requirements exceed those required by the state or institutional accrediting body. Costed recipes f. video library. what is the rationale? The COT Culinary Program meets the Montana Board of Regents and The University of Montana requirements. Pricing of menus k. Production schedules i. d. 7.Section 5 — Curriculum — Standard 5 c. Some of the methods of instruction which correlate theory and actual practice include: a. Demonstrations by faculty. Audio/Visual resources including PowerPoint presentations. 35 . he/she is expected to come to class prepared to proceed with experiments and production in the kitchen laboratory. Mise en place sheets g. The foundation of culinary principles is formed prior to the student receiving hands-on training in the kitchen lab. Lectures b. guest speakers. Presentation and service sequences Once the student has studied and had the opportunity to discuss the learning outcomes with faculty. etc. and on field trips (Exhibit AI) c. Preliminary requisitioning of product e. Plating diagrams j. Describe how your courses correlate theory and actual practice in the lab.

and follow-up tutoring or individual assistance is available. Also. c. This includes areas such as teamwork and stress management. Gallagher offers a study skills workshop series. The COT Continuous Enrollment Committee. Group discussion is involved. The Retention Coordinator distributes these data to administration. The series is designed to help students be successful in their academic efforts. These workshops are free and available on a drop-in basis. The Program Director evaluates these data to identify trends in retention and provide information for program assessment. The COT has made a concerted effort to improve academic advising. At this point the Programs Director. these assessment results are used to advise students regarding placement in mathematics and writing courses. The student support center offers personalized assistance to all students in all programs and courses as needed. Dr. Changes in the registration process were implemented to require students to meet with program advisors prior to registration. knowledge and application development.)? a. remedial instruction. Faculty and student support programs work closely with students who face challenges and assist them in skill. honors programs. was formed about nine years ago to address retention issues and facilitates efforts to improve retention. Faculty professional development activities now include annual advising training sessions.Section 5 — Curriculum — Standard 5 8. How does the program provide flexibility to adapt to individual differences among students (e. The culinary field offers some students unexpected challenges. e. Efforts are made to identify “at risk” students and to advise them toward appropriate assistance. peer tutoring. and staff personnel. He responded inconsistently and issues regarding fairness to the other students arose.g.” each semester. b. These deficiencies were underscored by the fact that he posed potential safety threats to himself as well as to those around. The following example better illustrates the problem and how the program remains flexible and adaptable to these differences. Where necessary. addressed these issues with the Retention Coordinator and steps were taken to provide the student with resources that enabled success. faculty. d.. 36 . career refocuses or goal redefinition is explored. One of the efforts is the assessment of incoming student competency levels in the areas of mathematics and writing. Workshops are held at varying times to enable students to work around their class schedules. “7 Hours to Academic Success. supported by the faculty. Early in the Food Preparation Kitchen Laboratory courses it became evident that one student was seriously challenged in a number of areas. Gallagher. The student was advised by the faculty and the Program Director on many occasions as to means for improvement. etc. Upon admission. Meeting diverse needs is a very important part of the COT and the Culinary Program. chaired by Dr. the Registrar’s Office gathers data regarding student withdrawal.

Students are encouraged to ask questions freely and to interact with faculty and the class as equals. classroom lectures are kept short and to the point. a. In these situations. d. Faculty Demonstrations – Faculty demonstrations are given as planned classroom or laboratory activities or as impromptu demonstrations in the kitchen. The Program sends up warning flags to students and faculty early enough in the semester for them to meet personally to discuss his/her difficulties. In recognition of the professional stature that is usually ascribed to by culinary graduates. Faculty/Student Relationships (1) The Culinary Arts Faculty seeks to create a professional environment where students have the opportunity to learn. it is not unusual that lasting friendships are formed. 9. Student/Student Relationships – Students are expected to treat each other with respect and professionalism albeit in an informal environment. and perform as aspiring professionals. counseling and psychological services. before a laboratory session. b. 37 . the instructor will gather his or her students informally to discuss what is to be done and how and why the activities relate to the course objectives. students often voluntarily refer to a faculty member in the style ‘Chef Smith’ or more simply ‘Chef’. This is a teaching technique on Conflict resolution used by faculty with respect to the ACF Culinarian’s Code. As each student nears graduation. Personal Counseling Sessions – The faculty is genuinely interested in the long-term successes of the students. (2) An informal attitude prevails throughout the program with first names being the usual form of address. and undergraduate advising. Sometimes the satisfaction of program objectives requires a student to assume the role of head chef in the kitchen. Discuss instructional techniques and/or strategies used in the program. f. the mutual respect indicated above is expected. math tutoring. work. (See Exhibit AN). c. Informal Preparation Seminars – Often. The Provost’s Office has initiated an Early Alert Program to identify 100-200 level students who may be deficient in their grades. they often offer personal advice and critique in one-on-one sessions. faculty may offer job placement assistance.” Therefore.Section 5 — Curriculum — Standard 5 f. Because instructors and students sometimes interact socially or in off-campus activities. Several areas of difficulty may be addressed with links to tutoring. e. Toward that end. (See Exhibit S). Lectures – The program philosophy includes the maxim “Students learn best by doing. financial aid.

In order to reduce subjectivity in lab courses. Student Work (1) A majority of the student’s laboratory activities are geared to simulate an actual restaurant kitchen environment. How well these demonstrations are conducted determines part of their grades. Preparation and timely delivery of kitchen products creates an extremely busy and stressful atmosphere.Section 5 — Curriculum — Standard 5 g. Students are also encouraged to keep their “own grade sheet” and retain copies of competency check-lists. i. the Culinary Arts faculty is able to help students engage in part-time work in local food service industries for externship opportunities. h. there remains more subjectivity in grading than in a classroom. Attendance/Participation b. and O. Examples of evaluation methods are found in Exhibits M. Student Demonstrations – Student demonstrations are essential for ensuring that required skills and attitudes are acquired by the students. With the laboratory situation in the food production courses. The following format is the norm: a. While complete adaptation to these demands may take years. Include a description of how students are kept informed of their progress. 10. focusing on the entire kitchen staff acting as a well-organized team. their oral and written communication skills. Students are kept informed of their progress as often as they would like. as well as. where possible. These competencies are governed by rubrics and. Project c. the laboratory aspires to providing students with real-world learning and development opportunity experience. a more rigorous tool is utilized where competencies are assessed as a direct input to grading and point accumulation. (2) Through constant community interaction. Student Projects – Student projects are assigned by the instructional staff and are usually designed to demonstrate competence in selected areas and to exercise students’ computational and computer expertise. as well as employment possibilities after graduation. N. Discuss grading procedures in both lab and lecture courses. All culinary faculty are encouraged to develop and use objective testing instruments. Each faculty member has the freedom to grade his/her students. Grade sheets are updated on a daily basis and faculty are more than willing to share their progress. faculty and the program Director confer in private with that student. multiple proctors take part in evaluation resulting in an objective consensus. When it becomes evident that a student is in trouble academically. A typical format for grading is exemplified in Exhibit AE. Quizzes 38 .

Extra Credit 11. Video assignments i. Y. their HAACP system. Practical Exam e. MSDS information is updated regularly.Section 5 — Curriculum — Standard 5 d. robbery. Examples of these inspection reports are in Exhibits R. (See Exhibits R and Y. Once the report is complete. The program continues to aspire to high standards of professional practice through all facets of the program Examples of how this is administered are offered in Exhibits R and Y. which is designed to monitor the safe and sanitary flow of the preparation of food. Discuss how high standards of professional practice are taught. Measures are in place to identify potential problems and hazards before they happen. Along with this. An in-depth description of how high standards of professional practices regarding sanitation and safety are taught may be referenced in section 6-3. Faculty and staff are required to have taken and passed the same type of course and the same examination. examples of notebook criteria are in the syllabi for each course g. The inspection report and cleaning checklist are then filed with the Program Director.) 39 . Students are required to pass the course CUL 175T Introduction to Food Service Sanitation and Safety. It involves completing a cleaning checklist that he/she administers to the rest of the students. The Culinary Program also has instituted. Notebook. b. Safety and sanitation are concerns of everyone associated with the program. and at the individual station areas in the kitchen. and updates are posted in the kitchen laboratory for emergency purposes. faculty also put in place procedures for addressing crisis situations such as fire. and continues to upgrade. or foodborne illness outbreaks. Final Written Exam f. Include a description of the program’s use of Material Safety Data Sheets (MSDS) and its compliance to state and federal regulations. Daily assignment h. c. The following is a recapitulation: a. who is ultimately responsible for his/her laboratory space. and the NRAEI ServSafe examination prior to admission into the kitchen laboratory. emphasized and evaluated in the kitchen laboratories in regard to sanitation and safety. earthquake. These include a daily sanitation and safety report compiled by the Student Sanitation Steward. it is acknowledged by the Chef Instructor. kept in the Sanitation Steward Log book.

and each classroom has the capability of supporting PowerPoint presentations. the Culinary Arts Program retains the ECOLAB Company for certified pest control maintenance. externships. The culinary program also has access to over 100 instructional videos and the Program Director recently up-graded it to house the complete Culinary Institute of America’s video series. instructors are free to design classroom presentations around those they deem to be most effective. Consequently. Classrooms are equipped with various educational implements such as dry/erase boards. Assigned videos are placed on reserve with the library. Faculty and students routinely use these educational resources in their classroom activities. The library also subscribes to several culinary periodicals including.500 to be used for culinary learning resources. The University of Montana Mansfield Library has an annual budget of $2. This on-the-job training is to help identify positions related to each student’s career goals. which is responsible for overseeing safety and sanitation throughout all of their facilities. In addition. in the newly reorganized curriculum. The Wine Spectator. The experience 40 . fellowships. the Program Director is now performing a review of all of these new resources with the intention of integrating relevant ones into courses as they prove to be useful. as well as chemical purveyance.g. Internet. The National Culinary Review. Food Arts. and Gourmet. and the student is given a blank form to be filled out and acknowledged by the librarian when completed. With such a large variety of resources available. To augment the Health and Occupational Safety Department. podiums. on-the-job training. The University of Montana maintains the Health and Occupational Safety Department.Section 5 — Curriculum — Standard 5 d. The Library at the COT maintains a well-stocked section devoted to culinary arts and was recently awarded over 500 volumes of cookbooks and a complete set of Gourmet magazines donated by alumni of The University of Montana. Culinary Arts facilities are routinely inspected and held accountable to maintain strict standards of excellence in this regard. 13. With the assistance of faculty. a formal internship. and television monitors. VCRs. Bon Appétit. cooperative training) provide the opportunity to practice at the professional level and how the experience is monitored so as to provide a valuable part of the curriculum. (If applicable) Describe how career related employment and/or experience (e. overhead projectors. It is common for faculty and students to utilize the library resources to augment course materials. The Culinary Arts program encourages students to aspire to industry-related employment and requires. A percentage of the overall grade is awarded upon completion. The Program Director recently introduced a video checklist (Exhibit AO) which requires students to view videos pertaining to specific subjects of study. 12. Describe how audio-visuals and other resources are used to support the teaching program.

Weaknesses – The Program Director believes the program curriculum is strong and satisfies the requirements of Standard 5. prepares them for initial employment. and the general public. AB Exhibit O Exhibit Y 41 . faculty. What are the major strengths and weaknesses of your program as it relates to this section in comparison to the ACF Accrediting Commission Standards? a. Sample of completed Equipment Safety Check Sheet Exhibit M Exhibit N. 2. 15. Guidelines set forth by the ACF have been instrumental towards this evolution and have transformed the program. faculty and the Program Director have revised and developed course documentation to reinforce assessment tools. and 3. How do you plan to use the results of this section of the Self Study to maximize the strengths of the program and to minimize any identified weaknesses? Course documentation as described herein. will make courses more visible to students.Section 5 — Curriculum — Standard 5 increases students’ skills. Students work a minimum of 180 hours during the Internship semester at an approved site and attend scheduled one-hour seminars. Completed ACFFAC “Required Knowledge and Competencies” with referenced course syllabi attached. Sample of all required documents used in the supervised work experience portion of the curriculum (if applicable). The curriculum has evolved into one based on current industry trends and advancements in culinary educational practices. and increases occupational awareness and professionalism. This is a time-consuming effort requiring commitment of resources and standardization of documents. Sample of lab evaluations. and will make achievement of course objectives more verifiable. it is considered a significant step for program improvement. 4. 14. b. REQUIRED EXHIBITS 1. Strengths – Since the last Self Study. This is a clear step to better program management. However.

and it continues to operate flawlessly. The kitchen also has its own free-standing Manitowoc ice-cube machine. A two-quart ice cream freezer was recently purchased.Section 6 Facilities — Standard 6 REQUIRED COMMENTS 1. and two. reach-in units. a newer combi-oven (convection/steamer). three heat lamps over the pass bar. Because of the longevity of programs. two broilers. Exhibit P contains lists of major and minor equipment used in the Culinary Arts programs at the College of Technology (COT). three-door. chemically sanitized. Describe how the facilities support the educational needs of the program. and one portable heat lamp for the fry line. Equipment is adequate for the present curriculum and supports most of the required cooking essentials. three-compartment deck oven. complete with attachments and a recently purchased sausage stuffer. The ware-washing area includes a Hobart. one salamander. Augmentation of refrigeration includes two up-right. and one ten-quart mixer. Your description should include: a. commercial mixers available at stations throughout the kitchen. Refrigeration equipment includes two walk-in refrigerators (one for produce. portable steam table. a disposal unit and pre-rinse area. as well as a three-compartment sink with automatic dispensing of pot-washing detergent and sanitation solution. one for dairy) and a walk-in freezer. The kitchen laboratory includes four commercial mixers. two-stack convection ovens. 41 . two griddles. a free-standing freezer. fully functional Robot Coupes. two twenty-quart mixers. one forty-quart mixer. Hot-holding equipment includes a four-section. some of the equipment has required effective corrective maintenance and preventative maintenance. These are located in the storeroom area. The kitchen laboratory boasts three different banks of star burners and ovens with two deep-fat fryers. two flattops. there are eight Kitchen Aide four-quart. reach-in compartment. equipment. There are four. and a larger. single-compartment ware-washing machine. In addition. Station refrigeration includes two salad-prep Garde Manger sandwich stations (one located in the short-order area and the other located on the hot line for meats and vegetables). and gas-fired smoker for Garde Manger.

as well as a number of various sized cutters. cups. half hotel pans. tart pans. sauteuses. and two fully appointed locker rooms (one for men and one for women). bowl scrapers. lexans.⎯all readily available for students to utilize. The kitchen laboratory is equipped with three commercial hood systems featuring fireretarding systems as mandated by federal and regional fire and safety regulations. as well as bain-maries. 42 . b. and television monitors. off-set spatulas. braziers. etc. Also available for special functions such as the Capstone Dinner is a great array of facilities and equipment housed in the University Dining Services operation on the Mountain Campus. bench scrapers. etc. and cast-iron skillets. Storage implements include assorted full hotel pans. dockers. These are identified on the floor plans with the prefix AD. Additional items include pastry equipment such as pastry bags. There is a multitude of measuring devices for volume such as onegallon units. Classroom areas are equipped with various educational implements such as dry/erase boards. The kitchen also has a buffalo chopper for use in Charcuterie. meat forks. as well as stainless steel counter space available as student preparation areas. AD 06. Classrooms are well equipped with seating and desks. cake decorating turn-tables. Internet. tartlet pans. as well as graduated scoops and ladles. Administrative Building. pint units. and six pans. institutional serving spoons. Exhibit Q contains floor plans for physical facilities. (AD 14. The kitchen laboratory also owns two institutional sized pasta machines with attachments. with space being made available as required by the curriculum. bread loaf pans. half-gallon units. egg pans. and have appropriate ventilation and egress access as required by state fire and building regulations. There are several workbenches including five wooden baking prep tables. assorted pastry tips. pans. quart units. hamburger bun pans. There are two produce sinks. Classrooms are assigned at the beginning of each semester. VCR’s. Cutting boards are all National Sanitation Federation approved and color-coded for prevention of cross-contamination. stockpots. stainless steel mixing bowls. etc. baguette pans. muffin tins. etc. podiums. as well as one hand-washing sink. overhead projectors. spatulas. third pans. and have the ability to include PowerPoint presentations in each classroom.Section 6 — Facilities — Standard 6 The kitchen laboratory maintains a large assortment of small wares such as saucepots. springform pans. tongs. classroom space. sautoirs. pancake turners.) Classroom space for non-laboratory culinary program use is more than adequate.

etc. etc. (4) Soups. signage.Section 6 — Facilities — Standard 6 The library and computer laboratories AD 12. Kitchen laboratory space (see Exhibit Q) facilitates the instruction of up to twenty students giving each student proper access to all of the equipment necessary to perform laboratory exercises. lab space. c. It also houses a specific storage area for equipment. Laboratory space for food preparation is divided mainly into six separate areas: (1) Storeroom Area – Houses all dry goods. This area also features a storage shelf for sheet pans. two convention ovens. The Meats and Vegetables instruction area of the kitchen also has access to hot and cold-holding capabilities with a steam table and a cooler unit for mise en place. A second computer is available to assist students with recipes. 16. It also has access to a twocompartment produce sink for cooling of stocks. It contains one computer for inventory of product. ordering. (5) Meats and Vegetables Area – On the opposite side of the kitchen is a work area and laboratory space for the meats and vegetable station. Adjacent to it is a commercial refrigeration unit for storage. two electric proof boxes. and spice racks. and produce and dairy walk-ins. as well as a walk-in freezer. as well as. and another six-star burner stove. compilation of notes and basic instruction in computer use. a larger forty-quart bread mixer. baking pans. and is adjacent to a gas-fired grill—a flat-top unit with oven underneath—and a two-basket. The storeroom is equipped with scales for weighing incoming product and is utilized during inventory activities. deep-fat fryer. one combination oven-steamer unit. with oven underneath. It features a six-star burner. as well as an area for the housing of Robot Coupes and small kitchen machines. Stocks. and Sauce Preparation Area – This area is on the opposite side of the Oven and Bake Shop Area. one sixstar burner stove. (2) Bake Shop Area – Has three separate prep areas and make-up tables which contain a bank of Hobart mixers. and 17 provide students with access to computers which are available to aid in student projects. 15. with oven underneath. as well as a three-compartment reach-in for storage just off of the kitchen. small wares such as pots and pans. menus. (3) Garde Manger/Charcuterie Area – Located adjacent to produce sinks and a commercial reach-in refrigerator. and storeroom control functions. baking pans. and features one flat-top with oven underneath. 43 . Beyond the storeroom is an area for storage of kitchen equipment. 14. a bank of deck ovens.

Montana Tech. hot water. Bon Appetit. salads. The Wine Spectator. and coolers for holding condiments. gas-fired broiler. the State of Montana awards an annual grant of $2. It also maintains a small snack bar. and staff. and archives for special collections. heating lamps. Food Arts. and other items prepared by the Garde Manger station. The Library at the COT maintains a well-stocked section (the largest collection in Montana) devoted to culinary arts and was recently awarded with over 500 volumes of cookbooks and a complete set of Gourmet magazines donated by alumni of the University of Montana. soda dispenser.3 million bound volumes. (See Exhibit AO. concession area for service to the general public. Collections exceed 1. access to over 5. and Gourmet. In addition. Library services include in-depth research and reference assistance. These services include traditional library collections and electronic access to a network of research databases. These collections are supplemented by an active interlibrary loan service through which the resources of other libraries are made available to students and faculty. microwave ovens. and a web-based library catalog. faculty. Butte. Here is where baked goods are sold. pass bar area. and an electric griddle. Over 100 public workstations throughout the library system are wired for fast and stable Internet connectivity in support of electronic information resources. beverages. Throughout this system is an integrated link of teaching and research information to provide the student with an array of information resources and services.) 44 . depository collection. The library also subscribes to several culinary periodicals including: The National Culinary Review. d.Section 6 — Facilities — Standard 6 (6) Short Order Cookery Area – This area maintains two reach-in salad prep areas. University of Montana Helena. electronic journal subscriptions. The culinary program also has access to over 100 instructional videos and the Programs Director recently upgraded it to house the complete Culinary Institute of America’s video series. group study rooms.000 print and electronic journals. and study tables on all floors provides quiet study locations. pre-made sandwiches. and The University of Montana College of Technology. e-journal packages. The University main campus houses a state-of-the-art Student Learning Center as well as study carrels. and full-service computing and copying facilities. The Carson Library of the University of Montana Western. The UM COT is a college within The University of Montana and is served by the Mansfield Library system. and customers have access to toaster units. a deep fat fryer. Sites include: The University of Montana in Missoula. coffee machines. This system houses several libraries throughout The University of Montana higher education institutions located statewide. Dillon. resources (including the library).500 to be used for culinary library learning resources. student body.

Culinary faculty offices are located just adjacent to the kitchen laboratory and storeroom in a mobile trailer unit and feature five office areas each complete with a desk. It is also a meeting place for lecture prior to the kitchen and front-of-the house lab experiences. First. It can comfortably seat up to 200 people and is also used as a study area for students. Culinary Arts personnel have access to the Administrative Offices which provide resources such as a copying machine. it is convenient to share resources to benefit the curriculum in each particular area. there are some benefits to this arrangement. it provides easy communication between faculty and staff and affords students easy access to faculty. 45 . and filing cabinets. The Program Director has a separate office space with the ability to conduct consultations in private. Each of these office spaces is equipped with a personal computer linked to The University of Montana system as well as complete Internet access. Although the office area is small. Two eating facilities are served by the program: a general cafeteria and the Hunter Dining Room. faculty. The dining room can seat up to 45 people and is used for luncheons. other. computer access and instruction by the Business Technology department. and staff of the COT. It is separate from all other departments and programs and ensures an element of quietude. f. a meeting room. stationary. student population. and support from the Welding Technology program which is building a portable grill and smoker for the Culinary Arts programs. Since the COT maintains programs in various trades. some catered events. and uniforms. cafeteria/dining room. since it is so close to the kitchen laboratory. mail room and mail boxes. Print capability is accessed via one laser printer located in the culinary offices and at various locations throughout the College of Technology campus. Examples include: catered events provided by Culinary Arts. Also. faculty offices. Beyond the dining room is an open facility⎯the central foyer area of the administration building⎯which is used daily for meal periods serving the general public.Section 6 — Facilities — Standard 6 e. access to the Dean. bulletin board. The culinary faculty offices currently contain storage areas for linens. bookshelves. fax machine. as well as. It has vending machines available and is used to cater events put on by the COT Culinary Arts program. and Administrative Officer of UM COT. g. Associate Dean. it fosters an informal compatibility between faculty members. administrators.

cost outlines and processes to release moneys for repair or replacement of equipment. MSDS information is updated regularly and access is posted in the kitchen laboratory for emergency purposes. 3. safety and sanitation are concerns of everyone associated with the culinary programs. The inspection report and cleaning checklist is then filed with the Program Director. but all Culinary Arts faculty. When maintenance is needed. oversee maintenance of the equipment within the facilities and gives special consideration to the equipment in the kitchen laboratory because of the nature of the equipment. the Culinary Programs facilities are routinely inspected and held accountable to maintain strict standards of excellence in this regard. The Culinary Program also has instituted and continues to upgrade their HAACP system. 46 . It involves completing a cleaning checklist that he/she administers to the rest of the students. the Maintenance Engineer. As described in the previous paragraph. Not only is the Maintenance Department responsible for preventative measures. Describe procedures for maintenance and replacement of equipment. (See Exhibits R and Y. To augment the Health and Occupational Safety Department. These individuals have a responsibility for identifying. it is acknowledged by the Chef Instructor. current procedures require the Culinary Arts Director. a department of The University of Montana Facilities Department. and evaluation. staff. Consequently. Students are required to pass the course CUL 151T Introduction to Food Service Industry and the NRAEI ServSafe examination prior to admission into the kitchen laboratory. earthquake. and the Department Chair to confer on assessment. It is imperative that everyone be on the lookout for unsafe situations involving the maintenance of equipment.) The University of Montana maintains the Health and Occupational Safety Department which is responsible for over-seeing safety and sanitation throughout all of their facilities. robbery. Along with this. Faculty and staff are required to taken and pass the same type of course and the same examination. measures are in place to identify potential problems and hazards before they happen. These include a daily sanitation and safety report compiled by the Student Sanitation Steward. Currently. Once the report is complete. we have also put in place procedures for addressing crisis situations such as fire. the Culinary Arts Program retains the ECOLAB Company for certified pest control maintenance as well as chemical purveyance. The College of Technology Maintenance Department. which is designed to monitor the safe and sanitary flow of the preparation of food. Describe how the facilities are maintained in a safe and sanitary manner. This involves investigation of probable causes. reporting and rectifying kitchen sanitation and safety standards. and students are charged as well. problem solving. who is ultimately responsible for laboratory space. or food-borne illness outbreaks.Section 6 — Facilities — Standard 6 2.

Regarding sanitation and safety. What are the major strengths and weaknesses of your program(s) as it/they relates to this section in comparison to the ACF Accrediting Commission Standards? a. as well as. Custodial. Faculty intend to continue to utilize the excellent learning resources provided by the Library. the Program Director believes the facilities are adequate to fulfill the current mission and goals. (2) Access to the University’s expansive library system is a wonderful resource opportunity for students and faculty. and with proper emphasis. (4) The resolve for everyone to take an active role in sanitation and safety is a tremendous benefit towards delaying any potential problems as well as preparing faculty. Weaknesses While there are always improvements to be made. How do you plan to use the results of this section of the Self Study to maximize the strengths of the program and to minimize any identified weaknesses. The age of the facility and equipment are problems and efforts are being made to relocate to a new campus with a complete state-of-the art culinary facility. 47 . to continue to give these the highest priority. including: a. and students for suitable actions to be taken in critical situations. (3) Adequacy of classrooms and office space provides a positive learning environment for the program. b. The study has helped the College access its ongoing quality improvement strategies. This relieves program faculty of several areas of concern and provides high-quality support. Over time. culinary resource materials will be expanded and shall remain unparalleled in number and quality by any other library in Montana and neighboring states. 5. staff.Section 6 — Facilities — Standard 6 4. b. and Health and Occupational Safety Departments. Strengths (1) The University of Montana-Missoula provides access to Maintenance. The major focus is prevention of problems. Faculty plan to engage in consistent application of expectations and monitoring of results in order to adhere to current industry standards regarding overseeing sanitation and safety.

Hobart mixing bowls. terrine molds. REQUIRED EXHIBITS 1. Diagram/floor plan of kitchen and/or lab facilities. Copy of Equipment Safety Check Sheet 5. Certain equipment has been added recently such as a sausage stuffer. Such investigation will include possible procurement of surplus equipment from The University Student Dining Services and a tour of the storage facility in Helena that warehouses all used equipment from all state-run facilities. Exhibit P Exhibit Q Exhibit R Exhibit P Exhibit P 48 . pasta rolling machine.g.Section 6 — Facilities — Standard 6 c. tamis. 4. List of major equipment used in the program. 2. and 3. Evidence that the physical facility meets fire and safety standards (copy of certificate (s) of insurance showing all coverage carried by the school/institution e. and other lesser items. Principally through advisory committee interaction. The faculty intend to continue emphasizing preventative maintenance of the equipment while investigating possibilities of updating it. faculty will establish relationships with industry which may identify grants or contributions to the Culinary instructional programs. Most recent sanitation inspection. ice cream freezer. digital scales. title page of insurance certificate. Procurement of more modern equipment is a slow process given the enormous cost burden associated with kitchenwares.

Section 7

Student Services — Standard 7
REQUIRED COMMENTS 1. State the criteria and policies established for admission to the program. All applicants to The University of Montana College of Technology (COT) must have a high school diploma or equivalent. To apply, applicants submit a completed application form along with a $30 application fee to the Admissions Office. The Culinary Arts Programs are filled on a first-come, first-served basis, and program enrollment is open resulting in 30 – 40 new students each fall. Before registering, each potential student is required to submit a copy of his/her high school diploma or GED certificate, health inoculation forms, and standardized test scores. Students’ are placed in appropriate writing and mathematics courses based on required standardized scores from ACT, SAT, COMPASS or on-line math placement assessments. If an applicant’s scores do not meet the required cut score for writing and mathematics the applicant will be required to complete developmental course work. Pre-registration advising for each student is available during Orientation sessions five times per year. 2. What is the program’s policy on accepting transfer credits? Applicable transfer credits are accepted from accredited higher education institutions. Transfer courses are evaluated on an individual basis and must be approved by University of Montana articulation evaluation agreements, the appropriate department chair, as well as, the Associate Dean of the COT. If transfer requests include culinary or food service management courses, the Business Technology Chair consults with the Culinary Arts Programs Director before transfer credit is allowed. Further, the Department Chair may require students to submit syllabi and course descriptions to enable him to make realistic decisions for course transfer requests. 3. Does your program give advanced standing or credit by exam? If so, based on what criteria? Students may attempt to challenge or test out of some courses at the COT. Individual arrangements must be made with the faculty, and approval must be granted by the appropriate department chair. Students must pass an examination with a satisfactory score as determined by the department to receive credit for the course. Culinary Arts courses with CUL and FSM

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Section 7 — Student Services — Standard 7 rubrics are rarely eligible for credit by exam because of their experiential nature. Exceptions to this would be made only on an individual basis and only if it were possible to assess fully the student’s ability in a particular course. The University of Montana recognizes there are wide individual differences in the academic preparation and backgrounds of students because of the variety of learning opportunities afforded by books, television, travel, and work experience. In an effort to give credit for learning that takes place outside of the university classroom The University of Montana grants credit for some of the College Level Examination Program (CLEP) tests. Credit for specific examinations is granted subject to approval of the appropriate academic department at The University. University policy for awarding credit on the basis of CLEP is as follows: a. Students must be enrolled in or applying to the undergraduate degree status. b. Grades of Pass will be recorded for all credits granted. c. There is no limit to the number of credits that may be awarded. d. Credits may be used toward general education requirements. Appropriate designations will be made by Admissions and New Student Services. e. The applicability of credits granted toward major requirements will be determined by the student’s academic department. 4. Discuss the attrition and retention of students for the last five years or since the inception of the program, whichever is less. The University of Montana College of Technology has instituted an Early Assistance Request program which is coordinated by the Retention Coordinator. The purpose of this effort is active intervention, particularly early in the semester, to resolve student problems which are interfering with their academic performance. The referral process is initiated by faculty and includes students’ participation. Referrals are made to the Retention Coordinator. If a student doesn’t follow up by contacting the Retention Coordinator, she will contact the student with a letter inviting him/her in for an appointment. At that point it is the student’s choice to utilize the assistance and resources offered. This referral is treated as confidential information to respect students’ rights to privacy. The advisor is notified that a student has or has not followed up with the referral. Retention data from Perkins Annual Reports is analyzed by Dr. Gallagher, Retention Coordinator. First-time enrolled students are tracked by cohort groups to determine the graduation rate within three years. The lowest graduation rate—16 percent—was for the 2000-2001 cohort group. Each subsequent cohort group has maintained a graduation rate

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Section 7 — Student Services — Standard 7 average of 46 percent. The most recent data was compiled at the end of AY05 and reflects a graduation rate of 42.87 percent for Food Service Management AAS degree students. The UM COT recognizes the need to define what length of time should be considered when calculating attrition rates and who, of those who have left the program, should no longer be counted in the cohort group. To that end, a three-year graduation rate for a two-year degree program is utilized for retention statistical analysis. a. What are the trends? The practice at the UM COT is to track “persistence rates” as opposed to “attrition rates.” The persistence rate for the Food Service Management program is somewhat higher than the persistence rate for the general student population. For AY05 the overall persistence rate was 40.73 percent compared to the Food Service Management rate of 50.75 percent. (See Exhibit S.) b. What methods are utilized to increase retention? The UM COT Continuous Enrollment Committee, chaired by Dr. Gallagher was formed approximately four years ago to address retention issues, and facilitate efforts to improve retention. One of the efforts is the assessment of incoming student competency levels in the areas of mathematics and writing. Upon admission, these assessment results are used to advise students regarding placement in mathematics and writing courses. Also, the Registrar’s Office gathers data regarding student withdrawal. These data are distributed to administration, faculty, and staff personnel by the Retention Coordinator. The Program Director evaluates this data and uses them for planning and revision of the curriculum. Dr. Gallagher offers a study skills workshop series, “7 Hours to Academic Success,” each semester. The series is designed to help students be successful in their academic efforts. Workshops are held at varying times to enable students to work around their class schedules. These workshops are free and available on a drop-in basis. Group discussion is involved, and follow-up tutoring or individual assistance is available. The UM COT has made a concerted effort to improve academic advising. Faculty professional development activities now include annual advising training sessions. Changes in the registration process were implemented to require students to meet with program advisors prior to registration. Students who seek academic reinstatement to the Culinary Arts program meet with the Retention Coordinator and Program Director as part of the reinstatement process. Additionally, students who have lost financial aid are required to work with the Retention Coordinator to develop a plan for academic success as a condition for financial aid reinstatement. Students in either or both of these situations must meet weekly with the

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Section 7 — Student Services — Standard 7 Retention Coordinator to monitor progress and troubleshoot potential difficulties which could impede student success. Orientation activities have always included meetings between the Program Director, culinary faculty, and new students. However, in the past two years, more time has been allotted for these meetings, and the Program Director provides information regarding the hospitality industry, career opportunities, and skills necessary for success in Culinary Arts. Students have an opportunity to ask questions and achieve realistic ideas about this career path and the course of study involved. Additionally, the Program Director monitors incoming student COMPASS scores and other placement tools and conducts one-on-one advising sessions with them. The faculty and administration believe this assists students in choosing appropriate courses to ensure a successful college experience. 5. Include all publications having to do with the program, including catalogs, brochures, advertisements, etc. The University of Montana catalog, brochures, and other publications are included in the Exhibits. (See Appendix 1 – List of Exhibits.) 6. Describe the procedures of the program regarding student grievances. Student grievances for all university students are handled according to the faculty contract, excerpts of which are as follows: 21.000 STUDENT COMPLAINT PROCEDURE: 21.100 PURPOSE The purpose of this section is to promote the just, prompt, and efficient resolution of student complaints concerning academic judgment by members of the bargaining unit based upon the criteria in 21.300. Student complaints about employment relations or other campus activities or policies extending beyond the immediate teaching/learning context are subject to other University policies and procedures including but not limited to conduct constituting a violation of the University Conflict of Interest and Scientific Misconduct policies. Student complaints alleging unlawful discrimination not intrinsically related to the academic process should be filed with the University EEO/AA Officer. Any complaint about academic judgment that accompanies alleged non-academic misconduct by a member of the bargaining unit may be addressed under the procedures of this action. This complaint procedure is intended to be used when specific actions of a faculty member had a specific adverse effect on the academic performance or academic record of a student. Complaints regarding the general quality of a faculty member's teaching are to be addressed through the faculty evaluation process. The parties shall make every effort to resolve problems that might ultimately become grounds for a complaint whenever possible prior to resorting to this procedure. NOTE: All time sequences in this section will exclude weekends and holidays

52

Section 7 — Student Services — Standard 7

21.200 RESORTING TO OTHER PROCEDURES If the student complainant(s) seeks resolution of a complaint in any non-University forum, whether administrative or judicial, the parties to a complaint under this section shall have no obligation to proceed further under the provisions of this section. It is understood, however, that the procedure under this section is the only appropriate University procedure for a student to dispute a decision solely involving academic assessment by a faculty member based upon the criteria listed in Section 21.300. 21.300 DEFINITION OF COMPLAINT The term "complaint" shall mean a claim or allegation by a student who is a real party in interest against members of the bargaining unit that: 1. The faculty member(s) significantly failed to carry out their responsibilities as defined in this contract; 2. And/or the faculty member(s) failed to maintain a responsible, professional relationship with the complainant(s), using the teaching/learning context as a means to extract inappropriate personal advantage or in any other way using professional authority for other than appropriate purposes. 21.400 STUDENT RESOLUTION OFFICER The president of ASUM shall appoint a Student Resolution Officer and an alternate or designee to act in case the Student Resolution Officer fails to act. The Student Resolution Officer or designee may represent any student and/or group of students who have a complaint. At the beginning of each new school year, the President of the University, or his/ her designee, shall schedule a meeting between the ASUM President, the Student Resolution Officer, and the UFA Student Complaint Officer. The purpose of the meeting is to review the student complaint procedures (including the time lines) pertaining to the student complaint procedure, as well as the responsibilities of all parties. 21.410 STUDENT COMPLAINT COMMITTEES There will be two (2) Student Complaint Committees. One committee will hear student complaints involving undergraduate student(s) and the other committee will hear complaints involving graduate student(s). The Chair of Faculty Senate shall appoint four (4) members of the bargaining unit who will serve on both the Undergraduate and the Graduate Student Complaint Committees. At least two (2) of the four (4) faculty members of the Graduate Student Complaint Committee shall have substantial experience teaching at the graduate level and in directing theses and dissertations. The Provost or the Provost’s designee shall serve as chair of the two committees and the President of ASUM shall appoint two (2) graduate students to serve on the graduate Student Complaint Committee and two (2) students, undergraduate or graduate, to serve on the Undergraduate Student Complaint Committee. Each, the University President and the Faculty Senate Chair, will also appoint two (2) alternates to serve on the appropriate committees with the same qualifications as other members. Under no circumstances shall any of the seven (7) members of the Graduate or Undergraduate Student Complaint Committees hearing the complaint be from the same unit or administrative office as the parties to the complaint. Both parties to the complaint may exercise one peremptory challenge of a committee member to hear the complaint. (See also 20.000 Sec. 3, c).

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Section 7 — Student Services — Standard 7

21.500 FORMAL COMPLAINT PROCEDURE Step 1: Within thirty (30) days after the act or omission which caused the complaint, or following the date that the student knew or reasonably should have known of such an act or omission, the student shall bring the matter to the Student Resolution Officer or designee. The student shall within ten days confer with the person(s) against whom the complaint exists and the student or the Student Resolution Officer must identify this meeting as a Step 1 meeting to the person against whom the complaint exists. Additionally, if, during the course of a discussion with a student who complains about or objects to any feature of the faculty member’s academic performance, a faculty member concludes that the student is not satisfied with the explanation offered, the faculty member may identify such a discussion as a Step 1 meeting and so inform the student. Both parties to the complaint should make an effort to resolve the complaint during this meeting. Either party to the complaint may bring a witness to this meeting. Additionally, the Student Resolution Officer (or designee), and/or UFA representative (or designee) may serve as an advocate for their respective parties. Step 2: If the student feels the matter is unresolved after the Step 1 meeting, and the Student Resolution Officer or designee agrees to proceed with the complaint, the Student Resolution Officer or designee shall within fifty (50) days of the act or omission, schedule a non-binding mediation session which shall be held in some neutral place for the purpose of resolving the matter in lieu of filing a formal complaint and requesting a Step 3 hearing. Such mediation sessions shall be facilitated by volunteer School of Law students or Department of Communication Studies students who have successfully completed the mediation phase of their training and have agreed to mediate such disputes for ASUM, supervised by the appropriate faculty member in Law or Communication Studies. This Step 2 mediation session should involve only the student and respondent faculty member. A determined effort will be made to resolve the complaint in the Step 2 mediation session. If the requested mediation session cannot be arranged within ten (10) working days of the receipt of the request, the complainant(s) may proceed to Step 3. This deadline may be postponed by mutual consent of the parties. If either party has compelling reasons why they feel a Step 2 mediation session should not be held, they may request that the Provost schedule a Step 3 hearing. The Provost will review the request for a Step 3 hearing. Step 3: If the Step 2 mediation session could not be scheduled within ten (10) working days after the receipt of the request, the Student Resolution Officer may, within sixty-five (65) days of the occurrence of the act or omission, submit a formal written complaint, as specified in Section 21.510, to the Provost requesting a hearing before the appropriate Student Complaint Committee. If a Step 2 mediation session occurred and the student(s) and the Student Resolution Officer or designee believe the matter is unresolved, the Student Resolution Officer may, within five (5) working days, submit a formal written complaint, as specified in Section 21.510, to the Provost requesting a hearing before the appropriate Student Complaint Committee. In either of the above cases, the Provost will, upon receipt of the formal written complaint, send a copy to the UFA Student Complaint Officer. Should the Student Resolution Officer choose not to move to Step 3, the student may elect to file for a Step 3 hearing subject to the same filing requirements and deadlines. The student filing the complaint must include the reason(s) the Student Resolution Officer would not proceed

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Section 7 — Student Services — Standard 7 with the complaint. Within fifteen (15) working days of filing a request for a Step 3 meeting, the Student Complaint Committee shall hold a hearing for all parties to a complaint, pursuant to procedures to be developed by the Committee in consultation with the University Legal Counsel, ASUM, the Student Resolution Officer, and the UFA Student Complaint Officer. The purpose of the hearing shall be to determine findings of fact and recommend either dismissal of the complaint, a warning letter, formal reprimand, and/or a specific remedy limited to curing the act or omission for which the complaint was filed. Nothing from the Step 2 mediation session may be used in the Step 3 hearing. During the 58 course of its deliberation, the Committee shall confer with the parties to the complaint and may confer with other individuals at its discretion. The Committee shall make its decision by majority vote. The decision of the Committee, and minority report, if any, shall be forwarded to the University President who may or may not accept the Committee's or the minority's report. The University President shall, within five (5) working days of receipt of the recommendations, either approve them or remand them to the Committee together with his/her objections and a suggested alternative resolution. The Committee shall, within five (5) working days of receipt of the President's suggested alternative resolution, either accept it or forward its own suggestion to the University President. The President may accept or reject the Committee's suggestion. Implementation of a specific remedy rests with the University President, whose decision shall be the final campus disposition of the complaint. The President shall provide the Committee with a rationale for the final disposition, should it differ from that suggested by the Committee. Upon issuance of the final decision, the President shall send copies to all parties involved. 21.510 COMPLAINT FORM The following complaint form shall be completed by the student as a request for a Step 2 meeting. If the complaint proceeds to a Step 3 level, the Student Resolution Officer shall complete the form as a request for a Step 3 hearing, summarizing the results of the Step 2 under number 5 (below, “Summary and Explanation of the Complaint”), and identifying and addressing any changes to the information provided on the Step 2 complaint form. 1. Name of student complainant(s): 2. Date(s) complaint occurred: 3. Name(s) of bargaining unit member(s) or administrator(s) involved in complaint: 4. Sections of contract on which complaint is based: 5. Summary and explanation of complaint: 6. Potential Witnesses: 7. Documents (identify here and attach): 8. Remedy Request: Dated this _____ day of ______________, 20__. Signature of Complainant 21.520 EXPEDITED PROCEDURE A student may elect to use this expedited procedure only to dispute a final course grade for spring semester, dismissal from an academic program, or decision preventing graduation. The Formal Complaint Procedure, described in Section 21.510, shall be modified as follows: The student may proceed without the Student Resolution Officer at Step 2 if the Student Resolution Officer or alternate or designee fails to contact the student complainant within three (3) days, excluding weekends and holidays, of the student's contacting the ASUM Student Resolution Office. If the student does not receive a response from the Student Resolution Officer within three (3) days of his/her initial contact, the student shall make a request for 55

Section 7 — Student Services — Standard 7 use of the expedited procedure in writing, hand-delivered to the ASUM Offices. The Student Resolution Officer shall immediately upon receipt of the request contact the complaining student and arrange the Step 2 mediation session as soon as possible. A request for a Step 2 meeting shall be labeled prominently as a request for Step 2 under this expedited procedure. The request for an expedited Step 2 mediation session shall be granted by the supervisor within seven (7) days. If the student complainant finds that the immediate supervisor of the faculty member complained against is not available within seven (7) days, or has failed to respond within seven (7) days, the student may make the request for an expedited Step 2 mediation session to any supervisor of the faculty member that is available. If the supervisor receiving a request for an expedited Step 2 mediation session finds that the faculty member complained against is not available, or fails to respond, the supervisor shall designate another faculty member to represent the absent faculty member in the Step 2 mediation session. If the matter is unresolved after the Step 2 mediation session, the Student Resolution Officer or student complainant may submit immediately a request to the President of the University to convene the Student Complaint Committee to conduct a hearing and recommend a decision to the President. The Student Complaint Committee shall decide the case within five (5) days after convening, and send its finding of fact and recommendation to the President for the final decision. The President may accept or reject the committee's decision. Implementation of a specific remedy rests with the University President whose decision shall be the final campus disposition of the complaint. The President shall provide the committee with a rationale for the final disposition, should it differ from that recommended by the committee. 21.600 TIME LIMITS Time limits stipulated in this procedure shall exclude all scheduled breaks, holidays, and summer break, and may be extended by mutual written agreement between the parties to the complaint. Resolution of the complaint may extend into summer break by mutual written agreement between the parties to the complaint or in the case of an expedited procedure as put forth in 21.520. Failure to comply with the time limits by the student in the absence of such written agreement shall be deemed acceptance by the student of the decision of the administrator or faculty member at the previous step. If a faculty member or administrator fails to comply with time limits stipulated in this procedure, the student or Student Resolution Officer may proceed immediately to the next step. 21.700 RECORDS The final decision of the President shall be filed in the affected faculty member(s) or University administrator(s) personnel file(s) for a period of three (3) years following the date of issuance. 21.750 APPLICATION OF PRESIDENT’S DECISION No Presidential decision shall be implemented before the party adversely affected by the decision has had the opportunity to exercise any rights to appeal or grieve the decision pursuant to applicable Board of Regents policies or the Collective Bargaining Agreement.

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Section 7 — Student Services — Standard 7 21.800 REPRISAL No reprisal of any kind will be made by either party against any student, any witness, any UFA representative, the Student Resolution Officer, or any other participant in the complaint procedure by reason of such participation. This does not, of course, limit the faculty member(s) or University administrator(s) right to legal redress. 21.900 COMPLAINT DISSOLUTION The decision made to dissolve a complaint at any step shall not modify or subvert this agreement or the intent of this agreement. 7. Describe the counseling and services available to students. a. Counseling and Psychological Services (CAPS) CAPS is the primary mental health care provider for students. CAPS assists students by addressing their personal counseling and psychotherapy needs for the purpose of helping them gain the most from their time on campus. CAPS provides brief therapy, a model that attempts to identify and address those problems and needs that can reasonably be considered within the time constraints of a semester or less. When a student's mental health care needs are beyond the scope of their services, they assist with referrals to community-based providers for specialized or longerterm care. CAPS staff consists of four psychologists and four counselors who work closely with graduate student assistants, and offer the services of a consulting psychiatrist on a referralonly basis. In most instances, medical management of psychological distress involves the combined resources of the CHC Medical Clinic and CAPS. Confidentiality is strictly maintained in accordance with ethical standards and the legal requirements of the state of Montana. Services provided by CAPS include: (1) Individual Counseling and Psychotherapy; (2) Topical Group Therapy; (3) Crisis Walk-in Service; (4) Limited Psychological Assessments; (5) Psychiatric Consultation; (6) After hours urgent care (provided by Curry Health Center Staff); (7) Consultation with concerned others; (8) Referrals to community-based colleagues;

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Section 7 — Student Services — Standard 7 (9) Brief Inpatient Respite Care: (10) Student Blue Cross/Shield Plan referrals; (11) Bereavement counseling always available; (12) Medication management in cooperation with the CHC Medical Clinic Staff; and (13) Networked with Self Over Substances to provide substance abuse counseling. b. Career Services The University of Montana Career Services Center has offices at the COT’s East Campus and on the UM Mountain Campus. Career counselors are available to help students develop the job search skills they need to find work upon completing a COT program. Career counselors work with prospective students who want assistance choosing a COT program and a career path. As needed, special career interest surveys can be used to help students identify interests and talents and then determine which programs would be most appropriate. Counselors can also help with decisions about program change or options for continuing education. In addition to decision-making, services include assistance with writing resumes, developing interviewing skills, and job search skills. The Career Services Center can also offer information about the local, state and national job markets, as well as supply specific job leads via a web-based listing service. The Career Services Office on campus has a staff of counselors to assist with all aspects of the career process. The following career services are available to COT students: (1) Ask-a-Career Counselor – Students can pose career questions to a counselor via email. (2) Ask-an-Alum Mentor Program – Students can talk to a UM alumnus who can offer advice about career-related issues. (3) Big Sky Career Fair – Students can talk to employers about full-time, part-time, internship and volunteer opportunities. (4) Career Assessments – These help students decide on careers and majors. (5) Career Handbook – Resumes, cover letters, interviewing, and job search. (6) Career Planning – Employment resources are available from the Program Director. A data base is maintained and students have access to employers throughout the immediate area.

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Section 7 — Student Services — Standard 7 (7) Career Planning Checklists – These are available to freshmen, sophomores, juniors, and seniors. (8) Career Resource Handouts – Download and print informational handouts on resumes, cover letters, interviewing, job search, etc. (9) Career Resource Library – Students can review these resource materials at Career Services. (10) Considering College – These guides help students plan a career, and select and pay for college. (11) Employer Directories – These help students look for specific employers. (12) Graduate Survey – Information on UM graduates. (13) Griz e-Recruiting – Free to UM students: resumes on-line, on-campus interviewing, and job vacancy listings. (14) Internet Job Search Resources – Jobs, career fairs, newspapers, geographic and occupational information. (15) Mock Interviews – Students can practice interviewing skills. (16) On-Campus Interview Schedule Calendar – See who is recruiting on-campus. (17) On-line Job Vacancy Listings – Look at current job postings listed with UM Career Services. (18) Student Employment Job Board – Check on-campus, off-campus, and volunteer opportunities. (19) Walk-in Counseling: – Provided for those quick questions. (20) What Can I Do With A Major In... – Career options for different majors at UM (21) Workshops—resume writing, interviewing, job search, using the internet, working abroad. c. ASUM Student Government All full-time students pay a student government fee and are eligible to vote in Associated Students of The University of Montana (ASUM) elections. Students may run for senate or executive offices and participate on ASUM committees. Students paying the

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Section 7 — Student Services — Standard 7 ASUM fee are also offered use of campus legal services, reduced tickets for select ASUMsponsored concerts and short-term loans. d. Childcare and Family Resources The ASUM offers all fee-paying students access to its Childcare and Family Resource programs which provide family and group childcare homes, two Children's Learning Centers, a Summer Fun Center, and School's Out Fun Camp. Enrollment in these programs is limited and is offered on a first-come, first-served basis. e. Disability Services The University of Montana guarantees students with disabilities equal access to all programs. Disability Services promotes an accessible learning environment and provides services to students with disabilities. The office also advocates responsibility for an accessible and hospitable learning environment through the removal of informational, physical, and attitudinal barriers. f. Housing and Food Services The University of Montana College of Technology students have the option to reside in one of the University's residence halls. He/she may continue residence hall living until he/she earns 30 semester credits. Any student who moves into the residence halls at the beginning of the semester is required to reside in the residence halls for the entire semester. However, students must be enrolled for at least seven credits to be eligible to live in a residence hall. Students with spouses or children are eligible to live in University Villages apartments. Housing is awarded on a first-come, first-served basis. Students are therefore encouraged to apply early. g. Campus Recreation and Athletics Students may pay an optional fee to use UM recreational facilities, including weight rooms, gyms, racquetball courts, and swimming pools. Students who pay the fee are eligible to rent sports equipment, participate in intramural sports, and receive discounts on recreation classes. Students may pay an optional athletic fee to receive tickets and discounts to campus athletic events. h. Services for Nontraditional Students The Phoenix Group is a special campus organization that assists nontraditional students in their transition to college life. Phoenix Group provides a variety of support services for students and a common meeting ground for adult learners. Along with issuing a quarterly newsletter and organizing social activities for nontraditional students, Phoenix also maintains an emergency short-term loan fund for qualified applicants. i. Student Health Services

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Section 7 — Student Services — Standard 7 Student Health Services provides medical and dental services, counseling, health education, and sexual assault recovery services to all students paying the health service fee. This fee is mandatory for students taking more than six credits per semester. For an additional fee, Student Health Services also offers major, medical health insurance through Blue Cross and Blue Shield of Montana. j. Summer and Night Programs The Center for Continuing Education and Summer Programs serves students in ways that may not be possible through the structure of regular daytime programs and courses. Both credit and noncredit courses are offered. Mini-courses, customized workshops, contract courses, and special business programs are among the opportunities provided. Because they are funded completely by student fees, courses must meet minimum enrollments. k. Placement For UM students, Career Services and Internship Services have partnered to provide Griz eRecruiting—a comprehensive career services software program designed to assist students with career preparation and job/internship searches. Career Connections is free to students upon registration. All students are provided with registration materials at orientation and again during their internship experience, if they are not registered. It allows them to submit resumes electronically into a database used by UM Career Services and Internship Services to match candidates with employers´ needs. Students are able to view and sign-up for on-campus interviews, as well as view, and apply for jobs posted with Career Services and internships posted with Internship Services. For UM employers, Career Services and Internship Services have partnered to provide Griz eRecruiting, a free, comprehensive career services software program designed to assist employers with staffing/recruiting/internship needs. Employers can search and view resumes of qualified UM students, schedule on-campus interviews, monitor sign-ups. Employers can post current vacancies on-line with UM's Griz eRecruiting. Employment opportunities are available to students through Job Fairs, held regularly on the UM Mountain Campus. Students and faculty are notified of upcoming Job Fairs to help students plan their job searches. Students’ and employers’ reactions to Griz eRecruiting have been extremely positive. Students have access to available positions from a computer lab or from home. Many students have commented they feel more jobs are being listed as employers become familiar with the free services provided to them. The Career Services office at the College continues to handle job placement requests from employers, but employers are encouraged to list their positions on-line. Positions are still posted at Career Services, and program directors are notified of positions.

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It is apparent they are relying more on on-line services. and advisory board members have proven to be excellent contacts for student and graduate employment. such as Griz eRecruiting. Missoula participates in the National Merit Scholarship Program and offers awards of $2. Financial Aid staff encourage students to utilize the following websites for scholarship opportunities and guidance: www. Interested students are encouraged to list The University of Montana as their first college choice and submit a Freshman Scholarship application. While he encourages employers to use Griz eRecruiting. however. Business people. Additionally. he handles many employment requests in the form of e-mail and personal communication from employers. which are awarded to second-year Food Service Management students. the Program Director maintains a file of employment contacts that is available to students.com. local ACF chapter members.com. Montana Cattlewomen.fastweb. 62 . Written descriptions of potential jobs/employment prospects are posted on a job bulletin board located in the kitchen lab. Semi-finalists. Recent follow-up indicates that many graduates supplement their education by working in the industry and are staying on in similar positions after graduation. and www. The local ACF chapter provides two $1500 scholarships each academic year.000 a year. and Food Services of America provide scholarships exclusively to Food Service Management students. and making personal contacts to obtain employment. Earl’s Distributing.Section 7 — Student Services — Standard 7 Traditionally. c. a. networking.org.finaid.collegenet. Employers regularly contact the Culinary Arts Program Director with requests for employees. Describe any scholarship programs available to students in this program(s). All University of Montana students are eligible for the following scholarship programs: (1) The National Merit Scholarship The University of Montana. there is a distinct departure seen now in the way students are approaching the job search. The Financial Aid office posts information on scholarships available to COT students. will receive an award of $1. Awards under this program may be held in addition to the Presidential Leadership Scholarship. b. which should provide further networking opportunities. who enroll at UM. d. www.000 a year to finalists who have indicated UM as their first choice for attending college. Program Directors have played a key role in placement for students. Students obtain applications through the Financial Aid Office. The Program Director is president-elect of the local ACF chapter. 8.

The Horatio Alger Montana Scholarship Program provides financial assistance to eligible high school seniors in the State of Montana who aspire to pursue higher education at the University of Montana. Disabilities.Section 7 — Student Services — Standard 7 (2) The Horatio Alger Montana Scholarship Program Funded through the generosity of the Dennis and Phyllis Washington Foundation and the University of Montana. Freshman Scholarships The Freshman Scholarship program consolidates UM's many endowed scholarships into one application. (3) The Office of the Provost maintains a system that handles student complaints in a just and legal manner. and in many cases.200. 63 . Strengths The University of Montana-Missoula provides access to an array of student services and departments that deliver support in many areas. based on academic merit. etc. 9. orientation. housing. This scholarship awards 100 recipients $5. General Scholarships General Scholarships are for currently-enrolled UM students. financial need. The awards are worth up to $1. Housing and Food. etc. former UM students and transfer students with 12 or more college credits. (6) Students may depend on the University of Montana to provide other necessary support services too many to mention: Child care. (2) A Retention Coordinator is utilized to monitor and give guidance to students in academic probation or facing social and economic woes. Scholarships. e.000 spread over a four year course of study. available in the Financial Aid Office or on-line. (1) The Admissions Department provides assistance by way of placement. f. advising. plus be planning to attend one of the University of Montana's campuses. The scholarships are for one year. Recipients must meet all eligibility requirements and demonstrate critical financial need. What are the major strengths and weaknesses of your program as it relates to this section in comparison to the ACF Accrediting Commission Standards? a. (5) Career Services does much work with students to link them with suitable employment. (4) Counseling and Psychological Services provide mental health care for students.

flyers. and a hard copy of the school’s web page. Weaknesses One area identified for improvement by the Program Director. REQUIRED EXHIBITS 1. on-line recruitment services available through the University. there is a strong desire to uphold stringent health standards in the program. 10. television. the Program Director plans to assist and encourage employers to utilize the free.Section 7 — Student Services — Standard 7 b. Further. yellow pages. by state mandate. 2. Copies of all current advertising and promotional materials used by the school including radio. While there is reluctance to deny admission to students. the Program Director recognizes the need to promote the use of Griz e-Recruiting opportunities. Retention statistics for the last two years. Since the COT must. newsprint. video tapes. The inclusion of an internship experience and resulting career workshops will address this issue and help bridge the span from educational institution to industry employment for students. Any admission requirements must be clearly stated in the catalog and advertising brochures—no changes are anticipated for Fall 2008 entry students but are likely for Fall 2009 entries. admit all students with a high school diploma or GED. scripts. discussion has centered on requiring incoming culinary students to have a physical exam and tuberculosis test prior to admission. and Associate Dean is the advisability of special standards for students entering Culinary Arts. How do you plan to use the results of this section of the Self Study to maximize the strengths of the program and to minimize any identified weaknesses? When reviewing the services available. Department Chair. Exhibit S Exhibit T 64 . surveys.

(See Exhibit V. faculty. curriculum. Assessment is based on the criteria contained in the UM COT Unit Standards for Teaching. The FEC is responsible for using the Unit Standards to review the IPRs of College of Technology (UM COT) faculty and make a written. They are then sent to the Faculty Evaluation Committee (FEC) by October 15. Faculty are evaluated via the University of Montana. (6) The Provost reviews the recommendation and awards salary determinations based upon the current faculty collective bargaining agreement and approved unit standards. College of Technology (UM COT) Unit Standards for Teaching Assessment of Faculty. (2) Faculty must submit IPRs to the Department Chair for review and recommendation. (4) The UM COT Dean prepares his or her recommendation of the faculty member based on the IPR and Department Chair and FEC recommendation. and professional and public service. (5) The UM COT Dean forwards the recommendation to the Provost. The curricula of the culinary programs are in constant scrutiny. b.) The process is as follows: (1) Each faculty member must compile and maintain an IPR (Individual Performance Record) documenting teaching. (3) The FEC recommendation is forwarded to the UM COT Dean by November 15. Describe the system used and provide dates. sample forms and results for assessment of: a. Methods for assessment are far-reaching and encompass the following information gathering tools (Exhibit D): (1) Embedded testing 65 . justified recommendation. professional growth. scholarship.Section 8 Program Assessment — Standard 8 REQUIRED COMMENTS 1. This is necessary in order to offer courses designed to meet the ever-changing hospitality and culinary industries.

and teaching methods are most effective. and the Program Director strives to understand the educational needs of students and identify which curriculum. The Culinary Arts Program Director and Department Chair research course offerings of similar programs in other educational institutions. Course evaluations are proctored. Input from the advisory committee and program faculty is requested and considered on a regular basis. Summaries with verbatim comments are prepared by the administrative assistant and forwarded to program directors and faculty. Additionally. course offerings. program effectiveness. Ideas for texts. and results are reviewed by the department chair. This method was employed fall semester 2003 when significant changes were being made to the program. (5) professional organizational involvement (local ACF chapter). Courses taught within the Business Technology Department are reviewed each semester. (3) graduate feedback. textbooks are evaluated for effectiveness. and course content are acquired in this way. This allows for changing or 66 . (6) employer feedback.Section 8 — Program Assessment — Standard 8 (2) Student papers and projects (3) Capstone projects (4) Nationally-normed tests (5) Internships (6) Retention activities (7) Student feedback c. program directors review course evaluations for adjunct faculty. In addition. learning processes. Using information garnered from a variety of sources helps the Program Director change program requirements and resequence course offerings for more flexibility or better prerequisite flow. Information is gathered to determine how well programs prepare graduates to perform in the culinary field by: (1) placement statistics. (2) advisory committee surveys. and (7) external accreditation approval.

Programs Evaluation: a. Additionally. This course was re-structured to align with Food Service Management Capstone (FSM 271). The Internship Director and program director work together to establish internship sites and conduct exit and mid-semester interviews with internship supervisors. b. Each Program Director was required to review his/her program conspectus from the last NASC site visit and document program assessment measures. A part of this process recently involved preparation of a departmental assessment document. Department Chair. Feedback from both students and internship supervisors helps the program director determine whether students have acquired appropriate skills and knowledge. The Culinary Program looks forward to the Fall 2008 ACF Site Team visit to further evaluate and strengthen Institutional accreditation by Northwest Association of Schools and Colleges necessitates comprehensive program review. 67 . review assessment data and determine the path of change in curricula and personnel. The internship experience program requirement since 2004 has been a great success and adds a new dimension to program review. and feedback from that evaluation was used to improve the program. What changes were effected as a result? 1. and the Board of Regents. Program and course updates are accomplished by following specific procedures as required by The University of Montana.Section 8 — Program Assessment — Standard 8 affirming individual course structures or teaching methods.) 2. the Fall 2004 ACF Site Team provided an external evaluation of the program. Chef Campbell and Vicki Micheletto rewrote the Culinary Arts curricula. Accreditation guidelines provide a valuable tool for reviewing the food service program. The goal was to streamline transition from the one-year. Maintaining accreditation and writing a self-study help the Program Director and Department Chair focus on areas in which the program excels and areas which may need improvement. Culinary Arts Certificate Program into the two-year AAS degree Food Service Management Program. Program directors and Department Chair worked collaboratively to create this document during spring semester 2004. What were the results of the most recent overall evaluation of the program? In fall semester 2003. the Provost’s Office. Τhe summer Baking and Pastry course was realigned within the Food Service Stations experience (CUL 165T). more baking and pastry experiences were added with the more advanced Patisserie (FSM 275) course. Missoula Faculty Academic Standards and Curriculum Review Committee (ASCRC). 2. Currently Chef Campbell and Brian Larson. (See Exhibit V. Additionally. This is a particularly valuable in assessing the program to ensure the principles and procedures being taught are current and adaptable to the food service environment.

10. Culinary Tips for Teachers (CUL 195T). 8. Internship (FSM 290T) was introduced requiring 180 hours of industry experience. numerous courses have been developed and taught thus allowing the Program Director to use the facility to offer professional continuing education courses. The Food Service Management Computers Applications course (CRT 205T) was scheduled together in the same semester with the Menu Layout. Mediterranean Cuisine (CUL 195T). Introduction to the Food Service Industry (CUL 151T) was separated from Food Service Sanitation (CUL 175T). and results from the most recent: a. Garde Manger and Charcuterie. Preparatory Food Service Training (CUL 195T). Provide dates. Storeroom Procedures (CUL162T) was realigned with Dining Room Procedures (CUL 156T). allowing for a more diversified learning experience. This is an effort to put into effect theories learned in FSM 271 by providing project applications in the computer laboratory. Please refer to Exhibit V. Pantry and Garde Manger (CUL 157T) was divided into two segments. allowing more of an urgency-based industry experience. as well as specialized cooking courses geared to the gourmet-enthusiast public. Please refer to Exhibit U. producing more of a refreshing learning experience. 3. Please refer to Exhibit U. Design. Breakfast Cookery and Lunch Cookery. thus providing more hands-on experiences and culminating in the award of the NRAEF ServeSafe certificate. Short Order Cookery (CUL 158T) was divided into two segments. 4. imbedded within. job placement surveys. Through the Outreach Department.Section 8 — Program Assessment — Standard 8 3. 9. b. which was taught under direction of the Health Professions Department. Nutrition (formerly FSM 280T). c. Eventually FSM 271 was eliminated and CRT 205 was re-structured to align with Food Service Management Capstone (FSM 271). student evaluations of courses and faculty. d. employer surveys. 6. Please refer to Exhibit U. graduate surveys. sample forms. 5. 7. was transformed into Nutritional Cooking (FSM 280T) and now provides laboratory nutritional cooking derived from nutritional theory. and Analysis course (FSM 271). Introduction to Baking and Pastry (CUL 195T). 68 .

What are the major strengths and weaknesses of your program(s) as it relates to this section in comparison to the ACFEI Accrediting Commission Standards? Program assessment is ongoing and is recognized as essential toward providing an unbiased viewpoint as to its success. advisory committee members. graduate follow-up studies. up-to-date changes.. How do you plan to use the results of this section of the Self Study to maximize the strengths of the program(s) and to minimize any identified weaknesses? The assessment methods for the Culinary Program are more than adequate to deliver the information necessary to enact positive. Blank forms are only a portion of this exhibit. local ACF members. employer surveys. placement statistics. state reviews. and 2. students. student evaluations. Exhibit U Exhibit U 69 . REQUIRED EXHIBITS 1. Summary of recent assessment date and surveys: e.g. The outcome of the review committee will be a recommendation for program direction and curriculum change. The review of the surveys will then be discussed in committee each year prior to formal review of proposed course changes. graduates. employers. 5.Section 8 — Program Assessment — Standard 8 4. and administrators. The Program Director has developed a plan to streamline the gathering of survey data into a file for review. Persons on the review committee will include faculty. The process that is currently in place is very effective and meets the standards set forth by the Commission. etc. Placement statistics for the last two years. parents.

custodial services. security. Summarize the major strengths and weaknesses of your program(s) in comparison to the ACF Accrediting Commission Standards identified through this Self-Study. health and safety. (Sections 3 and 6) (4) The new organizational structure allows for a systematic flow of ideas. (Section 5) (6) The Culinary Arts program enjoys the extensive collection of library resources. both locally and nationally. 70 . equipment and supplies donations. daily lesson plans. as ties with the ACF grow. (Section 3) (2) The University of Montana Student Dining Services is actively involved in student employment. and new developments in culinary arts. Strengths (1) Communication is efficient due to the small number of personnel and superior communication systems utilized throughout the University system. a.Section 9 Summary REQUIRED COMMENTS 1. and daily assignment sheets. (Section 3) (5) Emphasis is now being given to development of more extensive course documentation such as course syllabi. and standardized administrative control within the UM COT. This opens doors for students. (Section 6) (7) A definite strength of the Culinary Arts program is Chef Campbell’s presidency with the local ACF chapter. advisory committee participation. (Section 3) (3) Collaboration with the University of Montana provides excellent support in the areas of maintenance. purchasing structure. and recycling. various elements of support.

and assessment. while exploring possibilities for replacing old equipment as cost effectively as possible. (Section 4) (3) Admission standards for the program need to be created. Weaknesses (1) Adding additional links to the organizational structure requires time to implement changes of any magnitude. (Section 4) c. (2) Consultation 71 . The Program Director will supply motivational guidance. time incentives. The Business Technology Department Chair and the Culinary Arts Programs Director will develop standards for student admission to the Culinary Arts program. professional development. safety. and other appropriate resources within his authority to ensure all Culinary Arts faculty comply with ACF and UM COT standards regarding continuing education. The Program Director intends to apply pressure on all culinary faculty to develop more extensive and effective written course documentation and to review the results of their efforts. (Section 3) (2) All faculty must meet ACF standards. (Section 6) e. (1) Overall Supervision – Chef Campbell. The Business Department Chair and the Culinary Arts Programs Director will continue to work together to maximize the positive aspects of the organizational structure. (Section 7) f. and maintenance. (Section 3) b. oversaw all aspects of the Self Study and the development of the self-study report. certification. (Section 7) 3. Culinary faculty and staff will continue emphasizing sanitation. Self Study preparation and review: a. Program Director. which will be provided to all students.Section 9 — Summary b. Describe the process by which this Self-Study was prepared. (Section 5) d. Culinary faculty will continue development of the Culinary Arts Student Handbook. (Section 7) 2. How do you plan to use the results of the Self-Study to maximize the strengths of the program(s) and to minimize any identified weaknesses? a.

Included in Exhibit AK is a paragraph titled Countdown to Finishing. Standard 4 (Section 4) was postponed until data was received from faculty and staff members. unbiased attitude. and spell checking of certain sections might have been overlooked. laboratory manuals.S. Chef Campbell was able to analyze data and evaluate the two Culinary Arts program options with a fresh. It was also recognized that some management principles were necessary to make certain that nothing was overlooked as bits and pieces came together from different sources. Chef Campbell took information from Appendix 1 and developed Exhibit AL. Actual writing of the report was done by Chef Campbell starting with Section 1 and progressing section-by-section toward Section 9 (initially skipping over the three sections mentioned above. Therefore. Extensive time was spent collecting information for the exhibits and arranging them for submission and display.Section 9 — Summary David Campbell of ROY G BIV Educational Consultants volunteered his time to assist in this effort. Coming directly from a commercially oriented culinary educational program allowed him to compare programs with an eye to improving his UM COT offerings. Without it. which lists major milestones (first draft. second draft. processes involved. Since Standard 5 (Section 5 of the report) required the most effort and time to accumulate exhibit data. He has developed syllabi. paragraph formatting would not have been consistent. (2) Method of evaluation It was decided early-on that answering ACF’s template questions could not be done adequately until exhibit materials were accumulated. and etc. font styles would have been mixed. text materials. David Campbell provided overall advice to Chef Campbell concerning the purposes and positive results to be experienced in a self study. David Campbell spent a large portion of his fifteen-year career in education studying educational philosophy and developing curricula. Chef Campbell made a formal list of exhibits (Appendix 1) that increased from the 23 exhibits required by the ACF to 41. instructor notes. it became obvious that standardization of writing style and format was essential. Exhibit AK. In order to keep track of daily progress on the exhibits.) 72 . Therefore. student notes. Report Guidelines was developed as a document management tool. Air Force Academy. and audiovisual materials for at least fifteen college-level courses. Similarly.) As the early sections of the report grew. He was heavily involved in curriculum studies and textbook evaluations at the U. final version. spell check. Exhibit Worksheet. and construction of a self-study. it was saved until last.

guidance and information were submitted by Department Chair Brian Larson. and Arlene Walker-Andrews. As president of the ACF Montana Chefs Association and Director of an ACF accredited culinary program. and information were also contributed by advisory committee members. Brian Larson. recommendations. Chef Campbell reviewed the programs and gathered exhibits. He was the primary reviewer for ensuring program accuracy and completeness of the report. Throughout the self-study process. Suggestions. c. What does accreditation by the Accrediting Commission of ACF mean to your program(s)? 73 . The final draft of the self-study was reviewed and edited by Barry Good. b. staff. Who reviewed the Self-Study once it was completed prior to submission to the ACF Accrediting Commission? Chef Campbell reviewed the report several times in order to ensure its accuracy and completeness. Associate Dean Lynn Stocking. Chef Campbell compiled the 2009 ACFFAC self-study report for the College of Technology’s Culinary Program and used his evaluators experience to review the Culinary Arts program and its facilities. Administrative support was provided by Nina Broshar. Dean Barry Good. The site inspectors make use of an ACFFAC evaluation check-list to guide in the evaluation process. Who was involved in reviewing the program(s) in preparation for this Self-Study? Chef Campbell prepared himself for the self-study by talking with Candice Childers of the ACF Accrediting Committee and David Campbell of ROY G BIV Educational Consultants. culinary faculty. Who compiled the document and identified strengths and weaknesses? Chef Campbell completed the strengths and weaknesses section with assistance from Brian Larson and Lynn Stocking. d.Section 9 — Summary Recognition of these milestones was extremely important as the self-study was completed. Chef Campbell has participated in five self-study reports as an ACFFAC qualified accreditation site team evaluator. Associate Provost. 4. Chef Campbell applied this guide to evaluate his own culinary program. Before starting. Lynn Stocking. and students. His evaluators experience with the visiting team includes secondary and post secondary institutions in both participatory and leadership roles.

The process of collecting exhibits and responding to ACF’s challenging questions is a valuable program evaluation process. As a member institution of the ACF. and administration to realistically assess the program. potential employers. The Culinary Arts program is accredited by an organization made up of professionals who extol education and certification. address challenges. it was easy for Chef Campbell to philosophize broadly about educational convictions. strive for excellence in the culinary profession. and the public. and develop needed improvements. and give freely of their resources to help other members. Although periodic self-study is arduous. Before the self study. jobs would go to graduates from other institutions. the work that culminated in this report was an enriching professional endeavor. 74 . it forces program director. but the study brought an appreciation for the details that contribute to such philosophy. Accreditation standards ensure continued work to provide a quality educational product. Without high program standards for graduates. In short. faculty.Section 9 — Summary ACF accreditation provides program credibility to graduates.

ExAI-1 INTRODUCTION TO FOODS CUL 151T The University of Montana College of Technology Culinary Arts .

ExAI-1 INTRODUCTION TO FOOD SERVICE SANITATION CUL175T The University of Montana College of Technology Culinary Arts .

ExAI-1 FOOD SERVICE MANAGEMENT ACCOUNTING FSM 266T The University of Montana College of Technology Culinary Arts .

ExAI-1 DINING ROOM PROCEDURES CUL 156T The University of Montana College of Technology Culinary Arts .

ExAI-1 PANTRY AND GARDE MANGER CUL 157T The University of Montana College of Technology Culinary Arts .

ExAI-1 SHORT ORDER COOKERY CUL 158T The University of Montana College of Technology Culinary Arts .

STOCKS. AND SAUCES CUL 160T The University of Montana College of Technology Culinary Arts .ExAI-1 SOUPS.

ExAI-1 MEATS AND VEGETABLES CUL 161T The University of Montana College of Technology Culinary Arts .

ExAI-1 STOREROOM PROCEDURES CUL 162T The University of Montana College of Technology Culinary Arts .

ExAI-1 BEVERAGE MANAGEMENT FSM 170T The University of Montana College of Technology Culinary Arts .

ExAI-1 PURCHASING PROCEDURES FSM 270 The University of Montana College of Technology Culinary Arts .

AND ANALYSIS FSM 271 The University of Montana College of Technology Culinary Arts . DESIGN.ExAI-1 MENU LAYOUT.

ExAI-1 NUTRITIONAL COOKING FSM 280T The University of Montana College of Technology Culinary Arts .

ExAI-1 BAKING PROCESSSES AND PROCEDURES CUL 265T The University of Montana College of Technology Culinary Arts .

ExAI-1 BAKING AND PASTRY CUL 165T The University of Montana College of Technology Culinary Arts .

ExAI-1 PSYCHOLOGY OF MANAGEMENT AND SUPERVISION BUS 234T The University of Montana College of Technology Culinary Arts .

ExAI-1 FOOD PRODUCTION MATH MAT 114T The University of Montana College of Technology Culinary Arts .

ExAI-1 CATERING FUNCTION SHEETS 2008 The University of Montana College of Technology Culinary Arts .

ExAI-1 FOOD SERVICE MANAGEMENT COMPUTER APPLICATIONS FSM 205 The University of Montana College of Technology Culinary Arts .

ExN INTRODUCTION TO FOODS CUL 151T The University of Montana College of Technology Culinary Arts .

ExN INTRODUCTION TO FOOD SERVICE SANITATION CUL175T The University of Montana College of Technology Culinary Arts .

ExN INTERPERSONAL COMMUNICATION COM 150S The University of Montana College of Technology Culinary Arts .

ExN DINING ROOM PROCEDURES CUL 156T The University of Montana College of Technology Culinary Arts .

ExN PANTRY AND GARDE MANGER CUL 157T The University of Montana College of Technology Culinary Arts .

ExN SHORT ORDER COOKERY CUL 158T The University of Montana College of Technology Culinary Arts .

ExN SOUPS. AND SAUCES CUL 160T The University of Montana College of Technology Culinary Arts . STOCKS.

ExN MEATS AND VEGETABLES CUL 161T The University of Montana College of Technology Culinary Arts .

ExN HOLIDAY MENUS CHEF CAMPBELL .

ExN .

ExN CULINARY TIPS FOR TEACHERS CUL 195T The University of Montana College of Technology Culinary Arts .

ExN CAPSTONE FSM 271 The University of Montana College of Technology Culinary Arts .

ExN PURCHASING AND COST CONTROL FSM 270 The University of Montana College of Technology Culinary Arts .

ExN MENU LAYOUT. AND ANALYSIS FSM 271 The University of Montana College of Technology Culinary Arts . DESIGN.

ExN NUTRITIONAL COOKING FSM 280T The University of Montana College of Technology Culinary Arts .

ExN PATISSERIE FSM 275T The University of Montana College of Technology Culinary Arts .

ExN BAKING AND PASTRY CUL 165T The University of Montana College of Technology Culinary Arts .

ExN PSYCHOLOGY OF MANAGEMENT AND SUPERVISION BUS 234T The University of Montana College of Technology Culinary Arts .

ExN INTERMEDIATE ALGEBRA MAT 100 The University of Montana College of Technology .

ExN Culinary Arts CATERING FUNCTION SHEETS 2008 The University of Montana College of Technology Culinary Arts .

ExN FOOD SERVICE MANAGEMENT COMPUTER APPLICATIONS FSM 205 The University of Montana College of Technology Culinary Arts .

ExN .

one for each course Consultation Dialogues (ROY G BIV and others) Safety Inspections Media Outlet Activities Culinary Arts Student Handbook Culinary Arts Internship Course Contact Hours Worksheet Display of Student Projects Laboratory Resource Materials. April 14.Appendix 1 LIST OF EXHIBITS Exhibit A B C D E F G H I J K L M N O P Q R S T U V W X Y Z AA AB AC AD AE AF AG AH AI AJ AK AL AM AN AO Description or Title Program Application for ACF Accreditation Faculty Professional Development (Attachment B) List of 10 recent graduates & their places of employment Sample of the review methods used (Review & Assessment) University of Montana Catalog Faculty Data Sheets (Document F) Organizational Charts Faculty and Staff Job Descriptions Advisory Committee Members and Minutes Program’s FY2004 and FY2005 Budgets Faculty Meeting Minutes for 2003-2004 Teaching schedule in effect for the time of the on-site visit Completed “Required Knowledge and Competencies” Course Syllabi Sample of Laboratory Evaluations List of Major Equipment Floor Plans of Facilities Most recent sanitation inspection Retention statistics for the last two years Program Advertisement Brochures Placement statistics for the last two years Summary of recent assessment data and surveys Daily Assignment Sheets. 2004 University of Montana Dining Services College of Technology Mission Statement Catering Functions Culinary Arts Conspectus Report Guidelines Exhibit Worksheet Standard Hygiene and Dress Code ACF Culinarian’s Code Library Resources Required By Standard 1 Programs Director Standard 1 Standard 2 Standard 7 Standard 4 Standard 3 Standard 3 Standard 3 Standard 3 Standard 4 Standard 4 Standard 5 Standard 5 Standard 5 Standard 6 Standard 6 Standard 6 Standard 7 Standard 7 Standard 8 Standard 8 Programs Director Programs Director Programs Director Programs Director Programs Director Programs Director Programs Director Programs Director Standard 5 Programs Director Programs Director Programs Director Programs Director Programs Director Programs Director Programs Director Programs Director Programs Director Programs Director 75 . Grade Sheets Business Technology Department Assessment.

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          University of Montana. College of Technology:    COT Culinary Arts Self Study 2008    Page 1  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08              COT Culinary Arts Self Study 2008    Page 2  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          Culinary Arts:          COT Culinary Arts Self Study 2008    Page 3  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          Current Students:          COT Culinary Arts Self Study 2008    Page 4  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          Advisory Committee:    COT Culinary Arts Self Study 2008    Page 5  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08                  COT Culinary Arts Self Study 2008    Page 6  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          Recent Graduates:            COT Culinary Arts Self Study 2008    Page 7  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          Suppliers and Service Personnel:               COT Culinary Arts Self Study 2008    Page 8  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          Employers:                    COT Culinary Arts Self Study 2008    Page 9  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          Culinary Educators:          COT Culinary Arts Self Study 2008    Page 10  .

Appendix 2    College of Technology  Culinary Arts Contact List  7‐1‐08          Supporters of Culinary Arts:      COT Culinary Arts Self Study 2008    Page 11  .

The initial fee of $200. FL 32095 (904) 824-4468 APPLICATION FOR INITIAL GRANT OF ACCREDITATION Please complete the application form and submit with all supporting documentation to the National Office . An on-site visit must be scheduled within one year of the application in order to ensure the relevancy of the materials submitted.00 is to be included with this document.Attention: Accreditation Program Coordinator.Appendix 3 ACF ACCREDITING COMMISSION 180 Center Place Way ST. . AUGUSTINE.

West Missoula. MT 59801 TELEPHONE #: 406-243-7831 FAX #: 406-243-7899 SCHOOL IS INSTITUTIONALLY ACCREDITED BY: The University of Montana: Northwest Association of Schools and Colleges The School of Business Administration: The Association to Advance Collegiate Schools of Business The Food Service Management Program: The American Culinary Federation Educational Institute Accrediting Commission NAME OF PROGRAM COORDINATOR: Thomas Campbell.campbell@umontana.00 is to be included with this document. The initial application fee of $200. Public comment information will be in writing addressed to the Chair of the Commission. 1 Adjunct Instructor TOTAL CONTACT HOURS: Food Service Management – AAS Degree: Semesters: 4 Credits: 66 Contact Hours: 1. FLORIDA 32086 (904) 824-4468 APPLICATION FOR GRANT OF ACCREDITATION The application form and all supporting documents are to be submitted to the ACF National Office attention: Accreditation Program Coordinator. AUGUSTINE.Appendix 3 AMERICAN CULINARY FEDERATION ACCREDITING COMMISSION 10 SAN BARTOLA DRIVE ST.edu NAME OF PROGRAM (S) APPLYING FOR ACCREDITATION: Culinary Arts – Certificate Program The Food Service Management – Degree Program CERTIFICATE OR DEGREE: Associate of Applied Science YEARS ESTABLISHED: 32 #STUDENTS FULL TIME: 16 #STUDENTS PART TIME: 1 #OF TECHNICAL FACULTY: 3 Chef Instructors.575 . PLEASE COMPLETE THE QUESTIONS BELOW: NAME OF SCHOOL SPONSORING PROGRAM: The University of Montana College of Technology ADDRESS: 909 South Ave. CEC EMAIL ADDRESS: thomas. The program and institution names of programs meeting the eligibility criteria will be publicly published for comments from individuals who possess information concerning the program’s qualifications for accreditation.

AND APPLICABLE STATE APPROVAL FOR THE INSTITUTION AND/OR PROGRAM TO PROVIDE POSTSECONDARY EDUCATION. • • • • Fall 2006 .Appendix 3 THE FOLLOWING IS A CHECKLIST OF ITEMS THAT MUST BE INCLUDED WITH THIS APPLICATION: A CATALOG AND ANY OTHER BROCHURES DESCRIBING YOUR PROGRAM’S CONTENT. INCLUDING WHETHER THEY RECEIVED A CERTIFICATE OR DEGREE.Food Service Management and Culinary Arts Certificate .Food Service Management and Culinary Arts Certificate – 15 graduates Fall 2007 .0 graduates Spring 2007 . INCLUDING PERCENTAGE THEY REPRESENT OF TOTAL PROGRAM ENROLLMENT.Food Service Management and Culinary Arts Certificate – 0 graduates Spring 2008 . • See attached catalog and brochures NUMBER OF GRADUATES (FOR EACH PROGRAM YOU WISH APPROVED). ENTRANCE REQUIREMENTS. FOR THE PAST 2 YEARS. ETC. N/A VERIFICATION OF CURRENT INSTITUTIONAL ACCREDITATION. (THIS IS NOT A CATALOG DESCRIPTION) • See attached document THIS APPLICATION IS SUBMITTED BY ________________________________________________ COORDINATOR THIS APPLICATION IS APPROVED BY: _________________________________________________ SUPERVISOR/TITLE .Food Service Management and Culinary Arts Certificate – 6 graduates A LIST OF ANY PROGRAMS WHICH HAVE STUDENTS ENROLLED NOT AT THE POSTSECONDARY LEVEL.

900.620.260.250.00 $200.250.00 $30.800 $870.00 ‐$2.890.00 $154.232.00 $6.04 from 07 Cul cost A:  total food costs $440 5/4/2010 .00 $726.00 $1.00 Andrea Paskert $3.00 $1.00 $90.00 Andrea Paskert Mark Johaness 7/28 ‐ 8/1 M ‐ F 8 ‐ 2 5 sessions 30 OPI 2 8 $2.00 $400.00 $150.00 $1.464. $500.33 $295 $3.00 $180.500.50 $295 $3. $234.00 $750.00 $148.00 $1.00 14 $262.58 $11.00 Intro to  Baking & Patr Summer 08 Baking & Pastr Tips for Teachers TOTAL CRN 40099 60 25 $1.00 $350 $4.00 ‐$506.980.540.540.486.00 $30.668.Culinary Programs ACTV 7 Mediter canceled Salaries      # hrs      rate      Payment      Benefits  Food Supplies ‐ laund + handouts Outreach PR 70 60.00 CRN 40098 50 25 $1.00 Dates Credits 6/6 ‐ 7/25 Fri 8 ‐ 1 7 sessions 35 not 7/3 2 OPI no insur per PN 6/2 ‐ 7/14 Mon 8 ‐ 1 7 sessions 35 2 Notes Need to add to this years cost 52.004.00 $30.814.00 $700.00 set payroll e to KT 7/1 for Andrea $12.00 $154.00 TOTAL # of students Cost/student Charge INCOME ESTIMATE NET Instructor $6.00 12 only 4 final reg.00 $456.00 38 $328.00 Tom Campbell $2.81 $3.00 $4.00 12 6 currently reg.500.030.00 $200.

98 $119.Culinar Break do Date June 12 08 Vendor Petty Cash/Campbell June 13 08 Food Services/actv7 June 13 08 Missoula Textile $44.46 $8.86 $24.57 $44.44 $4.76 $15.95 $199.88 Account Nu 62107 62251 62252 62253 62254 62259 62264 62275 62278 62279 62288 62289 62291 62292 62903 Account Name Laundry Meat Dairy Produce Bakery Kitchen Supplies Grocery Poultry Beverages Red Meat Canned Goods Stables Seafood Pork Freight‐in Date Vendor .88 Account Nu 62107 62251 62252 62253 62254 62259 62264 62275 62278 62279 62288 62289 62291 62292 62903 Account Name Laundry Meat Dairy Produce Bakery Kitchen Supplies Grocery Poultry Beverages Red Meat Canned Goods Stables Seafood Pork Freight‐in Total $74.

Total $0.00 $0.00 $0.00 .

00 $0.00 $0.89 Total Cost Total $0.86 $0.00 $0.46 $8.00 $0.00 $0.00 $0.00 $0.00 $0.00 .88 $0.00 $4.00 $0.95 $268.00 $0.00 $0.00 $0.00 $74.00 $119.ry Expenses  Summer o8 own by Date And  Account July 2008 Total $44.00 $0.00 $0.00 $0.76 $15.00 $0.00 $0.00 $0.98 $0.00 $0.00 $0.

00 Total Cost .$0.

.

.

doc ACF ACCREDITING COMMISSION 180 Center Place Way ST. .ExA. FL 32095 (904) 824-4468 APPLICATION FOR INITIAL GRANT OF ACCREDITATION Please complete the application form and submit with all supporting documentation to the National Office .00 is to be included with this document.Attention: Accreditation Program Coordinator. An on-site visit must be scheduled within one year of the application in order to ensure the relevancy of the materials submitted. The initial fee of $200. AUGUSTINE.

The program and institution names of programs meeting the eligibility criteria will be publicly published for comments from individuals who possess information concerning the program’s qualifications for accreditation. PLEASE COMPLETE THE QUESTIONS BELOW: NAME OF SCHOOL SPONSORING PROGRAM: The University of Montana College of Technology ADDRESS: 909 South Ave. The initial application fee of $200.edu NAME OF PROGRAM (S) APPLYING FOR ACCREDITATION: Culinary Arts – Certificate Program The Food Service Management – Degree Program CERTIFICATE OR DEGREE: Associate of Applied Science YEARS ESTABLISHED: 32 #STUDENTS FULL TIME: 16 #STUDENTS PART TIME: 1 #OF TECHNICAL FACULTY: 3 Chef Instructors. West Missoula. AUGUSTINE.575 .00 is to be included with this document.campbell@umontana.doc AMERICAN CULINARY FEDERATION ACCREDITING COMMISSION 10 SAN BARTOLA DRIVE ST.ExA. MT 59801 TELEPHONE #: 406-243-7831 FAX #: 406-243-7899 SCHOOL IS INSTITUTIONALLY ACCREDITED BY: The University of Montana: Northwest Association of Schools and Colleges The School of Business Administration: The Association to Advance Collegiate Schools of Business The Food Service Management Program: The American Culinary Federation Educational Institute Accrediting Commission NAME OF PROGRAM COORDINATOR: Thomas Campbell. FLORIDA 32086 (904) 824-4468 APPLICATION FOR GRANT OF ACCREDITATION The application form and all supporting documents are to be submitted to the ACF National Office attention: Accreditation Program Coordinator. CEC EMAIL ADDRESS: thomas. 1 Adjunct Instructor TOTAL CONTACT HOURS: Food Service Management – AAS Degree: Semesters: 4 Credits: 66 Contact Hours: 1. Public comment information will be in writing addressed to the Chair of the Commission.

FOR THE PAST 2 YEARS.doc THE FOLLOWING IS A CHECKLIST OF ITEMS THAT MUST BE INCLUDED WITH THIS APPLICATION: A CATALOG AND ANY OTHER BROCHURES DESCRIBING YOUR PROGRAM’S CONTENT. ENTRANCE REQUIREMENTS. • See attached catalog and brochures NUMBER OF GRADUATES (FOR EACH PROGRAM YOU WISH APPROVED). (THIS IS NOT A CATALOG DESCRIPTION) • See attached document THIS APPLICATION IS SUBMITTED BY ________________________________________________ COORDINATOR THIS APPLICATION IS APPROVED BY: _________________________________________________ SUPERVISOR/TITLE .0 graduates Spring 2007 . INCLUDING WHETHER THEY RECEIVED A CERTIFICATE OR DEGREE.Food Service Management and Culinary Arts Certificate .Food Service Management and Culinary Arts Certificate – 6 graduates A LIST OF ANY PROGRAMS WHICH HAVE STUDENTS ENROLLED NOT AT THE POSTSECONDARY LEVEL.Food Service Management and Culinary Arts Certificate – 15 graduates Fall 2007 . INCLUDING PERCENTAGE THEY REPRESENT OF TOTAL PROGRAM ENROLLMENT.Food Service Management and Culinary Arts Certificate – 0 graduates Spring 2008 . N/A VERIFICATION OF CURRENT INSTITUTIONAL ACCREDITATION. • • • • Fall 2006 . AND APPLICABLE STATE APPROVAL FOR THE INSTITUTION AND/OR PROGRAM TO PROVIDE POSTSECONDARY EDUCATION. ETC.ExA.

  COURSE SYLLABUS   1 | P a g e                                                  Date revised: Spring 2008 FSM 290T Internship  . or by appointment. prepares them for initial  employment.  COURSE DESCRIPTION: On‐the‐job training in position related to each student’s  career goal.  This experience increases students’ skills.  Students  work a minimum of 180 hours at an approved site and attend scheduled one‐hour  seminars.–3 p. or recommendation of Culinary Program Director.ExAB        Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell.m.campbell@umontana.m.  OFFICE:  Culinary Offices.          thomas. director. minimum of “C” in all  CUL and FSM courses.    HOURS: 7a. and increases occupational awareness and professionalism.edu        243‐7831   CREDITS: 4     PREREQUISITES:  Enrolled in final semester of program.

  Gain experience for initial employment. Submit Midterm Evaluation at 90 hours (student responsibility) – Copy. preparation. Complete 180 hours of supervised work at an approved internship site.   See attached document  for requirements.  2. within the first two weeks of employment. Be responsible to schedule for. including  Program Director approval.  3.  No hours will be recorded until this is done.  9. Be responsible to schedule for and participate in the planning. Secure an internship position and submit completed “Learning Agreement”.ExAB    STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course.  COURSE REQUIREMENTS:  1. Submit completed and signed program objectives identified in “Learning Agreement  Goals for management Internship”. Final Evaluation by Supervisor (Internship Director responsibility) – Copy available for  intern.  Develop occupational preparedness and professionalism through completion of  employment credentials and attendance of seminars. group discussions.  7.  8.  5.  See attached  document for requirements.    STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:  Percentage of Point Allocation per Course Requirement                                                                               Internship Position  Program Objectives  Green Cards            10%  10%  10%  10%  20%  10%  30%    Midterm Evaluation  180 Hours Supervised Work  Seminars        Portfolio Binder  2 | P a g e     . the student will be able to:    Employ classroom skills in a 180 hour business environment. Prepare a portfolio organized in a bendable/foldable binder. and  execution of the Portfolio Review Banquet at the end of the semester.  10.   Incomplete cards will not be accepted. prepare and execute Final Practical Exam. guest speakers and  oral presentations.  4.  See  attached document for requirements. Attend scheduled seminars for special topics. Complete green time cards (two sides) and turn in weekly to Internship Director. plan.  6.

 attendance  at required scheduled seminars.  At completion of 180  hours of work with appropriate documentation and final evaluation by supervisor.  5.      PARTICIPATION:    Students must demonstrate teamwork as consistent with industry. circumstances. will be assigned until all requirements have been met.  Students who miss  a seminar may make‐up that topic.  Each missed class will result in a 5‐point deduction from final points  accumulated. Student must ensure that internship work schedule responsibilities not interfere with the  Portfolio Review Banquet. and  solutions that likely will not occur in a condensed time‐frame.  Students who read text assignments prior to class will be equipped  3 | P a g e     . the required number of hours should be spread over the entire semester so that  the student is able to experience the depth of a variety of tasks.  2.  The original copy of the midterm evaluation must be  turned into the Internship Director when 180 hours of work is complete. and completed portfolio.  3.ExAB               Final Practical Exam    Pass or fail  Any missing projects and seminars will decrease the student overall grade. and assignments.  No make‐up is allowed for lab production.  This is necessary as  students contribute to the learning environment and become active learners by attending  class and participating. Ideally.      ATTENDANCE POLICY:    Attendance will be taken.  An  incomplete grade will count as an “F” according to Financial Aid guidelines. grade will be calculated using the  following grading scale:  90 – 100  = A  80 – 89    = B  70 – 79   = C  60 – 69    = D  Below 60 = F    FINAL NOTE:  1.  A midterm evaluation will be done at completion of 90  hours.  4.  they will be accountable for any information disseminated and be held responsible for class  notes.  If students are absent for any reason. Previous work experience cannot be accepted toward internship course. An incomplete grade.  The midterm evaluation is the responsibility of the student to obtain and request  employment supervisor to complete. “I”. announcements of tests. All Internship positions must have prior approval from Program Director to assure  qualifications.

 e‐mail. Professional Cooking. interest.  Students should review  The University of Montana Conduct Code regarding their rights and responsibilities. A score of  zero will be averaged into grade determination for any missed test.    CELL PHONE POLICY:    Cell phones must be turned off prior to class.  The  Conduct Code is located at http://www. 6th edition.    All students must practice academic honesty..ExAB    to participate and will obtain the most from this course.  organization.edu/studentaffairs/.    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity. and preparedness.  Late assignments  will be lowered by 50 percent. or personally prior to the test.  Participation points will be granted  or denied depending on how the student exhibits enthusiasm.umt.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the University.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class.    ISBN 0‐471‐43625‐9      4 | P a g e     .    REQUIRED TEXT:     Gissen.cfm/page/1321. Wayne.    DUE DATES:    To receive full credit. assignments must be submitted by stated due dates.    All students need to be familiar with the Student Conduct Code.    TESTS:    Tests will be given during the semester as announced. Inc.  Assignments for makeup tests will be  made only if faculty is notified by voice mail.  No late assignments will be accepted after week 13.edu/SA/VPSA/index. teamwork.umt.  The code is available for  review online at http://www. John Wiley & Sons.

 citations used for direct quotes borrowed from another  source in the report (internship supervisor said…). if used.  The conclusion should summarize the importance and significance of the  objectives to the internship experience.ExAB    YOUR PERSONAL PORTFOLIO     When interviewing for Hospitality Industry Jobs.  punctuation. it is common for employers to ask for samples of  your work.  volunteer work.  • Student will include an analysis explaining actions the student could have taken to improve  the internship experience. with references. awards.  i.     Portfolio Binder Requirements:  a. extracurricular activities. but not met. letters of recommendation. and autobiography and more. conferences. and references given for any resources  used in the report (used www. if any. double‐spaced. g. if any. and  objectives defined on learning agreement. listed on  separate page. photographs of your work. f. copies of  your certificates. and include potential actions by the student that could have improved the  experience. Submitted in a three‐ring binder  Cover page  Table of contents  Transcript  Resume – final version  Cover letter – final version  One example of a project/assignment from a course in your program area taken at the College of  Technology or a project/assignment from you internship which best represents your capabilities  to a potential employer. the report should include an introduction to define student objectives.  • In this report.  h. certificates.  In addition to using the portfolio for your final  internship project. correct grammar. the  introduction should nicely transition to the body of the report detailing how the objectives  were met. Professional paper describing accomplishments/goals and objectives met by the student during  the internship experience. thank you letters. b. d. Web site to look up…).  • Overall. compiling a portfolio allows you to put together your best work to submit to  employers. menus. etc. etc…  • The report should be approximately 1‐2 pages in length.  They may request items such as written reports. the student will directly and specifically reflect how objectives as defined and  agreed upon by employer and student in “Learning Agreement Goals” were met during the  internship.  • This report should be formatted appropriately in educational report format as follows:   Attractive margins.      5 | P a g e     . numbered pages. Pertinent food photographs.  This paper should be an example of the student’s  best work that represents research (if necessary) and writing capabilities to a potential  employer.  • Student will address objectives met that were not defined on learning agreement. c. e. and spelling.

   The first course must be presented during the designated presentation time and each course  must follow at appropriate time intervals. a complete menu. sanitize.  Participants are responsible for setting the evaluation table according to the standards of  6 | P a g e     .   Students who do not pass may not graduate.   Remember.  Judging  will start at the moment of set‐up and will remain until the station is completely cleaned. help with  presentation.  Meaning.  The completion of this internship and the entire program hinges on a passing  score for this exam. half an  hour to present their menu to the judges and half an hour to clean up their stations. salad. each  student will be given half an hour to set‐up their stations and prepare their menu. the apprentice is there to assist.  Each student will have four hours to produce four portions of each course. their score will be deducted by half a point.  When the basket is presented to the student.  However. each student will have access to the rest of the kitchen  for ingredients that can be used in their menu.   The courses presented must be an appetizer.  Courses will consist of an appetizer.  The menu must have a consistent. serve. they will be given half an hour to write a menu  which will need to be displayed on the station for the floor judge to refer to.  They may clean. entrée and dessert.  The apprentice may work only as a helper.  Students who fail must pay appropriate course fees to retake the exam.  The  student will be tested on how well they manage the apprentice’s time and responsibility.  A growing number of employers  require a prospective employee to prepare a meal.  Note: it is okay  to refer to cookbooks or manuals during the testing time.  Also.  Each student will have four hours of cooking time to prepare the menu.  You will be expected to execute a  practical exam designed to evaluate your cooking expertise. soup.  Each student will be randomly assigned an apprentice to help during their testing time. dessert.  The parameters for the Final Practical are as follows:  PREPARE A FIVE COURSE MENU FOR FOUR GUESTS FROM MYSTERY INGREDIENTS TO BE  SUPPLIED BY THE CHEF  Menu:  Each student will be given a basket consisting of seven to eleven items that must be used in  at least one course of the menu.  Additionally. the apprentice cannot demonstrate  any cooking or fabrication skill that can be judged during the exam. entrée.    Examination:  The examinant is responsible to schedule the time for the examination period.  They may not prepare anything that affects demonstrated cooking  techniques or knife skills. cohesive theme demonstrating proper basic cooking  techniques.  The order of courses will depend on the menu service style. soup.ExAB    FINAL PRACTICAL EXAM (BLACK BOX)    This portion of your internship will prove quite challenging. it is not advised to keep  books opened on the station throughout the allotted cooking time. or take on a station as part of  the interview process. etc.  For every minute the student is late after the  presentation window has ended.   Three portions are for judges and one is for photographs. salad. set up.

       Judging:  The examinant is responsible for inviting the judges for the examination. and fundamentals.  • Sanitation and cleaning procedures.   ½ hour before the test commences is available for station set up and menu preparation.  • Flavor  • Texture  • Doneness  The final score tally will reflect the combined evaluation of the floor and tasting segments and  translate into ACF Point Conversions and Awards as follows:             7 | P a g e     . skills.  • Timing of service and follow up.  Courses should be delivered in proper sequence observing the following time frame:  • Appetizer on the table at the end of the four hours (00:00).  • Cooking techniques.ExAB    table service.  Judges must be  qualified chefs or restaurateurs agreed to by the program director.  There will be one judge assigned to evaluate the student performance in the kitchen.  • Apprentice coordination and task delegation. including the coordinator.  • Portion size and nutritional balance.  • Craftsmanship and professionalism.  There will be one judge assigned as the coordinator.  • Effective utilization of all ingredients.  • Dessert ten minutes after the entrée (00:30)  Immediately after service the student should clean their station thoroughly and store left‐ over product appropriately.  The judging will follow the ACF Category F/1: Hot Food Student Competition criteria.  Judging continues through this phase!    Judges will critique immediately after clean up and the practical score will be delivered at  this time.  ½ hour after the four hour preparation time is the service/presentation window.  No advance preparation or cooking is allowed.  • Entrée ten minutes after the salad (00:20).  • Menu and ingredient compatibility.  35% of the score will be the kitchen/floor evaluation covering the following:  • Mise en place and organization.  There will be three judges assigned as taste evaluators.  65% of the score will be the service/tasting evaluation accordingly:  • Serving methods and presentation.  • Soup delivered five minutes later (00:05)  • Salad ‐ depending on service style ‐ five minutes after the soup (00:10).

9  70.  • Late submission of required materials.0 – 35.0  32.9  28.9  ACF Award Guidelines  Gold  Silver  Bronze  Did not pass    8 | P a g e     .   Noncompliance may include. or disorganization.0 – 31.9  Under 70%    Students may lose points or be disqualified for excessive lack of compliance.  ACF Point Conversion  36.99  0 – 27.  • Lack of cooking integrity. but is not limited to:  • Lack of mise en place.0 – 79.0 – 100  80.0 – 40.  • Inappropriate or unsafe food handling practices.  • Tardiness.  • Inappropriate conduct or unethical behavior.  • Violation of the standard uniform code for the College of Technology’s Culinary Arts  Program.0 – 89.ExAB    Percentage  90.

courteous/friendly Relationships: Works effectively with coworkers. understands company expectations. supervisors. 2010 . meets deadlines. Internship Director 909 South Avenue West Missoula. M. seeks guidance when necessary Learning: Demonstrates skills needed for assigned tasks. MT 59801-7910 Phone: 406/243-7874 Fax: 406/243-7899 Email: cheryl. applies classroom knowledge to job.galipeau@umontana.edu Mr/Ms STUDENT (Printed Name) DATE CONTACTED SEMESTER AND YEAR ORGANIZATION NAME Mr/Ms WORK SUPERVISOR/SITE CONTACT (Printed Name) PHONE EMAIL INTERNSHIP MIDTERM EVALUATION Good Dependability: punctual. consistent quality Fair Poor Comments Attitude: Shows initiative.E. public Self-Management: Professional appearance. accepts criticism. willing to learn Strengths: Areas of Improvement: White – Internship Director Gold – Student Pink – Employer Revised: May 4.ExAB-2 Midterm Evaluation by Internship Supervisor The University of Montana-Missoula College of Technology Cheryl Galipeau.. manages time and resources.

__________________ 3. ___________________ 5. errors. __________________ 2.ExAB-3 The University of Montana College of Technology Internship – Weekly Time Card ________________________________ Week Ending ________________________________ Employed By ________________________________ Supervised By ________________________________ Student Work Phone Number: ______________ Please list all main duties and responsibilities relating to your job: 1. or challenging situations you experienced during the week. _________________ Did you learn anything new on the job this week? ______________________________ Do you need special or additional training in any specific area to help you on your job? ______________________________________________________________________ What seems to be the most difficult task? ____________________________________ List any difficulties. ___________________ 4. ______________________________________________________________________ How do you get along with fellow workers? ____________ Supervisor? __________ Did you receive any special compliments relating to your work this week? ___________ ______________________________________________________________________ Date ______________ ______________ ______________ ______________ ______________ ______________ ______________ Checked In __________ __________ __________ __________ __________ __________ __________ Total Hours Checked Out ___________ ___________ ___________ ___________ ___________ ___________ ___________ Total Hours Worked __________________ __________________ __________________ __________________ __________________ __________________ __________________ __________________ Supervisor Signature ________________________________ . _________________ 6.

or national origin.. Internship Director Gold: Student Pink: Employer Revised May 4.galipeau@umontana. color. Internship Director 909 South Avenue West Missoula. # Date Mailing Address City State Zip Phone Email Expected Date of Graduation: Major/Program: Class: FR SOPH UMCT Advisor: JR SR GRAD GPA: INTERNSHIP/EMPLOYER INFORMATION Organization Name Organization Web Address Mailing Address City State Zip Mr/Ms WORK SUPERVISOR (Printed Name) Phone Email Semester(s) of Placement: Sp Su Fa 20_____ Employment Dates: from Work Schedule: ____hours/week Compensation: $_______/hr wk mo other : Intern's Title: ___/___/___ to ___/___/___ Volunteer Student goal statements with learning objectives MUST BE ATTACHED! ACADEMIC/FACULTY INFORMATION UMCT .E. The student should indicate any particular needs/requests related to scheduling or performance of this Internship: ________________ ___________________________________________________________________________________________________________ SIGNATURES STUDENT (Signature) Date Date WORK SUPERVISOR (Signature) The University of Montana is committed to Equal Opportunity in education. A meeting will be arranged to evaluate attached Learning Objectives at the end of the internship experience. EMPLOYER: The employer agrees to try to structure work experiences commensurate with goals during agreed upon time period. MT 59801-7910 Phone: 406/243-7874 Fax: 406/243-7899 Email: cheryl. marital status. and policies of the employing site. College of Technology and has the minimum qualifications as required by the program to work in an Internship training situation.PROGRAM DIRECTOR (Approval Signature) Phone Email STUDENT: The student is enrolled in a program at the University of Montana-Missoula. M. 2010 . without regard to race. political ideas. The student will adhere to all rules.edu STUDENT INFORMATION Mr/Ms STUDENT (Printed Name) S. regulations. employment.ExAB-4 Learning Agreement The University of Montana-Missoula College of Technology Cheryl Galipeau. sex. The employer reserves the right to dismiss the student for just cause. religion. age. White: College of Technology.S. physical or mental disabilities. including admissions. and participation in university activities and programs.

M. Work with front of the house staff to demonstrate customer relations and sales.galipeau@umontana. Participate in inventory audits and receiving procedures. Student goal #1.Learning Agreement Goals For Food Service Management Internship The University of Montana-Missoula College of Technology Cheryl Galipeau. Internship Director Gold: Student _____________________________________________ Supervisor – printed name Date _____________________________________________ Supervisor .signature Date Pink: Employer Revised May 4. For further information. including objectives to meet goal: ______________________________________ Student – printed name ______________________________________ Student – signature Date White: College of Technology. please contact Tom Campbell. 2010 .edu FOOD SERVICE MANAGEMENT INTERNSHIP GUIDELINES Tasks performed by Culinary Interns in the internship experience vary depending on the setting. Work with management in a supervision capacity. Demonstrate basic baking and pastry skills. • • • • • • • • • Demonstrate basic math skills for food production. Demonstrate basic food service computer applications.umt. MT 59801-7910 Phone: 406/243-7874 Fax: 406/243-7899 Email: cheryl. Demonstrate basic safety and sanitation procedures. Work with kitchen staff on both hot line and garde-manger. Maintain professional demeanor and positive interaction with co-workers and supervisors. including objectives to meet goal: Student goal #2. Internship Director 909 South Avenue West Missoula.E. Director of Culinary Program..edu. at 243-7831 or E-mail thomas. including objectives to meet goal: Student goal #3.campbell@mso. The objectives listed below serve as guidelines for intern and supervisor in designing a successful work experience applicable to the internship site.

and participation in university activities and programs. employment. or national origin. White: College of Technology.Final Evaluation by Supervisor The University of Montana-Missoula College of Technology Cheryl Galipeau. WORK SUPERVISOR (Signature) Date The University of Montana-Missoula.galipeau@umontana. sex.E. Would you like to request an intern for next semester? Will this intern continue next semester? Please add other comments regarding the intern's performance and/or service from the College of Technology Internship Program. age. How has the intern met the objectives identified in the Learning Agreement? 3. physical or mental disabilities. if any? 2. Internship Director Gold: Student Pink: Employer Yellow: Program Director Revised May 4. MT 59801-7910 Mr/Ms STUDENT (Printed Name) Phone: 406/243-7874 Fax: 406/243-7899 Email: cheryl. without regard to race. Internship Director 909 South Avenue West Missoula. 2010 .. What are the intern's strengths? In what areas could the intern improve. color.edu SEMESTER AND YEAR ORGANIZATION NAME Mr/Ms WORK SUPERVISOR (Printed Name) PHONE EMAIL * 5 = Outstanding 4 = Good 3 = Average 2 = Marginal 1 = Unsatisfactory DEPENDABILITY 5 5 5 4 4 4 3 3 3 2 2 2 1 1 1 Attends regularly and is punctual Completes projects by specified deadlines Consistently produces quality work 5 5 5 5 4 4 4 4 3 3 3 3 2 2 2 2 1 1 1 1 SELF-MANAGEMENT Maintains professional manner and appearance Manages time and resources effectively Seeks further guidance when appropriate Sets realistic goals ATTITUDE 5 5 5 4 4 4 3 3 3 2 2 2 1 1 1 Demonstrates initiative Accepts and makes constructive use of criticism Is courteous and friendly LEARNING 5 5 5 5 4 4 4 4 3 3 3 3 2 2 2 2 1 1 1 1 Demonstrates skills needed for assigned tasks Applies classroom knowledge to the job Understands company norms/expectations Is flexible and willing to learn RELATIONSHIPS 5 5 5 4 4 4 3 3 3 2 2 2 1 1 1 Works effectively with supervisor Works effectively with co-workers Works effectively with the public/customers *Student letter grade will reflect average of above scores OVERALL PERFORMANCE 5 4 3 2 1 Please rate the intern's overall performance 1. including admissions. marital status. religion. M. political ideas. College of Technology is committed to Equal Opportunity in education.

and skills. cultural understanding and a sense of individual responsibility and integrity. and skills.Food Service Management Credits in Support Areas: Technical courses containing skills or knowledge directly related to successful performance or understanding of occupation specific knowledge.Credits: 32 .Culinary Arts Certificate . ability.Culinary Arts Certificate . problem solving.Food Service Management 6 18 14 18 18 45 .ExAC. .Contact Hours: 795 Food Service Management – AAS Degree: .Credits: 63 .Food Service Management Credits in Related Instruction: Courses having certain pragmatic content relating to fundamental skills such as written and oral communication skills and the development of such skills as critical thinking. citizenship. . . ability. creative thinking.Contact Hours: 1575 Credit Distribution: Credits in Discipline: Technical courses that deliver occupation specific knowledge.Culinary Arts Certificate .Semesters: 2 .doc Course Contact Hours Worksheet Program Length: Culinary Arts Certificate: .Semesters: 4 .

Stocks.doc Program Scope and Sequence: Autumn Entry Only: First Year COM 115 Technical Writing COM 150S Interpersonal Communication CRT 100 Introduction to Computers CUL 151T Introduction to Food Service Industry FSM 180T Nutritional Cooking MAT 100 Intermediate Algebra PSY 110S Organizational Psychology Food Station Experience from following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde Manger CUL 158T Short Order Cookery CUL 160T Soups.ExAC. and Sauces CUL 161T Meats and Vegetables CUL 165T Baking and Pastry Total Autumn 3 3 2 5 3 Spring 3 3 16 10 16 Second Year BUS 243T Psychology of Management and Supervision CRT 205T Food Service Management Computer Applications FSM 270 Purchasing Procedures and Cost Controls FSM 271 Capstone FSM 275 Patisserie FSM 290T Internship Food Station Experience from following courses: CUL 156T Dining Room Procedures CUL 157T Pantry and Garde Manger CUL 158T Short Order Cookery CUL 160T Soups. and Sauces CUL 161T Meats and Vegetables CUL 165T Baking and Pastry Total Autumn Spring 4 2 5 - 4 2 4 10 15 16 . Stocks.

organization. proper plating techniques and sanitation principles. Administration team will be judged on every aspect of how the kitchen is operating from sanitation. MEP. practice for the practical…Use the opportunity. proper cooking techniques. professionalism. Each team is to submit menu ideas and order sheet for chef approval on day 7.ExAE-2. Evaluation: • • • • • • The test is to be administered on day 11 immediately following the written final.doc COT School of Culinary Arts Health and Nutritional Cooking Practical Grading Criteria Object: To provide the student with a realistic. Each team will present within a designated time. prep sheet. . The total points for the test is 20. Students will need to demonstrate organization. etc. and recipes. utilization. Please bear in mind that each day of production is in a sense. Due day 10. or window of opportunity. pressure situation intended to stimulate the mind and soul. Each team is to submit a typed packet containing a cover menu.

Good teamwork. Good delegation and communication. Pesto in rorbocoupe for 15+ minutes. Good organization. No gloves for Prosciutto and strawberry production. Dairy products were out for 20+ minutes. Shawn. Carrie. Sanitation solution shouldn’t be on work surface. Team cleaned as they went. Consistent hand washing by all team members. Asparagus was rinsed in the same sink that the pork was thawed in. Salads were kept cold before service. Garbage cans too close to work areas. Good use of timers and schedules. it seemed a little late for that. Gloves were used for dessert and pork presentation. Thermometers X 4. Proper sautéing technique. Plenty of tasting. Useable trim and waste containers were not used. Frequent changing of rubber gloves by all team members. Team members seem relaxed and focused. Good flow of work during service. One participant had no socks. Team started to wander during clean up.doc Final Nutritional Cooking Practical Evaluations Spring 08 Team 1: Jacquie. Rice out on stove for 30 minutes after service. Zach Start 1:30 Service 3:30 Completion 4:10 Kitchen Score: • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • All team members washed hands and sanitized equipment at start of production. . There was some indecision within the first five minutes concerning presentation. The team communicated well initially and continued throughout production and service. Containers were labeled and covered properly.ExAE-3. Team members used gloves initially. Excellent teamwork overall. Asparagus and Prosciutto out in production area for 15+ minutes.

crunchiness. No menu. Take more time to accentuate. Proper cooking techniques and doneness. Asparagus needed a light marinade. Not highly creative. totally edible. Sense of food on plate. No roll. Loved aldente’ asparagus. herbs. Too large portion. Seemed to not fit into overall menu flow. cool. Pretty. Plate was cool. Enjoyable. Presentation lost in the largeness of the plate. A bit heavy on the chicory…tended to be overly bitter. Seeds in grapes. Nuts around edge not necessary. Nice presentation. Sauce nice freshness and minty coolness. Too much salad for the size of the plate. Presentation dark.ExAE-3. colorful. Use a liner. Deseed grapes. Couldn’t tell if the walnuts were toasted. One brown asparagus. Messy sauce. Taste bitter because of the greens choice. Peach Nectar: • • Refreshing but uninspired.doc Final Nutritional Cooking Practical Evaluations Spring 08 Tasting and Presentation Score: Asparagus: • • • • • • • • • • Dirty rim on plate. Need more components. Salad: • • • • • • • • • Chill the plate. Not juicy. Nice dressing coverage on the greens. Good odd numbers. salty. Couldn’t see if you were following you intentions. Nice freshness and spring time appeal. Dressing nice and light to accentuate the flavor of the greens. . Good balance.

and shriveled. Good balance with flavors…complimentary. Nice vegetable and pork fabrication. Nothing new or fresh. Dessert: • • • • • • Plate not chilled. dark. Haricots slightly charred. or cake. Pork prepared well. Citrus? Good entrée well prepared but room to grow. cookie. Pesto perhaps wrong sauce choice. Beans were sautéed. Least favorite dish. or plate too full. Too busy pattern on plate rim. Too much food especially the protein portion. perhaps incorporate kalamata olives. Slice the berries or use fewer of them. Too much filling.ExAE-3. Good accentuation of strawberry flavor. Needs a crunch. .doc Final Nutritional Cooking Practical Evaluations Spring 08 Entrée: • • • • • • • • Nice aroma and proper temperature of plate and food was hot. Perhaps a tuille. Presentation should be different. Needs texture component. Use olives. Nice cooking technique on the pork. Nice compote. Could use some saltiness. Change the size to smaller. Too much food on the plate. Less cheese. Sun-dried tomatoes needed flavor. Pork very tender and juicy. kalamatas. Soak the berries in Balsamic longer. Smells delicious.

Team left dirty utensils and pots on star burners.doc Final Nutritional Cooking Practical Evaluations Spring 08 Team 2: Devin. Three team members had thermometers. Sadie Start 1:45 Service 4:00 Completion 4:30 Kitchen Score: • • • • • • • • • • • • • • • • • • • • • • • • Only one team member sanitized the work station. Need better communication and delegation. No delegation of cleaning duties. work area very cluttered. raw eggs left out on prep table 10+ minutes. Only one sanitation bucket and it was on the work surface. Raw chicken was pounded next to raw vegetables. no pads under – dangerous. and assisted in other production with the same pair of gloves on. One member handled raw chicken. prepped salad. No useable trim and waste containers. Hair hanging out of two team member’s hats. washed dishes. Bare hand to prepped salad to sugar scoop. Improper storage techniques. • • • • • • • • • • . Dairy. Drinks on the production table. Cluttered work spaces. Produce left out during entire time. Some confusion on delegation of tasks. Done with production 45 minutes before service. One team member took her straw out of here drink with gloved hands…stuck the straw in another drink…put the straw back in her drink glass…ate prepped salad with the same hand…handled raw chicken…pan coating spray…handled service-ready plates. Poor timing and flow of work and food. Chicken scraps left on line 1+ hour. Didn’t clean table after pounding chicken. Cutting boards sliding around. to tasting spoon. One member in tennis shoes. and equipment before production. Good tasting. All team members washed hands initially. Sarah. Heidi. no delegation. One member didn’t change her gloves for 45+ minutes. Excessive butter in potatoes? One team member cleaned and sanitized work station but didn’t change gloves. Poor organization during plating. Raw chicken was left on the work station next to fruit. Just before service. No members had neckerchiefs. MEP seems scattered and unorganized. Team members just wandering. cutting board.ExAE-3.

Same plates were out for 5+ minutes.doc Final Nutritional Cooking Practical Evaluations Spring 08 • • • Plates went out late causing another team to present late. Tasting over food that was plated and waiting for service. .ExAE-3.

Did you taste it with every vegetable? Think outside the box. Walnuts are winter item…not consistent with springtime dish. Complementary balance with the textures and acidity of the raspberries. Some of the greens were bruised. Think outside the box! Raspberries too buried. Nice flavor on the dressing. not merely drizzled over. Nice dressing. Salad: • • • • • • • • Plate too small and not chilled. Dip lacked flavor. What’s the sweetness? Stick tricky and makes for a clean break. Not enough ice. Walnuts not toasted? Salad presentation interesting…mine looked like a rose. Peel peppers.ExAE-3. Use an edible container for the dip. Stick dirty on the end. Skewer very difficult to eat. Uninspired presentation and dish. great balance with the softness of Bibb lettuce. Salad need more complexity overall. Were the nuts toasted? The dressing needs to coat all of the greens. Too small plate…needs a leaf liner. Not very exploratory. Appetizer: • • • • • • • • • Whole cherry tomatoes…fabricate them. Dressing compliments the vegetables well. Could have been more artfully arranged. Did not have baby carrot as menu stated. core them. Serve with a straw. Poor knife skills. they were your color! . Use more components.doc Final Nutritional Cooking Practical Evaluations Spring 08 Tasting and Presentation Score: Beverage: • • • • What is the drink? Nice and cool.

doc Final Nutritional Cooking Practical Evaluations Spring 08 Entrée: • • • • • • • • • • Feature protein at the 6:00 position. Peach slices uninspired. Nice aroma. How much sugar was used? Flavor seemed to have no less than a regular sorbet or tuille recipe. Love the vinegar-mustard sauce. Everything was peachy! Good texture component and technique on the tuille and sorbet. Could you have kabobed (two kabobs) over the potatoes? Could have included tomatoes. it was too spread out. Flavor was balanced and appropriate. No roll. Needs height! Couldn’t discern lemon in the potatoes. Lost the summertime grill feel. Nice demonstration of cooking techniques. . Think outside the box! Tuille a bit too crumbly. More color variations. white and purple pearl onions. Dessert: • • • • • Nice balance with textures and temperatures.ExAE-3. Did you stay within guidelines in terms of salt and fat? Flavor seemed to depend on these factors rather than utilizing cooking techniques and herbs and spices to deliver. Nice flavor. Plate was luke warm. Protein not centered. Finger-type cuts of chicken leaves the presentation a too-handled effect. Lacked height. Needs a sauce. Tighten the presentation.

Bill Start 2:00 Service 4:18 Completion 4:55 Kitchen Score: • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • All team members washed hands initially. Produce cleaned in meat sink. Bringing hot food across the kitchen for plating. again. No communication. Don’t try to make food do something it can’t do. Not much communication initially. but confused about what to do with it afterwards. loss of quality. Service late. Only one sanitation bucket for four members. Peter. No gloves for shrimp production. Produce out on prep table 40+ minutes. Good sanitation of equipment and work stations. Proper thawing procedure on shrimp. Lack of delegation. Colander left in meat sink after team members were gone. again. Beard? Neckerchiefs X 3. Work stations very cluttered. Some members cleaning regularly during down time. Consistent hand washing by entire team. Lettuce in meat sink. Cristin. no production schedule. Need to use rubber gloves. shrimp shells in with useable trim. . Prepping produce where pork was fabricated. Only two pads under cutting boards.doc Final Nutritional Cooking Practical Evaluations Spring 08 Team 3: Amanda. One team member with unkempt uniform. Proper cooking technique of shrimp. Only one member cleaning as they go. Loss of quality and temperature through time. Apparent confusion in delegation and recipes. Need better communication and delegation. Chilled salad plates. Peeling shrimp with bare hands then touching and eating cooked asparagus then back to shrimp. Wasted food.ExAE-3. Need to change gloves regularly. Labor intensive presentation. Unprofessional.

Should not have such a heavy texture. Don’t freeze the salad with the plate. Huge portion. Most creative tasting salad.doc Final Nutritional Cooking Practical Evaluations Spring 08 Tasting and Presentation Score: Beverage: • • • • Why the strawberry in a mango drink? Nice smoothness and texture. Two doilies. I don’t believe this is a good recipe.soup: • • • • • • Nice color. more distinct artichokes. Too much garlic. Maybe bake the parmesan and have it stick out. A bit heavy for the meal. Perhaps could have been the dessert or a component in a dessert. Nice flavor balance with vinaigrette. Needs a crispy component. Liked the double-plate presentation. How about a spoon? Appetizer. How does mango fit in with Mediterranean theme? Felt heavy and would overcome any meal. Flat and one dimensional. Chilled bowl good. Slice onions thinner. . Larger.ExAE-3. A lot of cheese…is it within guidelines? Not all greens coated with a dressing. Core the tomatoes and how does a half tomato translate into confetti? Texture too thick and grainy. Nice chilled plate. Sloppy! No one pulled the plate covers. Salad: • • • • • • • • • Upside-down doily. Why confine salad in a little bowl? Frozen greens. Liked presentation. Tomato confetti would have made a huge flavor difference. Nice balance of acid and oil in vinaigrette.

Trim the woody end of asparagus. Dessert: • • • Nice surprise with the warm and cold components. Textures were too soft.doc Final Nutritional Cooking Practical Evaluations Spring 08 Entrée: • • • • • • • • • • • Feature protein at 6:00. Most people wouldn’t eat this much cheese even if they thought it was healthy. Less sauce. Arrived with a nice aroma. Too much sauce. Dish needs a coulis or a salsa. No roll. Nice flavor on shrimp. Wrong plate and dirty. Use odd numbers on the shrimp. Couscous – too dry. Rim messy. Wasabi for the shrimp sauce would have been fun. Overcooked shrimp. . Couscous no flavor. Good grill techniques but there were too many grilled items on the plate. Overcooked asparagus. Plate nice and warm. Too large. Needs a concassee or salsa.ExAE-3. Gremolata – Mediterranean Menu lacked continuity. Asparagus had good flavor. Balsamic clashes with the shrimp flavor.

4 pt.Meats & Vegetables Competencies Student Name _____________________________ Each of the following preparations must be demonstrated to the Chef Instructor for credit. Cooking Technique Sauté Braise Pan Fry Deep Fry Roast Poele Grill En Papillote Steam Shallow Poach Submerge Poach Stir Fry 1 pt. Please have instructor initial each competency check point. Total Points . 5 pt. 3 pt. 2 pt.

. Cooking Technique Composed Salads Entrée Salads Special Salads Cold Appetizers Hors d’ oeuvres Canapes Amuse Bouche Plated Desserts Ice Cream Gelato Sorbet Pudding Custards Mousses Total Points 1 pt. Please have instructor initial each competency check point. 2 pt. 4 pt. 3 pt.Pantry Garde Manger Competencies Student Name _____________________________ Each of the following preparations must be demonstrated to the Chef Instructor for credit. 5 pt.

professionalism. and written communication. Foster community and university service. Program Director. Accounting Technology Brian Larson. Program Director. Program Director. Chair. Computer Technology Cheryl Galipeau. quantitative and analytical processes. Administrative Assisting Lisa Swallow. DEPARTMENTAL GOALS: • • • Attract and retain skilled faculty who teach from professional experiences as well as theoretical bases. professional development. Medical Office Technology Sue Olson. Program Director. Program Director. verbal. 2004 Written by Vicki Micheletto.doc THE UNIVERSITY OF MONTANA—MISSOULA COLLEGE OF TECHNOLOGY Business Technology Department Assessment April 14. and teambuilding. Program Director. Utilize diverse instructional methodologies which reflect current and emerging business practices. with input from: Tom Campbell. Program Director. Paralegal Studies MISSION STATEMENT: The mission of the Business Technology Department of The University of Montana—Missoula College of Technology is to collaborate with local and regional business and industry to prepare graduates to compete in and contribute to a dynamic global society. Internship Director Carol Hinricher.ExAF. interpersonal. Deliver curricula which integrate experiential technical education with ethical awareness. Culinary Arts Tom Gallagher. • . Management Tom Stanton. and scholarly endeavors. Empower students to adapt to an ever-changing world and embrace lifelong learning. EDUCATIONAL OBJECTIVES: • • Provide market-driven programs which actively engage students in the learning process.

Capstone projects. resumes and cover letters. Student papers and projects. and NRA. Internships afford students external evaluations by internship supervisors. simulated litigations. Nationally-normed tests. Group projects encourage analytical thinking and necessitate teamwork in an effort to simulate a “real world” environment. and comprehensive final exams to assess course outcomes. Internships. students prepare portfolios to assist in after-graduation job searches. Retention activities. Retention data is maintained by the college and provided to Program Directors to track students entering specific Business Technology Programs. Written papers and research projects are included in the curriculum to enhance students’ research and writing abilities. Additionally. A+. MCP. tests. Students prepare a learning agreement prior to seeking employment. Students in all AAS degree programs are required to complete internships ranging from 90-180 hours. Examples of capstone projects include legal authority briefs.Business Technology Department Spring 2004 Assessment Document 2 ASSESSMENT METHODOLOGY: The department strives to provide student-centered learning by employing the following methods of assessment: Embedded testing. such as CCNA. juried reviews of business plans. culinary competitions. Faculty participate in an “early warning” program to identify students who may be having difficulty in particular areas. ACF. escoffier dinners. A variety of testing methods are included to accommodate differences in student learning styles. advanced simulation projects. Presentations help students develop communication skills. These portfolios include sample projects. Some programs require or encourage standardized testing developed by professional organizations. The goals set out in the agreement are reviewed by Internship Director and employers and become part of the evaluation process. Program Directors encourage the use of advanced projects designed to integrate the knowledge. . Program Directors use all internship feedback for program review and change. skills. comprehensive accounting/tax simulations. Faculty utilize quizzes. evaluations. and other documentation of students’ accomplishments. retail window displays. and concepts gained in specialty courses. The Internship Director shares internship evaluations and employer feedback with Program Directors. and computer troubleshooting and repair.

job level diversifications. Organizational involvement. Placement is a critical indicator of program effectiveness and viability. Advisory Boards meet with site teams. subscribe to professional journals. Program Directors. and interact with listservs. job and internship opportunities. guest speakers. exit interviews. one-on-one consultations. the results of which are shared with all Business Technology Department faculty. If external accreditation/approval processes are involved. Student feedback. The Business Technology Department has institutional membership in AAfPE. job market analysis. Program Directors. emerging technology. trends in industry. educational resources. and Business Technology Department faculty recognize the need to maintain viable programs to ensure compliance with departmental and institutional missions. CompTia. Career Services conducts yearly graduate and employer surveys. The Business Technology Department is committed to and views assessment as an ongoing process. The rigorous processes often benefit all programs as faculty become aware of national requirements and adapt courses to meet standards set by such organizations. Many boards provide professional organization liaisons and assist with adjunct faculty recruitment. Every program maintains an active advisory board to ensure community feedback regarding programs. and course evaluations. and project reviews. The Culinary Arts Program (ACF) and the Paralegal Studies Program (ABA) are reviewed by external organizations. SUMMARY: The Department Chair. Ascertaining the requirements for positions in the community validates program content or indicates need for change. Individuals participate in a variety of professional organizations. Faculty attend conferences. and continuing education activities. advising sessions. Advisory Boards offer input on course content. efficacy of programs. pay scales and job demands. a tool whereby results are analyzed to evaluate course and program offerings. and Internship Director remain active participants in placement. all of which bring them in contact with professionals in their respective fields. workshops. Every semester internship students recap their experiences in presentations for Program Directors and peers. Additional surveys are completed within the department for programs with external approval or accreditation. Such review provides valuable feedback from professionals and educators trained to evaluate courses and programs. professional development activities. Department Chair. leading to invaluable liaisons with other professionals. Student feedback is solicited through midprogram surveys. and ACF. Advisory Boards. new/innovative program offerings. . External accreditation and approval. While Career Services maintains an employment website and conducts graduate follow up. topical elements.Business Technology Department Spring 2004 Assessment Document 3 Placement and graduate/employer feedback.

11. Community and advisory board input resulted in the development of a Customer Relations certificate program which will be offered beginning Fall 2004. 10.Business Technology Department Spring 2004 Assessment Document 4 ASSESSMENT OUTCOMES: 1. 2. 6. Medical Office Technology changed its name to Medical Information Technology to reflect community input and current trends in the medical industry and. the Management Program increased experiential learning through creation of a student-run bookstore board and utilization of the bookstore as a student lab. Course evaluations indicated computer technology curriculum was not adequate to prepare students for the operating system portion of the A+ exam. As a result of community and student feedback. tax. The Culinary Arts advisory board indicated a growing demand for culinary arts graduates to possess more nutritionally sound experience. To respond to culinary graduate follow up indicating a need for more departmental guidance and support. consequently. In response a Professional Certification course will be submitted for approval Fall 2004 to provide additional instruction and examination review. CRT210 Advanced Operating Systems was added to the curriculum. the Administrative Assisting program changed its name to Administrative Management and proposed a combination of two options into an Administrative Management AAS degree. In response to student feedback and national research. In response the nursing program’s nutrition course was deleted from culinary arts curriculum and replaced with a nutritional cooking course. as a direct result of job openings and advisory board feedback. Accounting Technology recently added an Accounting Capstone course as a result of student and internship supervisor feedback indicating a need for students to complete an integrated financial. As a result of graduate follow up and advisory board input. 5. 8. . proposed a new Health Information Coding Program option. 7. the Business Technology Department chair drew on the connection between the hospitality industry and other program offerings within the Business Technology Department to make culinary arts part of Business Technology. 4. 9. Graduates surveys reflect a low number of Network Management students completing the CCNA exam despite having purchased vouchers. 3. and budgeting simulation project. The Paralegal Studies program added additional document preparation and torts coverage in the civil litigation course as a direct result of course evaluations and exit interviews with internship students. the department added a web design and development course to provide graduates with skills to promote existing or new businesses via the web.

all within one of Montana's most beautiful communities. This challenge is met by providing a technically skilled workforce. culinary arts. The College is committed to developing the vocational skills and background needed to give students ongoing occupational competence and to developing this competence by emphasizing hands-on experience. bookstore. and by listening and responding to the community workforce as well as to other educational institutions. by developing programs responsive to industry needs. Mission Statement The mission of the College of Technology is to provide lifelong occupational learning opportunities. electronics. career services. statewide. and the Academic Support Center. talents. regional.Exhibit AH College of Technology Mission Statement The College of Technology at a Glance The University of Montana--Missoula College of Technology provides the best occupational education in 34 different areas ranging from health care. business. Upon graduation. dining room. . and computer center are also located at the East Campus. and culinary arts to computers. and industry. The East Campus at 909 South Avenue West houses the Admissions and Registrar's offices. administrative departments. College of Technology faculty and staff encourage the fullest development of each student's potential so all students can contribute creatively to society. Student dignity is enhanced by fostering respect for individual differences. computer. A branch of the Mansfield library. financial aid. Most programs begin in the fall with some offering additional spring entries. and local communities. as well as the business. students receive a certificate of completion for twoand three-semester programs and an Associate of Applied Science degree for four-semester programs. and abilities. College Campuses Facilities are divided among three separate campuses. The College of Technology is committed to an ongoing relationship with national. and health programs. Missoula.

recreational facilities. career services branch office and the student health service are located on The University of Montana Mountain Campus. College of .Exhibit AH The West Campus at 3639 South Avenue West houses electronics and industrial programs. The Surgical Technology and Respiratory Care programs are accredited by their respective review committees of the Commission on Accreditation of Allied Health Education Programs. Accreditation The University of Montana College of Technology is accredited by the Commission on Colleges of the Northwest Association of Schools and Colleges. Mansfield Library. The Food Service Management program is accredited by the American Culinary Federation's Educational Institute Accrediting Commission. Curriculum is approved by the Montana Board of Regents of Higher Education. The Medical Laboratory Technology program is working toward national accreditation by the National Accrediting Agency for Clinical Laboratory Sciences. The Legal Assisting program is approved by the American Bar Association. The Practical Nursing program is approved by the Montana Board of Nursing. The University Center.

umt. Programs are also approved for veterans. College of Technology Admissions Office Phone In Montana E-mail: 406-243-7882 800-542-6882 BZygmond@mso. the Bureau of Indian Affairs. The University of Montana has a Cultural Diversity Council that examines issues of cultural diversity at the school and encourages the enrollment and retention of students from many cultures.edu Back . staff. Students are represented in the important work of this council. and the Division of Vocational Rehabilitation. and faculty. Cultural Diversity The University of Montana and the College of Technology value multiculturalism and appreciate the benefits of a diverse student body.Exhibit AH Technology programs are further approved by the United States Office of Education.

 Students prepare for an entry‐level  position in the expanding and challenging food service industry. The Certificate Program parallels with and forms a  seamless integration into the Food Service Management Applied Science Degree.Exhibit AH The University of Montana College of Technology Culinary Arts  Mission and Goals  Mission of the Certificate Program:  The Culinary Arts Certificate Program is two semesters in duration and provides  an introduction to the field of culinary arts. This program combines theory.”  . practical training. The degree program is designed to continue  principles taught in the certificate program. and experience  to prepare students for entry‐level and management positions in the diverse and  dynamic hospitality industry.  Mission of the Applied Science Degree:  The Food Service Management Program culminates in an Associate of Applied  Science Degree. This program  incorporates comprehensive hands‐on learning experiences complemented by  supportive courses designed to prepare students for a wide range of career  opportunities in this field. The spectrum of learning is expanded  to include more in‐depth professional studies thereby enhancing employment  options. Accreditation by the American Culinary Federation ensures graduates  eligibility for certification as an ACF “Certified Culinarian.

 and  equipment. kitchen organization.  (9)  prepare appetizers. and  basic culinary principles.  (2)  demonstrate computer literacy.  (5)  have a working knowledge of all mathematical computations involved in a  food service establishment.  (7)  organize and prioritize tasks.  (3)  have a broad understanding of culinary history. charcuterie items. and garde manger  items.  (8)  perform front‐of‐the‐house duties. and  (14)  prepare basic bread varieties and desserts.  .  (12)  prepare eclectic entrees incorporating all cooking principles for service to the  public.  (13)  utilize purchasing procedures to procure foodstuffs.  (11)  prepare hot and cold soups.  (10)  prepare café food selections.  (4)  understand and maintain sanitary conditions in the kitchen. foundation stocks and broths. kitchen supplies. breakfast menus. all the mother  sauces. and unique specialties.  (6)  interact effectively within a team‐oriented group. and applicable sauce derivatives. salads. dressings.Exhibit AH   Goals of the Certificate Program:  Students will:  (1)  express themselves through written communication.

 confections. and write menus.    . and ices. analyze.  (6)  serve and describe alcoholic and non‐alcoholic beverages. in addition to the 14 goals listed for the Certificate program.  (2)  control portion costs.  (1)  plan.Exhibit AH    Goals of the Applied Science Degree:  Students will. and  (8)  apply strict dietary standards in the preparation of nutritional dishes.  (3)  control food and labor costs. desserts. cakes.  (5)  supervise work load and coordinate station responsibilities.  (7)  demonstrate conceptual aspects of physical layout of food service  establishments.  (4)  prepare bread varieties.

 2003: COT Students participated in a demonstration on  tableside desserts for the cooking program at Hellgate High School.    • Monday.    • Friday.  During the event the COT Student  Culinary Team participated in individual market basket competitions sponsored by  the Inland Washington Chef’s de Cuisine Chapter of the ACF.Standard 5. 2004: COT Culinary Students travel to Hamilton Montana to the  Stock Farm Country Club and participate in the Montana Chef’s de Cuisine Chapter  of the ACF annual Chef of the Year banquet. faculty.      Culinary Competitions:    • Wednesday.    1|Page . May 12. 2004: The COT Culinary Program traveled to Spokane Washington to  attend the Food Services of America’s food show. administrators.  These events also serve to bring them into contact with many  professionals.    The College of Technology’s Culinary Program has in the past and will endeavor in the future  to provide guest speakers and field trips to broaden the scope and enhance the curriculum. March 30. 2004. 2003: The COT Culinary Program traveled to Spokane  Washington to attend the Food Services of America’s food show. November 13. October 15. November 6. November 7.    • October 26. 2004: COT Students participated in a practice competition  sponsored by the Montana Chef’s de Cuisine chapter of the ACF.3 relates specifically to insure that guest speakers and field trips are utilized to  provide additional program enrichment. and persons of interest to further enrich their  educational experience. COT students participate in catering events  and culinary competitions that give them the opportunity to prepare menus outside the  normal curriculum.    • Saturday.  In addition. 2004: COT Students participated in the second annual  Suenos de Chocolate charity event hosted for and by the Missoula International  School.  Chef Instructor.1.    • Thursday.    • Monday.  COT Students entered the first annual Missoula  International School charity auction event featuring chocolate creations.  Littig required a written report from the students about what new products are  available and how they might be used in professional kitchens.  The event was  hosted by the University of Montana Dining Services.    The University of Montana  College of Technology  Culinary Arts     Guest Speakers and Field Trips      The Culinary Program utilizes many guest speakers and also provides sufficient opportunities  for students to travel on field trips.

  (October ‘06).    • Carol Chandler competed for the Student Culinarian of the Year in  Coeur d’Alene at the ACF Western Regional Conference (April ‘07) and won  thereby becoming eligible to compete for the national title. Charlotte Haugen.     • Carol Chandler won the National Student Culinarian of     the Year Competition in Orlando Florida at the   ACF National Convention! (July 2007).  March 2. 2004: COT Student Culinary Team practice commenced at the  Stock Farm Club on a weekly basis.  Sonia  Slatt.  • • • • • • • •           2|Page .  Carol Chandler and Debbie McLane won a  silver and bronze medal in the one­hour hot food category. Wayne Weidow.  Craig Goroski won a Silver medal in Salt Lake City at the Beehive State Culinary  Competition.    Kristen Clute earned a Bronze medal in Spokane at Inland NW Culinary  Competition (March ‘08).      Four students competed in Spokane at the FSA food show hot food event.      Craig Goroski and Blaize Huntley won a fist place medal and Kidron  Cobb and Charles Cain won a second place medal at the annual  University of Montana Campus Culinary Challenge (April ‘08).  (June ‘08).  Carol Chandler earned a silver medal in the Chefs Collaborative cooking  competition (September ‘06).•   • Starting October 27. 2004:  The COT Student Culinary Team competed in the hot food section  of the ACF sponsored event hosted by the Inland Washington Chef’s de Cuisine  chapter of the ACF.  (April ‘06).  (October ‘07). and Carol Chandler earned two bronze.  Students competed in Seattle (June ‘05).  Chef/coach Toby McCracken will host these  events and oversee practice.     Five students competed in Spokane at the FSA food show.    • Aimee Ault competed in Seattle at the AIS Competition and won a  silver medal.  Kristen Clute  and Misty Monson won a bronze and silver medal.  one silver and one gold medal.    A five­student team competed at the ACF Western Regional Conference in Hawaii  (February ‘06) and earned a bronze medal.

  He delivered a one­hour presentation and a coffee “cupping” (tasting)  for the second year students. our Food Services of America  representative spends thirty minutes with students to aid them in the weekly  ordering process. CEPC gave a four­hour. 2004:  Valerie Harris. Owner of Hunter Bay Coffee  Roasters.  • • April 2004: Students participated in ACF Montana Chef of the Year Dinner.    • Spring semester.  April 2005: Students participated in ACF Montana Chef of the Year Dinner. George Gobel.  April 2007: Students participated in ACF Montana Chef of the Year Dinner.   Students were asked to write a paper outlining their experiences. 2004:  Jack Witch. 2004:  COT Program hosted Glenn Junkert. 2003:  Restaurateur Barry Roose of the Lake House Café in Polson gave  a presentation on what it takes to open a new establishment.    • July 9.  April  2007:  The  Culinary  Arts  Program  hosted  the  first  ever  ACF  sanctioned  practical  examinations  and  competitions  in  the  State  of  Montana.    • Every Tuesday and Thursday. 2003:  College of Technology Culinary (COT) Students  traveled to Spokane Washington for the Food Service of America annual food show.  June 2008: Students participated in ACF Montana Chef of the Year Dinner.    Students  participated as apprentices and volunteers for the three­day event.  Guest Speakers and Hands­on Demonstrations:    • Wednesday. hands­on demonstration to the Purchasing Procedures and Cost  Controls class (FSM 270) on how to use their on­line or ordering system. sales associate from Sysco Food Services gave a  three­hour. October 15.    • October 21.    • October 14. hands­on pastry demonstration  on cake decoration to the Baking and Pastry Class (CUL 165T)    • October 19. 2004: Numerous field trips to various food and beverage  institutions in the Missoula area conducted by Ruth Williams as part of the  instruction for her Beverage Management (FSM 170T) and Menu Layout and  Design (FSM 217) classes.  April 2006: Students participated in ACF Montana Chef of the Year Dinner.      • • • •   3|Page .

Field Trips and Guest Speaker Schedule       Person/Place  Date  Contact    Amaltheia Dairy  2­15­05  388­0569  Sue & Mel Brown    Mission Mountain  2­22­05  676­0676  Market  Jennifer Forbis  Homestead Organics  2­15­05  363­6627  Farm  Laura Garber & Paul  Madeen  Sysco of Montana  3­30­05  247­1355  Leroy Coles  StockFarm Club  4­13­05  375­0053  Chef Toby McCracken  Lauren Phinney  2­1­05 –  721­2063  KECI­13  5­1­05  Montana Today Chefs  of Montana  Valerie Harris  9­1­05 –  1­800­ Sysco  5­1­06  755­3676  Black Cat Bakery  Pastry Chef Jack Witch  George Goble  Food Services of  America  Black Rock Club  Chef Dan Bower  Mark Minor  Ecolab  Chris Blueher    Ecolab  Glenn Junkert  Hunter Bay Coffee  Mark Johannes    6­15­05  542­9043  Course  Nutritional  Cooking  FSM 280T  Nutritional  Cooking  FSM 280T   Nutritional  Cooking  FSM 280T  Food Stations  Food Stations  Culinary  Program  Food Service  Management  Accounting  FSM 270  Summer  Baking Course  to be  Developed  Food Stations  Food Stations  Subject  Natural Goat Cheese  Sustainable Cuisine  Organic Farm  New Market Products  Practical Testing and  Certification  Television Cooking  Demonstrations by  Students and Staff  Inventory Systems and  On­line ordering      Cake Decoration  Demonstration  Weekly Hands­on  Ordering  Garde Manger and  Charcuterie  Demonstration  Pest Control Lecture  Ware Washing Machine  Demonstration  Espresso and Cupping  Demonstration  Bread Bakers Guild  Chocolate Demo  4|Page 1­1­05 –  5­1­06  3­10­05  1­800­ 372­4747  208­676­ 8999  1­800­ 325­1671  406­529­ 1879  (406) 531­ 0922  406­454­ 1469  7­12­05  9­8­05  and on­ going  10­5­05  and on­ going  4­15­08  Intro to Foods  Food Stations  and Intro  Food Stations  Patisserie  .

 Admissions 11­6­03  • Ruth’s Retirement 5­6­04  • Valley Christian Luncheon 9­27­04  • Advisory Board Luncheon for Beverly 4­26­05  • Chamber of Commerce Luncheon 2­10­05  • Chamber of Commerce Reception 2­10­05  • Montana Chefs Association Meeting 2­14­05  • Montana Educators Association Dinner 10­18­05  • Faculty Staff Social 11­04­05  • Missoula Work Force 4­18­05  • Paul’s Luncheon 5­11­05  • Rotary Club Breakfast 11­09­05  • Escoffier Dinner 4­23­05  • Open House 4­13­05  • Valley Christian Luncheon 9­27­05  • American Bar Association 10­15­07  • Charlo High School 2­15­07  • Missoula Workforce 4­25­07  • Outreach 10­26­08    5|Page . Dean of the College of Technology 9­24­03  • Debbie Fillmore Luncheon 5­7­04  • Escoffier Dinner 4­23­04  • Faculty/Staff Social. Dean of the College of Technology 12­9­03  • Big Brothers and Sisters 4­16­04  • Chamber of Commerce. Dean of the College of Technology 10­22­04  • Financial Luncheon 11­2­03  • Jim Lizotte Dinner 3­25­04  • Joan Beebe Dinner 10­03­04  • Judy’s Retirement 5­9­04  • Karen Hill Luncheon 10­15­03  • Open House 4­13­04  • Polson High Luncheon 2­20­03  • Realtors Assn. Luncheon. Dean of the College of Technology 4­28­04  • Review Day. Dean of the College of Technology 11­13­03  • Montana Chef’s Assn. Luncheon 4­18­04  • Montana Chef’s Assn. Dean of the College of Technology 11­7­03  • Faculty/Staff Social.Catered Events:    • Breakfast and cooking demonstration for Missoula Rotary Club 11­5­04  • Reception for US Senator Baucus 10­29­04  • ACF Evaluation Team Breakfast 10­13­04  • ACF Evaluation Team Reception 10­11­04  • Advisory Board Luncheon 9­29­04  • Advisory Board Luncheon 10­22­03  • Ala Carte Luncheon. Luncheon 10­11­04  • Christmas Pot Luck. Luncheon 12­15­03  • Continental Breakfast. Dean of the College of Technology 12­19­03  • Community Mgmt.

’08  6|Page .• • • • • • • • • • • • • •   Rotary Club 11­4­07  Job Service 11­28­07  MT.’06. Dental Association 2­3­07  St.’05.’07. Ignatius High School 10­26­07  Charlo Public Schools 2­23­07  ACT 2­5­08  Sentinel High School 3­1­08  American Bar Association  3­7­08  Butte High School 3­15­08  Dean’s Office 3­19­08  Capital High School 4­16­08  Computer Tech Advisory Meeting 4­16­08  Billings Clinic 4­18­08  Annual Capstone Dinners ‘04.

ExAJ‐1     

 
 

   Culinary Arts   

 

THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY                          BUSINESS TECHNOLOGY DEPARTMENT 
Thomas Campbell, CEC   

Program  Conspectus   Date revised: Spring 2008   

BUSINES TECHNOLOGY DEPARTMENT  CULINARY ARTS PROGRAM    CULINARY ARTS CERTIFICATE  FOOD SERVICE MANAGEMENT  Award:  1. Culinary Arts Certificate  2. Associate of Applied Science Degree    Program/Option Mission:  The Culinary Arts Certificate program is two semesters and provides an introduction to the field of  Culinary Arts.  Students prepare for an entry‐level position in the expanding and challenging food service  industry.  This program incorporates comprehensive hands‐on learning experiences complemented by  supportive courses designed to prepare students for a wide range of career opportunities in this field.   The Certificate program parallels with and forms a seamless integration into the Food Service  Management Degree.   The Food Service Management program culminates in an Associate of Applied Science Degree.  This  program combines theory, practical training, and industry experience to prepare students for entry‐level  and management positions in the diverse and dynamic hospitality industry.  The degree program is  designed to continue principles taught in the certificate program.  The spectrum of learning is expanded  to include more in‐depth professional studies thereby enhancing employment options.  Accreditation by  the American Culinary Federation ensures graduates eligibility for certification as an ACF “Certified  Culinarian.”   

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Program Objectives:    Students who earn the CULINARY ARTS CERTIFICATE will be able to:  Express themselves through written communication.  Demonstrate computer literacy.  Have a broad understanding of culinary history, kitchen organization, and basic culinary  principles.  Understand and maintain sanitary conditions in the kitchen.  Have a working knowledge of all mathematical computations involved in a food service  establishment.  Interact effectively within a team oriented group.  Organize and prioritize tasks.  Perform front of the house duties.  Prepare appetizers, salads, dressings, charcuterie items, and garde manger items.  Prepare fast food selections, breakfast menus, and unique specialties.  Prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable  sauce derivatives.  Prepare eclectic entrees incorporating all cooking principles for service to the public  Utilize Purchasing procedures to procure foodstuffs, kitchen supplies, and equipment.   Prepare basic bread varieties and desserts.       

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Graduates of the FOOD SERVICE MANAGEMENT ‐ AAS Degree program will be able to:  Express themselves through written communication.  Demonstrate computer literacy.  Have a broad understanding of culinary history, kitchen organization, and basic culinary  principles.  Understand and maintain sanitary conditions in the kitchen.  Have a working knowledge of all mathematical computations involved in a food service  establishment.  Interact effectively within a team oriented group.  Organize and prioritize tasks.  Perform front of the house duties.  Prepare appetizers, salads, dressings, charcuterie items, and guard manger items.  Prepare fast food selections, breakfast menus, and unique specialties.  Prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable  sauce derivatives.  Prepare eclectic entrees incorporating all cooking principles for service to the public  Utilize Purchasing procedures to procure foodstuffs, kitchen supplies, and equipment.  Supervise and coordinate food preparation.  Plan, analyze, and write menus.  Control portion costs.  Control food and labor costs.  Prepare bread varieties, desserts, confections, cakes, and ices.  Supervise work load and coordinate station responsibilities.  Serve and describe alcoholic and non‐alcoholic beverages.  Write menus.  Demonstrate conceptual aspects of physical layout of food service establishments.  Apply strict dietary standards to prepare nutritional dishes.      4 | P a g e    

Recommended High School Courses:  • • • • • • •   Admission Requirements and Prerequisite Skills:  To be admitted to the College of Technology students must have a high school diploma or its  equivalent.  Admission to College programs is on a first come‐first served basis.  Some courses  have prerequisite achievement level requirements as determined by placement testing.  Please  reference academic achievement level prerequisites for those courses.    Program Length:  Culinary Arts Certificate:  Semesters:  Credits:   2  32  Mathematics and Algebra  Culinary Principles  Business Accounting  Computer Principles  English Composition  French  Spanish 

Contact Hours:  795    Food Service Management – AAS Degree:  Semesters:  Credits:   4  63 

Contact Hours:  1575     

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Credit Distribution:    Credits in Discipline:   Technical courses that deliver occupation specific knowledge, ability, and skills.  • •   Credits in Related Instruction:  Courses having certain pragmatic content relating to fundamental skills such as written and oral  communication skills and the development of such skills as critical thinking, creative thinking, problem  solving, citizenship, cultural understanding and a sense of individual responsibility and integrity.  • •   Credits in Support Areas:  Technical courses containing skills or knowledge directly related to successful performance or  understanding of occupation specific knowledge, ability, and skills.    • •   Culinary Arts Certificate   Food Service Management    14  18  Culinary Arts Certificate   Food Service Management  14  18  Culinary Arts Certificate   Food Service Management  20  47 

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Program Scope and Sequence:  Autumn Entry Only:  First Year  COM 115 Technical Writing  COM 150S Interpersonal Communication  CRT 100  Introduction to Computers   CUL 151T Introduction to Food Service Industry  FSM 180T Nutritional Cooking  MAT 100 Intermediate Algebra  PSY 110S Organizational Psychology   Food Station Experience from following courses:  CUL 156T Dining Room Procedures  CUL 157T Pantry and Garde Manger  CUL 158T Short Order Cookery   CUL 160T Soups, Stocks, and Sauces  CUL 161T Meats and Vegetables  CUL 165T Baking and Pastry  Total       Second Year  BUS 243T Psychology of Management and Supervision   CRT 205T Food Service Management Computer Applications   FSM 270 Purchasing and Cost Controls  Autumn  Spring    ‐  5  4  2  ‐  Autumn  3  3  2  5  ‐  3  ‐                  ‐  16  Spring  ‐    ‐  ‐  3  ‐  3              10  16 

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FSM 271 Capstone  FSM 275 Patisserie  FSM 290T Internship  Food Station Experience from following courses:  CUL 156T Dining Room Procedures  CUL 157T Pantry and Garde Manger  CUL 158T Short Order Cookery   CUL 160T Soups, Stocks, and Sauces  CUL 161T Meats and Vegetables  CUL 165T Baking and Pastry  Total      Student Performance Assessment Methods and Grading Procedures: 

‐  ‐  ‐                  10  15 

4  2  4              ‐  16 

Student’s progress is monitored and periodically assessed in a variety of ways to ensure  completion of course requirements.  Students will be required to demonstrate daily production  assignments requiring pre‐planning of methodology and recipes.  Students will be evaluated on  teamwork, professionalism, mise en place, quality of finished product, sanitation and  organizational skills.  All assignments, projects and tests will be assigned point values.  Total  points earned will be divided by points possible, and a letter grade will be assigned based on the  following:                                          Grade Scale  A  B  C  D 

Evaluation Criteria:  Tests    Projects  

20 percent  20 percent  60 percent     

90 – 100  80 – 89   70 – 79    60 – 69  

Daily Production           

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Attendance Policy:  Attendance will be taken.  Students may miss two class sessions during the semester with no  negative impact on grade.  Each missed class thereafter will result in a 5 – point deduction from  final points accumulated.  No make‐up is allowed for lab production.  If students are absent for  any reason, they will be accountable for any information disseminated and be held responsible  for class notes, announcements of tests, and assignments.    Participation:  Students must demonstrate teamwork as consistent with industry.  This is necessary as students  contribute to the learning environment and become active learners by attending class and  participation.  Students who read text assignments prior to class will be equipped to participate  and will obtain the most from this course.    Due Dates:  To receive full credit, assignments must be submitted by stated due dates.  Late assignments will  be lowered by 50% of point value.  No late assignments will be accepted after week 13.    Tests:  Tests will be given during the semester as announced.  Assignments for makeup tests will be  made only if faculty is notified by voice mail, e‐mail, or personally prior to the test.  A score of  zero will be averaged into grade determination for any missed test.    Specialized Culinary Assessment Methods:  Learning competency checklist to be completed prior to exit of courses.  Examples include  evaluation of industry trends, calculate food, beverage and cost percentages, demonstrate  proper selection of equipment and utensils for specific applications, prepare a variety of hot  soufflés, perform mock interviews, demonstrate time management skills, demonstrate American,  English, and Russian service, prepare mousses and gelatins, calculate energy needs based upon  basal metabolic rate and exercise expenditure.    Practical examinations where students demonstrate hands on physical course requirements such  as knife skills, sauces, culinary cooking fundamentals, sanitation, organization, timeliness, taste,  temperature, doneness, texture, nutritional balance, etc.   

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Projects reflecting course concepts such as designing menus, facility planning, nutritional menu  development demonstrating strict dietary guidelines, food cost sheets, purchasing specification  sheets, inventory spreadsheets, and food requisitions.    Final Practical Exam (BLACK BOX):   Students will be expected to execute a practical exam designed to evaluate their cooking expertise.   A growing number of employers require a prospective employee to prepare a meal, a complete  menu, or take on a station as part of the interview process.  The completion of the internship and the  entire program hinges on a passing score for this exam.  Students who fail must pay appropriate  course fees to retake the exam.  Students who do not pass may not graduate.  The parameters for  the Final Practical are as follows:  • • • • • • •   Personal Portfolio:    When interviewing for Hospitality Industry Jobs, it is common for employers to ask for samples of  student work.  They may request items such as written reports, photographs, copies of certificates,  and autobiography and more.  The portfolio is the final internship project which allows students to  put together their best work to submit to employers.  Portfolio Binder Requirements:  • • • • • • Submitted in a three‐ring binder  Cover page  Table of contents  Transcript  Resume – final version  Cover letter – final version  Prepare a five course menu for three guests  Total time in which to produce is four hours  Students may not bring any pre‐made products  Examinee may utilize one apprentice to perform menial tasks  Examinee must requisition product and cost menus to reflect a 33% food cost budget  Students must set up white table cloth dining table for judges  Students will be judged by ACF practical examination guidelines 

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One example of a project/assignment from a course in the student’s program area taken at the  College of Technology or a project/assignment from the internship which best represents student  capabilities to a potential employer.  Pertinent food photographs, menus, certificates, letters of recommendation, thank you letters,  volunteer work, extra‐curricular activities, awards, conferences, etc.  Professional paper describing accomplishments/goals and objectives met by the student during  the internship experience.  In this report, the student will directly and specifically reflect how objectives as defined and  agreed upon by employer and student in “Learning Agreement Goals” were met during the  internship.  Student will address objectives met that were not defined on learning agreement, and objectives  defined on learning agreement, but not met, if any.  Students will include an analysis explaining actions the student could have taken to improve the  internship experience, if any.  This report should be formatted appropriately in educational report format as follows:   Attractive margins, double‐spaced, citations used for direct quotes borrowed from another  source in the report (internship supervisor said…), references given for any resources used in the  report (used www. Web site to look up…), numbered pages, correct grammar, punctuation, and  spelling, etc…  The report should be approximately 1‐2 pages in length, with references, if used, listed on  separate page.  Overall, the report should include an introduction to define student objectives, the introduction  should nicely transition to the body of the report detailing how the objectives were met, and  include potential actions by the student that could have improved the experience.  The  conclusion should summarize the importance and significance of the objectives to the internship  experience.  This paper should be an example of the student’s best work that represents research  (if necessary) and writing capabilities to a potential employer. 

• • •

• • •

• •

  Capstone Dinner:  Students will be required to participate in a capstone formal dinner showcasing their  accomplishments.       

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    Assessment of Program Effectiveness:  Program effectiveness is determined via an established procedure utilizing quantitative and  qualitative inputs and an analysis effort with results used in a continuous  programming/curriculum development process.    Assessment of Data Input Methods:  • • • • •   Feedback from Outside Constituencies:  • • • •   Evaluation of Teaching:  Effective teaching methods, lesson organization, communication ability, maintenance of a  positive learning environment, and fair, adequate evaluation of student learning are among the  major criteria for faculty evaluation.  Tenured faculty are evaluated biennially, non‐tenured  faculty, annually via a combination of classroom observation, self, student, peer, and  administrative written instruments.      Survey/Guest comment forms  Graduate survey  Advisory committee  Program accreditation or approval from The American Culinary Federation Educational Institute  Accrediting Commission  Feedback from current students  Exit interview/survey of graduating students  Survey of Advisory Committee members  Students' course evaluation forms  Focus groups 

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ExAO-1

Culinary Arts Library The Unversity of Montana

2008

Unsuppressed COT records in call number range 641-642.9, with location codes tdgen, tdvid, tdem, or tdref and item types tb, tmmidvd, tmmivt, tmemcdr, or tbref, as of 7/15/08. Title "A" is for appetizers [videorecording] / Anchor Food Products. [Beverage & food service] [videorecording] / The Culinary Institute of America ; a Culinary Learning Resources production ; producer, Philip Miller ; video/audio director, Skip Thela. [Dessert to check handling] [videorecording] / The Culinary Institute of America ; a Culinary Learning Resources production ; producer, Philip Miller ; video/audio director, Skip Thela. 100 great pasta recipes / [project manager/editor, Shelli McConnell ; writer/researcher, Carol Prager]. 100 ways to be pasta : perfect pasta recipes from Gangivecchio / Wanda and Giovanna Tornabene with Carolynn Carren~o. 100% pleasure : from appetizers to desserts, the low-fat cookbook for people who love to eat / by Nancy Baggett and Ruth Glick. 101 all-time favorite cranberry recipes. 125 best cheesecake recipes / George Geary. 125 best cupcake recipes / Julie Hasson. 175 essential slow cooker classics / Judith Finlayson. 1984 Culinary Olympics cookbook : U.S. Team recipes from the 16th International Culinary Competition Geary, George. Hasson, Julie. Finlayson, Judith. Metz, Ferdinand E., Tornabene, Wanda. Baggett, Nancy, 1943Author Call Number 641.8 AIS 642.6 BEV 642.6 DES 641.822 ONE 641.822 TOR 641.5638 BAG 641.5 ONE 641.8653 GEA 641.8 HAS 641.5884 FIN 641.572 MET 1984 641.59 TYS Lansky, Vicki. 641.3 LAN

(Internationale Kochkunst Ausstellung, Frankfurt, West Germany) / Ferdinand E. Metz and the United States 19411991 symposium on global cuisine [videorecording] / produced by the Tyson Foods, Inc. 200 fabulous, frugal uses for baking soda / from Vicki Lansky.

1 of 123

writer. producer. Ivie. About wine / J.815 SOK Workbook 641. Amy Stevenson.71 ABO Henderson.692 BLA 641. Kristi M. About professional baking / Gail Sokol. photography by Michael Lamotte . Katharine. snacks.815 SOK 641.5 BUR 641. 2008 300 best comfort food recipes / by Johanna Burkhard.5638 FIV 641. 750 dishes from overseas. 641. Blakemore. About professional baking / Gail Sokol. Johanna.8 PRA 641. Gail. director. 75 fix-fast recipes. Fuller]. Patrick. Janet Ilona. 1995 641. and hors d'oeuvres / Sarah Schlesinger. 50 ways with fish / Katharine Blakemore. Rosemary.5784 FIV 641.65655 ABS Lemery. 4-star desserts / by Emily Luchetti .665 WAD Wadey. Ozzie Alfonso . by Ivie Priestnall-Holden. About professional baking : student workbook / Gail Sokol. 641.5 P949s 1945 641. Prager. Patrick Henderson.813 L552a 2 of 123 . design by Michael Mabry. Emily. Tom Cammisa . Sokol. Gail. Sokol. J. 1936641.ExAO-1 Culinary Arts Library The Unversity of Montana Burkhard. Dellie Rex. director. Kate Farrell. 365 great cakes and pies / Carol Prager.22 H4966 641. Gail. 50 ways with chicken / Rosemary Wadey . 500 low-fat and fat-free appetizers. [photography by Andrew Elton]. Sokol. Luchetti. styling by Sara Slavin . Absolutely tofu [videorecording] / a B-rave Studio production .555 S497 Priestnall-Holden.86 LUC 641.815 SOK CD 641. Acceptance and cost factors in soup bases versus conventional stock. 1957641. 5 o'clock grill / [editor. About professional baking DVD series [videorecording] / produced for Thomson/Delmar Learning by Terra Associates . Carol.

Wolfgang. Alan Wong's new wave luau : recipes from Honolulu's award-winning chef / Alan Wong with John Harrisson .57 GIS Puck. Philip Miller.596 STO 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641.641. All about pasta [videorecording] / with Giuliano Bugialli . Alan. photography by Danna Martel.8654 BAG 641. William H. Ukers.59969 WON 641. Joanne A. 1946. Alice in Wonderland cookbook : a culinary diversion / John Fisher . Alice A. Alice Medrich's cookies and brownies. by William H. All-American dessert book / Nancy Baggett . Diane. Josie. John. 1873-641. Photographed by Brian Seed and Richard Jeffery. All-American cookie book / Nancy Baggett. Nancy. 641.5 FIS 641.596 V239a Stow. 1943Baggett. Laurens. African cooking. Michael.86 BAG 641. by Laurens van der Post and the editors of Time-Life Books. All-time favorite barbecue recipes / Better homes and gardens. Alice.8654 MED 641. Martin. Meyer .578 A442 3 of 123 . photographs by Alan Richardson. Baggett. All about apples / Alice A.3411 MAR Against the grain : 150 good carb Mediterranean recipes / Diane Kochilas. African kitchen : a day in the life of a safari chef / by Josie Stow and Jan Baldwin. writer/producers. Martin. 641. Philip Miller. Adventures in the kitchen / Wolfgang Puck .5 F455a 641.5635 KOC 641. 1943Wong. 641. director. produced & directed by Lee Kraft. Wayne. with illustrations by Sir John Tenniel. Drawings by Shelly Sacks.5 PUC 2008 Advanced chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute . Nancy. foreword by Calvin Trillin. (William Harrison). 1915All manner of food. 1945Medrich.6374 ADV Gisslen. All about coffee. Advanced professional cooking / Wayne Gisslen.822 ALL 641. Field. 1971. Kochilas. Van der Post.877 U34a 641. Fisher. Ukers.

photographs by Michael Lamotte. Peggy Ramette. Photographed by Anthony Blake and Richard Jeffery. Photographed by Richard Meek. Peter S. Eugene. 1903-1975. 641. Jonathan Norton. by Dale Brown and the editors of Time-Life Books. and Ted Streshinsky.. America eats : forms of edible folk art / William Woys Weaver.692 R172a Derenne. writers.59763 F297a 641. with supplementary chapters on the cooking of eastern Canada.86 DOD 641.5973 WEA 641. American cooking: the melting pot. 4 of 123 . [et al. Wilson. by Dale Brown and the editors of Time-Life Books.5 D431a 641.5974 L581a 641. Dun Gifford. by Jonathan Norton Leonard and the editors of Time-Life Books. Walter. by James P. 1947American Academy of Chefs cookbook : recipes from American Academy of Chefs members / the American Academy of Chefs . American cooking : Southern style / by Eugene Walter and the editors of Time-Life Books .815 LOU 641. Jonathan Norton. America cooks Mediterranean style [videorecording] / a production of Oldways Preservation & Exchange Trust . Photographed by Mark Kauffman.5978 L581a 1972 641. Illinois. Patricia. Pennsylvania. New York.592 AME Weaver. American bistro / Irena Chalmers and friends. Amateur de cuisine / Jean-Philippe Derenne.5975 W231a 1973 641. 1903-1975. by Mark Kauffman. American cooking.5973 CHA 641. K. studio photos. Suppl.5 B877a 641. Chalmers. American baking heritage / Patricia Lousada. William Woys.5974 W749a 641. 1954Lousada. Dale. American cooking: Creole and Acadian. Photographed by Richard Jeffery [and others] American cooking: the great West. Studio photography by Richard Meek.. 1926Brown. with Elaine Ratner .] and the editors of Time-Life Books. illustrations by Susan Mattmann. Ohio.572 AME Dodge. 641. foreword by Maida Heatter . Feibleman and the editors of Time-Life Books.ExAO-1 Culinary Arts Library The Unversity of Montana Ramette. Leonard. Peggy L. 2008 All-time favorite fish recipes / [authors. produced and directed by Ron Blau . 1930Leonard. American cooking: the Northwest. Dick Sternberg]. Jean-Philippe. assisted by Restaurants & Institutions editorial staff. Dale. Photographed by Constantine Manos and American cooking: the Eastern heartland. by Peter S. American baker : exquisite desserts from the pastry chef of the Stanford Court / by Jim Dodge.5 AME 641.59795 B877a Brown. Shenton . Feibleman. Irena. 641. Indiana.. American cooking: New England. Jim. New Jersey. by Jose´ Wilson and the editors of Time-Life Books. Jose´. Ron Blau. Richard Meek. Photography by Mark Kauffman. by Jonathon Norton Leonard and the editors of Time-Life Books. Michigan. 641.

American Culinary Federation's guide to culinary competitions : cooking to win! / American Culinary Federation . 1946Grundy. 641.5023 BAS 641. Maynard. Mark. illustrated by Victor Ichioka.5973 ZAN 641. Zanger. a production of Santa Fe Ventures. American heritage cookbook and illustrated history of American eating & drinking.5973 Jo 641. Zanger. Scott Grundy. Zanger.ExAO-1 Culinary Arts Library The Unversity of Montana Chenel. editor. Mary Winston. With chapters by Cleveland Amory [and others] Historical foods consultant: Helen Duprey Bullock.59 ZAN 641. Leonard. low-cholesterol cookbook : an essential guide for those concerned about their cholesterol level / editors. Edward G.563 M4788a 641. foreword by Evan Jones . American metric beef cookbook : 101 favorite beef recipes : metric and U. Evan. Edward G. Joan. editor. Brad Barnes. in association with American Program Service . David Ruggerio [videorecording] / PDR Film & Video . 641. Recipes editor: Helen American history cookbook / Mark H. American country inn and bed & breakfast cookbook / Kitty and Lucian Maynard .5973 FOR 642. Forgione.S. McCarty. Julia M. 1915641. American Heart Association low-fat.52 MAY 2008 American country cheese : cooking with America's specialty and farmstead cheeses / Laura Chenel and Linda Siegfried . Julia M. American place : celebrating the flavors of America / Larry Forgione .662 A512 641. Jones. Meredith. measures. Nathan. 1955Maynard. Scott M. 1955Baskette. Michael. America's Rising Star Chefs. Leonard. American folklife cookbook / Joan Nathan. 1996.5638 GRU 641. Inc. Michael Baskette.5079 LEO 641. Zanger.5 AME 641. American country inn and bed & breakfast cookbook / Kitty and Lucian Maynard . American ethnic cookbook for students / by Mark H. Jim Lautz. Mark.54 AME 5 of 123 . Kitty.5 A5122a American food : the gastronomic story / Evan Jones.673 CHE 641. Kitty. photographs by Dana Gallagher.52 MAY 1995 641. Laura.5973 NAT 641. 102. Pitkin. Pitkin. American macrobiotic cuisine / Meredith McCarty. producer/director. Americas hospitality industry [videorecording] Ours is a special world! / [American Hotel and Motel Association and the National Restaurant Association]. American Culinary Federation's guide to culinary certification : the mark of professionalism / American Culinary Federation . Larry.

Huang SuHuei. van Ackere. home of Cook's illustrated magazine] / a production of A La Carte Communications . photography by Joyce Oudkerk Pool . a production of Santa Fe Ventures. executive producer. Shiao Fa Tsai . Season 7 [videorecording] / a production of A La Carte Communications . Season 4 [videorecording] : [home of Cook's illustrated magazine]. original drawings by Richard A. photography Daniel J. photography by Carl Tremblay . Noel Riley.5 GUS 641. Ann Pillsbury's baking book. 106.5 AME v. Inc. Guste. Jr. James.5 AME 2008 America's Rising Star Chefs.812 DEL 641. Another Blue Strawbery : more brilliant cooking without recipes / James Haller . Julia. America's test kitchen. since 1840. Houser. executive producers. director. a production of Santa Fe Ventures. Bouterin. Roy F. low-fat recipes to protect yourself against the damaging effects of free radicals / Jane Kinderlehrer and Daniel A. [illustrations by Bob Marstall].5 AME v. producer. in association with American Program Service . John Burgoyne .5 AME 641.5 HAL 641. America's test kitchen live! / by the editors of Cook's illustrated . Jane. Antoine Bouterin's desserts from Le Pe´rigord / Antoine Bouterin with Ruth Gardner.692 AME 641. 641. illustrations. Haller.0973 K554a 641. producer. director. 6 of 123 . Jim Lautz . America's Rising Star Chefs. Kingsolver. America's test kitchen.86 BOU 641. Appetizers & garnishes [videorecording] : cut garnishes / demonstrator. food styling by Amy Nathan. with Steven L. Geoffrey America's test kitchen.5 641. Antoine's Restaurant.53 AME 641. Pillsbury. Ann.4 641. Carl Tremblay. Cook's illustrated [videorecording] : [the complete 5th season . Antoine. Jim Lautz . Della Croce. producer. Kinderlehrer. Antipasti : the little dishes of Italy / Julia Della Croce . American Public Television . Barbara.595 CHI Appetite for life : the biography of Julia Child / Noel Riley Fitch. Guste.5 AME 641. America's test kitchen cookbook / by the editors of Cook's illustrated . Michael Cardua [videorecording] / PDR Film & Video . Antioxidant save-your-life cookbook : 150 nutritious high-fiber. Herb Sevush. illustrations by John Burgoyne. Hopp and Camille Kingsolver . George Morrone [videorecording] / PDR Film & Video . Animal.5 C536Zf 641. in association with American Program Service . vegetable. director. Inc. 104.563 K51a 641. cookbook : a collection of the original recipes from New Orleans' oldest and most famous restaurant / by Roy F. Geoffrey Drummond. miracle : a year of food life / Barbara Kingsolver. Kinderlehrer. Fitch.8 PIL 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Nat Katzman .

Art of carving [videorecording] / produced by Presentation Councel in association with Simpson's in the Strand & J. Philip Miller.6 ART 641. Art a la carte. Elaine. First courses and wine [videorecording] / WTTW/Chicago . Aromatic & flavoring combinations [videorecording] / produced by The Food & Beverage Institute .5 YEL 641.A. photography by Frankie Frankeny.J. J. 642. 642. Gonza´lez. G. Meyer. Robb. Appetizers. 641. Tim Ward.6 GON 641. Susan E.8652 HAE Bellouet.8 Ly 641.8 MIT Yellowstone Art Center Associates. Kevin O'Malley.691 WUT 7 of 123 .8652 BEL 641. Cordero-Cordell. Arranging food beautifully : tray and steam table art / Susan E. Apple pie perfect : 100 delicious and decidedly different recipes for America's favorite pie / Ken Haedrich.-J. G. J.M.-M. Walsh. Art of chocolate : techniques & recipes for simply spectacular desserts & confections / by Elaine Gonza´lez . Champion. 1954641. G. Wutsch. Henckels Knives. Art of barbecuing and grilling game/ by Albert Wutsch. Bellouet. (Ge´rard Joe¨l) Ryon. Bellouet. Perruchon. Apprenez l'art de la glace et des sorbets / E. 641. J.5 ARO Mitchell. translated by Diane Holuigue. Paris. producer/director.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Joanne A. Are you really going to eat that? : reflections of a culinary thrill seeker / Robb Walsh. Haedrich. Apprenex l'art de la viennoiserie et Festival de Tartes = Learn the art of viennoiserie and Festival of Tarts / G. Emmanuel. Wutsch. Art of cooking venison / by Albert Wutsch.5979 COR 641 WAL 641.8 ROS 2008 Appetizers & garnishes [videorecording] : sculptured garnishes / demonstrator.862 RYO 641. Huang Su-Huei. Apple garnishing with full-color photos and step-by-step instructions / Harvey Rosen. Albert. Teresa. Harvey.812 APP Rosen. Ryon. Romaine Chatard. Perruchon . producers. producer. Ken. Albert.595 CHI 641. Mitchell. Art of cooking omelettes [by] Madame Romaine de Lyon. Shiao Fa Tsai .691 WUT 642. Aprovecho : a Mexican-American border cookbook / Teresa Cordero-Cordell & Robert Cordell.

Inja. produced and directed by Lee Kraft. Art of quick breads : simple everyday baking / by Beth Hensperger . 2008 Art of cooking with certified Angus beef : a collection of recipes by distinguished chefs. Lisa. Art of cuisine [by] Henri Toulouse-Lautrec [and] Maurice Joyant. table manners and tableware / Suzanne von Drachenfels .641. 641.G. directed by W.815 HEN 641.5944 TOU 641. Cherkasky. Reid. photography by Holly Stewart. Johnson. Arno Schmidt .59519 M876a 641. Art of New York deli cooking [videorecording] / Videocraft Classics .81 NAM 641.. Art of rosette cooking / by Ursula Kaiser. 1928- Artful pie : unforgettable recipes for creative cooks / by Lisa Cherkasky and Rene´e Comet. 1864-1901. Art of food presentation [videorecording] / Meridian Education Corporation .) 2004 8 of 123 . Gary Penn and William Reid. photographs by Chris Callis.Ef Nam. Introd. Art of the table : a complete guide to table setting. Huisman. Culinary notes and annotation by Barbara Kafka. producer/director.. Art of preserving / Jan Berry .G. Ursula.8 ART 641. photography by Joyce Oudkerk Pool . Jennifer Joyce. 1956.59747 SCH Schwartz . by Joon Lee. Arthur 641. Henri de. Art of waiting tables [videorecording] / Produced by Robert Kanner. with Abe Lebewohl. Art of the cookie : over 75 irresistible recipes / by Jann Johnson . styling by Amy Nathan. drawings by Kelly Luscombe. Translated by Margery Weiner.59 ART Berry. Von Drachenfels. Art of Korean cooking. 641. 641. Illus. Suzanne.6 PRO Art of the hamburger. Dortu and Ph. Harriett. photographer. Kaiser.59 KAI 641. written by Robert Kanner.ExAO-1 Culinary Arts Library The Unversity of Montana 641.8 CHE Arthur Schwartz's New York City food : an opinionated history and more than 100 legendary recipes / Arthur Schwartz.7 V946a 642. Beth. translated by Art of garnishing / Inja Nam.4 BER 641.8654 JOH 641. photography by Rodney Weidland.662 ART 642.59 A784a. by M. Jan. Hensperger. Art of French cooking : sumptuous recipes and menus from the heart of the incomparable French cuisine : 3760 recipes and instructions for masterpiece cookery created by the great chefs of France . James Gerard Smith.49 ART Toulouse-Lautrec. Jann. (Arthur R. 1935Morris.

5994 SIM 641. preface by Pierre P. Jan. Sweetser. memories of my life / by Auguste Escoffier . 2008 Artichoke to za'atar : modern Middle Eastern food / Greg Malouf and Lucy Malouf. 642. photography by Melanie Acevedo. Maggie. illustrated by Linda Bennett.5956 M258A 641. foreword by Ferdinand E. photographs by Ben Fink. and relish / Nina Simonds .59 A961 641.331 ADK 9 of 123 .5 AME 641. Auguste Escoffier. Fischer. Elizabeth. A. Asian sauces & marinades / Wendy Sweetser.5784 LIL 641. Maureen.5 ART Liley. 641. the best recipes / Maggie Glezer . wrap.5952 KOS 641. Asian grilling / Vicki Liley.5092 ESC 641. Vicki. 1846-1935. translated by Laurence Escoffier . 641. Asian wraps : deliciously easy hand-held bundles to stuff. designed. Wendy. Takayuki. Kosaki.815 GLE 641. Australian cuisine / Maureen Simpson. Escoffier . Artistry & innovation [videorecording] / American Culinary Federation. introduction by Julia Child. Simonds. John W. Margaret.814 SWE 641. Artist's table : a cookbook by master chefs inspired by paintings in the National Gallery of Art / edited and compiled by Carol Eron. Andoh.5952 A552a Fischer. Avon international cookbook : winning recipes from Avon representatives around the world. 641.578 C951b 641. At your service : a hands-on guide to the professional dining room / The Culinary Institute of America . Nina. Simpson. Bakers : a simple book about the pleasures of making bread / written. Metz .5 FIS Escoffier.ExAO-1 Culinary Arts Library The Unversity of Montana Malouf. and illustrated by Jan Adkins. 641. (Auguste). Back label recipes and more! Backpacker's cookbook / by Margaret Cross & Jean Fiske . John W.8 SIM 641. Glezer. At home with Japanese cooking / by Elizabeth Andoh. the bakers.5 B126 1995 Cross. Artisan baking across America: the breads. Authentic recipes from Japan / recipes by Takayuki Kosaki and Walter Wagner. Adkins. Greg.

Bakeshop [videorecording] : the basic steps of baking bread / produced with the Culinary Institute of America Baking and Pastry Department . Thomas 641.62 JOH 641. Dodge. Flo Braker . by Thomas G. Pamela Barry Design .] .6 A8 641. photographs by Chris Shorten. 641. photography by Joyce Oudkerk Pool. producer/writer Philip E.815 BAK Amendola. producer/writer Philip Baking boot camp : five days of basic training at the Culinary Institute of America / The Culinary Institute of America and Darra Goldstein. McNair. Baking and Pastry Department] . photography by Richard Jung. Goldstein. Baking and Pastry Department] . Baking and Pastry Department] . produced by the Food & Beverage Institute .. Bakers' manual for quantity baking and pastry making. Mimi Turner]. Joseph. Patent. produced by the Food & Beverage Institute .815 AME 641. leavening agent. Miller. Bakeshop [videorecording] : Laminating dough / [produced with the Culinary Institute of America. 10 of 123 . Atkinson. 1954Balsamico! : a balsamic vinegar cookbook / text & recipes by Pamela Sheldon Johns . produced by Jennifer Johns. Joanne A.815 G6244b Hensperger. Bakeshop [videorecording] : Vanilla sauce and pastry cream / [produced with the Culinary Institute of America. inc. illustrated by Norman Gordon.815 BAKE 641. Bar & grill cookbook : exciting new recipes from San Francisco's bar & grill restaurants / James McNair . James K.578 S958s George. Szathmary. Bakeshop [videorecording] : Meringue / [produced with the Culinary Institute of America. Barbecue book. Baking with Jim Dodge / Jim Dodge and Elaine Ratner . Miller. Baking bread : old and new traditions / by Beth Hensperger . Jim. 641. barbe-cookery section edited by Virginia Rich. introduction by Marion Cunningham . 641.86 DOD 641. produced by the Food & Beverage Institute . 1870Baking powder. Darra.71 LAM 641.76 MCN 641. producer/writer Philip E. convenient.ExAO-1 Culinary Arts Library The Unversity of Montana 641. illustrations by Lauren Jarrett .71 MER 2008 Baker's Dozen cookbook : become a better baker with 135 foolproof recipes and tried-and-true techniques / the Baker's Dozen..815 HEN General Mills. Baking handbook for the food service program. Sheldon.5 Sz 641. produced by the Food & Beverage Institute . Louis. a healthful. writers/producers. Bakery restaurant cookbook / Louis Szathmary . [et al. Food Service Division.71 VAN 641. Baking in America : traditional and contemporary favorites from the past 200 years / Greg Patent. edited by Rick Rodgers. Sanderson.. [ill. 1939Atkinson. Greg.815 Ba 641. 1953- photography by Tom Tracy.815 PAT 641. Beth. Barbe-construction section edited by George A.

Dave.6565 CHO 641. Drawings by Karl Stuecklen.5784 RAI 641.657 HAZ 641. Time-Life Books. Bean bible : a legumaniac's guide to lentils. Philip Miller. 1952- 11 of 123 .5946 HIR 641. Beard on bread. Basket of apples : recipes and paintings from a country orchard / Val Archer. 641. foreword by Dave Thomas. James. by James Beard. Val. Beef & veal / by the editors of Time-Life Books. Hirigoyen.647 ARC 641. Gerald. Beer : tap into the art and science of brewing / Charles Bamforth . producer.5 BAS Methven.5784 RAI 641. Charles W.6565 GRE 641. Steven. Beard. Val. Raichlen. Barbecue! bible / by Steven Raichlen . Bean cookbook : a celebration of the delicious legume from Hoppin' John to simple cassoulet / Judith Choate .873 B199b Basket of berries : recipes and paintings from a fruit garden / Val Archer.ExAO-1 Culinary Arts Library The Unversity of Montana DeWitt. Basic table service skills [videorecording] / produced by the Learning Resources Center of the Culinary Institute of America . Basil / Janet Hazen . Steven. 641.5784 DEW 641. 641. Janet.662 T583b 641. Aliza.5882 M592b 642 BAS Hazen. photographs by Chris Shorten.822 B368b 641. food styling by Dyne Benner. Raichlen.641 ARC 641. 19031985. Barbecue! sauces. 2008 Barbecue inferno : cooking with chile peppers on the grill / Dave DeWitt and Nancy Gerlach. Bamforth. principal photography by Peter Johansky .. peas and every edible bean on the planet! / by Aliza Green . 19031985. rubs and marinades / Steven Raichlen. foreword by William Woys Weaver. James. Archer. Beard. Choate. Archer. illustrations by Margaret Chodos-Irvine.815 B368b 641. illustrations by Pearl Beach. Basic kitchen preparations [videorecording] / produced by The Food & Beverage Institute. Judith. Basic microwaving / by Barbara Methven. Basque kitchen : tempting food from the Pyrenees / Gerald Hirigoyen with Cameron Hirigoyen . Beard on pasta / by James Beard. Green. Barbara.

6373 GLU Best fish ever : the indispensable guide for all anglers and non-anglers who love eating fish / John O.647 KRA 641. 1945Miller. 641. Robert. Amy Bess Williams. Beverly. Kramis. . Bugialli.814 ADL 641. [Romulo A. Cartier.59493 BLA 641. illustrated by Mimi Grant. too! : cookbook : town & country cuisine for people on-the-go! / by Darlene Glantz Skees . Adler. by Berneita Tolson and Edith McCaig. food photography by Ellen Silverman. Bernard. Amy Bess Williams.5973 M647b 12 of 123 . Best little BBQ sauces cookbook / by Karen Adler. John O. Edited by Amy Bess Williams Miller and Persis Wellington Fuller. Best of friends. Best of Shaker cooking / edited by Amy Bess Williams Miller and Persis Wellington Fuller .5 MIL 641.647 BER 641. Sandra. Cartier. with an appreciation of the Shakers by Walter Muir Whitehill. Darlene Glantz. Berneita. Karen. Illustrated by Norman Pomerantz. Yanes.815 CLA 2003 641. Jr. Best of coffee : a cookbook / Sandra Gluck . etc. Best of Gourmet [2005] : a year of celebrations / from the editors of Gourmet . photographer]. Giuliano.5 SKE Skees. Blais.5 SKE 641. Best of friends. Belgo cookbook / Denis Blais and Andre´ Plisnier. Berries : a cookbook / [Robert Berkley . Best of Shaker cooking. Cox. Berries / by Sharon Kramis . Skees. Best little marinades cookbook / by Karen Adler. Darlene Glantz. Bernard Clayton's new complete book of breads / Bernard Clayton. Miller. Best of ice cream : a cookbook / Beverly Cox & Malvina C. illustrated by Terry Melvin.] 641. working drawings by Donnie Cameron.62 T654b 2008 Beer cookbook. Berkley. Karen. photography by Kathryn Kleinman. Denis. design by Lesley Ehlers. with an appreciation of the Shakers by Walter Muir Whitehill. Gluck.7 ADL 641. : cookbook / by Darlene Glantz Skees . Clayton.5945 BUG 641. photographs by Eric Jacobson . Best of Bugialli / by Giuliano Bugialli .5 BES 641. 641. Kinard .692 C327b 641.ExAO-1 Culinary Arts Library The Unversity of Montana Tolson. Adler. photographs by John Dominis. 641. Sharon. food photography by Elizabeth Watt.862 COX 641.

8654 B561 641. Jane. shortcakes. Anne Moyer. Better food for public places : a guide for improving institutional food / by Anne Moyer.813 BES 641. Better homes and gardens chicken and turkey cook book. Rodgers. scones. Alicia.815 HEN 641. Rick. Cartier.563 W893b 641.691 C327b 641.815 STA 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Saacs. Beth.86 B565 Halpin. Cartier. Best of Sunset low-fat cook book / by the editors of Sunset Books. and more / Beth Hensperger. Best of Vietnamese & Thai cooking : favorite recipes from Lemon Grass Restaurant and Cafes / Mai Pham. Better homes and gardens encyclopedia of cooking. 642. Best quick breads : 150 recipes for muffins. Best of the best from the Big Sky cookbook : selected recipes from the favorite cookbooks of Montana and Wyoming / edited by Gwen McKee and Barbara Moseley . illustrated by Tupper England.59786 BES 641. 13 of 123 . John O. Pham. Joanne Johnson. Best-ever chocolate desserts : Rick Rodgers. Stacey. Hensperger. Better cooking library dessert cook book. Mai. illustrations by John Burgoyne . 1953Woodruff. food photography by Steven Mark Needham.34 Be 641.59597 P534b 641. Best venison ever : the indispensable guide for big-game hunters who love eating wild food / John O. Bonnie Lasater].5946 SAA 2008 Best of Spain : a cookbook / recipes and text by Alicia Saacs . Best recipe : soups & stews / by the editors of Cook's illustrated .5 M938b 641. Sandra L. photography by Carl Tremblay.5 Bet Best of waffles & pancakes : a cookbook / Jane Stacey .665 B565 641. Best-kept secrets of healthy cooking / Sandra Woodruff.6374 ROD 641.5638 B5615 641. Better homes and gardens all-time favorite fruit recipes / [editors. Best-loved cookies. 641. food photography by Elizabeth Watt. cornbreads. gingerbreads. coffeecakes.

J. Crocker.ill. photographs by Tom Eckerle and Tom Murphy .ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Better homes and gardens favorite ways with chicken.3 BET 641. (Albert J. Groff. spoonbread. duck. 641.822 CRO 641. by Lauren Jarrett. Crocker. Better homes and gardens menu cook book. Sylvia Birthday cake book / by Sylvia Thompson . Wesler]. Biscuits. every recipe perfected for you in our test kitchen. Thompson. and sweet potato pie / by Bill Neal. Betty. Better homes and gardens heritage cook book. Betty Crocker's casual country cooking.5973 B565 641. Biltmore Estate specialities of the house / [editor. Better homes and gardens fondue and tabletop cooking. A. Big shots : the men behind the booze / A. Meredith. Crocker.8 THO 641.59748 GRO 641.665 B5652 641. Better homes and gardens gifts from your kitchen.5973 C938c 641. Big sky cooking / Meredith Brokaw and Ellen Wright . illustrations by Brooke Scudder. Betty Crocker's pasta cookbook.J. Baime. Betty.5884 CRO 641. Betty. Bill. Baime.5 BIL 641. Crocker.5 B565 641.71 NEA 14 of 123 . Betty.5979 CRO 641. Vaughn Sheekman. turkey. Better homes and gardens new cook book.5978 BRO 641. Cathy A. and gamebirds. Betty Crocker's Southwest cooking. Neal.255 BAI 641. Betty Groff's Country goodness cookbook / by Betty Groff . [foreword by Tom Brokaw]. Betty.) Brokaw.8 B565 641.5 BET 1962 641. Betty Crocker More slow cooker recipes : all-new recipes easier than ever.

Blue Ginger : East meets West cooking with Ming Tsai / by Ming Tsai and Arthur Boehm . William.59593 HEL 641. photography by J.5944 YOU 641.5638 BON Blueprints for restaurant success / by George L. Bistros. Chase. Arno.5973 FLA 641. 641. C. 1963. Tsai. 642. Wenzel. Anne Wilson. photographs by Daniel Young. Grimsdale. Daniel. Andrew. Bobby Flay's Mesa Grill cookbook : explosive flavors from the southwestern kitchen / by Bobby Flay with Stephanie Banyas and Sally Jackson . Gilbert Bordillon. photographs by Alan Richardson . Book of marmalade : its antecedents.6 SHU 2001 15 of 123 . G.ExAO-1 Culinary Arts Library The Unversity of Montana Palomino.6383 ROS Shurtleff.812 SCH 641.56 Z632b 641. foreword by Ken Horn. Frederic. Leonard). Anne. Flay. photographs by Tony Le Duc. 641. illustrated by Akiko Aoyagi. illustrated by Akiko Aoyagi. Bobby. William. Zgola. Bon Appe´tit deliciously light. Blue Elephant cookbook : Royal Thai cuisine / text by John Hellon . Ming. photographs by Ben Fink. Schmidt. 1941. 641. photography by Per Ericson. Book of hors d'oeuvres and canapes / Arno Schmidt and Inja Nam . Book of tempeh / William Shurtleff & Akiko Aoyagi .6 SHU Book of sauces / Gordon Grimsdale .641.5 WEN 641.595 TSA 641.598 PAL Young. John. Book of spices.5 CHA 641. Blender bible / Andrew Chase & Nicole Young. 1964Wenzel. Gerard Smith. and its role in the world today. Jitka M. together with a collection of recipes for marmalades & marmalade cookery / C. high-protein seasoning / William Shurtleff & Akiko Aoyagi . its history. 1941. Bon appetit! : the joy of dining in long-term care / Jitka Zgola. Hellon. photographs by Tom Eckerle + design by Stark Design.814 GRI Rosengarten. Sr. 641.852 WIL Book of miso : savory.641. Shurtleff. and wine bars of Paris : everyday recipes from the real Paris / Daniel Young . Bobby. L. Gordon.5784 F592b 641. (George 2008 Bistro Latino : home cooking fired up with the flavors of Latin America / Rafael Palomino with Julia Moskin. 1902Bobby Flay's bold American food : more than 200 revolutionary recipes / by Bobby Flay with Joan Schwartz . Flay. Rafael. 1937Wilson. brasseries.

writer/producer. photography by Victor Budnik . Peter.815 REI 641. Bread baker's apprentice : mastering the art of extraordinary bread / by Peter Reinhart . Nancy. Rambali. Bashline. Boulangerie : the craft and culture of baking in France / Paul Rambali . and other wild things / Sylvia G. with recipes and photographs by Maria Rudman. Boulud. 2008 Boston cooking-school cook book. produced by Bruce Franchini. Bread Alone : bold fresh loaves from your own hands / Daniel Leader. Bread / by Beth Hensperger . designed by Thomas Ingalls. 641. Bread for breakfast / by Beth Hensperger . Bradley Ogden's breakfast. Hensperger. Brazil : a cook's tour / Christopher Idone. Bread baking essentials [videorecording] / Pastry Chef Central .ExAO-1 Culinary Arts Library The Unversity of Montana Farmer. Hensperger. Marshall . Ogden. Bounty of the earth cookbook : how to cook fish. Beth.77 BOU 641. Fannie Merritt. lunch & dinner. written & produced by Jack R.815 HEN 641. Beth. game. Cherie Y. Meyer. Sylvia G. Judith Blahnik. Leader.5973 OGD 641. recorded & directed by ARC Video Productions.815 HEN 641. Beth. Bread and baker [videorecording] : from the source / produced by the Culinary Institute of America [and] the Bread Bakers Guild of America .5097 OAK 641.5 F233b 1924 641. Boulevard : the cookbook / Nancy Oakes and Pamela Mazzola. Oakes. photography by Leigh Beisch.5981 IDO 641.815 BRE Hensperger.815 HEN 16 of 123 . Brazil : a culinary journey / Cherie Hamilton. 641. photography by Ron Manville. Braising and stewing [videorecording] / National Productions Division of KQED . 641. Daniel. Christopher. Joanne A. Hamilton.73 BRA Idone.815 RAM 641. Paul.815 BRE Reinhart. 1857-1915.69 B2999b 641. Braise : a journey though international cuisine / Daniel Boulud and Melissa Clark. 641. with Lisa Weiss.5981 HAM 641. Bread bible : Beth Hensperger's 300 favorite recipes.815 LEA 641. Daniel. Bashline. Bradley.

641. George Leonard. organize.873 SHA 641. Burt Wolf [videorecording] : what we eat / Acorn Associates . Miller. Brown sauces [videorecording] / produced by the Food & Beverage Institute . Giuliano. Bruce. Breads of France and how to bake them in your own kitchen / by Bernard Clayton. 642. Ken 641. Laurent. Joanne A. underwritten by ConAgra Foods .815 B828 Clayton.814 BRO 641. Buffet : a handbook for professionals. photographs by John Dominis. Andreas. Dalsass. Mittelman. Brittle and more [videorecording] / Culinary Institute of America . Cunningham. 1911-1994..79 MIE St.2309 M6851B 641. Butterscotch lover's cookbook : & mail-order treats source guide / by Diana Dalsass. Bernard. Amy. Brewing battles : a history of American beer / Amy Mittelman. Butte's heritage cookbook / edited by Jean McGrath.66 AID 641. Brewing better beers : a practical guide to the craft which will satisfy every would be home brewer .815 CLA 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641.5 H573b 1963 641. illustrations by Glenn Wolff . Jr. Breakfast all day : 150 recipes for everybody's favorite meal / by Edon Waycott. Herter. Aidells. written and presented by Burt Wolf. Bruce Aidells' complete sausage book : recipes from America's premium sausage maker / Bruce Aidells & Denis Kelly. and prepare cold buffets / Andreas Miessmer. Edon. Laurent. produced and edited by Philip E.and his thirst / by Ken Shales.3009 BUR 641.853 BRI 641.52 WAY 641. Diana. Miessmer. Shales.52 CUN 2008 Breads / by the editors of Time-Life Books. Bugialli on pasta / by Giuliano Bugialli .822 BUG 641. Bull cook and authentic historical recipes and practices / by George Leonard Herter and Berthe E. how to plan. illustrated by Donnie Cameron. St. Marion. Buffets : a guide for professionals / Georges C.86 DAL 641.4 STL Bugialli. Waycott. Chet Holden. Herter. Jr. Philip Miller. 641. Breakfast book / Marion Cunningham . writer/producers.59 B988 17 of 123 . Meyer. Georges C.

skillets. poultry.8653 C139 641. art by Beth Van Hoesen. vegetables. Jude W. photographs by Vincent Lee .8653 BER 641.5 C111 Black. Guarnaschelli .6 C289c 641. Kathy G. 641.59794 CAR 641. Cajun low-carb / Jude W. Cakes / [editor. 641. Wayne Cakes and cowpokes : new desserts from the old Southwest / Wayne Harley Brachman. Teresa Moore . Fullan. food photography by Allan Rosenberg . Harley. Joanne G. Cleve. Camouflage cuisine : wild game & seafood cookery of the South / compiled by Dorcas Brown. by Cleve Carney.56383 THE Beranbaum. Cake tour of the U.S.8653 CAK 641. herbs and nuts.A. Cakes / by the editors of Time-Life Books. 1924Theriot. : favorite recipes from every corner of this cake-loving country.86 BRA 641. seafood. foreword by Maida Heatter. George.303 BUY 641. Carney. photographs by Mick Hales. Tower. Fullan].8653 CAK 641. Cake bible / Rose Levy Beranbaum . edited by Maria D. foreword by Brendan Gill . Theriot. 18 of 123 .691 C185 California dish : what I saw (and cooked) at the American culinary revolution / Jeremiah Tower. writer. McCraine. Mary Major Williams . design and illus. California the beautiful cookbook : authentic recipes from California / recipes by John Phillip Carroll . pork. foreword by M. Cakes and pastries. Cabin cookin' : the very best recipes for beef. Brachman. John Phillip. C.M. Cafe´ des artistes cookbook / by George Lang . by Kathy G.K.5 BLA 641. Lang. Russell Museum cookbook. 641. and grills / Rick Black. Cake decorating [videorecording] : Easy as 1-2-3 / Wilton Enterprises.F. and wild game for dutch ovens.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Fisher .5 LAN 2008 Buying guide for fresh fruits. Jeremiah. Joanne G. McCraine. Rick. text by Virginia Rainey . scenic photography by Leo Meier. California fresh cookbook / the Junior League of Oakland-East Bay .5092 TOW 641. 641. Rose Levy.8653 FUL 641.5 CAL Carroll.

Connolly. Laura Dover.5945 STR 641. Campground cookery : great recipes for any outdoor activity / Brenda Kulibert.563 WEI 641. illustrations by Dan Hubig. 641. Cancer survival cookbook : 200 quick & easy recipes with helpful eating hints / Donna L. Weihofen with Christina Marino. Caprial. Candida Albicans yeast-free cookbook : how good nutrition can help fight the epidemic of yeast-related diseases / Pat Connolly and the associates of the Price-Pottenger Nutrition Foundation . brittles. Horace. Donna L. and more / by Carole Bloom .853 C219 641.853 CAN Bloom. Bill. Geer. Outdoor Writers 641. food styling by Heather Bowen. San Francisco . Caprial. Galen. photographs by Evan Sklar. Brenda. Camp cooking / Bill and Jo McMorris . 641. Caprial cooks for friends / Caprial Pence . Candy cookbook : recipes for spectacular truffles.86 PEN 19 of 123 . Carole.ExAO-1 Culinary Arts Library The Unversity of Montana Kephart.853 DOR 641. Strausman. Candy! : a sweet selection of fun and easy recipes / Laura Dover Doran.853 BLO 641. Campagna table : bring the style and cooking of the Italian countryside into your own home / Mark Strausman. 641.5631 C752c 2000 641. photography by Paul Yonchek .578 M4789c 641. 641. Canteen cup cookery : a cookbook to enhance MREs / by Galen Geer.42 FER 641. chocolates. [illustrations by Ron Butler]. . Capital classics : recipes from the Junior League of Washington. Kulibert. toffees. Pence.575 K38c 2008 Camp cookery / by Horace Kephart.578 K96c 1995 Association of America. Candy and chocolate [videorecording] / KQED. 641.5979 PEN 641. Caprial's desserts / Caprial Pence and Melissa Carey. McMorris.578 G298c 641. 1970Ferrari. produced by Bruce Franchini. Pat. Doran.578 O944c Weihofen.5 CAP Pence. 18621931. Mark. Canning & preserving / Linda Ferrari. foreword by Candy / by the editors of Time-Life Books. Campsite to kitchen : tastes & traditions from America's great outdoors / the Outdoor Writers Association of America. Linda.

foodservice operator.5 GOO 641. Chuck Williams .5 KAS Livingston.D. Carrots to caviar / by Stephan & Lavonne. Pence. 641. photography.66 CHA 641. illustrations by Shirley Felts.864 CEL 641. 1948Kasouris. Charcuterie. Central Market in Lancaster. Rosowski. and caterer / Ed Sanders. [illustrations by Richard Harrington]. Ceil. for life / Richard F.5945 FIE 641. Phyllis Pellman. (Richard Ferdinand). Field. Pennsylvania / Phyllis Pellman Good and Louise Stoltzfus.5973 WEL 641. Cather's kitchens : foodways in literature and life / by Roger L.5 CAR 641. Ceil Dyer's Wok cookery. Celebrate! Celebrating 100 years of Jell-O. 641. Charles. Carol. Carbohydrate addict's cookbook : 250 all-new low-carb recipes that will cut your cravings and keep you slim Heller.77 L7881c Brennan. sausage and pate [videorecording] / KQED. D. recipes.8653 Ce 641. Stephan. A. foreword by Susan J.578 BRE 642. and Linda K. Nick Fluge. Charles Patteson's Kentucky cooking / Charles Patteson with Craig Emerson .77 D996w 641. Welsch .59797 CEL 641.641. Larry Lewis. Richard F.813 PEN 2008 Caprial's soups & sandwiches / by Caprial Pence and Mark Dowers. Roger L. Caprial. Walton and John R. 1943Sanders. Livingston .5638 H477c 641. Heller and Rachel F. Patteson. introduction by James M. Welsch. Georgeanne. Good. Celebrate 100 : the Washington State Centennial cookbook.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Carnegie Institute . Georgeanne Brennan . foreword by James Beard . San Francisco . Edward E. Catering solutions : for the culinary student. Richard Eskite. Heller. Dyer. 1932. produced by Bruce Franchini. Carnegie treasures cookbook / Women's Committee Museum of Art. Lane.4 SAN 641. Casual outdoor dining / general editor. Cast-iron cooking : from johnnycakes to blackened redfish / A.59769 PAT 20 of 123 . Celebrating Italy / Carol Field.. Central Market cookbook : favorite recipes from the standholders of the nation's oldest farmer's market.

Chef's book of formulas. 2008 Charles Virion's French country cookbook. Terri Landry . produced by Charles Hanson . Decorative and instructive drawings by Ed Nuckolls.57 SCH 1996 641. Paul. Charlie. Gordon. Chef Paul Prudhomme's Louisiana kitchen / Paul Prudhomme . 1940Jenkins. 1937Schmidt. Don. 641. yields. Greater New Orleans Educational Television Foundation.564 RAM 641. written by Peter Tilbury . yields. with Roz Denny . introduction by Charlie Trotter.57 B835c 21 of 123 .5944 V818c 641. Prudhomme. Greater New Orleans Educational Television Foundation.) Chef for all seasons / Gordon Ramsay . American Culinary Federation. 641. Terri Landry . photography by Paul Elledge. Hospitality Television presents . Arno. Schmidt. Chef's guide to quantity cookery. photography by Tom Jimison. Prudhomme. Chef's book of formulas. foreword by Crete Dahl. Paul.5 CHE Cheese primer / Steven Jenkins. 1937Breland. Chef Paul Prudhomme's fiery foods [videorecording] / producer/director. Trotter. Ramsay. directed by John Birkin. Charlie Trotter cooks at home / by Charlie Trotter . photographs by Georgia Glynn Smith .57 SCH 641.5 TRO 641. Cheese at foodservice [videorecording] / sponored by Wisconsin Milk Marketing Board . directed by John Birkin. Chef! [videorecording] / written by Peter Tilbury . Cheese making at home: the complete illustrated guide.373 JEN 641. Prudhomme. Chef Paul Prudhomme's Louisiana tastes : exciting flavors from the state that cooks. NBC News Today with Bryant Gumbel .ExAO-1 Culinary Arts Library The Unversity of Montana Virion.5 CHE 642 CHE 642 CHE Chef Paul Prudhomme's pure magic / photographs by Paul Rico.59763 PRU 641. Chef! [videorecording] / BBC Films .657 PRU 641. Charles. 641.59763 PRU 641.373 CHE Radke. Paul. (Steven W. and sizes / Arno Schmidt. a production of WYESTV . Chef Prudhomme's fork in the road [videorecording] /producer/director. John Henry. Arno. produced by Charles Hanson . Steven 641.673 R129c 641. a production of WYESTV . and sizes / Arno Schmidt.

Chemistry of breadmaking. Louis. 641. writer. Alice. James K. Chemistry of cooking [videorecording] / Classroom Video presents . Rozas. 641. Chesapeake cookbook / Susan Belsinger and Carolyn Dille . illustrations by Wayne Thiebaud. Rod Rees. Chicken / by James McNair . 641. photograph by Michael Skott. Jacques E. Szathmary. Laura. Linda Siegfried. Alice. writer/producer.5 Le Grant. Chez Panisse pasta.8 WAT 641. Chef's special [videorecording] / a co-production of WGBH and Learning Corporation of America . preface by Alice Waters .86 SHE 641. 1859641.592 CHE Haeringer. Haeringer / Jacques E. Foreword by Jean Hewitt. photography by Patricia Brabant.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Chicken breasts : 116 new and classic recipes for the fairest part of the fowl / by Diane Rozas.5944 MAR Waters. illustrations by Patricia Curtan. Alice. Chez Panisse fruit / by Alice Waters and the cooks of Chez Panisse in collaboration with Alan Tangren and Fritz Streiff .673 CHE 641. Chez Panisse Cafe´ cookbook / Alice Waters and the cooks at Chez Panisse . pizza & calzone / by Alice Waters.5 CHE Belsinger. producer. Chenel.64 WAT 641.6 G7 641.665 ROZ 22 of 123 . by Carolyn Amundson. Alice.665 MCN 641.5 WAT Shere. By James Grant.5 Sz 642. Lindsey Remolif. Diane. 1935Waters. 641. in collaboration with David Tanis and Fritz Streiff . Chez nous : home cooking from the south of France / Lydie Marshall. 641.5 HAE 2008 Chef's secret cook book. Waters.65 WAT 641. Che`vre! : the goat cheese cookbook / Laura Chenel. illustrations by Patricia Curtan. illustrations by David Lance Goines. Susan. director. David Espar. Marshall. Chez Panisse desserts / by Lindsey Remolif Shere . James. Illus. McNair. Waters.5975 BEL 641. Patricia Curtan & Martine Labro. Haeringer. Lydie. Chevys and Rio Bravo fresh mex cookbook Chez Franc¸ois cookbook : the cuisine of Franc¸ois R. Chez Panisse vegetables / by Alice Waters and the cooks of Chez Panisse .

Chocolate and the art of low-fat desserts / Alice Medrich .Et 641. Huang. by Jerry Darvin. collaborator. Petzke. Joanne A. 641. 1912Butel. Cantonese / Margaret Leeming.823 STE 641. a guide to gourmet cooking for infants and young people..592951 LEE 641. and memories from America's leading authority on Chinese cooking / Eileen Yin-Fei Lo .5638 MED 641.5622 R588t. Meyer. styling. Chen Chang-Yen. Stern.5 CHI Cusick.665 CHI 641. Chuck Williams . Gloria C. Nick. Alice. photographs by Michael Lamotte . [et al. photo styling by Sara Slavin. Jane. Martinez.665 CUS 2008 Chicken fabrication by the professional chef [videorecording] / produced by the Learning Resources Center. text. techniques. Medrich. history. Margaret. author.5951 K9651. Chinese cooking. producer/writer. recipes. Malgieri. Karl Petzke . Linda. illustrations by Liz Wright. Jane. Chili madness : a passionate cookbook / by Jane Butel .823 BUT 641. recipes. Turgeon.3374 COA 641. Heidi Haughy. Richard Eskite. Chinese kitchen : recipes. Chocolate Bible : the definitive sourcebook. 641. Heidi Haughy Cusick .5951 LO 641. Coady..6374 CHO Chocolate : from simple cookies to extravagant showstoppers / Nick Malgieri . Chocolate : the food of the gods / Chantal Coady . producer/director. Carolyn Miller . Sara Slavin .].812 HUA 641. photographs by Tom Eckerle. Chicken for dinner / general editor. art direction. Children's gastronomique. 23 of 123 . Karl.3374 PET 641. by Christine Ripault. Culinary Institute of America . Leeming. translator. Chocolate : a sweet indulgence / photographs. photographs by Alexandra Chocolate / Linda Collister . Chantal.6374 COL 641. ingredients. Chinese appetizers and garnishes / Huang Su-Huei. Chicken foot soup and other recipes from the Pine Barrens / edited by Arlene Martin Ridgway. Translated and adapted by Charlotte Turgeon.ExAO-1 Culinary Arts Library The Unversity of Montana 641. calligraphy by San Yan Wong .Es Chili nation : the ultimate chili cookbook with recipes from every state in the nation / Jane and MIchael Stern. with over 600 illustrations / Christian Teubner .6374 MAL 641. food styling. Collister. Lo. 641. photography. Philip Miller . Shu-hui. photography by Patrice de Villiers. Eileen Yin-Fei. Chinese imperial cuisines and eating secrets / translated by Zhang Tingquan = [Kung t`ing ts`an yin yu yang sheng / Shang Kuan-feng]. Charlotte Snyder. photos. Sandra Cook.

Idone. William Woys. Philip Miller.3 MOR 641. 1948- 642. 1947Branch.6374 POT 2008 Chocolate cakes : decadent and delicious / Kathy Farrell-Kingsley. Chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute .6374 HUB 641. Orabona. Susan. Chocolate decadence : a truly sinful pleasure / Veronica Di Rosa. illustrations by Michael Hofmann. Rena Coyle .6 CHO Bertrand. Janice Feuer. 641. Cinnamon / by Lou Seibert Pappas . Kathy.568 CHR 641. Philip Miller.7 H348c Christmas candy book / by Lou Seibert Pappas . Christopher.592 CHO Hashi-San.83 IDO 641.853 PAP Christmas cook : three centuries of American Yuletide sweets / William Woys Weaver . 641. 641.568 WEA 641. illustrations by Vivienne Flesher. Huber. Pappas. writer/producers. photographs by Frankie Frankeny. Christopher Idone's glorious American food / photographs by Tom Eckerle . Christmas memories with recipes / [conceived and edited by Maron L. Marcia. Chopsticks! : an owner's manual / Hashi-San . Christopher Idone's salad days. Betty Malisow.ExAO-1 Culinary Arts Library The Unversity of Montana Farrell-Kingsley. Penelope Wisner.568 BRA 641. food assistant. 641. Waxman].5 DIR 641. translated from the French by Jeanne-Marie Vazelle. Meyer . Chocolate. Christmas from the heart of the home / by Susan Branch.5973 IDO 641. Potter. 641. Veronica. director. photography by Jerry Weaver.8 FAR Di Rosa. Chocolate designs / : Philippe Bertrand & Philippe Marand . Lou Seibert. Chocolate truffles / by Carrie Huber. Christopher. 641. a la carte : selected 62 recipes [sic. Chocolate mousse and other fabulous chocolate creations / by Betty Malisow Potter. wine consultant. Carrie. Idone. an illustrated history / Marcia and Frederic Morton.6383 PAP 24 of 123 . Philippe. Chop suey. Morton.] Compiled by the Chinese cooking companions. Pappas. Joanne A.3374 BER 641. Lou Seibert.

Craig. Volume 1 [videorecording] / with Ruth Adams Bronz . Smith. produced & directed by Lee Kraft. Owen. Classic French cooking. Classic freshwater fish cooking / by Eileen Clarke.6435 BAC 2008 Citrus cookbook / Josephine Bacon .595 OWE 641. and the editors of Time-Life Books. drawings by George Koizumi.ExAO-1 Culinary Arts Library The Unversity of Montana Bacon. Marcella. Classic American cooking. Yves. Classic and contemporary recipes of Yves Thurie`s. Yves.EL 641. 641.865 THU.865 THU. Modern French pastry / translated by Rhona Poritzky Thuries. Myrtle Ellison. photography. 1942-641. Sri.5945 HAZ Fletcher. Willan. Photographed by Mark Kauffman. Classic American cooking.822 FLE 25 of 123 .865 THU. produced & directed by Lee Kraft. Chuck Williams .5944 C585c 641. 641.657 NOR 641. Hazan.EL 641.5973 CLA1 641. 641. produced & directed by Lee Kraft. Classic French cooking [videorecording] / with Anne Willan . Pierre Franey. Classic French cooking / by Anne Willan . Classic and contemporary recipes of Yves Thuries. Civil War cook book : typical of the times but timely for today / by Myrtle Ellison Smith. illustrated by Susan Alcantarilla. Classic desserts / by the editors of Time-Life Books. Restarurant pastries and desserts / translated by Rhona Poritzky Lauvand. Richard Eskite. Classic Asian cookbook / Sri Owen. Volume 2 [videorecording] / with Ruth Adams Bronz .5944 WIL 641. illustrations by Nancy Simonds.5973 CLA2 641.EL 641. Classic Italian cook book : the art of Italian cooking and the Italian art of eating / Marcella Hazan . Claiborne. French pastry / translated by Rhona Poritzky Lauvand.50973 S655c 641. Josephine.86 C614 Lauvand. Janet Kessel. Clarke. Eileen. recipes. Classic pasta at home / general editor. Janet Fletcher . Yves.692 C597c 641. Thurie`s. Norman. by Craig Claiborne. Classic herb cookbook / Jill Norman. Anne.59 CLA 641. Jill. Classic and contemporary recipes of Yves Thurie`s. Thurie`s.

Algar. Levine]. Elizabeth J.822 MCN 26 of 123 . Arkwright . edited by Barbara Mealey . Bruno H. Rebecca Reid. Burch. Ellyne Lonergan . March and Monroe S. Alice. photography by Tom Tracy. Indiana University. Kevin. organic agriculture [videorecording] / Ethical Markets Media . Hazel Henderson. Cocolat : extraordinary chocolate desserts / Alice Medrich .3373 KNO 641. Classico pasta sauce cookbook : [start with Classico and create tempting home cooked meals] / Antigone Dallas. Coffee cakes / Ceri Hadda. Cocktail party cookbook and guide / by the Faculty Women's Club of the Indiana University School of Medicine . Cocina! : a hands-on guide to the techniques of Southwestern cooking / Leland Atkinson . photographs by Patricia Brabant. Close-up on cakes : easy recipes for every occasion / edited by Suzie Smith. [English translation by Pauli.641.41 I39c 642. School of Medicine. illustrated by Druscilla Defalque. Classical and contemporary Italian cooking for professionals / Bruno H. Monte. Miles. Coffee basics : a quick and easy guide / Kevin Knox. foreword by Mark Miller. James K. Atkinson. Hadda. 1929.5979 ATK 642. Cocktails di^natoires et amuse-bouche = cocktail pieces and "amuse-bouche"/ translation. Andrea Campbell . Cleaning and preparing gamefish : step-by-step instructions from water to table / Monte Burch. edited by Marjorie S.6374 MED 641.8 HAD 641. co-executive producers. Clean food.302 CLE 641. Ceri. Simran Sethi. writer.812 COC 641. Leland. photography by Renee Comet . Cold pasta / James McNair .5945 ELL Classical cooking the modern way / by Eugen Pauli . Ellmer. Ayla Esen. 1983. Classical Turkish cooking : traditional Turkish food for the American kitchen / Ayla Algar.5 Pa 641. Cocktail servers' performance of emotional labor : antecedents and negation of emotional dissonance / by Elizabeth J. Julie Sheldon Huffaker. 1926Peter C. Knox.6 M6433c 641. Ellmer. McNair.. Antigone.692 B9473c 641.5636 CLA 2008 Classic vegetarian : appetizing dishes for every occasion.822 DAL 641. Miles. Eugen.ExAO-1 Culinary Arts Library The Unversity of Montana 641.5929435 ALG 641. 642. Medrich.8 CLO 641. Dallas. director.

641. 641. Reichl. Jr. Compleat crab and lobster book / Christopher R.815 CLA 641.1971 641. Edited by Anne London and Bertha Kahn Bishov.8 CLA 27 of 123 .ExAO-1 Culinary Arts Library The Unversity of Montana Chase.. editors: Helen Southall. Norma Macmillan]. from homestyle dinners to satisfying breakfasts and fun midnight treats / Ira Freehof with Pia Catton.3374 COM Barrett.59 DEL 641. 1909. 641. Complete American-Jewish cookbook. Complete book of breads.. Smith. Ira. 641. with over 170 delicious and authentic recipes / Shehzad Husain and Rafi Fernandez. Smith.5973 FRE 641. Freehof. Complete book of baking / Pillsbury. Complete book of Indian cooking : the ultimate Indian cookery collection.578 B8631c 641. illustrations by Gretchen Schields.5092 REI 641. or. Associate editors: Ethel I. Comfort Diner cookbook : a world of classic diner delights. sweet and savory / Bernard Clayton. Accomplish'd gentlewoman's companion .695 R2887c 1999 641. Bernard. Christopher Russell. Complete book of pastry. Valerie. Comidas de New Mexico / by Lucy Delgado.71 COM Clayton.567 G664c Gordon. Gonzmart. London. Beard. Complete book of outdoor cookery. Sarah Leah. Brown. by Helen Evans Brown and James A.5942 S646c 1968 641. Shehzad. by E.8654 BAR 641. Adela Hernandez. Robert I. Columbia Restaurant Spanish cookbook / Adela Hernandez Gonzmart and Ferdie Pacheco. Complete book of herbs. Lucy.R. Delgado. Carol Ann. Reaske. cook.357 RIN 641. . Crocker. Ruth. ill. in accordance with the Jewish dietary laws. Bernard.5 CHA 2008 Cold-weather cooking / by Sarah Leah Chase . Helen Evans. by Tom Stoerrle.5945 GON 641. Clayton. Rinzler. Complete book of gingerbread / Valerie Barrett. illustrated by Suzanne T. spices. E. 1753.. Comfort me with apples : more adventures at the table / Ruth Reichl. and condiments : from garden to kitchen to medicine chest / Carol Ann Rinzler.5954 H968c 641. Compleat housewife. Husain. Ugelow [and others.. Reaske . Complete book of chocolate / [cookery editor: Janet Smith .

A. 1950641. Jack.4 TOP 2008 Complete book of raw food : healthy. and cooking / by Sara Perry . Ellie. Complete cocktails & finger food / Elizabeth Wolf-Cohen & Oona van den Berg. Complete Italian vegetarian cookbook : 350 essential recipes for inspired everyday eating / Jack Bishop .813 CLA 641. Livingston. Julie Rodwell.5946 PAS 641. .5636 BIS 641. Susann.691 F144c Escoffier. Beverly Lynn. Cracknell and R. Leslie. photography by Edward Gowans. Bilderback. 1939641. 642. Adamson. Elizabeth (Elizabeth K. Complete Spanish cookbook / Jacki Passmore.69 L786c Livingston. Sam. (Auguste). Escoffier .5944 ESC. plus plenty of kitchen wisdom for beginners and experienced cooks / Susann Geiskopf-Hadler and Mindy Toomay. Complete book of year-round small-batch preserving : over 300 delicious recipes / Ellie Topp & Margaret Howard. Complete idiot's guide to cooking-.1996 Fadala.5636 GEI 28 of 123 . photography by Ann Stratton. Elizabeth Wolf. 641. 641. Kaufmann. Tod. Lawrence.563 COM Clayton.5 DIM 641. contributing editor. Complete idiot's guide to success as a chef / by Leslie Bilderback.) 641. editor.D. Topp. Complete book of soups and stews / Bernard Clayton.Ec 641. 1846-1935. Geiskopf-Hadler. D. Complete coffee book : a gourmet guide to buying. Sara.5092 BIL 641. Bernard. Jacki. Complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire / A. Complete idiot's guide to vegan living / by Beverely Lynn Bennett and Ray Sammartano.563 A2211c 641. Eve. Bishop.L. Bennett. Complete vegan cookbook : over 200 tantalizing recipes. Dimmick. illustrations by Stephanie Fleischer Osser. 1963Passmore.for guys / by Tod Dimmick. 1932. A.5636 BEN 641. delicious vegetarian cuisine made with living foods includes over 350 recipes from the world's top raw food chefs / Lori Baird. Complete fish & game cookbook / A. brewing.4 LAW 1992 Cohen.J. Jr. translated by H. Complete guide to game care & cookery / by Sam & Nancy Fadala. Complete idiot's guide to gluten-free eating / by Eve Adamson and Tricia Thompson.ExAO-1 Culinary Arts Library The Unversity of Montana 641..6373 PER 641. Complete caterer : a practical guide to the craft and business of catering / Elizabeth Lawrence.812 KOH Perry.

Tony.8654 HOF 641.5978 MCF 29 of 123 . Consomme´ [videorecording] / produced by Culinary Learning Resources Production . Cookies unlimited / Nick Malgieri . Paul Mareth.) 2008 Complete vegetarian cookbook / Anne Marshall. Cookin' wild : the Bob Hirsch family recipes for wild game and fish. Confessions of a French baker : breadmaking secrets. 641..6 HIL 641.5631 K173c 641. Comprehensive diabetic cookbook / by Dorothy J. Dorothy J. Dickey . Miller. Lynn E. tips. Jean. Ruth.7 CON Winter.1 GOD 641. Amanda.]. producers. Illus. Cook and the gardener : a year of recipes and writings from the French countryside / Amanda Hesser . [et al. Composed salads [videorecording] / produced by the Food & Beverage Institute . 1989 supplement / by Nutrition Monitoring Division . Controlling liquor. Cookbook of foods from Bible days. Hesser. by Jean and Frank McKibbin. Elizabeth. 641. Composition of foods : raw. processed.69 C7734 McFall. coordinator. Bess.86 COO 641.ExAO-1 Culinary Arts Library The Unversity of Montana Marshall..79 COM 641. Malgieri. Contemporary encyclopedia of herbs & spices : seasonings for the global kitchen / Tony Hill. Steven Kolpan.1 COM Kaplan. Cookin' with Will Rogers / by Sharon and Gene McFall.5636 MAR 641. writer/producers Philip E. Mayle. Consumer's dictionary of food additives. 641.3 WIN 641. and recipes by Jean McKibbin. Kaplan . illustrations by Kate Gridley. Nick. 1930Hill. Anne (Anne E. photographs by Tom Eckerle. Sharon. contributors. with a foreword by Robert Kaye.65 HES 641. Barbara A.8654 MAL 641. Philip Miller . McKibbin. directed by Lee Kraft. 641. Anderson . prepared. Peter.5 M158c 1972 641. Cookies by Bess / [Bess Hoffman].815 MAY 641. 1966Godsmark. and recipes / Peter Mayle and Gerard Auzet. Hoffman. wine & beverage costs / by Elizabeth Godsmark. Cookies. a Culinary Learning Resources production. cakes and pies [videorecording] / Videocraft Classics .

Cooking in colour : 700 recipes for every occasion / edited by Norma MacMillan and Wendy James . Chiappetta Productions . producer/director. producer. Cooking for all seasons / by Jimmy Schmidt . Philip Miller. 641. 2008 Cooking and recipes from Rome to the Renaissance [by] Richard Barber. illustrations by Robert Schefman. Jimmy. MacMillan. produced by Bruce Franchini. Dun Gifford . Cooking at home with America's test kitchen / by the editors of Cook's Illustrated . Jones . Edith. illustrations: John Burgoyne . by Emily Hahn and the editors of Time-Life Books.5 COOK Hahn. by Edith and Sam Brown.5 Co 641. Cooking creatively with natural foods. Cooking at the Academy. Cooking from quilt country : hearty recipes from Amish and Mennonite kitchens . Miriam L. 641. 1905Cooking of China. San Francisco . Emily.509 B234c 641. Susan Herrmann. van Ackere. 1997. Cooking for the house that love built. organic produce at its seasonal best / foreword by Nell Newman . 641. introductions by Sibella Kraus & K.5951 H148c 30 of 123 .862 ICE Idone. 641.563 COO 641.59729 IDO 641. Richard W. consultant. Ice cream and frozen desserts [videorecording] / KQED. Jerry Chiappetta. Brown.566 ADA 641. Cooking Caribe / Christopher Idone with Helen McEachrane.5 COO 641.ExAO-1 Culinary Arts Library The Unversity of Montana Barber. Marcia. Norma. Christopher. Cooking for your hunter / by Miriam L. Cooking at home on rue Tatin / Susan Herrmann Loomis.5944 LOO 641. photographs by Alexandra Avakian / by Marcia Adams.5 COO Jones. illustrated by Angela Jones.50978 J78c 641. photography: Daniel J. Cooking method series [videorecording] / The Culinary Institute of America . 1920Schmidt. 641. Cooking fresh from the Bay Area : the Bay Area's best recipes for eating local.5 COO 641.5636 B877c 641.5 COO Adams. Carl Tremblay. Loomis. Photographed by Michael Rougier.5 SCH 641. compiled & Cooking freshwater fish [videorecording] / Wild Harvest Videos . Cooking at home with the Culinary Institute of America. Gill Edden.

59773 L759c 641. Photographed by Eliot Elisofon.59729 W855c 641. by M. Cooking saltwater fish [videorecording] / Wild Harvest Videos . Cooking of the Caribbean Islands. Santha. Photographed by Mark Kauffman. Helen Walker.ExAO-1 Culinary Arts Library The Unversity of Montana Standen. Peter S. K. Photographed by Feibleman. Nika Crane and Henry Groskinsky.5943 H429c 641. (Mary 641. 1907Linsenmeyer. F. Photographed by Fred Lyon. Cooking of the Americas. Feibleman and the editors of Time-Life Books. Photographed by Eliot Elisofon. and with sections on preserving foods and on household hints. 1930Cooking of the Americas [videorecording] program I : how it all began an Educational Outreach program from the American Culinary Federation Educational Institute.6 COO Cooking of Scandinavia. Cooking of India. Joseph. 31 of 123 . M. by Adrian Bailey and the editors of Time-Life Books. by Santha Rama Rau and the editors of Time-Life books. Adrian.5943 W386c 641. Photographed by Richard Meek. Photographed by Ralph Hazelton. Cooking of provincial France.5948 B877c 641. 641. photographed by Anthony Blake.5945 R783c 641.5944 F535c Frances Kennedy). Photographed by Anthony Blake.49 COO 641. Dale. by Linda Wolfe and the editors of Time-Life Books. Antoine. Photographed by Richard Meek. 641. Fisher. by Nika Standen Hazelton and the editors of Time-Life Books. 1928Wolfe.5954 R165c 641. Cooking of Italy. Linda. Cooking of the British Isles. Dmitri Kessel and Brian Seed. Cooking of the British Isles / by Adrian Bailey and the editors of Time-Life Books . from the Illinois Country / Helen Cooking Provence : four generations of traditions and recipes / Antoine Bouterin and Joan Schwartz.5941 B154c Bailey. Photographed by Fred Lyon.5973 COO 641. Rama Rau. 1903- 2008 Cooking of Germany. K. a taste of Louisiana : begin with the roux / Horizons 2000. by Waverley Root and the editors of Time-Life Books. Fisher and the editors Time-Life Books. Cooking of Vienna's empire. by Rafael Steinberg and the editors of Time-Life Books. Cooking of Spain and Portugal. by Joseph Wechsberg and the editors of Time-Life Books. 641. by Dale Brown and the editors of Time-Life Books. Waverley Lewis. Bouterin. 1927.59449 BOU 641..5952 S819c Steinberg.5946 F297c 641. Chiappetta Productions . [videorecording] program 2. 1975 641. Brown. Rafael. producer. Cooking of Japan.5941 B154c Suppl.Suppl. F. Adrian. 1923Root. Cooking plain : a treasury of century-old family recipes. 1928Bailey. Jerry Chiappetta. with a selection of natural foods and wild game cookery. Wechsberg. Suppl. by Peter S.

658 CZA 32 of 123 . Cooking today's beef [videorecording] / developed by the Education Dept. Child. Cooking with the diabetic chef / Chris Smith. Barchers.66 COO Ojakangas. Chiappetta Productions . 1966Bagg. Cooking with master chefs / Julia Child. 1918641. Illustrated by Donald Hendricks. 641.691 C9897c Fears. Chris. Lucy Heaver. Cutlip. Emelie. producer. [editors. Martinsen. National Live Stock and Meat Board on behalf of the Beef Board . Wayne. Craig. Cooking the wild harvest / by J.5 CHI 641. wherein an age-old art is revived.631 MAR Tolley. Eldon R. Claiborne. illustrated by David Wright.56314 S644c 641.691 F2884c 641. Jill Norman . Jerry Chiappetta.58 AND 2006 641. Anderson.58 OAJ 2005 Hanle.657 CLA 641. Cooking with sunshine : the complete guide to solar cuisine with 150 easy sun-cooked recipes / Lorraine Anderson and Rick Palkovic. director Larry Marden. 1948Cooking wild from Idaho : a collection of wild game and sausage recipes / by Eldon R. 641. Cooking without a grain of salt / by Elma W. Lorraine. Wayne Fears . Charlene S.. Wallach. Patricia C. Bagg . 1952Smith. producer.59007 M322c 641. Frank Ritter]. 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Gregory Jameson.6 COO 2008 Cooking seafood [videorecording] / Wild Harvest Videos .641. drawings by Alice Golden. Cooking with herbs and spices / Craig Claiborne . Cooking up world history : multicultural recipes and resources / Patricia C. 641.563 Ba 641 COO 641. Jack. Cutlip. produced by Goldsholl: Design and Film . Cooking with convection / Beatrice Ojakangas. Cook's book : techniques and tips from the world's master chefs / editor-in-chief. Elma W. Zack. foreword by A.6 H2416c Martinsen. photographs by Louis B. Cook's book of mushrooms : with 100 recipes for common and uncommon varieties / Jack Czarnecki . Caroline Reed. Cooking with gourmet grains [by Charlene S.. Beatrice A. Marden and Suzanne I. Czarnecki. Julia. 1938. Cooking with flowers.657 TOL 641. J. Written by Zack Hanle. Cooking with herbs / by Emelie Tolley and Chris Mead.

definitive guide to cooking and food / Jonathan Bartlett. location photography by James Evans. Creative garnishing : beautiful ways to enhance meals / Mara Reid Rogers . Cowboy cookbook / written by Verne Carlson .03 BAR 641. Andrea. Santa Fe. food photography by Dick Patrick .5979 MIL 641. 1931.6382 MIL 641.8 YOC 641. New Mexico / by Mark Corriher. 641. illustrations by Wendy Wheeler. Cowboy in the kitchen : recipes from Reata and Texas west of the Pecos / Grady Spears and Robb Walsh . Country pies : a seasonal sampler / Lisa Yockelson . Mark Charles.568 CRA Claiborne. the feast of the five senses / Ludovic Lefebvre with Martin Booe. illustrations by Wendy Wheeler. Ludovic.5978 CAR 641. Rogers.5 COO 641. Rosemary. 1949Froncillo. Crave. 641.695 F933c 641. 33 of 123 . Mark Charles. illustrated by Bill Rivard.555 FIF Yockelson.5 WIL 2008 Cook's book of quick fixes & kitchen tips : how to turn adversity into opportunity / Anne Willan . Mara Reid. Lefebvre. cooking. 1949Coyote's pantry : southwest seasonings and at home flavoring techniques / Mark Miller and Mark Kiffin . Country cakes : a homestyle treasury / Lisa Yockelson . Carlson. with Miller. 641. Craig.5 LEF 641. Cookwise : the hows and whys of successful cooking / Shirley O.ExAO-1 Culinary Arts Library The Unversity of Montana Willan.5631 C585g 641. Corriher.641. Bartlett.81 ROG Charles Miller. Anne. 1945. Cook's dictionary and culinary reference : a comprehensive. Miller. Co-op cookbook : delicious and healthy meals in less than half an hour / Rosemary Fifield . Coyote Cafe : foods from the great southwest : recipes from Coyote Cafe. cracking / Andrea Froncillo & Jennifer Jeffrey. John Harrisson . Jonathan. Craig Claiborne's Gourmet diet / Craig Claiborne with Pierre Franey. illustrations by Robin Wimbiscus. Yockelson. Shirley. Lisa. Grady.5978 SPE 641. illustrations by Janet Simon. Crabtree & Evelyn cookbook : a book of light meals and small feasts / [edited by Elizabeth Kent] . Verne. Crab : buying. Cook's magazine cookbook / edited by Michael and Judith Hill.5 COR Fifield.641. Spears.8652 YOC 641. photographs by Christopher Baker. photography by Michael Grand. recipes from Santa Fe's famous Coyote Cafe. Lisa.

Culinaria Italy : pasta.59495 MIL 641. Santin. Ruprecht Stempell. Culinaria : European specialties / Joachim Ro¨mer. Gino. Anthony Blake. Culinaria Spain / Marion Trutter. photographs by Gu¨nter Beer. Mireille Scharfenberg.5944 JOH 641. today.5943 SCH 641.594531 S235c 641. chief editors . Cuisine of the sun : classic recipes from Nice and Provence / by Mireille Johnston. photography . Cuisines of Germany : regional specialities and traditional home cooking / Horst Scharfenberg. Joyce. photographs. Horst. Joyce R8936C 2008 Creole / Babette de Rozie`res. photography by Peter Cassidy.5945 HYM 641. photography. Cuba Cocina! : the tantalizing world of Cuban cooking--yesterday. editor-in-chief . Gu¨nter Beer. Huguette. Esersky. Foreword by Craig Claiborne. illustrations by Ann Field. editor. Rawlings. Drawings by Sidonie Coryn. pesto. Christine Westphal.5945 CUL 641. Hyman. Clarissa. Culinaria : the Caribbean : a culinary discovery / written by Rosemary Parkinson. Gu¨nter Beer. Michael Ditter. Marjorie Kinnan. 641. Johnston. Culinaria France / edited by Andre´ Domine´ . Culinaria Greece / Marianthi Milona . Cucina veneziana : the food & cooking of Venice / Gino Santin . and tomorrow / Joyce LaFray . Milona. 641. with drawings by Robert Camp.5676 GOL 641. photography by Werner Stapelfeldt.300946 CUL 34 of 123 . Goldstein.5975 LAF 641.5972 KEN 641. passion / Claudia Piras.5975 RAW 641. 1896-1953. editor .59729 PAR 641. Cuisines of Mexico. Cross Creek cookery / by Marjorie Kinnan Rawlings . photography.59763 Rozie`res. Marianthi. Cuisine occitane. Cucina siciliana : authentic recipes and culinary secrets from Sicily / Clarissa Hyman . Rosemary. Kennedy. Babette de.ExAO-1 Culinary Arts Library The Unversity of Montana 641.594 CUL Cucina Ebraica : flavors of the Italian Jewish kitchen / Joyce Goldstein. LaFray.5944 CUL 641. Castignac. Diana. Parkinson.5944 C351c 641.

L. Ferdinand E.. Egan. 1941- 2008 Culinary artistry / Andrew Dornenburg and Karen Page . Frankfurt.813 K21d 641. Brennan. Daily Soup cookbook / Leslie Kaul . Desaulniers. [et al. the dainties and delicacies of different nations obtained from the animal kingdom / by Simmonds. Curries & bugles : a memoir & cookbook of the British Raj / Jennifer Brennan.507 P4859 Culinary schools. Lund). Worth. Marcel. Leslie.8 DES 641.. Death by chocolate cakes : an astonishing array of chocolate enchantment / Marcel Desaulniers .S. with an introduction by Alan Davidson. photography by Duane Winfield.5 P5581d 35 of 123 . Darina Allen's Ballymaloe Cooking School cookbook / with photographs by Ray Main.ExAO-1 Culinary Arts Library The Unversity of Montana Dornenburg. Vicki. Marcel. director. photographs by James Bergin and Jessica Zane. Death by chocolate cookies / Marcel Desaulniers . Bruce Franchini .3 SIM 641. Anne. Helen Levison.507 P4859 2007 641.865 DANI 641. Dean Fearing's southwest cuisine : blending Asia and the Americas / Dean Fearing . Kaul. Andrew. 19582006.572 MET 1980 641.]. Linda Brandt . 1814-1897. P. John.6384 LIL 641. : or. KQED. Fearing. Deer & fixings / by John and Denise Phillips. 2008 Curiosities of food. (Peter Peter Lund Simmonds .5979 FEA 641. Curries / Vicki Liley.8 DES 641. Desaulniers. Team recipes from the 15th International Culinary Competition (International Kochkunst Ausstellung. Culinary Olympics cookbook : U. by Helen Worth. Damnyankee in a Southern kitchen.. recipes with Brett Bailey and Kelly Bailey . Jennifer.6 EGA 641. West Germany) / Ferdinand E. editing by Judith Choate. 641.5954 BRE 641. Liley. a revival feast. 1913641.5975 W932d 641. Danish & breakfast sweets [videorecording] / producer. Decadent desserts / by Anne Egan.5973 DOR 641. Phillips. Allen. Dean. Metz and the United States Culinary schools. photography by Michael Grand. Darina. Metz.59115 ALL 641.

Fant.578 D312 Stang. [for Danny Baize]. Delectable apple / Kathleen Desmond Stang . Designing for the table : decorative and functional products / Michael Wolk. Fant & Howard M. Barrett.563 VAS 641. 641. Purser.86 SIL 641. Desserts from an herb garden / Sharon Kebschull Barrett. Herme´. photography by Greg Elms. Faye. Vassallo.5 FIN 2008 Deer Camp Dan's cookbook / compiled by Andrea Van Steenhouse. Detox cookbook : cleansing for food lovers / Jan Purser & Kathy Snowball . 1951641.ExAO-1 Culinary Arts Library The Unversity of Montana 641.86 DES Dessert sensations / Faye Levy .86 BAR 641. Ang. decorative paintings by Deborah Healy . foreword by George L.641 STA 641. Wolk. Eng Tie. Jan. Igoe. Desserts to die for / Marcel Desaulniers . Maureen B. Nancy. Jody. recipes with Joh Pierre Peavey.com . technique drawings by Wendy Wray.1 Ig 641. photographs by Hartmut Kiefer. Sharon Kebschull.56314 H1122d 641. produced by Bruce Franchini. Judith. Michael. Dictionary of food ingredients / Robert S. Marcel.86 HER 641. Dictionary of Italian cuisine / Maureen B. Blackburn. with Susanna Holt. photography by Michael Grand . Isaacs.563 PUR 641. Diabetes everyday cookbook : health for life / Jody Vassallo. Delightful Brazilian cooking / by Eng Tie Ang. Desserts / by Nancy Silverton in collaboration with Heidi Yorkshire . 641.7 WOL 641. Delicious & dependable slow cooker recipes / Judith Finlayson. Finlayson. Ellen. Desserts [videorecording] / KQED . Jean Marie Martini . Diabetes fit food : over 200 recipes from the world's greatest chefs / Ellen Haas and the editorial team of FoodFit. photographs by Gus Francisco.5981 A5811d 642. Robert S.86 DES 641. Desaulniers. illustrations by Lynne Riding. Igoe. Haas. Levy. illustrations by Maureen Jensen . Pierre. Kathleen Desmond. Silverton. Desserts by Pierre Herme´ / written by Dorie Greenspan .3 FAN 36 of 123 .86 LEV 641.

by Yoshiya Fukuda. Ducasse.5944 DUC 641. by Gen MacManiman.ExAO-1 Culinary Arts Library The Unversity of Montana Carroll. Takahashi. Dojny. Dry it.5 EAS 1992 Diner desserts / by Tish Boyle . Lorwin. Early American cooking : recipes from America's historic sites / compiled and edited by Evelyn L. Lappe´.86 BOY 641. Evelyn L.6 TAK 641. 641. photography by Scott Dorrance.595 FEN 642.631 D779 MacManiman. you'll like it! a book about food dehydration. with Linda Dannenberg . Alice Marilena Perrone. harmonious Ma family Chinese cookbook [by] Nancy Chih Ma [and others] Photos. Embree De Persiis Vona. the creative.59 DOJ 641. Madge. photographs by Pierre Hussenot. Earthcooks / [introduction by Ree Schonlau]. 37 of 123 . 641. East meets West. Tish.44 Ma 641. 641.5 DON 641. Dishing up Maine : 165 recipes that capture authentic down east flavors / Brooke Dojny . Beilenson.563 LAP 1982 641. Dining with William Shakespeare / Madge Lorwin. Michael. photography by Hugo Steccati. photography by Charles Greer. photographs by Clark Irey. Brooke. Beilenson. Boyle. Dried beans & grains / by the editors of Time-Life Books. with illustrations by Mothershead. with more than 140 delicious.5951 D688 641. Easy cooking with brand names. Don't lick the chopsticks. Diet for a small planet / Frances Moore Lappe´ . Bonzi. Alain.5973 BEI 641. and Gianna De Persiis Vona . Kuwako. illustrations by Marika Hahn.59 MOT 641. 641. Don't try this at home : culinary catastrophes from the world's greatest chefs / edited by Kimberly Witherspoon and Andrew Friedman. Frances Moore. table setting / table design and food by Kuwako Takahashi .589 EAR Fennelly. Gen. nutritious recipes / Anstice Carroll. Dining customs around the world : with occasional recipes / by Alice Bonzi Mothershead . Ducasse flavors of France / Alain Ducasse . East meets Southwest : innovative cuisine from Santacafe´ / Michael Fennelly .5942 L878d 641.303 CAR 2008 Dictionary of wholesome foods : a passionate A-to-Z guide to the earth's healthy offerings. Anstice. with an introduction by James Bibo .

5 LAR 641. Arnold. Eat smart in India : how to decipher the menu. Arnold . Peterson.5 E11 1995 641.5978 A758e 641. Honey. B. David Paul. Eating in America : a history / Waverley Root & Richard de Rochemont. 1903- 38 of 123 . Bern.595 LEE 641.5954 PET 641. David G. 1928- 641. Eat right. know the market foods & embark on a tasting adventure / Giobbi. Edward. recipes from my home / Cecilia Hae-Jin Lee. S. Eating hearty in the wilderness with absolutely no clean up : a backpacker's guide to good food and "leave no trace camping!" / by Bern Kreissman.) Zisman. 1928Holmes. Edible art : forty-eight garnishes for the professional / David Paul Larousse. 1926Larousse. Easy recipes for the traveling cook / by Ferne Holmes. Easy ways to delicious meals. eat well--the Italian way / Edward Giobbi and Richard Wolff. Waverley Lewis. Joan (Joan Holmes. Joan (Joan author.V. 1949641. 1949Barash.59561 PET 641. & illustrated by Carrie Arnold. Sam. Joan Peterson . Eating up the Santa Fe Trail / Sam'l P. (David George).6 B2259e Joan Peterson and Indu Menon illustrated by Susan Chwae. Ferne. Edible flowers : from garden to palate / Cathy Wilkinson Barash. Easy recipes for wild game and fish / by Ferne Holmes. Gordon. B. Eat-a-bug cookbook / David George Gordon. Cecilia Hae-Jin.5952 E141 1998 Lee.575 H7491e 641.) Eat smart in Turkey : how to decipher the menu.563 GIO 641.5676 ZIS 641. Medaris.578 K92e 641 Ro 641. 1950Kreissman.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Easy meals for busy days. Eating in Japan : illustrated = Inshoku hen. Ferne.696 GOR 641. know the market foods and embark on a tasting adventure / Peterson.69 H7491e 641. Eating Korean : From barbecue to kimchi. illustrator. Cathy Wilkinson.5 E13 641. Eat! enjoy! : the 101 best Jewish recipes in America / Honey and Larry Zisman. Root.

Gail.815 Su 641.5635 C319e 641. Patrick. Elegant low-calorie cooking / Mary Harrison Carroll. Effective food handling techniques. Part 3. writer . Elements of cooking : translating the chef's craft for every kitchen / Michael Ruhlman. Margaret. purchasing [videorecording] / Educational Foundation of National Restaurant Association. director. Vastano.3 NAT pt.1 641. Hilary.5 R933e 641. Michael Lamotte. Robert.641.3 NAT pt. 1963641. 2008 Edible herb garden / Rosalind Creasy.57 Va 641. photographer.59 EMB Elements of food production and baking. 1954. 39 of 123 . Cleaning & sanitizing [videorecording] / Educational Foundation of National Restaurant Association. Hal Straus.658 LEI 641. Elementary baking [by] William J. Barbara M. Bruce Franchini . Gray. Rosalind. foreword by Bryan Miller. photographs by Andre´ Baranowski .3 NAT pt. Edible mushroom : a gourmet cook's guide / Margaret Leibenstein . Elinor Fettiplace's receipt book : Elizabethan country house cooking / Hilary Spurling. Ruhlman.657 C9122e 641.ExAO-1 Culinary Arts Library The Unversity of Montana Creasy. 641. illustrations by Monika Bittman. Linda Brandt . Sultan. Mary Harrison. 641. Sultan. calligraphy . Introduction to principles.22 HEN CD Electronic classroom manager CD-ROM to accompany About wine / J. Kunz. Elements of taste / Gray Kunz and Peter Kaminsky .79 GAR CD Carroll. Mueller. Leibenstein.3 641. Part 1. Henderson. Michael.013 KUN 641. Dellie Rex. Egg cookery [videorecording] / producer.2 641. Electronic classroom manager CD-ROM to accompany Modern garde manger / Robert Garlough and Angus Campbell. William J.5942 SPU 641. Holding & serving . Effective food handling techniques. Electronic classroom manager CD-ROM to accompany About professional baking / Gail Sokol. Embassy fare : a guide to international cooking in the nation's capital / Susan O. editor . Byrne.675 EGG Sokol. Preparing & handling . Part 2. Storing [videorecording] / Educational Foundation of National Restaurant Association. Patrick Henderson.815 SOK CD2 641. Spurling. illustrations. KQED. Effective food handling techniques. Joseph F. Garlough. J. Receiving .

by A.814 BEL 1995 641. (Auguste). 1922- 641. not diet / Janie Quinn. Meyer. writer/producers. Cotton. Enjoying microwave cooking : discovering delicious recipes.555 GOL 642 H255e 1952 Entertaining at home [by] Philip & Katharine Harben.814 BEL 641.59763 LAG 641. Epicurean. Charles A. Enlightened gourmet : the first cookbook complete with recipes and their food values / edited by Ann C. Philip.ExAO-1 Culinary Arts Library The Unversity of Montana Lagasse. 641. Charles. Joanne A.814 EMU 641. designed by Albert Squillace. Janet L. Bellissino]. photographs by Tom Eckerle. Essential eating : a cookbook : discover how to eat. 1846-1935. Bellissino. A. (Auguste). Quinn. Escoffier cook book : a guide to the fine art of cookery / by A. Kennedy. editor in chief. 641. Jo Anne J. a complete treatise of analytical and practical studies on the culinary art. Sadlack. Diana. Essential cuisines of Mexico / Diana Kennedy. and a selection of interesting bills of fare of Delmonico's from 1862 to 1894. Rozanne.588 S126e 641. Encyclopedia of sauces for your pasta : the greatest collection of pasta sauces ever in one book! / [Charles A. Harben. Emeril. Smith. McClane . McClane.. 642 RAN 1971 Escoffier. a guide to the fine art of cookery.5392 MCC 641. photography by Arie deZanger . A. Frances F. (Albert Jules). Willis .. 1954Bellissino. Emulsion sauces [videorecording] / produced by the Food & Beverage Institute. art editor. Encyclopedia of food and drink in America / Andrew F. Janie.563 QUI 40 of 123 .5972 KEN 641. Encyclopedia of sauces for your food / [Charles A. Beringer.5 ENL 641. including table and wine service . J.59 E74e 641. Escoffier cook book. Escoffier. Gold. A. 641. Lagasse. 1846-1935. Entertaining 1-2-3 : more than 300 recipes for food and drink using only three ingredients / Rozanne Gold . Philip Miller. Escoffier. Charles A. Gaillard. J. Bellissino].5944 ESC Escoffier. Emeril. Ranhofer.5976 LAG 2008 Emeril's Delmonico : a restaurant with a past / Emeril Lagasse. Encyclopedia of fish cookery / by A. photographs by Brian Smale.3 ENC 641. Henrietta F. Emeril's new New Orleans cooking / Emeril Lagasse and Jessie Tirsch .

all with less than 1 gram of fat! / by Lynn Fischer. Exotic fruit and vegetable handbook / Oona van den Berg. Ethnic cuisine : how to create the authentic flavors of 30 international cuisines / by Elisabeth Rozin . Janericco.59 ROZ 641. Fabulous fruit desserts : their preparation. Jean-Marc Fullsack. illustrated by Seth Rozin. Joseph F. Dean. line drawings by Anne Vadeboncoeur].5973 S683f.. writers. Jr. and Helen Roe.. Photography Family table service. low-fat. Dolamore. Anne.. Pamela A. 1916Family favorites from country kitchens.56314 S972e 1986 642 EXC 641.6521 H249f 641. Leona Myrick. Manning. Essentials of tableside cookery / Joseph F. Rozin. Raymond A.64 B4936e 641. 642 N698f Family acceptability of processed mashed potatoes. Essentials of good table service. Swanson. high-flavor recipes / by Dean Ornish. Ornish. with step-by-step photographs / edited by Heather Thomas. presentation & creation / by Terence Janericco .5 F198 Niles. Durocher and Raymond J.5638 FIS 641. selected and tested by the food editors of Farm journal. more variety-- 641. Goodman. Dean Ornish : 150 easy. Heather.] Exclusively rhubarb cookbook. 641. Phillip Miller . Everything about exchange values for foods : how to add-. Exceeding expectations [videorecording] : service tips and techniques to keep your customers coming back / producer/director. Edited by Elise W. 41 of 123 . [illustrations by Madeleine David]. Swanson. 2008 Essential Italian cookbook : 50 classic recipes. Sokolov. Lynn.5636 O73e 641.5945 THO 641.mixed dishes. Oona van den Fabulous fat-free cooking : more than 225 dishes--all delicious. [et al. Elisabeth. 641. prepared products. Essential olive oil companion / Anne Dolamore . all nutritious.6 Du 641. Berg. Marilyn A.ExAO-1 Culinary Arts Library The Unversity of Montana Thomas. [color photographs by James Scherer .5 EXC 641. Fischer. Cinnamon.6 Es Durocher. 642. Phillip Miller ..d Hansen. Terence. with Janet Fletcher.646 DOL 642. a collection of outstanding recipes from the best cooks in the country . Kathryn Bele. Fading feast : a compendium of disappearing American regional foods / by Raymond Sokolov.64 JAN to your diabetic meal plan / by Marilyn A. Everyday cooking with Dr.

1938. German. illustrated by Ellen Jane Price.8 VOT 641. Feasts for all seasons..692 FEA Dent. [et al. Reid. food arrangement. Bruce Franchini . 1947641.641.865 IAI Voth. 1943. Festive baking : holiday classics in the Swiss. healthy fare in 20 minutes or less / the editors of Prevention health books. 641.5952 T8825f 641. Festive chocolate & cookies / compiled by Evelyn L.86 FAV 641. Favorite American recipes. Feast of fishes / by Elizabeth H. illustrations by Judith Dufour Love. Beilenson. and Austrian tradition / Sarah Kelly Iaia.5 Un 641.59 REI 641. Huntley. Beilenson .555 FAS 641. Nancy. Illus. Bray . Evelyn L. Tsuchiya. Far East cafe: the best of casual Asian cooking / by Joyce Jue.5 SKE 42 of 123 .595 JUE 641. photography by Patricia Brabant. Robert.641. illustrations by James Henry. Linda Brandt . Norma Jost. Fancy cookies [videorecording] / producer.59 D321f Iaia. Sarah Kelly. 1912641.. Festive occasions : cookbook for people on-the-go! / by Darlene Glantz Skees . Festive breads of Christmas / Norma Jost Voth . translation. Favorite brand-name recipe cookbook / by the editors of Consumer guide.5979 DEN De Groot. director. Fast. by Tom Funk. Joyce. Feast for the eyes : the Japanese art of food arrangement / Yoshio Tsuchiya . a collection of classics from around the country. Feast of Santa Fe : cooking of the American Southwest / Huntley Dent .ExAO-1 Culinary Arts Library The Unversity of Montana 641. Masaru Yamamoto . Roy Andries. Fantasy chocolate desserts / by Robert Lambert .8654 FAN Lambert. illustrations by Susan Gaber. illustrated by Jodi Jensen & Ann Bishop. 641. 1948. Yoshio.5 Fa 2008 Famous friends of the wolf cookbook : benefiting wolf recovery in the West / Nancy Reid & Sheila Liermann. Eiji Kori .] . KQED. photography. Juliet Winters Carpenter. fun & delicious : tasty.8654 BEI Skees.3674 LAM Jue. 641. Darlene Glantz.641. Favorite brand name pie collection.

Virgil Brown. Jackson Vereen. Firefighter's cookbook / [edited by] John Sineno .J. Madolyn Wilson. Bruce Franchini . 641. Peterson. with photographs by Georgia Glynn Smith.5636 SOM 641. First steps in winemaking : a complete month-by-month guide to winemaking (including the production of cider.83 FES Belden. Grigson. Lynn. compiled and edited by Fiona Gore Langton.5 FIN 641. Jill Fox. Fish & shellfish / James Peterson. 642. photographer. First catch your eland / Laurens van der Post. salads. perry and mead) in your own home. Fischer. Berry. Fish / Sophie Grigson and William Black . Linda Brandt . Gandara. Figs table : more than 100 recipes for pizzas. photographer. Fischer/Brown low cholesterol gourmet / by Lynn Fischer & W. Cyril J.5 FIR Van der Post. KQED. English.514 Ko 641. Sophie. Louise Conway. pastas. produced and edited by Philip E. James. Anne Coolman. Margo. 1650-1900 / Louise Conway Belden. [illustrator.692 PET 641.692 GRI 43 of 123 . table decoration and desserts in America. with over 150 tried and tested recipes / C. Fine art of dining : with recipes from world-famous chefs and kitchens / illustrated by Graham Rust .692 FIS 641. Filled chocolates [videorecording] / Culinary Institute of America . Todd.5945 ENG 641. Somerville. 641.872 BER 641. director.J. illustrations by Robert Paul Scudellari. Fish & shellfish / Lonnie Gandara.853 FIL 641.692 F532 641. Fields of Greens : new vegetarian recipes from the celebrated Greens Restaurant / Annie Somerville. Lonnie.59 FIN 641. Kokko. Annie. Miller.6 B427f 2008 Festive salads [videorecording] / producer. J.596 V239f Berry. Fish / by the editors of Time-Life Books. writer . Bruce Beauchamp]. Buzz Gorder . Festive tradition. Finely tuned foods / presented by the Symphony League of Kansas City. and desserts / Todd English and Sally Sampson .ExAO-1 Culinary Arts Library The Unversity of Montana 641. Final touch : decorative garnishes / Margo Kokko . 641. photographs by Carl Tremblay. editors . and Rosemary Carey.5638 FIS 641. Laurens.

illustrations by Giovanna Garzoni. 1926Jacobs. Joanne A. cooked. Alford. Decorative and instructive drawings by Ed Nuckolls. producers. Florentines : a Tuscan feast / Lorenza de' Medici . cleaned. Flavor-principle cookbook.81 P2183F 641. The Culinary Institute of America . Rob. Bruno Hausch .6 DEB 641.5 JAC 641. Flight catering / edited by Peter Jones.4 FLI 2004 De' Medici Stucchi.815 ALF 641. Claudia Spinner. Loretta Slepikas. Maoz. Flavor of Jerusalem / Joan Nathan and Judy Stacey Goldman. Philip Miller.59 N274f 641. Floyd uncorked [videorecording] / Nick Patten Productions. Joan.815 FIE 641. Lou Seibert. exeuctive producer and director.572 FOC 641. Pappas.5945 DEM 641. Nathan. director.692 B624f 641. Fish fabrication by the professional chef [videorecording] / produced by The Learning Resources Center . herbs. Elisabeth.22 FOO 44 of 123 . Offerico. Fish and shellfish : top recipes / by great chefs . Nick Patten. producer. Niall Fraser . color photography by Dennis M. Jacobs & Sandra M. dairy. Mark. Florida bounty : a celebration of Florida cuisine and culture / Eric R. .692 FIS 641. Ltd.22 FLO 641. Fondue / Lou Seibert Pappas. fruit / Offerico Maoz. Gottlieb. Field. Flatbreads and flavors : a baker's atlas / Jeffrey Alford and Naomi Duguid. Focaccia : simple breads from the Italian oven / Carol Field . and eaten / Rob DeBorde. photography and design. Focus on a chef [videorecording] / Cambridge Career Products . Jeffrey.672 MAO 2008 Fish : the complete guide to buying and cooking / Mark Bittman . 641. 1972641. Jacobs. translation from the German. Eric R.692 FISH DeBorde. Lorenza.59 ROZ 1973 642. Meyer. 641. presented by Keith Floyd with Jonathan Pedley . photography by Joyce Oudkerk Pool.ExAO-1 Culinary Arts Library The Unversity of Montana Bittman. Carol. 641.. bought. Christine Messer Hausch . Flavored butters : nuts. editorial director. Fish on a first-name basis : how fish is caught. Food & wine magazine's wine guide. Rozin.

Sebrell. Lesley. Georgeanne.3 F6868 Benarde. Herzberg. Food and cooking of Russia / Lesley Chamberlain .5947 CHA 1953641.5 Fo 641. Jr. 1901-1992.56318 B8868f 642. Science and Education Administration. a complete guide to hot and cold soft drinks. Melvin A. Ninemeier. Food buying guide for school food service / prepared by Nutrition and Technical Services Division. illustrations by Jeffrey Fisher. Food and cooking of Eastern Europe / Lesley Chamberlain . Chamberlain. Food and nutrition. Food beverage service handbook.3 MCW 2007 642. foreword by Patricia Wells . Scriven.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Food and beverage service / Bruce H. Haggerty. Food allergy cookbook / Lucinda Bruce-Gardyne.57028 S434f 641. landscape photographs by Pat O'Hara. Lucinda.3 Se 641.5944 BRE 641. with a new introduction by the author. Kittler.59795 PIS and Ronald J. Food and flavors of Haute Provence / by Georgeanne Brenna . Food for all seasons : savory recipes from the Pacific Northwest / by David Pisegna . (William Henry).47 Be 2008 Food : the history of taste / edited by Paul Freedman. by William H. Axler. Benarde. Food and beverage controls / Jack D. Kathryn Sucher. Litrides.. Bruce-Gardyne. Carol A. and Consumer and Food Economics Institute. U.5068 NIN 1998 Axler. Bruce H. and Nutrition Service. Lesley. H. Food additives dictionary / by Melvin A. McWilliams. Chamberlain. 1857-1915. Food around the world : a cultural perspective / Margaret McWilliams. 45 of 123 .6 AXL Farmer. Pamela Goyan. 642. with a new introduction by the author. Carl. Jack D. James J. David. Ninemeier. Fannie Merritt.5947 CHA 641. and the editors of Life. Margaret. photographs by Dick Busher . Food and cookery for the sick and convalescent / by Fannie Merritt Farmer. 641. Food and United States. Marvin 641. Pisegna. Thorner. 1943Sebrell.0973 KIT Brennan. Food and culture in America : a nutrition handbook / Pamela Goyan Kittler.5631 F233f 641. W. Edward. by Marvin Edward Thorner 641. Food Nutrition Service. Food equipment facts : a handbook for the food service industry / Carl Scriven & James Stevens. 641.5 Th 642.S.

Food on campus : a recipe for action : a step-by-step guide to improving your college food service / by Susan Kinsella and the staff of the Action Center. introduction by William Warren . Beth Warner Mull. Pilcher. Reece . 1949Gunderson. Food for the invalid and the convalescent. photography by Luca Invernizzi Tettoni . food photography by Heinz von Holzen . editing by Krauss. photography by Jean-Franc¸ois Hamon . Heinz von. styling by Sophie Jacquesson .. Takayuki. consulting editor.. Gibbs. Massimo. Food journal of Lewis & Clark : recipes for an expedition / Mary Gunderson. 1965Montanari. 641. and Vira Sanguanwong .59593 KRA 642. Susan. Kinsella. introduction and editing by Wendy Hutton .. Food is culture / Massimo Montanari . Barry L. introduction by Kathleen Morikawa . Rio.3 PIL 641..5 FOO food photography by Heinz von Holzen ..58 K56f 641. Reece. Louise. 2008 Food for fifty / Mary Molt. Ling. Marie-Noe¨l. Food in world history / Jeffrey M. Food of Paris : authentic recipes from Parisian bistros and restaurants / by Marie-Noe¨l Rio .3 MON 641.5 N698f 641. Food preparation. Sue Reeves. Food presentation [videorecording] written and directed by Joe Brown .5 Re 641..5952 FOO 641. Richard L. 46 of 123 .ExAO-1 Culinary Arts Library The Unversity of Montana Molt. Food preparation: study course. Winifred S.641. Laurent Ganguillet.59 LIN 641. Dennler. Lynch. Kong Foong.56 G4 Pilcher.5 J8 641. Josserand.595986 H7623f 641. translated from the Italian by Albert Sonnenfeld. Food of Asia / Kong Foong Ling. Mary. Food of Japan : authentic recipes from the land of the rising sun / recipes by Takayuki Kosaki & Walter Wagner .5978 G9755f 642. Food of Thailand : authentic recipes from the Golden Kingdom / recipes by Sven Krauss. 1871. translation by Vincent Vichit-Vadakan.5944 RIO 641. 641. by Beth Warner Josserand . a laboratory guide and note-book for high school classes in domestic science . Kathryn Bele. Niles. edited by Wendy Kosaki. Food preparation recipes. Food marketing / Barry L. Mary.57 MOL 2001 (Winifred Stuart). Jeffrey M. produced in association Holzen.57 D411f 641. Food of Bali : authentic recipes from the island of the gods / recipes by Heinz von Holzen & Lother Arsana . by Winifred Stuart Gibbs . Sven. food-stylist/writer..

and directed by Wendy Boersema.1 FOO 641. Food service in institutions / Bessie Brooks West .. Katherine. Food science technology [videorecording] / produced and distributed by Meridian Education Corporation . Katherine. Food snob's dictionary : an essential lexicon of gastronomical knowledge : food snob n: reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the Food study manual / Helen Charley. and use [by] Anna Katherine Jernigan [and] Lynne Nannen Jernigan.3 FOO 641. Jernigan. William O'Daniel. 641. Helen.].5 W516f 1977 642.5 Sm 641. Food service [computer file] : disc 2. 1972 Smith. Food service in institutions. Strianese. and Le Velle Wood . produced. Food service equipment: selection. Food safety [videorecording] / Learning Seed... Food service industry video series [videorecording] / Anthony J. West.5028 J55f 1980 642. Strianese and Sunbreak Productions. [by] Bessie Brooks West [and] LeVelle Wood. Jernigan.6532 FOO 642. Bessie Brooks.5 Ch 47 of 123 .5028 JER 642. Food service in institutions. Cooking for beginners / Shopware . David. written.5 SHO 642. Smith. Lynne Nannen Ross. arrangement. Charley. Anthony J. Anna Food service equipment / Anna Katherine Jernigan. Bessie Brooks.503 K157f 641. Anna Ross.589 FOO 641. by Bessie Brooks West . American Hospital Katherine. Food services / William O. [et al. 642.. West. 1938Kamp.. Food service manual for health care institutions.. consulting editor. produced & directed by Lee Kraft.59 A512h Association. Lynne Nannen Ross.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Food service for artichokes [videorecording] California Artichoke Advisory Board. Lynch. produced by Jerry Pierce and Kristina Reibel King. Richard L.5 STR 642.5028 J55f 2008 Food processor video cookbook with Jane Freiman [videorecording] / Videocraft Classics presents .5 W516f 1945 642.5 W516f 1955 642. Anna Food service equipment / Anna Katherine Jernigan.

editor.59297 FRA 641. 1938642. Helen. Supplement. church groups.. with a foreword by Michael M. Foodservice management / Chares E. Sam Etheridge.5973 KAT 641.3 Fo 641. Doan and Gladys McElroy. Foods : experimental perspectives / Margaret McWilliams. photographs by J. Foods of Italy [videorecording] = la cucina Italiana / Interactive Educational Media.1 Kotschevar. Julie Wilkinson. Foodservice for the extended care facility [by] Lendall H. Foodphotos [computer file] : [digital photography of foods and culinary elements]. 641.3 SHU Doan. Foods : a scientific approach / Helen Charley. Helen. Kotschevar. illustrated by Oscar Ochoa.. Food-n-fun craft : clever and unusual ways to prepare food for clubs. Penelope. Charles E. Frank. 1908Eshbach.59 K87f 642. Foraging gourmet / Katie Letcher Lyle.6 L985f Foods of the foreign-born in relation to health. Lendal Henry. Connie Weaver. 1914Lyle. Martha Rose. Wood. Foods of the Southwest Indian nations : traditional & contemporary Native American recipes / Lois Ellen Frank . etc. 2008 Food study manual. 48 of 123 . McWilliams. Margaret. parties. by Bertha M. 641. Casas. 641.59 W85 641. Foods and wines of Spain / by Penelope Casas .5072 C478f Shulman. Foods of Long Island / by Peggy Katalinich . 1914641.3 MCW 1993 641. Lois Ellen. Katie Letcher. Walter Whitewater. jr. Foods from around the world.5945 CAS 1982 641.5 E75f 1976 641.4 CHA 641. Davis. 641. Bertha M. culinary advisors. / by Eleanor L. Wood . Peggy.59 F686 no. Foodlover's atlas of the world / Martha Rose Shulman. Foods of the world.5945 FOO Katalinich.81 D631f 642 FOO Charley. Eleanor Lloyd. Michael Dombroski. Eshbach..ExAO-1 Culinary Arts Library The Unversity of Montana Charley.

Anne. France. das Standardwerk der Wiener und o¨sterreichischen Ku¨cke von heute. Simmons. Bruce Franchini . Ron. Gilles Pudlowski. photographs by Deborah Jones. Thomas.5944 FREN 641. photography by Alan Richardson.] . Freeland-Graves. French regional cooking / Anne Willan. 641. mit u¨ber 1000 Rexepten / mit 48 Farbtafeln von Ernest Richter. Franz. French chef with Julia Child [videorecording] / produced by Russell Morash or Ruth Lockwood . by Paul Child. 641. text. produced and directed by Russell Morash. Peckham. [et al. Ruhm. David B. directed by Russell Morash.692 FRE 49 of 123 . Julia. Frankly speaking: Trader Vic's own story. Jeanne H. KQED. the beautiful cookbook : authentic recipes from the regions of France / recipes. 641 PEC 641 Pe 641. Richard. Freedom from allergy cookbook / Ron Greenberg.5944 WIL 641. 1949.5944 FRE 641. by Trader Vic. by Herb Caen. Scotto. (Elisabeth) Trader Vic. Fresh & saltwater fish [videorecording] / producer. Gladys C.2000 Child. Olney. Peter Johnson.5631 G798f Greenberg. 641.5944 FRE Keller.. Foundations of food preparation [by] Gladys C.5944 WIL 2008 Foundations of food preparation / Gladys C. Willan. Willan. Peckham. Russell Fortier or David Griffiths.5944 OLN 641. photography. French Culinary Institute's salute to healthy cooking : from America's foremost French chefs / by Alain Sailhac . Leo Meier. E.. Angela Nori. French chef with Julia Child. Peckham.5944 SCO 642. Pierre Hussenot. Linda Brandt .ExAO-1 Culinary Arts Library The Unversity of Montana Peckham. French menu cookbook : a revised and updated edition of culinary classic / by Richard Olney . Franz Ruhm Kochbuch .56 B496Z 641. Drawings and photos. with illustrations by Judith Eldridge. France gastronomique / by Anne Willan.5 KEL 1999 641. Marie. Gladys C. Anne.5944 C536f 641. food photography by Maria Robledo. Atwood. French chef cookbook. French Laundry cookbook / Thomas Keller with Susie Heller and Michael Ruhlman . 2 [videorecording] / WGBH-TV Boston . director.59436 R933f 641. the Scotto sisters . Introd.5 SIM 641. Fresh & fast : inspired cooking for every season and every day / Marie Simmons .

director.5951 FRU 641. Terrin Haley.5 S613f 1948 641. Jeff. illustrations by Chris Cart. drawings by Lynn Peterfreund . Frugal gourmet cooks three ancient cuisines : China. Jean Irwin.5945 FRU 641. styling by Amy Nathan . Frugal Gourmet with Jeff Smith. by Simpson. St.552 SMI 641. Tim Ward. Craig Wollam.59468 FRU Nathan. illustrator . From the galleys of Nantucket. 1896Smith. Mary Baldini. Fruit / by Amy Nathan . illustrations by Gary Jacobsen.5973 CHE Leonardi. Frugal Gourmet with Jeff Smith.ExAO-1 Culinary Arts Library The Unversity of Montana Esquerre´-Anciaux. photographs by Neal Cassidy. Frugal gourmet with Jeff Smith. text by Jo Mancuso. and Rome / Jeff Smith . Monique. producer. Craig Wollam. Chris Cart.5 S613f 1962 641. Smith. Jeff.. 1896Simpson. D. producer/director. director. Smith . Jean I.5956 S169f 641. 50 of 123 . Habeeb. a complete guide to the preparation. culinary assistant . Taylor with the technical assistance and cooperation of the Frozen Food Frozen food cookbook and guide to home freezing.59 S651fg 641. research assistant . Simpson.59 S651f 641. Chesapeake Bay Maritime Museum. photographs by Kathryn Kleinman . 641. culinary consultant .. cooking and preservation of frozen foods . Simpson and Demetria M. 2008 From a French country kitchen : the culinary tradition of La Madeleine French Bakery & Cafe´ / Monique Esquerre´ and Patrick Esquerre´. Amy.5 FRO 1982 641. Jeff. The Italian kitchen [videorecording] / WTTW. producer.C.5945 LEO 641. Terrin Haley. illustrations by Gary Jacobsen. From Nonnie's Italian kitchen : the recipes of Mary Baldini Leonardi / compiled and edited by Elmerina Leonardi Parkman. The French kitchen [videorecording] / WTTW .552 S651f 641. producer/director. Frugal Gourmet / Jeff Smith .64 NAT Africa / Habeeb Salloum and James Peters . Frugal Gourmet on our immigrant ancestors : recipes you should have gotten from your grandmother / Jeff Smith. Maryland. by Jean I. 641. Smith.5944 FRU 641. Chicago .5944 ESQ 641. Tim Ward. The Chinese kitchen [videorecording] / WTTW/Chicago . Frugal Gourmet with Jeff Smith. Salloum. research Smith. Tim Ward. From a lighthouse window : recipes and recollections from the Chesapeake Bay Maritime Museum. Frugal Gourmet / Jeff Smith . From the lands of figs and olives : over 300 delicious and unusual recipes from the Middle East and North 641. Greece. The Spanish kitchen [videorecording] / WTTW/Chicago . Jean Irwin. Frozen food cook book. Michaels. Norma Leonardi Leone. Tim Ward. Jeff.

568 COP 641.5944 I72g 1943641.578 J684G 641. 641. Futurist cookbook / Marinetti . photographed by Andy Cameron. Claudio Aprile . Sugai Eisuke. Garlic lovers' cookbook : from Gilroy. 641.65 CHE 641. 641. Garlic and sapphires : the secret life of a critic in disguise / Ruth Reichl. 1881641.. Fundamentals of menu planning / Paul J.77 FRY Taya. McVety. Copage . Foreword by Fred Allen. Copage. Willard. Game is good eating. Garden-fresh vegetable cookbook / Andrea Chesman. 641. Lisa. Montana State University.ExAO-1 Culinary Arts Library The Unversity of Montana Yockelson. John.6526 GAR Lynch. William Wallace. Pableaux.69 W693g 1958 641. 1876-1944.]] .81 SCO 51 of 123 . McVety. translated by Suzanne Brill .Eb 641.. 2008 Fruit desserts / Lisa Yockelson. Marinetti. Ruth.86 YOC 641. [et al. Ware. Filippo Tommaso. Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America. Irwin.5 LYN 641.6526 GAR Reichl. Garnishing / Francis Talyn Lynch. Frying [videorecording] / National Productions Division of KQED . Garlic : garlic recipes by leading chefs from around the world / [chefs. edited with an introduction by Lesley Chamberlain. Fruits of the harvest : recipes to celebrate Kwanzaa and other holidays / Eric V. Fucha ryo¯ri / Taya Yoshitada. 1915Johnson. Gameday gourmet : more than 80 all-American tailgate recipes / Pableaux Johnson. garlic capital of the world / [the Gilroy Garlic Festival].5 REI 641.79 GAR 2004 Chesman. produced by Bruce Franchini. Garnishing [videorecording] : how to play with your food / Department of Health and Human Development. Yoshitada. Andrea.5945 M338c. Paul J. illustrations by Cheryl Carrington. Eric V.5952 T236f 642 MCV 641. Bradley J. Francis Talyn. Drawings by Vern Craig. Garrulous gourmet.

5784 SLO 641. Yves Thurie`s.59411 GLA 641. German cookbook. Giuliano. Gefilte variations : 200 inspired recreations of classics from the Jewish kitchen. photography by Joyce Oudkerk-Pool. Bugialli. Sloan-McIntosh. sorbetti & granite / text & recipes by Pamela Sheldon Johns . Michael Lienau. stories. Johns. produced by Jennifer Barry Design . orchard. Americanized text by Miriam Rubin . a complete guide to mastering authentic German cooking. and sea / Henrietta Green . Giuliano Bugialli's Foods of Italy / photographs by John Dominis. photographs by Alan Donaldson.5 ET 641. 52 of 123 .013 GAS 641. special photography by Jess Koppel . Gift giver's cookbook / Judith Choate.3374 G425 641. Kathleen.862 JOH 641. Jayne. producer.76 G246 641. producer/director. Ghirardelli cookbook : recipes and history from America's premier chocolate maker / photography by Leigh Beisch. Judith.5945 BUG 641. Glorious harvest : robust recipes from the dairy. editor]. Global grill / Kathleen Sloan.6543 SHE 642. George.8 CHO 641. Marco Pierre White. Pamela Sheldon.ExAO-1 Culinary Arts Library The Unversity of Montana 641.691 D6657g 641. with menus.5 YOC 641.5676 COH 641. 1953Sheraton. Global eating [videorecording] : learning from other cultures / writer. Gathering place [videorecording] : informal international menus that bring family and friends back to the table / with Graham Kerr . Getting down to business : restaurant business / Marcella Kingi. Jane Green. Lynne Robinson]. 641.59 GLO 641. Lisa. and traditions for the holidays and year-round / Jayne Cohen. pasture.563 GRE Glorious gifts from your kitchen / Lisa Yockelson. Dolnack. Henrietta. Gelato! : Italian ice creams. Green. Glasgow on a plate / edited by Ferrier Richardson . Getting the most from your deer / by George Dolnack. Marcella. Gastronomia international : Karl Wannemacher. Choate. Jeff Schrank . Kingi. [illustrations. Yockelson. 2008 Gas grill cookbook / [Shelli McConnel. Global Net Productions . Ernie Geefay. director. Mimi.59 GAT Cohen.

Ungerer. Jeannette. Productions.52 GOO 641. Deanna Smith. 1893-1982.36 GOO 641. Holiday treats [videorecording] / a production of Means St.5 GOO 641. Breakfast eats 2 [videorecording] / a production of Means St. Good eats with Alton Brown. Good cooking. Juicy meats 3 [videorecording] / a production of Means St. by Dominique Strandquest. Good eats with Alton Brown. Productions. Good eats with Alton Brown. Good eats with Alton Brown.302 Su 2008 Gluten (the economical meat substitute) / by Deanna Smith Sudweeks. Roosevelt. Illus. Productions . Italian eats [videorecording] / a production of Means St.5 U57g 641.641. Nicholas. Roben.52 GOO 641. Miriam. Productions.ExAO-1 Culinary Arts Library The Unversity of Montana Sudweeks. Breakfast eats [videorecording] / a production of Means St. Productions. Illus. by Dominique Strandquest. Kiyoko. Gogo no ocha : maneku toki no kondate to tsukurikata 150-shu / [chosha Yoshioka Kiyoko]. 641. 641. Good cheap food.692 GOO 641.36 GOO 53 of 123 . Hooked & cooked [videorecording] / a production of Means St. Gluten-free kitchen : over 135 delicious recipes for people with gluten intolerance or wheat allergy / Roben Ryberg. Miriam. Good eats with Alton Brown. Good eats with Alton Brown. Productions. Good eats with Alton Brown.5945 GOO 641. Productions. Good eats with Alton Brown.53 Y657g Ungerer.5 GOO 641.5 R781g 641. Family favorites [videorecording] / a production of Means St.568 GOO 641. 1941641. Productions. Ferrary. Juicy meats [videorecording] / a production of Means St. Be Square Productions.563 R989g Yoshioka. Good day for soup / by Jeannette Ferrary and Louise Fiszer. Ryberg. All American greats [videorecording] / a production of Means St. Productions. Good cheap food.813 F378g 641.5 UNG 641. Good eats with Alton Brown. 1905.

Good eats with Alton Brown.302 Br 641.86 GOO 641.865 GOO 641. Tossed around [videorecording] / a production of Means St. Marsh. Good eats with Alton Brown. and a drink or two / A. 1932641.5 CHA 2008 Good eats with Alton Brown. Be Square Productions. 1932.. Ocean edibles [videorecording] / a production of Means St.86 GOO 641. Productions.578 P912g 54 of 123 . More juicy meats [videorecording] / a production of Means St. Say cheese [videorecording] / a production of Means St. Good egg : more than 200 fresh approaches from soup to dessert / Marie Simmons. Super sweets 2 [videorecording] / a production of Means St. Productions. 1923Good Housekeeping Institute (New York. a few vegetables. Good food cookbook / Margo Oliver. Chalmers.36 GOO 641. Livingston. A. Yvonne. Good eats with Alton Brown.675 SIM 641. Poultry pleasers [videorecording] / a production of Means St. Jo Giese. glop & glue stew : favorite foods from 165 outdoor experts / Yvonne Prater and Ruth Dyar Mendenhall . Irena. Good vittles : one man's meat.83 GOO 641. Productions. Productions. ed. Good eats with Alton Brown. Productions. Good eats with Alton Brown. Good Housekeeping cook book. Margo. Productions. Super sweets [videorecording] / a production of Means St.ExAO-1 Culinary Arts Library The Unversity of Montana 641.5 L786g Gorp. Super sweets 3 [videorecording] / a production of Means St. illustrated by Dave Falcon. Marie. cartoons by Dale Martin. Veggie eats [videorecording] / with Alton Brown .5 GOO 641. Oliver. Productions. Good eats with Alton Brown.673 GOO 641. Good eats. Brown. Good eats with Alton Brown. Productions. by Dorothy B. Livingston. Prater. Good food compendium : an indispensable guide to sensible nutrition and eating pleasures for those who care about fine fare and wholesome living / Jo Giese Brown .665 GOO 641.65 GOO Simmons. D.5 OLI 641. Good old food : a taste from the past / Irena Chalmers and friends.D.692 GOO 641. 641.641.

Sondra. Evie. Graham. ill. Kerr.] . Beth..5944 DIA 641.86 GOU 641. Yanes. by Ronny Jaques . Hubert Sieben. Trotter. Wemischner. foreword by Emeril Lagasse. by the Galloping Gourmet.5975 EDG 641. 641.5946 GOY 641. Gourmet's menu cookbook. Edge for the Center for the Study of Southern Culture at the University of Mississippi.514 WEM 641. photographs styled by Nancy Righter. photographs by Romulo A.578 O816g 641. Gourmet's menus for contemporary living / text by Evie Righter . Gourmet to go : a guide to opening and operating a specialty food store / Robert Wemischner.5 GOU 1979 641. Photography. inc. a collection of epicurean menus and recipes. Charlie. photography by Tim Turner .5 GOU 641. 1885Gotlieb. Illustrated by Georgette de Lattre. Gourmet cookbook / [compiled and edited by Gourmet.. Goya cook's tour of Spain. canoeists.] Gourmet cooking for dummies / by Charlie Trotter with Judi Carle and Sari Zernich . Diat. recipes and preparation of food for photography by Zanne E. cyclists. Gracious plenty : recipes and recollections from the American South / John T. Goya Caribbean cook's book. Scott. 2008 Gourmet camping : a menu cookbook and travel guide for campers.59727 GOY 641. Gourmet's sweets / from the editors of Gourmet . Gourmet potluck : show-stopping recipes for the buffet table / Beth Hensperger .5 RIG 641. Joan Wilcox.5944 GOU 641.59931 K41g 55 of 123 . Gourmet game recipes and anecdotes from around the world / Philippa Scott . [et al. John T. illustrations by Francesca Pelizzoli.514 TRO 641. Gourmet's Canada / Sondra Gotlieb. Karen Karp. photography by Scott Peterson.57 HEN 641. Hensperger.ExAO-1 Culinary Arts Library The Unversity of Montana Osborne. techniques of French cuisine. Louis. Gourmet's France / photos. with wine suggestions by Gerald Asher .5971 G684g 641. Edge. Robert. Zakroff . Philippa. by Mario Micossi. Gourmet's basic French cookbook. Graham Kerr cookbook.691 SCO 641. and skiers / by Joan Wilcox Osborne.

Baba S. by Jerome Brody . and beans / Kevin Graham . 2008 Graham Kerr's Simply Splenda cookbook / with Suzanne Butler. Willan. Alison Molinare.86 GRA Berger. Carole. photography by John Uher.86 GRA 641. Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty. Graham. Grains. Great desserts : from the editors of Food & wine magazine / edited and written by Mardee Haidin Regan . Great cooks and their recipes : from Taillevent to Escoffier / Anne Willan . Bill.563 K412g 641. illustrated by Richard Sommers.86 GRE 641. introduction by Michael Schneider .56314 M387g 641. photographs by Ellen Silverman.59 Be 641. 641. Great chicken cookbook for people with diabetes / Beryl M. Grand finales : a modernist view of plated desserts / [compiled by] Tish Boyle and Timothy Moriarty .8653 WAL 641. Great American bake sale book / Alison Boteler.ExAO-1 Culinary Arts Library The Unversity of Montana Kerr. Khalsa and Andrea Opalenik. Great breads : home-baked favorites from Europe. Grand Central Oyster Bar & Restaurant seafood cookbook / introd. Martha Rose. 641.59 WIL 641. Graham. art direction by Leslie Smolan. photography by Irvin Blitz .815 SHU Walter. photographs by Michael Boys. Marton.86 GIE 56 of 123 . Shulman.823 BRI Great American chili book / Bill Bridges. Great desserts from the great chefs / by Baba S.631 GRA 641. Frances Towner. Bridges. Great cakes / Carole Walter. Boteler. Grand diplo^me cooking course. Marton. the British Isles & North America / Martha Rose Shulman . Khalsa. Anne. 641. 641. photography by Steven Mark Needham.86 KHA Giedt. 641. Grand prix culinaire / Gerold Berger.71 BOT 641.5 Gra 641. rice. Great desserts of the American West : sweet endings and treats from the West Coast to the Lone Star State / Frances Towner Giedt.69 GRA 641. Gerold. Beryl M. Kevin.

1949Kutas.Handelslehrerin. Dipl. Great Scandinavian baking book / by Beatrice Ojakangas . 641. Madison.76 DAV 641. Great home cooking in America : heirloom recipes treasured for generations / edited by the food editors of Farm journal . with sketches by Christine Engla Eber. 641. Great napkin folding & table setting / Marianne Mu¨ller & Ola Mikolasek with Hans Tapper . Khalsa . Greyston Bakery cookbook / by Helen Glassman and Susan Postal .5636 MAD 641. Julie. produced by David Barich. illustrated by Rudy Luoma. Michael Grand. Reagan. introduction by Alice Waters. Great women chefs : marvelous meals & innovative recipes from the stars of American cuisine / Julie Stillman . Edited by Michael Sonino. Great Italian cooking. Helen. photographs by Kristen Brochmann. illustrations by Lynn Wohlers. Stillman.4 STI 641. Baba S.7 MUL 641.59495 GEO 641. Georges. 641.ExAO-1 Culinary Arts Library The Unversity of Montana Van Aken. translated and adapted by Helen Georges. Kutas. photography by Valerie Santagto.71 GLA 641. Great hot sauce book / by Jennifer Trainer Thompson .49 KUT 1984 Ojakangas.5 G786 Thompson. with recipes / Norman Van Aken with John Harrisson . Great sausage recipes and meat curing / by Rytek Kutas .49 KUT 641. introduction by M. Rytek. Deborah. Fisher.646 VAN 641. photographic design by Al J.6384 THO Carnacina. Kelly. Luigi. Miller.K. 1951Davis. Marianne. [translated by Elisabeth R. Greens cook book : extraordinary vegetarian cuisine from the celebrated restaurant / by Deborah Madison with Edward Espe Brown. Great vegetables from the great chefs / Baba S. photographs by Lou Manna . 1888. with sketches by Christine Engla Eber. McCune. Reinersmann].8 MIL 641. Grill book / text by Kelly McCune . Greek cook book / by Sophia . Norman. Jennifer Trainer. 642. photography by Lois Ellen Frank. Rytek.71 OJA Khalsa. Great salsa book / Mark Miller with Mark Kiffin and John Harrisson . design by Thomas Ingalls . Great sausage recipes and meat curing / by Rytek Kutas .F.65 KHA 642. principal photographer. Mark Charles. Beatrice A. La grande cucina internazionale.5945 CAR Mu¨ller. 641.5784 MCC 57 of 123 . Great grilling : easy & elegant entertaining all year round / Hillary Davis . Glassman. Hillary. Helen. 2008 Great exotic fruit book : a handbook of tropical and subtropical fruits.641.

Nagel. Mrs. Grosses illustrirtes Kochbuch fu¨r einfachen Tisch und die feine Ku¨ch. Clifford Allen. Philip E.692 ELV 641. American Home Handbook of food preparation. Lewis R. a collection of articles from publications of the National Association of College and University Food Services. Economics Association.7 Gi 641.76 GRI 641. Hi Soo Shin. Cy.586 GRI 2008 Grill management [videorecording] / a presentation of Prentice-Hall Media.5 GON 641. Umgearb. Illus. Virginia T. Andrews. Guide to foodservice management. Mrs. Gusto estetico / Fabio Tacchella.5 Ha Elverson. Inc. 641. food photography by David Crossley and Bill Pogue. R. .5 GUI 642. 641.59519 HEP Littlebee. by Jim Keller. Group feeding. photography by Bob Parvin . produced by Richard and Judith Logan. J. 1901Ginders. Gulf coast cooking : seafood from the Florida Keys to the Yucata´n Peninsula / by Virginia Elverson . compiled by Werner O. producer.. Tacchella.853 HAN 58 of 123 .5973 AND 641.. und verm. Hand formed chocolates [videorecording] / Culinary Institute of America .3 TAC 641. Fabio.57 K13g 1946 Hepinstall. 641. Guide to cooking fish & game..69 L779g 641. Andrews. [Frances Cloyd. Guide to Tex-Mex cooking [videorecording] : with Jane Butel / Videocraft Classics presents . edited by Andria Kuzeff.59764 GUI 641. Henriette. Guide to cooking schools. Hammond-Harwood House cook book / Mrs. by Clifford Allen Kaiser Growing up in a Korean kitchen : a cookbook / Hi Soo Shin Hepinstall. Josefa. Miller. Kaiser. Lo¨ffler. produced by Bruce Franchini. Capps. Lewis R. Grilling [videorecording] / National Productions Division of KQED . Ginders . by E. James.5943 L828g 1882 641. mit vielen Recepten nach eigener Erfahrung von Theodor Bechtel. with an essay by John Graves . Reaney Kelly. 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641. produced & directed by Lee Kraft. Habana Cafe´ cookbook / Josefa Gonzalez-Hastings .508 G946 641. editor] Guide to napkin folding / James R. Gonzalez-Hastings. Missouri recipes. ill.

producer/director. Healthy choices. Bruce Moody.56311 HEA Crocker. Harrods book of chocolates & other edible gifts / by Gill Edden.5977 ADA Heart of the home : notes from a vineyard kitchen / by Susan Branch. foreword by Lorenza De'Medici. fruit / Tammy Safi. Tammy.5945 HEA 641. Handling food safely [videorecording] : basic rules of personal hygiene / produced for Vocational Media Associates by Richard and Judith Logan.563 LUN 641. Mexican [videorecording] / with Marietta Pagani .853 EDD 2008 Handbook of invalid cooking.D. Lund.5972 HEA Jones. in association with American Production Services . Kathy McManus. Cooksmith. with a fraction of the fat / by Evelyn Tribole. 641. French [videorecording] / with Marietta Pagani . Adams. Healing herbs cookbook / Pat Crocker. Heartland : the best of the old and the new from Midwest kitchens / Marcia Adams . 641. 1959Stucchi. herbal. Healthy Italian cooking / Emanuela Stucchi . Lund. Inc. producer/director. and Bev Shaffer. Boland.36 RAN 642.56 P3 641. Healthy teas : green. Healthy choices. Healing gourmet. Gill. Bruce Moody. Inc.657 CRO 641. photographs by Dorothy Handelman. Handbook of meat product technology / M. Tribole. 1852Ranken. 641.. and others who care for the sick . Pat L. Evelyn.. Healthy choices. Italian [videorecording] / with Marietta Pagani . eat to lower cholesterol / the editors of Healing gourmet with Victoria Rand. Boland. by Mary A. Healthy homestyle cooking : 200 of your favorite family recipes. in association with American Production Services . Mary A.5 BRA 641. Marcia. it's a way of life / JoAnna M. photographs by Gus Filgate . Cooksmith. Ranken.5944 HEA 641. for the use of nurses in training-schools.5638 TRI 641. 59 of 123 . Branch.65 STU 641. JoAnna M. Michael D.5 HAN Edden. Inc. 641. nurses in private practice. 1954Safi.ExAO-1 Culinary Arts Library The Unversity of Montana Pequignot. producer/director. in association with American Production Services . Bruce Moody. Healthy Exchanges cookbook : it's not a diet. Cooksmith. Emanuela. Susan. Healthy cooking for people who don't have time to cook / by Jeanne Jones. Jeanne.563 JON 641. black. 641.3372 SAF 641.

with decorations by Joe Allen Hong. Engler. and apprentice to a Dante-quoting butcher in Tuscany / Bill Buford. Hering's dictionary of classical and modern cookery : and practical reference manual for the hotel. line cook. Herbs and spices [videorecording] / prepared and presented by Alice Vernon.5 He 641.5951 CHO 641.]. Corbitt. Holidays of the world cookbook for students / by Lois Sinaiko Webb. Richard.509 S988h Ward. 1945.. John.5 HER 641. 1940Hadamuscin. color photographs by Jonelle Weaver.5 COR 641. Hodgson Mill oat bran cookbook and guide to reducing blood cholesterol / [Mary Ward]. low-calorie cookbook / Betty Marks. botanical watercolors of herbs by Louise Smith . 641. Tolley.ExAO-1 Culinary Arts Library The Unversity of Montana Buford. Herbfarm cookbook / Jerry Traunfeld . History of cooks and cooking / Michael Symons. Holidays : 21 menus for elegant entertaining from Thanksgiving to Twelfth Night / John Hadamuscin . Mary.6383 HER 641. Berruet. Chong.5632 M346h Heritage of Chinese cooking / Elizabeth Chong. George E. Helen. illustrations by John Burgoyne . Alice R. E. (Elisabeth) Engler.657 TRA Vernon. Lois Sinaiko. High-calcium. and Miche`le Carles] .641.4 HAD 641. Bill.5973 BER 641.. 2008 Heat : an amateur's adventures as kitchen slave.59455 BUF 641. Heritage of French cooking / recipes by the Scotto sisters [Elisabeth Scotto. [et al. Hering. 641.568 WEB 60 of 123 . Elizabeth. illustrations by Elayne Sears . Herbal pantry / Emelie Tolley and Chris Mead. 1959. Symons. pasta maker. [photos by Cary Hazlegrove]. Jerry. 641. photography by Keller + Keller .657 TOL Traunfeld. Hibachi cookery in the American manner : Japanese-American cookbook / by George E. text by Annie Hubert-Bare.5944 SCO 641. Marianne Comolli. Scotto. Marks. photographs by Marcia Luce. Michael. Betty. Emelie. Here's to Nantucket : recipes for the good life and great food / Jean-Charles Berruet and Jack Warner . restaurant and catering trade.641. Webb.6 WAR 642.5952 E58h 641. Jean-Charles. Here in America's test kitchen / by the editors of Cook's illustrated . Helen Corbitt's cookbook / by Helen Corbitt .

81 H945h Larousse. 1981 / Advisory Board on Military Personnel Supplies. Petersen for members of the State Historical Society of Iowa. Hors d'oeuvre bible / David Paul Larousse. 641. Sadako. Bonnie Stewart.. director.. 1949Duffy. Housekeepers almanac.812 H817 Hunter.76 HOT 641.5 H828 Villella.5 Vi 641. 1928. producer/director. Home style Japanese cooking in pictures/ by Sadako Kohno. Authors: McKinley Wilton & Norman Wilton. 641..812 DUF 641.641. McKinley. Hot off the grill [videorecording] : the ultimate guide to year-round grilling / WGBH Educational Foundation . 1898. Reprinted with an introd. Joseph A. sweet : a culinary journey through Southeast Asia / Jeffrey Alford and Naomi Duguid .6 W756h 1954 641. by William J. Elizabeth. Hot station [videorecording] / Meridian Education Corporation. Hors d'oeuvres / Gillian Duffy . 641. Chard's almanac cookbook / Bonnie Stewart Mickelson . Laurie Donnelly . October 19-21. Hors d'œuvre around the world. studio photographs by Richard Jung . location photographs by Jeffrey Alford and Naomi Duguid. a facsimile reproduction.641. Minneapolis. Homemaker's pictorial encyclopedia of modern cake decorating . Minnesota. Home on the range.5059 H842 61 of 123 .5971 HOM Peery. Hors d'oeuvre / by the editors of Time-Life Books. Tim Ward. Produced and edited by Don Fitzgerald. producer.ExAO-1 Culinary Arts Library The Unversity of Montana Mickelson. Hospital patient feeding systems : proceedings of a symposium held at Radisson South Hotel. David Paul. for the year 1866. illustrations by Ann Schuler Santo.66 PEE 2003 Kohno. 641. Hors d'oeuvres buffet [videorecording] / a production of WTTW/Chicago . 641. 641. Susan Mahnke. Home sausage making : how-to techniques for making and enjoying 100 sausages at home / Susan Mahnke Peery & Charles G. Hot. sour.5973 MIC 2008 Hollyhocks & radishes : Mrs.5952 K79h Wilton. Commission on Hospitality industry : the world of food service / Joseph A. Gillian.812 LAR 641. Philip Gay. 642. Jeffrey. salty. slightly enl. Villella. of an 1866 almanac.812 HOR 642. Reavis.50959 ALF 641. collected by Elizabeth Hunter.5 HOT Alford. by Wilton. photography by Melanie Acevedo.

Inc. illustrations by Anthony F. directed by Gerald Massimei . Deanna. Piers. How to feed friends and influence people : the Carnegie Deli : a giant sandwich. Gertrude (Lucy Gertrude). by William Green. a little deli. b. foreword by Lois Jovanovic. . 641. 641. Jean C. written by Nadia How to cook his goose (and other wild games) [by] Karen Green and Betty Black. 1903641. Bellucci. Robert J.452 WAR 2003 641.5 H188h 1946 62 of 123 . How much to buy : a foodservice purchasing workbook / Robert A. 1944DeLong. Warren. Egerton-Thomas.8 ROS 641. James. Parker. distinguished for their skill in the culinary art and other branches of domestic economy / edited How I learned to cook : culinary educations from the world's greatest chefs / edited by Kimberly Witherspoon and Peter Meehan. German. Beard.ExAO-1 Culinary Arts Library The Unversity of Montana Mackay. How to garnish : illustrated step-by-step instructions / Harvey Rosen . Christian Mills . How to dry foods / by Deanna DeLong. 1945. Christopher. How to eat better for less money / [by] James Beard and Sam Aaron .6 M1 2008 Housekeeper's apple book : over two hundred ways of preparing the apple / by L. Housekeeping in old Virginia : containing contributions from two hundred and fifty of Virginia's noted housewives. 642. Milton. Wade. Wade . Karen. Halliday.31 ULM 641.4 EGE 641. With illus.641. How to pronounce French. with a helpful supplement on budget 641. Holtgrefe. a huge success / Milton Parker and Allyn Freeman. Hows and whys of cooking. How to feed your hyperactive child / Laura J.59755 H8425 641. editor. How to run a catering business from home / Christopher Egerton-Thomas. Stoner .86 W1197h 642. How to be the perfect waiter or waitress [videorecording] : and earn great tips! / Los Angeles Professional Servers. and Italian wine names / Diana Bellucci. Stevens and Rosemary B. Laura J. Ulm.69 G796h 641.44 De 641. illustrated by Chris Winn. Robert A. Gertrude Mackay.5092 HOW Ulm. and George E.5 PAR wines and spirits. Rosen. produced by Nadia Semczuk. 1985.without the sugar / Jean C. Diana.2 BEL 642.5 B368h 1970 641.563 S844h Rosen. Harvey. How to store your garden produce : the key to self-sufficiency / Piers Warren . 1919- Stevens.6 HOW Green.. How sweet it is-. L. Evelyn Gertrude.

cafeteria. Victor. English language translation by Norman Braslow . 641. Andrew J.71 GAL 641. Hayashi. soda fountain. and Isabel T. Mike Wadel. Chef-San . I love sushi [videorecording] : sushi for everyone/ Triangle Production Services . by Evelyn G. Nozomu. Hasegawa. Kathryn G. Impressive 1 minute napkins [videorecording] / by Chef Ted . Il Fornaio baking book : sweet and savory recipes from the Italian kitchen / by Franco Galli. sherbets. Joseph. Mary E. producer.ExAO-1 Culinary Arts Library The Unversity of Montana Halliday. Sandra Raphael..5978 P451h 642. 19011987. produced by Wadel and Associates . sorbets.63 BLU 641. Reiko Ishihara. 642. In & out of the kitchen in fifteen minutes or less / Anne Willan . Lila. Wilfrid. Halliday . directors. forzen yogurts. Idaho [videorecording] : home of the world famous potato. Alton. Jay. industrial plant. Anne. Ideas for refreshment rooms. Gielisse. Gielisse. Ice cream & frozen yogurt cookbook : enjoy homemade ice creams. Kimbrough. covering a wide range of pratice. coffee shop. executive producer. I can manage : a practical approach to school foodservice management / Jay Caton & Mary Nix. I'm just here for the food : food + heat = cooking / Alton Brown.5952 ILO Ice carving / by Hideo Hasegawa . Caton. Hunter's stew and hangtown fry. dining car. Hall . tea room.59592 H4136i 641.8 Ha Ice carving made easy / Joseph Amendola.5 H188h 2008 Hows and whys of cooking. Ray Manard. Romi Adachi . club. Blunt. school. Perl.8 AME 1994 Hoffman. restaurants.5 C366i 641.8 HOF 641. what pioneer America ate and why / Lila Perl . In good taste : a contemporary approach to cooking / Victor Gielisse. Igirisu wa oishii / Hayashi Naozomu. lunch room. 1922. Brown. a ready reference to catering methods..5 GIE 63 of 123 . Galli. producer/director. photography by Sara Taylor. Mable. 1962Amendola. edited by Jackie Athey. 641.555 WIL 641. and more / Mable and Gar Hoffman. Evelyn Gertrude. pictures by Richard Cuffari. Noble. Franco.5 H8i 641. Hideo.5 BRO 642. Illustrated herbal / Wilfrid Blunt.641.7 IMP 641. 1924-642. Willan.3521 IDA 642.

5945 LOR 641. In pursuit of flavor / by Edna Lewis with Mary Goodbody . Sophia.5973 CHI 2008 In Julia's kitchen with master chefs / Julia Child . Daley.ExAO-1 Culinary Arts Library The Unversity of Montana Child. 641. Edna.5636 PIC 641. 1934Daley. photographs by Micheal McLaughlin. Corcoran. Tekishu¯. Cecelia. with Nancy Verde Barr .5952 M9199i 1966 641. 641. Loren. 1881-1958.57 S637i3 641. Instant gratification : no-hassle desserts in just about no time / Lauren Chattman. In the sweet kitchen : the definitive baker's companion / Regan Daley.86 CHA 641. steaming. photographs by Tim Turner. John Burgoyne . Instant epicure cookbook. In the kitchen with love. Indian cook book / recipes by Cecelia Corcoran. Lillian. Chattman. Regan. photographs by Gus Filgate. illustrations. Rosie. Smedley. Anne. Emma.59786 C793i 641. Louise. Inspired vegetarian / Louise Pickford . Julia.555 L285i 641. Inn at Little Washington : a consuming passion / Patrick O'Connell . colleges. Motoyama. O'Connell.815 DAL 641. Institution recipes for use in schools. Inside America's test kitchen / by the editors of Cook's Illustrated . with the Exploratorium. photography Carl Tremblay. Lewis.7 ING Inshoku jiten / Motoyama Tekishu¯ cho.657 ING 641.5 OCO 641. Ingredients & flavor dynamics : saute´ing.5 G221i 641. Daniel Van Ackere. Patrick. 1945Gardiner. In the kitchen with Rosie : Oprah's favorite recipes / by Rosie Daley. illustrated by Louisa Jones Waller.5638 D141i 641. poaching & smoking.5975 LEW 641. Lauren. Langseth-Christensen. 641.5 INS Pickford. hospitals and other institutions. Ingredients & flavor dynamics : cooking with spices & herbs. Inquisitve cook / Anne Gardiner and Sue Wilson. 64 of 123 . by Emma Smedley.

595 G8161i CD 641.865 M116i 641. Anderson. Anderson. LaVilla. Gail.5 INT 641. 1931- 2008 Institutional cakes: premix versus the conventional. 1908Instructor's guide for the teaching of professional cooking / prepared for The Culinary Institute of America by Culinary Institute of LeRoi A. food science. International chocolate cookbook / Nancy Baggett . Kenneth. International foods [electronic resource] 3 Asia & Russia / by Michelle Greenwald. 1921Greenwald. teacher. Sinclair. International dictionary of food & cooking : ingredients. techniques. Douglas. Institutional evaluation of processed mashed potatoes. Robert. International hangover book.596 G8161i CD 641. Janice Murfitt . Garlough. Miller. 1954. Greenwald.815 SOK Manual 641. International dictionary of food & nutrition / Kenneth N. Ruth Ann.03 AND 641. menu terms. Lodge. photography by Graham Tann. 1943Baggett. Instructor's manual to accompany About wine / prepared by Joseph LaVilla. produced by the Learning Resources Center .81 B789i McArthur. producer.8 BAG 641. Eleanor 641.6 INT 65 of 123 . photographs by Martin Jacobs. International cookie cookbook / Nancy Baggett . Philip E. 641. catering terms.22 HEN Manual 641. America.865 LOD 642. 1920.641. Joseph. Nicholas Lodge . Folsom. Nancy.Manual Baggett. International foods [electronic resource] 2 Africa & the Middle East / by Michelle Greenwald. Instructor's manual to accompany Modern garde manger / Robert Garlough.ExAO-1 Culinary Arts Library The Unversity of Montana Hefner. Nancy. Michelle. Illustrated by Sandy Heckinger. Introduction to table side cooking [videorecording] / the Culinary Institute of America presents .79 GAR Institutional premarket testing of chiffon pie mixes. 1943641. International school of sugarcraft / principal teacher. photographs by Dennis M. Gottlieb.6374 BAG 641. Nicholas.874 D733i 641. Anderson and Lois E.8653 H461i Boyd. Angus Campbell. Sokol. additives. Fredericha. equipment.5 In 641. Michelle. and outline domestic and production recipes / compiled by Charles G. Instructor's manual to accompany About professional baking / Gail Sokol. Patricia Larue. Auriel.

with wine notes by Angelo Bettoja.5945 LOO 641. illustrations by John Burgoyne.5945 BET 641. Italian farmhouse cookbook / by Susan Herrmann Loomis .5945 ITA 641. 641. Tony. Rue.625 TOL 66 of 123 . Ismail. Carol. De' Medici Stucchi. Field. Mary L. Morr and Theodore F. 641. a laboratory manual of food preparation and evaluation [by] Mary L. with an introduction by Moira Hodgson . 1937Loomis. Carol.568 SCA 641. It's a long way to guacamole : the Tex-Mex cookbook / by Rue Judd and Ann Worley .5945 MED 641. photographs by Derrick Santini.ExAO-1 Culinary Arts Library The Unversity of Montana Morr. Italian cusine : the new essential references to the riches of the Italian table / Tony May. Italy in small bites / Carol Field.4 ITS 641. drawings by Marti Patchell. illustrations by Anne Smith.5954 J23i. Itadakimasu / prepared by the Women's Group of the Tokyo American Club. Inc. Madhur. May. Lynne. Scicolone. text by Patrizia Passigli. Jaffrey. Italian holiday cooking : a collection of 150 treasured recipes / Michele Scicolone. Lorenza. Bettoja.v 641. Italian cooking in the grand tradition / Jo Bettoja and Anna Maria Cornetto . It's your wedding reception [videorecording] / produced.5 JUD 642. 1926Judd. Invitation to Indian cooking. Irmiter. Susan Herrmann. Italian baker / by Carol Field. Jo.5 Mo 2008 Introductory foods. Tolley. Pat Mitchamore. 1950Field. Jack Daniel's the spirit of Tennessee cookbook / Lynne Tolley. Ismail Merchant's Florence : filming and feasting in Tuscany / Ismail Merchant . Italian classics : the best recipe / by the editors of Cook's illustrated .5945 MAY 641. Michele. Italy the beautiful cookbook : authentic recipes from the regions of Italy / recipes compiled by Lorenza de'Medici . 1933Merchant.5945 MER 641.5945 FIE 641. written & directed by Vince Clews & Associates.220945 VIN 2006 641. photography by Carl Tremblay and Daniel Van Ackere .5 I881 641.71 FIE 641. Italian wines 2006 : a guide to the world of Italian wine for experts and wine lovers.

James McNair's pasta cookbook / photography by Patricia Brabant. James McNair's cheese cookbook / photography by Patricia Brabant. McNair.5638 PEP 641. McNair. James K.8653 MCN 641. mousses & puddings / photography by James McNair. Bruce Franchini. McNair. James K. McNair. James McNair's beans & grains / recipes by James McNair and Andrew Moore . photography and styling by James McNair. James. McNair.864 MCN 641. Jacques. McNair. James McNair's beef cookbook / photography by Patricia Brabant.6318 MCN 67 of 123 .79 MCN 641. Jacques Pe´pin's simple and healthy cooking / written and illustrated by Jacques Pe´pin. James K. James McNair's breakfast / photography by Patricia Brabant.673 MCN 641. James K. McNair. James McNair's custards. James K.8652 MCN 641. 19031985. James K. McNair. McNair. McNair. James K. 641.631 MCN 641.6567 MCN 641. James K. With illus. James McNair's cakes / recipes by James McNair and Andrew Moore . James K. McNair.692 MCN 641. 641. James Beard's American cookery. James K.822 MCN 641. James McNair's pie cookbook / photography by Patricia Brabant. photographs and styling by James McNair. Beard. by Earl Thollander. James McNair cooks Italian / photography and styling by James McNair. James McNair's corn cookbook / photography by Patricia Brabant.662 MCN 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641.5973 BEA 2008 Jacques Pe´pin's cooking techniques [videorecording] / produced by KQED . James McNair's cold cuisine / photograph by Patricia Brabant. James K. James K.5 JAC Pe´pin.52 MCN 641. director. James McNair's fish cookbook / photography and styling by James McNair. McNair. James McNair's Rice cookbook / photography by Patricia Brabant. James K.5945 MCN 641. McNair.

illustrations by Rodica Prato. James K. Belleme. Jim. Laura. Kaneko Tezuka. Janos. Konishi. Shimbo. JoAnne Pepper.5952 T356j 641. Tezuka. James K. James McNair's vegetarian pizza / photography and styling by James McNair. glossary to the American edition by Judith Hill . Jane E. produced and directed by Charles Pinskey. Jane Grigson's fruit book / illustrated by Yvonne Skargon . James K.5676 JEW 641. Brody .563 B439j 641. 641. Jane Grigson's British cookery. Wilder.5952 K82j 2008 James McNair's salads / photography by Jim Hildreth and James McNair.83 MCN 641. Bob Simons .5952 S556j 641.5676 FRA 641. Jane. Jane.ExAO-1 Culinary Arts Library The Unversity of Montana McNair. Jim Fobel's old-fashioned baking book : recipes from an American childhood. 641. introduction to the Bison Books edition by Sara Dickerman. and Joan Nathan . Brody. John. Jeanne. Jones. Jewish cooking for all seasons : fresh. Jewish cooking in America [videorecording] / a national production of Maryland Public Television. Japanese foods that heal : using traditional ingredients to promote health. Japanese food. 641. Japanese cooking for health and fitness / Kiyoko Konishi. Jackie Frazin. Jane Brody's good food gourmet : recipes and menus for delicious and healthful entertaining / by Jane E. Jewish mothers video cookbook [videorecording] : Volume 1 / EMA Productions . producers. longevity. Janos : recipes & tales from a Southwest restaurant / Janos Wilder .692 MCN 641. Buddy Saper. .64 GRI 641. illustrations by Ray Skibinski. Frank Pecora. Kaneko. Inc. McNair. and well-being / John Belleme & Jan Belleme.824 MCN 641. Jeanne Jones' homestyle cooking made healthy : 200 classicAmerican favorites : low in fat with all the original flavor! / Jeanne Jones. Grigson. director/cameraman. James McNair's salmon cookbook / photography by Patricia Brabant.5941 GRI 641. Grigson.5 BRO 641.865 FOB 68 of 123 . photographs by Geoffrey Clifford. Frappe` . Kiyoko. by Prof. Japanese kitchen : 250 recipes in a traditional spirit / Hiroko Shimbo . writer. photographs by Ben Fink. McNair. Hiroko.5676 JEW Fobel.5979 WIL 641. Jr. flavorful kosher recipes for holidays and every day / Laura Frankel .5638 JON 641. Frankel.

with David Nussbaum.5 D188j 641. John. Julia.5 C536j 641. Rombauer. Joy of soy : 75 delicious ways to enjoy nature's miracle food / Dana Jacobi. Julia's kitchen wisdom : essential techniques and recipes from a lifetime of cooking / by Julia Child. Tobe's health giving life saving "no-cook" book. Junior cook. Just pheasant / by Louis & Annette Bignami. Judie Geise's new Northwest kitchen. John H. 641.691 B593j John Clancy's Christmas cookbook. by Tom Funk. Juices : nature's cure-all for health and vitality / Jan Castorina & Dimitra Stars.22 JOH Tobe. 1945Castorina. John H.5 T628h 641.5 W722j 641. Jan. 1955- 2008 Jimtown Store cookbook : recipes and more from Sonoma County's favorite country store / Carrie Brown and John Werner. with Michael McLaughlin. Irma von Starkloff. 1960641. Jacobi. Joy of cooking Christmas cookies / by Irma S. Joy of pickling : 200 flavor-packed recipes for all kinds of produce from garden or market / Linda Ziedrich. Geise. Dannenbaum. Dana.5784 FAM 641.568 CLA 641. and Ethan Becker .42 ZIE 641. Judie. John Cleese's wine for the confused [videorecording] / produced and directed by David Kennard .5973 BRO 641. produced and written by Marilyn Mellowes. Marion Rombauer Becker. illustrated by Laura Hartman Maestro. Rombauer. 641.ExAO-1 Culinary Arts Library The Unversity of Montana Brown. Caroline D. Bignami. Illus. Rombauer. Marion Rombauer Becker and Ethan Becker. Louis V. 1877-1962. written by John Cleese & David Kennard. 1877-1962.5944 JUL Child. Famularo. Joy of grilling / Joe Famularo. Carrie. Linda. Julie. Irma von Starkloff. Williams. Ziedrich.8 ROM 641. Joseph J. Clancy.5 GEI 641. Rombauer. Joy of cooking / by Irma S. Julie Dannenbaum's Creative Cooking School.5973 ROM 1997 641. Julia Child! [videorecording] : America's favorite chef / [produced by WGBH/Boston in association with Thirteen/WNET New York American Masters] .64 CAS 641.65655 J16j 641. 69 of 123 .

Charlie. foreword by Alex Brennan-Martin. Keep it simple : easy techniques for great home cooking / from the editors of Bon Appe´tit. 1954Keo Sananikone. with photographs by Jay Stevens . wine notes by Brian Cronin. Jane Armstrong .5 BOU 641. Kitchen math [videorecording] : measuring / script writer. Axler. Kitchen sessions with Charlie Trotter / recipes by Charlie Trotter . Ann Olson . Kathy. 641. Southern Alaska / by Kathy Casey .5 TRO 641. Kitchen confidential : adventures in the culinary underbelly / Anthony Bourdain. photographs by Joseph Kugielsky . Woodcuts by Gail Garraty. Bourdain. William K. Sal.5092 BOU 2007 641. Nicolas.5 EVA 642. QTV Productions. Axler.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Kare¯raisu to Nihonjin / Morieda Takashi. Kitchen herbs : the art and enjoyment of growing herbs and cooking with them / Sal Gilbertie . photography by Tim Turner .6384 M855k 641. by Bruce H. Kathy Casey's Northwest table : Oregon. Gilbertie. Rogers. Keo's Thai cuisine / Keo Sananikone.5 T583k 641. Kitchen table at Brennan's of Houston / by Randy Evans . video production. Kitchen sanitation and food hygiene. a delicious account of the author's years as a grand ho^tel cook. Trotter. Time-Life Books. food photographs by E. Kitchen. Ken. culinary text and recipes by Frances Towner Giedt.5 KEE 642. Kitchen confidential : adventures in the culinary underbelly / Anthony Bourdain. scenic photographs by Mike Hipple and Joel W. Evans. Bourdain. and preparation / William K. Deuel.657 GIL 642. Washington. Ken Haedrich's Country baking : simple home baking with wholesome grains and the pick of the harvest. Bruce H.59795 CAS 641.4 Ax 641. Randy. Kitchen guide. Deuel. Anthony. Keeping nice people nice [videorecording] / with Michael Hurst. portioning. Haedrich.71 HAE 641. Kitchen management for institutions : economies in purchasing. Casey. Takashi. Morieda.5 De 641.6 KEE 641.5 KIT 641.56 F854Z 70 of 123 . by the editors of Time-Life Books. Anthony. British Columbia. 1975Freeling.59593 KEO 1999 641.

Meyer.663 L218 Gilbert .5028 KNI 641. Lee.]. 641. Jack). Escoffier and Ph. photographs by Tom Eckerle.5092 CLA Wangmo. preface by Danny Meyer . Larousse gastronomique : the encyclopedia of food. edited by Charlotte Turgeon and Nina Froud . Kurt Kennedy. Latin American cooking.65 KNI 641. Paul. [et al. Philip Miller and Joanne A.. illustrations by Palden Choedak Oshoe . Inc.5028 KNIF 641. foreword by Tom Colicchio . 1903-1975.59519 K843 641. Fleming. Korean food guide in English / Han?guk Kukche Kyoryu Chaedan pyo?n = edited by the Korea Foundation. 641. Leto.6 FLE 641. Leonard.5955 SHA 641. photography by Dana Gallagher. 1967-641.503 LAR 1988 641. Lamb / by the editors of Time-Life Books. Signavong. Jenifer Harvey Lang.K.598 L581L 641. Last course : the desserts of Gramercy Tavern / Claudia Fleming with Melissa Clark . photography by Ken Martin and Alison Plummer. director.595 SIG Clarke.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Knife care [videorecording] : selection. by Jonathan Norton Leonard and the editors of Time-Life Books. Bode. Lee. Meyer. [text translated from the French by Nina Froud and 1864-1948. M.. wine & cookery / Introductions by A. 641.59763 BAI 641. Mr. Montagne´. 1910-1994.59515 WAN 71 of 123 . Lessons in excellence from Charlie Trotter / by Paul Clarke. Lee Bailey's southern food & plantation houses : favorite Natchez recipes / by Lee Bailey and the Pilgrimage Garden Club . Shaida. Prosper. Bailey.J. Photographed by Milton Greene. Claudia. Legendary cuisine of Persia / Margaret Shaida.5 LET 2006 641.H. sharpening. Knife techniques [videorecording] : the cutting edge . Knife skills [videorecording] : vegetable cuts / produced by the Food & Beverage Institute .503 LAR 641. J. Prosper. (Mario Larder chef : food preparation and presentation / M. Jonathan Norton. recipe testing and Bailey.5975 BAI 641. Margaret. David Powell . producers. Tsering. W. B's. photographs by Langdon Clay . the Commander's Palace. sanitation and safety / Culinary Institute of America . Leto. Lhasa Moon Tibetan cookbook / by Tsering Wangmo and Zara Houshmand . recipes from 1864-1948. Lee Bailey's New Orleans : good food and glorious houses / by Lee Bailey with Ella Brennan . producer. . Lemongrass and sweet basil : traditional Thai cuisine / by Khamtane Signavong . Khamtane. Joanne A. writer/producer. produced by Kennedy Nelson Shultz. and the Palace Cafe´ . Larousse gastronomique : the new American edition of the world's greatest culinary encyclopedia / edited by Montagne´.

Lu¨chow's German festival cookbook / Gene and Fran Schoor . Living gluten-free : meal plans. Jenny. Wedman-St. Alley. illustrated by Thomas K. illustrated by Ed Nuckolls. Jon N. and consumer tips / by Betty Wedman-St. translated by Carol Christensen and Thomas Christensen. Leonard and Elaine A.874 LIQ Leonard. Madison. photographs by Laurie Smith . Jr. Logic of cooking--programmed : the principles of cooking explained in simple language and by a programmed presentation / Donald E. 641. Live longer now cookbook : for joyful health & long life / by Jon N.5 G566L 2008 Librarian's cook book. with recipes. Calabro. Donald E.5636 MCC 641. Rose Lee. edited by Frances Squier & Isaac Laudenslager. illustrations by Patrick McFarlin. Low-cholesterol olive oil cookbook : more than 200 recipes. and home remedies / Laura Esquivel . Taylor. Squier. Low-fat vegetarian cooking : innovative vegetarian recipes for the adventurous cook / Jenny Stacey. Lynn. recipes.5973 MAD 641. Allan Lemley. romances. 1950McCartney.563 LOW Stacey.6 S773L 641. Living in the raw : recipes for a healthy lifestyle / Rose Lee Calabro. Schoor.5 Lo 641. Beatrice A. Schlesinger. Squier . Lost arts : a celebration of culinary traditions / Lynn Alley.86 OJA Esquivel. 641. the most delicious way to eat healthy food / Sarah Schlesinger & Barbara Earnest. . Liselotte F. Lundberg in consultation with Eric Saucy.5638 SCH 641. Thomas K. Like water for chocolate : a novel in monthly installments. Louis.5636 CAL 641. Laura.ExAO-1 Culinary Arts Library The Unversity of Montana Glozer. Deborah. Sarah. Linda McCartney on tour : over 200 meat-free dishes from around the world / Linda McCartney. Lowfat & fast! [videorecording] : real food for busy people / producer.5638 W393L 641.5636 STA 641. Lundberg. Local flavors : cooking and eating from America's farmers' markets / Deborah Madison . Ojakangas.5943 S372L 72 of 123 .563 L581L 641. Betty. Living off the land / Thomas K. 641. Squier. 641 ESQ 641. Liquid assets [videorecording] : the beverage trade's role in restaurant profitability. Gene.6382 ALL 2000 641. Light desserts / Beatrice Ojakangas. 641. Linda. Louis.

Maida. Heatter. Maida Heatter's best dessert book ever / drawings by Toni Evins.5 MAC Kulla. by Joseph Wechsberg . Heatter. Weihofen. Madhur. Jule Wilkinson. editor. Macrobiotic way : the complete macrobiotic diet & exercise book / Michio Kushi with Stephen Blauer .]. Patti Bazel. Ma gastronomie / Fernand Point . Ma Cuisine Cooking School cookbook / Linda Lloyd . Maida.ExAO-1 Culinary Arts Library The Unversity of Montana Quinn.563 K971m 1993 641. Eulalia C. Kushi.5636 JAF 641.6565 GEI 641. Heatter. translated and adapted by Frank Kulla and Patricia Shannon Kulla . Maida Heatter's Book of great chocolate desserts / drawings by Toni Evins. Maida. Heatter. Luncheon and supper dishes. Maida. Heatter..6374 HEA 641. 2008 Lucinda's authentic Jamaican kitchen / Lucinda Scala Quinn . Maida Hatter's brand-new book of great cookies / illustrations by the author. photographs by Quentin Bacon .86 HEA 641. Geil. introd. Maida. 1933Jaffrey. Jaffrey.86 HEA 1974 641..5954 JAF 641. special drawings by Andre Dunoyer de Segonzac. Blair. Maida. 641.6383 WEI 641.86 HEA 641.5972 QUI 641. Magic beans : 150 delicious recipes featuring nature's low-fat. Donna L.86 HEA 73 of 123 . 641. Madhur Jaffrey's world vegetarian. Frank. Heatter.53 Bl 641.86 HEA 641.8654 HEA 641. location photographs by Karen Marshall. Magic spices : 200 healthy recipes featuring 30 common spices / Donna L. Maida Heatter's New book of great desserts / drawings by Toni Evins. nutrient-rich. Maida Heatter's book of great desserts. Lucinda Scala. Michio.. Maida. [et a. Maida Heatter's book of great American desserts / drawings by Toni Evins. Maida Heatter's Book of great cookies / drawings by Toni Evins. Weihofen.5944 KUL 641. Madhur. foreword by John Denver. Heatter. Drawings by Toni Evins. disease-fighting powerhouse / Patti Bazel Geil. Madhur Jaffrey's flavors of India.

Mansion on Turtle Creek cookbook / by Dean Fearing . Making great sausage at home : 30 savory links from around the world plus dozens of delicious sausage dishes / Chris Kobler. Mark Kiffin. Miller. by Mathew Tekulsky . Marcella.877 TEK 2008 Making great candy : a sweet selection of fun and easy recipes / Laura Dover Doran. Mansfield Library cooks : a sharing of recipes from the faculty. Steingarten. brines. green teas. 641.641. cures. Tarantino. and more! / Tekulsky. Marcella. Giovanna. Mathew. lattes. Man who ate everything / Jeffrey Steingarten. Mario. Mario Batali simple Italian food : recipes from my two villages / photographs by Mark Ferri. Hazan. illustrations by Clair Moritz-Magnesio. Making your own gourmet coffee drinks .853 DOR 641. and students of the Mansfield Library.5945 DAG 641. 1914. mochas.877 TEK 641. Marcella's Italian kitchen/ by Marcella Hazan.5945 LAF 641. 19491954D'Agostino. espressos. as told to Allan Carr. Mark Charles. with 75 recipes / John LaFemina. staff. Mathew. Manna: foods of the frontier. Drawings by Heidi Palmer. design by Joel Avirom. Jeffrey.66 KOB 641. photography by Alison Harris.ExAO-1 Culinary Arts Library The Unversity of Montana Doran.5979 MIL 74 of 123 . cappuccinos.5973 FEA 641.7 TAR 2006 641. herb teas. scented teas. Chris. Fearing. Cecilia Sun Yun.5945 BAT 641.013 S8226m 2006 641. 641. Chiang. and glazes / by Jim Tarantino. with Pam Manela. 1954Making your own gourmet tea drinks : black teas. Gertrude.5951 C532m Harris. 1970Kobler. Laura Dover. Marinades. Marcella cucina / Marcella Hazan .59786 MAN 641.5945 HAZ 641. John. edited by Dotty Griffith. Mandarin way / by Cecilia Sun Yun Chiang . and Suzy Dayton with John Harrisson.5973 H314m 641. iced teas. rubs. Mama D's old-fashioned Italian cooking / Giovanna D'Agostino. and more! / Mathew Tekulsky. Jim. Man & his meatballs : the hilarious but true story of a self-taught chef and restaurateur. Dean. Mark Miller's Indian market cookbook / Mark Miller. Batali. 1946Tekulsky.5945 HAZ 641. LaFemina. Hazan.

Anne. 1892Meal timing [videorecording] : juggling ten balls at once / produced by Kennedy Nelson Shultz. Beth Bailey. foreword by Patricia Wells. McClane's fish buyer's guide / A.5631 EGA Meal planning and table service for the American home without servants. Beth Bailey. 642 K51m 642 K51m 1968 642 M163m 1964 642 M163m 1955 641.5973 EMM 641. Fussell. Joyce. Frances Marie.5882 MAS 641. 1922Yan. 1948Emmerling. director.595 YAN 641. Carroll. location photography by Stephanie Jan. J. Meal management. Hettler and Isabelle R. Master dictionary of food and wine / Joyce Rubash. design by Drenttel Doyle Partners. 75 of 123 . producer.692 MCC Hettler. Thomas. Meal management manual. produced and directed by Lee Kraft. Dixon.59449 LON 641.K. Kurt Kennedy . McLean.5 CAR 641. recipes by Ruthanne Long . McClane.F. David Powell. food photography by Maren Caruso . John Phillip. Meal management.5973 FUS 641. and Thailand / Martin Yan . Kinder.3003 RUB 641. Fisher. Inc. 642. Rubash.02 H591m Kinder. Meals that heal : over 175 simple everyday recipes that help prevent and treat disease / Anne Egan and Regina Ragone. John Phillip Carroll . 641. Mary Ellisor. photographer. Mastering microwave cookery [videorecording] / Videocraft Classics . Meal planning and service. 1892McLean. Martha Washington's Booke of cookery / transcribed by Karen Hess with historical notes and copious annotations. 2008 Markets of Provence : a culinary tour of southern France / text by Dixon Long . (Albert Jules). Raymond Craig Claiborne. McClane. 641. Julia McWilliams Child / Betty Fussell : with a preface by the author. Mary Emmerling's American country cooking : recipes and menus from family and friends across America / photographs by Michael Skott . Faye. Masters of American cookery : M.J. Faye. photographs by David Wakely . Mayo Clinic Williams-Sonoma cookbook : simple solutions for eating well / recipe writer. Martin. by Frances M. James Andrew Beard. A. Betty Harper.5 MEA Egan.5941 MAR 641. .ExAO-1 Culinary Arts Library The Unversity of Montana Long. Chris Shorten. Martin Yan's Asian favorites : from Hong Kong. Taiwan.

photography by Dennis Bettencourt .K. David. with the Institute of Rehabilitation Medicine. Mediterranean cooking / Paula Wolfert. Marissa. pork. 641. K. Mediterranean diet : newly revised and updated / Marissa Cloutier and Eve Adamson. veal. with an introduction by Ruth Reichl. New York University Medical Center and Campbell Soup Company . Meat Purveyors. Meat handbook. Fisher reader / edited by Dominique Gioia .59 WOL 641.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Mealtime manual for people with disabilities and the aging / compiled by Judith Lannefeld Klinger. Wolfert.F. Meat cook book. Cloutier.6 M484 641. Measure up in the kitchen [videorecording] / Learning Seed. Meat buyers guide / by National Association of Meat Purveyors.31 Me 641.5784 BAR 641. F.31 Me 641. (Mary Frances Kennedy). Meat in the foodservice industry. lamb. Levie. National Association of Meat buyers guide / by the National Association of Meat Purveyors. Ltd.36 MEA 641. and poultry / North American Meat Processors Association.36 NAT 641. Meat evaluation handbook. pork. food styling by Robert Burns. Paula.5 K65m 1978 Fisher. and other meats / by David Barich and Thomas Ingalls .502 MEA 641. Meat evaluation handbook. Measure of her powers : an M.563 JEN 2004 641.36 LEV 1970 641.6 B565m 641. lamb. Meat evaluation handbook.36 MEA 2007 641.31 MEA 76 of 123 . Barich.092 FIS 641. M. Meat cut ID [electronic resource] / CEV Multimedia. Meat on the grill : new recipes for beef. 641. Albert. Meat buyer's guide : beef.36 M4848 CD 641.

Paula. Menu planning guide for school food service / prepared by Nutrition and Technical Services Division.595 WAT 642 Ka 641. Georgeanne. Albin G. Department of Agriculture.5 S559m 1957 642 SEA 1991 642.5 Me Martin Brigdale. and longevity. Food and Nutrition Service. wine recommendations by Evan Goldstein. United States. Mediterranean light : delicious recipes from the world's healthiest cuisine / Martha Rose Shulman. Meeting challenges in food service : a guide for solving present and future problems / William L. 641. photographs by Grey Crawford. 1943Goldstein. Kahrl. weight loss.6382 KRE 641. Melting pot : ethnic cuisine in Texas.5 M5338 1985 Showalter. Nancy 641. 641. Mediterranean kitchen / Joyce Goldstein . Food and Nutrition Service. Harmon. Mediterranean vegetarian cooking : innovative vegetarian recipes for the adventurous cook / edited by Janet Swarbrick. 641. U. drawings by Rachel Goldstein . Martha Rose. Kahrl. Ric.5636 GOL Shulman.594 DAH 641.5636 MED Watson. drawings by Naomi Nissley. Seaberg. Mediterranean pantry : creating and using condiments and seasonings / Aglaia Kremezi . 641. Mediterranean herb cookbook : fresh and savory recipes from the Mediterranean garden / Georgeanne Brennan .S.563 JEN 2008 Mediterranean diet cookbook : a delicious alternative for lifelong health / Nancy Harmon Jenkins. photographs by Jan Baldwin. Menu design : merchandising and marketing / Albin G. sun-drenched recipes / Paula Wolfert. Mediterranean grains and greens : a book of savory.5975 MEL 1983 Dahl.591822 SEV Wolfert. Mari´a Jose´. 641. photographs by Sevilla. 1913Seaberg. Joyce Esersky. Mediterranean flavors : recipes from the countries of the sun / Mari´a Jose´ Sevilla . William L. Mennonite community cookbook : favorite family recipes / by Mary Emma Showalter . illustrated by Christopher Wormell. Kremezi. Aglaia. MediterrAsian way : a cookbook and guide to health. Mary Emma.591822 WOL Brennan. combining the best features of Mediterranean and Asian diets and lifestyles / Ric Watson and Trudy Thelander.ExAO-1 Culinary Arts Library The Unversity of Montana Jenkins. 641. Memories with food at Gipsy House / Felicity & Roald Dahl . 77 of 123 .5635 SHU 641. Memphis cookbook. Felicity. 641.657 BRE 641.

Methven. Menu planning: a blueprint for better profits [by] Hubert E. MenuPro deluxe [computer file] / SoftCafe. [photographers. convenient recipes for concocting the tastiest. Merry Christmas herbal..588 S126m 78 of 123 . better and richer life.5 Mi 642 MEN National Live Stock and 641. Barbara. Meta Given's Modern encyclopedia of cooking . Hubert E.5 GIV 641. Visick. [photography. Sadlack . Del Giudice. A modern cook book.86 M592m 641. Pybus. Jack E.5 V831m 642. Phillips. translated by Virginia R. Van Kleek. Adelma Grenier.5 RUS 2008 Menu planning: a blueprint for better profits [by] Hubert E. Ferber. Del Giudice. Sadlack. Drawings by Kathleen Bourke.5 Vi 642. Patricia. 1888Quintana.5972 QUI 641. Visick & Peter E. better and richer life. Steven Smith]. Microwave game & fish cookbook : quick. brings the latest developments in home economics into your kitchen for a simpler.5 Mi Mes confitures : the jams and jellies of Christine Ferber / Christine Ferber .852 FER 641.69 D3527m 641.568 S592m 641. Pybus. complete in every detail. Janet L. Hubert E. photographed by Ignacio Urquiza. Michael Jensen... Miller.503 G539m 641. Meta Given's Modern encyclopedia of cooking .. Mere mortal's guide to fine dining : from salad forks to sommeliers. James Marvy]. Simmons. Microwave meals made easy : menus. 641. Mexico's feasts of life / Patricia Quintana . Menu pricing and strategy / Jack Miller. Merchandising beef loins / National Live Stock and Meat Board. 1888Given. juiciest. Microwave cookbook / by Dorothy H. Colleen. Christine.36 MER 641. Rush. Meta. most succulent wild meat and fish meals you've ever eaten / Paula J.588 P995m 1977 641. recipes & time guides / by Janet L. complete in every detail.ExAO-1 Culinary Arts Library The Unversity of Montana Visick. 1930642. with Carol Haralson . how to eat and drink in style without fear of faux pas / Colleen Rush. Visick & Peter E.. Microwave baking & desserts / by Barbara Methven and Sylvia Ogren . Microwave guide & cookbook. Given. Meta. Van Kleek. Meat Board. Dorothy H. brings the latest developments in home economics into your kitchen for a simpler. Paula J. 641. A modern cook book.

[photographers.5973 KAP Muenscher.5 M678 79 of 123 . Michael Jensen.5882 M592mi 641. Methven. Ruth Adams. University of Maryland staff. Lebanon [videorecording] / a production of WTTW/Chicago . 2008 Microwaving convenience foods / by Barbara Methven . Hoover. Minnesota [4-H] recipes : favorite recipes of 4-H families and friends. [photographers. 641. 641. 1858. Methven.5 LES 641. Microwaving meats / by Barbara Methven . Moore.. 1951. Harry G. Bronz. Methven. [photographers. Misawa Officers' Wives Club.5882 M592m 641.] Minimalist cooks at home : recipes that give you more flavor from fewer ingredients in less time / Mark Bittman. Anne R. Ken Greer]. by Elfriede Abbe. Middle Eastern cooking. [et. Mixology [videorecording] : making great cocktails.ExAO-1 Culinary Arts Library The Unversity of Montana Methven. Nickles. Minnie Muenscher's Herb cookbook / by Minnie Worthen Muenscher . Microwaving fruits & vegetables / by Barbara Methven and Sara Jean Thoms . Willard B. 641. Michael Jensen. Miniature book of chocolate / compiled by Jane Donovan .6 MIN 641.874 MIX Bittman. Middle Eastern & African cuisines. Buck Holzemer. Eliza. Miss Ruby's American cooking : from border to border & coast to coast : the best recipes from America's regional kitchens / Ruth Adams Bronz . with ill. Ken Greer]. Minnie Worthen. Barbara. Steven Smith.64 M592m 641. recipes by Carole Handslip .66 M592m 641. Minnesota ethnic food book / Anne R.5973 BRO 641..563 M592m 641. by Harry G.641. 1787Miss Leslie's secrets : what every bride should know : the classic household guide / by Eliza Leslie.657 M948h 641. Michael Jensen. Methven.5 BIT 641. Tim Ward. Leslie. Buck Holzemer. [photographers. Michael Jensen. Ken Greer]. producer/ director..5973 MIN Kaplan. Microwaving meals in 30 minutes / by Barbara Methven . Mark. Barbara.5956 N632m Suppl. Barbara. Misawa gourmet / compiled by Education Services Office. Barbara. Nickles and the editors of Time-Life Books. Microwaving on a diet / by Barbara Methven. Kaplan. Photographed by David Lees and Richard Jeffery. illustrations by Beth Krommes. Marjorie A. Barbara.595692 MID 641. Jack Mithun].al. 641.

Davis. Angus Campbell. Bute.5 A551m 641. Vena V. Montana celebrity cookbook / compiled by Susie Beaulaurier Graetz for the benefit of Intermountain Children's Home. pulled sugar and candy making. Modern Asian flavors : a taste of Shanghai / Richard Wong . Hamm.5 PAT 80 of 123 . Momo. Modern cake decorating.79 GAR Modern Southwest cuisine / John Sedlar with Norman Kolpas . Momo cookbook : a gastronomic journey through North Africa / Mourad Mazouz. Richard. Helena.641. John. Marie Roberson.5 Ka Modern garde manger : a global perspective / Robert Garlough. 1954Mazouz. Monet's table : the cooking journals of Claude Monet / text by Claire Joyes .5979 SED 641. 1898. Montana cookbook. Garlough.5 H224m 641.5 GRA 641. Anderson . 1954. 641.5964 BUT 641. Joyes.641. photos by Carol Rublein. John. Wong. 1917Graetz. Anderson.8653 MAC 641. Montana table : recipes from Chico Hot Springs Resort / by Seabring Davis . photographs by Richard Clark . McKinley. photographs by Noel Barnhurst. Money-in-the-bank cook book. Marquess of.5636 MOO 641. Anderson. Patent. [translation by Josephine Bacon]. 642.5951 WON Wilton.5961 MAZ 641. Montana.59786 MON 641. Sedlar. Claire. Greg. 641. Susie Beaulaurier. by McKinley Wilton & Norman Wilton. photographs styled by Cheryl Brantner. 2008 Modelling / Elaine MacGregor. Mom's makin's / by Vena V.5973 DAV 641.5944 JOY 641. More Big Sky cooking / by Greg Patent. Modern food service planning / William L. photographs by Jean-Bernard Naudin .6 W756m Kahrl. Fourth Marquis of Bute. Moosewood Restaurant cooks for a crowd : recipes with a vegetarian emphasis for 24 or more / the Moosewood Collective. illustrated by Janet L. Moorish recipes / John. Seabring. foreword by Jo¨el Robuchon .ExAO-1 Culinary Arts Library The Unversity of Montana MacGregor. Kahrl. William L. Elaine. Robert.

52 FOX 641. More diabetic meals in 30 minutes--or less! / Robyn Webb.657 BAR Kitching.59 WEB 641. Haydock. More muffins : 72 recipes for moist.ExAO-1 Culinary Arts Library The Unversity of Montana Hazan. Slezak. Frances Lowe. Kitching's Smith Island cookbook / Frances Kitching and Susan Stiles Dowell. Jose´. Mussel cookbook / Sarah Hurlburt . Marcella..815 ALB 641. illustrations by Cindy Salans Rosenheim. ill. 641. 1925La Place.5972 KEN 641. Barbara. Viana. Webb. Kennedy. by Frances Lowe Smith. Brodeur. Barrett. Morning glories : breakfast. Smith.5945 L314M 641. Walter. Sarah. 2008 More classic Italian cooking / by Marcella Hazan . 641. Albright. Hurlburt. delicious. drawings by Franziska Bilek. recipes by Jerry Petermeier.59752 KIT Webb. More Japanese garnishes / Yukiko and Bob Haydock. Sharon Kebschull. recipes . More recipes for fifty. Robyn. John.694 H965m 641.658 R238r 641. Morel mushroom : information. brunch. Ratzloff.5984 SAN 641. 1918. Frances. My Mexico : a culinary odyssey with more than 500 recipes / by Diana Kennedy .5945 HAZ 641. drawings by Edith Allard. a guide for Roons lore / by John Ratzloff . 19021983.658 BRO 641. by Marisabina Russo. Morning food from Cafe Beaujolais / Margaret S.56314 W367m 1999 641. Fox and John Bear.641. fresh-baked muffins / Barbara Albright and Leslie Weiner. My mother's Bolivian kitchen : recipes and recollections / Jose´ Sa´nchez-H. Mrs. Lois Sinaiko. My Italian garden / Viana La Place . 1947Fox. Margaret S. My stomach goes traveling / Walter Slezak .8 H415m 641. Yukiko. and light fare from an herb garden / Sharon Kebschull Barrett. Mimi. Sa´nchez H.59 S632m 81 of 123 .5 SMI 641. with photographs by the author. Multicultural cookbook of life-cycle celebrations / by Lois Sinaiko Webb. Mushroom cookbook : recipes for white & exotic varieties / Mimi Brodeur. Diana.

Native American cooking : foods of the Southwest Indian nations / Lois Ellen Frank with Cynthia J. 1943Freitus. written by Susan Coe Heitsch.568 SIM 641.6455 SCH Robert Mondavi. Kevin H. Nancy. the perfect accent videorecording / produced by Phelps Gianni Collection in cooperation with Departures. Sarah Leah. Nantucket restaurants cookbook : menus and recipes from the faraway isle / Melissa Clark and Samara Farber Mormar . edited and designed by Pamela B. Larry. Lois Ellen. Frank. Nalty.6 F866n 641. New almond cookery / by Michelle Schmidt. Dawson. 642. Antonia. .59764 ROS Hawkins. [cover photo. Michelle. photographs by Richard Gillette .5974 SIM 641. Melissa. Nalty . foreword by 641. director. Nantucket holiday table / Susan Simon . completely illustrated by Salli Haberman. Susan. recipes translated and tested by Tina Ujlaki and Charles Pierce. Blanc. Clark. Natural world cookbook : complete gourmet meals from wild edibles / Joe Freitus . Napkin folding in New Orleans [videorecording] / produced by Christopher H.7 NAP 641. Napa Valley : the ultimate winery guide / by Antonia Allegra . Frank . Georges. John Sedlar. Mark. Joe.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Napkin folds : beautifully styled napkins for every occasion / [Bridget Jones and Madeleine Brehaut] . 82 of 123 . Inc. Nantucket recipes from the Fog Island Cafe / Mark Dawson and Anne Blake Dawson. 1949- 2008 NAHC wild game cookbook / edited by Bill Miller et al.7 J764n 642.5974 HAW Simon. Anna Koska. Simon. illustrations by Judith Shahn.641. Susan. by Randy Hill . photography by Cary Hazlegrove.568 CHA 641. Nanny's Texas table : Texas country cooking at the Houghton ranch / Larry Ross.7 NAPK Jones. Rene Michel . Bridget.5974 CLA 641. with drawings by George Buctel & Arthur Hawkins. Napkins. Nantucket and other New England cooking / Nancy & Arthur Hawkins & Mary Allen Havemeyer . 1945Chase.5 DAW 641.5636 BLA 641. . Nantucket open-house cookbook / by Sarah Leah Chase . 1914. Enter-Trainment of Louisiana. Natural cuisine of Georges Blanc / photography by Christopher Baker . illustrations.2 ALL 642. photographs by Jeffrey Allen. Allegra. 1945641. culinary advisor. Schmidt. designed by Dean Peters.59 FRA 641. Haran]. photographs by Tom Eckerle. Nantucket table / Susan Simon .691 N153 Ross.

Scott. New fish & seafood cookbook : exciting classic and contemporary recipes / consultant editor.F.5 BEA 641. Maria Luisa. New professional chef / the Culinary Institute of America . editor. 641. Rima. Mollie. Linda Fraser. Lou Seibert.5973 DOS 641.5636 NEW Hoffman.5978 PAT 641. New James Beard / drawings by Karl Stuecklen.) 641. New recipes from Moosewood Restaurant / the Moosewood Collective. Company. drawings. New Orleans cookbook : Creole. Katzen. L. Mary Deirdre Donovan. New complete book of Mexican cooking / Elisabeth Lambert Ortiz.57 NEW 1996 Procter & Gamble New recipes for good eating. Dosti.5638 EGA 641. 641. illustrations by Kathleen Gray Farthing. Egan.ExAO-1 Culinary Arts Library The Unversity of Montana Pappas.50973 PAP 641. 641. New Moosewood cookbook / by Mollie Katzen. preface by M. with photographs of Italy by Samuel Chamberlain and drawings by Melvin Klapholz. Carolyn. Greg. 1950Collin. Katzen.822 SCO 641.5636 KAT 641. New classics cookbook : family favorites made healthy for today's lifestyle / by Anne Egan. New southwestern cooking / by Carolyn Dille & Susan Belsinger . New frontiers in Western cooking / by Greg Patent. Anne.5973 PRO 641. New California cuisine : great recipes from the Los Angeles times / compiled and edited by Rose Dosti. Cajun.K. [food photography.5636 KAT 2000 641.22 HOF Dille. and hand-lettering by Mollie Katzen . New complete book of pasta : an Italian cookbook / by Maria Luisa Scott and Jack Denton Scott . with forewords by Paul Bocuse and Ferdinand Metz . Fisher. (Lynn F. Rose. Ortiz. Richard Jung].5972 ORT 1998 641. 1950- 2008 New American chefs and their recipes / Lou Seibert Pappas . 1939Beard.692 NEW Patent. James. New enchanted broccoli forest / recipes.5973 COL 1978 641. and Louisiana French recipes past and present / by Rima Collin & Richard Collin.5979 DIL 83 of 123 . F. Mollie. New short course in wine / Lynn Hoffman. 641. Elisabeth Lambert. 19031985.

5636 LYM 641. Presilla. Tarr. Nice 'n' easy family cookbook. 641. No need to knead : handmade Italian breads in 90 minutes / written & illustrated by Suzanne Dunaway. photographs by Diane Farris. Rosensweig. with a foreword by Caldwell-Esselstyn. Lyman. Linda. translation by Laura Holland. Seki.692 MAT 84 of 123 . New York cookbook / by Molly O'Neill . Niman. Claiborne. Howard F. and bread souffle´s / Linda Hegeman & Barbara Hayford . New vegetarian cuisine : 250 low-fat recipes for superior health / by Linda Rosensweig and the food editors of Prevention magazine.815 DUN 641. Suzanne. New York Botanical Garden cookbook / [compiled] by Sharen Benenson .5 NEW O'Neill. Nicole. Seki Misako . Dunaway. 641.82 TAY 2008 New taste of chocolate : a cultural and natural history of cacao with recipes / by Maricel E. Nihon ryo¯ri no subete / shi do¯. New York times bread and soup cookbook. location photography by Laurie Smith.64 ROU 641. Maricel E. 1940Matsuhisa.5 N588 v. New vegetarian classics : entre´es / by Mary F.865 MAL 641. Hegeman. Taylor. photography by Howard Earl Simmons. 641. New-fangled. No more bull! : the mad cowboy targets America's worst enemy. illustrations by Ellen K. New York times menu cook book / by Craig Claiborne . edited by Jules Bond.ExAO-1 Culinary Arts Library The Unversity of Montana Presilla. Mary F. Craig. Linda. Taylor .864 HEG 641. Bill.1 Malgieri. Nicole Routhier's fruit cookbook : 400 sweet & savory fruit-filled recipes : soups to desserts / illustrations by Carolyn Vibbert. Molly. drawings by Bill Goldsmith. foreword by Mark Bittman . Nick. henshu¯ ken hakko¯nin. Nobu : the cookbook / Nobuyuki Matsuhisa . Walsh. Yvonne Young.36 NIM 641. Nick Malgieri's perfect pastry. food photography by Scott Peterson. old-fashioned bread puddings : sixty recipes for delectable sweet and savory puddings. 641.6374 PRE 641. stratas. Ishihara Meitaro¯. Nobuyuki. Niman Ranch cookbook : from farm to table with America's finest meat / Bill Niman and Janet Fletcher .5 ONE 641. Routhier.813 T192n 641. photographs by Fumihiko Watanabe . Misako.5973 CLA 641.5636 ROS 641. puffs. our diet / Howard F. Lyman with Glen Merzer and Joanna Samarow-Merzer .5952 S463n 641.

Dinaburg. Norman table : the traditional cooking of Normandy / Claude Guermont with Paul Frumkin. Donna Orr.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Nuevo cubano cooking / Sue Mullin. Norte : the cuisine of northern Mexico / James W. Normal and abusive fat temperatures in home cooking. Peyton. Gazzaniga and Maureen A. and Claudia Lindholm. Florence (Hull) Mrs. Inc.. Nutrition Search.5944 GUE 641. foreword by Stephan Pyles .59 DAV 642. Gazzaniga . inc. Fowler. director. NOLS cookery / edited by Sukey Richard. Holly. photographs by Manny Rodriguez. Teresa Gilardi. Nutrition survival kit : a natural foods recipe and reference guide / Kathy Dinaburg and D'Ann Ausherman Akel. by Florence Hull Winterburn and others. foreword by Marion Cunningham. Hella Viola Anneli. Winterburn.592 GAR 641. Donald A. lowest-sodium international cookbook / Donald A. Peyton. Ingle. 641.1 Nu 641. Novel ways of entertaining. James W.5 NOT Davis. Nuevo Tex-Mex : festive new recipes from just north of the border / David Garrido and Robb Walsh . 641.5975 MUL 641.578 N797 1991 Pranttila.596 MAL Candler. a collection of recipes from the Ravinia Festival / [editor: Joan Freehling] Nourish / Holly Davis . 1928Guermont. 85 of 123 . photographs.59451 C218n 641. Tess. Kirschmann. foreword by Dr.563 D583n Northwest bounty / text by Schuyler Ingle and recipes by Sharon Kramis . North African cooking / Tess Mallos. Northern Italian cookbook / by Teresa Gilardi Candler.563 G291n 641.578 N797 641.59795 ING 641. Gazzaniga. Schuyler. 1858Mullin. Sue.77 P899n 2008 NOLS backcountry cooking : creative menu planning for short trips / edited by Claudia Pearson and Joanne Kuntz. Geoff Lung. John D. Nutrition almanac / Nutrition Search. Mallos. Garrido..4 W75 641.5972 P519n 641. Michael B. Kathy. No-salt. 641. Noteworthy. 641. David. Claude.

Nutritive value of foods / prepared by Science and Education Administration. Off-premise catering management / Bill Hansen.6463 KNI 641. Olives dessert table : spectacular restaurant desserts you can make at home / Todd English. drawings by Hilary Knight. location photography by Robert Holmes..815 OLD Baussan. photography by Carl Tremblay. Patrick Gavin. Off duty : the world's greatest chefs cook at home / photographs by James Merrell . Illus.3 OMN 86 of 123 .645 SAL 641. 1945Rosenblum. Official mixer's manual.4 HAN Williams.ExAO-1 Culinary Arts Library The Unversity of Montana Gebhardt. and Sally Sampson . Oat bran baking book : 85 delicious. Omnivore [videorecording] / produced by Productions Coscient . the standard guide for professional & amateur bartenders throughout the world. Olive oil : a gourmet guide / Olivier Baussan and Jacques Chibois . 641. 641. 1943641. Nuts : sweet and savory recipes from Diamond of California / Tina Salter with Steve Siegleman . Adams. Susan E. Chamberlain . Old-fashioned home baking. Small. Matthews. 1956 641. Bill.5 OFF 641.1 NUT 641. low-cholesterol recipes / Nancy Baggett and Ruth Glick. Pam (Pamela Sue) 641. Jane Middleton].69 S6351o Hansen. 641. Olives : the life and lore of a noble fruit / Mort Rosenblum. photographs by Jean-Charles Vaillant assisted by Vale´rie Lhomme. Todd. Official Outdoor Wisconsin cookbook / Dan Small and Nancy Frank . photography by Dan Cox. Omelette book / Narcissa G. Gebhardt and Ruth H. 1915Salter. Olivier. Olive oil : from tree to table / by Peggy Knickerbocker .6 BAG 2008 Nutritive value of foods / authors.86 ENG Chamberlain. director Guylaine Laframboise .3 ROS English. by Reisie Lonette. photographs by Laurie Smith . Paige Retus. [editor. Oh truffles by Au chocolat : perfect recipes for every choclate lover's fantasy / by Pam Williams and Rita Morin. low-fat.874 D858o Duffy. 641. 642.6754 CHA 641. Tina.1 US 641. Susan E. food photography by Holly Stewart .3463 BAU 641. Mort. Catherine F. Dan. foreword by Maggie Blyth Klein.853 WIL 641. written by Marie-No¨elle Delatte. Narcissa G. Nancy. Peggy. Knickerbocker. Baggett.

5 LAB 2003 641. Sarah R. On rice : 60 fast and easy toppings that make the meal / by Rick Rodgers . Oz. Kinsley. Open sandwiches and cold lunches [by] Asta Bang in collaboration with Edith Rode. Clarke. Carol Ann Caprione. Introd. Sarah R. [illustrations by the author]. with Steven Labensky . Hause.22 CLA 2005 87 of 123 . Williams. White.58 KIN 641. Julia Harding. Romaniello. (Herbert M. Brennan. James R. H. text by Karen Warner . Tracy.84 W585o 1957 641. drawings by Stacey Winters Quattrone.5 C253o 641.) 641. White. Labensky. Open Hand cookbook : great chefs cook for friends / compiled and edited by Robert C. 1950Kett. Oxford companion to wine / edited by Jancis Robinson . Oskar Davidsen book of open sandwiches : from traditional Danish recipes and the compositions of Axel Svensson / compiled by James R. Rick. drawings by Stacey Winters Quattrone and William E.6318 ROD Kinsley. Alan M. 641. 642. Hause . 1953641. Jonathan. photographs by Richard Embery . illustrations by Deborah Zemke. Oz Clarke's new essential wine book : an indispensable guide to the wines of the world. Lonnie. food styling by Stevie Bass. Jennifer. Original Thai cookbook / Jennifer Brennan .69 O944 641.ExAO-1 Culinary Arts Library The Unversity of Montana Labensky. Opportunities in food services / Carol Ann Caprione. Ingram. Origins of fruit & vegetables / Jonathan Roberts. Organic gourmet : feast of fields / written and compiled by Tracy Kett. On cooking : techniques from expert chefs / Sarah R. Alan M. Asta. Outdoor tables and tales : recipes & food memories from America's top outdoor writers / [Robert Hitt Neill. color photographs by Lisa Blevins .84 B216s. assistant editor. Labensky. M.Ew Chmelynski.5637 KET 641. Thomas. Oysters : a connoisseur's guide & cookbook / recipes by Lonnie Williams .5 OPE Bang.694 WIL 641. Out of the earth : a heritage farm coast cookbook / by Kerry Downey Romaniello .5973 ROM 641. 641. with Steven Labensky .M. photographs by Frankie Frankeny One hundred recipes for the chafing dish [by] H. and suggested recipes by Louis Szathma´ry. Kerry Downey. Robson and Joseph D. Schneider . 2008 On cooking : techniques from expert chefs / Sarah R.632 ROB 641. photographs by Richard Embery . editor]. photography and design [by] John K.22 OXF 2006 641. Roberts.5 LAB 1999 Rodgers.59593 BRE 641. Labensky.

1926Gotfryd.6374 BER 641. produced by Jennifer Barry Design . Margaret.. Painter's kitchen : recipes from the kitchen of Georgia O'Keeffe / by Margaret Wood. 1953.. Wood. Margaret. Shu-hui. La Place. Alston.81 HUA 641. Passionate olive : 101 things to do with olive oil / Carol Firenze. by Rafael Steinberg and the editors of Time-Life Books. Firenze. photography by Steven Rothfeld. translated and adapted for the American kitchen by Rose Levy Beranbaum . Bernachon. wen kao hsieh chu Ch?iu Ch?eng-tzu . Passion for chocolate / [Kristi M. Fuller. crostini : sandwiches. Passion fruit / Alex Gotfryd. [et al. Clarke.641. Wells.5 PAN 641. Denis. Rafael.5973 WOO 641. chao hsiang Ta-yeh Hsien = Great garnishes / author. 1953Huang. Lorenza. Carol. Maurice.5959 S819p Kelly.] . Pancakes and waffles / Elizabeth Alston. translator.5784 K29p Wood.3 FIR 2005 88 of 123 .1997 P?an shih ching hsu¨an / tso che Huang Shu-hui . [videorecording] / Meridian Education Corporation.641. De' Medici Stucchi. 1953. photographs by Vincent Lee. Johns. Italian style / Viana La Place. Yen-Jen Lai .5944 WEL 641. Panini. Passion for chocolate / Maurice and Jean-Jacques Bernachon . Pantry station.5973 WOO Painter's kitchen : recipes from the kitchen of Georgia O'Keeffe / by Margaret Wood.67358 JOH 641. photographs by Mike Newton.64 MED 641. editor]. 641. Parmigiano! : 50 new & classic recipes with parmigiano-reggiano cheese / text and recipes by Pamela Sheldon Johns .22 CLA 2008 Oz Clarke's pocket wine guide.ExAO-1 Culinary Arts Library The Unversity of Montana 641.6374 PAS 641. Elizabeth. bruschetta. 1927.815 ALS 641. Patricia. fan i Lai Yen-chen . Paris cookbook / Patricia Wells. Huang Su-Huei . Viana. 1939641. Passion for fruit / Lorenza De'Medici . Oz. Pacific and Southeast Asian cooking. Pamela Sheldon. Alex. Steinberg.84 LAP 641.64 GOT 641. Photographed by Anthony Blake [and others] Pacific grilling : recipes for the fire from Baja California to the Pacific Northwest / Denis Kelly.

Paula. Patricia. Patricia. Pasta! : authentic recipes from the regions of Italy / text and recipes by Pamela Sheldon Johns . text/texte . L. (Leonard John) Herme´. photography by Kathryn Kleinman. photography by Joyce Oudkerk-Pool. Patisserie / L. Wells. photographs by Reed Davis. Patricia. 1947Peck. Patently easy food processor cooking / by Greg Patent. Carol.86 HER 2006 641. Graybill. Pasta classica : the art of Italian pasta cooking / Julia della Croce. Wells.865 HAN 1993 641. robust fare inspired by the small family restaurants of Italy / photography by Steven Rothfeld. Lauterbach. 2008 Pasta / by the editors of Time-Life Books. Janet. photographs/photographies. Deen.5092 DEE 641.5892 PAT 641.822 JOH 641. 1939Hanneman. Wells. Patricia Wells' trattoria : simple and robust fare inspired by the small family restaurants of Italy / Patricia Wells. produced by Johns. simple. Pastry magic / Carol Pastor. Nina.822 LAU 641.ExAO-1 Culinary Arts Library The Unversity of Montana Time-Life Books.6413 HAZ Pasta salad book / Nina Graybill and Maxine Rapoport. Paula Peck's art of good cooking. Illus. Pears / by Janet Hazen . Hazen. Hanneman. Pierre.59949 WEL 641. Sheldon. Pa^tisserie de Pierre Herme´ / Pierre Herme´.822 DEL 641. director. Julia. Patricia Well's trattoria : healthy. Pamela Jennifer Barry Design . KQED. J.822 T583p 641.5 PEC 641.. Paula Deen : it ain't all about the cookin' / Paula Deen with Sherry Suib Cohen.822 PAS Della Croce. 641. photographs by Robert Fre´son. by Mel Klapholz.83 GRA 641. 641. Bruce Franchini . 1953Pastor. Patricia Wells at home in Provence : recipes inspired by her farmhouse in France / Patricia Wells .5945 WEL 641. Greg. Pasta buffet [videorecording] / producer. Linda Brandt . 89 of 123 . Paula H.Stefan Christiansen. Barbara.J.5945 WEL 641. Pasta salad : 50 favorite recipes / by Barbara Lauterbach . Patent.865 PAS 641.

with an introduction by Arthur Machen . Physiology of taste. Meditations on transcendental gastronomy / by Brillat-Savarin . photographs by Jerry Orabona.8653 MAL 641. 641. 2008 Pedaling through Burgundy cookbook / Sarah Leah Chase . and knots of wool cookbook : the global migration of African cuisine / Diane M.65 PER Butcher. 17551826. illustrations by John Burgoyne. Perfect vegetables / by the editors of Cook's Illustrated . Pedaling through Provence cookbook / Sarah Leah Chase . Ed Dudkowski. Mary Cowell.5942 D782p 641. in a riot of color and flavor] / Marlena Spieler. Peppers.ExAO-1 Culinary Arts Library The Unversity of Montana Chase. produced by the Food & Beverage Institute . Pepper trail : history & recipes from around the world / written and illustrated by Jean Andrews. Perfect preserves : provisions from the kitchen garden / Nora Carey .59444 CHA Chase.59449 CHA Weaver. director. serrano.013 BRI Berriedale-Johnson.59 GOR 641. Driver.641. Gordon.6384 SPI 641. and embellished with designs by Andrew Johnson. Nora. Pepys at table : seventeenth century recipes for the modern cook / Christopher Driver and Michelle 641. Carey. with illustrations by Carlos Calvet. . 1949. Malgieri. Jean.578 MON 641. Cammy Bowcier. or. Inc. peppers. 1947Andrews.6384 AND Spivey. and more. Peter Gordon's world kitchen / photography by Jean Cazals. photographs by Mick Hales. Perfect bread [videorecording] : fun with creative shapes / produced in Betsy's Kitchen by Dudkowski-Lynch Associates..5929 S761p Spieler. illustrated by Linda Montgomery. Sarah Leah. 641.4 CAR 641. chipotle. Marlena. 1963Brillat-Savarin. photographs by Tom Eckerle. producer. Spivey.5973 WEA 641. Perfect cakes / Nick Malgieri . Philip E. 1923641. photography by Carl Tremblay and Daniel Van Ackere . William Woys.22 PER Monaghan. Gail. Marijane Lynch . Nick. Miller . Diane M. poblano.5955 B9836P 641. Peppers. Steven Perfect picnics for all seasons / Gail Monaghan . Sally. producer. cracklings. Perfect match [videorecording] : wine & food / [produced with the Culinary Institute of America] . 90 of 123 . Pennsylvania Dutch country cooking / William Woys Weaver . Peter. writers. 641.815 PER 641. 641. Persia in Peckham : recipes from Persepolis / Sally Butcher . illustrations by Cathy Brear. peppers : [jalapen~o. Sarah Leah. photographs by Eric Jacobson. Christopher P.

and 10.5784 MCC Beranbaum. Pillsbury appetizers : small bites packed with big flavors from America's most trusted kitchens / the Pillsbury Company. 1939Carroll.563 S6425p 91 of 123 . breads. Clabrough. remedies.5676 CLA 641. 5. Franey. photography by Patricia Brabant.5971 S285p 641. Goldmann. John Phillip. Stuart. Rose Levy.8 CAR 641.71 P642 641. Chantal. Connie. 7. illustrations by Cynthia Fitting.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Picnics in the park : moveable feasts for dining alfresco / by Connie McCole . Jack D. Pleasures of summer / foreword by Dave Olsen . Pies & pastries / by the editors of Time-Life Books. memories / collected by Jeanne Scargall. pies. McNair. Pizza / James McNair . text by Mary Townsend . Alisa. Pierre Franey's cooking in France / by Pierre Franey and Richard Flaste.6373 TOW 641. Pie and pastry bible / Rose Levy Beranbaum .865 BER Purdy. 641. Pioneer potpourri : recipes.000. Pied Noir cookbook : French Sephardic cuisine from Algeria / Chantal Clabrough. illustrations by Laura Hartman Maestro . and a raucous year of eating locally / Alisa Smith and J.000. MacKinnon. Pie in the sky : successful baking at high altitudes : 100 cakes. Planet wine : a grape-by-grape visual guide to the contemporary wine world / Stuart Pigott. and pastries hometested for baking at sea level.22 PIG 642. 1971- 641. James K.000 feet (and anywhere in between) / Susan G. Townsend.865 P624 641. Pierre. Plenty : one man. Planning and serving your meals. food photography by Philip Salaverry.5944 FRA 641. photographs by Gentl & Hyers. Scargall.5068 Ni 642 G619p 1959 641. photographs by Tina Rupp. Mary E. 3.000. one woman.815 PUR 641. Planning and control for food and beverage operations / Jack D.B. Pie pie pie : easy homemade favorites / by John Phillip Carroll . Mary.824 MCN 641. Ninemeier. original recipes by John Phillip Carroll . 641. Susan Gold. Jeanne. Pigott. 1960Ninemeier. cookies.812 PIL 641. Pillsbury bake-off cookbook. McCole. Smith.

photographs by David Robertson. butchering and cooking deer / by Monte and Joan Burch.6464 KLE 641. Potatoes / [managing editor. William J. Pork / by the editors of Time-Life Books. Sultan. Popped culture : a social history of popcorn in America / Andrew F.71 SUL 1990 641.59467 ROB Pot pies : comfort food under cover / Diane Phillips. Potatoes : from pancakes to pommes frites. 1943641. photographys by John Vaughan .691 B9471p 641. foreword by Alice Waters. 641. Jordan.55677 S642p Time-Life Books. Ellison. Polenta : 100 innovative recipes.641. Mountney.6521 NIC 641.664 T583p Robertson. Andrew F. Ellison. Illustrated by Ernest H. Kay Halsey]. Pocket guide to field dressing. Carol. Smith. Monte.5 ELL Smith.6 JOR 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Georgeanne. 2008 Poaching and steaming [videorecording] / National Productions Division of KQED . Alida Frances. Annie. Sultan. produced by Bruce Franchini. Poultry & game / Ian McAndrew.641.73 POA Burch. 1946.824 PHI Potager : fresh garden cooking in the French style / Georgeanne Brennan . McAndrew. Shepard.56 P2 92 of 123 . from appetizers to desserts / Michele Anna Jordan. Poultry products technology. photography by Josef Salis..65 BRE 641. Practical dietetics : with reference to diet in health and disease / by Alida Frances Pattee. Pomegranates / Ann Kleinberg .493 MOU 641.6521 POT 641. Nichols. Ian.6 MCA 641. by Virginia H. Michele Anna. Portuguese cooking : the authentic and robust cuisine of Portugal : journal and cookbook / text and illustrations by Carol Robertson . Virginia H. 641. Phillips. Brennan. 1942. Practical baking / William J. Diane. George J. Kleinberg. 641. Ann. Pattee. Pooh cook book.

Principles and processes of cooking. 641 Fr 641. Ingram.5952 T882p 641.7 PRI1 641.5 PRI 641. Prevention's low-fat. Tape two [videorecording] / produced by Hospitality Television. and lactic fermentation : the gardeners and farmers of Terre Vivante.6 PRE 641. producer. Joseph F.5638 PRE 641. Thomas. Principles of food preparation.5638 P9445 641. video/audio director. Durocher. 641. 641. Shizuo. photographs by Yoshikatsu Saeki. drying. Prevention's the healthy cook : the ultimate illustrated kitchen guide to great low-fat food : featuring 450 homestyle recipes and hundreds of time-saving tips / by the food editors of Prevention Magazine Health Prima diner : recipes from opera stars. Steven. Sarah R.303 L116p 642. Freeland-Graves. Preserving food without freezing or canning : traditional techniques using salt.5979 PRI Gardon. Labensky .42 GAR 641. Private collection : recipes from the Junior League of Palo Alto / edited by Bonnie Stewart Mickelson. Jeanne H. Anne. William J. 1948Tsuji. Prevention Magazine Health Books. Practical ice carving / Joseph F. Freeland-Graves. Prentice Hall essentials dictionary of culinary arts / Steven Labensky.. Principles and processes of cooking. prepared as a member service by the National Restaurant Association.5638 PRE 641.4 SHI 642. Donna. Koichiro Hata . Ingram.ExAO-1 Culinary Arts Library The Unversity of Montana Shields. illustrations by William E. Jr. Tape one [videorecording] / produced by Hospitality Television. oil. alcohol. a Culinary Learning Resources production .7 PRI2 93 of 123 . Prevention's quick and healthy low-fat cooking : featuring all-American food / edited by Jean Rogers. Philip Miller .8 Du 2008 Practical guide to the nutrition labeling laws for the restaurant industry / Donna Shields . Labensky. Gaye G. low-cost cookbook : over 220 delicious recipes plus twenty $2 dinners! / edited by Sharon Sanders. Practical meat cutting and merchandising / Thomas Fabbricante. Skip Thela. 1933Fabbricante.4 PRE 641. Durocher. Preparation to order taking [videorecording] / The Culinary Institute of America . sugar.36 FAB 641. Preserving for all seasons / Anne Gardon. cold storage. vinegar. food editor. Practical Japanese cooking : easy and elegant / Shizuo Tsuji. a laboratory manual / J. Sultan.

sausages. Professional chef's book of charcuterie : pates.6 KIN 641. 1935Sonnenschmidt. 1946.79 SON 1988 641.79 SON 1993 Professional chef / the Culinary Institute of America.8 RUF 641. America.4 Pr Culinary Institute of America. and other culinary delights / T. John. Sonnenschmidt [and] Jean Nicolas. book design.). Frederic H.. G.641. Wayne. Edited by Janet E.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Professional chef. photography by J. under the direction of Pierre Michalet . book editor. inc. Cointreau . curing. Professional chef's art of garde manger / Frederic Sonnenschmidt. Gisslen..57 GIS 94 of 123 . Wayne.572 S699p Mueller. Wilma Inman. Prepared by the Culinary Institute of America. John F. Jean F. Culinary Institute of Edited by LeRoi A.66 MUE 642. timbales. Professional chef's art of garde manger / Frederic H. Professional baking / Wayne Gisslen . Wurtzburger in collaboration with Mac K. Timothy Ryan. 1935Sonnenschmidt. Jule Wilkinson.71 GIS 1994 Ruffel. with a foreword by Andre´ J. Sonnenschmidt. Denis.71 GIS 2005 Gisslen. Frederic H. photography by J. Professional chef's techniques of healthy cooking / Mary Deirdre Donovan. with forewords by Craig Claiborne and L. Czack of the Culinary Institute of America. 1935Sonnenschmidt. and pa^te´s / John Kinsella. Tony Pronoitis. Nicolas.G.57 PRO 2006 641. editor . Wayne. Professional cooking / Wayne Gisslen .57 PRO Gisslen. 1935641.C.641. assisted by Roland Bilheux and Alain Escoffier .589 CUL 641. Professional baking / Wayne Gisslen. Professional chef's knife / prepared by the Learning Resources Center of the Culinary Institute of America .79 SON 1982 641. Nicolas. 1952641. Griswold. prepared under the guidance of chef-instructor Richard A. Nicolas. Harvey. editor. 1946. Mueller. Kinsella. Learning 641.5 PRI 2008 Private collections: a culinary treasure. T. Professional caterer series / by Denis Ruffel. (Tina G. Frederic H. translated by Anne Sterling. terrines. terrines. Professional chef's catering recipes. Gerard Smith .. illustrations by Steve Jenkins. Folsom.57 PRO 641. Professional chef's art of garde manger / Frederic Sonnenschmidt. Jule Wilkinson. Sonnenschmidt. David T.. 1946. Professional chef's art of garde manger [by] Frederic H. and the editors of Institutions magazine. 641. galantines. John F. art director. Professional charcuterie : sausage making. Gerard Smith.641. Frederic H.

Donna.59449 SHU Rodnitzky. 641. Roland.641. Wayne.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Professional cooking / Wayne Gisslen . Professional cooking / Wayne Gisslen .641. 1944. Gerard Smith . Lesley.57 GIS 1999 Gisslen. Prune gourmet / Donna Rodnitzky. Cointreau . photography by J. Gisslen. 1946. 1946.57 GIS 2003 641. Ellie Densen.5 PRO 641. Cointreau. 1946. Wayne. Pure & simple : delicious recipes for additive-free cooking : an elegant & easy cookbook with up-to-date advice on avoiding ingredients that contain chemicals & preservatives / by Marian Burros.865 BIL Larousse. Colleen. JoGail Wenzel. David Paul. Professional pastry chef / Bo Friberg. Professional touches / Lesley Herbert. Marian Fox. under the direction of Pierre Michalet . Professional cooking / Wayne Gisslen . 1949641. Provenc¸al light / Martha Rose Shulman. 1966-641. Purchasing : selection and procurement for the hospitality industry / John M. photographs by Jack Duetsch. Bo. with a foreword by Andre´ J. Martha Rose. Punch / by Colleen Mullaney . with a foreword by Andre´ . John M.874 MUL Stefanelli. Herbert.641.31 St 641.57 GIS 2003 Smith. 641.79 LAR 642.641. with a foreword by Andre´ J.6 MEY 641. 1946. Burros. translated by Rhona Poritzky-Lauvand and James Peterson. Friberg.6422 ROD 641. Sylvia. Cointreau .57 GIS 2007 Gisslen.65 PUM Mullaney.5 B972p 95 of 123 . Professional table service / Sylvia Meyer. Bilheux. photography by J. Edy Schmid. photography by Gerard Gisslen.865 FRI 1996 642. Professional host / The foodservice editors of CBI.8653 HER Shulman. with a foreword by Andre J.CD Professional French pastry series / Roland Bilheux and Alain Escoffier . photography by Gerard Smith. Gerard Smith. Stefanelli. translated by Heinz Holtmann. Professional garde manger : a guide to the art of the buffet / David Paul Larousse. Professional cooking / Wayne Gisslen . Wayne. 1940Meyer. Christel Spuhler . Pumpkin cookbook / [edited by Nicola Hill]. 641. Wayne.

. planning. Richards.3463 QUA Kramer. by Lenore Richards. Victor.4 NEL 641. Questions on practical cookery / Victor Ceserani. Quality food preparation and display : handbook for culinary competitions / Robert H. Ronald Kinton. Photographed by Sheldon Cotler and Richard Jeffery. by Michael and Frances Field and the editors of Time-Life Books. 1950Kotschevar. Ninemeier. B.5 F455q Quantity cookery. 1908Kotschevar.5 CES 641. Amihud. Nelson. 19151971. Rose. Lendal Henry. Charles Levinson. Karla.31 KOT 1994 641. Kotschevar. Quick chicken / Rose Murray. Lenore. Lendal Henry. and management / John B.31 KOT 641. Knight. Pat. menu planning and cookery for large numbers.5 L856q 641. Kotschevar. 1908Longre´e. Quality control for the food industry. Quantity food purchasing / Lendal H. Quantity food purchasing [by] Lendal H. Lendal Henry.4 KRA Nelson.57068 KNI 641. Lendal Henry. Richard Donnelly.31 Ko 642. Lendal H. 641. 1908Kotschevar. Richard Donnelly. Quantity food purchasing / Lendal H. Kotschevar. 1908Kotschevar.31 KOT 1999 641. John Barton.57 R5q 641. Quintet of cuisines.812095 Q62 641. Quick & easy Asian tapas and noodles. 641. 96 of 123 . 1905Ceserani. and Nola Treat. Jack D. 642.665 MUR 641. 1941Field. Kotschevar.563 BAI 2008 Pyramid cookbook : pleasures of the food guide pyramid / Pat Baird. 1913. Quantity food sanitation. Quick breads [videorecording] / Meridian Education Corporation presents. Photography in Poland by Eliot Elisofon.ExAO-1 Culinary Arts Library The Unversity of Montana Baird. 641. Quality California ripe olives [videorecording] / presented by the California Olive Industry. Knight.641. Quantity food purchasing / Lendal H. Twigg. Robert H.815 QUI Murray. Quantity food production. Kotschevar. by Amihud Kramer and Bernard A.A. Michael.

prepared by Frances Lowe Smith. assisted by Restaurants & Recipe conversion for microwave / by Barbara Methven . 641. real world : 100 recipes to get the glow / Matthew Kenney and Sarma Melngailis . Jyl.5882 M592r 642. Marjie. the eater's guide to periodical literature. 641. Recipes for fat free living 3 cookbook : fat free desserts : every recipe under 1 gram of fat per serving / [Jyl Steinback]. with Jen Karetnick. producer. 1970. the bottom line [videorecording] / produced by the Learning Resources Center. Susan Kenney. Matthew. photography by Gus Filgate.597111 R154 641.5 REC Methven. Barbara.86 S8197r 641.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Raincoast kitchen : coastal cuisine with a dash of history / The Museum at Campbell River. Forsman.5944 LOO 641. Ken Greer].5 REC Annechild. Recipes and menus for fifty. Raw food. Recipe costing. Recipe index. Steinback. Real Greek food / Theodore Kyriakou and Charles Campion . Reading your table [videorecording] : tipped off / Hospitality Television. the Culinary Institute of America . John.4 ANN 641. Real American food : from Yankee red flannel hash and the ultimate Navajo taco to beautiful swimmer crab cakes and general store fudge pie : Jane and Michael Stern's coast-to-coast cookbook / illustrated by Jane Real chili cookbook : America's 100 all-time favorite recipes / Marjie Lambert.5636 KEN 642.823 LAM 641. Recipe collection from the American Academy of Chefs : top professionals present a treasury of world-class fare for culinarians across the country / the American Academy of Chefs .5 SMI 641.59495 KYR 641.or anybody else's! / by Annette Annechild and Russell Bennett. Raspberry recipe book. Lambert. Frances Lowe. Kyriakou. [photographers. Loomis. as used in the School of domestic science of the Boston young women's Christian association.647 RAS 641. 641. Smith.5973 STE 641. Recipe for a great affair : how to cater your own party-. Recipes for living in Big Sur. Michael Jensen. 97 of 123 . Philip Miller.5 X F732r 641. Theodore.6 REA 641. Jane.5 REC Recettes de la saison = a holiday cookbook from the Chefs of la Madeleine & Susan Herrmann Loomis. Stern. Annette. Herrmann.

Wolfe. Recipes. Emily. Pawleys Island. Recipes: classic French cooking. 641. Recipes. 641. special photography by Linda Burgess.657 HOL 2008 Recipes from a French herb garden / Geraldene Holt . the cooking of China / Emily Hahn.5 REC 1983 Recipes from historic America : cooking & traveling with America's finest hotels / Linda & Steve Bauer. 1957Miller.59729 W855c Suppl.. illustrations by Mrs. L. Valentina. 641. the cooking of the Caribbean Islands. Mark Charles. Recipes. (Devon Abbott). De Luca. Linda. Recipes from a Spanish village / Pepita Aris . Bauer.59495 JAC 641. 641.622 LUC 641.. 19051997. 641. Pepita. Karri. [et al. .691 R311 Mihesuah. Devon A. special photography by Linda Burgess.F. Harris. Recommended precautions for upland bird and waterfowl consumption.ExAO-1 Culinary Arts Library The Unversity of Montana Holt. Aris. Recipes from Pawley's Island / compiled and published by church women of All Saints Waccamaw Episcopal Church. the cooking of Spain and Portugal. Linda. drawings by Sidonie Coryn.5951 H148c Suppl.5945 HAR 641. 641. Kennedy. Allrich. 641.5978 MIL 98 of 123 . Red Sage : contemporary western cuisine / Mark Miller . Recipes from an Italian farmhouse / Valentina Harris . Recipes from a vegetarian goddess : delectable feasts through the seasons / Karri Allrich.5946 ARI 641.5636 A441r 641.5972 KEN 641. photography by Rodney Weidland. Geraldene.C.5944 C585c Suppl. Recipes from wine country / Tony de Luca.59 MIH 641. special photography by Linda Burgess. Tony. Susie. 1949641. special photography by Linda Burgess.5946 F297c Suppl. Diana.5973 BAU 641. Recovering our ancestors' gardens : indigenous recipes and guide to diet and fitness / Devon Abbott Mihesuah. Freeman . Jacobs. S. Claiborne. Hahn. Craig. Recipes from a Greek island / Susie Jacobs .]. Recipes from the regional cooks of Mexico / Diana Kennedy .

Ritz-Carlton cook book and guide to home entertaining. Claman.5945 HES Regulation of cancer-causing food additives. Ajoy. 1948Ridley. Marcy. 1963Accounting Office. Christopher B. Gioietta.5 RID 641. Restaurant favorites : at home / by the editors of Cook's Illustrated . Constance Del Nero. illustrations by Constance Arkin Del Nero. photographs by John Ferro Sims. Arkin. Ridley. Vitale.555 ROB Riso : undiscovered rice dishes of Northern Italy / by Gioietta Vitale with Lisa Lawley. photography by Keller & Keller and Daniel Van Ackere . Reinhard Hess and Sabine Sa¨lzer . Renoir's table : the art of living and dining with one of the world's greatest impressionist painters / by JeanBernard Naudin.66 ROB 641. 641. 641. adaptation. Franco Benussi . Illus. O'Hara. Renaissance of Italian cooking / Lorenza de' Medici . Jean-Michel Charbonnier.ExAO-1 Culinary Arts Library The Unversity of Montana Joshi.5954 JOS 2008 Regional Indian cooking / Ajoy Joshi and Alison Roberts.5945 MED 641.6318 VIT 641. 1926Naudin. introduction.G. Helen E. General General of the United States. Elisabetta A. by Georgette de Lattre. detox diet for quick and lasting weight loss / Kitty Gurkin Rosati and Robert Rosati.6318 BAR 641.5952 I89r 641. pork & lamb / by the editors of Robert Rose. by Helen E. front cover photography by Christopher Hirsheimer . Jean-Bernard. illustrations by John Burgoyne. photographs by William Nash. Risotto risotti / Judith Barrett. De' Medici Stucchi.5635 ROS 641.47 Re 641.664 OHA 641. good-carb. Jacqueline Saulnier . Ribs : a connoisseur's guide to grilling and barbecuing / text by Christopher B.52 CLA 1999 641. Rosati. Regional Italian cuisine : typical recipes and culinary impressions from all regions / Authors. time for a change? : report to the Congress / by the Comptroller United States. Lorenza. Rice diet solution : the world famous low-sodium. Robert Rose's favorite meals in minutes / by the editors of Robert Rose.5 RES 641. O'Hara . Risotto : a taste of Milan / Constance Arkin Del Nero and Rosario Del Nero . Joan. 641. 1954Itoh. 99 of 123 . Hess. Barrett. Robert Rose's favorite beef. preface. Judith. Rice paddy gourmet / by Joan Itoh. Rise & dine Canada : savory secrets from Canada's bed & breakfast inns / Marcy Claman.6318 DEL 641. Pierre Troisgros. Kitty Gurkin.5944 NAU 641. Reinhardt. english translation and U.S.

Apicius. directed by W. written by Robert Kanner . 1956.865 ROU 641. Jeff.641. text with Ruth Rudner . pies. Roman cookery book.6 PRO 641. Gettings and Robert Griffith. Roses in sugar / Chris Jeffcoate & Jackie Kuflik. David.5978 CHE 641. for use in the study and the kitchen.5947 P213r Suppl. 1941Bryant. and cordials / David Lebovitz . Papashvily. Yamaguchi. 1956. Photography by T. seafood and location photography by John De Mello. Jeffcoate.59969 YAM Roy's fish & seafood : recipes from the Pacific Rim / Roy Yamaguchi. Chris. 641. Romance of candy. Bob. Rocky Mountain berry book / Bob Krumm.ExAO-1 Culinary Arts Library The Unversity of Montana DiSpirito. Helen Waite. Austin. Yamaguchi. photography by Michael Rose´ : a guide to the world's most versatile wine / by Jeff Morgan .692 YAM 642. tarts. Rush [videorecording] / produced by Gary Penn . Albright.69 B9156r Rocky Mountain cookbook / by Connie Chesnel .Es 641.509 A642d. 1944- 2008 Rocco's real life recipes : fast flavor for every day / Rocco DiSpirito. Roy. With drawings by Katerina Wilezynski. photographs by Alexandra Avakian. cookies. photographs by Anthony Blake.2 MOR 641. a critical translation of The art of cooking. Rocco. Room for dessert : 110 recipes for cakes. souffles.8 LEB 641. Alma H. Nancy. by Barbara Flower and Elisabeth Rosenbaum. Chesnel. foreword by Alice Waters . Krumm. photographs by France Ruffenach. Roux brothers on patisserie / Michel & Albert Roux . Connie. 100 of 123 . Russian cooking / translated from the Russian by F. G. by Helen and George Papashvily and the editors of Time-Life Books.5947 K96. Russian cooking. Photographed by Eliot Elisofon and Richard Jeffery. L.5 A342r 641. ice creams. Roving fisherman's favorite wild game & fish and other old time recipes / Duffie E.Ef 641. Roy's feasts from Hawaii / Roy Yamaguchi and John Harrisson. Lebovitz. Rodale cookbook.8653 JEF 641. custards. Siegel.641. Morgan. Duffie E.. Roy.647 KRU 641. food photography by Scott Peterson.. candies. by Alma H.555 D6127r 641. sorbets. with John Harrisson . fish. Bryant.853 A935r 641. Reid. Austin . cobblers. Roux. Michel.

design by Beth Tondreau Design. Salmon : a great food from the sea / Jeff Woodward.692 WOO 641. food editor. Woodward. general editor. Gu¨nter Beer. 1852-1933.83 SAL 641. Frauke. Chuck Williams . text with Judith Blahnik . photographs by Terje Marthinusen. in the nineteenth century / Sandra L.8 H646s 641. Negrin.5974 OLI 101 of 123 .83 MUL 641. Sandra L. Willy Wyssenbach . photographs. Emil G. Hill. Gunter Beer. Conason and Ella Metz. Koops. Rustico : regional Italian country cooking / Micol Negrin. at sea and ashore. Mu¨ller. photographs by Lans Christensen . Veronika. Georgeanne. Salads / Frauke Koops. Saltwater foodways : New Englanders and their food. Salad perfection : delicious full-color step-by-step recipes & cooking tips for every occasion / [Belinda Jeffery . by Emil G. Salad / recipes and text. Salmon : international chefs' recipes / editor.83 BRE 641. Ruth & Skitch Henderson's seasons in the country : good food for family and friends / foreword by Jacques Pe´pin . Janet McKenzie. 1943641.ExAO-1 Culinary Arts Library The Unversity of Montana Visson.83 SAL DVD 641. Salate aus Europe / Frauke Koops. Oliver.814 SAL 641. Oliver. Georgeanne Brennan . Ellen Argyriou]. by Janet McKenzie Hill.G 641. Ellen Argyriou]. Noel Barnhurst.641. Salt-free diet cook book. Lynn.83 KOO. Salads. Salads / Veronika Mu¨ller. sandwiches and chafing-dish dainties.83 KOO 641. Jeff. food editor. Salad dressing 101 : dressing for all occasions / edited by Nathan Hyam. Salads / by the editors of Time-Life Books.5947 VIS 2008 Russian heritage cookbook : a culinary tradition preserved in 360 authentic recipes / Lynn Visson. Frauke. Ruth (Ruth Einseidl) 641. 1969 (Sandra Louise).83 S159 Koops. Salad perfection : delicious full-color step-by-step recipes & cooking tips for every occasion / [Belinda Jeffery .5 HEN Brennan. 641.5945 NEG Henderson. 641. 1947. Micol 641.692 NOR 641.563 C743s Conason.

Tim Ward.814 PET 641. Sauces from wine [videorecording] / WTTW/Chicago . Sandwich book : a complete guide to America's favorite food.from child-pleasers to classics to calzones and other dagwood dreams / Judy Gethers.5952 DEK 641.65 HIR 641. illustrations by Earl Thollander.ExAO-1 Culinary Arts Library The Unversity of Montana Chase.814 PET 1998 641. Sauces & seasonings. Meat marinades [videorecording] / WTTW/Chicago presents . 641. San Francisco Ferry Plaza Farmers' Market cookbook : a comprehensive guide to impeccable produce plus 130 seasonal recipes / by Christopher Hirsheimer and Peggy Knickerbocker . 641.59794 SAN 641.692 JOR 641. Sandwich buffet [videorecording] / WTTW Chicago presents . producer/director. Jordan. Gethers.5 B465s 641.5974 CHA 641. James. produced by Bruce Franchini. Cutlip. 641. San Francisco encore : a cookbook / the Junior League of San Francisco . 2008 Saltwater seasonings : good food from coastal Maine / by Sarah Leah Chase and Jonathan Chase . Tim Ward. Sokolov. Sauteing [videorecording] / National Productions Division of KQED . Saucier's apprentice : a modern guide to classic French sauces for the home / Raymond Sokolov. Hideo. Jane.84 SAN Dekura. Raymond A. photographs by Cary Hazelgrove. Peterson.66 C9897s 641.77 SAU San Francisco seafood : savory recipes from everybody's favorite seafood city / Michele Anna Jordan.84 GET 641. Sashimi / Hideo Dekura. Michele Anna. Cutlip. James. producer/director.59794 SAN Hirsheimer. Sauces : classical and contemporary sauce making / James Peterson. San Francisco chronicle cook book.66 SAU 641. Sauces : classical and contemporary sauce making / James Peterson. foreword by Alice Waters . Bene´t. San Francisco Chronicle cookbook / edited by Michael Bauer and Fran Irwin.814 SOK 641.814 SAU Peterson. 641. Sarah Leah. 102 of 123 . Judy. Sauces & seasonings. Sausage & jerky handbook : a 25-year collection of tried and proven sausage & jerky recipes / by Eldon R. Christopher. Eldon R. producer/director Tim Ward.

Johnson. Savoir-cuisiner des femmes d'aujourd'hui. and color / Julie Sahni. School food centers.815 SCO 641. Julie. and Joe McCraren.5973 SAV Reuben. Sahni. photographs by Ruven Afanador. Deborah. and John Bentham . Bernard.5 B251s 641. School lunchroom: time of trial. Melissa Ring. Norvil Lester. Savoring the spice coast of India : fresh flavors from Kerala / Maya Kaimal . Maya.6383 SAH 641.D. 2008 Saveur cooks authentic American / by the editors of Saveur magazine. 1902Bard.5 RIN 642. 641. their recipes and their histories / by Chuck Johnson and Blanche Johnson. George. Sea fare cookbook : donated recipes from the members of the American Fisheries Society and fisheries truths and lore / text and recipes edited by Gary Carmichael.5948 OJA Rinella.58 G348s 642. Savoring spices and herbs : recipe secrets of flavor. 1950641. Madison. Scavenger's guide to haute cuisine / Steven Rinella. Savory stews / Jacques Burdick. Steven.5944 W558s 641.823 BUR 641. illustrations by Patricia Curtan.1 103 of 123 . 641.563 R442s 641. Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton. a guide to operating the school lunch program. Save-your-life-diet high-fiber cookbook / David Reuben.692 S4381 v. Savor Montana cookbook : Montana's finest restaurants. aroma. designed by Ph. Kaimal. Scandinavian feasts / Beatrice Ojakangas . photography by Deborah Jones and Kathryn Kleinman. Savory way / by Deborah Madison . Chuck. Jacques. photography by Michael Grimaldi. Zubin Shroff.5 MAD Ojakangas. David R. Barham. Peter.5954 KAI 641. Science of cooking / Peter Barham. Burdick. Barbara Reuben. muffins & tea cakes : breakfast breads and teatime spreads / edited and introduction by Heidi Haughy Cusick . Barbara Ketcham. les bonnes recettes de Femmes d'aujourd'hui. Wheaton. Beatrice A.5944 F329s v. Scones.59786 JOH 641.58 B245s 641.ExAO-1 Culinary Arts Library The Unversity of Montana 641.5 641.

for Meridian Education Corporation . Seafood leader. 641. Bruce Franchini . Pierre. illustrations by Lauren Jarrett. Season's greetings / Marlene Sorosky . 641. Shellfish fabrication by the professional chef [videorecording] / producers. the Culinary Institute of America. Short order cooking / Lendal H.34 SEL 641. Sandra L. 641.35 SEL Scott-Goodman. muffins.5951 C5323s 641. Melanie. Joanne A. cookies.83 SCO 641.815 W8938s 641. Wilber W. photographs by Ann stratton.5972 TRI 2008 Seafood cookbook : classic to contemporary / Pierre Franey & Bryan Miller . Marlene. Barnard. Philip Miller . Selecting and storing vegetables [videorecording] / Meridian Education Corporation. 641. Seasonal fruit desserts [videorecording] / producer. Searching for the Dixie barbecue : journeys into the southern psyche / Wilber W. breads. Mexico / Susana Trilling. Serving the sizzle [videorecording]. Trilling. plus many other tasty goodies / Sandra Woodruff. produced by the Learning Resources Center. Lendal Henry.694 SHE 641. photographs by Robert Stein.66 SER 641. pies. Kathy Shandrow.572 KOT 104 of 123 . director. brownies. Meyer. Seasons of my heart : a culinary journey through Oaxaca. Selecting and storing fruits & vegetables [videorecording] / Lawper Video Productions. Barbara. Shellfish / by the editors of Time-Life Books. Secrets of fat-free baking : over 130 low-fat & fat-free recipes for scrumptious and simple-to-make cakes. Sensational salads / by Barbara Scott-Goodman . 641.5 CAL 641. Woodruff.694 S545 641. Seventh daughter : my culinary journey from Beijing to San Francisco / Cecilia Chiang with Lisa Weiss . Linda Brandt . Susana. KQED.ExAO-1 Culinary Arts Library The Unversity of Montana Franey. Inc. script. foreword by Alice Waters . Kotschevar.86 BAR 641. 1908Chiang. Cecilia. Short & sweet : sophisticated desserts in no time at all / Melanie Barnard .568 SOR 641. Kotschevar. photography by Leigh Beisch.392 SEA Caldwell. photographs by Judd Pilossof.86 SEA Sorosky. Caldwell. Buyers guide.692 FRA 641.

illustrated by Sheila Lukins. 1991. Claudia.86 OCO 641. Rosso. 641. Bruce H. Simple Thai & Chinese step-by-step. Payard. illustrated by Sheila Lukins. 641.59593 S6123 Moosberg. Mary Beth. Frank O. a production of KQED San Francisco . Elizabeth. by Bruce H.6 Ax 641.692 PET 641. Simply shellfish [videorecording] / International Video Network . Patricia.86 PAY 641. Alston. [foreword by Graham Kerr]. and chiffon / Elizabeth Alston. Bruce Franchini. James. Simone. Simply salmon / James Peterson.5 ROB 641. pound. Simca's cuisine [by] Simone Beck in collaboration with Patricia Simon. by John Wallner.ExAO-1 Culinary Arts Library The Unversity of Montana Axler.5944 WEL 641. Linda Brandt .5 LIN 641. Rosso. producer. 1946O'Connor. Silver spoon.5 ROB 2008 Showmanship in the dining room. many based on Beck. Simply French : Patricia Wells presents the cuisine of Joe¨l Robuchon / photographs by Steven Rothfeld. 1904sketches done in France by Michel Beck. Jill.5945 CUC 641. Wells. Axcell. and Vikki Kinmont. director. Silver Palate cookbook / by Julee Rosso & Sheila Lukins with Michael McLaughlin . Simply cakes : angel. Diana Cooke. Peterson.5 Mo 641. Simplified manual for cooks. Illus.578 K55s 1986 641. Simply in season : a world community cookbook / Mary Beth Lind and Cathleen Hockman-Wert . Silver Palate good times cookbook / by Julee Rosso & Sheila Lukins with Sarah Leah Chase . Julee. Axler.694 SIM Silverton Public Library's international rhubarb cookbook : and other little gems. 105 of 123 . with Tim Moriarty and Tish Boyle .8 ALS 641.5 SIL 641. Franc¸ois. 641. photographs by Philippe Houze. Lind.5944 BEC 641. Simply sensational desserts : 140 classics for the home baker from New York's famous pa^tisserie and bistro / Franc¸ois Payard. photographs by Richard Eskite. Julee. Simple foods for the pack / by Claudia Axcell. Simple French desserts / by Jill O'Connor .

812 JOY 641. Sinful strawberries : a sweetly decadent mouthful / [illustrated by] Veronica di Rosa . [art direction by] Rebecca Martinez.5 SLI 641. Simply strawberries / by Sara Pitzer .ExAO-1 Culinary Arts Library The Unversity of Montana Glover. Beth. 641. Solar cooking for home and camp / Linda Frederick Yaffe. Pino.8 SIT 641.6475 PIT 2008 Simply shrimp.508209 S5296S 641. Small bites : tapas. and other finger foods / Jennifer Joyce. Leslie plus side dishes to make a meal / Leslie Glover Pendleton . photographs by Cary Wolinsky. Vitali. making memories / Eileen Goudge. Kirlin. Laura. Feuer.815 GOU 106 of 123 . Sara. Benedetta. Luongo. and healthful ways to enjoy your favorite seafood Pendleton. Shapiro. delicious. Snacks & sandwiches / by the editors of Time-Life Books.58 H157s 641.5 FEU 641. salads. Something warm from the oven : baking memories.8 SMA 641. Kirlin and Thomas M. Slice of delight : the best and most requested pie recipes / Friends of the Havre-Hill County Library . Kirlin. [text by] Janice Feuer] . Sheri Neuens. Time-Life Books. Smithsonian folklife cookbook / Katherine S. Goudge. Joyce. and (fish) steaks : easy. editor. [illustrations by Elayne Sears]. Eileen.59455 VIT 641. sushi. Small feasts : soups. Simply Tuscan : recipes for a well-lived life / Pino Luongo. Sit-down buffet [videorecording] / WTTW Chicago presents . antipasta. Solar cookery book : everything under the sun / Beth and Dan Halacy. Yaffe. Katherine S.5973 KIR 641.5 SLI 641.53 T583s 641. Jennifer. producer/director Tim Ward. 1948- 641. Something from the oven : reinventing dinner in 1950s America / Laura Shapiro.59455 LUO 641. Halacy.58 Y126S 641. Linda Frederick. salmon. Janice. Pitzer. & sandwiches / edited by Marilee Matteson.692 PEN 641. mezze. Slice of Nantucket / Saint Mary--Our Lady of the Isle Church. Soffritto : tradition and innovation in Tuscan cooking / Benedetta Vitali. illustrations by Judith Cheek.

Soups for the professional chef / Terence Janericco. Peter Feierabend. Loren. Gunter Beer.815 ROB 641. Soups / by the editors of Time-Life Books. and breads / Ken Haedrich. Soups of Italy : cooking over 130 soups the Italian way / Norma Wasserman-Miller . McLaughlin. Oser. Martina Schlagenhaufer.813 SOU 641. fat-free. Sophia. in history / by John Egerton .813 HAE 641. illustrations by the Janericco.813 JAN 641. Sophia Loren's recipes and memories / by Sophia Loren . illustrated by Barry Moser. with a special assist from Ann Bleidt Egerton . 107 of 123 . Michael. Soup makes the meal : 150 soul-satisfying recipes for soups. Carol Amoruso]. John. drawings by Francoise Webb. David Paul.5975 EGE 641. Soy of cooking : easy-to-make vegetarian. editor .813 S724 641.5975 RUD 641. Norma. Sourdough cookery / Rita Davenport.5959 SOU Egerton.65655 OSE author. on the road.5945 LOR 641.813 LAR 641. Marie.5636 PYL 641. Soups [videorecording] / National Productions Division of KQED . Ken. Soul of a chef : the journey toward perfection / Michael Ruhlman. Stephan.813 WAS 641. Pyles. low-fat. Ada Lou. Davenport. Southwestern grill : 220 terrific recipes for big and bold backyard barbecue / Michael McLaughlin . 641.5784 MCL 641. Sourdough breads and coffee cakes : 104 recipes using homemade starters / by Ada Lou Roberts . 1934Ruhlman. produced by Bruce Franchini. art director and design .815 DAV 641. Wasserman-Miller. Southeast Asian specialties : a culinary journey / Rosalind Mowe.ExAO-1 Culinary Arts Library The Unversity of Montana Rudisill. 1954- 2008 Sook's cookbook : memories and traditional receipts from the Deep South / Marie Rudisill . photographs. Alison Harris. Terence. 1963Larousse. salads. Michael Ditter. 1946641. Rita. [translation.5 RUH 2001 641. 1949Haedrich. Southwestern vegetarian : vegetarian southwestern cuisine the Texas way / by Stephan Pyles with John Harrisson. project coSouthern food : at home. illustrations by Sandra Bruce. desk editor . and antioxidant-rich gourmet recipes / Marie Oser. Michael. Soup bible / David Paul Larousse. photographer . Roberts. Marie. and with photographs by Al Clayton.

8 SPE 641. Jule Wilkinson. under the direction of Jean Chazalon and Pierre Michalet .. Peddersen. Splenda no calorie sweetner. Spice cookbook. Splendid soups : recipes and master techniques for making the world's best soups / James Peterson. Mike Wadel. Illustrated by Jo Spier.5638 S7618 641. Peddersen . Raymond B. KQED. (Baltimore. Spices of the world cookbook by McCormick / prepared and tested in the kitchens of McCormick. KQED.] . director. 641.5946 SPA 641. Hassani.6383 MCC 641. SPECS : the comprehensive foodservice purchasing and specification manual / Raymond B. produced by Wadel and associates . Raymond B.57 Pe 642. James. Barbara. Lauterbach. Peterson.) 641. Linda Brandt . Peterson.815 BIL 641.5943 HAS 108 of 123 . Spectacular desserts [videorecording] / producer. Splendid spoonful : from custard to cre`me bru^le´e / by Barbara Lauterbach . 641. Special desserts / Ann Amernick . Bruce Franchini . Nadia.6383 DAY 2008 Spanish foods [videorecording] / presented by Andrew Zimmern.ExAO-1 Culinary Arts Library The Unversity of Montana 641.8644 LAU 641. Specialties of the house : great recipes from great Chicago restaurants. SPECS : the comprehensive foodservice purchasing and specification manual / Raymond B. 641.8 AME 641. Avanelle S. Linda Brandt .5 SPE Peddersen. illustrations by Melanie Marder Parks. McCormick & Co. editor.815 SPE Amernick. photographs by Kirsten Strecker.86 SPE Day. Peddersen . Special breads [videorecording] / producer. Special and decorative breads / Roland Bilheaux . Ann. translated by Rhona Poritzky-Lauvand and James Peterson. Splendid soups / James Peterson. Md. Jule Wilkinson.813 PET 641. by Avanelle Day and Lillie Stuckey. [et al.813 P4851s 641. Spoonfuls of Germany : culinary delights of the German region in 170 recipes / Nadia Hassani. director Bruce Franchini . editor.5 P371s 642. James. producer/director.. Spectacular 6 minute centerpieces [videorecording] / by Chef Ted .

by Ted Karry in collaboration with Margaret Key. Livingston. Alice. Steven. Steaming / Brigid Treloar. recipes edited by Kay Hillyard. Raichlen.5 MEY 641. Jule.662 LIV 109 of 123 . Caribbean. Steinbeck House cookbook / compiled and published by the Valley Guild of Salinas. Step-by-step garnishing / Wendy Veale. Brigid. Wilkinson. 1957Treloar. Spring evenings.D. Wendy. A.86 LUC 641. Raichlen.ExAO-1 Culinary Arts Library The Unversity of Montana Karry. 641. Meyers. the Culinary Institute of America. Stand-up buffet [videorecording] / WTTW Chicago presents . Steven Kolpan . photography by Michael Lamotte. Strictly steak .8 STA Monroe. Ted. Star of India : the spicy adventures of curry / Jo Monroe..81 VEA 641. illustrations by Tom Christopher. 641. foreword by Jeremiah Tower . brown & fish / producer/writer.4 WIL Livingston.5 STE Veale. Steven.5954 MON 641. Emily. low-fat Italian cooking / photography by Greg Schneider . produced by Culinary Learning Resources . California . Spur of the moment cook / Perla Meyers. Steven Raichlen's healthy Latin cooking : 200 sizzling recipes from Mexico. Scott-Goodman. Sprouts. D. Barbara. Cuba. Stocks and sauces [videorecording] / National Productions Division of KQED .5 SCO 641. Perla. produced by Bruce Franchini. Brazil.814 STO 641. 1932.69 K18s 641. foreword by Cristina Saralegui . Steven Raichlen's high-flavor. summer afternoons : a collection of warm-weather recipes / by Barbara Scott-Goodman with Mary Goodbody . Jo.5638 RAI 641.641. Luchetti. Mu¨ller. 641. how to grow and eat them / Alice Muller and Gene Allen. 2008 Sportsman's cookbook for the hunter and the fisherman. Stars desserts / by Emily Luchetti . producer/director Tim Ward.7 STO beyond / by Steven Raichlen . Stocks: [videorecording] : White. a passionate guide to the great American feast / by A. and 641. food styling by Patty Forrestel.5638 RAI 641.302 MUL 641. introduction by Hannia Campos. Storage specifics [by] Jule Wilkinson.73 TRE 641.

Tartan.ExAO-1 Culinary Arts Library The Unversity of Montana Stubblefield.578 B255s 641. Harriett.. 641. foreword by Raymond Blanc. Grotz. Study guide to accompany The professional chef. 1908Foo. Soni. Susanna.. Successful catering : managing the catering operation for maximum profit / by Sony Bode. Summer in New York / photography by Battman.5 M284s 641. Supermarket backpacker / by Harriett Barker.76 STU 642. Bode.. Jr. 1924Kotschevar..4 GRO 642 H453s 1950 641. with a foreword by Amy Tan .8653 M881s 642. Kotschevar.31 KOT 641. 110 of 123 . Mary Helen Bradley. by Ruth A. Supervision and management of quantity food preparation : principles and procedures / William J. Ruth Aimee.5951 FOO Study of foods.. project coordinator. 1931Manning-Anderson. 641.5 S9588 1996 Barker. Successful cold buffets / Peter Grotz . Peter.57 STU 2006 Wardall. B.57 M849s 641. Successful hostess.59729 DED 641. Wallach..5 W2 641.5 AME 2008 Stubb's bar-b-q cookbook : from Stubb's legendary kitchen / with Kate Heyhoe . Study guide for culinarians. American Culinary Federation. Sunset recipe annual / by the editors of Sunset magazine and Sunset Books. photography by Alexandra Grablewski. 1919Dedeaux. Eighth edition / Culinary Institute of America. Student's guide to improving the campus food service / written by Joanne Manning Anderson. Study on ready mixes for chocolate cake. Joanne. Supplement to Quantity food purchasing / prepared for the Educational Institute of the American Hotel & Motel Association . Morgan. William J. Sugar Reef Caribbean cooking / by Devra Dedeaux. C. 641. 641. Lendal Henry. photography by Louis B. Morgan.4 BOD 642. Wardall . and Edna Noble White . Beth. Susanna Foo Chinese Cuisine : the fabulous flavors & innovative recipes of North America's finest Chinese cook / Susanna Foo . 1877Morrison. from a manuscript written by Lendal H.5 SUM 641. Devra.

Tableside cookery / Sergio Andrioli and Peter Douglas.864 B329t 111 of 123 . Ferrary.8653 SWA 641. Masuo. Sweet seduction : chocolate truffles / Adrienne Welch . [photographs by Bruce Wolf]. and service / Jeffrey T. Sushi / Mia Detrick .58 AND 641. 1892641. Clarke. Tablescapes [videorecording] : setting the table / executive producer. Mia. Sylvia's family soul food cookbook : from Hemingway. photographs by Kathryn Kleinman. Sylvia G. Detrick.6374 WEL Bashline. Table graces. Kolpas. low calorie desserts / by Jill O'Connor . 1941641. Sylvia (Sylvia Pressley) Clarke. Swans Down breakthrough baking : classic cakes that cut the calories! Sweet indulgences : desserts for every occasion / Norman Kolpas. Sushi made easy / by Nobuko Tsuda . Tsuda. Talking about puddings. photography Susan Marie Anderson. O'Connor. from "Meal planning and table service. Sweet onions and sour cherries : a cookbook for market day / Jeannette Ferrary and Louise Fiszer. Yoshino. Jill. Sweet nothings : over 50 luscious. Adrienne. Melanie Nelson . setting. low fat.691 B2999s 641. sales. Jeannette. Table and bar : a guide to alcoholic beverages.59 WOO 641.86 KOL 641. Beth Bailey.86 OCO 641.5951 FOO 641. scriptwriter. Nobuko.65 FER Welch. 2008 Susanna Foo fresh inspiration : new approaches to Chinese cuisine / Susanna Foo with Hermie Kranzdorf .7 TAB 641.692 DET 641. 1955.ExAO-1 Culinary Arts Library The Unversity of Montana Foo. South Carolina to Harlem / Sylvia Woods and family with Melissa Clark. Andrioli. Sushi / Masuo Yoshino." by Beth Bailey McLean. Susanna. Woods. Jeffrey T. photographs by Tina Rupp. McLean. Bashline. Margaret. Bates. Anne Barney. and manners for the American home without servants.5952 T8823s 641. Norman. foreword by Donald Richie.641. Sergio. Sylvia Bashline's Savory game cookbook / Sylvia G.874 CLA 642 M163t 642.5952 Y657s 1990 641. service.

Rodney Weidland. edited by Nancy Ross Ryan . Beatriz. executive producer. 641.5973 T215 112 of 123 . Taste of American place : a reader on regional and ethnic foods / edited by Barbara G. photography by Ditte Isager . Elizabeth. Tapas. Julian. Lakshmi. and adapted by Charlotte Turgeon. 642.5 ROA 641.5 TAS 641. Taste of aloha : a collection of recipes from the Junior League of Honolulu. Penelope.5784 KAR 2008 Tallow carving in the culinary profession videorecording / presented by E. L. recipes researched by Jacqueline Saulnier . Alice Marie.5944 TAS Metz. Oregon Washington California Pear Bureau. Victoria. photographs by Christopher Hirsheimer. Tapas : the little dishes of Spain / Penelope Casas . Taste of Cuba / Beatriz Llamas . Donna Matrazzo . Maggie Andre .] .. additional portrait photography by Charles Thompson. tr. Taste for all seasons [videorecording] : perfectly delicious. decorated by Julian Brazelton. 641. Metz.8 AME Karmel. design by James Wageman.597294 YUR 2004 641. illustrations by Ximena Maier. [contributing authors. hot & sweet : a world of recipes for every day / Padma Lakshmi . Tante Marie's French kitchen.597291 LLA 641. Erwin. Tangy. 1969Casas. Timothy Ryan. Taste of France / photographs by Robert Freson . team captain . 1941Yurnet-Thomas. photographs by Jim Smith. Taste of Australia : the Bathers Pavilion cookbook / Victoria Alexander & Genevieve Harris with Sharon Dyson . Mirta. Penelope. Taste of Burgundy / Julian & Carey More..E 1952 641.ExAO-1 Culinary Arts Library The Unversity of Montana 642. Alexander.59444 M835t 641. Adrian Bailey . Taride. Padma. Tapas : a taste of Spain in America / Jose´ Andre´s . Jose´.S.C. team manager .812 AND 641. the 1988 U. Taste of gold.59 M334v.546 CAS 641. translated by Claudia Lightfoot . photographs by Tom Hopkins. the little dishes of Spain / Penelope Casas .812 CAS 2007 641. Ferdinand E. sponsored by the Taste of Haiti / by Mirta Yurnet-Thomas & the Thomas family. 1889Andre´s. writer. 1950More. art direction and design by Erika Oliveira .3413 ATA 641.59 L1929t 641. Taming the flame : secrets for hot-and-quick grilling and low-and-slow BBQ / Elizabeth Karmel . USA pears / produced by Odyssey Productions ..L. photography. Shortridge and James R.59 ALE 641. Casas. Llamas. [et al. Luna and Cohn Video Productions. tart. culinary team cookbook : the road to the world championship / Ferdinand E. with Richard Wolffe. Shortridge.

written by Julian More. text by William A. produced & directed by Lee Kraft. foreword by Judith Olney . Leslie. Anderson. Marilyn Wilkinson. chef: being the French recipe collection of the Lady Muriel Beckwith. 641.5944 MOR 641. 1952Quintana. 1940Pattee. adapted by Josephine Terry. Donald. Taste of Provence : the food and people of southern France. photography by Ignacio Urguiza . Desrosier. with wine notes by Anthony Dias Blue. Carey.59795 BRA 641. Tastes of the Pacific Northwest : traditional & innovative recipes from America's newest regional cuisine / by Fred Brack & Tina Bell .56 P2t 641. directed by Toru Mashiko. director.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Taste of Japan : food fact and fable : what the people eat : customs and etiquette / Donald Richie. Forbes. photographs by Le´on Perer. Alida Frances. Team USA's cooks tour of the Pacific Rim [videorecording]. Technique : the fundamental techniques of cooking : an illustrated guide / Jacques Pe´pin . Lady. Tastes of liberty : a celebration of our great ethnic cooking / [Chateau Ste.5 Pe 641. illustrations by Joy Batchelor. Taste of Kentucky / Janet Alm Anderson. Henry Woods. from the editors of Washington magazine. Techniques of healthy cooking [videorecording] / the Culinary Institute of America presents . Teacher's dietetic guide. Diane Rossen.5973 AND 641. with 40 delicious recipes / photographed by Carey More .5952 R531t 641. written by Kenmei Kato. consulting editor . 1924- 2008 Taste of Italy [videorecording] / with Guiliano Bugialli .5972 QUI 641. Patricia.59 TEA 641. Desrosier. containing state board requirements in dietetics and state board examination questions. Brack. written and produced by Edward McCann . Beckwith. Norman W. Tell me. Michelle].5945 TAS Richie.5944 B397t 113 of 123 . Toru Mashiko . Taste of summer : inspired recipes for casual entertaining / Diane Rossen Worthington . Taste of Japan [videorecording] : a tradition of hospitality / produced by Shin-ei Armz . by Norman W.5973 TAS 641. Janet Alm. Technology of food preservation. Pe´pin.5952 TAS 641.5944 FOR 641. More.7 TEC 641. Taste of Mexico / Patricia Quintana .578 WOR 641. Orme. Fred.4 DES 641. Worthington. Taste of Provence : classic recipes from the south of France / collected & illustrated by Leslie Forbes. Muriel Gordon-Lennox. Jacques. Jr. Learning Resources Center.

Jack. 1953Campbell.5 TIM 641. Test kitchen favorites / by the editors at America's test kitchen .5 TIM 641. director. (Matilda Gertrude).5 PIC 114 of 123 . Daniel J. Timing is everything : the complete timing guide to cooking / Jack Piccolo. Thomas Jefferson on wine / John Hailman. Piccolo. dreams.509795 V259t 641. Carl Tremblay. Larry.59 J777t 641. John Burgoyne . G. This good food : contemporary French vegetarian recipes from a monastery kitchen / Brother Victor-Antoine D'Avila-Latourrette.5 TES Permenter.22 HAI 641. KQED. Eugene. 2008 Tempting appetizers [videorecording] / producer.568 T583t 641. Timing and organization [videorecording] / produced by Meridian Education Corporation . Wigger. b. Terrines.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Bruce Franchini . Through the kitchen window : women explore the intimate meanings of food and cooking / edited by Arlene Voski Avakian. and prize-winning recipes in the Lone Star state / Paris Permenter & John Bigley. Textbook of domestic science for high schools. concepts. Judith. 1942. photography. prepared & presented by Alice Vernon. Linda Brandt .66 BUR 641. Sharon. Texas barbecue : a guide to the best pits. Texas link to sausage making / Larry Burrier. D'Avila-La Tourrette. Matilda G.5 T531 641.5636 DAV Wigger. van Ackere. and schemes : banquet menu ideas. 641. by Matilda G. Eugene 641. Tenth muse : my life in food / Judith Jones. and thematic experiences / G. Hailman.4 WIG 641. pa^te´s & galantines / by the editors of Time-Life Books. illustrations.812 T327 641. products. Paris.5784 P4519t 641. Burrier. Time-Life holiday cookbook / adapted from the Foods of the world series by the editors of Time-Life Books. Themes. Campbell.5 C15 642.812 TEM Jones. Thyme and the river : recipes from Oregon's Steamboat Inn / by Sharon Van Loan and Patricia Lee with Mark Hoy. John R. Time-Life Books. Victor-Antoine.641. Van Loan.. Time-Life international cookbook / [compiled by] the editors of Time-Life Books.

Sano.59729 LAF 115 of 123 . Totally dairy-free cooking / Louis Lanza and Laura Morton. Mimi Shanley Taft. compiled. Philpott. and fabulous salads / Jane Lawson . Tropic cooking : the new cuisine from Florida and the islands of the Caribbean / Joyce LaFray Young. Tofu cooking / edited by Junko Lampert.ExAO-1 Culinary Arts Library The Unversity of Montana Burke.83 LAW 641. Learning Zone Express. and .814 TOM 641. Top one hundred Italian rice dishes : including over 50 risotto recipes / Diane Seed .86 TRA 641. Tofu book : the new American cuisine / John Paino & Lisa Messinger. Traditional desserts : delicious desserts for every occasion / consultant editor. Maribeth. safest. Ochiai Toshi. Don. To¯nyo¯byo¯ : shigun tensu¯ho¯ no shokuji / Kagawa Aya [kanshu¯] . Joy Simmen Hamburger. writer/producers. TriBeCa cookbook : a collection of seasonal menus from New York's most renowed restaurant neighborhood / presented. and Duskie Estes . Philip Miller.56314 S228t 1989 641. Douglas. Takashi. Cindy.563 BUR 641. Abrams. Sano Takashi.34 TRI 641. Jane. Tofu 1-2-3 / by Maribeth Abrams. Tossed : 200 fast.4 CLE 641. Lawson. Tour of ethnic food stores [videorecording] / producer. Trailside cookbook : a handbook for hungry campers and hikers / Don and Pam Philpott. photography by Tim Robinson . Linda Fraser. John. Munakata Nobuko.578 PHI 642. Tom Douglas' Seattle kitchen / Tom Douglas with Dennis Kelly. Tricks of the trade [videorecording] / Blue Diamond Growers.59795 D736s 641. Meyer.563 LAN 641. Melanie Nelson . Joyce. illustrations by Sarah Hocombe. foreword by Ed Levine. most earth-friendly food / Cindy Burke. and edited by Mary Cleaver.65655 T644 641. Paino. styling by Sarah De Nardi. Diane. Shelley Lance.6318 SEE 641.35 ABR 2008 To buy or not to buy organic : what you need to know to choose the healthiest. Tomato sauce [videorecording] / produced by the Food & Beverage Institute . 1958- 641.65655 P147t 641. 1936Seed. Mary. Joanne A. fresh. Cleaver. Louis.31 TOU 641. LaFray. 641. Tom. 1968Lanza.

1948Trout Point Lodge cookbook : Creole cuisine from New Orleans to Nova Scotia / Daniel Abel. 641.853 ASQ 641. Bruce. breakfast to dessert. by Donald E.59 TRU 641. Joseph. photographs by William A.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Trout on a stick / by John Wright. Asquith. Truffles and other chocolate confections / Pamella Asquith. Understanding baking / Joseph Amendola. Joey. Nash. Eric.641. and more! / Cherie Calbom. soft and chewy.641. 641. Donna. Ultimate juicing : delicious recipes for over 125 of the best fruit and vegetable juice combinations / Donna Pliner Rodnitzky.578 W9514t 641. Christopher B.59 ABE 641. sorbets. shakes.5 Lu 116 of 123 . and Vaughn Perret . hard and crunchy sweets and treats / by Bruce Weinstein. Donald Lundberg. Cherie. 1960. photographs by Wayne Barrett . Pamella Z.8653 REY 641. Understanding cooking. Ultimate smoothie book : 130 delicious recipes for blender drinks. Ultimate ice cream book : over 500 ice creams. Lundberg. D'Avila-Latourrette. Treuille. photography by Ian O'Leary. drinks.5 CAL 641. Twelve months of monastery soups / Brother Victor-Antoine d'Avila-Latourrette. Bruce. 641. Victor-Antoine. Ultimate chili book / Christopher B.813 D259t 641. frozen desserts. Kotschevar. granitas. Daniel G. and more / Bruce Weinstein. Ultimate candy book : more than 700 quick and easy. Ultimate peanut butter book : savory and sweet. John.641. Lundberg and Lendal H. Ultimate bread / Eric Treuille & Ursula Ferrigno . Donald E.815 TRE Weinstein. Helge.875 R694u Weinstein. with Myra Chanin. 1960.6374 RUB Weinstein.6 WEI Calbom. hundreds of ways to use America's favorite spread / Bruce Weinstein and Mark Scarbrough. Ultimate chocolate cake and 110 other chocolate indulgences / Helge Rubinstein. Charles Leary. Bruce.823 OHA 641. Amendola. True essentials of a feast : a collection of recipes from the staff of the Library of Congress. 641.853 WEI Reynolds.71 AME 1992 641. Ultimate cheesecake cookbook / Joey Reynolds. Rubinstein. O'Hara. foreword by John Besh. Abel. O'Hara .8 WEI Rodnitzky. Wright. 1960.

written and presented by Jancis Robinson. Pierre Franey . A purchasing guide. cheap. Variety meats from the U. Vegetables / by the editors of Time-Life Books. Cooperative Meat 641. and Terry Romero. Vegan with a vengeance : over 150 delicious. techniques. produced & directed by Lee Kraft.6382 VAN 641.36 IND 641. Isa photographs by Geoffery Tischman . Isa Chandra Moskowitz.S. by Bill Aller. special photography by Jacqui Hurst. Vegetable lover's video cookbook.ExAO-1 Culinary Arts Library The Unversity of Montana 641. Valentina. Vegetables / James Peterson.5 MOS 641.5636 MAD 117 of 123 .5636 ROS 641. [photographs by Laurie Smith]. Willan. produced & directed by Lee Kraft. Vegetable lover's video cookbook. Moskowitz. Rosensweig. Linda. Craig. Vegetables / [managing editor. Peterson. James. Valentina's Italian family feast / Valentina Harris .5945 HAR 641.5944 WIL 641.22 UND 641. 2008 Understanding wines [videorecording] / Columbia River Entertainment Group . ingredients. Vegetarian & more! : versatile vegetarian recipes with optional meat add-ins / Linda Rosensweig. Vegetarian cooking for everyone / Deborah Madison . Volume 1 [videorecording] / with Bert Greene . photos. Anne. food styling by Neje Bailey.36 VAR 641.65 V422 641. Claiborne. and tools of classic modern cuisine / Anne Willan. Kay Halsey].662 CLA 641.65 VEG 641. Volume 2 [videorecording] / with Bert Greene . Varenne pratique : the complete illustrated cooking course. Vanilla : the Watkins kitchen collection. Uniform retail meat identity standards : a program for the retail meat trade / by the Industrywide Cooperative Industrywide Meat Identification Standards Committee.65 VEG2 641. Madison. animal-free recipes that rock / Isa Chandra Moskowitz . University of Montana getting wild with wild game cookbook. Chandra.65 VEG1 641.A. Deborah. Published by National Live Stock and Meat Board for the United States Meat Export Federation. drawings by Barbara Fiore .65 PET 641.69 UNI Harris. Veal cookery / Craig Claiborne.

5944 BRE 641.5636 DEL 641. Victory garden cookbook / by Marian Morash . Andrea.5636 CHE Vegetarian grill : 200 recipes for inspired flame-kissed meals / by Andrea Chesman. 118 of 123 .5636 VEG Fabricant. Tihany . recipes. 1953641. Versatile grain and the elegant bean : a celebration of the world's most healthful foods / Sheryl and Mel London . Peter Pioppo.82 VID Reich. Florence. from Vienna with love. Victory garden fish and vegetable cookbook / by Marian Morash. Morash. 1963641. Venison cookery.5636 SHU Johns. Thompson-Kennedy . principal photography by Bill Schwob . Chuck Williams . Richard Eskite. London.65 MOR 641.865 REI Vegetarian table : Italy / by Julia Della Croce .691 W379v 641. Lilly Joss. Vegetarian for all seasons / general editor. in collaboration with Jane Doerfer . Vegetarian times cooks Mediterranean / from the editors of Vegetarian times . photography by John Vaughan .5636 EMM Vegetarian table : France / by Georgeanne Brennan . Sheryl. Skelly. photographs by Mary Ellen Bartley. recipes by Francesco Antonucci . Georgeanne.631 LON 641. Ryan. Viennese pastry cookbook. 1943641. Marian. photographer. food styling by Karen Frerichs. text by Florence Fabricant . additional photography by James Scherer. 641. Shulman. Pamela Sheldon Johns . Marian. Julia. Harold W. 641.5636 JOH 641. illustrations by Melissa Sweet. Pamela Sheldon. Video pizza [videorecording] / Stephen J. Emmons. Nir Adar . photography. Venison sausage cookbook : complete guide from field to table / Harold Webster. food artist.691 V461 Webster.691 V4612 641. Morash. Vegetarian planet : 350 big-flavor recipes for out-of-this-world food every day / Didi Emmons . illustrated by Kathleen M.5945 FAB 641. introduction by Melissa Clark . 641. photo styling by Jody Brennan. photography by Deborah Jones. Venetian taste / created by Adam D. Chesman.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Vegetarian feast / Martha Rose Shulman. 641.65 MOR 641. Della Croce. Venison : fast and foolproof favorites : recipes from the readers of Sports afield / edited by Henry Sinkus. Martha Rose. Didi.

1948Sheraton. Feuer. Jean-Luc. Dahmer and Kurt W.6 ARD 642.5 CHI Williams. Virginia house-wife / by Mary Randolph . Kahl.3 ENC. Visions of sugarplums : a cookbook of cakes. Mary.5 DAH 641.568 SHE 1986 641. Coy. Waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees / Lora Arduser & Douglas R. Toussaint. 641. candies & confections from all the countries that celebrate Christmas / Mimi Sheraton . 1843-1900 / Jacqueline B.6 ARD 642. Way to cook / Julia Child . Way we ate : Pacific Northwest cooking. Child.5 DAH 1996 642.5 R194v 641. photographs by Brian Leatart and Jim Scherer.815 ORT Branch. 17621828. Waiter and waitress training manual / Sondra J. 642. Ortiz.ExAO-1 Culinary Arts Library The Unversity of Montana Roda. Arduser. Kahl. Jacqueline B. Sondra J. with historical notes and commentaries by Karen Hess. 641. Dahmer. Susan. Virtuous vanilla : a maidenly memoire of innocence / Janice Feuer. Brown. Waiter & waitress training : how to develop your staff for maximum service & profit / by Lora Arduser. Sondra J.5 BRA Randolph. English edition by Betsy Draine & Michael Hinden. Mary. Walnut cookbook / by Jean-Luc Toussaint . Village baker : classic regional breads from Europe and America / Joe Ortiz . foreword by Marion Cunningham. Kurt W. Rebecca Martinez. Mimi. cookies. Lora. illustrations by Pat Stewart. Lora.5 RAN Randolph.5975 COY 641. Vineyard seasons : more from the heart of the home / by Susan Branch.6451 TOU 641. 1946- 2008 Vietnamese kitchen : treasured family recipes / Ha Roda.E Arduser. Veronica Di Rosa. 641. Williams. Dahmer. Joe. 641. Janice.59795 WIL 119 of 123 . Julia. Ha. Washington hostess cookbook / Cissie Coy.5 FEU 641. Virginia housewife: or methodical cook. Cissie.59597 ROD 641. 17621828. Visual food encyclopedia. Dahmer. 641. Waiter and waitress training manual / Sondra J.

Wild about seafood.355 JOY 641. West Coast seafood recipes : over 375! easy-to-prepare seafood recipes for two people / Blaine Freer . with photography by Sian Irvine. L.692 W6681 120 of 123 .3 WHA 641. illustrations by Du¨rten Kampmann. Joanne A.5978 REY 641. 641. Whistleberries. Joyce.692 F856w 641. Weight Watchers new international cookbook / photography by Aaron Rezny. (George Leonard). Patrick F. the senses. illustrations by William E. White sauces [videorecording] / produced by the Food & Beverage Institute . Steven. simple recipes / Beatrice Ojakangas.59 W419 641. delicious and satisfying recipes for salads / by Jennifer Joyce .ExAO-1 Culinary Arts Library The Unversity of Montana Labensky. Wedding cakes you can make : designing.03 LAB 2001 641. writer/producers. Reynolds. Philip Miller. stirabout. Weight Watchers annual recipes for success 2002. Meyer. L. illustrations by David Watts. G. 2008 Webster's new world dictionary of culinary arts / Steven Labensky. Wilson. Wenzel's menu maker. 641. McManus & Patricia "the Troll" McManus Gass . McManus. illustrations by Amy Hill. Labensky . Edward B. Gaye G. baking. Reynolds. Beatrice A. Well-dressed salad : contemporary. Whatchagot stew : a memoir of an Idaho childhood.815 OJA 641. Sarah R. G.563 PET Ojakangas. Dede.5973 M167w 641. Petusevsky.814 WHI 641. Jennifer. Wenzel.8 WIL 641. Ingram. ichael Kennedy . 1902Wenzel.5 ONE 641. foreword by Greg Patent. healthful. O'Neill. Wenzel's menu-maker. with recipes and commentaries / Patrick F. 1902Freer. & depression cake / Edward B.563 W4195 641. What is a calorie? [videorecording]. Whole grain breads by hand or machine : 200 delicious. illustrations by Shannon McManus Bayfield. Blaine.572 We 641. Ingram. (George Leonard). Molly. Whole Foods Market cookbook : a guide to natural foods with 350 recipes / Steve Petusevsky and Whole Foods Market team members .572 We 641. and the soul / Molly O'Neill . and decorating the perfect wedding cake / Dede Wilson. recipes tested by Lee Ann Cox . Well-seasoned appetite : recipes for eating with the seasons. Steve.

5 P562w 641. Wild in the kitchen : fish and wild game recipes / by Bob Schranck. Wild rice for all seasons cookbook / by Beth Anderson. Wild blackberry cobbler and other old fashioned recipes / Katie Stewart & Pamela Michael. Allan Rosenberg. Joe. Wild game cookery : the hunter's home companion / Carol Vance Wary. Angier. Anderson. Claire Appleby .69 S3777w 641.6318 AND 641. Color photos.69 M278w 641. Wilderness cookery.578 A588w 641. Willard. 1907-1998. Willard Scott's all-American cookbook. stories & illustrations by John Manikowski . With commentary by Joan Parry Dutton. Vance. Manikowski. 641.59755 BOO 641. by Townsend Whelen. photography. Letha. Bob. J. Katie.6 HAM 641. Carol. by Taylor Biggs Booth.691 W6682 641. Freitus. Wilton makes it easy to create beautiful gum paste flowers. Kidd.ExAO-1 Culinary Arts Library The Unversity of Montana 2008 Wild about venison. editor. Williamsburg cookbook.5 KID 641. Cory.5973 SCO 641. 1932Hamerstrom. Phillips.59795 SCH 641. 1961Scott. Kristine.5 STE 641. 121 of 123 . Introd. Nicky Foy. research. food photography by Richard Jung. 1938Schranck. Beth. Wild food cookbook / Frances Hamerstrom . Chuck Williams . traditional and contemporary recipes initially compiled and adapted by Letha Booth Stewart. Frances. Wildwood : cooking from the source in the Pacific Northwest / Cory Schreiber . illustrated by Elva Hamerstrom Paulson.691 W6681 641. Wild jams and jellies : delicious recipes using 75 wild edibles / Joe Freitus and Salli Haberman. location photography by Jerome Hart . Kristine Kidd . Wild about waterfowl. assisted by Jacqui Hurst .691 V2222w 641. Schreiber. Wild food / by Roger Phillips . Williams-Sonoma's gifts from the kitchen / general editor.852 FRE 641. recipes.8 WIL and the staff of Colonial Williamsburg. Wild fish & game cookbook / recipes. John. illustrations by Jan Anderson. Bradford. photographs by Zeva Oelbaum. Roger.

Michael Ashkenazi. Blum.5946 REA 641. Wines and vines of Europe / by Howard L. World cookbook for students / Jeanne Jacob. Wolfgang Puck cookbook : recipes from Spago.782 BLU 2008 Wine : [videorecording] what every server needs to know / Hospitality Television.22 WIN 641.6 WIN Blum. Jordan. Women's Volunteer Committee of the New Orleans Museum of Art presents Artist's Palate cookbook : classic creole & New Orleans recipes.872 HOS Read. Wine and food of Spain / Jan Read. Thomas . 641. Chinois. Brian. Marilyn M. and institutions. Work analysis and design for hotels. Jan. Wings of life : vegetarian cookery / by Julie Jordan . Wolfgang. and points east and west / Wolfgang Puck. 641. Philip Miller. Wonderful world of pasta [videorecording] / with Margaret & Franco Romagnoli . Wine lover cooks Italian : pairing great recipes with the perfect glass of wine / by Brian St.5973 WOM 1988 641.5 Ka 641. Edward A. Wooden spoon dessert book : the best you ever ate / Marilyn Moore.ExAO-1 Culinary Arts Library The Unversity of Montana 641. consultant. photographs by Minh + Wass. Working chef's cookbook for natural whole foods / Jackson F. Hugh Johnson. Moore. restaurants.84 WIN 641. Jeanne.5 PUC 641. Wine service [videorecording] / The Culinary Institute of America .563 BLA 641. Skip Thela . 641. video/audio director. Kazarian.5 WIN 641. Julie.86 MOO 642. by Edward A. Jackson F. Puck. Wine fundamentals [videorecording] / produced and directed by Dobri Kiprov . MVC. CTA/Romagnolis. Dee Munson.59 JAC 122 of 123 .5945 PIE 642. producer/writer. Maite Manjo´n. Kazarian. Blackman. Blackman.5636 J82w 641. Pierre. [drawings by Joanne Leary] Winning sandwiches for menu makers from the National sandwich idea contest / edited by Kathleen M. Jacob. Pierre . Howard L. a Culinary Learning Resources production .822 WON 641. Winterthur's culinary collection : a sampler of fine American cooking / compiled by Anne Beckley Coleman. St.

691 Y94 641. Judy. Joanne. Munson. Your organic kitchen : the essential guide to selecting and cooking organic foods / Jesse Ziff Cool . 1944Rodgers. Zen Nihon kueba wakaru zukan / Shiina Makoto. Stan. Teresa.5 ROD 123 of 123 .6 WEI 641. You say tomato : peel. Gentl & Hyers/Edge. and enjoy / Joanne Weir. Slyer.815 WOO 641. Wrap & roll / California Culinary Academy.578 R361z Shiina. Cool. Munson] . Yuletide at Winterthur : tastes and visions of the season. an international cookbook. Michael Lamotte. photography. chop. Weir. Ruth Philpott. 1926Warren. Margaret Olds. Alice. general editor. Makoto. Barbara. 641. preserve. Marrone. Sonia. World sourdoughs from antiquity / Ed Wood.6374 MED 641.563 COO 641. Jesse Ziff. Zuni Cafe cookbook / Judy Rodgers . Ed.691 M361w 641. 641. World's best catfish cookbook / by Stan Warren. photography by Lisa Koenig. writers. freeze. dry.692 W293w 641. Tara Cranmer . from the editors of Prevention Magazine cookbooks. Year in chocolate : four seasons of unforgettable desserts / Alice Medrich . 641.ExAO-1 Culinary Arts Library The Unversity of Montana Collins. Carol H.568 Y95 Reiger.8 WRA Medrich. recipe photography by Phil Wymant . photography. Gerald Asher . wine notes & selections. Lowell W. Munson.641. Yukon bear bacon & boot grease recipes. Wood. 1940. Carol.5952 S5559z 641.5028 M969w 641. Zane Grey cookbook / by Barbara and George Reiger. World's finest chicken : recipes / by Sonia Slyer & Janice Metcalfe .5 Co 2008 World of curries. 641. World's greatest kitchen gadgets & gizmos / [editor. roast. World of game cooking / Teresa Marrone.665 SLY 641.

doc ATTACHMENT B ACF Accrediting Commission FACULTY PROFESSIONAL DEVELOPMENT Name of School: The University of Montana College of Technology Name of Faculty Member: Thomas Campbell.Revised June 2004 .ExB-1. INSTRUCTIONAL SKILLS DATE & HOURS & A. School/department in-service workshop Educational Psychology Curriculum Planning and Development Evaluation and Testing Teaching Methodology Sanitation Course 2-12-04/3-1-04 3-9-04/3-23-04 3-30-04/4-15-04 4-20-04/5-08-04 09-3-03/12-13-3 40 hours 40 hours 40 hours 40 hours 30 hours/semester Self-Study Report . CEC Job Title: Director of Culinary Arts Full-time: X Subjects Taught: • • • • • • • • • • • • • • • Introduction to Foods American Regional Cuisine International Cuisine Northwest Food and Wine Soups Stocks and Sauces Techniques of Healthy Cooking Machine and Tools Sanitation and Safety Cooking Methodology Cost Control Ala Carte Kitchen Portfolio Dining Room Garde Manger Charcuterie Baking Processes and Procedures SPECIFY THE TOPIC or EVENT Part-time: I.

ExB-1.Revised June 2004 . Culinary Arts Department Boise State University. Formal college course work D. Education conferences/seminars 1-26-04/5-15-04 9-04-02/12-04-02 45 hours/semester 30 hours/semester 9-04-02/12-02-02 3-04-04 30 hours/semester 4 hours 4-03-04 2 hours 9-1-3/12-12-3 30 hours 3-1-97/3-1-3 10 hours per year ACF Western Regional Conference ACF Accreditation and Secondary Accreditation Evaluators Clinic Culinary Educators’ Clinic American Academy of Chefs Dinner C.doc ATTACHMENT B ACF Accrediting Commission FACULTY PROFESSIONAL DEVELOPMENT Nutritional Cooking Nutrition for Foodservice and Culinary Professionals Supervision in the Hospitality Industry Western Montana Chefs de Cuisine Educational Scholarship Dinner Host Western Montana Chefs de Cuisine Meeting Serve Safe Sanitation Course (NRA Instructor Certificate) Numerous Continuing Education Courses B. Culinary Arts Department E. Visits to other institution’s programs 2-25-04/2-29-04 2-26-04 5 days 1 hour 2-25-04 2-27-04 8 hours 4 hours Renton Technical College. Culinary Arts Department Anaconda Jobs Corps. Faculty retreats for planning and assessment 6-12-3 5-14-04 5-04-04 Self-Study Report .

Lynn Stocking Hosted two graduate student film crews to shoot in our kitchen and perform interviews. TECHNICAL SKILLS A. Created an advisory board and met for the first time October 22. Active membership in educational organizations American Culinary Federation Accredited Culinary Program G.ExB-1. Aired on University television Guest spot on NPR’s Pea Green Boat radio program with two students and myself talking about Christmas cookies Created the “Ask the Chef” segment for the UM periodicals Chef’s of Montana cooking show aired on channel 12 Students participated in fund raising auction event featuring a chocolate competition with over 50 entries…I was one of the judges Performed a cooking demonstration and lecture for Hellgate High School’s culinary arts program C.Revised June 2004 . 2003 High school counselors open house for Admissions Department Chamber of Commerce Function for Dean.doc ATTACHMENT B ACF Accrediting Commission FACULTY PROFESSIONAL DEVELOPMENT F. Participation in technical conferences/workshops D. Other (specify) II. Visits to business or industry Reestablished working relationship with Accreditation Board of ACF. Culinary competitions • • Student Individual Class “K” competition held 3-29-04 Judge for Class “K” competition Self-Study Report . Teaching exchange program H. Active membership in professional organizations American Culinary Federation Western Montana Chefs de Cuisine Washington State Chefs Association B.

Other (specify) ⇒ Develop working relationships and communication with industry • Meet regularly with Advisory Committee members.doc ATTACHMENT B ACF Accrediting Commission FACULTY PROFESSIONAL DEVELOPMENT E.Revised June 2004 . Outside related employment F.ExB-1. particularly with organic producers ⇒ Work with Montana Job Corp’s Business Education Program to articulate classes and encourage discourse Self-Study Report . ⇒ Work with area high schools • Provide periodic cooking demonstrations for their culinary programs • Act as mentors for senior students interested in a hospitality industry career • Participate in college recruitment programs • Initiate a pipeline between The Culinary Program and academic advisors and guidance counselors ⇒ Continue to provide local charities with culinary auction items for fund raising events ⇒ Investigate and work with local farmers and ranchers to augment inventory items with fresh products. This could work into a possible chain reaction for sustainable cuisine practices. • Work within the University system to provide services for departmental functions while at the same time introducing the student to new learning opportunities.

Formal college course work D.ExB-2. INSTRUCTIONAL SKILLS DATE & HOURS & TOPIC or EVENT A. Teaching exchange program H. Active membership in professional organizations B. Active membership in educational organizations G. School/department in-service workshop B. College of Technology Name of Faculty Member: Laura Swanson Job Title: Adjunct Professor Full-time: x Part-time: Subjects Taught: Financial Accounting for Hospitality Industry SPECIFY THE I. Culinary competitions E.Revised July 2008 .doc ATTACHMENT B ACF Accrediting Commission FACULTY PROFESSIONAL DEVELOPMENT Name of School: University of Montana. Other (specify) TECHNICAL SKILLS A. Outside related employment F. Other (specify) Self-Study Report . Visits to business or industry C. Education conferences/seminars C. Faculty retreats for planning and assessment F. Participation in technical conferences/workshops D. Visits to other institution’s programs E.

Teaching exchange program H. Outside related employment F. Active membership in educational organizations G. School/department in-service workshop B. Participation in technical conferences/workshops D. Education conferences/seminars C. Introduction to Computers. INSTRUCTIONAL SKILLS DATE & HOURS & SPECIFY THE TOPIC or EVENT A. Visits to other institution’s programs E. TECHNICAL SKILLS A.doc ATTACHMENT B ACF Accrediting Commission FACULTY PROFESSIONAL DEVELOPMENT Name of School: University of Montana College of Technology Name of Faculty Member: Aimee Ault Job Title: Adjunct Professor Full-time: Yes Part-time: Subjects Taught: Food Service Computer Applications. Visits to business or industry C.ExB-3.Revised June 2004 . Faculty retreats for planning and assessment F. Remaining classes are specific to the medical office curriculum I. Other (specify) I. Active membership in professional organizations B. II. Other (specify) Self-Study Report . Formal college course work D. Culinary competitions E.

Formal college course work D. Participation in technical conferences/workshops   D. Outside related employment F. Visits to business or industry C. Culinary competitions E. INSTRUCTIONAL SKILLS A. Short Order Cookery SPECIFY THE DATE & HOURS & TOPIC or EVENT I. Visits to other institution’s programs E. Dining Room Procedures. Teaching exchange program H. School/department in-service workshop B. Other (specify)      Self-Study Report .doc ATTACHMENT B ACF Accrediting Commission FACULTY PROFESSIONAL DEVELOPMENT Name of School: University of Montana. Faculty retreats for planning and assessment F. Active membership in educational organizations G. TECHNICAL SKILLS A. Other (specify)       II. Education conferences/seminars C. College of Technology Name of Faculty Member: Andrea Paskert Job Title: Chef Instructor Full-time: Part-time: X Subjects Taught: Pantry & Garde Manger.ExB-4.Revised July 2008 . Active membership in professional organizations B.

Teaching exchange program H. Education conferences/seminars C. TECHNICAL SKILLS A. Active membership in professional organizations B. Other (specify) Culinary Position at Perugia’s Restaurant Self-Study Report . Participation in technical conferences/workshops D. Stocks & Sauces – Meats & Vegetables – Storeroom Procedures – Baking and Pastry SPECIFY THE DATE & HOURS & TOPIC or EVENT I. Culinary competitions E. Faculty retreats for planning and assessment F. Lodahl Job Title: Chef Instructor Full-time: X Part-time: Subjects Taught: Soups. Outside related employment F.doc ATTACHMENT B ACF Accrediting Commission FACULTY PROFESSIONAL DEVELOPMENT Name of School: University of Montana. Other (specify) 8-28-03 7 ADHD Workshop – II. INSTRUCTIONAL SKILLS A. College of Technology Name of Faculty Member: Ross W. Formal college course work D. Active membership in educational organizations G.Revised June 2004 . Visits to other institution’s programs E. Visits to business or industry C.ExB-5. School/department in-service workshop Student Retention B.

ExC    List of Graduates and Places of Employment     All numbers start with area code 406  Name  Aimee Ault  Laura Swanson  Carol Chandler  Travis Schlader  Gina (Mae) Ikerd  Dena Crill  Stephanie  Immenschuh  Eric Bayley  Allen Christensen  Wayne Elias  Keith Blankenship  Wayne Weidow  Elizabeth Floch          Creative Confections Employer  College of Technology College of Technology University of Montana Finn & Porter University of Montana University of Montana Self Employed University of Montana Paws Up Resort Scotties Table Home Contact  626‐5455 677‐5023 549‐0157 240‐9409 258‐6129 829‐3917 360‐9084 327‐9399 829‐6424 531‐1397 (208) 983‐1299 961‐4773 543‐9513 Work Contact  243‐7815 243‐7880 243‐2324 542‐4660 243‐2324 243‐2324   829‐3917 244‐5200 549‐2790     523‐1705   1 | P a g e     .

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   THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY                 Name:  Last_____________________ First___________________ Middle __________    Address:  _______________________City _____________State________ Zip_______    Phone:  __________________ Year Graduated _______ E‐Mail __________________      EMPLOYMENT INFORMATION:      Date Completed: __________________    Are you employed?    Yes ____    No ____ (If no. _____ Sick Leave ______ Vacation   Retirement _______    Are there opportunities for advancement?  Yes _____ No _____                1|Page   CULINARY ARTS PROGRAM GRADUATE SURVEY    . go directly to Not Employed at bottom of page)    Full Time _____    Part Time _____ (how many hours per week?) ___________    In‐state _____    Out‐of‐state ____________                 (specify state)  What is your job title? ____________________________________________________    Is your position:  Related _____ or Not related to the program? _____    How long have you been employed in your current position? _____________________                         (record to nearest month)  Are you satisfied with your job?  Yes _____  No _____    What is your salary? ___________  _____ Per hour _____ Per Year    What benefits are you receiving?  Health Ins.

campbell@umontana.   May we have your permission to contact you employer about the College  of Technology Culinary Program?   Yes _____ No _____      Signiture:_____________________________________________________________      Thank you for your time.        Thomas Campbell.edu    2|Page .  Please feel free to include additional comments or contact the Program  Director. CEC      406­243­7831      thomas.  Your feedback is important for us to provide a quality  education.    How did you obtain this job?    □ Referred by program director      □ Referred by faculty member      □ Referred by Job Service or government agency  □ Knew the employer        □ Had previously worked for the employer  □ Answered an ad in the newspaper    □ Answered an ad in a trade publication                    □ Listing or referral from Career Services    □ Referred by private employment agency  □ Referred by someone who knew the employer  □ Was not aware of opening  □ Replied to an on‐line job listing  □  Found job through a union listing  □  Other (Specify) ________________________  NOT EMPLOYED (Only ask of those who are not employed)    Are you (check one)                ____ Looking for employment  ____ Self Employed    ____ Enlisted in the military        ____ Continuing your education  ____ Not seeking employment  ____ Other (Specify) _______________      Who is your employer? ___________________________________________________    Contact person for employer follow‐up survey?  _______________________________    Employers address: _____________________________________________________    City ___________________ State____________ Zip ___________    Employer Phone _____________________ E‐Mail _____________________________      The American Culinary Federation requires reports about the ACF­approved  programs.

000 ____ ____ ____ What benefits do you offer? Type of firm: ____Restaurant ____Hotel ____Resort ____Other—please specify: __________________________ Did you contact the College when hiring this graduate: 401K Health Insurance Sick & Annual Leave ____ ____ ____ Life Insurance ____ Dental Insurance ____ None ____ Was the graduate adequately prepared as an entry-level employee? ____ Yes ____ Somewhat ____ No ___Yes ___No If yes. how did you learn of the program? Please check all that apply: ____Montana Chefs Association ____Contacts with other food service professionals ____Graduate applied for position/told you of program ____Culinary Arts Advisory Committee ____The University of Montana catalog or web site ____Other ____________________________ DUTIES AND RESPONSIBILITIES Please check the applicable duties performed by the graduate: ____Inventory ____Payroll ____Line cook ____Dinner cook ____Lunch cook ____Breakfast cook ____Menu development ____Recipe development ____Catering ____Front-of-the house ____Baking ____Pastry ____Performs word processing tasks ____Ordering ____Recycling and sustainable systems ____Management ____Nutritional cooking ____Other____________________________________ Please rate the graduate’s entry-level knowledge and skills according to the following: .THE UNIVERSITY OF MONTANA—MISSOULA COLLEGE OF TECHNOLOGY CULINARY ARTS STUDIES GRADUATE EMPLOYER SURVEY Graduate Name:_________________________ GENERAL INFORMATION Status: ____Currently employed Length of employment: _______________ Job title: ___________________________ Status: ____Previously employed Length of employment:________________ Job title: ___________________________ SALARY/BENEFITS What salary does the above graduate earn? Below 15.000-20.000 Over 20.000 15. were you aware of the Culinary Arts Program? ____Yes _____No If yes.

CULINARY ARTS STUDIES GRADUATE EMPLOYER SURVEY 2 Above Average Knowledge of: Sautéing Braising Poaching Frying Roasting Garde Manger Charcuterie Service techniques Beverage service Catering Baking and pastry Skills: Analytical/critical thinking Inventory and cost control Computer applications Computerized menu and recipe research Sanitation Organization Interpersonal communication Internet research Customer service Kitchen management Dining room management Catering management Bake shop management Spreadsheets Word processing Written communication ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ Average ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ Below Average _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ Not Applicable _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ _________ ________ _________ ________ _________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ ________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ _________ In which areas do you feel this program best prepared the graduate? In which areas do you feel additional preparation would be helpful? Do you have suggestions for program/curriculum? Would you hire another graduate? ____Yes ____No Survey completed by: ___________________________________ Supervisor .

List of Employers    .

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 Tournant. Grillardin. Restaurateur                                          1|Page .   Entremittier. Garde Manger. Prep Cook. Saucier.ExF‐1         American Culinary Federation Foundation  Accrediting Commission  Faculty Professional Development Report  2008  Educational Background:    Air Academy High School       Wenatchee Valley College      Bellevue Community College0     The Culinary Institute of America            09‐70 /06‐74  09‐74 /06‐75  High School Diploma  General Studies      9‐75/06‐76           Humanities  AOS Degree  Culinary Arts      Experience:      Name of Company and Job Title including Dates of employment:          The University of Montana College of Technology  07‐01‐03/Present  Director Culinary Arts            The Art Institute of Seattle School of Culinary Arts  03‐01‐97/03‐01‐03  Chef Instructor                        Belleview Inn          05‐91/09‐97  Corporate Executive Chef                    04‐950/5‐01  Tomas Culinary Consulting and Catering  Chef Owner                        Belleview Inn          05‐86/07‐88  Sous Chef                        Student of the Profession         01‐72/05‐86  Dishwasher. Line Cook. Kitchen Manager.   Banquet Chef.

 4‐19‐21           4‐26‐07      144 hours  8 hours  24 hours    7‐23‐07      36 hours      8‐30‐07/present    04‐04‐07. 4‐13‐08  anticipated 200 hours  84 hours    04‐13‐07. 11‐06    4 hours    06‐12‐15‐05    24 hours    06      12hours  .ExF‐1         American Culinary Federation Foundation  Accrediting Commission  Faculty Professional Development Report  2008  Instructional skills updating for the past year. educational conferences/seminars.  topic.            Educational Psychology                Curriculum Planning and Development  Supervision in the Hospitality Industry      Evaluation and Testing        Teaching Methodology          Sanitation Course         ServeSafe Instructor/Proctor Renewal    ACF Accreditation and Secondary     Accreditation Evaluators Clinic      Culinary Educators’ Clinic                 Certified Master Chefs Dinner         Manager Western Regional   Student Culinarian of the Year   Competition          Western Regional Conference    Culinary Educators Workshop      Host ACF Sanctioned Competitions    And Practical Exams    National ACF Conference          Manager/Coach    Student Culinary Team        Montana Chefs Association    Educational Scholarship Dinner    Host Montana Chefs Association     Cuisine Meeting    CAFE – Educators Seminar      and Workshop    ACF Accreditation Site Inspection    2|Page                                             02‐12‐06/03‐01‐06      03‐09‐06/03‐23‐06  09‐04‐06/12‐02‐06  03‐30‐06/04‐15‐06  04‐20‐06/05‐08‐08  09‐3‐07/12‐13‐07    07‐31‐08  02‐04‐07      02‐04‐07      07‐27‐07                  40 hours         40 hours     30 hours/semester  40 hours   40 hours     30 hours/semester  30 hours  1 hour    8 hours        4 hours  200 hours        01‐30‐06/7‐24‐07          4‐15‐07.  Include date.

ExF‐1             American Culinary Federation Foundation  Accrediting Commission  Faculty Professional Development Report                          06  07  07  08                        12 hours  12 hours  12 hours  12 hours  24 hours  16 hours  8 hours  1 hour  1 hour each  3 hours  2008                    Chef of the Year Dinner        Spokane Community College Competition              Missoula County Public School      Advisory Board Meetings      Montana Association of Career     And Technical Educators Conference          04‐03‐07  10‐22. Culinary Arts Department            Boise State University. Culinary Arts        Flathead Valley Community College. Culinary Arts              06‐12‐03  05‐14‐04  05‐04‐04  10‐22‐05. Culinary Arts    Clark County Skills Center. 05‐16‐08  06‐03. Culinary Arts      Art Institute of Seattle. 08‐28‐06. Culinary Arts Department    Inland Northwest Culinary Academy    Schoolcraft College. 10‐23‐07                      06‐12‐15‐05  04‐12‐05. 10‐22‐06. 23‐07  4‐16‐08    05‐12‐07    08‐30‐06. Culinary Arts      Walla Walla Community College. Culinary Arts                Tri Cities Culinary Arts          Sentinel High School    Hellgate High School      Idaho State University. 5‐13‐08  10‐18‐07    Visits to other institution’s programs:    Renton Technical College. Culinary Arts Department    Anaconda Jobs Corps. 04‐06  06‐07‐06/09‐06  10‐23/24‐06  05‐12‐06. 4‐12‐08  05‐22‐07              9‐10‐07  10‐5‐07  05‐19/21‐08          3|Page .

ExF‐4         American Culinary Federation Foundation  Accrediting Commission  Faculty Professional Development Report  2008  Educational Background:    Kailua High School       Pacific University         The University of Montana            09‐94 /06‐98  High School Diploma      Bachelors Degree  Creative Writing/Literature  AOS Degree  Culinary Arts      Experience:      Name of Company and Job Title including Dates of employment:          The University of Montana College of Technology  01‐25‐08/Present  Chef Instructor            The Ranch Club          11‐28‐07/Present  Line Cook                        Walt Disney World Corporation      09‐07/11‐07  Culinary Cook II                    Ciao Mambo          05‐07/09‐07  Prep and Line Cook                                                         1|Page .

ExF‐4         American Culinary Federation Foundation  Accrediting Commission  Faculty Professional Development Report  2008  Instructional skills updating for the past year.  Include date. 05‐16‐08  2|Page .              Assisted with ACF Sanctioned Competitions  And Practical Exams      Host Montana Chefs Association     Cuisine Meeting    Chef of the Year Dinner                                4‐26‐07    24 hours    01/2008     4 hours    04‐03‐07. educational conferences/seminars.  topic. 06‐13‐08  48  hours  Visits to other institution’s programs:    Flathead Valley Community College. Culinary Arts            04‐12‐05.

ACCREDITING COMMISSION Faculty Professional Development Report Submit this report signed and dated for each individual teaching in the program. Name of School: The University of Montana.Classroom: 12 hr/week Instruction. INC. Include Date: Hours: Topic of Event: Educational conferences/seminars: Topic of Event Date Hours Institutional in service workshops: Topic of Event Date Hours W:\Lisa Thomas\Website Posting\Exhibits\ExF-4a.5 Full Time: Time:yes Current professional Certification(s) held: Subject (s) currently teaching: • Introduction to Foods • Techniques of Healthy Cooking • Sanitation and Safety • Purchasing and Cost Control • Culinary Capstone Allocation of Time: Administrative: Instruction. Use separate sheet if necessary): Date of Employment Company Position Instructional skills updating for the past year.AMERICAN CULINARY FEDERATION FOUNDATION. College of Technology Instructors Name: Aimee Ault Job Title: Adjunct Faculty Part Date of initial employment:01-25-2008 to present Years in this position:.doc Created on 2/26/2007 8:07:00 AM .Lab or Shop: 5hr/weekSupervision of Externships/Internships: Student Advising: Educational Background: Name of Post Secondary Institution(s) with Dates Attended describing completed Degree or Diploma and Major: Name of Institute Dates Attended Completed Degree/Diploma Prior Work Experience related to subjects taught (Starting with most recent.

AMERICAN CULINARY FEDERATION FOUNDATION. Signature of School Official and Title: __________________________ Date: ______________ W:\Lisa Thomas\Website Posting\Exhibits\ExF-4a. ACCREDITING COMMISSION Faculty Professional Development Report Visits to other institution’s programs: Technical skills updating for the past year: Include Date: Hours: Topic of Event: Visits to Industry or business: Topic of Event Dates Hours Participation in technical conferences/workshops: Topic of Event Dates Hours Outside related employment: Date of Employment Company Position I certify that the above statements are true. INC. to the best of my knowledge. Signature of Instructor: ______________________________________ Date: ______________ I have verified the above information and believe the statements to be true.doc Created on 2/26/2007 8:07:00 AM .

Vision We will prepare students for success by creating an environment of ideas and excellence that nurtures intellectual. 5. and cultural development. and academic achievement. student living. maintain at/near state-of-the-art condition Montana University System facilities. We will protect academic freedom. To identify or seek creative funding alternatives that will expand public and private resources. accessible postsecondary educational opportunities. To develop. 4.doc The Montana University System The following Strategic Plan was adopted by the Board of Regents October 19. practice collegiality. and accessible to the people of Montana. To ensure student readiness for higher education and validate student competencies for graduation. 6. . 3. 3. To make a high quality. To make sure that every academically qualified individual has an opportunity to receive the benefits of higher education without financial or social barriers. economic. To expedite student progress toward degree objectives in order to reduce time to degree (and related costs) and maintain affordability for the widest range of students. 2001. 2. interactive information systems. To improve rates of student retention and degree completion across the Montana University System. responsive. To offer academic programs and services focused around approved campus missions and consistent with available resources. collaboration and resource sharing. B. physical. 1. To increase student access to Montana University System programs through coordinated statewide delivery and expanded use of technology. To assure adequate campus policies to protect academic freedom and promote the free exchange of ideas while requiring pre. encourage diversity. 2. To deliver higher education services in a manner that is efficient. 2. Goals The following five goals and subordinate objectives will guide the Montana University System in moving toward realization of its vision for the future of higher education in Montana. We will encourage scientific development and technology transfer. coordinated. responsive and effective environment for student learning. To foster an environment that attracts and retains high quality faculty and staff. and be accountable. technology and infrastructure and to coordinate the use of capacities and resources across all MUS institutions.and post-tenure evaluation of faculty performance and systematic program review that reflect the Regents' priority on student learning. To operate as a unified system of higher education and increase productivity through effective planning.ExG-1. Mission The Mission of the Montana University System is to serve students through the delivery of high quality. To provide a stimulating. social. affordable higher education experience available to all qualified citizens who wish to further their education and training. and financial resources appropriate to our educational mission. allocating human. We will hold academic quality to be the prime attribute of our institutions. foster economic prosperity. C. A. economic development and lifelong learning. while actively participating in the preservation and advancement of Montana's economy and society. 1. 1. and highly accessible. assessment.

the University also seeks to educate competent and humane professionals and informed. employment. back to top The University of Montana Mission The University of Montana capitalizes on its unique strengths to create knowledge. 4. graduate and professional education. faculty. and students. E. our congressional delegation. To expand community involvement. 4. Through its programs and the activities of faculty. ethical. and offer programs and services responsive to the needs of Montanans. K-12 education. and staff to do and accomplish even more than they have in the past. To increase the coordination of academic resources to improve student progress toward degree. the University asks its students. in part. To meet constituents' expectations for accountability through responsible stewardship of resources. student performance. The University enhances its programs through continuous quality review for improvement and remains fully accountable to the citizenry through annual audits and performance evaluations. Through its graduates. nation and the world. With public expectations on the rise. and engaged citizens of local and global communities. provide an active learning environment for students. service and outreach initiatives at the campus level. by providing unique educational experiences through the integration of the liberal arts. region. technology transfer. 2. communities and policy makers.ExG-1. The University delivers education and training on its four campuses and through telecommunications to sites inside and outside of Montana. To offer programs and services consistent with the changing market and employment needs of the state and nation. To encourage basic research and technology transfer to contribute to the economic development of the State of Montana. The University of Montana-Missoula provides basic and applied research. To promote diversity with special attention to Montana's Native American populations. and faculty professional accomplishments. Vision Statements . 3. labor and business leaders to preserve and improve the economy of Montana. To make the Montana University System more accessible and responsive to businesses. 2.doc 3. cultural outreach. government and other constituents. and professional training with international and interdisciplinary emphases. staff. state. D. 4. To promote the full spectrum of higher education needs and opportunities in two-year. 3. 1. and service benefitting the local community. The University accomplishes this mission. four-year. To be responsive to market. 1. graduate study. The University of Montana-Missoula Mission The mission of The University of Montana-Missoula is the pursuit of academic excellence as indicated by the quality of curriculum and instruction. and economic development needs of the state and the nation. The dedication to education for and throughout life reflects the commitment to service learning and community building on and off the campuses. tribal and local governments. To partner with state government. To improve the support for and understanding of the Montana University System as a leading contributor to the state's economic success and social and political well being. To improve and expand the communication and outreach of the Montana University System to constituents.

the practical nursing program is approved by the Montana Board of Nursing. the graduate program in clinical psychology is accredited by the American Psychological Association. community and tribal colleges. alumni. drama is accredited by the National Association of Schools of Theater at the undergraduate and graduate levels. faculty. state and local governments and universities abroadBand expand the training and technology transfer programs to promote community and economic development. also. the respiratory care and surgical technology programs are accredited by the Commission on Accreditation of Allied Health Education Programs. public schools. and Leisure Services Education Council on accreditation sponsored by the National Recreation and Parks Association in cooperation with the American Association for Leisure and Recreation. the Legal Assisting program is approved by the American Bar Association. staff. computer science is accredited by the Accreditation Board for Engineering and Technology. the School of Law has approval of both the Association of American Law Schools and the American Bar Association. partners. the pharmacy technology program is accredited by the American Society of Health System Pharmacists. 311 West Superior St. engaged citizens.doc In pursuit of its mission. the baccalaureate program is accredited by the American Council on Pharmaceutical Education and the entry-level Doctor of Pharmacy program has been granted candidate accreditation status by the American Council on Pharmaceutical Education. the School of Journalism is accredited by the American Council on Education in Journalism and Mass Communications.W. 4) Develop more partnershipsBespecially with local communities. program is a candidate for accreditation by the Council on Social Work Education. (312) 664-3575. and the M. Fax (312) 664-4652. the Department of Music is fully accredited at the undergraduate and graduate levels by the National Association of Schools of Music. (ABET). the School of Pharmacy is a member of the American Association of Colleges of Pharmacy. and staff for an enriched campus culture. Chicago. both the Doctor of Physical Therapy degree and the Master of Science degree in Physical Therapy are accredited by the Commission on Accreditation in Physical Therapy Education of the American Physical Therapy Association. students.S. the recreation management program is accredited by the Parks. businesses and industries. and 6) Involve and engage the faculty. Inc.000. all programs preparing licensed school personnel though the School of Education are approved by the Montana Board of Public Education and fully accredited by the National Council of Accreditation of Teacher Education at the undergraduate and graduate levels. IL 06010. the food service management program is accredited by the American Culinary Federation Educational Institute Accrediting Commission. Many of the professional schools and departments have the approval of appropriate accrediting organizations. in addition. The Department of Art is accredited by the National Association of Schools of Art and Design (NASAD).ExG-1. competent professionals. The University of Montana-Missoula is fully accredited by the American Association for Accreditation of Laboratory Animal Care. . and informed members of a global and technological society. Recreations. Suite 512. 5) Develop the capability and infrastructure for use of information technology to increase the efficiency and productivity of the campus and the state. all programs of the School of Business Administration are accredited by AACSB InternationalBThe Association to Advance Collegiate Schools of Business.000 annually by 2006. the athletic training option in the Health and Human Performance Department in the School of Education is accredited by the Commission on Accreditation of Allied Health Education Programs. the forest resources management program is accredited by the Society of American Foresters. the accounting programs have a separate accounting accreditation by the AACSB. The University of Montana-Missoula will: 1) Educate students to become ethical persons of character and values. (800) 533-3606. 3) Attain the Carnegie Commission status of Doctoral ResearchBExtensive University (50 or more doctorates in at least 15 fields annually) and increase funded research to $50. the Chemistry Department's Bachelor of Science program is approved by the American Chemical Society. 2) Increase the diversity of the students. and friends of the University in institutional governance. the baccalaureate program in social work is accredited by the Council on Social Work Education. back to top Accreditation The University of Montana-Missoula is fully accredited by the Northwest Association of Schools and Colleges.

ExG-1. Dennison.L. Robert A.A. Ph.doc University Officers June 2003 Board of Regents of Higher Education Christian Hur (Student Regent) (Vice Chair) Ed Jasmin (Chair) John Mercer Lynn Morrison-Hamilton Richard Roehm Mark J.D.D. Ph.D.D. Bain. David Aronofsky. Governor Billings Bigfork Polson Havre Bozeman Great Falls Busby ex-officio ex-officio ex-officio Local Executive Board Arlene Breum Sam Roberts Leonard Landa Missoula COL (R) Missoula Missoula Administrators George M. Perry Brown.D. Duringer. Ph. Ph. Lois Muir. Superintendent of Public Instruction Brian Sweitzer. Branch. Ph.D. Frank D'Andraia.B. Semmens Lila Taylor Carrol Krause. M.D. Jerry E. Lloyd Chesnut. Center for Continuing Education Betsy Wackernagel Bach. J.S. T. Alexander.D. Ph. Teresa S. Ph. Interim Commissioner of Higher Education Linda McCulloch.D. M.D. Registrar School of Journalism School of Forestry Library Services . Ed. Ph. Brown. (Interim) Davidson Honors College Philip T. President University Provost and Vice President for Academic Affairs-Missoula Vice President for Student Affairs Legal Counsel Vice President for Administration and Finance Vice President for Research and Development and Graduate Studies Academic Officers Sharon E.

Larry D. Ph. Roberta D. Conrad W. Ph. Donald L.D. Forbes.D. Ph.ExG-1.D. (Interim) David Strobel. Ed.D. Snyder.D. Robson. School of Law School of Education College of Arts and Sciences School of Pharmacy and Allied Health Sciences School of Business Administration School of Fine Arts Provost Associate Provost Mansfield Center Graduate School College of Technology . Ph. D. Ph.D. Paul Williamson.doc E.D.D. (Interim) David S. Ed. A. Evans. Ed.D. J. Ph.D. Edwin Eck II. Shirley Howell. Lois Muir. Fetz. R. Gianchetta. Gerald A.

University of Montana at Missoula College of Technology Applied Arts and Sciences Business Technology Electronics Technology Health Professions Industrial Technology Culinary Arts .

President Provost & Vice President of Academic Affairs Dean College of Technology Associate Dean College of Technology Chair Business Technology Department Program Director Culinary Arts .

Program Director Thomas Campbell Related General Education Courses Work Study Student (part time) Advisory Committee Administrative Support (part time) Cashier (full time) Dana Veike Culinary Faculty (full time) Laura Swanson Culinary Faculty (full time) Robert Wood Culinary Faculty (full time) Aimee Ault Culinary Faculty (part time) Andrea Paskert .

• • • • • • • • . Evaluate laboratory products in accordance with standards set by industry Maintain accurate records of attendance and student performance in accordance with department and university requirements. Individual will prepare instructional materials.doc UNIVERSITY OF MONTANA-MISSOULA COLLEGE OF TECHNOLOGY CULINARY ARTS/FOOD SERVICE MANAGEMENT POSITION DESCRIPTION CULINARY FACULTY JOB SUMMARY Under the general supervision of the Department Chair. assemble lesson plans and design laboratory demonstrations and direct students in a realistic work environment that mirrors industry standards. Assist students in attaining measurable outcomes in each class Regularly inform Department Chair about issues of concern raised by students. Adhere to Department policy regarding requisitions of necessary supplies and fiscal guidelines for allocated costs per class. ESSENTIAL DUTIES AND FUNCTIONS Culinary Arts Faculty will: • Demonstrate knowledge and skill in all materials covered in classes • Prepare and distribute to registered students course syllabi that meet the College of Technology format standards and include required competencies of American Culinary Federation. Attend and participate in scheduled faculty and committee meetings Assume responsibility for other duties as designated by the Department Chair. teaches courses in Culinary Arts.ExH-1. Maintain a safe and sanitary environment at all times and secures area when class is completed.

ABILITY TO • • • • • Instruct others and properly demonstrate industry recognized techniques Keep accurate records in accordance with accepted accounting procedures Work cooperatively with students. faculty and staff Project a positive professional image at all times Understand and utilize a computer for administrative and instructional tasks. Teaching experience at the post-secondary level is desirable.doc QUALIFICATIONS • Minimum Requirements: Experience and education equal to the standards of the American Culinary Federation as Certified Sous Chef. Education and skills equal to the level of Certified Chef de Cuisine within one year of employment. ServSafe certification required within six months of employment. .ExH-1.

Maintains a positive attitude and loyalty to the College of Technology. Performs routine cashier transactions on a computerized cash register system following established methods and procedures using mathematical skills. coffee. chili and is responsible for maintaining proper food safe temperatures for these products. 3. Performs the duties of a Food Handler in preparing beverages. 3. 5. cocoa and juices. Sets up various displays. At times may work behind the Grill and deli line preparing food orders for customers.ExH-2. 1. Maintain effective working relationships with customers. 4. 2. staff and the general public and provides courteous service at all times. communicated in a way that promotes and supports the mission statement long-term goals. Receives cash and transaction from customers for food and beverages. collaboration and consistency between College of Technology operations. 6. Cleans and maintains proper sanitation of the cashier stations. Reconciles cash drawers at the end of the shift on cashier cash report. 1. Works as a team member with the College of Technology management. the division of Student Affairs and the University of Montana. coordination. Observers and reports pricing changes or errors. subordinates or supervisors to engage in gossip or other non-constructive actions that can adversely effect the department or any individual who is a member of that department. cocoa brewer and fountain beverage machines. Actively contributes to a positive work environment and healthy employee morale by not engaging in or condoning coworkers. 2. Is responsible for maintaining sanitization of coffee brewers. Must maintain proper food handling and sanitization measures while performing these duties.doc UNIVERSITY OF MONTANA-MISSOULA COLLEGE OF TECHNOLOGY CULINARY ARTS/FOOD SERVICE MANAGEMENT JOB DESCRIPTION FOR: CASHIER A. and shortrange objectives of the College of Technology. B. classified staff and students to encourage cooperation. 4. Follows protocol and processes. Re-ups soups. . beverage bar and soup and chili line.

2. Transactions must be performed quickly and accurately. 6. Performs cashier duties in Food Court and trains subordinate staff as direct by supervisors.doc 5. This position requires ServeSafe Certification within one year of hire date. Performs other duties as assigned. Must be skilled in food handling and preparing various beverages. sometimes hostile and demanding during peak hours is necessary. fellow employees and management is required. skills and abilities are typically acquired through a combination of education and experience equivalent to graduation from high school or equivalent GED an two years in a high volume or institutional food service doing similar duties or/and equivalent combination of education and experience. Is the lead cashier in the Food Court. Solves problems and alleviates problems in the immediate work area. Incumbent works within specific. the cashier encounters stressful situations caused by irritated customers. Trains and works with new employees including student/full-time. EQUIPMENT AND MACHINERY OPERATED: Computerized cash register. 2. 1.ExH-2. At times. Due to demands of the food service industry. incumbent will work unsupervised for periods throughout the day. management makes decisions which are then carried out by the incumbent. microwaves. Ability to develop and maintain effective customer service skills. steam tables and soup tureens. calculator. Will be asked to return form breaks when customer volume demands. however. Requisite has the ability to perform basic repetitive mathematical computations. working relationships with customers. and will- . cocoa machine. fountain beverage machine. SUPERVISION RECEIVED: The incumbent reports to the Department Chair. MANAGEMENT AND SUPERVISION OF OTHERS: Opinions may be offered to supervisors. Additionally. and retrains returning employees. hot food holding units. 3. WORKING CONDITIONS AND PHYSICAL DEMANDS: A. 5. EDUCATION AND EXPERIENCE: The above knowledge. KNOWLEDGE. 4. 1. coffee brewer. SKILLS AND ABILITIES: The incumbent must possess working knowledge of standard cashiering practices and procedures. the ability to remain pleasant and courteous in a work environment that can be intense.

the statements in this position description are accurate and complete. PERSONAL CONTACTS: The incumbent is in constant contact with customers. SCOPE AND EFFECT: The incumbent follows specific College of Technology. food. staff. which requires flexibility at the beginning of each semester. 7. Decisions are made throughout the day that directly relate to the success of the operation. However. Signature: Name: ADMINISTRATIVE REVIEW Signature: Name: Date: Title: Date: Title: Date: . the statements in this position description are accurate and complete. written instructions and guidelines are provided. INCUMBENT To the best of my knowledge.ExH-2. classified and student personnel on a daily basis to receive and exchange information. Signature: Name: (Please Print) IMMEDIATE SUPERVISOR To the best of my knowledge. Cashiering demand is created by the number of customers served and training that is provided for staff. Decisions relate to customer service. faculty. Management usually assigns tasks by verbal communication. 8.doc defined policies and procedures set for by the College of Technology and the University of Montana. The University of Montana and state and federal policy and procedures. students. sanitation and the quality of work as defined by established standards. management. Work is reviewed by management on a daily basis and a formal evaluation is provided annually.

ExH-2.doc Signature: Name: AGENCY DIRECTOR Signature: Name: Date: Title: Date: Title: .

curriculum review and maintenance to meet American Culinary Federation Educational Institute accreditation standards. Master Chef. supply purchasing. cost management. Executive Chef. *Experience with ACFEI-accreditation procedures. This position announcement can be made available in alternative formats upon request. and persons with disabilities. menu development.doc Position: Culinary Arts Program Director/Faculty Responsibilities: The program dfirector is responsible for hiring and scheduling faculty for culinary program classes. 2002. *Technical writing and accreditation report writing skills. review of applications to begin November 15. and official copies of academic transcripts and ACF certification to the Dean’s Office. Missoula. Applications accepted until position is filled. MT 59801. Salary and benefits based on education and experience per University guidelines and approval by the Board of Regents of Higher Education and the negotiated agreement with The University of Montana College of Technology Faculty Association. Conditions of Employment: Full-time. vita. *Possess ACF certification as Culinary Educator. *Minimum of six years experience in the food service industry. *Teaching experience in the food service areas to include sanitation.edu. cookery and facilities planning. minorities. 909 South Avenue West. food production. nutrition. The University of Montana College of Technology is an equal opportunity/affirmative action employer and encourages applications from women. *Formal education in culinary management. *Minimum of three years experience in food service management. Qualified applicants can request veteran’s preference in accordance with state law. or Chef de Cuisine (or qualifying for). Vietnam era veterans. . three professional reference contacts. tenure track position to begin spring semester 2003.umt. Responsibilities of assignment include food and beverage management. food preparation and management. budget management. Qualifications: *Baccalaureate or higher degree in related area of food service preferred. University of Montana College of Technology. program administration and review. sanitation policies and procedures development. *Ability to use computer and related technology tools to communicate within industry and institution.ExH-3. Application: Interested candidates should submit a letter of application. or email culinsearch@mso.

MT 59801.edu. Faculty Openings. access the College of Technology web site www. Salary is commensurate with experience and education. regional. references. tenure track opportunity. resume. For more detail information.doc Position Advertising: The University of Montana College of Technology has an opening for a Culinary Arts Program Director/Faculty to lead a successful. or email beverly.cte. Letter of application. Degreed.umt.brooks@mso. writing and accreditation procedures experience for this full time. Missoula.ExH-3. Review of applications to commence November 15.umt. University of Montana College of Technology. 909 South Avenue West. accredited culinary program forward located in the Rocky Mountains. certified and experienced candidates should have a minimum of six years professional culinary experience as well as teaching.edu . and certifications should be sent to Dean’s Office. 2002.

Missoula MT 59808 mfoss@co. Missoula MT 59808 shintz@co.ExI-1.net Bjelland Lief Owner Le Petit Outre (406) 543-3311 129 South 4th Missoula MT 59803 petit@bigsky.mt.doc COT Culinary Arts Program Advisory Board 2003-2004 Jack Wich (406) 542-6043 Owner Black Cat Bakery 105 Broadway Pl.us Ross W. West .us George Goble Sales Representative (509) 483-4747 Food Services of America 3520 East Francis Avenue Spokane WA 99217-6590 george_goble@fsafood.Lodahl Chef Instructor (406) 243-7816 College of Technology 909 South Ave. Missoula MT 29801 Blackcat@bigsky.missoula.mt.com Susan Hintz (406) 859-4071 Directory of Food Services Missoula County Sheriff’s Department 2340 Mullen Rd.net Mark Foss Director Montana Department of Corrections (406) 829-4032 2340 Mullan Rd.missoula.

ExI-1.doc Missoula MT 59801 /O=The University of Montana/OU=Missoula/cn=Recipients/cn=Ross Lodahl Mark LoParco Director Dining Services (406) 243-4716 University of Montana Lomasson Center 145 Ray Risho Chef/Owner Perugia (406) 543-3757 1106 W Broadway Missoula MT 59801 risho@qwest.com Tom Siegel Executive Chef Dining Services (406) 243-6173 University of Montana Lomasson Center 145 /o=The University of Montana/ou=Missoula/cn=Recipients/cn=TSiegel Bob Zimmerino Chef/Owner Red Pies Over Montana (406) 728-6686 424 N. Higgins Ave Missoula MT 59801 zblue_1@msn.net Carla Roe Dining Services Production Manager President American Culinary Federation Western Montana Chefs de Cuisine Chapter (406) 243-6415 University of Montana Lomasson Center 145 /o=The University of Montana/ou=Missoula/cn=Recipients/cn=CRoe Klaus Schuhbauer Executive Chef Retired Red Lion Hotel (4060 721-9079 krschuhby@aol.com Karen Wood .

org Zach Rathe 2004 Graduate of COT Culinary Arts Program 1205 Idaho St.doc Director of Food Services Nutritionist/Chef Community Medical Center (406) 728-4100 ex 7480 2827 Fort Missoula Rd Missoula. Missoula.ExI-1. MT 54801 (406) 543-0056 . MT 59801 kwood@communitymed.

ExI‐1    College of Technology  Culinary Arts Advisory Committee  7‐1‐08              COT Culinary Arts Self Study 2008    Page 1  .

ExI‐1    College of Technology  Culinary Arts Advisory Committee  7‐1‐08                COT Culinary Arts Self Study 2008    Page 2  .

CRT 205T Food Service Management Computer Applications and FSM 271T Menu Layout. Program Director Vicki Micheletto. and Culinary Arts program advertisements after the approval of the advisory board members. it was suggested to merge two of the courses together. Minutes of the meeting will be sent to the site visit chairman for review. Tom informed the committee of the Escoffier dinner that is put on every FY and that is put together as a virtual restaurant setting and the students prepare and serve dinner to the public which teaches the students leadership and management skills. The committee voted on the approval of the Mission and Goal statement and all agreed.ExI-10   The University of Montana. Administrative Support Called To Order: The Culinary Arts advisory committee meeting was called to order by Program Director Tom Campbell at 12:30 PM. and Analysis together. Also. 15. Tom informed the committee that “Intro to Food Service Industry” covered COT Culinary Arts Self Study 2008    Page 1  . Committee members suggested adding the internship and a leadership course to the mission statement. Mission and Goals: Culinary Arts Programs Mission and Goals statement was reviewed by the advisory committee members and Tom Campbell asked for any suggestions or changes. Faculty Nina Broshar. Faculty Wynne Wakley. and concerns that they might have. Dean Lynn Stocking. Program Scope and Sequence: The scope and sequence of the Culinary Arts certificate and the Food Service Management Associate Degree were reviewed by the advisory board. A committee member mentioned that maybe the students needed a course on leadership. College of Technology Culinary Arts Advisory Meeting Minutes   Dec. changes. Chair Paul Williamson. Design. syllabus. student handbook. Mission and Goals Statement was voted on and approved by the committee. The Mission and Goals Statement will be put on the web site. Tom opened the meeting by informing the committee about the follow-up report that was just completed after the ACF on-site visit and that the meeting was to review it and to ask for comments. Associate Dean Ross Lodahl. A suggestion to one of the courses was to update the name of “Menu Layout and Design” to “Waitress Development”. 2004       COLLEGE OF TECHNOLOGY CULINARY ARTS ADVISORY COMMITTEE MINUTES Members Present: Jack Rathe Ray Pisho Tom Siegel Klaus Schuhbauer George Goble Marianne Forrest UMCT Faculty Present: Tom Campbell. Students create a menu and perform all aspects of a formal dinner. Tom informed the committee that the ACF would like all culinary arts program advertisement to have the mission statement attached. It was suggestion to add a “Crises Management” course to the programs also.

Tom reported to the advisory committee of deadlines of non-compliances that needed to be completed and of target dates for such issues. 2004       a large area of crises management. Wynne Wakley reported that the students did very well in the competition and out shined many professional in the area. Tom asked for corrections or additions to the Follow-up report. this will be offered to freshman entry students to help more students to enter the program and to permit the waiting list to move quicker. The handbook will be given out to all students and prospective students. but needed to sign documentation that they received the training. Tom informed the committee of Safety Training verification sheets that were set up for the students as per request from the ACF site-visit team. Introduction to the Food Service Industry – CUL 151T. The ACF received the follow-up report and a decision will be made on whether or not the Culinary Program will be accredited. issues were previously in effect. Evaluation of students at the individual stations also needed to be documented. such as Butchery degree and Baking/Pastry degree.ExI-10   The University of Montana. Portfolios of the staff needed to be compiled and sent to the ACF. and other learning tools also needed to be documented. Culinary Arts Program faculty was very pleased and proud of our student’s performance. New Campus: Tom told the committee about the architect plans regarding floor plans for the new campus. It will be a state of the art kitchen with several other degree programs offered. Forms were made and the documentation was made. Several of the non-compliances were addressed. Culinary Competition: Reports of the culinary competition in Spokane were given to the committee. Deadline dates were discussed and some dates were noted and updated. CUL 175T and Nutritional Cooking – FSM 180T. Students were taught equipment safety. Provide “for credit” courses needed by secondary domestic educators. Committee agreed that there were none. but documentation needed to be made. Follow-Up Report: Tom gave the committee members copies of the follow-up report to review. Noncompliance issues were addressed and reviewed by committee members. field trips. The committee reviewed and suggested changes or additions to the handbook. College of Technology Culinary Arts Advisory Meeting Minutes   Dec. this will attract food service professionals from the area by providing continuing education courses required for updating and maintain certification levels mandated by the ACF. Food Service Sanitation – Special Topics. Committee reviewed them and made changes and suggestions. The students would have a two semester core credits and then continue on to the degree options from there. The course syllabi’s were also put on the table to review. They did some very unique dishes and followed all the procedures and put out some great food. Committee was informed of training and certification that was currently being addressed. 15. Students were very respectful and on time. The facilities would house approximately 200 students. Summer Courses: After seeking advice from several professionals and “testing the waters” of the Missoula community the Director of Culinary Arts proposes the following three pronged approach for summer courses. Quest speakers. Faculty’s non-compliances were reviewed and note of target dates were given. COT Culinary Arts Self Study 2008    Page 2  . Student Handbook: Tom passed a prototype of the student handbook around for the committee to review.

Mediterranean Cuisine Series – Special Topics. College of Technology Culinary Arts Advisory Meeting Minutes   Dec. All members agreed. Meeting adjourned at 1:15 p. Tom asked the committee members to notify him of any other comments or suggestions they might think of and thanked everyone for coming.m. 2004       and to make available the sanitation course necessary for professionals desiring the NRAEF ServeSafe Certificate. and to provide fun and educational courses for secondary domestic educators. CUL 195T. This will attract food service professionals from the area by providing techniques. and ingredients to further their knowledge with these cuisines. 15.ExI-10   The University of Montana. theory. Adjourned: Tom asked for a final agreement on the discussing at the meeting today and that they all agreed on the documentation they heard today. and to open the eyes to non-professionals who want authenticity to cuisine from all over the world. COT Culinary Arts Self Study 2008    Page 3  .

advisory committee members. minutes were reviewed. Organization and Administration: Changes in organization and administration since the last advisory meeting are. Faculty and Staff: Tom recognized Nina Broshar. 2007        Members Present: Mark LoParco Tom Siegel Aimee Ault Ray Risho Marianne Forrest Toby McCracken UMCT Faculty Present: Tom Campbell. Tri Cities Culinary Arts. and seconded. Chair Business Department and Barry Good. Laura is a graduate of the Culinary Arts program and is certified Culinary working on her ACF certification. Melinda Dorn who taught the Patisserie courses last semester will be missed and hoping to fill a new adjunct faculty position spring semester. Administrative Support. Brian Larson. Missions/Goals for the Culinary Program: Tom asked the committee to review the Mission and Goals for the program handout and for them to get back with him on any suggestions they might have for additions or deletions of the mission statement. Introductions were made. ACF Accreditation Site Visits: Tom informed the committee that he has been busy going to several ACF accreditation site visits as he was nominated to be on the site visit team. approved. Ross Lodahl. Program Director Ross Lodahl. Also. Kelly Brown part-time work study and Dana Vieke have been an accent to the program. Our current student culinary team consists of 9 students. 30. Culinary Program Adjunct Faculty Brian Larson. Business Department Called To Order: The College of Technology Culinary Arts advisory committee meeting was called to order November 30th at 1:00 pm by Program Director Tom Campbell. Chair. This mission statement has been reviewed by the Provost Office and ACF members.ExI‐11    The University of Montana. Dean of the College of Technology. Faculty and new addition to the faculty Laura Swanson for their contribution to the Program. COT Culinary Arts Self Study 2008    Page 1  . and SeaTacOccupational Skills Center. Competitions in Spokane were very successful and we have a super star Carol Chandler. winner of the ACF National Student Culinarian of the year. Viewing all the different colleges’ curriculums has opened his eyes on his own Culinary Programs curriculum. This will help on the programs upcoming 5 year ACF accreditation renewal January 2009. College of Technology  Culinary Arts Advisory Meeting Minutes   Nov. Clark Country Skills Center. Tom asks the committee to view the organization chart handout for The University of Montana College of Technology and the Culinary Arts Program. Culinary Program Faculty Laura Swanson. Idaho State University. Such as.

Facilities Strengths/Weaknesses: Strengths of the program are computer labs. equipment and library resources. classroom space. Earl’s Distributing. A. College of Technology  Culinary Arts Advisory Meeting Minutes   Nov. Also there are plans to add a Culinary Math course and revise the curriculum in the Food Service Accounting class to be more program specific. mixers old and dangerous. hot holding inefficient and dangerous. 30. A dance performance was also added as a final attraction. Students are required 180 hours to complete their internship with an evaluation from the employer. Program Assessment: Program assessments by the students have been very positive and graduate placement stats are high. Standards for admissions to the culinary program should be revised to require students to have a physical exam and tuberculosis test prior to entry. to Foods so that more time may be given to these respective courses. The Capstone course consist of four classes to create their business plans. proof boxes do not function properly. Syllabus and Competency worksheets were reviewed with discussion from the advisory board members. Scholarships available to culinary students include the ACF Montana Chef Association. This summer two courses were taught Mediterranean Cuisine. Looking forward to this summer.V. 2007        Curriculum: Summer outreach course have been very popular. floor plan and a final dinner at a cost of $75. Tom provided students assessments for the committee to review and asked for them to reply to him with comments by e-mail or phone. and dining room could use a face-lift. menu planning. Scholarships available to students are numerous and efforts are being made to better inform students. Internship has been very affective—internship paperwork is somewhat repetitious. The committee viewed the equipment in the culinary kitchen and discussion was made on how under-maintained the equipment is and the need of replacement. not necessarily at the College of Technology. convection ovens cannot be adjusted anymore. Approximately 40% drop out of the program due to the lack of really understanding how hard it is and the long hours they end up putting into the program. Refrigeration equipment not NSF rated. students are answering with same response on several questions. Requirements need to be stated in the catalogue. costing. Weaknesses of the program are the kitchen equipment. COT Culinary Arts Self Study 2008    Page 2  . Student Services: Tom discussed the scholarship up-dates with the committee and distributed scholarship applications. which baking and Patisserie will be offered. prep tables need replacing. Planning for fall semester 20089 is to separate the Sanitation course from Into. Dining Room Services. Students have an attendance policy and their grades are significantly affected from missing classes. and FSA. Discussion was made on the attrition percentage of students in culinary programs all over the state.00 a plate.ExI‐11    The University of Montana. Introduction to Food as well as a one week seminar—Tips for Teachers. Montana Cattlewomen.

ExI‐11    The University of Montana. College of Technology  Culinary Arts Advisory Meeting Minutes   Nov. Nina R. 2007        Adjourned: Respectfully submitted. Broshar Administrative Assistant COT Culinary Arts Self Study 2008    Page 3  . 30.

Competition: Tom and Toby 10 min COT Culinary Arts Self Study 2008    Page 1  . Thanks to the Montana Chefs Association for helping. CEC Type of meeting: Note taker: Yearly May 2. 2006        COT CULINARY ARTS ADVISORY BOARD MEETING Meeting called by: Facilitator: Timekeeper: Attendees: Thomas Campbell. CEC NA Nina Broshar Please read: Please bring: Hand out of last year’s meeting minutes Hand out position description of culinary faculty Hand out program changes Hand out letter from certification chair Hand out of adjenda AGENDA ITEMS Topic Presenter Time allotted General Meeting at COT Recap from last year: Welcome Sign in sheet New members Our last meeting resulted in a grant from the ACF for a 5 year accreditation Thanks to all of you who are instrumental in the success of the program.ExI‐12    The University of Montana. Tom Campbell 5 min The 2005 annual report was accepted by the ACF in February this year.30 AM Thomas Campbell. College of Technology  Culinary Arts Advisory Meeting Adgenda   May 2. Thanks to Toby McCracken for helping. 2006 11.

 College of Technology  Culinary Arts Advisory Meeting Adgenda   May 2. We needed approximately $24. UM Dining Services $2500 Chef Siegel and staff $500 Stock Farm Club dinner $4000 The College of Technology will set up a try out practicum for team selection at a date set by Toby. I estimate the College of Technology Culinary Student Assistance Fund to balance at around $12.98 will go into the COT Student Scholarship Fund. UM President Dennison responded with $10. UM Student Affairs gave $1000. MCA $3000 Tyson $250. Faculty. BIV gave $200. COT Culinary Arts Self Study 2008    5 min Page 2  . HANDOUT Education and Scholarship Tom 10 min Thanks to Jim Gray for his successful chef of the year event: Total receipts for the dinner: $5. 2006        Recap of Hawaii and slide show.968.02 Net proceeds: $4.325. FVCC is interested in competition. We are looking for a new dean and associate dean.000. We are in the process of inspiring students to compete in Seattle in June. COT and UM Dining Services Collaboration on certification testing. Chair and Brian Larson will take over. Pending new requirements for instructors.000.000.ExI‐12    The University of Montana.00 Total expenses: $ 356. The next Western Regional Competition will be held in Cour d’alene Idaho early next year. Montana Cancer Specialists gave $500. Status of Culinary Arts instructor credentials. ROY G. Staff and Administration Vicki Micheletto is stepping down as Dept.

HANDOUT New changes for summer semester. Sustainability thought for the future. 2006        This years recipients of $1400 each go to Travis Schlader and Laura Swanson. Introduction of evening classes. FVCC will be undergoing a self-study report in order to apply for ACF Acreditation. Enrollment for Autumn is full. General Discussion 20 min OTHER INFORMATION Observers: Resources: Special notes: COT Culinary Arts Self Study 2008    Page 3  . Curriculum changes. Curriculum Current enrollment is about 32 with 9 graduates and 23 first year students. The College of Technology Capstone dinner was held on April 22. College of Technology  Culinary Arts Advisory Meeting Adgenda   May 2.ExI‐12    The University of Montana.

 2006        COT Culinary Arts Self Study 2008    Page 4  . College of Technology  Culinary Arts Advisory Meeting Adgenda   May 2.ExI‐12    The University of Montana.

1|Page Tom 5 minutes Tom 5 minutes 6-7/8-06 . Culinary Arts 9-10-07 . CEC Type of meeting: Note taker: Semi-annual November 30. 2007 1:00 PM Thomas Campbell. ACF Accreditation Self-study ACF accreditation site visits.Idaho State University.Occupational Skills Center . CEC NA Nina Broshar Attendees: Advisory Committee AGENDA ITEMS Topic Presenter Time allotted Greetings and Last general meeting at the College of Technology Recap.) Organization and Administration. Mission and Goals of the Culinary Program. .ExI-13 COT CULINARY ARTS ADVISORY COMMITTEE MEETING AGENDA Meeting called by: Facilitator: Timekeeper: Thomas Campbell. .Clark County Skills Center. Culinary Arts 10-5-07 .Tri Cities Culinary Arts 10-23/24-06 Tom 5 minutes Tom 10 minutes .(Review copy of Mission and Goals. 09. .We are due to renew January.Review of minutes and approval from committee.SeaTac. .Brian Larson. Business Technology Chair.

.V. Dean of the College of Technology.Revising the Sanitation course next fall.Addition of adjunct faculty for spring semester.Barry Good. equipment. Tom Facilities Strengths: . .Courses have been revised to include more competency based rubrics.Revising the Food Service Management Accounting course next fall. . 10 minutes 10 minutes Tom 5 minutes 2|Page .A. (Distribute copy of grade sheet.Revising the curriculum of the Patisserie class to reflect more practical hearth-style breads.) .Library is integrated into the curriculum.) .Competitions in Spokane.Faculty to staff ratio – 30 students: 3 faculty. . .The Capstone experience has been a success.Carol Chandler up-date. (Distribute article.(Review Organizational Charts.Culinary team up-date. (Distribute press release.Certification status of faculty.) . . plated desserts.) . chocolate. . .Internship program has been effective.Summer Outreach courses.Classroom space. . (10:1. . . .Computer labs. etc.ExI-13 .) Faculty and Staff . Tom Curriculum .Library resources.

.Convection ovens cannot be adjusted anymore. Tom Student Services . Earl’s Distributing.Outdated and under-maintained equipment.) . .Refrigeration equipment not NSF rated.Ware washing area needs to be remodeled.) .Scholarships available to students are numerous.Computer update in the store room. . .Standards for admission to the Culinary program should be revised to require students to have a physical exam and tuberculosis test prior to entry. . .(Refer to student assessment forms.Program assessment is strong.Proof boxes do not function properly. and FSA. .Scholarships available to culinary students include Montana Cattlewomen. 5 minutes Tom Program Assessment . . .Need for augmented storage.(Refer to graduate placement stats. .ExI-13 Weaknesses: . .Hot holding inefficient and dangerous.Stairs.) 5 minutes General Discussion 3|Page . sink insuffient. .Scholarship up-date.Plumbing at the Meat & Veg. (Distribute scholarship application. . .Dining room needs a face-lift. . .Prep tables need replacing. This needs to be stated in the catalogue.Old and dangerous mixers.Hand sinks need replacing.

Culinary Arts 10-5-07 . . 09 and are in the beginning stages of the Self Study.Brian Larson.) Organization and Administration. CEC Type of meeting: Note taker: Semi-annual June 30. CEC NA Nina Broshar Attendees: Advisory Committee AGENDA EMS Topic Presenter Time allotted Greetings and Last general meeting at the College of Technology Recap. 1|Page Tom 5 minutes Tom 10 minutes Tom 5 minutes Tom 5 minutes . Dean of the College of Technology. . We will request a site visit for October.Walla Walla Community College 5-14-08 .Barry Good. . 2008 1:00 PM Thomas Campbell. Mission and Goals of the Culinary Program. .(Review copy of Mission and Goals.Clark County Skills Center.ExI-14 COT CULINARY ARTS ADVISORY COMMITTEE MEETING AGENDA Meeting called by: Facilitator: Timekeeper: Thomas Campbell. Business Technology Chair.We are due to renew January. ACF Accreditation Self-study ACF accreditation site visits.Review of minutes and approval from committee. . The goal is to have it completed by August so that review and revisions may take place in time to submit it to the ACF by September.

Revising the curriculum of the Patisserie class to reflect more practical hearth-style breads. .V. .) .Addition of adjunct faculty for spring semester.Culinary team up-date. equipment.Summer Outreach courses.) Faculty and Staff .) . .Library is integrated into the curriculum.) .Classroom space. .Certification status of faculty. . .Courses have been revised to include more competency based rubrics. etc. .Internship program has been effective. chocolate.Competitions in Spokane and Salt Lake City. (10:1.Ross’s retirement and hiring of tenure track position this July. (Distribute press release. This year’s theme was Louisiana River Boat with Cajun Cuisine.Plans are underway for a new campus and I have been meeting with the architects. plated desserts. (Distribute copy of floor plans and new curriculum.(Review Organizational Charts. . .The Capstone experience has been a success. .ExI-14 . . . (Distribute copy of grade sheet. Tom Curriculum . Tom Facilities Strengths: .) 10 minutes 10 minutes Tom 5 minutes 2|Page .Computer labs.Revising the Food Service Management Accounting course next fall.A.Revising the Sanitation course next fall.Faculty to staff ratio – 30 students: 3 faculty.

Scholarships available to culinary students include Montana Cattlewomen.Old and dangerous mixers.Need for augmented storage.Plumbing at the Meat & Veg.Computer update in the store room.(Refer to student assessment forms.Library resources.Scholarship up-date. . . . (Distribute scholarship application. Weaknesses: .) 5 minutes General Discussion 3|Page . .Program assessment is strong. . .Outdated and under-maintained equipment.Ware washing area needs to be remodeled.Refrigeration equipment not NSF rated.Stairs.(Refer to graduate placement stats. and FSA. .) .Dining room needs a face-lift. sink insuffient. Earl’s Distributing.) . . . . .Proof boxes do not function properly.Scholarships available to students are numerous.Prep tables need replacing.Hand sinks need replacing.Hot holding inefficient and dangerous. . .Standards for admission to the Culinary program should be revised to require students to have a physical exam and tuberculosis test prior to entry.ExI-14 . . This needs to be stated in the catalogue. .Convection ovens cannot be adjusted anymore. . Tom Student Services . 5 minutes Tom Program Assessment .

2006 Dear Advisory Board Member: This mail is to update you on the status of our program this spring semester and. 12. • Continental breakfast for Paul Williamson 20 pp. 5. 13. • Continental breakfast for Paul Williamson 20 pp. 9. Implemented weekly staff meeting. 10.ExI-2. take the time to briefly answer the questionnaire at the end. Continuing bi-annual meeting with Advisory Board. New curriculum changes to be implemented in the Fall of 06 Streamline scope and sequence of curriculum to enable Certificate students a seamless advance into the Food Service Management Program. Received new instructional videos thanks to Steve Adkins for students to use as classroom/lab augmentation. . • Ala Carte Luncheon for Paul Williamson and Lois Muir 10 pp. • Christmas Pot Luck for Paul Williamson 50 pp. 3. First will be a short update and please. Laid groundwork for program stability which has benefited student confidence and accentuated their learning experience. Successfully catered events showcasing Culinary Program. if you would. • Faculty/Staff Social for Paul Williamson 50 pp. • Cooking Demo for preview day for Kathryn Buchanan 100 pp. gather information necessary to tailor the program towards specific industry needs. Established student culinary competition team. Implemented thank you luncheon for “Department of the Month”. 11. 4. Thank you. 7. • Hosted two graduate student film crews to shoot in our kitchen and perform interviews. • Advisory board meeting for Tom Campbell 25 pp. with your participation. Exposure for the culinary program. • Chamber of Commerce for Lynn Stocking 50 pp. 8. • High school counselors for Katherine Swan 50 pp. Aired on University television. Accomplishments in 2005 1. Settled into good working relationship with culinary faculty and Vicki. Students who successfully complete sanitation now receive a certificate from the National Restaurant Association Education Foundation. 2.doc College of Technology Culinary Arts Advisory Board Member Survey February 20. Reestablished working relationship with Accreditation Board of ACF. Encourage students to participate in Western Montana Chefs de Cuisine chapter of ACF and attain membership and certification. 6.

• Two letters of recommendation by employers. Purchased digital scales. 19. 10. • Students participated in fund raising auction event featuring a chocolate competition with over 50 entries…I was one of the judges. Revamp menu for snack bar. 13. • Require a written statement on why the student wants to attend. eclectic format and menu. 4. 14. • Created the “Ask the Chef” segment for the UM periodicals. 15. • Implemented for Spring Semester 2005. Changed outdated information of website. Held a pumpkin carving contest amongst culinary students. Change the requirements for Culinary Math. 5. Purchased a sausage stuffer. Link Beverage Management and Menus Design classes with Food Service Computers class. 3. 20. Revamp the “Escoffier Dinner” by encouraging a more progressive. 17. Develop a required formal Internship for Culinary. 7. 18. Obtained music system for dining room. 16. Introduce freshly baked goods produced by students. • Implement a pass or fail ACF practical exam guided by ACF judging criteria. • Require students to participate in a review banquet. 15. • Performed a cooking demonstration and lecture for Hellgate High School’s culinary arts program. 2. Update the acceptance standards. 6. 14. Provide graduation uniforms and medals for students. Continue with Chef’s of Montana TV spot. • Students performed on Chef’s of Montana cooking show aired on channel 12. • Complete a questionnaire to identify the expectations of the program 2 . 11. Continue with chef column and expand into other UM periodicals. Purchased new Hobart mixing bowls. 9. 8. Removed the mural in the dining room. 12. Make contact about a chef radio program with local radio station (Mark Ward AM 1290). Continue with Pea Green Boat radio spot. Participate in cooking demonstrations with Vann’s. Introduce Hunter Bay coffee. Implement a Catering Special Topics class or in house Internship to utilize the facility in the evening and weekends. • Plans for 2006 1.Guest spot on NPR’s Pea Green Boat radio program with two students and myself talking about Christmas cookies. • Require a signed affidavit for uniform policy and personal hygiene code. • Student to compile a cumulative portfolio package. Introduced guest comment form in dining room. 21.

17. Evaluate the budgetary goals and accounting while planning and implementing changes within it. Provide Food Service Management students with the means to achieve Certified Culinarian status upon graduation. This could work into a possible chain reaction for sustainable cuisine practices. • Personal hygiene inspections. Develop working relationships and communication with industry. • Initiate a pipeline between The Culinary Program and academic advisors and guidance counselors. particularly with organic producers. • Implement a crisis management plan. 20. • Regulate strict cleaning procedures as governed by a daily check list. Possibilities include the introduction of evening and weekend courses. • Evaluate options for increasing enrollment. 22. • Prepare the new fiscal budget for 2006 focusing on ways to reduce costs without infringing on quality ingredients. • Set forth daily sanitation inspections as a mandatory function of operation. 21. 19. and classroom instruction. • 3 . • Develop a HACCAP plan. • Prepare the new fiscal budget for 2006 aiming towards an increase in revenues. 18. supplies. Investigate and work with local farmers and ranchers to augment inventory items with fresh products. • Streamline ordering procedures and cost controls. Summer seminars and workshops offered as continuing education for area professionals and gourmets. Continue to provide local charities with culinary auction items for fund raising events. • Professional attire standards.Require students to undergo a physical examination prior to acceptance into the program. 16. Implement working systems to monitor and control issues. This will reduce the risk of students who enter the program with a communicable disease. • Participate in college recruitment programs. Work with Mark Foss and the County Corrections Facility to provide the inmates with the opportunity to earn a Culinary Arts Certificate while incarcerated. • Work within the University system to provide services for departmental functions while at the same time introducing the student to new learning opportunities. • Act as mentors for senior students interested in a hospitality industry career. • Provide periodic cooking demonstrations for their culinary programs. Work with area high schools. • Update culinary course fees to reflect changes within the curriculum and current product costs. • Meet regularly with Advisory Committee members.

24. • Provide staff the means to update certification credentials. Initiate relations with the University Dining Services to foster avenues promoting common endeavors. • Possible use of kitchen facilities for off site classes and workshops. 25. letters of recommendations. • Work on self study requirements as mandated by the ACF Accrediting Commission Standards. What is the most valuable aspect that you look for when hiring a prospective culinary school graduate? 2. • Require the successful completion of certification written exam.23. diploma. Is it important to you that graduated students present a portfolio encompassing learning competencies. intern report. • Adoption of the Griz Card system at COT. recipes. Set forth plans to update and maintain compliance with ACF accreditation. certificates and permits. etc? 3. menus. awards. • Work with College of Technology and The University of Montana representatives to set up plans for appropriating funds for continuing education grants. photos. • Provide opportunities for students to volunteer for special events. Do find that culinary school graduates come adequately prepared for the interview process? 4 . Work with Montana Job Corp’s Business Education Program to articulate classes and encourage discourse. • Require all staff to attain the status of Proctor for NRAEF ServeSafe Course. • Maintain regular meetings of the Advisory Committee. • Partner to utilize contacts and knowledge for sustainable cuisine and composting and implement them at the COT. • Examples could include a center for Internship. • Accrediting Commission to inspect and evaluate the Culinary Program in October. Questionnaire 1.

This is the space where you can ask me a question or state your thoughts and suggestions. your input is very important. Thank you again. Do you think that culinary school graduates generally come with the skills necessary to excel in an entry level position? 6. 5 . What do you think a formal culinary internship should include? 5.4.

Tom stated how he would like to keep the program focused towards the best interest of the students involved and the best quality program for their money. and implement a competency checklist before the students sign up for the program. He wants to expand the variety of foods and update the acceptance standards. which is a 2 semester course. The students will continue their kitchen and dining room experiences (stations) and a baking and pastry . He would like to have a pre-college aptitude standards test. He also wants the Food Service Management students to be able to achieve a Certified Culinarian status upon graduation. Administrative Support Call to Order: The meeting was called to order by Tom Campbell at 11:45 a. and will enable the student an easy integration into the Food Service Management AAS Degree. He sees more hands on training particularly in the Introduction to Foods and Baking and Pastry courses and he would like to see the kitchen instructional methods organized and managed under the direction of the students. She told the committee how all the program changes will be going though the provost office/ASCRC and then through faculty senate for approval. physical exams. Scope and Sequence: Vicki Micheletto. 2003 Members Present: Ray Risho Ruth Williams Mark LoParco Tom Siegel Bob Zimmerino Susan Hintz Mark Foss UMCT Faculty Present: Tom Campbell. Chair Ross Lodahl Wynne Wakley Nina Wood. Culinary Program Relocates: Tom informed the committee that the Culinary Program moved under the umbrella of The Business Technology Department and that changes are being made to the scope and sequence of the curriculum to enable Certificate students a seamless advancement into the Food Service Management Program. and would like to see developmental courses to help students that might need help with coming into the program. faculty and staff had a wonderful meal prepared by the culinary students. She mentioned the new courses that are being added and deleted from the Certificate program. Tom stated the importance of having quality student candidates start the program. Program Director Vicki Micheletto. have the students sign a statement accepting uniform and hygiene policies. The members.m.doc COLLEGE OF TECHNOLOGY CULINARY ARTS ADVISORY COMMITTEE MINUTES October 22. Solid Foundation for Students: Tom told the committee how he would like to have the faculty and students constantly evaluate the standards of the program and to create and maintain a quality educational experience for the students.ExI-3. Tom opened the meeting by telling the committee about himself and his goals to lay out a solid foundation for the graduation of qualified hospitality industry professionals. Business Department Chair reviewed the new scope and sequence for the culinary program.

cover letters. This will be a four course practical exam dinner the students will manage and execute for the advisory board and parents of the students. and classroom instruction. Visual Material & Internship Program: Visual material is mandatory to the programs success. Mark Foss from the County Correction Facility is working with the college to provide the inmates with the opportunity to earn a Culinary Arts Certificate while incarcerated. resumes. Some changes will be made. The ACF Certified Program does prepare students for food service administrator positions. which is a four credit course and involves working in a culinary environment. Faculty will be required to be certified to teach ServeSafe. Challengeable Course: Susan Hintz asked if any of the Culinary Arts courses are challengeable and would the student have to take a written exam or have real proof of knowledge of the course they were trying to challenge. An internship program will be mandatory for students at the end of their sophomore year. Mainly the Certificate Program is an advertisement for the students to prepare for the two years Food Service Management AAS Degree. hands on training along with requiring a portfolio complete with menus. Periphery. The reason is that the program is structured for students to progress through in the prescribed. letters of thank you. ACF Certification: Students will be required to perform inspections and follow sanitation and HACCP procedures as stated by the National Restaurant Association Education Foundation’s certification status. At the completion of the Certificate Program the student will have basic skills and knowledge to go out into the work force.ExI-3.doc course will be added along with a Patisserie course. There will be the creation of some evening. internally in the restaurant before reaching out to the community. This will encompass on the job. Tom answered that none of the culinary courses currently afforded any challenges. supplies. Budget Goals: Tom will be reviewing the budget for fiscal year 2005 on ways to reduce costs without infringing on quality ingredients. logical sequence. weekend. The Certificate Program doesn’t prepare the students to become administrators either. Qualification of Certificate and Degree Program: Bob Zimmerino asked the committee what the students are qualified to do at the completion of the Certificate Program and the Food Service Management AAS Degree. etc. There needs to be some revamping of course fees to help cover student’s consumable costs. and summer courses to bring in extra revenue. This will get our name out into the community and help place inmates in jobs. State of the art instructional videos have been ordered to supplement hands on training. certificates. Health inspectors will visit twice a semester and give the students pointers on what checkpoints they need to be aware of for policy standards. The correction facility has a brand new kitchen and inmates that have 30-90 days to learn culinary skills. To finish up the internship a review dinner is required as part of their grade. Students will also be required to do an internship. Video’s will be required as part of kitchen and lab classes. general education classes may be challenged given the parameter of the individual departments. .

Tom is planning on writing grants to help with the financial stability of the program. We are providing catering gigs for The Missoula Chamber of Commerce. Tom will stay in contact with the local employers and make sure they are happy with the placement program and what the students are demonstrating in the field. dinners for 8 auctions. Closing Remarks: Tom thanked everyone for coming and told the committee that the Culinary Program was the future of the surrounding hospitality industry and he wanted to see that the students have an honorable education. Tom would like all staff members to take the test to become certified.ExI-3. Work will be done to reach out to local farmers and ranchers to procure native Montana products and initiate sustainable cuisine. We have performed cooking demonstrations at local high schools and have started a line of communication between counselors and the College of Technology’s Culinary Program Director. After graduation. Everyone on staff is required to become ACF Certified. is a Certified Executive Chef and is pursuing the Certified Chef Educator Level.doc Community Involvement: We will develop working relationships and communication with industry and recognize members in the committee by printing their names and businesses in school publications. Faculty/Staff socials at the College of Technology. It is important to work within the University system to provide service for departmental functions while introducing students to new learning opportunities. Accreditation Program: Work is being done to improve the accreditation standards in preparation for curriculum self study and Accreditation Committee inspection. and progressive dinners. Tom. and stated that the program will need money for the test. We are providing local charities with culinary contributions. Tom is providing periodic recipes and food columns for The University of Montana newspaper and magazine and is working with Dining Services at the University mountain campus on the adoption of the “Griz” (debit/meal plan) card for the students at the College of Technology campus.M. . the Program Director. and have students volunteering their work for charity auction events. Meeting Adjourned: 12:50 P. Contact is being made with local radio and television stations for a weekly 3 minute spot/cooking demos.

Right now I have a tremendous amount on my plate and policies and procedures for implementation are going to take time and patience. AAC Extensive travels to Europe. With your help and advice I hope to be able to reach these goals.ExI-4. Middle East. Bellevue Inn Corporate Executive Chef. I would like to take the opportunity to introduce myself and share with you some of the happenings in our program. Initially. My first priority is to the student. I believe strongly in the hands on approach 1 . CCE. (Next up Asia) Married and living in the Potomac area The future of our program looks extremely exciting. I plan to teach introductory level classes and keep myself occupied in the day to day instruction and operation of the kitchen and dining facilities. I have pored through as much information regarding the past as I can assimilate and have discovered some truly wonderful approaches to better our school. Bellevue WA Honor graduate Culinary Institute of America. First off. Hyde Park. There is a seemingly endless list of ideas and objectives to occupy me for years to come. Chef Owner Tomas Culinary Consulting and Catering Faculty Chef Art Institute of Seattle under Roland Henin CMC and then under John Fisher CEC.doc The University of Montana College of Technology Culinary Arts Advisory Board August 21. Some of you are quite aware of the recent history here and frankly I think it’s a shame that such a viable culinary program languish. a small summary of my history: • • • • • • • • • • • • • • • • Born in Augusta GA 1956 Moved throughout the country (Air Force Brat) until graduating high school in 1974 First kitchen job at United States Air Force Academy Officers Club While working as a prep cook and cook attended college in Washington Apprenticed four years under two time culinary gold medal winning Chef Dietmar Jeager Owned and operated restaurant and bar on Washington Coast Numerous kitchen and kitchen manager jobs in Astoria Oregon Sous Chef Bellevue Inn. Manhattan NY Executive Chef. Northwest Hospitality Inc. 2003 Hello everyone and thank you for your participation in the Advisory Committee. South America. NY Intern Peninsula New York Hotel under Chef Gray Kuntz.

Once I have established an understanding of operations and current systems are honed then its time for future agendas. competent students to enter the work place with professional attitudes and enthusiasm Ideas that could be instituted in the future (you may already recognize some of them): • • • • • • • • • • • • • Become associated with UM Dining services. Spanish Classical cuisine Current cuisine Science of cooking Construct a bake shop and introduce a baking and pastry degree program Institute a food court or rent space to vendors 2 . Griz Card Instruction times introduced to accommodate evening or weekend classes Curriculum modified to offer certificate program for the State Department of Corrections Nutritional cooking class American regional cooking International cuisine class Charcuterie Culinary French.ExI-4. nutritious and tasty food Require a graduate portfolio Graduate well equipped. The following is a list of priorities to ensure a firm foundation for the program: • • • • • • • • • • • • • • • • • • • • Maintain compliance under ACF Accreditation Guidelines Develop standards for acceptance of new students Update certification of faculty Reorganize current curriculum in a more congruent manner Provide solid employment for staff and faculty Develop a HACCAP program Update AV and library research materials Organize and implement course competencies Institute student assessment of the faculty Design of student hand book Work with advisory board to asses effectiveness of the program Provide a safe and well equipped kitchen lab and dining room Acquaint and maintain professional relationships with businesses Help provide quality employment for graduates Provide incentives for staff and faculty professional development Institute an internship program Meet and exceed budgetary requirements Provide safe.doc towards assessment.

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• • • • • • •

Upgrade dining room and focus kitchen skills to be applied there Student culinary team Expansion of culinary program to satellite campuses in Helena and Dillon Computer classes focused on culinary management and nutrition Off site catering centered around emergency situations Courses designed towards casino management Student/faculty exchange programs with other culinary institutions

At the moment my first two priorities are to deliver classroom instruction and update ACF Accreditation standards. Part of the accreditation update is to hold regular, productive Advisory Board meetings and the Chair of the Accreditation Committee suggested that it might be more efficient to hold informal dialogues via E-mail. If that’s alright with all of you, this is how I will proceed. We will have a mutually agreeable more formal meeting at a later date. With this in mind, I simply need your feedback. Please feel free to comment, expand upon and suggest. It doesn’t need to be wordy, just informative. Also, please call or stop by anytime. Again, many thanks. Sincerely, Tom

Thomas Campbell CEC

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ExI-5.doc Advisory Committee Meeting October, 22 2003 Goals for the fiscal year 2004 Lay a solid foundation for graduating qualified culinary professionals. 1. Create and maintain a quality educational experience for the students. • • • • • Encourage students and faculty to constantly elevate present culinary standards. Challenge current instructional menus and recipes by expanding variety and initiate contemporary food preparation techniques. Demand that students and faculty push the envelope. Assessment will be on going and consistent. Students will be required to fulfill competency objectives. Reorganize kitchen instructional measures by forming a Student Administration Team comprised of Sous Chef, Steward, and Sanitour.

2. Evaluate and honor the conviction that decisions for the future of the Culinary Arts Department are made with the best intentions of the student. 3. Limit the student to teacher ratio keeping in mind the amount of personal attention necessary for first rate instruction. 4. Update the acceptance standards. • • • • Require a written statement on why the student wants to attend. Require a signed affidavit for uniform policy and personal hygiene code. Two letters of recommendation by employers. Complete a questionnaire to identify the expectations of the program.

5. Relocate the Culinary Program under the umbrella of The Business Technology Department. • • • Provide resources, support and guidance to Culinary Program. Develop relationships with general education classes to tailor them towards more emphasis on the hospitality industry. Enable the Culinary Program to fit better within the framework of The University of Montana and the College of Technology.

6. Streamline scope and sequence of curriculum to enable Certificate students a seamless advance into the Food Service Management Program. • We have made innovative changes to be effective fall 2004. (Vicki’s Presentation). 1

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7. Require each course to assign library audio-visual tools to augment in class participation and lecture. 8. Provide for more hands on training particularly in the Introduction to Foods and Baking and Pastry courses. • • Focus will be for students to be more fundamentally sound upon graduation. Intent is for graduates to meet and exceed entry level standards demanded by industry.

9. Require completion of an Internship Program. • • • • Implemented for Spring Semester 2005 Student to compile a cumulative portfolio package. Require students to participate in a review banquet. Implement a pass or fail ACF practical exam guided by ACF judging criteria.

10. Provide Food Service Management students with the means to achieve Certified Culinarian status upon graduation.

Strengthen and elevate essential sanitation and safety procedures. 1. Implement working systems to monitor and control issues. • • • • • Personal hygiene inspections. Professional attire standards. Set forth daily sanitation inspections as a mandatory function of operation. Develop a HACCAP plan. Regulate strict cleaning procedures as governed by a daily check list.

2. Require students to undergo a physical examination prior to acceptance into the program. This will reduce the risk of students who enter the program with a communicable disease. 3. Require that faculty be certified to teach ServeSafe. 4. Require that the Sanitation course culminate with NRAEF certificate of completion as mandatory pass or fail assessment. 5. Invite local sanitation inspections twice per semester as a learning tool for students and checkpoints for policy standards.

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Evaluate the budgetary goals and accounting while planning and implementing changes within it. 1. Streamline ordering procedures and cost controls. 2. Update culinary course fees to reflect changes within the curriculum and current product costs. 3. Prepare the new fiscal budget for 2005 focusing on ways to reduce costs without infringing on quality ingredients, supplies, and classroom instruction. 4. Prepare the new fiscal budget for 2005 aiming towards an increase in revenues. 5. Evaluate options for increasing enrollment. • • Possibilities include the introduction of evening and weekend courses. Summer seminars and workshops offered as continuing education for area professionals and gourmets.

6. Work with Mark Foss and the County Corrections Facility to provide the inmates with the opportunity to earn a Culinary Arts Certificate while incarcerated.

Develop working relationships and communication with industry. 1. Meet regularly with Advisory Committee members. 2. Recognize Advisory Committee members for their participation by printing their names and businesses in school publications and news releases. 3. Work within the University system to provide services for departmental functions while at the same time introducing the student to new learning opportunities. 4. Provide periodic recipes and or food columns. • • Included in The University of Montana’s University Relations periodicals. Special emphasis on the Main Hall to Main St. community newsletter distributed monthly to several thousand readers in Missoula, including business owners, donors, high schools, and elected officials in the state.

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5. Initiate relations with the University Dining Services to foster avenues promoting common endeavors. • • • • Examples could include a center for Internship. Possible use of kitchen facilities for off site classes and workshops. Adoption of the Griz Card system at COT. Provide opportunities for students to volunteer for special events.

6. Make contact with local radio and television stations to provide public interest spots. 7. Work with area high schools. • • • • Provide periodic cooking demonstrations for their culinary programs. Act as mentors for senior students interested in a hospitality industry career. Participate in college recruitment programs. Initiate a pipeline between The Culinary Program and academic advisors and guidance counselors.

8. Provide local charities with culinary auction items for fund raising events. 9. Investigate and work with local farmers and ranchers to augment inventory items with fresh products. This could work into a possible chain reaction for sustainable cuisine practices, particularly with organic producers. 10. Provide students with a comprehensive placement program. • • Follow up with employers who host interns. Follow up with employers who hire graduates from the Culinary Program.

11. Invite students and staff to associate and participate with the local chapter of the American Culinary Federation. 12. Work with Montana Job Corp’s Business Education Program to articulate classes and encourage discourse.

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Set forth plans to update and maintain compliance with ACF accreditation. 1. Provide staff the means to update certification credentials. 2. Work with College of Technology and The University of Montana representatives to set up plans for appropriating funds for continuing education grants. 3. Require the successful completion of certification written exam. 4. Require successful completion in mandatory 30-hour courses of Sanitation, Nutrition, and Supervisory Management. 5. Require all staff to attain the status of Proctor for NRAEF ServeSafe Course. 6. Require the completion of a minimum of 120 contact hours in educational development courses. 7. Work on self study requirements as mandated by the ACF Accrediting Commission Standards. 8. Invite Accrediting Commission to inspect and evaluate the Culinary Program. 9. Maintain regular meetings of the Advisory Committee.

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Lay a solid foundation for graduating qualified culinary professionals.
Create and maintain a quality educational experience for the students. Limit the student to teacher ratio keeping in mind the amount of personal attention necessary for first rate instruction. Update the acceptance standards. Relocate the Culinary Program under the umbrella of The Business Technology Department. Streamline scope and sequence of curriculum to enable Certificate students a seamless advance into the Food Service Management Program. Require each course to assign library audio-visual tools to augment in class participation and lecture. Provide for more hands on training particularly in the Introduction to Foods and Baking and Pastry courses. Require completion of an Internship Program. Provide Food Service Management students with the means to achieve Certified Culinarian status upon graduation.

Strengthen and elevate essential sanitation and safety procedures.
Implement working systems to monitor and control issues. Require students to undergo a physical examination prior to acceptance into the program. This will reduce the risk of students who enter the program with a communicable disease. Require that faculty be certified to teach ServeSafe. Require that the Sanitation course culminate with NRAEF certificate of completion as mandatory pass or fail assessment. Invite local sanitation inspections twice per semester as a learning tool for students and checkpoints for policy standards.

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Evaluate and improve the budgetary goals.
Streamline ordering procedures and cost controls. Update culinary course fees to reflect changes within the curriculum and current product costs. Prepare the new fiscal budget for 2005 focusing on ways to reduce costs without infringing on quality ingredients, supplies, and classroom instruction. Prepare the new fiscal budget for 2005 aiming towards an increase in revenues. Evaluate options for increasing enrollment. Work with Mark Foss and the County Corrections Facility to provide the inmates with the opportunity to earn a Culinary Arts Certificate while incarcerated.

1

ExI-6.doc

Develop working relationships and communication with industry.
Meet regularly with Advisory Committee members. Recognize Advisory Committee members for their participation by printing their names and businesses in school publications and news releases. Work within the University system to provide services for departmental functions while at the same time introducing the student to new learning opportunities. Provide periodic recipes and or food columns. Initiate relations with the University Dining Services to foster avenues promoting common endeavors. Make contact with local radio and television stations to provide public interest spots. Work with area high schools. Provide local charities with culinary auction items for fund raising events. Investigate and work with local farmers and ranchers to augment inventory items with fresh products. This could work into a possible chain reaction for sustainable cuisine practices, particularly with organic producers. Provide students with a comprehensive placement program. Invite students and staff to associate and participate with the local chapter of the American Culinary Federation. Work with Montana Job Corp’s Business Education Program to articulate classes and encourage discourse.

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Set forth plans to update and maintain compliance with ACF accreditation.
Provide staff the means to update certification credentials. Work with College of Technology and The University of Montana representatives to set up plans for appropriating funds for continuing education grants. Require the successful completion of certification written exam. Require successful completion in mandatory 30-hour courses of Sanitation, Nutrition, and Supervisory Management. Require all staff to attain the status of Proctor for NRAEF ServeSafe Course. Require the completion of a minimum of 120 contact hours in educational development courses. Work on self study requirements as mandated by the ACF Accrediting Commission Standards. Invite Accrediting Commission to inspect and evaluate the Culinary Program. Maintain regular meetings of the Advisory Committee.

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RECOMMENDATIONS FOR CULINARY/FOODSERVICE MANAGEMENT PROGRAM AT THE UNIVERSITY OF MONTANA-COLLEGE OF TECHNOLOGYMISSOULA

The following are recommendations that address the areas of non-compliance with ACF accreditation standards. Other objectives can be considered for future planning and development of the Culinary Arts/Food service Management Program.

OBJECTIVE 1: Rewrite existing curriculum for the Culinary and Food Service Management Programs to reflect intakes of students each semester. This will insure a steady flow of students in the pipeline. See an enclosure which reflects restructuring of the courses and the sequence. COMMENTS: The new curriculum would eliminate waiting lists and provide a steady stream of students. Longer hours in the lab courses include a lecture component. An internship will insure that the students have contact with industry and provide feedback to the program on the mirroring of industry standards. ADVISORY BOARD COMMENTS: ● Perhaps you could move Nutrition 295 to semester III and make it required. I also believe that adding an internship is a criteria component and a great idea. Nearly all the programs I am aware of include an internship program. Will you be screening applicants for entry into the program? ● I agree fully. ● the internship program sounds like a fantastic idea. In the last 12 years I hired 7 grads from vo-tech. I was disappointed in their lack of ability to apply practiced knowledge. I think the internship program will address the issue. I also found them to be severely lacking in sanitation procedures. I hope the new course structure includes the servsafe certification program. Glad to see the curriculum re-written. ● The Culinary field needs have grown: 1. A 2 year waiting list is too long; even 1 year is. 2. A lecture about the lesson’s goals before heading to the hands-on practice will fulfill daily goals with proper instructional techniques. 3. Students applying skills to a real environmental situation is vital. ● The steady flow of students will result in more continuity and consistency of the delivery of the instructors, as they will be covering material repeatedly with new groups. I’ve confirmed this idea with instructors at the Culinary Institute of America. They regularly rotate through various syllabuses to maintain the ability to be proficient in all disciplines. OBJECTIVE 2: Design and develop greater specificity in cooking lab assignments in the student operated restaurant. Prior to Spring Semester 2002, students were permitted to research recipes in the library and prepare the items. This has been changed to provide students with tested recipes used by the current Dept. Chair for the past 20 years. The instructors were allowed

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to utilize their own recipes if they desired and were furnished with a comprehensive recipe book which they could use as a guide. The objective is to standardize the menu with a cycle so that foods could be ordered on a timely basis and costing could be standardized. This has been effectively implemented and should continue. The students, under the direction of the instructors should cost out each recipe for fiscal responsibility for the storeroom department. COMMENTS: The paramount challenge for Chef/Instructors is to make meaningful all lab assignments and the objective assessment of learning outcomes. The outcomes are to a great extent subjective and are related to the professional competence of the chef/instructors. Professional credibility and technical skill are extremely critical to the success of any skill based program. Students should be required to rotate from station to station and practice basic skills within the station. Lesson plans should be specifically state educational objectives and measurable outcomes. Master check-off sheets will be developed to assist each student in completing assigned tasks. Much like a pre-flight check list in aviation, the forms will permit the details of each task to be fulfilled and not rely on memory alone. The system is advantageous to those students who have not had extensive industry experience or served in supervisory positions. A student work book with a standard format making it easier for the students to use them will be implemented to provide students with skills and outcomes for each station they rotate into. ADVISORY BOARD COMMENTS: ● This objective cuts to the heart of the program. Produce competent Food Service Professionals. The most repeated criticism that I hear form graduates and local restaurants is that they don’t feel the students who graduate have sufficient base level knowledge and skills. This obviously impacts the perception of the program and the confidence of the graduate. You’re “on target” here. ● This way students know what’s expected of them. It makes it easier to comply. Also in later employment students will know what is required of every chef! I agree. ● Again- totally agree. Following, cost accounting standardized recipes is a skill they will need before using their own recipes. It would also eliminate wasted time running to several stores to find items. How does one increase the professional competence of instructors? Lesson plans stating objectives and outcomes would be as valuable to experienced students as well as inexperienced because the likely do tasks routinely without realizing why or in what steps. Would help them learn appropriate ways to teach their own staff someday. ● If students fail assignments and objective outcomes, then the system failed the student. A work book of assignments and outcomes is a learning tool for both the student and the instructor. ● The key word is “specificity”. The previous methodology of menu/recipe selection renders little value. The Dining room and snack bar menu should be a showcase-learning venue. I recommend that the menu determination and commensurate recipe selections be incorporated into the syllabus of one of the classes with STRONG guidance and parameters laid down by the director. It should be an optimum learning experience reflected by measurable outcomes. I strongly recommend that it reflect the seasonality of various heritage cuisines. Check-off sheets for student assigned tasks should include the student demonstrating the technique back to the instructor. The student workbook should be supplemented by a personal diary that the student carries on them at all times to make special notations such as for specific techniques that may not

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be covered in text. I do this when I go to the CIA. The diary includes notes on other students, teaching styles and mentoring of the instructor. OBJECTIVE 3: Formation and Utilization of a Culinary Advisory Board. An advisory board meeting has not been held since 1999. The board will assist in reviewing proposed curriculum changes, menu development, student placement and fund raising for providing new equipment or changes to the kitchen area. The board members are listed in enclosure. COMMENTS: An advisory handbook will be written to include history, accomplishments and responsibilities of Advisory Board members and short and long term goals of the Culinary Department. Each Advisory Committee person will be asked to serve as a member to a new incoming student for their first semester. ADVISORY BOARD COMMENTS: ● This is a very important component of the programs long term success. There is a lot of support in the community for you, your efforts and this program. There is wisdom in the saying that “it takes a village….” So use the resources that are interested and willing to help. ● That not only would give a student more emphasis on his or her choice of profession but also would have a person to fall back on for advice. ● The mentor idea is an excellent one. I look forward to the opportunity. ● Sign me on! ● Consider a longer mentoring period. Some chefs are hard to get to know. It seems like it may take a semester to become acclimated to each other. OBJECTIVE 4: Design a Student Handbook to provide students with Mission Statement of the Department, rules and requirements that are specific to the Culinary Program, addresses and phone numbers of pertinent sources of information for supplies and uniforms and names and phone numbers of advisory members and faculty members. COMMENTS: The handbook for the Culinary Arts Department will be proactive in assisting the students to succeed by providing them with the applicable human and material resources. Entry level students will have a written guide which may include a section on Frequently Asked Questions of incoming students in Culinary Arts. ADVISORY BOARD COMMENTS: ● This is a very good idea and will assist in teaching students the value of networking. It will set a student up to succeed! ● This is an absolute must! E.A. check Johnson and Wales or Culinary School in Portland and of course ACF Culinary School Hide- Park NY. ● I can’t believe this wasn’t standard! Excellent idea. ● Having a handbook for students to read and use appears helpful. ● Stricter disciplinary policy needs to be adopted with clear lines of protocol. It could be articulated here and during orientation. OBJECTIVE 5: Develop a 3 year plan of action for the program listing objectives and assigned responsibilities for each faculty member. It could include a personal action plan to be incorporated into the Department Action Plan. Input from students, advisory committee

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members and representatives from the main campus would be elicited. Instructors should have a personal plan to address certification, continuing education and career goals. COMMENTS: This three year plan based upon one year increments will provide instructors with short, medium and long term goals that can be integrated within the Action Plan of the Department. ADVISORY BOARD COMMENTS: ● Individual certification should be required as a term of employment. In fact, I believe that it is required for the program to be certified. I would also recommend that at least one instructor should be certified to teach ServeSafe. Requiring that faculty stay current with food industry concerns is also important. ● Agree! ● To grow, to increase the flow of students, to develop professionally – these long-term goals are an absolute necessity. I would like to see some courses geared towards healthcare and some exploration of career possibilities. ● And of course to the advantage of COT and the students ultimately. ● Model the MAPS program. OBJECTIVE 6: Design a standard survey for all in-coming students. COMMENTS: This survey would over time identify changes in attitudes and expectations that would provide input for future changes in the program. This could provide indicators as to changing student population and societal shifts and emphasis. ADVISORY BOARD COMMENTS: ● This is a very good idea. I would suggest that a survey be sent to students who have graduated as a means to evaluate program success and shortfalls. Outcome assessment is very important. ● A pro active stand on COT’s instructors and personnel, can only help the students. ● Good idea. May also help identify a student’s strong and weak area thus helping the instructor be more effective. ● There are many areas of indicators to consider: local student? Out of state student? Financial status? Race? (optional) Religion? (optional) Marital status? Age? Previous experience? Part-time employment required-survival needs? ● Surprised this is not already being done. On the “front end” this will help the instructor prepare for the diversity of their audience—the student. OBJECTIVE 7: Partner with other departments to interface subject material to provide specific competencies. COMMENTS: Computer course is a good example. Using the standardized recipes in actual operation, students can determine nutritional content, costs and methods of preparation that would assist in evaluation of products prepared in the dining areas. ADVISORY BOARD COMMENTS: ● This is also very important. Significant resources are available and can be made available through partnering. Human and equipment resources can and should be accessed.

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● Definitely needed is a computer course on recipes: portion size, quantity needs, food cost, menu selling price (%), receiving and issuing and physical inventory. Many establishments expect, even wait staff, to use computer systems. Also partnering with county health department for food safety, prevent spoilage and servesafe course is smart. ● Computer, keyboarding – even some bookkeeping. Working for sysco I found that many chefs – managers do not have a clue how to do the necessary bookkeeping or use various incentive programs. ● This is not only an emerging phenomenon in the restaurant business, but will soon be a standard requirement for restaurants to know the nutritional content of menu Items. ● Acquire a Computerized Menu Management System. It need not be expensive. Many systems such as Nutra Coster are available for a few hundred dollars. Possibilities exist to derive some benefits from Dining Services C-Bord system, at least to preview the capabilities of a larger system. OBJECTIVE 8: Initiate a Baking and Pastry Program that would be accredited by the RBA. COMMENTS: There is a demand for qualified Bakers and Pastry Chefs. This program could be run at night and increase student enrollments. There are several good bakeries in Missoula that would participate in an internship program at the conclusion of the course or would be partners in a work-study program. ADVISORY BOARD COMMENTS: ● Industry wide there is a shortage of competent bakers. This program will fill a niche that will result in jobs for the graduates. Accreditation will be important and add a credibility level to validate graduate credentials. ● That would be another feather in COT’s hat, and a good idea. ● This would be excellent! ● Having a 12 week. B and P program is necessary. This is definitely an important area of skills for a chef. ● Emphasize the Work-Study aspect. OBJECTIVE 9: Include the use of the GRIZ CARD in the dining area. Create a Frequent Diners Card. COMMENTS: This will encourage usage of the facilities as a source of additional income. The student run restaurant is not being utilized to its’ full potential. ADVISORY BOARD COMMENTS: ● UDS can help with this objective. ● YES!!! ● Another avenue: Senior meal dining. Because Missoula doesn’t have a senior feeding center, a program is developed for senior diners to be issued tickets and eat at various establishments. Once a month the establishment turns in the tickets for payment. ● Besides the students will know and work in a real restaurant requirement and also the stress that come with it. ● Not my area of expertise to comment on. OBJECTIVE 10: Redesign the dining room to convert to a Food Court Concept.

5

● Design food court for easy “change-out” of concepts and incorporate that planning process into a management class in Layout and Design. The program at the Mountain Campus is an NACUF award winning facility (National Association of College and University Food Services). ACF accreditation provides a method to quantify success.ExI-7. 5. Perhaps that ‘reward’ can be designed in such a way that it could be used to assist the student in gaining employment upon graduation. Tom Siegal.” COMMENTS: Dining Services posses a significant source of expertise with Director Mark LoParco. ● Much better than having ‘teacher’s pets’. Being in class on time (with proper attire. COMMENTS: Work towards insuring that concept appears in print and in practice in classes throughout the program. Reward students who have excelled in practical applications in the dining room stations and in the internship. ● A student’s success is very important! ● My knowledge is that the advertised program does not match the school’s delivery. 2. OBJECTIVE 12: Interact and partner with Dinning Services on the Main Campus for Internships. Martin Albrect and Food Production Manager. UDS can help with this. if needed. Maintain a “C” GPA. customer/student satisfaction also increase customers from Sentinel High School and Retirement Home. ● Great idea to give students that practical experience and a variety that has been lacking. ADVISORY BOARD COMMENTS: ● Absolutely critical to both student and program success. I attended both the “Wild Game Show” and the Culinary Skills Workshop and was extremely impressed by the professionalism displayed by the staff and the quality of foods produced and the educational outcomes derived by all the participants. 4. Assisting or Volunteering in work assignments. Executive Chef. instead of a dysfunctional operation. Catering Chef. Completion of all daily assignments. OBJECTIVE 11: Define “Student Success” and how to measure it. ● A Food Court Concept (6:30 – 3:30) would increase sales.doc COMMENTS: This would provide for greater skill development by incorporating a Pizza Station. ADVISORY BOARD COMMENTS: ● Again. No lates or absents in class. Salad Bar Station and Mongolian BBQ wok station. materials and tools). Culinary Skills Seminars. ● This is a very good idea and long in coming. Example is the attendance of food shows and competitions. 3. workshops and special events such as the “Wild Game Show. ● A measure list should include: 1. Our instructors can participate in the skill seminars and compete in events to further develop their competencies. John Memoli. The students ate the COT were 6 . Smoothie and expanded Espresso Bar and Grill Station. It would make the kitchen a functional operation.

just my opinion. ● Good OBJECTIVE 14: Establish as a Culinary Program goal that each instructor will produce a Master Course Book for each class that they teach. Should be part of the curriculum. ● To recognize one’s outstanding achievements is a great award. the UM hosts lots of other shows and training that could benefit students from COT at various skill levels. ADVISORY BOARD COMMENTS: ● Fund a scholarship. but for the instructors. COMMENTS: The criteria will be based on achievement. participation in community and college events. OBJECTIVE 13: Develop a President’s Award for distinguished Culinary Arts students. outside employment in the hospitality industry and personal commitment. UDS supports this and would like to talk about funding a scholarship. ● That alone would be the equivalents of the Griz winning the championship.doc encouraged to participate in the wild game mis en place and they did a wonderful job. 7 . GPA. final exams.ExI-7. ● Partaking in Culinary Seminars/Workshops is a great learning environment. ● Though I am not generally a supporter of these kinds of awards. Presently. quizzes. or to defend the COT from a student who may object to a grade. Throughout the year. good idea. ● We have one super and award winning program on Main Campus. why not expand on it at the COT. Each class should have a vocabulary sheet of 75 words or terms specific to that class. I dislike them because it generally boils down to a popularity contest or a contest to see whose parents have enough money to support the student while he/she “schmoozes”. ● Teachers at public schools are required to do this as are UM professors. COMMENTS: This Master Course Book will include Lesson Plans. The competencies obtained were first rate. ● NaCufs and the Wild Game Show are big events and widely supported by vendors. we fund through the UM foundation two scholarships for UDS employees. It makes sense that the same requirement be made for instructors at COT. ADVISORY BOARD COMMENTS: ● This makes sense. Could also be helpful for the occasional student who needs a little extra help. I’m sure it’s a necessary thing. ● And don’t forget the French Cuisine vocabulary used in international cuisines all over the world. ADVISORY BOARD COMMENTS: ● UDS is excited about further developing this objective. test. not only for the students. ● The quality of the experience may enhance the opportunity for the student to become employed full time especially at Dining Services. projects with appropriate rubric. list of reserve desk items and additional resources such as videos and audio tapes. assignments. The more participants the better for us.

labs start at 6:00A. Plus. ● This is a great idea. I make my children do this exercise on New Years day every year and I keep the letter until the following year when they open. The facility could be utilized for morning. OBJECTIVE 15: Each graduating student in the degree and certificate program will write a letter to themselves (address to be valid in three years). ● Use Lab for cooking shows “Creative Cooking with the U” OBJECTIVE 17: Become more pro active in recruitment of students from the local food service programs at area high schools. ● Incorporate guest chef demonstrations and lectures. ADVISORY BOARD COMMENTS: ● A major capital project. Every first rate Culinary Arts Program possesses a lab for individual skill development. the student can explain the meaning of a word/term to a customer. ● Besides continuing education classes will bring in extra revenues for needed programs and repairs. and are in use until midnight for evening and continuing education classes. At the Culinary Institute of America. It’s a great exercise. ● In order to keep track of ALL students it should be a yearly evaluation of students and faculty. When I worked in gerontology I attended a workshop where I had to write my own eulogy. This will serve as an annual student survey to build a meaningful data base. ● A one year of written career goals and expectations will cause student to form more determination. What a difficult task! And how important it is. when ordering an entrée. COMMENTS: This will enable the program to identify and address individual achievement and competencies. ● Utilizing the facilities for educational classes is a good idea. I am surprised the glossary of vocabulary list doesn’t already exist. evaluate and write a new one. read. ● Find a way to get alumni to return and interact. PROVIDE IT WITH A PHONETIC KEY.to identify what one wants to accomplish in life. COMMENTS: Students will write their career goals.doc ● Agree!! And there should be application of the Culinary words daily in class. student to student or student to instructor.M. 8 . This letter and a questionnaire asking how the program has helped them will include recommendations and observations on whether they fulfilled their expectations. ADVISORY BOARD COMMENTS: ● Should be an interesting process. but a very important component to the program. OBJECTIVE 16: Build out of a Culinary laboratory with stations to accommodate 24 students for both cooking and baking programs.ExI-7. afternoon and evening classes. job description and expectations. ● Are you talking about offering evening classes to non-students? Could be a great idea for chefs or cooks in establishments to polish their skills or learn new ones.

● A Specialty Course(s) definitely should be added.ExI-7. Would also be nice to recruit from local restaurants too.held every year for students to go and hear from area businesses. wild game preparation. a very good job idea. ● I would suggest to go one step further and have students go to grade schools and make budding culinarians aware of our local ACF sanctioned COT of Missoula. ADVISORY BOARD COMMENTS: ● Again. The earlier we start with children the better. ● I’m sure there are Funds from the government available to institute these classes. job opportunities.A. wild game preparation and baking could also be added to the existing curriculum. Students enrolled in Recreation Management can take courses at the COT in food preparation. ● And the job fair. Specialty courses in ethnic cooking. a Casino Management Program. a Hotel Management Program and a course in Mobile Food Operations for emergency response for fires and other emergencies where food service may be required. We have almost all of the components to do this and do it well. ● I would love to see this! You know – dealing with managers and chefs that know what they are doing maybe my current job so much easier. 9 . COMMENTS: Partnering with the main campus can provide all students with a greater range and variety of skills. degrees and develop into Baccalaureate degrees in Arts and Sciences. ADVISORY BOARD COMMENTS: ● This is another great idea. The new programs could lead to A. I used to do this for my last employer.S. ● Partner with the Helena Department of Public Instruction and Family Consumer Science office. We know that up to 75% of all restaurants will fail and thus we fail unless we can help them and train them an impossible task for what we do! ● A hospitality/Tourism program would broaden students’ skills. menu planning. It is quite effective. Timing will be important as it seems that there will be a lot on your plate. This could be included in objectives 14 or 16. OBJECTIVE 18: Establish a Tourism Management Program.doc COMMENTS: Allowing high school seniors in food programs to “shadow” student chefs at the COT and having instructors provide demonstrations at the school for students at the school locations will provide greater exposure of the Culinary Program. Should also include different kinds of job opportunities in the field so students understand the program is more than ‘just cooking’. ● professional career day instigation or involvement seems a way to approach this.

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The University of Montana, College of Technology  Culinary Arts Advisory Meeting Minutes  

May 2, 2006    

 
 

Members Present:

Mark LoParco George Goble

Ray Risho Tom Siegel

UMCT Faculty Present:

Tom Campbell, Program Director Vicki Micheletto, Chair Brian Larson, Management Program Director Lynn Stocking, Associate Dean Harry Sheski, Interim Dean Nina Broshar, Administrative Support

Called To Order: The College of Technology Culinary Arts advisory committee meeting was called to order May 2, 2006 at 11:30 pm by Program Director Tom Campbell. Minutes were reviewed, approved and seconded. Follow-up Report: Tom discussed the follow-up report that was reviewed at the last meeting and reported that the culinary program received a 5 year accreditation. He thanked the committee for all their help to make this possible. Also, Tom reported that the ACF has asked him to be a team member on an accreditation site visit, which is in Seattle this June. Competition Hawaii: Tom showed a video of the Junior Culinary competition that took place at the Western Regional Convention in Hawaii. The competition was a two part-two day test. Our team received a bronze medal in the competition. The program is now putting out feelers for the new culinary team and for individual competitions on June 5th, 6th, and 7th in Seattle. Tom would like the new team to compete at least a couple of times early in the year, so when the next regional comes up they will have the experience needed. The next regional competition will be in Coeur d’Alene, Idaho next April. The regional has been a great boost for the program, which has received a lot of advertisement and media. The ACF Montana Chefs Association was very thankful for the representation that our culinary team gave to Montana. The competition cost approximately $25,000; the students raised approximately $10,000 themselves and learned immensely from the experience. Flathead community college has asked Tom to assist them with their accreditation. While he gets to know the faculty there Tom hopes to get involved with there competitions and other Culinary teams in Montana. This will be a great opportunity for our students to be able to compete closer to home and not have the expense they had going to Hawaii. There is a culinary student assistance fund account that was created for fund raisers to help students go to competitions. After the capstone dinners there is approximately $12,000 in that account which will help students with their expense. This fund is also to help students purchase knife sets or something they might need for their training. Students have worked hard to help raise money for these expenses.

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The University of Montana, College of Technology  Culinary Arts Advisory Meeting Minutes  

May 2, 2006    

 
 

Mark LoParco suggested that the culinary program have a separate fund just for the competitions. He said that the program will need triple the amount of money they have now to participate in competitions. Administration Changes: Paul Williams is no longer with us, Harry Sheski will be leaving at the end of the semester, and Vicki Micheletto will be stepping down as department chair. Brian Larson will be taking on that position. Certification Testing: Chef Tom Siegel and Tom Campbell have been collaborating on putting together a testing center. The testing center will use COT and UM dining services facilities for certification testing if approved and will look for outside judges to proctor the examinations. Three qualified judges will have to be brought in and the school will pay their expenses for the testing center, dates will be set up for those interested. This will also help our own faculty stay certified. If our building is testing approved the COT will be qualified to hest competitions. Building Plans: Harry brought up that it would be a good idea to stay involved with the new building plans. To make sure that the culinary area is incorporated into the building plans for what would be needed to have the COT an accreditation site for a testing center and to have room for competition here at the College. Mark LoParco asked if COT was planning to keep the same model for their retail operation or do they plan to expand. He would like to be involved in the building planning as far as Culinary/Food Service area. Would be beneficial to decide if the culinary program will provide food service for both west and east campuses or if they need to have dining services from the mountain campus participate in those services. Future Program Options: Tom mentioned some future possibilities for extended options for the Culinary Arts program, such as Food Service Mgmt, Baking/Patisserie, Butchery/Slaughter House Mgmt, and Casino Mgmt. He asked the committee if they had any other suggestions. There were no further comments. Enrollment/Adjunct Hire: Current enrollment is about 32 with 9 graduates and 23 first year students. Enrollment for autumn semester is full at this time. Also, there will be a full time adjunct position for fall 2006 in the culinary program. This will be advertised soon if anyone knows of someone that might be interested. Tom had the committee review a proposal for what the new position credentials should be and the certifications that are required. State Grant: Tom informed the committee that the Culinary Arts program received a state funded grant which will provide full scholarships to train and prepare students for the workforce. This will be an application process with a minimum of 4 students and maximum of 10. This course will tailor to a prep cook positions and will be 8 weeks from 7:30 am to 12:30 pm (80 hour course) if the student continues in the culinary program they will receive 5 credits for the course.

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The University of Montana, College of Technology  Culinary Arts Advisory Meeting Minutes  

May 2, 2006    

 
 

Adjourned: 1:20 pm Respectfully submitted, Nina R. Broshar Administrative Assistant

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ExI-9
 

The University of Montana, College of Technology Culinary Arts Advisory Meeting Minutes  

Sept. 29, 2004
 

 
 

Members Present:

Bob Zimmerino Geo Mark LoParco George Goble Greg Marianne Forrest

Jack Christine Littig Klaus Schuhbauer Mary Ann Tom Siegel

UMCT Faculty Present:

Tom Campbell, Program Director Vicki Micheletto, Chair Lynn Stocking, Associate Dean Ross Lodahl, Faculty Wynne Wakley, Faculty Nina Broshar, Administrative Support

Call to Order: The meeting was called to order by Tom Campbell at 11:40 a.m. The members, faculty, and staff had a wonderful meal prepared for them by the culinary students. Tom opened the meeting by having the committee introduce themselves. He told the committee that the program was strong and that there was a lot of enthusiasm in the program. Tom had several books laid out on the table and told the committee that he needed impute on new courses for the program and to take a look at the text for ideas. Books Donated to the Library: Five hundred books related to culinary were donated from an alumni of The University of Montana to the COT Mansfield library and an updated video collection. We currently have over one thousand text for the program in the library. ACF Standards: The self-study has been finished and sent to the accreditation committee. Everyone is welcome to look it over along with the exhibits, impute welcome. Anything you want to know about the program is in these volumes. The ACF on-site visit will be October 1214th, they will come to do an on site evaluation of the program to help the program update their standards and make the program stronger. A reception will be the 12th at 5 p.m. and everyone is invited to attend and meet with them they will visit with students, faculty, administration, and the advisory board members. When the committee leaves they will leave a report of the things we need to improve. We will have to meet these recommendations in a specific time. When we meet these specifications we can receive a certification for 3, 5 or 7 years. One thing we need to work on is certifying our staff. Tom told the committee that they needed to meet once each semester as part of the accreditation requirements. Also the program will need to have updates sent to the committee by e-mail at least once a month. Curriculum Updates: Tom had the committee look over the course requirements for the Culinary Arts program and he emphasized how the Culinary Arts certificate merged directly into the Food Service Management. A couple of courses have been added to the program FSM 180T Nutritional Cooking and FSM 290T Internship. Nutritional Cooking has been very well received
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The University of Montana, College of Technology Culinary Arts Advisory Meeting Minutes  

Sept. 29, 2004
 

 
 

by the students, the first couple of days of the week are lectures were they go over a menu and the last day they cook the dishes and invite anyone they can find for a taste test. The Internship course has not yet taken place, last year at the first meeting it was identified that it would be nice to add to the curriculum. The reason this has not taken place yet is because it was just introduced in this years catalog and will be introduced the end of the two year Food Service Management option. So be prepared to see students in the community Spring 2006 looking for internships positions. Requirements for the internship are defined in the course syllabus. This was our last summer for the summer baking course. It will know be part of the food station courses, which now six courses are going at once. We will be deleting the storeroom course to add three segments of baking and pastry. One beginning baking, two intermediate baking, and the third semester we will introduce the pastier course. It will be a one day extensive course where they will learn more involved plated deserts. ACF says we need to have a storeroom course, right know we are heavy with accounting, so we will combine storeroom inventory with accounting principles. Sanitation was two courses, a five credit and 4 credit course. The first day the students attend classes they start in the kitchen with knife handling and kitchen techniques. Students will utilize sanitation in various courses. Culinary Arts Program Exposure: Introduce new courses to the local community, which need to be centered with some PR. We want to let the community know that we are here. We have upgraded the dining room; we have removed the mural and will be doing some advertisement. Bagels on Broadway will be a new addition to our snack bar area. Equipment Purchase: We purchased an ice cream machine, so know we have our own ice cream and also a sausage stuffing machine. We have progressed a lot and are trying to upgrade our equipment for the students. Updating Exception Standards: Mandating a physical examination for each student to determine weather they have any communicable disease. Also a survey will be sent to each student enrolled in the program and asked for a short essay on why they wish to attend the Culinary Arts program at the College of Technology. These are some of the things we can cover without to much legality to filter out some of the students that are not really serious about attending the program. This will make way for the students that are really interested in attending the program. Program Improvements: Students all now have new uniforms with the college logo and their names on them. Course fees have not been evaluated for three years, so some changes will need to be made in the budget plan for next FY. The advisory board and ACF chapter are strong. Tom announced that he was the new President for the American Culinary Federation chapter. Tom would like to see a web page done for the ACF chapter and link it to our web page here at the college.
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The University of Montana, College of Technology Culinary Arts Advisory Meeting Minutes  

Sept. 29, 2004
 

 
 

The Culinary program has currently been doing area high school training seminars. The University of Montana meal plan will know be offered to the students here at the College of Technology. They can use their griz card to scan the University meal plans. Professional Development: Tom Siegle of the University of Montana dining services has set up a program at the University where there’s a building block for professional development. This gives incentives for his staff to progress in an orderly fashion and have it count for something. The ladder is almost a mirror of the ACF certification. The closest place to have practical exams is Seattle, Washington or Provo, Utah. We would like to set up a testing center in dining services at the University or here at the COT. Grants Investigation: We are looking at a new facility in the next five years and will be putting in a state of the arts kitchen. We need to look at where the money is coming from for the new equipment for this kitchen. So, we need to look at grants to help fund this or donations from local businesses. Summer Courses: Short courses of cooking and baking, one week courses offered for the community and professional chefs. We offer at this time three thirty hour certificates, nutrition, sanitation and management. Tom asks the committee to give ideas on what courses are going to be marketable for the community. Closing Remarks: Tom thanked everyone for coming and for their feedback. Meeting Adjourned: 1:00 P.M.

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Teaching Schedule 

                 Fall 2008 
Tom Campbell

   

   

MONDAY 

   

TUESDAY 

  WEDNESDAY 

  THURSDAY 

 

FRIDAY 

7:00‐1:00 

CUL 156T/157T/158T  Dining Room Procedures  Pantry & Garde‐Manger  Short Order Cookery   

Kitchen 

    1:00‐2:00    Introduction to the Food Service Industry CUL 151 T                                FSM 290T  Internship   

    2:10‐3:00    3:10‐4:00      4:00‐5:00    4:00‐5:00 

     

     

     

       

       

CUL 196T Classical Cuisine  

 

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Teaching Schedule 

                 Fall 2008 
Laura Swanson

   

   

MONDAY 

   

TUESDAY 

  WEDNESDAY 

  THURSDAY 

 

FRIDAY 

7:00‐1:00 

CUL 160T/161T/165T  Soups, stocks, and Sauces  Meats and Vegetables  Baking and Pastry   

Kitchen 
    1:00‐2:00        CUL 151 T  Introduction to  the Food  Service Industry  ‐ Lecture          CUL 151 T  Introduction to  the Food  Service  Industry ‐ Lab       

    2:10‐3:00   

 

 

  3:10‐4:00      4:00‐5:00    4:00‐5:00 

 

 

           

       

       

       

       

 

ExL‐3 

                    

Teaching Schedule 

                 Fall 2008 
Aimee Ault

   

   

MONDAY 

   

TUESDAY 

  WEDNESDAY 

  THURSDAY 

 

FRIDAY 

7:00‐1:00 

 

  1:00‐2:00   

CUL 175T Food  Service  Sanitation             

CUL 151T  Introduction to  the Food  Service  Industry ‐  Lecture 

2:10‐3:00 

  CUL 151T  Introduction to  the Food  Service  Industry ‐ Lab         

  CUL 151T  Introduction to  the Food  Service Industry  ‐ Lab 

 

3:10‐4:00 

FSM 270  Purchasing and  Cost Controls 

FSM 270  Purchasing and  Cost Controls 

     

4:10‐5:00 

 

 

 

 

 

ExL‐4 

                    

Teaching Schedule 

                 Fall 2008 
Robert Wood

   

   

MONDAY 

   

TUESDAY 

  WEDNESDAY 

  THURSDAY 

 

FRIDAY 

7:00‐1:00 

CUL 156T/157T/158T  Dining Room Procedures  Pantry & Garde‐Manger  Short Order Cookery   

Kitchen 

  1:00‐2:00    2:10‐3:00    3:10‐4:00      4:00‐5:00    4:00‐5:00 

                   

CUL 151 T  Introduction to  CUL 151 T  the Food  Introduction to  Service Industry  the Food  ‐ Lecture  Service  Industry ‐ Lab                       

   

       

FSM 270  Purchasing and  Cost Controls 

       

   

   

ExAL ExlistChecklist.doc LIST OF EXHIBITS AND WORKSHEET RED TEXT INDICATES PENDING TASKS Exhibit/Section Description or Title Transmittal ☻ Explanation of first and second year enrollment Sheet Full-time student is quote from catalogue Foreword Verify that COT and UM has not been denied or lost accreditation by any accrediting agency. Dr. Walker-Andrews is investigating the verification of this statement. Contents Update Page Numbers – need to wait until final revisions are made Page numbers were lined up Section 1 ☻ Written and filed – sill need to pay Application Fee of $200 (ExA and Appendix 3) Section 2 ☻ 1-c-(3), (4) revised 4 revised Section 3 ☻ Historical perspective ¶ 1 revised 3-h revised 3-9 revised. Comment: I didn’t know how to verify my teaching hours other than to say I’m here 7-3 five days per week. Sometimes weekends and evenings and undocumented hours advising. For this reason I left the hourly aspect out of this paragraph. 5-a revised 5-e revised. Comment: If we were to make the snack bar a “real” business, the food cost would have to reflect a structure for profit. We constantly come in at or below budget in sales would suggest a breakeven policy. 5-c Comment: A la minute is a cooking term meaning “in the minute” or right now! 6-1-c-d Comment: Ross would leave early, ask for days off, leave for appointments, etc. rather frequently. These incidents occurred at least 7 or 8 times per semester. This put the burden on every culinary faculty to take his place. No other faculty posed this problem. 6-1-d revised 6-2-b Comment: I have not participated in the budget process since Required By Standard 1 Program’s Director Program’s Director Standard 1 Standard 2 Standard 3 Completed 8-7-08 Completed 8-7-08 Completed 8-8-08 Tasks to Complete Completed 8-7-08

ExAL ExlistChecklist.doc LIST OF EXHIBITS AND WORKSHEET 2005. 7-a revised 7-e revised 7-e Comment: I’m referring to Dining Services, Facility Services, other Educational Departments, etc. on the Mt. Campus. ☻ still need ExF from Laura 1-b deleted 1-c revised 1-d revised 1-e revised 1-e Comment: One of the Program’s weaknesses is faculty not holding adequate degrees. ACF will be looking to see what education is being done and what the plan is for the future. Therefore, I included Andrea’s current degree pursuits. 2-¶-2. 3-¶-1. Comment: I’m not sure of the question but station experience classes meet from 8 – 1. An instructor teaches three courses simultaneously, rotating from station to station, during this time period. 3-¶-2 revised 4-a-1 Comment: I am using the current Unit Standards to describe faculty development in this paragraph. I don’t think ACF will be concerned if they are approved or not rather what is the process. Can you explain further? 5 Comment: Sometimes the faculty meeting falls through the cracks as issues pop up. We do keep in constant communication and I document the events as best I can. For fall a renewed commitment to these meetings will take place and I’ll send out notification. 8-b revised 9-b revised ☻ Documentation of Courses ¶ revised to reflect policy 1-a-¶-4 revised to state exhibit of verification 2-¶-3 included dialogue on problem solving and leadership 3-a-b List of restaurants, hotels, and other community resources for

Section 4

Standard 4

Completed 8-8-08

Section 5

Standard 5

Completed 8-8-08

ExAL ExlistChecklist.doc LIST OF EXHIBITS AND WORKSHEET field trips and guest speakers is accessed in Ex AI. 6-b table revised 7 revised to accommodate theory and practice 7-b revised 7-c revised 8-b revised 8-f inclusion of Provost’s program 9-b revised 10, 10-f revised 11. Comment: It is painful but there are a number of “overlaps” with the ACF Self Study template. They ask the same questions and it seems illogical to answer them again but rather refer to the other sections. 11-b revised to direct attention to cleaning and sanitation checklists 12-¶-2 revised 14-a, b revised ☻ 1-a-¶-10 revised 1-d-¶3 revised 4-b revised ☻ 1-¶-3 revised 4 Comment: The numbers represented in this section are the only ones I found to represent culinary. There is not much there and I think the evaluators would like to understand the retention policies and procedures. 4-a data review made available 4-b-¶-1 revised 4-b-¶-5 revised 6 Comment: The Student Complaint Procedure is taken from the UM COT Bargaining Agreement. 7-b-6 revised 9 revised 10-¶2 relocated to Section 9 ☻ 2-a Comment: Again, another example of ACF “overlapping”.

Section 6 Section 7

Standard 6 Standard 7

Completed 8-7-08 Completed 8-7-08

Section 8

Standard 8

Completed 8-7-08

Current Catalogue and Brochures 2. Andrea. Brochures. faculty.) Need to sign ☻ Organizational Charts ☻ Faculty and Staff Job Descriptions ☻ Advisory Committee Members and Minutes ☻ Program’s FY2006. Number of Students Graduated & Degree. Last 2 Years 3. FY2007 Budgets ☻ Faculty Meeting Minutes for 2007 .doc LIST OF EXHIBITS AND WORKSHEET Section 9 Appendix 1 Appendix 2 Appendix 3 A ☻ 7-revised ☻ List of Exhibits and Sections ☻ Maps. advisory committee) used to evaluate Culinary Program ☻ University of Montana Catalog Faculty Professional Development Report (Laura. Current Record of Institutional Accreditation 4. administrators.ExAL ExlistChecklist. Sign Application Faculty Professional Development (Attachment B In ExB) ☻ List of 10 recent graduates & their places of employment ☻ Sample of the review methods (surveys from students.2008 ☻ Teaching schedule in effect for the time of the on-site visit ☻ Completed “Required Knowledge and Competencies” ☻ Course Syllabi ☻ Sample of Laboratory Evaluations ☻ List of Major Equipment ☻ Floor Plans of Facilities ☻ Most recent sanitation inspection ☻ Retention statistics for the last two years ☻ Program Advertisement Brochures Standard 9 Program’s Director Program’s Director Standard 1 Standard 1 Completed 8-7-08 Completed 7-25-08 Completed 7-16-08 B C D E F G H I J K L M N O P Q R S T Standard 5 Standard 1 Standard 2 Standard 7 Standard 4 Standard 3 Standard 3 Standard 3 Standard 3 Standard 4 Standard 4 Standard 5 Standard 5 Standard 5 Standard 6 Standard 6 Standard 6 Standard 7 Standard 7 Completed 7-25-08 Completed 7-25-08 Completed 7-5-08 Completed 7-2-08 Completed 7-5-08 Completed 7-3-08 Completed 7-15-08 Completed 7-10-08 Completed 7-11-08 Completed 7-15-08 Completed 7-16-08 Completed 7-16-08 Completed 7-14-08 Completed 7-14-08 Competed 7-25-08 Completed 7-24-08 Completed 7-16-08 . Current Contact Numbers Program Application for ACF Accreditation (Same as ExA) Program Application for ACF Accreditation to be in Exhibits and Appendix 3 1.

doc LIST OF EXHIBITS AND WORKSHEET U V W X Y Z AA AB AC AD AE AF AG AH AI AJ AK AL AM AN AO 41 entries ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ ☻ Placement statistics for the last two years Summary of recent assessment data and surveys Daily Assignment Sheets. one for each course Consultation Dialogues (wait till finished) Safety Inspections. 2004 U. April 14. Dining Services College of Technology Mission Statement Field Trips. MSDS Sheets Media Outlet Activities (need copies of current news articles) Culinary Arts Student Handbook Culinary Arts Internship Course Contact Hours Worksheet Display of Student Projects Laboratory Resource Materials. Grade Sheets Business Technology Department Assessment.ExAL ExlistChecklist. Guest Speakers. Catering Functions Culinary Arts Conspectus Report Guidelines Exhibit Worksheet Standard Hygiene and Dress Code ACF Culinarian’s Code Library Resources Standard 8 Standard 8 Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Standard 5 Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Completed 7-15-08 Completed 7-25-08 Completed 7-24-08 Completed 7-11-08 Completed 7-4-08 Completed 7-11-08 Completed 7-14-08 Completed 7-16-08 Completed 7-16-08 Completed 7-1-08 Completed 7-16-08 Completed 7-1-08 Completed 7-5-08 Completed 7-11-08 Competed 7-25-08 Competed 7-25-08 Completed 7-11-08 Completed 7-11-08 Completed 7-15-08 .M.

Number of Students Graduated & Degree. Last 2 Years 3. current contact phone numbers to be sent with report in Appendix 2 Contents Update Page Numbers – need to wait until final revisions are made Section 1 ☻ Written and filed – sill need to pay Application Fee of $200 (ExA and Appendix 3) Section 2 ☻ Written and filed Section 3 ☻ Written and filed Section 4 ☻ Written and filed .doc LIST OF EXHIBITS AND WORKSHEET RED TEXT INDICATES PENDING TASKS Exhibit/Section Description or Title Transmittal ☻ Number of Current Full and Part Time Students Sheet Number of Graduates from past two years Foreword ☻ Maps. Brochures. Current Catalogue and Brochures 2. Current Record of Institutional Accreditation 4. administrators. advisory committee) used to evaluate Culinary Program Required By Standard 1 Program’s Director Program’s Director Standard 1 Standard 2 Standard 3 Standard 4 Standard 5 Standard 6 Standard 7 Standard 8 Standard 9 Program’s Director Program’s Director Standard 1 Standard 1 Tasks to Complete Completed 7-16-08 Completed 7-16-08 Completed 7-5-08 Completed 7-4-08 Completed 7-5-08 Completed 7-15-08 Completed 7-16-08 Completed 7-16-08 Completed 7-24-08 Completed 7-25-08 Completed 7-25-08 Completed 7-25-08 Completed 7-16-08 Standard 5 Standard 1 Standard 2 Completed 7-25-08 Completed 7-25-08 . Current Contact Numbers Appendix 3 Program Application for ACF Accreditation (Same as ExA) A Program Application for ACF Accreditation to be in Exhibits and Appendix 3 1.ExAL ExlistChecklist. Brochures. Sign Application B Faculty Professional Development (Attachment B In ExB) C ☻ List of 10 recent graduates & their places of employment D ☻ Sample of the review methods (surveys from students. faculty.still need ExF from Laura and Andrea Section 5 ☻ Written and filed Section 6 ☻ Written and filed Section 7 ☻ Written and filed Section 8 ☻ Written and filed Section 9 ☻ Written and filed Appendix 1 ☻ List of Exhibits and Sections Appendix 2 ☻ Maps.

FY2007 Budgets ☻ Faculty Meeting Minutes for 2007 .doc LIST OF EXHIBITS AND WORKSHEET E F G H I J K L M N O P Q R S T U V W X Y Z AA AB AC AD AE AF AG AH ☻ University of Montana Catalog Faculty Professional Development Report (Laura. April 14. 2004 ☻ U. Grade Sheets ☻ Business Technology Department Assessment. Andrea. Robert) Need to sign ☻ Organizational Charts ☻ Faculty and Staff Job Descriptions ☻ Advisory Committee Members and Minutes ☻ Program’s FY2006.2008 ☻ Teaching schedule in effect for the time of the on-site visit ☻ Completed “Required Knowledge and Competencies” ☻ Course Syllabi ☻ Sample of Laboratory Evaluations ☻ List of Major Equipment ☻ Floor Plans of Facilities ☻ Most recent sanitation inspection ☻ Retention statistics for the last two years ☻ Program Advertisement Brochures Placement statistics for the last two years ☻ Summary of recent assessment data and surveys ☻ Daily Assignment Sheets. MSDS Sheets ☻ Media Outlet Activities (need copies of current news articles) ☻ Culinary Arts Student Handbook ☻ Culinary Arts Internship ☻ Course Contact Hours Worksheet ☻ Display of Student Projects ☻ Laboratory Resource Materials. one for each course Consultation Dialogues (wait till finished) ☻ Safety Inspections.ExAL ExlistChecklist.M. Dining Services ☻ College of Technology Mission Statement Standard 7 Standard 4 Standard 3 Standard 3 Standard 3 Standard 3 Standard 4 Standard 4 Standard 5 Standard 5 Standard 5 Standard 6 Standard 6 Standard 6 Standard 7 Standard 7 Standard 8 Standard 8 Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Standard 5 Program’s Director Program’s Director Program’s Director Completed 7-5-08 Completed 7-2-08 Completed 7-5-08 Completed 7-3-08 Completed 7-15-08 Completed 7-10-08 Completed 7-11-08 Completed 7-15-08 Completed 7-16-08 Completed 7-16-08 Completed 7-14-08 Completed 7-14-08 Competed 7-25-08 Completed 7-24-08 Completed 7-16-08 Completed 7-15-08 Completed 7-25-08 Completed 7-24-08 Completed 7-11-08 Completed 7-4-08 Completed 7-11-08 Completed 7-14-08 Completed 7-16-08 Completed 7-16-08 Completed 7-1-08 Completed 7-16-08 Completed 7-1-08 .

doc LIST OF EXHIBITS AND WORKSHEET AI AJ AK AL AM AN AO 41 entries ☻ ☻ ☻ ☻ ☻ ☻ ☻ Catering Functions Culinary Arts Conspectus Report Guidelines Exhibit Worksheet Standard Hygiene and Dress Code ACF Culinarian’s Code Library Resources Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Program’s Director Completed 7-5-08 Completed 7-11-08 Competed 7-25-08 Competed 7-25-08 Completed 7-11-08 Completed 7-11-08 Completed 7-15-08 .ExAL ExlistChecklist.

Section 1 of 12 Sections Basic Baking . COMPETENCIES: Students will be able to: Course Number CUL 165T FSM 275T Contact Lecture 4 Hours Lab 4 1. Demonstrate proper scaling and measurement techniques. CUL 165T FSM 275T 1 4 3.ExM-1. CUL 165T FSM 275T :15 5 5. Apply basic math skill to recipe conversions. CUL 165T FSM 275T 1 4 7. Demonstrate proper selection of equipment and utensils for specific application. Describe properties and list function of various ingredients. Identify ingredients used in baking. CUL 165T FSM 275T 1 4 4. 2.24 Competencies Revised 2008 CUL 165T 1 4 .doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Basic Baking _______________________________________________________________________________________________________________________________________ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 165T Baking and Pastry PURPOSE: To apply the fundamentals of baking science to the preparation of a variety of products. CUL 165T FSM 275T :15 5 6. Define baking terms. Identify equipment and utensils used in baking and discuss proper use and care. To use and care for equipment normally found in the bakeshop or baking area.

CUL 165T FSM 275T :15 5 11. Demonstrate basic icing and decorating techniques. Prepare a variety of types of cakes and describe techniques used in mixing. CUL 165T FSM 275T :15 5 14. Produce a variety of types of pies and tarts. Prepare quickbreads.24 Competencies Revised 2008 CUL 165T FSM 275T :15 5 . soft and specialty yeast products. CUL 165T FSM 275T 3:15 7 13. CUL 165T FSM 275T :15 5 9. panning. Prepare laminated doughs.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Basic Baking _______________________________________________________________________________________________________________________________________ FSM 275T 8. Prepare Choux pastries. CUL 165T FSM 275T :15 5 10. CUL 165T FSM 275T :15 5 15. baking and basic decorating. Produce a variety of types of cookies. Prepare crusty. Section 1 of 12 Sections Basic Baking .ExM-1. CUL 165T FSM 275T :15 5 12.

CUL 165T FSM 275T 3 7 23. CUL 165T FSM 275T 4 8 48 Section 1 of 12 Sections Basic Baking . CUL 165T FSM 275T 3:15 7 17. Prepare a variety of fillings and toppings for pastries and baked goods. Prepare fritters. puddings and related sauces. Prepare a variety of basic hot soufflés.24 Competencies Revised 2008 122 . Prepare the three basic meringue types. Prepare creams.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Basic Baking _______________________________________________________________________________________________________________________________________ 16. cobblers and crisps. Demonstrate the presentations of baked goods and desserts. Discuss the application of mixes and other value added products. CUL 165T FSM 275T 3:15 7 18. CUL 165T FSM 275T 5 8 22. CUL 165T FSM 275T 1 5 24.ExM-1. CUL 165T FSM 275T 3 1 21. crepes. custards. CUL 165T FSM 275T 3:15 7 19. Prepare a variety of dessert sauces.

and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.11 Competencies Revised 2008 FSM 180T 1:30 . Evaluate diets in terms of the recommended dietary allowances. Section 10 of 12 Sections Nutrition . functions and best sources of each of the major nutrients. FSM 180T 1:30 7. FSM 180T 1:30 6. List the six food groups in the current USDA Food Guide Pyramid and the recommended daily servings from each. Describe the process of human digestion. List the major nutrients contributed by each of the food groups 2. COMPETENCIES: Students will be able to: Course Number FSM 180T Contact Lecture 1:30 Hours Lab 1.ExM-10. FSM 180T 1:30 3. Calculate energy needs based upon basal metabolic rate and exercise expenditure. FSM 180T 1:30 5. functions. FSM 180T 1:30 4.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Nutrition ______________________________________________________________________________________________________________________________________ _ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): FSM 180T Nutritional Cooking PURPOSE: To describe the characteristics. List the primary functions and best sources of each of the major vitamins and minerals. To apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation. Describe the characteristics. Discuss the current dietary guidelines and adapt recipes accordingly.

FSM 180T 35:00 9. FSM 180T 1:30 11. FSM 180T 1:30 Section 10 of 12 Sections Nutrition .11 Competencies Revised 2008 .ExM-10. Categorize foods into exchange groups and plan menus applying the exchange system. heart healthy menus and religious dietary laws.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Nutrition ______________________________________________________________________________________________________________________________________ _ 8. FSM 180T 1:30 10. Discuss contemporary nutritional issues such as vegetarianism. Discuss and demonstrate cooking techniques and storage principles for maximum retention of nutrients. Identify common food allergies and determine appropriate substitutions.

eggs. To receive and store food and non-food items properly. Analyze market fluctuations and product cost. poultry. Discuss legal and ethical considerations of purchasing. CUL 156T FSM 270 4:00 4:00 6. COMPETENCIES: Students will be able to: Course Number CUL 156T FSM 270 Contact Lecture 4:00 4:00 Hours Lab 1. CUL 156T FSM 270 4:00 4:00 3. Write a bid specification. Describe the various formal and informal purchasing methods. CUL 156T FSM 270 4:00 4:00 4. CUL 156T FSM 270 4:00 4:00 7. To apply knowledge of quality standards and regulations governing food products to the purchasing function. CUL 156T FSM 270 4:00 4:00 5. fruits and vegetables. 2. dairy products.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Purchasing and Receiving ______________________________________________________________________________________________________________________________________ _ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 156T Dining Room Procedures FSM 270 Purchasing and Cost Controls PURPOSE: To understand the overall concept of purchasing and receiving practices in quality foodservice operations.16 Competencies Revised 2008 CUL 156T 4:00 . Section 11 of 12 Sections Purchasing & Receiving . Outline yield grades and National Association of Meat Purveyors (NAMP) specifications for meats.ExM-11. seafood. Discuss the flow of goods in a foodservice operation. Explain regulations for inspecting and grading of meats.

Evaluate received goods to determine conformity with user specifications. Explain the procedures for rotation of stock and for costing and evaluating.ExM-11. Conduct a yield and cost comparison test of pre-fabricated products and on-premises butchered products.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Purchasing and Receiving ______________________________________________________________________________________________________________________________________ _ FSM 270 4:00 8.16 Competencies Revised 2008 . CUL 156T FSM 270 4:00 4:00 13. CUL 156T FSM 270 4:00 4:00 15. refrigerated and staple goods. Conduct yield and quality tests on canned. Inventory food and non-food items on hand. including FIFO and LIFO. FSM 270 CUL 156T 4:00 4:00 10. FSM 270 CUL 156T 4:00 4:00 9. CUL 156T FSM 270 4:00 4:00 11. frozen. CUL 156T CUL 161T 4:00 4:00 14. Explain proper receiving and storing of cleaning supplies and chemicals. CUL 156T FSM 270 4:00 4:00 Section 11 of 12 Sections Purchasing & Receiving . Describe proper procedures of issuing product according to requisition. frozen and prepared food products. Receive and store fresh. CUL 156T FSM 270 4:00 4:00 12. fresh.

doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Purchasing and Receiving ______________________________________________________________________________________________________________________________________ _ 16. Describe current computerized systems for purchasing and inventory control.16 Competencies Revised 2008 . CUL 156T FSM 270 4:00 4:00 Section 11 of 12 Sections Purchasing & Receiving .ExM-11.

ExM-12. Stocks.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs Sanitation and Safety KNOWLEDGE AREA: ______________________________________________________________________________________________________________________________________ _ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 151T Introduction to the Food Service Industry FSM 180T Nutritional Cooking CUL 156T Dining Room Procedures CUL 157T Pantry and Garde Manger CUL 158T Short Order Cookery CUL 160T Soups. 2. Identify the critical control points during all foodhandling processes as a method for minimizing the risk of foodborne illness (HACCP system). Identify microorganisms which are related to food spoilage and foodborne illnesses.18 Competencies Revised 2008 . describe their requirements and methods for growth. COMPETENCIES: Students will be able to: Course Number CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T Contact Lecture 1:25 Hours Lab 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 1. and Sauces CUL 161T Meats and Vegetables CUL 165T Baking and Pastry FSM 275T Patisserie FSM 290T Internship PURPOSE: To develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. 1:25 CUL 151T FSM 180T CUL 156T CUL 157T 1:25 :30 :45 :45 :45 Section 12 of 12 Sections Sanitation and Safety . To reinforce personal hygiene habits and food handling practices that protect the health of the consumer.

doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs Sanitation and Safety KNOWLEDGE AREA: ______________________________________________________________________________________________________________________________________ _ CUL 158T :45 CUL 160T :45 CUL 161T :45 CUL 165T :45 FSM 290T :45 3. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T 1:25 1:25 :30 :45 :45 :45 Section 12 of 12 Sections Sanitation and Safety .ExM-12. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 5. Demonstrate good personal hygiene and health habits.18 Competencies Revised 2008 . Use acceptable procedures when preparing potentially hazardous foods to include time/temperature principles. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 4. Describe symptoms common to foodborne illnesses and how these illnesses can be prevented.

List the major reasons for and recognize signs of food spoilage.. etc.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs Sanitation and Safety KNOWLEDGE AREA: ______________________________________________________________________________________________________________________________________ _ CUL 160T :45 CUL 161T :45 CUL 165T :45 FSM 275T :45 FSM 290T :45 6. (i. Outline the requirements for proper receiving and storage of both raw and prepared foods. UL.) CUL 151T FSM 180T CUL 156T CUL 157T 1:25 1:25 :30 :45 :45 Section 12 of 12 Sections Sanitation and Safety . CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 7. Recognize sanitary and safety design and construction features of food production equipment and facilities. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 8. OSHA ADA.ExM-12.e.18 Competencies Revised 2008 . NSF.

ExM-12. Discuss right-to-know laws. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 10. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs Sanitation and Safety KNOWLEDGE AREA: ______________________________________________________________________________________________________________________________________ _ CUL 158T :45 CUL 160T :45 CUL 161T :45 CUL 165T :45 FSM 275T :45 FSM 290T :45 9. CUL 151T FSM 180T CUL 156T CUL 157T 1:25 1:25 :30 :45 :45 Section 12 of 12 Sections Sanitation and Safety .18 Competencies Revised 2008 . Develop cleaning and sanitizing schedule and procedures for equipment and facilities. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 11. Describe types of cleaners and sanitizers and their proper use.

Describe appropriate measures for insects. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 14.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs Sanitation and Safety KNOWLEDGE AREA: ______________________________________________________________________________________________________________________________________ _ CUL 158T :45 CUL 160T :45 CUL 161T :45 CUL 165T :45 FSM 275T :45 FSM 290T :45 12. Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.ExM-12. CUL 151T FSM 180T CUL 156T CUL 157T 1:25 1:25 :30 :45 :45 Section 12 of 12 Sections Sanitation and Safety . Identify proper methods of waste disposal and recycling. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 13.18 Competencies Revised 2008 . rodents and pest control irradication.

doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs Sanitation and Safety KNOWLEDGE AREA: ______________________________________________________________________________________________________________________________________ _ CUL 158T :45 CUL 160T :45 CUL 161T :45 CUL 165T :45 FSM 275T :45 FSM 290T :45 15. Demonstrate appropriate emergency policies for kitchen and dining room injuries.ExM-12. CUL 151T FSM 180T CUL 156T CUL 157T 1:25 1:25 :30 :45 :45 Section 12 of 12 Sections Sanitation and Safety . CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 16. List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program. Describe appropriate types and use of fire extinguishers used in the foodservice area.18 Competencies Revised 2008 . CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 17.

ExM-12. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice operation. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 160T CUL 161T CUL 165T FSM 275T FSM 290T 1:25 1:25 :30 :45 :45 :45 :45 :45 :45 :45 :45 Section 12 of 12 Sections Sanitation and Safety .18 Competencies Revised 2008 .doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs Sanitation and Safety KNOWLEDGE AREA: ______________________________________________________________________________________________________________________________________ _ CUL 158T :45 CUL 160T :45 CUL 161T :45 CUL 165T :45 FSM 275T :45 FSM 290T :45 18.

Evaluate the relationship of beverages to food. Discuss the basic production process for distillation and fermentation. CUL 156 FSM 271 2 20 5. presentation and service of alcoholic. CUL 156 FSM 271 1 3. CUL 156 FSM 271 1 20 6. Identify and preparation. COMPETENCIES: Students will be able to: Course Number CUL 156 FSM 271 Contact Lecture 1 Hours Lab 1. state and federal laws pertaining to the purchase and service of alcoholic beverages. CUL 156 FSM 271 5 15 4. 2. To explain laws and procedures related to responsible alcohol service. Discuss opening and closing procedures of a beverage operation.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Beverage Management _______________________________________________________________________________________________________________________________________ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): FSM 170T PURPOSE: To become familiar with and varieties of alcoholic and non-alcoholic beverages. Distinguish wines by grape and/or other fruit variety. country.ExM-2. non-alcoholic and de-alcoholized beverages. Section 2 of 12 Sections Beverage Management . Identify equipment and glassware used for beverage preparation and service.9 Competencies Revised 2008 CUL 156 FSM 271 1 5 . Identify local. CUL 156 FSM 271 1 5 7. growing region and production process. To develop an appreciation for wine and food affinity.

ExM-2. Identify levels of intoxication and methods to control excessive consumption by guests. CUL 156 FSM 271 1 18 65 Section 2 of 12 Sections Beverage Management . Explain procedures for implementing internal beverage controls. CUL 156 FSM 271 1 9.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Beverage Management _______________________________________________________________________________________________________________________________________ 8. Discuss Dram Shop Act and liquor law liability.9 Competencies Revised 2008 .

calculators. Demonstrate the process of recipe costing MAT 100 5 6. beverage and cost percentages MAT 100 10 3. Demonstrate process of recipe yield adjustment. Calculate food. POS). Determine selling price of menu items. and other employee-related tax computations. FSM 270 10 8. 5. computers. FSM 266T Food Service Management Accounting PURPOSE: To perform mathematical functions related to foodservice operations COMPETENCIES: Students will be able to: Course Number MAT 100 Contact Lecture 10 Hours Lab 1. Discuss a financial statement for a foodservice operation FSM 270 10 9. Perform basic math functions 2. Calculate payroll tax.ExM-3.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Business and Math Skills ______________________________________________________________________________________________________________________________ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): MAT 114T Food Production Math. MAT 100 5 7. Section 3 of 12 Sections Business and Math Skills . Calculate labor costs and percentages MAT 100 FSM 270 MAT 100 5 5 5 4. Perform calculations using current technology (i. tip credit.9 Competencies Revised 2008 MAT 100 FSM 270 5 5 .e.

9 Competencies Revised 2008 .doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Business and Math Skills ______________________________________________________________________________________________________________________________ Section 3 of 12 Sections Business and Math Skills .ExM-3.

Discuss procedures for processing guest checks using current technology. Section 4 of 12 Sections Dining Room Service . Describe specific American. including handling of difficult situations and accommodations for the disabled. CUL 156T :30 12 8. Discuss training procedures for dining room staff. FSM 271 Menu. Explain inter-relationships and work flow between dining room and kitchen operations.10 Competencies Revised 2008 CUL 156T :30 12 . English. 2. French and Russian Service. Demonstrate the general rules of table settings and service. CUL 156T :30 12 7.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Dining Room Service _______________________________________________________________________________________________________________________________________ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 156T Dining Room Procedures. and Analysis PURPOSE: To perform dining room service functions using a variety of types of service. CUL 156T :30 12 6. Layout. Design. CUL 156T :30 12 9. CUL 156T :30 12 3.ExM-4. CUL 156T :30 12 4. Discuss sales techniques for service personnel including menu knowledge and suggestive selling. Demonstrate an understanding of guest service and customer relations. To demonstrate an understanding of quality customer service. Discuss service methods such as banquets. CUL 156T :30 12 5. Describe the functions of dining service. COMPETENCIES: Students will be able to: Course Number CUL 156T Contact Lecture :30 Hours Lab 12 1. buffets and catering and a la carte.

doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Dining Room Service _______________________________________________________________________________________________________________________________________ 10.10 Competencies Revised 2008 . Discuss industry efforts to combat excessive consumption CUL 156T :30 12 FSM 271 2 Section 4 of 12 Sections Dining Room Service .ExM-4.

Section 5 of 12 Sections Food Preparation . To operate equipment safely and correctly. COMPETENCIES: Students will be able to: Course Number CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T FSM 290T Contact Lecture Hours Lab 15:30 6:45 9:00 8:30 9:00 13:45 8:30 14:00 1. hand tool and equipment operation. and Sauces CUL 161T Meats and Vegetables CUL 165T Baking and Pastry FSM 275T Patisserie FSM 290T Internship MAT 100T Intermediate Algebra CRT 205T Food Service Management Computer Applications FSM 270T Purchasing and Cost Controls FSM 271T Capstone PURPOSE: To develop skills in knife.17 Competencies Revised 2008 CUL 151T FSM 180T 15:30 6:45 .ExM-5. Stocks. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. tool and equipment handling and apply principles of food preparation to produce a variety of food products. emphasizing proper safety techniques. 2. Demonstrate how to read and follow a standard recipe.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Food Preparation _______________________________________________________________________________________________________________________________________ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 151T Introduction to the Food Service Industry FSM 180T Nutritional Cooking CUL 156T Dining Room Procedures CUL 157T Pantry and Garde Manger CUL 158T Short Order Cookery CUL 160T Soups. Demonstrate knife skills.

broiling and grilling.17 Competencies Revised 2008 . CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T FSM 271T 15:30 6:45 9:00 8:30 9:00 8:30 5. CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T CUL 165T FSM 271T 15:30 6:45 9:00 8:30 9:00 13:45 8:30 4. etc.ExM-5. frying.. sautéing. Demonstrate moist heat methods of cooking including roasting and baking. ovens. griddling. mixers. Identify and use utensils. pots and pans and demonstrate safe practices using stoves.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Food Preparation _______________________________________________________________________________________________________________________________________ CUL 157T 9:00 CUL 158T 8:30 CUL 161T 9:00 CUL 165T 13:45 FSM 275T 8:30 MAT 100T 7:00 CRT 205T 8:00 FSM 270T 17:00 FSM 271T 8:00 3. and deep frying. Demonstrate combined methods of cooking including braising and stewing. CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T FSM 271T 15:30 6:45 9:00 8:30 9:00 8:30 Section 5 of 12 Sections Food Preparation .

CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T FSM 271T 15:30 6:45 9:00 8:30 9:00 8:30 9. Identify and prepare meats. Identify and prepare stocks. seafood. CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T CUL 165T FSM 271T 15:30 6:45 9:00 8:30 9:00 13:45 8:30 8. Identify and use herbs. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.ExM-5. oils and vinegar. soups and sauces. condiments. CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T FSM 170T 15:30 6:45 9:00 8:30 9:00 13:45 8:30 9:00 7. CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T FSM 271T 15:30 6:45 9:00 8:30 9:00 8:30 Section 5 of 12 Sections Food Preparation . marinades and rubs. poultry and variety meats.17 Competencies Revised 2008 .doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Food Preparation _______________________________________________________________________________________________________________________________________ 6. spices.

cereals. including coffees and teas. CUL 151T FSM 180T CUL 157T CUL 158T CUL 161T CUL 165T FSM 271T 15:30 6:45 9:00 8:30 9:00 13:45 8:30 12. 15. vegetables. Section 5 of 12 Sections Food Preparation . Identify and prepare breakfast meats. Identify and prepare a variety of beverages. and battered products. FSM 180T 6:45 CUL 157T 9:00 CUL 158T 8:30 CUL 161T 9:00 FSM 271T 8:30 11. CUL 151T FSM 180T CUL 157T CUL 158T 15:30 6:45 9:00 8:30 13.ExM-5.17 Competencies Revised 2008 CUL 151T FSM 180T 15:30 6:45 . Identify and prepare salads and salad dressings. eggs. legumes and grain products. CUL 151T FSM 180T CUL 157T FSM 271T CUL 151T CUL 156T CUL 158T FSM 271T 15:30 6:45 9:00 10:00 15:30 6:45 9:00 10:00 14. starches. Identify and prepare fruits. Identify and prepare canapés and cold and hot hors d’eouvre. Identify and prepare hot and cold sandwiches.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Food Preparation _______________________________________________________________________________________________________________________________________ CUL 151T 15:30 10.

ExM-5.17 Competencies Revised 2008 . CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T CRT 205T FSM 266T FSM 270T FSM 271T 15:30 6:45 9:00 8:30 9:00 13:45 9:00 8:30 8:00 9:00 8:00 8:00 17. CUL 151T FSM 180T CUL 156T CUL 157T CUL 158T CUL 161T CUL 165T FSM 275T CRT 205T FSM 270T FSM 271T 15:30 6:45 9:00 8:30 9:00 13:45 9:00 8:30 8:00 8:00 8:00 Section 5 of 12 Sections Food Preparation .doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Food Preparation _______________________________________________________________________________________________________________________________________ CUL 158T 9:00 CUL 161T 9:00 16. Outline the procedure for writing a standardized recipe. Prepare written requisitions for recipe.

CUL 157T :30 12:00 3. ballantines. CUL 157T :30 12:00 6. sauces. bowls and plates.9 Competencies Revised 2008 . To prepare items appropriate for buffet presentation. canapés and hors d'eouvre. galantines. Demonstrate fundamental skills in the preparation and uses of aspic.. relishes. CUL 157T :30 12:00 7. Prepare mousses and gelatins. Demonstrate food presentation techniques. CUL 157T :30 12:00 Section 6 of 12 Sections Garde Manger . Develop fundamental skills in the preparation of forcemeats (pates. marinades. COMPETENCIES: Students will be able to: Course Number CUL 157T Contact Lecture :30 Hours Lab 12:00 1. CUL 157T :30 12:00 4. salads. Preparation of cold items to include soups. Identify tools and equipment used in garde manger. i.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Garde Manger _______________________________________________________________________________________________________________________________________ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 157T Pantry and Garde Manger PURPOSE: To develop skills in producing a variety of cold food products.e. sandwiches. CUL 157T :30 12:00 5. dressings. platters.ExM-6. 2. terrines and sausages). emphasizing safety and sanitation procedures. including decorative pieces. Demonstrate basic garnishes.

vegetable carvings.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Garde Manger _______________________________________________________________________________________________________________________________________ 8. salt dough. Produce decorative centerpieces (ie. Identify and discuss ingredients used in the cold kitchen. CUL 157T :30 12:00 9. CUL 157T :30 12:00 10.ExM-6. CUL 157T :30 12:00 Section 6 of 12 Sections Garde Manger . Identify and discuss cheese and dairy products. fruit.9 Competencies Revised 2008 . tallow and ice carvings).

BUS 243T COM 150S 3:45 2:45 3. Outline the supervisor’s role in decision-making. Explain the role of job descriptions and specifications and develop written examples.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Human Relations Management _______________________________________________________________________________________________________________________________________ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): BUS 243T Psychology of Management and Supervision COM 150S Interpersonal Communication PURPOSE: To prepare for the transition from employee to supervisor.16 Competencies Revised 2008 . 2.ExM-7. job applications and cover letters. BUS 243T COM 150S 3:45 2:45 4. problem solving and delegation of duties. prepare resumes. Summarize leadership styles and analyze when each is most appropriate. Describe process of management through effective communication skills. BUS 243T COM 150S 3:45 2:45 5. Describe procedures of new employee orientation. Perform mock interviews. To evaluate styles of leadership and develop skills in human relations and personnel management. BUS 243T COM 150S 3:45 2:45 Section 7 of 12 Sections Human Relations Management . BUS 243T COM 150S 3:45 2:45 6. COMPETENCIES: Students will be able to: Course Number BUS 243T COM 150S Contact Lecture 3:45 2:45 Hours Lab 1.

BUS 243T COM 150S 3:45 2:45 10. Identify reasons for disciplinary problems and discuss the supervisor’s role in handling them. construct an effective employee training program to include follow-up BUS 243T 3:45 training and cross-training. Analyze types and methods of employee evaluation. Evaluate methods of conflict resolution and grievance procedures (union/non-union). BUS 243T COM 150S 3:45 2:45 Section 7 of 12 Sections Human Relations Management . BUS 243T COM 150S 3:45 2:45 14. discuss procedures for attitudinal changes. Analyze motivational techniques/problems. BUS 243T COM 150S 3:45 2:45 11. BUS 243T COM 150S 3:45 2:45 13. Compare training methods. COM 150S 2:45 8.16 Competencies Revised 2008 .ExM-7. Discuss time management and other organizational management techniques. Analyze ways of dealing with stress in the workplace. BUS 243T COM 150S 3:45 2:45 12. BUS 243T COM 150S 3:45 2:45 9. Describe the procedure for terminating employees.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Human Relations Management _______________________________________________________________________________________________________________________________________ 7. Describe necessity of change and ways of implementing change with the least employee resistance. BUS 243T COM 150S 3:45 2:45 15.

16 Competencies Revised 2008 .doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Human Relations Management _______________________________________________________________________________________________________________________________________ 16. Discuss legal issues related to managerial decisions ( sexual harassment.ExM-7. violence/anger and unemployment compensation) BUS 243T COM 150S 3:45 2:45 Section 7 of 12 Sections Human Relations Management . discrimination.

CUL 151T 5:00 4. Identify professional organizations within the field. CUL 151T 5:00 7. Evaluate career opportunities through participation in field trips and guest speakers in class. To become familiar with the organizational structure and basic functions of departments within hospitality and foodservice establishments. CUL 151T 5:00 6. COMPETENCIES: Students will be able to: Course Number CUL 151T Contact Lecture 5:00 Hours Lab 1. purchasing. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry.9 Competencies Revised 2008 5:00 . Define hospitality and the philosophy of the hospitality industry. Discuss and evaluate industry trade periodicals.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Introduction to the Hospitality Industry ______________________________________________________________________________________________________________________________________ _ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CUL 151T Introduction to the Food Service Industry PURPOSE: To develop an understanding of the hospitality industry and career opportunities in the field. Trace the growth and development of the hospitality and tourism industry. explain purposes and benefits. To investigate trade publications and professional organizations appropriate for continuing education. food and beverage controls. CUL 151T 5:00 5. structure and functional areas in various hospitality organizations as a perspective for later courses in menu planning. Describe the various cuisines and contributions of leading culinarians. etc. Outline the organization. CUL 151T 5:00 8. 2. food production and service. CUL 151T Section 8 of 12 Sections Introduction to the Hospitality Industry . CUL 151T 5:00 3. management.ExM-8.

CUL 151T 5:00 10:00 Section 8 of 12 Sections Introduction to the Hospitality Industry . CUL 151T 5:00 10:00 11. CUL 151T 5:00 10:00 12.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Introduction to the Hospitality Industry ______________________________________________________________________________________________________________________________________ _ 9. CUL 151T 5:00 10. Discuss professional ethics practiced in the Industry.ExM-8. Demonstrate basic fundamentals of sanitation and safety. Demonstrate basic cooking principles.9 Competencies Revised 2008 . Demonstrate basic knife skills.

Create menu item descriptions following established truth-in-menu guidelines. FSM 271 FSM 180T 18:45 11:15 5. FSM 271 CRT 205T CUL 156T Section 9 of 12 Sections Menu Planning .10 Competencies Revised 2008 18:45 2:15 13:00 .doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Menu Planning ______________________________________________________________________________________________________________________________________ _ Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi): FSM 271 Capstone CRT 205T Food Service Management Computer Applications CUL 156T Dining Room Procedures FSM 180T Nutritional Cooking PURPOSE: To apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. 2. Apply principles of nutrition to menu development.ExM-9. List basic menu planning principles. CUL 156T CRT 205T FSM 271 1300 2:15 18:45 4. FSM 271 CRT 205T CUL 156T FSM 180T 6:00 5:00 13:00 1:45 3. COMPETENCIES: Students will be able to: Course Number FSM 271 CRT 205T CUL 156T FSM 180T Contact Lecture 6:00 5:00 13:00 1:45 Hours Lab 1. Determine menu prices utilizing proper cost controls. Identify principles of menu layout and design.

Plan a la carte.ExM-9.10 Competencies Revised 2008 . FSM 271 CRT 205T CUL 156T FSM 180T 6:00 5:00 13:00 1:45 10.doc REQUIRED KNOWLEDGE AND COMPETENCIES Cooking Programs KNOWLEDGE AREA: Menu Planning ______________________________________________________________________________________________________________________________________ _ FSM 180T 1:45 6. Discuss Menu Planning resources (Internet. check average and their impact on profit contribution. FSM 271 CRT 205T CUL 156T FSM 180T 6:00 5:00 13:00 1:45 8. Discuss the availability of Food and Seasonal Menus. Develop a menu layout for a foodservice operation. FSM 271 CRT 205T CUL 156T FSM 180T 6:00 5:00 13:00 1:45 7. ethnic. CRT 205T FSM 271 2:15 6:00 9. Discuss importance of product mix. banquet and buffet menu. professional and vendors) FSM 271 CRT 205T CUL 156T 6:00 5:00 13:00 Section 9 of 12 Sections Menu Planning . cycle.

 frozen desserts.  The final project will coincide with the Capstone  dinner presentation.ExN-1 Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell.           thomas.  molding chocolate. caramel.m. dessert sauces. truffles.    HOURS: 7a.edu                                                                                      243‐7831     CREDITS: 2     PREREQUISITES:  CUL 165T.  A strong emphasis will be placed on  presentation of plated desserts. MAT 114T or consent of instructor.m. tempering chocolate. confections.  COURSE SYLLABUS   FSM 275T  Patisserie    Date revised: Spring 2008     . or by appointment.    COURSE DESCRIPTION: Advanced principles and techniques in preparing sugar  syrups.campbell@umontana. director.    OFFICE:  Culinary Offices.–3 p.

  Students will be evaluated on teamwork.  Assemble frozen desserts. and a letter grade will be  assigned based on the following:    Evaluation Criteria          Grade Scale    Tests      20 percent      90 – 100  A  Projects    20 percent      80 – 89  B  Daily Production  60 percent      70 – 79   C    Grade Sheet (example)    Student Cher Hillary Tiger Sting Ringo Opra Quiz 1  5 pt Quiz 2  5 pt Quiz 3 5 pt  Quiz 4 5 pt Notebook  10 pt Capstone 10 pt Production 60 pt Total 100 pt       .  Prepare chocolate confections.FSM 275 Patisserie Page 2     STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course.  Prepare dessert sauces. and dessert soufflés.  professionalism. and flavor components for present plated desserts. mise en place. the student will be able to:    Use appropriate terminology used in patisserie. quality of finished product.  Cook sugar syrups to the seven stages of hardness.  Prepare Bavarians. sanitation and  organizational skills.   Total points earned will be divided by points possible. mousses. projects and tests will be assigned point values. color. pastry cream and baked custards.  All assignments.    STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring pre‐ planning of methodology and recipes.  Determine when chocolate tempering is necessary and apply the principles of  proper tempering. chiffons.  Apply good sanitation practices when preparing pastries.  Prepare starch – thickened puddings and baked puddings.  Utilize texture.  Prepare crème anglaise.

    TESTS:    Tests will be given during the semester as announced. or personally prior to the  test. teamwork.    DUE DATES:    To receive full credit. and assignments. e‐mail. and preparedness.cfm/page/1321.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry.  The Conduct Code is located at  http://www.edu/SA/VPSA/index.umt.FSM 275 Patisserie Page 3   ATTENDANCE POLICY:    Attendance will be taken.  Students who read text assignments prior to class  will be equipped to participate and will obtain the most from this course.umt.  Each missed class will result in a 5‐point deduction from  final points accumulated.  The code is available  for review online at http://www.  No late assignments will be accepted  after week 13.    All students need to be familiar with the Student Conduct Code.    All students must practice academic honesty.            .  Assignments for makeup tests  will be made only if faculty is notified by voice mail. they will be accountable for any information disseminated and  be held responsible for class notes. announcements of tests.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University.  This is necessary  as students contribute to the learning environment and become active learners by  attending class and participating. organization.  Late  assignments will be lowered by 50 percent.edu/studentaffairs/. A score of zero will be averaged into grade determination for any missed test. assignments must be submitted by stated due dates.  No make‐up is allowed for lab production.  If students are  absent for any reason. interest.   Participation points will be granted or denied depending on how the student exhibits  enthusiasm.    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.

 John Wiley & Sons.    ISBN 0‐471‐43625‐9    SUGGESTED REFERENCE MATERIALS:    Sokol. ISBN 0‐442‐01961‐0    SUPPLIES:    Standard culinary knife kit. 6th edition. Thomson Delmar Learning. the New Professional Chef.FSM 275 Patisserie Page 4     CELL PHONE POLICY:    Cell phones must be turned off prior to class. ISBN 1‐4018‐ 4922‐9    Reinhold.. Van Nostrand.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class. About Professional Baking. Inc. Gail.    . Professional Cooking. 6th Edition.    REQUIRED TEXT:     Gissen. Wayne.

 11. 13    Research for Capstone  Week 3 and 4         dessert course  Blancmange  Research for Capstone  Baked puddings  dessert centerpiece  Rice puddings  Preparation for Capstone  Bread and butter puddings  dessert course  Bavarians  Preparation for Capstone  Chiffons  dessert centerpiece  Bavaroise    Dessert soufflés    Week 5 and 6  Churn frozen desserts  Still‐frozen desserts  Texture and mouth feel in  frozen desserts  Building flavor in frozen  desserts  The origins of chocolate  Types of chocolate  Chocolate tempering  Tempered chocolate  applications  Blooming chocolate  Ganache  Truffles  Molding chocolate          . 10.FSM 275 Patisserie Page 5   COURSE OUTLINE:    All weekly plans. and testing dates are to be  delivered and explained the first day of class. 12.    Week 1 and 2  Week 7 and 8  Sugar Cooking  The  purpose of dessert  Basic principles  sauces  Simple syrup  Types of dessert sauces  Crystallization  Painting a plate with  Stages of sugar cooking  dessert sauces  Basic Custards and Creams  Layering of sauces on one  Crème anglaise  plate  Pastry cream  Garnishes  Pastry cream variations    Baked custard  Week 9. project due dates.  Final comprehensive exam date will  be announced at this time. reading assignments.

 Flow.  Doneness.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly.  Seasoning  Presentation  Sanitatio 15%  n 5%  Balance. Utilization  Taste.    COMPETENCY VERIFICATION SHEET (example)  Taste  40%    Assignment  Organization  Technique   15%  25%  MEP.  Timely preparation and submission of product requisition. Focal  Mandatory. Skills.  Costs.  Proper utilization of ingredients without waste according to professional  standards.  Garnish. streamlined/personalized recipes. Plate  Color.  plating diagrams/photographs. organized. Notebook  Method.  Texture. color.    To earn an A:  90% accomplishment of required competencies.  Total                                        Soufflé’  French  Meringue  Bavarian                                Sugar Syrup    Spun sugar  Pastry  Cream      .  Maintenance of a clean. Recipes.  Professional presentation techniques demonstrating the principals of  balance focal point. garnish.  Flavor  profiles.  Temperature.  Cleanliness  Garnish. Requisition.    To earn a B: 80% accomplishment of required competencies.    Application of organizational “tools” during the preparation process:  Mise en  place sheets.  Timing.  Demonstrated leadership skills and teamwork throughout preparation.  Leadership.  Teamwork.  Utilization and compilation of a throughout the course.  Production  Schedule. production schedules. sanitary work area at all times. flow.  point.FSM 275 Patisserie Page 6   DEMONSTRATED COMPETENCIES:    Proficient in demonstrating the technique by accomplishing the recipe  assigned.    To earn a C: 70% accomplishment of required competencies. and plate appropriateness.

FSM 275 Patisserie Page 7   Organization and Professional Presentation    • Table of contents  • Cover page  • Index  • Dividers  • Typed    Content of Note Book    • Recipes  • Requisitions  • Mise en Place Sheet  • Production Schedules  • Menus  • Photographs  • Plate Diagrams  • Costed recipes  • Competency verification sheet  • Notes                                                  Note Book Requirements    .

    COURSE DESCRIPTION: Introduction of various ingredients and how they affect  the finished product by giving a tender crumb and a well‐developed crust. chocolate. pan preparation.campbell@umontana.m.ExN-1   Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell.  Six  basic functions of ingredients and the techniques of scaling.    HOURS: 7a. director.           thomas. and pastry bag work.    OFFICE:  Culinary Offices.edu                                                                                      243‐7831     CREDITS: 2     PREREQUISITES:  MAT 114T or consent of instructor.m.  sifting. or by appointment.–3 p.  COURSE SYLLABUS     CUL 165   Baking and Pastry  Date revised: Spring 2008    .

    STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring pre‐ planning of methodology and recipes.  Calculate formulas based on baker’s percentages. cobblers. quality of finished product.  Demonstrate proper scaling and measurement techniques.  Prepare a variety of cakes and demonstrate basic decoration. projects and tests will be assigned point values. sanitation and  organizational skills.  Prepared laminated dough and choux paste.  professionalism. muffins.  Prepare quick breads such as biscuits.CUL 165 Baking and Pastry Page 2     STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course. scones.   Total points earned will be divided by points possible.  Apply good sanitation practices when preparing pastries.  Prepare yeast breads. and crisps. mise en place.  Identify equipment and utensils used in baking and discuss proper use and care.  All assignments.  Prepare fritters.  Apply the factors that control the development of gluten and explain the  changes that take place in a dough or batter as it bakes. pies and tarts. the student will be able to:    Use appropriate terminology used in baking and pastry.  Prepare a variety of fillings and toppings for pastries and baked goods. and a letter grade will be  assigned based on the following:    Evaluation Criteria          Grade Scale    Tests      20 percent      90 – 100  A  Projects    20 percent      80 – 89  B  Daily Production  60 percent      70 – 79   C    Grade Sheet (example)    Student Cher Hillary Tiger Sting Ringo Opra Quiz 1  5 pt Quiz 2  5 pt Quiz 3 5 pt  Quiz 4 5 pt Notebook  10 pt Practical Exam Production 10 pt 60 pt Total 100 pt   . cookies. crepes.  Students will be evaluated on teamwork.  Select ingredients with care to produce high‐quality baked goods.

  Assignments for makeup tests  will be made only if faculty is notified by voice mail.    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.    TESTS:    Tests will be given during the semester as announced.  Students who read text assignments prior to class  will be equipped to participate and will obtain the most from this course. and assignments. organization.umt.  No make‐up is allowed for lab production.cfm/page/1321. A score of zero will be averaged into grade determination for any missed test.    All students must practice academic honesty.umt.  If students are  absent for any reason.  The Conduct Code is located at  http://www. e‐mail.  Each missed class will result in a 5‐point deduction from  final points accumulated.CUL 165 Baking and Pastry Page 3       ATTENDANCE POLICY:    Attendance will be taken.edu/studentaffairs/.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.   Participation points will be granted or denied depending on how the student exhibits  enthusiasm.    DUE DATES:    To receive full credit. interest.    All students need to be familiar with the Student Conduct Code. announcements of tests.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry. assignments must be submitted by stated due dates. or personally prior to the  test.  This is necessary  as students contribute to the learning environment and become active learners by  attending class and participating.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University. they will be accountable for any information disseminated and  be held responsible for class notes.        .  The code is available  for review online at http://www.  No late assignments will be accepted  after week 5. and preparedness.  Late  assignments will be lowered by 50 percent.edu/SA/VPSA/index. teamwork.

        . the New Professional Chef. Professional Cooking.CUL 165 Baking and Pastry Page 4         CELL PHONE POLICY:    Cell phones must be turned off prior to class. Thomson Delmar Learning. 6th Edition. ISBN 0‐442‐01961‐0    SUPPLIES:    Standard culinary knife kit. Wayne. ISBN 1‐4018‐ 4922‐9    Reinhold. Gail.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class. Inc.    ISBN 0‐471‐43625‐9    SUGGESTED REFERENCE MATERIALS:    Sokol.    REQUIRED TEXT:     Gissen. 6th edition. Van Nostrand. About Professional Baking. John Wiley & Sons..

 Panning.  chewiness  Shortenings. Leavening Agents. Pies and Tarts  benching  Bread.  Sweeteners.     Measurement    Yeast Products  Baker’s Percentages  Yeast  Selection of ingredients  Chemical leaveners  gluten  Chocolate tempering  Mixing methods  Air and steam  Shortening  Lean and rich doughs  Rolled‐in yeast dough  Liquid  Straight dough method  Formation and expansion of  Modified straight dough  gasses  method  Coagulation of protein  Sponge method  Gelatinization of starches    Protecting the product from  Week 4 Mixing Methods. and testing dates are to be  delivered and explained the first day of class.  Malt syrup    and Cooling  Hidden sources of salt  Spread  Nature’s sweeteners  One‐stage method  Hidden sources of sugar  Creaming method  Serving temperature  Sponge method  Pies and Tarts  Dropped cookies    Bagged cookies    Rolled cookies    Molded cookies    Icebox cookies    Bar cookies    Sheet cookies      .    Week 1 Basic Principles of Baking  Week 3 Liquids. cake. pastry and all  Make up and panning  purpose flours  Proofing  Whole wheat flour  Rye flour  Cooling and storing   Starches  Cookie crispness. project due dates. butter. softness.  Punching. Types of  Corn syrup and glucose    Cookies. Baking  air    Methods. rounding. Baking.CUL 165 Baking and Pastry Page 5   COURSE OUTLINE:    All weekly plans. oils  Refined sugar and sucrose    Molasses and brown sugar  Week 5 Mixing Methods. Sugars. reading assignments. Cookie  Adding moisture retainers    Characteristics  to the formula  Scaling ingredients  Freezing  Mixing    Fermentation  Week 2 Flours.  Final comprehensive exam date will  be announced at this time.

 color.CUL 165 Baking and Pastry Page 6     DEMONSTRATED COMPETENCIES:    Proficient in demonstrating the technique by accomplishing the recipe  assigned.    .  Demonstrated leadership skills and teamwork throughout preparation.  Maintenance of a clean.  Proper utilization of ingredients without waste according to professional  standards. sanitary work area at all times. garnish.  Utilization and compilation of a throughout the course. and plate appropriateness. streamlined/personalized recipes.  Timely preparation and submission of product requisition.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly.    To earn an A:  90% accomplishment of required competencies.    Application of organizational “tools” during the preparation process:  Mise en  place sheets.    To earn a B: 80% accomplishment of required competencies.    To earn a C: 70% accomplishment of required competencies.  plating diagrams/photographs. organized. production schedules. flow.  Professional presentation techniques demonstrating the principals of  balance focal point.

  Leadership.  Costs.  Sourdough    Brownies  Butter  Cream  Cake.  Texture. Plate  Color.  Garnish.  Chiffon  Cake.  Temperature. Utilization  Taste  40%  Taste.  Production  Schedule.  point.  Pound   Cake. Notebook  Method.  Challah  Bread.  Teamwork.  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance.  Flavored   Cake.  French  Bread.                                                                                                            Biscuits  Boiled  Frosting  Bread . Skills. Requisition.  Banana   Bread. Focal  Mandatory.CUL 165 Baking and Pastry Page 7   COMPETENCY VERIFICATION SHEET     Assignment  Organization   Technique  15%  25%  MEP.  Timing. Recipes.  Poolish   Bread.  Doneness.  Cleanliness  Garnish. Two­ stage   Caramel  Sauce  Chocolate  Sauce  Cinnamon  Rolls  Cobblers                                                                                                        .  Flavor  profiles. Flow.

  Flaky Pie   Dough.  Molded  Coulis                                                                                                                                                                                                                                              Cream Puffs    Créme  Anglaise  Dough.  Bar     Cookies.  Danish   Dough.CUL 165 Baking and Pastry Page 8 Cookies   Rolled   Cookies   Sheet   Cookies .  Cake  Doughnuts.  Yeast  Eclairs  Flat Icing  Focaccia  Fritters  Ganache  Genoise                            .  Mealy Pie   Doughnuts.  Icebox  Cookies.  Bagged  Cookies.  Dropped   Cookies.  Croissant   Dough.

CUL 165 Baking and Pastry Page 9 Muffins                                                                                                                                                Panna Cotta    Pastry  Cream  Pâte Brisée      Pâte Sucrée    Pies   Pizza  Puff Pastry  Scones  Shortcake  Simple  Syrup  Tarts  Tortes  Turnovers                    .

CUL 165 Baking and Pastry Page 10   Organization and Professional Presentation    • Table of contents  • Cover page  • Index  • Dividers  • Typed    Content of Note Book    • Recipes  • Requisitions  • Mise en Place Sheet  • Production Schedules  • Menus  • Photographs  • Plate Diagrams  • Costed recipes  • Competency verification sheet  • Notes                                                  Note Book Requirements    .

 Chef Laura Swanson. tool and equipment skills.    COURSE SYLLABUS     FSM 151T Introduction to  the Food Service Industry  Date revised: Spring 2008                                                 .–3 p. cooking methods.Page |1 ExN‐10    Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell. or by appointment    COURSE DESCRIPTION: This course will introduce the student to fundamentals in  food handling practices. recipe and menu development.edu                                                                                      243‐7831     CREDITS: 5    PREREQUISITES:  None    OFFICE:  Culinary Offices    HOURS: 7a.m.campbell@umontana. history. Chef Aimee Ault           thomas.m.  safety and sanitation.

  Evaluate career opportunities through participation in field trips and guest  speakers. management. and a letter grade will  be assigned based on the following:      .  Demonstrate the fundamental theories regarding taste.  Identify and handle ingredients and understand classifications. food and beverage controls. specifications. sanitation and  organizational skills.  food production and service.  Apply proper sanitation and safety procedures to food service production.  Trace the growth and development of the hospitality and tourism industry. quality of finished product.  Analyze a recipe and identify the basic cooking method to be applied.Page |2   STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course.  Discuss/evaluate industry trends as they relate to career opportunities and the  future of the industry. temperature and  doneness relating to proper presentation of food.  Demonstrate basic knife skills.  Students will be evaluated on teamwork. projects and tests will be assigned point  values.  Outline the organization.  and methods employed in food preparation.  Identify professional organizations within the field and explain purposes and  benefits. structure and functional areas in various hospitality  organizations as a perspective for later courses in menu planning. purchasing. mise en place.  Realize the importance of and have the ability to set mise en place correctly.  All assignments.  Discuss and evaluate trade periodicals.        STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring  pre‐planning of methodology and recipes. texture.  Discuss professional ethics practiced in the Industry.  Define hospitality and the philosophy of the hospitality industry. etc.  Describe the various cuisines and contributions of leading culinarians. the student will be able to:    Discuss and describe appropriate terminology used for future coursework in the  Culinary Arts Department and in the food service profession.  Total points earned will be divided by points possible.  professionalism.

  Students who read text assignments  prior to class will be equipped to participate and will obtain the most from this  course. announcements of tests.    TESTS:    Tests will be given during the semester as announced. teamwork.Page |3 Evaluation Criteria    Tests      Quizzes    Practical Exam  Projects                    Grade Scale  A  B  C  20 percent  40 percent  20 percent  20 percent      90 – 100    80 – 89    70 – 79           Grade Sheet (example)  Student Quiz 1 Quiz 2 Quiz 3 Quiz 4  Quiz 5 Quiz 6 Quiz 7 Quiz 8 Proj 1 Proj 2 Prac 1 Prac 2 MidtermFinal 5pt 5pt 5pt 5pt 5pt 5pt 5pt 5pt 10pt 10pt 10pt 10pt 10pt 10pt Cher Hillary Tiger Sting Ringo Total 100pt     ATTENDANCE POLICY:    Attendance will be taken. organization. interest. and preparedness.  . A score of zero will be averaged into grade determination for any missed  test. and assignments.  No make‐up is allowed for lab production. e‐mail. they will be accountable for any information disseminated  and be held responsible for class notes.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry. assignments must be submitted by stated due dates. or personally prior  to the test.  Each missed class will result in a 5‐point deduction from  final points accumulated.    DUE DATES:    To receive full credit.  Late  assignments will be lowered by 50 percent.  This is  necessary as students contribute to the learning environment and become active  learners by attending class and participating.  Participation points will be granted or denied depending on how the  student exhibits enthusiasm.  If students are  absent for any reason.  No late assignments will be accepted  after week 13.  Assignments for make‐up  tests will be made only if faculty is notified by voice mail.

Page |4   ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.    ISBN 0‐471‐43625‐9    SUGGESTED REFERENCE MATERIALS:    Handout from Chef Campbell    Reinhold.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University. Wayne. 6th edition.    All students must practice academic honesty.    All students need to be familiar with the Student Conduct Code.  The code is  available for review online at http://www. ISBN 0‐442‐01961‐0    SUPPLIES:    Standard culinary knife kit. John Wiley & Sons.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities. Inc..    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class.      CELL PHONE POLICY:    Cell phones must be turned off prior to class. the New Professional Chef. Van Nostrand.  The Conduct Code is located at  http://www.cfm/page/1321.umt.    . 6th Edition. Professional Cooking.umt.edu/studentaffairs/.edu/SA/VPSA/index.    REQUIRED TEXT:     Gissen.

Safe workplace  f. Sauce families  Soups  a. Food cost  The menu  a. project due dates. Measuring devices  Cooking principles  a. Cooking vegetables    Food presentation and  garnish  a. Mise en place  g. Convenience foods  VII. VI. Reductions and glazes  d. Grilling  c.   II. Dress code  e. Grain cookery  d. Roasting  b. XI. Planning and organizing    production  b. Cooking methods  c. Stocks and sauces  a. Poaching and    simmering  h. Deep‐frying  g. Sautéing  d. Processing equipment  d. XII. Cooking equipment  c. . Rice cookery  c. Equipment and tool ID  b. Controlling quality       changes during cooking  b. Standards of  professionalism  d. Understanding soups  b. Knife skills  Tools and equipment  a. Preliminary cooking  c. and testing dates are to be  delivered and explained the first day of class. Hot food presentation    VIII. poultry. Measurement  c. Clear soups  c. Holding and storage  equipment  e. Handling vegetables  c. Dumplings  Meats. Seasoning and flavoring  Recipes  a. Ingredients  b.   V. Roux  f. game. History of food service  b. Written recipes  b. Cooking potatoes  b.  I. Braising  f. Thick soups  Potatoes and starches  a.Page |5   COURSE OUTLINE:    All weekly plans. Bases  e. Building a menu  c. reading assignments. Pasta  e.   IX.  Final comprehensive written and  practical exam date will be announced at this time. Procedures  c.   X. Classification and       market forms    Vegetables  a. The food service industry  a.   III. Preparation for frying  d. fish  cookery  a. Nutritional  considerations    Mise en place  a. Heat and food  b. Recipe conversion  d. Pan‐frying  e.   IV. Menu forms and  functions  b. Organization of kitchens  c.

d. and plate appropriateness.Page |6   b. c.    To earn a C: 70% accomplishment of required competencies.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly. streamlined/personalized recipes. sanitary work area at all times. Cold food presentation  Buffet service  Fundamentals of plating  Garnish  Decoration techniques    XVI. plating  diagrams/photographs.    Application of organizational “tools” during the preparation process:  Mise en  place sheets. e. Project  Proficient in demonstrating the technique by accomplishing the recipe assigned.  Maintenance of a clean.  b.        To earn an A:  90% accomplishment of required competencies.  Professional presentation techniques demonstrating the principals of balance  focal point. flow. XII. c. garnish. organized.    To earn a B: 80% accomplishment of required competencies. Final practical  c.  Demonstrated leadership skills and teamwork throughout preparation. color. e.    .  Timely preparation and submission of product requisition. Development of a  practical menu    DEMONSTRATED COMPETENCIES:    Production schedule  Requisition of product  Presentation  Review and suggestions      Final Exams  a. Final written  b. d. f.  Proper utilization of ingredients without waste according to professional  standards.    Review and practice  a. production schedules.

  Production  Schedule.  Utilization  Taste  40%  Taste.  Texture.  point. Plate  Color.  Teamwork.  Timing. Focal  Mandatory. Skills. Requisition.  Garnish. Notebook  Method.  Temperature.  Doneness.  Flavor  profiles.                                                                                                          Equipment  ID  Tool ID  Station Set­ up  Sharpening  Knives  MEP  Chicken  Stock  Brown  Stock  Fish Stock  Rouxs  Béchamel  Velouté  Espagnole  Demi­glace                                                                                                Hollandaise    Béarnaise    Tomato    Sauce  Mayonnaise    . Flow.  Leadership. Recipes.  Cleanliness  Garnish.  Costs.Page |7 COMPETENCY VERIFICATION SHEET (example)    Assignment  Organization   Technique  15%  25%  MEP.  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance.

Page |8 Salsa  Coulis  Puréed  Soup  Clear  Soup                                                                                                                                                                                                                  Cream Soup    Consommé  Rice  Cookery  Potato  Cookery  Polenta  Cookery   Pasta  Cookery  Carrot  Cookery  Bean  Cookery  Cauliflower  Cookery  Frying  Sauté  Braise  Roast  Grill  Poach  Steam                                .

  This project is preparation for and execution of the final practical and it is 20% of your  grade.  If a guest would not pay for the dish as prepared.Page |9 Project Assignments and Due Dates      Project 1    Find 3 recipes to complete a traditional dinner plate presentation: meat.   You are expected to come prepared and practiced for Project #2.  Teamwork.    Due:  Prior to mid‐term week 10            Project 2    At mid‐term review.  We will be cooking from these recipes. participation.  Not photocopied. groups will be assigned and will be expected to meet and execute ONE  of the pre‐prepared recipe combinations from a member within the group. starch.  timing and presentation will be graded.          .  Successful completion.  All members  must be involved in the application of skills and techniques.  The 3 recipes must include the following:    Sauce  Three (3) Classic knife cut vegetables  Three (3) demonstrated cooking techniques  Balance with texture  Balance of colors  Recipes appropriate to the dish and each other  Appropriate portion size  Hot  Properly cooked  Properly seasoned  Tasty    This must be typed in professional recipe style. vegetable. printed off the internet. the student team  has failed in its most important mission.  The purpose of this project is to emphasize the commercial nature of most food  service transactions. not difficulty is the goal.  or hand written.

Recognize communication patterns from family of origin. OFFICE LOCATION: Main Faculty Office in HB Building OFFICE HOURS: 9-10 Monday and Wednesday or By Appointment COURSE RATIONALE Beebe. At the top of the list was communication skills” (p. passive-aggressive and assertive behaviors and learn how to deal more effectively with them through conflict management skills. Interpersonal Communication . our understanding of interpersonal communication and the role we play in it will not only contribute to our sense of well-being and success in personal relationships.. gender communication.. family. communication defines our relationships with friends. attentively. aggressive. interpersonal conflict management. explain that “it is through these interactions with others that we develop interpersonal relationships” (p. E-MAIL ADDRESS: Kim. it is also possible for you to leave messages for me at 2437839.4). Understand how the quality of communication directly affects the quality of relationships and ultimately the quality of life. the student will be able to: 1. level as it is a type of communication that can be applied to many occupational fields. Beebe et al. Communication will be viewed from both a verbal and nonverbal perspective. 5. Therefore. the National Association of Colleges and Employers listed characteristics employers consider most important when hiring an employee. 2. and cultural diversity and communication.Reiser@mso. communication and emotion. Beebe and Redmond (2002) write that “communication is at the core of our existence. 4. Practice skills in listening reflectively. .. 3. Understand relational meaning of what we say both verbally and nonverbally.edu I am most easily reached by e-mail. M. Interpersonal Communication is particularly useful at the A. creating healthy communication climates.THE UNIVERSITY OF MONTANA-MISSOULA COLLEGE OF TECHNOLOGY APPLIED ARTS AND SCIENCES DEPARTMENT SPRING 2008. COURSE SYLLABUS COURSE NUMBER AND TITLE: Com 150S.TR SEMESTER CREDITS: 3 PREREQUISITES: None INSTRUCTOR NAME: Kim Reiser.A. “In a 1999 report.umt. However. Furthermore.5). and colleagues. Beebe et al. In fact. and more empathetically. In addition. and the effect this has on relationships personally. Communicating more clearly and listening more effectively will be addressed as well as the following topics: creating identities through communication. Our communication encounters create our identities. STUDENT PERFORMANCE OUTCOMES: Upon completion of this course.S. COURSE PURPOSE The purpose of this course is for students to become aware of their present communication styles and decide what is effective and what can be improved in order to build healthier relationships on an interpersonal level. Grice and Skinner (2004) write. Students will learn skills to help them manage conflict both in personal relationships and professional relationships. professionally and in an educational capacity. Most people spend between 80 and 90 percent of their waking hours communicating with others” (p. but to our success in work relationships as well. (2002) write that communication affects the quality of our physical and emotional health.A. Recognize passive. supervisors recognize the importance of considering the communication skills of prospective employees.5). loved ones.

You must be in good standing in the class. family emergencies and unexpected events are acceptable reasons for rescheduling a test. 79-70 (C). The Code is available for review online at http://www.6. and in the family. Test makeup policy: I believe the classroom setting should be treated like any other professional setting. GRADING: Exams (3) – 50% of grade Journal – 30% of grade Interpersonal Relationship Paper – 20% of grade GRADING SCALE: 100-90 (A). you must schedule an appointment to make up your test with the Academic Support Center. *COURSE POLICIES ARE APPLIED AT THE DISCRETION OF THE INSTRUCTOR. do not use language that might offend others.edu/SA/VPSA/index. Identify practical skills geared towards improving communication in the workplace. 59 and Below (F) ATTENDANCE POLICY: It is my belief that what you gain from a course is dependent on what you put into it. The Academic Support Center requires that you schedule an appointment with them 48 hours before the time you plan to take your test. absolutely no text messaging. turn off cell phones.umt. Employers and coworkers tend to be forgiving of a person’s absence for an important meeting or engagement if that person has proven to be dependable in the past. Academic misconduct is subject to an academic penalty by the course instructor and/or disciplinary sanction by the University. STUDENT CONDUCT: Please conduct yourself in a way that promotes learning for all students in the classroom (i. Within 24 hours of missing the test. If the following conditions are met. . ACADEMIC MISCONDUCT: All students must practice academic honesty. in personal relationships. You must notify me prior to missing the test that you will be unable to attend that class period. If you miss a class. This means fewer than three absences. you will miss a learning opportunity. no late assignments and passing grades on all completed assignments. and notify me of the time of that appointment. 69-60 (D). BEYOND THIS DATE. avoid disclosing too much personal information. and avoid monopolizing class discussion). and provide an explanation for your absence. Personal illness. Please speak with me after class or in my office. ASSIGNMENTS TURNED IN A CLASS DAY LATE WILL BE GRADED OUT OF HALF CREDIT. ASSIGNMENTS WILL NOT BE ACCEPTED. Students with more than two absences may lose their privilege for a makeup should an emergency arise. DISABILITY STUDENT SERVICES: Eligible students with disabilities will receive appropriate accommodations in this course when requested in a timely way. My policy follows this principle.e.cfm/page/1321. You may be asked for documentation of verification of your excuse. you may be given an opportunity to make up a test: 1. 89-80 (B). 3. All students need to be familiar with the Student Conduct Code. Understand the role emotions play in communication. 2. Attendance will determine a student’s level of success. Students with fewer than two absences during the semester will see their final grade increased by 5%. 7. Please be prepared to provide a letter from your DSS Coordinator.

T. or other circumstances beyond the student’s control” (UM Catalogue). accident or illness. *An online Blackboard page will be utilized for this course. documented justification is required for dropping courses by petition. Some examples of documented circumstances that may merit approval are: registration errors.). Failing is not an acceptable reason to drop the course. J. family emergency. change in work schedule. be sure to bring the DSS testing form to me in advance of the two-day deadline for scheduling in ASC. Journal assignments will be announced in class and posted on Blackboard the beginning of each week. no assessment of performance in class until after the deadline. REQUIRED TEXTS: th Wood. January 22 Introductions 24 29 31 Introduction to Chapter 1 and Interpersonal Communication Chapter 1 Continued Chapter 2 February 5 Chapter 2 Continued 7 12 14 19 21 26 28 Chapter 3 Intro to Research. DROP POLICY: “Beginning the thirty-first day of the semester through the last day of instruction before scheduled final exams. JOURNALS DUE EXAM #1 (Ch 1-3) Chapter 4 Chapter 4 Continued Chapter 5 Chapter 5 Continued March 4 ABSTRACT DISCUSSION AND JOURNALS DUE 6 11 13 18 Chapter 6 Chapter 6 Continued EXAM #2 (Ch 4-6) MOVIE . Interpersonal communication: Everyday encounters (5 ed.For students planning to request testing accommodations. COURSE OUTLINE: The following readings. (2007). journal deadlines. CA: Wadsworth. and tests are due on the day they are listed. Belmont.

RELATIONSHIP PAPERS DUE FINALS WEEK.20 24-28 April 1 3 8 10 15 17 22 24 29 May 1 5-9 MOVIE SPRING BREAK MOVIE DISCUSSION AND JOURNALS DUE Chapter 7 Assertiveness Lecture Chapter 7 Continued Chapter 8 Chapter 8 Continued ABSTRACT DISCUSSION AND JOURNALS DUE Chapter 9 Chapter 9 Continued Gender Article. EXAM 3 (Ch 7-9) WILL BE DURING OUR PRESCRIBED FINAL TIME .

campbell@umontana. and food sources of the major nutrients and how to  maximize nutrient retention in food preparation and storage.    OFFICE:  Culinary Offices. Chef Laura Swanson.–3 p. or by appointment.  Adjustment of classic methods to  suit preparations designed to extend variety on “lighter” menus.Page |1 ExN‐12    Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell.    HOURS: 7a.m.m. functions.    COURSE DESCRIPTION: To introduce a hands‐on approach to principles of  healthy and nutritious culinary procedures.           thomas. Chef Aimee Ault.  COURSE SYLLABUS     FSM 180T  Nutritional Cooking  Date revised: Spring 2008     .edu                                                                                      243‐7831     CREDITS: 3    PREREQUISITES:  CUL 151 or consent of instructor.  To apply the  principles of nutrient needs throughout the life cycle to menu planning and food  preparation. To describe the  characteristics.

 projects and tests will be assigned point  values.  Manage the amount of fat used as an ingredient and in preparation.  Store and prepare foods to ensure best flavor.  Select ingredients with care to design menus emphasizing high‐quality.  Calculate energy needs based upon basal metabolic rate and exercise  expenditure. heart healthy  menus and religious dietary laws. texture. preparation methods.  seasonal ingredients. quality of finished product.  Incorporate a variety of plant‐based dishes emphasizing grains.  List the primary functions and best sources of each of the major vitamins and  minerals. fresh. color and nutritional  value.  Identify common food allergies and determine appropriate substitutions. and a letter grade will  be assigned based on the following:      . the student will be able to:    List the six food groups in the current USDA Food Guide Pyramid and the  recommended daily servings from each.  List the major nutrients contributed by  each of the food groups. legumes.  Students will be evaluated on teamwork.  Discuss contemporary nutritional issues such as vegetarianism. and cooking  techniques to reduce reliance on salt.  Discuss the current dietary guidelines and adapt recipes accordingly. and  fruits.    STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring  pre‐planning of methodology and recipes.  Describe the process of human digestion.  Categorize foods into exchange groups and plan menus applying the exchange  system. sanitation and  organizational skills.  Evaluated diets in terms of the recommended dietary allowances.  Total points earned will be divided by points possible.  Demonstrate a variety of seasonings. mise en place.  professionalism.  All assignments.Page |2   STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course.

  Students who read text assignments  prior to class will be equipped to participate and will obtain the most from this  course.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry.  If students are  absent for any reason. announcements of tests. and assignments.Page |3   Evaluation Criteria    Tests      Project    Practical Exam  Daily Production  Video Assignments                Grade Scale  A  B  C  30 percent      90 – 100  15 percent      80 – 89  25 percent      70 – 79   15 percent  15 percent    Grade Sheet (example)    Daily Assignments 3pt 3pt 3pt 3pt 3pt Name    Opra  Tiger  Sting  O. and preparedness.  Each missed class will result in a 5‐point deduction from  final points accumulated.        .  Participation points will be granted or denied depending on how the  student exhibits enthusiasm.  This is  necessary as students contribute to the learning environment and become active  learners by attending class and participating. interest.J.  Mike  Cher  Osama  Snoop  Berak    Quiz  Quiz  Quiz  Video  Video  Video  Project 1  2  3  1  2  3  5pt  5pt                                          5pt                      5pt                      5pt                      5pt 15pt Final  Exam  15pt                      Practical  Attend‐ Total Final  Exam  dance  Grade 25pt                      100     ATTENDANCE POLICY:    Attendance will be taken. teamwork. they will be accountable for any information disseminated  and be held responsible for class notes.  No make‐up is allowed for lab production. organization.

 or personally prior  to the test.  The code is  available for review online at http://www. ISBN 978‐0‐470‐05232‐7    SUPPLIES:    Standard culinary knife kit.umt. Techniques of Healthy  Cooking. A score of zero will be averaged into grade determination for any missed  test.    REQUIRED TEXT:     The Culinary Institute of America.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class.    TESTS:    Tests will be given during the semester as announced.    All students need to be familiar with the Student Conduct Code.  The Conduct Code is located at  http://www.  No late assignments will be accepted  after week 13.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University. John Wiley & Sons.Page |4 DUE DATES:    To receive full credit. e‐mail.    CELL PHONE POLICY:    Cell phones must be turned off prior to class.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.cfm/page/1321.    .umt.edu/SA/VPSA/index.. Inc.  Assignments for make‐up  tests will be made only if faculty is notified by voice mail. assignments must be submitted by stated due dates.edu/studentaffairs/.    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.    All students must practice academic honesty.  Late  assignments will be lowered by 50 percent.

  The language of Nutrition  a.  The Vegetarian Pyramid   The Elements of Flavor  a.  Hidden sources of sodium  c.  Cholesterol  f. COURSE OUTLINE:    All weekly plans.   Nature’s Sweeteners  c.   Stir‐frying  c.   XI.   Sustainable agriculture  b.  Final comprehensive written and  practical exam date will be announced at this time.   Plant biotechnology   Menu and Recipe Development  a. Grains and  Legumes  a.  Tasting flavor  b.  Planning parameters  d.   Shallow poaching  h.  Plant based menu options  d.  Highlighting natural flavors  e.  The Mediterranean Pyramid  c.   Free range poultry  d.  The USDA Food Guide  Pyramid  b.   Grilling  d.   IX.   III.  The market place  b.  Nutrients  b.  Replacing fat  f.  Hearing flavor    VII.  The function of fat  b.  Fruits and Vegetables.   Hidden sugar sources  d.   II.   Refined sugar  b.  Smelling flavor  a.  Vitamins and minerals   The Pyramids  a.   Serving temperature  The Techniques of Healthy Cooking  a.   Sautéing  b.  Types of fat  c.  Choosing the right  ingredients  d.  Standards for menu  development  c.  Reducing fat    X. Deconstructing flavor  V. reading assignments.  Seeing flavor  b.Page |5     I.  Choosing the right  equipment  e.     IV.  Fat  e.   .  Fruits and vegetables   Cooking with Less Fat  a.  Sodium and hypertension  b.  Water  h.   Stewing and braising    Agricultural Issues in Ingredient  Selection  a.  Recipe development    VIII.  Carbohydrates  d.  Getting the most from the  least  d.  MSG  Sweeteners  a.  Moderating Salt  a. and testing dates are to be  delivered and explained the first day of class.  Grains and legumes  b.  Calories  c.  Protein   g.   Steaming  g.  Using standard portions  e. project due dates.   VI.   Broiling  e.   Boiling  i.   Organic farming  c.  Phytochemicals and  antioxidants  c.   Roasting  f.

 flow.    Application of organizational “tools” during the preparation process:  Mise en  place sheets.   The service staff  b. sanitary work area at all times.   Health and alcohol  b.  Professional presentation techniques demonstrating the principals of balance  focal point.   Rules for menus and  advertisement  c.Page |6 XII.       DEMONSTRATED COMPETENCIES:    Proficient in demonstrating the technique by accomplishing the recipe assigned.   Nutrient content claims  d.  Demonstrated leadership skills and teamwork throughout preparation. production schedules.   Communicating Nutrition  Beverages  a. organized. garnish.   Methods of analysis  b. streamlined/personalized recipes. plating  diagrams/photographs.   Dietary guidelines    XIV.    .   XIII.    To earn a B: 80% accomplishment of required competencies.    To earn an A:  90% accomplishment of required competencies. Staff Training and Customer  Communication  a.   Cooking with alcohol  c.   Food labeling in the United  States  b.  Proper utilization of ingredients without waste according to professional  standards. and plate appropriateness.  Timely preparation and submission of product requisition.  Maintenance of a clean.   Beverage promotion    XV.   Variables of analysis  Nutrition Labeling in Menus and  Advertisements  a.    To earn a C: 70% accomplishment of required competencies.   Analyzing the Nutrient Content of  Recipes  a.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly.   Health claims  e.   The kitchen staff  c. color.

  Doneness.  Teamwork.  point.  Texture. Requisition.                                                                                                          Sautéing  Stir­frying  Grilling  Broiling  Roasting  Steaming  Shallow  poaching  Boiling                                                                                      Stewing and    braising  En Papillote    Smoke  Roasting  Coulis  Chutney  Puréed  Soup  Clear  Soup  Beverage                  . Skills.  Utilization  Taste  40%  Taste.  Cleanliness  Garnish.  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance.  Production  Schedule. Plate  Color.  Garnish.Page |7 COMPETENCY VERIFICATION SHEET (example)    Assignment  Organization   Technique  15%  25%  MEP. Notebook  Method. Flow.  Leadership. Recipes.  Timing. Focal  Mandatory.  Costs.  Temperature.  Flavor  profiles.

  • Do not use margarine.  Meet nutritional goals of 1000 calories.          . creative sit‐down menu for 10 persons.    • Avoid soft drinks.  Salad    • Maintain proper acid/flavor balance. cohesive theme throughout the menu and maintain professional  presentations illustrated with plate diagrams.  A dinner menu summary for one portion must be included.  • A fruit dessert is recommended. 50‐ 60% carbohydrates. starch and vegetable. and  • Roll.  • Low in sugar (avoid lemon sorbet). prices and  introduction.  Appetizer or soup    Beverage  • 160 gm portion after cooking  • Fruit soup cannot be used  • Should harmonize with the meal. and liquor. salt  • Garnish appropriately.  Roll  • A recipe does not have to be provided.  Ingredients:  • You must have a recipe for the  • The menu is not bound by seasonal  dressing. Nutra Sweet.    No recipes from the text may be used  • Sauce is suggested for most desserts.  • Served with a sauce.  The menu itself must be presentable with proper menu copy.  except:  • Sorbet is acceptable but it must be:  • Fond de veau lie’.  not presented in a wine glass.  substitutes.  Be able to utilize COT standard cooking principles.  Provide proper. 15%‐20% protein. beer.  • Pasta.    Menu requirements:  • May be served with butter.  non‐dairy whipped topping. cut fruit.  Entrée’  • Items such as capers and olives are  • Start with 180 gm center of the plate  acceptable.    • Processed foods should be avoided.  (protein) portion size. 1200 mg sodium and added sugar no more than 10% of the  total calories.Page |8 Nutritional Cooking Menu Project Guidelines    Objective:    Plan a nutritious.  • Provide a sauce.  Each recipe must include caloric counts according to worksheet provided. 25%‐30% fat.  but its caloric count is included.    • List the types of fresh herbs you want  Dessert  to use.  limitations.  • Velouté’.

Page |9   Organization and Professional Presentation    • Table of contents  • Cover page  • Index  • Dividers  • Typed    Content of Note Book    • Recipes  • Requisitions  • Mise en Place Sheet  • Production Schedules  • Menus  • Photographs  • Plate Diagrams  • Costed recipes  • Competency verification sheet  • Notes                      Note Book Requirements    .

facilities. budgeting. Ninemeier. Be able to understand control and marketing in relation to the menu and profit requirements in menu pricing. I expect you to be able to apply text material and information discussed in class to real-life case studies and situations. availability. You must take the makeup test the day you return to school. OR CONSENT OF INSTRUCTOR COURSE DESCRIPTION: Principles of purchasing foods and materials based on needs. Be able to understand operations of automated food and beverage control and take corrective actions by identifying factors that affect work performance and labor control.edu Course Number: FSM270 Credits: 5 Office: AD 11H Date: Autumn 2007 PREREQUISITES: CUL 151T. Let me stress that there are no exceptions to this – if there’s a problem. Costs of doing business including products. and preparing financial statements COURSE OBJECTIVES: Upon completion of this course. – Thurs. profit/loss and understand ramifications of poor financial reports. . 6 edition. budgets. You should not expect to get all that you need to succeed in this class from only reading the text. and design control systems and procedures for inventory. 6. cost volume-profit analyses and estimate allowable food and beverage costs or forecasts. specifications. the student will be able to: 1. 3. but will in large part be based upon discussions and elaboration in class. Be able to comprehend and analyze financial records and reports presented in the Hospitality Industry and be able to design corrective action plans for specific organizational problems. Be able to comprehend standard cost tools. and its importance to the management system. MAT 100. 2. 4. REQUIRED TEXTS: th Planning and Control for Food and Beverage Operations. Understand purchasing procedures.Missoula COLLEGE OF TECHNOLOGY BUSINESS TECHNOLOGY DEPARTMENT Course Title: Faculty: Office Hours: Office Phone: Email: Purchasing and Cost Controls Tim Olson Mon. write. by Jack D. and seasonality. labor. control.Olson@umontana.ExN-13 The University of Montana . Tests will partially cover specific material contained in the text. call/email me a message or you have lost the chance to take that particular exam. 11:10 – 12:00 243-7862 Timothy. Be able to read. Tests may not be made up unless prior arrangements are made. ATTENDANCE: You are expected to come to class. 5.

The code is available for review online at http://www. Test #1 Test #2 Test #3 – take home test Food Service Business Project Total Chapters 1. 6 Chapters 7. Total points earned will be divided by the total points available to determine your grade.umt. 2.89% 70 .edu/SA/VPSA/index.79% 60 .cfm/page/1321 .100% 80 . 8. 13. 5. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. GRADING SCALE 90 . All students need to be familiar with the Student Conduct Code.EVALUATION: Grading and evaluation are based upon the following points.69% Below 60 A B C D F All students must practice academic honesty. 3 Chapters 4. 3. 2. 4 over entire course 100 100 200 400 800 This syllabus is subject to change. 14 Parts 1.

food cost analysis. analyze nutrition. Organize data. and create a shopping list. 6. digital imaging and word processing software. recipe management and word processing software. Introduction to Computers FACULTY: Carol Hinricher E-Mail: Carol. Design fliers. posters and menus. complete calculations.Hinricher@umontana.edu Phone: 273-7817 Office: AD17 Office Hours: M W 10:00 – 11:00. the student will be able to: 1. recipe management. Create Food Service Management Reports to include payroll. design menus and fliers. Build a personal cookbook. Use basic features of Windows operating system 2. and calculate food cost. Proficiently operate a graphical user interface. COURSE DESCRIPTION: An introduction to computerized applications relevant to the food service industry utilizing spreadsheet. 1 . graph data and develop professional reports utilizing a spreadsheet software. Friday 12:00 – 12:30 RELATIONSHIP TO PROGRAM(S): This course provides students with a comprehensive foundation for practical food service applications using spreadsheets. Demonstrate an understanding of the concept of integrating business applications using spreadsheet and word processing software. invoicing. import. 4. import. analyze nutrition. Students will develop appropriate industry reports. and budgeting.doc THE UNIVERSITY OF MONTANA--MISSOULA COLLEGE OF TECHNOLOGY BUSINESS TECHNOLOGY DEPARTMENT COURSE SYLLABUS COURSE NUMBER AND TITLE: CRT 205. 3. 7. income statements. export and scale recipes. export. STUDENT PERFORMANCE OUTCOMES: Occupational Performance Objectives Upon completion of this course. 5.ExN-14. and scale recipes. Use a recipe management software to develop weekly menus. 8. FOOD SERVICE MANAGEMENT COMPUTER APPLICATIONS DATE REVISED: Spring 2004 SEMESTER CREDITS: 2 PREREQUISITES: CRT 101.

Opening/Closing/Executing 3. it is your responsibility to see that it is in my mailbox by class time on the due date. If you are not present. Integrated Windows Operating System A. Scrolling 5. COURSE OUTLINE: I. 2 .87 C 74 . Final Schedule: Monday May 10 1:10-3:10 ATTENDANCE POLICY: Students are expected to come prepared for class each day and to participate in the assigned activity. Customizing II. Grading Scale: 94 . Application tests will follow each unit and will be written or application using a computer. Control Panel. Environments 4. Maximum/Minimizing 4. Software 1. A 10% penalty will be assessed.79 D Final grade will be determined by total points received on production.100 A 88 . homework and tests in relationship to total points available. however. etc. Moving/Copying 6. Class attendance is an integral part of this course. Types 2.Food Service Computer Applications Page 2 STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES: Production and Testing 1. C.93 B 80 . 2. It is the expectation that in-class production or homework assigned outside of class will be turned in when due. HD (high density) is required for saving student data. Windows Explorer B. if not daily basis. Assignments are accepted up to one week beyond the identified due date. Functions of Settings. Desktop/Windows 2. Document production activities will occur on a regular. SUPPLIES: One 3.5" diskette. Operating Systems 3. Introduction to the Computer A. Basic Operations 1.

Tool bar B. Average C. Move. Toolbars B. Date and Time G. Terms B.ExW-14 Food Service Computer Applications III. Modifying Worksheet D. Word Processing/Desktop Publication A. Nutritional Analysis G. Posters E. Functions A. Function Wizard F. Cell Commands--Clear. Autosum E. Excel Screen C. Formatting Numbers B. Numbers. E-Mail IV Master Cook A. Menu Creation C. Sum B. Creating personal cookbook(s) D. Linking Worksheets VIII Format Commands A. Editing Text. Copy C. Shopping List F. Change Fonts C. Worksheets A. Internet B. Borders IX. Financial Functions 3 . Start a New Worksheet B. Delete. Range D. Organizing and working with Recipes C. Formulas VII. cookbooks V. Publishing recipes. Menu Inserts VI. Formulas D. Excel Basics A. Meal Manager E. Insert. Cell Alignment D. Local and World Wide Communication A. Enter Text. Numbers. Fliers D.

ExW-14 Food Service Computer Applications 4 .

Chart Wizard Applications A. Menu Engineering XI.ExW-14 Food Service Computer Applications X. Inventory G. Daily and Period-to-Date Report F. Embedded Charts C. Daily Purchases Register D. Budgeting B. 5 . Daily Sales/Cash Report E. Separate Charts B. Charting Data A. Daily Labor Report C.

Have your instructor check this step.coc located on I:/student common/Hinricher/Food Service Folder to your personal folder.ExW-14 Food Service Computer Applications Windows Explorer Name: Identify three folders or directories on the hard drive. Find the number of files on C: with an extension of . Copy the files Practice 1. Add a screensaver to your personal computer. Copy this file to C:/My Documents. Undelete the file assignment 1 from the recycle bin. Have your instructor check this step. Change the background on your display to a background of your choice. Let your instructor check this process. 6 .BMP. How many files on C:/Windows begin with the letter P? Create a new folder in your personal folder titled “MasterCook: Have your instructor check this step. Rename file to assignment 1.doc. Have your instructor check this step. Delete file assignment 1.

   COURSE SYLLABUS         FSM 175T Food Service  Sanitation  Date revised: Spring 2008 . Chef Laura Swanson.Page |1 ExN‐14    Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT     FACULTY: Chef Thomas Campbell.m.campbell@umontana.–3 p. Chef Aimee Ault           thomas. or by appointment    NRAEF PROCTOR ID NUMBER: 2208849    COURSE DESCRIPTION: This course will introduce the student to fundamentals in  safe and sanitary food handling practices.edu                                                                                      243‐7831     CREDITS: 2    PREREQUISITES:  None    OFFICE:  Culinary Offices    HOURS: 7a.m.  Emphasis on development of a well  designed food safety program centered on Hazard Analysis Critical Control Point  (HACCP).

  Describe appropriate measures for insects.  Review laws and rules of the regulatory agencies governing sanitation and safety  in foodservice operations.  Monitor the flow of safe food through the food service operation from receiving  through preparation and service.  Outline the requirements for proper receiving and storage of both raw and  prepared foods.  Conduct a sanitation self‐inspection and identify modifications necessary for  compliance with standards. examination earning their certificate of completion.  Recognize sanitary and safety design and construction features of food  production equipment and facilities.  and facilities. OSHA.  List the major reasons for and recognize signs of food spoilage. NSF.  Demonstrate appropriate emergency policies for kitchen and dining room  injuries.   Develop a HACCP system to facilitate sanitation management. rodents. ware washing. describe their requirements and methods for growth.Page |2 STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course.  Identify proper methods of waste disposal and recycling. and pest control eradication.  Describe appropriate types and use of fire extinguishers in the foodservice area.  Identify the critical control points during all foodhandling processes as a method  for minimizing the risk of foodborne illness.  Pass the N.e. ADA.F.E.)  Describe types of cleaners and sanitizers and their proper use.  Understand the impact of contamination. the student will be able to:    Discuss and describe appropriate terminology used for sanitation in the food  service industry.  List common causes of typical accidents and injuries in the foodservice industry  and outline a safety management program.    .  Demonstrate good personal hygiene and health habits.  (i.  Apply principles of cleaning and sanitation to kitchen equipment.  Understand and apply procedures which recognize.A.  Describe symptoms common to foodborne illnesses and how these illnesses can  be prevented.  Use acceptable procedures when preparing potentially hazardous foods to  include time/temperature principles.  Develop cleaning and sanitizing schedule and procedures for equipment and  facilities. prevent and respond to food  borne illness.R.  Identify microorganisms which are related to food spoilage and foodborne  illnesses.   Demonstrate a personal hygiene program for food handlers. UL. etc.  Review Material Safety Data Sheets (MSDS) and explain their requirements in  handling hazardous materials. food allergies.  Discuss right‐to‐know laws. and food borne illness  on a food service establishment..

 interest. and assignments.    DUE DATES:    To receive full credit.  Students who read text assignments  prior to class will be equipped to participate and will obtain the most from this  course.Page |3 STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring  pre‐planning of methodology and recipes.  This is  necessary as students contribute to the learning environment and become active  learners by attending class and participating.  If students are  absent for any reason. organization. they will be accountable for any information disseminated  and be held responsible for class notes. sanitation and  organizational skills. quality of finished product. and a letter grade will  be assigned based on the following:    Evaluation Criteria    Tests      Quizzes    Inspection     Projects                      Grade Scale  A  B  C  45 percent  15 percent     5 percent  35 percent    90 – 100    80 – 89    70 – 79         Grade Sheet (example)  Student Cher Hillary Tiger Sting Quiz 1 5pt Quiz 2 5pt Quiz 3 5pt Proj 1 15pt Inspection 5pt Proj 2 20pt Midterm Final 15pt 30pt Total 100pt     ATTENDANCE POLICY:    Attendance will be taken. mise en place.  Total points earned will be divided by points possible.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry. assignments must be submitted by stated due dates.  Participation points will be granted or denied depending on how the  student exhibits enthusiasm.  All assignments. announcements of tests.  No make‐up is allowed for lab production. projects and tests will be assigned point  values. and preparedness.  .  professionalism.  Late  assignments will be lowered by 50 percent. teamwork.  No late assignments will be accepted  after week 13.  Each missed class will result in a 5‐point deduction from  final points accumulated.  Students will be evaluated on teamwork.

  The code is  available for review online at http://www.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University.    All students need to be familiar with the Student Conduct Code. Inc.  The Conduct Code is located at  http://www. 6th edition.      CELL PHONE POLICY:    Cell phones must be turned off prior to class.edu/studentaffairs/. the New Professional Chef.umt.    REQUIRED TEXT:     Gissen.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class.    . e‐mail. Wayne.    All students must practice academic honesty.Page |4 TESTS:    Tests will be given during the semester as announced.edu/SA/VPSA/index. A score of zero will be averaged into grade determination for any missed  test. Professional Cooking.    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.    ISBN 0‐471‐43625‐9    SUGGESTED REFERENCE MATERIALS:    Handout from Chef Campbell    Reinhold. John Wiley & Sons.umt. or personally prior  to the test.cfm/page/1321. ISBN 0‐442‐01961‐0    SUPPLIES:    Standard culinary knife kit.  Assignments for make‐up  tests will be made only if faculty is notified by voice mail. 6th Edition.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.. Van Nostrand.

Preventing cross‐ contamination  b. Emerging pathogens  and issues  Contamination . Food allergens  The save foodhandler  a. Inspection Procedures  c.  I. Chemical contaminants  b. The flow of food  a. Choosing a supplier  b. Key practices for  ensuring food safety  d. Biological toxins  g. and foodborne  illness  a.   IX. Cooling food  e. Pathogens  b. VII. General storage    guidelines  b. Diseases not  transmitted through  food  c. reading assignments. Receiving and    inspection specific food    Storage  a.   VIII. Storing specific food  Preparation  a.                     . Holding food for service  b. Components of a food  personal hygiene  program  d. Preventing foodborne  illnesses  c. How foodhandlers can  contaminate food  b. Management’s role in a  personal hygiene  program    V. Providing save food  a. Preparing specific food  c. Parasites  e. Off‐site service  VI.   III. and testing dates are to be  delivered and explained the first day of class. The deliberate  contamination of food  d. Types of storage  c. The food safety  responsibilities of a  manager  The microworld  a.   IV. Storage techniques  d.  Final comprehensive written and  practical exam date will be announced at this time. Bacteria  d. Serving food safely  c. Foodborne illnesses  b. Fungi  f. Physical contaminants  c. Time and temperature  control    Purchasing and receiving  a. Viruses  c.   II. Cooking requirements  d. food  allergens. Reheating food  Service  a. project due dates.Page |5   COURSE OUTLINE:    All weekly plans. Thawing food  b.

Active managerial  control  c. Considerations for other  areas of the facility  c. Cleaning  c. Using and storing  pesticides        XVI.   XII. Government regulatory  system for food  c. Sanitizing  d. Training delivery  methods      . Food safety management  systems  a. The integrated pest  management program  b. XII. Control measures  f.   Employee food safety     Training  a. and  equipment    XI. Hazard Analysis Critical  Control Point (HAACP)  d. Sanitation standards for  equipment  d. Tools for cleaning  h. Machine dishwashing  e.  tableware. sanitizing  b. The FDA Food Code  d. Crisis management    Sanitary facilities and  equipment  a. Utilities    Cleaning and sanitizing  a. Cleaning vs. Objectives of a  foodservice inspection  program  b.  Food safety regulation and  standards  a. Treatment  e. Storing utensils. Prerequisite food safety  programs  b.Page |6   X. The inspection process  e. Working with a pest  control operator (PCO)  d. Installing and  maintaining kitchen  equipment  e. Self‐inspections  f. Training staff  b. Voluntary controls  within the industry    XV.    Integrated pest  management (IPM)  program  a. Federal regulatory  agencies  g. Manual dishwashing  f. Designing a sanitary       establishment  b. Cleaning the premises  g. Identifying pests  c.

        Due:  Finals week 15    .  Use your recipes from the Introduction to the Food Service Industry class  project to simulate the management of the Seven Principles.      Due:  Mid‐term week 9            Project 2    Your final project is to develop a Crisis Management Plan as outlined in chapter  10.  You guessed it.   Follow all the guidelines listed to help keep on track.  We will make this as realistic as possible using this kitchen as our Guinea Pig.  In other words.  Develop a HACCP program outlined in chapter  10. chart  the progress of the recipe food items through the kitchen from receiving to  service.Page |7 Project Assignments and Due Dates      Project 1    Your mid‐term project is in effect an important component of the Crisis  Management Plan.

mathematics. Personal hygiene. COURSE SYLLABUS     CUL 156   Dining Room Procedures  Date revised: Spring 2008                                                .m. and basic culinary terminology related to dining room and beverage service are included.ExN-2   Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT     FACULTY: Chef Thomas Campbell.m.campbell@umontana.    STATION HOURS:       Espresso Station 7:30 A.M. or by appointment.    COURSE DESCRIPTION: Introduction to the basic foundations of dining room service and protocol.M.M.    OFFICE:  Culinary Offices. Students will be encouraged to provide a “customer service centered” service that culminates an experience that exceeds the guests’ expectations.    HOURS: 7a. – 10:00            Dining room Procedures Station – 7:30 A.           thomas.edu                                                                                      243‐7831     CREDITS: 3     PREREQUISITES:  CUL 151T or consent of instructor. director. Students will learn techniques for gaining a competitive advantage in the marketplace.–3 p.  – 1:30 P.

  Distinguish wines by grape.  Demonstrate the general rules of table setting and service. growing region. projects and tests will be assigned point values. the student will be able to:    Demonstrate beverage service and management using espresso station equipment. quality of finished product. production process. sanitation and  organizational skills. English.  Identify levels of intoxication. varietal. mise en place.  Evaluate food and beverage pairings.  Identify  local.CUL 156 Dining Room Procedures Page 2   STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course. country.  Demonstrate an understanding of guest service and customer relations.  Demonstrate sales techniques including menu knowledge and suggestive selling. buffets.  state  and  federal  laws  pertaining  to  the  purchase  and  service  of  alcoholic  beverages.  professionalism.  Discuss the basic production process for distillation and fermentation. catering and a la carte.  Be  able  to  explain  the  inter‐relationships  and  work  flow  between  dining  room  and  kitchen  operations.  Discuss Dram Shop Act and liquor liabilities.  Describe specific American.  Discuss and demonstrate the proper procedures for training dining room staff.  Students will be evaluated on teamwork.  Discuss service methods such as banquets.      STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring pre‐ planning of methodology and recipes.    Demonstrate the use of tableside cookery.   Total points earned will be divided by points possible.  Demonstrate the proper method of handling guest checks and payment. including handling of  difficult situations and accommodations for the disabled. and a letter grade will be  assigned based on the following:    Evaluation Criteria          Grade Scale    Tests      10 percent      90 – 100  A  Projects    5   percent      80 – 89  B  Daily Production  75 percent      70 – 79   C  Practical Exam  10 percent      .  All assignments. French and Russian service.

    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity. e‐mail.    DUE DATES:    To receive full credit.  Late  assignments will be lowered by 50 percent.   Participation points will be granted or denied depending on how the student exhibits  enthusiasm.  Each missed class will result in a 5‐point deduction from  final points accumulated.  If students are  absent for any reason.  Assignments for makeup tests  will be made only if faculty is notified by voice mail.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities. they will be accountable for any information disseminated and  be held responsible for class notes. announcements of tests.  The Conduct Code is located at  . A score of zero will be averaged into grade determination for any missed test.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry.CUL 156 Dining Room Procedures Page 3   Grade Sheet (example)    Student Cher Hillary Tiger Sting Ringo Opra Final Exam 10 pt Project 5 pt Practical Exam 10 pt Production 75 pt Total 100 pt     ATTENDANCE POLICY:    Attendance will be taken.  No late assignments will be accepted  after week 5. and preparedness.    TESTS:    Tests will be given during the semester as announced.  No make‐up is allowed for lab production. or personally prior to the  test. and assignments. interest.  Students who read text assignments prior to class  will be equipped to participate and will obtain the most from this course. teamwork. organization.  This is necessary  as students contribute to the learning environment and become active learners by  attending class and participating. assignments must be submitted by stated due dates.

CUL 156 Dining Room Procedures Page 4 http://www.  The code is available  for review online at http://www.. J. 6th edition. Inc.    All students need to be familiar with the Student Conduct Code. Wayne.umt. About Wine.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University. Professional Cooking. Patrick.  Table Side Cookery  Author:  Anddrioli  Publisher:      Van Nostrand Reinhold    Videos:   Food and Beverage Institute    Introduction To Table Side cooking – CIA          Sit‐ Down Buffet  Preparation To Order Taking      Understanding Wines      Managing the Rush        Liquid Assets        . John Wiley & Sons.    UNIFORM POLICY:    Students will be required to be in full Front of the House Attire (see Syllabus  Addendum) to be accepted into class.    REQUIRED TEXT:     Gissen. Dellie.    CELL PHONE POLICY:    Cell phones must be turned off prior to class. ISBN1‐ 4018‐3711‐5    SUGGESTED REFERENCE MATERIALS:  The Waiter and Waitress Training Manual.edu/SA/VPSA/index. Dahmer. S. Kahl  Reserved Curriculum Materials In The Library  Title:  The Professional Host  Author:  CBI Food Service Edition            Publisher: Van Nostrand Reinhold    Title:  Professional Table Service  Author:  Meyer  Publisher:       Van Nostrand Reinhold    Title:  A Guide to Napkin Folding  Author:  Ginders  Publisher:      Van Nostrand Reinhold    Title. K. Thomson Delmar Learning. Rex.    All students must practice academic honesty.    ISBN 0‐471‐43625‐9    Henderson.umt.edu/studentaffairs/.cfm/page/1321.

 Varieties Roasts and Blends                  e. Cooperative            c. pen.   The Server         a. Marketing           h. Tea making 101          1. Ask appropriate questions and record information    3.   Espresso Station Equipment Review             a. Reservations            a. Steamer             d. Neat and Tidy          f. Basic Principles of Coffee             2. Knowledgeable          g. Healthful         e. Opening and Closing             b. Take‐down    2. Typing up and distributing daily menu             b.. Basic operations of Espresso machine              c. Varieties            3. Coffee making 101          1.    COURSE OUTLINE:    All weekly plans. Handouts ‐Station Assignments ‐Syllabus    a. Use reservation form            b. Dining Room Station      1.  Final comprehensive exam date will  be announced at this time. reading assignments. and testing dates are to be  delivered and explained the first day of class.    . Procedure for Preparing Tea          2.CUL 156 Dining Room Procedures Page 5   The Server      Flambé  Cookery     Beverage and Food Service                Wine Service  Dessert To Check Handling  Super Size Me  1. Personable         d. project due dates. Marketing ‐suggestive selling    4. Signs ‐and promotion             c. Reliable         b. Iced Tea          5. Menu Procedure and Daily Specials              a. Set‐up      2. Attentive              SUPPLIES:  Wine opener.

 Set up                        d. Proper set‐up and breakdown          d. Buffets                        c. Safety and operation                b. Heavy silver service ware                 3. Table side cooking     3. Food brought to table            4. Video "5 minute Napkin Folds"                        b.          b. Heated Plates                5. Servants        d. Service ware minimal               3. Proper service during buffet    7. Less formal           2. Video "Napkin Folds of New       Orleans"                         Page 6   .   Video ‐"Managing the Rush"    9.CUL 156 Dining Room Procedures     6. Teamwork and coordination           with kitchen. Video "Flambé' Cookery"    10. American Service                1. English Service                1. Russian service              1.  Buffet Project        a. Formal ‐Multiple Service ware     2. 50 Guests          c. Gueridon ~ Flambé' Cart         b. Carving at the table                3. Finger bowls    c. Formal                2. Catering                        d.  Private  home  or  dining    room                2. Lighting                       c.   Flambé' Cooking and Cart Review   a. French Service    1. One server                4. A la carte    11. Types of Table Service        a. Napkin Folds                        a. Service Methods                        a. Banquets                        b. Servers    8.

CUL 156 Dining Room Procedures   12. Seating the guests                        c. Efficiency                        g. Beverage Service                        a. Dining room assignments                         b. Sanitation and Emergency Procedures    17. Timing of plate presentation to         order    15. Approaching the guests                        b. Handling Complaints                         d. Marketing the food                        e. Non‐alcoholic Beverages  d. Distilled Spirits and Cocktails  Page 7   . Placing orders in the kitchen    a. Etiquette                        a. Written      c. Handling Difficult people      14. Handling Unusual Circumstances    16. Know what you are selling   f. Cooperation      e. Characteristics of Wine                         b. Types of Wine  c. Seating the guests properly                        c. Studying the menu                        d. Video    13. Communication      d. Before the guests arrive                        a. Orally    b.

    To earn a B: 80% accomplishment of required competencies.  Utilization and compilation of a notebook throughout the course.    To earn a C: 70% accomplishment of required competencies.   Timely preparation and submission of product requisition.    .   Maintenance of a clean. organized.   Demonstrated leadership skills and teamwork.  Proper utilization of ingredients without waste according to professional  standards.    To earn an A:  90% accomplishment of required competencies.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly. sanitary work area at all times.  Professional service techniques.CUL 156 Dining Room Procedures Page 8     DEMONSTRATED COMPETENCIES:    Proficient in demonstrating the technique assigned.    Application of organizational “tools” during the preparation process:  Mise en  place.

  Timing./MEP  Rapport  with Guests   Self  Organization   Station  Coordination  Professional  Attitude                .CUL 156 Dining Room Procedures Page 9   COMPETENCY VERIFICATION SHEET     Assignment  Organization   Technique  15%  25%  MEP.  Notebook  Method.  Texture.  point. Focal  Mandatory. Skills.  Production  Schedule.                                                                                                Caesar Salad    Bananas  Foster  Crepes  Suzette   Cherries  Jubilee   Appetizer  Special  Espresso                                                                        Coffee/Tea      French Press    Still Wine  Sparkling  Wine  Org.  Temperature.  Doneness.  Flavor  profiles. Costs.  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance.  Utilization  Taste  40%  Taste. Plate  Color. Flow.  Teamwork. Requisition.  Garnish.  Recipes.  Cleanliness  Garnish.  Leadership.

  2. The evaluation must be well written.    Restaurant Evaluation:  .  .Presented in attractive folder and printed as if we would use it in our  restaurant.Have a dining experience in an establishment other than fast food. A restaurant evaluation and review.    1.CUL 156 Dining Room Procedures Page 10     Project:    There is a special project which is worth 5% of your total grade.  In other words.Sparklers.  .Bin numbers. Service  3.  6.  .Rosés.  . Make your judgments and support them with observations and  evidence. Cleanliness  5.  .  .  That is to say you must use a  professional level of culinary language. Food  2.  . Include what you surmise the concept of the establishment to be  and explain your feelings on how well they succeeded with it.    Wine list parameters:  .  You may choose between  two topics.All items costed at a 20% beverage cost.Presented in folder and type written.Proper label/wine description.  . Ambiance  4.  7.Reds.  .Evaluate all aspects of the dining experience:  1.  .Dessert wines.  . you must say why you believe your  evaluations.  . A properly written wine list.    .  .Fortified wines.  The more  people with you the better for you to include in your evaluation.Vintage (when appropriate).  .  It is due the Monday of week five.Aperitifs.Whites.Appropriate product for a white table cloth establishment.

CUL 156 Dining Room Procedures Page 11                     .

ExN‐3 CAPSTONE FSM 271  Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell. facilities planning. purchasing.           thomas.m. menu planning/design. multi‐course dinner.  The course content coordinates and integrates Food Service  Management Computer Applications – FSM 271. director.  Finally.  and Internship –  FSM 290T to create a virtual food and beverage service establishment.  The course plan  includes writing a restaurant business plan. labor.    OFFICE:  Culinary Offices. or by appointment.    HOURS: 7a.edu                                                                                      243‐7831     CREDITS: 4     PREREQUISITES:  Completion of Station Experience Courses. Patisserie – FSM 275.campbell@umontana.  It is designed to demonstrate all skills learned over the  last three semesters.m. the course  culminates with an “opening night” formal.  marketing. Introduction to  Computers – CRT 101 or consent of instructor.    COURSE SYLLABUS   FSM 271    Capstone                      Date Revised: Spring 2008                                                      .–3 p. beverage service and appreciation.    COURSE DESCRIPTION: This course is the conclusion of the two‐year Food Service  Management Degree Program.  Students will be  expected to build a comprehensive portfolio/storyboard to be displayed at the capstone  dinner.

 furnishings.  Total points earned will be divided by points possible. the student will be able to:    Write a business plan for their conceptualized restaurant.  All assignments.  Plan and execute the Capstone (Opening Night) Dinner and Portfolio Review.  Design a financial plan for the business.  Work with local businesses and fund raising experts to market and fund their project  and Capstone Dinner.  Demonstrate the principles of menu development and design.  Plan and execute a final practical exam.  Present a restaurant floor plan designed according to the flow of production.      STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily assignments. projects and  tests will be assigned point values.  Purchase equipment. and décor.  Recognize and understand various beverages and their service styles.   Create and utilize banquet service management documents.Page |2   STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course. and  a letter grade will be assigned based on the following:    Evaluation Criteria          Grade Scale    Quizzes      30%      90 – 100  A  Project       20%      80 – 89  B  Capstone Dinner    25%      70 – 79  C  Practical Exam     25%      Student Cher Hillary Tiger Sting Ringo Oprah Quiz 1  10 pt Quiz 2  10 pt Grade Sheet (example)  Quiz 3 10 pt  Project  20 pt Capstone 25 pt Practical 25 pt Total 100 pt               .

umt. they will be accountable for any information disseminated and  be held responsible for class notes.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.  Late  assignments will be lowered by 50 percent.  Students who read text assignments prior to class  will be equipped to participate and will obtain the most from this course. or personally prior to the  test.  No late assignments will be accepted  after week 13. announcements of tests.   Participation points will be granted or denied depending on how the student exhibits  enthusiasm.  The code is available  for review online at http://www.cfm/page/1321. A score of zero will be averaged into grade determination for any missed test.edu/studentaffairs/.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University. and assignments.  Assignments for makeup tests  will be made only if faculty is notified by voice mail.    TESTS:    Tests will be given during the semester as announced.  No make‐up is allowed for lab production.    All students must practice academic honesty.    All students need to be familiar with the Student Conduct Code. assignments must be submitted by stated due dates.            . teamwork.  If students are  absent for any reason. interest.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry.    DUE DATES:    To receive full credit.umt.edu/SA/VPSA/index.  Each missed class will result in a 5‐point deduction from  final points accumulated. e‐mail.  The Conduct Code is located at  http://www. organization.  This is necessary  as students contribute to the learning environment and become active learners by  attending class and participating. and preparedness.    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.Page |3   ATTENDANCE POLICY:    Attendance will be taken.

 ISBN 0­471­28865­9  WEBSTER’S NEW WORD DICTIONARY OF  CULINARY ARTS. Sharon L. 2nd Edition.Page |4     CELL PHONE POLICY:    Cell phones must be turned off prior to class. Inc. ISBN 0‐13‐182726‐X    SUGGESTED REFERENCE MATERIALS:      SUPPLIES:    Standard culinary knife kit. Fullen. ISBN 0‐910627‐36‐3  DESIGN & LAYOUT OF FOODSERVICE FACILITIES. John C. Atlantic  Publishing Group. Prentice Hall.    .    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class. John Wiley & Sons. Steven  Labensky.    SUGGESTED TEXT(S):          OPENING A RESTAURANT..  Birchfield.

 beverage menus  Menu copy  Design and printing    Facility Planning  Planning  Food service design  The principals of design  Equipment layout  Food service equipment  Facilities engineering  Interior design    Catering  Types of catering  Determining function space  Staffing and personnel  Pricing considerations  Revenue accounts  Expense accounts  Operating costs  Contracts  Determining charges  Capstone dinner  production and portfolio   Practical Exam    . reading assignments.  Business Plan  Business description  Management  Mission goals/mission  Philosophies/identity  Location  Geographical markets  Main objectives  Cooperation  Strategic alliance  Licenses  Estimated sales  Internet  Personnel  Funds required  ABC product mix  SWOT analysis  Problems  Possibilities  Organizational structure    Financial Plan          Fixed assets  Current assets  Statistical data  Risk management  Timeline    Marketing  Marketing analysis  Customer profile  Marketing strategies  Competitive research  Pricing strategies  Marketing goals    Wine and Spirits  Tasting wine  Buying wine  Alcohol responsibility  Alcohol liability  Licenses  Menus  Menu styles  Menu characteristics  Breakfast. lunch.  Final comprehensive exam date will  be announced at this time.Page |5   COURSE OUTLINE:    All weekly plans. project due dates. and testing dates are to be  delivered and explained the first day of class. dinner   Special occasion menus  Room service menus  Ethnic menus  Dessert.

    Application of organizational “tools” during the preparation process:  Mise en  place sheets. Plate  Color.  Costs.  Texture. organized.  Flavor  profiles. garnish.  Maintenance of a clean.  Leadership.    To earn a B: 80% accomplishment of required competencies. Requisition.  Demonstrated leadership skills and teamwork throughout preparation. Skills. Notebook  Method. Focal  Mandatory.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly.    To earn an A:  90% accomplishment of required competencies.  Teamwork.  Doneness. and plate appropriateness. color. Flow. Recipes.  Temperature.  Total                                        Teamwork  Menu  Design  Kitchen  Staffing  Function  Sheet  Floor Plan  Business  Plan                                      .Page |6   DEMONSTRATED COMPETENCIES:    Proficient in demonstrating the technique by accomplishing the recipe  assigned.  Professional presentation techniques demonstrating the principals of  balance focal point. flow.  Production  Schedule.  Seasoning  Presentation  Sanitatio 15%  n 5%  Balance.  Timing.  Garnish. production schedules.    COMPETENCY VERIFICATION SHEET (example)  Taste  40%    Assignment  Organization  Technique   15%  25%  MEP.  point.  plating diagrams/photographs. streamlined/personalized recipes.  Utilization and compilation of a throughout the course.    To earn a C: 70% accomplishment of required competencies. Utilization  Taste.  Timely preparation and submission of product requisition.  Proper utilization of ingredients without waste according to professional  standards. sanitary work area at all times.  Cleanliness  Garnish.

 and  references given for any resources used in the report (used www. Web site to look  up…). the  introduction should nicely transition to the body of the report detailing how the  objectives were met. etc…  • The report should be approximately 1‐2 pages in length.  and objectives defined on learning agreement. if any. awards.  • This report should be formatted appropriately in educational report format as  follows:  Attractive margins. and include potential actions by the student that could have  improved the experience.  i.  listed on separate page.  • Student will address objectives met that were not defined on learning agreement. Professional paper describing accomplishments/goals and objectives met by the student  during the internship experience.  This paper should be an  example of the student’s best work that represents research (if necessary) and  writing capabilities to a potential employer. etc. double‐spaced.  • In this report. conferences.  h. Resume – final version  f. compiling a portfolio allows you to put together  your best work to submit to employers.     Portfolio Binder Requirements:  a.  . but not met. it is common for employers to ask for  samples of your work. the report should include an introduction to define student objectives. with references. thank you  letters. Transcript  e. citations used for direct quotes  borrowed from another source in the report (internship supervisor said…).  • Student will include an analysis explaining actions the student could have taken to  improve the internship experience. volunteer work. letters of recommendation.  • Overall. copies of your certificates. Submitted in a three‐ring binder  b. Cover letter – final version  g. and autobiography and more.Page |7 YOUR PERSONAL PORTFOLIO     When interviewing for Hospitality Industry Jobs.  In addition to using the  portfolio for your final internship project. Pertinent food photographs. the student will directly and specifically reflect how objectives as  defined and agreed upon by employer and student in “Learning Agreement Goals”  were met during the internship. and spelling. menus. numbered pages. Cover page  c. extracurricular activities. One example of a project/assignment from a course in your program area taken at the  College of Technology or a project/assignment from you internship which best  represents your capabilities to a potential employer. if used.  They may request items such as written reports.  The conclusion should summarize the importance and  significance of the objectives to the internship experience. certificates. if any. correct grammar. punctuation. photographs of  your work. Table of contents  d.

  Judging will start at the moment of set‐up and will remain until the  station is completely cleaned.  Meaning. the apprentice is there to assist.  Additionally.  Students who fail must pay appropriate  course fees to retake the exam.  Each student will have four hours of cooking time to prepare the menu.  The first course must be presented during the  designated presentation time and each course must follow at appropriate time  intervals. cohesive theme demonstrating proper basic  cooking techniques.  Also.  Each student will be randomly assigned an apprentice to help during their testing  time. entrée and dessert. their score will be deducted by half a point.  The completion of this internship and the entire  program hinges on a passing score for this exam.  The menu must have a consistent.  each student will be given half an hour to set‐up their stations and prepare their  menu. half an hour to present their menu to the judges and half an hour to clean up  their stations. salad.  The parameters for the Final Practical are as follows:    PREPARE A FIVE COURSE MENU FOR FOUR GUESTS FROM MYSTERY INGREDIENTS TO BE  SUPPLIED BY THE CHEF    Menu:  Each student will be given a basket consisting of seven to eleven items that must be  used in at least one course of the menu. it  is not advised to keep books opened on the station throughout the allotted cooking  time.   Note: it is okay to refer to cookbooks or manuals during the testing time. each student will have access to the  rest of the kitchen for ingredients that can be used in their menu. they will be given half an hour to write  a menu which will need to be displayed on the station for the floor judge to refer to.  For every minute the student is late after the presentation window has  ended.  However.  Remember.  When the basket is presented to the student.  A growing number of  employers require a prospective employee to prepare a meal.  You will be expected to execute  a practical exam designed to evaluate your cooking expertise. soup.  The student will be tested on how well they manage the apprentice’s time and  responsibility.    .Page |8   FINAL PRACTICAL EXAM (BLACK BOX)    This portion of your internship will prove quite challenging.   The courses presented must be an appetizer.  Students who do not pass may not graduate. or take on a  station as part of the interview process. the apprentice  cannot demonstrate any cooking or fabrication skill that can be judged during the  exam. a complete menu.

 entrée.  The order of courses will depend on the menu service style.  • Entrée ten minutes after the salad (00:20).  Courses will consist of an appetizer.  No advance preparation or cooking is allowed. set up.  ½ hour after the four hour preparation time is the service/presentation window.  Each student will have four hours to produce four portions of each course.   ½ hour before the test commences is available for station set up and menu  preparation. etc. sanitize.       .   Three portions are for judges and one is for photographs.  They may not prepare anything that affects  demonstrated cooking techniques or knife skills. soup.  Participants are responsible for setting the evaluation table according to the  standards of table service.  They may clean.  help with presentation.  The apprentice may work only as a helper.  Judging continues through this phase!    Judges will critique immediately after clean up and the practical score will be  delivered at this time.  • Soup delivered five minutes later (00:05)  • Salad ‐ depending on service style ‐ five minutes after the soup (00:10).  • Dessert ten minutes after the entrée (00:30)  Immediately after service the student should clean their station thoroughly and store  left‐over product appropriately. salad. serve. dessert.Page |9   Examination:    The examinant is responsible to schedule the time for the examination period.  Courses should be delivered in proper sequence observing the following time frame:  • Appetizer on the table at the end of the four hours (00:00).

  • Apprentice coordination and task delegation.  Judges  must be qualified chefs or restaurateurs agreed to by the program director.  • Cooking techniques.0 – 100  80.  There will be one judge assigned to evaluate the student performance in the kitchen.0 – 40.0 – 89.9  28.9  ACF Award Guidelines  Gold  Silver  Bronze  Did not pass    .0 – 79.  • Sanitation and cleaning procedures.  • Effective utilization of all ingredients.9  Under 70%  ACF Point Conversion  36.0 – 35.  • Flavor  • Texture  • Doneness    The final score tally will reflect the combined evaluation of the floor and tasting  segments and translate into ACF Point Conversions and Awards as follows:           Percentage  90.  65% of the score will be the service/tasting evaluation accordingly:  • Serving methods and presentation.99  0 – 27.P a g e | 10   Judging:    The examinant is responsible for inviting the judges for the examination.0  32.  • Menu and ingredient compatibility.  The judging will follow the ACF Category F/1: Hot Food Student Competition criteria. and fundamentals.  • Portion size and nutritional balance.0 – 31.  35% of the score will be the kitchen/floor evaluation covering the following:  • Mise en place and organization.  There will be three judges assigned as taste evaluators. skills.  • Craftsmanship and professionalism. including the coordinator.  There will be one judge assigned as the coordinator.  • Timing of service and follow up.9  70.

  • Violation of the standard uniform code for the College of Technology’s  Culinary Arts Program.  • Inappropriate or unsafe food handling practices.                                                .  • Lack of cooking integrity.   Noncompliance may include.  • Inappropriate conduct or unethical behavior.  • Late submission of required materials.P a g e | 11   Students may lose points or be disqualified for excessive lack of compliance.  • Tardiness. but is not limited to:    • Lack of mise en place. or disorganization.

by appointment Text: Marvin L. Precalculus. . Johnson: Elementary and Intermediate Algebra. and make use of the inherent structure of our number system. draw graphs of relationships between numbers. it is important to learn personal responsibility and develop a solid work ethic. Ellenbogen. Instructor: Office: Phone: Office Hours: E-mail: Course Coordinator: -. credit is not allowed for MAT/H 100 if it has been or is being earned in any mathematics course numbered above 100. That does not mean that math class must be dull! What it does mean is that you have a lot to do with how the “feel” of the class develops. Your role is essential if you wish to succeed in this course. Custom Edition for UM MAT/H 100 is a one-semester intermediate algebra course intended for students who have not yet mastered a second year of high school algebra. Come to class prepared. YOU: Exactly what is this course about. Mathematics for Elementary Education. David J. The more we support each other. Our philosophy is one of mutual respect and appreciation. do your homework and read ahead if at all possible. as well as those who need a refresher course particularly those students intending to take MATH 130. To keep your balance you must keep moving. Bittinger. and conversely. Attendance is not part of your final grade.umt. Unless a student has prior written approval by the Department of Mathematical Sciences. you ask? Algebra allows us to solve for unknown quantities. Turn off your cell phone (and yes. East COT Campus. that includes text messaging). ACT/SAT math score. Placement in MAT/H 100 is based on your individual mathematics assessment through the university placement exam. It is crucial that you enroll in the proper math class at the beginning of the semester. credit is allowed toward graduation and grade point average. and Barbara L. the better the class results will be in the end. the student. 243-7905 TR: Math Bldg 002. If you do the work you will find the classes make sense and the challenges are not overwhelming. MAT/H 100 does not substitute for any other mathematics requirement.edu MWF: HB Bldg (“the fishbowl”). but the larger and more important goal in this course is to learn abstract reasoning. nor does it fulfill the general education mathematics requirement. BUT no one can teach you if you are not in class engaged and ready to learn. Pay attention! No matter how you feel about studying math. however. or MATH 111/MAT 118.sloan@mso. 4th edition. You ARE the class and you can make it lively and interesting or you can make it silent and boring. Instructors need to respect your efforts and appreciate your contributions. or successful completion of MAT 005 (Introductory Algebra). This course has been designed for you.MAT/H 100 Course Guide INTERMEDIATE ALGEBRA Spring 2008 The University of Montana Life is like riding a bicycle. If you have any concerns about your placement see your instructor immediately. you must also do the same for your instructors and your classmates.Albert Einstein Debbie Sloan debbie.

Only under the direst circumstances will a makeup test be permitted without prior approval. please make every effort to notify me in advance. A single page (8½“x11”) of notes (both sides) may be used to assist you during tests. solve integer factorable polynomial equations 5. and are available for less than $20. You cannot expect to succeed in this course if you miss many classes. these practice tests can be taken multiple times to improve your grade and prepare you for the chapter tests. Graphing calculators removed from their cases are permitted. we recommend that you register for MAT 100 online instead. Apply calculator technology as an aid to problem solving in algebra IN-CLASS TESTS: Three tests will be given in class.umt. There are practice tests worth 10% of your final grade. but may not be shared with other students during the exam. regular attendance can only boost your learning. TI-89. Preferred nongraphing calculators for MAT 100 are TI -30. especially if you intend to go on to MAT 117. Operate with polynomial expressions. important information may be shared at any time and may or may not be posted on Blackboard. At the same time.things happen. TI-92) will not be allowed in testing situations. integer.edu PROBLEM SETS: MAT/H 100 uses the four problem sets as an opportunity for you to practice your written math skills. please wait until after class to discuss it. All scratch work must be done directly on the exam and returned to the instructor when leaving the classroom. Attendance is not part of the grade. You should not wait until the last minute to do these tests. students will be able to perform each of the following: 1. Tests on Blackboard will not be accepted after they have been closed without a compelling reason. find the time and date at http://cyberbear. because of the quirky nature of working with computers -. the difference between them is that the tests can only be submitted once. . The Texas Instruments TI-83 and TI-84 are the required calculators for MATH 100 and preferred for MAT 100. Solve systems of linear equations and inequalities in two variables 4. Solve linear equations and inequalities in one variable 2. FINAL EXAM: The final exam for this class is comprehensive. The link to Blackboard: http://courseware.g. In addition. CALCULATOR: A calculator is required for this course. If you don’t expect to treat this as a face-to-face class. The final exam is worth 15% of your final grade and will be given in class. TI-34. Operate with complex numbers 7. but this information is necessary for research purposes. LEARNING OUTCOMES: Upon successful completion of the course. your grade will be calculated automatically. and rational exponents 6. Please note that Blackboard tests will stay open for a limited time. They are worth a total of 20% of your final grade. Blackboard will automatically correct and grade your practice tests. Corrected tests will be returned one week after the test date. If you have questions regarding the grading of your test.edu/instructions/finalsschedule_spr08.umt. Graph and describe the solutions linear equations and inequalities in two variables 3. Model application problems using the skills listed above 10. there will be chapter tests posted. TI-32. If you have special circumstances which prevent you from taking a test on time. Solve quadratic equations that are not integer factorable 8.htm. and may emphasize those sections not tested on the in-class tests (Chapter 11). Calculators with symbolic manipulation capabilities (e. Again.ATTENDANCE: Daily attendance will be taken in this class. Operate with natural. find vertices 9. The practice tests will remain open until the end of classes. BLACKBOARD TESTS: This course uses Blackboard exercises to assess your progress and keep you using your developing math skills. Graph quadratic equations. In other words. you are being offered 10% of your final grade if you only submit and correct your problem sets.

available at http://ordway. MAT/H 100 cannot be taken credit/no credit.htm Some useful websites: http://www.edu/provost/academiccalendar. OTHER INFO: Academic Support Center: 243-7826 (need 2 days’ notice for makeup tests) Academic calendar available at http://www. The best way to come to appreciate how math works is to DO THE MATH. Discipline yourself so that you practice regularly. The final grade will be computed as follows: Blackboard practice tests: 10% Blackboard tests: 25% Problem sets: 20% (5% each) In-class tests: 30% (10% each) Final exam: 15% TOTAL 100% Letter grades correspond to numerical scores according to this plan: F 0-59 D 60-69 C 70-79 B 80-89 A 90-100 PETITIONS FOR LATE WITHDRAWAL: Student election for withdrawal from MAT 100 can occur up to the 30th day of instruction.com/ http://algebasics. After the 30th day of instruction. Arrangements for a make-up exam must occur within a week of the scheduled exam date. Education is not a contest: it is a goal. Failure to arrange a make-up exam within a week of the scheduled exam date will result in a score of zero for the exam.umt. Error in registration 3.cfm/name/StudentConductCode. This will reward you more than anyone else. Learning math empowers you and raises your self-esteem. petitions for late withdrawal will be considered only for students who provide written verification of at least one university approved excuse: 1. our goal is to help you reach your goal. 1.com/ FINAL NOTE: Math can be a subject you enjoy and appreciate. Change in work schedule INCOMPLETES: A grade of incomplete will only be considered when all three of the following are true: The student has been in regular attendance and passing up to three weeks before the end of the academic semester.html http://www. GRADING POLICIES: MAT/H 100 can be taken for a traditional letter grade only.math. You must understand the basics of vocabulary and grammar so that you can speak the language. the student must contact the instructor PRIOR to the time of the exam to announce their absence.edu/SA/VPSA/index.algebrahelp. Factors beyond the student’s control make it impossible to complete the course on time. Show that you want to learn. injury. Absences are excused only for reasons of illness. 2. 3. family emergency. Accident or illness 4.purplemath. The instructor and the student agree that there is a reasonable probability that the student will be able to make-up the work required to complete the course and specific arrangements are drawn up and signed by both.umt. When a student receives an incomplete the student has one calendar year to resolve the incomplete (I) before it automatically reverts to a failing grade (F). When circumstances prevent a student from taking an exam at the scheduled time. . Academic misconduct is subject to an academic penalty by the instructor and a disciplinary sanction by the university.com/homeworkhelp/Algebra.ACADEMIC CONDUCT: All students must practice academic honesty as defined by the Student Conduct Code. Family emergency 2.com/ (lessons) http://www. or a University-sponsored activity.

2. solving linear equations. polynomial and rational functions and their graphs. Solve quadratic equations by factoring and using the quadratic formula. Use a calculator as a computational tool and as a means for experimenting with  mathematical ideas. Manipulate exponents and logarithms. Solve systems of two linear equations in two unknowns. 5. 8. Graph linear functions. Factor algebraic expressions. Identify functions and relations. exponential and logarithmic functions and their  graphs. Solve applied problems. Graph polynomial and rational functions. 10. 6. 7. functions and relations.The University of Montana­Missoula Department of Applied Arts and Sciences Course Descriptor COURSE:  MAT 100 Intermediate Algebra CONTACT HOURS PER SEMESTER:     45  Lecture Hours per week:                                3 PREREQUISITES:   MAT 005 or appropriate score on placement exam COURSE DESCRIPTION: Properties of the real number system. 12. 11. COURSE OBJECTIVES: Upon satisfactory completion of the course the student  should be able to: 1. Graph exponential and logarithmic functions. Solve linear equations with a single variable. Manipulate expressions containing radicals. solving systems of two linear equations in two unknowns. 9.  graphing linear functions. . 3.  polynomial and rational expressions. radicals and roots.  inverse functions. 4.

Solving linear equations C. Applications of polynomial expressions and factoring D. Definition of a polynomial expression B. Algebraic manipulation of radical expressions D. Solving quadratic equations by factoring C. Quadratic functions and their graphs B. . Definition and examples of relations B. Definition and examples of functions C. Solving linear inequalities Functions and Relations A. Introduction to complex numbers VI. Definition of a rational expression E. Properties of the real number system B. Graphical interpretations of two linear equations in two unknowns B. Algebraic manipulation of rational expressions V. Roots and radicals C. Polynomial and rational expressions A. Review of Introductory Algebra  A. Linear functions and their graphs II. III. Introduction to the concept of inverse function B. Rational functions and their graphs Radicals and irrational numbers A. Polynomial and rational functions A. Factoring polynomial expressions C. Systems of linear equations A. The quadratic formula D. Algebraic solutions to two linear equations in two unknowns IV.COURSE OUTLINE: I.

VII. Graphs of exponential functions D. Logarithmic functions F. Applications of exponential and logarithmic functions . Exponential and logarithmic functions A. Properties of logarithmic functions G. Properties of exponents C. Definition of an exponential function B. More on inverse functions E.

 aroma.m.edu                                                                                      243‐7831     CREDITS: 3    PREREQUISITES:  CUL 151 or consent of instructor.  COURSE SYLLABUS     FSM 160T Soups. appearance. flavor. or by appointment.           thomas. and flavor development. soups and  sauces by selecting quality ingredients to produce a specific flavor.–3 p. and Chef Laura Swanson. cooking temperatures.Page |1 ExN‐5    Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell.    HOURS: 7a.campbell@umontana.  Stocks.  Evaluate the product  and judge it according to standards of quality.    COURSE DESCRIPTION: To introduce a hands‐on approach to stocks.m. body. Sauces  Date revised: Spring 2008    .  Apply good  technique.    OFFICE:  Culinary Offices. observing all standards for ingredient preparation. appropriate  equipment.

 Velouté. specialty soups and national soups    STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring  pre‐planning of methodology and recipes.  Total points earned will be divided by points possible. and a letter grade will  be assigned based on the following:        .  professionalism. and use them to thicken liquids  Thicken liquids with starches  Prepare and use egg yolk and cream liaison  Finish sauces  Prepare the five Mother sauces: Béchamel. the student will be able to:    Prepare basic mirepoix  Flavor liquids using a sachet d’ epice or bouquet garni  Prepare white veal or beef stocks. projects and tests will be assigned point  values. chicken and fish glazes  Evaluate the quality of soups.  Prepare small sauces from Mother sauces  Identify and prepare five simple butter sauces  Prepare compound butters and apply to production  Prepare pan gravies  Prepare hot and cold sauces  Describe and prepare three basic categories of soups  Apply service procedures for holding soups at the proper temperature  Prepare clarified consommé  Prepare cream and purée soups  Prepare bisques. Tomato. chicken stock. fish stock and brown stock  Cool and store stocks properly  Prepare meat. blonde. quality of finished product. and  Hollandaise. and brown roux. mise en place.  All assignments.  Students will be evaluated on teamwork. sanitation and  organizational skills. Espagnole. chowders. stocks and sauces  Prepare white.Page |2   STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course.

    DUE DATES:    To receive full credit. teamwork. A score of zero will be averaged into grade determination for any missed  test. or personally prior  to the test.  If students are  absent for any reason. organization.    TESTS:    Tests will be given during the semester as announced.  This is  necessary as students contribute to the learning environment and become active  learners by attending class and participating.  Assignments for make‐up  tests will be made only if faculty is notified by voice mail.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry.  Late  assignments will be lowered by 50 percent.  .  No late assignments will be accepted  after week 13.  Students who read text assignments  prior to class will be equipped to participate and will obtain the most from this  course. they will be accountable for any information disseminated  and be held responsible for class notes. announcements of tests. e‐mail.  No make‐up is allowed for lab production. interest.Page |3   Evaluation Criteria    Tests      Notebook    Practical Exam  Daily Production    Student Cher Hillary Tiger Sting Ringo Opra         Grade Scale  A  B  C  10 percent      90 – 100  10 percent      80 – 89  20 percent      70 – 79   60 percent        Grade Sheet (example)  Quiz 1  10 pt Notebook 10 pt Practical Exam Production 20 pt 60 pt Total 100 pt     ATTENDANCE POLICY:    Attendance will be taken. and assignments.  Each missed class will result in a 5‐point deduction from  final points accumulated. and preparedness. assignments must be submitted by stated due dates.  Participation points will be granted or denied depending on how the  student exhibits enthusiasm.

 6th Edition.edu/studentaffairs/. John Wiley & Sons.      CELL PHONE POLICY:    Cell phones must be turned off prior to class.  The code is  available for review online at http://www.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.  The Conduct Code is located at  http://www.    All students must practice academic honesty.Page |4   ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.    ISBN 0‐471‐43625‐9    SUGGESTED REFERENCE MATERIALS:    Handout from Chef Campbell    Reinhold. Wayne.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University.umt.edu/SA/VPSA/index. 6th edition. the New Professional Chef. Van Nostrand.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class..umt.    All students need to be familiar with the Student Conduct Code.    REQUIRED TEXT:     Gissen.cfm/page/1321. ISBN 0‐442‐01961‐0    SUPPLIES:    Standard culinary knife kit.    . Professional Cooking. Inc.

Consommé variations        IX.  I. Horseradish sauce  c. Fresh herbs  b.   III. project due dates. Consommé garnishes  d. Aioli  c. Accompaniments for  soups  c. Quality  b. Cream soups  c. Allemande  f. brown. French onion soup  c. Sauces from Hollandaise  Miscellaneous cold sauces  a. Jus lié  d. Fond lié  c. Tomato  e.       VIII. Chowders and bisques  f. Minestrone  d.  National soups  a. Tartar sauce  b.     V. Production  Types of soups  a. Asian soups  b. Clear soups  d. reading assignments. Espagnole  d.  Final comprehensive written and  practical exam date will be announced at this time. and testing dates are to be  delivered and explained the first day of class. Chilled soups  Mother sauces  a.   IV. Salsas  e. Mayonnaise  b. Borscht  e. Suprême sauce  e. Consommé  e. VI. Sauces from Tomato  sauce  g. Sauces from White Veal  Velouté  c. Demi‐glace  b. Mignonette Sauce  e. Storage  c. Gazpacho    . Velouté  c. Compound butters    II. Cocktail sauce  d. Sauces from Béchamel  b. Puréed soups  b.    Garnishes for soups  a. Chutney  Basic sauce derivatives  a. White. Coulis  d. fish stocks  a. Sauces from Demi‐glace  f. Hollandaise  Cold sauces  a.Page |5   COURSE OUTLINE:    All weekly plans. Compotes  f. White wine sauce    VII. Sauces from Fish  Velouté  e. Sauces from Chicken  Velouté  d. Béchamel  b. Small sauces  a.

  Proper utilization of ingredients without waste according to professional  standards.  Temperature.  Garnish.  Maintenance of a clean. plating  diagrams/photographs. streamlined/personalized recipes. Notebook  Method. flow.  Costs. color.    To earn a C: 70% accomplishment of required competencies. Plate  Color.  point.    To earn a B: 80% accomplishment of required competencies.  Leadership.  Utilization  Taste  40%  Taste.    COMPETENCY VERIFICATION SHEET (example)    Assignment  Organization   Technique  15%  25%  MEP. organized.      To earn an A:  90% accomplishment of required competencies. sanitary work area at all times. and plate appropriateness. garnish.Page |6 DEMONSTRATED COMPETENCIES:    Proficient in demonstrating the technique by accomplishing the recipe assigned. production schedules. Focal  Mandatory.  Doneness.  Production  Schedule.  Cleanliness  Garnish.  Demonstrated leadership skills and teamwork throughout preparation. Recipes.  Texture. Requisition.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly. Flow.  Flavor  profiles.  Professional presentation techniques demonstrating the principals of balance  focal point. Skills.                                        White Stock    Brown  Stock  Fish Stock  Béchamel  Velouté  Espagnole                                    .  Teamwork.  Timely preparation and submission of product requisition.  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance.  Timing.    Application of organizational “tools” during the preparation process:  Mise en  place sheets.

Page |7 Tomato    Sauce  Hollandaise    Mayonnaise    Aioli  Salsa  Coulis  Chutney  Puréed  Soup  Clear  Soup                                                                                                                                                                                                                                          Cream Soup    Consommé  Chowder  Bisque  Chilled  Soup   Demi­glace  Fond Lié  Jus Lié  Suprême  Sauce  White Wine  Sauce  Allemande  Sauce  Small Sauce  Béchamel  Small Sauce  Veal  Velouté                          .

Page |8 Small Sauce  Chicken  Velouté  Small Sauce  Fish Velouté  Small Sauce  Demi­glace  Small Sauce  Tomato  Small Sauce  Hollandaise  Tartar  Sauce  Horseradish  Sauce  Cocktail  Sauce  Mignonette  Sauce  Compote  Compound  Butter  Asian Soup  French  Onion Soup  Minestrone  Borscht  Gazpacho                                                                                                                                                                                                      .

Page |9   Organization and Professional Presentation    • Table of contents  • Cover page  • Index  • Dividers  • Typed    Content of Note Book    • Recipes  • Requisitions  • Mise en Place Sheet  • Production Schedules  • Menus  • Photographs  • Plate Diagrams  • Costed recipes  • Competency verification sheet  • Notes                      Note Book Requirements    .

 observing all standards for ingredient preparation.edu          243‐7831   CREDITS: 3    PREREQUISITES:  CUL 151 or consent of instructor. flavor.–3 p. vegetable and starch cookery. aroma.           thomas.    COURSE SYLLABUS   FSM 161T Meats and  Vegetables  Date revised: Spring 2008     . body.   Apply  good technique.    HOURS: 7a. cooking temperatures.Page |1 ExN‐6    Culinary Arts    THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell. or by appointment. and Chef Laura Swanson.m.  Evaluate the product and  judge it according to standards of quality.  COURSE DESCRIPTION: To introduce a hands‐on approach to various meats and game  animals. fish and shellfish. poultry and game birds.campbell@umontana.m. and flavor development. appropriate  equipment. appearance.    OFFICE:  Culinary Offices.

 poultry. pan‐frying.Page |2   STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course. sautéing. poultry. poultry. projects and tests will be assigned point  values. fish and shellfish by sautéing. fish and shellfish properly  Fabricate meats. fish and shellfish by simmering or poaching  Cook meats and poultry by braising  Prepare dressings and stuffings  Dress and fillet round fish and flat fish  Open clams and oysters. sanitation and  organizational skills.  Students will be evaluated on teamwork. and risotto methods  Prepare fresh and commercial pasta      STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring  pre‐planning of methodology and recipes. roasting. fish and shellfish by broiling. fish and shellfish by roasting and baking  Cook meats. and griddling  Cook meats. poultry.  Total points earned will be divided by points possible. pilaf. pan‐frying. and a letter grade will  be assigned based on the following:      .  All assignments. grilling. poultry. steaming. mise en place. and deep‐frying  Prepare rice and legumes by boiling. the student will be able to:    Choose appropriate cooking methods according to the product used  Prepare variety meats  Determine doneness in cooked meats and vegetables  Cook meats. steaming. quality of finished product. braising. grilling  Cooke meats.  professionalism. split lobster and peel and devein shrimp  Cut poultry into parts and truss whole birds for cooking  Store meats. poultry. fish and shellfish for portion control   Cook vegetables and starches to their proper doneness  Perform pre‐preparation tasks for fresh vegetables and starches  Store fresh and prepared vegetables and starches properly  Prepare vegetables using the batch method and blanch and shock method  Cook vegetables and potatoes by boiling.  baking. broiling.

  Assignments for make‐up  tests will be made only if faculty is notified by voice mail.  Students who read text assignments  prior to class will be equipped to participate and will obtain the most from this  course.  Late  assignments will be lowered by 50 percent.  No late assignments will be accepted  after week 13. interest.  . announcements of tests.    TESTS:    Tests will be given during the semester as announced.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry. they will be accountable for any information disseminated  and be held responsible for class notes. and preparedness. teamwork. and assignments. assignments must be submitted by stated due dates.  Participation points will be granted or denied depending on how the  student exhibits enthusiasm.  Each missed class will result in a 5‐point deduction from  final points accumulated.  If students are  absent for any reason.    DUE DATES:    To receive full credit. A score of zero will be averaged into grade determination for any missed  test.  No make‐up is allowed for lab production. e‐mail.Page |3 Evaluation Criteria    Tests      Notebook    Practical Exam  Daily Production    Student Cher Hillary Tiger Sting Ringo Opra                 Grade Scale  A  B  C  10 percent  10 percent  20 percent  60 percent    90 – 100    80 – 89    70 – 79         Grade Sheet (example)  Notebook 10 pt Quiz 1  10 pt Practical Exam Production 20 pt 60 pt Total 100 pt     ATTENDANCE POLICY:    Attendance will be taken. or personally prior  to the test.  This is  necessary as students contribute to the learning environment and become active  learners by attending class and participating. organization.

    REQUIRED TEXT:     Gissen.      CELL PHONE POLICY:    Cell phones must be turned off prior to class. 6th edition. ISBN 0‐442‐01961‐0    SUPPLIES:    Standard culinary knife kit. Inc.    All students need to be familiar with the Student Conduct Code.edu/studentaffairs/. Van Nostrand.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University.edu/SA/VPSA/index. Professional Cooking.cfm/page/1321.Page |4   ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.  The Conduct Code is located at  http://www.umt..    .  The code is  available for review online at http://www. the New Professional Chef. 6th Edition.umt. Wayne.    All students must practice academic honesty.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class.    ISBN 0‐471‐43625‐9    SUGGESTED REFERENCE MATERIALS:    Handout from Chef Campbell    Reinhold. John Wiley & Sons.

Liver  b. Temperature  c. Pan‐frying  f. Grilling  b. Tripe  Presentation  a. Roasting  g.   IX.   III. Braising  Starches  a. Deep frying  c. Baking  c. Poultry  c. Round fish and flat fish  d. Kidneys  e. Steaming  f. Fricasseéing  b. Fabrication and portioning  a. X.   IV.  Final comprehensive written and  practical exam dates will be announced at this time. Pan‐frying  c. Poaching  Fish and shellfish  a. Grilling  g. j. Grilling  e. Broiling  b. h. Recipes  Sautéing  Deep‐frying  Puréeing  Pilaf  Risotto  Pasta      VII.  I. Sautéing  d. Taste  d. Meat and game cookery  a. Sautéing  e. Requisitions  d. Grilling  g. project due dates. Boiling  d. Meats and game  b. Shrimp   f.   . Baking  b. and testing dates are to be  delivered and explained the first day of class. Crustaceans  g. reading assignments.   VI. Roasting  e. En Papillote  e. Stewing  Poultry cookery  a. Mis en place  b. Timeliness  b. Buffet project  c. Cephalopods  Variety meats  a. Smoke roasting  f. Texture  e. Storage of product        Menu   a. Research  b. Baking   f. g. Coordination   d. Pan‐frying  c. i. Broiling  b. Roasting  f. Deep frying  c. Sautéing  d.Page |5   COURSE OUTLINE:    All weekly plans. Sautéing  d. II. Tongue  d. Doneness  Station organization  a. Sweet breads  c.   VIII. Poaching  Vegetables  a. k. Sanitation  c. Roasting  e.     V. Clams and oysters  e. Braising  d.

  Proper utilization of ingredients without waste according to professional  standards.  Utilization  Taste  40%  Taste. Flow. garnish. Requisition. plating  diagrams/photographs. Focal  Mandatory.  Temperature. sanitary work area at all times.  Cleanliness  Garnish.  Flavor  profiles.  Maintenance of a clean. Skills.  point. flow.    To earn a B: 80% accomplishment of required competencies. organized.Page |6 DEMONSTRATED COMPETENCIES:        To earn an A:  90% accomplishment of required competencies.  Leadership. color.  Texture.  Teamwork.    COMPETENCY VERIFICATION SHEET (example)    Assignment  Organization   Technique  15%  25%  MEP.  Proficient in demonstrating the technique by accomplishing the recipe assigned.  Timing.  Doneness.  Demonstrated leadership skills and teamwork throughout preparation.  Notebook  Method. Costs. Plate  Color.  Production  Schedule.    Application of organizational “tools” during the preparation process:  Mise en  place sheets.  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance.    To earn a C: 70% accomplishment of required competencies.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly.                                        Grilling  Roasting  Sautéing  Braising  Stewing  Poaching                                      . and plate appropriateness.  Garnish. streamlined/personalized recipes.  Recipes. production schedules.  Professional presentation techniques demonstrating the principals of balance  focal point.  Timely preparation and submission of product requisition.

Page |7 En Papillote  Smoke  Roasting  Mayonnaise  Baking  Steaming  Deep­frying  Pan­frying  Puréeing  Pilaf  Risotto  Fresh Pasta  Dried Pasta  Fabrication  of Meat  Fabrication  of Poultry   Fabrication  of Round  Fish  Fabrication  of Flat Fish  Clams and  Oysters  Fabrication  of  Crustaceans  Fabrication  Cephalopods   Variety  Meats  Station  Organization                                                                                                                                                                                                                                                              .

Page |8 Note Book Requirements      Organization and Professional Presentation    • • • • •   Table of contents  Cover page  Index  Dividers  Typed  Content of Note Book    • • • • • • • • • • Recipes  Requisitions  Mise en Place Sheet  Production Schedules  Menus  Photographs  Plate Diagrams  Costed recipes  Competency verification sheet  Notes                          .

  COURSE SYLLABUS   CUL 158T Short Order  Cookery  Date revised: Spring 2008     .    HOURS: 7a.P a g e  | 1    ExN‐7    Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell.campbell@umontana. aroma.m.  and sanitation practices. body. flavor.m.–3 p.  The product is evaluated and judged according to  standards of quality.edu          243‐7831   CREDITS: 3    PREREQUISITES:  CUL 151 or consent of instructor.  Breakfast preparations  and egg cookery are explored.  Students set up and maintain a fast‐paced  station and utilize appropriate equipment.  COURSE DESCRIPTION: To introduce a hands‐on approach to various hot  and cold sandwiches and their accompaniments. and Chef Laura Swanson. appearance. proper cooking temperatures.    OFFICE:  Culinary Offices.           thomas. or by appointment.

 starches.  All assignments. mise en place. sanitation and  organizational skills. the student will be able to:    Choose good‐quality breads  Set up an efficient station  Prepare the major types of sandwiches  and breakfast items to order  Prepare and store spreads and fillings for sandwiches  Understand and demonstrate proper portion control  Utilize vegetables. fruits and vegetables as accompaniments to sandwich  presentations  Store eggs properly  Prepare eggs according the competencies listed  Prepare waffles and pancake variations  Prepare cooked and cold breakfast cereals  Cook various breakfast meats  Prepare breakfast compotes. syrups. quality of finished product.  professionalism.  Students will be evaluated on teamwork.  Total points earned will be divided by points possible. and starches      STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring  pre‐planning of methodology and recipes. and a letter grade will  be assigned based on the following:  Evaluation Criteria          Grade Scale        Tests      Notebook    Practical Exam  Daily Production    Student Cher Hillary Tiger Sting Ringo Opra 10 percent  10 percent  20 percent  60 percent    90 – 100    80 – 89    70 – 79         Grade Sheet (example)  Notebook 10 pt         A  B  C  Quiz 1  10 pt Practical Exam Production 20 pt 60 pt Total 100 pt . projects and tests will be assigned point  values.P a g e  | 2      STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course. flavored butters  Prepare various breakfast potatoes.

    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.umt.  The code is  available for review online at http://www.umt.    All students must practice academic honesty.  If students are  absent for any reason. interest.  Assignments for make‐up  tests will be made only if faculty is notified by voice mail. and preparedness.  The Conduct Code is located at  http://www.  Late  assignments will be lowered by 50 percent.edu/SA/VPSA/index. assignments must be submitted by stated due dates. A score of zero will be averaged into grade determination for any missed  test.  Students who read text assignments  prior to class will be equipped to participate and will obtain the most from this  course. e‐mail. and assignments. teamwork. organization. or personally prior  to the test.    TESTS:    Tests will be given during the semester as announced.    DUE DATES:    To receive full credit.  This is  necessary as students contribute to the learning environment and become active  learners by attending class and participating.  Participation points will be granted or denied depending on how the  student exhibits enthusiasm.  Each missed class will result in a 5‐point deduction from  final points accumulated.edu/studentaffairs/.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University.cfm/page/1321.  No late assignments will be accepted  after week 13.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry.  No make‐up is allowed for lab production. announcements of tests.    All students need to be familiar with the Student Conduct Code.P a g e  | 3      ATTENDANCE POLICY:    Attendance will be taken.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.      . they will be accountable for any information disseminated  and be held responsible for class notes.

 Van Nostrand. John Wiley & Sons. 6th edition.    REQUIRED TEXT:     Gissen.P a g e  | 4    CELL PHONE POLICY:    Cell phones must be turned off prior to class. the New Professional Chef.    . Professional Cooking. ISBN  0‐8436‐2135‐4    Reinhold. Wayne. Van Nostrand Reinhold.. ISBN 0‐442‐01961‐0    SUPPLIES:    Standard culinary knife kit. Wenzel’s Menu Maker. 6th edition.. Inc. George Jr.    ISBN 0‐471‐43625‐9    SUGGESTED REFERENCE MATERIALS:    Wenzel.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class. 2nd edition.

Storage of product        X. Granola  b. Compotes  e. Frittata   r. Spanish tortilla  q. Hash browns  g. Scrambled  e. Over hard  d. Canadian bacon  d. waffles  and breads  a. Basted  f. Grits  f. Patty and link sausages  b. Cream  of wheat  e. Hard boiled  k. Fruit pancakes  c. Country French Omelet  u. and testing dates are to be  delivered and explained the first day of class. Station organization  a. Multi‐Decker sandwiches  d. French fries  b. Lyonnais potatoes    VI.   Menu   a. reading assignments. Poached  h. Fresh fruit and vegetables  d. Gaufrette potatoes  c. Whipped cream  f. Whipped butter  c. Toasts and muffins  k. Cinnamon rolls    Breakfast meats   a. Relishes and pickles  VIII. Buttermilk pancakes  b. Fruit filled waffles  i.   V. Over medium  c. Stuffed pancakes  d. Syrups  d. Mise en place  b. Research recipes  b. Sunny‐side up  g. Shirred  l. Soft boiled  i. Ham and bacon  c. Oatmeal  d. Requisitions  d. Breakfast cereals and starches  a. Medium boiled  j. French toast  j. . Breakfast casserole  s.  Final comprehensive written and  practical exam dates will be announced at this time. Fish    IV. Hash  e. Sandwiches  a. Swedish pancakes  f. Muesli  c. Rolled Omelet    Pancakes . Open‐faced sandwiches  c. Coordination and  teamwork    III. Breakfast accompaniments  a. Deep‐fried sandwiches  e.  Breakfast and lunch specials    IX.   Lunch sides  a. Quiche  p. Belgian waffles  h. Sourdough pancakes  g. Sanitation  c.P a g e  | 5      COURSE OUTLINE:    All weekly plans. O’Brian potatoes  h. Folded Omelet  v. Classic French Omelet  t. Fresh fruits  II. Over easy  b. Hot and cold sandwiches    b. Buffet project  c. Custards  m. Egg cookery  a. Flavored butter  b. Crêpes  e. Soufflés  n. Wraps    VII. Royale  o. project due dates.  I.

  Cleanliness  Garnish.  Production  Schedule.    To earn a B: 80% accomplishment of required competencies.  Texture. color.  Garnish.  Leadership.    Over Easy  Over  Medium  Over Hard  Scrambled                                                  . flow.  COMPETENCY VERIFICATION SHEET (breakfast example)    Assignment  Organization   Technique  15%  25%  MEP.  Utilization  Taste  40%  Taste.        To earn an A:  90% accomplishment of required competencies. Flow. Plate  Color.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly. sanitary work area at all times.  Timely preparation and submission of product requisition.  point.    Application of organizational “tools” during the preparation process:  Mise en  place sheets.  Demonstrated leadership skills and teamwork throughout preparation.  Temperature.  Professional presentation techniques demonstrating the principals of balance  focal point.  Maintenance of a clean. streamlined/personalized recipes.  Notebook  Method. Focal  Mandatory.  Proper utilization of ingredients without waste according to professional  standards.  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance.  Recipes.  Teamwork.P a g e  | 6    DEMONSTRATED COMPETENCIES:    Proficient in demonstrating the technique by accomplishing the recipe assigned.    To earn a C: 70% accomplishment of required competencies. Requisition. organized.  Flavor  profiles. Skills.  Timing. Costs.  Doneness. production schedules. plating  diagrams/photographs. garnish. and plate appropriateness.

P a g e  | 7    Basted  Sunny­side  Up  Poached  Soft Boiled  Hard Boiled  Quiche  Royale  Frittata  French  Omelet  Folded  Omelet  Rolled  Omelet  Pancakes  Waffles  Breakfast  Meats  Butters  Syrups   Fruits  Cereals  Potatoes                                                                                                                                                                                                                                                Daily Special      .

  Temperature. Skills.  point.  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance.  Doneness. Requisition. Flow.    Hamburgers    Reuben                                                                                                                                                          Monte Cristo    BLT  Club  Cold Sands  Wraps  Open­faced  Submarine  BBQ Sand  Meatball  Sandwich  Pizza and  Calzone  Panini  Meat Salad  Sandwich  Philly Steak                          .  Utilization  Taste  40%  Taste. Plate  Color.  Leadership.  Production  Schedule.  Teamwork.  Timing. Costs.  Cleanliness  Garnish.  Recipes.  Texture.  Notebook  Method.P a g e  | 8    COMPETENCY VERIFICATION SHEET (lunch example)  Assignment  Organization   Technique  15%  25%  MEP.  Garnish. Focal  Mandatory.  Flavor  profiles.

  Burrito  Quesadilla  French Dip                                                                                                              Grilled    Vegetable  Grilled    Chicken  French Fries    Gaufrette  Potatoes  Fresh Fruit  Side  Vegetable  Side  Relishes and  Pickles           Note Book Requirements  Organization and Professional Presentation  Table of contents  Cover page  Index  Dividers  Typed    Content of Note Book  • • • • • • • • • • Recipes  Requisitions  Mise en Place Sheet  Production Schedules  Menus  Photographs  Plate Diagrams  Costed recipes  Competency verification sheet  Notes  • • • • • .P a g e  | 9    Taco.

–3 p. standards of quality. and Chef Laura Swanson.    OFFICE:  Culinary Offices. mousses.edu                                                                                      243‐7831     CREDITS: 3    PREREQUISITES:  CUL 151 or consent of instructor. appetizers. ice carvings as well as banquet and buffet presentation.campbell@umontana. or by appointment.    COURSE DESCRIPTION: Identification of a large variety of fresh greens.m. cold sauces. canapés.  preparation and presentation. sausages. side salads. relishes.  pates. cocktails.    HOURS: 7a.m.  Also covered are entrée salads.Page |1 ExN‐8    Culinary Arts  THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell. their general and specific use.           thomas. salad  dressings.  COURSE SYLLABUS     FSM 157T Pantry  and Garde Manger  Date revised: Spring 2008    . dips.  vegetables and fruits.

 dressings.  professionalism. mise en place. quality of finished product. sanitation and  organizational skills. salads. galantine. cocktails. fruits emphasizing on safety  and sanitation procedures  Develop fundamental knife skills in the production of garnishes  Produce decorative centerpieces and ice carvings  Identify and discuss ingredients in the cold kitchen  Identify and discuss cheese and dairy products  Prepare mousses and gelatins    STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:    Students will be required to demonstrate daily production assignments requiring pre‐ planning of methodology and recipes. and a letter grade will be  assigned based on the following:    Evaluation Criteria          Grade Scale    Tests      20 percent      90 – 100  A  Projects    20 percent      80 – 89  B  Daily Production  60 percent      70 – 79   C    Grade Sheet (example)    Student Cher Hillary Tiger Sting Ringo Opra Quiz 1  10 pt Quiz 2  10 pt Project 20 pt Production 60 pt Total 100 pt     . sauces. terrines. marinades.Page |2   STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course.  sausages. pates. emphasizing safety and  sanitation procedures  Discuss preparation of cold foods.  relishes.  All assignments. projects and tests will be assigned point values. dips. and mousses utilizing aspic techniques  Discuss proper handling and storage of vegetables. the student will be able to:    Identify tools and equipment used in garde manger.   Total points earned will be divided by points possible. canapés and hors d’oeuvres  Research and develop charcuterie project including canapés.  Students will be evaluated on teamwork. relishes.

 A score of zero will be averaged into grade determination for any missed test. organization.  No make‐up is allowed for lab production.  This is necessary  as students contribute to the learning environment and become active learners by  attending class and participating.  . and preparedness.umt. assignments must be submitted by stated due dates.    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity.  The code is available  for review online at http://www.  Students should  review The University of Montana Conduct Code regarding their rights and  responsibilities.cfm/page/1321. e‐mail.    All students need to be familiar with the Student Conduct Code.    DUE DATES:    To receive full credit. teamwork.    PARTICIPATION:    Students must demonstrate teamwork as consistent with industry.    TESTS:    Tests will be given during the semester as announced. they will be accountable for any information disseminated and  be held responsible for class notes.  No late assignments will be accepted  after week 13.   Participation points will be granted or denied depending on how the student exhibits  enthusiasm. announcements of tests.    All students must practice academic honesty.  Students who read text assignments prior to class  will be equipped to participate and will obtain the most from this course.edu/SA/VPSA/index. or personally prior to the  test.  Each missed class will result in a 5‐point deduction from  final points accumulated.edu/studentaffairs/.  Assignments for makeup tests  will be made only if faculty is notified by voice mail.  Late  assignments will be lowered by 50 percent.  The Conduct Code is located at  http://www. and assignments. interest.  If students are  absent for any reason.Page |3       ATTENDANCE POLICY:    Attendance will be taken.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the  University.umt.

Vegetable Salad  e. Composed Salad  c. reading assignments.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class. ISBN 0‐442‐01961‐0    SUPPLIES:    Standard culinary knife kit.  I.    ISBN 0‐471‐43625‐9    SUGGESTED REFERENCE MATERIALS:    Handout from Chef Campbell    Reinhold. Fruit Salad        II. Storage  c. Inc.  Final comprehensive exam date will  be announced at this time. Bound Salad  d. Professional Cooking. and testing dates are to be  delivered and explained the first day of class. the New Professional Chef. Handling  Types of Salads  a. John Wiley & Sons.. 6th Edition. project due dates.Page |4     CELL PHONE POLICY:    Cell phones must be turned off prior to class.    REQUIRED TEXT:     Gissen. Van Nostrand. Tossed Salad  b. Produce  a. 6th edition.    COURSE OUTLINE:    All weekly plans. Wayne. Quality  b.   .

Base  b. Parts of Salads  a.   V. Brunoise  b. Tartar Sauce  Hors D’oeuvres  a.Page |5   III. Paysanne  Cold Sauces  a. Dressing  Basic Salad Dressings  a.    Pates and Mousses        IX.   VI. Canapés    IV. Mayonnaise‐Based Dressings  b. Garnish  d. Emulsified Vinaigrette Dressings  Basic Knife Cuts  a.   VIII.  Charcuterie        . Julienne  d. Sauce Gribiche  b. Batonnet  c. Body  c.   VII. Appetizers  b.

 color. and plate appropriateness.  Professional presentation techniques demonstrating the principals of balance  focal point.  Maintenance of a clean. sanitary work area at all times. organized. streamlined/personalized recipes.    To earn a C: 70% accomplishment of required competencies.    To earn a B: 80% accomplishment of required competencies.    Application of organizational “tools” during the preparation process:  Mise en  place sheets.  Timely preparation and submission of product requisition.Page |6   DEMONSTRATED COMPETENCIES:    Proficient in demonstrating the technique by accomplishing the recipe assigned. flow.      To earn an A:  90% accomplishment of required competencies. production schedules.  Proper utilization of ingredients without waste according to professional  standards. plating  diagrams/photographs.  All recipes costed to reflect a 33% food cost and the appropriate menu price  applied accordingly.  Demonstrated leadership skills and teamwork throughout preparation.    . garnish.

  Texture.  Garnish. Plate  Color.  Recipes. Skills.  Cleanliness  Garnish. Flow.  Leadership.  Timing. Requisition.Page |7 COMPETENCY VERIFICATION SHEET (example)    Assignment  Organization   Technique  15%  25%  MEP. Focal  Mandatory.  point.  Teamwork.  Temperature.  Doneness.  Notebook  Method.  Flavor  profiles.                                                                                                                Composed  Salads  Entrée  Salads  Salad Bar  Cold  Appetizers  Hors  d’oeuvres  Canapés  Amuse  Bouche  Plated  Desserts  Frozen  Desserts  Puddings  Custards  Mousses  Pâtés  Galantines  Terrines  Curing and  Smoking  Ice Carving                                                                                                            Platter    Arrangement  .  Seasoning  Presentation  Sanitation  Total  15%  5%  Balance. Costs.  Production  Schedule.  Utilization  Taste  40%  Taste.

Page |8 Cold Sauces                        Grand Buffet       Organization and Professional Presentation    • Table of contents  • Cover page  • Index  • Dividers  • Typed    Content of Note Book    • Recipes  • Requisitions  • Mise en Place Sheet  • Production Schedules  • Menus  • Photographs  • Plate Diagrams  • Costed recipes  • Competency verification sheet  • Notes                                      Note Book Requirements    .

Page |9       .

delegation. Course Outline . Communicate effectively using written and oral techniques. and the basic functions of supervisory skills. decision making. 2. Demonstrate their ability to apply the concepts discussed in class.umt.edu Course Description : Management theory. Topics include leadership styles and techniques. Understand the need for balancing a concern for output and a concern for the people who perform the work. research and the practice of management. time management.ExN-9 The University of Montana – Missoula College of Technology Course Syllabus Course Number and Title: BUS 243T Psychology of Management & Supervision Date Revised: Spring 2008 Semester Credits: 4 Contact Hours: 60 Prerequisites: None Faculty: Brian Larson Chair Business Technology Department Director Business Management Office: AD11G Phone: (406)243-7823 E-Mail: brian. 4. Discuss often conflicting messages in business ethics and the need for social responsibility. 5. 3. Students Will: 1. effective communication approaches. Course Objectives: This course will provide the students the knowledge and skills required to effectively manage organizations and human resources.larson@mso. Participate in experiential learning exercises.

Unless special circumstances exist. Effective Vs efficient use of resources Management’s Social and Ethical Responsibilities a. A student may not pass this course if the final exam is not taken on the assigned date. XI.I. Leadership and motivation Employee Safety and health under OSHA Management’s Role in Labor relations The Nature of Management a. Motivational Theory b. VI. Essentials of planning Decision Making and Creative Problem Solving a. V. Managing information and solving problems Staffing with Human Resources a. XIII. Coping with uncertainty b. Making decisions c. VIII. Exercising control over people and processes b. Programmed Vs nonprogrammed decisions Organizational Cultures Group Dynamics and Teamwork Influence Processes and Leadership II. VII. Interviewing job applicants c. Forecasting workforce requirements b. Ethical dimension of Management Planning and Decision Making a. IX. Definition’s and perspectives b. Problem performance “Unhiring” Employees Motivating Employees a. Quizzes may be given announced or unannounced. XV. Orientation b. XII. special projects and assigned work. IV. Selecting the best prospects Training and Developing Employees a. Grading: Students’ final grade will be based upon cumulative quiz/test scores. Challenges for decision makers b. case studies. Students who are absent from class when a quiz . Planning & Control a. Factors in learning Appraisal of Employee Performance a. students will receive no credit for assigned work turned in after the due date. Defined b. X. III. XIV. Performance evaluations b. Please refer to your schedule book for final schedules.

Please be courteous of your classmates. and makeup is not practical. A positive learning environment will be maintained. some assignments may require visiting area businesses. or interviewing business leaders. 3. or dropping after scheduled deadline. mailbox. please turn them off.is announced will not be excused from the quiz when it is administered. you must follow the following criteria. and include the student’s name. health. cell phones and pagers are inappropriate during class times. (I. These assignments are the sole responsibility of the student and will not be accepted late. Cell phones MUST be turned off. absolute business necessity) If you absolutely require their use. to some students. Field/Lab Assignments (If applicable): In order to facilitate experiential learning.e. conducting observations. A B C D F Cell phones / Pagers: As a general rule. Missed notes must be obtained through an in class student as I cannot provide students with missed notes or overhead transparencies. If they are not required. use the vibrating mode or turn the ring volume to its lowest setting. If receiving a call. Outside Class Work: Assignments. If possible. 4. unique circumstances require their use. Make-up quizzes: Make up quizzes will ONLY be allowed if the student meets the following criteria: 1. Grading Scale: 90-100% 80-89% 70-79% 69-64% <63% Missed Notes/Assignments: It remains the students’ responsibility to obtain lecture notes and assignments that are missed. The student contacts me PRIOR to the quiz being administered. (You are responsible for notes missed) Due to testing standards. However. It remains the students responsibility to obtain information missed if absent. you may not leave the room during a quiz. Many of these activities are based upon group interaction. Outside work makes up a large portion of your grade and should not be ignored. leave the room quietly. All assignments are expected to be typed. Should this policy create routine distractions. and course section number. Do not conduct your conversation in class. This may be done by direct face-to-face contact. These activities can be an advantage to the businesses as well as and . Incomplete Grades: An “I” incomplete grade will not be given for not doing well in the course. Missed handouts may be obtained from me. The student has a legitimate reason for missing the class when the quiz is administered. Students who miss group activities that are graded may not receive credit. via telephone/voice mail. 3. 2. emergencies. 2. 1. Assignments are due at the beginning of next class time unless otherwise stated. case studies and special projects will be assigned throughout the semester. this policy will be changed to ban their use during class. test or exam. The make-up test must be taken prior to the next class unless extended illness or legitimate reason is indicated. You may NOT use another student to communicate your absence.

Additionally. Please speak with me after class or in my office. Be courteous and thank the business for their time and efforts. 1.economic hardship should customer traffic or purchasing be affected. Please return it to the appropriate location.cfm/page/1321. . I will do everything possible to make this course a positive learning experience. 6. Because of these factors. Do not create additional work for business personnel. Disability Accommodation: Eligible students with disabilities will receive appropriate accommodations in this course when requested during the beginning of the course.edu/SA/VPSA/index. The code is available for review online at http://www. You may also make an appointment with me should this be required. Please do not wait to identify accommodation requirements. Do not visit locations in groups of more than 3. Keep noise and distractions to a minimum. Questions or Concerns: I encourage you to contact me with any concerns or questions. 2. Dress appropriately – you represent the best our college offers. our reputation. Academic misconduct is subject to an academic penalty by the course instructor and/or a disciplinary sanction by the University. *It is a privilege for us to learn from these businesses and not take them for granted. the following guidelines should be followed. 4. I will answer these as soon as possible. 3. Larger groups create traffic barriers that impact customer purchasing. You may call me or e-mail me with your questions. Academic Integrity: All Students must practice academic honesty. 7. Never use inappropriate language. If you remove an item from inventory. You may be required to provide accommodation requirements from your DSS coordinator.umt. All students need to be familiar with the Student Conduct Code. It is possible that another source may not have accurate or complete information pertaining to a question you may have. and your education can be adversely affected.

# of students who completed within 3 years Column 3 .2002 report = 1999-2000 start date cohort 2002 .2003 report = 2000-2001 start date cohort 2003 .# of students by program who started 3 years previously to report year 1999 .737 10 2002-2003 cohort 2004-2005 1 492 10 2 200 3 3 40.2000 report = 1997-98 start date cohort 2000 . Arts crt 1999-2000 1 466 11 2 156 4 3 33 36 1998-1999 cohort 2000-2001 1 471 12 2 188 4 3 39.333 1999-2000 cohort 2001/2002 1 552 16 2 220 10 3 39.Culinary Arts 3-Year Graduation Rates from Perkins Annual Reports Three-year Completion Rates by Program These are program graduation rates of students graduating within 3 years of their start dates as reported in the annual reports to the state Perkins program office.2001 report = 1998-99 start date cohort 2001 .723 0 2001-2002 cohort 2003-2004 1 495 10 2 167 1 3 33.2004 report = 2001-2002 start date cohort 2004 .0 . Column 1 .5 2000-2001 cohort Report Year Column # TOTALS Cul. Arts crt 2002-2003 1 437 5 2 178 0 3 40.65 30.2005 report = 2002-2003 start date cohort Column 2 .85 62.% of students who completed within 3 years 1997-1998 cohort Report Year Column # TOTALS Cul.915 33.

67 2004-2005 cohort 2006-2007 1 455 15 2 187 3 3 41.2003-2004 cohort Report Year Column # TOTALS Cul.59 26. Arts crt 2005-2006* 1 440 15 2 161 4 3 36.10 20 2005-2006 cohort 2007-2008 1 2 3 .

 I attempted to answer with comments.  If I’m not around. Arlene Cc: Broshar. Lynn C Subject: Self-study updates   Hi Nina. Stocking. 2008 10:20 AM .  I did not change any  page numbers in the document or table of contents.  Nina Broshar will be the contact person for any  information you may find.  grand  jury. Walker‐Andrews (Provost’s Office) to respond with verification of paragraph four in the  Foreword. 2008 2:19 PM To: Broshar. punctuation.  special  investigator. etc.  You might use this to locate my  changes. Sent: Friday.   Let me know if you need anything.    Tom  From: Campbell. August 08.  as  to  the  institution  that is not otherwise disclosed in this application?          If so.  243‐4689. Brian. we might as well wait until editing is completed. Thomas L.     Per our phone conversation below is The American Culinary Federation Foundation Accrediting  Commission’s request for lost or denied accreditation.  federal  or  state  court.  review. 2008 2:18 PM To: Walker-Andrews.  So.    Attached is the revised ExlistChecklist with all my revisions referenced.  Department  of  Education. will you follow‐up with her?  She is working on it and maybe she can e‐mail  some information. Nina Cc: Larson.  U.  I think you should make these changes so we don’t get them mixed  up.  or  any  state  agency). August 08.  We may have a problem because I used the first set of updates  you sent.  Thanks.  inquiry. August 07. after that need to revised within  the documents that are attached.  or  has  action  been  taken.      Has the institution been denied or lost accreditation by any accrediting agency?    Is  any  action  pending  (e. Lynn C Subject: Verification of denied accreditaiton   Hello.  administrative  action).  Where there were questions.  audit. Stocking. Thomas L.  I’ve left Lynn’s original edited report for reference and a couple more exhibits that need to be  added to the exhibit notebooks. Brian. Sent: Thursday. explain:     Tom  From: Campbell.  Thanks for helping with this.     I’ve completed all the updates as I can.    I spoke with Dr.g.  court  action. Larson. anything you may have done with fonts. Nina. Thomas L.g.  by  an  court  or  administrative  body  (e.From: Campbell. Sent: Friday.S.

 Brian  Subject: RE: Culinary Self Study    Hi Brian.     I’m so sorry for the confusion. Lynn C Subject: RE: Program Faculty Recruitment???? Hi Lynn.stocking@umontana. etc.      Early on last month when I was preparing the staff standards section of the self‐study. and I will  make the changes accordingly. Cc: Good. If these are not available. ☺ Lynn Lynn C.  I had addressed this in the body of the e‐mail sent with the self‐study  attachments. I see that we have hired Robert Wood as a new faculty member. 2008 10:38 AM  To: Larson. I included the bio  of Robert Wood with the possibility that he would be hired. MT 59801 406. After reviewing the self-study report for the Culinary Arts program(s). at least for fall semester. August 07. Thomas L.  This was an effort to not have to go back  and re‐do this portion in the event of his hire. for my review. July 28..  ..  Also it would be easy to delete if he was not hired (before  the report goes to the Provost). otherwise explain how this hiring could have happened or where in the recruitment process you/we currently operating--really.  It is evident that he will not be hired. Associate Dean The University of Montana College of Technology in Missoula 909 South Avenue West Missoula.243. Thomas L. or at least I thought so. approval to hire.edu     ‐‐‐‐‐Original Message‐‐‐‐‐  From: Campbell. Lynn C Sent: Thursday. Please provide for me all the recruitment documents.     I'm trying to be out of town for a couple weeks after Wednesday.To: Stocking.    Tom    From: Stocking.   Sent: Monday. Stocking.7801 lynn..I can come in  Thursday morning if need be. Campbell. 2008 8:18 AM To: Larson. Barry Subject: Program Faculty Recruitment???? Importance: High Brian and Tom. Brian.

 Brandy can  set something up for us. Barry. Stocking.  They are way too cumbersome to lug around. She also has the exhibits if you need to see them. Barry. Nina  Subject: RE: Culinary Self Study    Thanks Tom ~     Let's try to get together (If possible) Thur or Friday of this week.    Thomas Campbell.edu        ‐‐‐‐‐Original Message‐‐‐‐‐  From: Campbell. 2008 5:15 PM To: Larson. 2008 8:27 PM  To: Campbell. July 27. Brian  Cc: Good. Business Technology  Director.  Cc: Good. Thomas L. Broshar. but one never knows what may happen between then and now. Business Management  The University of Montana ‐ Missoula  College of Technology  (406)243‐7823  brian. Lynn C. Broshar.  3. Stocking.  I’ll remove it before the  end. Nina has the hard copy of the report to be signed and payment made. Brian   Sent: Sunday.larson@umontana. Lynn C. CEC    . Lynn C. Thomas L. Nina Subject: Culinary Self Study   Hi all.  I know you are busy but the deadline for mailing is August 25th. Stocking. I included Robert Wood in the report thinking he would be on board.  4.    Brian Larson  Department Chair. Thomas L. Nina  Subject: Culinary Self Study     From: Campbell. Sent: Friday.  5.  Please let me know if you need  anything.  ‐‐‐‐‐Original Message‐‐‐‐‐  From: Larson. The attachment ExlistChecklist identifies the remaining work.     It’s almost complete!  There are just a few exhibits that need to come in but the report is ready for your  review.  Sent: Fri 7/25/2008 5:14 PM  To: Larson. I had to divide Section 4 into A and B because it is too large to attach. Brian Cc: Good. Barry. July 25. Broshar.  There are a few explanations:    1.  2.

From: Campbell.  I’ll contact Kathy as well. Rick Sent: Thursday.Kleinjan@mso. Rick Subject: FW: Accredition   Thanks Rick.  See you on Monday.  Thanks. July 25. Barry and Lynn for review  but asked them to see the exhibits which I’ll leave with you.  The current list of exhibits shows what is left. . 2008 9:51 AM To: Campbell.net Subject: FW: Accredition   From: Kleinjan. is there such a  thing as placement statistics (ExU)?  I will have the hard copy of the report to you on Monday so that it  can be signed and money readied. 2008 8:54 AM To: Kleinjan. Sent: Friday.  Attached you will find graduate  and employer surveys that need to be sent to those folks. 2008 4:43 PM To: Broshar. Thomas L. Sent: Monday.    Tom    From: Tom and Donna Campbell [mailto:tdcampbell@blackfoot.  I’ve e‐mailed copies of the report to Brian. July 21. July 17. July 17.edu] Sent: Thursday. 2008 7:30 AM To: Thomas Campbell Subject: FW: Accredition   Forward    From: Kleinjan. 2008 9:54 AM To: tdcampbell@blackfoot.     I’m almost finished!  There are still a few exhibits that need tending to. Rick [mailto:Rick. Nina Subject: Self study   HI Nina.umt.     Anything you can give me will be a great help. Thomas L. Subject: RE: Accredition   Tom.    Tom  From: Campbell.net] Sent: Friday. July 18.  I’ve included as many students as I have  information on and a list of employers. Thomas L.

Cec Subject: Culinary self study   Hi. July 16. Brian. fire  maintenance. preventative maintenance. This is a State owned building and covered by Tort Claims in Helena. Gallagher.  It was written five years ago and some things  need updating.  One of the  most important areas is facilities. Sent: Wednesday. 2008 4:49 PM To: Kleinjan.   They added a new wrinkle this time around and maybe you can explain how the University  handles the following: Evidence that the physical facility meets fire and safety standards (copy of certificate (s) of insurance showing all coverage carried by the school/institution e.I can get you copies of the invoices from the cleaning & hood fire maintenance from the past year. title page of insurance certificate. We have no contract as such.g. We are on their list for semi-annual service. Thomas L. July 16. 2008 5:16 PM To: Larson. Thomas L. etc. she handles all the insurance for UM.) would you e‐mail them to me or I can come by and get a  copy. we just call them when the hoods need clean and the links in the hoods are changed out or checked every 6 months by the same contractor. Rick Cc: Larson.     Tom      From: Campbell. The PM is done on a annual schedule or semi annual depending on what it is and if we can get in the kitchen to do the work. Sent: Wednesday. contracts with hood cleaners.    Tom              .  Thanks.     Will you please review the attached section for accuracy.  Identified in red are specific areas that need changed or provided. Rick From: Campbell. Brian Subject: Accredition   Hi Rick. You could try calling Kathy Benson at 2700. I have a list of what we try to get done if that would help.     Culinary is undergoing it’s five‐year ACF accreditation self‐study and I could use your help.  If you have any information (forms. Where might I find this insurance stuff?  Thanks.

Sent: Tuesday. Brian Subject: Culinary Self-study Report   Hi Nina.S.   We’ll need to just work through the deficiencies and I know no one else who can  produce them as well as you. Sent: Friday. Brian Subject: ACF Self Study   Hi Nina. Nina Cc: Larson. 2008 11:48 AM To: Broshar. July 04.  I revised your checklist to accommodate these changes plus some other  details. July 01. Thanks and let me know if you have any  questions.  I’ll keep you posted on the progress.     I am in the process of writing the Culinary Self‐study report and need your help. indicating they are completed. 2008 2:34 PM To: Broshar.      My goal is to complete this report by the end of July and I’ll be working on the other aspects of the  exhibits as well as writing the report.      Anyway I know there will be many questions and I won’t be at work unless necessary.     P.  Mostly it is the very  important job of finding documentation.   The site visit I will plan in  October which will give us enough time to write a follow‐up report (I’m hoping we won’t need to ) by  the December 1st  accreditation deadline.  The other attachments are the “big picture”.  Please review the attachment…you should see revisions and additions in red print.  plan to work from home so let’s communicate at tdcampbell@blackfoot. Thomas L. Thomas L.  I also  changed some boxes to √.  I do therefore.  Attached for your perspective of the report is an ACF Accreditation review  I just completed with Walla Walla Community College and you’ll be acquainted with exactly what must  be reported.From: Campbell.net or 244‐0158.  With your help I’m confident we’ll be able to meet this date so it can be reviewed by our  administration with enough time to submit it to the ACF by September.  I’ve outlined these  documentations on a checklist (attached) and you might see that some are repetitious and some we  might not even have.    Thanks    Tom  .  The ACF is all about verification of everything and we can  avoid undue ramifications with the initial report if they are provided.  We’re fortunate to be able to refer and merely update the 2004  report. Nina Cc: Larson.    Tom      From: Campbell.     Today I received the newest version of the ACF accreditation template and they had a few additions  which will affect our tasks.

  .

Hand Tools Varimixer . All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form will be kept in program director’s and student’s file as an exhibit of proper safety training. Course Name and Number: _______________ Faculty: _______________________ Student: ___________________________ Semester: _________________________ EQUIPMENT DATE FACULTY SIGNATURE STUDENT SIGNATURE Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6.3. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives. This form must be signed and dated by the student and faculty upon student’s demonstration of operation.

All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form will be kept in student’s file as an exhibit of proper safety training. CUL 160T Soups. and Sauces Faculty: Chef Lodahl Semester: _______________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. Stocks. Hand Tools Varimixer .3.

3.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives. This form will be kept in student’s file as an exhibit of proper safety training. CUL 162T Storeroom Procedures Faculty: Chef Lodahl Semester: _______________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top. Hand Tools Varimixer . All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production.

CUL 157T Pantry and Garde Manger Faculty: Chef Wakley Semester: _______________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form will be kept in student’s file as an exhibit of proper safety training.3. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives. Hand Tools Varimixer .

Hand Tools Varimixer . This form will be kept in student’s file as an exhibit of proper safety training. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production.3. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. CUL 158T Short Order Cookery Faculty: Chef Wakley Semester: _______________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top.

Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives. This form will be kept in student’s file as an exhibit of proper safety training. CUL 156T Dining Room Procedures Faculty: Chef Wakley Semester: _______________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. Hand Tools Varimixer .3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6.

This form will be kept in student’s file as an exhibit of proper safety training. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. Hand Tools Varimixer . Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives. CUL FSM 271 Menu Layout and Design Faculty: ____________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Semester: _______________________ Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top.3.

CUL 151T Introduction to Foods Faculty: Chef Campbell Semester: _______________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top. This form will be kept in student’s file as an exhibit of proper safety training. Hand Tools Varimixer .Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives.3. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor.

Hand Tools Varimixer . All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production. FSM 280T Nutritional Cooking Faculty: Chef Campbell Semester: _______________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top. This form will be kept in student’s file as an exhibit of proper safety training.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor.3. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives.

3. This form will be kept in student’s file as an exhibit of proper safety training. CUL 165T Baking and Pastry Faculty: _______________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Semester: _______________________ Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top. Hand Tools Varimixer . Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production.

3. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor. FSM 275 Patisserie Faculty: _____________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Semester: _______________________ Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top. Hand Tools Varimixer . This form will be kept in student’s file as an exhibit of proper safety training. All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production.

All students must be trained in the safe operation of all kitchen equipment and demonstrate proper operation before using the item for production.Culinary Arts Equipment Safety Training Verification Sheet ACF Standard 6. FSM 290T Internshipsd Faculty: ____________________ Student: ___________________________ EQUIPMENT DATE FACLUTY SIGNITURE STUDENT SIGNITURE Semester: _______________________ Buffalo Chopper Combi-Steamer Oven Convection Oven Deck Oven Dish Machine Disposer Emersion Blender Flat Top. This form will be kept in student’s file as an exhibit of proper safety training. Star Burners Fryer Hobart Mixer Hobart Slicer Ice Cream Machine Kitchen Aide Mixer Knives.3. Hand Tools Varimixer . This form must be signed and dated by the student and faculty upon student’s demonstration of operation and initialed by the course chef instructor.

Culinary Arts Equipment Safety Training Verification Sheet .

etc. The blueprint for this project is due Monday of week five. Deadline for judgment is 10:00 a. the last day of class. specialty cakes. The student should utilize lab time to investigate what theme and items to prepare for this test. trays. baskets. The student will have all of week eight for preparation.m.e. bowls. This exam represents 20% of the grade for the class. Diagram of the display List of platters. to be used Requisition of specialty products keeping in mind to stay within lab parameters in terms of product ♦ Recipes ♦ Production schedule for week eight ♦ Utilization of various baking & pastry preparation techniques Evaluation criteria will be as follows: ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ Degree of difficulty Originality Flavor profile Balance of textures Balance of colors Balance of shapes Proper doneness Demonstrated baking & pastry techniques Appropriateness of theme Sanitation Cleanliness Mise en place and organization Proper utilization of time Proper utilization of product . but not limited to help or instruction. etc.College of Technology Culinary Arts Baking CUL 265T FINAL PROJECT/PRACTICAL EXAM Students should be prepared to utilize all their skills to present their best effort towards the exhibition of bakery and pasty goods the last week of this course. Bread display. plated desserts. The blueprint should include: ♦ ♦ ♦ ♦ A designated theme i. Students will be judged the entire week.

cooking liquid and indicates defect main item Roughness of Meat Toughness or Dryness Grey Albumen Showing Defect Fibers High heat of cooking High heat of cooking High heat of cooking Low acidity of court bouillon Causes Overcooking Prolonged holding Prolonged holding Prolonged holding Flavor Subtle. not soft. indicates defect. Meat should natural conformity. Bouillon. Cuisson and appeal of aromatics. appear slightly more pale than Roughness of meat Vegetables should be fibers indicate defect. Extremely dry surface Meat displays smooth toughness or dryness indicates defect. be brighter than in raw state Roughness of Meat Toughness or Dryness Grey Albumen Showing Fibers High heat of cooking High heat of cooking High heat of cooking Overcooking Prolonged holding Prolonged holding Prolonged holding Visible Texture Smooth Natural Conformity Tactile Texture Moist tender interior Appearance Moist Surface EN Subtly flavored with PAPILLOTE simple. simple. simple POACHING Aroma Subtle Visible Texture Smooth Natural Conformity Tactile Texture Moist tender interior Appearance Moist Surface Subtly flavored with May smell of Court Moist tender interior. cooking liquid and fibers indicate defect. simple Aroma Subtle Surface should appear moist. toughness or dryness Extremely dry surface appeal of aromatics. Roughness of meat Aromatics indicates defect. straightforward Bouillon. Cuisson and natural conformity. simple Aroma Subtle Visible Texture Smooth Natural Conformity Tactile Texture Moist tender interior Appearance Moist Surface STEAMING Subtly flavored with May smell of Court simple. raw. Surface should appear moist/. Moist tender interior. indicates defect. High heat of cooking High heat of cooking Causes Overcooking Prolonged holding Prolonged holding Prolonged holding 101 A . Aromatics indicates defect . Cuisson and Meat displays smooth toughness or dryness appeal of aromatics. Extremely dry surface natural conformity. Aromatics cooking liquid and main item Defect Causes Flavor Subtle. straightforward May smell of Court Meat displays smooth Moist tender interior Surface should appear moist. main item Roughness of Meat Toughness or Dryness Grey Albumen Showing Defect Fibers High heat of cooking. Vegetable colors should turgid. straightforward Bouillon.Cooking Methods Quality Standards Guide Flavor Subtle.

the darker balanced with aroma Meat displays smooth due to excessive the exterior. depth and contribute to an richness. Roughness of Meat Extremely Dry Surface Fibers Rubbery Texture Black Color Defect Protruding Meat Rough Texture Over-charred Fibers High heat of cooking. Color has a overall sensation of direct bearing on the fullness. Marinade or glaze should support. The darker the meat. defect. Roasted foods to over-contracting of meats will appear moist. tender interior Appearance Moist Surface GRILLING BROILING Distinctly smoky flavor. Bitter of defect. tender interior. slightly charred to enhance flavor is expected. well-done moist. Deep brown crosshatch marks Smokey aroma item’s natural flavor Moist. Properly will be tender and Unnatural shape due selected and prepared. Deep and rich Aroma Smokey balanced with aroma of main item Visible Texture Smooth Natural Conformity of Muscle Tactile Texture Moist.Flavor Distinctly Smokey Aroma Smokey but balanced Visible Texture Smooth Natural Conformity Tactile Texture Well developed Crust. defect. Meats. not mask main item’s flavor. Poultry. Overcooking and Overcooking Causes Overcooking Cooling too rapidly Prolonged holding Prolonged holding Prolonged holding Flavor Full. Dry skin should be a crisp sinew shows defect. Moist. depth and flavor. Overpowering of the Well-developed Crust. exterior indicates defect. Proper richness browness will result in appropriate depth of flavor Defect Meat displays smooth Golden brown exterior. overall sensation of Aroma should fullness. Chicken and Fish carbonized taste is a should be a deep brown color. Slice evenly against the meats color is a defect also grain Dark brown to black color Contracted sinews Unnatural shape Overcooking Prolonged holding Pale exterior Dry surface of sliced meats Dark Brown color Overcooking High cooking heat Prolonged holding Tough texture Overcooking Prolonged holding Causes 101 B . Pale Properly roasted foods natural muscle. surface of sliced meats is a contrast with the Dark Brown to black defect. Surface should appear moist. Extremely dry or Rubbery or rough of main item natural conformity smoke indicates a texture indicates over-charred surface are defects. tender crisp skin contrasting meat Appearance Golden Brown Exterior ROASTING Flavor should contribute to an Rich roasted aroma.

Natural muscle conformity Unnatural shape or cupping Roughness or protruding fibers Poor selection of meat item containing sinew. Moist finish concentrated Caramelized STEWING Complex and Complex and BRAISING Sauce or braising liquid concentrated flavor concentrated aroma always needed to not possible with not possible from provide moist finish other techniques other techniques. Dryness and Defect Roughness Causes Tactile Texture Tender and moist Appearance Brown or Golden Smooth. Fork-Tender Tough texture Dryness Cooked too far in advance Held too long Held at high temperature Overcooking Appearance Brown or Golden Red Meats-Deep Brown Exterior. item torn from pan Visible Texture Pebbled or Corduroy Look Crisp and delicate crust. Subtle. SAUTÉING Aroma Subtle.Flavor Aroma Visible Texture Complex. White Meats: Veal Pork & Poultry: Amber or gold exterior Pronounced Pale or Gray coloration Pronounced Dark Coloration Weak Coloration indicates: Low temperature sautéing Pan overcrowding Too Dark Coloration indicates: Overcooking Prolonged Holding Flavor Flavorful Exterior Flavorful exterior. Fork-Tender Tough texture Dryness Dryness Cooked too far in advance Lack of braising liquid during Held too long Lack of braising liquid cooking or finishing defect Held at high temperature Overcooking Visible Texture Moist finish Smooth. smooth natural conformity of muscle Unnatural shape or cupping Roughness or protruding fibers Poor selection of meat item containing sinew. Prolonged holding Old Oil Causes 101 C . suave and Seared or browned exterior meltingly tender. straightforward appeal balanced with aroma of main item Defect Causes Flavor Flavorful Exterior Proper browning intensifies flavor STIR FRYING Aroma Subtle Caramelized Subtle caramelized aroma balanced with main item and peanut when used Defect Tactile Texture Appearance Crisp Vegetables and Sauce is enough only to Coatings coat item not drench Meat items should appear slightly more pale than raw Main items such as vegetable colors should vegetables are crisp. indicates proper initial step of Softened connective technique tissue. Proper browning intensifies flavor. Softened connective tissue. appear brighter than raw coatings of breaded Items are cut uniformly items always crisp ensuring doneness Excess oil coating Items swimming in sauce Limp raw vegetables Over and Undercooking Browning darker than golden brown Inconsistent item sizing Overcooking. Caramelized Simple. suave and meltingly tender. item torn from pan Tactile Texture Tender and moist Smooth.

except tempura. coated items should appear crisp and light Heavy taste Low Quality of Oil Low Frying Temperature Extreme Gray or Pale Weak colors PAN FRYING Defect Causes Low Oil temperature Too thick coating Overcrowding Flavor Clean Item flavor Product should taste like the food being fried not the oil used Defect DEEP FRYING Aroma Subtle Caramelized Simple. Carbonized taste Overcooked. White meats should have amber or moist and light golden exterior Firm fish will have a Only tender items darker color should be pan fried Dryness Soggy Crust Cooked too far in advance Held too long Held at high temperature Overcooking Low oil temperature Low oil quality Tactile Texture Crisp and light Main items. tender and Golden Brown slightly Charred Moist . flavorful and crisp while interior is evenly moist and flavorful in its own right Skin should appear crisp and contrasting the meat Dry Black color Too Pale Smoke Smudge Excessive Charring Overcooked.Flavor Clean Item flavor Product should taste like the food being fried not the oil used Aroma Subtle Caramelized Simple. Exterior is highly flavored. straightforward appeal balanced with aroma of main item Visible Texture Pebbled or Corduroy Look Crisp and delicate crust Unnatural shape or cupping Roughness or protruding fibers Poor selection of meat item containing sinew. Insufficient Mop. should be light golden. not mask main item’s flavor Aroma Rich Roasted Smoky Aroma should contribute to an overall sensation of fullness depth and richness Visible Texture CrispGolden Tactile Texture Appearance Crisp. straightforward appeal balanced with aroma of main item Visible Texture Pebbled or Corduroy Look Crisp and delicate crust Soggy crust Prolonged holding Low Oil Temperature Excessive Coating Appearance Golden Color Strong Golden Color. interior is evenly moist . Exterior is. Brine or basting medium Black color Too Pale Smoke Smudge Excessive Charring Bitter. Brine or basting medium Golden Brown exterior slightly charred is acceptable Well developed color BARBECUE Defect Dry Rough excessively charred texture Overcooked. Undercooked Causes 101 D . Insufficient Mop.Brine or Marinade should support flavor. item torn from pan Tactile Texture Crisp and light Appearance Golden Brown Exterior Items and coatings Red Meats – Deep brown exterior. should appear crisp. Overly pale color Pale Blotches Low Oil temperature Coating too thick Fryer Overcrowding Causes Flavor Full Deep and Rich Flavor should contribute to an overall sensation of fullness depth and richness.

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 minimum of “C” in all  CUL and FSM courses.–3 p.edu        243‐7831   CREDITS: 4     PREREQUISITES:  Enrolled in final semester of program.  OFFICE:  Culinary Offices.campbell@umontana.      Culinary Arts    THE UNIVERSITY OF MONTANA—MISSOULA  COLLEGE OF TECHNOLOGY              BUSINESS TECHNOLOGY DEPARTMENT   FACULTY: Chef Thomas Campbell.  This experience increases students’ skills.  COURSE DESCRIPTION: On‐the‐job training in position related to each student’s  career goal. prepares them for initial  employment. director.          thomas.m. and increases occupational awareness and professionalism.m. or by appointment. or recommendation of Culinary Program Director.    HOURS: 7a.  Students  work a minimum of 180 hours at an approved site and attend scheduled one‐hour  seminars.  COURSE SYLLABUS   1 | P a g e                                                  Date revised: Spring 2008 FSM 290T Internship  .

  7. Submit Midterm Evaluation at 90 hours (student responsibility) – Copy.  8. preparation.   See attached document  for requirements. prepare and execute Final Practical Exam.  10. the student will be able to:    Employ classroom skills in a 180 hour business environment. guest speakers and  oral presentations.STUDENT PERFORMANCE OUTCOMES:       Upon completion of this course.  See  attached document for requirements. Final Evaluation by Supervisor (Internship Director responsibility) – Copy available for  intern.  2.   Incomplete cards will not be accepted.    STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:  Percentage of Point Allocation per Course Requirement                                                                                          Internship Position  Program Objectives  Green Cards            10%  10%  10%  10%  20%  10%  30%  Pass or fail    Midterm Evaluation  180 Hours Supervised Work  Seminars        Portfolio Binder  Final Practical Exam    2 | P a g e     .  5.  3.  Develop occupational preparedness and professionalism through completion of  employment credentials and attendance of seminars.  9. plan. Be responsible to schedule for. within the first two weeks of employment. group discussions.  Gain experience for initial employment. Secure an internship position and submit completed “Learning Agreement”. Be responsible to schedule for and participate in the planning. Attend scheduled seminars for special topics.  COURSE REQUIREMENTS:  1.  See attached  document for requirements. and  execution of the Portfolio Review Banquet at the end of the semester.  4.  No hours will be recorded until this is done. including  Program Director approval. Complete green time cards (two sides) and turn in weekly to Internship Director. Submit completed and signed program objectives identified in “Learning Agreement  Goals for management Internship”. Prepare a portfolio organized in a bendable/foldable binder. Complete 180 hours of supervised work at an approved internship site.  6.

  A midterm evaluation will be done at completion of 90  hours. teamwork. and assignments.  At completion of 180  hours of work with appropriate documentation and final evaluation by supervisor.  The midterm evaluation is the responsibility of the student to obtain and request  employment supervisor to complete.  organization.  Students who read text assignments prior to class will be equipped  to participate and will obtain the most from this course.  Each missed class will result in a 5‐point deduction from final points  accumulated.      PARTICIPATION:    Students must demonstrate teamwork as consistent with industry.  4. attendance  at required scheduled seminars. An incomplete grade.  No make‐up is allowed for lab production. circumstances. will be assigned until all requirements have been met. All Internship positions must have prior approval from Program Director to assure  qualifications. announcements of tests. and completed portfolio.  This is necessary as  students contribute to the learning environment and become active learners by attending  class and participating. Ideally. the required number of hours should be spread over the entire semester so that  the student is able to experience the depth of a variety of tasks.      ATTENDANCE POLICY:    Attendance will be taken.  An  incomplete grade will count as an “F” according to Financial Aid guidelines. and  solutions that likely will not occur in a condensed time‐frame.  Participation points will be granted  or denied depending on how the student exhibits enthusiasm.  The original copy of the midterm evaluation must be  turned into the Internship Director when 180 hours of work is complete.  3 | P a g e     .Any missing projects and seminars will decrease the student overall grade.  5. interest. “I”. grade will be calculated using the  following grading scale:  90 – 100  = A  80 – 89    = B  70 – 79   = C  60 – 69    = D  Below 60 = F    FINAL NOTE:  1.  If students are absent for any reason.  3.  they will be accountable for any information disseminated and be held responsible for class  notes. Student must ensure that internship work schedule responsibilities not interfere with the  Portfolio Review Banquet. Previous work experience cannot be accepted toward internship course. and preparedness.  2.  Students who miss  a seminar may make‐up that topic.

    All students must practice academic honesty. Inc. assignments must be submitted by stated due dates.    REQUIRED TEXT:     Gissen. 6th edition.  The  Conduct Code is located at http://www.  Assignments for makeup tests will be  made only if faculty is notified by voice mail.edu/studentaffairs/.    UNIFORM POLICY:    Students will be required to be in full Culinary Uniform to be accepted into class.cfm/page/1321. e‐mail. John Wiley & Sons.edu/SA/VPSA/index.    DUE DATES:    To receive full credit. A score of  zero will be averaged into grade determination for any missed test. or personally prior to the test.    All students need to be familiar with the Student Conduct Code.  Students should review  The University of Montana Conduct Code regarding their rights and responsibilities.  The code is available for  review online at http://www.    TESTS:    Tests will be given during the semester as announced. Professional Cooking.    ACADEMIC INTEGRITY:    Students are required to adhere to standards of academic integrity..    ISBN 0‐471‐43625‐9    4 | P a g e     .  No late assignments will be accepted after week 13.    CELL PHONE POLICY:    Cell phones must be turned off prior to class. Wayne.umt.  Late assignments  will be lowered by 50 percent.  Academic misconduct is subject to an  academic penalty by the course instructor and/or a disciplinary sanction by the University.umt.

  punctuation. listed on  separate page. the report should include an introduction to define student objectives.  h. and spelling. copies of  your certificates. if any. Pertinent food photographs. certificates. the  introduction should nicely transition to the body of the report detailing how the objectives  were met. it is common for employers to ask for samples of  your work. etc.  This paper should be an example of the student’s  best work that represents research (if necessary) and writing capabilities to a potential  employer. if used. Submitted in a three‐ring binder  Cover page  Table of contents  Transcript  Resume – final version  Cover letter – final version  One example of a project/assignment from a course in your program area taken at the College of  Technology or a project/assignment from you internship which best represents your capabilities  to a potential employer. menus.     Portfolio Binder Requirements:  a. conferences. compiling a portfolio allows you to put together your best work to submit to  employers. correct grammar. c. e.  volunteer work.  They may request items such as written reports. thank you letters. b. numbered pages. etc…  • The report should be approximately 1‐2 pages in length. f. letters of recommendation. photographs of your work. citations used for direct quotes borrowed from another  source in the report (internship supervisor said…). the student will directly and specifically reflect how objectives as defined and  agreed upon by employer and student in “Learning Agreement Goals” were met during the  internship. and autobiography and more.  • This report should be formatted appropriately in educational report format as follows:   Attractive margins.YOUR PERSONAL PORTFOLIO     When interviewing for Hospitality Industry Jobs. with references. and include potential actions by the student that could have improved the  experience.  • In this report. and  objectives defined on learning agreement. Professional paper describing accomplishments/goals and objectives met by the student during  the internship experience.  • Student will include an analysis explaining actions the student could have taken to improve  the internship experience.      5 | P a g e     . double‐spaced. d. and references given for any resources  used in the report (used www.  The conclusion should summarize the importance and significance of the  objectives to the internship experience. if any. Web site to look up…). extracurricular activities. awards. g.  • Student will address objectives met that were not defined on learning agreement. but not met.  • Overall.  In addition to using the portfolio for your final  internship project.  i.

  You will be expected to execute a  practical exam designed to evaluate your cooking expertise.  They may not prepare anything that affects demonstrated cooking  techniques or knife skills. the apprentice cannot demonstrate  any cooking or fabrication skill that can be judged during the exam.  The parameters for the Final Practical are as follows:  PREPARE A FIVE COURSE MENU FOR FOUR GUESTS FROM MYSTERY INGREDIENTS TO BE  SUPPLIED BY THE CHEF  Menu:  Each student will be given a basket consisting of seven to eleven items that must be used in  at least one course of the menu.  The  student will be tested on how well they manage the apprentice’s time and responsibility. entrée. help with  presentation.  Each student will be randomly assigned an apprentice to help during their testing time.  The menu must have a consistent.   Students who do not pass may not graduate. cohesive theme demonstrating proper basic cooking  techniques. salad.  For every minute the student is late after the  presentation window has ended. serve.   Remember. entrée and dessert.   The first course must be presented during the designated presentation time and each course  must follow at appropriate time intervals.  However. or take on a station as part of  the interview process. dessert.  They may clean. each  student will be given half an hour to set‐up their stations and prepare their menu.  The completion of this internship and the entire program hinges on a passing  score for this exam. soup. soup. their score will be deducted by half a point.  Each student will have four hours to produce four portions of each course.  The apprentice may work only as a helper.  When the basket is presented to the student.  A growing number of employers  require a prospective employee to prepare a meal.   The courses presented must be an appetizer.  Note: it is okay  to refer to cookbooks or manuals during the testing time.  Participants are responsible for setting the evaluation table according to the standards of  6 | P a g e     . half an  hour to present their menu to the judges and half an hour to clean up their stations.  Each student will have four hours of cooking time to prepare the menu. a complete menu.  Additionally.FINAL PRACTICAL EXAM (BLACK BOX)    This portion of your internship will prove quite challenging. etc. each student will have access to the rest of the kitchen  for ingredients that can be used in their menu.  The order of courses will depend on the menu service style.  Judging  will start at the moment of set‐up and will remain until the station is completely cleaned.  Meaning. they will be given half an hour to write a menu  which will need to be displayed on the station for the floor judge to refer to.  Courses will consist of an appetizer.   Three portions are for judges and one is for photographs.  Students who fail must pay appropriate course fees to retake the exam. salad.    Examination:  The examinant is responsible to schedule the time for the examination period. sanitize. the apprentice is there to assist. it is not advised to keep  books opened on the station throughout the allotted cooking time. set up.  Also.

  • Apprentice coordination and task delegation.  • Timing of service and follow up.  The judging will follow the ACF Category F/1: Hot Food Student Competition criteria.  There will be three judges assigned as taste evaluators.  • Portion size and nutritional balance.  • Sanitation and cleaning procedures.  35% of the score will be the kitchen/floor evaluation covering the following:  • Mise en place and organization.  Courses should be delivered in proper sequence observing the following time frame:  • Appetizer on the table at the end of the four hours (00:00).  ½ hour after the four hour preparation time is the service/presentation window.  There will be one judge assigned as the coordinator. skills.  • Dessert ten minutes after the entrée (00:30)  Immediately after service the student should clean their station thoroughly and store left‐ over product appropriately.  There will be one judge assigned to evaluate the student performance in the kitchen.  • Cooking tech