Culinary Orientation – Session I

Agenda – Day One ► Welcome – Who am I? Who are You? Who are we? ► Syllabus Overview ► Facility Tour ► Uniform Expectations ► The Rules ► Homework

On an Index Card ► Name and Address ► Question 1 – What is your degree option? ► Question 2 – Why Metro? ► Question 3 – What have you done to get ready for this experience? ► Question 4 – What are your career aspirations?

Share ► Turn to your neighbor, introduce yourself, and share your answers

Faculty and Staff ► Jim Trebbien, Dean ► Brian O’Malley  Sage, Tri-Omega, Culinary Team ► Janet Mar  Sage, Baking and Pastry, Culinology, Skills USA ► Tim O’Donnell  Culinary Foundations ► Jo Anne Garvey  Culinary Foundations ► Andrew Raschid  Hospitality Management

Faculty and Staff ► Brian Young, Chef de Cuisine ► Lisa Tooker, Operational Director ► Vieva McClure, Service Coordinator ► Joellen Zuk, HS Invitational Coordinator ► Dan Bartek, Academic Advisor ► AJ Swanda, Special Project Liaison ► Jennifer Valandra, Special Project Liaison ► Paul Goebel, Outreach and Recruitment ► Ingrid Armstead, Dean’s Office

Jim Trebbien

Brian O’Malley Janet Mar

Tim O’Donnell Jo Anne Garvey

Oystien Solberg Lisa Tooker

Brian Young Vieva McClure

AJ Swanda Joellen Zuk

Jen Valandra Paul Goebel

Dan Bartek Ingrid Armstead

John Horvatinovich Julie Pospishil

Syllabus Overview ► Handout Syllabus and Guidebook ► Review contact information and grading for the orientation class

What we’ll cover and why  Expectations of Performance  Curriculum and Degree Planning  Physical Orientation  Needed Technical Abilities (webadvisor, quia, etc.)  Palate Development  Learning Styles  Empowerment  The Critique Process  Extra-Curricular Activities  Measurement and Conversion  The Standard Recipe

Building Tour ► What do we need to see?  Locker Rooms  Student Services  Computer Lab  Kitchen/Kitchen Office  Culinary Photo ID – from Char  Bookstore  Point to the Library  Faculty/Dean’s Offices

Uniform Expectations

The Rules Break into groups, take 1 rule and define it. Share with the class. Now, officially: 5. Respect your feet, your knife, and your kitchen

Homework ► Read the Orientation Packet – There is a quiz on line that will be ed to you ► Go out to eat somewhere by session V fill it out online at:  (follow rule #1) ► Find a book about food in the Library and check it out and bring to class next week. ► Get your uniform (including ID badge)

Next Week’s Agenda ► Class starts with Brigade Review 10 minutes before class time ► Share books that you found ► Where is the Program Taking You?  Cairn Signature Series ► Kitchen Tour on Safety and Sanitation