1. ESSENTIALS of CULINARY ARTS Kevin Conroy Chef Instructor

2. Orientation  Congratulations, and welcome to the MCTI Adult Culinary Program! You begin your journey to a new and exciting career in the culinary arts right now. Challenges, enlightenment and an engaging curriculum await you in a safe and welcoming atmosphere.

3. Chef Instructor Kevin Conroy  More than 30 years professional experience  ACF apprenticeship / Self taught  Owned three food-related startup businesses  Opened two restaurants as consultant  Food writer  Cookbook author

4. Assistant Instructor Lisa Reuter

5. ACADEMIC POLICY Rules & Regulations I _________________________, acknowledge that I have (Student please print name) received, read and understand the policies, rules and regulations set forth and I understand that failure to comply with the aforementioned will result in course failure or being dismissed from this program.

6.  We meet Tuesdays and Wednesdays from 6:00 until 10:00 PM  You must be in uniform and ready for class at 6:00 PM  Chef Kevin will be available to students at 5:30 to answer questions or address student concerns

7.  More than two unexcused absences will result in class failure  Unexcused arrival more than 30 minutes late will be marked as an absence  Arrival less than 30 minutes late will detract from final grade  A student not ready for class on time will be marked as late  Unexcused leaving of class early will be marked as an absence

9. Vision  The MCTI Adult Culinary Program vision is simple: we hope all who enroll will graduate; all who graduate will garner such a varied kit of knowledge they will be optimistically ready to begin professional careers in the culinary arts.

10. Mission  The MCTI Adult Culinary Program mission is to provide the clear, step by step explanations, demonstrations, and hands-on practical experience necessary to fulfill the background needs of our students in cooking, baking and management.

11. Beliefs  We share a welcoming, diverse environment  We are respectful of ourselves and each other  We provide safe surroundings free of harassment  We value teamwork  We behave in a professional manner  Students will challenge and share knowledge with each other and guest students  Learning should always be engaging and, whenever possible, fun !

13. Program Outcomes Students will be able to:  Identify and demonstrate proper sanitation techniques  Demonstrate a knowledge of kitchen safety  Demonstrate proper use of kitchen tools and equipment  Understand and demonstrate essential cooking and baking methods  Work as group members in the creation of quality products  Set and achieve goals within a set time line  Present a correct professional image

14. Testing and Assessment  Quizzes  Based on Reading and Class Material  Authentic Assessment  Scoring Guides  Final Exam  Written  Practical

15. Quizzes Mise en Place Multiple Choice Identify the letter of the choice that best completes the statement or answers the question. 1. The literal translation of the French phrase mise en place is a. to set a place b. to put in place c. the place to work d. to create a plan e. a written plan

16. Authentic Assessme nt Scoring Guides

17.  Textbook  Knife Kit  Uniform  Ring Binder & Page Protectors  Instant-Read Thermometer Supplies

18. VARK Questionnaire

19. WIKISpace  Recipes  Assessment Rubrics  Class Plans  Assignments  Special Notices  www.wikispace/.com

20.  Exit  Meet  Roll Call

21.  WSBG 93.5 FM  WKRZ 107.9 FM  WLEV 100.7 FM  WNEP TV 16  WYOU TV 22  WBRE TV 28  WWW.WBRE.COM WWW.WBRE.COM  WWW.WNEP.COM WWW.WNEP.COM Scheduled Closed Dates

22. THE ONLY FOOLISH QUESTIONS ARE THE Ones Not Asked !