Welcome to Collin’s Culinary & Pastry Arts Student Orientation

Welcome to Collin’s Culinary & Pastry Arts Student Orientation

Program History Lodging Management1997 Culinary Arts AAS- 1999 Pastry Arts AAS- 2009

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

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

IHCE Culinary/Pastry Program Certificate Programs: Culinary Arts Certificate 24 credit hours Advanced Culinary Arts Certificate 12 credit hours Pastry Arts Certificate 24 credit hours Advanced Pastry Arts Certificate 12 credit hours

Cost of Degrees AAS Culinary Arts – 60 credit hours In County - Culinary Arts AAS Total: Out of County - Culinary Arts AAS Total: Out State Arts- Culinary Arts hours AAS AASofPastry 60 credit Total: In County - Pastry Arts AAS Total: Out of County - Pastry Arts AAS Total: Out of State - Pastry Arts AAS Total: 5,135 ( 86/credit hour) 7,595 ( 126/credit hour) 11,195 ( 187/credit hour) 5,260 ( 88/credit hour) 7,720 ( 129/credit hour) 11,320 ( 189/credit hour)

Cost of Certificates Certificate- Culinary Arts – 24 credit hours 2,249 ( 94/credit In County - Culinary Arts Cert. Total: Out of County - Culinary Arts Cert. Total: hour) 3,233 ( 135/credit hour) Out of State Pastry - Culinary Arts 4,673/ 195/credit CertificateArts24 credit hours Cert. Total: hour) 2,469 ( 103/credit In County - Pastry Arts Cert. Total: Out of County - Pastry Arts Cert. Total: Out of State - Pastry Arts Cert. Total: hour) 3,453 ( 144/credit hour) 4,893 ( 204/credit hour)

Cost of Certificates Certificate- Advanced Culinary Arts – 12 credit hours In County – Advanced Culinary Arts Certificate Total: Out of County – Advanced Culinary Arts Certificate Total: 1,412.00 1,904.00 Certificate- Advanced Pastry Arts – 12 credit hours Out of State – Advanced Culinary Arts Certificate Total: In County – Advanced Pastry Certificate Total: Out of County – Advanced Pastry Arts Certificate Total: 2,624.00 1,412.00 2,016.00 Out of State – Advanced Pastry Arts Certificate Total: 3,540.00

ACF Accredited Program AAS Culinary Arts CC (certified culinarian) AAS Pastry Arts CPC (certified pastry culinarian) Active ACF membership 82.00/year Student Membership Submit transcripts directly to ACF after AAS graduation for certification Collin College will purchase the first year of ACF membership for all students actively attending their first "advanced" class after completing CHEF 1301 or PSTR 1301

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

Culinary/Pastry Faculty Chef Jill McCord Professor of Pastry Arts B.S. Health Education - Eastern Illinois University, Illinois A.S. International Baking & Pastry - Florida Culinary Institute, Florida Office: PRC - A105 Phone: 972-377-1057 [email protected]

Culinary/Pastry Faculty Chef Andrew Jardim Professor of Culinary Arts A.O.S. Culinary Arts -Culinary Institute of America Office: PRC - A154 Phone: 972-377-1752 [email protected]

Culinary/Pastry Faculty Chef Ronald Reczek Professor of Culinary Arts / Discipline Lead A.O.S. Culinary Arts - Johnson & Wales University B.S. Food Service Management - Johnson & Wales University Master of Business Administration (MBA) - Texas A&M University Office: PRC - A155 Phone: 972-377-1773 [email protected]

Culinary/ Pastry Staff Karen Martin Culinary Lab Coordinator -Manages kitchen labs & procures food ingredients Office: PRC - A157 Phone: 972-377-1068 [email protected] Aamina Masood Culinary Lab Assistant - Manages food ingredients room Office: PRC- A156 Phone: 972-377-1084 [email protected]

Culinary/ Pastry Staff Storeroom Clerk Ken Holland - Maintains kitchen labs and storeroom Culinary Steward Byron Brown - Maintains kitchen equipment and kitchen labs

Your Program Academic Advisor J.T. Henderson Academic Planning Consultant Office: PRC- F-109 Phone: 972 -377-1021 [email protected]

Your Program Career Coach John Hines Workforce Programs Career Coach Office: PRC- H-210 Phone: 972 -377-1733 [email protected]

Registration questions ? After attending a Culinary/Pastry orientation you will be granted a permit override for the upcoming semester for CHEF1301 and PSTR1301 courses. This orientation is the only way receive a permit override. Registration assistance or to clear Holds--Please contact @jhenderson or @jhines Collin College class registration link: https://www.collin.edu/gettingstarted/register/registrat ion.html

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

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

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

Outline of Typical Culinary/ Pastry Arts Class Student arrives to lecture on time and having check their cougar email account & course CANVAS access Students must be in full uniform in classroom and in the kitchen Be prepared to start class with: Notebook Class Textbook(s) 4x6 index cards Pocket notebook Pens/pencils/black Sharpie marker Class handouts Handheld Calculator (Not a cell phone)

Outline of Typical Culinary/ Pastry Arts Class Hands on cooking/baking lab in either: A151 - Advanced Food Prep Kitchen A152 - Skills/Stock Kitchen A153 - Baking and Pastry Kitchen Food tasting & critique Kitchen clean up

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

"A Chef's professional pride can be extended to personal appearance and behavior in and around the 1. Full Uniform kitchen" IMPORTANT: You must be in full uniform the first day of your CHEF 1301, PSTR 1301, RSTO 2307 lab class. Neckerchief Chef Beanie, No Facial Piercings Nothing on Wrists or Hands, Only a Wedding Band White Side Towels White Apron (color depends on major) Pressed Chef Coat with Collin Logo Pressed Plain Black Pants Black Non-slip soled shoes with black or white socks

1. Full Uniform continued Face Masks are optional for all Collin College lecture and lab classes Chef’s beanie hat - 12 Neckerchief – approx. 8.00 (depending on colors) blue for culinary black for pastry white w/blue stripe for hotel/restaurant White double-breasted chef’s jacket Collin logo Approx. 25-30 (depends on size) all prices are subject to change without notice with

1. Full Uniform continued Black chef pants 25 30 (depends on size) White Utility apron 8 White Side towels 1.50 each Black leather non-slip shoes, must cover heel Plain white t-shirt worn under chef coat White or Black cotton socks – ankle or higher

2. Tool Kits and Supplies for culinary Knife Kit sold in bookstore includes: Note: You can use other knives if they are equivalent to the specifications listed below. Items in red are for Pastry students only taking the required CHEF1301 Basic Food Preparation class 8” Chef’s Knife 3.5” Paring Knife 10" Serrated Bread Knife 12" Honing Steel 3.5” Shaping (tourne') knife 6” Boning Knife 3 Knife Sheaths & Knife Roll/Bag Grand Total 157 (a 250 value)

For both Culinary and Pastry with approximate prices Digital Thermometer- 18 Stainless Steel Measuring Spoons - 5 Peeler- 8 Six-inch Metal Pocket Ruler - 2 (available at Lowes or Home Depot) Heat-resistant Spatula- 15 Heavy Duty 12” Tongs- 13 Hair nets- 0.25 Beard Guards- 0.05

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

3. Text Books for Class PASTRY PSTR 1301 CULINARY CHEF 1301 Professional Cooking - 162.50 On Baking 4th edition Sarah R. Labensky Wayne Gisslen:, 2018, 9th Ed. Priscilla A. Martel The Book of Yields: - 55.00 Eddy Van Damme Accuracy in Food Costing and Purchasing Francis T. Lynch, 2010, 8th Ed. all prices are subject to change CATERING RSTO 2307 Off-Premise Catering Management - 50.00 Chris Thomas & Bill Hanson:, 2013,6nd Ed.

Required uniform items, knife, tool kits and books are available at PRC bookstore Other tool sources: ACEMART, Sur la Table, Amazon

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

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

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

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

Suggested Degree Course Sequence AAS Culinary **Classes in blue do not require any prerequisite CHEF 1305 Safety & Sanitation, 8 week Express CHEF 1301 Basic Food Preparation, 8 week Express PSTR1301 Fundamental of Baking, 8 week Express HAMG 1321 Introduction to Hospitality, 8 week Express CHEF 2331 Advanced Food Preparation, 8 week Express IFWA 1310 Nutrition and Menu Planning, 16 week CHEF 2302 Saucier, 8 week Express CHEF 1341 American Regional Cuisine, 8 week Express RSTO 1325 Purchasing, 16 week CHEF 1310 Garde Manger, 8 week Express Elective Course Suggest: CHEF 1345 Internation. Cuisine, 8 week Express HAMG 1324 Hospitality Human Resources, 16 week CHEF 2380 Culinary Co-op, 16 week CHEF 1314/RSTO (Capstone) A La Carte/Dining Room Service, 16 1304 week Note: Does not include AAS General Education (Gen. Ed.) Core classes. Gen. Ed. classes are scheduled as needed.

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

Communications CougarWeb CougarMail Facebook: https://www.facebook.com/collincollegepastry/ Instagram: https://www.instagram.com/collincollegepastry/

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

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

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