Transcription
CulinaryArtsASSOCIATE OF APPLIED SCIENCEAASTheCulinaryInstituteof MontanaTMStart your professional careerat The Culinary Institute of Montana.Begin your educational journey at FVCC. Well-rounded curriculum in the culinary arts Practical experience in catered events Generous scholarship opportunities and affordable tuition rates On-campus student housing availablewww.fvcc.edu
Our culinary arts programincludes practical workexperience.Chef’s TableStudents transform the instructional kitcheninto a fine dining establishment for Chef’s Tableperiodically throughout the semester. Throughthis unique program, students complete theirinternships by preparing and serving gourmetmeals to patrons. The meals generally includehors d’oeuvres, a minimum of three courses andoccasional wine pairings. The program has becomea local favorite and is popular among tourists.Catering EventsStudents experience catering first-hand. Theseevents offer students another way to interfacewith the public and apply the skills learned in theclassroom. Students prepare cuisine for largescale, college events and intimate in-home parties,while also practicing their skills in menu planning,purchasing, cost control and organization.Capstone: Putting it all together!The Capstone class offers a chance of a lifetimeto build a business putting to use everythingstudents have learned. Students analyze a marketthen plan, test, implement and analyze a workingfood service business. Students are responsible foreverything from initial conception of the restaurantto menu planning, food costing, creation andtesting of original menu dishes, cooking, serving,and presentation of the final menu to guests at livemeals for paying guests.
Instructional KitchenAt The Culinary Institute of Montana,students have the advantage of working ina new, cutting-edge instructional kitchen.The 3,224-square-foot facility housesmodern, innovative supplies and equipment,including a vacuum packing machine andimmersion circulators for sous-vide cooking,Alto-Shaam cook/hold for slow cookingmeats, cook/smoke ovens, steam deckovens, proof box, blast freezer, a mixer foreach student’s use and liquid nitrogen forfreezing ice cream. Our small class sizescreate a learning environment where eachstudent can build a foundation in the variousculinary skills and techniques to excel in acareer in the hospitality profession.www.fvcc.edu/culinary
Learn all you need to know to createoutstanding food and launch athriving business.Save thousands of dollarson a world-class culinaryeducation. Our tuition andfees are half the cost ofmany national schools. During the 2018-19 academic year,FVCC students were awarded morethan 1 million in need-based andmerit-based scholarships. Windmill Foundation scholarshipsare available to assist studentsto cover program costs. Students who graduate in thetop 10% of their high school classin Flathead or Lincoln countiesmay be eligible for a tuitionwaiver for two semesters. Degree-seeking students whohave earned at least 30 credits atFVCC and have maintained a 3.5or higher cumulative GPA mayqualify to receive a tuition waiverfor two semesters.TheCulinaryInstituteof MontanaTMAt The Culinary Institute of Montana, students learn, practiceand apply: Basic and advanced technical skills in food preparation and service Sanitation guidelines related to food handling Usage, storage, nutrition and identification of product Classic cooking terminology and methods Proper usage and maintenance of professional culinary equipment Station organization and line management Production, layout, and workflow of professional kitchensand bakeshops History, evolution and cultural diversity of culinary arts Various components of front-of-house operations, particularly thoserelated to food and beverage service and guest relations Human resource management strategies to increase motivationand productivity Basic accounting procedures for creating a financial plan or budget,cost controls and forecasting or projecting sales Professionalism and management skills necessary for successfullyoperating within a food service facility
Recipe for SuccessCurriculum OverviewFundamentals ServSafe/Food SafetyFundamentals of SavoryFundamentals of Protein CookeryWorld CuisineModernistPantry & Garde MangerBaking & PastryNutritional CookingProduction CateringModernist CuisineServiceChef’s TableHospitality Management InternshipCapstone Pop-up Restaurant ProjectTIPS Alcohol Server and Seller TrainingBusiness Competencies Product ID/Receiving & StoreroomGuest ServiceCost ControlMenu PlanningHospitality SupervisionSous Chef I: CulinarySous Chef II: ServiceCapstone Pop-up Restaurant ProjectProfessional Business CommunicationSmall Business EntrepreneurshipIntro to Interpersonal CommunicationFind professionalsuccess –An exciting globalcareer awaits you! Catering and eventmanagementCruise shipsFood stylingPersonal chefHospital/care facilitiesFood and beverageproductionTV food showsCulinary instructorWine/culinary specialistKitchen designerFood scienceResearch &development projectsNutritionist/dietitianRestaurant ownershipFood writer/BloggerFood Systems Building Community Food Systems Campus Farm Internshipwww.fvcc.edu/culinary
TheCulinaryInstituteof MontanaView the online catalog atFORMORE www.catalog.fvcc.eduINFO: Carlin Hale, Culinary Arts Admissions Advisor406.756.3886 chale@fvcc.edu TMChef Manda Hudak has always had a passion for cooking.She earned degreesfrom the Cornell University School of Hotel Administration and The Culinary Institute ofAmerica. Her education prepared her to open her own catering company in Los Angelesoffering healthful corporate meal service and custom social event planning beforeserving as the private chef to Lester Korn, U.S. Ambassador to the United Nations.Chef Hudak has held culinary management positions at the Los Angeles Biltmore Hotel,the Beverly Hills Hotel, the prestigious Jonathan Club and was Food & Beverage Directorat the exclusive Ocean Reef Club. She was inspired to shift her focus to education whenshe moved to the Flathead Valley utilizing her craft and service expertise to prepareculinary professionals for the future.Chef Howard Karp began teaching at The Culinary Institute of Montana in 2008bringing with him over 50 years of experience in the culinary industry. A former directorof food and beverage operations for the famed Waldorf-Astoria Hotel in New York,Chef Karp trained at three five-star hotels in Switzerland before teaching at the CulinaryInstitute of America in New York, the California Culinary Academy in San Franciscoand the Western Culinary Institute in Portland. In addition to cooking for four U.S.presidents and several foreign dignitaries, he has organized and directed six Super Bowlcommissioners’ parties.While studying at the Oregon Culinary Institute, Chef Dan Moe discovered his loveof the delicate balance between science and art found in baking and pastry. Inspired topursue teaching as a career, he committed himself to life-long learning. Chef Moe has awealth of professional experience, ranging from gourmet retail bread production to finedining dessert and hotel pastry production. Prior to moving to Montana to help expand theFleur Bakery in Whitefish, he taught at the Oregon Culinary Institute. In his current role asa baking and pastry instructor at Flathead Valley Community College’s Culinary Institute ofMontana, Chef Moe brings his energetic enthusiasm for learning to our students.Michaella Evert is a graduate of The Culinary Institute of Montana and serves asthe executive sous chef. Upon graduation in 2013, she put her culinary skills to workin the health care and recreational tourism industries before joining the staff at TheCulinary Institute. Evert excels in cooking bite-sized foods and loves the quick pace oflife in the kitchen.www.fvcc.edu/culinary1/2020A number of photos are provided courtesy of Brenda Ahern Photography
classroom. Students prepare cuisine for large-scale, college events and intimate in-home parties, while also practicing their skills in menu planning, purchasing, cost control and organization. Capstone: Putting it all together! The Capstone class offers a chance of a lifetime to build a
