Getting In Session IV

1. Getting InSession IV ORIENTATION Session Four – Getting Involved

2. Today’s Agenda Questions from Last WeekMyWay Portal Registration + Degree Completion Plan Professional Organizations Getting Involved Local Chefs Scholarships HOMEWORK Involvement Commitment | Ten Words ORIENTATION Session Four – Getting Involved

3. Questions from Last Week MyWay Portal Was it pretty easy to navigate? Registration + Degree Completion Plan You have more questions – keep them with you another second while you ask – then turn them in for review. ORIENTATION Session Four – Getting Involved

4. Engagement | Commitment “Education is an admirable thing, but it is worth noting from time to time that nothing worth knowing can be taught” ~Oscar Wilde ORIENTATION Session Four – Getting Involved

5. Professional Development Maintain an insatiable curiosity and foster it the rest of your life. ORIENTATION Session Four – Getting Involved

6. Professional Organizations What is a “Professional Organization” What do they do? What are the benefits of membership? Are there drawbacks to membership? ORIENTATION Session Four – Getting Involved

7. Professional Organizations Too many to list!!!!!OUR BIG FIVE: American Culinary Federation – ACF National Restaurant Association – NRA Research Chefs Association – RCA Omaha Restaurant Association – ORA National Association of Catering Executives - NACE ORIENTATION Session Four – Getting Involved

8. Professional Organizations EXTRA CREDIT – WEB QUEST Search out one of these organizations and write down the answers to the following three questions: • Who is eligible for membership? • What is the primary benefit of membership? • What drawbacks do you see to membership? • International Association of Culinary Professionals • Bread Bakers Guild • Research Chefs Association • Catersource • Retail Bakers Association • World Association of Cooks Societies • Slow Food • Women Chefs and Restaurateurs • Anything Else… ORIENTATION Session Four – Getting Involved

9. Involvement Opportunities ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’s Notebook Places to plug in RIGHT NOW!! ORIENTATION Session Four – Getting Involved

10. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’s Notebook ORIENTATION Session Four – Getting Involved

11. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events American Culinary FederationNational Certification Levels CJC CC* CPC* CSC CCC CWPC CEC CEPC CMC CMPC Competition Certification Continuing Education Camaraderie *eligible for certification at this level upon completion of an ACF accredited culinary program ORIENTATION Session Four – Getting Involved

12. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’s Notebook American Culinary FederationLocal Fellowship Development Competition Service ORIENTATION Session Four – Getting Involved

13. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’s Notebook TriOmega Culinary Student Organization providing opportunities to engage each other, the community and the hospitality industry in order to grow as cooks, bakers, managers, and citizens. ORIENTATION Session Four – Getting Involved

14. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’s Notebook TriOmega Culinary Student OrganizationOOO Webpage facebook Bulletin board – locker room ORIENTATION Session Four – Getting Involved

15. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’s Notebook Bistro – eat and shadow [Dinner experience 2] www.mccneb.edu/bistro ORIENTATION Session Four – Getting Involved

16. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’sNotebook Involvement Opportunities Skills Demonstration menu demo + tastingsDuring Skills DemoWeeks 4 through 8Tuesdays 400P-600PAsk your mentor Portfolio Development final meal delivery tickets available – bulletin board ORIENTATION Session Four – Getting Involved

17. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’sNotebook Involvement Opportunities College Events Theatre Conference High School Culinary Invitational Inter-Tribal Pow Wow Ambassador Program International Fair Internship Fair Hospitality Hall of Fame Induction Dinner Annual Culinary Award Ceremony Brunch with Escoffier International Study Abroad – Thailand + Japan Many Many More. ORIENTATION Session Four – Getting Involved

18. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’sNotebook Involvement Opportunities Local Events ORA – Too Many Cooks in the Kitchen ORA – Summer BBQ F+S Magazine – Pizza and BBQ Review VNA – Art and Soup “Battle of the Soups” Village Point Farmers Market – Iron Chef Metro Teddy Bear Hollow – Comfort Food Classic College World Series March of Dimes – Signature Chefs Event NACE – Rock the Fork SkillsUSA – HS Culinary Competition NLFN – Local Foods Challenge Taste of Omaha Taste at Midtown Pinot, Pigs, Poetry More, More, More…Always ORIENTATION Session Four – Getting Involved

19. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’sNotebook Involvement Opportunities ORIENTATION Session Four – Getting Involved

20. ACF National ACF Local Tri Omega Culinary Student Organization Sage Student Bistro Cairn Series College Events Local Events Stagiaire’sNotebook Involvement Opportunities • HOMEWORK • StagiaireNotebook – 50 points* • Students shall seek, complete and reflect on 100 hours of experiences “beyond the classroom” at the Institute for the Culinary Arts. The “Stagiaire’sNotebook” will be distributed by the instructor, maintained by the student, and will contain the following information: • Title of Event or Experience • Date and Location of Experience • Number of Hours Engaged • Supervising Chef or Manager • Benefit of Experience • The notebook will be reviewed and returned so that the student may maintain it for their records. 25 hours MUST be “logged” by the time the quarter is over. • NOTE: The remaining 75 hours MUST be complete by enrollment in CHRM 1990|1999 Skills Demonstration. (Additional 100 points*) ORIENTATION Session Four – Getting Involved

21. Local Chefs: who you know Why do we care? Who do you know already? ORIENTATION Session Four – Getting Involved

22. Local Chefs: kitchen lingo HOMEWORK 10 Words from a Local Chef – 10 points Contact a local chef from the industry – not an instructor here at school – and ask them to give you ten words or phrases that are essential pieces of “kitchen lingo” that they think every culinary student should know. Generate “flash cards” from their responses with the word or phrase on one side and the definition on the other. Include your name on all ten cards. DUE: ________________ Where are you going to go? I mean, who are you talking to? Seeking out a bartender, manager, owner, maitre d’ = GREAT IDEA ORIENTATION Session Four – Getting Involved

23. Scholarships • Academic Dean Scholarships • Omaha Restaurant Association • Metropolitan Community College Foundation • Check out: • www.mccneb.edu/fa/scholarships.asp • http://www.omahaculinaryandhospitalityscholarships.org/4.html ORIENTATION Session Four – Getting Involved

24. Homework Involvement Commitment in your stagiaire’snotebook WebQuest – Professional Organizationextra credit Kitchen Lingo Assignment ORIENTATION Session Four – Getting Involved

25. Next Session’s Agenda REVIEW: • Ten Words Sharing • Professional Organizations • Stagiaire’s Notebooks • Involvement Commitment Ceremony NEW: Palate Development • The Language of Taste • The Language of Critique ORIENTATION Session Four – Getting Involved