Meeting & Agendas

Meeting was called to order at 10:18 a.m. by Chef Sandra Pepper

The discussion was opened with an inquiry of the board members thoughts on the Austin Cooks video series. The department would like to change the direction of the last production season by making the video more of a teaching tool versus an entertainment segment. Mike Erickson shared his approval of the videos from the past and acknowledged that several people from teaching industry used the videos in the classroom. He also made the suggestion of cutting the time of the video down and to make the focus of the video on the subject matter and not the instructor. The department would like for the videos to serve as an educational tool and as a marketing apparatus to attract new students.

Meeting was adjourned at 1:34 p.m.

Chef Pepper opened the meeting with a welcome to all attendees and introductions of the new faculty and board members.

Chef Pepper asked the industry board members what do they see or look for from the students who progress through the culinary program at Austin Community College. The members responded with answers to the question. Vance Ely shared the importance of knife skills and the willingness to learn the product knowledge specific to their work environment and being ready to work and become productive. Monica Hammond expressed the importance of understanding the relationship that food and business have and how each of them come together to bring success to an event by considering things such as cost, production, staffing, etc. Mike Erickson spoke on the challenge of finding partnerships within the industry and the importance of gaining the knowledge of the fundamentals. He also expressed his experience in working with high school level culinary program and the issue of keeping students focused on the skill. Monica Hammond shared her comment on the challenges of keeping students focus on the skill as being generational and as teachers and trainers of the profession; we have to find ways to keep the students interested by providing various avenues of learning. Overall, the members agreed that it is essential for students to have personal responsibility, be accountable, and have integrity.

Amanda Covington presented to the board a review of the new direction that the culinary program is taking to improve student learning. To aid in this endeavor, the program will begin to reconnect classes that build upon one another and offer a more jointed understanding of the skill for the student to accomplish. The program is proposing changes to take place in the courses, certificate and degrees we offer. Chef Sandra Pepper added to the discussion by sharing the path of the changes. She would like for the capstone class, International Cuisine to run at the same time as a baking class so that the two can work together and both work as contributors to the restaurant. Vance Ely, a member of the board stated the need for the students that work in the front of the house to have knowledge of the menu and the food that is being served as well as having the skill of being able to keep the customer satisfied and served when the back of the house (Kitchen) has fell behind in preparing a dish. Class Additions: PSTR 1321Laminated Dough, Pate a Choux, and Donuts PSTR 1340 Plated Desserts PSTR 2350 Wedding Cakes PSTR 1364 Practicum CHEF 1364 Practicum CHEF 1310 Garde Manger Program Changes (Discontinue and Additions): New program - AAS in Baking and Pastry Discontinue the Culinarian Certificate (not ACF certified and is very similar and closely related to the Culinary Arts Certificate) Add a Practicum/Internship to the Culinary Arts Certificate (ACF certified) Add CHEF 1310 - Garde Manger to AAS in Culinary Arts and remove Hosp. HR. Board members voted unanimously on the proposed changes and they also suggested adding additional classes that would focus on the front of the house process, customer service, communication, diversity, cost and mock training. They believe those areas to be the weakest and most needed outside of the training they receive in the kitchen.

Amanda Covington opened the discussion with the question of how do you all value a certificate? She also explained that students without degrees are typically advised to work towards an associate’s degree instead of the certificate and students that have a degree are advised to work towards the certificate. The programs main concern is to make sure that the certificate has value in the industry. The board members responded with input. Vance Ely shared the importance of practical knowledge and without having some experience in the industry, he would be concerned. Stephanie Herrington, full-time faculty member shared that the students have complained that they can’t get hired because of the lack of experience. Monica Hammond contributed to the conversation by adding that there is a need for a connection between college and hours or experience to be identified in the certificate and commitment from the student. Mike Erikson believe that an apprenticeship or internship would work very well with the certificate program as it will guarantee an employee to the employer and experience for the student. Sandra Pepper inquired about the ACF apprenticeship program. Mike Erikson shared that the issue he has seen is the mentality of the Chefs within the industry that believe the apprenticeship is babysitting and it’s not. The school provides the foundation to the students and an apprenticeship would offer real experience and exposure to the industry for the student. The suggestion was made to the board to add internship to the certificate program and remove the restricted elective. All board members in attendance presented their approval of the change of adding internship to the certificate and voted unanimously on the change to add internship to the culinary art certificate program.

Chef Herrington open the discussion with an inquiry of the Austin based ACF chapter. According to Mile Erickson, the Austin chapter is not as strong as the Houston and Dallas based chapters. One issue that is has seen is the change in the dynamics of the Austin chapter. It’s not longer about education and growth. Chef Sandra Pepper asked what it would take for the organization to be effective. Mike Erickson responded with great leadership, commitment, willing to provide the experience to the student, and the capacity to build relationships. Vance Ely suggested researching other organizations that do support the need of the student versus trying to change the thinking of those that don’t. The members suggested introducing students to other organizations that exist in Austin such as the Austin Restaurant Association, International Association of Culinary Professionals (will provide a diverse arena and a great experience for the students), or the National Association of Catering Executives which is more for Hospitality but is a good organization.

Chef Sandra Pepper opened up the discussion and shared that the culinary program is steady growing with 25 to 30 percent of the new students wanting to complete the pastry program. With the success of the programs, we are running out of space and can barely accommodate the growth. She also shared that the culinary program has been included in the master plan for the move to Highland Mall that is scheduled to open Fall 2014. As of today, the culinary program has not been assigned a specific spot in the Highland Mall location but it has been recommended and we are in the plan.

Chef Stephanie Herrington opened the discussion with the news and introduction of the study abroad program scheduled for the Summer of 2013. The department will be partnering with the Palazzi Institute in Florence, Italy offering two courses to all culinary arts students - Pies, Tarts, Teacakes and Cookies and Laminated Doughs and Donuts. The courses will begin here in Austin at the Eastview campus location and then head to Florence for two weeks of international training. The student group will be accompanied by faculty members and will not only work with the Institute, but take day trips to local businesses. The students will return to Austin to complete their courses work and Summer semester. The board members applauded the partnership and voted unanimously to approve the new study abroad program and confirmed the positive impact the experience will have on student learning.

Amanda opens the discussion with an explanation of what SACS stands for and the requirements of the agency for the college. The department has been working diligently to prepare for the visit and to ensure that the culinary program does there part to help the college stay accredited. In doing so, course objectives, program outcomes, and master syllabi have been analyzed and updated to meet the SACS standard. The board members were given a copy of the ACAP document, a list of competencies that participants from the industry have identified and believe a student should have when they enter the industry. Members were asked to review the ACAP document and provide feedback on the validity of the document, to identify if the competencies are current and to provide information for items that need to be changed and or updated. Board members suggested an immediate update of incorporating the technology aspect to the document because of the impact computers, mobile phone applications and other technical equipment has had on student learning and on the operation of business in the industry.