Meeting & Agendas

Meeting was call to order at 11:30 a.m.

Brian welcomed everyone to the spring 2010 advisory board meeting and gave a brief description of the lunch menu choices.

Brian gave an overview of the advising requirement for culinary arts. He is also working on having all culinary classes petitioned to avoid student registration without following the required advising step. The grading scheme will be changed and the program will no longer accept the grade of “D” or any grade lower for satisfactory course completion. Request will go to curriculum committee and hopefully in the fall, “D’s” will no longer be accepted. The grade distribution report was shared with the board members and the correlation between the benefits of advising and the grade outcomes were discussed Brian also shared data that showed withdrawals that were at 40% before advising has dropped to 20% since the enforcement of the requirement. The spring 2010 semester outcomes will be emailed to the board members at the end of the semester.

The new baking certificate program started in fall 2009 and currently has 15 students are enrolled. Future studies in the program will be cake production, chocolate, and confections as a restricted elective. Fall baking classes will begin at 5 a.m. and the breads class currently meets twice per week and will go back to a 16 weeks rotation.

The Culinary Arts program currently runs two restaurants: American Regional Cuisine (first year graduates) will be operating on Wednesdays with service from 11:30 a.m. to 1 p.m. International Cuisine (second year graduates) will be operating on Thursdays with seating from 6 to 7:30 p.m. Both restaurants will begin service in Week 9 of the semester (Week of March 24th) and run until the week of May 4th

Program is scheduled to be reviewed and submitted for State approval in Spring 2011 implementation. The designated site for classes has not been determined. Courses within the program will be: Viticulture and Enology Understanding Beers Understanding Spirits Old World Wines New World Wines Beverage Management Food and Beverage Pairings Beverage Internship

The ACF visit is scheduled for May 5th – 7th, the same week of a ten course cooking examination and finals. The department is currently working on completing the requirements for the visit. A reception will be held on the first evening and Brian is asking the Advisory board members to be present.

Meeting was adjourned at 1:05 p.m.