Lane Community College
Culinary Arts Program
Student Handbook
2011-2012
Culinary Arts Student Handbook 2011-12
Table of Contents
Letter of Welcome
From Faculty and Staff ...................................................................................3
From Our Dean ...............................................................................................4
ACFF Accreditation ..................................................................................................5
ACFFAC “Knowledges and Competencies” ............................................................6
Code of Ethics for Professional Culinarians......................................................... 6-7
Culinary Arts and Food Service Management Degree Overview ...................... 8-10
Additional Expenses ...............................................................................................11
Uniform Checklist............................................................................................. 13-14
Professional Student Standards......................................................................... 14-17
Student Photo Release Policy .................................................................................17
Sustainability and Green Practices ................................................................... 17-20
Lane Campus Map ..................................................................................................21
Lane Student Resources .................................................................................... 22-24
Lane Library Resources .... ……………………………………………………….24
Lane Learning Garden ............................................................................................24
Scholarship Opportunities.......................................................................................25
Counseling and Advising ........................................................................................26
CAHM Student Lounge ..........................................................................................26
Cooperative Work Experience and Program Support Opportunities .....................27
Practical Experience ...............................................................................................28
Community Events/Service Opportunities ....................................................... 28-29
CAHM Program Alumni Connections, Annual Events, Student Club ............ 29-30
National Membership Opportunities ......................................................................31
Tips for Success ................................................................................................ 31-33
Faculty/Staff Bios ............................................................................................. 34-39
The Center for Meeting and Learning .............................................................. 39-40
Campus Food Services............................................................................................40
Faculty/Staff Contact Numbers ..............................................................................41
The Center for Meeting and Learning and Other Important Contact Numbers .....42
Frequently Asked Questions ............................................................................. 43-45
Advisory Committee ...............................................................................................46
Vision and Mission Statements ..............................................................................46
Curriculum/Graduation Checklists ................................................................... 47-50
Culinary Arts Student Handbook 2011-12
2
Congratulations and Welcome to the
Culinary Arts Program!
It is our desire that your education with us is rewarding, challenging, and enjoyable. If you
are reading this, you have already taken the first step towards a new career in the culinary
arts field.
Our mission is to educate, train, and provide you with the skills you need to succeed in your
chosen program. We are committed to providing you with a quality education that will
prepare you to get a job and adapt to the many challenges of an ever-changing industry.
All the staff and instructors here are committed to helping you achieve your unique
educational goals during your stay at Lane Community College. Along with your chosen
program you will be advised as to which general studies classes you will need to fulfill your
degree requirements as well as your personal goals.
We wish you fulfillment and success in your chosen career. Each of you brings something
unique to your class. We look forward to getting to know you personally.
Best of Luck!
Faculty and Staff Culinary Arts and Hospitality Management Program
The Center for Meeting and Learning
Campus Food Services
Culinary Arts Student Handbook 2011-12
3
Hello!
Thank you for choosing Lane's Culinary Arts program. We are excited that you are joining us
for an experience that will start you on a life-long path of passion and interest in the world of
the culinary arts. We are committed to making this a great experience for you. We value our
beautiful Willamette Valley, our great local food providers, and have made great efforts to
infuse sustainability into our programs and curriculum.
This program is accredited by the American Culinary Federation Foundation (ACFF), and
brought to life by an amazing faculty and staff. Beyond this recognition, the Culinary Arts
program holds a Certificate of "Exemplary Status" and is featured nationally as a program
that highlights green and sustainable practices. As a student in this ACFF accredited program
you will graduate as a Certified Culinarian (CC).
The Culinary Arts and Hospitality Management instructional programs comprise one of three
departments in the Conference and Culinary Services Division. The other two departments
are the Center for Meeting and Learning and Campus Food Services. Please get involved
with these departments wherever possible. The members of both teams have a lot to offer,
can help you advance your culinary skills, and can provide a work experience right here on
campus.
Keep me involved and let me hear your stories, your success is important to me. Your
comments and suggestions help us make this program better and better. I would like to know
how things are going for you and how we can offer a greater experience for you and your
cohorts.
I'm looking forward to getting to know you and growing together. I wish you the best in your
studies and look forward to your creations, successes and adventures.
Brian Kelly, MBA
Division Dean, Conference and Culinary Services
kellyb@lanecc.edu
Culinary Arts Student Handbook 2011-12
4
ACFF Accreditation
What does it mean to me?
The American Culinary Federation
Foundation is a nationally known and respected
organization that certifies professionals in the
food service industry. There are many levels of
professional certification, beginning with Certified Culinarian. Advancement through the
various levels of certification will bring you respect from your peers, a strong belief in your
own abilities, and recognition from future employers.
The ACFF has long represented the cooks, bakers, chefs and culinary professionals in the
United States. Additionally, it represents the educational needs of the culinary profession by
setting and insuring high standards for our profession. Industry leaders set these standards in
both culinary arts and culinary arts education.
As the popularity of restaurant industry and culinary arts careers has increased, so has the
number of programs and schools. With so many choices, often the culinary arts student and
those hiring culinary arts graduates are left wondering about the value of a particular
program. And because culinary arts schools are not ranked nationally, the ability to
determine quality education becomes even more of a challenge.
But students who attend ACFF-accredited programs can put their worries to rest. These
programs have met or exceeded published industry standards and offer a host of benefits to
their graduates. In addition, accredited programs enjoy recognition as a culinary program
committed to providing quality curriculum.
We are extremely proud of our 7-year
“Exemplary Status” Accreditation for our Culinary Arts Program!
Listed below are other advantages of ACFF accreditation:
 Provides the public with a positive image and validates that a program meets or exceeds
the high standards for Culinary Arts.
 Assures consumers (students and potential students) that a program meets or exceeds
standards set for culinary programs nationally.
 Increases students’ knowledge of industry standards and professionalism
 Enhances students’ credibility in obtaining employment
 Provides students and graduates opportunities for regional and national contacts
 Conveys high level of professionalism about a program to the culinary community.
 Adds nationwide attention and prestige to a program
 Provides external peer review to verify program quality
 Keeps a program faculty knowledgeable and in step with current practices
 Helps convince administrators of the need to commit resources to maintain a high quality
program
 Assures the credibility of a program among funding sources
Culinary Arts Student Handbook 2011-12
5
ACFFAC “Knowledges and Competencies”
The Lane Culinary Arts program has been accredited with the ACFFAC (American Culinary
Federation Foundation Accrediting Commission) since 2004. This governing accrediting
body is the largest for culinary arts schools, both secondary and post-secondary, in the
country. A student’s success in an accredited program is measured in the classroom
throughout the Two-year program with the achievement of both theoretical and practical
culinary arts skills that are standard for the industry. There are twelve separate categories
such as Basic Baking, Food Preparation, Purchasing and Receiving, and Sanitation that have
10-78 different competencies (skills/techniques) to be achieved. The entire list of the
“Knowleges and Competencies” is found on your program flash drive for your information.
An ACFFAC Competency Passport is distributed in your main culinary arts classes by
instructors. The Passport will list all the “Knowledges and Competencies” that you are
required to achieve. Listed below is an example of “Knowledges and Competencies”:
ACFFAC “Knowledges and Competencies”
Food Preparation
Purpose: To develop skills in knife, tool and equipment handling and apply principles of food
preparation to produce a variety of food products. To operate equipment safely and correctly.
To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.
Students will be able to:
1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety
techniques.
2. Identify the parts/components of a recipe.
3. Describe and use a standardized recipe.
4. Outline the procedure for writing a standardized recipe.
5. Write a standardized recipe.
6. Identify and use utensils, pots and pans and demonstrate safe practices using stoves,
mixers, ovens, etc.
7. Define and describe the sautéing process.
8. Prepare a variety of foods using the sauté techniques.
9. Evaluate the quality of sautéed items.
Code of Ethics for Professional Culinarians
Adopted by the ACF at its Convention in Chicago, August, 1957, The Culinarian’s Code is
stated as a model of excellence for culinarians. Program students should consider the Code
as inspirational guidance towards maintaining and encouraging a positive school/work ethic
and classroom environment, as well as promoting leadership and professionalism at all times.
The Culinary Arts program faculty and staff encourage you to take the Culinarian’s Code
seriously and review it daily. The Lane Student Code of Conduct governs the entire student
body and should also be reviewed while you are a student at Lane:
http://www.lanecc.edu/cops/conduct.htm.
Culinary Arts Student Handbook 2011-12
6
“The Culinarian’s Code”
Recognizing, respecting and wanting to perpetuate the significant contribution
that we have made to the physical, social, commercial, political, and cultural
well-being of society…
I pledge my professional knowledge and skill to the advancement of our
profession and to pass it on to those who are to follow.
I shall foster a spirit of courteous consideration and fraternal cooperation within
our profession.
I shall place honor and the standing of our profession before personal
advancement.
I shall not use unfair means to effect my professional advancement or to injure
the chances of another colleague to secure and hold employment.
I shall be fair, courteous and considerate in my dealings with fellow colleagues.
I shall conduct any necessary comment on, or criticism of, the work of a fellow
colleague with careful regard of the good name and dignity of the culinary
profession, and will scrupulously refrain from criticism to gain personal
advantage.
I shall never expect anyone to subject themselves to risks which I would not be
willing to assume myself.
I shall help to protect all members against one another from within our
profession.
I shall be just as enthusiastic about the success of others as I am about my own.
I shall be too big for worry, too noble for anger, too strong for fear and too
happy to permit pressure of business to hurt anyone, within or without the
profession.
Adopted by the American Culinary Federation, Inc., at its Convention in Chicago, August,
1957
Culinary Arts Student Handbook 2011-12
7
Two-Year Associate of Applied Science Degree
Program Overview
Culinary Arts and Food Service Management
The Culinary Arts program at Lane Community College is a Two-year Associate of Applied
Science Degree (AAS) in Culinary Arts and Food Service Management, offering both
laboratory and academic classes.
The program provides a general orientation to all phases of the restaurant industry both in the
kitchen and dining room. Experience is gained through the operation of a student-run
restaurant (the Renaissance Room), buffet and banquet operations at the Center for Meeting
and Learning (Center), dining room training, cooperative education, and many other
opportunities on and off campus. Practical training in culinary preparations is balanced with
theoretical applications. All students also receive hands-on experience in the dining room,
production kitchen, bakery, and menu planning for three special banquet activities held
during the academic year.
In the first year of the program, Culinary Arts students are introduced to all general skills and
methods required to be successful in the kitchen and dining room. General cooking theories
courses, which focus on knife skills, basic cookery, meat fabrication, and baking and pastry
are taken in sequence in addition to courses in safety and sanitation, restaurant operations,
menu planning, and nutrition. Nine credits of General Education are required in Arts and
Letters and Math/Science/Computer Science in addition to taking MTH 025 or Higher, WR
115W Intro. to College Writing, and CG 203 Human Relations at Work.
In the second year of the program, Culinary Arts students specialize in advanced techniques
in regional and international cuisines, garde manger, kitchen supervision, restaurant
management, and cost controls and purchasing analysis, as well as the academic
concentrations in taste and flavor, wine and beverage culture, first aid, and culinary
leadership.
Students also take required credits in Program Elective courses offered within the program,
such as Seasonal Baking and Pastry and Oregon Wine Country. An extensive list of
Program Electives is offered from other fields of study on campus. This wide variety of
courses available to you will enhance your culinary education. Students must take Elective
courses for a Letter Grade to complete the program. Elective courses within the program are
held in the evenings and do not conflict with the core curriculum schedule.
The Career Pathways Certificate programs are offered to students interested in taking a series
of Culinary Arts or Hospitality Management classes and receiving a Certificate of
Completion rather than taking the full Two-year program. Career Pathways Certificates are
available in Baking and Pastry, Restaurant Ownership, Food Prep and Production, and
Meeting, Convention, Special Events Manager.
Culinary Arts students admitted to the
program are also eligible for the Certificates upon completion of the particular requirements.
The Certificates will add employment credibility in addition to the AAS degree.
Culinary Arts Student Handbook 2011-12
8
Opportunities in the culinary competition arena sponsored by the ACFF are also an option for
students interested in advancing their culinary skills through competition. Please see a Chef
Instructor for more information. Both laboratory and academic classes generally meet fourfive days a week, Monday through Friday. This allows time for a student to gain work
experience on the weekends. Student Club activities, student projects, and guest speaker
seminars may also occur on Fridays throughout the academic year. An example of the Twoyear AAS Degree program follows. It is very important to understand that as the program
changes, the graduation requirements for students change. If the program changes while you
are a student, you must take the initiative to meet with the program counselors to assess your
remaining program requirements. We want you to be well-informed throughout your time
here so that there are no surprises when it comes time to graduate.
Two-Year Associate of Applied Science Degree Program
Culinary Arts and Food Service Management
Course #
CA 160
CA 175
CG 203
HRTM 105
MTH 025
First Year Students
Fall Term
Class
Credits
Introduction to Cooking
Theories 1
Foodservice Safety and
Sanitation
Human Relations at Work
Restaurant Operations
Basic Mathematics
Applications
Total Credits
5
2
3
3
3
16
Winter Term
CA 162
CA 184
FN 105
Introduction to Cooking
Theories 2
Dining Room and kitchen
Lab 1
Nutrition for Foodservice
Professionals
Optional Program Elective
Arts and Letters
Requirement
Total Credits
5
4
3
2 or 3
3
15-18
Spring Term
CA 163
CA 185
CA 200
WR 115W
Introduction to Cooking
Theories 3
Dining Room and Kitchen
Lab 2
Restaurant and Menu
Management
Introduction to College
Writing: Workplace
Total Credits
5
4
3
3
15
Culinary Arts Student Handbook 2011-12
9
o
CA 280 - Cooperative Education: Culinary Arts is required to graduate – 9 Credits (36
hours per credit). Usually taken in the Summer Term between the 1 st and 2nd year of the
Program, CA 280 may be continued throughout the year until completed.
o
Two courses of Program Electives are required to graduate. Electives vary each academic
term and a complete listing is found in the Program Brochure or College Catalog.
Program Elective credits can be taken at any time during the Program until completed.
Course #
CA 186
CA 279
CA 292
HRTM 265
Second Year Students
Fall Term
Class
Credits
Dining Room and Kitchen
Lab 3
Buffet and Banquet
Planning
Advanced Cooking
Theories 1 Garde Manger
Hospitality Financials 1
Program Elective
Total Credits
4
2
3
3
2 or 3
14-15
Winter Term
CA 176
CA 187
CA 279
CA 293
HRTM 275
Concepts of Taste and
Flavor
Dining Room and Kitchen
Supervision
Buffet and Banquet
Planning
Advanced Cooking
Theories 2 International
Hospitality Financials 2
Science/Math/Computer
Science requirement
Total Credits
2
4
2
3
3
3
17
Spring Term
CA 279
CA 294
CA 297
HE 252
Buffet and Banquet
Planning
Advanced Cooking
Theories 3 American
Regional
Culinary Leadership
First Aid
Program Elective
Choice of Arts and Letters
or Science/Math
or Computer Science
2
3
2
3
2 or 3
3
15 – 16
Total Credits
o Students taking core curriculum culinary classes out of sequence may have to wait
a year to make up missed classes.
o All courses required for this program must be taken for a grade, not pass/no pass,
and must be passed with a grade of C- or better. MTH 025 or Higher is required
for program.
Culinary Arts Student Handbook 2011-12
10
Additional Program Expenses
Besides the normal tuition, student fees, and other expenses a student may incur, the Culinary
Arts program requires some additional expenses. Other expenses may include, but not be
limited to, these items:
(Estimates Only!)
Program Fee (Non-Refundable) .......................................................$325
Kitchen and dining room uniforms (replacement)…………………$150-$200
Knives (replacement) .......................................................................$150
Textbooks...........................................................................................$300 Per Term
Lab/class Fees ....................................................................................$345-$774 Per Term
Differential Fees.................................................................................$378-$675 Per Term
(See current Lane class schedule for listing of fees)*
*Updated tuition rates for the 2011-2012 school year.
Resident
$84.00
Non-Resident $213.00
International (Fall/Winter/Spring) $213
International (Summer) $143
International ESL $10 per Contact hour
Non-credit Contact Hour $4.00 per contact hour
New Student Activity Fee $47.75 per term
Please put these financial considerations into your equation when determining how much you
will need while you are in school. Items below marked with * are included in your Program
Fee; cost for replacement is the responsibility of the student.
The Professional Knife Set* you receive upon entry into the program includes these pieces:
 8” Chef knife
 12” Sharpening steel
 10” Serrated bread knife
 6” Boning knife
 4” Paring knife
 0 to 220F Pocket thermometer
 Potato peeler
 7” Filet knife
 Carrying pouch with external ID card sleeve. Black fabric
All knives are stainless steel. Chef knife is forged stainless steel, all others are stamped.
Non-porous black synthetic handles.
Your Chef’s Uniform* will consist of:
 2 Chef jackets with Lane logo and ACF logo*
 2 Cloth chef’s berets*
 2 Chef pants* (chalk stripe)
 2 Neckerchiefs*, white
Culinary Arts Student Handbook 2011-12
11
 1 Name badge*
 1 Pair black leather work shoes (must fully enclose the foot and not be canvas or
tennis)
Aprons and Side towels will be provided.
Your Dining Room Uniform will consist of:
Everyone:
 1 Bistro (long) apron*, black
 1 Necktie*, blue
 1 Name badge*
 1 Pair black leather dress shoes — fully enclosed and non-skid —max. 1½ inch heel
Women:
 2 Long sleeve white blouses
 2 Black skirts, below knee or dress slacks
Men:
 2 Long sleeve white dress shirts
 2 Black dress slacks
Denim slacks or canvas/ tennis shoes are not acceptable.
Name Badges - Are provided upon entry into the program. If you need a replacement name
badge, they may be purchased through the Lane Titan Bookstore.
Food Handlers’ Permit - Required by the Lane County Health Department, Faculty
requires for you to take the test and submit a copy of your card along with your program
application. The Permit is valid for three years and should be in your possession at all times
during class; and especially during an off-campus event.
ACFF Competency Passport – The Competency Passport is designed to track and
document your completion of the American Culinary Federation Foundation Required
Knowledge & Competencies. A separate passport for each culinary arts class you take will
be distributed by your instructor. You are required to keep your passports with you at all
times when classes are in session, and make sure they are kept up-to-date.
ACFF Materials Equipment Safety Data Sheet (MESDS) – The ACFF requires that all
students document and record their competency using all kitchen equipment in our
classrooms. An MESDS will be handed out during the first week of classes. Once you have
been trained to use a particular piece of kitchen equipment, you must have an instructor
approve the competency, and record it. Just as with the ACFF Competency Passport, you are
required to keep your MESDS with you at all times when classes are in session, and make
sure they are kept up-to-date.
A wallet-size copy of The Culinarian’s Code
and the Safety and Sanitation Codes must be kept with you at all times.
Culinary Arts Student Handbook 2011-12
12
Formal Daily Inspection - will be held prior to the start of class. Students are to arrive at
class in full uniform. No Exceptions! Chef’s berets are to be worn in lab areas at all times.
Checklist of Uniforms and Equipment Required by the
Culinary Arts Program
Item
Provided
by Student
Provided
by Lane
Professional Knife Set
X
2 Chef jackets with Lane logo and ACF logo
X
2 Cloth chef’s beret
X
2 Chef pants (chalk stripe)
X
2 Neckerchiefs, white
X
1 Name badge
X
1 Pair black leather work shoes (must fully enclose the
foot and not be canvas or tennis)
X*
1 Bistro (long) apron, black
X
1 Blue necktie
X
1 Pair black leather dress shoes — fully enclosed and nonskid, maximum 1½ inch heel
X*
Side towels
X
For Women:
2 Long sleeve white blouses
X*
2 Black skirts, below knee or black slacks
X*
For Men:
2 Long sleeve white dress shirts
X*
2 Black dress slacks
X*
*Any part of the uniform that is required to be provided by the student must be
approved by Faculty. This includes, but is not limited to: pants, shoes, shirt, belt. etc.
It is advisable that students keep receipts for items purchased in the event that the
articles do not meet Faculty approval and must be returned/exchanged.
Culinary Arts Student Handbook 2011-12
13
Please view the following online links for examples of the types of shirts and
pants that are required:
Colors: Black pants and White shirts only
http://www.restaurantuniformsonline.com/view.asp?id=ED5070 - for shirt women's
http://www.restaurantuniformsonline.com/detail.asp?id=ED1070 - for shirt men's
http://www.restaurantuniformsonline.com/detail.asp?id=8670 - for women's pants
http://www.restaurantuniformsonline.com/detail.asp?id=2670 - for men's pants
It is the responsibility of each student to come to class dressed in a clean uniform each day.
Laundering is the responsibility of the student. Replacement of items lost or stolen will be
the sole responsibility of the student. Lockers in the Student Lounge are mostly for Secondyear students only and are to be shared with another student. Any unauthorized use of lock
and lockers will not be permitted and lockers used without permission will have the locks cut
off and items will be discarded. Lockers in the Center Building Campus Food Services area
can be used by both First and Second-year students. You may obtain a lock by paying $5.00
in cash to the Culinary Arts and Hospitality Management office.
Professional Student Standards
Our industry is judged by the visual appearance of its personnel. A clean, neat presentation is
essential for creating a professional impression. Be aware of the image you are projecting at
all times. Your hairstyle, body language, facial expression, and uniform all project an image
to the public.
Personal Appearance
o Hair must be clean and cut to one inch above chef’s collar. Hair will not stick out from
under the front of your chef’s hat. Hair longer than chef’s collar must be tied back and
put under a hair net.
o Mustaches will be neatly shaved and trimmed to the upper lip. Beards must be well
groomed.
Uniform
o Chef Beret—clean and appropriate in style, condition, and size as per culinary
specifications.
o Neckerchiefs—clean, (culinary standard) and tied in a Windsor knot (or as required by
chef instructor).
o Jackets—Clean, white (culinary standard). Only cuffs may be turned up. Jackets must be
completely buttoned at all times.
o Pants—clean, hemmed, black/white chalk stripe (culinary standard).
o Name tags—culinary standard. Must be attached by its own clip left side above pocket.
o Tee Shirts— (during banquet setup only) clean, white, and neat without any logos
attached in any manner.
Culinary Arts Student Handbook 2011-12
14
o Aprons—clean, neat (culinary standard).
o Socks—clean, black for dining room, black or white for kitchen.
o Shoes—clean, black-dress (dining room) closed toed shoes. Clogs, tennis shoes, sandals,
and open-toed shoes will not be worn at any time while in kitchen area.
Sanitation
We expect a professional atmosphere and good personal hygiene.
o
o
o
o
o
o
Smoking is not allowed on Campus! No excuses!
There is to be no chewing gum or tobacco products during class or inside the facilities.
Strong fragrances must not be worn by men or women.
Fingernails are to be closely trimmed and free of dirt.
The program provides first aid materials for minor injuries and cuts.
Start your day with a shower and use deodorant.
The Culinary Arts dress code is to be strictly observed
for ALL classes and functions, on or off campus.
Attitude
Defined as a manner of behaving, feeling, or thinking that demonstrates one’s disposition,
opinion, and concern. We are a service industry and people are the most important factor in
the success of our industry. Common courtesy, cooperation, and sensitivity to the needs of
others are all basic elements of the attitude we expect of our students. This attitude should
not only be applied to your fellow students but also to your associates and customers.
Displays of ill temper or petty bickering are not habits found in a true professional. We
must build toward a recognized professional culinary and hospitality management team and
be supportive of each other. Always refer to the ACFF Culinarian’s Code for ethical
guidance.
Professional Communications
As a member of the Culinary Arts and Hospitality Management program, you are solely
responsible for representing our program and yourself as a professional student culinarian.
Please consider your use of inappropriate language or names for your email addresses and
voice-mail phone messages, as well as your internal communications with Lane Faculty,
Staff, and Students. The use of social networking sites for slander towards any Faculty,
Staff, or Student(s) is strictly prohibited. If an issue has occurred, students will be cited for
“disruption of teaching/learning environment” under the Student Code of Conduct,
http://www.lanecc.edu/cops/conduct.htm.
Sexual Harassment
Sexual harassment is defined as unwelcome or unwanted sexual advances, requests for
sexual favors, and other verbal or physical conduct of a sexual nature. Sexual harassment will
not be tolerated in this program. Any incident of this nature should be reported immediately
to the coordinator, a faculty member, or administrator. Appropriate action will be taken
swiftly. See Student Code of Conduct at http://www.lanecc.edu/cops/conduct.htm.
Culinary Arts Student Handbook 2011-12
15
Smoking
Lane Community College is a non-smoking campus! This policy is in accordance with the
Oregon Indoor Clean Air Act. Designated smoking areas off campus ground will be clearly
marked: http://www.lanecc.edu/tobaccofree/tfvideo.html.
Alcohol and Drugs
Any individual who is obviously under the influence of an intoxicant will be prohibited from
participating in that day’s program. We work and train in an environment that has a high
potential for injury; therefore safety for all of us is essential. See Student Code of Conduct
at http://www.lanecc.edu/cops/conduct.htm.
Lab and Classroom Computer Use
Computers in the Culinary and Hospitality classrooms are for classroom-related use only. It
is expressly forbidden for any student to use the computers to check, send, or receive e-mail
messages and/or instant messages, or to download programs for the purpose of online
communication. It is further prohibited for any student to install ANY program on these
computers. Computers are checked periodically and unauthorized programs will be removed.
The hard drives are cleaned at the end of each term; be sure to keep all your school work on a
disk, not the hard drive. Computers may be used for the following purposes:
o To do homework and in-class assignments for your Culinary and Hospitality classes.
o To access MyLane.
Campus and Classroom Protocol
Not only is your participation in classes and the program successful by being prepared
academically, but by conducting appropriate professional, personal behavior in the classroom
and on campus each day. Your instructor will share their guidelines for classroom behavior
as well as list them in the course syllabus. Some general guidelines are as follows:
o Treat all Faculty, Staff, and Students with respect. When you encounter classmates and
staff members here or anywhere on campus, always acknowledge them – at the very least
through direct eye contact, but preferably by name through an oral greeting. Always
address your chef instructors as “Chef.”
o Treat all visitors to the classroom as well as to the program, including guest speakers and
potential students, with respect. During guest speaker presentations, interact without
speaking by demonstrating interest, interact orally by asking interesting and pertinent
questions, and positively acknowledge the guest speaker’s contribution with a round of
applause, and on an individual basis if appropriate.
o In the classroom, be attentive and aware of your body language and physical behavior –
students should maintain a bearing and demeanor that demonstrates their attentiveness to
the group and the group’s work together.
o All cell phones brought to the classroom must be shut off before the start of class
and remain off until the class concludes.
Culinary Arts Student Handbook 2011-12
16
o The use of laptop computers is at individual instructors’ discretion. The instructor will
inform you of their policy at the first class.
Student Photo Release Policy
The Culinary Arts and Hospitality Management program is highly visible on campus and in
the community. We are often photographed at events on and off campus for local and
regional publications and newspapers. Our program events are routinely documented
through production photographs for our program history and archives as well as for
marketing and publicity materials. Your participation in the program is important to us and
we do not want you to feel uncomfortable at any time. A Lane Photo Release Form has been
distributed to you upon acceptance into the program. You always have the option “to be or
not to be” in any photographs taken of students at an event. If you have taken the option to
“not be” in any photographs, it is your responsibility to stay out of photographing areas and
connect with the photographer and notify them that your image is to be protected.
For more information about Lane’s photo release policy go to:
http://www.lanecc.edu/mpr/photorelease.htm.
Sustainability and Green Practices
Sustainability is a Core Value of Lane Community College –
to “integrate practices that support and improve the health of systems
that sustain life.”
The entire Conference and Culinary Services Division (CCS), which houses the Culinary
Arts and Hospitality Management program (CAHM), the Center for Meeting and Learning
(Center), and Campus Food Services (CFS) takes great pride in the commitment to green
practices. Our dedication to incorporating sustainability is reflected also in part by
“Teaching Green.” All Culinary Arts and Hospitality Management students observe Green
Principles in action as you gain hands-on experience being “green!” The following are
Green Practices that are recognized in our Division:





Involvement in campus-wide sustainability efforts
Full recycling, composting and use of eco-friendly cleaning supplies
Efficient energy systems
Local purchasing with seasonal menu offerings
Encouragement of “Green” events
Composting
The CCS Division began adding to Lane’s compost in April of 2005. The Division composts
all pre-consumer food scraps, coffee grinds and a large portion of post-consumer food scraps.
In addition, Campus Food Services provides many composting bins for the entire Lane
community to use!
Culinary Arts Student Handbook 2011-12
17
Recycling
No trash can stands alone in all areas of the Division! Clearly marked bottles/cans and paper
bins are set next to almost every trash can. The Center banquet staff is well trained in
recycling leftover materials from meetings and events. Lane has reached a 62% recycling rate
and rising!
Transportation
Lane Transit District is a super alternative for bus transport to and from Lane. With many
Park & Ride options in Eugene/Springfield, bus routes 81, 82, 85, 92, and 98 drop-off/pickup passengers within 156 steps of the Center's front door. Since all Culinary Arts students
will be taking the same schedule of courses every term, you might want to set-up carpooling
options with your new peers!
Purchasing and Menu Planning
Our Chefs and Chef Instructors in the entire Division purchase local product whenever
appropriate and incorporate organic menu items when possible. The list of local vendors
includes: Wintergreen Farm, Eugene Local Foods Inc., Wandering Goat, Charlie's Produce,
Lochmead Farms, Wilcox Farms, Organically Grown Company, Emerald Valley Produce,
Pacific Seafood, Springfield Creamery, Glory Bee, McDonald Wholesale, Childers, Surata
Soy Foods, De Casa Soringhart, Northwest Natural Foods, Bagel Sphere, Country Donuts,
and Muffin Mill. Our Chefs work with local farms to provide fresh, local and seasonal
produce. Wandering Goat Organic Fair Trade Coffee is locally roasted and delivered fresh.
Dairy is bottled at the Lochmead Dairy milk and ice cream plant in Junction City. All of the
cows in the Lochmead herd were born and raised at Lochmead Farms. All eggs served at
Lane are produced from hens that live in a cage-free environment, and come from
Washington State. The chickens are fed an all vegetarian diet and receive no antibiotics.
Wilcox family farm states, "All of the hens producing eggs for the Wilcox Cage Free label
are free to run, preen and socialize proudly."
Water Use
Restroom sinks, primarily in the Center are equipped with motion sensors. Automatic lowflow toilet flush sensors are installed in our 2nd floor restrooms and a request is in to convert
our 1st floor restrooms. Center staff minimizes the laundering of linens, reusing linens
whenever appropriate. The landscaping that surrounds the Center is planted with native
plants and grasses and plants that do not need irrigation once they are established.
Culinary Arts Student Handbook 2011-12
18
Energy Use
10% of Lane’s electricity is wind power purchased from the local utility, making Lane one of
the utility’s largest purchasers. The majority of event rooms at the Center have lights with
motion sensors. Staff is trained to turn off lights, computers and equipment while not in use.
Lighting, heating and cooling systems are closely monitored based on activity/business in the
Center to assure that only occupied areas are lit and temperature controlled.
Food Donations
All leftovers acceptable for human consumption from the entire Division are donated to the
Eugene Mission.
Disposables to Reusables
The Center and the Culinary Arts and Hospitality Management program eliminated the use of
disposables, using only china, silverware and glassware on site. CFS provides compostable
silverware, plates, and coffee cups for use for the entire campus community. For catered
events off-site, melamine service ware and stainless utensils are used. For those rare
occasions where packaging is a necessity, compostable products are used.
Cleaning Supplies
The Lane Housekeeping staff adopted the use of Sustainable Earth™ cleaning products
manufactured by Coastwide Laboratories. Empty cleaning product containers are refilled
rather than replaced.
Registration Services The CAHM program and the Center offer on-line registration
technology for the Classical Cuisine Dinners and to event planners as a way to assist in the
reduction of event paper trails.
Herb Gardens
Whenever possible, the Chefs and Chef Instructors use herbs grown from adjacent herb
gardens as well as from gardens all around campus. Over 20 different types of herbs are
grown right outside the back door!
Culinary Arts Student Handbook 2011-12
19
Here is a quote from a client from an event held at the Center – we are sure that as a student
here at Lane, you will begin to embrace Sustainability and Green Practices just as we have!
This is our industry’s future!
"Hosting a Sustainable Event is a true design challenge - one that the Center for Meeting
and Learning is well prepared to meet. Thanks to you, we were able to offer conference
attendees a weekend of learning that included gourmet meals prepared with organic
ingredients, recycling options and cutting edge programming, live via satellite. The
Center demonstrates a commitment to people and to the environment. It's the kind of
place I feel good about giving my business."
- S. Aguirre
Bridging Worlds Northwest
The following websites have plenty of information on Sustainability and Green Practices in
the Culinary Arts and Hospitality industry. We encourage you to keep informed!
Restaurant Green Practices: http://www.greenbiz.ca.gov/BGrestaurants.html
Industry Practices: http://www.aboutmyplanet.com/daily-green-tips/green-practices/
Going Greener!: http://www.greenrestaurants.org/
Best Practices: http://innovation.edf.org/page.cfm?tagID=34864
http://innovation.edf.org/page.cfm?tagID=40877
American Culinary Federation (ACF) “Sustainability Corner”:
http://www.acfchefs.org/Content/NavigationMenu2/Resources/Sustainability/default.htm
National Restaurant Association (NRA): http://www.restaurant.org/sustainability/
Oregon Restaurant and Lodging Association (ORLA): http://www.oregonrla.org/
Culinary Arts Student Handbook 2011-12
20
Lane Campus Map
The majority of the Culinary Arts and Hospitality Management classes are held in the Center
for Meeting and Learning (Center), Building 19; and the Center Building’s (CEN) Campus
Food Services and Renaissance Room. A link to the Lane Campus Map is provided here for
a printable version: http://www.lanecc.edu/mpr/locations/mc.htm. If you would like to visit a
video introducing our campus: http://www.lanecc.edu/counseling/nsis/nsis02.html
Culinary Arts Student Handbook 2011-12
21
Lane Student Resources
Lane Community College is an innovative and unique educational institution that truly
supports its students! The range of student resources that are available on campus is
abundant. If you are in need of any particular student support, we will assist you in finding
the proper resources. Never be afraid to ask! It is also important to keep abreast of the Lane
“Student Announcements” on the Lane homepage: www.lanecc.edu or on your MyLane
access.
Additional Student Services resources can be found at: http://www.lanecc.edu/stuserv.htm.
Here are just a few of Lane’s services on campus that provide exceptional student support:
Financial Aid
Most students at Lane Community College receive financial aid of some sort. Some students
qualify for Pell Grants that do not have to be repaid and others take out student loans. Many
of these loans have the interest paid by the government until students are in school less than
half time. There are some work-study options available where students work on campus to
help pay for their tuition. Call Student Financial Services at 541-463-5205 to receive a
financial aid packet or visit http://www.lanecc.edu/es/ or Building 1 for more information. It
is never too early to apply. Grants run out quickly and are on a first come, first serve basis.
You can even apply online at www.fafsa.org. Prepare all of your past tax documents and W2’s so you can fill in the information.
Disability Services
If you need support or assistance because of a disability, you may be eligible for academic
accommodations through Disability Services. Contact Disability Services at 541-463-5150 or
TDD 541-463-3079, or stop by Building 1, Room 218.
For more information:
http://www.lanecc.edu/disability/. Please do not hesitate to ask for this assistance! Many
of our students have achieved academic success in the program because of this support.
Health Clinic
The LCC Health Clinic provides a broad range of health care services available to Lane
students and employees alike, including treatment for acute illnesses, minor injuries,
and chronic conditions. Appointments are preferred; Drop-in visits are accommodated when
possible. The Health Clinic also provides information and referrals to community resources.
Go to: http://www.lanecc.edu/healthclinic/ for more information or dial 541-463-5665;
Building 18, Room 101.
Public Safety
Lane’s Public Safety department helps to create, foster and maintain a quality educational
learning environment through ensuring professional public safety services are provided all
Students,
Staff,
Faculty
and
Visitors
at
Lane
Community
College:
http://www.lanecc.edu/psd/. Contact Public Safety for non-emergencies at 541-463-5558.
They are located in Building 13, Room 107 (trailers).
If you are experiencing a campus emergency, please dial 541-463-5555.
Culinary Arts Student Handbook 2011-12
22
Lane Child and Family Center - Childcare
An Early Childhood Education lab school is a unique learning environment set up to meet the
diverse needs of students, teachers and the children and their families. If you are a student
with children and are in need of childcare during the academic year, consider the Lane Child
and Family Center: http://www.lanecc.edu/cfe/lcfc/ or dial 541-463-3522; Building 24.
There are other resources available in our Lane and Douglas County communities:
http://www.lanecc.edu/lfc/. Family Connections of Lane and Douglas Counties Child Care
Resource and Referral Services is also on campus in Building 24; Monday-Friday 9am-3pm:
http://www.lanecc.edu/lfc/parentintake.htm; 541-463-3954 or 1-800-222-3290.
Child Care Options for School Aged Children
School-Age Child Care is care for children before and/or after school hours and during
school days out, holidays and vacations. Ask at your child’s school to see if they have an
onsite schools out day program. Community programs and your local Parks and Recreation
departments often provide programs for school age children. A few local contacts are:
Eugene Creative Care:
Eugene Family YMCA:
Willamalane Parks & Recreation District:
Boys & Girls Clubs of Emerald Valley:
Kid City, City of Eugene Parks & Recreation:
541-683-7291
541-686-9622
541-736-4544
541-345-9939
541-682-5010
Women in Transition Program
Women in Transition is an entry program to assist single parents, and other women in
transition become economically self-sufficient through access to education, training, and
employment. To apply to the program, come to the Women's Center, Student Services
Building 1, Room 202, on the main Lane campus or call 541-463-5353, to make an
appointment for an orientation session. Visit: http://www.lanecc.edu/wp/trans1.htm.
Multi-Cultural Center
Come and hang out in the Multi-Cultural Center in the beautiful Student Services Building 1,
Room 201. The Center has a lounge with computers to check out your e-mail and surf the
net, as well as tea, coffee, hot chocolate and popcorn. It is a Racism and Homophobia free
zone. Hours are 8 a.m. to 5 p.m., Monday through Thursday and Fridays until 2 p.m. The
Center provides a comfortable atmosphere where students from all ethnic backgrounds can
get information on admission, registration, course and program planning, and referrals to oncampus and community services. For more information call 541-463-5276 or visit
http://www.lanecc.edu/mcc/.
Lane's Integration of Vets in Education (LIVE)
Lane's Integration of Veterans in Education (LIVE) is a two-year grant funded through the
American Council on Education and the Wal-Mart Foundation. The project is designed to
improve student veteran engagement, learning and satisfaction. LIVE is developing a holistic
approach to student learning by strengthening and integrating co-curricular activities (e.g.,
orientation, advising, tutoring, peer mentoring, and supplemental instruction) with curricular
activities. LIVE is located in Building #1, Room #215; 541-463-5497. In our office, you can
receive information on resources for student veterans, reservists, National Guard personnel,
and their family members. There is an open door policy and they welcome members of the
Culinary Arts Student Handbook 2011-12
23
National Guard, reservists, and veterans of all branches of service, holding any type of
discharge. Family members, friends, and anyone curious about what we do are encouraged to
stop by for to visit. http://www.lanecc.edu/veteranservices/.
Lane Library Resources
Lane Community College Library is the third largest community college library in Oregon.
The on-line Catalog service for the Library provides immediate links to finding books and
videos with renewal capability. Interlibrary loan, Research databases, guides, and help are
also available on-line from the Library’s website including on-line encyclopedias and
dictionaries, and even a “librarian on-line chat room:” www.lanecc.edu/library. Reference
librarian, Marika Pineda, is assigned to both our Culinary Arts and Hospitality Management
programs. Marika keeps in constant communications with the faculty and staff to ensure that
all books, periodicals, and materials relating to hospitality and culinary trends are current.
An on-line Culinary Arts and Hospitality Management Research Guide provides Students,
Faculty, and Staff with a direct link to related industry learning resources:
http://www.lanecc.edu/library/find/research.php?subject=culinary&showdescription=yes.
Small collections of learning resource materials (trade magazines, cookbooks, industry
textbooks, and periodicals) are also available for students’ use in the Student Lounge.
Current periodicals are available in the program offices and instructional videotapes are
available from instructors.
Lane Learning Garden
The CCS Division has a great connection to Lane’s campus Learning Garden! The Learning
Garden is a student-led initiative that grows healthy, sustainable food for the Lane
community while providing learning, service, and leadership opportunities for students. The
Garden was established in Spring '06 and has attracted students from many disciplines across
campus. The Learning Garden is an interdisciplinary educational model that offers students
the opportunity to work with others outside the classroom and have fun. Organic vegetables
and fruit grow year-round in the garden. The produce is used in the Renaissance Room
student-run restaurant, CAHM program special events, and both at the Center and CFS.
Volunteers enjoy an occasional harvest as well.
The Learning Garden offers students leadership experience. It is a great way to be actively
involved in implementing sustainability measures on campus. Learning Garden volunteers
may qualify for work study, internships, or service learning credit from specific faculty who
support the garden with their curriculum. As a Culinary Arts student, your Cooperative
Education experience may be designated for work in the Garden! The Garden also offers
opportunities to explore creative garden design, observe and cultivate plant communities and
learn basic organic agriculture and permaculture principles. Learning Garden club members
are a diverse, energetic group dedicated to stewarding our environment, honoring the natural
world that sustains us, and providing produce for great meals! If you are interested in joining
the Learning Garden Club or would like more information, please visit:
http://www.lanecc.edu/sustainability/lgc.html or contact Learning Garden Specialist, Rosie
Sweetman at learninggarden@lanecc.edu or 541-463-5899.
Culinary Arts Student Handbook 2011-12
24
Scholarship Opportunities
Scholarship moneys are available to help pay for your schooling and, with some effort on
your part, can be yours!
When you find a scholarship you would like to apply for, check your eligibility against the
criteria for the scholarship and make sure that you qualify. Read all the details of the
scholarship and follow the directions carefully for a successful submission package.
Each year, during January, the Lane Foundation announces the Annual Lane Foundation
Scholarships available for the next academic year. Scholarships that specifically support our
program are available for application. The application process is now completed online and
information is available at http://www.lanecc.edu/foundation/scholarships.htm. Scholarship
applications have specific criteria for application and a definite deadline…prepare early! The
Foundation website has complete information on scholarships and all the information you
need for the application process. Two Foundation Scholarships for the CAHM program will
be offered in the fall term for First-year Culinary Arts students! Please contact the
Foundation for more information.
Lane offers many scholarship workshops beginning in fall term. Workshop dates are listed
on the Lane homepage. Career and Employment Services has videos for viewing. You can
reach them at 463-5217 or access their website at http://www.lanecc.edu/ces/index.htm for
more information.
The Culinary Arts and Hospitality Management program offers moneys in the forms of a
Need-Based Emergency Scholarship, Teaching Assistant/Peer Tutor Stipends, and Student
Ambassador Stipends. Contact Administrative Support Specialist Wendy Milbrat in the
Culinary Arts offices in Bldg. 19, room 202 or Special Projects Coordinator Julie Fether,
room 204 for more information.
The Culinary Arts and Hospitality Management program’s Advisory Committee members
are from the local restaurant and hospitality industry. Many of our members will arrange
scholarship opportunities for our students through their organizations. Faculty and Staff will
keep students informed of any of these scholarship opportunities.
In addition to Lane scholarships, many students use the internet to seek scholarship dollars.
The National Restaurant Association (http://www.restaurant.org/careers/scholarships.cfm) is
a great resource for scholarships and provides links to other scholarships on their website
(state restaurant associations, American Culinary Federation, C-CAP, James Beard
Foundation, and the American Dietetic Association).
Scholarships are a win-win situation for both recipients and donors! Make the commitment
and take the necessary time to properly fill out applications. Connect with your Second-year
Culinary Arts student peers for additional support or information. Your effort will reap many
rewards!
Culinary Arts Student Handbook 2011-12
25
Counseling and Advising
Your program Academic Advisor Claudia Riumalló along with program Counselor Dr.
Carolyn Litty, are here to assist you in identifying your academic goals and working within a
schedule that will allow you to achieve student success.
Students often hold down jobs outside of school and choose to take longer to complete their
degree program. We work with students and encourage their academic persistence! We want
to see every student who enters the program graduate, even if it takes a little longer to do so.
Culinary Arts and Hospitality Management classes are built upon each other in learning
sequences. For the first term of the first year the only pre-requisite is being accepted into the
program by formal application. After that time, classes will have pre-requisites and some
will have co-requisites. These prerequisites and co-requisites can be found in the current
Lane Catalog. It is very important that you understand that if a class has a pre-requisite, you
cannot register for the next level class until you have fulfilled the pre-requisite. If you skip a
class for a term, you may have to wait a year to make it up. Exceptions are made on a caseby-case basis, and the outcome is determined by the Dean and Faculty.
We encourage you to take advantage of the Advance Registration system
http://www.lanecc.edu/stuser/expr/403info.htm . As an admitted Culinary Arts student, you
have a place in the culinary classes; but if you need a General Education requirement, your
best plan is to use Advance Registration to get those classes that often fill up early. Watch for
the start date for Advance Registration and meet with either Claudia or Carolyn for an
Advance Registration academic advising session. Both Claudia and Carolyn’s schedules for
drop-in times and appointment times will be posted on bulletin boards in our classrooms.
You can reach Claudia at 541-463-5378; riumalloc@lanecc.edu or Carolyn at 541-463-5236;
littyc@lanecc.edu. Both have their offices in Building 12, Room 202.
CAHM Student Lounge
Students in the Culinary Arts and Hospitality Management program have a Student Lounge
area located in the Center Building behind Campus Food Services where Chef Clive
Wanstall and part-time instructors’ offices are located in Room 106. This is a great meeting
place between classes for socializing, computer use, study sessions, or that brief, muchneeded rest! A small in-house library and industry magazines are available for use in the
student lounge. Communication boards in the Student Lounge area keep all students
informed of departmental events, current industry news, and job postings. We ask that you
all help maintain a clean and organized Student Lounge and promote a positive
environment for all students.
Culinary Arts Student Handbook 2011-12
26
Cooperative Work Experience
The purpose of the cooperative work experience (CWE) program is to enable students to
practice their skills in a “real” working environment. Students select an area in their industry
based on their experience, level of ability, and geographic preference. Even though many of
the classes in these programs are hands-on, there is no comparison to working in the industry
for experience. Most students are paid for their (CWE) time and many of the CWE job
opportunities are heard about through this program. You are responsible for registering for
CA 280 and completing 9 credits (36 hours per credit) for your CWE.
The CWE program has many advantages. You get to specialize in a field that you are
interested in pursuing. The student gains confidence, experience, and makes money as well.
The key is making the right educational decision. A coordinator who tracks student’s
progress monitors the CWE program. CWE experiences allow a student an easier transition
into a competitive job market as well as allowing a student the opportunity to explore if they
want to really pursue a certain specialty. To obtain more details about your Cooperative
Work Experience, contact Co-op Supervisor Joe McCully at 463-3516 or visit in Bldg. 19,
room 210.
Program Support Opportunities
Teaching Assistant Opportunities
During each term faculty and staff have the opportunity to engage Second-year students in
assisting them in the classroom or office. The Student, Faculty or Staff, and Dean enter into
a three-way agreement that details each person’s duties and responsibilities. At the end of
the term, the student receives an evaluation of his/her work and a $400 stipend. Establish
positive relationships with Faculty, Staff, and your peers as well as maintaining a good grade
point average are key factors in choosing student teaching assistants.
Student Ambassadors
Each year, two Student Ambassadors, one representing Culinary Arts and one representing
Hospitality Management, are chosen by application from the Second-year student rosters.
The Ambassadors are models of excellence for both programs. They represent the entire
program at various student recruitment events, assist staff with the execution and
organization of events, both on and off campus, as well as support the entire CAHM student
body. Applications are available in the spring term and reviewed by the Dean and Faculty.
Positions are then appointed and begin for the next academic year. After successful
completion of each term, you will receive a $200 student stipend, totaling $600 at the end of
one year.
Peer Tutors
If you excel in a course during the first year of the program and are interested in sharing your
knowledge and skills with others, you might consider becoming a peer tutor. We look for
peer tutors to lead study sessions primarily for Math 025, but for other courses in which we
receive requests. As a peer tutor, you will receive a $400 stipend after a successful
completion of the term.
To obtain more information about becoming a Teaching Assistant, Student Ambassador, or
Peer Tutor, please contact Julie Fether at 463-3518 or visit in Bldg. 19, Room 204 for more
information.
Culinary Arts Student Handbook 2011-12
27
Practical Experience
Students in the Culinary Arts program will all participate and gain practical experience in
what it is like to research, plan, prepare, supervise, cook, and serve upscale, multi-course
banquets and buffets. The execution of these banquets and buffets is the main integration of
both First and Second-year students as well as with the Hospitality Management students.
During the fall term, all-student participation is required for the Lane Community College
Foundation’s Harvest Dinner featuring a Guest Chef. There is a Classical Cuisine Dinner
both in winter and spring terms. The Student Club also provides opportunities for
involvement in events, both on and off campus. Faculty and Staff also provide many out-ofclass experiences within the community.
Community Events/Service Opportunities
Our program not only focuses on teaching culinary skills, but incorporates a strong
community service component into the curriculum that enhances and enriches the student
experience. Students have a wide-range of opportunities to support our local communities by
volunteering their time and talents to a variety of events. These fundraisers or events for
different charities offer students a way to “give back” through their passion for the culinary
and hospitality arts. Featured below are just a few of the events that our program is actively
involved:
Chefs’ Night Out
An annual fundraiser for Food for Lane County, Chefs’
Night Out features the culinary offerings of local chefs,
restaurants, bakeries and wineries. Each year, our students
participate in the event showcasing a different food theme.
Our program won the 2007 “Best Bites” and the 2009 and
2011 “Best Presentation and Hospitality” Awards.
Whiteaker Thanksgiving Dinner
The Annual Whiteaker Community Thanksgiving Dinner feeds over 2,000 low income
families in Eugene. Our Faculty, Staff, and Students, including others from the Lane
community, all participate in supporting the event with the preparatory production and
execution beginning the weekend before Thanksgiving.
Culinary Arts Student Handbook 2011-12
28
Mount Pisgah Mushroom Festival
Co-sponsored by the Cascade Mycological Society, the annual Festival celebrates the broad
range of fungi collected throughout Western Oregon. Students participate cooking and
serving mushroom fare, which is a reputable and favorite highlight of the Festival.
Project Homeless Connect
A nationwide movement and annual local event held at the Lane County Fairgrounds, Project
Homeless Connect was created to improve the access to a variety of services for people who
are or will be homeless in Lane County. Our students cook for and serve almost 1,000
homeless people.
Local Food Connection
An annual event held here at the Center for Meeting and Learning, the Local
Food Connection creates business opportunities for farmers, fishers and
food buyers. The Local Food Connection provides the chance to network
and the opportunity to participate in educational workshops. Local farms
and producers donate items for the fabulous conference lunch, created by
Chef Tim Hill and students at the Center for Meeting and Learning.
CAHM Program Alumni Connections
Many of our student graduates continue to have a great relationship with the program after
they have completed their degree! Our Alumni Connections has members that have come
back to visit the program’s current students; providing mentorship and support. Graduates
have taught classes on their own for the CA 110 Guest Chef Series, and have supported many
of our volunteer events, such as the Whiteaker Dinner. An Alumni Connections Fall Mixer
is held every year on the third Monday of September. We also pinpoint graduates who have
been successful in their careers in the culinary or hospitality fields, and invite them to sit in
on our Advisory Committee as well as have them provide informational feedback about their
experience in the program for student graduate assessments. CAHM Alumni Connections is
also a part of the Facebook LCC Culinary Arts and Hospitality Management Program Page.
We encourage all current students and alumni to request the Facebook Page Administrator
Julie Fether to be a part – the Page keeps all current students/alumni informed of upcoming
events, and provides a place for students to communicate and submit job postings and viable
information/news about our industry.
Culinary Arts Student Handbook 2011-12
29
CAHM Program Annual Events
We are a popular and event-filled program! We balance your academic curriculum along
with annual events that enrich your time here in the classroom and the kitchen. The CAHM
program Welcome Lunch is always held on the first Wednesday of the fall term from noon to
1pm in the Center for Meeting and Learning. All program classes are excused for the Lunch,
and this is a great opportunity to meet and greet your student peers, Faculty, and entire Staff
of the Conference and Culinary Services Division. If you do not have class on this
Wednesday, we hope you will take a moment to don your brigade and join us!
Other events that occur during the program are guest speaker visits, chocolate tastings,
lectures, truffle mushroom hunting, farmers’ market tours, and more! We encourage you to
take advantage of all the opportunities that we offer throughout the year – they are for YOU!
CAHM Program Student Club
The Student Club provides an opportunity for all students in both Culinary Arts and
Hospitality Management to get together and have fun, network for future jobs, support each
other while in school, have a voice in the quality and standards of the program, and sponsor
guest speakers, field trips, and educational seminars.
Meetings are held once a month and will be arranged by the current Club Officers along with
the Faculty Advisors Chef Instructor Clive Wanstall and Hospitality Management Instructor
Joe McCully. Gratuities from the Renaissance Room and special functions, as well as any
student-run fundraising activities, are deposited into the Student Club Fund. These moneys
are used to purchase extra equipment for student use, pay entrance fees to extra curricular
activities such as the Pacific Northwest Food Show, Chefs’ Night Out, and any other events
that build a community spirit.
Officers are elected from the Second-year student roster by student body vote. They will be
able to gain extensive leadership experience as well as an impressive bit of information to put
on their résume. Employers are looking for employees who have leadership experience and
are not afraid of taking on responsibilities. We hope you will take the opportunity to
participate in as well as develop Club activities. This is your program and your input can help
improve both your learning experience and future students as well. We hope to see you at
the first meeting!
Culinary Arts Student Handbook 2011-12
30
National Membership Opportunities
As a serious student culinarian, you will gain valuable exposure and experience becoming a
member of a National Organization in the Culinary or Hospitality industry. National
Organizations can provide scholarships, internships, educational resources and industry
networking in support of your career advancement. Both Faculty and Staff hold
memberships and encourage students to participate. Student Club moneys may help Culinary
Arts and Hospitality Management students with the payment of dues for memberships while
enrolled in the program. The following are just a few that have student opportunities:
American Culinary Federation Foundation (ACFF) is our Culinary Arts program
accrediting commission, and a Junior membership is available while you are in the program.
There is a Portland Chapter in which you are eligible to participate, and activities are planned
in the form of competitions, participation in events and educational seminars, and industry
networking. http://www.acfchefs.org//AM/Template.cfm?Section=Home6
Women Chefs and Restaurateurs (WCR) is a national organization which was formed in
1993 by a group of well-known women chefs and restaurateurs. WCR recognizes and honors
women in the industry and provides educational and scholarship opportunities, professional
networking, and a mentorship program. http://www.womenchefs.org/
National Restaurant Association (NRA) is the leading business association for the
restaurant industry. The NRA creates value for members in five ways: Advocacy and
Representation, Tools and Solutions, Education and Networking, Research and Insights, and
Responsible Stewardship. http://www.restaurant.org/
American Hotel and Lodging Association (AH&LA) is the only national organization
dedicated to serving the interests of hoteliers on the front line, behind the scenes, and on
Capitol Hill. The AH&LA Educational Institute offers certifications to supplement your
education in the restaurant and hotel industry. http://www.ahla.com/
Tips for Success
There are a lot of memorable, fun times filled with excitement in the Culinary Arts and
Hospitality Management program! The educational environment is one that is intensive
and academically challenging. We want all students to be prepared for the demands that
the program requires for achieving success en route to degree completion. Faculty and staff
are always here to support you when you need it the most. Below are encouraged
suggestions on how to take care of yourself and be at your best:
o Show up for your classes ten - fifteen minutes early.
o Always be in proper full brigade. No Exceptions!
o Be prepared for class discussions with textbook(s), note-taking materials, pertinent
questions, and homework that is due. It is your responsibility to be prepared for class
so as not to distract the learning environment of other students and to assure yourself
of success.
Culinary Arts Student Handbook 2011-12
31
o Pace yourself. It is so easy to start out strong then lose enthusiasm when you get
stressed out with homework and home life. Know how much stress you can handle
and take measures to ensure that you can stay on top of your responsibilities.
o Get lots of rest, eat well, and exercise! Health and wellness are vital keys to success
in the program as there can be long days and long nights for program classes and
events. Take good care of yourself!
o Join the Student Club and attend meetings. Stay involved with the trends in your
industry and participate fully in the many events which occur in the program.
o If you are having problems with another student, faculty member, or at home, talk to
someone about them before they get out of hand. We are always here for you.
o What you put into this program, you will get out of it. This sounds cliché, yet it is
true. You can get a fantastic education or a mediocre one depending on how much of
your spirit you put into your education.
o Take advantage of the resources around you! The Faculty and Staff of this program
have a huge base of experiences and information to help you make decisions about
job placement, career opportunities, continuing on to a four-year educational
institution, how to start your own business, and much more. If you do not ask, you
may never know how much advice and support is available.
o Enjoy yourself!
Tips for Success from Your Second-Year Student Peers
Each year the Second-year students come back excited to meet their First-year student peers
and welcome you to the program! The Second-year students know what it takes to complete
the intense first year of the program and they are here to support, encourage, and mentor.
Take advantage of their supportive offerings! Don’t be afraid to ask any Second-year
student a question. The program provides many activities and events that integrate all
students, and successful, long-lasting friendships can be made. The Second-year students
say:
o Go to every class and do everything 100% while you are here.
o Work hard, study, and take this seriously.
o Keep up on studies every day, practice things at home, do further research on subjects
and methods from outside sources.
o Get lots of sleep. Study hard and have fun while doing it.
o Learn typing and computer skills.
o Pay attention to details. Don’t fall behind.
Culinary Arts Student Handbook 2011-12
32
o Really pay attention during demos and all these “learning moments.”
o Ask questions. Study for quizzes!
o Learn all culinary/hospitality terminology.
o Full brigade! Don’t miss class.
o Study. Have confidence.
o Make sure you read your On Cooking Book cover to cover.
o Syllabus. It’s your Bible. Listen to what the instructor is saying and be attentive.
o Leave your ego at the door.
o Be ready to work a lot and hard. It’s no walk in the park. But keep your head up
because hard work pays off.
o Learn as much as you can from your teachers; they are wellsprings of knowledge.
Get involved in activities and labs.
o Be Prepared! Plan the work and work the Plan.
o Stay AHEAD of the game, know what’s next, and what you need to do to get there.
o Treat school like a job; if you can’t manage to show up and be professional here you
won’t make it in the industry.
o Practice what you have learned and don’t be overwhelmed by the teachers’ attention
to detail and the surge of information.
o To live, breathe, and “eat” this program while you are here. Ask every question you
have. Volunteer for everything. Have a positive attitude.
o Take advantage of the facilities and opportunities.
students.
Get along with your fellow
o Don’t miss class, read everything twice, take good notes!
o Practice, practice, practice.
o Get a part-time job cooking for a reputable establishment to get hands-on experience
in the work force.
o Have fun learning!
Culinary Arts Student Handbook 2011-12
33
Faculty and Staff
Faculty and Staff for both the Culinary Arts and Hospitality Management program are
extremely well-diversified, and have extensive experience in the hospitality and restaurant
industry as well as in academia to offer the highest quality of education and service to the
students. It is a pleasure to present you their biographies!
Brian Kelly, M.B.A. – Dean of Conference and Culinary Services
Mr. Kelly has acted as Interim Dean since April 1, 2008. His primary responsibility is
overseeing the Conference and Culinary Services Division, which includes the following
departments: The Center for Meeting and Learning (Center), Campus Food Services (CFS),
and the Culinary Arts and Hospitality Management (CAHM) Program. Brian joined the
Conference and Culinary Services Division of Lane Community College as Food and
Beverage Manager for Campus Food Services in 2005. Brian co-owned with and operated
with his wife The Ten Tomatoes Café and Catering Company in the Seattle metropolitan area
before joining Lane. Brian was part of the opening Management team for the Tacoma Art
Museum, Washington, and has prepared meals for two United States Presidents, Supreme
Court Justices, and many Senators and Governors. He has worked with local farmers in
Washington State, Southern Illinois and Oregon to integrate their products into the
operational and instructional functions of colleges and universities, and in coordination with
the Small Business Center of King County Washington, Brian worked to find cooperative
space to help farmers prepare their products for retail markets. As Chef Instructor, Brian has
taught courses at the community college and university levels. Brian has worked to include
sustainability into all operations in the Conference and Culinary Services Division, and is
often a guest speaker for many hospitality management and culinary arts courses as well as a
substitute instructor if needed. Dean Kelly holds the following degrees:
o M.B.A., Business Administration, Marylhurst University, Fall 2008
o B.F.A., Cinema Production, Southern Illinois University, Fall 1989
o A.A., Psychology, Kishwaukee College, Spring 1987
Clive Wanstall, CEC – Chef Instructor
Chef Clive Wanstall has been a chef instructor for the Culinary Arts and Hospitality
Management program since 1998. An ACF Certified Executive Chef, Chef Clive instructs in
the culinary arts core curriculum including: CA 184-186 Dining Room Kitchen Lab which
operates the student-run restaurant, The Renaissance Room; the 2nd-year student culinary arts
course sequence of Advanced Cooking Theories; and CA 159 Kitchen Operations for
Hospitality Management students. Chef Wanstall passionately conducts CA 279 Buffet and
Banquet Planning for the execution of three large banquets produced each year in the
program. Chef Wanstall graduated from the Thanet Technical College's Professional
Cookery Program in Kent, England in 1972. He brings with him 24 years of culinary and
management experience. He was the restaurant manager at Eugene's Ambrosia restaurant
from 1987-2000. Chef Clive has held many titles over the course of his culinary career from
General Manager, Chef de Cuisine, Executive Chef, Catering Chef, Executive Sous Chef,
Chef Poissioner, and Chef Saucier. He is actively involved in the community and heralds
volunteer activity coordination for the program.
Culinary Arts Student Handbook 2011-12
34
Chris Crosthwaite, CEC, CCE, CEPC – Chef Instructor
Chef Chris Crosthwaite has been involved in the culinary world since 1979, and is a
Professional Cooking graduate of the Southern Alberta Institute of Technology, Calgary,
Alberta, Canada. His career has led him through a variety of countries, a multitude of
restaurants and several hotels, as well as owning his own artisan bakery and café, The
Village Baker. While still the Executive Chef of the Delta Whistler Hotel in Whistler, B.C.,
he decided to make the transition into teaching to make an impact on aspiring culinarians.
Chef Crosthwaite first began instructing at Lethbridge Community College, Canada, and then
to New England Culinary Institute in Vermont. He has been instructing in the core
curriculum of both the Culinary Arts and Hospitality program since 2004. A dynamic
teaching force, Chef Crosthwaite primarily conducts the 1st-year culinary arts students’ core
curriculum course sequence of Cooking Theories, including basic skills and classical
techniques; fabrication of meats, and baking/pastry. He was instrumental in creating two
additional core curriculum courses required for graduation: CA 176 Taste and Flavor, and
CA 297 Culinary Leadership, the capstone class for Second-year culinary arts students.
During the summer months, Chef Chris still works in the culinary industry cooking, baking,
leading kitchens, consulting, and food styling. Chef Crosthwaite is an ACF Certified
Executive Chef, Certified Chef Educator, and Certified Executive Pastry Chef.
Joe McCully, M.S., CHE – Hospitality Management Instructor
Mr. Joe McCully has been one of the full-time hospitality management instructors since
2003. He teaches a variety of courses primarily in the core curriculum of the hospitality
management program, and well as for the culinary arts program such as HRTM 105
Restaurant Operations, HRTM 265, 275 Financials I, II, and the capstone course HRTM 290
Hospitality Leadership. Joe was instrumental in developing and creating the current
hospitality management curricula for both the Second-year AAS degree and the 1-year
Certificate of Completion. He also created an elective course CA 130 Oregon Wine Country,
which is highly popular with both program students and the Lane student and staff
community. Joe is a seasoned professional with over 30 years of restaurant management
experience encompassing all facets of concept design, marketing, advertisement as well as
hands-on operational leadership. An accomplished journalist, Joe writes frequent articles
about current trends in the culinary arts and hospitality management industry, which are
published locally. He has also written food and wine articles for regional publications in
Oregon and Florida. Joe recently completed a three-month sabbatical in China where he
taught hotel operations at Tianjin University. He is an active volunteer in the Eugene
community and a passionate advocate supporting Oregon Education and Lane Community
College. Joe is a Certified Hospitality Educator (CHE) through the American Hotel Lodging
Association, and holds the following degrees:
o MS, Hospitality Management; Florida International University, 2003
o BS, Business Administration; University of Denver, 1969
Lisa Benson Aherin, Ph.D. – Hospitality Management Instructor
Dr. Lisa Benson Aherin was most recently an Assistant Professor in the Resort & Hospitality
Management program and in the MBA Sustainable Business program at Green Mountain
College in Vermont. She previously taught in the School of Hotel, Restaurant and Tourism
Management in the Daniels College of Business at the University of Denver. Additionally,
Dr. Aherin has taught at University Center Cesar Ritz Hotel School in Brig, Switzerland as
well as Washington State University. Prior to teaching, Lisa spent twelve years in the
Culinary Arts Student Handbook 2011-12
35
hospitality industry. Her experience includes several management positions for Hyatt Hotels
Corporation, including Convention Services Manager, Food and Beverage Manager, and
Banquet Manager. Dr. Aherin maintains her close connections with the industry by engaging
in professional associations such as the Professional Convention Management Association
and the Tourism Association of New Mexico. She currently teaches HRTM 231 Hotel
Operations 2, CA 187 Dining Room and Kitchen Supervision, and HRTM 225 Hospitality
Management Lab. Dr. Aherin holds the following degrees:
o PhD., Education:Emphasis in Adult & Organizational Learning; Minor: Resource
Recreation & Tourism; University of Idaho, May 2007
o M.A., Education:Emphasis in Curriculum and Instructional Leadership; College of
Santa Fe, May 2003.
o B.S, Hotel, Restaurant, and Tourism Management; New Mexico State University,
May 1995.
Adrienne Dombrosky – Hospitality Management Instructor
Ms. Adrienne Dombrosky joined the CAHM program Faculty as a part-time instructor during
the 2010-11 academic year. Specializing in personnel development and supervision, and cost
control management, Adrienne brings over twenty-five years of industry experience and
expertise in the field to students. She taught numerous courses last year such as Restaurant
Operations, Buffet and Banquet Planning, Restaurant and Menu Management, and Travel
and Tourism to name a few. Adrienne’s last industry position was as at Three Rivers Casino
as the opening Food & Beverage Director where she was also responsible for training
management and staff in alcohol awareness and customer service. Adrienne is entering the
Masters program in Clinical and Mental Health Counseling at Northwest Christian
University in fall, 2011 and holds the following degrees:
o AA in Restaurant Management and Culinary Arts (With certificates in catering and
fine wine)
o BA in Psychology with a minor in Religious Studies; University of Oregon
Peter Lohr – Chef Instructor
Chef Peter Lohr began his teaching career in the Culinary Arts program at Lane Community
College in 1995 and taught part-time for ten years teaching baking and pastry in the core
curriculum. Chef Lohr recently retired from his industry position as Chef, and has come
back to teach baking and pastry evening courses for the Career Pathways Certificate
program. Chef Lohr’s specialty is artisan breads and he developed the course CA 122
Artisan Breads to share his passion with students. A master bread baker and pastry chef,
Chef Peter brings with him to Lane an impressive background of classical German culinary
training. He received his first Chef Degree (Journeyman's Certificate) in 1968 in Wurzburg,
Germany and has been working in the field ever since. Chef Lohr has conducted over one
thousand catering events from weddings to company banquets and picnics. He was the
production manager at the Grateful Bread Bakery creating the unique recipes that has made
this bakery famous in Eugene. Chef Lohr is still an active member of the ACF and is
planning to continue his professional technical development to further his expertise.
Culinary Arts Student Handbook 2011-12
36
Keith Ellis – Chef Instructor
Chef Keith Ellis has been a part-time instructor for the Culinary Arts program since Fall,
2006. Chef Ellis conducts the course CA 110 Guest Chef Series, and provides instruction for
other classes if needed. Chef Keith comes to the food industry naturally as his dad was a
specialty cheese and delicatessen supplier in the New York area. Keith is a respected Chef,
having held positions at the Oregon coast destination resort of its time, The Windward Inn, as
well as The Bridgewater Restaurant, and Fettucine & Company Catering. In 1995, Keith and
his wife Kathy opened a cookware store and cooking school, Cook’s, Pots, and Tabletops in
Eugene, with a focus on sustainability in fine as well as everyday cuisine. The cooking
school was a 2nd-time nominee and finalist for the Cooking School of the Year award from
IACP. Chef Ellis offers specialty cheese education classes in the community, as well as
teaching a range of technical cooking skills specializing in Northwest cuisine. Chef Ellis is a
member ACS, IACP, Oregon Cheesemakers Guild, and Slow Food. He attended the State
University of New York at Brockport and the University of Oregon.
Ariel King – Chef Instructor
Chef Ariel King comes to Lane after 10 years of working in the restaurant industry. With a
Masters Degree in teaching from Pacific University, Chef King is an eager instructor. She
has served as a pastry chef, head caterer, manager, personal chef and line cook in
establishments throughout Eugene, Boulder, and Baja Mexico. Growing up in California,
Ariel’s senses were heightened by the possibilities the culinary industry had to offer,
especially in the form of crème brûlée! She feels that there is no place better to explore a
local, organic food movement than in Eugene. Ariel’s skills as a professional educator are
honed by her work as a grade school teacher during the school year. She also enjoys working
for a local, organic farm stand, and growing her own produce at home!
Michael Rogers, CC – Instructional Support Specialist
Mr. Michael Rogers graduated from Lane’s CAHM program in 2010 as an ACF Certified
Culinarian. While in school at Lane, Michael was a member of Phi Theta Kappa and
represented the program’s Student Club as President. Working in the culinary industry since
1985, Michael currently supports the CAHM program Faculty as Instructional Support
Specialist for the Renaissance Room and other courses. He is also an employee in the Center
for Meeting and Learning kitchen under the tutelage of Chef Tim Hill, and is an active
member of the program’s Advisory Committee. Michael is looking forward to earning
additional ACF Certifications for his career advancement in culinary education.
Willie Kealoha – Instructor Emeritus
Mr. Willie Kealoha was a vital force in the Hospitality Management program and retired in
2005. Willie acted as our Cooperative Education Coordinator and a part-time instructor in
the Hospitality Management program. Mr. Kealoha came to this program with a Bachelor of
Science in Business Management. An instructor at Lane Community College since 1983,
Willie brought with him over 40 years of experience in the hospitality industry. He had 23
years' experience as a personal manager of various award-winning restaurants in Oregon and
Hawai’i as well as being the owner of one. As the Coordinator of Cooperative Work
Experience (CWE), Mr. Kealoha was skilled at placing students in work experiences that
match their skills and help them gain experience in their chosen area of interest. Willie still
Culinary Arts Student Handbook 2011-12
37
participates on our Advisory Committee, and loves to continue his connection and support to
the program in any area needed.
Duane Partain, M.S. – Instructor Emeritus
A beloved full-time instructor in the Hospitality Management program, Mr. Duane Partain
recently retired after his final teaching appointment as Cooperative Education Coordinator
for the Culinary Arts and Hospitality Management program in September, 2008. Mr. Partain
taught a variety of courses both in the culinary arts and hospitality management curricula
during his tenure at Lane, which began in 1985. Duane was also instrumental in the core
curriculum structural redesign of both the Second-year AAS degree in Hospitality
Management and the One-year Certificate of Completion in Food Service Management in
2006. Mr. Partain holds a Master of Science degree in International Management from the
American Graduate School of International Management in Arizona. He brought 25 years of
experience with him in restaurant, hotel management, and teaching. A world traveler, Mr.
Partain has worked in Russia and Mongolia and had brought an international flair to his
classes. He was an instructor at Rogue Valley Community College, Washington State
University, and Hotel Caesar Ritz (in Switzerland). Duane is still an active supporter of the
Culinary Arts and Hospitality Management program as a part-time faculty member, guest
speaker, substitute instructor, and a member of the Advisory Committee.
Dawn Rupp – Administration Coordinator
Ms. Dawn Rupp has been in the position of Administration Coordinator, which also includes
acting as Financial Specialist for the Conference and Culinary Services Division since May,
2008. Ms. Rupp is primarily responsible for the daily bookkeeping operations and any
financial and administrative services needed to run the Division smoothly. She assists the
Dean in developing financial tracking systems, analyzing financial data, and reporting
financial status to the managers with the purpose of insuring fiscal accountability for all
programs within the Division. Dawn leads the work of the Division administrative support
specialists by establishing office procedures around fiscal and other matters and by ensuring
the enforcement of procedures, including establishing audit trails and reconciling accounts
for the purpose of consistency and accountability across the Division. Dawn graduated from
Lane with an A.S. in Business Management with the Accounting/Bookkeeping option in
1999.
Julie Fether, M.A. – Special Projects Coordinator
Ms. Julie Fether was appointed as Special Projects Coordinator for the Conference and
Culinary Services Division in October, 2008 after holding the interim position since that
June. Having worked extensively in all three Division units as a part-time faculty member
and baker, Ms. Fether is able to support the Dean in a variety of special projects for the
Culinary Arts and Hospitality Management program including institutional unit planning;
curriculum development and class scheduling; faculty instructional support; program policy
and procedure; student recruitment events; the coordination of student appointments as
ambassadors, peer tutors, and teaching assistants; conducting program surveys and
assessments; and maintaining Alumni connections. She is also the program liaison to the
ACFF and ACPHA Accreditation Commissions. In addition, Julie has 20 years of
experience in the restaurant industry, and specializes in baking and pastry. Julie holds an
M.A. in Theatre and Drama from Indiana University.
Culinary Arts Student Handbook 2011-12
38
Wendy Milbrat – Administrative Support Specialist
Ms. Wendy Milbrat has been the Administrative Support Specialist for the CAHM Program
and the Center since July, 2010. Wendy’s responsibility is to provide Faculty, Staff, and
Students in the Program with any administrative support involving curriculum, events, and
course scheduling. She mostly supports students with their class registrations, and offers
direction to students for any services they may need on campus. A native of Oregon, Wendy
is completing her education at Lane in the Two-year AAS Degree in the Administrative
Office Professional program.
Nancy Schwoerer – Purchasing and Receiving Specialist
Ms. Nancy Schwoerer is the Purchasing and Receiving Specialist. Appointed to this newlycreated position in the Conference and Culinary Services Division since September, 2007,
Nancy handles all food, materials, equipment, and supplies purchasing for the Division
through one central location in Campus Food Services. She is in charge of ordering quality
products while maintaining fiscal responsibility; supervising quality control and accurate
inventories; manning daily operations of receiving product and its distribution; routing all
equipment work orders and maintenance requests for Campus Food Services and other
instructional kitchen areas; and creating sound relationships with our purveyors, contractors,
and delivery staffs. Nancy was the initial Banquet Chef for The Center for Meeting and
Learning in 2003. Nancy has extensive experience in Hotel and Resort kitchens and
graduated from Scottsdale Community College with an AAS Culinary Arts degree in 1990.
The Center for Meeting and Learning
The Culinary Arts and Hospitality Management program is primarily housed at Lane’s
Center for Meeting and Learning (Center), Building 19. A state-of-the-art conference and
event center with full service catering and the versatility to accommodate both Lane and
external groups of 6 to 600, the Center provides students with an excellent educational home
for practical applications in the industry.
The Wiper Kitchen/Classroom (Room 109) and the Hospitality Management Classroom
(Room 203) are the two primary classrooms for the program. Classrooms are supported with
multi-media carts with audio-visual capabilities as well as computers with Internet access and
Microsoft Word, Powerpoint, and Excel programs for student use. The Center Catering
Kitchen is also used for the program. All equipment is commercial-grade and the working
environment is similar to that in the industry. All major program events are executed in the
Center event space.
In addition to the practical experience component of the program at the Center, various
employment opportunities are also available for students while they are in the program.
Many students continue to work here after they graduate. Employment at the Center is a
great way to become connected with the staff, which is highly trained for their respected
Culinary Arts Student Handbook 2011-12
39
positions, and have much industry experience. The Center staff is an invaluable resource for
students and can offer much support and advice for the advancement of your career. Many
students are involved in day-to-day Center operations, providing banquet service, room
setup, food planning and preparation, kitchen help, event planning, customer service, and
other vital support.
Contact Brian Martsfield, Lead Banquet Coordinator for the Center or Chef Tim Hill for
employment opportunities.
Campus Food Services
The Lane Center Building houses Campus Food Services (CFS), which is the other primary
area of instruction for the Culinary Arts and Hospitality Management program. The
Renaissance Room, the student-run restaurant, is the other learning-centered lab environment
where students are able to develop and hone their restaurant cooking and serving skills.
Students in the restaurant lab are able to access a computer, and are trained on a Point-ofSale (POS) system. The dining area of The Renaissance Room is used as a classroom when
the restaurant is closed. The CFS bakery area is also shared by the program. The Center
Building also houses student lockers, the Student Lounge, and Faculty/Staff offices.
Students are encouraged to become employed through CFS operations to gain additional
industry experience in a welcoming, inclusive college environment. Please contact Denise
Bennett or Beverly Gregory, Foodservice Coordinators, for employment information.
Culinary Arts Student Handbook 2011-12
40
Program Faculty and Staff Contact Numbers
Faculty have time set aside (office hours) for students who are in need of additional
assistance. Faculty office hours, which change each term, are posted outside their offices and
listed on their term course syllabi.
Name
Phone
Office Location
aherinl@lanecc.edu
463-3504
Bldg. 19, Rm. 206
crosthwaitec@lanecc.edu
463-3505
Bldg. 19, Rm. 208
dombroskya@lanecc.edu
463-3502
Center Bldg.
Rm. 114
ellisk@lanecc.edu
463-3502
fetherj@lanecc.edu
463-3518
Center Bldg.
Rm. 114
Bldg. 19, Rm. 204
kellyb@lanecc.edu
463-3510
kingah@lanecc.edu
463-3502
littyc@lanecc.edu
463-5326
lohrp@lanecc.edu
463-3502
Center Bldg.
Rm. 114
McCully, Joe
Faculty
Milbrat, Wendy
Admin. Support
mccullyj@lanecc.edu
463-3516
Bldg. 19, Rm. 208
milbratw@lanecc.edu
463-3503
Bldg. 19, Rm. 202
Partain, Duane
Faculty
Riumalló, Claudia
Academic Advisor
Rogers, Michael
Instructional
Support Specialist
Rupp, Dawn
Admin. Coordinator
Schwoerer, Nancy
Purchasing
Specialist
Wanstall, Clive
Faculty
partaind@lanecc.edu
463-3516
Bldg. 19, Rm. 208
riumallc@lanecc.edu
463-5378
Bldg. 12, Rm. 202
rogersm@lanecc.edu
463-3502
Center Bldg.
Rm. 114
ruppd@lanecc.edu
463-3515
schwoerern@lanecc.edu
463-5021
Bldg. 19, Rm.
202B
Center Bldg.
Kitchens
wanstallc@lanecc.edu
463-3507
Aherin, Lisa
Faculty
Crosthwaite, Chris
Faculty
Dombrosky,
Adrienne
Faculty
Ellis, Keith
Faculty
Fether, Julie
Special Projects
Kelly, Brian
Division Dean
King, Ariel
Faculty
Litty, Carolyn
Counselor
Lohr, Peter
Part-time Faculty
E-mail
Culinary Arts Student Handbook 2011-12
Bldg. 19, Rm.
202C
Center Bldg.
Rm. 114
Bldg. 12, Rm. 202
Center Bldg.
Rm. 114
41
The Center for Meeting and Learning (Center)
Staff Contact Numbers
Name
E-mail
Phone
Office Location
Davie, Jon
Computer/AV
Tech.
Eriksen, Amanda
Center Coordinator
Ervin, Noelle
Banquet
Coordinator
Hammel, Adam
Assistant Chef
Hill, Tim
Manager/Chef
Kane, Shelly
Sales Coordinator
Martsfield, Brian
Lead Banquet
Coordinator
Philes, Carolyn
Event Coordinator
Westgate, Paula
Sales & Marketing
Specialist
daviej@lanecc.edu
463-3512
Bldg. 19, Rm. 212
eriksena@lanecc.edu
463-3509
ervinn@lanecc.edu
463-3517
Bldg. 19, Rm.
202D
Bldg. 19, Rm. 212
hammela@lanecc.edu
463-3520
Catering Kitchen
hillt@lanecc.edu
463-3520
Catering Kitchen
kanes@lanecc.edu
463-3514
martsfieldb@lanecc.edu
463-3517
Bldg. 19, Rm.
202A
Bldg. 19, Rm. 212
philesc@lanecc.edu
463-3511
westgatep@lanecc.edu
463-3521
Michael O’Neal
Food & Beverage
Manager
onealm@lanecc.edu
463-5672
Bldg. 19, Lobby
Desk
Bldg. 19, Rm 202
Center Bldg. Kitchens
Other Important Campus Numbers
Campus Food Services Office………………………463-5006
Campus Food Services Kitchens……………………463-5671
Enrollment Services………………………………….463-3100
Student Financial Services…………………………..463-5205
Career and Employment Services……………………463-5217
Student Health Clinic..................................................463-5665
Childcare and Family Ed. Dept……………………...463-5519
Women’s Center……………………………………. 463-5353
Workforce Development…………………………….463-5223
Veteran’s Resources………………………………....463-3151
Multicultural Center…………………………………463-5276
Renaissance Room Dining Room…………………...463-3533
Library………………………………………………463-5220
Culinary Arts Student Handbook 2011-12
42
Frequently Asked Questions
It is sometimes difficult to know where to turn when you have a question about your
academic career here at Lane. Your first resource will be an Enrollment Services
representative located in the Student Service Building, Bldg. 1. They have a wide range of
expertise including college processes, financial aid, and student billings. Their website is a
good resource as well and can provide links to important information including frequently
asked questions: www.lanecc.edu/stuser/stuserv.htm. Enrollment Services can provide
links to important information including frequently asked questions. For purposes of this
handbook, Culinary Arts and Hospitality Management program questions are addressed
below:
Q: I tried to register for a Culinary Arts or Hospitality Management class, but I’m
getting a major restriction error code. What should I do about it?
A: All Culinary Arts and Hospitality Management classes are restricted by a major code.
When you were admitted into the program, your major code was changed to reflect your
status as an admitted Culinary Arts student. When you attempt to register for a class, the
MyLane system looks at your major code. If a class you are registering for has restricted
registration and you have that code, you can register for the class. If you don’t have the code,
the system will not allow you to register for the class. Connect with Wendy Milbrat,
Administrative Support Specialist, if you are an admitted Culinary Arts student and are
receiving a major restriction code when registering.
If you are unable to register for a class outside of the program for a General Education
Requirement, please see that Department’s Administrative Support Specialist for assistance.
Q: I tried to register for a class but I got a prerequisite/testing error? What should I do
about it?
A: If it is a Culinary Arts or Hospitality Management class, connect with Wendy Milbrat. If
it is a class from another department, you must contact that particular department.
When registering for a class that has a co-requisite, both of the Course Registration Numbers
(CRNs) are required to be input at the same time; the system does not allow you to register
for a class that is missing its co-requisite. If you need registration assistance, go to any
ExpressLane computer in the Student Services Building, Bldg. 1.
Many Culinary Arts and Hospitality Management classes have prerequisites or co-requisites.
See the current Lane Community College catalog to determine which classes you need to
take and in what sequence. If you do not take a class one term that is a prerequisite for a class
the next term, the system will not allow you to register for that class the next term
(prerequisite error) and you may have to wait a year to make up the class. Our program
Academic Advisor and Counselor are available to help you map out your academic schedule.
Culinary Arts Student Handbook 2011-12
43
Q: Why are there fees attached to each of my culinary classes? What is the difference
between a lab/class fee and a differential fee?
A: Most of the classes you take through this program are lab-based and focused on the
hands-on experience. The expenses incurred in a practical lab setting include the various
utilizations of food product and the maintenance of equipment. Learning is best facilitated
when all students are able to fully participate in the classroom technical education
experience. The additional fees help pay for the items all students use in class.
A differential fee is generated to support the Lane Career Technical Education program from
which our Culinary Arts program is based. Career Technical programs are usually defined
by national standards and accreditations. This fee helps to pay for the instructional
classrooms and additional expenses to support the ACFF nationally-accredited Culinary Arts
program.
Q: I have an issue with an instructor. To whom do I go?
A: Any difficulties should first be discussed with your instructor, if you feel comfortable in
doing so. If the issue is not resolved to your satisfaction, initiate a request to Dean Brian
Kelly to discuss the issue confidentially. All conversations remain confidential! Brian is
the Faculty supervisor and you should feel free to talk with him about any issues concerning
Faculty. If the situation is still unresolved at the program level, formal procedures exist
within the college to resolve the issue. We encourage Students, Faculty, and Staff to work
toward resolution within the department.
Q: Can I use the department photocopiers for my assignments?
A: No. Personal use of department photocopiers is prohibited. There are photocopiers placed
on campus for student use for a fee. Please come to class prepared each day.
Q: Why am I requested to fill out a course evaluation?
A: Routine course evaluations are a standard at Lane, and all courses are expected to be
evaluated by students. This process helps to know what you thought about the class in order
to make improvements if needed. We have taken suggestions from students and integrated
them into the curriculum. We are always striving to make a better program for your academic
success. Some of your classes will request that you fill out paper and pencil evaluations,
while others can be done using MyLane. There is a limited window of opportunity for
students to evaluate their courses and signs are posted throughout campus and your
instructors will remind you when it is time for evaluations. We appreciate your input; it is a
vital part of our program!
Q: Should I report in sick if I am not going to be in class?
A: Yes. Life happens…illness and food preparation is not a favorable combination, and
because we all work closely together, the opportunity to spread the illness is high. Consider
your culinary education and attendance as in a job setting. You must report an absence to
your instructor before class begins. Your instructor will provide a Syllabus during the first
Culinary Arts Student Handbook 2011-12
44
week of class that outlines attendance policies and procedures for absences. Be sure to
connect with a fellow student or your instructor for any homework assignments or to
schedule a makeup for the day (if permitted).
Q: Are there additional opportunities for Culinary Arts or Hospitality Management
classes outside the regular offerings?
A: Yes. Check your Lane class schedule for other learning opportunities. The Culinary Arts
and Hospitality Management program currently offers a wide variety of Program Elective
classes. Classes specific to culinary or hospitality include: Seasonal Baking and Pastry,
Oregon Wine Country, Restaurant Ownership, Guest Chef Series, International Baking and
Pastry, and Composition of Cake. These classes are only offered for a Letter Grade.
Program Elective classes can also be taken for credit towards a Career Pathways Certificate
in Baking and Pastry, Food Prep and Production, Restaurant Ownership, or Meeting,
Convention, and Special Events Management. Additional Program Elective classes are
offered from other areas of study that have been approved by Faculty. These classes, such as
Leadership and Team Dynamics and Computer Keyboarding, give you an opportunity to
supplement your culinary education with additional academic skills to succeed in the
industry. Contact Wendy Milbrat, Julie Fether, or your program academic Counselor or
Advisor for more information. Culinary Arts classes are also offered through the Continuing
Education Department, but not a part of the degree program. Refer to the current term
schedule for a class listing.
Q: Are there job opportunities while I am a student?
A: Yes! The Culinary Arts and Hospitality Management program is highly reputable in our
community. Employers or members of the community often call upon Culinary Arts and
Hospitality Management students for temporary work in the industry, either for working a
one-time event, seasonal employment, or for an on-going basis. Contact Joe McCully,
Cooperative Education Supervisor for job opportunities. Job opportunities are posted on the
second floor of The Center for Meeting and Learning (Center) next to Joe’s office, room 210
and in the Hospitality classroom, room 203. If you do obtain employment through the
program, the same professional standards are expected; especially with the off-campus
public. You represent our program at all times, and a non-professional attitude or
unsatisfactory work at an event is not tolerated.
In addition to outside program events, employment is available at The Center or Campus
Food Services. Please refer to Pages 39-40 of this Student Handbook for more information.
There are other employment or work-study opportunities at Lane available through other
departments. Contact Lane’s Career and Employment Services, Bldg. 1, Room 102; 4635167 or visit their website at www.lanecc.edu/ces.
Please note that the Culinary Arts and Hospitality Management program office is not a
clearinghouse for employment and all employment gained is based on student’s abilities.
Culinary Arts Student Handbook 2011-12
45
The Culinary Arts and Hospitality Management Program
Advisory Committee
Each Career Technical program at Lane Community College has an active Advisory
Committee. Our Advisory Committee has 35-40 members and primarily includes local,
industry professionals, program Graduates, our Faculty and Staff, and two to four student
representatives (usually our Student Ambassadors and Student Club Officers). Meetings are
held the first Friday each month, October thru June during the academic year, excluding
January.
The Committee is the program’s connection to the industry in order to better understand
current needs and trends, either nationally or locally. The Committee’s industry
professionals offer the program: unique guidance to the development of our curriculum;
communications and public relations for our program; job opportunities; and general support
of our program’s goals and events. Advisory Committee members also participate in
choosing our program’s Foundation Scholarship recipients, as well as providing industry
scholarships, internships, and cooperative education experiences through their businesses.
The Advisory Committee is always invited to our program’s events throughout the year such
as the Welcome Lunch, Classical Cuisine dinners, Alumni Connections events, and the
Graduation Picnic. Many of our Advisory Committee members are also guest speakers in
our classes and all enjoy the connection they have with students in our program.
Some of our Advisory Committee members are representatives of The Eugene Hilton,
Shari’s Restaurants, The Valley River Inn, King Estate Winery, Nacho’s Mexican
Restaurant, Cook’s, Pots, and Tabletops and Hartwick’s Cookware Stores, Marché
Restaurant and Provisions, Sweet Cheeks Winery, Travel Lane County, Shadow Hills
Country Club, Sacred Heart Hospital, The Phoenix Inn, and the Courtyard Marriott to name a
few.
We encourage you to get to know an Advisory Committee member at one of our events or
attend a meeting during your enrollment in the program!
Program Vision:
The Culinary Arts and Hospitality Management Program is:
Forging a first class venture of education and business that promotes career growth and the
success of the industry.
Program Mission:
Contributing to the success of students, the industry, and the institute through partners,
education, and innovation.
Culinary Arts Student Handbook 2011-12
46
Requirements for Graduation in 2013
AAS Degree in Culinary Arts and Food Service Management
Checklist
It is strongly advised that Culinary Arts students continually meet with Academic Advisor
Claudia Riumalló or Counselor Dr. Carolyn Litty to determine your course requirements for
graduation.
Check if:
Completed
Term
Course No.
Course Name
Credits
First Year (2011-2012 core curriculum requirements):

Fall
CA 160*,#,D,G
Intro to Cooking Theories 1
*,#,D,G

Winter
CA 162
Intro to Cooking Theories 2

Spring
CA 163*,#,D,G
Intro to Cooking Theories 3

Fall
CA 175 D,G
Food Service Sanitation and Safety
*,D,G

Winter
CA 184
Dining Room & Kitchen Lab 1

Spring
CA 185*,D,G
Dining Room & Kitchen Lab 2

Spring
CA 200#D,G
Restaurant & Menu Management
D,G

Fall
HRTM 105
Restaurant Operations
5
5
5
2
3
4
3
3
Second Year (2012-2013 core curriculum requirements):

Winter
CA 176*,#,D,G
Concepts of Taste and Flavor

Fall
CA 186*,D,G
Dining Room & Kitchen Lab 3

Winter
CA 187*,D,G
Dining Room & Kitchen Supervision
*,#,D,G
  
F, W & S
CA 279
Buffet and Banquet Planning

Summer
CA 280~,D,G
Cooperative Education: Culinary Arts

Fall
CA 292*,D,G
Advanced Cooking Theories 1: Garde Manger
*,D,G

Winter
CA 293
Advanced Cooking Theories 2:
International Cuisine

Spring
CA 294*,D,G
Advanced Cooking Theories 3:
American Regional Cuisine
*,#,D,G

Spring
CA 297
Culinary Leadership

Fall
HRTM 265D,G
Hospitality Financials 1
*,D,G

Winter
HRTM 275
Hospitality Financials 2

Any
__________
Program Elective D,G

Any
__________
Program Elective D,G
Program Electives are offered every Term. Please see course scheduling.
Culinary Arts Student Handbook 2011-12
47
2
4
4
2, 2, 2
9
3
3
3
2
3
3
2-3
2-3
AAS Culinary Checklist-2011 Entries
Check if:
Completed
Credits
Term
Course No.
Course Name
General Education Requirements (2011-13):
First Year:


Fall
Fall
MTH 025 *,D,M
CG 203H

Winter
FN 105D,G


Prior or Winter __________
Spring
WR 115WD,W
Second Year:



Spring
HE 252D,P
Prior or Winter __________
Prior or Spring __________
Total Credits:
100-102
Basic Mathematics Applications or higher
Human Relations at Work
or higher
Nutrition for Foodservice
Professionals
Arts and LettersR
Introduction to College Writing:
Workplace Emphasis or higher
3
3
First Aid
Science/Math/Computer ScienceR
Arts and Letters OR Science/Math/
Computer ScienceR
3
3
3
3
3
3
Program Elective Offerings**
CA 110, CA 120, CA 121, CA 122, CA 123, CA 130, CA 225, HRTM 150, HRTM 281, and
HRTM 286.
**Additional Program Electives are found in the Lane Catalog – please check for term
availability.
*
Prerequisite required; see current catalog.
Meets Human Relations/Social Science requirement.
#
M
Co-requisite required; see current catalog.
Meets Mathematics requirement.
~
P
Students may take Cooperative Education any
Meets PE/Health requirement.
R
term approved by the coordinator.
Required for AAS degree.
A
W
Meets Arts/Letters requirement.
Meets Written Communication or English
Composition
D
Degree or certificate requirement; must be passed with requirement.
“C-” or higher.
G
Must be taken for a grade, not Pass/No Pass; major
requirement.
H
Culinary Arts Student Handbook 2011-12
48
Requirements for Graduation in 2012
AAS Degree in Culinary Arts and Food Service Management
Checklist
It is strongly advised that Culinary Arts students continually meet with Academic Advisor
Claudia Riumalló or Counselor Dr. Carolyn Litty to determine your course requirements for
graduation.
Check if:
Completed
Term
Course No.
Course Name
Credits
First Year (2010-2011 core curriculum requirements):

Fall
CA 160*,#,D,G
Intro to Cooking Theories 1
*,#,D,G

Winter
CA 162
Intro to Cooking Theories 2

Spring
CA 163*,#,D,G
Intro to Cooking Theories 3

Fall
CA 175 D,G
Food Service Sanitation and Safety
*,D,G

Winter
CA 184
Dining Room & Kitchen Lab 1

Spring
CA 185*,D,G
Dining Room & Kitchen Lab 2

Spring
CA 200#D,G
Restaurant & Menu Management
D,G

Fall
HRTM 105
Restaurant Operations
5
5
5
2
3
4
3
3
Second Year (2011-2012 core curriculum requirements):

Winter
CA 176*,#,D,G
Concepts of Taste and Flavor
*,D,G

Fall
CA 186
Dining Room & Kitchen Lab 3

Winter
CA 187*,D,G
Dining Room & Kitchen Supervision
*,#,D,G
  
F, W & S
CA 279
Buffet and Banquet Planning

Summer
CA 280~,D,G
Cooperative Education: Culinary Arts

Fall
CA 292*,D,G
Advanced Cooking Theories 1: Garde Manger
*,D,G

Winter
CA 293
Advanced Cooking Theories 2:
International Cuisine

Spring
CA 294*,D,G
Advanced Cooking Theories 3:
American Regional Cuisine
*,#,D,G

Spring
CA 297
Culinary Leadership

Fall
HRTM 265D,G
Hospitality Financials 1

Winter
HRTM 275*,D,G Hospitality Financials 2

Any
__________
Program Elective D,G

Any
__________
Program Elective D,G
Program Electives are offered every Term. Please see course scheduling.
Culinary Arts Student Handbook 2011-12
49
2
4
4
2, 2, 2
9
3
3
3
2
3
3
2-3
2-3
AAS Culinary Checklist-2010 Entries
Check if:
Completed
Term
Course No.
Course Name
Credits
General Education Requirements (2010-12):
First Year:


Fall
Fall
MTH 025 *,D,M
CG 203H

Winter
FN 105D,G


Prior or Winter __________
Spring
WR 115WD,W
Second Year:



Spring
HE 252D,P
Prior or Winter __________
Prior or Spring __________
Total Credits:
100-102
Basic Mathematics Applications or higher
Human Relations at Work
or higher
Nutrition for Foodservice
Professionals
Arts and LettersR
Introduction to College Writing:
Workplace Emphasis or higher
3
3
First Aid
Science/Math/Computer ScienceR
Arts and Letters OR Science/Math/
Computer ScienceR
3
3
3
3
3
3
Program Elective Offerings
CA 110, CA 120, CA 121, CA 122, CA 123, CA 130, CA 225, HRTM 150, HRTM 281, and
HRTM 286.
Additional Program Electives are found in the Lane Catalog – please check for term
availability.
*
Prerequisite required; see current catalog.
Meets Human Relations/Social Science requirement.
#
M
Co-requisite required; see current catalog.
Meets Mathematics requirement.
~
P
Students may take Cooperative Education any
Meets PE/Health requirement.
R
term approved by the coordinator.
Required for AAS degree.
A
W
Meets Arts/Letters requirement.
Meets Written Communication or English
Composition
D
Degree or certificate requirement; must be passed with requirement.
“C-” or higher.
G
Must be taken for a grade, not Pass/No Pass; major
requirement.
H
Culinary Arts Student Handbook 2011-12
50
Culinary Arts Student Handbook 2011-12