2015 - 2016 Catalog
1715 N. Boonville Ave.
Springfield, MO 65803
417.864.2222 Phone
417.831.9980 Fax
www.victorytradeschool.edu
Effective August 31, 2015
Table of Contents
Message from the Chief Administrative Officer .................................................2
Victory Trade School Values
Mission & Vision Statement ................................................................................ 3
Philosophy ........................................................................................................... 3
Objectives............................................................................................................ 3
School Overview ..............................................................................................3-6
Academic Calendar ............................................................................................. 5
Facilities............................................................................................................... 6
Admissions ......................................................................................................7
Costs and Financial Aid
Fees ..................................................................................................................... 7
Refund Policy ...................................................................................................... 7-8
Financial Aid Programs........................................................................................ 8
Student Rights and Responsibilities
Withdrawal Policy ............................................................................................... 9
Grievance Policy .................................................................................................. 9
Drug Free Policy .................................................................................................. 9-10
Sexual Harassment Policy ................................................................................... 10
Student Services ..............................................................................................10
Academics
Faculty/Staff/Administration .............................................................................. 10
Attendance Policy ............................................................................................... 10-11
Grading System ................................................................................................... 11-12
Satisfactory Academic Progress .......................................................................... 12-13
Academic Warning & Probation.......................................................................... 13
Grade Appeals ..................................................................................................... 13-14
Failed Courses ..................................................................................................... 14
Standards of Honesty .......................................................................................... 14
Transcripts........................................................................................................... 14
Graduation & Commencement Policy ................................................................ 15
Fields of Study .................................................................................................15
Programs of Study
Culinary Arts ........................................................................................................ 16-30
Course & Laboratory Descriptions ...................................................................... 16-26
Class Rotation...................................................................................................... 27-28
Class Schedule ..................................................................................................... 29-30
Family Science ..................................................................................................... 31-41
Course & Laboratory Description........................................................................ 31-37
Class Rotation...................................................................................................... 38-39
Class Schedule ..................................................................................................... 40-41
Staff and Faculty ..............................................................................................42-44
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Education through Social Enterprise
A Message from the Chief Administrative Officer
Welcome to Victory Trade School (VTS) and welcome to a year of possibilities! At VTS you will find a
faculty and staff that are ready to assist you academically, spiritually, and socially. I hope that you will
take full advantage of your time at VTS to learn, grow and prepare yourself for the life journey that is
ahead of you. VTS exists to educate people through a learned trade in order that graduates might
become financially independent, possess outstanding citizenship and lead a transformed life in and
through Jesus Christ. VTS will provide the right atmosphere, education, training and support but it is
up to you to make yourself successful. I encourage you to take ahold of the year that is ahead and make
the most out of it. Our 12 years of successfully producing graduates that live out our mission statement
is proof that you too can succeed in life when you work hard for it.
VTS believes….





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With God all things are possible (Matthew 19:26).
Each student deserves a personalized education, complete with supportive faculty and staff.
Hard work, on the job training and perseverance make for a well-rounded education.
Students being held accountable and governed by their peers provides for a holistic community.
Another year of sobriety gives a stronger foundation of being able to live independently from
addictions.
The education that you will receive will fully equip you for the trade that you are learning.
Thank you for choosing to further your education at VTS. It is my prayer that you will fulfill your
educational goals while taking advantage of all that the school offers. I look forward to getting to know
you and watching you achieve your spiritual, educational, and relational goals throughout the year!
Sincerely,
David Myers
Chief Administrative Officer
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VICTORY TRADE SCHOOL VALUES
Mission Statement
Our mission is to provide students the opportunity to learn in a Christian environment, to gain the job
and life skills necessary to impact society and transform their futures.
Vision Statement
Transformed lives impacting the community by education through social enterprise
Philosophy
Victory Trade School is a Christ-centered postsecondary school that provides a structure and
environment for students to gain independence. We believe that people should be given the
opportunity to take responsibility for their lives and the impact they leave on society as a whole.
Objectives
The objectives of Victory Trade School are for students to:
 Graduate with a ManageFirst® professional credential MFP™ from the National Restaurant
Association Educational Foundation. (Culinary Arts)
 Receive 6 professional trade certificates that are recognized by the National Restaurant
Association Educational Foundation. (Culinary Arts)
 Learn food service skills to secure a job in the culinary industry. (Culinary Arts)
 Graduate with a Child Development Associate (CDA) Credential™. (Family Science)
 Acquire knowledge and skills in family science and child development. (Family Science)
 Develop interpersonal skills to be more teamwork oriented.
 Acquire job and life skills that will lead to more stable work habits.
 Build a marketable resume and learn interviewing skills.
 Receive job opportunities or guidance and preparation for the next level of education.
 Have the opportunity to develop a spiritual life centered in Jesus Christ.
 Develop a professional portfolio.
SCHOOL OVERVIEW
Type:
Postsecondary Trade School
Certificates Offered:
Certificate in Culinary Arts
Certificate in Family Science
Founded:
2003
Location:
Springfield, MO
1715 N. Boonville – Administrative offices/classrooms
200 W. Commercial – Cook’s Kettle
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Legal Control:
1722 N. National – Lighthouse Child and Family Development Center
Victory Trade School LLC was organized on January 5, 2011. It is a subsidiary of
and legally owned by Springfield Victory Mission, Inc. Located at 1715 N.
Boonville Ave., Springfield, MO 65803.
The Board of Directors for Springfield Victory Mission, Inc. for the 2015-2016
calendar years are:
Dean McClish-Chairman
Craig Heidemann- Vice-Chairman
Chris Harville- Treasurer
Jacquie Dowdy- Secretary
Tony Turner
Dean Quillin
Rita Gurian
Sarah Forhetz
Accreditation:
The Association of Independent Colleges and Schools (ACICS) admitted Victory
Trade School to accreditation status as a non-degree post-secondary school in
2015 with recertification scheduled for 2017. More information about ACICS can
be found at www.acics.org.
Certification:
Victory Trade School is certified to operate by the Missouri Department of Higher Education. More
information about MDHE can be found at www.dhe.mo.gov.
National
Restaurant Association
Educational Foundation
The ManageFirst® Professional Program was created by the National Restaurant Association Educational
Foundation (NRAEF) and is managed nationally by the National Restaurant Association Solutions. This
management development program equips students with the key competencies they need to begin or
advance their management careers in the demanding foodservice industry. ManageFirst® is in use at
more than 350 colleges and universities and in a variety of restaurant and foodservice companies.
The ManageFirst® Program was created to address the needs voiced by industry members and
educators. To ensure the program’s topics are on target, they worked with more than 200 academics,
operators, trainers, hiring managers and executives to conduct an 18-month Job Task Analysis and
identify the competencies essential to a manager's success.
Program components include competency guides covering key topics, corresponding exams and
certificates, and the new ManageFirst Professional® credential (MFPTM), which demonstrates a mastery
of competencies to future employers.
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Program participants receive industry-respected training that prepares them to confidently lead our
growing industry. This management program teaches practical competencies needed to face real-world
challenges in the industry, including interpersonal communication, ethics, accounting skills and more.
We have multiple registered instructors with the National Restaurant Association Educational
Foundation and the American Culinary Federation (ACF). More information on NRAEF
and ManageFirst can be found at www.nraef.org and www.managefirst.restaurant.org.
Child Development Associate
The Child Development Associate (CDA) Credential™ is a nationally recognized and
transferable early childhood credential. Educators who have met CDA competency standards are highly
employable because they are keenly aware of children’s developmental, social, physical, and
educational needs. Additional information about Child Development Associate (CDA) Credential™ is
found at
www.cdacouncil.org/the-cda-credential/about-the-cda.
Affiliations:
Springfield Victory Mission, Inc.
Cook’s Kettle Restaurant
Lighthouse Child and Family Development Center
Ozarks Area Community Action Corporation
Community Partnership of the Ozarks
Springfield Public Schools R-12
Student Body:
Faculty:
Student-Faculty Ratio:
13
10
2:1
Academic Calendar
All classes are on a continuous rotation of eight-week blocks.
Beginning dates for classes: 2015-2016 Academic Year
July 6 (M)
August 31 (M)
October 26 (M)
January 4 (M)
February 29 (M)
May 2 (M)
Classes will NOT be held on the following dates in the 2015-2016 Academic Year:
Labor Day: September 7, 2015 (M)
Thanksgiving Break November 26-27, 2015 (Th – F)
Christmas Break: December 23, 2015-January 1, 2016 (Th-F)
Good Friday: March 25, 2016 (F)
Memorial Day: May 30, 2016 (M)
Summer Class Break: June 27-July 4, 2016 (M-M)
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FACILITIES
Victory Trade School maintains an urban campus near the downtown area of Springfield and also
operates an extension site for the Family Science Program at 1722 N. National in North Springfield.
Main Campus:
The school is located at 1715 N. Boonville. This facility houses the administrative offices, classrooms,
library with computer lab, student lounge and residential facilities.
Extension Site:
The Family Science Department holds all classes and laboratories at 1722 N. National.
Dormitories:
1715 N. Boonville
1925 S. Ingram Mill Rd.
Laboratories:
Cook’s Kettle
200 W. Commercial
The Cook’s Kettle, a student-operated restaurant, provides a culinary laboratory setting for VTS. The
students develop decision-making skills, and receive hands-on training while working various positions
in the Cook’s Kettle Restaurant. The students learn proper techniques and job skills under the guidance
of a team of professional chefs. This economical place to eat is a model of how a restaurant should serve
good food and practice good hygiene and sanitation. This student-operated restaurant provides variety
in the menu and all customers are served with professionalism.
Washington Avenue Child Development Center
1722 N. National
The Childcare Center, a partner-operated facility, provides a childcare laboratory setting for VTS. The
students develop child development skills, and receive hands-on training while working various positions
in the children's classrooms. The students learn proper techniques and job skills under the guidance of
partner lead teachers. This is a model facility for the community to provide quality, affordable childcare.
This allows students the opportunity to learn a variety of teaching styles and to learn how to work and
react in actually situations.
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ADMISSION POLICIES
As an open enrollment institution VTS accepts applications year-round. Availability is limited but VTS is
structured to give opportunities to as many students as possible. The application process identifies
individuals with desire, motivation, and the ability to meet the challenge of completing the school.
Applicants must be 20 years of age or older and possess a high school diploma or equivalent in order to
enroll in VTS. All prospective students must complete an application for admissions and submit an
official copy of their high school diploma or its equivalency. There is no admissions fee to apply. An
interview(s) will be conducted with each applicant in person or by phone. Applications will be reviewed
by the Dean of Students or the Director of Family Science and their decision will be communicated as
quickly as possible. VTS requirements include being free of drugs and alcohol, successful completion of a
long-term recovery, discipleship, or Christian Life Program, and a referral from a chaplain, director,
counselor, or culinary professional (Culinary Arts only). However, certain requirements can be waived on
an individual basis at the discretion of the Dean of Students and the Director of Family Science. Any
deviation from these conditions requires approval by the VTS Chief Administrative Officer.
Admissions procedures developed by Victory Trade School ensure applicants are admitted without
regard to race, national origin, religion, or handicap (reasonable accommodations will be made for
Culinary Arts). VTS is a residential school: the Culinary Arts Department serves males only and the Family
Science Department serves females only. Candidates for enrollment in Victory Trade School are required
to participate in Candidacy prior to being officially enrolled in the school. A ServSafe course and exam is
administered during candidacy in which potential students must pass the exam with a 75% in order to
become an official student (Culinary Arts only). It allows Victory Trade School the opportunity to
evaluate the academic, social, and occupational competency of all new enrollees.
COST AND FINANCIAL AID
At this time, VTS does not participate in the Title IV program through the US Department of Higher
Education. Students are encouraged to apply for need-based institutional scholarships (see pg. 8)
available for qualified students to cover additional costs of tuition, room and board. The total cost of
attending VTS is $15,100. The cost is broken down by categories in the chart below.
FEES
Tuition & Books
Room
Board
MODULE
$1,000.00
$606.67
$910.00
TOTAL ANNUAL COSTS
$6,000.00
$3,640.00
$5,460.00
Books are provided for students to use for each class at no charge and must be returned at the end of
the term in good condition. There is an additional $50 fee per class for students to repeat a class.
REFUND POLICY
Tuition will be refunded as follows:

Withdrawals through the 3rd day of enrollment……………………..100% (All monies paid)

Withdrawals after 3 days through the first day of the 3rd month of enrollment….75%

Withdrawals 3 months through the first day of the 6th month of enrollment………50%

Withdrawals 6 months of enrollment and after…………………………………………No Refund
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The date of determination shall be the day that the student notifies the school Registrar in writing of
his/her decision to withdraw from the school. A student will be considered to have withdrawn if they
are absent from school without reasonable cause, two (2) consecutive days.
Financial Aid Programs
Institutional Scholarship:
All students who enroll full-time at Victory Trade School are eligible to receive an institutional
scholarship based on financial need. Depending on the factor listed below, the scholarship could range
from $0-$15,100. The institutional scholarship is an amount provided at the end of each completed
module by Springfield Victory Mission Inc. to be applied to a student’s outstanding account balance.
The institutional scholarship is applied toward tuition, room and board only. The amount a student
receives is based on the following factor: annual income from year prior of enrollment into the school
that does not exceed $2,500. The school uses a sliding scale chart for annual income. The sliding scale
reflects the percentage (from 0%-100%) of tuition, room and board that a student must pay based on
previous year income reported to the school through income verification documents. If the sliding scale
payment chart is applicable to a student’s account, the Director of Financial Aid will discuss with the
student how payments are made.
Sliding Payment Scale:
Net
Annual Income
<$2,501
Percent of
Total Fee
0%
$2,501-$5,000
Tuition
Room
Board
$0
$0
$0
15%
$900
$546
$819
$5,001-$7,500
25%
$1,500
$910
$1,365
$7,501-$10,000
35%
$2,100
$1,274
$1,911
$10,001-$12,500
45%
$2,700
$1,638
$2,457
$12,501-$15,000
55%
$3,300
$2,002
$3,003
$15,000-$17,500
65%
$3,900
$2,366
$3,549
$17,501-$20,000
75%
$4,500
$2,730
$4,095
$20,001-$22,500
85%
$5,100
$3,094
$4,641
$22,501-$25,000
95%
$5,700
$3,458
$5,187
>$25,000
100%
$6,000
$3,640
$5,460
Ideals:
Students are required to attend all scheduled classes, labs, and participate in a local evangelical Christian
church of their choice on Sunday morning.
The school assists all students in gaining an understanding of themselves, the community and the
society in which they live. Students’ needs also include the skill to communicate effectively, to survive
economically and socially, and the knowledge to enhance their quality of life.
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STUDENT RIGHTS AND RESPONSIBILITIES
All Victory Trade School students are expected to conduct themselves in such a manner as to uphold the
reputation of the school and fellow students by full recognition of their responsibilities under the law
and the moral and social standards of the community, state, and nation. Students are responsible for
knowledge of the school rules and regulations as set forth in the handbook.
Student Procedure for Withdrawing
A student may withdraw from the school at any time; however, by withdrawing a student may incur
financial penalties regarding tuition paid. Please refer to page 7 for the refund schedule.
In order to officially withdraw from school, a student must follow these procedures:
 Meet with Dean of Students or Director of Family Science to begin the withdrawal process and
determine the date that student officially withdraws. The Dean of Students or the Director of
Family Science will fill out a Student Dismissal/Withdrawal Form that will be placed in student’s
official file.
 If applicable, inform the Registrar prior to or on the date of withdrawal of student’s intention to
withdraw. Registrar will determine what tuition will be refunded by examining the dates of
enrollment indicated on the Enrollment Agreement.
 Student must turn in all uniforms, keys, books, and meal cards.
 Student must clean room.
 Student will have up to 48 hours to vacate school premise. These hours will be left to the
discretion of the Dean of Students or Director of Family Science.
 If a student would like copies of their certificates there will be a $50 fee per certificate and a $3
fee for an official copy of their transcript.
Grievance Policy
While Victory Trade School strives to create a welcoming and nurturing environment, cases may arise
where students disagree with policies and decisions. Grievances are considered to be part of the
learning process and appropriate steps are in place to deal with such issues. Students should first speak
with the elected student body government if a residential issue is involved. These individuals will appeal
the issue to an appropriate VTS staff member if they cannot resolve the problem.
The Dean of Students and the Director of Family Science has an open door policy. Students who wish to
resolve a grievance will be seen within twenty-four hours after a written grievance is filed and/or a
meeting has been requested. To appeal a decision by the Dean of Students and Director of Family
Science the student may file a written request to the Chief Administrative Officer whose decision on the
matter will be final.
Drug & Alcohol – Free Policy
VTS has a zero tolerance policy in regard to drugs and alcohol. VTS is committed to providing each of its
students a drug-free environment in which to attend classes and study. Illicit drug use and the abuse of
alcohol are dangerous and may result in permanent damage or death. The use of illegal drugs, abuse of
prescription drugs, and any possession, assumption, and distribution of alcohol are prohibited and will
9
result in expulsion from VTS. The unlawful manufacture, distribution, dispensation, possession or use of
illegal drugs by students is prohibited and will result in expulsion from VTS.
Sexual Harassment Policy
VTS’ Title IX Coordinator is the Registrar and she will investigate all allegations to determine if sexual
harassment has taken place. For a detailed explanation of the sexual harassment policy and contact
information for the Title IX representative see the student handbook.
STUDENT SERVICES
Statement of Student Services
Victory Trade School provides student services that support and encourage student success in achieving
academic, career and personal goals. The school seeks to foster success and ensure the quality of each
student’s experience. VTS provides resources and assistance to potential students, current students and
graduates. The Dean of Students and Residence Director oversee the implementation for all student
services.
VTS provides administrative assistance in paperwork and documentation from the status of potential
student to the time of graduation. For potential students that do not possess a high school diploma, or a
high school equivalent, High School Equivalency (HSE) services are offered so that the student might
meet the admission requirements. Other services such as, admissions guidance, orientation and
Candidacy, scholarship information, and student loan repayment counseling are all services that
students can take advantage of early on and throughout their time as a student. Health service
resources are available for the entirety of the student’s residence at the school upon request. These
services include physical and mental health and dental work which are available through multiple thirdparty resources. Professional counseling is also available through third-party resources and students are
often referred to these services, if rendered necessary. Vocational preparation and career path
counseling are available throughout a student’s time at the school. Students who have completed all the
necessary requirements for graduation have the option to participate in career preparatory courses and
seminars provided through the Missouri Career Center. Community job listings are posted at times on
the student bulletin board as well.
ACADEMICS
Faculty / Staff / Administration
The faculty, staff and administration of Victory Trade School are dedicated to helping the students
achieve the goals of VTS and support them in their interpersonal growth in a Christian environment. The
staff works diligently to assist graduates in finding appropriate jobs and affordable housing when they
complete the school. They maintain contact with the students as necessary and offer them the tools
needed to live a stable and productive life.
Attendance Policy
Attendance of all classes and laboratories are mandatory for all students. Victory Trade School expects
regular and punctual attendance in class. Punctuality is deemed to be as important as attendance,
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because tardiness is disruptive and distracting to both faculty and fellow students and is undesirable for
personal and professional activities. Students coming to class late are responsible for checking with the
instructor to make sure they were not marked absent. Because attendance is required, students are
responsible for all course work and assignments.
An absence due to participation in certain activities may be designated as an Excused Absence. If an
absence is designated as an Excused Absence, then faculty will provide reasonable opportunity for
students to make up work that is missed. The student must inform the instructor of an Excused
Absences in advance of that absence if possible. This will allow a reasonable opportunity for the student
to make up work missed. Excused Absences do not have to be made up for in clock hours as long as
they do not exceed 10% of the total scheduled clock hours within an individual class or laboratory.
An unexcused absence is any absence from the classroom or laboratory without prior approval from the
instructor or department Dean or Director or without reasonable cause that is documented by the
student after the absence. A reasonable cause may include emergency, illness, a court hearing or
probation/parole appointment, or other absence deemed to be reasonable by the instructor or
administration. In all possible cases a student should inform the instructor and receive approval for
absence prior to the beginning of the classroom or laboratory. This includes illness when the student
can notify the instructor before the beginning of a class. Any time an absence is not approved prior to
the class or laboratory the student must present appropriate documentation of the absence. What
constitutes as appropriate documentation is at the discretion of the Dean of Students or Director of
Family Science. All unexcused absences must be made up for in clock hours either through extra
classroom or laboratory sessions or extra assigned work that will reasonably substitute the missed
instructional time.
A student who arrives or leaves late during one class or laboratory without a written excuse will be
counseled by their instructor. Any student who fails to attend an entire class or laboratory will be
disciplined by the Dean of Students or the Director of Family Science. A second unexcused absence will
result in a meeting with the Chief Administrative Officer. Failure to attend classes and/or laboratories
for two consecutive days without an excused absence will result in dismissal from the school. All
disciplinary action resulting from attendance violations may be appealed to the Victory Trade School
Chief Administrative Officer whose findings are final.
Grading System
Official grades are issued for each student at the completion of each module. Students enrolled will be
graded by the letter grade system indicated below:
A
92-100
B
C
F
83 - 91
75 - 82
0 - 74
The student has, in an exemplary way, met the objective established for the
course.
The student has, in a superior way, met the objective.
The student has adequately met the objectives.
The student failed to meet the objectives established for the course and must get
remedial help, then repeat.
I- The student has a documented reason, and the instructor concludes that all incomplete work can be
made up within thirty calendar days after the end of a module. An incomplete grade will automatically
revert to the grade earned for completed work based on the above scale on the thirty-first day. The
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Incomplete is a temporary designation but could show up on a transcript if an official transcript is
requested before a course has been completed or on approved leave.
W- When student withdrawals from Victory Trade School, a grade of W will be entered on their
transcript and will be calculated in their rate of academic progress. The student’s cumulative average
will be determined by weighting each course grade by the number of clock hours earned.
T – Credit transferring from another accredited educational institution the student has completed which
has been accepted in the place of a course offered by Victory Trade School.
Satisfactory Academic Progress
All students must maintain a 75% average in all classes to remain at VTS. Courses that are certified
through the National Restaurant Association Educational Foundation require the student to make a 75%
or above on the national Certification final exams.
A student will be placed on academic probation if any grade reflects a score below 75%. Academic
probation can also be earned if a student has been given an Incomplete (I) grade due to unexpected
circumstance(s) that may have arisen and caused the student not to be able to complete the course. If
the student has documents to prove reason was beyond one’s control, and the instructor concludes that
all incomplete work can be made up within thirty calendar days, then student will be allowed to
complete work for an earned percentage grade which will take the place of the Incomplete (I).
Students who do not receive a passing grade of 75% for two consecutive modules will be dismissed.
Students who are dismissed may appeal their dismissal for extraordinary circumstances (such as a
serious illness) to the Victory Trade School Chief Administrative Officer and Academic Committee.
Students who are placed on academic probation remain eligible for scholarships. Students on academic
probation must achieve Satisfactory Academic Progress (SAP) by the end of the module or they will
remain on academic probation throughout the following module. Students who successfully complete
the necessary module will be allowed to re-take the failed module the next time it is offered at a cost of
$50 per class. In order for a student to maintain SAP, that student must retake the failed module within
150% (72 weeks or 2,952 clock hours for Culinary Arts or 72 weeks or 2,760 hours for Family Science) of
the time that it would have taken him/her to graduate from the program (48 weeks or 1,968 clock hours
for Culinary Arts or 48 weeks or 1,848 clock hours for Family Science).
The following is used to demonstrate SAP at the end of each module that is completed by a Culinary
student:
Module
Completed
Weeks (Hours)
Completed
Percentage
Competed
1st
2nd
3rd
4th
5th
6th
8 (328)
16 (656)
24 (984)
32 (1,312)
40 (1,640)
48 (1,968)
16.7%
33.3%
50%
66.7%
83.3%
100%
A student who does not finish the Culinary Arts program in the required 48 weeks (6 Modules total) of
completion is allowed up to 150% (72 weeks or 2,952 clock hours) maximum to finish all course work.
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Total Weeks (Hours)
Percentage Completed
56 (2,2296)
116.7%
64 (2,624)
133.3%
72 (2,952)
150%
The following is used to demonstrate SAP at the end of each module that is completed by a Family
Science student:
Module
Completed
Weeks (Hours)
Completed
Percentage
Competed
1st
2nd
3rd
4th
5th
6th
8 (304)
16 (608)
24 (912)
32 (1,216)
40 (1,520)
48 (1,848)
16.7%
33.3%
50%
66.7%
83.3%
100%
A student who does not finish the Family Science program in the required 48 weeks (6 Modules total) of
completion is allowed up to 150% (72 weeks or 2,760 clock hours) maximum to finish all course work.
Total Weeks (Hours)
Percentage Completed
56 (2,152)
116.7%
64 (2,456)
133.3%
72 (2,760)
150%
Transfer hours do not affect the Cumulative Grade Point Average however they do affect the length of
time for completion of program. All transfer courses will be indicated by a “T” on the student’s
transcript and in the course catalog.
Academic Warning
An Academic Warning is given to students who fail to make SAP. Students who are given an Academic
Warning remain eligible for institutional scholarships. However, students who are assessed with an
Academic Warning must achieve SAP by the end of the next module face the potential of being placed
on Academic Probation pending an appeal. Students who decide not to appeal or unsuccessfully appeal
will be dismissed from VTS. Students who do achieve SAP by the end of the next module will come off
Academic Warning.
Academic Probation
Students will be placed on Academic Probation if they fail to achieve SAP while on Academic Warning. If
a student does not appeal they will be dismissed from VTS. Students who fail to maintain SAP while on
Academic Probation due to extraordinary circumstances may appeal by following the Appeals Process
outlined below.
APPEAL PROCESS
Students may appeal their eligibility status for extraordinary circumstances (such as a serious illness,
death in the family, or other special circumstances) through the school’s appeal process. It is the
student’s responsibility to provide relevant documentation (such as medical or insurance
documentation, obituary, or letter from clergy, therapist, etc.) to show just cause in due to
circumstances that inhibited their SAP which was beyond their control.
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Students must appeal in writing, within seven (7) days of receiving notification of their Academic
Probation. In a letter addressed to the Chief Administrative Officer of VTS, the student must accurately
and clearly describe their situation and reason for appeal along with proper documentation that verifies
their claim.
All appeal decisions made by the Academic Committee are final and not contestable.
Re-Evaluation of Grades (Grade Appeal)
If a student receives a course grade while attending VTS which the student feels is inaccurate, the
student has seven (7) days in which to appeal the grade. Before filing an appeal, the student must first
discuss the grade with the course instructor.
Step 1: Student must appeal in writing to the instructor within seven (7) days of receiving the grade. The
instructor has ten (10) working days to respond in writing. If the issue is not resolved at this step, move
to Step 2.
Step 2: Student must appeal, in writing, within ten (10) working days of the date of the instructor’s
response, to the Chief Administrative Officer and Academic Committee of Victory Trade School. The
Chief Administrative Officer and Academic Committee will make a decision and respond in writing within
ten (10) working days. The decision of the Chief Administrative Officer and Academic Committee is final.
Failed Courses
Courses with earned grades of less than 75% must be repeated. There is a $50 fee assessed to students
for each class they repeat.
All courses through the ManageFirst® program must pass the exam with at least a 75%.The exams are
sent off to the NRAEF Exam Center to be graded. If a student fails to pass the exam but meets all other
requirements for the course, the student will have 14 days to retake the exam. A grade of 74(F) will be
reflected on their transcript and they will have to retake the course, earn a passing grade and pass the
exam to be eligible for graduation.
Standards of Honesty
VTS is founded on the concepts of honesty and integrity. Dishonesty, cheating, stealing, plagiarism, or
knowingly furnishing false information to the school is regarded as particularly serious offenses. Flagrant
cases may be cause for dismissal from VTS. All students are expected to live by the standards of honesty
established by VTS.
Transcripts
Students may obtain an official or unofficial student transcript from the Registrar. Official transcripts
should be requested as far in advance as possible. The school will make official transcripts available
within five (5) business days of receiving the request. There is a $3 charge for any student who
withdrawals or is dismissed. There is no charge for graduates for transcripts.
14
Graduation and Commencement Policy
A student is eligible to graduate from VTS after fulfilling the requirements described in the Program of
Study section of the school catalog under which the student first enrolled at the school. A
commencement ceremony is held one time a year in the Fall at which time graduates will be recognized
and receive their certificate of completion. Student participation at Commencement is strongly
encouraged as their presence allows for the community and school to honor their accomplishments and
to serve as a means of continual community support of the school. A waiver can be granted for
circumstantial reasons by the Dean of Students or Director of Family Science.
Commencement is a privilege and VTS administration reserves the right to disqualify a graduating
student from attending based on behavior inconsistent with school values and standards that are
brought to the attention of school administrators during the time between a student graduating and the
actual ceremony. A student who will be disqualified from Commencement will be notified in person or
in writing of the school’s decision and will not be able to appeal. A student who is disqualified from
Commencement attendance will be able to obtain their certificate of completion from the Registrar’s
Office.
FIELDS OF STUDY
Culinary: The Culinary Arts Department offers a ManageFirst® professional credential from the National
Restaurant Association Educational Foundation. Courses offered are Hospitality and Restaurant
Management, Human Resources and Supervision, Hospitality and Restaurant Marketing, Customer
Service, Nutrition, and Controlling Foodservice Costs. Culinary references incorporate La Cordon Bleu
Professional Cooking and others. Interpersonal classes have an emphasis on conflict resolution,
individual purpose, and self-awareness. Non-core classes focus on life choices, communication skills,
consumer economics, teamwork, and study skills. The Culinary Arts Department is for forty-eight weeks
and divided into six (6) modules of eight (8) weeks each. Upon graduation students will receive a
certificate of completion for Culinary Arts.
Family Sciences: The Family Sciences Department prepares students for the Child Development (CDA)
Credential™ through classroom curriculum and learning laboratories during this forty-eight weeks
educational track. Students take courses in Child Development, Literacy, Curriculum Development,
Ethics, Play Development, Professional Administration, and supplementary life skill and discipleship
topics. Students gain experience in classroom settings by participating in a variety of learning
laboratories that correlate with childcare material. The year is comprised of six eight week modules
where students focus on different aspects of child and family development, create professional
portfolios, and prepare for the CDA Credential™ process. Upon graduation, students receive a Certificate
in Family Science and are equipped with all necessary requirements to receive their CDA Credential™.
Practical Application (HSE): Offered for Culinary Arts and Family Science applicants who have not yet
obtained their high school diploma or certificate of high school equivalency. Students in the HSE
program must pass candidacy and live on campus. Once a student passes their HSE it does not mean
that they are automatically accepted into their respective program.
15
PROGRAMS OF STUDY
Culinary Arts Department
While Culinary Arts is intended to be a forty-eight week plan of study, each student will be awarded an
appropriate certificate(s) at the conclusion of each module. Students who successfully complete all six
modules will also receive a ManageFirst® Professional credential. There are no additional costs (outside
those costs clearly stated in the course catalog) licensure or certifications needed to complete the
Culinary Arts program. The following are the objectives of the Culinary Arts department:
1. Introduce students to a broad understanding of Professional Food Preparation standards.
2. Students will complete laboratories which provide the opportunity for them to practice their
skills in a working restaurant under the supervision of chef-instructors. All aspects of culinary
skills will be experienced in a variety of work rotation stations.
3. Students will demonstrate proper usage of industrial restaurant equipment.
4. Provide instruction on basic baking techniques in the restaurant’s baking station.
5. Hold contemporary classroom style education consisting of lectures, presentations, field trips,
and laboratory demonstrations.
6. Students gain experience in front-of-house customer service through the Manager-in-Training
and server laboratories.
7. Students will gain restaurant management experience through the Sous Chef-in-Training
laboratories.
8. By graduation students will successfully complete 6 ManageFirst® courses in order to obtain the
following certifications through the National Restaurant Association Educational Foundation
(NRAEF):
a. Nutrition
b. Customer Service
c. Controlling Food Service Costs
d. Hospitality and Restaurant Management
e. Human Resource and Supervision
f. Hospitality and Restaurant Marketing
DESCRIPTIONS
All courses are assigned a three letter prefix that identifies it with the subject of the course:
Culinary:
Management:
Communication:
Finance:
Study Skills:
Discipleship:
Laboratory Rotation:
CUL
MAN
COM
FIN
SSK
DIS
LAB
All courses are assigned a numbering system based on three factors: 1) the subject matter, 2) the
module the class is offered, and 3) the amount of same subject classes offered in the same module. The
first number identifies the course as a core class (2--), a non-core class (1--), or a laboratory rotation (3-). The second number is determined by the module the class is offered in. For example, Module 1
courses are assigned the number “0” (-0- ), Module 2 courses are given a “1” (-1- ) and so on until
16
Module 6 courses are assigned “5” (-5- ). The third number is determined by how many of same subject
classes are offered during a module. This number is only affected when two classes of the same prefix
are offered during the same module. If, for example, two MAN classes are offered during the same
module, the first class would be assigned a “1” (--1) while the second class would then be assigned a “2”
(--2).
Culinary Arts Program Courses
Culinary Arts Courses
Customer Service/Presenting Service
Course Number: CUL 201
Clock Hours: 24
Prerequisite: None
Course Description: This ‘front-of-the-house’ course stresses the importance of exceeding people’s
needs and professionalism as well as the manager’s role in service. The emphasis is on:
• Systems and management approach
• Impact
• Identification of expectations
• Consistency/satisfaction
• Ensuring profit
• Historical overview of service
• The professional server
• ‘Mise en Place’
The course concludes with students taking the Customer Service ManageFirst® Certification Examination
certified by the National Restaurant Association Educational Foundation.
Nutrition
Course Number: CUL 202
Clock Hours: 24
Prerequisite: None
Course Description: This course will give you an understanding of the importance of nutrition and its
increasing impact in the culinary and restaurant management fields.
 Different types of nutrients and functions
 Prepare balanced diet
 Nutrients
 Chefs responsibility and role
 Marketing campaign
The course concludes with students taking the Nutrition ManageFirst® Certification Examination
certified by the National Restaurant Association Educational Foundation.
Foods of the European World
Course Number: CUL 203
Clock Hours: 16
Prerequisite: None
Course Description: Cuisine, like any cultural element of a society, has geographic, religious, and many
other influences that shape its development. This course presents indigenous ingredients from around
the globe; it introduces a wide variety of seasoning and flavorings that will create great foods when
17
utilized properly. This course also explores the social, historical, and cultural influences of food and how
it has affected the world’s cuisine today. At completion of the course students will have a basic
understanding of native foods and how world history has impacted the foods served locally today.
Intro to Culinary Arts
Course Number: CUL 211
Clock Hours: 48
Prerequisite: None
Course Description: This course is designed to instruct students to test theories learned in the classroom
through culinary demonstrations. Emphasis will be placed on the following stations:
• Breakfast Station
• Vegetable, Starch & Pasta Station
• Fabrication Station
• Broiler/Char-Grill Station
• Soup & Sauce Station
• Pantry & Cold Foods Station
 Cooking Technique Station
 Baking & Pastry Station
Foods of the Orient, Pacific, and American Flavors
Course Number: CUL 212
Clock Hours: 16
Prerequisite: None
Course Description: Cuisine, like any cultural element of a society, has geographic, religious, and many
other influences that shape its development. This course presents indigenous ingredients from around
the globe; it introduces a wide variety of seasoning and flavorings that will create great foods when
utilized properly. This course also explores the social, historical, and cultural influences of food and how
it has affected the world’s cuisine today. At completion of the course students will have a basic
understanding of native foods and how world history has impacted the foods served locally today.
Hospitality/Restaurant Marketing
Course Number: CUL 221
Clock Hours: 48
Prerequisite: None
Course Description: The importance of marketing to the foodservice industry is covered in this course.
Students will work as a team to develop a marketing plan and will explore the following topics:
• The 4 P’s of marketing
• Life cycle
• Conducting SWOT analysis
• Strategies and tactics
• Setting prices
• Planning and implementing promotion mix
• Evaluation of ROI
• Market segmentation
• Positioning
The course concludes with students taking the Restaurant Marketing ManageFirst® Certification
Examination certified by the National Restaurant Association Educational Foundation.
18
Southern, Middle, and Plains States
Course Number: CUL 222
Clock Hours: 16
Prerequisite: None
Course Description: This course is an introduction to the social, historical, and cultural forces that have
affected the United States and its various culinary regions. The class will explore foods that are region
specific and the cuisine of these distinctive geographical locations, their origins and the various culinary
techniques used to prepare dishes in various locales. At completion of the course students should have a
basic understanding of regional foods and how various foods work together to create ethnic and
regional cuisine.
Introduction to Hospitality/Restaurant Management
Course Number: CUL 231
Clock Hours: 48
Prerequisite: None
Course Description: This course is designed to instruct students in all phases of the culinary industry.
Emphasis will be placed on:
• Management/delegation
• Qualities of a leader/professional development
• Setting organizational goals
• Conflict resolution/problem solving
• Teamwork/motivation/communication
• Defining culinary as a single, interrelated industry
• Restaurant business and operations including current issues
The course concludes with students taking the Restaurant Management ManageFirst® Certification
Examination certified by the National Restaurant Association Educational Foundation.
Coastal and Mountain States
Course Number: CUL 232
Clock Hours: 16
Prerequisite: None
Course Description: This course is an introduction to the social, historical, and cultural forces that have
affected the United States and its various culinary regions. The class will explore foods that are region
specific and the cuisine of these distinctive geographical locations, their origins and the various culinary
techniques used to prepare dishes in various locales. At completion of the course students should have a
basic understanding of regional foods and how various foods work together to create ethnic and
regional cuisine.
Controlling Foodservice Costs
Course Number: CUL 241
Clock Hours: 48
Prerequisite: None
Course Description: This course gives the student insight into the manager’s role in cost control. Great
emphasis is placed on the importance of knowing how to manage the cost of food, beverage, and labor
as they use Excel spreadsheets to enhance the control systems. Areas of study include:
• Calculating portion control/product usage
• Purchasing/receiving
• Inventory control
19
• Labor costs
• Managing revenue and expenses/planning for profit
• Sales forecasting and pricing/income statement analysis
The course concludes with students taking the Controlling Foodservice Costs ManageFirst® Certification
Examination certified by the National Restaurant Association Educational Foundation.
Baking Fundamentals
Course Number: CUL 242
Clock Hours: 16
Prerequisite: None
Course Description: This course provides a unique presentation of the principles of baking. The course is
designed to include the principles of science that are applicable to baking, thereby providing students
with a strong foundation of knowledge to work with. Special attention will be paid to science of baking
which helps explain the principles of baking, pastry history, and individual recipes the student can utilize
in their own kitchen. At the completion of the course students will have a solid understanding of how
science, directions, and planning leads to becoming an efficient baker.
Human Resources Management and Supervision
Course Number: CUL 251
Clock Hours: 48
Prerequisite: None
Course Description: The greatest challenge to any company in the culinary industry, or any industry, is
finding and keeping good employees. The key to this is supervision-the first line manager who must
interface with hourly employees on a continual basis. The objective of this class is to provide
participants with a basic understanding of the supervisor’s role and responsibilities along with the skills,
attitudes, and abilities needed to manage people successfully. Areas that will be covered are:
• Job descriptions
• Recruiting/screening potential employees
• Supervising/motivating
• Training/developing/orientation
• Law/benefits/diversity
• Controlling labor costs
• Planning, organizing, leading, and controlling
• Decision-making, problem solving, and delegating
The course concludes with students taking the Human Resource and Supervision ManageFirst®
Certification Examination certified by the National Restaurant Association Educational Foundation.
The Fundamentals of Culinary Arts
Course Number: CUL 252
Clock Hours: 16
Prerequisite: None
Course Description: The focus of this course is to understand, practice and apply proper culinary
procedures and techniques. All students will to learn to think in terms of fundamental procedures: the
hows and whys of what we are doing. Students will understand why recipes are used and how they are
a guide in the application of basic procedures to specific ingredients. Upon completion students should
have a basic understanding of cooking with its various applications.
20
Team Building
Course Number: MAN 101
Clock Hours: 4
Prerequisite: None
Course Description: This course is designed to teach students about the traits and skills that make up a
successful team and how they can contribute to the overall success as individual members. Areas that
are covered are conflict resolution, leadership issues, goal achievement and communication as a team.
Choices
Course Number: MAN 102
Clock Hours: 4
Prerequisite: None
Course Description: This course is designed to assist students with personal management. Lessons
presented are designed so that students are made aware of the choice/consequence relationship so
they can develop a process for improved decision making. Specific areas addressed are self-awareness,
ethics and personal purpose statements.
The 7 Habits of Highly Effective People
Course Number: MAN 111
Clock Hours: 16
Prerequisite: None
Course Description: The course teaches students how to incorporate skills in critical thinking.
Based on principle-centered teachings, this module provides guidelines for using ethical behavior
principles in their personal lives and careers.
Healthy Relationships
Course Number: MAN 151
Clock Hours: 4
Prerequisite: None
Course Description: This course focuses on the principles the student needs to know in order to
successfully develop and maintain healthy relationships: family relationships, romantic relationships,
employer-employee relationships, co-worker relationships, friendships, our interaction and expectations
in all relationships will have a significant impact our personal lives and professional lives.
Communication Skills
Course Number: COM 111
Clock Hours: 4
Prerequisite: None
Course Description: Lessons in this course should provide students with interpersonal communication
skills necessary to make productive decisions. Information includes basic communications and effective
listening. Students will learn what conditions require them to speak up and mentally prepare themselves
to speak appropriately in special situations. Discussions will also include verbal and non-verbal cues in
communication.
Study Skills
Course Number: SSK 121
Clock Hours: 4
Prerequisite: None
21
Course Description: Equips students with strategies needed to be successful. Understanding his
learning style and how to capitalize on strengths and adjust for weaknesses is important to the way a
student confronts his studies. Creating smart shortcuts, memory principles, the system for note taking
and time-management skills are addressed in this course.
Personal Finance
Course Number: FIN 141
Clock Hours: 4
Prerequisite: None
Course Description: Money management skills are covered in this course. Methods for putting past
financial decisions behind them, understanding and moderating their spending habits, and the role of
debt and personal budgeting are addressed. Knowledge of personal and small business banking
relationships is covered as well.
The Purpose Driven Life
Course Number: DIS 101
Clock Hours: 16
Prerequisite: None
Course Description: Course explores the concept that God creates us each for a purpose. The course
expounds on the five purposes of life from a biblical perspective: worship, fellowship, Christ-like growth,
ministry and mission.
Understanding the New You
Course Number: DIS 121
Clock Hours: 16
Prerequisite: None
Course Description: The course will teach students on how to deal with past emotional problems and
correcting them on how to deal with issues through a biblical concept.
Failing Forward
Course Number: DIS 131
Clock Hours: 16
Prerequisite: None
Course Description: This course teaches students how to overcome past failures by: mastering fear
instead of being mastered by it; breaking out of the ruts that keep people failing; learning a simple
strategy for success after experiencing a major setback.
Every Man’s Battle
Course Number: DIS 141
Clock Hours: 16
Prerequisite: None
Course Description: This course presents a practical, detailed plan for sexual purity. The materials used
in the course will assist students in understanding how to overcome personal struggles.
Peacemaker
Course Number: DIS 151
Clock Hours: 16
Prerequisite: None
22
Course Description: The course will teach students how to develop biblical based conflict resolution for
personal and work situations.
Laboratories
The Cook’s Kettle
Dish Steward Station
Course Number: LAB 301
Clock Hours: 90
Prerequisite: None
Course Description: Staff works directly with the student to guide and mentor in proper technique and
the operation of the dish washing procedures, facility maintenance and safety procedures.
Server
Course Number: LAB 302
Clock Hours: 90
Prerequisite: None
Course Description: During this laboratory work-rotation, the student will assist in the following areas as
assigned: dining room set up, food running, basic waiter skills, busing, server techniques, logistics and
flow of a dining room. Students will be evaluated on their professional performance, ability to follow
instructions, customer service, and contribution to the team environment. Work will be performed in
the Cook’s Kettle Restaurant under the supervision of the Front of the House Instructor.
Head Server
Course Number: LAB 303
Clock Hours: 90
Prerequisite: Completion of LAB 302 or permission of the Dean of Culinary Arts
Course Description: During this laboratory work-rotation, the student will assist in the following areas as
assigned: waiter training, banquet and event set-ups. Students will be evaluated on their professional
performance, ability to follow instructions, customer service, and contribution to the team environment.
Work will be performed in the Cook’s Kettle Restaurant under the supervision of the Front of the House
Instructor.
Manager-in-Training: Restaurant
Course Number: LAB 304
Clock Hours: 90
Prerequisite: Completion of four modules and permission of the Dean of Culinary Arts
Course Description: During this laboratory work-rotation, students will learn the financial side of the
restaurant. Students will process cash and credit transactions at the register as well as balancing
transactions at the conclusion of their shift. Students learn hands-on issues that come with supervision
as they are required to “think and act as a manager” in problem solving, teambuilding, motivation,
marketing, public relations and continuity. This work will be performed under the direction of the Front
of House Instructor.
Prep Production and Garde-Manger
Course Number: LAB 305
Clock Hours: 90
23
Prerequisite: None
Course Description: This laboratory work-rotation will give the student the opportunity to experience
the fast paced and flexible nature of the restaurant business. This position will learn to utilize a prep list
and its function, learn basic knife skills and culinary techniques and how to follow basic recipes. They will
also perform in the production of sauces, soups, stocks, salads, salad dressings, cold sandwiches, the
basics of quantity food production and Mise En Place. The student will learn to adapt and work as part
of a team to meet the overall objectives of the restaurant operation. The work will be performed in the
Cook’s Kettle Restaurant under the direction of the Back of the House Instructor.
Grill Cook I
Course Number: LAB 306
Clock Hours: 90
Prerequisite: None
Course Description: Students will utilize previous learning to further develop competencies in hot food
preparation. Duties will include running the grill, recipe preparation, menu development and other
tasks as assigned. Evaluation will be based on quality and presentation of food items, participation with
the kitchen team, ability to follow directions and creativity. Learn the Art of “to order cooking” while
preparing lunch and breakfast orders. Students will work in the Cook’s Kettle Restaurant under the
direction of the Back of the House Instructor.
Grill Cook II
Course Number: LAB 307
Clock Hours: 90
Prerequisite: LAB 305 (Prep Production & Garde Manger) & LAB 306 (Grill Cook I) or permission from
the Dean of Culinary Arts
Course Description: Grill is responsible for grilling food, and must be able to perform all station
functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential
problems to the manager on duty and servers as necessary; providing the highest quality of service to
customers and associates at all times; performs all other responsibilities as directed by the Back of the
House Instructor of Cook's Kettle.
Hot Sandwiches
Course Number: LAB 308
Clock Hours: 90
Prerequisite: LAB 305 (Prep Production & Garde Manger) or permission from the Dean of Culinary Arts
Course Description: In this laboratory rotation the students will learn to cook “to order” sandwich
service. Evaluations will be based on quality presentation and taste. The student will have the ability to
follow directions and creativity. Students will work in the Cook’s Kettle Restaurant and be under the
direct supervision of the Back of the House Instructor.
Specials
Course Number: LAB 309
Clock Hours: 90
Prerequisite: LAB 305 (Prep Production & Garde Manger), LAB 306 & 307 (Grill Cook I & II) or
permission from the Dean of Culinary Arts
Course Description: Students will utilize previous learning to further develop competencies in hot food
preparation. Duties will include recipe preparation, menu development, and other tasks as assigned.
Evaluation will be based on quality and presentation of food items, participation with the kitchen team,
24
ability to follow directions, and creativity. Students will learn basic culinary techniques in presentation,
menu building, and flavor with highlights on the mother sauces, and will work in the Cook’s Kettle
Restaurant under the direction of the Back of the House Instructor.
Banquet Cooking & Supervision
Course Number: LAB 310
Clock Hours: 180
Prerequisite: Permission from the Dean of Culinary Arts
Course Description: Prepare food of consistent quality following recipes and production and portion
control. Date all food containers and rotate as necessary according to food in stock. Student will make
sure that all perishables are kept at proper temperatures, check pars for shift use, determine necessary
preparation, coordinate proper freezer pull and line set up for the following day. Note any out-of-stock
items or possible shortages. Return all food items not used on next shift to designed storage areas, and
date all perishables. Assist in setting up plans and actions to correct any food cost problems; control
food waste, loss and usage per menu. Supervise and coordinate the use of fellow students & volunteers,
coordinate the service for banquet style meals, responsible for the beverages and plate service, and
responsible for the next day’s prep and production according to the prep sheets.
Sous-Chef-in-Training
Course Number: LAB 311
Clock Hours: 180
Prerequisite: Completion of four modules and permission from the Dean of Culinary Arts
Course Description: Assist the Back of the House Instructor in all Restaurant functions, organizations,
and production. Collaborate with other students to assist and direct food production of all food
including banquet functions and special events. Develop menus, food purchase specifications and
recipes. Maintain highest professional food quality and sanitation standards. Health conscious
awareness, all scratch cooking, very disciplined and organized.
Children’s Foodservice Prep
Course Number: LAB 312
Clock Hours: 90
Prerequisite: Students must pass a federal background check to work in a childcare facility and
permission from the Dean of Culinary Arts
Course Description: During this laboratory work-rotation, the student will be cooking, preparing, and
serving meals and using ServSafe© skills while learning how to operate under strict federal guidelines
for a childcare center. The work will be done at VTS’ main operating restaurant and transported to the
childcare facility where it will be finished, plated, and served. This will be supervised by the Managerin-Training for Children’s Foodservice and a Chef Instructor.
Manager-in-Training: Children’s Foodservice
Course Number: LAB 313
Clock Hours: 90
Prerequisite: Completion of LAB 312 (Children’s Foodservice Prep), permission from the Dean of
Culinary Arts and Chief Administrative Officer and pass a federal background check
Course Description: Students learn hands-on issues for operating and managing a foodservice program
for a childcare facility. This operation will give students an opportunity to manage children’s menu
planning, cost control, food safety, and nutritional guidelines put in place by the federal government for
childcare facilities. This will be under the supervision of a Chef Instructor.
25
European World Cuisines
Course Number: LAB 314
Clock Hours: 64
Prerequisite: None
Course Description: Students will learn about the cuisines from Europe through hands on learning
techniques and following recipes.
Mediterranean, Orient, and American Cuisines
Course Number: LAB 315
Clock Hours: 64
Prerequisite: None
Course Description: Students will learn about the cuisines from the Mediterranean, Orient, and
Americas through hands on learning techniques and following recipes.
Southern, Middle, and Midwestern Cuisines
Course Number: LAB 316
Clock Hours: 64
Prerequisite: None
Course Description: Students will learn about the cuisines from the Southern, Middle, and Midwestern
United States through hands on learning techniques and following recipes.
Coastal and Mountain Cuisines
Course Number: LAB 317
Clock Hours: 64
Prerequisite: None
Course Description: Students will learn about the cuisines from the Coastal and Mountain United States
through hands on learning techniques and following recipes.
Baking Fundamentals
Course Number: LAB 318
Clock Hours: 64
Prerequisite: None
Course Description: Students will learn about baking fundamentals through hands on learning
techniques and following recipes.
Fundamental of Culinary Arts
Course Number: LAB 319
Clock Hours: 64
Prerequisite: None
Course Description: The focus of this course is to understand, practice and apply proper culinary
procedures and techniques. All students will to learn to think in terms of fundamental procedures: the
how’s and why’s of what we are doing. Students will understand why recipes are used and how they are
a guide in the application of basic procedures to specific ingredients. Upon completion students should
have a basic understanding of cooking with its various applications.
26
MODULE 1
(JANUARY – FEBRUARY & JULY – AUGUST)
HOURS
CUL 201- Customer Service and Presenting
CUL 202- Nutrition
Laboratory Hours
24
24
244
TOTAL CLASS HOURS
TOTAL LAB HOURS
48
244
MODULE 2
(MARCH – APRIL & SEPTEMBER – OCTOBER)
HOURS
CUL 211- Intro to Culinary Arts
Laboratory Hours
48
244
TOTAL CLASS HOURS
TOTAL LAB HOURS
48
244
MODULE 3
(MAY - JUNE & NOVEMBER – DECEMBER)
HOURS
CUL 221- Hospitality Marketing
Laboratory Hours
48
244
TOTAL CLASS HOURS
TOTAL LAB HOURS
MODULE 4
(JULY – AUGUST & JANUARY – FEBRUARY)
48
244
HOURS
CUL 231- Intro to Hospitality and Restaurant Management
Laboratory Hours
48
244
TOTAL CLASS HOURS
TOTAL LAB HOURS
48
244
MODULE 5
(SEPTEMBER – OCTOBER & MARCH – APRIL)
HOURS
CUL 241- Cost Control
Laboratory Hours
48
244
TOTAL CLASS HOURS
TOTAL LAB HOURS
MODULE 6
(NOVEMBER – DECEMBER & MAY - JUNE)
48
244
HOURS
CUL 251- Human Resource Management and Supervision
Laboratory Hours
48
244
TOTAL CLASS HOURS
TOTAL LAB HOURS
ANNUAL COURSES
48
244
HOURS
DIS 101 – Purpose Driven Life
(January – February)
CUL 203- Foods of the European World
(January – February)
MAN 101- Teambuilding
(January)
MAN 111 – 7 Habits of Highly Effective People
(March – April)
CUL 212- Foods of the Ocean, Pacific & American States (March-April)
COM 111- Communication
(March)
DIS 121 – Understanding the New You
(May – June)
CUL 222- Southern, Middle & Plains States
(May-June)
SSK 121- Study Skills
(May)
DIS 131 – Failing Forward
(July – August)
CUL 232- Coastal and Mountain States
(July-August)
MAN 131- Choices
(July)
DIS 141 – Every Man’s Battle
(September – October)
CUL 242- Baking Fundamentals
(September- October)
FIN 141- Personal Finance
(September)
DIS 151 – Peacemaker
(November – December)
CUL 252- Fundamentals of Culinary Arts
(November- December)
MAN 151- Healthy Relationships
(November)
16
16
4
16
16
4
16
16
4
16
16
4
16
16
4
16
16
4
TOTAL CLASS HOURS
216
TOTAL CLASS HOURS
504
TOTAL LABORATORY HOURS
1464
27
January
February
Module 1
CUL 201 CUL 202 Customer
Nutrition
Service
MAN 101
- Team
Building
January
February
March
April
Module 2
CUL 211 - Intro to Culinary
Arts
COM 111 Communication
March
April
May
June
Module 3
CUL 221 - Restaurant
and Hospitality
Marketing
SSK 121 Study
Skills
May
July
August
Module 4
CUL 231 - Hospitality
and Restaurant
Management
July
October
Module 5
CUL 241 - Cost Control
FIN 141 Personal
Finance
MAN 131 Choices
June
September
August
September
October
November
December
Module 6
CUL 251 - Human
Resource Management
and Supervision
MAN 151Healthy
Relationships
November
December
Annual Courses
CUL 203- Foods of the
European World
LAB 314 – European
World Cuisines
DIS 101 - Purpose
Driven Life
January
February
CUL 212- Foods of the
Orient, Pacific & American
Flavors
LAB 315 – Mediterranean,
Orient, and American
Cuisines
MAN 111 - 7 Habits of Highly
Effective People
March
April
Module 4
Module 5
CUL 231 - Hospitality
and Restaurant
Management
CUL 241 - Cost Control
CUL 222- Southern,
Middle & Plain States
LAB 316 – Southern,
Middle, and
Midwestern Cuisines
DIS 121 Understanding the
New You
May
CUL 232- Coastal &
Mountain States
CUL 242- Baking Fundamentals
CUL 252- Fundamentals of
Culinary Arts
LAB 317 – Coastal and
Mountain Cuisines
LAB 318 – Baking
Fundamentals
LAB 319 – Fundamentals
of Culinary Arts
DIS 131 - Failing
Forward
DIS 141 - Every Man's Battle
DIS 151 – Peacemaker
June
Module 6
CUL 251 - Human
Resource
Management and
Supervision
July
August
Module 1
CUL 201 Customer
Service
*All CUL core classes & labs are located in CK unless noted below
*CUL classes: 2:30 - 4:20 PM Monday, Tuesday & Thursday
(Classroom 1, 2, CK)
*Annual courses: 2:30 - 4:20 PM Wednesdays (Classroom 2)
*Other classes: 2:30 – 3:30 PM Fridays (Classroom 2)
28
CUL 202 Nutrition
September
October
November
December
Module 2
Module 3
CUL 211 - Intro to Culinary Arts
CUL 221 - Restaurant and
Hospitality Marketing
CULINARY CLASS SCHEDULE
July 6 - August 28, 2015
CLASS
TIME
INSTRUCTOR
CLASSROOM
2:30-4:20 pm (MTTH)
July 6-30
2:30-4:20 pm (MTTH)
Aug. 3-27
Nick Metz/Chris
Winkler
Classroom 2
Nick Metz
Classroom 2
Hospitality & Restaurant
Management (CUL 231)
2:30-4:20 pm (MTTH)
Rhonda Boram
Classroom 1
Failing Forward (DIS 131)
2:30-4:20 pm (W)
Ron Steward
Classroom 2
Ron Merritt
Classroom 2
David Myers
Classroom 2
Designated Supervisor
CK
Customer Service (CUL 211)
Nutrition (CUL 202)
Teambuilding (MAN 101)
Choices (MAN 131)
Class Laboratory (LAB 301-313)
2:30-3:30 pm (F)
July 10-31
2:30-3:30 pm (F)
Aug. 7-Aug. 28
6:00 am-2:00 pm
(MTWTHF)
August 31 – October 23, 2015
CLASS
TIME
INSTRUCTOR
CLASSROOM
Intro to Culinary Arts
(CUL 211)
2:30-4:20 pm (MTTH)
Nick Metz
Classroom 2/CK
Cost Control (CUL 241)
2:30-4:20 pm (MTTH)
Rhonda Boram
Classroom 1
Baking Fundamentals (CUL 242)
7:00-9:00 am (M)
Chef Instructors
CK
Every Man’s Battle (DIS 141)
2:30-4:20 pm (W)
Kyle Kearbey
Classroom 2
Ernie Moore
Classroom 2
Designated Supervisor
CK
Designated Supervisor
CK
Personal Finance (FIN 141)
Baking Fundamentals (LAB 318)
Class Laboratory (LAB 301-313)
2:30-3:30 pm (F)
Sept. 4-25
7:00-9:00 am
(TWTHF)
9:30am-2:00 pm
(MTWTHF)
October 26 – December 22, 2015
CLASS
HR Resource Management &
Supervision (CUL 251)
Restaurant & Hospitality
Marketing (CUL 221)
Fundamentals of Culinary Arts
(CUL 252)
Peacemaker (DIS 151)
Healthy Relationships (MAN 151)
Fundamentals of Culinary Arts
(LAB 319)
Class Laboratory (LAB 301-313)
TIME
INSTRUCTOR
CLASSROOM
2:30-4:20 pm (MTTH)
Nick Metz
Classroom 1
2:30-4:20 pm (MTTH)
Becca Brotherton
Classroom 1
7:00-9:00 am (M)
Chef Instructors
CK
2:30-4:20 pm (W)
Ron Steward
Classroom 2
TBD
Classroom 2
Designated Supervisor
CK
Designated Supervisor
CK
2:30-3:30 pm (F)
Nov. 6-20; Dec 4
7:00-9:00 am
(TWTHF)
9:30am-2:00 pm
(MTWTHF)
29
CULINARY CLASS SCHEDULE (Continued)
January 4 – February 26, 2016
CLASS
Customer Service (CUL 201)
Nutrition (CUL 202)
Hospitality & Restaurant
Management (CUL 231)
Foods of the European World
(CUL 203)
Purpose Driven Life (DIS 101)
Team Building (MAN 101)
European World Cuisines
(LAB 314)
Class Laboratory (LAB 301-313)
TIME
INSTRUCTOR
CLASSROOM
2:30-4:20 pm (MTTH)
Jan. 4-28
2:30-4:20 pm (MTTH)
Feb. 1-25
Nick Metz/Chris
Winkler
Classroom 2
Nick Metz
Classroom 2
2:30-4:20 pm (MTTH)
Rhonda Boram
Classroom 1
7:00-9:00 am (M)
Chef Instructors
CK
2:30-4:20 pm (W)
Steve Mills
Classroom 2
Ron Merritt
Classroom 2
Designated Supervisor
CK
Designated Supervisor
CK
2:30-3:30 pm (F)
Jan. 8-29
7:00-9:00 am
(TWTHF)
9:30am-2:00 pm
(MTWTHF)
February 29 – April 22, 2016
CLASS
TIME
INSTRUCTOR
CLASSROOM
Intro to Culinary Arts
(CUL 211)
2:30-4:20 pm (MTTH)
Nick Metz
Classroom 2/CK
Cost Control (CUL 241)
2:30-4:20 pm (MTTH)
Rhonda Boram
Classroom 1
7:00-9:00 am (M)
Chef Instructors
CK
2:30-4:20 pm (W)
Ron Steward
Classroom 2
Kyle Kearbey
Classroom 2
Designated Supervisor
CK
Designated Supervisor
CK
Foods of the Orient, Pacific &
American Flavors (CUL 212)
7 Habits of Highly Effective
People (MAN 111)
Communication (COM 111)
Mediterranean, Orient and
American Cuisines (LAB 315)
Class Laboratory (LAB 301-313)
2:30-3:30 pm (F)
Mar. 4-25
7:00-9:00 am
(TWTHF)
9:30am-2:00 pm
(MTWTHF)
May 2 – June 24, 2016
CLASS
Restaurant & Hospitality
Marketing (CUL 221)
Human Resource Management &
Supervision (CUL 251)
Southern, Middle & Plain States
(CUL 222)
Understanding the New You
(DIS 121)
Study Skills (SSK 121)
Southern, Middle and
Midwestern Cuisines (LAB 316)
Class Laboratory (LAB 301-313)
TIME
INSTRUCTOR
CLASSROOM
2:30-4:20 pm (MTTH)
Becca Brotherton
Classroom 2
2:30-4:20 pm (MTTH)
Nick Metz
Classroom 1
7:00-9:00 am (M)
Chef Instructors
CK
2:30-4:20 pm (W)
Steve Mills
Classroom 2
Rachel Leonard
Classroom 2
Designated Supervisor
CK
Designated Supervisor
CK
2:30-3:30 pm (F)
May 6-27
7:00-9:00 am
(TWTHF)
9:30am-2:00 pm
(MTWTHF)
30
Family Science Department
The Family Science educational track is designed for female students of Victory Trade School to
complete rigorous courses and participate in learning laboratories. The six eight week modules are
designed to give students the appropriate tools to obtain their CDA Credential™ and gain employable
skills. Upon graduation, students receive a Certificate in Family Science and are equipped with all
necessary requirements to receive their CDA Credential™. The following are the objectives for the
Family Science Department:
1. Introduce students to a broad understanding of Child Development Associates (CDA) certificate
standards.
2. Students will complete laboratories which provide the opportunity for them to practice their
skills in a working childcare facility under the supervision of lead teachers. All aspects of child
development will be experienced in a variety of work rotations stations.
3. Will demonstrate proper safety and nutrition standards for children.
4. Hold contemporary classroom style education consisting on lectures, presentations, field trips
and laboratory demonstrations.
5. Students gain experience in administration to understand the management side of operating a
childcare facility.
6. Students will gain experience in classroom settings ranging from birth to 5 years of age.
7. By graduation students will successfully complete course and laboratory hours required in order
to obtain a CDA certificate.
COURSE DESCRIPTIONS
All courses are assigned a three letter prefix that identifies it with the subject of the course:
Child & Family Development:
English:
Geography:
Finance:
Discipleship:
Laboratory Rotation:
CFD
ENG
GEO
FIN
DIS
LAB
All courses are assigned a numbering system based on three factors: 1) the subject matter, 2) the
module the class is offered, and 3) the amount of same subject classes offered in the same module. The
first number identifies the course as a core class (2--), a non-core class (1--), or a laboratory rotation (3-). The second number is determined by the module the class is offered in. For example, Module 1
courses are assigned the number “0” (-0-), Module 2 courses are given a “1” (-1-) and so on until Module
6 courses are assigned “5” (-5-). The third number is determined by how many of same subject classes
are offered during a module. This number is only affected when two classes of the same prefix are
offered during the same module. If, for example, two CFD classes are offered during the same module,
the first class would be assigned a “1” (--1) while the second class would then be assigned a “2” (--2).
Family Science Program Courses
Principles of Development in Early Childhood
Course Number: CFD 201
Clock Hours: 24
Prerequisite: None
31
Course Description: Students examine cognitive, physical, social and emotional, and language early
childhood development theories. Child development from conception through eight years of age is the
focus of this course.
Health, Safety and Nutrition
Course Number: CFD 202
Clock Hours: 24
Prerequisite: None
Course Description: Health and nutrition standards for children’s physical, emotional, and educational
development are explored. Best safety practices in childcare are discussed and implemented in this
course, including: meal time safety, arrangement of classroom, interpersonal safety, and emergency
procedures. Students will also become knowledgeable in recognizing and responding to child abuse.
Topics of Parenting in Contemporary Society
Course Number: CFD 211
Clock Hours: 24
Prerequisite: None
Course Description: Students will explore topics in home life that affect child development and childcare
facility operations. Family matters such as divorce, poverty, physical transition, and other major life
changes will be discussed. Students learn how to identify indicators of stressors from home in addition
to assisting children and their families by sharing community resources. Students learn about positive
guidance techniques and how to implement them.
Diversity in Child and Family Development
Course Number: CFD 212
Clock Hours: 24
Prerequisite: None
Course Description: This course studies diversity within education for young children and their families.
Emphasis is given to communication processes, cognitive development, and affective development in
diverse environments. Effective techniques and strategies that meet the needs of young children and
families with a wide range of backgrounds are presented.
Planning Curriculum
Course Number: CFD 221
Clock Hours: 24
Prerequisite: None
Course Description: Students plan curriculum to meet the cognitive, emotional, physical, creative, and
social development needs for young children. Supporting young children, their families and
teachers/care-givers in their environment is the focus of this course.
Outdoor Play
Course Number: CFD 222
Clock Hours: 24
Prerequisite: None
Course Description: Provides information on the importance of outdoor play, how to choose materials
and equipment, adult roles, and current research on outdoor play. Students learn how to evaluate
outdoor play environments.
32
Play as Development
Course Number: CFD 231
Clock Hours: 24
Prerequisite: None
Course Description: A study of play and its relationship to typical and atypical development in the
physical, cognitive, language, moral, social, and emotional domains. Factors that influence play such as
environment, adults, children, attitudes, and beliefs are discussed. Students understand creative
competence in utilizing art, blocks, puppets, and dramatic play. The importance of play for people
throughout their life is examined.
Implementing Curriculum
Course Number: CFD 232
Clock Hours: 24
Prerequisite: None
Course Description: Utilizing the curriculum techniques learned in the Planning Curriculum course,
students will develop and demonstrate their understanding of best teaching practices.
Moral and Ethical Behavior in working with Children and Parenting
Course Number: CFD 241
Clock Hours: 24
Prerequisite: None
Course Description: The moral and ethical standards in instructor behavior and business practices are
studied. Childcare, teaching, and parenting styles are examined and evaluated based on the best
interest of children. A high-level of professionalism in childcare and entrepreneurship are the purposes
of this course.
Administration of Programs for Children and Families
Course Number: CFD 242
Clock Hours: 24
Prerequisite: None
Course Description: While investigating types and purposes of educational programs for children and
families, students develop leadership and management skills. This course includes an overview of office
policies and procedures, staff and volunteer management, public relations, quality assurance, funding
opportunities, and budgeting.
Literacy in Early Childhood
Course Number: CFD 251
Clock Hours: 24
Prerequisite: None
Course Description: Students develop awareness of and support for children’s literacy as it grows and
changes in years from birth through preschool. This course emphasizes the supportive nature of the
adult’s role in young children’s literacy learning. Descriptions of relevant, meaningful literacy events
and suggestions for classroom or home support are presented.
Family Literacy
Course Number: CFD 252
Clock Hours: 24
Prerequisite: None
33
Course Description: Introduction to the philosophy and theory behind family literacy, as well as
discussion on the development and implementation of a family literacy program. Explores the rational
for and characteristics of comprehensive family literacy, focusing upon the families being served,
services being provided, outcomes being achieved, and the role and responsibilities of individuals,
organizations, and communities involved.
Senior Capstone
Course Number: CAP 261
Clock Hours: 24
Prerequisite: Completion of 5 modules
Course Description: All students will complete the Senior Capstone 24 hour requirement during their
last module (final 8 weeks) at the school. Students demonstrate their skills and knowledge gained from
all courses in a final professional portfolio. Capstones must reveal students’ thorough understanding of
child development, including CDA standards.
Discipleship
Course Number: DIS 102
Clock Hours: 16
Prerequisite: None
Course Description: In this course students explore their relationship with Jesus Christ. They learn how
to draw the Disciple’s Cross. Through the readings and discussion it is hoped that students will realize
that Christ desires to be at the center of their life. From Christ’s central position everything they do
becomes an outgrowth of their relationship with Him.
Master Life
Course Number: DIS 152
Clock Hours: 16
Prerequisite: None
Course Description: This course will focus on victory against spiritual warfare. Students learn how to
advance against the enemy with the defensive weapons of the Spiritual Armor. This course helps
students begin to demolish their personal spiritual strongholds to “take captive every thought to make it
obedient to Christ” and learn to believe God for all He wants to do through His people.
Overcoming Co-Dependency
Course Number: DIS 111
Clock Hours: 16
Prerequisite: None
Course Description: This class is designed to convey an understanding of codependency and its causes.
Attention is paid to the effects of codependency on a person’s life, and what can be done to overcome
codependency. Special emphasis is placed on the personal growth of each student.
Basic Writing
Course Number: ENG 121
Clock Hours: 16
Prerequisite: None
Course Description: Students gain understand of writing structures and apply learned writing skills in
various projects.
34
World Geography
Course Number: GEO 131
Clock Hours: 16
Prerequisite: None
Course Description: Students increase global awareness in their study of geography and culture.
Financial Management
Course Number: FIN 141
Clock Hours: 16
Prerequisite: None
Course Description: In this course students learn how to be financially secure in the present and future.
They will increase their understanding of personal finance concepts, develop personal budgets, become
financially responsible, and understand available insurance options.
Laboratories
Family Science
0-11 Months Teacher Laboratory
Course Number: LAB 320
Clock Hours: 240
Prerequisite: None
Course Description: Laboratory student learns how to properly take care of a child aged 0-11 months
old. The student will follow age-appropriate ways to teach proper development within a licensed
childcare center. Concurrently, students implement material being learned in their seated classes in
their current module. Students will learn and implement appropriate care, including but not limited to
correct diapering, assessments, proper bottle feeding, nap time schedules, and the administration of
daily comfort to infants. Nurturing and interaction with the infant is learned and demonstrated as
directed and modeled by Lead teacher. Lab student will participate in children’s foodservice and utilize
ServSafe ® as necessary. Lab students are expected to follow the childcare guidelines, policies, and
procedures, as well as proper chain of command during the Module.
12-23 Months Teacher Laboratory
Course Number: LAB 321
Clock Hours: 240
Prerequisite: None
Course Description: Laboratory student learns how to properly take care of a child ages 12-23 months
old. A 1 year old explores and is on the move. The student will follow age-appropriate ways to teach
proper development within a licensed childcare center for a 1 year old. Concurrently, students
implement material being learned in their seated classes during this module. Students will learn and
implement appropriate care, including but not limited to proper assessments, family style dining,
redirection and guidance techniques, daily class schedule, and proper diapering during this age group.
Lab student will participate in foodservice and utilize ServSafe ® procedures as needed. Lab students are
expected to follow the childcare guidelines, policies, and procedures, as well as proper chain of
command during the Module.
24-35 Months Teacher Laboratory
Course Number: LAB 322
35
Clock Hours: 240
Prerequisite: None
Course Description: Laboratory student learns how to properly take care of child ages 24-35 months old.
A two year old is very busy and oftentimes in engaged in parallel play with their friends. The student will
follow age-appropriate ways to teach proper development within a licensed childcare center for a 2 year
old as modeled and directed by the Lead teacher. Concurrently, students implement material being
learned in their seated courses during this module. Students learn and implement age-appropriate care
including but not limited to correct and age-appropriate toileting procedures, assessments, daily
schedule, guidance techniques, family style dining, and circle time. Lab student will participate in
foodservice and maintain proper ServSafe® techniques as necessary. Lab students are expected to
follow the childcare guidelines, policies, and procedures, as well as proper chain of command during the
Module.
3 Year Old Teacher Laboratory
Course Number: LAB 323
Clock Hours: 240
Prerequisite: None
Course Description: Laboratory student learns how to properly take care of children 3 years old. A three
year old is learning daily and will engage in interactive play with their friends. The student will follow
age-appropriate ways to teach proper development within a licensed childcare center for a 3 year old as
modeled and directed by the Lead teacher. Concurrently, students implement material being learned in
their seated courses during this module. Students learn and implement age-appropriate care including
but not limited to assessments, correct and age-appropriate toileting procedures, daily schedule,
guidance techniques, family style dining, early literacy, and circle time. Lab student will participate in
foodservice and maintain proper ServSafe® techniques as necessary. Lab students are expected to
follow the childcare guidelines, policies, and procedures, as well as proper chain of command during the
Module.
4 Year Old Teacher Laboratory
Course Number: LAB 324
Clock Hours: 240
Prerequisite: None
Course Description: Four year old teacher Laboratory student learns about age-appropriate childcare for
this age children as modeled and directed by the Lead teacher. Students learn and implement care that
includes but is not limited to assessments, positive reinforcement and logical consequences, family style
dining, daily and consistent schedule, circle time and lesson/curriculum planning, and open center time.
Concurrently, students implement material being learned in their seated courses. Lab student will
participate in children’s foodservice and implement ServSafe® guidelines as needed. Lab students are
expected to follow the childcare guidelines, policies, and procedures, as well as proper chain of
command during the Module.
5 Year Old Teacher Laboratory
Course Number: LAB 325
Clock Hours: 240
Prerequisite: None
Course Description: Preschool teacher Laboratory student learns about educating and preparing the
child for their Kindergarten school year. Laboratory students learn through active immersion into the
classroom and following their Lead teachers actions and directions. Concurrently, students implement
36
material being learned in their seated courses and understands assessment. Lab student will participate
in children’s foodservice and implement ServSafe® guidelines as needed. Lab students are expected to
follow the childcare guidelines, policies, and procedures, as well as proper chain of command during the
Module.
Children’s Foodservice Assistant Laboratory
Course Number: LAB 326
Clock Hours: 240
Prerequisite: None
Course Description: Childcare foodservice assistant Lab student assists the Children’s foodservice Lab
student in correct portioning and serving of breakfast, lunch and snack according to the Child and Adult
Care Food Program (CACFP) guidelines. Proper ServSafe® in the kitchen area is expected daily. Childcare
nutritional guidelines are learned and implemented throughout this Lab module. Lab students are
expected to follow the childcare guidelines, policies, and procedures, as well as proper chain of
command during the Module.
Children’s Foodservice Laboratory
Course Number: LAB 327
Clock Hours: 240
Prerequisite: LAB 326
Course Description: Childcare foodservice Lab student learns and implements correct portioning and
serving of breakfast, lunch and snack according to the Child and Adult Care Food Program (CACFP)
guidelines. Proper ServSafe® in the kitchen area is expected daily. Childcare nutritional guidelines are
learned and implemented throughout this Lab module. Lab students are expected to follow the
childcare guidelines, policies, and procedures, as well as proper chain of command during the Module.
Administrative and Floater Laboratory
Course Number: LAB 328
Clock Hours: 240
Prerequisite: None
Course Description: During the administrative laboratory the student learns the administrative side to
running and maintaining a childcare center. Professionalism is modeled and implemented on a daily
basis. Education on budgeting, record-keeping, security, grievances, enrollment procedures, and
orientation are learned. Laboratory student is responsible for learning daily operations, policies, and
procedures pertinent to childcare center. Laboratory student sign a Confidentiality form. Concurrently,
students implement material being learned in their present module. Students will participate in
foodservice as needed. Students are expected to follow all childcare center guidelines, policies, and
procedures, as well as follow proper chain of command during laboratory rotation.
37
MODULE 1
CFD 201 – Principles of Development in Early Childhood
CFD 202 – Health, Safety, and Nutrition
DIS 102 – Discipleship
Laboratory Hours
HOURS
24
24
16
240
TOTAL CLASS HOURS
TOTAL LAB HOURS
64
240
MODULE 2
CFD 211 – Topics of Parenting in Contemporary Society
CFD 212 – Diversity in Child and Family Development
DIS 111 – Overcoming Co-Dependency
Laboratory Hours
HOURS
24
24
16
240
TOTAL CLASS HOURS
TOTAL LAB HOURS
64
240
MODULE 3
CFD 221 – Planning Curriculum
CFD 222 – Outdoor Play
ENG 121- Basic Writing
Laboratory Hours
HOURS
24
24
16
240
TOTAL CLASS HOURS
TOTAL LAB HOURS
64
240
MODULE 4
CFD 231 – Play as Development
CFD 232 – Implementing Curriculum
GEO 131- World Geography
Laboratory Hours
HOURS
24
24
16
240
TOTAL CLASS HOURS
TOTAL LAB HOURS
64
240
MODULE 5
CFD 241 – Moral & Ethical Behavior in Child Development
CFD 242 – Administration of Programs for Children and Families
FIN 141 – Personal Finance
Laboratory Hours
TOTAL CLASS HOURS
TOTAL LAB HOURS
HOURS
24
24
16
240
64
240
MODULE 6
CFD 251 – Literacy in Early Childhood
CFD 252 – Family Literacy
DIS 152 – Master Life III & IV
Laboratory Hours
HOURS
24
24
16
240
TOTAL CLASS HOURS
TOTAL LAB HOURS
64
240
SENIOR CAPSTONE (STUDENT’S FINAL 8 WEEKS)
CAP 261 – Senior Capstone
TOTAL CLASS HOURS
HOURS
24
24
TOTAL CLASS HOURS
408
TOTAL LABORATORY HOURS
1,440
38
January
February
Module 1
Health, Safety, and Child
Development Standards
CFD 201 - Principles of
Development in Early
Childhood
March
April
May
June
July
August
September
October
November
December
Module 2
Module 3
Module 4
Module 5
Module 6
Partnering with Families
Play
Curriculum
Professional Training
Literacy
CFD 211 - Topics of
Parenting in Contemporary
Society
CFD 221 - Play as
Development
CFD 231 - Planning
Curriculum
CFD 202 - Health, Safety,
and Nutrition
CFD 212 - Diversity in Child
and Family Development
CFD 222 - Outdoor Play
CFD 232 - Implementing
Curriculum
DIS 102 - Master Life
I & II
DIS 111 - Overcoming
Co-Dependency
GEO 121 - World
Geography
ENG 131 - Basic Writing
January
March
February
April
May
June
July
August
CFD 241 - Moral and
Ethical Behavior in Child
Development
CFD 242 - Administration
of Programs for Children
and Families
FIN 141 - Personal Finance
September
October
CFD 251 - Literacy in Early
Childhood
CFD 252 - Family Literacy
DIS 152 - Master Life
III & IV
November
December
Capstone
CAP 261 - Senior Capstone
CAP 261 - Senior Capstone
CAP 261 - Senior Capstone
CAP 261 - Senior Capstone
*CFD 2-1 classes held 3:00 - 4:00 PM Monday, Wednesday, and Friday
*CFD 2-2 classes held 3:00 - 4:40 PM Tuesday and Thursday
*Other classes hel 1:30 - 2:30 PM Tuesday and Thursday
*CAP 261 offered during last 8 weeks of student's education
39
CAP 261 - Senior Capstone
CAP 261 - Senior Capstone
FAMILY SCIENCE CLASS SCHEDULE
July 6 – August 28, 2015
CLASS
TIME
INSTRUCTOR
CLASSROOM
Play as Development (CFD 231)
3:30-5:00pm (MW)
Kasi Bedell
Classroom 1 (WABC)
Implementing Curriculum
(CFD 232)
2:30-3:30pm (MWF)
Bekah Woolery
Classroom 1 (WABC)
World Geography (GEO 131)
1:30-2:30pm (TTH)
Ron Merritt
Classroom 1(WABC)
Class Laboratory (LAB 320-323)
7:00am-12:00pm(WF)
7:00am-1:00pm
(MTTH)
Designated Supervisor
TBD
August 31 – October 23, 2015
CLASS
TIME
INSTRUCTOR
CLASSROOM
Moral & Ethical Behavior in Child
Development (CFD 241)
3:000-4:30pm (MW)
Kasi Bedell
Candidacy Room
Administration of Programs for
Children & Families (CFD 242)
1:45-2:45pm (MWF)
Bekah Woolery
Candidacy Room
Personal Finance (FIN 141)
1:30-2:30pm (TTH)
Tina Yearack
Candidacy Room
Class Laboratory (LAB 320-323)
7:45am-1:30pm(MW)
7:45am-1:15pm
(TTHF)
Designated Supervisor
TBD
October 26 – December 22, 2015
CLASS
TIME
INSTRUCTOR
CLASSROOM
Literacy in Early Childhood
(CFD 251)
12:00-1:00pm (MWF)
Carrie Kendall
Classroom 1 (WABC)
Family Literacy (CFD 252)
2:30-4:00pm (MW)
Belinda Moore
Classroom 1 (WABC)
Master Life (DIS 152)
1:30-2:30pm (TTH)
Kathryn Richardson
Classroom 1 (WABC)
Class Laboratory (LAB 302-323)
7:00am-12:00pm
(M,W,F)
7:00am-1:00pm (TTH)
Designated Supervisor
TBD
40
FAMILY SCIENCE CLASS SCHEDULE (CONTINUED)
January 4 – February 26, 2016
CLASS
TIME
INSTRUCTOR
CLASSROOM
2:30-4:00pm (MW)
Kasi Bedell
Classroom 1 (WABC)
12:00-1:00pm (MWF)
Carrie Kendall
Classroom 1 (WABC)
Discipleship (DIS 102)
1:30-2:30pm (TTH)
Kathryn Richardson
Classroom 1(WABC)
Class Laboratory (LAB 320-323)
7:00am-12:00pm
(M,W,F)
7:00am-1:00pm (TTH)
Designated Supervisor
TBD
Principles of Development in
Early Childhood (CFD 201)
Health, Safety, & Nutrition
(CFD 202)
February 29 – April 22, 2016
CLASS
Topics of Parenting in
Contemporary Society (CFD 211)
Diversity in Child & Family
Development (CFD 212)
Overcoming Co-Dependency
(DIS 111)
Class Laboratory (LAB 320-323)
TIME
INSTRUCTOR
CLASSROOM
12:00-1:00pm (MWF)
Carrie Kendall
Classroom 1 (WABC)
2:30-4:00pm (MW)
Kasi Bedell
Classroom 1 (WABC)
1:30-2:30pm (TTH)
Candace Crocker
Classroom 1(WABC)
7:00am-12:00pm
(M,W,F)
7:00am-1:00pm (TTH)
TBD
TBD
May 2 – June 24, 2016
CLASS
TIME
INSTRUCTOR
CLASSROOM
Planning Curriculum (CFD 221)
3:30-5:00 pm (MW)
Kasi Bedell
Classroom 1 (WABC)
Outdoor Play (CFD 222)
12:00-1:00pm (MWF)
Carrie Kendall
Classroom 1 (WABC)
Basic Writing (ENG 131)
3:00-4:00pm (TTH)
Rachel Leonard
Classroom 1(WABC)
Class Laboratory (LAB 320-323)
7:00am-12:00pm(WF)
7:00am-1:00pm
(MTTH)
Designated Supervisor
TBD
41
Staff - Victory Trade School
Kasi Bedell
Residence Director
M.S. Instructional Design Walden University
Holly Betts
Registrar
B.S. American Intercontinental University
Rhonda Boram
Dean of Culinary Arts/Instructor
Diploma of Culinary Arts AIMS Academy
Becca Brotherton
Director of Family Science
B.S. Southwest Baptist University
Kyle Kearbey
Dean of Students
A.A. Lincoln College
Rachel Leonard
Office Manager
B.S. Southeastern University
Nick Metz
Sous Chef/Instructor
H.S. Diploma
Niki Mueller
Education Coordinator
M.S. Missouri State University
David Myers
Chief Administrative Officer
M.Div. Midwestern Baptist Theological Seminary
Ericka Pasquale
Marketing and Media Coordinator
B.A. Baptist Bible College
Chris Winkler
Sous Chef/Instructor
H.S. Diploma
42
Faculty- Victory Trade School
Module 1: January 4 – February 26
Carrie Kendall
Instructor
B.A. Ashford University
Ron Merritt
Instructor
M.A. Concordia University
Steve Mills
Instructor
B.A. Central Bible College
Kathryn Richardson
Instructor
M.Ed. Southwestern Theological Seminary
Module 2: February 29 – April 22
Candace Crocker
Instructor
M.S. Missouri State University
Carrie Kendall
Instructor
B.A. Ashford University
Ron Steward
Instructor
B.S. Missouri Southern State College
Module 3: May 2 – June 24
Carrie Kendall
Instructor
B.A. Ashford University
Steve Mills
Instructor
B.A. Central Bible College
Module 4: July 6 – August 28
Ron Merritt
Instructor
M.A. Concordia University
43
Ron Steward
Instructor
B.S. Missouri Southern State College
Rebekah Woolery
Instructor
B.S. Missouri State University
Module 5: August 31 – October 23
Ernie Moore
Instructor
H.S. Diploma
Rebekah Woolery
Instructor
B.S. Missouri State University
Tina Yearack
Instructor
B.S. Arkansas Tech University
Module 6: October 26-December 22
Carrie Kendall
Instructor
B.A. Ashford University
Belinda Moore
Instructor
H.S. Diploma
Kathryn Richardson
Instructor
M.Ed. Southwestern Theological Seminary
Ron Steward
Instructor
B.S. Missouri Southern State College
44