Culinary Arts
Nebraska Department of Education
Perkins Innovation Grant 2004 – 05
Tech Prep Coordinators
Erika Volker, Metropolitan
 Stephanie Jacobson, Central
 Jan Claassen, Southeast
 Cynthia Baum, Northeast
 Jann Rouzee, Western Nebraska
 William Eakins, MidPlains
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Nebraska
WNCC
NCC
MPCC
MCC
CCC
SCC
Culinary Arts
History/Background Information
 Generating Interest
 Resources
 Budget
 Grants timeline
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Data to Support Activities
Nebraska Data
 Restaurants largest private sector employer
 Employs over 54,000 in 3,500+ establishments
 Typical Day- ½ of Nebraskans eat out
 Everyday – 1,100 food service jobs available
and by
 2005 – numbers expected to increase by 30%
(Nebraska Restaurant Association, 2002)
Bistro Nights
Introductions
 Background and Update from 2004
 Institute of Culinary Arts at MCC
 Meal Served
 FY 2005 Grant Activities and Opportunities
 Dessert Served
 Student Testimony
 Evaluation/Comments/Questions
 Closing
Benefits to Secondary Teachers
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Kitchen Fundamentals course with Metro
Professional cooking book
ServSafe book/ test and national certification with Central
Nutrition update with Southeast at the Nebraska Career Education
Conference
International Flavors and Desserts at Nebraska Career Education
Conference
Bistro Nights at 3 campuses
Networking
Knife set
NRA Show - Application form
Money for field trips to campuses
Teacher stipends
Secondary – Post secondary connect between chef faculty and teachers
Exposure to online learning
Benefits of the NRA Show:
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Learn of new food products available,
franchise information, resources available,
colleges that are available for my students,
latest information and trends in nutrition
Developed a resource library
New teaching techniques for sanitation
instruction from Eco-Lab
Expose students to critical reading and
thinking skills
Overall, a fantastic experience in my teaching
career!
NRA Application
National Restaurant Association Application
May 21-23, 2005
Chicago, IL
PERSONAL INFORMATION
Name: _____________________________________________________________
School : ____________________________________ Email address:__________________________________
School Address: ________________________________________________________________________
Phone Number: Home (______)____________________________ Work (______) ________________________
Emergency Contact Person: ___________________________________________________________________
APPLICATION QUESTIONS: Use as much space as needed to thoroughly answer the questions.
1. Please describe how your students will benefit by your participation at the National Restaurant Association
Show.
2. Please describe how you have worked with a representative in the food industry to enhance learning
connections for your students in the classroom. (Food industry representatives can be a chef/cook at a
local restaurant, the head cook in the school cafeteria, a food distributor, grocery store manager, cleaning
chemical distributor, etc.)
3. Have you ever attended the National Restaurant Association Show? □ YES
□ NO
If so, when? _________________________
List any work, volunteer or learning experiences you have participated in since college other than teaching
that have related to the culinary arts industry.
Accepted applicants will be required to provide a $150.00 deposit, check made to the Culinary Arts Grant. The check
will be held and returned after all required assignments have been completed. This is to ensure the objectives
of the activity have been met.
All applications must be electronically received on or before Monday, February 28, 2005 to:
Erika Volker at evolker@mccneb.edu
Resources
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Textbooks
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ServSafe 3rd Edition, NRAEF
On Cooking: A Textbook of Culinary
Fundamentals/Software/Keys to Success
by Sarah R. Labensky, Alan M. Hause
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Publisher: Prentice Hall College Div; Bk&Acces edition
(January 1, 1995)
ISBN: 0132096366
Online dissemination of information
 Use of email and electronic information
 Webpage
Online Courses
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FST 109 – Kitchen Fundamentals
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The student learns about tools, equipment, basic
cooking procedures, recipe structure, recipe use,
pre-preparation, stocks, basic sauces, and basic
kitchen sanitation and safety.
HMRM 124.0 – Food Safety & Sanitation
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Study of concerns regarding proper sanitation
procedures in the industry. Emphasis on federal
and state food codes, including the HACCP system,
and kitchen safety issues.
Online Classes
Developed a clone class through I.T.
 Audited class
 College faculty monitored class
 Available to answer questions
 No grading/no credit
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Grant Timeline
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May/June: Grant written and accepted at NDE
July/August: Statewide meetings w/coordinators
September: Order knife sets, textbooks
October/November: Bistro Nights
November: Set up online classes and accounts for
teachers
December – April: Workshops held and online learning
May: National Restaurant Association Show
June: Nebraska Career Education Conference
workshops
Outcomes
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49 teachers participated
19 teachers attended NRA show
15 teachers passed the ServSafe certification
5 teachers eligible to teach ServSafe
2 need to re-take test to pass or become
certified to teach
Dual Credit options
Articulated Credit options
Budget
Teacher Stipends
$7,750
Purchased Services
$4,594
Student Transportation
$1,200
Instructional Materials and Equipment
$14,000
Conference
$7,940
State Conference
$2,000
Administration
$2,000
Total
$39,484
Contact Us. . .
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Central Community College
PO Box 4903
Grand Island, NE 68802-4903
(308) 398-7307 800-652-9177 FAX (308) 398-7399
sjacobson@cccneb.edu
http://www.cccneb.edu/programs/techprep/techprep.ht
m
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Erika Volker
Metropolitan Community College
PO Box 3777
Omaha, NE 68103-0777
(402) 457-2243 800-228-9553 FAX (402) 457-2607
evolker@mccneb.edu
http://www.mccneb.edu/techprep
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William Eakins/Cliff Hermance
Mid-Plains Community College
1101 Halligan Drive
North Platte, NE 69101-7659
(308) 535-3607 800-658-4308, Ext. 307
FAX (308) 535-3689
eakinsw@mpcc.edu
www.mpcca.cc.ne.us
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Cindy Baum
Northeast Community College
801 East Benjamin Ave PO Box 469
Norfolk, NE 68702-0469
(402) 844-7119 800-348-9033 Ext. 7119
FAX (402) 844-7394
cindy@northeastcollege.com
http://www.northeastcollege.com/SS_tech_prep.html
Jan Claassen
Southeast Community College
Beatrice Campus
4771 West Scott Rd.
Beatrice, NE 68310-7042
(402) 228-3468 Ext. 1320 800-233-5027 Ext. 1320
FAX (402) 228-2218
jclaasse@southeast.edu
http://www.southeast.edu/programs/techprep.htm
Jann Rouzee
Western Nebraska Community College
1601 East 27th Street
Scottsbluff, NE 69361-1899
(308) 635-6034 800-348-4435 FAX (308) 635-6176
rouzeej@wncc.net
http://www.wncc.net