Culinary and Pastry Arts Program Overview
Welcome to
Collin’s Culinary &
Pastry Arts
Student Orientation
Revised: October 2023
Program History
IHCE Mission Statement
The
Institute of Hospitality & Culinary
Education
(IHCE) prepares students for the
demands of the fast-paced hospitality and
foodservice industry.
We are committed to developing skills,
strengthening character, work ethic, and
challenging the student’s intellectual and
creative curiosity.
IHCE Program
AAS Degree Programs
Culinary Arts
Associate of Applied Science (AAS) Degree
60 credit hours
Pastry Arts
Associate of Applied Science (AAS) Degree
60 credit hours
Certificate Programs:
Culinary Arts Certificate
24 credit hours
IHCE Culinary/Pastry Program
Pastry Arts Certificate
24 credit hours
Advanced Culinary Arts Certificate
12 credit hours
Advanced Pastry Arts Certificate
12 credit hours
Cost of Degrees
A
A
S
C
u
l
i
n
a
r
y
A
r
t
s
–
6
0
c
r
e
d
i
t
h
o
u
r
s
A
A
S
P
a
s
t
r
y
A
r
t
s
-
6
0
c
r
e
d
i
t
h
o
u
r
s
Cost of Certificates
C
e
r
t
i
f
i
c
a
t
e
-
C
u
l
i
n
a
r
y
A
r
t
s
–
2
4
c
r
e
d
i
t
h
o
u
r
s
C
e
r
t
i
f
i
c
a
t
e
-
P
a
s
t
r
y
A
r
t
s
-
2
4
c
r
e
d
i
t
h
o
u
r
s
Cost of Certificates
C
e
r
t
i
f
i
c
a
t
e
-
A
d
v
a
n
c
e
d
C
u
l
i
n
a
r
y
A
r
t
s
–
1
2
c
r
e
d
i
t
h
o
u
r
s
C
e
r
t
i
f
i
c
a
t
e
-
A
d
v
a
n
c
e
d
P
a
s
t
r
y
A
r
t
s
–
1
2
c
r
e
d
i
t
h
o
u
r
s
ACF Accredited Program
AAS Culinary Arts = CC
(certified culinarian)
AAS Pastry Arts = CPC
(certified pastry culinarian)
Active ACF membership
$50.00/year Student Membership
Collin College will submit transcripts directly to ACF after your AAS
graduation for 1-year membership and 5-year CC or CPC certification.
Applications are completed at your capstone course,
CHEF1314/RSTO1304 or PSTR2331
Transfer Universities
P
r
o
f
e
s
s
o
r
o
f
P
a
s
t
r
y
A
r
t
s
B
.
S
.
H
e
a
l
t
h
E
d
u
c
a
t
i
o
n
-
E
a
s
t
e
r
n
I
l
l
i
n
o
i
s
U
n
i
v
e
r
s
i
t
y
,
I
l
l
i
n
o
i
s
A
.
S
.
I
n
t
e
r
n
a
t
i
o
n
a
l
B
a
k
i
n
g
&
P
a
s
t
r
y
-
F
l
o
r
i
d
a
C
u
l
i
n
a
r
y
I
n
s
t
i
t
u
t
e
,
F
l
o
r
i
d
a
O
f
f
i
c
e
:
P
R
C
-
A
1
6
2
P
h
o
n
e
:
9
7
2
-
3
7
7
-
1
0
5
7
J
M
c
C
o
r
d
@
c
o
l
l
i
n
.
e
d
u
Culinary/Pastry Faculty
P
r
o
f
e
s
s
o
r
o
f
C
u
l
i
n
a
r
y
A
r
t
s
A
.
O
.
S
.
C
u
l
i
n
a
r
y
A
r
t
s
-
C
u
l
i
n
a
r
y
I
n
s
t
i
t
u
t
e
o
f
A
m
e
r
i
c
a
O
f
f
i
c
e
:
P
R
C
-
A
1
6
4
P
h
o
n
e
:
9
7
2
-
3
7
7
-
1
7
5
2
a
j
a
r
d
i
m
@
c
o
l
l
i
n
.
e
d
u
Culinary/Pastry Faculty
P
r
o
f
e
s
s
o
r
o
f
C
u
l
i
n
a
r
y
A
r
t
s
/
D
i
s
c
i
p
l
i
n
e
L
e
a
d
A
.
O
.
S
.
C
u
l
i
n
a
r
y
A
r
t
s
-
J
o
h
n
s
o
n
&
W
a
l
e
s
U
n
i
v
e
r
s
i
t
y
B
.
S
.
F
o
o
d
S
e
r
v
i
c
e
M
a
n
a
g
e
m
e
n
t
-
J
o
h
n
s
o
n
&
W
a
l
e
s
U
n
i
v
e
r
s
i
t
y
M
B
A
M
a
s
t
e
r
o
f
B
u
s
i
n
e
s
s
A
d
m
i
n
i
s
t
r
a
t
i
o
n
-
T
e
x
a
s
A
&
M
U
n
i
v
e
r
s
i
t
y
O
f
f
i
c
e
:
P
R
C
-
A
1
6
3
P
h
o
n
e
:
9
7
2
-
3
7
7
-
1
7
7
3
R
R
e
c
z
e
k
@
c
o
l
l
i
n
.
e
d
u
Culinary/Pastry
Faculty
Culinary Lab Coordinator
Lauren Martinez
-
Manages kitchen labs &
procures food ingredients
Office: PRC - A157
Phone: 972-377-1068
lmartinez@collin.edu
C
u
l
i
n
a
r
y
/
P
a
s
t
r
y
S
t
a
f
f
Culinary Lab Assistant
Adrianna Rodriguez
-
M
a
n
a
g
e
s
f
o
o
d
i
n
g
r
e
d
i
e
n
t
s
r
o
o
m
O
f
f
i
c
e
:
P
R
C
-
A
1
5
6
Phone: 972-377-1084
P/T Culinary Steward- Ken
Holland
- Maintains kitchen equipment and
kitchen labs
C
u
l
i
n
a
r
y
/
P
a
s
t
r
y
S
t
a
f
f
P/T Storeroom Clerk- Byron Brown
- Maintains kitchen labs and storeroom
Your
Program Career Coach
Workforce Programs Career
Coach
O
f
f
i
c
e
:
P
R
C
-
H
-
2
1
0
C
Phone: 972 -377-1733
JHines@collin.edu
Mr. John Hines
Registration questions ??
After attending a Culinary/Pastry orientation you
will be granted a
permit
override
for the upcoming
semester for CHEF1301 and PSTR1301 courses.
This orientation is the only way receive a
permit override
.
Registration assistance or to clear holds
---Please
contact
jhines
@collin.edu
Collin College class registration link:
https://www.collin.edu/gettingstarted/register/registration.html
How Our Lab Class Schedule
Works
EXPRESS CLASS FORMAT
Kitchen Lab Courses are 8 weeks long.
The classes meet 2X a week
Each lab class is approximately 5 hours long.
There are morning, mid-day, and evening
classes.
Mon-Thurs, AM have the most class offerings.
Outline of Typical Culinary/
Pastry Arts Class
Student arrives to lecture on time and
having check their cougar email
account & course CANVAS access
Students must be in full uniform in all
kitchen lab classes
Be prepared to start class with
:
Notebook
Class Textbook(s)
4x6 index cards or recipe book
Pocket notebook
Pen/pencil/black Sharpie marker
Class handouts
Handheld Calculator (Not a cell phone)
Hands on cooking/baking lab in either:
A151
- Advanced Food Prep Kitchen
A152
– Basic Skills Kitchen
A153
- Baking and Pastry Kitchen
-Food tasting & critique
Kitchen clean up
Outline of Typical Culinary/
Pastry Arts Class
Required Supplies for all Kitchen Lab
Classes
(includes first class day)
1. Complete Uniform
2. Tool Kits and Supplies
3. Appropriate Textbooks
1. Full Uniform
"
A
C
h
e
f
'
s
p
r
o
f
e
s
s
i
o
n
a
l
p
r
i
d
e
c
a
n
b
e
e
x
t
e
n
d
e
d
t
o
p
e
r
s
o
n
a
l
a
p
p
e
a
r
a
n
c
e
a
n
d
b
e
h
a
v
i
o
r
i
n
a
n
d
a
r
o
u
n
d
t
h
e
k
i
t
c
h
e
n
"
Pressed Collin Logo Chef
Coat with, Digital
Thermometer, Sharpie &
6" Stainless Ruler
Chef Beanie Hat, No
Ear or Facial Jewelry
Neckerchief
(color depends on major)
White Side Towels
Pressed Plain
Black Pants
White Apron
Black Non-slip soled
shoes with black or white
socks
Nothing on Wrists
or Hands, Only a
Wedding Band
Face masks are optional for all Collin College
lecture and lab classes.
Be sure to speak loudly in
labs if you choose to wear a face mask.
Chef’s beanie hat
-
$12
Neckerchief
–
approx.
$8.00
(depending on colors)
•
blue
for culinary
•
black
for pastry
•
white
w/blue stripe for hotel/restaurant
White double-breasted chef’s jacket
~
with Collin logo
Approx. $25-30
(depends on size)
1. Full Uniform continued…
1. Full Uniform continued…
Black chef pants
$25-$30
(depends on size)
White Utility apron
$8
White Side towels
-
$1.50
Black leather non-slip
shoes, must cover heel
Plain white t-shirt worn
under chef coat
White or Black cotton
socks – ankle length or
higher
2. Tool Kits and Supplies
Required Knife Kit sold in bookstore includes:
8” Chef’s Knife
3.5” Paring Knife
10" Serrated Slicing Knife
12" Honing Steel
3.5” Shaping (tourne') Knife
6” Boning/Utility Knife
3 Knife Sheaths & 1 Knife Roll/Bag
Grand Total =
$162 (a $325 value)
Note: You can use your own professional knives if they are
equivalent or better than the school store knife kit specs.
For both Culinary
and
Pastry
with approximate prices
Digital Thermometer-
$18
Stainless Steel Measuring Spoons
-$5
Peeler, Smooth Blade-
$8
Six-inch Metal Pocket Ruler - $2
(available at Lowes or Home Depot)
Hair Nets- $0.25
Beard Guards- $0.05
Required Culinary / Pastry Tools :
1. Digital Scale (oz/grams)-
(Must have11 lb capacity)
(Must have NSF label)
2.
Offset spatula large and small (Pastry)
3. Micro plane
3. Text Books for Class
O
n
B
a
k
i
n
g
L
a
b
e
n
s
k
y
,
M
a
r
t
e
l
,
V
a
n
D
a
m
m
e
,
4
t
h
E
d
.
$
1
6
6
.
9
9
$
8
0
.
9
9
f
e
e
s
e
m
e
s
t
e
r
r
e
n
t
a
l
,
r
e
t
u
r
n
$
8
6
.
0
0
a
d
d
i
t
i
o
n
a
l
f
e
e
t
o
o
w
n
,
d
o
n
'
t
r
e
t
u
r
n
P
r
o
f
e
s
s
i
o
n
a
l
C
o
o
k
i
n
g
:
$
1
6
2
.
5
0
Wayne Gisslen:, 2018, 9th
Ed.
T
h
e
B
o
o
k
o
f
Y
i
e
l
d
s
:
A
c
c
u
r
a
c
y
i
n
F
o
o
d
C
o
s
t
i
n
g
a
n
d
P
u
r
c
h
a
s
i
n
g
$
5
5
.
0
0
Francis T. Lynch, 2010, 8th
Ed.
CULINARYARTS CHE
F 1301
PASTRY ARTS PSTR
1301
Required uniform items, knife, tool kits
and books are available at
Frisco Campus Bookstore
Other tool sources: ACEMART, Sur la Table, Amazon
(Note: All kitchen equipment must have NSF and/or CE designation for
commercial use)
Kitchen Protocol
Full uniform must be worn in the
Culinary Arts and Pastry Kitchens.
Students are not permitted to enter
lab class without full
uniform (ACF & Health
Code standards).
If you are "out of uniform" and sent
out of class
, you can return to class
once your uniform is complete
with lab points deduction for
improper mise en place & lateness.
Uniform must be clean and wrinkle-
free.
It is advisable to bring an
extra apron to class.
Finger nails should be clean and
short.
No nail polish or fake
nails.
Jewelry is limited to a metal
wedding band.
DO NOT wear
anything on hands & wrists.
No earrings or facial piercings
allowed in the kitchen labs.
Any visible facial hair
must
be contained within a beard
guard purchased at student's
expense..
Kitchen Protocol
continued
Your hair should not touch your
collar.
Hair must be contained
and/or restrained. Hairnets
are worn for hair that cannot be
contained within a hat.
No chewing gum, drinking or
eating,
other than taste-
testing, is permitted inside the
Kitchen Labs.
No cell phone usage in the
culinary lab kitchens, as per of
Frisco Health Department
No food shall leave the Institute
for Hospitality & Culinary Arts
facility without Instructor
approval
No personal effects in the
kitchen, book bags, purses,
coats etc.
Lockers are provided next to
labs. Students will need to bring
their own locks for their lockers.
Lockers must be vacated daily.
Kitchen Protocol
continued
Attendance is extremely important!
All classes build off the previous class
and/or course skills and knowledge.
This is the time to establish a strong
work ethic and professional
dependability.
Three absences result in a final grade
of “F”.
Classes cannot be made up!
Two late arrivals or departures equal
one absence.
If you are not present for
class, you can receive a grade
of
zero
for that lab session.
Partial
credit may be granted for pre-
lab submissions in CANVAS.
Each student is graded daily on
the five following categories:
1.
Proper use of tools, knives,
and equipment
2.
Mise-en-place / class
preparedness
3.
Presentation of finished
product
4.
Sanitation (start to finish)
5.
Class participation and
personal responsibility
Grade Standards
CHEF 1305
Sanitation &
Safety
A
minimum grade of “C”
to pass
course.
Note: A valid ServSafe Food
Protection Manager certificate
is collected by in CHEF1341
American Cuisine and PSTR1310
Pies, Tarts, and Teacakes.
PSTR1301 Fundamentals
of Baking
A
minimum
grade of “C”
to pass
course and move onto next level
pastry classes
CHEF 1301 Basic
Food Preparation
A
minimum grade of “C”
to
pass course and move onto
Chef 2331 and Chef 2302
CHEF 2331 Advanced
Food Preparation
•
A
minimum
grade of "C"
to pass
course and move onto next
level Culinary classes.
Suggested Degree Course Sequence
Suggested Degree Course Sequence
Suggested Degree Course Sequence
Suggested Degree Course Sequence
Communications
C
o
u
g
a
r
W
e
b
C
o
u
g
a
r
M
a
i
l
F
a
c
e
b
o
o
k
:
h
t
t
p
s
:
/
/
w
w
w
.
f
a
c
e
b
o
o
k
.
c
o
m
/
c
o
l
l
i
n
c
o
l
l
e
g
e
p
a
s
t
r
y
/
I
n
s
t
a
g
r
a
m
:
h
t
t
p
s
:
/
/
w
w
w
.
i
n
s
t
a
g
r
a
m
.
c
o
m
/
c
o
l
l
i
n
c
o
l
l
e
g
e
p
a
s
t
r
y
/
Student Organizations
"Culinary Club"
Student run organization
Enrich your college experience!!!
Get involved - become an officer or member
It’s absolutely free!
To learn more about the
program, HCSA, MPI, and
other outstanding faculty,
visit:
www.collin.edu/hospitality
IHCE Website
Thank you for coming to our
Culinary & Pastry Student
Orientation! Now for the Tour!
Culinary and Pastry Orientation
Collin's Culinary and Pastry Arts Program offers Associate of Applied Science (AAS) degrees and certificate programs in Culinary Arts and Pastry Arts. The program history dates back to 1997, emphasizing skills development, character strengthening, and intellectual curiosity. The Institute of Hospitality & Culinary Education (IHCE) mission is to prepare students for the fast-paced hospitality industry. The cost of degrees and certificates varies based on residency status.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. Download presentation by click this link. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
E N D
Presentation Transcript
Welcome to Welcome to Collin s Culinary & Collin s Culinary & Pastry Arts Pastry Arts Student Orientation Student Orientation Revised: October 2023 Revised: October 2023
Program History Lodging Management- 1997 Culinary Arts AAS- 1999 Pastry Arts AAS- 2009
IHCE Mission Statement The Institute of Hospitality & Culinary Education (IHCE) prepares students for the demands of the fast-paced hospitality and foodservice industry. We are committed to developing skills, strengthening character, work ethic, and challenging the student s intellectual and creative curiosity.
IHCE Program AAS Degree Programs Culinary Arts Associate of Applied Science (AAS) Degree 60 credit hours Pastry Arts Associate of Applied Science (AAS) Degree 60 credit hours
IHCE Culinary/Pastry Program Certificate Programs: Culinary Arts Certificate 24 credit hours Advanced Culinary Arts Certificate 12 credit hours Pastry Arts Certificate 24 credit hours Advanced Pastry Arts Certificate 12 credit hours
Cost of Degrees AAS Culinary Arts 60 credit hours In County - Culinary Arts AAS Total: $5,135 ($86/credit hour) Out of County - Culinary Arts AAS Total: $7,595 ($126/credit hour) Out of State - Culinary Arts AAS Total: $11,195 ($187/credit hour) AAS Pastry Arts- 60 credit hours In County - Pastry Arts AAS Total: $5,260 ($88/credit hour) Out of County - Pastry Arts AAS Total: $7,720 ($129/credit hour) Out of State - Pastry Arts AAS Total: $11,320 ($189/credit hour)
Cost of Certificates Certificate- Culinary Arts 24 credit hours In County - Culinary Arts Cert. Total: $2,249 ($94/credit hour) Out of County - Culinary Arts Cert. Total: $3,233 ($135/credit hour) Out of State - Culinary Arts Cert. Total: $4,673/$195/credit hour) Certificate- Pastry Arts- 24 credit hours In County - Pastry Arts Cert. Total: $2,469 ($103/credit hour) Out of County - Pastry Arts Cert. Total: $3,453 ($144/credit hour) Out of State - Pastry Arts Cert. Total: $4,893 ($204/credit hour)
Cost of Certificates Certificate- Advanced Culinary Arts 12 credit hours In County Advanced Culinary Arts Certificate Total: $ 1,412.00 Out of County Advanced Culinary Arts Certificate Total: $ 1,904.00 Out of State Advanced Culinary Arts Certificate Total: $ 2,624.00 Certificate- Advanced Pastry Arts 12 credit hours In County Advanced Pastry Certificate Total: $ 1,412.00 Out of County Advanced Pastry Arts Certificate Total: $ 2,016.00 Out of State Advanced Pastry Arts Certificate Total: $ 3,540.00
ACF Accredited Program AAS Culinary Arts = CC (certified culinarian) AAS Pastry Arts Active ACF membership $50.00/year Student Membership = CPC (certified pastry culinarian) Collin College will submit transcripts directly to ACF after your AAS graduation for 1-year membership and 5-year CC or CPC certification. Applications are completed at your capstone course, CHEF1314/RSTO1304 or PSTR2331
Transfer Universities 1. Texas Womans University 2. University of Houston 3. Business and Hotel Management School Switzerland 4. Texas Tech 5. University of North Texas 6. Tarleton State University (Member of the Texas A & M University System) 7. Texas A& M University Commerce
Culinary/Pastry Faculty Chef Jill McCord Professor of Pastry Arts B.S. Health Education - Eastern Illinois University, Illinois A.S. International Baking & Pastry - Florida Culinary Institute, Florida Office: PRC - A162 Phone: 972-377-1057 JMcCord@collin.edu
Culinary/Pastry Faculty Chef Andrew Jardim Professor of Culinary Arts A.O.S. Culinary Arts -Culinary Institute of America Office: PRC - A164 Phone: 972-377-1752 ajardim@collin.edu
Culinary/Pastry Faculty ChefRonald Reczek Professor of Culinary Arts / Discipline Lead A.O.S. Culinary Arts - Johnson & Wales University B.S. Food Service Management - Johnson & Wales University MBA Master of Business Administration - Texas A&M University Office: PRC - A163 Phone: 972-377-1773 RReczek@collin.edu
Culinary/ Pastry Staff Culinary Lab Coordinator Lauren Martinez Culinary Lab Assistant Adrianna Rodriguez -Manages kitchen labs & procures food ingredients Office: PRC - A157 Phone: 972-377-1068 lmartinez@collin.edu - Manages food ingredients room Office: PRC- A156 Phone: 972-377-1084
Culinary/ Pastry Staff P/T Storeroom Clerk- Byron Brown - Maintains kitchen labs and storeroom P/T Culinary Steward- Ken Holland - Maintains kitchen equipment and kitchen labs
Your Program Career Coach Mr. John Hines Workforce Programs Career Coach Office: PRC- H-210C Phone: 972 -377-1733 JHines@collin.edu
Registration questions ?? After attending a Culinary/Pastry orientation you will be granted a permit override for the upcoming semester for CHEF1301 and PSTR1301 courses. This orientation is the only way receive a permit override. Registration assistance or to clear holds---Please contact jhines@collin.edu Collin College class registration link: https://www.collin.edu/gettingstarted/register/registration.html
How Our Lab Class Schedule Works EXPRESS CLASS FORMAT Kitchen Lab Courses are 8 weeks long. The classes meet 2X a week Each lab class is approximately 5 hours long. There are morning, mid-day, and evening classes. Mon-Thurs, AM have the most class offerings.
Outline of Typical Culinary/ Pastry Arts Class Student arrives to lecture on time and having check their cougar email account & course CANVAS access Students must be in full uniform in all kitchen lab classes Be prepared to start class with: Notebook Class Textbook(s) 4x6 index cards or recipe book Pocket notebook Pen/pencil/black Sharpie marker Class handouts Handheld Calculator (Not a cell phone)
Outline of Typical Culinary/ Pastry Arts Class Hands on cooking/baking lab in either: A151 - Advanced Food Prep Kitchen A152 Basic Skills Kitchen A153 - Baking and Pastry Kitchen -Food tasting & critique Kitchen clean up
Required Supplies for all Kitchen Lab Classes (includes first class day) 1. Complete Uniform 2. Tool Kits and Supplies 3. Appropriate Textbooks
1. Full Uniform IMPORTANT: You must be in full uniform the first day of CHEF 1301, PSTR 1301, RSTO 2307 lab class. "A Chef's professional pride can be extended to personal appearance and behavior in and around the kitchen" Neckerchief (color depends on major) Chef Beanie Hat, No Ear or Facial Jewelry Pressed Collin Logo Chef Coat with, Digital Thermometer, Sharpie & 6" Stainless Ruler Nothing on Wrists or Hands, Only a Wedding Band Pressed Plain Black Pants White Side Towels Black Non-slip soled shoes with black or white socks White Apron
1. Full Uniform continued Face masks are optional for all Collin College lecture and lab classes. Be sure to speak loudly in labs if you choose to wear a face mask. Chef s beanie hat - $12 Neckerchief approx. $8.00 (depending on colors) blue for culinary black for pastry white w/blue stripe for hotel/restaurant White double-breasted chef s jacket~with Collin logo Approx. $25-30 (depends on size) all prices are subject to change without notice
1. Full Uniform continued Black leather non-slip shoes, must cover heel Black chef pants $25-$30 (depends on size) White Utility apron $8 Plain white t-shirt worn under chef coat White Side towels - $1.50 White or Black cotton socks ankle length or higher
2. Tool Kits and Supplies Required Knife Kit sold in bookstore includes: 8 Chef s Knife 3.5 Paring Knife 10" Serrated Slicing Knife 12" Honing Steel 3.5 Shaping (tourne') Knife 6 Boning/Utility Knife 3 Knife Sheaths & 1 Knife Roll/Bag Grand Total = $162 (a $325 value) Note: You can use your own professional knives if they are equivalent or better than the school store knife kit specs.
For both Culinary and Pastry with approximate prices Digital Thermometer- $18 Stainless Steel Measuring Spoons -$5 Peeler, Smooth Blade-$8 Six-inch Metal Pocket Ruler - $2 (available at Lowes or Home Depot) Hair Nets- $0.25 Beard Guards- $0.05
Required Culinary / Pastry Tools : 1. Digital Scale (oz/grams)- (Must have11 lb capacity) (Must have NSF label) 2. Offset spatula large and small (Pastry) 3. Micro plane
3. Text Books for Class PASTRY ARTS PSTR 1301 CULINARYARTS CHE F 1301 On Baking Labensky, Martel, Van Damme, 4th Ed. $166.99 $80.99 fee semester rental, return $86.00 additional fee to own, don't return Professional Cooking:$16 2.50 Wayne Gisslen:, 2018, 9th Ed. The Book of Yields: Accuracy in Food Costing and Purchasing $55.00 Francis T. Lynch, 2010, 8th Ed.
Required uniform items, knife, tool kits and books are available at Frisco Campus Bookstore Other tool sources: ACEMART, Sur la Table, Amazon (Note: All kitchen equipment must have NSF and/or CE designation for commercial use)
Kitchen Protocol Full uniform must be worn in the Culinary Arts and Pastry Kitchens. Students are not permitted to enter lab class without full uniform (ACF & Health Code standards). Finger nails should be clean and short. No nail polish or fake nails. Jewelry is limited to a metal wedding band. DO NOT wear anything on hands & wrists. No earrings or facial piercings allowed in the kitchen labs. If you are "out of uniform" and sent out of class, you can return to class once your uniform is complete with lab points deduction for improper mise en place & lateness. Any visible facial hair must be contained within a beard guard purchased at student's expense.. Uniform must be clean and wrinkle- free. It is advisable to bring an extra apron to class.
Kitchen Protocol continued Your hair should not touch your collar. Hair must be contained and/or restrained. Hairnets are worn for hair that cannot be contained within a hat. No food shall leave the Institute for Hospitality & Culinary Arts facility without Instructor approval No personal effects in the kitchen, book bags, purses, coats etc. Lockers are provided next to labs. Students will need to bring their own locks for their lockers. Lockers must be vacated daily. No chewing gum, drinking or eating, other than taste- testing, is permitted inside the Kitchen Labs. No cell phone usage in the culinary lab kitchens, as per of Frisco Health Department
Kitchen Protocol continued Attendance is extremely important! All classes build off the previous class and/or course skills and knowledge. This is the time to establish a strong work ethic and professional dependability. Each student is graded daily on the five following categories: 1. Proper use of tools, knives, and equipment 2. Mise-en-place / class preparedness Three absences result in a final grade of F . Classes cannot be made up! Two late arrivals or departures equal one absence. 3. Presentation of finished product 4. Sanitation (start to finish) If you are not present for class, you can receive a grade of zero for that lab session. Partial credit may be granted for pre- lab submissions in CANVAS. 5. Class participation and personal responsibility
Grade Standards CHEF 1305 Sanitation & Safety A minimum grade of C to pass course. Note: A valid ServSafe Food Protection Manager certificate is collected by in CHEF1341 American Cuisine and PSTR1310 Pies, Tarts, and Teacakes. CHEF 1301 Basic Food Preparation A minimum grade of C to pass course and move onto Chef 2331 and Chef 2302 CHEF 2331 Advanced Food Preparation A minimum grade of "C" to pass course and move onto next level Culinary classes. PSTR1301 Fundamentals of Baking A minimum grade of C to pass course and move onto next level pastry classes
Suggested Degree Course Sequence Level 1 Culinary Certificate Classes in blue are suggested to be included in your first semester as a full-time student CHEF 1305 Safety & Sanitation, 8-week Express CHEF 1301 Basic Food Preparation, 8-week Express CHEF 2331 Advanced Food Preparation, 8-week Express CHEF 2302 Saucier, 8-week Express PSTR 1301 Fundamental of Baking, 8-week Express IFWA 1310 Nutrition and Menu Planning, 16-week CHEF 1341 American Regional Cuisine, 8-week Express CHEF 1310 Garde Manger, 8-week Express (Level 1 Cert. Capstone)
Suggested Degree Course Sequence AAS Culinary Classes in Blue Suggested in First Semester as Full Time Student CHEF 1305 Safety & Sanitation, 8 week Express CHEF 1301 Basic Food Preparation, 8 week Express HAMG 1321 Introduction to Hospitality, 8 week Express CHEF 2331 Advanced Food Preparation, 8 week Express CHEF 2302 Saucier, 8 week Express PSTR1301 Fundamental of Baking, 8 week Express IFWA 1310 Nutrition and Menu Planning, 16 week CHEF 1341 American Regional Cuisine, 8 week Express RSTO 1325 Purchasing, 16 week CHEF 1310 Garde Manger, 8 week Express CHEF 1345 International Cuisine, 8 week Express HAMG 1324 Hospitality Human Resources, 16 week CHEF 2380 Culinary Co-op, 16 week CHEF 1314/RSTO 1304 (AAS Capstone) A La Carte/Dining Room Service, 16 week Note: Does not include AAS General Education (Gen. Ed.) Core classes. Gen. Ed. classes are scheduled as needed.
Suggested Degree Course Sequence Cert. 1 Pastry Classes in Blue Suggested in First Semester as Full Time Student CHEF 1305 Safety and Sanitation, 8-week express PSTR 1301 Fundamentals of Baking, 8-week express PSTR 2301 Chocolates & Confections, 8-week express CHEF 1301 Basic Food Preparation, 8-week express IFWA 1310 Nutrition and Menu Planning, 16-week PSTR 1305 Breads & Rolls, 8-week express PSTR 1306 Cake I, 8-week express PSTR 1310 Pies, Tarts, & Teacakes, 8-week express Note: Does not include AAS General Education (Gen. Ed) Core classes. Gen. Ed. classes may be scheduled as needed.
Suggested Degree Course Sequence AAS Pastry PSTR 1301 CHEF 1305 CHEF 1301 HAMG 1321 PSTR 2301 HAMG 1324 IFWA 1310 PSTR 1305 RSTO 1325 PSTR 1306 PSTR 1310 PSTR 2307 PSTR 2380 Elective Course PSTR 2331 Classes in Blue Suggested in First Semester as Full Time Student Fundamentals of Baking, 8 week express Safety and Sanitation, 8 week express Basic Food Preparation, 8 week express Introduction to Hospitality, 8 week express Chocolates & Confections, 8 week express Hospitality Human Resources, 16 week Nutrition and Menu Planning, 16 week Breads & Rolls, 8 week express Purchasing, 16 week Cake I, 8 week express Pies, Tarts, & Teacakes, 8 week express Cake Decorating II, 8 week express CO-OP, 16 week Suggest: PSTR 1312 Laminated Dough..., 8 week Express (Capstone) Advanced Pastry, 8 week express Note: Does not include AAS General Education (Gen. Ed) Core classes. Gen. Ed. classes may be scheduled as needed.
Communications CougarWeb CougarMail Facebook: https://www.facebook.com/collincollegepastry/ Instagram: https://www.instagram.com/collincollegepastry/
Student Organizations "Culinary Club" Student run organization Enrich your college experience!!! Get involved - become an officer or member It s absolutely free!
IHCE Website To learn more about the program, HCSA, MPI, and other outstanding faculty, visit: www.collin.edu/hospitality
Thank you for coming to our Culinary & Pastry Student Orientation! Now for the Tour! ANY QUESTIONS??
