Culinary Arts Program Self Study Report

Self Study Report

To The American Culinary Federation
Foundation Accrediting Commission

8/1/2008

School Contact Number: 159079
Culinary Arts Program
Department of Business Technology
The University of Montana
College of Technology

Transmittal Sheet
ACF Foundation Accrediting Commission
SELF STUDY
NAME OF INSTITUTION: The University of Montana College of Technology

ADDRESS: 909 South Avenue West, Missoula, MT 59801
PROGRAM NAMES: 1. Culinary Arts Certificate of Applied Science
2. Food Service Management Associate of Applied
Science Degree
PROGRAM COORDINATOR/CONTACT: Thomas L. Campbell, CEC
406-243-7831 thomas.campbell@umontana.edu
DATE OF FIRST PROGRAM OFFERING: September 1974
DATE OF ACFF ACCREDITATION January 2009
EXPIRATION:
CURRENT NUMBER OF STUDENTS: Total 17 Full time 16 Part time 1
At the time of writing, fall entry enrollment had not
been finalized. These numbers represent 2nd year
students.
INSTITUTION’S DEFINITION OF FULL TIME: An undergraduate student must register for a
minimum of 12 credit hours a semester to be classified
as a full-time student; however, in most baccalaureate
programs a student must earn at least 15 credits per
semester to graduate in a four year period. One and
two year programs usually require between 15 and 19
credits per semester.
INSTITUTION’S DEFINITION OF PART TIME: An undergraduate student with fewer than the
minimum of 12 credits a semester is classified as a
part-time student.
NUMBER OF FULL -TIME FACULTY:
NUMBER OF PART-TIME FACULTY:
LENGTH OF PROGRAMS: Certificate of Applied Science Program: 2 semesters
A.A.S. Degree Program: 4 semesters
CLASSROOM CONTACT HOURS: Certificate of Applied Science Program: 325
A.A.S. Degree Program: 580
LAB CONTACT HOURS: Certificate Program: 470
A.A.S. Degree Program: 995
REQUIRED HOURS OF ON-THE-JOB Spring Semester of 2006 a required internship course
TRAINING (Externship, Co-op, Apprenticeship, was initiated. This course required 180 hours of on-
etc.) the-job-training.
TOTAL CONTACT HOURS REQUIRED OF Certificate of Applied Science Program: 795
PROGRAM: A.A.S. Degree Program: 1,575
TOTAL GRADUATES FOR THE PAST TWO 23
YEARS:
DATE: August 2008
SUBMITTED BY: (Include title) Thomas L. Campbell, CEC, Program Director
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Foreword
We welcome the ACF accreditation team to our campus. Along with our self-study
report, we are sending you a folder containing maps of our campuses, maps of Missoula and
surrounds, brochures of local attractions, and a list of contacts and telephone numbers. We are
completely at your service during the week of your visit and hope we can assist in making your
visit as productive as it can be. So please contact us on any matter.
We have used this self study to support and move forward continued improvements. We
hope that you, in addition to performing your inspection duties, will share with us your
experiences, educational philosophies, and offer suggestions. We welcome any advice aimed at
further improvement of our programs.
To facilitate your review of this report, we have employed shading to set apart questions
and stated requirements of the ACF Accrediting Commission from our responses and unsolicited
comments, which are not shaded. Exhibits too bulky to include in the report will be available at
a designated location at the College of Technology. Those exhibits are deserving of discussion
in the report are referenced from the report text. A list of all exhibits is included as Appendix 1.
The University of Montana and The College of Technology have not been denied or lost
accreditation by any accrediting agency. No action is pending, or action been taken, by court or
administrative body.
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Contents
Section 1 — Program Eligibility, Standard 1……………………………………………….……. 1
Section 2 — Mission and Goals, Standard 2……………………………………………….…….. 2
Section 3 — Organization and Administration, Standard 3……………………………………... .5
Section 4 — Faculty and Staff, Standard 4 ....................................................................................18
Section 5 — Curriculum, Standard 5 .............................................................................................27
Section 6 — Facilities, Standard 6.................................................................................................41
Section 7 — Student Services, Standard 7 ....................................................................................49
Section 8 — Program Assessment .................................................................................................65
Section 9 — Summary ...................................................................................................................70
Appendix 1 — List of Exhibits ......................................................................................................75
Appendix 2 — Maps ..........................................................................................................................
Appendix 3 — Program Application for ACF Accreditation ............................................................
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American Culinary Federation Foundation
Accrediting Commission
Standards
July 2006
AMERICAN CULINARY FEDERATION FOUNDATION
ACCREDITING COMMISSION
Standards
1.0
PROGRAM ELIGIBILITY CRITERIA
1.1 The program must be offered at an institution which is legally authorized under applicable
state law to provide postsecondary education and which is institutionally accredited by an
agency recognized by the U.S. Department of Education or approved by a comparable
government agency. Apprenticeship programs are also eligible. They must be registered with
the U.S. Department of Labor, Bureau of Apprenticeship Training, or its state designee.
1.2 The program’s application for accreditation must be authorized by the institutional chief
executive or designee.
1.3 The program must be post-secondary and so authorized under applicable state law or
comparable governmental unit.
1.4 The coordinator must have credentials that include:
• A minimum of (1) industry certification at the administrative/management level

• Five years industry experience at a management level
• A minimum of a BA or BS degree in an appropriate discipline or an equivalent combination
with the above degree
• A Master’s degree is preferred. These credentials should be accomplished within a two-
year period.
Existing program coordinator may have 3 years to meet requirements.
1.5 The program must have been in continuous existence for a minimum of two years and
must have graduated students within a three year period in order for the Commission to judge
its educational success.
1.6 The program must exhibit evidence of meeting the required competencies as specified in
the ACFF “Required Knowledge and Competencies.”
1.7 The program shall be ongoing, include a minimum of 1,000 contact hours, and result in a
certificate, diploma, or degree.
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2.0
PROGRAM MISSION AND GOALS
2.1.1 The objective of a program is the development of the students' competence to practice
effectively in an entry-level position as a cook, pastry cook, or foodservice management trainee
(and ensure the ability to advance within the hospitality industry and for lifelong enhancement of
learning and opportunities).
2.2 The mission and goals of the program are consistent with the philosophy of the
institution as well as industry standards.
2.3 The stated area of specialization is compatible with the resources available to the
program, especially the kitchen/laboratory facilities and faculty expertise.
3.0
ORGANIZATION AND ADMINISTRATION
3.1 There are clearly defined administrative channels for the program, which allow it to
operate effectively.
3.1.1 There is an organizational chart showing the relationship of the program to other
programs within the institution.
3.1.2 There is an organizational chart showing the structure of the program.
3.1.3 There are written job descriptions for the program coordinator, faculty and support staff.
3.2 The program coordinator is responsible for ongoing assessment, planning,

implementation, and evaluation critical to an effective educational program.
3.2.1 The program coordinator shall monitor compliance with the ACFF Accrediting
Commission standards.
3.2.2 The program coordinator should have limited teaching/laboratory coordination

responsibilities in addition to program administration.
3.3 The program shall have an advisory committee (Board of Directors, Apprenticeship
committee, Steering Committee) whose meetings are scheduled on a regular basis with a
minimum of two meetings each year to advise the program and make recommendations as
needed. Written agendas and minutes which include attendance are available to document
this activity.
3.3.1 The members of the Advisory Committee include a variety of representatives from the
hospitality industry (institutional food service, restaurants, clubs, hotels, allied food service
businesses or education) and must include current students and/or recent graduates of the
program.
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3.3.2 On a continuing basis an Advisory committee assists the program coordinator in
assuring that the program responds to the needs of industry, and continues to meet the
standards of the ACFF Accrediting Commission.
3.4 There is evidence of continuing financial support commensurate with the resources of the
institution and appropriate to the needs of the program.
3.5 The program mission, goals, competencies stated in behavioral terms, course outlines,
including evaluation strategies, class schedules, and descriptions and schedules of supervised
kitchen/laboratory or work experience shall be on file, open to review, reviewed annually by the
advisory board. The review should be reflected in the minutes
4.0
FACULTY AND STAFF
4.1 The faculty of the program is academically and professionally qualified.
4.1.1 The faculty has professional preparation relevant to their areas of responsibility, and
have demonstrated and documented professional participation in those areas.
4.1.2 At least 50 percent of the full-time equivalent faculty in the technical phase of the
program have credentials equivalent to any ACF certification at chef level.
4.2 The personnel policies for faculty and equivalent members of the program are the same
as those in effect for other faculty members in the institution with regard to appointment,
academic rank, tenure, salary, promotion, and recognition of professional competencies.
4.2.1 A person is not denied a faculty position, tenure, or advancement because of race,
religion, color, gender, age, national origin, or disability.
4.3 The faculty is adequate in number to implement the program of instruction and related
activities effectively and to support the achievement of educational outcomes
4.3.1 The program needs to have a standard number of full-time equivalent faculty based on
the institutional requirements of student/faculty ratio and that faculty would have advanced
degrees.)
4.3.2 The minimum ratio of full-time equivalent faculty to enrolled students shall be
appropriate to the number of training stations available.
4.4 There is evidence of participation and attendance at regularly scheduled faculty

meetings. Minutes of these meetings are available for review.
4.5 Faculty must participate on an annual basis in and document continuing professional
development which includes technical and instructional skills.
4.5.1 The program faculty must show evidence of professional growth on an annual basis in
the technical areas for which they have teaching responsibilities.
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4.5.2 The program faculty must show evidence of professional growth on an annual basis in
the area of instructional skills.
4.6 Resource people from various disciplines, community agencies, or other organizations
may be used as guest lecturers, consultants, and discussion leaders. However, they may not
substitute for adequate faculty staffing in a program.
4.7 Support services and personnel are provided to meet the needs of the program and to
facilitate the work of the faculty.
5.0
CURRICULUM
5.1 The curriculum implements the program mission, goals and objectives.
5.1.1 Units of instruction follow written outlines and syllabi which clearly state measurable
objectives, student activities, learning resources, time allotment, grading criteria, and student
evaluation methods.
5.1.2 Throughout the curriculum, opportunities are provided to strengthen the student’s
competence in communications, critical thinking, problem solving, leadership and human
relation skills.
5.1.3 Guest speakers and field trips are utilized to provide additional program enrichment.
Documentation of guest speakers and field trips must be documented and available for
commission review.
5.2 There is a rationale for the organization of the curriculum and for the allocation of credit.
5.2.1 Course requirements are organized and sequenced so that knowledge and skills are
developed progressively throughout the program.
5.2.2 The allocation of credit for lecture and laboratory hours is consistent with a recognized
standard.
5.3 The program curriculum must include at least the required objectives as specified in the
REQUIRED KNOWLEDGE AND COMPETENCIES, and the number of hours allotted to each
objective must be adequate for student competence.
5.3.1 Competency areas in nutrition, sanitation, and human relations/management must each
include a minimum of 30 hours of student effort in a combination of theoretical and applied
learning instruction, with a minimum of 15 hours directed by an instructor.
5.4 The curriculum meets graduation requirements for the postsecondary institution offering
the program.
5.4.1 The satisfaction of certificate, diploma, or degree requirements is reasonably

documented and conforms to commonly accepted educational standards for the particular
certificate, diploma, or degree involved.
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5.5 There are well defined, verifiable, and consistent outcome measurement strategies
utilized in the grading procedures in both lecture and lab courses.
5.5.1 Students are kept informed of their performance and progress in both lecture and lab
classes.
5.6 The curriculum provides for correlation of theoretical and practical learning experiences.
5.7 The kitchen/laboratory experiences shall reflect high standards of professional sanitation
practices.
5.7.1 Employees and students are trained in the correct handling and use of hazardous
materials, substances, or wastes. Material Safety Data Sheets (MSDS) are available in each of
the laboratories and are updated on a regular basis.
5.7.2 Students are trained in the proper use of laboratory equipment with
documentation/evidence of this training available for review. (Equipment Safety Check Sheet)
5.8 If part of the curriculum requires a lab/kitchen experience in which a student is

supervised by other than program faculty, there should be a training agreement and plan as well
as evidence that the supervisor is qualified according to Standard 4.1.1
5.9 The program and curriculum are sufficiently flexible to provide for individual differences
among students.
5.10 The curriculum provides for a variety of instructional techniques and strategies, with
emphasis on student involvement in the teaching/learning process.
5.11 The curriculum requires a variety of instructional media be used.
5.12 In the case of an externship, internship, co-op, or apprenticeship training program, the
relationship between the postsecondary institution and an outside food service establishment
should include a written agreement which meets the objectives of the total program. Materials
on file should include documented and signed training agreements, employer evaluation(s) of
students, instructor evaluation(s) of students, and students’ evaluations of work stations, with
evidence to support the qualifications of the supervising chef.
6.0
FACILITIES
6.1 The facilities and equipment of the institution are adequate for the needs of the program
6.1.1 Classroom space is available to support the program objectives.
6.1.2 Office space is provided for the program coordinator, faculty members and staff.
6.1.3 The program coordinator and other faculty who are closely involved with student
counseling and advisement have access to offices that provide privacy.
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6.1.4 All kitchen/laboratory experiences are in facilities that meet federal, state, and local
codes and have sufficient and experienced personnel and adequate equipment.
6.2 There shall be a resource center with adequate and accessible materials which supports
the objectives of the program.
6.3 The kitchen/laboratory facilities reflect safe and sanitary conditions.
7.0
STUDENT SERVICES
7.1 Recruitment and matriculation practices are nondiscriminatory with respect to race,
religion, color, gender, age, national origin, or disability.
7.2 Criteria and procedures for the selection of students for the program are stated and on
file at all times.
7.2.1 All programmatic pre-admissions tests and evaluations, if used, are appropriate to the
training offered; adequately measure the aptitude of prospective students to successfully
complete the program; and are administered fairly.
7.3 The program shall have a written policy on transfer of credits. The program shall have a
written policy on advanced standing, if offered.
7.4 There is an established and documented method for improving retention of students in
the program.
7.5 The program’s mission, goals, tuition and fees, requirements for entrance, and continuation in the
program, and descriptions of course and kitchen/lab experiences are accurate, and are publicly available.
7.5.1 Announcements, advertising, and student recruitment practices accurately reflect the
program offered and the current institutional and programmatic accreditation status.
7.5.2 Additional costs of the program, beyond the basic fees of the institution, are clearly
stated (e.g., liability insurance, facility use fees, transportation).
7.5.3 Policies and procedures for student withdrawal and refunds on tuition to which the
student is entitled are published and made known to all applicants.
7.6 Students and graduates have access to files maintained by the program relating to their
performance.
7.7 There is a published grievance procedure that students may use to address concerns
and needs.
7.8 Services for placement, professional counseling, and guidance are available for
students.
7.9 Scholarship/Industry information is available to students.
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8.0
PROGRAM ASSESSMENT
8.1 The program is involved in an ongoing process of assessing its effectiveness.
8.2 There is a process for collecting programmatic assessment data from a variety of
sources.
8.2.1 There is a documented and ongoing system for assessing faculty performance.
8.2.2 There is a documented and ongoing system for assessing validity of curriculum by
students, faculty and advisory committees.
8.2.3 There is a documented and ongoing system for assessing and documenting graduate
placements, student retention, and educational achievements for students, in verifiable and
consistent ways, including employer surveys, graduate follow-up surveys, and job placement
rates which indicate a majority of graduates are placed in their field of study following
graduation.
8.3 There is a process by which the collected data is assessed by all constituents involved
in the program.
8.4 The assessed data findings are used in program planning involving all constituents.
8.5 The plans developed, based on the assessment of data, are implemented for
programmatic change.
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Section 1
Program Eligibility — Standard 1
REQUIRED COMMENTS
1. Provide a copy of Program Application for ACF Accreditation as part of this self study.
This document is included as Exhibit A and also as Appendix 3 to this report.
2. Describe the institution, including accreditation and licensure status. If a recognized

agency has denied accreditation or pre-accreditation status to the institution or place the
program on public probationary status, or has revoked the accreditation or pre-accreditation
status of the institution or program, provide an account of such action (s).
The University of Montana College of Technology is a college within The University of

Montana and part of the Montana University System. The University is accredited by the
Northwest Commission on Colleges and Universities (Exhibit A).
Culinary Arts is a program within the Department of Business Technology at the College
of Technology and is accredited by the American Culinary Federation.
REQUIRED EXHIBITS
List of 10 recent graduates and their places of employment. Include name, Exhibit C
address, and phone numbers for graduates and employers.
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Section 2
Mission and Goals — Standard 2
REQUIRED COMMENTS
1. What are the mission and goals of the program(s)?
a. Mission of the Certificate of Applied Science Program:
The two-semester Culinary Arts Certificate of Applied Science Program provides an

introduction to the field of culinary arts. The mission of the program is to prepare
students for entry-level positions in the expanding and challenging food service
industry. The program goals are to incorporate comprehensive hands-on learning
experiences complemented by supportive courses and to prepare students for a wide
range of career opportunities in this field. The Certificate of Applied Science Program
parallels with and forms a seamless transition into the Food Service Management
Associate of Applied Science Degree.
b. Mission of the Associate of Applied Science Degree:
The Food Service Management Program culminates in an Associate of Applied Science

Degree designed to continue principles taught in the Certificate of Applied Science
Program. The mission of the program is to combine theory, practical training, and
experience to prepare students for entry-level and management positions in the diverse and
dynamic hospitality industry. The goals are to expand the spectrum of learning to include
more in-depth professional studies, to enhance employment options, and to ensure
graduates’ eligibility for certification as an ACF “Certified Culinarian” by maintaining
program accreditation from the American Culinary Federation.
c. Specific program goals of the Certificate Program:
Students will:
(1) express themselves through written communication;
(2) demonstrate computer literacy;
(3) demonstrate their knowledge of culinary history, kitchen organization, and basic
culinary principles;
(4) maintain sanitary conditions in the kitchen;
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Section 2 — Mission and Goals — Standard 2
(5) have a working knowledge of mathematical computations involved in a food

service
establishment;
(6) interact effectively within a team-oriented group;
(7) organize and prioritize tasks;
(8) perform front-of-the-house duties;
(9) prepare appetizers, salads, dressings, charcuterie items, and garde manger items;
(10) prepare fast-food selections, breakfast menus, and unique specialties;
(11) prepare hot and cold soups, foundation stocks and broths, all the mother sauces,
and applicable sauce derivatives;
(12) prepare eclectic entrees incorporating all cooking principles for service to the
public;
(13) utilize purchasing procedures to procure foodstuffs, kitchen supplies, and

equipment; and
(14) prepare basic bread varieties and desserts.
d. Specific program goals of the Associate of Applied Science Degree:
In addition to the 14 goals listed for the Certificate of Applied Science program,
students will:
(1) plan, analyze, and write menus;
(2) control portion costs;
(3) control food and labor costs;
(4) prepare bread varieties, desserts, confections, cakes, and ices;
(5) supervise work load and coordinate station responsibilities;
(6) describe and serve alcoholic and non-alcoholic beverages;
(7) demonstrate conceptual aspects of physical layout of food service establishments;
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and
(8) apply strict dietary standards in the preparation of nutritional dishes.
2. How do the mission and goals of the program(s) fit with the institution of which it is a part?
a. The University of Montana Missoula provided the basis for developing program mission
and goals. The professional and technical mission of the College of Technology (UM
COT) and the Business Technology Department were also incorporated. Following are
synopses of the mission statements of the College of Technology and the Business
Technology Department:
(1) The mission of the College of Technology is to provide academically sound, socially
responsible, current and accessible certificate and associate degree programs in
response to individual, community, and economic development needs. (See Exhibit
AH.)
(2) The mission of the Business Technology Department is to collaborate with local and
regional business and industry to prepare graduates to compete in and contribute to a
dynamic global society. (See Exhibit AF.)
b. Finally, the standards and competencies required for ACF accreditation are emphasized.
3. How are the goals and objectives kept current with industry’s requirements? Include in
your answer the frequency and methods of their review.
Since joining the faculty five years ago as Culinary Arts Program Director, Chef Thomas
Campbell has made a sustained evaluation of the program requirements including mission and
goals. He has continued this same level of scrutiny and performs formal review of mission
statements and program goals on an annual basis. Such reviews are influenced by Chef
Campbell’s professional experience, advisory committee input, faculty suggestions, student
comments, and departmental leadership.
4. Where are these goals and objectives of the program made evident to the students?
To ensure students understand the mission and goals of the culinary program, a Culinary
Arts Student Handbook (Exhibit AA) was created, which includes complete program
description, catalog-type course descriptions, and program policies, program goals and
objectives. The Handbook is given to all Culinary Arts students and program faculty members
and is available to interested members of the public during orientation. This Self-Study
Report is available to students in the Mansfield Library at the UM College of Technology
www.lib.umt.edu/ and in culinary faculty offices where the goals and objectives may be
found. They are also found in the University of Montana’s Catalogue and website.
www.cte.umt.edu/programs/business/culinary.htm
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REQUIRED EXHIBITS.
Sample of the review methods used. Exhibit D

Exhibit I
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Section 3
Organization and Administration — Standard 3
HISTORICAL PERSPECTIVE AND REORGANIZATION
From 1998-2003 the Culinary Arts Department had several department chairs. The individual
who had held the position for several years retired and was replaced by a person with a love of
culinary arts and an interest towards the prosperity of the Culinary Arts Program. When his
health forced him to resign, Ross Lodahl served as interim chair while a search was conducted.
The chair chosen through the search held the position for only one year before accepting a
similar position in another state. For a period of time the Culinary Arts Program was still
providing an adequate education but the leadership role left inconsistencies.
To address these issues and to provide a cohesive effort, the Dean of the College of
Technology (UM COT) identified Vicki Micheletto as Department Chair of Business
Technology with direction to include Culinary Arts as a program within the Business
Technology Department. Program and course changes were submitted by Vicki Micheletto to
ASCRC (Academic Standards and Curriculum Review Committee) and ultimately approved by
Faculty Senate Fall Semester 2004. (See organizational chart Exhibit G1 in this section.) With
this change Culinary Program faculty report to the Business Technology Department Chair
which has resulted in tighter administrative control and provided strengths discussed in more
detail in later paragraphs.
In 2004 The ACF awarded a five-year accreditation to the College of Technology’s Culinary
Arts Program. In 2006 Vicki Micheletto retired as Business Technology Chair and was
succeeded by Brian Larson. Together with the Program Director, Brian has continued the work
started in 2003. Today the Culinary Arts Program enjoys tremendous administrative support and
encouragement from the Department Chair, Dean’s Office, Provost’s Office and the President of
the University.
REQUIRED COMMENTS
1. Provide the program(s) description as listed in documents available to the public.
The University of Montana catalog (Exhibit E) contains descriptions of the Culinary Arts
Certificate of Applied Science program and the Food Service Management Associate of
Applied Science Degree program. The catalog is available to the public in paper copy from
Student Services or online at the University’s web site:
http://www.umt.edu/homepage/catalog/default.asp.
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Section 3 — Organization and Administration — Standard 3
During the reorganization process Tom Campbell and Vicki Micheletto reviewed and
revised the culinary arts certificate option and the food service management degree option.
Program changes were approved by ASCRC and Faculty Senate, resulting in revision and
improvement of the program. Both Chef Campbell and Mr. Larson have researched culinary
programs across the country and reviewed ACF standards in this curriculum review process.
Accordingly, program mission, goals, and curriculum requirements were revised; course
credits were adjusted; courses were added or deleted; and course descriptions were updated.
These efforts resulted in the Culinary Arts Conspectus (Exhibit AJ) which is still being
refined.
The Business Technology Department conducts ongoing assessment of its programs in

concert with its several program directors. The last assessment is documented in Exhibit AF,
Business Technology Department Assessment.
As a result of the reorganization, program improvements, and this self-study, a Culinary

Arts Student Handbook (Exhibit AA) was created. It includes information from the
conspectus and selections from Exhibit AF plus catalog-type course descriptions, policies,
and procedures. This handbook is given to Culinary Arts students, culinary faculty members,
and interested members of the public.
2. List other hospitality or food service programs in the institution.
There are no other programs.
3. Describe the administrative responsibilities and teaching responsibilities of the program

coordinator. To whom does this person report on such matters as finance, policies,
admission, and curriculum. Describe this person’s qualifications. Describe his/her role in
assessing, planning, evaluating and implementing changes to the program.
Thomas Campbell, CEC, is Program Director of Culinary Arts which includes both
certificate and degree options. On matters such as finance, policies, admission, and curricula,
he reports to Brian Larson, Chair of the Business Technology Department. Tom Campbell is
responsible for writing the ACFFAC Self-Study Report and Annual Reports. He compiled
the last Self-Study and the Culinary Arts Program was granted a five-year accreditation from
2004 - 2009
Chef Campbell is an active member of the American Culinary Federation (ACF), president
of the local chapter of the ACF, certified as an Executive Chef by the ACF, and a graduate of
the Culinary Institute of America. He has thirty-six years of experience in the hospitality
industry including eleven years in the culinary education field. While on the culinary faculty
of the Art Institute of Seattle, he developed programs of instruction, contributed to policy
studies, and helped coach the student culinary team. Campbell also is a representative of the
ACFFAC by volunteering as an Accreditation Site Evaluator in the northwest region. Since
2006 he has participated in six site visits in both secondary and post secondary culinary
education. Following is a recap of his ACF involvement:
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a. Presiding President of the Montana Chefs Association, local chapter of the ACF
b. Head Judge for the Montana Agriculture sponsored Chef’s Collaborative cooking
competition
c. Head Judge for UM Dining Services NACUFS culinary challenge competition
d. Coach and manager of the College of Technology’s Jr. Culinary Team since 2003
e. Coach and sponsor of Carol Chandler as she won the 2007 National Student
Culinarian of the Year competition
f. Attendee of annual ACF Western Region and National Conferences
g. Attendee of the CAFÉ Chef Educator Conference
h. A member of the Missoula County Public Schools Advisory Board, Department
of Career and Technical Education
i. Works as an ACFAC accreditation site-visit examiner for secondary and post
secondary culinary programs
j. In 2007 he hosted the first ever ACF sanctioned practical examinations and
competitions in the State of Montana
k. Voted Montana’s Chef of the Year for 2007 by the Montana Chefs Association
l. Recipient of the ACF Western Region Meritorious Achievement Award for 2008
While serving as a corporate executive chef at a Seattle-area hotel and as owner of his own
restaurant and culinary consulting business, he managed budgets, personnel, and other
resources.
Within the normal constraints of budgets, resources, and institutional policies, Chef
Campbell is responsible for assessing, planning, evaluating and implementing changes to the
culinary program.

Chef Campbell joined the College of Technology’s team five years ago; July 1, 2003 and
currently has full-time administrative duties including accreditation activities involving
departmental reorganization, budgetary planning, and program and course revision. He is the
Student Advisor for Culinary Arts and maintains a full teaching load. The following is a list
of his recent teaching duties:
1. In the summer of 2007 he developed and taught:
• Introduction to the Food Service Industry (CUL 151T) a five-credit, 8 week
course
• Mediterranean Cuisine (CUL 195T), a 1 credit/no credit course offered
through the Outreach Program
• Tips for Teachers (CUL 195T), a 2 credit/no credit course offered through the
Outreach Program
2. In the Fall Semester of 2007 he taught:
• Introduction to the Food Service Industry (CUL 151T), 5 credits
• Meats & Vegetables (CUL 161T), 3 credits
• Dining Room Procedures (CUL 156T), 3 credits
• Garde Manger (CUL 157T), 3 credits
• Internship (FSM 290T), 4 credits
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3. He is authorized as a proctor for administering the NRAEF ServeSafe examination

and recently renewed his status.
4. In the Spring Semester of 2008 he taught:
• Nutritional Cooking (FSM 280T), 4 credits
• Patisserie (FSM 275), 2 credits
• Capstone (FSM 271), 4 credits
• Food Service Management Computer Applications (FSM 205), 2 credits
• Internship (FSM 290T), 4 credits
5. In the Spring Semester of 2008 he team-taught three classes, 3 credits each:
• Meats & Vegetables (CUL 161T)
• Dining Room Procedures (CUL 156T)
• Garde Manger (CUL 157T)
6. Chef Campbell is also occasionally called upon for specialized demonstrations and
instruction as well as covering for faculty members when they are not present.
7. He rewrote the Beverage Management and Menus Design (FSM 170T) course to
reflect a capstone experience and linked it with the Food Service Computer
Applications (FSM 205) and Patisserie (FSM 275) classes. He taught this course in
the Spring Semester of 2006.
8. He developed a required formal Internship for Culinary (FSM 290T). He introduced
this course in the Spring Semester of 2006.
9. Currently Chef Campbell is rewriting and teaching eight separate courses. He is also
the sole advisor for the Culinary Program.
4. Describe the advisory committee(s) for the program (s) and indicate:
a. frequency of meetings,
Chef Campbell has recruited twelve advisory committee members, with Brian Larson,
Business Technology Department Chair, and Lynn Stocking, Associate Dean, providing
guidance and support. This advisory committee represents a variety of hospitality
professionals to reflect ever-changing industry standards and trends. Advisory committee
members represent local hospitals, restaurants, institutional food service operations, The
University of Montana Student Dining Services (UDS), hotels, resorts, food service
purveyors, caterers, bakers, culinary faculty, alumni, and members of the Montana Chefs
Association chapter of the ACF. (See Exhibit I for a list of members and minutes of
meetings.)
The advisory committee held a lengthy meeting in November 2007. Additionally, a

minimum of two updates and meeting follow-ups were communicated via e-mail to
advisory committee members during the remainder of the school year; however, no formal
meeting was held. This adheres to ACF guidelines mandating that two meetings per year
8
be held. Advisory members are surveyed and encouraged to interact and provide
constructive criticism to program director and faculty at any time during the school year.
Since Chef Campbell is the President of the ACF Montana Chefs Association (MCA)
www.acfmontanachefs.org their monthly meetings always carry an aspect of culinary
education and continuing education. This, coupled with the fact that most members of the
MCA are also members of the UM COT Culinary Program’s Advisory Committee,
provides a link between current industry trends and culinary education. The MCA is also
very supportive of culinary education and awards two full-semester scholarships to
deserving UM COT culinary students. (Copies of MCA meeting agendas and scholarship
criteria may be viewed in Exhibit I.)
b. functions and responsibilities, and
The Program Director utilizes the advisory committee to provide feedback regarding
graduates working in the field, establish internships, review curricula, update technological
advancements and industry trends, and provide a link between culinary students and
prospective food service employers.
Committee members from UDS (University Dining Services), a nationally recognized

institution, have been exceptionally responsive in providing guidance, resources,
placement, and an exchange of ideas specifically relating to the positive evolution of the
Culinary Arts program. Director Mark LoParco and Executive Chef Thomas Siegel, CEC,
are currently exploring sustainable cuisine and the prospect of inclusion in COT’s program
under the wing of UDS’s “Farm-to-College” plan.
c. examples of major suggestions and results.
The advisory committee members supported the inclusion of an internship experience.

The reasoning included the importance of students’ experiencing their craft in actual work
situations. An internship also provides a liaison between students and industry. Advisory
committee feedback confirmed the change made in the 2005 curriculum to require a 4 -
credit internship course. Students entering Fall Semester 2004 will participate in the
internship during Spring Semester 2006 (see Exhibit AB).
Committee members within the health-related industries discussed the growing demand
for graduates to possess more nutritionally sound experience. To answer this concern,
Chef Campbell replaced the nursing program’s nutrition course with CUL 280T
Nutritional Cooking which gives a more hands-on approach and is more pertinent to the
food service industry.
9
5. Describe in detail funding for the program(s).
There are five types of funding for the Culinary Arts program:
a. State Fund, or general operating fund, (Index Code MCT107) are public monies which
support the following elements of the program:
Faculty Salaries Payroll Benefits General Expenses

Laundry Laboratory Equipment Printing
Office Supplies Food Communications
Repair and Maintenance
b. Course Fees (Index Code MCT006) are funds collected from students to cover the
following:
Course Laboratory Consumables UM Administrative
Supplies Assessment
These course fees are submitted for approval by the Board of Regents before included in
student costs.
c. Student Snack Bar and Dining Room (Index Code MCT017) is an account designed
very much as an independent business. It provides income to supplement the Culinary
Arts program operation and offers students competency building experiences. The
Culinary Arts Program does not aim to make a profit and this account is kept as close
as possible to a break-even budget restriction.
Categories for this account index are:
Sales UM Administrative Employee Salaries And Benefits

Assessment
Food Supplies Telephone General Repairs And
Maintenance
Catering Other General Expenses
d. Culinary Student Assistance Fund (Index Code MCT094) is an account designed to

augment special activities. It provides income to supplement the Culinary Arts
Students in areas of culinary competitions, field trips, specialized equipment, etc.
Income for this fund is generated solely from fund raising event, dinners, culinary team
sales, dining room tips, etc. Categories for this account index are:
Culinary Culinary Competitions Field Trips

Capstone Exotic Food Supplies Special Equipment
Catering UM Administrative Other General Expenses
10
Assessment
e. Outreach Culinary Courses (Index Code MCTI35) is an account designed to operate

under “cost recovery” parameters. It provides income to supplement the Culinary Arts
program operation and the Outreach program. It offers non-traditional students non-
credit and continuing education experiences. Categories for this account index are:
Food Supplies Linen

Uniforms Tools Printed Materials
Instructor UM Administrative Other General Expenses
Salaries Assessment
a. If you receive any outside funding, (i.e. government/private industry grants) at what
point will the program be self-sufficient?
There is no outside funding.
b. Will this program be able to continue after outside funding expires?
No outside funding is provided.
c. If the program operates any income producing business (catering cafeteria, restaurant,
vending) describe how those funds relate to the program’s operations and provides for
capital expenditures.
The Student Snack Bar and Dining Room functions as a non-profit entity providing
high-quality, low-cost meals for UM COT students, faculty, staff, and the general public.
It provides a competency-based and realistic learning environment for culinary students.
The goal of the business is to budget menu prices to reflect a 50 percent food cost and to
operate at a break-even point.
Approximately 85 percent of food expenditures provide an environment for an a la

carte, a la minute student learning experience; and 15 percent supports catered functions
(see Exhibit AI). Culinary faculty strives to keep catered events within the competency-
based mandates and to follow the instructional time frame.
Currently and historically, the Student Snack Bar and Dining Room run very efficiently.
6. What are the major strengths and weaknesses of your program as it relates to this section in
comparison to the ACF Accrediting Commission Standards?
a. Strengths.
(1) Communication. Communication within Culinary Arts is efficient due to the small
11
number of personnel. Culinary staff and faculty share the same office space. Internet
and e-mail access allow communication both internally and externally. All COT
faculty and staff can communicate anytime, anywhere via Microsoft Outlook and
common e-mail access. This enables superior communication and makes available a
variety of resources.
(2) UM Student Dining Services. As a program within the University of Montana, the
COT’s culinary program maintains strong ties with the award-winning University of
Montana Student Dining Services. This multi-million dollar department supports our
programs by
(a) enabling quality culinary employment for many of our students within an ACF
certification-based organization,
(b) providing an internship establishment in the past as well as the future,
(c) allowing access to surplus equipment and supplies,
(d) embracing our program within the powerful purchasing structure of The University
of Montana system,
(e) encouraging dining services chefs and administrators to participate in advisory

committee meetings, and
(f) inviting faculty and culinary students to join in cutting-edge developments such as
composting, recycling, sustainable cuisine, and culinary workshops. (See Exhibit
AG.)
(3) UM Collaboration. Our partnership with the University of Montana system provides
benefits to the COT Culinary Arts program by sustaining an infrastructure of
professional support in the following areas:
(a) The competent and well-staffed Facilities Department keeps the kitchen laboratory
equipment operating properly and safely. Facilities personnel also administer a
preventative maintenance program.
(b) The Facilities Department supports a clean and sanitary environment.
(b) The University of Montana Health and Occupational Safety Department provides
periodic sanitation and safety inspections and advises faculty and students as to
proper procedures.
(c) Public Safety polices the campus and is available to students and faculty in matters
which require law enforcement.
12
(d) The University of Montana Recycling Department aids in promoting an

ecologically
sound environment while exposing students to recycling trends and educates them
in these types of systems.
(4) Organization. The daily operation of Business Technology Department programs is

the responsibility of various program directors, including Chef Campbell, who report
directly to the department chair. In turn, the Business Technology Department Chair,
Brian Larson, reports directly to the Associate Dean and Dean of the COT. The
interface between the COT and the University system is from Dean Barry Good to The
University of Montana Provost’s and President’s offices. (See the organizational
charts at the end of this section or Exhibit G1). This structure is sound and allows for
a systematic flow of ideas. The system is measured and thorough, resulting in a
cohesive organization.
b. Weaknesses.
(1) Personnel Management. While the Program Director exercises day-to-day

management of his resources, he does have limited authority in some areas:
(a) Faculty evaluation is conducted for all tenured or tenure-track culinary faculty by
a process set in place by the faculty and administered by the Faculty Evaluation
Committee. Chef Campbell is subject to this evaluation process. While he does
not formally evaluate other tenured or tenure-track culinary faculty, he does have
input into the process.
(b) Adjunct faculty are hired as temporary employees and evaluated on a semester by
semester basis and Chef Campbell does have direct input into this process. He
participates in interviews and discusses adjunct faculty course evaluations with
the department chair. Decisions to retain adjunct faculty are made on a semester
basis.
(c) A challenge in a University setting is for program directors to assist faculty and
staff in developing and realizing their career goals. This involves motivating
them toward further education, professional development, and extra-classroom
activities. It also involves making them aware of shortcomings which may hinder
their professional advancement. Program directors work cooperatively with the
department chair under the auspices of the faculty collective bargaining
agreement to address faculty concerns. Tom Campbell does supervise the cashier
position and has the responsibility and authority to conduct personnel evaluations.
(d) A challenge does exist when accommodating faculty use of personal or sick leave.
The faculty contract provides five personal leave days each academic year. If a
Culinary Arts instructor wishes to use a personal leave day, policy requires he/she
gain formal approval from the Chair of the Business Technology Department and
13
the College of Technology Dean. Use of personal leave creates the need for Tom
Campbell or other instructors to cover kitchen/station experiences, which puts a
strain on their teaching schedule. Sick leave is rarely anticipated and does present
an immediate challenge in covering kitchen/station experiences. Notification of a
sick-leave absence is communicated by the faculty to both the department chair
and Tom Campbell, Program Director. It creates a similar demand on the
Program Director to cover kitchen/station courses. Rarely does the signature
procedure precede the date of absence because it is cumbersome to route the
request form in time for the department chair to grant the request. A plan for
substitute faculty should be in place to accommodate personal leave and absences.
(2) Budgetary Control. While the Program Director exercises day-to-day management of
his resources, he does have limited authority in some areas:
(a) The energy crisis has manifested itself within the Culinary program and has made
anticipation of costs erratic. This, in turn, has made efforts to balance budgetary
indexes at the end of the fiscal year a challenge.
(b) Preparation of the five budgetary indexes is not currently part of the Program
Director’s responsibility. Without the opportunity to forecast trends in costs as
well as projections of enrollment leads to a deficiency in purchasing and
planning.
7. How do you plan to use the results of this section of the Self Study to maximize the
strengths of the program and to minimize any identified weaknesses?
a. Chef Campbell will continue communication both externally and internally. He will use
“e-meetings” to promote communication and to keep appropriate people aware of issues
which affect them. This will establish an even stronger connection among culinary
faculty, staff, and administration. This particular technology will be especially helpful to
maintain a dialogue with advisory committee members.
b. Chef Campbell will continue to participate in professional development activities which

will in turn lead to continual program improvement.
c. Chef Campbell will continue working on a regular basis to strengthen the relationship
between The University of Montana Dining Services and the Culinary Arts program.
Given that Chef Campbell is the president of the ACF local chapter and University of
Montana Dining Services is the chapter’s major supporter, it is natural and necessary there
be a close relationship between these two entities.
d. The advisory committee meetings will be held each semester, and members will continue
to be encouraged to participate and interact with program faculty in program evaluation.
14
e. Chef Campbell feels that, while good support is now being provided by various UM
service departments such as Dining Services, Facility Services and other Educational
Departments; better relationships can and should be formed. A conscious effort will be
made to praise personnel from these areas for their contributions, to communicate clearly
specific requirements, and to educate them concerning the importance of culinary program
needs.
REQUIRED EXHIBITS
1. Organizational charts for the administrative structure of the institution and the Exhibit G
program;
2. Job descriptions for program (s)related staff and faculty; Exhibit H
3. Roster of advisory committee members and their job titles and minutes for past Exhibit I
year; and
4. Financial statement for the program for the last fiscal year - this can be the Exhibit J
department budget, audited or un-audited.
ORGANIZATIONAL CHARTS
Organizational charts for Culinary Arts (Exhibit G) are reproduced in the following pages.
15
University of
Montana
College of
Technology
Applied
Applied Arts Business Health Industrial
Computing and
and Sciences Technology Professions Technology
Electronics
Culinary Arts
16
Program Director
Thomas
Campbell
Related General
Advisory
Education
Committee
Courses
Work Study
Administrative
Student (part
Associate
time)
Cashier
Dana Veike
Culinary Faculty Culinary Faculty Culinary Faculty

Culinary Faculty
(Adjunct) (Adjunct) (Adjunct)
(full time)
Laura Swanson Aimee Ault Andrea Paskert
17
Faculty and Staff — Standard 4
1. The following diagram shows the faculty and staff positions that were filled when this Self
Study Began:
Program Director
Thomas
Campbell
Related General
Advisory
Education
Committee
Courses
Work Study
Administrative
Student (part
Associate
time)
Cashier (full time)

Dana Veike
Culinary Faculty Culinary Faculty Culinary Faculty

Culinary Faculty
(Adjunct) (Adjunct) (Adjunct)
(full time)
Laura Swanson Aimee Ault Andrea Paskert
REQUIRED COMMENTS
1. Discuss faculty background strengths including any professional certifications held. Relate
their backgrounds to the courses for which they are responsible.
a. Thomas Campbell, CEC
Chef Campbell’s background includes over twenty-five years of service in the culinary
industry, including work in hotels, restaurants, proprietorship of a restaurant, and catering
and consulting business. Chef Campbell currently has eleven years experience in the
culinary education field, including his present position as director of The College of
Technology’s (UM COT) Culinary Arts program, as well as six years with the Art Institute
of Seattle as a chef instructor. With the Art Institute, he taught up to 75 percent of the
courses offered and developed new courses for inclusion in their curriculum. Such courses
were Northwest Food and Wine and International Cuisine. He also provided support for
the administration of the culinary program by writing syllabi and developing codes for
sanitation and personal hygiene. He coordinated many extracurricular activities involving
students, such as the Taste of Seattle annual benefit functions and culinary student
competition team activities.
Currently Chef Campbell, in addition to his director responsibilities, teaches program

courses. Since assuming this position in July 2003, he has redesigned and instructed the
Introduction to Food Service and Introduction to Food Service Sanitation courses. In
spring semester 2004 he developed and taught the new Nutritional Cooking course. Chef
Campbell was a full-time instructor for the eight-week Baking and Pastry course offered
during Summer Session 2004.
b. Laura Swanson
Chef Swanson is a graduate from the UM COT Culinary Arts program and holds and
AOS degree in Food Service Management. She is an adjunct faculty member employed
since 2007. She currently teaches three stations: Garde Manger (which includes
charcuterie), Baking and Pastry, and Dining Room Procedures. She previously taught
Meats and Vegetables and is a very capable front-of-the-house faculty member. She also
team-teaches with Chef Campbell Capstone, Nutritional Cooking, Introduction to the Food
Service Industry, ServSafe Sanitation and Safety, and Outreach summer courses. Her
enthusiasm for teaching and learning is infectious with the students with whom she enjoys
a great relationship.
Chef Swanson is a member of the Montana chapter of the ACF. Currently, she holds a
certification at Certified Culinarian and is actively engaged in a continuing education
program whereby she will earn her Certified Chef de Cuisine status.
Chef Swanson earned her AOS degree with an overall GPA of 3.88 and was on the
Dean’s List. Because of her aptitude, work ethic, participation in the ACF Montana Chefs
Association, and grade point; she was awarded the MCA Culinary Scholarship for 2006.
Swanson brings a diverse knowledge of real-life experiences to her teaching by being an
Emergency Medical Technician, Emergency Dispatcher, and Excavation Laborer. Because
of her business experience and contacts with industry professionals, she is a great resource
for student placement opportunities. She understands customer wants and needs and is
able to translate these to students facing front-of-the-house challenges.
c. Aimee Ault
Chef Ault is a graduate from the UM COT Culinary Arts program and holds and AOS
degree in Food Service Management. She is a full-time adjunct faculty member employed
since 2007. She currently teaches three stations: Nutritional Cooking, Capstone, and Food
Service Management Computer Applications. In the fall she is slated to teach Purchasing
and Cost Controls, Introduction to the Food Service Industry, and Sanitation and Safety.
Her enthusiasm for teaching and learning is infectious with the students with whom she
enjoys a great relationship.
Chef Ault is a member of the Montana chapter of the ACF. Currently, she holds a
certification at Certified Culinarian and is actively engaged in a continuing education
program whereby she will earn her Certified Chef de Cuisine status.
Chef Ault earned her AOS degree with an overall GPA of 3.80 and was on the Dean’s
List. Because of her aptitude, work ethic, participation in the ACF Montana Chefs
Association, and grade point; she was awarded the MCA Culinary Scholarship for 2006.
Ault brings a diverse knowledge of real-life experiences to her teaching by working full-
time in professional high-volume production, catering and fine dining food service
establishments. Chef Ault also is a participant in ACF sanctioned food competitions and
won a silver medal in category K-1 in 2006. Because of her business experience and
contacts with industry professionals, she is a great resource for student placement
opportunities.
Aimee also holds a Bachelor of Arts degree in English and has won awards for her
creative non-fiction and poetry. She was Editor-in-Chief of The Pacific Review literary
magazine. She received William Wright Hart’s III Award for Outstanding Humanities and
Arts Student.
d. Andrea Paskert
Chef Paskert’s specialty is Baking and Pastry and currently is and part-time adjunct
instructor for Patisserie FSM 275. She is involved with revising the course with Chef
Campbell integrating it into the Capstone Experience classes. She also teaches the summer
Outreach Baking and Pastry class CUL 195T.
Chef Paskert is a graduate of the Institute of Culinary Education in New York with a
specialization in Baking and Pastry, 2007. She is also enrolled in The University of
Montana and a candidate for a Bachelors of Science degree majoring in Communication
Studies and Culinary Arts. She holds a GPA of 3.7 and is on the Dean’s List.
Chef Paskert continuously updates her knowledge with continuing education courses in
Cake Decoration, Asian Desserts, Italian Baking, Vegan Bakery, Pulled Sugar, Candies,
Sorbet, Breads, etc. Her accomplishments include developing a pastry menu for the Velvet
Lounge in Brooklyn, NY; received a “Masters in chocolate” certification from The New
School of Culinary Arts, NY; is a member of the Retail Bakers Association. She teaches
part-time for the Dickinson Lifelong Learning Center: All About Chocolate, Tantalizing
Truffles, Breakfast Delights, Muffin Mania, Healthy Desserts, Gluten-Free Desserts,
Desserts for Entertaining.
Chef Paskert brings an industry related perspective by being the Owner of Creative
Confections and Baker for Bear Claw Bakery.
2. Describe faculty workload, including counseling, teaching, and extracurricular activities
involving students. Indicate whether faculty contractual obligations or requirements are
different from any other faculty within the institution.
The Program Director is the contact for all culinary student advising and shares the
counseling duties with the retention coordinator. Advising sessions are held periodically
throughout the academic school year—twice a semester and three times during the summer.
Introductions to culinary program options include open houses and advising sessions, where
advisors meet individually and collectively with students and parents to inform them of the
culinary industry and issues associated with admission to the Culinary Arts program. The
Program Director is the person to address problems students encounter, whether it be personal
or academic, before seeking the resources of other departments.
Faculty workload is limited to two categories: full-time tenure or adjunct faculty and part-
time adjunct faculty. Most full-time faculty provides hands-on instruction five hours per day,
or twenty-five hours per week. Part-time faculty provides instruction as dictated by the
number of credit hours of the course they teach. (Typically a part-time faculty member is in
class three hours per week.)
Extracurricular activities for full-time faculty include the coordination of catering events
that take place at the UM COT. The Program Director has the ultimate responsibility to
define whether or not these events fit within the curricula and are beneficial to the education
of culinary students. Within this realm, he has taken strides towards introducing the students
to other educational environments such as cooking demonstrations for area high school
culinary classes. He has provided opportunities for students to participate with
demonstrations on the local NBC network affiliate—KECI “Chefs of Montana” television
program (Exhibit Z), and to be involved with cooking segments on the local affiliate of
National Public Radio. He also encourages students to participate in charity auction events.
Students are invited to join and participate in the Montana Chef’s Association (the local
chapter of the ACF). The Program Director was instrumental in recommending the annual
award of two-full tuition scholarships ($1500) UM COT students by this association.
Contractual obligations for the Program Director are different from those of other culinary
faculty because he holds a supervisory/faculty position. There are differences between his
position and other COT program directors given the nature of the hospitality industry.
Periodically, throughout the year, the workday includes engagements where culinary staff
members must be present at evening events, such as catering for UM COT and community
functions, in order to supervise participating students. Because Culinary Arts hosts catered
events and provides food service to the general population of students, faculty, staff, and
public budgetary demands are more complicated than other programs. Currently, Chef
Campbell works with five separate budget configurations including one representing the
profit-or-loss business of the student cafeteria. He is assisted by the Business Technology
18
Section 4 — Faculty and Staff — Standard 4
Administrative Assistant and the College’s business operation personnel for all budgetary
matters.
3. Describe faculty/student ratios in both lecture and lab classes. Include a description of
teaching assistants and their roles.
Faculty-to-student ratios in the laboratory situation currently are maintained in range of

approximately 8:1 to 10:1. The size of the kitchen laboratory allows for no more than
eighteen to twenty students to participate in an effective and safe educational environment.
Because of this, hands-on instruction is divided into two groups. One chef instructor
simultaneously teaches three courses: CUL 161T Meats and Vegetables; CUL 160T Soups,
Stocks, and Sauces; and CUL 165T Baking and Pastry. The other chef instructor
simultaneously teaches three courses: CUL 156T Dining Room Procedures; CUL 157T Pantry
and Garde Manger; and CUL 158T Short Order Cookery. This arrangement allows each chef
instructor opportunity to oversee and direct student production efficiently and effectively.
In culinary courses the same numbers of students who participate in the laboratory are
present in a lecture class. Typically, the student-to-teacher ratio in lecture is 18:1. The
number of students may vary in other program lecture and laboratory courses.
Currently, the UM COT Culinary Program employs no teaching assistants.
4. Describe the program for professional development of faculty. Distinguish between

professional development that focuses on technical skills versus instructional skills. Be
specific. Include the budget allocation, release time conditions, and how action plans are
developed.
a. The Culinary Program is governed by two standards for faculty professional development:
(1) Culinary Arts is subject to The University of Montana and College of Technology Unit
Standards (see Exhibit V). Assessment of professional development is required by
these standards in order for faculty to be granted normal raises, merit raises, tenure,
and promotion. Each individual faculty member is expected to document his/her
fulfillment of requirements and to maintain a professional portfolio using the Faculty
Evaluation Committee format. This portfolio must be submitted annually for review.
(2) The ACF Accrediting Commission demands culinary faculty to conform to ACF
certification standards in order to achieve and retain program accreditation. Standards
include on-going professional and educational development. Each member of the
culinary faculty is responsible for responding to these standards by actively pursuing
an upgrade in certification level commensurate with the level of expertise demanded
by the ACF Accreditation Commission.
b. Faculty professional development includes attending ACF-sponsored events such as the

Western Regional and National Conferences. The purpose of attending these conferences
is to update certification credentials by taking written tests and practical examinations.
19
Personal certification also includes attending culinary workshops to improve upon

techniques such as wine tasting, pastry techniques, and marketing techniques.
c. Also involved with certification and professional development is networking with industry
professionals, such as at the American Academy of Chefs dinner during the Regional
Conference.
d. As president of the local ACF chapter, Chef Campbell attended relevant seminars such as
“Fund Raising for Your Chapter.” He also attended the chapter’s "Educators’ Workshops”
and “Certification, Application Clinic.”
e. Other focuses on culinary instructional skills include the junior hot food competition, ice
carving competition, the knowledge bowl competition and the chef-of-the year cooking
competition.
f. Faculty are encouraged to volunteer for special events, participate in culinary workshops,
and take part-time culinary positions to learn new trends, techniques, and cuisines.
5. Describe faculty meetings and other situations where the faculty actively participate in
policy formation, program planning and priority setting.
Culinary Arts faculty meetings are held every Tuesday afternoon during the fall and spring
semesters. Participants are full-time faculty, part-time faculty, staff members, and the Program
Director. An open invitation is extended to the Business Technology Department Chair as well
as to the Associate Dean and Dean of the UM COT. The Program Director conducts faculty
meetings and keeps the minutes. Each faculty member is expected to keep a record of anything
that affects the Culinary Arts program and to present his/her concerns, ideas, suggestions, and
feedback at these meetings. These meetings are important in maintaining open communication
between faculty, staff, and administration.
6. Describe how adjuncts, teaching assistants, part-time faculty are kept informed, are
evaluated, participate in planning, etc.
They have equal voice in matters involving the Culinary Arts program, participate in
program meeting and they are kept informed in the weekly faculty-staff meeting as well as by
e-mail. (Part-time faculty are held to the same evaluation guidelines as full-time faculty.)
7. Describe the secretarial and support services available to the program.
The Business Technology Department has one full-time administrative assistant and two
student work-study personnel. They provide support for all clerical functions including word
processing, copying, audio/visual aids, etc. These individuals also participate in the
preparation of documents for curriculum changes, for class scheduling, processing of review
forms, and coordination of self-study inspection visits (e.g., meeting place and set up).
20
a. Strengths
(1) The Culinary Arts program is blessed with devoted faculty members with many years’
service to the culinary and food service industry. Every instructor is committed to
ensuring quality educational experiences for students. The program is fortunate to be
able to rely on highly qualified, part-time faculty to provide expert instruction to
augment culinary studies.
(2) Faculty workload, counseling, teaching, faculty/student ratios, and extracurricular

activities are reasonable and designed to ensure that quality time is spent with
students.
(3) Faculty and Staff meetings are kept at an informal level and are held each week to
promote involvement of personnel in all educational and procedural decisions.
Additionally, regular departmental communication and meetings occur.
(4) The Program Director, being the president of the local chapter of the ACF, brings
special opportunity to the student Culinarian by providing an important link between
education and the culinary professions.
(5) The support provided by the department administrative assistant is available and
critical to the efficient operation of the Culinary Arts Program.
b. Weaknesses
(1) The emphasis on professional development must continue in order to ensure the
quality of the program steadily increases. Our biggest weakness is faculty terminal
degrees and industry experience. An ongoing plan is in place to rectify these
deficiencies.
9. How do you plan to use the results of this section of the Self Study to maximize the strengths
of the program and to minimize any identified weaknesses?
a. The faculty strengths identified in this study will continue to be used to bolster program
quality and be called upon to enhance regularity of the program as identified in the report.
b. As justification for proper adherence to ACF Accreditation Standards the study gives a
information and data that can be used and referred to as the program continues to evolve.
21
c. Preparation of the study has created a communication analysis which will be used to assist
faculty to work together and better serve the needs of students.
d. This study has forced concentration on administrative procedures and use of the talents of
support staff.
REQUIRED EXHIBITS
1. Faculty meeting minutes from the last year; Exhibit K

2. Personnel data sheets/IPD’s or Personal development plans for all full and part- Exhibit F
time faculty (use Faculty Professional Development Report forms provided by
the Commission; do not include resumes);
3. Teaching schedule in effect for time of the on-site visit. Exhibit L
5. Copies of all current instructors’ certificates or licenses. Exhibit F
22
Section 5
Curriculum — Standard 5
PROGRAM CHANGES
During 2006 and 2007, Chef Campbell and Brian Larson, Chair of the Business Technology
Department, rewrote the Culinary Arts curricula. The goal was to develop more course-specific
culinary subjects. Changes included:
1. Introducing summer courses by aligning with the Outreach Program thus allowing the
Program Director to use the facility to offer professional continuing education courses, as
well as specialized cooking courses geared to the gourmet-enthusiast public;
2. Revising the more advanced FSM 275Patisserie course to serve as an extension to the
Capstone experience course;
3. Deleting FSM 271 Menu Layout, Design and Analysis and replacing it FSM 271
Capstone. The plan was to shift course content to coordinate and integrate with Food
Service Management Computer Applications – FSM 205, Patisserie – FSM 275, and
Internship – FSM 290T to create a virtual food and beverage service establishment. This
allowed theories in FSM 271 to become project applications in the computer lab;
4. Expanding CUL 151T Introduction to the Food Service Industry to encompass a two hour
lecture and three hour lab session;
5. Sanitation and safety, CUL 175T (formerly taught within Introduction to the Food Service
Industry), is now offered as a two credit course and culminates in the award of the
NRAEF
ServeSafe certificate;
6. Expanding the credits for Short order Cookery CUL 158T in order to represent the actual
hours spent in lab;
7. Deleting Food Service Management Accounting – FSM 266T and expanding the course

content and credits of Purchasing Procedures and Cost Controls – FSM 270.
8. Introducing a required, four-credit Internship – FSM 290T.
9. Replacing Food Production–Math 114T with Introduction to Algebra – MAT 100D in order

to satisfy General Education credit requirements for graduation.
27
Section 5 — Curriculum — Standard 5
DESCRIPTION OF PROGRAMS
1. Complete descriptions of the certificate and degree program are given in The University of
Montana 2007-2008 catalog (Exhibit E) and the Culinary Arts Conspectus (Exhibit AJ),
which was revised on March 11, 2008. Required Knowledge and Competencies (Exhibit M)
gives contact-hour allocations by course and for laboratory and classroom activities. Course
Contact Hours Worksheet (Exhibit AC) also contains this information. The following two
paragraphs define culinary programs in brief so as to present a basis for subsequent
discussions.
2. The one-year Culinary Arts Certificate of Applied Science Program is designed for entry
level into the food service industry. The two-year Food Service Management Associate of
Applied Science Degree Program consists of all courses required in the Certificate of applied
Science Program plus a second year of management-oriented courses, which allows entry
into food service management positions.
3. Following are course requirements for the two programs. See Exhibit E for course
descriptions.
Required By
Course Course Name Certificate Degree
Number Program Program
COM 150S Interpersonal Communication √ √
CRT 100 Computer Literacy √ √
CUL 151T Introduction to Food Service Industry √ √
CUL 156T Dining Room Procedures √ √
CUL 157T Pantry and Garde Manger √ √
CUL 158T Short Order Cookery √ √
CUL 160T Soups, Stocks, and Sauces √ √
CUL 161T Meats and Vegetables √ √
CUL 165T Baking and Pastry √ √
FSM 180T Nutritional Cooking √ √
MAT 100D Intermediate Algebra √ √
PSY 110S Organizational Psychology √ √
WTS 115 Technical Writing √ √
BUS 243T Psychology of Management and Supervision √
CRT 205T Food Service Management Computer Applications √
CUL 156T Dining Room Procedures √
CUL 157T Pantry and Garde Manger √
CUL 158T Short Order Cookery √
CUL 160T Soups, Stocks, and Sauces √
CUL 161T Meats and Vegetables √
CUL 165T Baking and Pastry √
FSM 270T Purchasing Procedures and Cost Controls √
FSM 271T Capstone √
FSM 275T Patisserie √
FSM 290T Internship √
28
DOCUMENTATION OF COURSES
1. Educational Policies: Chef Campbell’s experiences as a student at the Culinary Institute of

America and as a member of the culinary faculty of the Art Institute of Seattle led him to
place value in well-documented courses. The University of Montana, College of Technology
Culinary Arts Program requires that faculty members have day-to-day reminders of lesson
content and detailed plans for achieving course objectives, as well as course overviews,
communicated to students via syllabi. Therefore, as a matter of policy, all Culinary Arts
course offerings include the following written instruments, to be given to each student:
a. Course Syllabus: Must contain the following elements:
(1) Course description
(2) Course objectives
(3) Course overview
(4) Grading procedures and scale
(5) Required textbooks and other resources
(6) Special assignments or projects
(7) Reference to the student dress code
(8) Faculty office hours
(9) Competency checklist for students where applicable
b. Daily Assignment Sheet: Must contain reading assignments, definition of special

projects, and grading criteria.
2. Lesson Plans: Each faculty member submits a written daily lesson plan to the Program
Director before Lesson 1 is administered for his/her assigned course. He/she is required to
answer, informally or formally, for execution of the plan and its satisfaction of course
objectives. Lesson plans will be followed by substitute faculty.
29
REQUIRED COMMENTS
1. Summarize the manner in which the curriculum:
a. fulfills the stated objectives of the program.
The Food Service and Hospitality Industry requires employees and managers to have
skills which reflect modern industry and business. These requirements are embedded in
the goals stated in Section 2. In developing programs of instruction, faculty continuously
review traditional course offerings, apply relevant experiences, solicit the wisdom of local
food service professionals, and inject modern methods and equipment into a dynamic
curricula plan.
Many program objectives include communication skills which are absolutely essential
in the food service industry. All courses require students to learn and demonstrate
communication skills through oral presentations and written projects utilizing computer
skills. Students are required to utilize communication skills by organizing and prioritizing
tasks through recipe development, mise en place lists, production schedules, and
presentation sequences. Courses also require the use of communication skills in planning,
analyzing, and writing menus; supervision and coordination of station responsibilities; and
conceptualizing restaurant design.
Objectives concerning mathematics are met by classroom exercises, special projects,

and laboratory work. Students are required to apply culinary and business mathematical
principles to nearly every course. All food preparation courses demand portion controlled
costed recipes and requisitions that affect purchasing and inventory systems throughout the
programs.
Students must demonstrate achievement of objectives relating to culinary skills

throughout the food preparation courses where all the principles listed above come to bear.
In addition, they must demonstrate a sound foundation of basic culinary principles
involving sanitation standards, teamwork, and an historical and philosophical viewpoint.
(See Exhibit O)
b. integrates the code of ethics of a national professional association in the program.
The Culinary Arts programs at the College of Technology (UM COT) rely on the
Culinarian’s Code of the ACF (Exhibit AN) as the basis for philosophical inspiration
towards professionalism and attitude to be instilled in each student. Starting at the
beginning of the curriculum with CUL 151T Introduction to the Food Service Industry,
foundations of the principles described in the ACF Code are introduced. From this course
forward these standards are reinforced and put into practice in every course whether it is in
the classroom, workplace, field trip, or laboratory.
30
The standards of the ACF Culinarian’s Code are reflected in the Standard Personal
Hygiene and Dress Code (Exhibit AM), adherence to which is required for student
participation in every culinary class. These principles are addressed in orientation
presentations and open house functions. The Student Handbook (Exhibit AA), which
every student is given at his/her entry into the programs, details these codes.
c. provides opportunities for students to become familiar with the profession of culinary arts
and the relationship of culinary arts to other professions.
An internship program was added to the curriculum to place students directly in the
community with culinary professionals. Many courses rely on field trips to businesses to
emphasize and augment the curriculum. One example is the baking and pastry course that
features a project where the students tour a local bakery and interview the manager or
owner.
The Program Director encourages students to participate in the community with auction
events, catered events, cooking demonstrations, guest chef appearances, television cooking
shows (Exhibit Z), competitions, and culinary workshops.
2. Describe how the curriculum develops competence in communication, problem solving,

leadership, and ability to interact with individuals from varying backgrounds.
With regard to developing competence in communication, problem solving, and

leadership:
The Food Service and Hospitality Industry requires employees and managers to have
skills that reflect modern industry and business. These requirements are reflected in the
goals which are stated in Section 2. In developing the programs of instruction, faculty
continuously look at traditional course offerings, apply their experiences, solicit the
wisdom of local food service professionals, and inject modern methods and equipment into
a dynamic curricula plan.
Many program objectives involve communication skills which are absolutely essential
in the food service industry. All courses require students to learn and demonstrate
communication skills through oral presentations and written projects utilizing computer
skills. Students are required to utilize communication skills by organizing and prioritizing
tasks through recipe development, mise en place lists, production schedules, and
presentation sequences. The Culinary program also requires the use of communication
skills in planning, analyzing, and writing menus; supervision and coordination of station
responsibilities; and conceptualizing restaurant design.
Students demonstrate problem solving and leadership competencies in nearly every

course of study. There are courses that special emphasis is given to these areas, namely
Intermediate Algebra (MAT 100D), Organizational Psychology (PSY 110S), Psychology
of Management and Supervision (BUS 243T), and Capstone (FSM 271).
31
In terms of the students’ ability to interact with individuals from varying backgrounds,
it should be noted that they come from a wide spectrum of the population representing
nearly every religious, ethnic, geographical, and age group. The COT and the Culinary
program prohibit students from discriminating in these regards and strive towards the
enhancement of differences to bring about new perspectives and learning situations. The
University of Montana and the City of Missoula is an environment where students from
varying backgrounds feel comfortable.
The nature of culinary arts is steeped in the idea of regional cuisine from this country
and around the globe. Indeed, the basic principles of cooking and even some of the
language used everyday in the curriculum is gleaned from classical French cookery and the
studies of Escoffier. It is impossible to ignore the joy of ethnic and social diversity that is
fundamental to and drives the culinarian. Students are taught to embrace this philosophy
in every course.
3. Describe the program’s use of community resources, including field trips and guest
speakers. Be specific.
a. Previously mentioned in Section 3 is the relationship the UM COT culinary programs

have with The University of Montana Dining Services. This multi-million dollar
department supports the Culinary Program by:
(1) enabling quality culinary employment for many students within its ACF certification-
based organization;
(2) providing an internship establishment in the past as well as the future;
(3) allowing access to surplus equipment and supplies;
(4) embracing the program within the powerful purchasing structure of the University of
Montana system;
(5) encouraging Dining Services chefs and administrators to participate in the advisory
committee; and
(6) inviting faculty and students to join in cutting-edge developments such as composting,
recycling, sustainable cuisine, and culinary workshops. (See Exhibit AG.)
b. Many courses augment classroom activities through field trips. Examples of these are and
may be viewed in entirety in Exhibit AI.
(1) FSM 270 Purchasing Procedures and Cost Control and CUL 151T Introduction to the
Food Service Industry – Chef Ault attended the Food Services of America’s food show
32
in Spokane every fall since 2004. Students were required to write a synopsis of the
trip.
(2) CUL 265T Baking Processes and Procedure – Chef Campbell and Chef Swanson
assign a student project requiring a visit to a local bakery. The visit includes a tour
and interview with the manager or owner. Students present their findings in a written
report. This course also invites a certified pastry chef for demonstrations and quest
speakers.
(3) FSM 271 Capstone—have featured many field trips and guest speaker engagements.
During spring semester 2008 the class visited local wineries, microbreweries, and
restaurants. (See Exhibit AI). They also were fortunate to have Bob Zimmerino, CEC
and a local restaurateur, present to the class the business plan for his new restaurant.
4. What is the rationale for the organization and sequencing of courses in the program (s)?
The program provides the necessary foundation with introductory courses supplemented
with support courses. From this the student proceeds with the proper understanding of the
“big picture.” No student may enter food station experience courses unless he/she
successfully completes CUL 151T Introduction to Food Service Industry with a C grade or
better:
Once students have a foundation, the curriculum is designed so courses build upon one
another forming stepping stones to each next level.
5. Are there any areas of the “Required Knowledge and Competencies” which are not
completely met by your program? If yes, describe.
The COT Culinary Programs meet all the “Required Knowledge and Competencies” set
forth by the ACF Accreditation Commission.
33
6. Graduation Requirements.
a. What are the general requirements for the certificate or degree from the institution
offering the program?
Each program of the UM COT must be compliant with requirements set forth by
Northwest Commission on Colleges and Universities and Montana Board of Regents. The
requirements include communications (written or verbal) computation and human
relations.
b. What are the specific requirements for graduation from the program?
These are listed below:

Required By
Course Course Name Certificate Associate
Number of Applied Program
Science
COM 150S Interpersonal Communication √ √

CRT 101 Introduction to Computers √ √
CUL 151T Introduction to Food Service Industry √ √
CUL 156T Dining Room Procedures √ √
CUL 157T Pantry and Garde Manger √ √
CUL 158T Short Order Cookery √ √
CUL 160T Soups, Stocks, and Sauces √ √
CUL 161T Meats and Vegetables √ √
CUL 165T Baking and Pastry √ √
FSM 180T Nutritional Cooking √ √
MAT 100D Intermediate Algebra √ √
PSY 110S Organizational Psychology √ √
WTS 115 Technical Writing √ √
Food Service Management AAS Degree Program
BUS 243T Psychology of Management and Supervision √
CRT 205T Food Service Management Computer Applications √
CUL 156T Dining Room Procedures √
CUL 157T Pantry and Garde Manger √
CUL 158T Short Order Cookery √
CUL 160T Soups, Stocks, and Sauces √
CUL 161T Meats and Vegetables √
CUL 165T Baking and Pastry √
FSM 270 Purchasing Procedures and Cost Controls √
FSM 271 Menu Layout, Design and Analysis √
FSM 275 Patisserie √
FSM 290T Internship √
34
c. If program credit or hour requirements exceed those required by the state or institutional
accrediting body, what is the rationale?
The COT Culinary Program meets the Montana Board of Regents and The University of
Montana requirements.
7. Describe how your courses correlate theory and actual practice in the lab.
The foundation of culinary principles is formed prior to the student receiving hands-on
training in the kitchen lab. Some of the methods of instruction which correlate theory and
actual practice include:
a. Lectures
b. Demonstrations by faculty, guest speakers, and on field trips (Exhibit AI)
c. Audio/Visual resources including PowerPoint presentations, video library, etc.
d. Preliminary requisitioning of product
e. Costed recipes
f. Mise en place sheets
g. Station diagrams
h. Production schedules
i. Plating diagrams
j. Pricing of menus
k. Presentation and service sequences
Once the student has studied and had the opportunity to discuss the learning outcomes with
faculty, he/she is expected to come to class prepared to proceed with experiments and
production in the kitchen laboratory. This preparation may be in conjunction with daily
course objectives.
35
8. How does the program provide flexibility to adapt to individual differences among students
(e.g., honors programs, remedial instruction, peer tutoring, etc.)?
a. Meeting diverse needs is a very important part of the COT and the Culinary Program. The
culinary field offers some students unexpected challenges. Faculty and student support
programs work closely with students who face challenges and assist them in skill,
knowledge and application development. Where necessary, career refocuses or goal re-
definition is explored. This includes areas such as teamwork and stress management.
The following example better illustrates the problem and how the program remains
flexible and adaptable to these differences.
Early in the Food Preparation Kitchen Laboratory courses it became evident that one
student was seriously challenged in a number of areas. These deficiencies were
underscored by the fact that he posed potential safety threats to himself as well as to those
around. The student was advised by the faculty and the Program Director on many
occasions as to means for improvement. He responded inconsistently and issues regarding
fairness to the other students arose. At this point the Programs Director, supported by the
faculty, addressed these issues with the Retention Coordinator and steps were taken to
provide the student with resources that enabled success.
b. The COT Continuous Enrollment Committee, chaired by Dr. Gallagher, was formed about
nine years ago to address retention issues and facilitates efforts to improve retention. One
of the efforts is the assessment of incoming student competency levels in the areas of
mathematics and writing. Upon admission, these assessment results are used to advise
students regarding placement in mathematics and writing courses. Also, the Registrar’s
Office gathers data regarding student withdrawal. The Retention Coordinator distributes
these data to administration, faculty, and staff personnel. The Program Director evaluates
these data to identify trends in retention and provide information for program assessment.
c. Dr. Gallagher offers a study skills workshop series, “7 Hours to Academic Success,” each
semester. The series is designed to help students be successful in their academic efforts.
Workshops are held at varying times to enable students to work around their class
schedules. These workshops are free and available on a drop-in basis. Group discussion
is involved, and follow-up tutoring or individual assistance is available.
d. Efforts are made to identify “at risk” students and to advise them toward appropriate
assistance. The student support center offers personalized assistance to all students in all
programs and courses as needed.
e. The COT has made a concerted effort to improve academic advising. Faculty professional
development activities now include annual advising training sessions. Changes in the
registration process were implemented to require students to meet with program advisors
prior to registration.
36
f. The Provost’s Office has initiated an Early Alert Program to identify 100-200 level
students who may be deficient in their grades. The Program sends up warning flags to
students and faculty early enough in the semester for them to meet personally to discuss
his/her difficulties. Several areas of difficulty may be addressed with links to tutoring,
math tutoring, financial aid, counseling and psychological services, and undergraduate
advising. (See Exhibit S).
9. Discuss instructional techniques and/or strategies used in the program.
a. Faculty/Student Relationships
(1) The Culinary Arts Faculty seeks to create a professional environment where students
have the opportunity to learn, work, and perform as aspiring professionals.
(2) An informal attitude prevails throughout the program with first names being the usual
form of address. In recognition of the professional stature that is usually ascribed to
by culinary graduates, students often voluntarily refer to a faculty member in the style
‘Chef Smith’ or more simply ‘Chef’. Because instructors and students sometimes
interact socially or in off-campus activities, it is not unusual that lasting friendships
are formed.
b. Student/Student Relationships – Students are expected to treat each other with respect and
professionalism albeit in an informal environment. This is a teaching technique on
Conflict resolution used by faculty with respect to the ACF Culinarian’s Code. (See
Exhibit AN). Sometimes the satisfaction of program objectives requires a student to
assume the role of head chef in the kitchen. In these situations, the mutual respect
indicated above is expected.
c. Lectures – The program philosophy includes the maxim “Students learn best by doing.”
Therefore, classroom lectures are kept short and to the point. Students are encouraged to
ask questions freely and to interact with faculty and the class as equals.
d. Informal Preparation Seminars – Often, before a laboratory session, the instructor will
gather his or her students informally to discuss what is to be done and how and why the
activities relate to the course objectives.
e. Personal Counseling Sessions – The faculty is genuinely interested in the long-term

successes of the students. Toward that end, they often offer personal advice and critique
in one-on-one sessions. As each student nears graduation, faculty may offer job
placement assistance.
f. Faculty Demonstrations – Faculty demonstrations are given as planned classroom or

laboratory activities or as impromptu demonstrations in the kitchen.
37
g. Student Demonstrations – Student demonstrations are essential for ensuring that required
skills and attitudes are acquired by the students. How well these demonstrations are
conducted determines part of their grades.
h. Student Projects – Student projects are assigned by the instructional staff and are usually
designed to demonstrate competence in selected areas and to exercise students’
computational and computer expertise, as well as, their oral and written communication
skills.
i. Student Work
(1) A majority of the student’s laboratory activities are geared to simulate an actual
restaurant kitchen environment. Preparation and timely delivery of kitchen products
creates an extremely busy and stressful atmosphere, focusing on the entire kitchen staff
acting as a well-organized team. While complete adaptation to these demands may
take years, the laboratory aspires to providing students with real-world learning and
development opportunity experience.
(2) Through constant community interaction, the Culinary Arts faculty is able to help
students engage in part-time work in local food service industries for externship
opportunities, as well as employment possibilities after graduation.
10. Discuss grading procedures in both lab and lecture courses. Include a description of how
students are kept informed of their progress.
A typical format for grading is exemplified in Exhibit AE. Each faculty member has the
freedom to grade his/her students. All culinary faculty are encouraged to develop and use
objective testing instruments. With the laboratory situation in the food production courses,
there remains more subjectivity in grading than in a classroom. In order to reduce
subjectivity in lab courses, a more rigorous tool is utilized where competencies are assessed
as a direct input to grading and point accumulation. These competencies are governed by
rubrics and, where possible, multiple proctors take part in evaluation resulting in an objective
consensus. Examples of evaluation methods are found in Exhibits M, N, and O. Students are
kept informed of their progress as often as they would like. Grade sheets are updated on a
daily basis and faculty are more than willing to share their progress. Students are also
encouraged to keep their “own grade sheet” and retain copies of competency check-lists.
When it becomes evident that a student is in trouble academically, faculty and the program
Director confer in private with that student. The following format is the norm:
a. Attendance/Participation
b. Project
c. Quizzes
38
d. Practical Exam
e. Final Written Exam
f. Notebook; examples of notebook criteria are in the syllabi for each course
g. Daily assignment
h. Video assignments
i. Extra Credit
11. Discuss how high standards of professional practice are taught, emphasized and evaluated
in the kitchen laboratories in regard to sanitation and safety. Include a description of the
program’s use of Material Safety Data Sheets (MSDS) and its compliance to state and
federal regulations.
The program continues to aspire to high standards of professional practice through all
facets of the program
Examples of how this is administered are offered in Exhibits R and Y. An in-depth

description of how high standards of professional practices regarding sanitation and safety are
taught may be referenced in section 6-3. The following is a recapitulation:
a. Safety and sanitation are concerns of everyone associated with the program. Students
are required to pass the course CUL 175T Introduction to Food Service Sanitation and
Safety, and the NRAEI ServSafe examination prior to admission into the kitchen
laboratory. Faculty and staff are required to have taken and passed the same type of
course and the same examination.
b. Measures are in place to identify potential problems and hazards before they happen.
These include a daily sanitation and safety report compiled by the Student Sanitation
Steward. It involves completing a cleaning checklist that he/she administers to the rest
of the students. Once the report is complete, it is acknowledged by the Chef Instructor,
who is ultimately responsible for his/her laboratory space. The inspection report and
cleaning checklist are then filed with the Program Director. Examples of these
inspection reports are in Exhibits R, Y, kept in the Sanitation Steward Log book, and at
the individual station areas in the kitchen.
c. The Culinary Program also has instituted, and continues to upgrade, their HAACP
system, which is designed to monitor the safe and sanitary flow of the preparation of
food. MSDS information is updated regularly, and updates are posted in the kitchen
laboratory for emergency purposes. Along with this, faculty also put in place
procedures for addressing crisis situations such as fire, earthquake, robbery, or food-
borne illness outbreaks. (See Exhibits R and Y.)
39
d. The University of Montana maintains the Health and Occupational Safety Department,
which is responsible for overseeing safety and sanitation throughout all of their
facilities. Consequently, Culinary Arts facilities are routinely inspected and held
accountable to maintain strict standards of excellence in this regard. To augment the
Health and Occupational Safety Department, the Culinary Arts Program retains the
ECOLAB Company for certified pest control maintenance, as well as chemical
purveyance.
12. Describe how audio-visuals and other resources are used to support the teaching program.
Classrooms are equipped with various educational implements such as dry/erase boards,
podiums, overhead projectors, Internet, VCRs, and television monitors, and each classroom
has the capability of supporting PowerPoint presentations. Faculty and students routinely use
these educational resources in their classroom activities. With such a large variety of
resources available, instructors are free to design classroom presentations around those they
deem to be most effective.
It is common for faculty and students to utilize the library resources to augment course
materials. The Program Director recently introduced a video checklist (Exhibit AO) which
requires students to view videos pertaining to specific subjects of study. A percentage of the
overall grade is awarded upon completion. Assigned videos are placed on reserve with the
library, and the student is given a blank form to be filled out and acknowledged by the
librarian when completed.
The Library at the COT maintains a well-stocked section devoted to culinary arts and was
recently awarded over 500 volumes of cookbooks and a complete set of Gourmet magazines
donated by alumni of The University of Montana. In addition, The University of Montana
Mansfield Library has an annual budget of $2,500 to be used for culinary learning resources.
The culinary program also has access to over 100 instructional videos and the Program
Director recently up-graded it to house the complete Culinary Institute of America’s video
series. The library also subscribes to several culinary periodicals including, The National
Culinary Review, Food Arts, The Wine Spectator, Bon Appétit, and Gourmet. With the
assistance of faculty, the Program Director is now performing a review of all of these new
resources with the intention of integrating relevant ones into courses as they prove to be
useful.
13. (If applicable) Describe how career related employment and/or experience (e.g. on-the-job
training, externships, fellowships, cooperative training) provide the opportunity to practice
at the professional level and how the experience is monitored so as to provide a valuable
part of the curriculum.
The Culinary Arts program encourages students to aspire to industry-related employment

and requires, in the newly reorganized curriculum, a formal internship. This on-the-job
training is to help identify positions related to each student’s career goals. The experience
40
increases students’ skills, prepares them for initial employment, and increases occupational
awareness and professionalism. Students work a minimum of 180 hours during the Internship
semester at an approved site and attend scheduled one-hour seminars.
14. What are the major strengths and weaknesses of your program as it relates to this section
in comparison to the ACF Accrediting Commission Standards?
a. Strengths – Since the last Self Study, faculty and the Program Director have revised and
developed course documentation to reinforce assessment tools. This is a time-consuming
effort requiring commitment of resources and standardization of documents. However, it
is considered a significant step for program improvement.
The curriculum has evolved into one based on current industry trends and advancements
in culinary educational practices. Guidelines set forth by the ACF have been instrumental
towards this evolution and have transformed the program.
b. Weaknesses – The Program Director believes the program curriculum is strong and
satisfies the requirements of Standard 5.
Course documentation as described herein, will make courses more visible to students,
faculty, and the general public, and will make achievement of course objectives more
verifiable. This is a clear step to better program management.
REQUIRED EXHIBITS
1. Completed ACFFAC “Required Knowledge and Competencies” with referenced Exhibit

course syllabi attached. M
2. Sample of all required documents used in the supervised work experience Exhibit
portion of the curriculum (if applicable); and N, AB
3. Sample of lab evaluations. Exhibit O
4. Sample of completed Equipment Safety Check Sheet Exhibit Y
41
Section 6
Facilities — Standard 6
REQUIRED COMMENTS
1. Describe how the facilities support the educational needs of the program. Your description
should include:
a. equipment.
Exhibit P contains lists of major and minor equipment used in the Culinary Arts
programs at the College of Technology (COT).
Equipment is adequate for the present curriculum and supports most of the required
cooking essentials. Because of the longevity of programs, some of the equipment has
required effective corrective maintenance and preventative maintenance, and it continues
to operate flawlessly. The kitchen laboratory boasts three different banks of star burners
and ovens with two deep-fat fryers; two griddles; two broilers; one salamander; two flat-
tops; a newer combi-oven (convection/steamer); three-compartment deck oven; and two,
two-stack convection ovens. The kitchen laboratory includes four commercial mixers;
one forty-quart mixer; two twenty-quart mixers; and one ten-quart mixer. In addition,
there are eight Kitchen Aide four-quart, commercial mixers available at stations
throughout the kitchen. There are four, fully functional Robot Coupes, complete with
attachments and a recently purchased sausage stuffer, and gas-fired smoker for Garde
Manger.
Refrigeration equipment includes two walk-in refrigerators (one for produce, one for
dairy) and a walk-in freezer. These are located in the storeroom area. Augmentation of
refrigeration includes two up-right, reach-in units; a free-standing freezer, and a larger,
three-door, reach-in compartment. The kitchen also has its own free-standing Manitowoc
ice-cube machine. Station refrigeration includes two salad-prep Garde Manger sandwich
stations (one located in the short-order area and the other located on the hot line for meats
and vegetables). A two-quart ice cream freezer was recently purchased.
The ware-washing area includes a Hobart, chemically sanitized, single-compartment

ware-washing machine; a disposal unit and pre-rinse area; as well as a three-compartment
sink with automatic dispensing of pot-washing detergent and sanitation solution.
Hot-holding equipment includes a four-section, portable steam table; three heat lamps
over the pass bar; and one portable heat lamp for the fry line.
41
Section 6 — Facilities — Standard 6
The kitchen laboratory maintains a large assortment of small wares such as saucepots,
pans, sauteuses, sautoirs, braziers, stockpots, egg pans, and cast-iron skillets. Cutting
boards are all National Sanitation Federation approved and color-coded for prevention of
cross-contamination. There is a multitude of measuring devices for volume such as one-
gallon units, half-gallon units, quart units, pint units, cups, as well as graduated scoops and
ladles, institutional serving spoons, spatulas, tongs, meat forks, bench scrapers, bowl
scrapers, dockers, off-set spatulas, pancake turners, etc.⎯all readily available for students
to utilize. Additional items include pastry equipment such as pastry bags, assorted pastry
tips, baguette pans, hamburger bun pans, muffin tins, bread loaf pans, cake decorating
turn-tables, springform pans, tart pans, tartlet pans, as well as a number of various sized
cutters, etc. The kitchen laboratory also owns two institutional sized pasta machines with
attachments.
There are two produce sinks, as well as one hand-washing sink, and two fully appointed
locker rooms (one for men and one for women). The kitchen also has a buffalo chopper
for use in Charcuterie. There are several workbenches including five wooden baking prep
tables, as well as stainless steel counter space available as student preparation areas.
Storage implements include assorted full hotel pans, half hotel pans, third pans, and six
pans, as well as bain-maries, stainless steel mixing bowls, lexans, etc.
The kitchen laboratory is equipped with three commercial hood systems featuring fire-
retarding systems as mandated by federal and regional fire and safety regulations.
Also available for special functions such as the Capstone Dinner is a great array of
facilities and equipment housed in the University Dining Services operation on the
Mountain Campus.
b. classroom space.
Exhibit Q contains floor plans for physical facilities. Classrooms are assigned at the
beginning of each semester. These are identified on the floor plans with the prefix AD,
Administrative Building. (AD 14, AD 06, etc.)
Classroom space for non-laboratory culinary program use is more than adequate, with
space being made available as required by the curriculum. Classroom areas are equipped
with various educational implements such as dry/erase boards, podiums, overhead
projectors, Internet, VCR’s, and television monitors, and have the ability to include
PowerPoint presentations in each classroom. Classrooms are well equipped with seating
and desks, and have appropriate ventilation and egress access as required by state fire and
building regulations.
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The library and computer laboratories AD 12, 14, 15, 16, and 17 provide students with
access to computers which are available to aid in student projects, as well as, compilation
of notes and basic instruction in computer use.
c. lab space.
Kitchen laboratory space (see Exhibit Q) facilitates the instruction of up to twenty

students giving each student proper access to all of the equipment necessary to perform
laboratory exercises. Laboratory space for food preparation is divided mainly into six
separate areas:
(1) Storeroom Area – Houses all dry goods, as well as a walk-in freezer, and produce
and dairy walk-ins. It also houses a specific storage area for equipment. It contains
one computer for inventory of product, ordering, and storeroom control functions.
A second computer is available to assist students with recipes, signage, menus, etc.
The storeroom is equipped with scales for weighing incoming product and is
utilized during inventory activities. Beyond the storeroom is an area for storage of
kitchen equipment, small wares such as pots and pans, baking pans, as well as a
three-compartment reach-in for storage just off of the kitchen.
(2) Bake Shop Area – Has three separate prep areas and make-up tables which contain
a bank of Hobart mixers; a larger forty-quart bread mixer; a bank of deck ovens;
two convention ovens; one combination oven-steamer unit; two electric proof
boxes; and spice racks.
(3) Garde Manger/Charcuterie Area – Located adjacent to produce sinks and a

commercial reach-in refrigerator.
(4) Soups, Stocks, and Sauce Preparation Area – This area is on the opposite side of the
Oven and Bake Shop Area, and features one flat-top with oven underneath; one six-
star burner stove; and another six-star burner stove, with oven underneath. This
area also features a storage shelf for sheet pans, baking pans, as well as an area for
the housing of Robot Coupes and small kitchen machines.
(5) Meats and Vegetables Area – On the opposite side of the kitchen is a work area and
laboratory space for the meats and vegetable station. It features a six-star burner,
with oven underneath, and is adjacent to a gas-fired grill—a flat-top unit with oven
underneath—and a two-basket, deep-fat fryer. It also has access to a two-
compartment produce sink for cooling of stocks, etc. Adjacent to it is a commercial
refrigeration unit for storage. The Meats and Vegetables instruction area of the
kitchen also has access to hot and cold-holding capabilities with a steam table and a
cooler unit for mise en place.
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(6) Short Order Cookery Area – This area maintains two reach-in salad prep areas, a
deep fat fryer, heating lamps, pass bar area, gas-fired broiler, and an electric
griddle. It also maintains a small snack bar, concession area for service to the
general public, student body, faculty, and staff. Here is where baked goods are
sold, and customers have access to toaster units, microwave ovens, hot water,
coffee machines, soda dispenser, and coolers for holding condiments, beverages,
salads, pre-made sandwiches, and other items prepared by the Garde Manger
station.
d. resources (including the library).
The UM COT is a college within The University of Montana and is served by the
Mansfield Library system. This system houses several libraries throughout The University
of Montana higher education institutions located statewide. Sites include: The University
of Montana in Missoula; University of Montana Helena; The Carson Library of the
University of Montana Western, Dillon; Montana Tech, Butte; and The University of
Montana College of Technology. Throughout this system is an integrated link of teaching
and research information to provide the student with an array of information resources and
services. These services include traditional library collections and electronic access to a
network of research databases, e-journal packages, electronic journal subscriptions, and a
web-based library catalog.
Library services include in-depth research and reference assistance, and full-service
computing and copying facilities. Collections exceed 1.3 million bound volumes, access
to over 5,000 print and electronic journals, depository collection, and archives for special
collections. These collections are supplemented by an active interlibrary loan service
through which the resources of other libraries are made available to students and faculty.
Over 100 public workstations throughout the library system are wired for fast and stable
Internet connectivity in support of electronic information resources. The University main
campus houses a state-of-the-art Student Learning Center as well as study carrels, group
study rooms, and study tables on all floors provides quiet study locations.
The Library at the COT maintains a well-stocked section (the largest collection in
Montana) devoted to culinary arts and was recently awarded with over 500 volumes of
cookbooks and a complete set of Gourmet magazines donated by alumni of the University
of Montana. In addition, the State of Montana awards an annual grant of $2,500 to be used
for culinary library learning resources. The culinary program also has access to over 100
instructional videos and the Programs Director recently upgraded it to house the complete
Culinary Institute of America’s video series. The library also subscribes to several
culinary periodicals including: The National Culinary Review, Food Arts, The Wine
Spectator, Bon Appetit, and Gourmet. (See Exhibit AO.)
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e. faculty offices.
Culinary faculty offices are located just adjacent to the kitchen laboratory and
storeroom in a mobile trailer unit and feature five office areas each complete with a desk,
bookshelves, bulletin board, and filing cabinets. The Program Director has a separate
office space with the ability to conduct consultations in private. Each of these office
spaces is equipped with a personal computer linked to The University of Montana system
as well as complete Internet access. Print capability is accessed via one laser printer
located in the culinary offices and at various locations throughout the College of
Technology campus. The culinary faculty offices currently contain storage areas for
linens, stationary, and uniforms.
Although the office area is small, there are some benefits to this arrangement. First, it
fosters an informal compatibility between faculty members. It is separate from all other
departments and programs and ensures an element of quietude. Also, since it is so close to
the kitchen laboratory, it provides easy communication between faculty and staff and
affords students easy access to faculty.
f. cafeteria/dining room.
Two eating facilities are served by the program: a general cafeteria and the Hunter
Dining Room.
The dining room can seat up to 45 people and is used for luncheons, as well as, some
catered events. It is also a meeting place for lecture prior to the kitchen and front-of-the
house lab experiences. Beyond the dining room is an open facility⎯the central foyer area
of the administration building⎯which is used daily for meal periods serving the general
public, faculty, student population, administrators, and staff of the COT. It can
comfortably seat up to 200 people and is also used as a study area for students. It has
vending machines available and is used to cater events put on by the COT Culinary Arts
program.
g. other.
Culinary Arts personnel have access to the Administrative Offices which provide
resources such as a copying machine, fax machine, mail room and mail boxes, a meeting
room, access to the Dean, Associate Dean, and Administrative Officer of UM COT.
Since the COT maintains programs in various trades, it is convenient to share resources
to benefit the curriculum in each particular area. Examples include: catered events
provided by Culinary Arts; computer access and instruction by the Business Technology
department; and support from the Welding Technology program which is building a
portable grill and smoker for the Culinary Arts programs.
45
2. Describe procedures for maintenance and replacement of equipment.
The College of Technology Maintenance Department, a department of The University of

Montana Facilities Department, oversee maintenance of the equipment within the facilities
and gives special consideration to the equipment in the kitchen laboratory because of the
nature of the equipment. These individuals have a responsibility for identifying, reporting and
rectifying kitchen sanitation and safety standards.
Not only is the Maintenance Department responsible for preventative measures, but all
Culinary Arts faculty, staff, and students are charged as well. It is imperative that everyone
be on the lookout for unsafe situations involving the maintenance of equipment.
When maintenance is needed, current procedures require the Culinary Arts Director, the
Maintenance Engineer, and the Department Chair to confer on assessment, problem solving,
and evaluation. This involves investigation of probable causes, cost outlines and processes to
release moneys for repair or replacement of equipment.
3. Describe how the facilities are maintained in a safe and sanitary manner.
As described in the previous paragraph, safety and sanitation are concerns of everyone
associated with the culinary programs. Students are required to pass the course CUL 151T
Introduction to Food Service Industry and the NRAEI ServSafe examination prior to
admission into the kitchen laboratory. Faculty and staff are required to taken and pass the
same type of course and the same examination.
Currently, measures are in place to identify potential problems and hazards before they
happen. These include a daily sanitation and safety report compiled by the Student Sanitation
Steward. It involves completing a cleaning checklist that he/she administers to the rest of the
students. Once the report is complete, it is acknowledged by the Chef Instructor, who is
ultimately responsible for laboratory space. The inspection report and cleaning checklist is
then filed with the Program Director.
The Culinary Program also has instituted and continues to upgrade their HAACP system,
which is designed to monitor the safe and sanitary flow of the preparation of food. MSDS
information is updated regularly and access is posted in the kitchen laboratory for emergency
purposes. Along with this, we have also put in place procedures for addressing crisis
situations such as fire, earthquake, robbery, or food-borne illness outbreaks. (See Exhibits R
and Y.)
The University of Montana maintains the Health and Occupational Safety Department
which is responsible for over-seeing safety and sanitation throughout all of their facilities.
Consequently, the Culinary Programs facilities are routinely inspected and held accountable
to maintain strict standards of excellence in this regard. To augment the Health and
Occupational Safety Department, the Culinary Arts Program retains the ECOLAB Company
for certified pest control maintenance as well as chemical purveyance.
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4. What are the major strengths and weaknesses of your program(s) as it/they relates to this
section in comparison to the ACF Accrediting Commission Standards?
a. Strengths
(1) The University of Montana-Missoula provides access to Maintenance, Custodial, and

Health and Occupational Safety Departments. This relieves program faculty of several
areas of concern and provides high-quality support.
(2) Access to the University’s expansive library system is a wonderful resource

opportunity for students and faculty.
(3) Adequacy of classrooms and office space provides a positive learning environment for
the program.
(4) The resolve for everyone to take an active role in sanitation and safety is a tremendous
benefit towards delaying any potential problems as well as preparing faculty, staff, and
students for suitable actions to be taken in critical situations.
b. Weaknesses
While there are always improvements to be made, the Program Director believes the
facilities are adequate to fulfill the current mission and goals. The age of the facility and
equipment are problems and efforts are being made to relocate to a new campus with a
complete state-of-the art culinary facility.
of the program and to minimize any identified weaknesses.
The study has helped the College access its ongoing quality improvement strategies,
including:
a. Regarding sanitation and safety. The major focus is prevention of problems. Faculty
plan to engage in consistent application of expectations and monitoring of results in order
to adhere to current industry standards regarding overseeing sanitation and safety, as well
as, to continue to give these the highest priority.
b. Faculty intend to continue to utilize the excellent learning resources provided by the
Library. Over time, and with proper emphasis, culinary resource materials will be
expanded and shall remain unparalleled in number and quality by any other library in
Montana and neighboring states.
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c. Procurement of more modern equipment is a slow process given the enormous cost burden
associated with kitchenwares. Certain equipment has been added recently such as a
sausage stuffer, pasta rolling machine, ice cream freezer, digital scales, Hobart mixing
bowls, tamis, terrine molds, and other lesser items. The faculty intend to continue
emphasizing preventative maintenance of the equipment while investigating possibilities
of updating it. Such investigation will include possible procurement of surplus equipment
from The University Student Dining Services and a tour of the storage facility in Helena
that warehouses all used equipment from all state-run facilities. Principally through
advisory committee interaction, faculty will establish relationships with industry which
may identify grants or contributions to the Culinary instructional programs.
REQUIRED EXHIBITS
1. List of major equipment used in the program; Exhibit P
2. Diagram/floor plan of kitchen and/or lab facilities; and Exhibit Q
3. Most recent sanitation inspection. Exhibit R
4. Copy of Equipment Safety Check Sheet Exhibit P
5. Evidence that the physical facility meets fire and safety standards (copy of Exhibit P
certificate (s) of insurance showing all coverage carried by the school/institution
e.g. title page of insurance certificate.
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Section 7
Student Services — Standard 7
REQUIRED COMMENTS
1. State the criteria and policies established for admission to the program.
All applicants to The University of Montana College of Technology (COT) must have a
high school diploma or equivalent. To apply, applicants submit a completed application form
along with a $30 application fee to the Admissions Office. The Culinary Arts Programs are
filled on a first-come, first-served basis, and program enrollment is open resulting in 30 – 40
new students each fall. Before registering, each potential student is required to submit a copy
of his/her high school diploma or GED certificate, health inoculation forms, and standardized
test scores.
Students’ are placed in appropriate writing and mathematics courses based on required
standardized scores from ACT, SAT, COMPASS or on-line math placement assessments.
If an applicant’s scores do not meet the required cut score for writing and mathematics the
applicant will be required to complete developmental course work.
Pre-registration advising for each student is available during Orientation sessions five
times per year.
2. What is the program’s policy on accepting transfer credits?
Applicable transfer credits are accepted from accredited higher education institutions.
Transfer courses are evaluated on an individual basis and must be approved by University of
Montana articulation evaluation agreements, the appropriate department chair, as well as, the
Associate Dean of the COT. If transfer requests include culinary or food service management
courses, the Business Technology Chair consults with the Culinary Arts Programs Director
before transfer credit is allowed. Further, the Department Chair may require students to
submit syllabi and course descriptions to enable him to make realistic decisions for course
transfer requests.
3. Does your program give advanced standing or credit by exam? If so, based on what
criteria?
Students may attempt to challenge or test out of some courses at the COT. Individual
arrangements must be made with the faculty, and approval must be granted by the appropriate
department chair. Students must pass an examination with a satisfactory score as determined
by the department to receive credit for the course. Culinary Arts courses with CUL and FSM
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Section 7 — Student Services — Standard 7
rubrics are rarely eligible for credit by exam because of their experiential nature. Exceptions
to this would be made only on an individual basis and only if it were possible to assess fully
the student’s ability in a particular course.
The University of Montana recognizes there are wide individual differences in the
academic preparation and backgrounds of students because of the variety of learning
opportunities afforded by books, television, travel, and work experience. In an effort to give
credit for learning that takes place outside of the university classroom The University of
Montana grants credit for some of the College Level Examination Program (CLEP) tests.
Credit for specific examinations is granted subject to approval of the appropriate academic
department at The University.
University policy for awarding credit on the basis of CLEP is as follows:
a. Students must be enrolled in or applying to the undergraduate degree status.
b. Grades of Pass will be recorded for all credits granted.
c. There is no limit to the number of credits that may be awarded.
d. Credits may be used toward general education requirements. Appropriate designations

will be made by Admissions and New Student Services.
e. The applicability of credits granted toward major requirements will be determined by

the student’s academic department.
4. Discuss the attrition and retention of students for the last five years or since the inception of
the program, whichever is less.
The University of Montana College of Technology has instituted an Early Assistance

Request program which is coordinated by the Retention Coordinator. The purpose of this
effort is active intervention, particularly early in the semester, to resolve student problems
which are interfering with their academic performance. The referral process is initiated by
faculty and includes students’ participation. Referrals are made to the Retention Coordinator.
If a student doesn’t follow up by contacting the Retention Coordinator, she will contact the
student with a letter inviting him/her in for an appointment. At that point it is the student’s
choice to utilize the assistance and resources offered. This referral is treated as confidential
information to respect students’ rights to privacy. The advisor is notified that a student has or
has not followed up with the referral.
Retention data from Perkins Annual Reports is analyzed by Dr. Gallagher, Retention
Coordinator. First-time enrolled students are tracked by cohort groups to determine the
graduation rate within three years. The lowest graduation rate—16 percent—was for the
2000-2001 cohort group. Each subsequent cohort group has maintained a graduation rate
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average of 46 percent. The most recent data was compiled at the end of AY05 and reflects a
graduation rate of 42.87 percent for Food Service Management AAS degree students.
The UM COT recognizes the need to define what length of time should be considered
when calculating attrition rates and who, of those who have left the program, should no longer
be counted in the cohort group. To that end, a three-year graduation rate for a two-year
degree program is utilized for retention statistical analysis.
a. What are the trends?
The practice at the UM COT is to track “persistence rates” as opposed to “attrition

rates.” The persistence rate for the Food Service Management program is somewhat higher
than the persistence rate for the general student population. For AY05 the overall
persistence rate was 40.73 percent compared to the Food Service Management rate of
50.75 percent. (See Exhibit S.)
b. What methods are utilized to increase retention?
The UM COT Continuous Enrollment Committee, chaired by Dr. Gallagher was

formed approximately four years ago to address retention issues, and facilitate efforts to
improve retention. One of the efforts is the assessment of incoming student competency
levels in the areas of mathematics and writing. Upon admission, these assessment results
are used to advise students regarding placement in mathematics and writing courses. Also,
the Registrar’s Office gathers data regarding student withdrawal. These data are
distributed to administration, faculty, and staff personnel by the Retention Coordinator.
The Program Director evaluates this data and uses them for planning and revision of the
curriculum.
Dr. Gallagher offers a study skills workshop series, “7 Hours to Academic Success,”
each semester. The series is designed to help students be successful in their academic
efforts. Workshops are held at varying times to enable students to work around their class
schedules. These workshops are free and available on a drop-in basis. Group discussion is
involved, and follow-up tutoring or individual assistance is available.
The UM COT has made a concerted effort to improve academic advising. Faculty
professional development activities now include annual advising training sessions.
Changes in the registration process were implemented to require students to meet with
program advisors prior to registration.
Students who seek academic reinstatement to the Culinary Arts program meet with the
Retention Coordinator and Program Director as part of the reinstatement process.
Additionally, students who have lost financial aid are required to work with the Retention
Coordinator to develop a plan for academic success as a condition for financial aid
reinstatement. Students in either or both of these situations must meet weekly with the
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Retention Coordinator to monitor progress and troubleshoot potential difficulties which

could impede student success.
Orientation activities have always included meetings between the Program Director,
culinary faculty, and new students. However, in the past two years, more time has been
allotted for these meetings, and the Program Director provides information regarding the
hospitality industry, career opportunities, and skills necessary for success in Culinary Arts.
Students have an opportunity to ask questions and achieve realistic ideas about this career
path and the course of study involved. Additionally, the Program Director monitors
incoming student COMPASS scores and other placement tools and conducts one-on-one
advising sessions with them. The faculty and administration believe this assists students
in choosing appropriate courses to ensure a successful college experience.
5. Include all publications having to do with the program, including catalogs, brochures,
advertisements, etc.
The University of Montana catalog, brochures, and other publications are included in the
Exhibits. (See Appendix 1 – List of Exhibits.)
6. Describe the procedures of the program regarding student grievances.
Student grievances for all university students are handled according to the faculty contract,
excerpts of which are as follows:
21.000 STUDENT COMPLAINT PROCEDURE:
21.100 PURPOSE The purpose of this section is to promote the just, prompt, and
efficient resolution of student complaints concerning academic judgment by members of
the bargaining unit based upon the criteria in 21.300. Student complaints about
employment relations or other campus activities or policies extending beyond the
immediate teaching/learning context are subject to other University policies and
procedures including but not limited to conduct constituting a violation of the University
Conflict of Interest and Scientific Misconduct policies. Student complaints alleging
unlawful discrimination not intrinsically related to the academic process should be filed
with the University EEO/AA Officer. Any complaint about academic judgment that
accompanies alleged non-academic misconduct by a member of the bargaining unit may
be addressed under the procedures of this action. This complaint procedure is intended
to be used when specific actions of a faculty member had a specific adverse effect on the
academic performance or academic record of a student. Complaints regarding the
general quality of a faculty member's teaching are to be addressed through the faculty
evaluation process. The parties shall make every effort to resolve problems that might
ultimately become grounds for a complaint whenever possible prior to resorting to this
procedure. NOTE: All time sequences in this section will exclude weekends and holidays
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21.200 RESORTING TO OTHER PROCEDURES If the student complainant(s) seeks

resolution of a complaint in any non-University forum, whether administrative or
judicial, the parties to a complaint under this section shall have no obligation to proceed
further under the provisions of this section. It is understood, however, that the procedure
under this section is the only appropriate University procedure for a student to dispute a
decision solely involving academic assessment by a faculty member based upon the
criteria listed in Section 21.300.
21.300 DEFINITION OF COMPLAINT The term "complaint" shall mean a claim or

allegation by a student who is a real party in interest against members of the bargaining
unit that: 1. The faculty member(s) significantly failed to carry out their responsibilities
as defined in this contract; 2. And/or the faculty member(s) failed to maintain a
responsible, professional relationship with the complainant(s), using the
teaching/learning context as a means to extract inappropriate personal advantage or in
any other way using professional authority for other than appropriate purposes.
21.400 STUDENT RESOLUTION OFFICER The president of ASUM shall appoint a

Student Resolution Officer and an alternate or designee to act in case the Student
Resolution Officer fails to act. The Student Resolution Officer or designee may represent
any student and/or group of students who have a complaint. At the beginning of each
new school year, the President of the University, or his/ her designee, shall schedule a
meeting between the ASUM President, the Student Resolution Officer, and the UFA
Student Complaint Officer. The purpose of the meeting is to review the student
complaint procedures (including the time lines) pertaining to the student complaint
procedure, as well as the responsibilities of all parties.
21.410 STUDENT COMPLAINT COMMITTEES There will be two (2) Student

Complaint Committees. One committee will hear student complaints involving
undergraduate student(s) and the other committee will hear complaints involving
graduate student(s). The Chair of Faculty Senate shall appoint four (4) members of the
bargaining unit who will serve on both the Undergraduate and the Graduate Student
Complaint Committees. At least two (2) of the four (4) faculty members of the Graduate
Student Complaint Committee shall have substantial experience teaching at the graduate
level and in directing theses and dissertations. The Provost or the Provost’s designee
shall serve as chair of the two committees and the President of ASUM shall appoint two
(2) graduate students to serve on the graduate Student Complaint Committee and two (2)
students, undergraduate or graduate, to serve on the Undergraduate Student Complaint
Committee. Each, the University President and the Faculty Senate Chair, will also
appoint two (2) alternates to serve on the appropriate committees with the same
qualifications as other members. Under no circumstances shall any of the seven (7)
members of the Graduate or Undergraduate Student Complaint Committees hearing the
complaint be from the same unit or administrative office as the parties to the complaint.
Both parties to the complaint may exercise one peremptory challenge of a committee
member to hear the complaint. (See also 20.000 Sec. 3, c).
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21.500 FORMAL COMPLAINT PROCEDURE Step 1: Within thirty (30) days after
the act or omission which caused the complaint, or following the date that the student
knew or reasonably should have known of such an act or omission, the student shall bring
the matter to the Student Resolution Officer or designee. The student shall within ten
days confer with the person(s) against whom the complaint exists and the student or the
Student Resolution Officer must identify this meeting as a Step 1 meeting to the person
against whom the complaint exists. Additionally, if, during the course of a discussion
with a student who complains about or objects to any feature of the faculty member’s
academic performance, a faculty member concludes that the student is not satisfied with
the explanation offered, the faculty member may identify such a discussion as a Step 1
meeting and so inform the student. Both parties to the complaint should make an effort
to resolve the complaint during this meeting. Either party to the complaint may bring a
witness to this meeting. Additionally, the Student Resolution Officer (or designee),
and/or UFA representative (or designee) may serve as an advocate for their respective
parties. Step 2: If the student feels the matter is unresolved after the Step 1 meeting, and
the Student Resolution Officer or designee agrees to proceed with the complaint, the
Student Resolution Officer or designee shall within fifty (50) days of the act or omission,
schedule a non-binding mediation session which shall be held in some neutral place for
the purpose of resolving the matter in lieu of filing a formal complaint and requesting a
Step 3 hearing. Such mediation sessions shall be facilitated by volunteer School of Law
students or Department of Communication Studies students who have successfully
completed the mediation phase of their training and have agreed to mediate such disputes
for ASUM, supervised by the appropriate faculty member in Law or Communication
Studies. This Step 2 mediation session should involve only the student and respondent
faculty member. A determined effort will be made to resolve the complaint in the Step 2
mediation session. If the requested mediation session cannot be arranged within ten (10)
working days of the receipt of the request, the complainant(s) may proceed to Step 3.
This deadline may be postponed by mutual consent of the parties. If either party has
compelling reasons why they feel a Step 2 mediation session should not be held, they
may request that the Provost schedule a Step 3 hearing. The Provost will review the
request for a Step 3 hearing. Step 3: If the Step 2 mediation session could not be
scheduled within ten (10) working days after the receipt of the request, the Student
Resolution Officer may, within sixty-five (65) days of the occurrence of the act or
omission, submit a formal written complaint, as specified in Section 21.510, to the
Provost requesting a hearing before the appropriate Student Complaint Committee. If a
Step 2 mediation session occurred and the student(s) and the Student Resolution Officer
or designee believe the matter is unresolved, the Student Resolution Officer may, within
five (5) working days, submit a formal written complaint, as specified in Section 21.510,
to the Provost requesting a hearing before the appropriate Student Complaint Committee.
In either of the above cases, the Provost will, upon receipt of the formal written
complaint, send a copy to the UFA Student Complaint Officer. Should the Student
Resolution Officer choose not to move to Step 3, the student may elect to file for a Step 3
hearing subject to the same filing requirements and deadlines. The student filing the
complaint must include the reason(s) the Student Resolution Officer would not proceed
54
with the complaint. Within fifteen (15) working days of filing a request for a Step 3
meeting, the Student Complaint Committee shall hold a hearing for all parties to a
complaint, pursuant to procedures to be developed by the Committee in consultation with
the University Legal Counsel, ASUM, the Student Resolution Officer, and the UFA
Student Complaint Officer. The purpose of the hearing shall be to determine findings of
fact and recommend either dismissal of the complaint, a warning letter, formal
reprimand, and/or a specific remedy limited to curing the act or omission for which the
complaint was filed. Nothing from the Step 2 mediation session may be used in the Step
3 hearing. During the 58 course of its deliberation, the Committee shall confer with the
parties to the complaint and may confer with other individuals at its discretion. The
Committee shall make its decision by majority vote. The decision of the Committee, and
minority report, if any, shall be forwarded to the University President who may or may
not accept the Committee's or the minority's report. The University President shall,
within five (5) working days of receipt of the recommendations, either approve them or
remand them to the Committee together with his/her objections and a suggested
alternative resolution. The Committee shall, within five (5) working days of receipt of
the President's suggested alternative resolution, either accept it or forward its own
suggestion to the University President. The President may accept or reject the
Committee's suggestion. Implementation of a specific remedy rests with the University
President, whose decision shall be the final campus disposition of the complaint. The
President shall provide the Committee with a rationale for the final disposition, should it
differ from that suggested by the Committee. Upon issuance of the final decision, the
President shall send copies to all parties involved.
21.510 COMPLAINT FORM The following complaint form shall be completed by the
student as a request for a Step 2 meeting. If the complaint proceeds to a Step 3 level, the
Student Resolution Officer shall complete the form as a request for a Step 3 hearing,
summarizing the results of the Step 2 under number 5 (below, “Summary and
Explanation of the Complaint”), and identifying and addressing any changes to the
information provided on the Step 2 complaint form. 1. Name of student complainant(s):
2. Date(s) complaint occurred: 3. Name(s) of bargaining unit member(s) or
administrator(s) involved in complaint: 4. Sections of contract on which complaint is
based: 5. Summary and explanation of complaint: 6. Potential Witnesses: 7. Documents
(identify here and attach): 8. Remedy Request: Dated this _____ day of
______________, 20__. Signature of Complainant
21.520 EXPEDITED PROCEDURE A student may elect to use this expedited

procedure only to dispute a final course grade for spring semester, dismissal from an
academic program, or decision preventing graduation. The Formal Complaint Procedure,
described in Section 21.510, shall be modified as follows: The student may proceed
without the Student Resolution Officer at Step 2 if the Student Resolution Officer or
alternate or designee fails to contact the student complainant within three (3) days,
excluding weekends and holidays, of the student's contacting the ASUM Student
Resolution Office. If the student does not receive a response from the Student Resolution
Officer within three (3) days of his/her initial contact, the student shall make a request for
55
use of the expedited procedure in writing, hand-delivered to the ASUM Offices. The
Student Resolution Officer shall immediately upon receipt of the request contact the
complaining student and arrange the Step 2 mediation session as soon as possible. A
request for a Step 2 meeting shall be labeled prominently as a request for Step 2 under
this expedited procedure. The request for an expedited Step 2 mediation session shall be
granted by the supervisor within seven (7) days. If the student complainant finds that the
immediate supervisor of the faculty member complained against is not available within
seven (7) days, or has failed to respond within seven (7) days, the student may make the
request for an expedited Step 2 mediation session to any supervisor of the faculty
member that is available. If the supervisor receiving a request for an expedited Step 2
mediation session finds that the faculty member complained against is not available, or
fails to respond, the supervisor shall designate another faculty member to represent the
absent faculty member in the Step 2 mediation session. If the matter is unresolved after
the Step 2 mediation session, the Student Resolution Officer or student complainant may
submit immediately a request to the President of the University to convene the Student
Complaint Committee to conduct a hearing and recommend a decision to the President.
The Student Complaint Committee shall decide the case within five (5) days after
convening, and send its finding of fact and recommendation to the President for the final
decision. The President may accept or reject the committee's decision. Implementation
of a specific remedy rests with the University President whose decision shall be the final
campus disposition of the complaint. The President shall provide the committee with a
rationale for the final disposition, should it differ from that recommended by the
committee.
21.600 TIME LIMITS Time limits stipulated in this procedure shall exclude all
scheduled breaks, holidays, and summer break, and may be extended by mutual written
agreement between the parties to the complaint. Resolution of the complaint may extend
into summer break by mutual written agreement between the parties to the complaint or
in the case of an expedited procedure as put forth in 21.520. Failure to comply with the
time limits by the student in the absence of such written agreement shall be deemed
acceptance by the student of the decision of the administrator or faculty member at the
previous step. If a faculty member or administrator fails to comply with time limits
stipulated in this procedure, the student or Student Resolution Officer may proceed
immediately to the next step.
21.700 RECORDS The final decision of the President shall be filed in the affected
faculty member(s) or University administrator(s) personnel file(s) for a period of three
(3) years following the date of issuance.
21.750 APPLICATION OF PRESIDENT’S DECISION No Presidential decision shall

be implemented before the party adversely affected by the decision has had the
opportunity to exercise any rights to appeal or grieve the decision pursuant to applicable
Board of Regents policies or the Collective Bargaining Agreement.
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21.800 REPRISAL No reprisal of any kind will be made by either party against any
student, any witness, any UFA representative, the Student Resolution Officer, or any
other participant in the complaint procedure by reason of such participation. This does
not, of course, limit the faculty member(s) or University administrator(s) right to legal
redress.
21.900 COMPLAINT DISSOLUTION The decision made to dissolve a complaint at

any step shall not modify or subvert this agreement or the intent of this agreement.
7. Describe the counseling and services available to students.
a. Counseling and Psychological Services (CAPS)

CAPS is the primary mental health care provider for students. CAPS assists students by
addressing their personal counseling and psychotherapy needs for the purpose of helping
them gain the most from their time on campus.
CAPS provides brief therapy, a model that attempts to identify and address those
problems and needs that can reasonably be considered within the time constraints of a
semester or less. When a student's mental health care needs are beyond the scope of their
services, they assist with referrals to community-based providers for specialized or longer-
term care.
CAPS staff consists of four psychologists and four counselors who work closely with
graduate student assistants, and offer the services of a consulting psychiatrist on a referral-
only basis. In most instances, medical management of psychological distress involves the
combined resources of the CHC Medical Clinic and CAPS. Confidentiality is strictly
maintained in accordance with ethical standards and the legal requirements of the state of
Montana.
Services provided by CAPS include:
(1) Individual Counseling and Psychotherapy;
(2) Topical Group Therapy;
(3) Crisis Walk-in Service;
(4) Limited Psychological Assessments;
(5) Psychiatric Consultation;
(6) After hours urgent care (provided by Curry Health Center Staff);
(7) Consultation with concerned others;
(8) Referrals to community-based colleagues;
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(9) Brief Inpatient Respite Care:

(10) Student Blue Cross/Shield Plan referrals;
(11) Bereavement counseling always available;
(12) Medication management in cooperation with the CHC Medical Clinic Staff; and
(13) Networked with Self Over Substances to provide substance abuse counseling.
b. Career Services
The University of Montana Career Services Center has offices at the COT’s East
Campus and on the UM Mountain Campus. Career counselors are available to help
students develop the job search skills they need to find work upon completing a COT
program.
Career counselors work with prospective students who want assistance choosing a COT
program and a career path. As needed, special career interest surveys can be used to help
students identify interests and talents and then determine which programs would be most
appropriate. Counselors can also help with decisions about program change or options for
continuing education.
In addition to decision-making, services include assistance with writing resumes,
developing interviewing skills, and job search skills. The Career Services Center can also
offer information about the local, state and national job markets, as well as supply specific
job leads via a web-based listing service.
The Career Services Office on campus has a staff of counselors to assist with all aspects
of the career process. The following career services are available to COT students:
(1) Ask-a-Career Counselor – Students can pose career questions to a counselor via e-
mail.
(2) Ask-an-Alum Mentor Program – Students can talk to a UM alumnus who can offer
advice about career-related issues.
(3) Big Sky Career Fair – Students can talk to employers about full-time, part-time,
internship and volunteer opportunities.
(4) Career Assessments – These help students decide on careers and majors.
(5) Career Handbook – Resumes, cover letters, interviewing, and job search.
(6) Career Planning – Employment resources are available from the Program Director.
A data base is maintained and students have access to employers throughout the
immediate area.
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(7) Career Planning Checklists – These are available to freshmen, sophomores, juniors,
and seniors.
(8) Career Resource Handouts – Download and print informational handouts on

resumes, cover letters, interviewing, job search, etc.
(9) Career Resource Library – Students can review these resource materials at Career
Services.
(10) Considering College – These guides help students plan a career, and select and
pay for college.
(11) Employer Directories – These help students look for specific employers.
(12) Graduate Survey – Information on UM graduates.
(13) Griz e-Recruiting – Free to UM students: resumes on-line, on-campus

interviewing, and job vacancy listings.
(14) Internet Job Search Resources – Jobs, career fairs, newspapers, geographic and
occupational information.
(15) Mock Interviews – Students can practice interviewing skills.
(16) On-Campus Interview Schedule Calendar – See who is recruiting on-campus.
(17) On-line Job Vacancy Listings – Look at current job postings listed with UM
Career Services.
(18) Student Employment Job Board – Check on-campus, off-campus, and volunteer
opportunities.
(19) Walk-in Counseling: – Provided for those quick questions.
(20) What Can I Do With A Major In... – Career options for different majors at UM
(21) Workshops—resume writing, interviewing, job search, using the internet, working
abroad.
c. ASUM Student Government

All full-time students pay a student government fee and are eligible to vote in
Associated Students of The University of Montana (ASUM) elections. Students may run
for senate or executive offices and participate on ASUM committees. Students paying the
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ASUM fee are also offered use of campus legal services, reduced tickets for select ASUM-
sponsored concerts and short-term loans.
d. Childcare and Family Resources
The ASUM offers all fee-paying students access to its Childcare and Family Resource
programs which provide family and group childcare homes, two Children's Learning
Centers, a Summer Fun Center, and School's Out Fun Camp. Enrollment in these
programs is limited and is offered on a first-come, first-served basis.
e. Disability Services
The University of Montana guarantees students with disabilities equal access to all
programs. Disability Services promotes an accessible learning environment and provides
services to students with disabilities. The office also advocates responsibility for an
accessible and hospitable learning environment through the removal of informational,
physical, and attitudinal barriers.
f. Housing and Food Services
The University of Montana College of Technology students have the option to reside in
one of the University's residence halls. He/she may continue residence hall living until
he/she earns 30 semester credits. Any student who moves into the residence halls at the
beginning of the semester is required to reside in the residence halls for the entire
semester. However, students must be enrolled for at least seven credits to be eligible to
live in a residence hall. Students with spouses or children are eligible to live in University
Villages apartments. Housing is awarded on a first-come, first-served basis. Students are
therefore encouraged to apply early.
g. Campus Recreation and Athletics
Students may pay an optional fee to use UM recreational facilities, including weight
rooms, gyms, racquetball courts, and swimming pools. Students who pay the fee are
eligible to rent sports equipment, participate in intramural sports, and receive discounts on
recreation classes. Students may pay an optional athletic fee to receive tickets and
discounts to campus athletic events.
h. Services for Nontraditional Students
The Phoenix Group is a special campus organization that assists nontraditional students
in their transition to college life. Phoenix Group provides a variety of support services for
students and a common meeting ground for adult learners. Along with issuing a quarterly
newsletter and organizing social activities for nontraditional students, Phoenix also
maintains an emergency short-term loan fund for qualified applicants.
i. Student Health Services
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Student Health Services provides medical and dental services, counseling, health
education, and sexual assault recovery services to all students paying the health service
fee. This fee is mandatory for students taking more than six credits per semester. For an
additional fee, Student Health Services also offers major, medical health insurance through
Blue Cross and Blue Shield of Montana.
j. Summer and Night Programs
The Center for Continuing Education and Summer Programs serves students in ways
that may not be possible through the structure of regular daytime programs and courses.
Both credit and noncredit courses are offered. Mini-courses, customized workshops,
contract courses, and special business programs are among the opportunities provided.
Because they are funded completely by student fees, courses must meet minimum
enrollments.
k. Placement
For UM students, Career Services and Internship Services have partnered to provide
Griz eRecruiting—a comprehensive career services software program designed to assist
students with career preparation and job/internship searches. Career Connections is free to
students upon registration. All students are provided with registration materials at
orientation and again during their internship experience, if they are not registered. It
allows them to submit resumes electronically into a database used by UM Career Services
and Internship Services to match candidates with employers´ needs. Students are able to
view and sign-up for on-campus interviews, as well as view, and apply for jobs posted
with Career Services and internships posted with Internship Services.
For UM employers, Career Services and Internship Services have partnered to provide
Griz eRecruiting, a free, comprehensive career services software program designed to
assist employers with staffing/recruiting/internship needs. Employers can search and view
resumes of qualified UM students, schedule on-campus interviews, monitor sign-ups.
Employers can post current vacancies on-line with UM's Griz eRecruiting.
Employment opportunities are available to students through Job Fairs, held regularly on
the UM Mountain Campus. Students and faculty are notified of upcoming Job Fairs to
help students plan their job searches.
Students’ and employers’ reactions to Griz eRecruiting have been extremely positive.
Students have access to available positions from a computer lab or from home. Many
students have commented they feel more jobs are being listed as employers become
familiar with the free services provided to them.
The Career Services office at the College continues to handle job placement requests
from employers, but employers are encouraged to list their positions on-line. Positions are
still posted at Career Services, and program directors are notified of positions.
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Traditionally, Program Directors have played a key role in placement for students;
however, there is a distinct departure seen now in the way students are approaching the job
search. It is apparent they are relying more on on-line services, such as Griz eRecruiting,
networking, and making personal contacts to obtain employment. Recent follow-up
indicates that many graduates supplement their education by working in the industry and
are staying on in similar positions after graduation.
Employers regularly contact the Culinary Arts Program Director with requests for
employees. While he encourages employers to use Griz eRecruiting, he handles many
employment requests in the form of e-mail and personal communication from employers.
Written descriptions of potential jobs/employment prospects are posted on a job bulletin
board located in the kitchen lab. Additionally, the Program Director maintains a file of
employment contacts that is available to students.
Business people, local ACF chapter members, and advisory board members have
proven to be excellent contacts for student and graduate employment. The Program
Director is president-elect of the local ACF chapter, which should provide further
networking opportunities.
8. Describe any scholarship programs available to students in this program(s).
a. The local ACF chapter provides two $1500 scholarships each academic year, which are
awarded to second-year Food Service Management students.
b. Financial Aid staff encourage students to utilize the following websites for scholarship
opportunities and guidance: www.finaid.org; www.fastweb.com; and
www.collegenet.com.
c. The Financial Aid office posts information on scholarships available to COT students.
Montana Cattlewomen, Earl’s Distributing, and Food Services of America provide
scholarships exclusively to Food Service Management students. Students obtain
applications through the Financial Aid Office.
d. All University of Montana students are eligible for the following scholarship programs:
(1) The National Merit Scholarship
The University of Montana, Missoula participates in the National Merit Scholarship
Program and offers awards of $2,000 a year to finalists who have indicated UM as their
first choice for attending college. Semi-finalists, who enroll at UM, will receive an
award of $1,000 a year. Awards under this program may be held in addition to the
Presidential Leadership Scholarship. Interested students are encouraged to list The
University of Montana as their first college choice and submit a Freshman Scholarship
application.
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(2) The Horatio Alger Montana Scholarship Program

Funded through the generosity of the Dennis and Phyllis Washington Foundation
and the University of Montana, The Horatio Alger Montana Scholarship Program
provides financial assistance to eligible high school seniors in the State of Montana who
aspire to pursue higher education at the University of Montana. This scholarship
awards 100 recipients $5,000 spread over a four year course of study. Recipients must
meet all eligibility requirements and demonstrate critical financial need, plus be
planning to attend one of the University of Montana's campuses.
e. Freshman Scholarships
The Freshman Scholarship program consolidates UM's many endowed scholarships into
one application, available in the Financial Aid Office or on-line. The awards are worth up
to $1,200, based on academic merit, and in many cases, financial need. The scholarships
are for one year.
f. General Scholarships
General Scholarships are for currently-enrolled UM students, former UM students and
transfer students with 12 or more college credits.
a. Strengths
The University of Montana-Missoula provides access to an array of student services

and departments that deliver support in many areas.
(1) The Admissions Department provides assistance by way of placement, advising,

orientation, housing, etc.
(2) A Retention Coordinator is utilized to monitor and give guidance to students in

academic probation or facing social and economic woes.
(3) The Office of the Provost maintains a system that handles student complaints in a just
and legal manner.
(4) Counseling and Psychological Services provide mental health care for students.
(5) Career Services does much work with students to link them with suitable employment.
(6) Students may depend on the University of Montana to provide other necessary support
services too many to mention: Child care, Disabilities, Housing and Food,
Scholarships, etc.
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b. Weaknesses
One area identified for improvement by the Program Director, Department Chair, and
Associate Dean is the advisability of special standards for students entering Culinary Arts.
Since the COT must, by state mandate, admit all students with a high school diploma or
GED, discussion has centered on requiring incoming culinary students to have a physical
exam and tuberculosis test prior to admission. While there is reluctance to deny
admission to students, there is a strong desire to uphold stringent health standards in the
program. Any admission requirements must be clearly stated in the catalog and
advertising brochures—no changes are anticipated for Fall 2008 entry students but are
likely for Fall 2009 entries.
When reviewing the services available, the Program Director recognizes the need to
promote the use of Griz e-Recruiting opportunities. The inclusion of an internship experience
and resulting career workshops will address this issue and help bridge the span from
educational institution to industry employment for students. Further, the Program Director
plans to assist and encourage employers to utilize the free, on-line recruitment services
available through the University.
REQUIRED EXHIBITS
1. Retention statistics for the last two years; Exhibit S
2. Copies of all current advertising and promotional materials used by the school Exhibit T
including radio, television, yellow pages, newsprint, flyers, surveys, scripts,
video tapes, and a hard copy of the school’s web page.
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Section 8
Program Assessment — Standard 8
REQUIRED COMMENTS
1. Describe the system used and provide dates, sample forms and results for assessment of:
a. faculty.
Faculty are evaluated via the University of Montana, College of Technology (UM COT)
Unit Standards for Teaching Assessment of Faculty. Assessment is based on the criteria
contained in the UM COT Unit Standards for Teaching. (See Exhibit V.)
The process is as follows:
(1) Each faculty member must compile and maintain an IPR (Individual Performance
Record) documenting teaching, scholarship, professional growth, and professional and
public service.
(2) Faculty must submit IPRs to the Department Chair for review and recommendation.
They are then sent to the Faculty Evaluation Committee (FEC) by October 15. The
FEC is responsible for using the Unit Standards to review the IPRs of College of
Technology (UM COT) faculty and make a written, justified recommendation.
(3) The FEC recommendation is forwarded to the UM COT Dean by November 15.
(4) The UM COT Dean prepares his or her recommendation of the faculty member based
on the IPR and Department Chair and FEC recommendation.
(5) The UM COT Dean forwards the recommendation to the Provost.
(6) The Provost reviews the recommendation and awards salary determinations based
upon the current faculty collective bargaining agreement and approved unit standards.
b. curriculum.
The curricula of the culinary programs are in constant scrutiny. This is necessary in
order to offer courses designed to meet the ever-changing hospitality and culinary
industries. Methods for assessment are far-reaching and encompass the following
information gathering tools (Exhibit D):
(1) Embedded testing
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Section 8 — Program Assessment — Standard 8
(2) Student papers and projects
(3) Capstone projects
(4) Nationally-normed tests
(5) Internships
(6) Retention activities
(7) Student feedback
c. program effectiveness.
Information is gathered to determine how well programs prepare graduates to perform

in the culinary field by:
(1) placement statistics,
(2) advisory committee surveys,
(3) graduate feedback,
(5) professional organizational involvement (local ACF chapter),
(6) employer feedback, and
(7) external accreditation approval.
Courses taught within the Business Technology Department are reviewed each semester.
Course evaluations are proctored, and results are reviewed by the department chair. Summaries
with verbatim comments are prepared by the administrative assistant and forwarded to program
directors and faculty. In addition, program directors review course evaluations for adjunct
faculty.
The Culinary Arts Program Director and Department Chair research course offerings of
similar programs in other educational institutions. This method was employed fall semester
2003 when significant changes were being made to the program. Ideas for texts, course
offerings, and course content are acquired in this way.
Input from the advisory committee and program faculty is requested and considered on a
regular basis. Using information garnered from a variety of sources helps the Program Director
change program requirements and resequence course offerings for more flexibility or better
prerequisite flow. Additionally, textbooks are evaluated for effectiveness, and the Program
Director strives to understand the educational needs of students and identify which curriculum,
learning processes, and teaching methods are most effective. This allows for changing or
66
affirming individual course structures or teaching methods. Program and course updates are
accomplished by following specific procedures as required by The University of Montana,
Missoula Faculty Academic Standards and Curriculum Review Committee (ASCRC), the
Provost’s Office, and the Board of Regents.
The internship experience program requirement since 2004 has been a great success and adds
a new dimension to program review. The Internship Director and program director work
together to establish internship sites and conduct exit and mid-semester interviews with
internship supervisors. Feedback from both students and internship supervisors helps the
program director determine whether students have acquired appropriate skills and knowledge.
This is a particularly valuable in assessing the program to ensure the principles and procedures
being taught are current and adaptable to the food service environment.
Accreditation guidelines provide a valuable tool for reviewing the food service program.
Maintaining accreditation and writing a self-study help the Program Director and Department
Chair focus on areas in which the program excels and areas which may need improvement.
Additionally, the Fall 2004 ACF Site Team provided an external evaluation of the program, and
feedback from that evaluation was used to improve the program. The Culinary Program looks
forward to the Fall 2008 ACF Site Team visit to further evaluate and strengthen
Institutional accreditation by Northwest Association of Schools and Colleges necessitates

comprehensive program review. A part of this process recently involved preparation of a
departmental assessment document. Program directors and Department Chair worked
collaboratively to create this document during spring semester 2004. Each Program Director
was required to review his/her program conspectus from the last NASC site visit and document
program assessment measures. (See Exhibit V.)
2. Programs Evaluation:
a. What were the results of the most recent overall evaluation of the program?
In fall semester 2003, Chef Campbell and Vicki Micheletto rewrote the Culinary Arts
curricula. The goal was to streamline transition from the one-year, Culinary Arts Certificate
Program into the two-year AAS degree Food Service Management Program. Currently Chef
Campbell and Brian Larson, Department Chair, review assessment data and determine the path
of change in curricula and personnel.
b. What changes were effected as a result?
1. Τhe summer Baking and Pastry course was realigned within the Food Service Stations
experience (CUL 165T).
2. Additionally, more baking and pastry experiences were added with the more advanced
Patisserie (FSM 275) course. This course was re-structured to align with Food Service
Management Capstone (FSM 271).
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3. The Food Service Management Computers Applications course (CRT 205T) was
scheduled together in the same semester with the Menu Layout, Design, and Analysis course
(FSM 271). Eventually FSM 271 was eliminated and CRT 205 was re-structured to align
with Food Service Management Capstone (FSM 271). This is an effort to put into effect
theories learned in FSM 271 by providing project applications in the computer laboratory.
4. Introduction to the Food Service Industry (CUL 151T) was separated from Food Service
Sanitation (CUL 175T), imbedded within; thus providing more hands-on experiences and
culminating in the award of the NRAEF ServeSafe certificate.
5. Nutrition (formerly FSM 280T), which was taught under direction of the Health
Professions Department, was transformed into Nutritional Cooking (FSM 280T) and now
provides laboratory nutritional cooking derived from nutritional theory.
6. Internship (FSM 290T) was introduced requiring 180 hours of industry experience.
7. Through the Outreach Department, numerous courses have been developed and taught
thus allowing the Program Director to use the facility to offer professional continuing
education courses, as well as specialized cooking courses geared to the gourmet-enthusiast
public. Culinary Tips for Teachers (CUL 195T), Preparatory Food Service Training (CUL
195T), Mediterranean Cuisine (CUL 195T), Introduction to Baking and Pastry (CUL 195T).
8. Storeroom Procedures (CUL162T) was realigned with Dining Room Procedures (CUL
156T), producing more of a refreshing learning experience.
9. Short Order Cookery (CUL 158T) was divided into two segments, Breakfast Cookery and
Lunch Cookery, allowing more of an urgency-based industry experience.
10. Pantry and Garde Manger (CUL 157T) was divided into two segments, Garde Manger and
Charcuterie, allowing for a more diversified learning experience.
3. Provide dates, sample forms, and results from the most recent:
a. graduate surveys.
Please refer to Exhibit U.
b. employer surveys.
c. job placement surveys.
d. student evaluations of courses and faculty.
Please refer to Exhibit V.
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4. What are the major strengths and weaknesses of your program(s) as it relates to this section
in comparison to the ACFEI Accrediting Commission Standards?
Program assessment is ongoing and is recognized as essential toward providing an

unbiased viewpoint as to its success. The process that is currently in place is very effective
and meets the standards set forth by the Commission.
of the program(s) and to minimize any identified weaknesses?
The assessment methods for the Culinary Program are more than adequate to deliver the
information necessary to enact positive, up-to-date changes. The Program Director has
developed a plan to streamline the gathering of survey data into a file for review. The review
of the surveys will then be discussed in committee each year prior to formal review of
proposed course changes. Persons on the review committee will include faculty, students,
graduates, advisory committee members, parents, employers, local ACF members, and
administrators. The outcome of the review committee will be a recommendation for program
direction and curriculum change.
REQUIRED EXHIBITS
1. Placement statistics for the last two years; and Exhibit U
2. Summary of recent assessment date and surveys: e.g., employer surveys, Exhibit U
graduate follow-up studies, student evaluations, placement statistics, state
reviews, etc. Blank forms are only a portion of this exhibit.
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Section 9
Summary
REQUIRED COMMENTS
1. Summarize the major strengths and weaknesses of your program(s) in comparison to the
ACF Accrediting Commission Standards identified through this Self-Study.
a. Strengths
(1) Communication is efficient due to the small number of personnel and superior
communication systems utilized throughout the University system. (Section 3)
(2) The University of Montana Student Dining Services is actively involved in student
employment, equipment and supplies donations, purchasing structure, advisory
committee participation, and new developments in culinary arts. (Section 3)
(3) Collaboration with the University of Montana provides excellent support in the areas
of maintenance, custodial services, health and safety, security, and recycling. (Sections
3 and 6)
(4) The new organizational structure allows for a systematic flow of ideas, various
elements of support, and standardized administrative control within the UM COT.
(Section 3)
(5) Emphasis is now being given to development of more extensive course documentation
such as course syllabi, daily lesson plans, and daily assignment sheets. (Section 5)
(6) The Culinary Arts program enjoys the extensive collection of library resources.
(Section 6)
(7) A definite strength of the Culinary Arts program is Chef Campbell’s presidency with
the local ACF chapter. This opens doors for students, both locally and nationally, as
ties with the ACF grow.
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Section 9 — Summary
b. Weaknesses
(1) Adding additional links to the organizational structure requires time to implement
changes of any magnitude. (Section 3)
(2) All faculty must meet ACF standards. (Section 4)
(3) Admission standards for the program need to be created. (Section 7)
2. How do you plan to use the results of the Self-Study to maximize the strengths of the
program(s) and to minimize any identified weaknesses?
a. The Business Department Chair and the Culinary Arts Programs Director will continue to
work together to maximize the positive aspects of the organizational structure. (Section 3)
b. The Program Director will supply motivational guidance, time incentives, and other
appropriate resources within his authority to ensure all Culinary Arts faculty comply with
ACF and UM COT standards regarding continuing education, professional development,
certification, and assessment. (Section 4)
c. The Program Director intends to apply pressure on all culinary faculty to develop more
extensive and effective written course documentation and to review the results of their
efforts. (Section 5)
d. Culinary faculty and staff will continue emphasizing sanitation, safety, and maintenance,
while exploring possibilities for replacing old equipment as cost effectively as possible.
(Section 6)
e. The Business Technology Department Chair and the Culinary Arts Programs Director will
develop standards for student admission to the Culinary Arts program. (Section 7)
f. Culinary faculty will continue development of the Culinary Arts Student Handbook, which
will be provided to all students. (Section 7)
3. Self Study preparation and review:
a. Describe the process by which this Self-Study was prepared.
(1) Overall Supervision – Chef Campbell, Program Director, oversaw all aspects of the
Self Study and the development of the self-study report.
(2) Consultation
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David Campbell of ROY G BIV Educational Consultants volunteered his time to

assist in this effort. David Campbell provided overall advice to Chef Campbell
concerning the purposes and positive results to be experienced in a self study, processes
involved, and construction of a self-study.
David Campbell spent a large portion of his fifteen-year career in education studying
educational philosophy and developing curricula. He has developed syllabi, student
notes, text materials, laboratory manuals, instructor notes, and audiovisual materials for
at least fifteen college-level courses. He was heavily involved in curriculum studies and
textbook evaluations at the U.S. Air Force Academy.
(2) Method of evaluation
It was decided early-on that answering ACF’s template questions could not be done
adequately until exhibit materials were accumulated. Therefore, Chef Campbell made a
formal list of exhibits (Appendix 1) that increased from the 23 exhibits required by the
ACF to 41. Extensive time was spent collecting information for the exhibits and
arranging them for submission and display. In order to keep track of daily progress on
the exhibits, Chef Campbell took information from Appendix 1 and developed Exhibit
AL, Exhibit Worksheet.
Since Standard 5 (Section 5 of the report) required the most effort and time to
accumulate exhibit data, it was saved until last. Similarly, Standard 4 (Section 4) was
postponed until data was received from faculty and staff members.
Chef Campbell was able to analyze data and evaluate the two Culinary Arts program
options with a fresh, unbiased attitude. Coming directly from a commercially oriented
culinary educational program allowed him to compare programs with an eye to
improving his UM COT offerings.
Actual writing of the report was done by Chef Campbell starting with Section 1 and
progressing section-by-section toward Section 9 (initially skipping over the three
sections mentioned above.)
As the early sections of the report grew, it became obvious that standardization of
writing style and format was essential. It was also recognized that some management
principles were necessary to make certain that nothing was overlooked as bits and
pieces came together from different sources. Therefore, Exhibit AK, Report Guidelines
was developed as a document management tool. Without it, font styles would have been
mixed, paragraph formatting would not have been consistent, and spell checking of
certain sections might have been overlooked.
Included in Exhibit AK is a paragraph titled Countdown to Finishing, which lists

major milestones (first draft, second draft, final version, spell check, and etc.)
72
Recognition of these milestones was extremely important as the self-study was

completed.
Throughout the self-study process, guidance and information were submitted by

Department Chair Brian Larson, Dean Barry Good, Associate Dean Lynn Stocking,
culinary faculty, staff, and students. Suggestions, recommendations, and information
were also contributed by advisory committee members. Administrative support was
provided by Nina Broshar.
b. Who was involved in reviewing the program(s) in preparation for this Self-Study?
Chef Campbell prepared himself for the self-study by talking with Candice Childers
of the ACF Accrediting Committee and David Campbell of ROY G BIV Educational
Consultants. Before starting, Chef Campbell reviewed the programs and gathered
exhibits. He was the primary reviewer for ensuring program accuracy and completeness
of the report.
As president of the ACF Montana Chefs Association and Director of an ACF

accredited culinary program, Chef Campbell has participated in five self-study reports as
an ACFFAC qualified accreditation site team evaluator. His evaluators experience with
the visiting team includes secondary and post secondary institutions in both participatory
and leadership roles. Chef Campbell compiled the 2009 ACFFAC self-study report for
the College of Technology’s Culinary Program and used his evaluators experience to
review the Culinary Arts program and its facilities. The site inspectors make use of an
ACFFAC evaluation check-list to guide in the evaluation process. Chef Campbell
applied this guide to evaluate his own culinary program.
c. Who compiled the document and identified strengths and weaknesses?
Chef Campbell completed the strengths and weaknesses section with assistance from
Brian Larson and Lynn Stocking.
d. Who reviewed the Self-Study once it was completed prior to submission to the ACF
Accrediting Commission?
Chef Campbell reviewed the report several times in order to ensure its accuracy and
completeness.
The final draft of the self-study was reviewed and edited by Barry Good, Brian Larson,
Lynn Stocking, and Arlene Walker-Andrews, Associate Provost.
4. What does accreditation by the Accrediting Commission of ACF mean to your program(s)?
73
ACF accreditation provides program credibility to graduates, potential employers, and the
public. Without high program standards for graduates, jobs would go to graduates from other
institutions. Accreditation standards ensure continued work to provide a quality educational
product. Although periodic self-study is arduous, it forces program director, faculty, and
administration to realistically assess the program, address challenges, and develop needed
improvements. As a member institution of the ACF, The Culinary Arts program is accredited
by an organization made up of professionals who extol education and certification, strive for
excellence in the culinary profession, and give freely of their resources to help other
members.
The process of collecting exhibits and responding to ACF’s challenging questions is a

valuable program evaluation process. Before the self study, it was easy for Chef Campbell to
philosophize broadly about educational convictions, but the study brought an appreciation for
the details that contribute to such philosophy. In short, the work that culminated in this report
was an enriching professional endeavor.
74
ExAI-1
INTRODUCTION
TO FOODS
CUL 151T

Culinary Arts
ExAI-1
INTRODUCTION TO
FOOD SERVICE
SANITATION
CUL175T

Culinary Arts
ExAI-1
FOOD SERVICE
MANAGEMENT
ACCOUNTING
FSM 266T

Culinary Arts
ExAI-1
DINING ROOM
PROCEDURES
CUL 156T

Culinary Arts
ExAI-1
PANTRY AND
GARDE MANGER
CUL 157T

Culinary Arts
ExAI-1
SHORT ORDER
COOKERY
CUL 158T

Culinary Arts
ExAI-1
SOUPS, STOCKS,
AND SAUCES
CUL 160T

Culinary Arts
ExAI-1
MEATS AND
VEGETABLES
CUL 161T

Culinary Arts
ExAI-1
STOREROOM
PROCEDURES
CUL 162T

Culinary Arts
ExAI-1
BEVERAGE
MANAGEMENT
FSM 170T

Culinary Arts
ExAI-1
PURCHASING
PROCEDURES
FSM 270

Culinary Arts
ExAI-1
MENU LAYOUT,
DESIGN, AND
ANALYSIS
FSM 271

Culinary Arts
ExAI-1
NUTRITIONAL
COOKING
FSM 280T

Culinary Arts
ExAI-1
BAKING
PROCESSSES AND
PROCEDURES
CUL 265T

Culinary Arts
ExAI-1
BAKING AND
PASTRY
CUL 165T

Culinary Arts
ExAI-1
PSYCHOLOGY OF
MANAGEMENT AND
SUPERVISION
BUS 234T

Culinary Arts
ExAI-1
FOOD
PRODUCTION
MATH
MAT 114T

Culinary Arts
ExAI-1
CATERING
FUNCTION SHEETS
2008

Culinary Arts
ExAI-1
FOOD SERVICE
MANAGEMENT
COMPUTER
APPLICATIONS
FSM 205
Culinary Arts
ExN
INTRODUCTION
TO FOODS
CUL 151T

Culinary Arts
ExN
INTRODUCTION TO
FOOD SERVICE
SANITATION
CUL175T

Culinary Arts
ExN
INTERPERSONAL
COMMUNICATION
COM 150S

Culinary Arts
ExN
DINING ROOM
PROCEDURES
CUL 156T

Culinary Arts
ExN
PANTRY AND
GARDE MANGER
CUL 157T

Culinary Arts
ExN
SHORT ORDER
COOKERY
CUL 158T

Culinary Arts
ExN
SOUPS, STOCKS,
AND SAUCES
CUL 160T

Culinary Arts
ExN
MEATS AND
VEGETABLES
CUL 161T

Culinary Arts
ExN
HOLIDAY MENUS
CHEF CAMPBELL
ExN
ExN
CULINARY TIPS
FOR TEACHERS
CUL 195T

Culinary Arts
ExN
CAPSTONE
FSM 271

Culinary Arts
ExN
PURCHASING AND
COST CONTROL
FSM 270

Culinary Arts
ExN
MENU LAYOUT,
DESIGN, AND
ANALYSIS
FSM 271

Culinary Arts
ExN
NUTRITIONAL
COOKING
FSM 280T

Culinary Arts
ExN
PATISSERIE
FSM 275T

Culinary Arts
ExN
BAKING AND
PASTRY
CUL 165T

Culinary Arts
ExN
PSYCHOLOGY OF
MANAGEMENT AND
SUPERVISION
BUS 234T

Culinary Arts
ExN
INTERMEDIATE
ALGEBRA
MAT 100

ExN
Culinary Arts
CATERING
FUNCTION SHEETS
2008

Culinary Arts
ExN
FOOD SERVICE
MANAGEMENT
COMPUTER
APPLICATIONS
FSM 205
Culinary Arts
ExN
Appendix 1
LIST OF EXHIBITS
Exhibit Description or Title Required By

A Program Application for ACF Accreditation Standard 1
B Faculty Professional Development (Attachment B) Programs Director
C List of 10 recent graduates & their places of employment Standard 1
D Sample of the review methods used (Review & Assessment) Standard 2
E University of Montana Catalog Standard 7
F Faculty Data Sheets (Document F) Standard 4
G Organizational Charts Standard 3
H Faculty and Staff Job Descriptions Standard 3
I Advisory Committee Members and Minutes Standard 3
J Program’s FY2004 and FY2005 Budgets Standard 3
K Faculty Meeting Minutes for 2003-2004 Standard 4
L Teaching schedule in effect for the time of the on-site visit Standard 4
M Completed “Required Knowledge and Competencies” Standard 5
N Course Syllabi Standard 5
O Sample of Laboratory Evaluations Standard 5
P List of Major Equipment Standard 6
Q Floor Plans of Facilities Standard 6
R Most recent sanitation inspection Standard 6
S Retention statistics for the last two years Standard 7
T Program Advertisement Brochures Standard 7
U Placement statistics for the last two years Standard 8
V Summary of recent assessment data and surveys Standard 8
W Daily Assignment Sheets, one for each course Programs Director
X Consultation Dialogues (ROY G BIV and others) Programs Director
Y Safety Inspections Programs Director
Z Media Outlet Activities Programs Director
AA Culinary Arts Student Handbook Programs Director
AB Culinary Arts Internship Programs Director
AC Course Contact Hours Worksheet Programs Director
AD Display of Student Projects Programs Director
AE Laboratory Resource Materials, Grade Sheets Standard 5
AF Business Technology Department Assessment, April 14, 2004 Programs Director
AG University of Montana Dining Services Programs Director
AH College of Technology Mission Statement Programs Director
AI Catering Functions Programs Director
AJ Culinary Arts Conspectus Programs Director
AK Report Guidelines Programs Director
AL Exhibit Worksheet Programs Director
AM Standard Hygiene and Dress Code Programs Director
AN ACF Culinarian’s Code Programs Director
AO Library Resources Programs Director
75
Appendix 2 College of Technology 7‐1‐08
Culinary Arts Contact List

University of Montana, College of Technology:

COT Culinary Arts Self Study 2008 Page 1




Culinary Arts:



Current Students:



Advisory Committee:





Recent Graduates:



Suppliers and Service Personnel:



Employers:



Culinary Educators:



Supporters of Culinary Arts:


Appendix 3
ACF ACCREDITING COMMISSION
180 Center Place Way

ST. AUGUSTINE, FL 32095
(904) 824-4468
APPLICATION FOR INITIAL GRANT OF ACCREDITATION
Please complete the application form and submit with all supporting documentation to the National Office - Attention:
Accreditation Program Coordinator. The initial fee of $200.00 is to be included with this document. An on-site
visit must be scheduled within one year of the application in order to ensure the relevancy of the materials submitted.
Appendix 3
AMERICAN CULINARY FEDERATION

10 SAN BARTOLA DRIVE

ST. AUGUSTINE, FLORIDA 32086
(904) 824-4468
APPLICATION FOR GRANT OF ACCREDITATION
The application form and all supporting documents are to be submitted to the ACF National Office attention: Accreditation Program
Coordinator. The program and institution names of programs meeting the eligibility criteria will be publicly published for comments
from individuals who possess information concerning the program’s qualifications for accreditation. Public comment information will
be in writing addressed to the Chair of the Commission. The initial application fee of $200.00 is to be included with this
document.
PLEASE COMPLETE THE QUESTIONS BELOW:
NAME OF SCHOOL SPONSORING PROGRAM: The University of Montana College of Technology
ADDRESS: 909 South Ave. West

Missoula, MT 59801
TELEPHONE #: 406-243-7831 FAX #: 406-243-7899
SCHOOL IS INSTITUTIONALLY ACCREDITED BY:
The University of Montana: Northwest Association of Schools and Colleges

The School of Business Administration: The Association to Advance Collegiate Schools of Business
The Food Service Management Program: The American Culinary Federation Educational Institute Accrediting Commission
NAME OF PROGRAM COORDINATOR: Thomas Campbell, CEC
EMAIL ADDRESS: thomas.campbell@umontana.edu
NAME OF PROGRAM (S) APPLYING FOR ACCREDITATION:
Culinary Arts – Certificate Program

The Food Service Management – Degree Program
CERTIFICATE OR DEGREE: Associate of Applied Science
YEARS ESTABLISHED: 32
#STUDENTS FULL TIME: 16
#STUDENTS PART TIME: 1
#OF TECHNICAL FACULTY: 3 Chef Instructors, 1 Adjunct Instructor
TOTAL CONTACT HOURS: Food Service Management – AAS Degree:

- Semesters: 4
- Credits: 66
- Contact Hours: 1,575
Appendix 3
THE FOLLOWING IS A CHECKLIST OF ITEMS THAT MUST BE INCLUDED WITH THIS

APPLICATION:
A CATALOG AND ANY OTHER BROCHURES DESCRIBING YOUR PROGRAM’S CONTENT,

ENTRANCE REQUIREMENTS, ETC.
• See attached catalog and brochures
NUMBER OF GRADUATES (FOR EACH PROGRAM YOU WISH APPROVED), FOR THE PAST
2 YEARS, INCLUDING WHETHER THEY RECEIVED A CERTIFICATE OR DEGREE.
• Fall 2006 - Food Service Management and Culinary Arts Certificate - 0 graduates
• Spring 2007 - Food Service Management and Culinary Arts Certificate – 15 graduates
• Fall 2007 - Food Service Management and Culinary Arts Certificate – 0 graduates
A LIST OF ANY PROGRAMS WHICH HAVE STUDENTS ENROLLED NOT AT THE POST-
SECONDARY LEVEL, INCLUDING PERCENTAGE THEY REPRESENT OF TOTAL PROGRAM
ENROLLMENT.
N/A
VERIFICATION OF CURRENT INSTITUTIONAL ACCREDITATION, AND APPLICABLE STATE

APPROVAL FOR THE INSTITUTION AND/OR PROGRAM TO PROVIDE POSTSECONDARY
EDUCATION. (THIS IS NOT A CATALOG DESCRIPTION)
• See attached document
THIS APPLICATION IS SUBMITTED BY ________________________________________________

COORDINATOR
THIS APPLICATION IS APPROVED BY: _________________________________________________

SUPERVISOR/TITLE
Culinary Programs Summer 08
ACTV 7
Intro to Baking & Pastr
Mediter Baking & Patr Tips for Teachers TOTAL
canceled CRN 40099 CRN 40098
Salaries
# hrs 70 60 50
rate 60.81 25 25
Payment $3,500.00 $1,500.00 $1,250.00 $6,250.00
Benefits $700.00 $180.00 $150.00 $1,030.00
Food $1,620.00 $750.00 $1,890.00 $4,260.00
Supplies ‐ laund + handouts $154.00 $154.00 $148.00 $456.00
Outreach $200.00 $200.00 $400.00
PR $30.00 $30.00 $30.00 $90.00
TOTAL $6,004.00 $2,814.00 $3,668.00 $12,486.00
# of students 12 12 14 38
only 4 final reg. 6 currently reg.
Cost/student $500.33 $234.50 $262.00 $328.58
Charge $295 $295 $350
INCOME ESTIMATE $3,540.00 $3,540.00 $4,900.00 $11,980.00

NET ‐$2,464.00 $726.00 $1,232.00 ‐$506.00
Instructor Tom Campbell Andrea Paskert Andrea Paskert

Mark Johaness
Dates 6/6 ‐ 7/25 6/2 ‐ 7/14 7/28 ‐ 8/1

Fri Mon M ‐ F
8 ‐ 1 8 ‐ 1 8 ‐ 2
7 sessions 7 sessions 5 sessions
35 35 30
not 7/3
Credits 2 2 OPI
OPI 2
Notes no insur per PN A: total food costs 8

$440 $2,800
Need to add to this years $870.00 set
cost 52.04 from 07 Cul cost
payroll e to KT 7/1
for Andrea
5/4/2010
Culinar
Break do
Date June 12 08 June 13 08 June 13 08

Account Nu Account Name Vendor Petty Cash/Campbell Food Services/actv7 Missoula Textile
62107 Laundry $44.88
62251 Meat
62252 Dairy $74.76
62253 Produce $15.46
62254 Bakery $8.98
62259 Kitchen Supplies
62264 Grocery
62275 Poultry
62278 Beverages
62279 Red Meat
62288 Canned Goods
62289 Stables $119.86
62291 Seafood
62292 Pork
62903 Freight‐in $4.95
Total $24.44 $199.57 $44.88
Date
Account Nu Account Name Vendor
62107 Laundry
62251 Meat
62252 Dairy
62253 Produce
62254 Bakery
62259 Kitchen Supplies
62264 Grocery
62275 Poultry
62278 Beverages
62279 Red Meat
62288 Canned Goods
62289 Stables
62291 Seafood
62292 Pork
62903 Freight‐in
Total $0.00 $0.00 $0.00
ry Expenses Summer o8
own by Date And Account
July 2008
Total
$44.88
$0.00
$74.76
$15.46
$8.98
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$119.86
$0.00
$0.00
$4.95
$268.89 Total Cost
Total
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00 Total Cost
ExA.doc
ACF ACCREDITING COMMISSION
180 Center Place Way

ST. AUGUSTINE, FL 32095
(904) 824-4468
APPLICATION FOR INITIAL GRANT OF ACCREDITATION
Please complete the application form and submit with all supporting documentation to the National Office - Attention:
Accreditation Program Coordinator. The initial fee of $200.00 is to be included with this document. An on-site
visit must be scheduled within one year of the application in order to ensure the relevancy of the materials submitted.
ExA.doc
AMERICAN CULINARY FEDERATION

10 SAN BARTOLA DRIVE

ST. AUGUSTINE, FLORIDA 32086
(904) 824-4468
APPLICATION FOR GRANT OF ACCREDITATION
The application form and all supporting documents are to be submitted to the ACF National Office attention: Accreditation Program
Coordinator. The program and institution names of programs meeting the eligibility criteria will be publicly published for comments
from individuals who possess information concerning the program’s qualifications for accreditation. Public comment information will
be in writing addressed to the Chair of the Commission. The initial application fee of $200.00 is to be included with this
document.
PLEASE COMPLETE THE QUESTIONS BELOW:
NAME OF SCHOOL SPONSORING PROGRAM: The University of Montana College of Technology
ADDRESS: 909 South Ave. West

Missoula, MT 59801
TELEPHONE #: 406-243-7831 FAX #: 406-243-7899
SCHOOL IS INSTITUTIONALLY ACCREDITED BY:
The University of Montana: Northwest Association of Schools and Colleges

The School of Business Administration: The Association to Advance Collegiate Schools of Business
The Food Service Management Program: The American Culinary Federation Educational Institute Accrediting Commission
NAME OF PROGRAM COORDINATOR: Thomas Campbell, CEC
EMAIL ADDRESS: thomas.campbell@umontana.edu
NAME OF PROGRAM (S) APPLYING FOR ACCREDITATION:
Culinary Arts – Certificate Program

The Food Service Management – Degree Program
CERTIFICATE OR DEGREE: Associate of Applied Science
YEARS ESTABLISHED: 32
#STUDENTS FULL TIME: 16
#STUDENTS PART TIME: 1
#OF TECHNICAL FACULTY: 3 Chef Instructors, 1 Adjunct Instructor
TOTAL CONTACT HOURS: Food Service Management – AAS Degree:

- Semesters: 4
- Credits: 66
- Contact Hours: 1,575
ExA.doc
THE FOLLOWING IS A CHECKLIST OF ITEMS THAT MUST BE INCLUDED WITH THIS

APPLICATION:
A CATALOG AND ANY OTHER BROCHURES DESCRIBING YOUR PROGRAM’S CONTENT,

ENTRANCE REQUIREMENTS, ETC.
• See attached catalog and brochures
NUMBER OF GRADUATES (FOR EACH PROGRAM YOU WISH APPROVED), FOR THE PAST
2 YEARS, INCLUDING WHETHER THEY RECEIVED A CERTIFICATE OR DEGREE.
• Fall 2006 - Food Service Management and Culinary Arts Certificate - 0 graduates
• Fall 2007 - Food Service Management and Culinary Arts Certificate – 0 graduates
A LIST OF ANY PROGRAMS WHICH HAVE STUDENTS ENROLLED NOT AT THE POST-
SECONDARY LEVEL, INCLUDING PERCENTAGE THEY REPRESENT OF TOTAL PROGRAM
ENROLLMENT.
N/A
VERIFICATION OF CURRENT INSTITUTIONAL ACCREDITATION, AND APPLICABLE STATE

APPROVAL FOR THE INSTITUTION AND/OR PROGRAM TO PROVIDE POSTSECONDARY
EDUCATION. (THIS IS NOT A CATALOG DESCRIPTION)
• See attached document
THIS APPLICATION IS SUBMITTED BY ________________________________________________

COORDINATOR
THIS APPLICATION IS APPROVED BY: _________________________________________________

SUPERVISOR/TITLE
ExAB

Culinary Arts
THE UNIVERSITY OF MONTANA—MISSOULA
COLLEGE OF TECHNOLOGY
BUSINESS TECHNOLOGY DEPARTMENT
FACULTY: Chef Thomas Campbell, director. thomas.campbell@umontana.edu
243‐7831
CREDITS: 4

PREREQUISITES: Enrolled in final semester of program, minimum of “C” in all
CUL and FSM courses, or recommendation of Culinary Program Director.
OFFICE: Culinary Offices.

HOURS: 7a.m.–3 p.m. or by appointment.
COURSE DESCRIPTION: On‐the‐job training in position related to each student’s
career goal. This experience increases students’ skills, prepares them for initial
employment, and increases occupational awareness and professionalism. Students
work a minimum of 180 hours at an approved site and attend scheduled one‐hour
seminars.
COURSE SYLLABUS
FSM 290T Internship

Date revised: Spring 2008
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STUDENT PERFORMANCE OUTCOMES:

Upon completion of this course, the student will be able to:

9 Employ classroom skills in a 180 hour business environment.
9 Develop occupational preparedness and professionalism through completion of
employment credentials and attendance of seminars.
9 Gain experience for initial employment.

COURSE REQUIREMENTS:
1. Secure an internship position and submit completed “Learning Agreement”, including
Program Director approval. No hours will be recorded until this is done.
2. Submit completed and signed program objectives identified in “Learning Agreement
Goals for management Internship”, within the first two weeks of employment.
3. Complete green time cards (two sides) and turn in weekly to Internship Director.
Incomplete cards will not be accepted.
4. Submit Midterm Evaluation at 90 hours (student responsibility) – Copy.
5. Complete 180 hours of supervised work at an approved internship site.
6. Attend scheduled seminars for special topics, group discussions, guest speakers and
oral presentations.
7. Prepare a portfolio organized in a bendable/foldable binder. See attached document
for requirements.
8. Final Evaluation by Supervisor (Internship Director responsibility) – Copy available for
intern.
9. Be responsible to schedule for and participate in the planning, preparation, and
execution of the Portfolio Review Banquet at the end of the semester. See attached
document for requirements.
10. Be responsible to schedule for, plan, prepare and execute Final Practical Exam. See
attached document for requirements.

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:
Percentage of Point Allocation per Course Requirement
Internship Position 10%
Program Objectives 10%
Green Cards 10%
Midterm Evaluation 10%
180 Hours Supervised Work 20%
Seminars 10%
Portfolio Binder 30%
2 | P a g e

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Final Practical Exam Pass or fail
Any missing projects and seminars will decrease the student overall grade. Students who miss
a seminar may make‐up that topic. A midterm evaluation will be done at completion of 90
hours. The midterm evaluation is the responsibility of the student to obtain and request
employment supervisor to complete. The original copy of the midterm evaluation must be
turned into the Internship Director when 180 hours of work is complete. At completion of 180
hours of work with appropriate documentation and final evaluation by supervisor, attendance
at required scheduled seminars, and completed portfolio, grade will be calculated using the
following grading scale:
90 – 100 = A
80 – 89 = B
70 – 79 = C
60 – 69 = D
Below 60 = F
FINAL NOTE:
1. Previous work experience cannot be accepted toward internship course.
2. Ideally, the required number of hours should be spread over the entire semester so that
the student is able to experience the depth of a variety of tasks, circumstances, and
solutions that likely will not occur in a condensed time‐frame.
3. An incomplete grade, “I”, will be assigned until all requirements have been met. An
incomplete grade will count as an “F” according to Financial Aid guidelines.
4. All Internship positions must have prior approval from Program Director to assure
qualifications.
5. Student must ensure that internship work schedule responsibilities not interfere with the
Portfolio Review Banquet.

ATTENDANCE POLICY:

Attendance will be taken. Each missed class will result in a 5‐point deduction from final points
accumulated. No make‐up is allowed for lab production. If students are absent for any reason,
they will be accountable for any information disseminated and be held responsible for class
notes, announcements of tests, and assignments.

PARTICIPATION:

Students must demonstrate teamwork as consistent with industry. This is necessary as
students contribute to the learning environment and become active learners by attending
class and participating. Students who read text assignments prior to class will be equipped
3 | P a g e

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to participate and will obtain the most from this course. Participation points will be granted
or denied depending on how the student exhibits enthusiasm, interest, teamwork,
organization, and preparedness.

DUE DATES:

To receive full credit, assignments must be submitted by stated due dates. Late assignments
will be lowered by 50 percent. No late assignments will be accepted after week 13.

TESTS:

Tests will be given during the semester as announced. Assignments for makeup tests will be
made only if faculty is notified by voice mail, e‐mail, or personally prior to the test. A score of
zero will be averaged into grade determination for any missed test.

ACADEMIC INTEGRITY:

Students are required to adhere to standards of academic integrity. Students should review
The University of Montana Conduct Code regarding their rights and responsibilities. The
Conduct Code is located at http://www.umt.edu/studentaffairs/.

All students must practice academic honesty. Academic misconduct is subject to an
academic penalty by the course instructor and/or a disciplinary sanction by the University.

All students need to be familiar with the Student Conduct Code. The code is available for
review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321.

CELL PHONE POLICY:

Cell phones must be turned off prior to class.

UNIFORM POLICY:

Students will be required to be in full Culinary Uniform to be accepted into class.

REQUIRED TEXT:

Gissen, Wayne, John Wiley & Sons, Inc., Professional Cooking, 6th edition,
ISBN 0‐471‐43625‐9

4 | P a g e

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YOUR PERSONAL PORTFOLIO
When interviewing for Hospitality Industry Jobs, it is common for employers to ask for samples of
your work. They may request items such as written reports, photographs of your work, copies of
your certificates, and autobiography and more. In addition to using the portfolio for your final
internship project, compiling a portfolio allows you to put together your best work to submit to
employers.
Portfolio Binder Requirements:
a. Submitted in a three‐ring binder
b. Cover page
c. Table of contents
d. Transcript
e. Resume – final version
f. Cover letter – final version
g. One example of a project/assignment from a course in your program area taken at the College of
Technology or a project/assignment from you internship which best represents your capabilities
to a potential employer.
h. Pertinent food photographs, menus, certificates, letters of recommendation, thank you letters,
volunteer work, extracurricular activities, awards, conferences, etc.
i. Professional paper describing accomplishments/goals and objectives met by the student during
the internship experience.
• In this report, the student will directly and specifically reflect how objectives as defined and
agreed upon by employer and student in “Learning Agreement Goals” were met during the
internship.
• Student will address objectives met that were not defined on learning agreement, and
objectives defined on learning agreement, but not met, if any.
• Student will include an analysis explaining actions the student could have taken to improve
the internship experience, if any.
• This report should be formatted appropriately in educational report format as follows:
Attractive margins, double‐spaced, citations used for direct quotes borrowed from another
source in the report (internship supervisor said…), and references given for any resources
used in the report (used www. Web site to look up…), numbered pages, correct grammar,
punctuation, and spelling, etc…
• The report should be approximately 1‐2 pages in length, with references, if used, listed on
separate page.
• Overall, the report should include an introduction to define student objectives, the
introduction should nicely transition to the body of the report detailing how the objectives
were met, and include potential actions by the student that could have improved the
experience. The conclusion should summarize the importance and significance of the
objectives to the internship experience. This paper should be an example of the student’s
best work that represents research (if necessary) and writing capabilities to a potential
employer.

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FINAL PRACTICAL EXAM (BLACK BOX)
This portion of your internship will prove quite challenging. You will be expected to execute a
practical exam designed to evaluate your cooking expertise. A growing number of employers
require a prospective employee to prepare a meal, a complete menu, or take on a station as part of
the interview process. The completion of this internship and the entire program hinges on a passing
score for this exam. Students who fail must pay appropriate course fees to retake the exam.
Students who do not pass may not graduate.
The parameters for the Final Practical are as follows:
PREPARE A FIVE COURSE MENU FOR FOUR GUESTS FROM MYSTERY INGREDIENTS TO BE
SUPPLIED BY THE CHEF
Menu:
Each student will be given a basket consisting of seven to eleven items that must be used in
at least one course of the menu. Also, each student will have access to the rest of the kitchen
for ingredients that can be used in their menu.
The courses presented must be an appetizer, soup, salad, entrée and dessert.
The menu must have a consistent, cohesive theme demonstrating proper basic cooking
techniques.
Each student will have four hours of cooking time to prepare the menu. Additionally, each
student will be given half an hour to set‐up their stations and prepare their menu, half an
hour to present their menu to the judges and half an hour to clean up their stations. Judging
will start at the moment of set‐up and will remain until the station is completely cleaned.
The first course must be presented during the designated presentation time and each course
must follow at appropriate time intervals. For every minute the student is late after the
presentation window has ended, their score will be deducted by half a point.
When the basket is presented to the student, they will be given half an hour to write a menu
which will need to be displayed on the station for the floor judge to refer to. Note: it is okay
to refer to cookbooks or manuals during the testing time. However, it is not advised to keep
books opened on the station throughout the allotted cooking time.
Each student will be randomly assigned an apprentice to help during their testing time. The
student will be tested on how well they manage the apprentice’s time and responsibility.
Remember, the apprentice is there to assist. Meaning, the apprentice cannot demonstrate
any cooking or fabrication skill that can be judged during the exam.

Examination:
The examinant is responsible to schedule the time for the examination period.
Each student will have four hours to produce four portions of each course.
Courses will consist of an appetizer, soup, salad, entrée, dessert.
Three portions are for judges and one is for photographs.
The order of courses will depend on the menu service style.
The apprentice may work only as a helper. They may clean, sanitize, serve, set up, help with
presentation, etc. They may not prepare anything that affects demonstrated cooking
techniques or knife skills.
Participants are responsible for setting the evaluation table according to the standards of
6 | P a g e

ExAB

table service.
½ hour before the test commences is available for station set up and menu preparation.
½ hour after the four hour preparation time is the service/presentation window.
Courses should be delivered in proper sequence observing the following time frame:
• Appetizer on the table at the end of the four hours (00:00).
• Soup delivered five minutes later (00:05)
• Salad ‐ depending on service style ‐ five minutes after the soup (00:10).
• Entrée ten minutes after the salad (00:20).
• Dessert ten minutes after the entrée (00:30)
Immediately after service the student should clean their station thoroughly and store left‐
over product appropriately. Judging continues through this phase!
Judges will critique immediately after clean up and the practical score will be delivered at
this time.
No advance preparation or cooking is allowed.

Judging:
The examinant is responsible for inviting the judges for the examination. Judges must be
qualified chefs or restaurateurs agreed to by the program director.
The judging will follow the ACF Category F/1: Hot Food Student Competition criteria.
There will be one judge assigned as the coordinator.
There will be three judges assigned as taste evaluators, including the coordinator.
There will be one judge assigned to evaluate the student performance in the kitchen.
35% of the score will be the kitchen/floor evaluation covering the following:
• Mise en place and organization.
• Sanitation and cleaning procedures.
• Apprentice coordination and task delegation.
• Effective utilization of all ingredients.
• Timing of service and follow up.
• Cooking techniques, skills, and fundamentals.
65% of the score will be the service/tasting evaluation accordingly:
• Serving methods and presentation.
• Portion size and nutritional balance.
• Menu and ingredient compatibility.
• Craftsmanship and professionalism.
• Flavor
• Texture
• Doneness

The final score tally will reflect the combined evaluation of the floor and tasting segments and
translate into ACF Point Conversions and Awards as follows:

7 | P a g e

ExAB

Percentage ACF Point Conversion ACF Award Guidelines
90.0 – 100 36.0 – 40.0 Gold
80.0 – 89.9 32.0 – 35.9 Silver
70.0 – 79.9 28.0 – 31.99 Bronze
Under 70% 0 – 27.9 Did not pass
Students may lose points or be disqualified for excessive lack of compliance.
Noncompliance may include, but is not limited to:
• Lack of mise en place, or disorganization.
• Lack of cooking integrity.
• Inappropriate or unsafe food handling practices.
• Violation of the standard uniform code for the College of Technology’s Culinary Arts
Program.
• Inappropriate conduct or unethical behavior.
• Tardiness.
• Late submission of required materials.

8 | P a g e

ExAB-2
Midterm Evaluation by
Internship Supervisor
The University of Montana-Missoula
College of Technology Phone: 406/243-7874
Cheryl Galipeau, M.E., Internship Director Fax: 406/243-7899
909 South Avenue West Email: cheryl.galipeau@umontana.edu
Missoula, MT 59801-7910
Mr/Ms
STUDENT (Printed Name) DATE CONTACTED SEMESTER AND YEAR
ORGANIZATION NAME
Mr/Ms
WORK SUPERVISOR/SITE CONTACT (Printed Name) PHONE EMAIL
INTERNSHIP MIDTERM EVALUATION
Good Fair Poor Comments

Dependability:
punctual; meets deadlines;
consistent quality
Attitude:
Shows initiative; accepts
criticism; courteous/friendly
Relationships:
Works effectively with co-
workers, supervisors, public
Self-Management:
Professional appearance;
manages time and resources;
seeks guidance when necessary
Learning:
Demonstrates skills needed for
assigned tasks; applies
classroom knowledge to job;
understands company
expectations; willing to learn
Strengths:
Areas of Improvement:
White – Internship Director Gold – Student Pink – Employer Revised: May 4, 2010
ExAB-3

Internship – Weekly Time Card ________________________________
Week Ending
________________________________ ________________________________
Student Employed By
Work Phone Number: ______________ ________________________________

Supervised By
Please list all main duties and responsibilities relating to your job:
1. __________________ 3. ___________________ 5. _________________

2. __________________ 4. ___________________ 6. _________________
Did you learn anything new on the job this week? ______________________________
Do you need special or additional training in any specific area to help you on your job?
______________________________________________________________________
What seems to be the most difficult task? ____________________________________
List any difficulties, errors, or challenging situations you experienced during the week.
______________________________________________________________________
How do you get along with fellow workers? ____________ Supervisor? __________
Did you receive any special compliments relating to your work this week? ___________
______________________________________________________________________
Date Checked In Checked Out Total Hours Worked
______________ __________ ___________ __________________

______________ __________ ___________ __________________
______________ __________ ___________ __________________
______________ __________ ___________ __________________
______________ __________ ___________ __________________
______________ __________ ___________ __________________
______________ __________ ___________ __________________
Total Hours __________________

Supervisor Signature ________________________________
ExAB-4
Learning Agreement

STUDENT INFORMATION
Mr/Ms
STUDENT (Printed Name) S.S. # Date
Mailing Address City State Zip
Phone Email
Expected Date of Graduation: Class: FR SOPH JR SR GRAD GPA:

Major/Program: UMCT Advisor:
INTERNSHIP/EMPLOYER INFORMATION
Organization Name Organization Web Address
Mailing Address City State Zip
Mr/Ms
WORK SUPERVISOR (Printed Name) Phone Email
Semester(s) of Placement: Sp Su Fa 20_____ Employment Dates: from ___/___/___ to ___/___/___

Work Schedule: ____hours/week Compensation: $_______/hr wk mo other : Volunteer
Intern's Title: Student goal statements with learning objectives MUST BE ATTACHED!
ACADEMIC/FACULTY INFORMATION
UMCT - PROGRAM DIRECTOR (Approval Signature) Phone Email
STUDENT: The student is enrolled in a program at the University of Montana-Missoula, College of Technology and has the
minimum qualifications as required by the program to work in an Internship training situation. The student will adhere to all rules,
regulations, and policies of the employing site.
EMPLOYER: The employer agrees to try to structure work experiences commensurate with goals during agreed upon time
period. The employer reserves the right to dismiss the student for just cause.
A meeting will be arranged to evaluate attached Learning Objectives at the end of the internship experience.
The student should indicate any particular needs/requests related to scheduling or performance of this Internship: ________________
___________________________________________________________________________________________________________
SIGNATURES
STUDENT (Signature) Date WORK SUPERVISOR (Signature)
Date
The University of Montana is committed to Equal Opportunity in education, employment, and participation in university activities and programs, including admissions, without regard to race,
color, sex, age, religion, political ideas, marital status, physical or mental disabilities, or national origin.
White: College of Technology, Internship Director Gold: Student Pink: Employer Revised May 4, 2010
Learning Agreement Goals For Food
Service Management Internship
FOOD SERVICE MANAGEMENT INTERNSHIP GUIDELINES
Tasks performed by Culinary Interns in the internship experience vary depending on the setting. The objectives
listed below serve as guidelines for intern and supervisor in designing a successful work experience applicable
to the internship site.
• Demonstrate basic math skills for food production.

• Demonstrate basic food service computer applications.
• Demonstrate basic safety and sanitation procedures.
• Demonstrate basic baking and pastry skills.
• Participate in inventory audits and receiving procedures.
• Work with management in a supervision capacity.
• Work with front of the house staff to demonstrate customer relations and sales.
• Work with kitchen staff on both hot line and garde-manger.
• Maintain professional demeanor and positive interaction with co-workers and supervisors.
For further information, please contact Tom Campbell, Director of Culinary Program, at 243-7831 or E-mail
thomas.campbell@mso.umt.edu.
Student goal #1, including objectives to meet goal:
______________________________________ _____________________________________________
Student – printed name Supervisor – printed name Date
______________________________________ _____________________________________________
Student – signature Date Supervisor - signature Date
White: College of Technology, Internship Director Gold: Student Pink: Employer Revised May 4, 2010
Final Evaluation by Supervisor

Mr/Ms
STUDENT (Printed Name) SEMESTER AND YEAR
ORGANIZATION NAME
Mr/Ms
WORK SUPERVISOR (Printed Name) PHONE EMAIL
* 5 = Outstanding 4 = Good 3 = Average 2 = Marginal 1 = Unsatisfactory
DEPENDABILITY SELF-MANAGEMENT
5 4 3 2 1 Attends regularly and is punctual 5 4 3 2 1 Maintains professional manner and appearance
5 4 3 2 1 Completes projects by specified deadlines 5 4 3 2 1 Manages time and resources effectively
5 4 3 2 1 Consistently produces quality work 5 4 3 2 1 Seeks further guidance when appropriate
5 4 3 2 1 Sets realistic goals
ATTITUDE
5 4 3 2 1 Demonstrates initiative LEARNING
5 4 3 2 1 Accepts and makes constructive use of criticism 5 4 3 2 1 Demonstrates skills needed for assigned tasks
5 4 3 2 1 Is courteous and friendly 5 4 3 2 1 Applies classroom knowledge to the job
5 4 3 2 1 Understands company norms/expectations
RELATIONSHIPS 5 4 3 2 1 Is flexible and willing to learn
5 4 3 2 1 Works effectively with supervisor
5 4 3 2 1 Works effectively with co-workers OVERALL PERFORMANCE
5 4 3 2 1 Works effectively with the public/customers 5 4 3 2 1 Please rate the intern's overall performance
*Student letter grade will reflect average of above scores
1. What are the intern's strengths? In what areas could the intern improve, if any?
2. How has the intern met the objectives identified in the Learning Agreement?
3. Will this intern continue next semester? Would you like to request an intern for next semester?
Please add other comments regarding the intern's performance and/or service from the College of Technology Internship Program.
WORK SUPERVISOR (Signature) Date
The University of Montana-Missoula, College of Technology is committed to Equal Opportunity in education, employment, and participation in university activities and programs, including
admissions, without regard to race, color, sex, age, religion, political ideas, marital status, physical or mental disabilities, or national origin.
White: College of Technology, Internship Director Gold: Student Pink: Employer Yellow: Program Director Revised May 4, 2010
ExAC.doc
Course Contact Hours Worksheet
Program Length:
Culinary Arts Certificate:

- Semesters: 2
- Credits: 32
- Contact Hours: 795
Food Service Management – AAS Degree:

- Semesters: 4
- Credits: 63
- Contact Hours: 1575
Credit Distribution:
Credits in Discipline:
Technical courses that deliver occupation specific knowledge, ability, and skills.
- Culinary Arts Certificate 18

- Food Service Management 45
Credits in Related Instruction:
Courses having certain pragmatic content relating to fundamental skills

such as written and oral communication skills and the development of such
skills as critical thinking, creative thinking, problem solving, citizenship,
cultural understanding and a sense of individual responsibility and integrity.

Credits in Support Areas:
Technical courses containing skills or knowledge directly related to

successful performance or understanding of occupation specific knowledge,
ability, and skills.

ExAC.doc
Program Scope and Sequence:
Autumn Entry Only:
First Year Autumn Spring

COM 115 Technical Writing 3 -
COM 150S Interpersonal Communication 3
CRT 100 Introduction to Computers 2 -
CUL 151T Introduction to Food Service Industry 5 -
FSM 180T Nutritional Cooking - 3
MAT 100 Intermediate Algebra 3 -
PSY 110S Organizational Psychology - 3
Food Station Experience from following courses:
CUL 156T Dining Room Procedures
CUL 157T Pantry and Garde Manger
CUL 158T Short Order Cookery
CUL 160T Soups, Stocks, and Sauces
CUL 161T Meats and Vegetables
CUL 165T Baking and Pastry - 10
Total 16 16
Second Year Autumn Spring

BUS 243T Psychology of Management and Supervision 4
CRT 205T Food Service Management Computer
- 2
Applications
FSM 270 Purchasing Procedures and Cost Controls 5 -

FSM 271 Capstone - 4
FSM 275 Patisserie - 2
FSM 290T Internship - 4
CUL 165T Baking and Pastry 10 -
Total 15 16
ExAE-2.doc
COT School of Culinary Arts
Health and Nutritional Cooking
Practical Grading Criteria
Object:
To provide the student with a realistic, pressure situation intended to

stimulate the mind and soul. Students will need to demonstrate
organization, MEP, proper cooking techniques, utilization, proper plating
techniques and sanitation principles. Please bear in mind that each day of
production is in a sense; practice for the practical…Use the opportunity.
Evaluation:
• The test is to be administered on day 11 immediately following the

written final.
• Each team is to submit a typed packet containing a cover menu, prep
sheet, and recipes. Due day 10.
• Each team is to submit menu ideas and order sheet for chef approval
on day 7.
• Each team will present within a designated time, or window of
opportunity.
• Administration team will be judged on every aspect of how the kitchen
is operating from sanitation, organization, professionalism, etc.
• The total points for the test is 20.
ExAE-3.doc
Final Nutritional Cooking Practical Evaluations Spring 08
Team 1: Jacquie, Carrie, Shawn, Zach

Start 1:30
Service 3:30
Completion 4:10
Kitchen Score:
• All team members washed hands and sanitized equipment at start of

production.
• The team communicated well initially and continued throughout production
and service.
• There was some indecision within the first five minutes concerning
presentation, it seemed a little late for that.
• Garbage cans too close to work areas.
• Team members used gloves initially.
• One participant had no socks.
• Containers were labeled and covered properly.
• Sanitation solution shouldn’t be on work surface.
• Consistent hand washing by all team members.
• Frequent changing of rubber gloves by all team members.
• Team cleaned as they went.
• Good delegation and communication.
• Asparagus was rinsed in the same sink that the pork was thawed in.
• Dairy products were out for 20+ minutes.
• Pesto in rorbocoupe for 15+ minutes.
• Useable trim and waste containers were not used.
• Good use of timers and schedules.
• Thermometers X 4.
• Good organization.
• Good teamwork.
• Plenty of tasting.
• Team members seem relaxed and focused.
• Asparagus and Prosciutto out in production area for 15+ minutes.
• Rice out on stove for 30 minutes after service.
• No gloves for Prosciutto and strawberry production.
• Good flow of work during service.
• Salads were kept cold before service.
• Proper sautéing technique.
• Gloves were used for dessert and pork presentation.
• Excellent teamwork overall.
• Team started to wander during clean up.
ExAE-3.doc
Tasting and Presentation Score:
Asparagus:
• Dirty rim on plate.

• Messy sauce.
• Nice freshness and spring time appeal.
• Sauce nice freshness and minty coolness.
• Asparagus needed a light marinade.
• Good balance; herbs, salty, cool, crunchiness.
• Presentation lost in the largeness of the plate.
• Need more components.
• Good odd numbers.
• Proper cooking techniques and doneness.
No menu. Couldn’t see if you were following you intentions. Sense of
food on plate.
No roll.
Nice presentation. Plate was cool.
Loved aldente’ asparagus.
One brown asparagus.
Peach Nectar:
• Refreshing but uninspired.

• Take more time to accentuate.
Enjoyable.
Salad:
• Chill the plate.

• Pretty, colorful, totally edible.
• Nice dressing coverage on the greens.
• Couldn’t tell if the walnuts were toasted.
• Deseed grapes.
• A bit heavy on the chicory…tended to be overly bitter.
• Dressing nice and light to accentuate the flavor of the greens.
• Too much salad for the size of the plate.
• Use a liner.
Presentation dark.
Too large portion.
Nuts around edge not necessary.
Seemed to not fit into overall menu flow.
Taste bitter because of the greens choice.
Not juicy.
Not highly creative.
Seeds in grapes.
ExAE-3.doc
Entrée:
• Nice aroma and proper temperature of plate and food was hot.
• Too much food especially the protein portion.
• Nice vegetable and pork fabrication.
• Beans were sautéed, dark, and shriveled.
• Nice cooking technique on the pork.
• Could use some saltiness, perhaps incorporate kalamata olives.
• Pork very tender and juicy.
• Good balance with flavors…complimentary.
Smells delicious.
Too busy pattern on plate rim.
Haricots slightly charred.
Sun-dried tomatoes needed flavor.
Pork prepared well.
Use olives, kalamatas.
Pesto perhaps wrong sauce choice. Citrus?
Good entrée well prepared but room to grow.
Nothing new or fresh.
Dessert:
• Plate not chilled.

• Too much food on the plate, or plate too full.
• Nice compote.
• Good accentuation of strawberry flavor.
• Too much filling.
• Needs texture component. Perhaps a tuille, cookie, or cake.
Least favorite dish.
Presentation should be different. Change the size to smaller.
Soak the berries in Balsamic longer.
Needs a crunch.
Less cheese.
Slice the berries or use fewer of them.
ExAE-3.doc
Team 2: Devin, Heidi, Sarah, Sadie

Start 1:45
Service 4:00
Completion 4:30
Kitchen Score:
• Only one team member sanitized the work station, cutting board, and
equipment before production.
• All team members washed hands initially.
• One member in tennis shoes.
• Raw chicken was pounded next to raw vegetables.
• Some confusion on delegation of tasks.
• MEP seems scattered and unorganized.
• Raw chicken was left on the work station next to fruit.
• Hair hanging out of two team member’s hats.
• Only one sanitation bucket and it was on the work surface.
• Didn’t clean table after pounding chicken.
• No members had neckerchiefs.
• Cluttered work spaces.
• Produce left out during entire time.
• Improper storage techniques.
• Excessive butter in potatoes?
• One team member cleaned and sanitized work station but didn’t change
gloves.
• Cutting boards sliding around, no pads under – dangerous.
• Need better communication and delegation. Team members just
wandering.
• Dairy, raw eggs left out on prep table 10+ minutes.
• Done with production 45 minutes before service.
• Just before service, work area very cluttered.
• No useable trim and waste containers.
• Chicken scraps left on line 1+ hour.
• One team member took her straw out of here drink with gloved
hands…stuck the straw in another drink…put the straw back in her
drink glass…ate prepped salad with the same hand…handled raw
chicken…pan coating spray…handled service-ready plates.
• Three team members had thermometers.
• Good tasting.
• One member didn’t change her gloves for 45+ minutes.
• Drinks on the production table.
• Bare hand to prepped salad to sugar scoop, to tasting spoon.
• No delegation of cleaning duties.
• One member handled raw chicken, washed dishes, prepped salad, and
assisted in other production with the same pair of gloves on.
• Team left dirty utensils and pots on star burners.
• Poor organization during plating, no delegation.
• Poor timing and flow of work and food.
ExAE-3.doc
• Plates went out late causing another team to present late.

• Tasting over food that was plated and waiting for service.
• Same plates were out for 5+ minutes.
ExAE-3.doc
Beverage:
• What is the drink?

• Nice and cool.
• Skewer very difficult to eat.
• What’s the sweetness?
Stick tricky and makes for a clean break.
Stick dirty on the end.
Not enough ice.
Serve with a straw.
Appetizer:
• Whole cherry tomatoes…fabricate them, core them.

• Peel peppers.
• Did not have baby carrot as menu stated.
• Uninspired presentation and dish.
• Dressing compliments the vegetables well.
• Too small plate…needs a leaf liner.
• Use an edible container for the dip.
• Use more components.
• Poor knife skills.
Not very exploratory.
Dip lacked flavor. Did you taste it with every vegetable?
Think outside the box.
Salad:
• Plate too small and not chilled.

• Were the nuts toasted?
• The dressing needs to coat all of the greens, not merely drizzled over.
• Nice flavor on the dressing.
• Complementary balance with the textures and acidity of the raspberries.
• Salad need more complexity overall.
• Could have been more artfully arranged.
• Some of the greens were bruised.
Walnuts not toasted?
Salad presentation interesting…mine looked like a rose.
Walnuts are winter item…not consistent with springtime dish.
Nice dressing, great balance with the softness of Bibb lettuce.
Think outside the box!
Raspberries too buried; they were your color!
ExAE-3.doc
Entrée:
• Feature protein at the 6:00 position.

• Plate was luke warm.
• No roll.
• Nice aroma.
• Nice demonstration of cooking techniques.
• Finger-type cuts of chicken leaves the presentation a too-handled effect.
• Tighten the presentation; it was too spread out.
• Lacked height.
• Flavor was balanced and appropriate.
• Did you stay within guidelines in terms of salt and fat? Flavor seemed
to depend on these factors rather than utilizing cooking techniques and
herbs and spices to deliver.
Lost the summertime grill feel.
Protein not centered.
Could you have kabobed (two kabobs) over the potatoes?
Could have included tomatoes, white and purple pearl onions.
Love the vinegar-mustard sauce.
Needs height!
Couldn’t discern lemon in the potatoes.
Dessert:
• Nice balance with textures and temperatures.

• How much sugar was used? Flavor seemed to have no less than a
regular sorbet or tuille recipe.
• Nice flavor.
• More color variations. Everything was peachy!
• Good texture component and technique on the tuille and sorbet.
Needs a sauce.
Think outside the box!
Tuille a bit too crumbly.
Peach slices uninspired.
ExAE-3.doc
Team 3: Amanda, Peter, Cristin, Bill

Start 2:00
Service 4:18
Completion 4:55
Kitchen Score:
• All team members washed hands initially.

• Good sanitation of equipment and work stations.
• Only one sanitation bucket for four members.
• Not much communication initially. Need to use rubber gloves.
• Proper thawing procedure on shrimp.
• Produce cleaned in meat sink.
• Work stations very cluttered.
• Need better communication and delegation.
• Produce out on prep table 40+ minutes.
• Lettuce in meat sink, again.
• Only one member cleaning as they go.
• Prepping produce where pork was fabricated, again.
• No communication.
• Apparent confusion in delegation and recipes.
• Consistent hand washing by entire team.
• Wasted food, shrimp shells in with useable trim.
• Beard?
• Neckerchiefs X 3.
• Only two pads under cutting boards.
• Need to change gloves regularly.
• No gloves for shrimp production. Peeling shrimp with bare hands then
touching and eating cooked asparagus then back to shrimp.
• Colander left in meat sink after team members were gone.
• Some members cleaning regularly during down time.
• One team member with unkempt uniform. Unprofessional.
• Service late.
• Chilled salad plates.
• Proper cooking technique of shrimp, but confused about what to do with it
afterwards.
• Lack of delegation, no production schedule.
• Bringing hot food across the kitchen for plating, loss of quality.
• Labor intensive presentation. Don’t try to make food do something it
can’t do.
• Loss of quality and temperature through time.
ExAE-3.doc
Beverage:
• Why the strawberry in a mango drink?

• Nice smoothness and texture.
• A bit heavy for the meal.
• How does mango fit in with Mediterranean theme?
Felt heavy and would overcome any meal.
Perhaps could have been the dessert or a component in a dessert.
How about a spoon?
Appetizer- soup:
• Nice color.
• Core the tomatoes and how does a half tomato translate into confetti?
• Texture too thick and grainy.
• Chilled bowl good.
• Too much garlic.
• Two doilies.
Huge portion.
Should not have such a heavy texture.
Sloppy!
No one pulled the plate covers.
Flat and one dimensional.
Liked the double-plate presentation.
Tomato confetti would have made a huge flavor difference.
I don’t believe this is a good recipe.
Salad:
• Upside-down doily.
• Nice chilled plate.
• Why confine salad in a little bowl?
• Frozen greens.
• A lot of cheese…is it within guidelines?
• Not all greens coated with a dressing.
• Nice balance of acid and oil in vinaigrette.
• Nice flavor balance with vinaigrette.
• Larger, more distinct artichokes.
Liked presentation.
Don’t freeze the salad with the plate.
Most creative tasting salad.
Needs a crispy component. Maybe bake the parmesan and have it stick
out.
Slice onions thinner.
ExAE-3.doc
Entrée:
• Feature protein at 6:00.

• Plate nice and warm.
• Rim messy.
• No roll.
• Asparagus had good flavor.
• Trim the woody end of asparagus.
• Dish needs a coulis or a salsa.
• Nice flavor on shrimp.
• Couscous no flavor.
• Use odd numbers on the shrimp.
• Good grill techniques but there were too many grilled items on the plate.
Wrong plate and dirty.
Overcooked shrimp.
Overcooked asparagus.
Wasabi for the shrimp sauce would have been fun.
Couscous – too dry.
Balsamic clashes with the shrimp flavor.
Needs a concassee or salsa.
Gremolata – Mediterranean
Menu lacked continuity.
Dessert:
• Nice surprise with the warm and cold components.

• Too much sauce.
• Textures were too soft.
Too large.
Arrived with a nice aroma.
Less sauce.
Most people wouldn’t eat this much cheese even if they thought it was
healthy.
Meats & Vegetables
Competencies Student Name _____________________________
Each of the following preparations must be demonstrated to the Chef Instructor for credit.
Please have instructor initial each competency check point.
Cooking 1 pt. 2 pt. 3 pt. 4 pt. 5 pt.

Technique
Sauté
Braise
Pan Fry
Deep Fry
Roast
Poele
Grill
En Papillote
Steam
Shallow Poach
Submerge Poach
Stir Fry
Total Points
Pantry Garde Manger
Competencies Student Name _____________________________
Each of the following preparations must be demonstrated to the Chef Instructor for credit.
Please have instructor initial each competency check point.
Cooking 1 pt. 2 pt. 3 pt. 4 pt. 5 pt.

Technique
Composed Salads
Entrée Salads
Special Salads
Cold Appetizers
Hors d’ oeuvres
Canapes
Amuse Bouche
Plated Desserts
Ice Cream
Gelato
Sorbet
Pudding
Custards
Mousses
Total Points
ExAF.doc

Business Technology Department Assessment

April 14, 2004
Written by Vicki Micheletto, Chair, with input from:
Tom Campbell, Program Director, Culinary Arts

Tom Gallagher, Program Director, Computer Technology
Cheryl Galipeau, Internship Director
Carol Hinricher, Program Director, Medical Office Technology
Sue Olson, Program Director, Administrative Assisting
Lisa Swallow, Program Director, Accounting Technology
Brian Larson, Program Director, Management
Tom Stanton, Program Director, Paralegal Studies
MISSION STATEMENT:
The mission of the Business Technology Department of The University of

Montana—Missoula College of Technology is to collaborate with local and regional
business and industry to prepare graduates to compete in and contribute to a
dynamic global society.
DEPARTMENTAL GOALS:
• Attract and retain skilled faculty who teach from professional experiences as well as
theoretical bases.
• Utilize diverse instructional methodologies which reflect current and emerging

business practices.
• Foster community and university service, professional development, and scholarly

endeavors.
EDUCATIONAL OBJECTIVES:
• Provide market-driven programs which actively engage students in the learning

process.
• Deliver curricula which integrate experiential technical education with ethical

awareness; verbal, interpersonal, and written communication; quantitative and
analytical processes; professionalism; and teambuilding.
• Empower students to adapt to an ever-changing world and embrace lifelong

learning.
Business Technology Department
Spring 2004 Assessment Document 2
ASSESSMENT METHODOLOGY:
The department strives to provide student-centered learning by employing the

following methods of assessment:
Embedded testing. Faculty utilize quizzes, tests, and comprehensive final exams to
assess course outcomes. A variety of testing methods are included to accommodate
differences in student learning styles.
Student papers and projects. Written papers and research projects are included in the
curriculum to enhance students’ research and writing abilities. Presentations help students
develop communication skills. Group projects encourage analytical thinking and
necessitate teamwork in an effort to simulate a “real world” environment.
Capstone projects. Program Directors encourage the use of advanced projects designed
to integrate the knowledge, skills, and concepts gained in specialty courses. Examples of
capstone projects include legal authority briefs, comprehensive accounting/tax simulations,
juried reviews of business plans, escoffier dinners, culinary competitions, simulated
litigations, advanced simulation projects, retail window displays, and computer
troubleshooting and repair.
Nationally-normed tests. Some programs require or encourage standardized testing

developed by professional organizations, such as CCNA, MCP, A+, ACF, and NRA.
Internships. Students in all AAS degree programs are required to complete internships
ranging from 90-180 hours. Internships afford students external evaluations by internship
supervisors. Students prepare a learning agreement prior to seeking employment. The
goals set out in the agreement are reviewed by Internship Director and employers and
become part of the evaluation process. The Internship Director shares internship
evaluations and employer feedback with Program Directors. Program Directors use all
internship feedback for program review and change.
Additionally, students prepare portfolios to assist in after-graduation job searches. These

portfolios include sample projects, resumes and cover letters, evaluations, and other
documentation of students’ accomplishments.
Retention activities. Retention data is maintained by the college and provided to Program
Directors to track students entering specific Business Technology Programs. Faculty
participate in an “early warning” program to identify students who may be having difficulty in
particular areas.
Placement and graduate/employer feedback. Career Services conducts yearly graduate

and employer surveys, the results of which are shared with all Business Technology
Department faculty. Additional surveys are completed within the department for programs
with external approval or accreditation.
Placement is a critical indicator of program effectiveness and viability. While Career

Services maintains an employment website and conducts graduate follow up, Department
Chair, Program Directors, and Internship Director remain active participants in placement.
Ascertaining the requirements for positions in the community validates program content or
indicates need for change.
Advisory Boards. Every program maintains an active advisory board to ensure

community feedback regarding programs. Advisory Boards offer input on course content,
topical elements, efficacy of programs, job market analysis, trends in industry, emerging
technology, pay scales and job demands, job level diversifications, new/innovative program
offerings, job and internship opportunities, guest speakers, educational resources,
professional development activities, and project reviews. If external accreditation/approval
processes are involved, Advisory Boards meet with site teams. Many boards provide
professional organization liaisons and assist with adjunct faculty recruitment.
Student feedback. Every semester internship students recap their experiences in

presentations for Program Directors and peers. Student feedback is solicited through mid-
program surveys, one-on-one consultations, advising sessions, exit interviews, and course
evaluations.
Organizational involvement. The Business Technology Department has institutional

membership in AAfPE, CompTia, and ACF. Individuals participate in a variety of
professional organizations, leading to invaluable liaisons with other professionals. Faculty
attend conferences, workshops, and continuing education activities; subscribe to
professional journals; and interact with listservs, all of which bring them in contact with
professionals in their respective fields.
External accreditation and approval. The Culinary Arts Program (ACF) and the
Paralegal Studies Program (ABA) are reviewed by external organizations. Such review
provides valuable feedback from professionals and educators trained to evaluate courses
and programs. The rigorous processes often benefit all programs as faculty become aware
of national requirements and adapt courses to meet standards set by such organizations.
SUMMARY:
The Department Chair, Program Directors, and Business Technology Department

faculty recognize the need to maintain viable programs to ensure compliance with
departmental and institutional missions.
The Business Technology Department is committed to and views assessment as an

ongoing process, a tool whereby results are analyzed to evaluate course and
program offerings.
ASSESSMENT OUTCOMES:
1. In response to student feedback and national research, the Management Program

increased experiential learning through creation of a student-run bookstore board and
utilization of the bookstore as a student lab.
2. As a result of community and student feedback, the department added a web design
and development course to provide graduates with skills to promote existing or new
businesses via the web.
3. Medical Office Technology changed its name to Medical Information Technology to

reflect community input and current trends in the medical industry and, as a direct
result of job openings and advisory board feedback, proposed a new Health
Information Coding Program option.
4. The Paralegal Studies program added additional document preparation and torts
coverage in the civil litigation course as a direct result of course evaluations and exit
interviews with internship students.
5. As a result of graduate follow up and advisory board input, the Administrative

Assisting program changed its name to Administrative Management and proposed a
combination of two options into an Administrative Management AAS degree.
6. Community and advisory board input resulted in the development of a Customer

Relations certificate program which will be offered beginning Fall 2004.
7. Accounting Technology recently added an Accounting Capstone course as a result of

student and internship supervisor feedback indicating a need for students to complete
an integrated financial, tax, and budgeting simulation project.
8. Course evaluations indicated computer technology curriculum was not adequate to

prepare students for the operating system portion of the A+ exam; consequently,
CRT210 Advanced Operating Systems was added to the curriculum.
9. Graduates surveys reflect a low number of Network Management students completing

the CCNA exam despite having purchased vouchers. In response a Professional
Certification course will be submitted for approval Fall 2004 to provide additional
instruction and examination review.
10. The Culinary Arts advisory board indicated a growing demand for culinary arts
graduates to possess more nutritionally sound experience. In response the nursing
program’s nutrition course was deleted from culinary arts curriculum and replaced with
a nutritional cooking course.
11. To respond to culinary graduate follow up indicating a need for more departmental
guidance and support, the Business Technology Department chair drew on the
connection between the hospitality industry and other program offerings within the
Business Technology Department to make culinary arts part of Business Technology.
Exhibit AH
College of Technology Mission Statement

The College of Technology at a Glance
The University of Montana--Missoula College of Technology provides the best occupational

education in 34 different areas ranging from health care, business, and culinary arts to
computers, electronics, and industry. Most programs begin in the fall with some offering
additional spring entries. Upon graduation, students receive a certificate of completion for two-
and three-semester programs and an Associate of Applied Science degree for four-semester
programs.
Mission Statement
The mission of the College of Technology is to provide lifelong occupational learning

opportunities. The College is committed to developing the vocational skills and background
needed to give students ongoing occupational competence and to developing this competence by
emphasizing hands-on experience.
College of Technology faculty and staff encourage the fullest development of each student's
potential so all students can contribute creatively to society.
Student dignity is enhanced by fostering respect for individual differences, talents, and abilities.
The College of Technology is committed to an ongoing relationship with national, regional,

statewide, and local communities. This challenge is met by providing a technically skilled
workforce, by developing programs responsive to industry needs, and by listening and
responding to the community workforce as well as to other educational institutions.
College Campuses
Facilities are divided among three separate campuses, all within one of Montana's most beautiful
communities, Missoula.
The East Campus at 909 South Avenue West houses the Admissions and Registrar's offices,
administrative departments, career services, financial aid, and the Academic Support Center, as
well as the business, computer, culinary arts, and health programs. A branch of the Mansfield
library, bookstore, dining room, and computer center are also located at the East Campus.
Exhibit AH
The West Campus at 3639 South Avenue West houses electronics and industrial programs.
The University Center, Mansfield Library, recreational facilities, career services branch office
and the student health service are located on The University of Montana Mountain Campus.
Accreditation
The University of Montana College of Technology is accredited by the Commission on Colleges

of the Northwest Association of Schools and Colleges.
The Surgical Technology and Respiratory Care programs are accredited by their respective
review committees of the Commission on Accreditation of Allied Health Education Programs.
The Practical Nursing program is approved by the Montana Board of Nursing. The Food Service
Management program is accredited by the American Culinary Federation's Educational Institute
Accrediting Commission. The Legal Assisting program is approved by the American Bar
Association. The Medical Laboratory Technology program is working toward national
accreditation by the National Accrediting Agency for Clinical Laboratory Sciences.
Curriculum is approved by the Montana Board of Regents of Higher Education. College of

Exhibit AH
Technology programs are further approved by the United States Office of Education, the Bureau
of Indian Affairs, and the Division of Vocational Rehabilitation. Programs are also approved for
veterans.
Cultural Diversity
The University of Montana and the College of Technology value multiculturalism and appreciate
the benefits of a diverse student body, staff, and faculty. The University of Montana has a
Cultural Diversity Council that examines issues of cultural diversity at the school and encourages
the enrollment and retention of students from many cultures. Students are represented in the
important work of this council.
College of Technology Admissions Office

Phone 406-243-7882
In Montana 800-542-6882
E-mail: BZygmond@mso.umt.edu
Back
Exhibit AH
The University of Montana College of Technology Culinary Arts
Mission and Goals
Mission of the Certificate Program:
The Culinary Arts Certificate Program is two semesters in duration and provides
an introduction to the field of culinary arts. Students prepare for an entry‐level
position in the expanding and challenging food service industry. This program
incorporates comprehensive hands‐on learning experiences complemented by
supportive courses designed to prepare students for a wide range of career
opportunities in this field. The Certificate Program parallels with and forms a
seamless integration into the Food Service Management Applied Science Degree.
Mission of the Applied Science Degree:
The Food Service Management Program culminates in an Associate of Applied
Science Degree. This program combines theory, practical training, and experience
to prepare students for entry‐level and management positions in the diverse and
dynamic hospitality industry. The degree program is designed to continue
principles taught in the certificate program. The spectrum of learning is expanded
to include more in‐depth professional studies thereby enhancing employment
options. Accreditation by the American Culinary Federation ensures graduates
eligibility for certification as an ACF “Certified Culinarian.”
Exhibit AH
Goals of the Certificate Program:
Students will:
(3) have a broad understanding of culinary history, kitchen organization, and
basic culinary principles;
(4) understand and maintain sanitary conditions in the kitchen;
(5) have a working knowledge of all mathematical computations involved in a
food service establishment;
(6) interact effectively within a team‐oriented group;
(8) perform front‐of‐the‐house duties;
(9) prepare appetizers, salads, dressings, charcuterie items, and garde manger
items;
(10) prepare café food selections, breakfast menus, and unique specialties;
(11) prepare hot and cold soups, foundation stocks and broths, all the mother
sauces, and applicable sauce derivatives;
public;
equipment; and
Exhibit AH

Goals of the Applied Science Degree:
Students will, in addition to the 14 goals listed for the Certificate program,
(6) serve and describe alcoholic and non‐alcoholic beverages;
(7) demonstrate conceptual aspects of physical layout of food service
establishments; and

Culinary Arts

Guest Speakers and Field Trips

Standard 5.1.3 relates specifically to insure that guest speakers and field trips are utilized to
provide additional program enrichment.

The Culinary Program utilizes many guest speakers and also provides sufficient opportunities
for students to travel on field trips. In addition, COT students participate in catering events
and culinary competitions that give them the opportunity to prepare menus outside the
normal curriculum. These events also serve to bring them into contact with many
professionals, faculty, administrators, and persons of interest to further enrich their
educational experience.

The College of Technology’s Culinary Program has in the past and will endeavor in the future
to provide guest speakers and field trips to broaden the scope and enhance the curriculum.

Culinary Competitions:

• Wednesday, October 15, 2003: The COT Culinary Program traveled to Spokane
Washington to attend the Food Services of America’s food show. Chef Instructor,
Littig required a written report from the students about what new products are
available and how they might be used in professional kitchens.

• Friday, November 7, 2003: COT Students participated in a demonstration on
tableside desserts for the cooking program at Hellgate High School.

• Thursday, November 13, 2004. COT Students entered the first annual Missoula
International School charity auction event featuring chocolate creations.

• Monday, March 30, 2004: COT Students participated in a practice competition
sponsored by the Montana Chef’s de Cuisine chapter of the ACF. The event was
hosted by the University of Montana Dining Services.

• Monday, May 12, 2004: COT Culinary Students travel to Hamilton Montana to the
Stock Farm Country Club and participate in the Montana Chef’s de Cuisine Chapter
of the ACF annual Chef of the Year banquet.

• October 26, 2004: The COT Culinary Program traveled to Spokane Washington to
attend the Food Services of America’s food show. During the event the COT Student
Culinary Team participated in individual market basket competitions sponsored by
the Inland Washington Chef’s de Cuisine Chapter of the ACF.

• Saturday, November 6, 2004: COT Students participated in the second annual
Suenos de Chocolate charity event hosted for and by the Missoula International
School.

1|Page
• Starting October 27, 2004: COT Student Culinary Team practice commenced at the
Stock Farm Club on a weekly basis. Chef/coach Toby McCracken will host these
events and oversee practice.

• March 2, 2004: The COT Student Culinary Team competed in the hot food section
of the ACF sponsored event hosted by the Inland Washington Chef’s de Cuisine
chapter of the ACF.
• Students competed in Seattle (June ‘05). Carol Chandler and Debbie McLane won a
silver and bronze medal in the onehour hot food category.
• Carol Chandler earned a silver medal in the Chefs Collaborative cooking
competition (September ‘06).

• Four students competed in Spokane at the FSA food show hot food event. Sonia
Slatt, Wayne Weidow, Charlotte Haugen, and Carol Chandler earned two bronze,
one silver and one gold medal. (October ‘06).

• A fivestudent team competed at the ACF Western Regional Conference in Hawaii
(February ‘06) and earned a bronze medal.

• Aimee Ault competed in Seattle at the AIS Competition and won a
silver medal. (April ‘06).

• Carol Chandler competed for the Student Culinarian of the Year in
Coeur d’Alene at the ACF Western Regional Conference (April ‘07) and won
thereby becoming eligible to compete for the national title.

• Carol Chandler won the National Student Culinarian of
the Year Competition in Orlando Florida at the
ACF National Convention! (July 2007).

• Five students competed in Spokane at the FSA food show. Kristen Clute
and Misty Monson won a bronze and silver medal. (October ‘07).

• Kristen Clute earned a Bronze medal in Spokane at Inland NW Culinary
Competition (March ‘08).

• Craig Goroski and Blaize Huntley won a fist place medal and Kidron
Cobb and Charles Cain won a second place medal at the annual
University of Montana Campus Culinary Challenge (April ‘08).
• Craig Goroski won a Silver medal in Salt Lake City at the Beehive State Culinary
Competition. (June ‘08).

2|Page

Guest Speakers and Handson Demonstrations:

• Wednesday, October 15, 2003: College of Technology Culinary (COT) Students
traveled to Spokane Washington for the Food Service of America annual food show.
Students were asked to write a paper outlining their experiences.

• October 14, 2003: Restaurateur Barry Roose of the Lake House Café in Polson gave
a presentation on what it takes to open a new establishment.

• July 9, 2004: Jack Witch, CEPC gave a fourhour, handson pastry demonstration
on cake decoration to the Baking and Pastry Class (CUL 165T)

• October 19, 2004: COT Program hosted Glenn Junkert, Owner of Hunter Bay Coffee
Roasters. He delivered a onehour presentation and a coffee “cupping” (tasting)
for the second year students.

• October 21, 2004: Valerie Harris, sales associate from Sysco Food Services gave a
threehour, handson demonstration to the Purchasing Procedures and Cost
Controls class (FSM 270) on how to use their online or ordering system.

• Spring semester, 2004: Numerous field trips to various food and beverage
institutions in the Missoula area conducted by Ruth Williams as part of the
instruction for her Beverage Management (FSM 170T) and Menu Layout and
Design (FSM 217) classes.

• Every Tuesday and Thursday, George Gobel, our Food Services of America
representative spends thirty minutes with students to aid them in the weekly
ordering process.
• April 2004: Students participated in ACF Montana Chef of the Year Dinner.
• April 2007: The Culinary Arts Program hosted the first ever ACF sanctioned
practical examinations and competitions in the State of Montana. Students
participated as apprentices and volunteers for the threeday event.
• June 2008: Students participated in ACF Montana Chef of the Year Dinner.

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Field Trips and Guest Speaker Schedule

Person/Place Date Contact Course Subject

Amaltheia Dairy 21505 3880569 Nutritional Natural Goat Cheese
Sue & Mel Brown Cooking
FSM 280T
Mission Mountain 22205 6760676 Nutritional Sustainable Cuisine
Market Cooking
Jennifer Forbis FSM 280T
Homestead Organics 21505 3636627 Nutritional Organic Farm
Farm Cooking
Laura Garber & Paul FSM 280T
Madeen
Sysco of Montana 33005 2471355 Food Stations New Market Products
Leroy Coles
StockFarm Club 41305 3750053 Food Stations Practical Testing and
Chef Toby McCracken Certification
Lauren Phinney 2105 – 7212063 Culinary Television Cooking
KECI13 5105 Program Demonstrations by
Montana Today Chefs Students and Staff
of Montana
Valerie Harris 9105 – 1800 Food Service Inventory Systems and
Sysco 5106 7553676 Management Online ordering
Accounting
FSM 270
Black Cat Bakery 61505 5429043 Summer Cake Decoration
Pastry Chef Jack Witch Baking Course Demonstration
to be
Developed
George Goble 1105 – 1800 Food Stations Weekly Handson
Food Services of 5106 3724747 Ordering
America
Black Rock Club 31005 208676 Food Stations Garde Manger and
Chef Dan Bower 8999 Charcuterie
Demonstration
Mark Minor 71205 1800 Intro to Foods Pest Control Lecture
Ecolab 3251671
Chris Blueher 9805 406529 Food Stations Ware Washing Machine
Ecolab and on 1879 and Intro Demonstration
going
Glenn Junkert 10505 (406) 531 Food Stations Espresso and Cupping
Hunter Bay Coffee and on 0922 Demonstration
going
Mark Johannes 41508 406454 Patisserie Bread Bakers Guild
1469 Chocolate Demo

4|Page
Catered Events:

• Breakfast and cooking demonstration for Missoula Rotary Club 11504
• Reception for US Senator Baucus 102904
• ACF Evaluation Team Breakfast 101304
• ACF Evaluation Team Reception 101104
• Advisory Board Luncheon 92904
• Advisory Board Luncheon 102203
• Ala Carte Luncheon, Dean of the College of Technology 12903
• Big Brothers and Sisters 41604
• Chamber of Commerce, Dean of the College of Technology 111303
• Montana Chef’s Assn. Luncheon 41804
• Montana Chef’s Assn. Luncheon 101104
• Christmas Pot Luck, Dean of the College of Technology 121903
• Community Mgmt. Luncheon 121503
• Continental Breakfast, Dean of the College of Technology 92403
• Debbie Fillmore Luncheon 5704
• Escoffier Dinner 42304
• Faculty/Staff Social, Dean of the College of Technology 11703
• Faculty/Staff Social, Dean of the College of Technology 102204
• Financial Luncheon 11203
• Jim Lizotte Dinner 32504
• Joan Beebe Dinner 100304
• Judy’s Retirement 5904
• Karen Hill Luncheon 101503
• Open House 41304
• Polson High Luncheon 22003
• Realtors Assn. Luncheon, Dean of the College of Technology 42804
• Review Day, Admissions 11603
• Ruth’s Retirement 5604
• Valley Christian Luncheon 92704
• Advisory Board Luncheon for Beverly 42605
• Chamber of Commerce Luncheon 21005
• Chamber of Commerce Reception 21005
• Montana Chefs Association Meeting 21405
• Montana Educators Association Dinner 101805
• Faculty Staff Social 110405
• Missoula Work Force 41805
• Paul’s Luncheon 51105
• Rotary Club Breakfast 110905
• Escoffier Dinner 42305
• Open House 41305
• Valley Christian Luncheon 92705
• American Bar Association 101507
• Charlo High School 21507
• Missoula Workforce 42507
• Outreach 102608
5|Page
• Rotary Club 11407
• Job Service 112807
• MT. Dental Association 2307
• St. Ignatius High School 102607
• Charlo Public Schools 22307
• ACT 2508
• Sentinel High School 3108
• American Bar Association 3708
• Butte High School 31508
• Dean’s Office 31908
• Capital High School 41608
• Computer Tech Advisory Meeting 41608
• Billings Clinic 41808
• Annual Capstone Dinners ‘04,’05,’06,’07,’08

6|Page
ExAJ‐1
Culinary Arts

Thomas Campbell, CEC

Program
Conspectus
BUSINES TECHNOLOGY DEPARTMENT
CULINARY ARTS PROGRAM
CULINARY ARTS CERTIFICATE
FOOD SERVICE MANAGEMENT
Award:
1. Culinary Arts Certificate
2. Associate of Applied Science Degree
Program/Option Mission:
The Culinary Arts Certificate program is two semesters and provides an introduction to the field of
Culinary Arts. Students prepare for an entry‐level position in the expanding and challenging food service
industry. This program incorporates comprehensive hands‐on learning experiences complemented by
supportive courses designed to prepare students for a wide range of career opportunities in this field.
The Certificate program parallels with and forms a seamless integration into the Food Service
Management Degree.
The Food Service Management program culminates in an Associate of Applied Science Degree. This
program combines theory, practical training, and industry experience to prepare students for entry‐level
and management positions in the diverse and dynamic hospitality industry. The degree program is
designed to continue principles taught in the certificate program. The spectrum of learning is expanded
to include more in‐depth professional studies thereby enhancing employment options. Accreditation by
the American Culinary Federation ensures graduates eligibility for certification as an ACF “Certified
Culinarian.”
2 | P a g e

Program Objectives:
Students who earn the CULINARY ARTS CERTIFICATE will be able to:
9 Express themselves through written communication.
9 Demonstrate computer literacy.
9 Have a broad understanding of culinary history, kitchen organization, and basic culinary
principles.
9 Understand and maintain sanitary conditions in the kitchen.
9 Have a working knowledge of all mathematical computations involved in a food service
establishment.
9 Interact effectively within a team oriented group.
9 Organize and prioritize tasks.
9 Perform front of the house duties.
9 Prepare appetizers, salads, dressings, charcuterie items, and garde manger items.
9 Prepare fast food selections, breakfast menus, and unique specialties.
9 Prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable
sauce derivatives.
9 Prepare eclectic entrees incorporating all cooking principles for service to the public
9 Utilize Purchasing procedures to procure foodstuffs, kitchen supplies, and equipment.
9 Prepare basic bread varieties and desserts.

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Graduates of the FOOD SERVICE MANAGEMENT ‐ AAS Degree program will be able to:
9 Express themselves through written communication.
9 Demonstrate computer literacy.
9 Have a broad understanding of culinary history, kitchen organization, and basic culinary
principles.
9 Understand and maintain sanitary conditions in the kitchen.
9 Have a working knowledge of all mathematical computations involved in a food service
establishment.
9 Interact effectively within a team oriented group.
9 Organize and prioritize tasks.
9 Perform front of the house duties.
9 Prepare appetizers, salads, dressings, charcuterie items, and guard manger items.
9 Prepare fast food selections, breakfast menus, and unique specialties.
9 Prepare hot and cold soups, foundation stocks and broths, all the mother sauces, and applicable
sauce derivatives.
9 Prepare eclectic entrees incorporating all cooking principles for service to the public
9 Utilize Purchasing procedures to procure foodstuffs, kitchen supplies, and equipment.
9 Supervise and coordinate food preparation.
9 Plan, analyze, and write menus.
9 Control portion costs.
9 Control food and labor costs.
9 Prepare bread varieties, desserts, confections, cakes, and ices.
9 Supervise work load and coordinate station responsibilities.
9 Serve and describe alcoholic and non‐alcoholic beverages.
9 Write menus.
9 Demonstrate conceptual aspects of physical layout of food service establishments.
9 Apply strict dietary standards to prepare nutritional dishes.
4 | P a g e

Recommended High School Courses:
• Mathematics and Algebra
• Culinary Principles
• Business Accounting
• Computer Principles
• English Composition
• French
• Spanish
Admission Requirements and Prerequisite Skills:
To be admitted to the College of Technology students must have a high school diploma or its
equivalent. Admission to College programs is on a first come‐first served basis. Some courses
have prerequisite achievement level requirements as determined by placement testing. Please
reference academic achievement level prerequisites for those courses.
Program Length:
Culinary Arts Certificate:
Semesters: 2
Credits: 32
Contact Hours: 795
Food Service Management – AAS Degree:
Semesters: 4
Credits: 63
Contact Hours: 1575
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Credit Distribution:
Credits in Discipline:
Technical courses that deliver occupation specific knowledge, ability, and skills.
• Culinary Arts Certificate 20
• Food Service Management 47
Credits in Related Instruction:
Courses having certain pragmatic content relating to fundamental skills such as written and oral
communication skills and the development of such skills as critical thinking, creative thinking, problem
solving, citizenship, cultural understanding and a sense of individual responsibility and integrity.
Credits in Support Areas:
Technical courses containing skills or knowledge directly related to successful performance or
understanding of occupation specific knowledge, ability, and skills.

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Program Scope and Sequence:
Autumn Entry Only:
First Year Autumn Spring
COM 115 Technical Writing 3 ‐
COM 150S Interpersonal Communication 3
CRT 100 Introduction to Computers 2 ‐
CUL 151T Introduction to Food Service Industry 5 ‐
FSM 180T Nutritional Cooking ‐ 3
MAT 100 Intermediate Algebra 3 ‐
PSY 110S Organizational Psychology ‐ 3
CUL 165T Baking and Pastry ‐ 10
Total 16 16
Second Year Autumn Spring
BUS 243T Psychology of Management and Supervision 4
CRT 205T Food Service Management Computer Applications ‐ 2
FSM 270 Purchasing and Cost Controls 5 ‐
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FSM 271 Capstone ‐ 4
FSM 275 Patisserie ‐ 2
FSM 290T Internship ‐ 4
CUL 165T Baking and Pastry 10 ‐
Total 15 16
Student Performance Assessment Methods and Grading Procedures:
Student’s progress is monitored and periodically assessed in a variety of ways to ensure
completion of course requirements. Students will be required to demonstrate daily production
assignments requiring pre‐planning of methodology and recipes. Students will be evaluated on
teamwork, professionalism, mise en place, quality of finished product, sanitation and
organizational skills. All assignments, projects and tests will be assigned point values. Total
points earned will be divided by points possible, and a letter grade will be assigned based on the
following:

Evaluation Criteria: Grade Scale
Tests 20 percent 90 – 100 A
Projects 20 percent 80 – 89 B
Daily Production 60 percent 70 – 79 C
60 – 69 D
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Attendance Policy:
Attendance will be taken. Students may miss two class sessions during the semester with no
negative impact on grade. Each missed class thereafter will result in a 5 – point deduction from
final points accumulated. No make‐up is allowed for lab production. If students are absent for
any reason, they will be accountable for any information disseminated and be held responsible
for class notes, announcements of tests, and assignments.
Participation:
Students must demonstrate teamwork as consistent with industry. This is necessary as students
contribute to the learning environment and become active learners by attending class and
participation. Students who read text assignments prior to class will be equipped to participate
and will obtain the most from this course.
Due Dates:
To receive full credit, assignments must be submitted by stated due dates. Late assignments will
be lowered by 50% of point value. No late assignments will be accepted after week 13.
Tests:
Specialized Culinary Assessment Methods:
Learning competency checklist to be completed prior to exit of courses. Examples include
evaluation of industry trends, calculate food, beverage and cost percentages, demonstrate
proper selection of equipment and utensils for specific applications, prepare a variety of hot
soufflés, perform mock interviews, demonstrate time management skills, demonstrate American,
English, and Russian service, prepare mousses and gelatins, calculate energy needs based upon
basal metabolic rate and exercise expenditure.
Practical examinations where students demonstrate hands on physical course requirements such
as knife skills, sauces, culinary cooking fundamentals, sanitation, organization, timeliness, taste,
temperature, doneness, texture, nutritional balance, etc.
9 | P a g e

Projects reflecting course concepts such as designing menus, facility planning, nutritional menu
development demonstrating strict dietary guidelines, food cost sheets, purchasing specification
sheets, inventory spreadsheets, and food requisitions.
Final Practical Exam (BLACK BOX):
Students will be expected to execute a practical exam designed to evaluate their cooking expertise.
A growing number of employers require a prospective employee to prepare a meal, a complete
menu, or take on a station as part of the interview process. The completion of the internship and the
entire program hinges on a passing score for this exam. Students who fail must pay appropriate
course fees to retake the exam. Students who do not pass may not graduate. The parameters for
the Final Practical are as follows:
• Prepare a five course menu for three guests
• Total time in which to produce is four hours
• Students may not bring any pre‐made products
• Examinee may utilize one apprentice to perform menial tasks
• Examinee must requisition product and cost menus to reflect a 33% food cost budget
• Students must set up white table cloth dining table for judges
• Students will be judged by ACF practical examination guidelines
Personal Portfolio:
student work. They may request items such as written reports, photographs, copies of certificates,
and autobiography and more. The portfolio is the final internship project which allows students to
put together their best work to submit to employers. Portfolio Binder Requirements:
• Submitted in a three‐ring binder
• Cover page
• Table of contents
• Transcript
• Resume – final version
• Cover letter – final version
10 | P a g e

• One example of a project/assignment from a course in the student’s program area taken at the
College of Technology or a project/assignment from the internship which best represents student
capabilities to a potential employer.
• Pertinent food photographs, menus, certificates, letters of recommendation, thank you letters,
volunteer work, extra‐curricular activities, awards, conferences, etc.
• Professional paper describing accomplishments/goals and objectives met by the student during
internship.
• Student will address objectives met that were not defined on learning agreement, and objectives
defined on learning agreement, but not met, if any.
• Students will include an analysis explaining actions the student could have taken to improve the
internship experience, if any.
source in the report (internship supervisor said…), references given for any resources used in the
report (used www. Web site to look up…), numbered pages, correct grammar, punctuation, and
spelling, etc…
separate page.
• Overall, the report should include an introduction to define student objectives, the introduction
should nicely transition to the body of the report detailing how the objectives were met, and
include potential actions by the student that could have improved the experience. The
conclusion should summarize the importance and significance of the objectives to the internship
experience. This paper should be an example of the student’s best work that represents research
(if necessary) and writing capabilities to a potential employer.
Capstone Dinner:
Students will be required to participate in a capstone formal dinner showcasing their
accomplishments.

11 | P a g e

Assessment of Program Effectiveness:
Program effectiveness is determined via an established procedure utilizing quantitative and
qualitative inputs and an analysis effort with results used in a continuous
programming/curriculum development process.
Assessment of Data Input Methods:
• Feedback from current students
• Exit interview/survey of graduating students
• Survey of Advisory Committee members
• Students' course evaluation forms
• Focus groups
Feedback from Outside Constituencies:
• Survey/Guest comment forms
• Graduate survey
• Advisory committee
• Program accreditation or approval from The American Culinary Federation Educational Institute
Evaluation of Teaching:
Effective teaching methods, lesson organization, communication ability, maintenance of a
positive learning environment, and fair, adequate evaluation of student learning are among the
major criteria for faculty evaluation. Tenured faculty are evaluated biennially, non‐tenured
faculty, annually via a combination of classroom observation, self, student, peer, and
administrative written instruments.
12 | P a g e

ExAO-1 Culinary Arts Library 2008
The Unversity of Montana
Unsuppressed COT records in call number range 641-642.9, with location codes tdgen, tdvid, tdem, or tdref and item types tb, tmmidvd,
tmmivt, tmemcdr, or tbref, as of 7/15/08.
Title Author Call Number
"A" is for appetizers [videorecording] / Anchor Food Products. 641.8 AIS

[Beverage & food service] [videorecording] / The Culinary Institute of America ; a Culinary Learning
Resources production ; producer, Philip Miller ; video/audio director, Skip Thela. 642.6 BEV
[Dessert to check handling] [videorecording] / The Culinary Institute of America ; a Culinary Learning
Resources production ; producer, Philip Miller ; video/audio director, Skip Thela. 642.6 DES
100 great pasta recipes / [project manager/editor, Shelli McConnell ; writer/researcher, Carol Prager]. 641.822 ONE
100 ways to be pasta : perfect pasta recipes from Gangivecchio / Wanda and Giovanna Tornabene with
Carolynn Carren~o. Tornabene, Wanda. 641.822 TOR
100% pleasure : from appetizers to desserts, the low-fat cookbook for people who love to eat / by Nancy
Baggett and Ruth Glick. Baggett, Nancy, 1943- 641.5638 BAG
101 all-time favorite cranberry recipes. 641.5 ONE
125 best cheesecake recipes / George Geary. Geary, George. 641.8653 GEA
125 best cupcake recipes / Julie Hasson. Hasson, Julie. 641.8 HAS
175 essential slow cooker classics / Judith Finlayson. Finlayson, Judith. 641.5884 FIN
1984 Culinary Olympics cookbook : U.S. Team recipes from the 16th International Culinary Competition Metz, Ferdinand E.,
(Internationale Kochkunst Ausstellung, Frankfurt, West Germany) / Ferdinand E. Metz and the United States 1941- 641.572 MET 1984
1991 symposium on global cuisine [videorecording] / produced by the Tyson Foods, Inc. 641.59 TYS
200 fabulous, frugal uses for baking soda / from Vicki Lansky. Lansky, Vicki. 641.3 LAN
1 of 123
300 best comfort food recipes / by Johanna Burkhard. Burkhard, Johanna. 641.5 BUR
365 great cakes and pies / Carol Prager. Prager, Carol. 641.8 PRA
4-star desserts / by Emily Luchetti ; photography by Michael Lamotte ; styling by Sara Slavin ; design by
Michael Mabry. Luchetti, Emily, 1957- 641.86 LUC
5 o'clock grill / [editor, Kristi M. Fuller]. 641.5784 FIV

641.665 WAD
50 ways with chicken / Rosemary Wadey ; [photography by Andrew Elton]. Wadey, Rosemary. 1995
50 ways with fish / Katharine Blakemore. Blakemore, Katharine. 641.692 BLA
500 low-fat and fat-free appetizers, snacks, and hors d'oeuvres / Sarah Schlesinger. 641.5638 FIV
75 fix-fast recipes. 641.555 S497
750 dishes from overseas, by Ivie Priestnall-Holden. Priestnall-Holden, Ivie. 641.5 P949s 1945
About professional baking / Gail Sokol. Sokol, Gail. 641.815 SOK
About professional baking / Gail Sokol. Sokol, Gail. 641.815 SOK CD

641.815 SOK
About professional baking : student workbook / Gail Sokol. Sokol, Gail. Workbook
About professional baking DVD series [videorecording] / produced for Thomson/Delmar Learning by Terra
Associates ; director, Ozzie Alfonso ; producer, Tom Cammisa ; writer, Amy Stevenson. 641.71 ABO
About wine / J. Patrick Henderson, Dellie Rex. Henderson, J. Patrick. 641.22 H4966
Absolutely tofu [videorecording] / a B-rave Studio production ; director, Kate Farrell. 641.65655 ABS
Lemery, Janet Ilona,
Acceptance and cost factors in soup bases versus conventional stock. 1936- 641.813 L552a
2 of 123
Advanced chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food &
Beverage Institute ; writer/producers, Philip Miller, Joanne A. Meyer ; director, Philip Miller. 641.6374 ADV
Advanced professional cooking / Wayne Gisslen. Gisslen, Wayne, 1946- 641.57 GIS
Adventures in the kitchen / Wolfgang Puck ; foreword by Calvin Trillin. Puck, Wolfgang. 641.5 PUC
African cooking, by Laurens van der Post and the editors of Time-Life Books. Photographed by Brian Seed
and Richard Jeffery. Van der Post, Laurens. 641.596 V239a
African kitchen : a day in the life of a safari chef / by Josie Stow and Jan Baldwin. Stow, Josie. 641.596 STO
Against the grain : 150 good carb Mediterranean recipes / Diane Kochilas. Kochilas, Diane. 641.5635 KOC
Alan Wong's new wave luau : recipes from Honolulu's award-winning chef / Alan Wong with John Harrisson ;
photography by Danna Martel. Wong, Alan. 641.59969 WON
Alice in Wonderland cookbook : a culinary diversion / John Fisher ; with illustrations by Sir John Tenniel. Fisher, John, 1945- 641.5 FIS
Alice Medrich's cookies and brownies. Medrich, Alice. 641.8654 MED
All about apples / Alice A. Martin. Martin, Alice A. 641.3411 MAR

Ukers, William H.
All about coffee, by William H. Ukers. (William Harrison), 1873-641.877 U34a
All about pasta [videorecording] / with Giuliano Bugialli ; produced & directed by Lee Kraft. 641.822 ALL
Field, Michael, 1915-
All manner of food. Drawings by Shelly Sacks. 1971. 641.5 F455a
All-American cookie book / Nancy Baggett. Baggett, Nancy, 1943- 641.8654 BAG
All-American dessert book / Nancy Baggett ; photographs by Alan Richardson. Baggett, Nancy, 1943- 641.86 BAG
All-time favorite barbecue recipes / Better homes and gardens. 641.578 A442
3 of 123
All-time favorite fish recipes / [authors, Peggy Ramette, Dick Sternberg]. Ramette, Peggy L. 641.692 R172a
Amateur de cuisine / Jean-Philippe Derenne. Derenne, Jean-Philippe. 641.5 D431a

America cooks Mediterranean style [videorecording] / a production of Oldways Preservation & Exchange
Trust ; produced and directed by Ron Blau ; writers, Ron Blau, K. Dun Gifford. 641.592 AME
Weaver, William Woys,
America eats : forms of edible folk art / William Woys Weaver. 1947- 641.5973 WEA
American Academy of Chefs cookbook : recipes from American Academy of Chefs members / the American
Academy of Chefs ; assisted by Restaurants & Institutions editorial staff. 641.572 AME
American baker : exquisite desserts from the pastry chef of the Stanford Court / by Jim Dodge, with Elaine
Ratner ; foreword by Maida Heatter ; illustrations by Susan Mattmann, photographs by Michael Lamotte. Dodge, Jim, 1954- 641.86 DOD
American baking heritage / Patricia Lousada. Lousada, Patricia. 641.815 LOU
American bistro / Irena Chalmers and friends. Chalmers, Irena. 641.5973 CHA
American cooking : Southern style / by Eugene Walter and the editors of Time-Life Books ; studio photos. by 641.5975 W231a
Mark Kauffman. Walter, Eugene, 1926- 1973
American cooking, by Dale Brown and the editors of Time-Life Books. Photographed by Mark Kauffman. Brown, Dale. 641.5 B877a
American cooking: Creole and Acadian, by Peter S. Feibleman and the editors of Time-Life Books. Feibleman, Peter S.,
Photographed by Anthony Blake and Richard Jeffery. 1930- 641.59763 F297a
American cooking: New England, with supplementary chapters on the cooking of eastern Canada, by Leonard, Jonathan
Jonathan Norton Leonard and the editors of Time-Life Books. Photographed by Constantine Manos and Norton, 1903-1975. 641.5974 L581a
American cooking: the Eastern heartland; New York, New Jersey, Pennsylvania, Ohio, Michigan, Indiana,
Illinois, by Jose´ Wilson and the editors of Time-Life Books. Photographed by Richard Jeffery [and others] Wilson, Jose´. 641.5974 W749a
American cooking: the great West, by Jonathon Norton Leonard and the editors of Time-Life Books. Leonard, Jonathan 641.5978 L581a
Photography by Mark Kauffman, Richard Meek, and Ted Streshinsky. Norton, 1903-1975. 1972
American cooking: the melting pot, by James P. Shenton ... [et al.] and the editors of Time-Life Books.
Photographed by Richard Meek. 641.5 AME
American cooking: the Northwest, by Dale Brown and the editors of Time-Life Books. Studio photography by 641.59795 B877a
Richard Meek. Brown, Dale. Suppl.
4 of 123
American country cheese : cooking with America's specialty and farmstead cheeses / Laura Chenel and
Linda Siegfried ; foreword by Evan Jones ; illustrated by Victor Ichioka. Chenel, Laura. 641.673 CHE
American country inn and bed & breakfast cookbook / Kitty and Lucian Maynard ; Julia M. Pitkin, editor. Maynard, Kitty, 1955- 641.52 MAY
American country inn and bed & breakfast cookbook / Kitty and Lucian Maynard ; Julia M. Pitkin, editor. Maynard, Kitty, 1955- 641.52 MAY 1995
American Culinary Federation's guide to culinary certification : the mark of professionalism / American
Culinary Federation ; Michael Baskette, Brad Barnes. Baskette, Michael. 641.5023 BAS
American Culinary Federation's guide to culinary competitions : cooking to win! / American Culinary
Federation ; Edward G. Leonard. Leonard, Edward G. 641.5079 LEO
American ethnic cookbook for students / by Mark H. Zanger. Zanger, Mark. 641.59 ZAN
American folklife cookbook / Joan Nathan. Nathan, Joan. 641.5973 NAT

Jones, Evan, 1915-
American food : the gastronomic story / Evan Jones. 1996. 641.5973 Jo
American Heart Association low-fat, low-cholesterol cookbook : an essential guide for those concerned about
their cholesterol level / editors, Scott Grundy, Mary Winston. Grundy, Scott M. 641.5638 GRU
American heritage cookbook and illustrated history of American eating & drinking. With chapters by
Cleveland Amory [and others] Historical foods consultant: Helen Duprey Bullock. Recipes editor: Helen 641.5 A5122a
American history cookbook / Mark H. Zanger. Zanger, Mark. 641.5973 ZAN

McCarty, Meredith,
American macrobiotic cuisine / Meredith McCarty. 1946- 641.563 M4788a
American metric beef cookbook : 101 favorite beef recipes : metric and U.S. measures. 641.662 A512
American place : celebrating the flavors of America / Larry Forgione ; photographs by Dana Gallagher. Forgione, Larry. 641.5973 FOR
Americas hospitality industry [videorecording] Ours is a special world! / [American Hotel and Motel
Association and the National Restaurant Association]. 642.5 AME
America's Rising Star Chefs. 102, David Ruggerio [videorecording] / PDR Film & Video ; a production of
Santa Fe Ventures, Inc. in association with American Program Service ; producer/director, Jim Lautz. 641.54 AME
5 of 123
America's Rising Star Chefs. 104, Michael Cardua [videorecording] / PDR Film & Video ; a production of
Santa Fe Ventures, Inc. in association with American Program Service ; producer, Jim Lautz ; director, 641.53 AME
America's Rising Star Chefs. 106, George Morrone [videorecording] / PDR Film & Video ; a production of
Santa Fe Ventures, Inc. in association with American Program Service ; producer, Jim Lautz ; director, 641.692 AME
America's test kitchen cookbook / by the editors of Cook's illustrated ; photography by Carl Tremblay ;
illustrations by John Burgoyne. 641.5 AME
America's test kitchen live! / by the editors of Cook's illustrated ; illustrations, John Burgoyne ; photography
Daniel J. van Ackere, Carl Tremblay. 641.5 AME
America's test kitchen, Cook's illustrated [videorecording] : [the complete 5th season ; home of Cook's
illustrated magazine] / a production of A La Carte Communications ; executive producers, Geoffrey 641.5 AME v.5
America's test kitchen. Season 4 [videorecording] : [home of Cook's illustrated magazine]. 641.5 AME v.4
America's test kitchen. Season 7 [videorecording] / a production of A La Carte Communications ; American
Public Television ; executive producer, Geoffrey Drummond, Nat Katzman ; director, Herb Sevush. 641.5 AME
Animal, vegetable, miracle : a year of food life / Barbara Kingsolver, with Steven L. Hopp and Camille
Kingsolver ; original drawings by Richard A. Houser. Kingsolver, Barbara. 641.0973 K554a
Ann Pillsbury's baking book. Pillsbury, Ann. 641.8 PIL

Another Blue Strawbery : more brilliant cooking without recipes / James Haller ; [illustrations by Bob
Marstall]. Haller, James. 641.5 HAL
Antioxidant save-your-life cookbook : 150 nutritious high-fiber, low-fat recipes to protect yourself against the
damaging effects of free radicals / Jane Kinderlehrer and Daniel A. Kinderlehrer. Kinderlehrer, Jane. 641.563 K51a
Antipasti : the little dishes of Italy / Julia Della Croce ; photography by Joyce Oudkerk Pool ; food styling by
Amy Nathan. Della Croce, Julia. 641.812 DEL
Antoine Bouterin's desserts from Le Pe´rigord / Antoine Bouterin with Ruth Gardner. Bouterin, Antoine. 641.86 BOU
Antoine's Restaurant, since 1840, cookbook : a collection of the original recipes from New Orleans' oldest
and most famous restaurant / by Roy F. Guste, Jr. Guste, Roy F. 641.5 GUS
Appetite for life : the biography of Julia Child / Noel Riley Fitch. Fitch, Noel Riley. 641.5 C536Zf
Appetizers & garnishes [videorecording] : cut garnishes / demonstrator, Shiao Fa Tsai ; producer, Huang Su-
Huei. 641.595 CHI
6 of 123
Appetizers & garnishes [videorecording] : sculptured garnishes / demonstrator, Shiao Fa Tsai ; producer,
Huang Su-Huei. 641.595 CHI
Appetizers. First courses and wine [videorecording] / WTTW/Chicago ; producer/director, Tim Ward. 641.812 APP
Apple garnishing with full-color photos and step-by-step instructions / Harvey Rosen, Kevin O'Malley. Rosen, Harvey. 642.8 ROS
Apple pie perfect : 100 delicious and decidedly different recipes for America's favorite pie / Ken Haedrich. Haedrich, Ken, 1954- 641.8652 HAE
Apprenex l'art de la viennoiserie et Festival de Tartes = Learn the art of viennoiserie and Festival of Tarts / Bellouet, G. J. (Ge´rard
G.J. Bellouet, G. Paris, J.M. Perruchon ; translated by Diane Holuigue. Joe¨l) 641.8652 BEL
Apprenez l'art de la glace et des sorbets / E. Ryon, G.-J. Bellouet, J.-M. Perruchon. Ryon, Emmanuel. 641.862 RYO
Cordero-Cordell,
Aprovecho : a Mexican-American border cookbook / Teresa Cordero-Cordell & Robert Cordell. Teresa. 641.5979 COR
Are you really going to eat that? : reflections of a culinary thrill seeker / Robb Walsh. Walsh, Robb. 641 WAL
Aromatic & flavoring combinations [videorecording] / produced by The Food & Beverage Institute ;
producers, Philip Miller, Joanne A. Meyer. 641.5 ARO
Arranging food beautifully : tray and steam table art / Susan E. Mitchell. Mitchell, Susan E. 642.8 MIT
Yellowstone Art Center
Art a la carte. Associates. 641.5 YEL
Art of barbecuing and grilling game/ by Albert Wutsch. Wutsch, Albert. 641.691 WUT
Art of carving [videorecording] / produced by Presentation Councel in association with Simpson's in the
Strand & J.A. Henckels Knives. 642.6 ART
Art of chocolate : techniques & recipes for simply spectacular desserts & confections / by Elaine Gonza´lez ;
photography by Frankie Frankeny. Gonza´lez, Elaine. 641.6 GON
Champion, Romaine
Art of cooking omelettes [by] Madame Romaine de Lyon. Chatard. 641.8 Ly
Art of cooking venison / by Albert Wutsch. Wutsch, Albert. 641.691 WUT
7 of 123
Art of cooking with certified Angus beef : a collection of recipes by distinguished chefs. 641.49 ART
Art of cuisine [by] Henri Toulouse-Lautrec [and] Maurice Joyant. Introd. by M.G. Dortu and Ph. Huisman. Toulouse-Lautrec, Henri
Translated by Margery Weiner. Culinary notes and annotation by Barbara Kafka. de, 1864-1901. 641.5944 TOU
Art of food presentation [videorecording] / Meridian Education Corporation ; producer/director, Jennifer
Joyce. 641.8 ART
Art of French cooking : sumptuous recipes and menus from the heart of the incomparable French cuisine :
3760 recipes and instructions for masterpiece cookery created by the great chefs of France ... translated by 641.59 A784a.Ef
Art of garnishing / Inja Nam, Arno Schmidt ; James Gerard Smith, photographer. Nam, Inja, 1935- 641.81 NAM
Art of Korean cooking. Illus. by Joon Lee. Morris, Harriett. 641.59519 M876a
Art of New York deli cooking [videorecording] / Videocraft Classics ; with Abe Lebewohl; produced and
directed by Lee Kraft. 641.59 ART
Art of preserving / Jan Berry ; photography by Rodney Weidland. Berry, Jan. 641.4 BER
Art of quick breads : simple everyday baking / by Beth Hensperger ; photography by Joyce Oudkerk Pool ;
styling by Amy Nathan. Hensperger, Beth. 641.815 HEN
Art of rosette cooking / by Ursula Kaiser. Kaiser, Ursula. 641.59 KAI
Art of the cookie : over 75 irresistible recipes / by Jann Johnson ; photography by Holly Stewart. Johnson, Jann. 641.8654 JOH
Art of the hamburger. 641.662 ART

Art of the table : a complete guide to table setting, table manners and tableware / Suzanne von Drachenfels ; Von Drachenfels,
drawings by Kelly Luscombe. Suzanne, 1928- 642.7 V946a
Art of waiting tables [videorecording] / Produced by Robert Kanner, Gary Penn and William Reid; written by
Robert Kanner; directed by W.G. Reid. 642.6 PRO
Artful pie : unforgettable recipes for creative cooks / by Lisa Cherkasky and Reneé Comet. Cherkasky, Lisa, 1956- 641.8 CHE
Arthur Schwartz's New York City food : an opinionated history and more than 100 legendary recipes / Arthur Schwartz, Arthur 641.59747 SCH
Schwartz ; photographs by Chris Callis. (Arthur R.) 2004
8 of 123
Artichoke to za'atar : modern Middle Eastern food / Greg Malouf and Lucy Malouf. Malouf, Greg. 641.5956 M258A
Artisan baking across America: the breads, the bakers, the best recipes / Maggie Glezer ; photographs by
Ben Fink. Glezer, Maggie. 641.815 GLE
Artistry & innovation [videorecording] / American Culinary Federation. 641.5 AME

Artist's table : a cookbook by master chefs inspired by paintings in the National Gallery of Art / edited and
compiled by Carol Eron. 641.5 ART
Asian grilling / Vicki Liley. Liley, Vicki. 641.5784 LIL
Asian sauces & marinades / Wendy Sweetser. Sweetser, Wendy. 641.814 SWE
Asian wraps : deliciously easy hand-held bundles to stuff, wrap, and relish / Nina Simonds ; photography by
Melanie Acevedo. Simonds, Nina. 641.8 SIM
At home with Japanese cooking / by Elizabeth Andoh. Andoh, Elizabeth. 641.5952 A552a
At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John
W. Fischer. Fischer, John W. 642.5 FIS
Auguste Escoffier, memories of my life / by Auguste Escoffier ; translated by Laurence Escoffier ; foreword Escoffier, A. (Auguste),
by Ferdinand E. Metz ; preface by Pierre P. Escoffier ; introduction by Julia Child. 1846-1935. 641.5092 ESC
Australian cuisine / Maureen Simpson. Simpson, Maureen. 641.5994 SIM
Authentic recipes from Japan / recipes by Takayuki Kosaki and Walter Wagner. Kosaki, Takayuki. 641.5952 KOS
Avon international cookbook : winning recipes from Avon representatives around the world. 641.59 A961
Back label recipes and more! 641.5 B126 1995
Backpacker's cookbook / by Margaret Cross & Jean Fiske ; illustrated by Linda Bennett. Cross, Margaret. 641.578 C951b
Bakers : a simple book about the pleasures of making bread / written, designed, and illustrated by Jan
Adkins. Adkins, Jan. 641.331 ADK
9 of 123
Baker's Dozen cookbook : become a better baker with 135 foolproof recipes and tried-and-true techniques /
the Baker's Dozen, Flo Braker ... [et al.] ; introduction by Marion Cunningham ; edited by Rick Rodgers. 641.815 BAK
Bakers' manual for quantity baking and pastry making. Amendola, Joseph. 641.815 AME
Bakery restaurant cookbook / Louis Szathmary ; [ill., Mimi Turner]. Szathmary, Louis, 641.5 Sz
Bakeshop [videorecording] : Laminating dough / [produced with the Culinary Institute of America, Baking and
Pastry Department] ; produced by the Food & Beverage Institute ; producer/writer Philip E. Miller. 641.71 LAM
Bakeshop [videorecording] : Meringue / [produced with the Culinary Institute of America, Baking and Pastry
Department] ; produced by the Food & Beverage Institute ; producer/writer Philip E. Miller. 641.71 MER
Bakeshop [videorecording] : the basic steps of baking bread / produced with the Culinary Institute of America
Baking and Pastry Department ; produced by the Food & Beverage Institute ; writers/producers, Joanne A. 641.815 BAKE
Bakeshop [videorecording] : Vanilla sauce and pastry cream / [produced with the Culinary Institute of
America, Baking and Pastry Department] ; produced by the Food & Beverage Institute ; producer/writer Philip 641.71 VAN
Baking boot camp : five days of basic training at the Culinary Institute of America / The Culinary Institute of
America and Darra Goldstein. Goldstein, Darra. 641.815 G6244b
Baking bread : old and new traditions / by Beth Hensperger ; photography by Joyce Oudkerk Pool. Hensperger, Beth. 641.815 HEN
General Mills, inc. Food
Baking handbook for the food service program. Service Division. 641.815 Ba
Baking in America : traditional and contemporary favorites from the past 200 years / Greg Patent. Patent, Greg, 1939- 641.815 PAT
Atkinson, Thomas
Baking powder, a healthful, convenient, leavening agent, by Thomas G. Atkinson. George, 1870- 641.6 A8
Baking with Jim Dodge / Jim Dodge and Elaine Ratner ; illustrations by Lauren Jarrett ; photographs by Chris
Shorten. Dodge, Jim, 1954- 641.86 DOD
Balsamico! : a balsamic vinegar cookbook / text & recipes by Pamela Sheldon Johns ; produced by Jennifer Johns, Pamela
Barry Design ; photography by Richard Jung. Sheldon, 1953- 641.62 JOH
Bar & grill cookbook : exciting new recipes from San Francisco's bar & grill restaurants / James McNair ;
photography by Tom Tracy. McNair, James K. 641.76 MCN
Barbecue book. Barbe-construction section edited by George A. Sanderson; barbe-cookery section edited by
Virginia Rich; illustrated by Norman Gordon. 641.578 S958s
10 of 123
Barbecue inferno : cooking with chile peppers on the grill / Dave DeWitt and Nancy Gerlach. DeWitt, Dave. 641.5784 DEW
Barbecue! bible / by Steven Raichlen ; illustrations by Margaret Chodos-Irvine. Raichlen, Steven. 641.5784 RAI
Barbecue! sauces, rubs and marinades / Steven Raichlen. Raichlen, Steven. 641.5784 RAI
Basic kitchen preparations [videorecording] / produced by The Food & Beverage Institute. 641.5 BAS
Basic microwaving / by Barbara Methven. Methven, Barbara. 641.5882 M592b

Basic table service skills [videorecording] / produced by the Learning Resources Center of the Culinary
Institute of America ; producer, Philip Miller. 642 BAS
Basil / Janet Hazen ; illustrations by Pearl Beach. Hazen, Janet. 641.657 HAZ
Basket of apples : recipes and paintings from a country orchard / Val Archer. Archer, Val. 641.641 ARC
Basket of berries : recipes and paintings from a fruit garden / Val Archer. Archer, Val. 641.647 ARC
Basque kitchen : tempting food from the Pyrenees / Gerald Hirigoyen with Cameron Hirigoyen ; photographs
by Chris Shorten. Hirigoyen, Gerald. 641.5946 HIR
Bean bible : a legumaniac's guide to lentils, peas and every edible bean on the planet! / by Aliza Green ;
foreword by William Woys Weaver. Green, Aliza. 641.6565 GRE
Bean cookbook : a celebration of the delicious legume from Hoppin' John to simple cassoulet / Judith Choate
; principal photography by Peter Johansky ; food styling by Dyne Benner. Choate, Judith. 641.6565 CHO
Beard, James, 1903-
Beard on bread, by James Beard. Drawings by Karl Stuecklen. 1985. 641.815 B368b
Beard, James, 1903-
Beard on pasta / by James Beard. 1985. 641.822 B368b
Beef & veal / by the editors of Time-Life Books. Time-Life Books. 641.662 T583b
Bamforth, Charles W.,
Beer : tap into the art and science of brewing / Charles Bamforth ; foreword by Dave Thomas. 1952- 641.873 B199b
11 of 123
Beer cookbook, by Berneita Tolson and Edith McCaig. Illustrated by Norman Pomerantz. Tolson, Berneita. 641.62 T654b
Belgo cookbook / Denis Blais and Andre´ Plisnier. Blais, Denis. 641.59493 BLA
Bernard Clayton's new complete book of breads / Bernard Clayton, Jr. ; working drawings by Donnie
Cameron. Clayton, Bernard. 641.815 CLA 2003
Berries / by Sharon Kramis ; photography by Kathryn Kleinman. Kramis, Sharon. 641.647 KRA
Berries : a cookbook / [Robert Berkley ; photographs by Eric Jacobson ; design by Lesley Ehlers.] Berkley, Robert. 641.647 BER
Best fish ever : the indispensable guide for all anglers and non-anglers who love eating fish / John O. Cartier. Cartier, John O. 641.692 C327b
Best little BBQ sauces cookbook / by Karen Adler. Adler, Karen. 641.814 ADL
Best little marinades cookbook / by Karen Adler. Adler, Karen. 641.7 ADL
Best of Bugialli / by Giuliano Bugialli ; photographs by John Dominis. Bugialli, Giuliano. 641.5945 BUG
Best of coffee : a cookbook / Sandra Gluck ; food photography by Elizabeth Watt. Gluck, Sandra. 641.6373 GLU
Best of friends, etc. : cookbook / by Darlene Glantz Skees ; illustrated by Terry Melvin. Skees, Darlene Glantz. 641.5 SKE
Best of friends, too! : cookbook : town & country cuisine for people on-the-go! / by Darlene Glantz Skees ;
illustrated by Mimi Grant. Skees, Darlene Glantz. 641.5 SKE
Best of Gourmet [2005] : a year of celebrations / from the editors of Gourmet ; [Romulo A. Yanes,
photographer]. 641.5 BES
Best of ice cream : a cookbook / Beverly Cox & Malvina C. Kinard ; food photography by Ellen Silverman. Cox, Beverly, 1945- 641.862 COX
Best of Shaker cooking / edited by Amy Bess Williams Miller and Persis Wellington Fuller ; with an Miller, Amy Bess
appreciation of the Shakers by Walter Muir Whitehill. Williams, 641.5 MIL
Best of Shaker cooking. Edited by Amy Bess Williams Miller and Persis Wellington Fuller, with an Miller, Amy Bess
appreciation of the Shakers by Walter Muir Whitehill. Williams, 641.5973 M647b
12 of 123
Best of Spain : a cookbook / recipes and text by Alicia Saacs ; food photography by Steven Mark Needham. Saacs, Alicia. 641.5946 SAA
Best of Sunset low-fat cook book / by the editors of Sunset Books. 641.5638 B5615
Best of the best from the Big Sky cookbook : selected recipes from the favorite cookbooks of Montana and
Wyoming / edited by Gwen McKee and Barbara Moseley ; illustrated by Tupper England. 641.59786 BES
Best of Vietnamese & Thai cooking : favorite recipes from Lemon Grass Restaurant and Cafes / Mai Pham. Pham, Mai. 641.59597 P534b
Best of waffles & pancakes : a cookbook / Jane Stacey ; food photography by Elizabeth Watt. Stacey, Jane. 641.815 STA
Best quick breads : 150 recipes for muffins, scones, shortcakes, gingerbreads, cornbreads, coffeecakes, and
more / Beth Hensperger. Hensperger, Beth. 641.815 HEN
Best recipe : soups & stews / by the editors of Cook's illustrated ; illustrations by John Burgoyne ;
photography by Carl Tremblay. 641.813 BES
Best venison ever : the indispensable guide for big-game hunters who love eating wild food / John O. Cartier. Cartier, John O. 641.691 C327b
Best-ever chocolate desserts : Rick Rodgers. Rodgers, Rick, 1953- 641.6374 ROD
Best-kept secrets of healthy cooking / Sandra Woodruff. Woodruff, Sandra L. 641.563 W893b
Best-loved cookies. 641.8654 B561
Better cooking library dessert cook book. 641.86 B565
Better food for public places : a guide for improving institutional food / by Anne Moyer. Halpin, Anne Moyer. 642.5 M938b
Better homes and gardens all-time favorite fruit recipes / [editors, Joanne Johnson, Bonnie Lasater]. 641.34 Be
Better homes and gardens chicken and turkey cook book. 641.665 B565
Better homes and gardens encyclopedia of cooking. 641.5 Bet
13 of 123
Better homes and gardens favorite ways with chicken, turkey, duck, and gamebirds. 641.665 B5652
Better homes and gardens fondue and tabletop cooking. 641.8 B565
Better homes and gardens gifts from your kitchen. 641.3 BET
Better homes and gardens heritage cook book. 641.5973 B565
Better homes and gardens menu cook book. 641.5 B565
Better homes and gardens new cook book, every recipe perfected for you in our test kitchen. 641.5 BET 1962
Betty Crocker More slow cooker recipes : all-new recipes easier than ever. Crocker, Betty. 641.5884 CRO
Betty Crocker's casual country cooking. Crocker, Betty. 641.5973 C938c
Betty Crocker's pasta cookbook. Crocker, Betty. 641.822 CRO
Betty Crocker's Southwest cooking. Crocker, Betty. 641.5979 CRO
Betty Groff's Country goodness cookbook / by Betty Groff ;ill. by Lauren Jarrett. Groff, Betty. 641.59748 GRO
Big shots : the men behind the booze / A.J. Baime. Baime, A. J. (Albert J.) 641.255 BAI
Big sky cooking / Meredith Brokaw and Ellen Wright ; photographs by Tom Eckerle and Tom Murphy ;
[foreword by Tom Brokaw]. Brokaw, Meredith. 641.5978 BRO
Biltmore Estate specialities of the house / [editor, Cathy A. Wesler]. 641.5 BIL
Thompson, Sylvia
Birthday cake book / by Sylvia Thompson ; illustrations by Brooke Scudder. Vaughn Sheekman. 641.8 THO
Biscuits, spoonbread, and sweet potato pie / by Bill Neal. Neal, Bill. 641.71 NEA
14 of 123
Bistro Latino : home cooking fired up with the flavors of Latin America / Rafael Palomino with Julia Moskin. Palomino, Rafael, 1963- 641.598 PAL
Bistros, brasseries, and wine bars of Paris : everyday recipes from the real Paris / Daniel Young ;
photographs by Daniel Young. Young, Daniel. 641.5944 YOU
Blender bible / Andrew Chase & Nicole Young. Chase, Andrew. 641.5 CHA
Blue Elephant cookbook : Royal Thai cuisine / text by John Hellon ; photographs by Tony Le Duc. Hellon, John. 641.59593 HEL
Blue Ginger : East meets West cooking with Ming Tsai / by Ming Tsai and Arthur Boehm ; photographs by
Alan Richardson ; foreword by Ken Horn. Tsai, Ming, 1964- 641.595 TSA
Wenzel, G. L. (George
Blueprints for restaurant success / by George L. Wenzel, Sr. Leonard), 1902- 641.5 WEN
Bobby Flay's bold American food : more than 200 revolutionary recipes / by Bobby Flay with Joan Schwartz ;
photographs by Tom Eckerle + design by Stark Design. Flay, Bobby. 641.5973 FLA
Bobby Flay's Mesa Grill cookbook : explosive flavors from the southwestern kitchen / by Bobby Flay with
Stephanie Banyas and Sally Jackson ; photographs by Ben Fink. Flay, Bobby. 641.5784 F592b
Bon Appe´tit deliciously light. 641.5638 BON
Bon appetit! : the joy of dining in long-term care / Jitka Zgola, Gilbert Bordillon. Zgola, Jitka M. 642.56 Z632b
Book of hors d'oeuvres and canapes / Arno Schmidt and Inja Nam ; photography by J. Gerard Smith. Schmidt, Arno, 1937- 641.812 SCH
Book of marmalade : its antecedents, its history, and its role in the world today, together with a collection of
recipes for marmalades & marmalade cookery / C. Anne Wilson. Wilson, C. Anne. 641.852 WIL
Book of miso : savory, high-protein seasoning / William Shurtleff & Akiko Aoyagi ; illustrated by Akiko Aoyagi. Shurtleff, William, 1941- 641.6 SHU
Book of sauces / Gordon Grimsdale ; photography by Per Ericson. Grimsdale, Gordon. 641.814 GRI
Book of spices. Rosengarten, Frederic. 641.6383 ROS

Shurtleff, William, 1941-
Book of tempeh / William Shurtleff & Akiko Aoyagi ; illustrated by Akiko Aoyagi. . 641.6 SHU 2001
15 of 123
Farmer, Fannie Merritt,
Boston cooking-school cook book. 1857-1915. 641.5 F233b 1924
Boulangerie : the craft and culture of baking in France / Paul Rambali ; with recipes and photographs by
Maria Rudman. Rambali, Paul. 641.815 RAM
Boulevard : the cookbook / Nancy Oakes and Pamela Mazzola, with Lisa Weiss. Oakes, Nancy. 641.5097 OAK
Bounty of the earth cookbook : how to cook fish, game, and other wild things / Sylvia G. Bashline. Bashline, Sylvia G. 641.69 B2999b
Bradley Ogden's breakfast, lunch & dinner. Ogden, Bradley. 641.5973 OGD
Braise : a journey though international cuisine / Daniel Boulud and Melissa Clark. Boulud, Daniel. 641.77 BOU
Braising and stewing [videorecording] / National Productions Division of KQED ; produced by Bruce
Franchini. 641.73 BRA
Brazil : a cook's tour / Christopher Idone. Idone, Christopher. 641.5981 IDO
Brazil : a culinary journey / Cherie Hamilton. Hamilton, Cherie Y. 641.5981 HAM
Bread / by Beth Hensperger ; photography by Victor Budnik ; designed by Thomas Ingalls. Hensperger, Beth. 641.815 HEN
Bread Alone : bold fresh loaves from your own hands / Daniel Leader, Judith Blahnik. Leader, Daniel. 641.815 LEA
Bread and baker [videorecording] : from the source / produced by the Culinary Institute of America [and] the
Bread Bakers Guild of America ; writer/producer, Joanne A. Meyer. 641.815 BRE
Bread baker's apprentice : mastering the art of extraordinary bread / by Peter Reinhart ; photography by Ron
Manville. Reinhart, Peter. 641.815 REI
Bread baking essentials [videorecording] / Pastry Chef Central ; written & produced by Jack R. Marshall ;
recorded & directed by ARC Video Productions. 641.815 BRE
Bread bible : Beth Hensperger's 300 favorite recipes. Hensperger, Beth. 641.815 HEN
Bread for breakfast / by Beth Hensperger ; photography by Leigh Beisch. Hensperger, Beth. 641.815 HEN
16 of 123
Breads / by the editors of Time-Life Books. 641.815 B828
Breads of France and how to bake them in your own kitchen / by Bernard Clayton, Jr. Clayton, Bernard. 641.815 CLA
Breakfast all day : 150 recipes for everybody's favorite meal / by Edon Waycott. Waycott, Edon. 641.52 WAY
Breakfast book / Marion Cunningham ; illustrated by Donnie Cameron. Cunningham, Marion. 641.52 CUN
Brewing battles : a history of American beer / Amy Mittelman. Mittelman, Amy. 641.2309 M6851B
Brewing better beers : a practical guide to the craft which will satisfy every would be home brewer - and his
thirst / by Ken Shales. Shales, Ken 641.873 SHA
Brittle and more [videorecording] / Culinary Institute of America ; produced and edited by Philip E. Miller. 641.853 BRI
Brown sauces [videorecording] / produced by the Food & Beverage Institute ; writer/producers, Joanne A.
Meyer, Philip Miller. 641.814 BRO
Bruce Aidells' complete sausage book : recipes from America's premium sausage maker / Bruce Aidells &
Denis Kelly. Aidells, Bruce. 641.66 AID
Buffet : a handbook for professionals, how to plan, organize, and prepare cold buffets / Andreas Miessmer. Miessmer, Andreas. 641.79 MIE
Buffets : a guide for professionals / Georges C. St. Laurent, Jr., Chet Holden. St. Laurent, Georges C. 642.4 STL
Bugialli on pasta / by Giuliano Bugialli ; illustrations by Glenn Wolff ; photographs by John Dominis. Bugialli, Giuliano. 641.822 BUG
Herter, George
Bull cook and authentic historical recipes and practices / by George Leonard Herter and Berthe E. Herter. Leonard, 1911-1994. 641.5 H573b 1963
Burt Wolf [videorecording] : what we eat / Acorn Associates ; underwritten by ConAgra Foods ; written and
presented by Burt Wolf. 641.3009 BUR
Butterscotch lover's cookbook : & mail-order treats source guide / by Diana Dalsass. Dalsass, Diana. 641.86 DAL
Butte's heritage cookbook / edited by Jean McGrath. 641.59 B988
17 of 123
Buying guide for fresh fruits, vegetables, herbs and nuts. 641.303 BUY
C.M. Russell Museum cookbook. 641.5 C111

Cabin cookin' : the very best recipes for beef, pork, poultry, seafood, and wild game for dutch ovens, skillets,
and grills / Rick Black. Black, Rick. 641.5 BLA
Cafe´ des artistes cookbook / by George Lang ; foreword by Brendan Gill ; photographs by Mick Hales. Lang, George, 1924- 641.5 LAN
Cajun low-carb / Jude W. Theriot. Theriot, Jude W. 641.56383 THE

Cake bible / Rose Levy Beranbaum ; edited by Maria D. Guarnaschelli ; photographs by Vincent Lee ;
foreword by Maida Heatter. Beranbaum, Rose Levy. 641.8653 BER
Cake decorating [videorecording] : Easy as 1-2-3 / Wilton Enterprises. 641.8653 CAK
Cake tour of the U.S.A. : favorite recipes from every corner of this cake-loving country. 641.8653 CAK
Cakes / [editor, Mary Major Williams ; writer, Joanne G. Fullan]. Fullan, Joanne G. 641.8653 FUL
Cakes / by the editors of Time-Life Books. 641.8653 C139

Brachman, Wayne
Cakes and cowpokes : new desserts from the old Southwest / Wayne Harley Brachman. Harley. 641.86 BRA
Cakes and pastries, by Cleve Carney. Carney, Cleve. 641.6 C289c
California dish : what I saw (and cooked) at the American culinary revolution / Jeremiah Tower. Tower, Jeremiah. 641.5092 TOW
California fresh cookbook / the Junior League of Oakland-East Bay ; foreword by M.F.K. Fisher ; art by Beth
Van Hoesen. 641.5 CAL
California the beautiful cookbook : authentic recipes from California / recipes by John Phillip Carroll ; text by
Virginia Rainey ; food photography by Allan Rosenberg ; scenic photography by Leo Meier. Carroll, John Phillip. 641.59794 CAR
Camouflage cuisine : wild game & seafood cookery of the South / compiled by Dorcas Brown, Kathy G.
McCraine, Teresa Moore ; design and illus. by Kathy G. McCraine. 641.691 C185
18 of 123
Kephart, Horace, 1862-
Camp cookery / by Horace Kephart. 1931. 641.575 K38c
Camp cooking / Bill and Jo McMorris ; [illustrations by Ron Butler]. McMorris, Bill. 641.578 M4789c
Campagna table : bring the style and cooking of the Italian countryside into your own home / Mark
Strausman. ; photographs by Evan Sklar. Strausman, Mark. 641.5945 STR
641.578 K96c
Campground cookery : great recipes for any outdoor activity / Brenda Kulibert. Kulibert, Brenda. 1995
Campsite to kitchen : tastes & traditions from America's great outdoors / the Outdoor Writers Association of Outdoor Writers
America. Association of America. 641.578 O944c
Cancer survival cookbook : 200 quick & easy recipes with helpful eating hints / Donna L. Weihofen with
Christina Marino. Weihofen, Donna L. 641.563 WEI
Candida Albicans yeast-free cookbook : how good nutrition can help fight the epidemic of yeast-related 641.5631 C752c
diseases / Pat Connolly and the associates of the Price-Pottenger Nutrition Foundation ; foreword by Connolly, Pat. 2000
Candy / by the editors of Time-Life Books. 641.853 C219
Candy and chocolate [videorecording] / KQED, San Francisco ; produced by Bruce Franchini. 641.853 CAN
Candy cookbook : recipes for spectacular truffles, brittles, toffees, chocolates, and more / by Carole Bloom ;
illustrations by Dan Hubig. Bloom, Carole. 641.853 BLO
Doran, Laura Dover,
Candy! : a sweet selection of fun and easy recipes / Laura Dover Doran. 1970- 641.853 DOR
Canning & preserving / Linda Ferrari. Ferrari, Linda. 641.42 FER
Canteen cup cookery : a cookbook to enhance MREs / by Galen Geer. Geer, Galen. 641.578 G298c
Capital classics : recipes from the Junior League of Washington. 641.5 CAP
Caprial cooks for friends / Caprial Pence ; photography by Paul Yonchek ; food styling by Heather Bowen. Pence, Caprial. 641.5979 PEN
Caprial's desserts / Caprial Pence and Melissa Carey. Pence, Caprial. 641.86 PEN
19 of 123
Caprial's soups & sandwiches / by Caprial Pence and Mark Dowers. Pence, Caprial. 641.813 PEN
Carbohydrate addict's cookbook : 250 all-new low-carb recipes that will cut your cravings and keep you slim Heller, Richard F.
for life / Richard F. Heller and Rachel F. Heller. (Richard Ferdinand), 641.5638 H477c
Carnegie treasures cookbook / Women's Committee Museum of Art, Carnegie Institute ; foreword by James
Beard ; introduction by James M. Walton and John R. Lane. 641.5 CAR
Carrots to caviar / by Stephan & Lavonne. Kasouris, Stephan. 641.5 KAS

Cast-iron cooking : from johnnycakes to blackened redfish / A.D. Livingston ; [illustrations by Richard
Harrington]. Livingston, A. D., 1932- 641.77 L7881c
Casual outdoor dining / general editor, Chuck Williams ; recipes, Georgeanne Brennan ; photography, Brennan, Georgeanne,
Richard Eskite. 1943- 641.578 BRE
Catering solutions : for the culinary student, foodservice operator, and caterer / Ed Sanders, Larry Lewis,
Nick Fluge. Sanders, Edward E. 642.4 SAN
Cather's kitchens : foodways in literature and life / by Roger L. and Linda K. Welsch ; foreword by Susan J.
Rosowski. Welsch, Roger L. 641.5973 WEL
Ceil Dyer's Wok cookery. Dyer, Ceil. 641.77 D996w
Celebrate 100 : the Washington State Centennial cookbook. 641.59797 CEL
Celebrate! 641.8653 Ce
Celebrating 100 years of Jell-O. 641.864 CEL
Celebrating Italy / Carol Field. Field, Carol. 641.5945 FIE

Central Market cookbook : favorite recipes from the standholders of the nation's oldest farmer's market, Good, Phyllis Pellman,
Central Market in Lancaster, Pennsylvania / Phyllis Pellman Good and Louise Stoltzfus. 1948- 641.5 GOO
Charcuterie, sausage and pate [videorecording] / KQED, San Francisco ; produced by Bruce Franchini. 641.66 CHA
Charles Patteson's Kentucky cooking / Charles Patteson with Craig Emerson ; illustrations by Shirley Felts. Patteson, Charles. 641.59769 PAT
20 of 123
Charles Virion's French country cookbook. Decorative and instructive drawings by Ed Nuckolls. Virion, Charles. 641.5944 V818c
Charlie Trotter cooks at home / by Charlie Trotter ; photography by Paul Elledge. Trotter, Charlie. 641.5 TRO
Cheese at foodservice [videorecording] / sponored by Wisconsin Milk Marketing Board ; Hospitality
Television presents ; NBC News Today with Bryant Gumbel ; American Culinary Federation. 641.373 CHE
Cheese making at home: the complete illustrated guide. Radke, Don, 1940- 641.673 R129c
Jenkins, Steven
Cheese primer / Steven Jenkins. (Steven W.) 641.373 JEN
Chef for all seasons / Gordon Ramsay ; with Roz Denny ; photographs by Georgia Glynn Smith ; introduction
by Charlie Trotter. Ramsay, Gordon. 641.564 RAM
Chef Paul Prudhomme's fiery foods [videorecording] / producer/director, Terri Landry ; a production of WYES-
TV ; Greater New Orleans Educational Television Foundation. 641.5 CHE
Chef Paul Prudhomme's Louisiana kitchen / Paul Prudhomme ; photography by Tom Jimison. Prudhomme, Paul. 641.59763 PRU
Chef Paul Prudhomme's Louisiana tastes : exciting flavors from the state that cooks. Prudhomme, Paul. 641.59763 PRU
Chef Paul Prudhomme's pure magic / photographs by Paul Rico. Prudhomme, Paul. 641.657 PRU
Chef Prudhomme's fork in the road [videorecording] /producer/director, Terri Landry ; a production of WYES-
TV ; Greater New Orleans Educational Television Foundation. 641.5 CHE
Chef! [videorecording] / BBC Films ; written by Peter Tilbury ; produced by Charles Hanson ; directed by
John Birkin. 642 CHE
Chef! [videorecording] / written by Peter Tilbury ; produced by Charles Hanson ; directed by John Birkin. 642 CHE
Chef's book of formulas, yields, and sizes / Arno Schmidt. Schmidt, Arno, 1937- 641.57 SCH
Chef's book of formulas, yields, and sizes / Arno Schmidt. Schmidt, Arno, 1937- 641.57 SCH 1996
Chef's guide to quantity cookery; foreword by Crete Dahl. Breland, John Henry. 641.57 B835c
21 of 123
Chef's secret cook book. Illus. by Carolyn Amundson. Foreword by Jean Hewitt. Szathmary, Louis. 641.5 Sz
Chef's special [videorecording] / a co-production of WGBH and Learning Corporation of America ; producer,
director, writer, David Espar. 642.5 Le
Chemistry of breadmaking. By James Grant. Grant, James, 1859- 641.6 G7
Chemistry of cooking [videorecording] / Classroom Video presents ; writer/producer, Rod Rees. 641.5 CHE
Chesapeake cookbook / Susan Belsinger and Carolyn Dille ; photograph by Michael Skott. Belsinger, Susan. 641.5975 BEL
Che`vre! : the goat cheese cookbook / Laura Chenel, Linda Siegfried. Chenel, Laura. 641.673 CHE
Chevys and Rio Bravo fresh mex cookbook 641.592 CHE
Chez François cookbook : the cuisine of François R. Haeringer / Jacques E. Haeringer. Haeringer, Jacques E. 641.5 HAE
Chez nous : home cooking from the south of France / Lydie Marshall. Marshall, Lydie. 641.5944 MAR
Chez Panisse Cafe´ cookbook / Alice Waters and the cooks at Chez Panisse ; in collaboration with David
Tanis and Fritz Streiff ; illustrations by David Lance Goines. Waters, Alice. 641.5 WAT
Chez Panisse desserts / by Lindsey Remolif Shere ; preface by Alice Waters ; illustrations by Wayne Shere, Lindsey Remolif,
Thiebaud. 1935- 641.86 SHE
Chez Panisse fruit / by Alice Waters and the cooks of Chez Panisse in collaboration with Alan Tangren and
Fritz Streiff ; illustrations by Patricia Curtan. Waters, Alice. 641.64 WAT
Chez Panisse pasta, pizza & calzone / by Alice Waters, Patricia Curtan & Martine Labro. Waters, Alice. 641.8 WAT
Chez Panisse vegetables / by Alice Waters and the cooks of Chez Panisse ; illustrations by Patricia Curtan. Waters, Alice. 641.65 WAT
Chicken / by James McNair ; photography by Patricia Brabant. McNair, James K. 641.665 MCN
Chicken breasts : 116 new and classic recipes for the fairest part of the fowl / by Diane Rozas. Rozas, Diane. 641.665 ROZ
22 of 123
Chicken fabrication by the professional chef [videorecording] / produced by the Learning Resources Center,
Culinary Institute of America ; producer/director, Philip Miller ; producer/writer, Joanne A. Meyer. 641.665 CHI
Chicken foot soup and other recipes from the Pine Barrens / edited by Arlene Martin Ridgway. 641.5 CHI
Chicken for dinner / general editor, Chuck Williams ; recipes, Heidi Haughy Cusick ; photography, Richard
Eskite. Cusick, Heidi Haughy. 641.665 CUS
Children's gastronomique; a guide to gourmet cooking for infants and young people, by Christine Ripault. Turgeon, Charlotte
Translated and adapted by Charlotte Turgeon. Snyder, 1912- 641.5622 R588t.Et
Chili madness : a passionate cookbook / by Jane Butel ; photos. by Jerry Darvin. Butel, Jane. 641.823 BUT
Chili nation : the ultimate chili cookbook with recipes from every state in the nation / Jane and MIchael Stern. Stern, Jane. 641.823 STE
Chinese appetizers and garnishes / Huang Su-Huei, author; Chen Chang-Yen, translator; Gloria C. Martinez,
collaborator. Huang, Shu-hui. 641.812 HUA
Chinese cooking, Cantonese / Margaret Leeming. Leeming, Margaret. 641.592951 LEE

Chinese imperial cuisines and eating secrets / translated by Zhang Tingquan = [Kung tìng tsàn yin yu yang 641.5951
sheng / Shang Kuan-feng]. K9651.Es
Chinese kitchen : recipes, techniques, ingredients, history, and memories from America's leading authority
on Chinese cooking / Eileen Yin-Fei Lo ; calligraphy by San Yan Wong ; photographs by Alexandra Lo, Eileen Yin-Fei. 641.5951 LO
Chocolate / Linda Collister ; photography by Patrice de Villiers. Collister, Linda. 641.6374 COL
Chocolate : a sweet indulgence / photographs, Karl Petzke ; art direction, styling, Sara Slavin ; text, Carolyn
Miller ; recipes, food styling, Sandra Cook. Petzke, Karl. 641.3374 PET
Chocolate : from simple cookies to extravagant showstoppers / Nick Malgieri ; photographs by Tom Eckerle. Malgieri, Nick. 641.6374 MAL
Chocolate : the food of the gods / Chantal Coady ; illustrations by Liz Wright. Coady, Chantal. 641.3374 COA
Chocolate and the art of low-fat desserts / Alice Medrich ; photographs by Michael Lamotte ; photo styling by
Sara Slavin. Medrich, Alice. 641.5638 MED
Chocolate Bible : the definitive sourcebook, with over 600 illustrations / Christian Teubner ... [et al.]. 641.6374 CHO
23 of 123
Chocolate cakes : decadent and delicious / Kathy Farrell-Kingsley. Farrell-Kingsley, Kathy. 641.8 FAR
Chocolate decadence : a truly sinful pleasure / Veronica Di Rosa, Janice Feuer. Di Rosa, Veronica. 641.5 DIR
Chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage
Institute ; writer/producers, Philip Miller, Joanne A. Meyer ; director, Philip Miller. 641.6 CHO
Chocolate designs / : Philippe Bertrand & Philippe Marand ; translated from the French by Jeanne-Marie
Vazelle. Bertrand, Philippe. 641.3374 BER
Chocolate mousse and other fabulous chocolate creations / by Betty Malisow Potter. Potter, Betty Malisow. 641.6374 POT
Chocolate truffles / by Carrie Huber. Huber, Carrie. 641.6374 HUB
Chocolate, an illustrated history / Marcia and Frederic Morton. Morton, Marcia. 641.3 MOR
Chop suey, a la carte : selected 62 recipes [sic.] Compiled by the Chinese cooking companions. 641.592 CHO
Chopsticks! : an owner's manual / Hashi-San ; illustrations by Michael Hofmann. Hashi-San, 1948- 642.7 H348c
Christmas candy book / by Lou Seibert Pappas ; photographs by Frankie Frankeny. Pappas, Lou Seibert. 641.853 PAP
Christmas cook : three centuries of American Yuletide sweets / William Woys Weaver ; photography by Jerry Weaver, William Woys,
Orabona. 1947- 641.568 WEA
Christmas from the heart of the home / by Susan Branch. Branch, Susan. 641.568 BRA
Christmas memories with recipes / [conceived and edited by Maron L. Waxman]. 641.568 CHR
Christopher Idone's glorious American food / photographs by Tom Eckerle ; food assistant, Rena Coyle ;
wine consultant, Penelope Wisner. Idone, Christopher. 641.5973 IDO
Christopher Idone's salad days. Idone, Christopher. 641.83 IDO
Cinnamon / by Lou Seibert Pappas ; illustrations by Vivienne Flesher. Pappas, Lou Seibert. 641.6383 PAP
24 of 123
Citrus cookbook / Josephine Bacon ; illustrations by Nancy Simonds. Bacon, Josephine, 1942-641.6435 BAC
Civil War cook book : typical of the times but timely for today / by Myrtle Ellison Smith. Smith, Myrtle Ellison. 641.50973 S655c
Classic American cooking. Volume 1 [videorecording] / with Ruth Adams Bronz ; produced & directed by Lee
Kraft. 641.5973 CLA1
Classic American cooking. Volume 2 [videorecording] / with Ruth Adams Bronz ; produced & directed by Lee
Kraft. 641.5973 CLA2
Classic and contemporary recipes of Yves Thuries. French pastry / translated by Rhona Poritzky Lauvand. Thuries, Yves. 641.865 THU.EL
Classic and contemporary recipes of Yves Thurie`s. Modern French pastry / translated by Rhona Poritzky
Lauvand. Thurie`s, Yves. 641.865 THU.EL
Classic and contemporary recipes of Yves Thurie`s. Restarurant pastries and desserts / translated by Rhona
Poritzky Lauvand. Thurie`s, Yves. 641.865 THU.EL
Classic Asian cookbook / Sri Owen. Owen, Sri. 641.595 OWE
Classic desserts / by the editors of Time-Life Books. 641.86 C614
Classic French cooking / by Anne Willan ; illustrated by Susan Alcantarilla. Willan, Anne. 641.5944 WIL
Classic French cooking [videorecording] / with Anne Willan ; produced & directed by Lee Kraft. 641.59 CLA
Classic French cooking, by Craig Claiborne, Pierre Franey, and the editors of Time-Life Books.
Photographed by Mark Kauffman. Claiborne, Craig. 641.5944 C585c
Classic freshwater fish cooking / by Eileen Clarke. Clarke, Eileen. 641.692 C597c
Classic herb cookbook / Jill Norman. Norman, Jill. 641.657 NOR

Classic Italian cook book : the art of Italian cooking and the Italian art of eating / Marcella Hazan ; drawings
by George Koizumi. Hazan, Marcella. 641.5945 HAZ
Classic pasta at home / general editor, Chuck Williams ; recipes, Janet Fletcher ; photography, Richard
Eskite. Fletcher, Janet Kessel. 641.822 FLE
25 of 123
Classic vegetarian : appetizing dishes for every occasion. 641.5636 CLA
Classical and contemporary Italian cooking for professionals / Bruno H. Ellmer. Ellmer, Bruno H., 1929- 641.5945 ELL
Classical cooking the modern way / by Eugen Pauli ; edited by Marjorie S. Arkwright ; [English translation by Pauli, Eugen, 1926-
Peter C. March and Monroe S. Levine]. 1983. 642.5 Pa
Classical Turkish cooking : traditional Turkish food for the American kitchen / Ayla Algar. Algar, Ayla Esen. 641.5929435 ALG
Classico pasta sauce cookbook : [start with Classico and create tempting home cooked meals] / Antigone
Dallas. Dallas, Antigone. 641.822 DAL
Clean food, organic agriculture [videorecording] / Ethical Markets Media ; co-executive producers, Hazel
Henderson, Ellyne Lonergan ; director, Andrea Campbell ; writer, Simran Sethi. 641.302 CLE
Cleaning and preparing gamefish : step-by-step instructions from water to table / Monte Burch. Burch, Monte. 641.692 B9473c
Close-up on cakes : easy recipes for every occasion / edited by Suzie Smith. 641.8 CLO
Cocina! : a hands-on guide to the techniques of Southwestern cooking / Leland Atkinson ; photography by
Renee Comet ; foreword by Mark Miller. Atkinson, Leland. 641.5979 ATK
Cocktail party cookbook and guide / by the Faculty Women's Club of the Indiana University School of Indiana University.
Medicine ; edited by Barbara Mealey ; illustrated by Druscilla Defalque. School of Medicine. 642.41 I39c
Cocktail servers' performance of emotional labor : antecedents and negation of emotional dissonance / by
Elizabeth J. Miles. Miles, Elizabeth J. 642.6 M6433c
Cocktails di^natoires et amuse-bouche = cocktail pieces and "amuse-bouche"/ translation, Rebecca Reid. 641.812 COC
Cocolat : extraordinary chocolate desserts / Alice Medrich ; photographs by Patricia Brabant. Medrich, Alice. 641.6374 MED
Coffee basics : a quick and easy guide / Kevin Knox, Julie Sheldon Huffaker. Knox, Kevin. 641.3373 KNO
Coffee cakes / Ceri Hadda. Hadda, Ceri. 641.8 HAD
Cold pasta / James McNair ; photography by Tom Tracy. McNair, James K. 641.822 MCN
26 of 123
Cold-weather cooking / by Sarah Leah Chase ; illustrations by Gretchen Schields. Chase, Sarah Leah. 641.5 CHA
Gonzmart, Adela
Columbia Restaurant Spanish cookbook / Adela Hernandez Gonzmart and Ferdie Pacheco. Hernandez. 641.5945 GON
Comfort Diner cookbook : a world of classic diner delights, from homestyle dinners to satisfying breakfasts
and fun midnight treats / Ira Freehof with Pia Catton. Freehof, Ira. 641.5973 FRE
Comfort me with apples : more adventures at the table / Ruth Reichl. Reichl, Ruth. 641.5092 REI
Comidas de New Mexico / by Lucy Delgado. Delgado, Lucy. 641.59 DEL

Reaske, Christopher 641.695 R2887c
Compleat crab and lobster book / Christopher R. Reaske ; illustrated by Suzanne T.R. Crocker. Russell. 1999
641.5942 S646c
Compleat housewife; or, Accomplish'd gentlewoman's companion ... by E. Smith. London, 1753. Smith, E., cook. 1968
Complete American-Jewish cookbook; in accordance with the Jewish dietary laws. Edited by Anne London 641.567 G664c
and Bertha Kahn Bishov. Associate editors: Ethel I. Ugelow [and others. Gordon, Robert I., 1909- 1971
Complete book of baking / Pillsbury. 641.71 COM
Complete book of breads. Clayton, Bernard. 641.815 CLA
Complete book of chocolate / [cookery editor: Janet Smith ; editors: Helen Southall, Norma Macmillan]. 641.3374 COM
Complete book of gingerbread / Valerie Barrett. Barrett, Valerie. 641.8654 BAR

Complete book of herbs, spices, and condiments : from garden to kitchen to medicine chest / Carol Ann
Rinzler. Rinzler, Carol Ann. 641.357 RIN
Complete book of Indian cooking : the ultimate Indian cookery collection, with over 170 delicious and
authentic recipes / Shehzad Husain and Rafi Fernandez. Husain, Shehzad. 641.5954 H968c
Complete book of outdoor cookery, by Helen Evans Brown and James A. Beard. Brown, Helen Evans. 641.578 B8631c
Complete book of pastry, sweet and savory / Bernard Clayton, Jr. ; ill. by Tom Stoerrle. Clayton, Bernard. 641.8 CLA
27 of 123
Complete book of raw food : healthy, delicious vegetarian cuisine made with living foods includes over 350
recipes from the world's top raw food chefs / Lori Baird, editor, Julie Rodwell, contributing editor. 641.563 COM
Complete book of soups and stews / Bernard Clayton, Jr. ; illustrations by Stephanie Fleischer Osser. Clayton, Bernard. 641.813 CLA
Complete book of year-round small-batch preserving : over 300 delicious recipes / Ellie Topp & Margaret
Howard. Topp, Ellie. 641.4 TOP
Lawrence, Elizabeth
Complete caterer : a practical guide to the craft and business of catering / Elizabeth Lawrence. (Elizabeth K.) 642.4 LAW 1992
Complete cocktails & finger food / Elizabeth Wolf-Cohen & Oona van den Berg. Cohen, Elizabeth Wolf. 641.812 KOH
Complete coffee book : a gourmet guide to buying, brewing, and cooking / by Sara Perry ; photography by
Edward Gowans. Perry, Sara. 641.6373 PER
641.69 L786c
Complete fish & game cookbook / A.D. Livingston. Livingston, A. D., 1932- 1996
Complete guide to game care & cookery / by Sam & Nancy Fadala. Fadala, Sam, 1939- 641.691 F144c
Complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide Escoffier, A. (Auguste),
culinaire / A. Escoffier ; translated by H.L. Cracknell and R.J. Kaufmann. 1846-1935. 641.5944 ESC.Ec
Complete idiot's guide to cooking-- for guys / by Tod Dimmick. Dimmick, Tod. 641.5 DIM
Complete idiot's guide to gluten-free eating / by Eve Adamson and Tricia Thompson. Adamson, Eve. 641.563 A2211c
Complete idiot's guide to success as a chef / by Leslie Bilderback. Bilderback, Leslie. 641.5092 BIL
Complete idiot's guide to vegan living / by Beverely Lynn Bennett and Ray Sammartano. Bennett, Beverly Lynn. 641.5636 BEN
Complete Italian vegetarian cookbook : 350 essential recipes for inspired everyday eating / Jack Bishop ;
photography by Ann Stratton. Bishop, Jack, 1963- 641.5636 BIS
Complete Spanish cookbook / Jacki Passmore. Passmore, Jacki. 641.5946 PAS

Complete vegan cookbook : over 200 tantalizing recipes, plus plenty of kitchen wisdom for beginners and Geiskopf-Hadler,
experienced cooks / Susann Geiskopf-Hadler and Mindy Toomay. Susann, 1950- 641.5636 GEI
28 of 123
Marshall, Anne (Anne
Complete vegetarian cookbook / Anne Marshall. E.) 641.5636 MAR
Composed salads [videorecording] / produced by the Food & Beverage Institute ; writer/producers Philip E.
Miller, Paul Mareth. 641.79 COM
Composition of foods : raw, processed, prepared. 1989 supplement / by Nutrition Monitoring Division ;
coordinator, Lynn E. Dickey ; contributors, Barbara A. Anderson ... [et al.]. 641.1 COM
Comprehensive diabetic cookbook / by Dorothy J. Kaplan ; with a foreword by Robert Kaye. Kaplan, Dorothy J. 641.5631 K173c
Confessions of a French baker : breadmaking secrets, tips, and recipes / Peter Mayle and Gerard Auzet. Mayle, Peter. 641.815 MAY
Consomme´ [videorecording] / produced by Culinary Learning Resources Production ; producers, Steven
Kolpan, Philip Miller ; a Culinary Learning Resources production. 641.7 CON
Consumer's dictionary of food additives. Winter, Ruth, 1930- 641.3 WIN
Contemporary encyclopedia of herbs & spices : seasonings for the global kitchen / Tony Hill. Hill, Tony, 1966- 641.6 HIL
Controlling liquor, wine & beverage costs / by Elizabeth Godsmark. Godsmark, Elizabeth. 641.1 GOD
Cook and the gardener : a year of recipes and writings from the French countryside / Amanda Hesser ;
illustrations by Kate Gridley. Hesser, Amanda. 641.65 HES
Cookbook of foods from Bible days, by Jean and Frank McKibbin. Illus. and recipes by Jean McKibbin. McKibbin, Jean. 641.5 M158c 1972
Cookies by Bess / [Bess Hoffman]. Hoffman, Bess. 641.8654 HOF
Cookies unlimited / Nick Malgieri ; photographs by Tom Eckerle. Malgieri, Nick. 641.8654 MAL
Cookies, cakes and pies [videorecording] / Videocraft Classics ; directed by Lee Kraft. 641.86 COO
Cookin' wild : the Bob Hirsch family recipes for wild game and fish. 641.69 C7734
Cookin' with Will Rogers / by Sharon and Gene McFall. McFall, Sharon. 641.5978 MCF
29 of 123
Cooking and recipes from Rome to the Renaissance [by] Richard Barber. Barber, Richard W. 641.509 B234c
Loomis, Susan
Cooking at home on rue Tatin / Susan Herrmann Loomis. Herrmann. 641.5944 LOO
Cooking at home with America's test kitchen / by the editors of Cook's Illustrated ; illustrations: John
Burgoyne ; photography: Daniel J. van Ackere, Carl Tremblay. 641.5 COO
Cooking at home with the Culinary Institute of America. 641.5 COO

Cooking at the Academy. Ice cream and frozen desserts [videorecording] / KQED, San Francisco ; produced
by Bruce Franchini. 641.862 ICE
Cooking Caribe / Christopher Idone with Helen McEachrane. Idone, Christopher. 641.59729 IDO
Cooking creatively with natural foods, by Edith and Sam Brown. Brown, Edith, 1920- 641.5636 B877c
Cooking for all seasons / by Jimmy Schmidt ; illustrations by Robert Schefman. Schmidt, Jimmy. 641.5 SCH
Cooking for the house that love built. 641.5 COO
Cooking for your hunter / by Miriam L. Jones ; illustrated by Angela Jones. Jones, Miriam L. 641.50978 J78c
Cooking fresh from the Bay Area : the Bay Area's best recipes for eating local, organic produce at its
seasonal best / foreword by Nell Newman ; introductions by Sibella Kraus & K. Dun Gifford ; compiled & 641.563 COO
Cooking freshwater fish [videorecording] / Wild Harvest Videos ; Chiappetta Productions ; producer, Jerry
Chiappetta. 641.5 COO
Cooking from quilt country : hearty recipes from Amish and Mennonite kitchens ; photographs by Alexandra
Avakian / by Marcia Adams. Adams, Marcia. 641.566 ADA
Cooking in colour : 700 recipes for every occasion / edited by Norma MacMillan and Wendy James ;
consultant, Gill Edden. MacMillan, Norma. 641.5 Co
Cooking method series [videorecording] / The Culinary Institute of America ; producer/director, Philip Miller. 641.5 COOK
Hahn, Emily, 1905-
Cooking of China, by Emily Hahn and the editors of Time-Life Books. Photographed by Michael Rougier. 1997. 641.5951 H148c
30 of 123
Cooking of Germany, by Nika Standen Hazelton and the editors of Time-Life Books. Photographed by Ralph Hazelton, Nika
Crane and Henry Groskinsky. Standen. 641.5943 H429c
Rama Rau, Santha,
Cooking of India, by Santha Rama Rau and the editors of Time-Life books. Photographed by Eliot Elisofon. 1923- 641.5954 R165c
Root, Waverley Lewis,
Cooking of Italy, by Waverley Root and the editors of Time-Life Books. Photographed by Fred Lyon. 1903- 641.5945 R783c
641.5952 S819c
Cooking of Japan, by Rafael Steinberg and the editors of Time-Life Books. Photographed by Eliot Elisofon. Steinberg, Rafael, 1927- Suppl.
Cooking of provincial France, by M. F. K. Fisher and the editors Time-Life Books. Photographed by Mark Fisher, M. F. K. (Mary 641.5944 F535c
Kauffman. Frances Kennedy), Suppl.
Cooking of Scandinavia, by Dale Brown and the editors of Time-Life Books. Photographed by Richard Meek. Brown, Dale. 641.5948 B877c
Cooking of Spain and Portugal, by Peter S. Feibleman and the editors of Time-Life Books. Photographed by Feibleman, Peter S.,
Dmitri Kessel and Brian Seed. 1930- 641.5946 F297c
Cooking of the Americas [videorecording] program I : how it all began an Educational Outreach program from
the American Culinary Federation Educational Institute. 641.49 COO
Cooking of the Americas. [videorecording] program 2, a taste of Louisiana : begin with the roux / Horizons
2000. 641.5973 COO
Cooking of the British Isles / by Adrian Bailey and the editors of Time-Life Books ; photographed by Anthony 641.5941 B154c
Blake. Bailey, Adrian, 1928- 1975
Cooking of the British Isles, by Adrian Bailey and the editors of Time-Life Books. Photographed by Anthony 641.5941 B154c
Blake. Bailey, Adrian, 1928- Suppl.
Cooking of the Caribbean Islands, by Linda Wolfe and the editors of Time-Life Books. Photographed by
Richard Meek. Wolfe, Linda. 641.59729 W855c
Cooking of Vienna's empire, by Joseph Wechsberg and the editors of Time-Life Books. Photographed by Wechsberg, Joseph,
Fred Lyon. 1907- 641.5943 W386c
Cooking plain : a treasury of century-old family recipes, with a selection of natural foods and wild game Linsenmeyer, Helen
cookery, and with sections on preserving foods and on household hints, from the Illinois Country / Helen Walker. 641.59773 L759c
Cooking Provence : four generations of traditions and recipes / Antoine Bouterin and Joan Schwartz. Bouterin, Antoine. 641.59449 BOU
Cooking saltwater fish [videorecording] / Wild Harvest Videos ; Chiappetta Productions ; producer, Jerry
31 of 123
Cooking seafood [videorecording] / Wild Harvest Videos ; Chiappetta Productions ; producer, Jerry
Cooking the wild harvest / by J. Wayne Fears ; illustrated by David Wright. Fears, J. Wayne, 1938- 641.691 F2884c
Cooking today's beef [videorecording] / developed by the Education Dept., National Live Stock and Meat
Board on behalf of the Beef Board ; produced by Goldsholl: Design and Film ; producer, director Larry 641.66 COO
Marden, Patricia C.,
Cooking up world history : multicultural recipes and resources / Patricia C. Marden and Suzanne I. Barchers. 1948- 641.59007 M322c
Cooking wild from Idaho : a collection of wild game and sausage recipes / by Eldon R. Cutlip. Cutlip, Eldon R. 641.691 C9897c
Cooking with convection / Beatrice Ojakangas. Ojakangas, Beatrice A. 641.58 OAJ 2005
Cooking with flowers; wherein an age-old art is revived. Written by Zack Hanle. Illustrated by Donald
Hendricks. Hanle, Zack, 1918- 641.6 H2416c
Cooking with gourmet grains [by Charlene S. Martinsen. Martinsen, Charlene S. 641.631 MAR
Cooking with herbs / by Emelie Tolley and Chris Mead. Tolley, Emelie. 641.657 TOL
Cooking with herbs and spices / Craig Claiborne ; drawings by Alice Golden. Claiborne, Craig. 641.657 CLA
Cooking with master chefs / Julia Child. Child, Julia. 641.5 CHI
Cooking with sunshine : the complete guide to solar cuisine with 150 easy sun-cooked recipes / Lorraine Anderson, Lorraine,
Anderson and Rick Palkovic. 1952- 641.58 AND 2006
Cooking with the diabetic chef / Chris Smith. Smith, Chris, 1966- 641.56314 S644c
Cooking without a grain of salt / by Elma W. Bagg ; foreword by A. Gregory Jameson. Bagg, Elma W. 641.563 Ba
Cook's book : techniques and tips from the world's master chefs / editor-in-chief, Jill Norman ; [editors, Lucy
Heaver, Caroline Reed, Frank Ritter]. 641 COO
Cook's book of mushrooms : with 100 recipes for common and uncommon varieties / Jack Czarnecki ;
photographs by Louis B. Wallach. Czarnecki, Jack. 641.658 CZA
32 of 123
Cook's book of quick fixes & kitchen tips : how to turn adversity into opportunity / Anne Willan ; illustrations
by Janet Simon. Willan, Anne. 641.5 WIL
Cook's dictionary and culinary reference : a comprehensive, definitive guide to cooking and food / Jonathan
Bartlett. Bartlett, Jonathan, 1931- 641.03 BAR
Cook's magazine cookbook / edited by Michael and Judith Hill. 641.5 COO
Cookwise : the hows and whys of successful cooking / Shirley O. Corriher. Corriher, Shirley. 641.5 COR
Co-op cookbook : delicious and healthy meals in less than half an hour / Rosemary Fifield ; illustrations by
Robin Wimbiscus. Fifield, Rosemary, 1945- 641.555 FIF
Country cakes : a homestyle treasury / Lisa Yockelson ; illustrations by Wendy Wheeler. Yockelson, Lisa. 641.8 YOC
Country pies : a seasonal sampler / Lisa Yockelson ; illustrations by Wendy Wheeler. Yockelson, Lisa. 641.8652 YOC
Cowboy cookbook / written by Verne Carlson ; illustrated by Bill Rivard. Carlson, Verne. 641.5978 CAR
Cowboy in the kitchen : recipes from Reata and Texas west of the Pecos / Grady Spears and Robb Walsh ;
food photography by Dick Patrick ; location photography by James Evans. Spears, Grady. 641.5978 SPE
Coyote Cafe : foods from the great southwest : recipes from Coyote Cafe, Santa Fe, New Mexico / by Mark Miller, Mark Charles,
Charles Miller. 1949- 641.5979 MIL
Coyote's pantry : southwest seasonings and at home flavoring techniques / Mark Miller and Mark Kiffin ; with Miller, Mark Charles,
John Harrisson ; recipes from Santa Fe's famous Coyote Cafe. 1949- 641.6382 MIL
Crab : buying, cooking, cracking / Andrea Froncillo & Jennifer Jeffrey. Froncillo, Andrea. 641.695 F933c
Crabtree & Evelyn cookbook : a book of light meals and small feasts / [edited by Elizabeth Kent] ;
photographs by Christopher Baker. 641.568 CRA
Craig Claiborne's Gourmet diet / Craig Claiborne with Pierre Franey. Claiborne, Craig. 641.5631 C585g
Crave, the feast of the five senses / Ludovic Lefebvre with Martin Booe. Lefebvre, Ludovic. 641.5 LEF
Creative garnishing : beautiful ways to enhance meals / Mara Reid Rogers ; photography by Michael Grand. Rogers, Mara Reid. 641.81 ROG
33 of 123
641.59763
Creole / Babette de Rozie`res. Rozie`res, Babette de. R8936C
Rawlings, Marjorie
Cross Creek cookery / by Marjorie Kinnan Rawlings ; with drawings by Robert Camp. Kinnan, 1896-1953. 641.5975 RAW
Cuba Cocina! : the tantalizing world of Cuban cooking--yesterday, today, and tomorrow / Joyce LaFray ;
illustrations by Ann Field. LaFray, Joyce. 641.5975 LAF
Goldstein, Joyce
Cucina Ebraica : flavors of the Italian Jewish kitchen / Joyce Goldstein. Esersky. 641.5676 GOL
Cucina siciliana : authentic recipes and culinary secrets from Sicily / Clarissa Hyman ; photography by Peter
Cassidy. Hyman, Clarissa. 641.5945 HYM
Cucina veneziana : the food & cooking of Venice / Gino Santin ; photographs, Anthony Blake. Santin, Gino. 641.594531 S235c
Cuisine occitane. Castignac, Huguette. 641.5944 C351c
Cuisine of the sun : classic recipes from Nice and Provence / by Mireille Johnston. Johnston, Mireille 641.5944 JOH
Cuisines of Germany : regional specialities and traditional home cooking / Horst Scharfenberg. Scharfenberg, Horst. 641.5943 SCH
Cuisines of Mexico. Foreword by Craig Claiborne. Drawings by Sidonie Coryn. Kennedy, Diana. 641.5972 KEN
Culinaria : European specialties / Joachim Ro¨mer, Michael Ditter, chief editors ; Gu¨nter Beer, photography ;
Christine Westphal, editor. 641.594 CUL
Culinaria : the Caribbean : a culinary discovery / written by Rosemary Parkinson. Parkinson, Rosemary. 641.59729 PAR
Culinaria France / edited by Andre´ Domine´ ; photographs by Gu¨nter Beer. 641.5944 CUL
Culinaria Greece / Marianthi Milona ; photography by Werner Stapelfeldt. Milona, Marianthi. 641.59495 MIL
Culinaria Italy : pasta, pesto, passion / Claudia Piras, editor-in-chief ; Ruprecht Stempell, photography. 641.5945 CUL
Culinaria Spain / Marion Trutter, editor ; Gu¨nter Beer, photography. 641.300946 CUL
34 of 123
Culinary artistry / Andrew Dornenburg and Karen Page ; photographs by James Bergin and Jessica Zane. Dornenburg, Andrew. 641.5973 DOR
Culinary Olympics cookbook : U.S. Team recipes from the 15th International Culinary Competition Metz, Ferdinand E.,
(International Kochkunst Ausstellung, Frankfurt, West Germany) / Ferdinand E. Metz and the United States 1941- 641.572 MET 1980
641.507 P4859
Culinary schools. 2007
641.507 P4859
Culinary schools. 2008
Curiosities of food; : or, the dainties and delicacies of different nations obtained from the animal kingdom / by Simmonds, P. L. (Peter
Peter Lund Simmonds ; with an introduction by Alan Davidson. Lund), 1814-1897. 641.3 SIM
Curries & bugles : a memoir & cookbook of the British Raj / Jennifer Brennan. Brennan, Jennifer. 641.5954 BRE
Curries / Vicki Liley. Liley, Vicki. 641.6384 LIL

Kaul, Leslie, 1958-
Daily Soup cookbook / Leslie Kaul ... [et al.]. 2006. 641.813 K21d
Worth, Helen Levison,
Damnyankee in a Southern kitchen; a revival feast, by Helen Worth. 1913- 641.5975 W932d
Danish & breakfast sweets [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.865 DANI
Darina Allen's Ballymaloe Cooking School cookbook / with photographs by Ray Main. Allen, Darina. 641.59115 ALL
Dean Fearing's southwest cuisine : blending Asia and the Americas / Dean Fearing ; editing by Judith
Choate. Fearing, Dean. 641.5979 FEA
Death by chocolate cakes : an astonishing array of chocolate enchantment / Marcel Desaulniers ; recipes
with Brett Bailey and Kelly Bailey ; photography by Duane Winfield. Desaulniers, Marcel. 641.8 DES
Death by chocolate cookies / Marcel Desaulniers ; photography by Michael Grand. Desaulniers, Marcel. 641.8 DES
Decadent desserts / by Anne Egan. Egan, Anne. 641.6 EGA
Deer & fixings / by John and Denise Phillips. Phillips, John. 641.5 P5581d
35 of 123
Deer Camp Dan's cookbook / compiled by Andrea Van Steenhouse, Jean Marie Martini ; [for Danny Baize]. 641.578 D312
Stang, Kathleen
Delectable apple / Kathleen Desmond Stang ; illustrations by Lynne Riding. Desmond. 641.641 STA
Delicious & dependable slow cooker recipes / Judith Finlayson. Finlayson, Judith. 641.5 FIN
Delightful Brazilian cooking / by Eng Tie Ang. Ang, Eng Tie. 641.5981 A5811d
Designing for the table : decorative and functional products / Michael Wolk. Wolk, Michael, 1951- 642.7 WOL
Dessert sensations / Faye Levy ; illustrations by Maureen Jensen ; photographs by Gus Francisco. Levy, Faye. 641.86 LEV
Desserts / by Nancy Silverton in collaboration with Heidi Yorkshire ; decorative paintings by Deborah Healy ;
technique drawings by Wendy Wray. Silverton, Nancy. 641.86 SIL
Desserts [videorecording] / KQED ; produced by Bruce Franchini. 641.86 DES
Desserts by Pierre Herme´ / written by Dorie Greenspan ; photographs by Hartmut Kiefer. Herme´, Pierre. 641.86 HER
Barrett, Sharon
Desserts from an herb garden / Sharon Kebschull Barrett. Kebschull. 641.86 BAR
Desserts to die for / Marcel Desaulniers ; photography by Michael Grand ; recipes with Joh Pierre Peavey. Desaulniers, Marcel. 641.86 DES
Detox cookbook : cleansing for food lovers / Jan Purser & Kathy Snowball ; photography by Greg Elms. Purser, Jan. 641.563 PUR
Diabetes everyday cookbook : health for life / Jody Vassallo, with Susanna Holt. Vassallo, Jody. 641.563 VAS
Diabetes fit food : over 200 recipes from the world's greatest chefs / Ellen Haas and the editorial team of
FoodFit.com ; foreword by George L. Blackburn. Haas, Ellen. 641.56314 H1122d
Dictionary of food ingredients / Robert S. Igoe. Igoe, Robert S. 641.1 Ig
Dictionary of Italian cuisine / Maureen B. Fant & Howard M. Isaacs. Fant, Maureen B. 641.3 FAN
36 of 123
Dictionary of wholesome foods : a passionate A-to-Z guide to the earth's healthy offerings, with more than
140 delicious, nutritious recipes / Anstice Carroll, Embree De Persiis Vona, and Gianna De Persiis Vona ; Carroll, Anstice. 641.303 CAR
Diet for a small planet / Frances Moore Lappe´ ; illustrations by Marika Hahn. Lappe´, Frances Moore. 641.563 LAP 1982
Diner desserts / by Tish Boyle ; photographs by Clark Irey. Boyle, Tish. 641.86 BOY
Dining customs around the world : with occasional recipes / by Alice Bonzi Mothershead ; with illustrations by Mothershead, Alice
Marilena Perrone. Bonzi. 641.59 MOT
Dining with William Shakespeare / Madge Lorwin. Lorwin, Madge. 641.5942 L878d
Dishing up Maine : 165 recipes that capture authentic down east flavors / Brooke Dojny ; photography by
Scott Dorrance. Dojny, Brooke. 641.59 DOJ
Don't lick the chopsticks; the creative, harmonious Ma family Chinese cookbook [by] Nancy Chih Ma [and
others] Photos. by Yoshiya Fukuda. 641.5951 D688
Don't try this at home : culinary catastrophes from the world's greatest chefs / edited by Kimberly
Witherspoon and Andrew Friedman. 641.5 DON
Dried beans & grains / by the editors of Time-Life Books. 641.631 D779
Dry it, you'll like it! a book about food dehydration, by Gen MacManiman. MacManiman, Gen. 641.44 Ma
Ducasse flavors of France / Alain Ducasse ; with Linda Dannenberg ; photographs by Pierre Hussenot. Ducasse, Alain. 641.5944 DUC
Early American cooking : recipes from America's historic sites / compiled and edited by Evelyn L. Beilenson. Beilenson, Evelyn L. 641.5973 BEI
Earthcooks / [introduction by Ree Schonlau]. 641.589 EAR

East meets Southwest : innovative cuisine from Santacafe´ / Michael Fennelly ; with an introduction by
James Bibo ; photography by Charles Greer. Fennelly, Michael. 641.595 FEN
East meets West, table setting / table design and food by Kuwako Takahashi ; photography by Hugo
Steccati. Takahashi, Kuwako. 642.6 TAK
Easy cooking with brand names. 641.5 EAS 1992
37 of 123
Easy meals for busy days. 641.5 E11 1995
Easy recipes for the traveling cook / by Ferne Holmes. Holmes, Ferne, 1928- 641.575 H7491e
Easy recipes for wild game and fish / by Ferne Holmes. Holmes, Ferne, 1928- 641.69 H7491e
Easy ways to delicious meals. 641.5 E13
Eat right, eat well--the Italian way / Edward Giobbi and Richard Wolff. Giobbi, Edward. 641.563 GIO
Eat smart in India : how to decipher the menu, know the market foods & embark on a tasting adventure / Peterson, Joan (Joan
Joan Peterson and Indu Menon illustrated by Susan Chwae. B.) 641.5954 PET
Eat smart in Turkey : how to decipher the menu, know the market foods and embark on a tasting adventure / Peterson, Joan (Joan
author, Joan Peterson ; illustrator, S.V. Medaris. B.) 641.59561 PET
Eat! enjoy! : the 101 best Jewish recipes in America / Honey and Larry Zisman. Zisman, Honey. 641.5676 ZIS
Gordon, David G.
Eat-a-bug cookbook / David George Gordon. (David George), 1950- 641.696 GOR
Eating hearty in the wilderness with absolutely no clean up : a backpacker's guide to good food and "leave
no trace camping!" / by Bern Kreissman. Kreissman, Bern. 641.578 K92e
Root, Waverley Lewis,
Eating in America : a history / Waverley Root & Richard de Rochemont. 1903- 641 Ro
641.5952 E141
Eating in Japan : illustrated = Inshoku hen. 1998
Eating Korean : From barbecue to kimchi, recipes from my home / Cecilia Hae-Jin Lee. Lee, Cecilia Hae-Jin. 641.595 LEE
Eating up the Santa Fe Trail / Sam'l P. Arnold ; & illustrated by Carrie Arnold. Arnold, Sam, 1926- 641.5978 A758e
Larousse, David Paul,
Edible art : forty-eight garnishes for the professional / David Paul Larousse. 1949- 641.5 LAR
Barash, Cathy
Edible flowers : from garden to palate / Cathy Wilkinson Barash. Wilkinson, 1949- 641.6 B2259e
38 of 123
Edible herb garden / Rosalind Creasy. Creasy, Rosalind. 641.657 C9122e
Edible mushroom : a gourmet cook's guide / Margaret Leibenstein ; illustrations by Monika Bittman. Leibenstein, Margaret. 641.658 LEI
Effective food handling techniques. Part 1, Introduction to principles; purchasing [videorecording] /
Educational Foundation of National Restaurant Association. 641.3 NAT pt.1
Effective food handling techniques. Part 2, Receiving ; Storing [videorecording] / Educational Foundation of
National Restaurant Association. 641.3 NAT pt.2
Effective food handling techniques. Part 3, Preparing & handling ; Holding & serving ; Cleaning & sanitizing
[videorecording] / Educational Foundation of National Restaurant Association. 641.3 NAT pt.3
Egg cookery [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.675 EGG
Electronic classroom manager CD-ROM to accompany About professional baking / Gail Sokol. Sokol, Gail. 641.815 SOK CD2
Electronic classroom manager CD-ROM to accompany About wine / J. Patrick Henderson, Dellie Rex. Henderson, J. Patrick. 641.22 HEN CD
Electronic classroom manager CD-ROM to accompany Modern garde manger / Robert Garlough and Angus
Campbell. Garlough, Robert, 1954- 641.79 GAR CD
Elegant low-calorie cooking / Mary Harrison Carroll, writer ; Hal Straus, editor ; Michael Lamotte,
photographer. Carroll, Mary Harrison. 641.5635 C319e
Elementary baking [by] William J. Sultan. Sultan, William J. 641.815 Su

Ruhlman, Michael,
Elements of cooking : translating the chef's craft for every kitchen / Michael Ruhlman. 1963- 641.5 R933e
Elements of food production and baking. Vastano, Joseph F. 641.57 Va

Elements of taste / Gray Kunz and Peter Kaminsky ; photographs by Andre´ Baranowski ; foreword by Bryan
Miller. Kunz, Gray. 641.013 KUN
Elinor Fettiplace's receipt book : Elizabethan country house cooking / Hilary Spurling. Spurling, Hilary. 641.5942 SPU
Embassy fare : a guide to international cooking in the nation's capital / Susan O. Byrne, calligraphy ; Barbara
M. Mueller, illustrations. 641.59 EMB
39 of 123
Emeril's Delmonico : a restaurant with a past / Emeril Lagasse. Lagasse, Emeril. 641.5976 LAG
Emeril's new New Orleans cooking / Emeril Lagasse and Jessie Tirsch ; photographs by Brian Smale. Lagasse, Emeril. 641.59763 LAG
Emulsion sauces [videorecording] / produced by the Food & Beverage Institute; writer/producers, Joanne A.
Meyer, Philip Miller. 641.814 EMU
Encyclopedia of fish cookery / by A. J. McClane ; photography by Arie deZanger ; designed by Albert McClane, A. J. (Albert
Squillace. Jules), 1922- 641.5392 MCC
Encyclopedia of food and drink in America / Andrew F. Smith, editor in chief. 641.3 ENC
Encyclopedia of sauces for your food / [Charles A. Bellissino]. Bellissino, Charles A. 641.814 BEL
Encyclopedia of sauces for your pasta : the greatest collection of pasta sauces ever in one book! / [Charles
A. Bellissino]. Bellissino, Charles A. 641.814 BEL 1995
Enjoying microwave cooking : discovering delicious recipes. Sadlack, Janet L. 641.588 S126e
Enlightened gourmet : the first cookbook complete with recipes and their food values / edited by Ann C.
Cotton, Henrietta F. Gaillard, Jo Anne J. Willis ; art editor, Frances F. Beringer. 641.5 ENL
Entertaining 1-2-3 : more than 300 recipes for food and drink using only three ingredients / Rozanne Gold ;
photographs by Tom Eckerle. Gold, Rozanne, 1954- 641.555 GOL
Entertaining at home [by] Philip & Katharine Harben. Harben, Philip. 642 H255e 1952
Epicurean, a complete treatise of analytical and practical studies on the culinary art, including table and wine
service ... and a selection of interesting bills of fare of Delmonico's from 1862 to 1894. Ranhofer, Charles. 642 RAN 1971
Escoffier, A. (Auguste),
Escoffier cook book : a guide to the fine art of cookery / by A. Escoffier. 1846-1935. 641.5944 ESC
Escoffier, A. (Auguste),
Escoffier cook book; a guide to the fine art of cookery, by A. Escoffier. 1846-1935. 641.59 E74e
Essential cuisines of Mexico / Diana Kennedy. Kennedy, Diana. 641.5972 KEN
Essential eating : a cookbook : discover how to eat, not diet / Janie Quinn. Quinn, Janie. 641.563 QUI
40 of 123
Essential Italian cookbook : 50 classic recipes, with step-by-step photographs / edited by Heather Thomas. Thomas, Heather. 641.5945 THO
Essential olive oil companion / Anne Dolamore ; [illustrations by Madeleine David]. Dolamore, Anne. 641.646 DOL
Essentials of good table service. 642.6 Es
Essentials of tableside cookery / Joseph F. Durocher and Raymond J. Goodman, Jr. Durocher, Joseph F. 642.6 Du
Ethnic cuisine : how to create the authentic flavors of 30 international cuisines / by Elisabeth Rozin ;
illustrated by Seth Rozin. Rozin, Elisabeth. 641.59 ROZ
Everyday cooking with Dr. Dean Ornish : 150 easy, low-fat, high-flavor recipes / by Dean Ornish, with Janet
Fletcher, Jean-Marc Fullsack, and Helen Roe. Ornish, Dean. 641.5636 O73e
Everything about exchange values for foods : how to add-- mixed dishes, prepared products, more variety-- 641.56314 S972e
to your diabetic meal plan / by Marilyn A. Swanson, Pamela A. Cinnamon. Swanson, Marilyn A. 1986
Exceeding expectations [videorecording] : service tips and techniques to keep your customers coming back /
producer/director, Phillip Miller ; writers, Phillip Miller ... [et al.] 642 EXC
Exclusively rhubarb cookbook. 641.5 EXC
Exotic fruit and vegetable handbook / Oona van den Berg. Berg, Oona van den 641.64 B4936e
Fabulous fat-free cooking : more than 225 dishes--all delicious, all nutritious, all with less than 1 gram of fat! /
by Lynn Fischer. Fischer, Lynn. 641.5638 FIS
Fabulous fruit desserts : their preparation, presentation & creation / by Terence Janericco ; [color
photographs by James Scherer ; line drawings by Anne Vadeboncoeur]. Janericco, Terence. 641.64 JAN
Fading feast : a compendium of disappearing American regional foods / by Raymond Sokolov. Sokolov, Raymond A. 641.5973 S683f.d
Hansen, Leona Myrick,
Family acceptability of processed mashed potatoes. 1916- 641.6521 H249f
Family favorites from country kitchens; a collection of outstanding recipes from the best cooks in the country
... selected and tested by the food editors of Farm journal. Edited by Elise W. Manning. Photography 641.5 F198
Family table service. Niles, Kathryn Bele. 642 N698f
41 of 123
Famous friends of the wolf cookbook : benefiting wolf recovery in the West / Nancy Reid & Sheila Liermann. Reid, Nancy. 641.59 REI
Fancy cookies [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.8654 FAN
Fantasy chocolate desserts / by Robert Lambert ; photography by Patricia Brabant. Lambert, Robert, 1948- 641.3674 LAM
Far East cafe: the best of casual Asian cooking / by Joyce Jue. Jue, Joyce, 1947- 641.595 JUE
Fast, fun & delicious : tasty, healthy fare in 20 minutes or less / the editors of Prevention health books. 641.555 FAS
Favorite American recipes; a collection of classics from around the country. 641.5 Un
Favorite brand name pie collection. 641.86 FAV
Favorite brand-name recipe cookbook / by the editors of Consumer guide. 641.5 Fa

Feast for the eyes : the Japanese art of food arrangement / Yoshio Tsuchiya ; food arrangement, Masaru
Yamamoto ; photography, Eiji Kori ; translation, Juliet Winters Carpenter. Tsuchiya, Yoshio, 1938- 641.5952 T8825f
Feast of fishes / by Elizabeth H. Bray ... [et al.] ; illustrations by Judith Dufour Love. 641.692 FEA
Feast of Santa Fe : cooking of the American Southwest / Huntley Dent ; illustrations by Susan Gaber. Dent, Huntley. 641.5979 DEN
De Groot, Roy Andries,
Feasts for all seasons. Illus. by Tom Funk. 1912- 641.59 D321f
Festive baking : holiday classics in the Swiss, German, and Austrian tradition / Sarah Kelly Iaia. Iaia, Sarah Kelly, 1943- 641.865 IAI
Festive breads of Christmas / Norma Jost Voth ; illustrated by Ellen Jane Price. Voth, Norma Jost. 641.8 VOT
Festive chocolate & cookies / compiled by Evelyn L. Beilenson ; illustrations by James Henry. Beilenson, Evelyn L. 641.8654 BEI
Festive occasions : cookbook for people on-the-go! / by Darlene Glantz Skees ; illustrated by Jodi Jensen &
Ann Bishop. Skees, Darlene Glantz. 641.5 SKE
42 of 123
Festive salads [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.83 FES
Belden, Louise
Festive tradition, table decoration and desserts in America, 1650-1900 / Louise Conway Belden. Conway. 642.6 B427f
Fields of Greens : new vegetarian recipes from the celebrated Greens Restaurant / Annie Somerville. Somerville, Annie. 641.5636 SOM
Figs table : more than 100 recipes for pizzas, pastas, salads, and desserts / Todd English and Sally
Sampson ; photographs by Carl Tremblay. English, Todd. 641.5945 ENG
Filled chocolates [videorecording] / Culinary Institute of America ; produced and edited by Philip E. Miller. 641.853 FIL
Final touch : decorative garnishes / Margo Kokko ; [illustrator, Buzz Gorder ; photographer, Bruce
Beauchamp]. Kokko, Margo. 641.514 Ko
Fine art of dining : with recipes from world-famous chefs and kitchens / illustrated by Graham Rust ; compiled
and edited by Fiona Gore Langton, Madolyn Wilson, and Rosemary Carey. 641.59 FIN
Finely tuned foods / presented by the Symphony League of Kansas City. 641.5 FIN
Firefighter's cookbook / [edited by] John Sineno ; illustrations by Robert Paul Scudellari. 641.5 FIR
First catch your eland / Laurens van der Post. Van der Post, Laurens. 641.596 V239f
First steps in winemaking : a complete month-by-month guide to winemaking (including the production of
cider, perry and mead) in your own home, with over 150 tried and tested recipes / C.J.J. Berry. Berry, Cyril J. J. 641.872 BER
Fischer/Brown low cholesterol gourmet / by Lynn Fischer & W. Virgil Brown. Fischer, Lynn. 641.5638 FIS
Fish & shellfish / James Peterson. Peterson, James. 641.692 PET
Fish & shellfish / Lonnie Gandara, writer ; Anne Coolman, Jill Fox, editors ; Jackson Vereen, photographer. Gandara, Lonnie. 641.692 FIS
Fish / by the editors of Time-Life Books. 641.692 F532
Fish / Sophie Grigson and William Black ; with photographs by Georgia Glynn Smith. Grigson, Sophie. 641.692 GRI
43 of 123
Fish : the complete guide to buying and cooking / Mark Bittman ; color photography by Dennis M. Gottlieb. Bittman, Mark. 641.692 B624f
Fish and shellfish : top recipes / by great chefs ; photography and design, Bruno Hausch ; editorial director,
Christine Messer Hausch ; translation from the German, Claudia Spinner. 641.692 FIS
Fish fabrication by the professional chef [videorecording] / produced by The Learning Resources Center ;
The Culinary Institute of America ; producers, Joanne A. Meyer, Philip Miller. 641.692 FISH
Fish on a first-name basis : how fish is caught, bought, cleaned, cooked, and eaten / Rob DeBorde. DeBorde, Rob. 641.6 DEB
Flatbreads and flavors : a baker's atlas / Jeffrey Alford and Naomi Duguid. Alford, Jeffrey. 641.815 ALF
Flavor of Jerusalem / Joan Nathan and Judy Stacey Goldman. Nathan, Joan. 641.59 N274f
Flavored butters : nuts, dairy, herbs, fruit / Offerico Maoz. Maoz, Offerico. 641.672 MAO
Flavor-principle cookbook. Decorative and instructive drawings by Ed Nuckolls. Rozin, Elisabeth. 641.59 ROZ 1973
Flight catering / edited by Peter Jones. 642.4 FLI 2004

De' Medici Stucchi,
Florentines : a Tuscan feast / Lorenza de' Medici ; illustrations by Giovanna Garzoni. Lorenza, 1926- 641.5945 DEM
Florida bounty : a celebration of Florida cuisine and culture / Eric R. Jacobs & Sandra M. Jacobs. Jacobs, Eric R., 1972- 641.5 JAC
Floyd uncorked [videorecording] / Nick Patten Productions, Ltd. ; presented by Keith Floyd with Jonathan
Pedley ; producer, Niall Fraser ; exeuctive producer and director, Nick Patten. 641.22 FLO
Focaccia : simple breads from the Italian oven / Carol Field ; photography by Joyce Oudkerk Pool. Field, Carol. 641.815 FIE
Focus on a chef [videorecording] / Cambridge Career Products ; director, Loretta Slepikas. 641.572 FOC
Fondue / Lou Seibert Pappas. Pappas, Lou Seibert. 641.81 P2183F
Food & wine magazine's wine guide. 641.22 FOO
44 of 123
Food : the history of taste / edited by Paul Freedman. 641.3 F6868
Food additives dictionary / by Melvin A. Benarde. Benarde, Melvin A. 641.47 Be

Bruce-Gardyne,
Food allergy cookbook / Lucinda Bruce-Gardyne. Lucinda. 641.56318 B8868f
642.5068 NIN
Food and beverage controls / Jack D. Ninemeier. Ninemeier, Jack D. 1998
Food and beverage service / Bruce H. Axler, Carol A. Litrides. Axler, Bruce H. 642.6 AXL
Farmer, Fannie Merritt,
Food and cookery for the sick and convalescent / by Fannie Merritt Farmer. 1857-1915. 641.5631 F233f
Food and cooking of Eastern Europe / Lesley Chamberlain ; with a new introduction by the author. Chamberlain, Lesley. 641.5947 CHA
Food and cooking of Russia / Lesley Chamberlain ; with a new introduction by the author. Chamberlain, Lesley. 641.5947 CHA
Kittler, Pamela Goyan,
Food and culture in America : a nutrition handbook / Pamela Goyan Kittler, Kathryn Sucher. 1953- 641.0973 KIT
Food and flavors of Haute Provence / by Georgeanne Brenna ; foreword by Patricia Wells ; illustrations by Brennan, Georgeanne,
Jeffrey Fisher. 1943- 641.5944 BRE
Sebrell, W. H. (William
Food and nutrition, by William H. Sebrell, Jr., James J. Haggerty, and the editors of Life. Henry), 1901-1992. 641.3 Se
Food around the world : a cultural perspective / Margaret McWilliams. McWilliams, Margaret. 641.3 MCW 2007
Food beverage service handbook; a complete guide to hot and cold soft drinks, by Marvin Edward Thorner Thorner, Marvin
and Ronald J. Herzberg. Edward. 642.5 Th
Food buying guide for school food service / prepared by Nutrition and Technical Services Division, Food and United States. Food
Nutrition Service, and Consumer and Food Economics Institute, Science and Education Administration, U.S. and Nutrition Service. 642.5 Fo
Food equipment facts : a handbook for the food service industry / Carl Scriven & James Stevens. Scriven, Carl. 641.57028 S434f
Food for all seasons : savory recipes from the Pacific Northwest / by David Pisegna ; photographs by Dick
Busher ; landscape photographs by Pat O'Hara. Pisegna, David. 641.59795 PIS
45 of 123
Food for fifty / Mary Molt. Molt, Mary. 641.57 MOL 2001
Gibbs, Winifred S.
Food for the invalid and the convalescent, by Winifred Stuart Gibbs ... (Winifred Stuart), 1871- 641.56 G4
Pilcher, Jeffrey M.,
Food in world history / Jeffrey M. Pilcher. 1965- 641.3 PIL
Montanari, Massimo,
Food is culture / Massimo Montanari ; translated from the Italian by Albert Sonnenfeld. 1949- 641.3 MON
Food journal of Lewis & Clark : recipes for an expedition / Mary Gunderson. Gunderson, Mary. 641.5978 G9755f
Food marketing / Barry L. Reece ; consulting editor, Richard L. Lynch. Reece, Barry L. 642.5 Re
Food of Asia / Kong Foong Ling. Ling, Kong Foong. 641.59 LIN
Food of Bali : authentic recipes from the island of the gods / recipes by Heinz von Holzen & Lother Arsana ; 641.595986
food photography by Heinz von Holzen ; introduction and editing by Wendy Hutton ; produced in association Holzen, Heinz von. H7623f
Food of Japan : authentic recipes from the land of the rising sun / recipes by Takayuki Kosaki & Walter
Wagner ; food photography by Heinz von Holzen ; introduction by Kathleen Morikawa ; edited by Wendy Kosaki, Takayuki. 641.5952 FOO
Food of Paris : authentic recipes from Parisian bistros and restaurants / by Marie-Noe¨l Rio ; photography by
Jean-François Hamon ; styling by Sophie Jacquesson ; translation by Vincent Vichit-Vadakan. Rio, Marie-Noe¨l. 641.5944 RIO
Food of Thailand : authentic recipes from the Golden Kingdom / recipes by Sven Krauss, Laurent Ganguillet,
and Vira Sanguanwong ; photography by Luca Invernizzi Tettoni ; introduction by William Warren ; editing by Krauss, Sven. 641.59593 KRA
Food on campus : a recipe for action : a step-by-step guide to improving your college food service / by Susan
Kinsella and the staff of the Action Center. Kinsella, Susan. 642.58 K56f
Food preparation recipes. Niles, Kathryn Bele. 641.5 N698f
Food preparation: study course. Dennler, Louise. 641.57 D411f

Food preparation; a laboratory guide and note-book for high school classes in domestic science ... by Beth Josserand, Beth
Warner Josserand ... Warner Mull. 641.5 J8
Food presentation [videorecording] written and directed by Joe Brown ; food-stylist/writer, Sue Reeves. 641.5 FOO
46 of 123
Food processor video cookbook with Jane Freiman [videorecording] / Videocraft Classics presents ;
produced & directed by Lee Kraft. 641.589 FOO
Food safety [videorecording] / Learning Seed. 641.1 FOO

Food science technology [videorecording] / produced and distributed by Meridian Education Corporation ;
written, produced, and directed by Wendy Boersema. 641.3 FOO
Food service [computer file] : disc 2. Cooking for beginners / Shopware ; produced by Jerry Pierce and
Kristina Reibel King. 641.5 SHO
Jernigan, Anna 642.5028 J55f
Food service equipment / Anna Katherine Jernigan, Lynne Nannen Ross. Katherine. 1980
Jernigan, Anna
Food service equipment / Anna Katherine Jernigan, Lynne Nannen Ross. Katherine. 642.5028 JER
Food service equipment: selection, arrangement, and use [by] Anna Katherine Jernigan [and] Lynne Nannen Jernigan, Anna
Ross. Katherine. 642.5028 J55f
Food service for artichokes [videorecording] California Artichoke Advisory Board. 641.6532 FOO
Food service in institutions / Bessie Brooks West ... [et al.]. 642.5 W516f 1977
Food service in institutions, by Bessie Brooks West ... and Le Velle Wood ... West, Bessie Brooks. 642.5 W516f 1945
Food service in institutions. [by] Bessie Brooks West [and] LeVelle Wood. West, Bessie Brooks. 642.5 W516f 1955
Food service industry video series [videorecording] / Anthony J. Strianese and Sunbreak Productions. Strianese, Anthony J. 642.5 STR
American Hospital 642.59 A512h
Food service manual for health care institutions. Association. 1972
Smith, William O'Daniel,
Food services / William O. Smith, consulting editor, Richard L. Lynch. 1938- 642.5 Sm
Food snob's dictionary : an essential lexicon of gastronomical knowledge : food snob n: reference term for
the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the Kamp, David. 641.503 K157f
Food study manual / Helen Charley. Charley, Helen. 641.5 Ch
47 of 123
Food study manual. Charley, Helen. 641.5072 C478f
Foodlover's atlas of the world / Martha Rose Shulman. Shulman, Martha Rose. 641.3 SHU
Food-n-fun craft : clever and unusual ways to prepare food for clubs, church groups, parties, etc. / by Doan, Eleanor Lloyd,
Eleanor L. Doan and Gladys McElroy. 1914- 641.81 D631f
Foodphotos [computer file] : [digital photography of foods and culinary elements]. 642 FOO
Foods : a scientific approach / Helen Charley, Connie Weaver. Charley, Helen. 641.4 CHA
Foods : experimental perspectives / Margaret McWilliams. McWilliams, Margaret. 641.3 MCW 1993
641.5945 CAS
Foods and wines of Spain / by Penelope Casas ; illustrated by Oscar Ochoa. Casas, Penelope. 1982
Foods from around the world. 641.3 Fo
Foods of Italy [videorecording] = la cucina Italiana / Interactive Educational Media. 641.5945 FOO
Foods of Long Island / by Peggy Katalinich ; photographs by J. Michael Dombroski. Katalinich, Peggy. 641.5973 KAT
Foods of the foreign-born in relation to health, by Bertha M. Wood ... with a foreword by Michael M. Davis, jr. Wood, Bertha M. 641.59 W85
Foods of the Southwest Indian nations : traditional & contemporary Native American recipes / Lois Ellen
Frank ; culinary advisors, Walter Whitewater, Sam Etheridge. Frank, Lois Ellen. 641.59297 FRA
Foods of the world. Supplement. 641.59 F686 no.1

Kotschevar, Lendal
Foodservice for the extended care facility [by] Lendall H. Kotschevar. Julie Wilkinson, editor. Henry, 1908- 642.59 K87f
Eshbach, Charles E.,
Foodservice management / Chares E. Eshbach. 1914- 642.5 E75f 1976
Lyle, Katie Letcher,
Foraging gourmet / Katie Letcher Lyle. 1938- 641.6 L985f
48 of 123
Foundations of food preparation / Gladys C. Peckham, Jeanne H. Freeland-Graves. Peckham, Gladys C. 641 PEC
Foundations of food preparation [by] Gladys C. Peckham. Peckham, Gladys C. 641 Pe
France gastronomique / by Anne Willan. Willan, Anne. 641.5944 WIL

France, the beautiful cookbook : authentic recipes from the regions of France / recipes, the Scotto sisters ;
text, Gilles Pudlowski, photography, Pierre Hussenot, Peter Johnson, Leo Meier. Scotto, E. (Elisabeth) 641.5944 SCO
Frankly speaking: Trader Vic's own story, by Trader Vic. Introd. by Herb Caen. Trader Vic. 642.56 B496Z
Franz Ruhm Kochbuch ; das Standardwerk der Wiener und o¨sterreichischen Ku¨cke von heute, mit u¨ber
1000 Rexepten / mit 48 Farbtafeln von Ernest Richter. Ruhm, Franz. 641.59436 R933f
641.5631 G798f
Freedom from allergy cookbook / Ron Greenberg, Angela Nori. Greenberg, Ron, 1949- 2000
French chef cookbook. Drawings and photos. by Paul Child. Child, Julia. 641.5944 C536f
French chef with Julia Child [videorecording] / produced by Russell Morash or Ruth Lockwood ; directed by
Russell Morash, David B. Atwood, Russell Fortier or David Griffiths. 641.5944 FREN
French chef with Julia Child. 2 [videorecording] / WGBH-TV Boston ; produced and directed by Russell
Morash. 641.5944 FRE
French Culinary Institute's salute to healthy cooking : from America's foremost French chefs / by Alain
Sailhac ... [et al.] ; food photography by Maria Robledo. 641.5944 FRE
French Laundry cookbook / Thomas Keller with Susie Heller and Michael Ruhlman ; photographs by
Deborah Jones. Keller, Thomas. 641.5 KEL 1999
French menu cookbook : a revised and updated edition of culinary classic / by Richard Olney ; with
illustrations by Judith Eldridge. Olney, Richard. 641.5944 OLN
French regional cooking / Anne Willan. Willan, Anne. 641.5944 WIL

Fresh & fast : inspired cooking for every season and every day / Marie Simmons ; photography by Alan
Richardson. Simmons, Marie. 641.5 SIM
Fresh & saltwater fish [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.692 FRE
49 of 123
From a French country kitchen : the culinary tradition of La Madeleine French Bakery & Cafe´ / Monique Esquerre´-Anciaux,
Esquerre´ and Patrick Esquerre´. Monique. 641.5944 ESQ
From a lighthouse window : recipes and recollections from the Chesapeake Bay Maritime Museum, St. Chesapeake Bay
Michaels, Maryland. Maritime Museum. 641.5973 CHE
From Nonnie's Italian kitchen : the recipes of Mary Baldini Leonardi / compiled and edited by Elmerina
Leonardi Parkman, Norma Leonardi Leone. Leonardi, Mary Baldini. 641.5945 LEO
From the galleys of Nantucket. 641.5 FRO 1982

From the lands of figs and olives : over 300 delicious and unusual recipes from the Middle East and North
Africa / Habeeb Salloum and James Peters ; drawings by Lynn Peterfreund ; photographs by Neal Cassidy. Salloum, Habeeb. 641.5956 S169f
Frozen food cook book, a complete guide to the preparation, cooking and preservation of frozen foods ... by Simpson, Jean Irwin,
Jean I. Simpson and Demetria M. Taylor with the technical assistance and cooperation of the Frozen Food 1896- 641.5 S613f 1948
Simpson, Jean Irwin,
Frozen food cookbook and guide to home freezing, by Jean I. Simpson. 1896- 641.5 S613f 1962
Frugal Gourmet / Jeff Smith ; illustrations by Gary Jacobsen. Smith, Jeff. 641.552 S651f
Frugal Gourmet / Jeff Smith ; illustrations by Gary Jacobsen. Smith, Jeff. 641.552 SMI
Frugal gourmet cooks three ancient cuisines : China, Greece, and Rome / Jeff Smith ; Craig Wollam, culinary
consultant ; Terrin Haley, research assistant ; illustrations by Chris Cart. Smith, Jeff. 641.59 S651f
Frugal Gourmet on our immigrant ancestors : recipes you should have gotten from your grandmother / Jeff
Smith ; Craig Wollam, culinary assistant ; Chris Cart, illustrator ; Terrin Haley, D.C. Smith, research Smith, Jeff. 641.59 S651fg
Frugal Gourmet with Jeff Smith. The Chinese kitchen [videorecording] / WTTW/Chicago ; producer, director,
Tim Ward. 641.5951 FRU
Frugal gourmet with Jeff Smith. The French kitchen [videorecording] / WTTW ; producer/director, Tim Ward. 641.5944 FRU
Frugal Gourmet with Jeff Smith. The Italian kitchen [videorecording] / WTTW, Chicago ; producer/director,
Frugal Gourmet with Jeff Smith. The Spanish kitchen [videorecording] / WTTW/Chicago ; producer, director,
Fruit / by Amy Nathan ; photographs by Kathryn Kleinman ; styling by Amy Nathan ; text by Jo Mancuso. Nathan, Amy. 641.64 NAT
50 of 123
Fruit desserts / Lisa Yockelson. Yockelson, Lisa. 641.86 YOC

Fruits of the harvest : recipes to celebrate Kwanzaa and other holidays / Eric V. Copage ; illustrations by
Cheryl Carrington. Copage, Eric V. 641.568 COP
Frying [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.77 FRY
Fucha ryo¯ri / Taya Yoshitada, Sugai Eisuke. Taya, Yoshitada. 641.5952 T236f
Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware. McVety, Paul J. 642 MCV
Futurist cookbook / Marinetti ; translated by Suzanne Brill ; edited with an introduction by Lesley Marinetti, Filippo 641.5945
Chamberlain. Tommaso, 1876-1944. M338c.Eb
641.69 W693g
Game is good eating. Drawings by Vern Craig. Willard, John, 1915- 1958
Gameday gourmet : more than 80 all-American tailgate recipes / Pableaux Johnson. Johnson, Pableaux. 641.578 J684G
Garde manger : the art and craft of the cold kitchen / the Culinary Institute of America. 641.79 GAR 2004
Garden-fresh vegetable cookbook / Andrea Chesman. Chesman, Andrea. 641.65 CHE

Garlic : garlic recipes by leading chefs from around the world / [chefs, Claudio Aprile ... [et al.]] ;
photographed by Andy Cameron. 641.6526 GAR
Garlic and sapphires : the secret life of a critic in disguise / Ruth Reichl. Reichl, Ruth. 641.5 REI
Garlic lovers' cookbook : from Gilroy, garlic capital of the world / [the Gilroy Garlic Festival]. 641.6526 GAR
Lynch, Francis Talyn,
Garnishing / Francis Talyn Lynch. 1943- 641.5 LYN
Garnishing [videorecording] : how to play with your food / Department of Health and Human Development,
Montana State University. 641.81 SCO
Irwin, William Wallace,
Garrulous gourmet. Foreword by Fred Allen. 1881- 641.5944 I72g
51 of 123
Gas grill cookbook / [Shelli McConnel, editor]. 641.76 G246
Gastronomia international : Karl Wannemacher, Marco Pierre White, Yves Thurie`s. 641.013 GAS
Gathering place [videorecording] : informal international menus that bring family and friends back to the table
/ with Graham Kerr ; Global Net Productions ; producer/director, Michael Lienau. 641.59 GAT
Gefilte variations : 200 inspired recreations of classics from the Jewish kitchen, with menus, stories, and
traditions for the holidays and year-round / Jayne Cohen. Cohen, Jayne. 641.5676 COH
Gelato! : Italian ice creams, sorbetti & granite / text & recipes by Pamela Sheldon Johns ; produced by Johns, Pamela
Jennifer Barry Design ; photography by Joyce Oudkerk-Pool. Sheldon, 1953- 641.862 JOH
German cookbook; a complete guide to mastering authentic German cooking. Sheraton, Mimi. 641.6543 SHE
Getting down to business : restaurant business / Marcella Kingi. Kingi, Marcella. 642.5 ET
Getting the most from your deer / by George Dolnack. Dolnack, George. 641.691 D6657g
Ghirardelli cookbook : recipes and history from America's premier chocolate maker / photography by Leigh
Beisch. 641.3374 G425
Gift giver's cookbook / Judith Choate, Jane Green. Choate, Judith. 641.8 CHO
Giuliano Bugialli's Foods of Italy / photographs by John Dominis. Bugialli, Giuliano. 641.5945 BUG
Glasgow on a plate / edited by Ferrier Richardson ; photographs by Alan Donaldson. 641.59411 GLA
Global eating [videorecording] : learning from other cultures / writer, producer, Jeff Schrank ; director, Ernie
Geefay. 641.59 GLO
Sloan-McIntosh,
Global grill / Kathleen Sloan. Kathleen. 641.5784 SLO
Glorious gifts from your kitchen / Lisa Yockelson. Yockelson, Lisa. 641.5 YOC
Glorious harvest : robust recipes from the dairy, pasture, orchard, and sea / Henrietta Green ; Americanized
text by Miriam Rubin ; special photography by Jess Koppel ; [illustrations, Lynne Robinson]. Green, Henrietta. 641.563 GRE
52 of 123
Sudweeks, Deanna
Gluten (the economical meat substitute) / by Deanna Smith Sudweeks. Smith. 641.302 Su
Gluten-free kitchen : over 135 delicious recipes for people with gluten intolerance or wheat allergy / Roben
Ryberg. Ryberg, Roben. 641.563 R989g
Gogo no ocha : maneku toki no kondate to tsukurikata 150-shu / [chosha Yoshioka Kiyoko]. Yoshioka, Kiyoko, 1905- 641.53 Y657g
Good cheap food. Illus. by Dominique Strandquest. Ungerer, Miriam. 641.5 U57g
Good cheap food. Illus. by Dominique Strandquest. Ungerer, Miriam. 641.5 UNG
Roosevelt, Nicholas,
Good cooking. 1893-1982. 641.5 R781g
Ferrary, Jeannette,
Good day for soup / by Jeannette Ferrary and Louise Fiszer. 1941- 641.813 F378g
Good eats with Alton Brown. All American greats [videorecording] / a production of Means St. Productions. 641.5 GOO
Good eats with Alton Brown. Breakfast eats [videorecording] / a production of Means St. Productions. 641.52 GOO
Good eats with Alton Brown. Breakfast eats 2 [videorecording] / a production of Means St. Productions. 641.52 GOO
Good eats with Alton Brown. Family favorites [videorecording] / a production of Means St. Productions. 641.5 GOO
Good eats with Alton Brown. Holiday treats [videorecording] / a production of Means St. Productions. 641.568 GOO
Good eats with Alton Brown. Hooked & cooked [videorecording] / a production of Means St. Productions. 641.692 GOO
Good eats with Alton Brown. Italian eats [videorecording] / a production of Means St. Productions ; Be
Square Productions. 641.5945 GOO
Good eats with Alton Brown. Juicy meats [videorecording] / a production of Means St. Productions. 641.36 GOO
Good eats with Alton Brown. Juicy meats 3 [videorecording] / a production of Means St. Productions. 641.36 GOO
53 of 123
Good eats with Alton Brown. More juicy meats [videorecording] / a production of Means St. Productions. 641.36 GOO
Good eats with Alton Brown. Ocean edibles [videorecording] / a production of Means St. Productions. 641.692 GOO
Good eats with Alton Brown. Poultry pleasers [videorecording] / a production of Means St. Productions. 641.665 GOO
Good eats with Alton Brown. Say cheese [videorecording] / a production of Means St. Productions. 641.673 GOO
Good eats with Alton Brown. Super sweets [videorecording] / a production of Means St. Productions. 641.86 GOO
Good eats with Alton Brown. Super sweets 2 [videorecording] / a production of Means St. Productions. 641.86 GOO
Good eats with Alton Brown. Super sweets 3 [videorecording] / a production of Means St. Productions. 641.865 GOO
Good eats with Alton Brown. Tossed around [videorecording] / a production of Means St. Productions. 641.83 GOO
Good eats. Veggie eats [videorecording] / with Alton Brown ; Be Square Productions. 641.65 GOO
Good egg : more than 200 fresh approaches from soup to dessert / Marie Simmons. Simmons, Marie. 641.675 SIM
Good food compendium : an indispensable guide to sensible nutrition and eating pleasures for those who
care about fine fare and wholesome living / Jo Giese Brown ; illustrated by Dave Falcon. Brown, Jo Giese. 641.302 Br
Good food cookbook / Margo Oliver. Oliver, Margo, 1923- 641.5 OLI
Good Housekeeping
Good Housekeeping cook book, ed. by Dorothy B. Marsh. Institute (New York, 641.5 GOO
Good old food : a taste from the past / Irena Chalmers and friends. Chalmers, Irena. 641.5 CHA
Good vittles : one man's meat, a few vegetables, and a drink or two / A.D. Livingston. Livingston, A. D., 1932- 641.5 L786g
Gorp, glop & glue stew : favorite foods from 165 outdoor experts / Yvonne Prater and Ruth Dyar Mendenhall
; cartoons by Dale Martin. Prater, Yvonne, 1932- 641.578 P912g
54 of 123
Gourmet camping : a menu cookbook and travel guide for campers, canoeists, cyclists, and skiers / by Joan
Wilcox Osborne. Osborne, Joan Wilcox. 641.578 O816g
Gourmet cookbook / [compiled and edited by Gourmet, inc.] 641.5 GOU 1979
Gourmet cooking for dummies / by Charlie Trotter with Judi Carle and Sari Zernich ; photography by Tim
Turner ; foreword by Emeril Lagasse. Trotter, Charlie. 641.514 TRO
Gourmet game recipes and anecdotes from around the world / Philippa Scott ; illustrations by Francesca
Pelizzoli. Scott, Philippa. 641.691 SCO
Gourmet potluck : show-stopping recipes for the buffet table / Beth Hensperger ; photography by Scott
Peterson. Hensperger, Beth. 641.57 HEN
Gourmet to go : a guide to opening and operating a specialty food store / Robert Wemischner, Karen Karp. Wemischner, Robert. 641.514 WEM
Gourmet's basic French cookbook; techniques of French cuisine. Illustrated by Georgette de Lattre. Diat, Louis, 1885- 641.5944 DIA
Gourmet's Canada / Sondra Gotlieb. Gotlieb, Sondra. 641.5971 G684g
Gourmet's France / photos. by Ronny Jaques ; ill. by Mario Micossi. 641.5944 GOU
Gourmet's menu cookbook; a collection of epicurean menus and recipes. 641.5 GOU
Gourmet's menus for contemporary living / text by Evie Righter ; with wine suggestions by Gerald Asher ;
recipes and preparation of food for photography by Zanne E. Zakroff ... [et al.] ; photographs styled by Nancy Righter, Evie. 641.5 RIG
Gourmet's sweets / from the editors of Gourmet ; photographs by Romulo A. Yanes. 641.86 GOU
Goya Caribbean cook's book. 641.59727 GOY
Goya cook's tour of Spain. 641.5946 GOY

Gracious plenty : recipes and recollections from the American South / John T. Edge for the Center for the
Study of Southern Culture at the University of Mississippi. Edge, John T. 641.5975 EDG
Graham Kerr cookbook, by the Galloping Gourmet. Photography, Hubert Sieben. Kerr, Graham. 641.59931 K41g
55 of 123
Graham Kerr's Simply Splenda cookbook / with Suzanne Butler. Kerr, Graham. 641.563 K412g
Grains, rice, and beans / Kevin Graham ; photographs by Ellen Silverman. Graham, Kevin. 641.631 GRA
Grand Central Oyster Bar & Restaurant seafood cookbook / introd. by Jerome Brody ; illustrated by Richard
Sommers. 641.69 GRA
Grand diplo^me cooking course. 641.5 Gra

Grand finales : a modernist view of plated desserts / [compiled by] Tish Boyle and Timothy Moriarty ;
introduction by Michael Schneider ; photography by John Uher. 641.86 GRA
Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty. 641.86 GRA
Grand prix culinaire / Gerold Berger. Berger, Gerold. 641.59 Be

Boteler, Alison
Great American bake sale book / Alison Boteler. Molinare. 641.71 BOT
Great American chili book / Bill Bridges. Bridges, Bill. 641.823 BRI
Great breads : home-baked favorites from Europe, the British Isles & North America / Martha Rose Shulman
; photography by Steven Mark Needham. Shulman, Martha Rose. 641.815 SHU
Great cakes / Carole Walter. Walter, Carole. 641.8653 WAL
Great chicken cookbook for people with diabetes / Beryl M. Marton. Marton, Beryl M. 641.56314 M387g
Great cooks and their recipes : from Taillevent to Escoffier / Anne Willan ; photographs by Michael Boys. Willan, Anne. 641.59 WIL
Great desserts : from the editors of Food & wine magazine / edited and written by Mardee Haidin Regan ;
photography by Irvin Blitz ; art direction by Leslie Smolan. 641.86 GRE
Great desserts from the great chefs / by Baba S. Khalsa and Andrea Opalenik. Khalsa, Baba S. 641.86 KHA
Great desserts of the American West : sweet endings and treats from the West Coast to the Lone Star State
/ Frances Towner Giedt. Giedt, Frances Towner. 641.86 GIE
56 of 123
Great exotic fruit book : a handbook of tropical and subtropical fruits, with recipes / Norman Van Aken with Van Aken, Norman,
John Harrisson ; photography by Lois Ellen Frank. 1951- 641.646 VAN
Great grilling : easy & elegant entertaining all year round / Hillary Davis ; principal photographer, Michael
Grand. Davis, Hillary. 641.76 DAV
Great home cooking in America : heirloom recipes treasured for generations / edited by the food editors of
Farm journal ; photographic design by Al J. Reagan. 641.5 G786
Thompson, Jennifer
Great hot sauce book / by Jennifer Trainer Thompson ; photographs by Kristen Brochmann. Trainer. 641.6384 THO
Great Italian cooking. La grande cucina internazionale. Edited by Michael Sonino. Carnacina, Luigi, 1888- 641.5945 CAR
Great napkin folding & table setting / Marianne Mu¨ller & Ola Mikolasek with Hans Tapper ; [translated by Mu¨ller, Marianne, Dipl.-
Elisabeth R. Reinersmann]. Handelslehrerin. 642.7 MUL
Miller, Mark Charles,
Great salsa book / Mark Miller with Mark Kiffin and John Harrisson ; photography by Valerie Santagto. 1949- 641.8 MIL
Great sausage recipes and meat curing / by Rytek Kutas ; with sketches by Christine Engla Eber. Kutas, Rytek. 641.49 KUT
Great sausage recipes and meat curing / by Rytek Kutas ; with sketches by Christine Engla Eber. Kutas, Rytek. 641.49 KUT 1984
Great Scandinavian baking book / by Beatrice Ojakangas ; illustrated by Rudy Luoma. Ojakangas, Beatrice A. 641.71 OJA
Great vegetables from the great chefs / Baba S. Khalsa ; introduction by M.F.K. Fisher. Khalsa, Baba S. 641.65 KHA
Great women chefs : marvelous meals & innovative recipes from the stars of American cuisine / Julie
Stillman ; introduction by Alice Waters. Stillman, Julie. 642.4 STI
Greek cook book / by Sophia ; translated and adapted by Helen Georges. Georges, Helen. 641.59495 GEO
Greens cook book : extraordinary vegetarian cuisine from the celebrated restaurant / by Deborah Madison
with Edward Espe Brown. Madison, Deborah. 641.5636 MAD
Greyston Bakery cookbook / by Helen Glassman and Susan Postal ; photographs by Lou Manna ;
illustrations by Lynn Wohlers. Glassman, Helen. 641.71 GLA
Grill book / text by Kelly McCune ; design by Thomas Ingalls ; produced by David Barich. McCune, Kelly. 641.5784 MCC
57 of 123
Grill management [videorecording] / a presentation of Prentice-Hall Media, Inc. ; produced by Richard and
Judith Logan. 641.586 GRI
Grilling [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.76 GRI
Grosses illustrirtes Kochbuch fu¨r einfachen Tisch und die feine Ku¨ch. Umgearb. und verm. mit vielen 641.5943 L828g
Recepten nach eigener Erfahrung von Theodor Bechtel. Lo¨ffler, Henriette. 1882
Group feeding, by Clifford Allen Kaiser Kaiser, Clifford Allen. 641.57 K13g 1946
Growing up in a Korean kitchen : a cookbook / Hi Soo Shin Hepinstall. Hepinstall, Hi Soo Shin. 641.59519 HEP
Guide to cooking fish & game; Missouri recipes, compiled by Werner O. Nagel. Illus. by Jim Keller. Littlebee, Cy., 641.69 L779g
Guide to cooking schools. 641.5 GUI

Guide to foodservice management; a collection of articles from publications of the National Association of
College and University Food Services. [Frances Cloyd, editor] 642.508 G946
Guide to napkin folding / James R. Ginders ; ill. by E. R. Capps. Ginders, James. 641.7 Gi
Guide to Tex-Mex cooking [videorecording] : with Jane Butel / Videocraft Classics presents ; produced &
directed by Lee Kraft. 641.59764 GUI
Gulf coast cooking : seafood from the Florida Keys to the Yucatań Peninsula / by Virginia Elverson ; with an
essay by John Graves ; photography by Bob Parvin ; food photography by David Crossley and Bill Pogue. Elverson, Virginia T. 641.692 ELV
Gusto estetico / Fabio Tacchella. Tacchella, Fabio. 641.3 TAC

Gonzalez-Hastings,
Habana Cafe´ cookbook / Josefa Gonzalez-Hastings ; edited by Andria Kuzeff. Josefa. 641.5 GON
Andrews, Lewis R.,
Hammond-Harwood House cook book / Mrs. Lewis R. Andrews, Mrs. J. Reaney Kelly. Mrs., 1901- 641.5973 AND
Hand formed chocolates [videorecording] / Culinary Institute of America ; producer, Philip E. Miller. 641.853 HAN
American Home
Handbook of food preparation. Economics Association. 641.5 Ha
58 of 123
Handbook of invalid cooking, for the use of nurses in training-schools, nurses in private practice, and others Pequignot, Mary A.
who care for the sick ... by Mary A. Boland. Boland, 1852- 641.56 P3
Handbook of meat product technology / M.D. Ranken. Ranken, Michael D. 641.36 RAN
Handling food safely [videorecording] : basic rules of personal hygiene / produced for Vocational Media
Associates by Richard and Judith Logan. 642.5 HAN
Harrods book of chocolates & other edible gifts / by Gill Edden. Edden, Gill. 641.853 EDD
Healing gourmet, eat to lower cholesterol / the editors of Healing gourmet with Victoria Rand, Kathy
McManus, and Bev Shaffer. 641.56311 HEA
Healing herbs cookbook / Pat Crocker. Crocker, Pat L. 641.657 CRO

Healthy choices. French [videorecording] / with Marietta Pagani ; Cooksmith, Inc. in association with
American Production Services ; producer/director, Bruce Moody. 641.5944 HEA
Healthy choices. Italian [videorecording] / with Marietta Pagani ; Cooksmith, Inc. in association with American
Production Services ; producer/director, Bruce Moody. 641.5945 HEA
Healthy choices. Mexican [videorecording] / with Marietta Pagani ; Cooksmith, Inc. in association with
American Production Services ; producer/director, Bruce Moody. 641.5972 HEA
Healthy cooking for people who don't have time to cook / by Jeanne Jones. Jones, Jeanne. 641.563 JON
Healthy Exchanges cookbook : it's not a diet, it's a way of life / JoAnna M. Lund. Lund, JoAnna M. 641.563 LUN
Healthy homestyle cooking : 200 of your favorite family recipes, with a fraction of the fat / by Evelyn Tribole. Tribole, Evelyn, 1959- 641.5638 TRI
Stucchi, Emanuela,
Healthy Italian cooking / Emanuela Stucchi ; photographs by Gus Filgate ; foreword by Lorenza De'Medici. 1954- 641.65 STU
Healthy teas : green, black, herbal, fruit / Tammy Safi. Safi, Tammy. 641.3372 SAF
Heart of the home : notes from a vineyard kitchen / by Susan Branch. Branch, Susan. 641.5 BRA
Heartland : the best of the old and the new from Midwest kitchens / Marcia Adams ; photographs by Dorothy
Handelman. Adams, Marcia. 641.5977 ADA
59 of 123
Heat : an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting
butcher in Tuscany / Bill Buford. Buford, Bill. 641.59455 BUF
Helen Corbitt's cookbook / by Helen Corbitt ; with decorations by Joe Allen Hong. Corbitt, Helen. 641.5 COR
Herbal pantry / Emelie Tolley and Chris Mead. Tolley, Emelie. 641.657 TOL
Herbfarm cookbook / Jerry Traunfeld ; botanical watercolors of herbs by Louise Smith ; illustrations by
Elayne Sears ; color photographs by Jonelle Weaver. Traunfeld, Jerry, 1959- 641.657 TRA
Herbs and spices [videorecording] / prepared and presented by Alice Vernon. Vernon, Alice R. 641.6383 HER
Here in America's test kitchen / by the editors of Cook's illustrated ; illustrations by John Burgoyne ;
photography by Keller + Keller ... [et al.]. 641.5 HER
Here's to Nantucket : recipes for the good life and great food / Jean-Charles Berruet and Jack Warner ;
[photos by Cary Hazlegrove]. Berruet, Jean-Charles. 641.5973 BER
Hering's dictionary of classical and modern cookery : and practical reference manual for the hotel, restaurant
and catering trade. Hering, Richard. 641.5 He
Heritage of Chinese cooking / Elizabeth Chong. Chong, Elizabeth. 641.5951 CHO

Heritage of French cooking / recipes by the Scotto sisters [Elisabeth Scotto, Marianne Comolli, and Miche`le
Carles] ; text by Annie Hubert-Bare. Scotto, E. (Elisabeth) 641.5944 SCO
Hibachi cookery in the American manner : Japanese-American cookbook / by George E. Engler. Engler, George E. 641.5952 E58h
High-calcium, low-calorie cookbook / Betty Marks. Marks, Betty. 641.5632 M346h
History of cooks and cooking / Michael Symons. Symons, Michael, 1945- 641.509 S988h
Hodgson Mill oat bran cookbook and guide to reducing blood cholesterol / [Mary Ward]. Ward, Mary, 1940- 641.6 WAR
Holidays : 21 menus for elegant entertaining from Thanksgiving to Twelfth Night / John Hadamuscin ;
photographs by Marcia Luce. Hadamuscin, John. 642.4 HAD
Holidays of the world cookbook for students / by Lois Sinaiko Webb. Webb, Lois Sinaiko. 641.568 WEB
60 of 123
Hollyhocks & radishes : Mrs. Chard's almanac cookbook / Bonnie Stewart Mickelson ; illustrations by Ann Mickelson, Bonnie
Schuler Santo. Stewart. 641.5973 MIC
Home on the range. 641.5971 HOM

Home sausage making : how-to techniques for making and enjoying 100 sausages at home / Susan Mahnke
Peery & Charles G. Reavis. Peery, Susan Mahnke. 641.66 PEE 2003
Home style Japanese cooking in pictures/ by Sadako Kohno. Kohno, Sadako. 641.5952 K79h
Homemaker's pictorial encyclopedia of modern cake decorating ... by Wilton. Authors: McKinley Wilton &
Norman Wilton. Wilton, McKinley, 1898- 641.6 W756h 1954
Hors d'oeuvre / by the editors of Time-Life Books. 641.812 H817
Hors d'œuvre around the world, collected by Elizabeth Hunter. Produced and edited by Don Fitzgerald. Hunter, Elizabeth, 1928- 641.81 H945h
Hors d'oeuvre bible / David Paul Larousse. 1949- 641.812 LAR
Hors d'oeuvres / Gillian Duffy ; photography by Melanie Acevedo. Duffy, Gillian. 641.812 DUF
Hors d'oeuvres buffet [videorecording] / a production of WTTW/Chicago ; producer/director, Tim Ward. 641.812 HOR
Hospital patient feeding systems : proceedings of a symposium held at Radisson South Hotel, Minneapolis,
Minnesota, October 19-21, 1981 / Advisory Board on Military Personnel Supplies, Commission on 642.5 H828
Hospitality industry : the world of food service / Joseph A. Villella. Villella, Joseph A. 642.5 Vi
Hot off the grill [videorecording] : the ultimate guide to year-round grilling / WGBH Educational Foundation ;
producer, Laurie Donnelly ; director, Philip Gay. 641.76 HOT
Hot station [videorecording] / Meridian Education Corporation. 641.5 HOT

Hot, sour, salty, sweet : a culinary journey through Southeast Asia / Jeffrey Alford and Naomi Duguid ; studio
photographs by Richard Jung ; location photographs by Jeffrey Alford and Naomi Duguid. Alford, Jeffrey. 641.50959 ALF
Housekeepers almanac, for the year 1866; a facsimile reproduction, slightly enl., of an 1866 almanac.
Reprinted with an introd. by William J. Petersen for members of the State Historical Society of Iowa. 641.5059 H842
61 of 123
Mackay, L. Gertrude
Housekeeper's apple book : over two hundred ways of preparing the apple / by L. Gertrude Mackay. (Lucy Gertrude), b. 641.6 M1
Housekeeping in old Virginia : containing contributions from two hundred and fifty of Virginia's noted
housewives, distinguished for their skill in the culinary art and other branches of domestic economy / edited 641.59755 H8425
How I learned to cook : culinary educations from the world's greatest chefs / edited by Kimberly Witherspoon
and Peter Meehan. 641.5092 HOW
How much to buy : a foodservice purchasing workbook / Robert A. Ulm. Ulm, Robert A. 641.31 ULM
How sweet it is-- without the sugar / Jean C. Wade ; foreword by Lois Jovanovic. Wade, Jean C. 641.86 W1197h
How to be the perfect waiter or waitress [videorecording] : and earn great tips! / Los Angeles Professional
Servers, Inc. ; produced by Nadia Semczuk, Christian Mills ; directed by Gerald Massimei ; written by Nadia 642.6 HOW
How to cook his goose (and other wild games) [by] Karen Green and Betty Black. With illus. by William
Green. Green, Karen, 1944- 641.69 G796h
How to dry foods / by Deanna DeLong. DeLong, Deanna. 641.44 De

How to eat better for less money / [by] James Beard and Sam Aaron ; with a helpful supplement on budget Beard, James, 1903-
wines and spirits. 1985. 641.5 B368h 1970
How to feed friends and influence people : the Carnegie Deli : a giant sandwich, a little deli, a huge success /
Milton Parker and Allyn Freeman. Parker, Milton, 1919- 641.5 PAR
How to feed your hyperactive child / Laura J. and George E. Stevens and Rosemary B. Stoner ; illustrations
by Anthony F. Holtgrefe. Stevens, Laura J., 1945- 641.563 S844h
How to garnish : illustrated step-by-step instructions / Harvey Rosen ; Robert J. Rosen, editor. Rosen, Harvey. 642.8 ROS
How to pronounce French, German, and Italian wine names / Diana Bellucci. Bellucci, Diana. 641.2 BEL
Egerton-Thomas,
How to run a catering business from home / Christopher Egerton-Thomas. Christopher. 642.4 EGE
641.452 WAR
How to store your garden produce : the key to self-sufficiency / Piers Warren ; illustrated by Chris Winn. Warren, Piers. 2003
Halliday, Evelyn
Hows and whys of cooking, Gertrude. 641.5 H188h 1946
62 of 123
Halliday, Evelyn
Hows and whys of cooking, by Evelyn G. Halliday ... and Isabel T. Noble. Gertrude. 641.5 H188h
Hunter's stew and hangtown fry, what pioneer America ate and why / Lila Perl ; pictures by Richard Cuffari. Perl, Lila. 641.5978 P451h
I can manage : a practical approach to school foodservice management / Jay Caton & Mary Nix. Caton, Jay. 642.5 C366i
I love sushi [videorecording] : sushi for everyone/ Triangle Production Services ; Chef-San ; executive
producer, Romi Adachi ; producer, Andrew J. Hall ; directors, Reiko Ishihara, Ray Manard. 641.5952 ILO
Ice carving / by Hideo Hasegawa ; English language translation by Norman Braslow ; edited by Jackie Athey. Hasegawa, Hideo, 1924-642.8 Ha
Ice carving made easy / Joseph Amendola. Amendola, Joseph. 642.8 AME 1994
Ice cream & frozen yogurt cookbook : enjoy homemade ice creams, forzen yogurts, sorbets, sherbets, and
more / Mable and Gar Hoffman. Hoffman, Mable, 1922- 641.8 HOF
Idaho [videorecording] : home of the world famous potato. 641.3521 IDA

Ideas for refreshment rooms; restaurants, lunch room, tea room, coffee shop, cafeteria, dining car, industrial
plant, school, club, soda fountain; a ready reference to catering methods, covering a wide range of pratice. 642.5 H8i
Igirisu wa oishii / Hayashi Naozomu. Hayashi, Nozomu. 641.59592 H4136i
Il Fornaio baking book : sweet and savory recipes from the Italian kitchen / by Franco Galli. Galli, Franco. 641.71 GAL
Blunt, Wilfrid, 1901-
Illustrated herbal / Wilfrid Blunt, Sandra Raphael. 1987. 641.63 BLU
I'm just here for the food : food + heat = cooking / Alton Brown. Brown, Alton, 1962- 641.5 BRO
Impressive 1 minute napkins [videorecording] / by Chef Ted ; produced by Wadel and Associates ;
producer/director, Mike Wadel. 642.7 IMP
In & out of the kitchen in fifteen minutes or less / Anne Willan ; photography by Sara Taylor. Willan, Anne. 641.555 WIL
In good taste : a contemporary approach to cooking / Victor Gielisse, Mary E. Kimbrough, Kathryn G.
Gielisse. Gielisse, Victor. 641.5 GIE
63 of 123
In Julia's kitchen with master chefs / Julia Child ; with Nancy Verde Barr ; photographs by Micheal
McLaughlin. Child, Julia. 641.5973 CHI
In pursuit of flavor / by Edna Lewis with Mary Goodbody ; illustrated by Louisa Jones Waller. Lewis, Edna. 641.5975 LEW
In the kitchen with love. Loren, Sophia, 1934- 641.5945 LOR
In the kitchen with Rosie : Oprah's favorite recipes / by Rosie Daley. Daley, Rosie. 641.5638 D141i
In the sweet kitchen : the definitive baker's companion / Regan Daley. Daley, Regan. 641.815 DAL
Indian cook book / recipes by Cecelia Corcoran. Corcoran, Cecelia. 641.59786 C793i
Ingredients & flavor dynamics : cooking with spices & herbs. 641.657 ING
Ingredients & flavor dynamics : sauteíng, steaming, poaching & smoking. 641.7 ING
O'Connell, Patrick,
Inn at Little Washington : a consuming passion / Patrick O'Connell ; photographs by Tim Turner. 1945- 641.5 OCO
Inquisitve cook / Anne Gardiner and Sue Wilson, with the Exploratorium. Gardiner, Anne. 641.5 G221i
Motoyama, Tekishu¯, 641.5952 M9199i
Inshoku jiten / Motoyama Tekishu¯ cho. 1881-1958. 1966
Inside America's test kitchen / by the editors of Cook's Illustrated ; illustrations, John Burgoyne ; photography
Carl Tremblay, Daniel Van Ackere. 641.5 INS
Inspired vegetarian / Louise Pickford ; photographs by Gus Filgate. Pickford, Louise. 641.5636 PIC
Langseth-Christensen,
Instant epicure cookbook. Lillian. 641.555 L285i
Instant gratification : no-hassle desserts in just about no time / Lauren Chattman. Chattman, Lauren. 641.86 CHA
Institution recipes for use in schools, colleges, hospitals and other institutions, by Emma Smedley. Smedley, Emma. 641.57 S637i3
64 of 123
Hefner, Patricia Larue,
Institutional cakes: premix versus the conventional. 1931- 641.8653 H461i
Institutional evaluation of processed mashed potatoes. Boyd, Ruth Ann, 1920- 641.81 B789i
McArthur, Eleanor
Institutional premarket testing of chiffon pie mixes. Fredericha, 1908- 641.865 M116i
Instructor's guide for the teaching of professional cooking / prepared for The Culinary Institute of America by Culinary Institute of
LeRoi A. Folsom. America. 641.5 In
641.815 SOK
Instructor's manual to accompany About professional baking / Gail Sokol. Sokol, Gail. Manual
641.22 HEN
Instructor's manual to accompany About wine / prepared by Joseph LaVilla. LaVilla, Joseph. Manual
641.79 GAR
Instructor's manual to accompany Modern garde manger / Robert Garlough, Angus Campbell. Garlough, Robert, 1954- Manual
International chocolate cookbook / Nancy Baggett ; photographs by Martin Jacobs. Baggett, Nancy, 1943- 641.6374 BAG
International cookie cookbook / Nancy Baggett ; photographs by Dennis M. Gottlieb. Baggett, Nancy, 1943- 641.8 BAG
International dictionary of food & cooking : ingredients, additives, techniques, equipment, menu terms,
catering terms, food science, and outline domestic and production recipes / compiled by Charles G. Sinclair. 641.5 INT
Anderson, Kenneth,
International dictionary of food & nutrition / Kenneth N. Anderson and Lois E. Anderson. 1921- 641.03 AND
641.596 G8161i
International foods [electronic resource] 2 Africa & the Middle East / by Michelle Greenwald. Greenwald, Michelle. CD
641.595 G8161i
International foods [electronic resource] 3 Asia & Russia / by Michelle Greenwald. Greenwald, Michelle. CD
International hangover book. Illustrated by Sandy Heckinger. Douglas, Auriel. 641.874 D733i
International school of sugarcraft / principal teacher, Nicholas Lodge ; teacher, Janice Murfitt ; photography
by Graham Tann. Lodge, Nicholas. 641.865 LOD
Introduction to table side cooking [videorecording] / the Culinary Institute of America presents ; produced by
the Learning Resources Center ; producer, Philip E. Miller. 642.6 INT
65 of 123
Introductory foods; a laboratory manual of food preparation and evaluation [by] Mary L. Morr and Theodore
F. Irmiter. Morr, Mary L. 641.5 Mo
Invitation to Indian cooking. Jaffrey, Madhur, 1933- 641.5954 J23i.v

Ismail Merchant's Florence : filming and feasting in Tuscany / Ismail Merchant ; photographs by Derrick
Santini. Merchant, Ismail. 641.5945 MER
Itadakimasu / prepared by the Women's Group of the Tokyo American Club. 641.5 I881
Italian baker / by Carol Field. Field, Carol. 641.71 FIE

Italian classics : the best recipe / by the editors of Cook's illustrated ; photography by Carl Tremblay and
Daniel Van Ackere ; illustrations by John Burgoyne. 641.5945 ITA
Italian cooking in the grand tradition / Jo Bettoja and Anna Maria Cornetto ; with an introduction by Moira
Hodgson ; with wine notes by Angelo Bettoja. Bettoja, Jo. 641.5945 BET
Italian cusine : the new essential references to the riches of the Italian table / Tony May. May, Tony, 1937- 641.5945 MAY
Loomis, Susan
Italian farmhouse cookbook / by Susan Herrmann Loomis ; illustrations by Anne Smith. Herrmann. 641.5945 LOO
Italian holiday cooking : a collection of 150 treasured recipes / Michele Scicolone. Scicolone, Michele. 641.568 SCA
641.220945 VIN
Italian wines 2006 : a guide to the world of Italian wine for experts and wine lovers. 2006
Italy in small bites / Carol Field. Field, Carol. 641.5945 FIE

Italy the beautiful cookbook : authentic recipes from the regions of Italy / recipes compiled by Lorenza De' Medici Stucchi,
de'Medici ; text by Patrizia Passigli. Lorenza, 1926- 641.5945 MED
It's a long way to guacamole : the Tex-Mex cookbook / by Rue Judd and Ann Worley ; drawings by Marti
Patchell. Judd, Rue. 641.5 JUD
It's your wedding reception [videorecording] / produced, written & directed by Vince Clews & Associates, Inc. 642.4 ITS
Jack Daniel's the spirit of Tennessee cookbook / Lynne Tolley, Pat Mitchamore. Tolley, Lynne, 1950- 641.625 TOL
66 of 123
Jacques Pe´pin's cooking techniques [videorecording] / produced by KQED ; director, Bruce Franchini. 641.5 JAC
Jacques Pe´pin's simple and healthy cooking / written and illustrated by Jacques Pe´pin. Pe´pin, Jacques. 641.5638 PEP
Beard, James, 1903-
James Beard's American cookery. With illus. by Earl Thollander. 1985. 641.5973 BEA
James McNair cooks Italian / photography and styling by James McNair. McNair, James K. 641.5945 MCN
James McNair's beans & grains / recipes by James McNair and Andrew Moore ; photography and styling by
James McNair. McNair, James K. 641.631 MCN
James McNair's beef cookbook / photography by Patricia Brabant. McNair, James K. 641.662 MCN
James McNair's breakfast / photography by Patricia Brabant. McNair, James K. 641.52 MCN
James McNair's cakes / recipes by James McNair and Andrew Moore ; photographs and styling by James
McNair. McNair, James K. 641.8653 MCN
James McNair's cheese cookbook / photography by Patricia Brabant. McNair, James K. 641.673 MCN
James McNair's cold cuisine / photograph by Patricia Brabant. McNair, James K. 641.79 MCN
James McNair's corn cookbook / photography by Patricia Brabant. McNair, James K. 641.6567 MCN
James McNair's custards, mousses & puddings / photography by James McNair. McNair, James K. 641.864 MCN
James McNair's fish cookbook / photography and styling by James McNair. McNair, James K. 641.692 MCN
James McNair's pasta cookbook / photography by Patricia Brabant. McNair, James K. 641.822 MCN
James McNair's pie cookbook / photography by Patricia Brabant. McNair, James K. 641.8652 MCN
James McNair's Rice cookbook / photography by Patricia Brabant. McNair, James K. 641.6318 MCN
67 of 123
James McNair's salads / photography by Jim Hildreth and James McNair. McNair, James K. 641.83 MCN
James McNair's salmon cookbook / photography by Patricia Brabant. McNair, James K. 641.692 MCN
James McNair's vegetarian pizza / photography and styling by James McNair. McNair, James K. 641.824 MCN
Jane Brody's good food gourmet : recipes and menus for delicious and healthful entertaining / by Jane E.
Brody ; illustrations by Ray Skibinski. Brody, Jane E. 641.5 BRO
Jane Grigson's British cookery. Grigson, Jane. 641.5941 GRI

Jane Grigson's fruit book / illustrated by Yvonne Skargon ; glossary to the American edition by Judith Hill ;
introduction to the Bison Books edition by Sara Dickerman. Grigson, Jane. 641.64 GRI
Janos : recipes & tales from a Southwest restaurant / Janos Wilder ; photographs by Geoffrey Clifford. Wilder, Janos. 641.5979 WIL
Japanese cooking for health and fitness / Kiyoko Konishi. Konishi, Kiyoko. 641.5952 K82j
Japanese food, by Prof. Kaneko Tezuka. Tezuka, Kaneko. 641.5952 T356j

Japanese foods that heal : using traditional ingredients to promote health, longevity, and well-being / John
Belleme & Jan Belleme. Belleme, John. 641.563 B439j
Japanese kitchen : 250 recipes in a traditional spirit / Hiroko Shimbo ; illustrations by Rodica Prato. Shimbo, Hiroko. 641.5952 S556j
Jeanne Jones' homestyle cooking made healthy : 200 classicAmerican favorites : low in fat with all the
original flavor! / Jeanne Jones. Jones, Jeanne. 641.5638 JON
Jewish cooking for all seasons : fresh, flavorful kosher recipes for holidays and every day / Laura Frankel ;
photographs by Ben Fink. Frankel, Laura. 641.5676 FRA
Jewish cooking in America [videorecording] / a national production of Maryland Public Television, Frappe` ,
Inc. and Joan Nathan ; produced and directed by Charles Pinskey. 641.5676 JEW
Jewish mothers video cookbook [videorecording] : Volume 1 / EMA Productions ; producers, Jackie Frazin,
JoAnne Pepper, Frank Pecora, Jr. ; director/cameraman, Bob Simons ; writer, Buddy Saper. 641.5676 JEW
Jim Fobel's old-fashioned baking book : recipes from an American childhood. Fobel, Jim. 641.865 FOB
68 of 123
Jimtown Store cookbook : recipes and more from Sonoma County's favorite country store / Carrie Brown and
John Werner, with Michael McLaughlin. Brown, Carrie, 1955- 641.5973 BRO
John Clancy's Christmas cookbook. Clancy, John. 641.568 CLA

John Cleese's wine for the confused [videorecording] / produced and directed by David Kennard ; written by
John Cleese & David Kennard. 641.22 JOH
John H. Tobe's health giving life saving "no-cook" book. Tobe, John H. 641.5 T628h
Joy of cooking / by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker ; illustrated by Laura Rombauer, Irma von 641.5973 ROM
Hartman Maestro. Starkloff, 1877-1962. 1997
Rombauer, Irma von
Joy of cooking Christmas cookies / by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. Starkloff, 1877-1962. 641.8 ROM
Joy of grilling / Joe Famularo. Famularo, Joseph J. 641.5784 FAM
Joy of pickling : 200 flavor-packed recipes for all kinds of produce from garden or market / Linda Ziedrich. Ziedrich, Linda. 641.42 ZIE
Joy of soy : 75 delicious ways to enjoy nature's miracle food / Dana Jacobi. Jacobi, Dana. 641.65655 J16j
Judie Geise's new Northwest kitchen. Geise, Judie, 1945- 641.5 GEI
Juices : nature's cure-all for health and vitality / Jan Castorina & Dimitra Stars. Castorina, Jan, 1960- 641.64 CAS
Julia Child! [videorecording] : America's favorite chef / [produced by WGBH/Boston in association with
Thirteen/WNET New York American Masters] ; produced and written by Marilyn Mellowes. 641.5944 JUL
Julia's kitchen wisdom : essential techniques and recipes from a lifetime of cooking / by Julia Child, with
David Nussbaum. Child, Julia. 641.5 C536j
Julie Dannenbaum's Creative Cooking School. Illus. by Tom Funk. Dannenbaum, Julie. 641.5 D188j
Junior cook. Williams, Caroline D. 641.5 W722j
Just pheasant / by Louis & Annette Bignami. Bignami, Louis V. 641.691 B593j
69 of 123
Kare¯raisu to Nihonjin / Morieda Takashi. Morieda, Takashi. 641.6384 M855k

Kathy Casey's Northwest table : Oregon, Washington, British Columbia, Southern Alaska / by Kathy Casey ;
food photographs by E. Jane Armstrong ; scenic photographs by Mike Hipple and Joel W. Rogers. Casey, Kathy. 641.59795 CAS
Keep it simple : easy techniques for great home cooking / from the editors of Bon Appe´tit. 641.5 KEE
Keeping nice people nice [videorecording] / with Michael Hurst. 642.6 KEE
Ken Haedrich's Country baking : simple home baking with wholesome grains and the pick of the harvest. Haedrich, Ken, 1954- 641.71 HAE
641.59593 KEO
Keo's Thai cuisine / Keo Sananikone. Keo Sananikone. 1999
Kitchen confidential : adventures in the culinary underbelly / Anthony Bourdain. Bourdain, Anthony. 641.5 BOU
641.5092 BOU
Kitchen confidential : adventures in the culinary underbelly / Anthony Bourdain. Bourdain, Anthony. 2007
Kitchen guide, by the editors of Time-Life Books. Time-Life Books. 641.5 T583k
Kitchen herbs : the art and enjoyment of growing herbs and cooking with them / Sal Gilbertie ; photographs
by Joseph Kugielsky ; culinary text and recipes by Frances Towner Giedt. Gilbertie, Sal. 641.657 GIL
Kitchen management for institutions : economies in purchasing, portioning, and preparation / William K.
Deuel. Deuel, William K. 642.5 De
Kitchen math [videorecording] : measuring / script writer, Ann Olson ; video production, QTV Productions. 641.5 KIT
Kitchen sanitation and food hygiene, by Bruce H. Axler. Axler, Bruce H. 641.4 Ax
Kitchen sessions with Charlie Trotter / recipes by Charlie Trotter ; photography by Tim Turner ; wine notes by
Brian Cronin. Trotter, Charlie. 641.5 TRO
Kitchen table at Brennan's of Houston / by Randy Evans ; with photographs by Jay Stevens ; foreword by
Alex Brennan-Martin. Evans, Randy, 1975- 641.5 EVA
Kitchen; a delicious account of the author's years as a grand ho^tel cook. Woodcuts by Gail Garraty. Freeling, Nicolas. 642.56 F854Z
70 of 123
Knife care [videorecording] : selection, sharpening, sanitation and safety / Culinary Institute of America ;
writer/producer, Joanne A. Meyer. 641.5028 KNIF
Knife skills [videorecording] : vegetable cuts / produced by the Food & Beverage Institute ; producers, Philip
Miller and Joanne A. Meyer. 641.65 KNI
Knife techniques [videorecording] : the cutting edge ; produced by Kennedy Nelson Shultz, Inc. ; producer,
David Powell ; director, Kurt Kennedy. 641.5028 KNI
Korean food guide in English / Han?guk Kukche Kyoryu Chaedan pyo?n = edited by the Korea Foundation. 641.59519 K843
Lamb / by the editors of Time-Life Books. 641.663 L218

Leto, M. J. (Mario
Larder chef : food preparation and presentation / M.J. Leto, W.K.H. Bode. Jack), 1910-1994. 641.5 LET 2006
Larousse gastronomique : the encyclopedia of food, wine & cookery / Introductions by A. Escoffier and Ph. Montagne´, Prosper,
Gilbert ; edited by Charlotte Turgeon and Nina Froud ; [text translated from the French by Nina Froud and 1864-1948. 641.503 LAR
Larousse gastronomique : the new American edition of the world's greatest culinary encyclopedia / edited by Montagne´, Prosper,
Jenifer Harvey Lang. 1864-1948. 641.503 LAR 1988
Last course : the desserts of Gramercy Tavern / Claudia Fleming with Melissa Clark ; preface by Danny
Meyer ; foreword by Tom Colicchio ; photography by Dana Gallagher. Fleming, Claudia. 641.6 FLE
Latin American cooking, by Jonathan Norton Leonard and the editors of Time-Life Books. Photographed by Leonard, Jonathan
Milton Greene. Norton, 1903-1975. 641.598 L581L
Lee Bailey's New Orleans : good food and glorious houses / by Lee Bailey with Ella Brennan ; recipes from
the Commander's Palace, Mr. B's, and the Palace Cafe´ ; photographs by Langdon Clay ; recipe testing and Bailey, Lee. 641.59763 BAI
Lee Bailey's southern food & plantation houses : favorite Natchez recipes / by Lee Bailey and the Pilgrimage
Garden Club ; photographs by Tom Eckerle. Bailey, Lee. 641.5975 BAI
Legendary cuisine of Persia / Margaret Shaida. Shaida, Margaret. 641.5955 SHA

Lemongrass and sweet basil : traditional Thai cuisine / by Khamtane Signavong ; photography by Ken Martin
and Alison Plummer. Signavong, Khamtane. 641.595 SIG
Lessons in excellence from Charlie Trotter / by Paul Clarke. Clarke, Paul. 641.5092 CLA
Lhasa Moon Tibetan cookbook / by Tsering Wangmo and Zara Houshmand ; illustrations by Palden
Choedak Oshoe ... [et al.]. Wangmo, Tsering, 1967-641.59515 WAN
71 of 123
Librarian's cook book; Glozer, Liselotte F. 641.5 G566L
Light desserts / Beatrice Ojakangas. Ojakangas, Beatrice A. 641.86 OJA

Like water for chocolate : a novel in monthly installments, with recipes, romances, and home remedies /
Laura Esquivel ; translated by Carol Christensen and Thomas Christensen. Esquivel, Laura, 1950- 641 ESQ
Linda McCartney on tour : over 200 meat-free dishes from around the world / Linda McCartney. McCartney, Linda. 641.5636 MCC
Liquid assets [videorecording] : the beverage trade's role in restaurant profitability. 641.874 LIQ
Live longer now cookbook : for joyful health & long life / by Jon N. Leonard and Elaine A. Taylor. Leonard, Jon N. 641.563 L581L
Wedman-St. Louis,
Living gluten-free : meal plans, recipes, and consumer tips / by Betty Wedman-St. Louis. Betty. 641.5638 W393L
Living in the raw : recipes for a healthy lifestyle / Rose Lee Calabro. Calabro, Rose Lee. 641.5636 CAL
Living off the land / Thomas K. Squier ; illustrated by Thomas K. Squier, Jr. ; edited by Frances Squier &
Isaac Laudenslager. Squier, Thomas K. 641.6 S773L
Local flavors : cooking and eating from America's farmers' markets / Deborah Madison ; photographs by
Laurie Smith ; illustrations by Patrick McFarlin. Madison, Deborah. 641.5973 MAD
Logic of cooking--programmed : the principles of cooking explained in simple language and by a
programmed presentation / Donald E. Lundberg in consultation with Eric Saucy. Lundberg, Donald E. 641.5 Lo
641.6382 ALL
Lost arts : a celebration of culinary traditions / Lynn Alley. Alley, Lynn. 2000
Low-cholesterol olive oil cookbook : more than 200 recipes, the most delicious way to eat healthy food /
Sarah Schlesinger & Barbara Earnest. Schlesinger, Sarah. 641.5638 SCH
Lowfat & fast! [videorecording] : real food for busy people / producer, Allan Lemley. 641.563 LOW
Low-fat vegetarian cooking : innovative vegetarian recipes for the adventurous cook / Jenny Stacey. Stacey, Jenny. 641.5636 STA
Lu¨chow's German festival cookbook / Gene and Fran Schoor ; illustrated by Ed Nuckolls. Schoor, Gene. 641.5943 S372L
72 of 123
Lucinda's authentic Jamaican kitchen / Lucinda Scala Quinn ; photographs by Quentin Bacon ; location
photographs by Karen Marshall. Quinn, Lucinda Scala. 641.5972 QUI
Luncheon and supper dishes. Jule Wilkinson, editor. Blair, Eulalia C., 641.53 Bl
Ma Cuisine Cooking School cookbook / Linda Lloyd ... [et a.]. 641.5 MAC
Ma gastronomie / Fernand Point ; translated and adapted by Frank Kulla and Patricia Shannon Kulla ; introd.
by Joseph Wechsberg ; special drawings by Andre Dunoyer de Segonzac. Kulla, Frank. 641.5944 KUL
Macrobiotic way : the complete macrobiotic diet & exercise book / Michio Kushi with Stephen Blauer ; 641.563 K971m
foreword by John Denver. Kushi, Michio. 1993
Madhur Jaffrey's flavors of India. Jaffrey, Madhur, 1933- 641.5954 JAF
Madhur Jaffrey's world vegetarian. Jaffrey, Madhur. 641.5636 JAF

Magic beans : 150 delicious recipes featuring nature's low-fat, nutrient-rich, disease-fighting powerhouse /
Patti Bazel Geil. Geil, Patti Bazel. 641.6565 GEI
Magic spices : 200 healthy recipes featuring 30 common spices / Donna L. Weihofen. Weihofen, Donna L. 641.6383 WEI
Maida Hatter's brand-new book of great cookies / illustrations by the author. Heatter, Maida. 641.8654 HEA
Maida Heatter's best dessert book ever / drawings by Toni Evins. Heatter, Maida. 641.86 HEA
Maida Heatter's book of great American desserts / drawings by Toni Evins. Heatter, Maida. 641.86 HEA
Maida Heatter's Book of great chocolate desserts / drawings by Toni Evins. Heatter, Maida. 641.6374 HEA
Maida Heatter's Book of great cookies / drawings by Toni Evins. Heatter, Maida. 641.86 HEA
Maida Heatter's book of great desserts. Drawings by Toni Evins. Heatter, Maida. 641.86 HEA 1974
Maida Heatter's New book of great desserts / drawings by Toni Evins. Heatter, Maida. 641.86 HEA
73 of 123
Doran, Laura Dover,
Making great candy : a sweet selection of fun and easy recipes / Laura Dover Doran. 1970- 641.853 DOR
Making great sausage at home : 30 savory links from around the world plus dozens of delicious sausage
dishes / Chris Kobler. Kobler, Chris, 1946- 641.66 KOB
Making your own gourmet coffee drinks ; espressos, cappuccinos, lattes, mochas, and more! / Mathew Tekulsky, Mathew,
Tekulsky. 1954- 641.877 TEK
Making your own gourmet tea drinks : black teas, green teas, scented teas, herb teas, iced teas, and more! / Tekulsky, Mathew,
by Mathew Tekulsky ; illustrations by Clair Moritz-Magnesio. 1954- 641.877 TEK
Mama D's old-fashioned Italian cooking / Giovanna D'Agostino. D'Agostino, Giovanna. 641.5945 DAG
Man & his meatballs : the hilarious but true story of a self-taught chef and restaurateur, with 75 recipes /
John LaFemina, with Pam Manela. LaFemina, John. 641.5945 LAF
641.013 S8226m
Man who ate everything / Jeffrey Steingarten. Steingarten, Jeffrey. 2006
Chiang, Cecilia Sun
Mandarin way / by Cecilia Sun Yun Chiang ; as told to Allan Carr. Yun. 641.5951 C532m
Manna: foods of the frontier. Drawings by Heidi Palmer. Harris, Gertrude, 1914- 641.5973 H314m
Mansfield Library cooks : a sharing of recipes from the faculty, staff, and students of the Mansfield Library. 641.59786 MAN
Mansion on Turtle Creek cookbook / by Dean Fearing ; edited by Dotty Griffith. Fearing, Dean. 641.5973 FEA
Marcella cucina / Marcella Hazan ; photography by Alison Harris, design by Joel Avirom. Hazan, Marcella. 641.5945 HAZ
Marcella's Italian kitchen/ by Marcella Hazan. Hazan, Marcella. 641.5945 HAZ
Marinades, brines, rubs, cures, and glazes / by Jim Tarantino. Tarantino, Jim. 641.7 TAR 2006
Mario Batali simple Italian food : recipes from my two villages / photographs by Mark Ferri. Batali, Mario. 641.5945 BAT
Mark Miller's Indian market cookbook / Mark Miller, Mark Kiffin, and Suzy Dayton with John Harrisson. 1949- 641.5979 MIL
74 of 123
Markets of Provence : a culinary tour of southern France / text by Dixon Long ; recipes by Ruthanne Long ;
photographs by David Wakely ; foreword by Patricia Wells. Long, Dixon. 641.59449 LON
Martha Washington's Booke of cookery / transcribed by Karen Hess with historical notes and copious
annotations. 641.5941 MAR
Martin Yan's Asian favorites : from Hong Kong, Taiwan, and Thailand / Martin Yan ; food photography by
Maren Caruso ; location photography by Stephanie Jan. Yan, Martin, 1948- 641.595 YAN
Mary Emmerling's American country cooking : recipes and menus from family and friends across America / Emmerling, Mary
photographs by Michael Skott ; design by Drenttel Doyle Partners. Ellisor. 641.5973 EMM
Master dictionary of food and wine / Joyce Rubash. Rubash, Joyce. 641.3003 RUB
Mastering microwave cookery [videorecording] / Videocraft Classics ; produced and directed by Lee Kraft. 641.5882 MAS
Masters of American cookery : M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia
McWilliams Child / Betty Fussell : with a preface by the author. Fussell, Betty Harper. 641.5973 FUS
Mayo Clinic Williams-Sonoma cookbook : simple solutions for eating well / recipe writer, John Phillip Carroll ;
photographer, Chris Shorten. Carroll, John Phillip. 641.5 CAR
McClane, A. J. (Albert
McClane's fish buyer's guide / A.J. McClane. Jules), 1922- 641.692 MCC
Meal management manual, by Frances M. Hettler and Isabelle R. Thomas. Hettler, Frances Marie. 642.02 H591m
Meal management. Kinder, Faye. 642 K51m
Meal management. Kinder, Faye. 642 K51m 1968

McLean, Beth Bailey,
Meal planning and service. 1892- 642 M163m 1964
McLean, Beth Bailey,
Meal planning and table service for the American home without servants. 1892- 642 M163m 1955
Meal timing [videorecording] : juggling ten balls at once / produced by Kennedy Nelson Shultz, Inc. ; director,
Kurt Kennedy ; producer, David Powell. 641.5 MEA
Meals that heal : over 175 simple everyday recipes that help prevent and treat disease / Anne Egan and
Regina Ragone. Egan, Anne. 641.5631 EGA
75 of 123
Mealtime manual for people with disabilities and the aging / compiled by Judith Lannefeld Klinger, with the
Institute of Rehabilitation Medicine, New York University Medical Center and Campbell Soup Company ; 641.5 K65m 1978
Measure of her powers : an M.F.K. Fisher reader / edited by Dominique Gioia ; with an introduction by Ruth Fisher, M. F. K. (Mary
Reichl. Frances Kennedy), 641.092 FIS
Measure up in the kitchen [videorecording] / Learning Seed. 641.502 MEA
Meat buyers guide / by National Association of Meat Purveyors. 641.31 MEA

National Association of
Meat buyers guide / by the National Association of Meat Purveyors. Meat Purveyors. 641.31 Me
Meat buyer's guide : beef, lamb, veal, pork, and poultry / North American Meat Processors Association. 641.36 MEA 2007
Meat cook book. 641.6 B565m
Meat cut ID [electronic resource] / CEV Multimedia, Ltd. 641.36 M4848 CD
Meat evaluation handbook. 641.31 Me
Meat evaluation handbook. 641.36 MEA
Meat evaluation handbook. 641.36 NAT
Meat handbook. Levie, Albert. 641.36 LEV 1970
Meat in the foodservice industry. 641.6 M484

Meat on the grill : new recipes for beef, lamb, pork, and other meats / by David Barich and Thomas Ingalls ;
photography by Dennis Bettencourt ; food styling by Robert Burns. Barich, David. 641.5784 BAR
Mediterranean cooking / Paula Wolfert. Wolfert, Paula. 641.59 WOL
Mediterranean diet : newly revised and updated / Marissa Cloutier and Eve Adamson. Cloutier, Marissa. 641.563 JEN 2004
76 of 123
Jenkins, Nancy
Mediterranean diet cookbook : a delicious alternative for lifelong health / Nancy Harmon Jenkins. Harmon. 641.563 JEN
Mediterranean flavors : recipes from the countries of the sun / Mariá Jose´ Sevilla ; illustrated by Christopher
Wormell. Sevilla, Mariá Jose´. 641.591822 SEV
Mediterranean grains and greens : a book of savory, sun-drenched recipes / Paula Wolfert. Wolfert, Paula. 641.591822 WOL
Mediterranean herb cookbook : fresh and savory recipes from the Mediterranean garden / Georgeanne Brennan, Georgeanne,
Brennan ; photographs by Grey Crawford. 1943- 641.657 BRE
Mediterranean kitchen / Joyce Goldstein ; drawings by Rachel Goldstein ; wine recommendations by Evan Goldstein, Joyce
Goldstein. Esersky. 641.5636 GOL
Mediterranean light : delicious recipes from the world's healthiest cuisine / Martha Rose Shulman. Shulman, Martha Rose. 641.5635 SHU
Mediterranean pantry : creating and using condiments and seasonings / Aglaia Kremezi ; photographs by
Martin Brigdale. Kremezi, Aglaia. 641.6382 KRE
Mediterranean vegetarian cooking : innovative vegetarian recipes for the adventurous cook / edited by Janet
Swarbrick. 641.5636 MED
MediterrAsian way : a cookbook and guide to health, weight loss, and longevity, combining the best features
of Mediterranean and Asian diets and lifestyles / Ric Watson and Trudy Thelander. Watson, Ric. 641.595 WAT
Meeting challenges in food service : a guide for solving present and future problems / William L. Kahrl. Kahrl, William L. 642 Ka
641.5975 MEL
Melting pot : ethnic cuisine in Texas. 1983
Memories with food at Gipsy House / Felicity & Roald Dahl ; photographs by Jan Baldwin. Dahl, Felicity. 641.594 DAH
Memphis cookbook. 641.5 M5338 1985

Mennonite community cookbook : favorite family recipes / by Mary Emma Showalter ; drawings by Naomi Showalter, Mary Emma,
Nissley. 1913- 641.5 S559m 1957
Menu design : merchandising and marketing / Albin G. Seaberg. Seaberg, Albin G. 642 SEA 1991
Menu planning guide for school food service / prepared by Nutrition and Technical Services Division, Food United States. Food
and Nutrition Service, U.S. Department of Agriculture. and Nutrition Service. 642.5 Me
77 of 123
Menu planning: a blueprint for better profits [by] Hubert E. Visick & Peter E. Van Kleek. Visick, Hubert E. 642.5 V831m
Menu planning: a blueprint for better profits [by] Hubert E. Visick & Peter E. Van Kleek. Visick, Hubert E. 642.5 Vi
Menu pricing and strategy / Jack Miller. Miller, Jack E., 1930- 642.5 Mi
MenuPro deluxe [computer file] / SoftCafe. 642 MEN

National Live Stock and
Merchandising beef loins / National Live Stock and Meat Board. Meat Board. 641.36 MER
Mere mortal's guide to fine dining : from salad forks to sommeliers, how to eat and drink in style without fear
of faux pas / Colleen Rush. Rush, Colleen. 641.5 RUS
Simmons, Adelma
Merry Christmas herbal. Drawings by Kathleen Bourke. Grenier. 641.568 S592m
Mes confitures : the jams and jellies of Christine Ferber / Christine Ferber ; translated by Virginia R. Phillips. Ferber, Christine. 641.852 FER
Meta Given's Modern encyclopedia of cooking ... A modern cook book, complete in every detail, brings the
latest developments in home economics into your kitchen for a simpler, better and richer life. Given, Meta, 1888- 641.5 GIV
Meta Given's Modern encyclopedia of cooking ... A modern cook book, complete in every detail, brings the
latest developments in home economics into your kitchen for a simpler, better and richer life. Given, Meta, 1888- 641.503 G539m
Mexico's feasts of life / Patricia Quintana ; with Carol Haralson ; photographed by Ignacio Urquiza. Quintana, Patricia. 641.5972 QUI
Microwave baking & desserts / by Barbara Methven and Sylvia Ogren ; [photographers, Michael Jensen,
Steven Smith]. Methven, Barbara. 641.86 M592m
641.588 P995m
Microwave cookbook / by Dorothy H. Pybus. Pybus, Dorothy H. 1977
Microwave game & fish cookbook : quick, convenient recipes for concocting the tastiest, juiciest, most
succulent wild meat and fish meals you've ever eaten / Paula J. Del Giudice. Del Giudice, Paula J. 641.69 D3527m
Microwave guide & cookbook. 641.5 Mi

Microwave meals made easy : menus, recipes & time guides / by Janet L. Sadlack ; [photography, James
Marvy]. Sadlack, Janet L. 641.588 S126m
78 of 123
Microwaving convenience foods / by Barbara Methven ; [photographers, Buck Holzemer, Michael Jensen,
Ken Greer]. Methven, Barbara. 641.5882 M592mi
Microwaving fruits & vegetables / by Barbara Methven and Sara Jean Thoms ; [photographers, Michael
Jensen, Buck Holzemer, Ken Greer]. Methven, Barbara. 641.64 M592m
Microwaving meals in 30 minutes / by Barbara Methven ; [photographers, Michael Jensen, Steven Smith,
Jack Mithun]. Methven, Barbara. 641.5882 M592m
Microwaving meats / by Barbara Methven ; [photographers, Michael Jensen, Ken Greer]. Methven, Barbara. 641.66 M592m
Microwaving on a diet / by Barbara Methven. Methven, Barbara. 641.563 M592m

Middle Eastern & African cuisines. Lebanon [videorecording] / a production of WTTW/Chicago ; producer/
director, Tim Ward. 641.595692 MID
Middle Eastern cooking, by Harry G. Nickles and the editors of Time-Life Books. Photographed by David 641.5956 N632m
Lees and Richard Jeffery. Nickles, Harry G. Suppl.
Miniature book of chocolate / compiled by Jane Donovan ; recipes by Carole Handslip ... [et.al.] 641.6 MIN
Minimalist cooks at home : recipes that give you more flavor from fewer ingredients in less time / Mark
Bittman. Bittman, Mark. 641.5 BIT
Minnesota [4-H] recipes : favorite recipes of 4-H families and friends. 641.5973 MIN
Minnesota ethnic food book / Anne R. Kaplan, Marjorie A. Hoover, Willard B. Moore. Kaplan, Anne R., 1951- 641.5973 KAP
Muenscher, Minnie
Minnie Muenscher's Herb cookbook / by Minnie Worthen Muenscher ; with ill. by Elfriede Abbe. Worthen. 641.657 M948h
Misawa gourmet / compiled by Education Services Office, Misawa Officers' Wives Club, University of
Maryland staff. 641.5 M678
Leslie, Eliza, 1787-
Miss Leslie's secrets : what every bride should know : the classic household guide / by Eliza Leslie. 1858. 641.5 LES
Miss Ruby's American cooking : from border to border & coast to coast : the best recipes from America's
regional kitchens / Ruth Adams Bronz ; illustrations by Beth Krommes. Bronz, Ruth Adams. 641.5973 BRO
Mixology [videorecording] : making great cocktails. 641.874 MIX
79 of 123
Modelling / Elaine MacGregor. MacGregor, Elaine. 641.8653 MAC
Modern Asian flavors : a taste of Shanghai / Richard Wong ; photographs by Noel Barnhurst. Wong, Richard. 641.5951 WON
Modern cake decorating, pulled sugar and candy making, by McKinley Wilton & Norman Wilton. Wilton, McKinley, 1898- 641.6 W756m
Modern food service planning / William L. Kahrl. Kahrl, William L. 642.5 Ka
Modern garde manger : a global perspective / Robert Garlough, Angus Campbell. Garlough, Robert, 1954- 641.79 GAR
Modern Southwest cuisine / John Sedlar with Norman Kolpas ; photographs by Richard Clark ; photographs
styled by Cheryl Brantner. Sedlar, John, 1954- 641.5979 SED
Momo cookbook : a gastronomic journey through North Africa / Mourad Mazouz. Mazouz, Momo. 641.5961 MAZ
Mom's makin's / by Vena V. Anderson ; illustrated by Janet L. Anderson. Anderson, Vena V. 641.5 A551m
Monet's table : the cooking journals of Claude Monet / text by Claire Joyes ; photographs by Jean-Bernard
Naudin ; foreword by Joël Robuchon ; [translation by Josephine Bacon]. Joyes, Claire. 641.5944 JOY
Hamm, Marie
Money-in-the-bank cook book. Roberson, 1917- 641.5 H224m
Montana celebrity cookbook / compiled by Susie Beaulaurier Graetz for the benefit of Intermountain Graetz, Susie
Children's Home, Helena, Montana. Beaulaurier. 641.5 GRA
Montana cookbook. 641.59786 MON
Montana table : recipes from Chico Hot Springs Resort / by Seabring Davis ; photos by Carol Rublein. Davis, Seabring. 641.5973 DAV
Bute, John, Marquess
Moorish recipes / John, Fourth Marquis of Bute. of. 641.5964 BUT
Moosewood Restaurant cooks for a crowd : recipes with a vegetarian emphasis for 24 or more / the
Moosewood Collective. 641.5636 MOO
More Big Sky cooking / by Greg Patent. Patent, Greg. 641.5 PAT
80 of 123
More classic Italian cooking / by Marcella Hazan ; ill. by Marisabina Russo. Hazan, Marcella. 641.5945 HAZ
641.56314 W367m
More diabetic meals in 30 minutes--or less! / Robyn Webb. Webb, Robyn. 1999
More Japanese garnishes / Yukiko and Bob Haydock. Haydock, Yukiko. 641.8 H415m
More muffins : 72 recipes for moist, delicious, fresh-baked muffins / Barbara Albright and Leslie Weiner. Albright, Barbara. 641.815 ALB
More recipes for fifty, by Frances Lowe Smith. Smith, Frances Lowe. 641.5 SMI
Morel mushroom : information, recipes ; a guide for Roons lore / by John Ratzloff ; recipes by Jerry
Petermeier. Ratzloff, John, 1947- 641.658 R238r
Morning food from Cafe Beaujolais / Margaret S. Fox and John Bear. Fox, Margaret S. 641.52 FOX
Barrett, Sharon
Morning glories : breakfast, brunch, and light fare from an herb garden / Sharon Kebschull Barrett. Kebschull. 641.657 BAR
Mrs. Kitching's Smith Island cookbook / Frances Kitching and Susan Stiles Dowell. Kitching, Frances, 1918- 641.59752 KIT
Multicultural cookbook of life-cycle celebrations / by Lois Sinaiko Webb. Webb, Lois Sinaiko. 641.59 WEB
Mushroom cookbook : recipes for white & exotic varieties / Mimi Brodeur. Brodeur, Mimi. 641.658 BRO
Mussel cookbook / Sarah Hurlburt ; drawings by Edith Allard. Hurlburt, Sarah, 1925- 641.694 H965m
My Italian garden / Viana La Place ; illustrations by Cindy Salans Rosenheim. La Place, Viana. 641.5945 L314M
My Mexico : a culinary odyssey with more than 500 recipes / by Diana Kennedy ; with photographs by the
author. Kennedy, Diana. 641.5972 KEN
My mother's Bolivian kitchen : recipes and recollections / Jose´ Sańchez-H. Sańchez H., Jose´. 641.5984 SAN
Slezak, Walter, 1902-
My stomach goes traveling / Walter Slezak ; drawings by Franziska Bilek. 1983. 641.59 S632m
81 of 123
NAHC wild game cookbook / edited by Bill Miller et al. ; designed by Dean Peters. 641.691 N153
Nanny's Texas table : Texas country cooking at the Houghton ranch / Larry Ross. Ross, Larry, 1949- 641.59764 ROS
Nantucket and other New England cooking / Nancy & Arthur Hawkins & Mary Allen Havemeyer ; with
drawings by George Buctel & Arthur Hawkins. Hawkins, Nancy, 1914- 641.5974 HAW
Nantucket holiday table / Susan Simon ; photographs by Jeffrey Allen. Simon, Susan, 1945- 641.568 SIM
Nantucket open-house cookbook / by Sarah Leah Chase ; illustrations by Judith Shahn. Chase, Sarah Leah. 641.568 CHA
Nantucket recipes from the Fog Island Cafe / Mark Dawson and Anne Blake Dawson. Dawson, Mark. 641.5 DAW
Nantucket restaurants cookbook : menus and recipes from the faraway isle / Melissa Clark and Samara
Farber Mormar ; photography by Cary Hazlegrove. Clark, Melissa. 641.5974 CLA
Nantucket table / Susan Simon ; photographs by Tom Eckerle. Simon, Susan, 1945- 641.5974 SIM
Napa Valley : the ultimate winery guide / by Antonia Allegra ; photographs by Richard Gillette ; foreword by
Robert Mondavi. Allegra, Antonia. 641.2 ALL
Napkin folding in New Orleans [videorecording] / produced by Christopher H. Nalty, Kevin H. Nalty ; director,
Rene Michel ; Enter-Trainment of Louisiana. 642.7 NAPK
Napkin folds : beautifully styled napkins for every occasion / [Bridget Jones and Madeleine Brehaut] ;
illustrations, Anna Koska. Jones, Bridget. 642.7 J764n
Napkins, the perfect accent videorecording / produced by Phelps Gianni Collection in cooperation with
Departures, Inc. ; written by Susan Coe Heitsch. 642.7 NAP
Native American cooking : foods of the Southwest Indian nations / Lois Ellen Frank with Cynthia J. Frank ;
culinary advisor, John Sedlar. Frank, Lois Ellen. 641.59 FRA
Natural cuisine of Georges Blanc / photography by Christopher Baker ; recipes translated and tested by Tina
Ujlaki and Charles Pierce. Blanc, Georges, 1943- 641.5636 BLA
Natural world cookbook : complete gourmet meals from wild edibles / Joe Freitus ; completely illustrated by
Salli Haberman, [cover photo. by Randy Hill ; edited and designed by Pamela B. Haran]. Freitus, Joe. 641.6 F866n
New almond cookery / by Michelle Schmidt. Schmidt, Michelle. 641.6455 SCH
82 of 123
New American chefs and their recipes / Lou Seibert Pappas ; preface by M.F.K. Fisher. Pappas, Lou Seibert. 641.50973 PAP
New California cuisine : great recipes from the Los Angeles times / compiled and edited by Rose Dosti. Dosti, Rose. 641.5973 DOS
New classics cookbook : family favorites made healthy for today's lifestyle / by Anne Egan. Egan, Anne. 641.5638 EGA
Ortiz, Elisabeth 641.5972 ORT
New complete book of Mexican cooking / Elisabeth Lambert Ortiz. Lambert. 1998
New complete book of pasta : an Italian cookbook / by Maria Luisa Scott and Jack Denton Scott ; with
photographs of Italy by Samuel Chamberlain and drawings by Melvin Klapholz. Scott, Maria Luisa. 641.822 SCO
New enchanted broccoli forest / recipes, drawings, and hand-lettering by Mollie Katzen ; [food photography, 641.5636 KAT
Richard Jung]. Katzen, Mollie, 1950- 2000
New fish & seafood cookbook : exciting classic and contemporary recipes / consultant editor, Linda Fraser. 641.692 NEW
New frontiers in Western cooking / by Greg Patent. Patent, Greg, 1939- 641.5978 PAT
Beard, James, 1903-
New James Beard / drawings by Karl Stuecklen. 1985. 641.5 BEA
New Moosewood cookbook / by Mollie Katzen. Katzen, Mollie, 1950- 641.5636 KAT
New Orleans cookbook : Creole, Cajun, and Louisiana French recipes past and present / by Rima Collin & 641.5973 COL
Richard Collin. Collin, Rima. 1978
New professional chef / the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand
Metz ; Mary Deirdre Donovan, editor. 641.57 NEW 1996
Procter & Gamble
New recipes for good eating. Company. 641.5973 PRO
New recipes from Moosewood Restaurant / the Moosewood Collective. 641.5636 NEW
New short course in wine / Lynn Hoffman. Hoffman, L. F. (Lynn F.) 641.22 HOF
New southwestern cooking / by Carolyn Dille & Susan Belsinger ; illustrations by Kathleen Gray Farthing. Dille, Carolyn. 641.5979 DIL
83 of 123
New taste of chocolate : a cultural and natural history of cacao with recipes / by Maricel E. Presilla. Presilla, Maricel E. 641.6374 PRE
New vegetarian classics : entreés / by Mary F. Taylor ; photographs by Diane Farris. Taylor, Mary F. 641.82 TAY
New vegetarian cuisine : 250 low-fat recipes for superior health / by Linda Rosensweig and the food editors
of Prevention magazine. Rosensweig, Linda. 641.5636 ROS
New York Botanical Garden cookbook / [compiled] by Sharen Benenson ; edited by Jules Bond. 641.5 NEW
New York cookbook / by Molly O'Neill ; photography by Howard Earl Simmons. O'Neill, Molly. 641.5 ONE
New York times bread and soup cookbook. Tarr, Yvonne Young. 641.813 T192n
New York times menu cook book / by Craig Claiborne ; drawings by Bill Goldsmith. Claiborne, Craig. 641.5973 CLA
New-fangled, old-fashioned bread puddings : sixty recipes for delectable sweet and savory puddings, puffs,
stratas, and bread souffle´s / Linda Hegeman & Barbara Hayford ; illustrations by Ellen K. Walsh. Hegeman, Linda. 641.864 HEG
Nice 'n' easy family cookbook. 641.5 N588 v.1
Nick Malgieri's perfect pastry. Malgieri, Nick. 641.865 MAL

Nicole Routhier's fruit cookbook : 400 sweet & savory fruit-filled recipes : soups to desserts / illustrations by
Carolyn Vibbert. Routhier, Nicole. 641.64 ROU
Nihon ryo¯ri no subete / shi do¯, Seki Misako ; henshu¯ ken hakko¯nin, Ishihara Meitaro¯. Seki, Misako. 641.5952 S463n
Niman Ranch cookbook : from farm to table with America's finest meat / Bill Niman and Janet Fletcher ;
foreword by Mark Bittman ; location photography by Laurie Smith, food photography by Scott Peterson. Niman, Bill. 641.36 NIM
No more bull! : the mad cowboy targets America's worst enemy, our diet / Howard F. Lyman with Glen
Merzer and Joanna Samarow-Merzer ; with a foreword by Caldwell-Esselstyn. Lyman, Howard F. 641.5636 LYM
Dunaway, Suzanne,
No need to knead : handmade Italian breads in 90 minutes / written & illustrated by Suzanne Dunaway. 1940- 641.815 DUN
Nobu : the cookbook / Nobuyuki Matsuhisa ; photographs by Fumihiko Watanabe ; translation by Laura
Holland. Matsuhisa, Nobuyuki. 641.692 MAT
84 of 123
NOLS backcountry cooking : creative menu planning for short trips / edited by Claudia Pearson and Joanne
Kuntz. 641.578 N797
641.578 N797
NOLS cookery / edited by Sukey Richard, Donna Orr, and Claudia Lindholm. 1991
Pranttila, Hella Viola
Normal and abusive fat temperatures in home cooking. Anneli, 1928- 641.77 P899n
Norman table : the traditional cooking of Normandy / Claude Guermont with Paul Frumkin. Guermont, Claude. 641.5944 GUE
Norte : the cuisine of northern Mexico / James W. Peyton. Peyton, James W. 641.5972 P519n
North African cooking / Tess Mallos. Mallos, Tess. 641.596 MAL
Northern Italian cookbook / by Teresa Gilardi Candler. Candler, Teresa Gilardi. 641.59451 C218n
Northwest bounty / text by Schuyler Ingle and recipes by Sharon Kramis ; foreword by Marion Cunningham. Ingle, Schuyler. 641.59795 ING
No-salt, lowest-sodium international cookbook / Donald A. Gazzaniga and Maureen A. Gazzaniga ; foreword
by Dr. Michael B. Fowler. Gazzaniga, Donald A. 641.563 G291n
Noteworthy, a collection of recipes from the Ravinia Festival / [editor: Joan Freehling] 641.5 NOT
Nourish / Holly Davis ; photographs, Geoff Lung. Davis, Holly. 641.59 DAV
Winterburn, Florence
Novel ways of entertaining, by Florence Hull Winterburn and others. (Hull) Mrs., 1858- 642.4 W75
Nuevo cubano cooking / Sue Mullin. Mullin, Sue. 641.5975 MUL

Nuevo Tex-Mex : festive new recipes from just north of the border / David Garrido and Robb Walsh ;
foreword by Stephan Pyles ; photographs by Manny Rodriguez. Garrido, David. 641.592 GAR
Nutrition almanac / Nutrition Search, inc., John D. Kirschmann, director. Nutrition Search, Inc. 641.1 Nu
Nutrition survival kit : a natural foods recipe and reference guide / Kathy Dinaburg and D'Ann Ausherman
Akel. Dinaburg, Kathy. 641.563 D583n
85 of 123
Nutritive value of foods / authors, Susan E. Gebhardt and Ruth H. Matthews. Gebhardt, Susan E. 641.1 NUT
Adams, Catherine F.,
Nutritive value of foods / prepared by Science and Education Administration. 1915- 641.1 US
Nuts : sweet and savory recipes from Diamond of California / Tina Salter with Steve Siegleman ; food
photography by Holly Stewart ; location photography by Robert Holmes. Salter, Tina. 641.645 SAL
Oat bran baking book : 85 delicious, low-fat, low-cholesterol recipes / Nancy Baggett and Ruth Glick. Baggett, Nancy, 1943- 641.6 BAG
Off duty : the world's greatest chefs cook at home / photographs by James Merrell ; [editor, Jane Middleton]. 641.5 OFF
Official mixer's manual; the standard guide for professional & amateur bartenders throughout the world. Illus. 641.874 D858o
by Reisie Lonette. Duffy, Patrick Gavin. 1956
Official Outdoor Wisconsin cookbook / Dan Small and Nancy Frank ; photography by Dan Cox. Small, Dan. 641.69 S6351o
Off-premise catering management / Bill Hansen. Hansen, Bill. 642.4 HAN

Oh truffles by Au chocolat : perfect recipes for every choclate lover's fantasy / by Pam Williams and Rita Williams, Pam (Pamela
Morin. Sue) 641.853 WIL
Old-fashioned home baking. 641.815 OLD

Olive oil : a gourmet guide / Olivier Baussan and Jacques Chibois ; photographs by Jean-Charles Vaillant
assisted by Vale´rie Lhomme. Baussan, Olivier. 641.3463 BAU
Olive oil : from tree to table / by Peggy Knickerbocker ; photographs by Laurie Smith ; foreword by Maggie Knickerbocker, Peggy,
Blyth Klein. 1945- 641.6463 KNI
Olives : the life and lore of a noble fruit / Mort Rosenblum. Rosenblum, Mort. 641.3 ROS
Olives dessert table : spectacular restaurant desserts you can make at home / Todd English, Paige Retus,
and Sally Sampson ; photography by Carl Tremblay. English, Todd. 641.86 ENG
Chamberlain, Narcissa
Omelette book / Narcissa G. Chamberlain ; drawings by Hilary Knight. G. 641.6754 CHA
Omnivore [videorecording] / produced by Productions Coscient ; director Guylaine Laframboise ; written by
Marie-Noëlle Delatte. 641.3 OMN
86 of 123
On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause ; with Steven Labensky ;
photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram. Labensky, Sarah R. 641.5 LAB 2003
On cooking : techniques from expert chefs / Sarah R. Labensky, Alan M. Hause, with Steven Labensky ;
photographs by Richard Embery ; drawings by Stacey Winters Quattrone. Labensky, Sarah R. 641.5 LAB 1999
On rice : 60 fast and easy toppings that make the meal / by Rick Rodgers ; photographs by Frankie
Frankeny Rodgers, Rick, 1953- 641.6318 ROD
One hundred recipes for the chafing dish [by] H.M. Kinsley. Introd. and suggested recipes by Louis Kinsley, H. M. (Herbert
Szathma´ry. M.) 641.58 KIN
Open Hand cookbook : great chefs cook for friends / compiled and edited by Robert C. Schneider ;
illustrations by Deborah Zemke. 641.5 OPE
Open sandwiches and cold lunches [by] Asta Bang in collaboration with Edith Rode. Bang, Asta. 641.84 B216s.Ew
Chmelynski, Carol Ann
Opportunities in food services / Carol Ann Caprione. Caprione, 1950- 642.5 C253o
Organic gourmet : feast of fields / written and compiled by Tracy Kett. Kett, Tracy. 641.5637 KET
Original Thai cookbook / Jennifer Brennan ; [illustrations by the author]. Brennan, Jennifer. 641.59593 BRE
Origins of fruit & vegetables / Jonathan Roberts. Roberts, Jonathan. 641.632 ROB
Oskar Davidsen book of open sandwiches : from traditional Danish recipes and the compositions of Axel 641.84 W585o
Svensson / compiled by James R. White. White, James R. 1957
Out of the earth : a heritage farm coast cookbook / by Kerry Downey Romaniello ; photography and design Romaniello, Kerry
[by] John K. Robson and Joseph D. Thomas. Downey. 641.5973 ROM
Outdoor tables and tales : recipes & food memories from America's top outdoor writers / [Robert Hitt Neill,
editor]. 641.69 O944
Oxford companion to wine / edited by Jancis Robinson ; assistant editor, Julia Harding. 641.22 OXF 2006
Oysters : a connoisseur's guide & cookbook / recipes by Lonnie Williams ; text by Karen Warner ; color
photographs by Lisa Blevins ; food styling by Stevie Bass. Williams, Lonnie. 641.694 WIL
Oz Clarke's new essential wine book : an indispensable guide to the wines of the world. Clarke, Oz. 641.22 CLA 2005
87 of 123
Oz Clarke's pocket wine guide. Clarke, Oz. 641.22 CLA

Pacific and Southeast Asian cooking, by Rafael Steinberg and the editors of Time-Life Books. Photographed
by Anthony Blake [and others] Steinberg, Rafael, 1927- 641.5959 S819p
Pacific grilling : recipes for the fire from Baja California to the Pacific Northwest / Denis Kelly. Kelly, Denis, 1939- 641.5784 K29p
Painter's kitchen : recipes from the kitchen of Georgia O'Keeffe / by Margaret Wood. Wood, Margaret, 1953- 641.5973 WOO
641.5973 WOO
Painter's kitchen : recipes from the kitchen of Georgia O'Keeffe / by Margaret Wood. Wood, Margaret, 1953- 1997
P?an shih ching hsuän / tso che Huang Shu-hui ; fan i Lai Yen-chen ; wen kao hsieh chu Ch?iu Ch?eng-tzu
... [et al.] ; chao hsiang Ta-yeh Hsien = Great garnishes / author, Huang Su-Huei ; translator, Yen-Jen Lai ; Huang, Shu-hui. 641.81 HUA
Pancakes and waffles / Elizabeth Alston. Alston, Elizabeth. 641.815 ALS
Panini, bruschetta, crostini : sandwiches, Italian style / Viana La Place. La Place, Viana. 641.84 LAP
Pantry station. [videorecording] / Meridian Education Corporation. 641.5 PAN
Paris cookbook / Patricia Wells. Wells, Patricia. 641.5944 WEL

Parmigiano! : 50 new & classic recipes with parmigiano-reggiano cheese / text and recipes by Pamela Johns, Pamela
Sheldon Johns ; produced by Jennifer Barry Design ; photography by Steven Rothfeld. Sheldon, 1953- 641.67358 JOH
Passion for chocolate / [Kristi M. Fuller, editor]. 641.6374 PAS

Passion for chocolate / Maurice and Jean-Jacques Bernachon ; translated and adapted for the American
kitchen by Rose Levy Beranbaum ; photographs by Vincent Lee. Bernachon, Maurice. 641.6374 BER
De' Medici Stucchi,
Passion for fruit / Lorenza De'Medici ; photographs by Mike Newton. Lorenza, 1926- 641.64 MED
Passion fruit / Alex Gotfryd. Gotfryd, Alex. 641.64 GOT
Passionate olive : 101 things to do with olive oil / Carol Firenze. Firenze, Carol. 641.3 FIR 2005
88 of 123
Pasta / by the editors of Time-Life Books. Time-Life Books. 641.822 T583p
Pasta buffet [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.822 PAS
Pasta classica : the art of Italian pasta cooking / Julia della Croce. Della Croce, Julia. 641.822 DEL
Pasta salad : 50 favorite recipes / by Barbara Lauterbach ; photographs by Reed Davis. Lauterbach, Barbara. 641.822 LAU
Pasta salad book / Nina Graybill and Maxine Rapoport. Graybill, Nina. 641.83 GRA
Pasta! : authentic recipes from the regions of Italy / text and recipes by Pamela Sheldon Johns ; produced by Johns, Pamela
Jennifer Barry Design ; photography by Joyce Oudkerk-Pool. Sheldon, 1953- 641.822 JOH
Pastry magic / Carol Pastor. Pastor, Carol. 641.865 PAS
Patently easy food processor cooking / by Greg Patent. Patent, Greg, 1939- 641.5892 PAT
Hanneman, L. J.
Patisserie / L.J. Hanneman. (Leonard John) 641.865 HAN 1993
Pa^tisserie de Pierre Herme´ / Pierre Herme´, text/texte ;Stefan Christiansen, photographs/photographies. Herme´, Pierre. 641.86 HER 2006
Patricia Wells at home in Provence : recipes inspired by her farmhouse in France / Patricia Wells ;
photographs by Robert Fre´son. Wells, Patricia. 641.59949 WEL
Patricia Well's trattoria : healthy, simple, robust fare inspired by the small family restaurants of Italy /
photography by Steven Rothfeld. Wells, Patricia. 641.5945 WEL
Patricia Wells' trattoria : simple and robust fare inspired by the small family restaurants of Italy / Patricia
Wells. Wells, Patricia. 641.5945 WEL
Paula Deen : it ain't all about the cookin' / Paula Deen with Sherry Suib Cohen. Deen, Paula H., 1947- 641.5092 DEE
Paula Peck's art of good cooking. Illus. by Mel Klapholz. Peck, Paula. 641.5 PEC
Pears / by Janet Hazen ; photography by Kathryn Kleinman. Hazen, Janet. 641.6413 HAZ
89 of 123
Pedaling through Burgundy cookbook / Sarah Leah Chase ; illustrations by Cathy Brear. Chase, Sarah Leah. 641.59444 CHA
Pedaling through Provence cookbook / Sarah Leah Chase ; illustrated by Linda Montgomery. Chase, Sarah Leah. 641.59449 CHA
Weaver, William Woys,
Pennsylvania Dutch country cooking / William Woys Weaver ; photographs by Jerry Orabona. 1947- 641.5973 WEA
Pepper trail : history & recipes from around the world / written and illustrated by Jean Andrews. Andrews, Jean, 1923- 641.6384 AND
Peppers, cracklings, and knots of wool cookbook : the global migration of African cuisine / Diane M. Spivey. Spivey, Diane M., 1949- 641.5929 S761p
Peppers, peppers, peppers : [jalapen~o, chipotle, serrano, poblano, and more, in a riot of color and flavor] /
Marlena Spieler. Spieler, Marlena. 641.6384 SPI
Pepys at table : seventeenth century recipes for the modern cook / Christopher Driver and Michelle
Berriedale-Johnson. Driver, Christopher P. 641.5942 D782p
Perfect bread [videorecording] : fun with creative shapes / produced in Betsy's Kitchen by Dudkowski-Lynch
Associates, Inc. ; producer, Marijane Lynch ; director, Ed Dudkowski. 641.815 PER
Perfect cakes / Nick Malgieri ; photographs by Tom Eckerle. Malgieri, Nick. 641.8653 MAL
Perfect match [videorecording] : wine & food / [produced with the Culinary Institute of America] ; produced by
the Food & Beverage Institute ; producer, Philip E. Miller ; writers, Cammy Bowcier, Mary Cowell, Steven 641.22 PER
Perfect picnics for all seasons / Gail Monaghan ; photographs by Eric Jacobson. Monaghan, Gail. 641.578 MON
Perfect preserves : provisions from the kitchen garden / Nora Carey ; photographs by Mick Hales. Carey, Nora. 641.4 CAR
Perfect vegetables / by the editors of Cook's Illustrated ; photography by Carl Tremblay and Daniel Van
Ackere ; illustrations by John Burgoyne. 641.65 PER
Persia in Peckham : recipes from Persepolis / Sally Butcher ; with illustrations by Carlos Calvet. Butcher, Sally. 641.5955 B9836P
Peter Gordon's world kitchen / photography by Jean Cazals. Gordon, Peter, 1963- 641.59 GOR
Physiology of taste, or, Meditations on transcendental gastronomy / by Brillat-Savarin ; with an introduction Brillat-Savarin, 1755-
by Arthur Machen ; and embellished with designs by Andrew Johnson. 1826. 641.013 BRI
90 of 123
Picnics in the park : moveable feasts for dining alfresco / by Connie McCole ; illustrations by Cynthia Fitting. McCole, Connie. 641.5784 MCC
Pie and pastry bible / Rose Levy Beranbaum ; illustrations by Laura Hartman Maestro ; photographs by Gentl
& Hyers. Beranbaum, Rose Levy. 641.865 BER
Pie in the sky : successful baking at high altitudes : 100 cakes, pies, cookies, breads, and pastries home- Purdy, Susan Gold,
tested for baking at sea level, 3,000, 5,000, 7,000, and 10,000 feet (and anywhere in between) / Susan G. 1939- 641.815 PUR
Pie pie pie : easy homemade favorites / by John Phillip Carroll ; photographs by Tina Rupp. Carroll, John Phillip. 641.8 CAR
Pied Noir cookbook : French Sephardic cuisine from Algeria / Chantal Clabrough. Clabrough, Chantal. 641.5676 CLA
Pierre Franey's cooking in France / by Pierre Franey and Richard Flaste. Franey, Pierre. 641.5944 FRA
Pies & pastries / by the editors of Time-Life Books. 641.865 P624

Pillsbury appetizers : small bites packed with big flavors from America's most trusted kitchens / the Pillsbury
Company. 641.812 PIL
Pillsbury bake-off cookbook. 641.71 P642
Pioneer potpourri : recipes, remedies, memories / collected by Jeanne Scargall. Scargall, Jeanne. 641.5971 S285p
Pizza / James McNair ; photography by Patricia Brabant. McNair, James K. 641.824 MCN
Planet wine : a grape-by-grape visual guide to the contemporary wine world / Stuart Pigott. Pigott, Stuart, 1960- 641.22 PIG
Planning and control for food and beverage operations / Jack D. Ninemeier. Ninemeier, Jack D. 642.5068 Ni
Planning and serving your meals. Goldmann, Mary E. 642 G619p 1959
Pleasures of summer / foreword by Dave Olsen ; text by Mary Townsend ; original recipes by John Phillip
Carroll ; food photography by Philip Salaverry. Townsend, Mary. 641.6373 TOW
Plenty : one man, one woman, and a raucous year of eating locally / Alisa Smith and J.B. MacKinnon. Smith, Alisa, 1971- 641.563 S6425p
91 of 123
Poaching and steaming [videorecording] / National Productions Division of KQED ; produced by Bruce
Franchini. 641.73 POA
Pocket guide to field dressing, butchering and cooking deer / by Monte and Joan Burch. Burch, Monte. 641.691 B9471p
Polenta : 100 innovative recipes, from appetizers to desserts / Michele Anna Jordan. Jordan, Michele Anna. 641.6 JOR
Pomegranates / Ann Kleinberg ; photography by Josef Salis. Kleinberg, Ann. 641.6464 KLE
Pooh cook book, by Virginia H. Ellison. Illustrated by Ernest H. Shepard. Ellison, Virginia H. 641.5 ELL
Popped culture : a social history of popcorn in America / Andrew F. Smith. Smith, Andrew F., 1946- 641.55677 S642p
Pork / by the editors of Time-Life Books. Time-Life Books. 641.664 T583p

Portuguese cooking : the authentic and robust cuisine of Portugal : journal and cookbook / text and
illustrations by Carol Robertson ; photographs by David Robertson. Robertson, Carol, 1942- 641.59467 ROB
Pot pies : comfort food under cover / Diane Phillips. Phillips, Diane. 641.824 PHI
Potager : fresh garden cooking in the French style / Georgeanne Brennan ; photographys by John Vaughan ; Brennan, Georgeanne,
foreword by Alice Waters. 1943- 641.65 BRE
Potatoes / [managing editor, Kay Halsey]. 641.6521 POT
Potatoes : from pancakes to pommes frites. Nichols, Annie. 641.6521 NIC
Poultry & game / Ian McAndrew. McAndrew, Ian. 641.6 MCA
Poultry products technology. Mountney, George J. 641.493 MOU
Practical baking / William J. Sultan. Sultan, William J. 641.71 SUL 1990
Practical dietetics : with reference to diet in health and disease / by Alida Frances Pattee. Pattee, Alida Frances. 641.56 P2
92 of 123
Practical guide to the nutrition labeling laws for the restaurant industry / Donna Shields ; prepared as a
member service by the National Restaurant Association. Shields, Donna. 641.4 SHI
Durocher, Joseph F.,
Practical ice carving / Joseph F. Durocher, Jr. 1948- 642.8 Du
Practical Japanese cooking : easy and elegant / Shizuo Tsuji, Koichiro Hata ; photographs by Yoshikatsu
Saeki. Tsuji, Shizuo, 1933- 641.5952 T882p
Practical meat cutting and merchandising / Thomas Fabbricante, William J. Sultan. Fabbricante, Thomas. 641.36 FAB
Prentice Hall essentials dictionary of culinary arts / Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ;
illustrations by William E. Ingram. Labensky, Steven. 641.303 L116p
Preparation to order taking [videorecording] / The Culinary Institute of America ; a Culinary Learning
Resources production ; producer, Philip Miller ; video/audio director, Skip Thela. 642.6 PRE
Preserving food without freezing or canning : traditional techniques using salt, oil, sugar, alcohol, vinegar,
drying, cold storage, and lactic fermentation : the gardeners and farmers of Terre Vivante. 641.4 PRE
Preserving for all seasons / Anne Gardon. Gardon, Anne. 641.42 GAR
Prevention's low-fat, low-cost cookbook : over 220 delicious recipes plus twenty $2 dinners! / edited by
Sharon Sanders. 641.5638 PRE
Prevention's quick and healthy low-fat cooking : featuring all-American food / edited by Jean Rogers, food
editor, Prevention Magazine Health Books. 641.5638 P9445
Prevention's the healthy cook : the ultimate illustrated kitchen guide to great low-fat food : featuring 450
homestyle recipes and hundreds of time-saving tips / by the food editors of Prevention Magazine Health 641.5638 PRE
Prima diner : recipes from opera stars. 641.5 PRI
Principles and processes of cooking. Tape one [videorecording] / produced by Hospitality Television. 641.7 PRI1
Principles and processes of cooking. Tape two [videorecording] / produced by Hospitality Television. 641.7 PRI2
Freeland-Graves,
Principles of food preparation, a laboratory manual / J. Freeland-Graves. Jeanne H. 641 Fr
Private collection : recipes from the Junior League of Palo Alto / edited by Bonnie Stewart Mickelson. 641.5979 PRI
93 of 123
Private collections: a culinary treasure. Edited by Janet E.C. Wurtzburger in collaboration with Mac K.
Griswold. 641.5 PRI
Professional baking / Wayne Gisslen ; with a foreword by Andre´ J. Cointreau ; photography by J. Gerard
Smith. Gisslen, Wayne, 1946- 641.71 GIS 2005
Professional baking / Wayne Gisslen. Gisslen, Wayne, 1946- 641.71 GIS 1994
Professional caterer series / by Denis Ruffel, assisted by Roland Bilheux and Alain Escoffier ; under the
direction of Pierre Michalet ; translated by Anne Sterling. Ruffel, Denis. 641.8 RUF
Professional charcuterie : sausage making, curing, terrines, and pa^te´s / John Kinsella, David T. Harvey. Kinsella, John. 641.6 KIN
Professional chef / the Culinary Institute of America. 641.57 PRO 2006

Professional chef. Prepared by the Culinary Institute of America, inc. and the editors of Institutions magazine. Culinary Institute of
Edited by LeRoi A. Folsom. America. 641.57 PRO
Sonnenschmidt,
Professional chef's art of garde manger / Frederic H. Sonnenschmidt, Jean F. Nicolas. Frederic H., 1935- 641.79 SON 1982
Sonnenschmidt,
Professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas. Frederic H., 1935- 641.79 SON 1988
Sonnenschmidt,
Professional chef's art of garde manger / Frederic Sonnenschmidt, John F. Nicolas. Frederic H., 1935- 641.79 SON 1993
Professional chef's art of garde manger [by] Frederic H. Sonnenschmidt [and] Jean Nicolas. Jule Wilkinson, Sonnenschmidt,
editor. Frederic H., 1935- 641.572 S699p
Professional chef's book of charcuterie : pates, terrines, timbales, galantines, sausages, and other culinary Mueller, T. G. (Tina G.),
delights / T.G. Mueller. 1952- 641.66 MUE
Professional chef's catering recipes. Jule Wilkinson, book editor; Tony Pronoitis, art director; Wilma Inman,
book design. 642.4 Pr
Professional chef's knife / prepared by the Learning Resources Center of the Culinary Institute of America ; Culinary Institute of
prepared under the guidance of chef-instructor Richard A. Czack of the Culinary Institute of America. America. Learning 641.589 CUL
Professional chef's techniques of healthy cooking / Mary Deirdre Donovan, editor ; with forewords by Craig
Claiborne and L. Timothy Ryan. 641.57 PRO
Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; illustrations by Steve Jenkins. Gisslen, Wayne, 1946- 641.57 GIS
94 of 123
Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J.
Cointreau. Gisslen, Wayne, 1946- 641.57 GIS 2007
Professional cooking / Wayne Gisslen ; with a foreword by Andre´ ; photography by J. Gerard Smith. Gisslen, Wayne, 1946- 641.57 GIS 1999
Professional cooking / Wayne Gisslen ; with a foreword by Andre´ J. Cointreau ; photography by Gerard
Smith. Gisslen, Wayne, 1946- 641.57 GIS 2003
Professional cooking / Wayne Gisslen ; with a foreword by Andre´ J. Cointreau ; photography by Gerard 641.57 GIS 2003
Smith. Gisslen, Wayne, 1946- CD
Professional French pastry series / Roland Bilheux and Alain Escoffier ; under the direction of Pierre Michalet
; translated by Rhona Poritzky-Lauvand and James Peterson. Bilheux, Roland, 1944- 641.865 BIL
Professional garde manger : a guide to the art of the buffet / David Paul Larousse. 1949- 641.79 LAR
Professional host / The foodservice editors of CBI. 642.5 PRO
Professional pastry chef / Bo Friberg. Friberg, Bo, 1940- 641.865 FRI 1996
Professional table service / Sylvia Meyer, Edy Schmid, Christel Spuhler ; translated by Heinz Holtmann. Meyer, Sylvia. 642.6 MEY
Professional touches / Lesley Herbert. Herbert, Lesley. 641.8653 HER
Provençal light / Martha Rose Shulman. Shulman, Martha Rose. 641.59449 SHU
Prune gourmet / Donna Rodnitzky, JoGail Wenzel, Ellie Densen. Rodnitzky, Donna. 641.6422 ROD
Pumpkin cookbook / [edited by Nicola Hill]. 641.65 PUM
Punch / by Colleen Mullaney ; photographs by Jack Duetsch. Mullaney, Colleen, 1966-641.874 MUL
Purchasing : selection and procurement for the hospitality industry / John M. Stefanelli. Stefanelli, John M. 641.31 St
Pure & simple : delicious recipes for additive-free cooking : an elegant & easy cookbook with up-to-date
advice on avoiding ingredients that contain chemicals & preservatives / by Marian Burros. Burros, Marian Fox. 641.5 B972p
95 of 123
Pyramid cookbook : pleasures of the food guide pyramid / Pat Baird. Baird, Pat. 641.563 BAI
Quality California ripe olives [videorecording] / presented by the California Olive Industry. 641.3463 QUA
Quality control for the food industry, by Amihud Kramer and Bernard A. Twigg. Kramer, Amihud, 1913- 641.4 KRA
Quality food preparation and display : handbook for culinary competitions / Robert H. Nelson, Jack D.
Ninemeier. Nelson, Robert H. 642.4 NEL
Quantity cookery; menu planning and cookery for large numbers, by Lenore Richards, B.A., and Nola Treat. Richards, Lenore. 641.57 R5q
Knight, John Barton,
Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar. 1950- 641.57068 KNI
Kotschevar, Lendal
Quantity food purchasing / Lendal H. Kotschevar, Charles Levinson. Henry, 1908- 641.31 KOT
Kotschevar, Lendal
Quantity food purchasing / Lendal H. Kotschevar, Richard Donnelly. Henry, 1908- 641.31 KOT 1994
Kotschevar, Lendal
Quantity food purchasing / Lendal H. Kotschevar, Richard Donnelly. Henry, 1908- 641.31 KOT 1999
Kotschevar, Lendal
Quantity food purchasing [by] Lendal H. Kotschevar. Henry, 1908- 641.31 Ko
Quantity food sanitation. Longreé, Karla, 1905- 642.5 L856q
Questions on practical cookery / Victor Ceserani, Ronald Kinton. Ceserani, Victor. 641.5 CES
Quick & easy Asian tapas and noodles. 641.812095 Q62
Quick breads [videorecording] / Meridian Education Corporation presents. 641.815 QUI
Quick chicken / Rose Murray. Murray, Rose, 1941- 641.665 MUR

Quintet of cuisines, by Michael and Frances Field and the editors of Time-Life Books. Photographed by Field, Michael, 1915-
Sheldon Cotler and Richard Jeffery. Photography in Poland by Eliot Elisofon. 1971. 641.5 F455q
96 of 123
Raincoast kitchen : coastal cuisine with a dash of history / The Museum at Campbell River. 641.597111 R154
Raspberry recipe book. 641.647 RAS

Raw food, real world : 100 recipes to get the glow / Matthew Kenney and Sarma Melngailis ; with Jen
Karetnick. Kenney, Matthew. 641.5636 KEN
Reading your table [videorecording] : tipped off / Hospitality Television. 642.6 REA
Real American food : from Yankee red flannel hash and the ultimate Navajo taco to beautiful swimmer crab
cakes and general store fudge pie : Jane and Michael Stern's coast-to-coast cookbook / illustrated by Jane Stern, Jane. 641.5973 STE
Real chili cookbook : America's 100 all-time favorite recipes / Marjie Lambert. Lambert, Marjie. 641.823 LAM
Real Greek food / Theodore Kyriakou and Charles Campion ; photography by Gus Filgate. Kyriakou, Theodore. 641.59495 KYR
Loomis, Susan
Recettes de la saison = a holiday cookbook from the Chefs of la Madeleine & Susan Herrmann Loomis. Herrmann. 641.5944 LOO
Recipe collection from the American Academy of Chefs : top professionals present a treasury of world-class
fare for culinarians across the country / the American Academy of Chefs ; assisted by Restaurants & 641.5 REC
Recipe conversion for microwave / by Barbara Methven ; [photographers, Michael Jensen, Ken Greer]. Methven, Barbara. 641.5882 M592r
Recipe costing, the bottom line [videorecording] / produced by the Learning Resources Center, the Culinary
Institute of America ; producer, Philip Miller. 642.5 REC
Recipe for a great affair : how to cater your own party-- or anybody else's! / by Annette Annechild and
Russell Bennett. Annechild, Annette. 641.4 ANN
Recipe index, 1970; the eater's guide to periodical literature. Forsman, John. 641.5 X F732r
Recipes and menus for fifty, as used in the School of domestic science of the Boston young women's
Christian association, prepared by Frances Lowe Smith. Smith, Frances Lowe. 641.5 SMI
Recipes for fat free living 3 cookbook : fat free desserts : every recipe under 1 gram of fat per serving / [Jyl
Steinback]. Steinback, Jyl. 641.86 S8197r
Recipes for living in Big Sur. 641.5 REC
97 of 123
Recipes from a French herb garden / Geraldene Holt ; special photography by Linda Burgess. Holt, Geraldene. 641.657 HOL
Recipes from a Greek island / Susie Jacobs ; special photography by Linda Burgess. Jacobs, Susie. 641.59495 JAC
Recipes from a Spanish village / Pepita Aris ; special photography by Linda Burgess. Aris, Pepita. 641.5946 ARI
Recipes from a vegetarian goddess : delectable feasts through the seasons / Karri Allrich. Allrich, Karri. 641.5636 A441r
Recipes from an Italian farmhouse / Valentina Harris ; special photography by Linda Burgess. Harris, Valentina. 641.5945 HAR
Recipes from historic America : cooking & traveling with America's finest hotels / Linda & Steve Bauer. Bauer, Linda. 641.5973 BAU
Recipes from Pawley's Island / compiled and published by church women of All Saints Waccamaw Episcopal
Church, Pawleys Island, S.C. ; illustrations by Mrs. L.F. Freeman ... [et al.]. 641.5 REC 1983
Recipes from the regional cooks of Mexico / Diana Kennedy ; drawings by Sidonie Coryn. Kennedy, Diana. 641.5972 KEN
Recipes from wine country / Tony de Luca. De Luca, Tony. 641.622 LUC
Hahn, Emily, 1905- 641.5951 H148c
Recipes, the cooking of China / Emily Hahn. 1997. Suppl.
641.5946 F297c
Recipes, the cooking of Spain and Portugal. Suppl.
641.59729 W855c
Recipes, the cooking of the Caribbean Islands. Wolfe, Linda. Suppl.
641.5944 C585c
Recipes: classic French cooking. Claiborne, Craig. Suppl.
Recommended precautions for upland bird and waterfowl consumption. 641.691 R311
Recovering our ancestors' gardens : indigenous recipes and guide to diet and fitness / Devon Abbott Mihesuah, Devon A.
Mihesuah. (Devon Abbott), 1957- 641.59 MIH
Red Sage : contemporary western cuisine / Mark Miller ; photography by Rodney Weidland. 1949- 641.5978 MIL
98 of 123
Regional Indian cooking / Ajoy Joshi and Alison Roberts. Joshi, Ajoy. 641.5954 JOS
Regional Italian cuisine : typical recipes and culinary impressions from all regions / Authors, Reinhard Hess
and Sabine Sa¨lzer ; introduction, Franco Benussi ; english translation and U.S. adaptation, Elisabetta A.G. Hess, Reinhardt. 641.5945 HES
Regulation of cancer-causing food additives, time for a change? : report to the Congress / by the Comptroller United States. General
General of the United States. Accounting Office. 641.47 Re
De' Medici Stucchi,
Renaissance of Italian cooking / Lorenza de' Medici ; photographs by John Ferro Sims. Lorenza, 1926- 641.5945 MED
Renoir's table : the art of living and dining with one of the world's greatest impressionist painters / by Jean-
Bernard Naudin, Jean-Michel Charbonnier, Jacqueline Saulnier ; preface, Pierre Troisgros. Naudin, Jean-Bernard. 641.5944 NAU
Restaurant favorites : at home / by the editors of Cook's Illustrated ; photography by Keller & Keller and
Daniel Van Ackere ; front cover photography by Christopher Hirsheimer ; illustrations by John Burgoyne. 641.5 RES
Ribs : a connoisseur's guide to grilling and barbecuing / text by Christopher B. O'Hara ; photographs by
William Nash. O'Hara, Christopher B. 641.664 OHA
Rice diet solution : the world famous low-sodium, good-carb, detox diet for quick and lasting weight loss / Rosati, Kitty Gurkin,
Kitty Gurkin Rosati and Robert Rosati. 1954- 641.5635 ROS
Rice paddy gourmet / by Joan Itoh. Itoh, Joan. 641.5952 I89r
Rise & dine Canada : savory secrets from Canada's bed & breakfast inns / Marcy Claman. Claman, Marcy, 1963- 641.52 CLA 1999
Riso : undiscovered rice dishes of Northern Italy / by Gioietta Vitale with Lisa Lawley. Vitale, Gioietta. 641.6318 VIT
Risotto : a taste of Milan / Constance Arkin Del Nero and Rosario Del Nero ; illustrations by Constance Arkin Del Nero, Constance
Del Nero. Arkin. 641.6318 DEL
Risotto risotti / Judith Barrett. Barrett, Judith, 1948- 641.6318 BAR
Ritz-Carlton cook book and guide to home entertaining, by Helen E. Ridley. Illus. by Georgette de Lattre. Ridley, Helen E. 641.5 RID
Robert Rose's favorite beef, pork & lamb / by the editors of Robert Rose. 641.66 ROB
Robert Rose's favorite meals in minutes / by the editors of Robert Rose. 641.555 ROB
99 of 123
Rocco's real life recipes : fast flavor for every day / Rocco DiSpirito. DiSpirito, Rocco. 641.555 D6127r
Rocky Mountain berry book / Bob Krumm. Krumm, Bob, 1944- 641.647 KRU
Rocky Mountain cookbook / by Connie Chesnel ; text with Ruth Rudner ; photographs by Alexandra Avakian. Chesnel, Connie. 641.5978 CHE
Rodale cookbook. Photography by T. L. Gettings and Robert Griffith. Albright, Nancy. 641.5 A342r
Roman cookery book; a critical translation of The art of cooking, for use in the study and the kitchen, by
Barbara Flower and Elisabeth Rosenbaum. With drawings by Katerina Wilezynski. Apicius. 641.509 A642d.Ef
Romance of candy, by Alma H. Austin ... Austin, Alma H. 641.853 A935r

Room for dessert : 110 recipes for cakes, custards, souffles, tarts, pies, cobblers, sorbets, ice creams,
cookies, candies, and cordials / David Lebovitz ; foreword by Alice Waters ; photography by Michael Lebovitz, David. 641.8 LEB
Rose´ : a guide to the world's most versatile wine / by Jeff Morgan ; photographs by France Ruffenach. Morgan, Jeff. 641.2 MOR
Roses in sugar / Chris Jeffcoate & Jackie Kuflik. Jeffcoate, Chris. 641.8653 JEF
Roux brothers on patisserie / Michel & Albert Roux ; photographs by Anthony Blake. Roux, Michel, 1941- 641.865 ROU
Roving fisherman's favorite wild game & fish and other old time recipes / Duffie E. Bryant. Bryant, Duffie E. 641.69 B9156r
Roy's feasts from Hawaii / Roy Yamaguchi and John Harrisson. Yamaguchi, Roy, 1956- 641.59969 YAM
Roy's fish & seafood : recipes from the Pacific Rim / Roy Yamaguchi, with John Harrisson ; fish, seafood and
location photography by John De Mello, food photography by Scott Peterson. Yamaguchi, Roy, 1956- 641.692 YAM
Rush [videorecording] / produced by Gary Penn ; written by Robert Kanner ; directed by W. G. Reid. 642.6 PRO
Russian cooking / translated from the Russian by F. Siegel. 641.5947 K96.Es

Russian cooking, by Helen and George Papashvily and the editors of Time-Life Books. Photographed by Papashvily, Helen 641.5947 P213r
Eliot Elisofon and Richard Jeffery. Waite. Suppl.
100 of 123
Russian heritage cookbook : a culinary tradition preserved in 360 authentic recipes / Lynn Visson. Visson, Lynn. 641.5947 VIS
Rustico : regional Italian country cooking / Micol Negrin. Negrin, Micol 641.5945 NEG
Ruth & Skitch Henderson's seasons in the country : good food for family and friends / foreword by Jacques Henderson, Ruth (Ruth
Pe´pin ; text with Judith Blahnik ; photographs by Lans Christensen ; design by Beth Tondreau Design. Einseidl) 641.5 HEN
Salad / recipes and text, Georgeanne Brennan ; general editor, Chuck Williams ; photographs, Noel Brennan, Georgeanne,
Barnhurst. 1943- 641.83 BRE
Salad dressing 101 : dressing for all occasions / edited by Nathan Hyam. 641.814 SAL
Salad perfection : delicious full-color step-by-step recipes & cooking tips for every occasion / [Belinda Jeffery
; food editor, Ellen Argyriou]. 641.83 SAL
Salad perfection : delicious full-color step-by-step recipes & cooking tips for every occasion / [Belinda Jeffery
; food editor, Ellen Argyriou]. 641.83 SAL DVD
Salads / by the editors of Time-Life Books. 641.83 S159
Salads / Frauke Koops, Gunter Beer. Koops, Frauke. 641.83 KOO
Salads / Veronika Mu¨ller. Mu¨ller, Veronika. 641.83 MUL

Hill, Janet McKenzie,
Salads, sandwiches and chafing-dish dainties, by Janet McKenzie Hill. 1852-1933. 641.8 H646s
Salate aus Europe / Frauke Koops, Gu¨nter Beer. Koops, Frauke. 641.83 KOO.G
Salmon : a great food from the sea / Jeff Woodward. Woodward, Jeff. 641.692 WOO
Salmon : international chefs' recipes / editor, Willy Wyssenbach ; photographs by Terje Marthinusen. 641.692 NOR
641.563 C743s
Salt-free diet cook book, by Emil G. Conason and Ella Metz. Conason, Emil G. 1969
Saltwater foodways : New Englanders and their food, at sea and ashore, in the nineteenth century / Sandra Oliver, Sandra L.
L. Oliver. (Sandra Louise), 1947- 641.5974 OLI
101 of 123
Saltwater seasonings : good food from coastal Maine / by Sarah Leah Chase and Jonathan Chase ;
photographs by Cary Hazelgrove. Chase, Sarah Leah. 641.5974 CHA
San Francisco chronicle cook book. Bene´t, Jane. 641.5 B465s
San Francisco Chronicle cookbook / edited by Michael Bauer and Fran Irwin. 641.59794 SAN
San Francisco encore : a cookbook / the Junior League of San Francisco ; illustrations by Earl Thollander. 641.59794 SAN
San Francisco Ferry Plaza Farmers' Market cookbook : a comprehensive guide to impeccable produce plus Hirsheimer,
130 seasonal recipes / by Christopher Hirsheimer and Peggy Knickerbocker ; foreword by Alice Waters ; Christopher. 641.65 HIR
San Francisco seafood : savory recipes from everybody's favorite seafood city / Michele Anna Jordan. Jordan, Michele Anna. 641.692 JOR
Sandwich book : a complete guide to America's favorite food- from child-pleasers to classics to calzones and
other dagwood dreams / Judy Gethers. Gethers, Judy. 641.84 GET
Sandwich buffet [videorecording] / WTTW Chicago presents ; producer/director Tim Ward. 641.84 SAN
Sashimi / Hideo Dekura. Dekura, Hideo. 641.5952 DEK

Sauces & seasonings. Meat marinades [videorecording] / WTTW/Chicago presents ; producer/director, Tim
Ward. 641.66 SAU
Sauces & seasonings. Sauces from wine [videorecording] / WTTW/Chicago ; producer/director, Tim Ward. 641.814 SAU
Sauces : classical and contemporary sauce making / James Peterson. Peterson, James. 641.814 PET
Sauces : classical and contemporary sauce making / James Peterson. Peterson, James. 641.814 PET 1998
Saucier's apprentice : a modern guide to classic French sauces for the home / Raymond Sokolov. Sokolov, Raymond A. 641.814 SOK
Sausage & jerky handbook : a 25-year collection of tried and proven sausage & jerky recipes / by Eldon R.
Cutlip. Cutlip, Eldon R. 641.66 C9897s
Sauteing [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.77 SAU
102 of 123
Saveur cooks authentic American / by the editors of Saveur magazine. 641.5973 SAV
Save-your-life-diet high-fiber cookbook / David Reuben, Barbara Reuben. Reuben, David R. 641.563 R442s
641.5944 F329s
Savoir-cuisiner des femmes d'aujourd'hui; les bonnes recettes de Femmes d'aujourd'hui. v.5
Savor Montana cookbook : Montana's finest restaurants, their recipes and their histories / by Chuck Johnson
and Blanche Johnson. Johnson, Chuck. 641.59786 JOH
Savoring spices and herbs : recipe secrets of flavor, aroma, and color / Julie Sahni. Sahni, Julie. 641.6383 SAH
Wheaton, Barbara
Savoring the past : the French kitchen and table from 1300 to 1789 / Barbara Ketcham Wheaton. Ketcham. 641.5944 W558s
Savoring the spice coast of India : fresh flavors from Kerala / Maya Kaimal ; photographs by Ruven
Afanador, Zubin Shroff, and John Bentham ; designed by Ph.D. Kaimal, Maya. 641.5954 KAI
Savory stews / Jacques Burdick. Burdick, Jacques. 641.823 BUR
Savory way / by Deborah Madison ; illustrations by Patricia Curtan. Madison, Deborah. 641.5 MAD
Scandinavian feasts / Beatrice Ojakangas ; photography by Michael Grimaldi. Ojakangas, Beatrice A. 641.5948 OJA
Scavenger's guide to haute cuisine / Steven Rinella. Rinella, Steven. 641.5 RIN
George, Norvil Lester,
School food centers; a guide to operating the school lunch program. 1902- 642.58 G348s
School lunchroom: time of trial. Bard, Bernard. 642.58 B245s
Science of cooking / Peter Barham. Barham, Peter, 1950- 641.5 B251s

Scones, muffins & tea cakes : breakfast breads and teatime spreads / edited and introduction by Heidi
Haughy Cusick ; photography by Deborah Jones and Kathryn Kleinman. 641.815 SCO
Sea fare cookbook : donated recipes from the members of the American Fisheries Society and fisheries
truths and lore / text and recipes edited by Gary Carmichael, Melissa Ring, and Joe McCraren. 641.692 S4381 v.1
103 of 123
Seafood cookbook : classic to contemporary / Pierre Franey & Bryan Miller ; illustrations by Lauren Jarrett. Franey, Pierre. 641.692 FRA
Seafood leader. Buyers guide. 641.392 SEA
Searching for the Dixie barbecue : journeys into the southern psyche / Wilber W. Caldwell. Caldwell, Wilber W. 641.5 CAL
Seasonal fruit desserts [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.86 SEA
Season's greetings / Marlene Sorosky ; photographs by Robert Stein. Sorosky, Marlene. 641.568 SOR
Seasons of my heart : a culinary journey through Oaxaca, Mexico / Susana Trilling. Trilling, Susana. 641.5972 TRI
Secrets of fat-free baking : over 130 low-fat & fat-free recipes for scrumptious and simple-to-make cakes,
cookies, brownies, muffins, pies, breads, plus many other tasty goodies / Sandra Woodruff. Woodruff, Sandra L. 641.815 W8938s
Selecting and storing fruits & vegetables [videorecording] / Lawper Video Productions, Inc. for Meridian
Education Corporation ; script, Kathy Shandrow. 641.34 SEL
Selecting and storing vegetables [videorecording] / Meridian Education Corporation. 641.35 SEL
Scott-Goodman,
Sensational salads / by Barbara Scott-Goodman ; photographs by Judd Pilossof. Barbara. 641.83 SCO
Serving the sizzle [videorecording]. 641.66 SER

Seventh daughter : my culinary journey from Beijing to San Francisco / Cecilia Chiang with Lisa Weiss ;
foreword by Alice Waters ; photography by Leigh Beisch. Chiang, Cecilia. 641.5951 C5323s
Shellfish / by the editors of Time-Life Books. 641.694 S545

Shellfish fabrication by the professional chef [videorecording] / producers, Joanne A. Meyer, Philip Miller ;
produced by the Learning Resources Center, the Culinary Institute of America. 641.694 SHE
Short & sweet : sophisticated desserts in no time at all / Melanie Barnard ; photographs by Ann stratton. Barnard, Melanie. 641.86 BAR
Kotschevar, Lendal
Short order cooking / Lendal H. Kotschevar. Henry, 1908- 641.572 KOT
104 of 123
Showmanship in the dining room, by Bruce H. Axler. Axler, Bruce H. 641.6 Ax

Silver Palate cookbook / by Julee Rosso & Sheila Lukins with Michael McLaughlin ; illustrated by Sheila
Lukins. Rosso, Julee. 641.5 ROB
Silver Palate good times cookbook / by Julee Rosso & Sheila Lukins with Sarah Leah Chase ; illustrated by
Sheila Lukins. Rosso, Julee. 641.5 ROB
Silver spoon. 641.5945 CUC
Silverton Public Library's international rhubarb cookbook : and other little gems. 641.5 SIL
Simca's cuisine [by] Simone Beck in collaboration with Patricia Simon. Illus. by John Wallner, many based on Beck, Simone, 1904-
sketches done in France by Michel Beck. 1991. 641.5944 BEC
641.578 K55s
Simple foods for the pack / by Claudia Axcell, Diana Cooke, and Vikki Kinmont. Axcell, Claudia, 1946- 1986
Simple French desserts / by Jill O'Connor ; photographs by Richard Eskite. O'Connor, Jill. 641.86 OCO
Simple Thai & Chinese step-by-step. 641.59593 S6123
Simplified manual for cooks. Moosberg, Frank O. 641.5 Mo
Simply cakes : angel, pound, and chiffon / Elizabeth Alston. Alston, Elizabeth. 641.8 ALS
Simply French : Patricia Wells presents the cuisine of Joe¨l Robuchon / photographs by Steven Rothfeld. Wells, Patricia. 641.5944 WEL
Simply in season : a world community cookbook / Mary Beth Lind and Cathleen Hockman-Wert ; [foreword
by Graham Kerr]. Lind, Mary Beth. 641.5 LIN
Simply salmon / James Peterson. Peterson, James. 641.692 PET

Simply sensational desserts : 140 classics for the home baker from New York's famous pa^tisserie and bistro
/ François Payard, with Tim Moriarty and Tish Boyle ; photographs by Philippe Houze. Payard, François. 641.86 PAY
Simply shellfish [videorecording] / International Video Network ; a production of KQED San Francisco ;
producer, Linda Brandt ; director, Bruce Franchini. 641.694 SIM
105 of 123
Simply shrimp, salmon, and (fish) steaks : easy, delicious, and healthful ways to enjoy your favorite seafood Pendleton, Leslie
plus side dishes to make a meal / Leslie Glover Pendleton ; illustrations by Judith Cheek. Glover. 641.692 PEN
Simply strawberries / by Sara Pitzer ; [illustrations by Elayne Sears]. Pitzer, Sara. 641.6475 PIT
Simply Tuscan : recipes for a well-lived life / Pino Luongo. Luongo, Pino. 641.59455 LUO
Sinful strawberries : a sweetly decadent mouthful / [illustrated by] Veronica di Rosa ; [text by] Janice Feuer] ;
[art direction by] Rebecca Martinez. Feuer, Janice, 1948- 641.5 FEU
Sit-down buffet [videorecording] / WTTW Chicago presents ; producer/director Tim Ward. 641.8 SIT
Slice of delight : the best and most requested pie recipes / Friends of the Havre-Hill County Library ; editor,
Sheri Neuens. 641.5 SLI
Slice of Nantucket / Saint Mary--Our Lady of the Isle Church. 641.5 SLI
Small bites : tapas, sushi, mezze, antipasta, and other finger foods / Jennifer Joyce. Joyce, Jennifer. 641.812 JOY
Small feasts : soups, salads, & sandwiches / edited by Marilee Matteson. 641.8 SMA
Smithsonian folklife cookbook / Katherine S. Kirlin and Thomas M. Kirlin. Kirlin, Katherine S. 641.5973 KIR
Snacks & sandwiches / by the editors of Time-Life Books. Time-Life Books. 641.53 T583s
Soffritto : tradition and innovation in Tuscan cooking / Benedetta Vitali; photographs by Cary Wolinsky. Vitali, Benedetta. 641.59455 VIT
Solar cookery book : everything under the sun / Beth and Dan Halacy. Halacy, Beth. 641.58 H157s
Solar cooking for home and camp / Linda Frederick Yaffe. Yaffe, Linda Frederick. 641.58 Y126S
641.508209
Something from the oven : reinventing dinner in 1950s America / Laura Shapiro. Shapiro, Laura. S5296S
Something warm from the oven : baking memories, making memories / Eileen Goudge. Goudge, Eileen. 641.815 GOU
106 of 123
Sook's cookbook : memories and traditional receipts from the Deep South / Marie Rudisill ; illustrated by
Barry Moser. Rudisill, Marie. 641.5975 RUD
Sophia Loren's recipes and memories / by Sophia Loren ; photographs, Alison Harris; [translation, Carol
Amoruso]. Loren, Sophia, 1934- 641.5945 LOR
Ruhlman, Michael,
Soul of a chef : the journey toward perfection / Michael Ruhlman. 1963- 641.5 RUH 2001
Soup bible / David Paul Larousse. 1949- 641.813 LAR
Soup makes the meal : 150 soul-satisfying recipes for soups, salads, and breads / Ken Haedrich. Haedrich, Ken, 1954- 641.813 HAE
Soups / by the editors of Time-Life Books. 641.813 S724
Soups [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.813 SOU
Soups for the professional chef / Terence Janericco. Janericco, Terence. 641.813 JAN
Soups of Italy : cooking over 130 soups the Italian way / Norma Wasserman-Miller ; illustrations by the Wasserman-Miller,
author. Norma. 641.813 WAS
Sourdough breads and coffee cakes : 104 recipes using homemade starters / by Ada Lou Roberts ; drawings
by Francoise Webb. Roberts, Ada Lou. 641.815 ROB
Sourdough cookery / Rita Davenport. Davenport, Rita. 641.815 DAV

Southeast Asian specialties : a culinary journey / Rosalind Mowe, editor ; Gunter Beer, photographer ; Peter
Feierabend, art director and design ; Martina Schlagenhaufer, desk editor ; Michael Ditter, project co- 641.5959 SOU
Southern food : at home, on the road, in history / by John Egerton ; with a special assist from Ann Bleidt
Egerton ; and with photographs by Al Clayton. Egerton, John. 641.5975 EGE
Southwestern grill : 220 terrific recipes for big and bold backyard barbecue / Michael McLaughlin ;
illustrations by Sandra Bruce. McLaughlin, Michael. 641.5784 MCL
Southwestern vegetarian : vegetarian southwestern cuisine the Texas way / by Stephan Pyles with John
Harrisson. Pyles, Stephan. 641.5636 PYL
Soy of cooking : easy-to-make vegetarian, low-fat, fat-free, and antioxidant-rich gourmet recipes / Marie
Oser. Oser, Marie, 1946- 641.65655 OSE
107 of 123
Spanish foods [videorecording] / presented by Andrew Zimmern. 641.5946 SPA

Special and decorative breads / Roland Bilheaux ... [et al.] ; under the direction of Jean Chazalon and Pierre
Michalet ; translated by Rhona Poritzky-Lauvand and James Peterson. 641.815 BIL
Special breads [videorecording] / producer, Linda Brandt ; director Bruce Franchini ; KQED. 641.815 SPE
Special desserts / Ann Amernick ; illustrations by Melanie Marder Parks. Amernick, Ann. 641.8 AME
Specialties of the house : great recipes from great Chicago restaurants. 641.5 SPE
SPECS : the comprehensive foodservice purchasing and specification manual / Raymond B. Peddersen ; Peddersen, Raymond
Jule Wilkinson, editor. B. 641.57 Pe
SPECS : the comprehensive foodservice purchasing and specification manual / Raymond B. Peddersen ; Peddersen, Raymond
Jule Wilkinson, editor. B. 642.5 P371s
Spectacular 6 minute centerpieces [videorecording] / by Chef Ted ; produced by Wadel and associates ;
producer/director, Mike Wadel. 642.8 SPE
Spectacular desserts [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.86 SPE
Spice cookbook, by Avanelle Day and Lillie Stuckey. Illustrated by Jo Spier. Day, Avanelle S. 641.6383 DAY
McCormick & Co.
Spices of the world cookbook by McCormick / prepared and tested in the kitchens of McCormick. (Baltimore, Md.) 641.6383 MCC
Splenda no calorie sweetner. 641.5638 S7618
Splendid soups / James Peterson. Peterson, James. 641.813 PET
Splendid soups : recipes and master techniques for making the world's best soups / James Peterson. Peterson, James. 641.813 P4851s
Splendid spoonful : from custard to cre`me bru^leé / by Barbara Lauterbach ; photographs by Kirsten
Strecker. Lauterbach, Barbara. 641.8644 LAU
Spoonfuls of Germany : culinary delights of the German region in 170 recipes / Nadia Hassani. Hassani, Nadia. 641.5943 HAS
108 of 123
Sportsman's cookbook for the hunter and the fisherman, by Ted Karry in collaboration with Margaret Key. Karry, Ted. 641.69 K18s
Spring evenings, summer afternoons : a collection of warm-weather recipes / by Barbara Scott-Goodman Scott-Goodman,
with Mary Goodbody ; illustrations by Tom Christopher. Barbara. 641.5 SCO
Sprouts, how to grow and eat them / Alice Muller and Gene Allen. Mu¨ller, Alice. 641.302 MUL
Spur of the moment cook / Perla Meyers. Meyers, Perla. 641.5 MEY
Stand-up buffet [videorecording] / WTTW Chicago presents ; producer/director Tim Ward. 641.8 STA
Star of India : the spicy adventures of curry / Jo Monroe. Monroe, Jo. 641.5954 MON
Stars desserts / by Emily Luchetti ; foreword by Jeremiah Tower ; photography by Michael Lamotte. Luchetti, Emily, 1957- 641.86 LUC
Steaming / Brigid Treloar. Treloar, Brigid. 641.73 TRE

Steinbeck House cookbook / compiled and published by the Valley Guild of Salinas, California ; recipes
edited by Kay Hillyard. 641.5 STE
Step-by-step garnishing / Wendy Veale. Veale, Wendy. 641.81 VEA

Steven Raichlen's healthy Latin cooking : 200 sizzling recipes from Mexico, Cuba, Caribbean, Brazil, and
beyond / by Steven Raichlen ; foreword by Cristina Saralegui ; introduction by Hannia Campos. Raichlen, Steven. 641.5638 RAI
Steven Raichlen's high-flavor, low-fat Italian cooking / photography by Greg Schneider ; food styling by Patty
Forrestel. Raichlen, Steven. 641.5638 RAI
Stocks and sauces [videorecording] / National Productions Division of KQED ; produced by Bruce Franchini. 641.814 STO
Stocks: [videorecording] : White, brown & fish / producer/writer, Steven Kolpan ; produced by Culinary
Learning Resources ; the Culinary Institute of America. 641.7 STO
Storage specifics [by] Jule Wilkinson. Wilkinson, Jule. 641.4 WIL
Strictly steak ; a passionate guide to the great American feast / by A.D. Livingston. Livingston, A. D., 1932- 641.662 LIV
109 of 123
Stubb's bar-b-q cookbook : from Stubb's legendary kitchen / with Kate Heyhoe ; photography by Alexandra Stubblefield, C. B.,
Grablewski. 1931- 641.76 STU
Student's guide to improving the campus food service / written by Joanne Manning Anderson, project Manning-Anderson,
coordinator. Joanne. 642.5 M284s
American Culinary
Study guide for culinarians. Federation. 641.5 AME
Study guide to accompany The professional chef, Eighth edition / Culinary Institute of America. 641.57 STU 2006
Wardall, Ruth Aimee,
Study of foods, by Ruth A. Wardall ... and Edna Noble White ... 1877- 641.5 W2
Morrison, Mary Helen
Study on ready mixes for chocolate cake. Bradley. 641.8653 M881s
Successful catering : managing the catering operation for maximum profit / by Sony Bode. Bode, Soni. 642.4 BOD
Successful cold buffets / Peter Grotz ; foreword by Raymond Blanc. Grotz, Peter. 642.4 GRO
Successful hostess. Tartan, Beth, 1919- 642 H453s 1950
Sugar Reef Caribbean cooking / by Devra Dedeaux. Dedeaux, Devra. 641.59729 DED
Summer in New York / photography by Battman. 641.5 SUM
Sunset recipe annual / by the editors of Sunset magazine and Sunset Books. 641.5 S9588 1996
Supermarket backpacker / by Harriett Barker. Barker, Harriett. 641.578 B255s

Supervision and management of quantity food preparation : principles and procedures / William J. Morgan, Morgan, William J.,
Jr. 1924- 641.57 M849s
Supplement to Quantity food purchasing / prepared for the Educational Institute of the American Hotel & Kotschevar, Lendal
Motel Association ; from a manuscript written by Lendal H. Kotschevar. Henry, 1908- 641.31 KOT
Susanna Foo Chinese Cuisine : the fabulous flavors & innovative recipes of North America's finest Chinese
cook / Susanna Foo ; with a foreword by Amy Tan ; photography by Louis B. Wallach. Foo, Susanna. 641.5951 FOO
110 of 123
Susanna Foo fresh inspiration : new approaches to Chinese cuisine / Susanna Foo with Hermie Kranzdorf ;
photographs by Tina Rupp. Foo, Susanna. 641.5951 FOO
641.5952 Y657s
Sushi / Masuo Yoshino. Yoshino, Masuo. 1990
Sushi / Mia Detrick ; photographs by Kathryn Kleinman. Detrick, Mia. 641.692 DET
Sushi made easy / by Nobuko Tsuda ; foreword by Donald Richie. Tsuda, Nobuko. 641.5952 T8823s
Swans Down breakthrough baking : classic cakes that cut the calories! 641.8653 SWA
Sweet indulgences : desserts for every occasion / Norman Kolpas. Kolpas, Norman. 641.86 KOL
Sweet nothings : over 50 luscious, low fat, low calorie desserts / by Jill O'Connor ; photography Susan Marie
Anderson. O'Connor, Jill. 641.86 OCO
Ferrary, Jeannette,
Sweet onions and sour cherries : a cookbook for market day / Jeannette Ferrary and Louise Fiszer. 1941- 641.65 FER
Sweet seduction : chocolate truffles / Adrienne Welch ; [photographs by Bruce Wolf]. Welch, Adrienne, 1955- 641.6374 WEL
Sylvia Bashline's Savory game cookbook / Sylvia G. Bashline. Bashline, Sylvia G. 641.691 B2999s
Sylvia's family soul food cookbook : from Hemingway, South Carolina to Harlem / Sylvia Woods and family Woods, Sylvia (Sylvia
with Melissa Clark. Pressley) 641.59 WOO
Table and bar : a guide to alcoholic beverages, sales, and service / Jeffrey T. Clarke. Clarke, Jeffrey T. 641.874 CLA
Table graces; setting, service, and manners for the American home without servants, from "Meal planning McLean, Beth Bailey,
and table service," by Beth Bailey McLean. 1892- 642 M163t
Tablescapes [videorecording] : setting the table / executive producer, Melanie Nelson ; scriptwriter, Anne
Barney. 642.7 TAB
Tableside cookery / Sergio Andrioli and Peter Douglas. Andrioli, Sergio. 641.58 AND
Talking about puddings. Bates, Margaret. 641.864 B329t
111 of 123
Tallow carving in the culinary profession videorecording / presented by E.L.C. Erwin, Luna and Cohn Video
Productions. 642.8 AME
Taming the flame : secrets for hot-and-quick grilling and low-and-slow BBQ / Elizabeth Karmel ; photographs
by Christopher Hirsheimer. Karmel, Elizabeth. 641.5784 KAR
Tangy, tart, hot & sweet : a world of recipes for every day / Padma Lakshmi ; art direction and design by
Erika Oliveira ; photography by Ditte Isager ; additional portrait photography by Charles Thompson. Lakshmi, Padma. 641.59 L1929t
Taride, Alice Marie, 641.59 M334v.E
Tante Marie's French kitchen; tr. and adapted by Charlotte Turgeon; decorated by Julian Brazelton. 1889- 1952
Tapas : a taste of Spain in America / Jose´ Andre´s ; with Richard Wolffe. Andre´s, Jose´, 1969- 641.812 AND
Tapas : the little dishes of Spain / Penelope Casas ; photographs by Jim Smith. Casas, Penelope. 641.812 CAS 2007
Tapas, the little dishes of Spain / Penelope Casas ; photographs by Tom Hopkins. Casas, Penelope. 641.546 CAS
Taste for all seasons [videorecording] : perfectly delicious, USA pears / produced by Odyssey Productions ;
executive producer, Maggie Andre ; writer, Donna Matrazzo ; Oregon Washington California Pear Bureau. 641.3413 ATA
Taste of aloha : a collection of recipes from the Junior League of Honolulu. 641.5 TAS
Taste of American place : a reader on regional and ethnic foods / edited by Barbara G. Shortridge and
James R. Shortridge. 641.5973 T215
Taste of Australia : the Bathers Pavilion cookbook / Victoria Alexander & Genevieve Harris with Sharon Alexander, Victoria,
Dyson ; photography, Rodney Weidland. 1950- 641.59 ALE
Taste of Burgundy / Julian & Carey More. More, Julian. 641.59444 M835t
Taste of Cuba / Beatriz Llamas ; translated by Claudia Lightfoot ; illustrations by Ximena Maier. Llamas, Beatriz. 641.597291 LLA
Taste of France / photographs by Robert Freson ; [contributing authors, Adrian Bailey ... [et al.] ; recipes
researched by Jacqueline Saulnier ; design by James Wageman. 641.5944 TAS
Taste of gold, the 1988 U.S. culinary team cookbook : the road to the world championship / Ferdinand E. Metz, Ferdinand E.,
Metz, team manager ; L. Timothy Ryan, team captain ; edited by Nancy Ross Ryan ; sponsored by the 1941- 642.5 ROA
641.597294 YUR
Taste of Haiti / by Mirta Yurnet-Thomas & the Thomas family. Yurnet-Thomas, Mirta. 2004
112 of 123
Taste of Italy [videorecording] / with Guiliano Bugialli ; produced & directed by Lee Kraft. 641.5945 TAS
Taste of Japan : food fact and fable : what the people eat : customs and etiquette / Donald Richie. Richie, Donald, 1924- 641.5952 R531t
Taste of Japan [videorecording] : a tradition of hospitality / produced by Shin-ei Armz ; written by Kenmei
Kato, Toru Mashiko ; directed by Toru Mashiko. 641.5952 TAS
Anderson, Janet Alm,
Taste of Kentucky / Janet Alm Anderson. 1952- 641.5973 AND
Taste of Mexico / Patricia Quintana ; photography by Ignacio Urguiza ; Marilyn Wilkinson, consulting editor ;
text by William A. Orme, Jr. Quintana, Patricia. 641.5972 QUI
Taste of Provence : classic recipes from the south of France / collected & illustrated by Leslie Forbes. Forbes, Leslie. 641.5944 FOR
Taste of Provence : the food and people of southern France, with 40 delicious recipes / photographed by
Carey More ; written by Julian More. More, Carey. 641.5944 MOR
Taste of summer : inspired recipes for casual entertaining / Diane Rossen Worthington ; with wine notes by Worthington, Diane
Anthony Dias Blue. Rossen. 641.578 WOR
Tastes of liberty : a celebration of our great ethnic cooking / [Chateau Ste. Michelle]. 641.5973 TAS
Tastes of the Pacific Northwest : traditional & innovative recipes from America's newest regional cuisine / by
Fred Brack & Tina Bell ; foreword by Judith Olney ; from the editors of Washington magazine. Brack, Fred, 1940- 641.59795 BRA
Teacher's dietetic guide, containing state board requirements in dietetics and state board examination
questions. Pattee, Alida Frances. 641.56 P2t
Team USA's cooks tour of the Pacific Rim [videorecording]. 641.59 TEA
Technique : the fundamental techniques of cooking : an illustrated guide / Jacques Pe´pin ; photographs by
León Perer. Pe´pin, Jacques. 641.5 Pe
Techniques of healthy cooking [videorecording] / the Culinary Institute of America presents ; written and
produced by Edward McCann ; director, Learning Resources Center, Henry Woods. 641.7 TEC
Technology of food preservation, by Norman W. Desrosier. Desrosier, Norman W. 641.4 DES

Tell me, chef: being the French recipe collection of the Lady Muriel Beckwith, adapted by Josephine Terry; Beckwith, Muriel
illustrations by Joy Batchelor. Gordon-Lennox, Lady, 641.5944 B397t
113 of 123
Tempting appetizers [videorecording] / producer, Linda Brandt ; director, Bruce Franchini ; KQED. 641.812 TEM
Tenth muse : my life in food / Judith Jones. Jones, Judith. 641.59 J777t
Terrines, pa^te´s & galantines / by the editors of Time-Life Books. 641.812 T327
Test kitchen favorites / by the editors at America's test kitchen ; illustrations, John Burgoyne ; photography,
Daniel J. van Ackere, Carl Tremblay. 641.5 TES
Texas barbecue : a guide to the best pits, products, and prize-winning recipes in the Lone Star state / Paris
Permenter & John Bigley. Permenter, Paris. 641.5784 P4519t
Texas link to sausage making / Larry Burrier. Burrier, Larry, 1953- 641.66 BUR
Campbell, Matilda G.
Textbook of domestic science for high schools, by Matilda G. Campbell. (Matilda Gertrude), b. 641.5 C15
Themes, dreams, and schemes : banquet menu ideas, concepts, and thematic experiences / G. Eugene
Wigger. Wigger, G. Eugene. 642.4 WIG
This good food : contemporary French vegetarian recipes from a monastery kitchen / Brother Victor-Antoine D'Avila-Latourrette,
D'Avila-La Tourrette. Victor-Antoine. 641.5636 DAV
Thomas Jefferson on wine / John Hailman. Hailman, John R., 1942- 641.22 HAI
Through the kitchen window : women explore the intimate meanings of food and cooking / edited by Arlene
Voski Avakian. 641.5 T531
Thyme and the river : recipes from Oregon's Steamboat Inn / by Sharon Van Loan and Patricia Lee with
Mark Hoy. Van Loan, Sharon. 641.509795 V259t
Time-Life holiday cookbook / adapted from the Foods of the world series by the editors of Time-Life Books. Time-Life Books. 641.568 T583t
Time-Life international cookbook / [compiled by] the editors of Time-Life Books. 641.5 TIM
Timing and organization [videorecording] / produced by Meridian Education Corporation ; prepared &
presented by Alice Vernon. 641.5 TIM
Timing is everything : the complete timing guide to cooking / Jack Piccolo. Piccolo, Jack. 641.5 PIC
114 of 123
To buy or not to buy organic : what you need to know to choose the healthiest, safest, most earth-friendly
food / Cindy Burke. Burke, Cindy. 641.563 BUR
Tofu 1-2-3 / by Maribeth Abrams. Abrams, Maribeth. 641.35 ABR
Tofu book : the new American cuisine / John Paino & Lisa Messinger. Paino, John. 641.65655 P147t
Tofu cooking / edited by Junko Lampert. 641.65655 T644

Tom Douglas' Seattle kitchen / Tom Douglas with Dennis Kelly, Shelley Lance, and Duskie Estes ; foreword
by Ed Levine. Douglas, Tom, 1958- 641.59795 D736s
Tomato sauce [videorecording] / produced by the Food & Beverage Institute ; writer/producers, Joanne A.
Meyer, Philip Miller. 641.814 TOM
To¯nyo¯byo¯ : shigun tensu¯ho¯ no shokuji / Kagawa Aya [kanshu¯] ; Sano Takashi, Ochiai Toshi, 641.56314 S228t
Munakata Nobuko. Sano, Takashi, 1936- 1989
Top one hundred Italian rice dishes : including over 50 risotto recipes / Diane Seed ; illustrations by Sarah
Hocombe. Seed, Diane. 641.6318 SEE
Tossed : 200 fast, fresh, and fabulous salads / Jane Lawson ; photography by Tim Robinson ; styling by
Sarah De Nardi. Lawson, Jane, 1968- 641.83 LAW
Totally dairy-free cooking / Louis Lanza and Laura Morton. Lanza, Louis. 641.563 LAN
Tour of ethnic food stores [videorecording] / producer, Melanie Nelson ; Learning Zone Express. 641.31 TOU
Traditional desserts : delicious desserts for every occasion / consultant editor, Linda Fraser. 641.86 TRA
Trailside cookbook : a handbook for hungry campers and hikers / Don and Pam Philpott. Philpott, Don. 641.578 PHI
TriBeCa cookbook : a collection of seasonal menus from New York's most renowed restaurant neighborhood
/ presented, compiled, and edited by Mary Cleaver, Joy Simmen Hamburger, Mimi Shanley Taft, and ; Cleaver, Mary. 642.4 CLE
Tricks of the trade [videorecording] / Blue Diamond Growers. 641.34 TRI
Tropic cooking : the new cuisine from Florida and the islands of the Caribbean / Joyce LaFray Young. LaFray, Joyce. 641.59729 LAF
115 of 123
Trout on a stick / by John Wright. Wright, John, 1948- 641.578 W9514t

Trout Point Lodge cookbook : Creole cuisine from New Orleans to Nova Scotia / Daniel Abel, Charles Leary,
and Vaughn Perret ; photographs by Wayne Barrett ; foreword by John Besh. Abel, Daniel G. 641.59 ABE
True essentials of a feast : a collection of recipes from the staff of the Library of Congress. 641.59 TRU
Truffles and other chocolate confections / Pamella Asquith. Asquith, Pamella Z. 641.853 ASQ
D'Avila-Latourrette,
Twelve months of monastery soups / Brother Victor-Antoine d'Avila-Latourrette. Victor-Antoine. 641.813 D259t
Ultimate bread / Eric Treuille & Ursula Ferrigno ; photography by Ian O'Leary. Treuille, Eric. 641.815 TRE
Ultimate candy book : more than 700 quick and easy, soft and chewy, hard and crunchy sweets and treats /
by Bruce Weinstein. Weinstein, Bruce, 1960- 641.853 WEI
Ultimate cheesecake cookbook / Joey Reynolds, with Myra Chanin. Reynolds, Joey. 641.8653 REY
Ultimate chili book / Christopher B. O'Hara ; photographs by William A. Nash. O'Hara, Christopher B. 641.823 OHA
Ultimate chocolate cake and 110 other chocolate indulgences / Helge Rubinstein. Rubinstein, Helge. 641.6374 RUB
Ultimate ice cream book : over 500 ice creams, sorbets, granitas, drinks, and more / Bruce Weinstein. Weinstein, Bruce, 1960- 641.8 WEI
Ultimate juicing : delicious recipes for over 125 of the best fruit and vegetable juice combinations / Donna
Pliner Rodnitzky. Rodnitzky, Donna. 641.875 R694u
Ultimate peanut butter book : savory and sweet, breakfast to dessert, hundreds of ways to use America's
favorite spread / Bruce Weinstein and Mark Scarbrough. Weinstein, Bruce, 1960- 641.6 WEI
Ultimate smoothie book : 130 delicious recipes for blender drinks, frozen desserts, shakes, and more! /
Cherie Calbom. Calbom, Cherie. 641.5 CAL
Understanding baking / Joseph Amendola, Donald Lundberg. Amendola, Joseph. 641.71 AME 1992
Understanding cooking, by Donald E. Lundberg and Lendal H. Kotschevar. Lundberg, Donald E. 641.5 Lu
116 of 123
Understanding wines [videorecording] / Columbia River Entertainment Group ; written and presented by
Jancis Robinson. 641.22 UND
Uniform retail meat identity standards : a program for the retail meat trade / by the Industrywide Cooperative Industrywide
Meat Identification Standards Committee. Cooperative Meat 641.36 IND
University of Montana getting wild with wild game cookbook. 641.69 UNI
Valentina's Italian family feast / Valentina Harris ; special photography by Jacqui Hurst. Harris, Valentina. 641.5945 HAR
Vanilla : the Watkins kitchen collection. 641.6382 VAN

Varenne pratique : the complete illustrated cooking course, techniques, ingredients, and tools of classic
modern cuisine / Anne Willan. Willan, Anne. 641.5944 WIL
Variety meats from the U.S.A. A purchasing guide. Published by National Live Stock and Meat Board for the
United States Meat Export Federation. 641.36 VAR
Veal cookery / Craig Claiborne, Pierre Franey ; drawings by Barbara Fiore ; photos. by Bill Aller. Claiborne, Craig. 641.662 CLA
Vegan with a vengeance : over 150 delicious, cheap, animal-free recipes that rock / Isa Chandra Moskowitz ; Moskowitz, Isa
photographs by Geoffery Tischman ; food styling by Neje Bailey, Isa Chandra Moskowitz, and Terry Romero. Chandra. 641.5 MOS
Vegetable lover's video cookbook. Volume 1 [videorecording] / with Bert Greene ; produced & directed by
Lee Kraft. 641.65 VEG1
Vegetable lover's video cookbook. Volume 2 [videorecording] / with Bert Greene ; produced & directed by
Lee Kraft. 641.65 VEG2
Vegetables / [managing editor, Kay Halsey]. 641.65 VEG
Vegetables / by the editors of Time-Life Books. 641.65 V422
Vegetables / James Peterson. Peterson, James. 641.65 PET
Vegetarian & more! : versatile vegetarian recipes with optional meat add-ins / Linda Rosensweig. Rosensweig, Linda. 641.5636 ROS
Vegetarian cooking for everyone / Deborah Madison ; [photographs by Laurie Smith]. Madison, Deborah. 641.5636 MAD
117 of 123
Vegetarian feast / Martha Rose Shulman. Shulman, Martha Rose. 641.5636 SHU
Vegetarian for all seasons / general editor, Chuck Williams ; recipes, Pamela Sheldon Johns ; photography, Johns, Pamela
Richard Eskite. Sheldon, 1953- 641.5636 JOH
Vegetarian grill : 200 recipes for inspired flame-kissed meals / by Andrea Chesman. Chesman, Andrea. 641.5636 CHE
Vegetarian planet : 350 big-flavor recipes for out-of-this-world food every day / Didi Emmons ; illustrations by
Melissa Sweet. Emmons, Didi, 1963- 641.5636 EMM
Vegetarian table : France / by Georgeanne Brennan ; photography by John Vaughan ; photo styling by Jody Brennan, Georgeanne,
Thompson-Kennedy ; food styling by Karen Frerichs. 1943- 641.5944 BRE
Vegetarian table : Italy / by Julia Della Croce ; photography by Deborah Jones. Della Croce, Julia. 641.5636 DEL
Vegetarian times cooks Mediterranean / from the editors of Vegetarian times ; introduction by Melissa Clark ;
photographs by Mary Ellen Bartley. 641.5636 VEG
Venetian taste / created by Adam D. Tihany ; recipes by Francesco Antonucci ; text by Florence Fabricant ;
food artist, Nir Adar ; photographer, Peter Pioppo. Fabricant, Florence. 641.5945 FAB
Venison : fast and foolproof favorites : recipes from the readers of Sports afield / edited by Henry Sinkus. 641.691 V4612
Venison cookery. 641.691 V461
Venison sausage cookbook : complete guide from field to table / Harold Webster. Webster, Harold W. 641.691 W379v
Versatile grain and the elegant bean : a celebration of the world's most healthful foods / Sheryl and Mel
London ; illustrated by Kathleen M. Skelly. London, Sheryl. 641.631 LON
Victory garden cookbook / by Marian Morash ; in collaboration with Jane Doerfer ; principal photography by
Bill Schwob ; additional photography by James Scherer. Morash, Marian. 641.65 MOR
Victory garden fish and vegetable cookbook / by Marian Morash. Morash, Marian. 641.65 MOR
Video pizza [videorecording] / Stephen J. Ryan. 641.82 VID
Viennese pastry cookbook, from Vienna with love. Reich, Lilly Joss. 641.865 REI
118 of 123
Vietnamese kitchen : treasured family recipes / Ha Roda. Roda, Ha. 641.59597 ROD
Village baker : classic regional breads from Europe and America / Joe Ortiz ; foreword by Marion
Cunningham. Ortiz, Joe, 1946- 641.815 ORT
Vineyard seasons : more from the heart of the home / by Susan Branch. Branch, Susan. 641.5 BRA
Randolph, Mary, 1762-
Virginia house-wife / by Mary Randolph ; with historical notes and commentaries by Karen Hess. 1828. 641.5 RAN
Randolph, Mary, 1762-
Virginia housewife: or methodical cook. 1828. 641.5 R194v
Virtuous vanilla : a maidenly memoire of innocence / Janice Feuer, Veronica Di Rosa, Rebecca Martinez. Feuer, Janice, 1948- 641.5 FEU
Visions of sugarplums : a cookbook of cakes, cookies, candies & confections from all the countries that
celebrate Christmas / Mimi Sheraton ; illustrations by Pat Stewart. Sheraton, Mimi. 641.568 SHE 1986
Visual food encyclopedia. 641.3 ENC.E

Waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food &
beverage employees / Lora Arduser & Douglas R. Brown. Arduser, Lora. 642.6 ARD
Waiter & waitress training : how to develop your staff for maximum service & profit / by Lora Arduser. Arduser, Lora. 642.6 ARD
Waiter and waitress training manual / Sondra J. Dahmer and Kurt W. Kahl. Dahmer, Sondra J. 642.5 DAH 1996
Waiter and waitress training manual / Sondra J. Dahmer, Kurt W. Kahl. Dahmer, Sondra J. 642.5 DAH
Walnut cookbook / by Jean-Luc Toussaint ; English edition by Betsy Draine & Michael Hinden. Toussaint, Jean-Luc. 641.6451 TOU
Washington hostess cookbook / Cissie Coy. Coy, Cissie. 641.5975 COY
Way to cook / Julia Child ; photographs by Brian Leatart and Jim Scherer. Child, Julia. 641.5 CHI
Way we ate : Pacific Northwest cooking, 1843-1900 / Jacqueline B. Williams. Williams, Jacqueline B. 641.59795 WIL
119 of 123
Webster's new world dictionary of culinary arts / Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ;
illustrations by William E. Ingram. Labensky, Steven. 641.03 LAB 2001
Wedding cakes you can make : designing, baking, and decorating the perfect wedding cake / Dede Wilson. Wilson, Dede. 641.8 WIL
Weight Watchers annual recipes for success 2002. 641.563 W4195
Weight Watchers new international cookbook / photography by Aaron Rezny. 641.59 W419
Well-dressed salad : contemporary, delicious and satisfying recipes for salads / by Jennifer Joyce ; with
photography by Sian Irvine. Joyce, Jennifer. 641.355 JOY
Well-seasoned appetite : recipes for eating with the seasons, the senses, and the soul / Molly O'Neill ;
recipes tested by Lee Ann Cox ; illustrations by Amy Hill. O'Neill, Molly. 641.5 ONE
Wenzel's menu maker. Leonard), 1902- 641.572 We
Wenzel's menu-maker. Leonard), 1902- 641.572 We
West Coast seafood recipes : over 375! easy-to-prepare seafood recipes for two people / Blaine Freer ;
illustrations by Du¨rten Kampmann. Freer, Blaine. 641.692 F856w
What is a calorie? [videorecording]. 641.3 WHA

Whatchagot stew : a memoir of an Idaho childhood, with recipes and commentaries / Patrick F. McManus &
Patricia "the Troll" McManus Gass ; illustrations by Shannon McManus Bayfield. McManus, Patrick F. 641.5973 M167w
Whistleberries, stirabout, & depression cake / Edward B. Reynolds, ichael Kennedy ; foreword by Greg
Patent. Reynolds, Edward B. 641.5978 REY
White sauces [videorecording] / produced by the Food & Beverage Institute ; writer/producers, Philip Miller,
Joanne A. Meyer. 641.814 WHI
Whole Foods Market cookbook : a guide to natural foods with 350 recipes / Steve Petusevsky and Whole
Foods Market team members ; illustrations by David Watts. Petusevsky, Steve. 641.563 PET
Whole grain breads by hand or machine : 200 delicious, healthful, simple recipes / Beatrice Ojakangas. Ojakangas, Beatrice A. 641.815 OJA
Wild about seafood. 641.692 W6681
120 of 123
Wild about venison. 641.691 W6681
Wild about waterfowl. 641.691 W6682
Wild blackberry cobbler and other old fashioned recipes / Katie Stewart & Pamela Michael. Stewart, Katie. 641.5 STE
Wild fish & game cookbook / recipes, stories & illustrations by John Manikowski ; photographs by Zeva
Oelbaum. Manikowski, John. 641.69 M278w
Wild food / by Roger Phillips ; assisted by Jacqui Hurst ; research, Claire Appleby ; editor, Nicky Foy. Phillips, Roger, 1932- 641.5 P562w
Hamerstrom, Frances,
Wild food cookbook / Frances Hamerstrom ; illustrated by Elva Hamerstrom Paulson. 1907-1998. 641.6 HAM
Wild game cookery : the hunter's home companion / Carol Vance Wary. Vance, J. Carol, 1938- 641.691 V2222w
Wild in the kitchen : fish and wild game recipes / by Bob Schranck. Schranck, Bob. 641.69 S3777w
Wild jams and jellies : delicious recipes using 75 wild edibles / Joe Freitus and Salli Haberman. Freitus, Joe. 641.852 FRE
Wild rice for all seasons cookbook / by Beth Anderson, illustrations by Jan Anderson. Anderson, Beth. 641.6318 AND
Wilderness cookery. Introd. by Townsend Whelen. Angier, Bradford. 641.578 A588w

Wildwood : cooking from the source in the Pacific Northwest / Cory Schreiber ; location photography by
Jerome Hart ; food photography by Richard Jung. Schreiber, Cory, 1961- 641.59795 SCH
Willard Scott's all-American cookbook. Scott, Willard. 641.5973 SCO

Williamsburg cookbook; traditional and contemporary recipes initially compiled and adapted by Letha Booth
and the staff of Colonial Williamsburg. With commentary by Joan Parry Dutton. Color photos. by Taylor Biggs Booth, Letha, 641.59755 BOO
Williams-Sonoma's gifts from the kitchen / general editor, Chuck Williams ; recipes, Kristine Kidd ;
photography, Allan Rosenberg. Kidd, Kristine. 641.5 KID
Wilton makes it easy to create beautiful gum paste flowers. 641.8 WIL
121 of 123
Wine : [videorecording] what every server needs to know / Hospitality Television. 641.872 HOS
Wine and food of Spain / Jan Read, Maite Manjoń, Hugh Johnson. Read, Jan. 641.5946 REA
Wine fundamentals [videorecording] / produced and directed by Dobri Kiprov ; MVC. 641.22 WIN
Wine lover cooks Italian : pairing great recipes with the perfect glass of wine / by Brian St. Pierre ;
photographs by Minh + Wass. St. Pierre, Brian. 641.5945 PIE
Wine service [videorecording] / The Culinary Institute of America ; a Culinary Learning Resources production
; video/audio director, Skip Thela ; producer/writer, Philip Miller. 642.6 WIN
Wines and vines of Europe / by Howard L. Blum. Blum, Howard L. 641.782 BLU
Wings of life : vegetarian cookery / by Julie Jordan ; [drawings by Joanne Leary] Jordan, Julie. 641.5636 J82w
Winning sandwiches for menu makers from the National sandwich idea contest / edited by Kathleen M.
Thomas ; consultant, Dee Munson. 641.84 WIN
Winterthur's culinary collection : a sampler of fine American cooking / compiled by Anne Beckley Coleman. 641.5 WIN
Wolfgang Puck cookbook : recipes from Spago, Chinois, and points east and west / Wolfgang Puck. Puck, Wolfgang. 641.5 PUC
Women's Volunteer Committee of the New Orleans Museum of Art presents Artist's Palate cookbook : 641.5973 WOM
classic creole & New Orleans recipes. 1988
Wonderful world of pasta [videorecording] / with Margaret & Franco Romagnoli ; CTA/Romagnolis. 641.822 WON
Wooden spoon dessert book : the best you ever ate / Marilyn Moore. Moore, Marilyn M. 641.86 MOO
Work analysis and design for hotels, restaurants, and institutions, by Edward A. Kazarian. Kazarian, Edward A. 642.5 Ka
Working chef's cookbook for natural whole foods / Jackson F. Blackman. Blackman, Jackson F. 641.563 BLA
World cookbook for students / Jeanne Jacob, Michael Ashkenazi. Jacob, Jeanne. 641.59 JAC
122 of 123
World of curries; an international cookbook. Collins, Ruth Philpott. 641.5 Co
World of game cooking / Teresa Marrone. Marrone, Teresa. 641.691 M361w
World sourdoughs from antiquity / Ed Wood. Wood, Ed, 1926- 641.815 WOO
World's best catfish cookbook / by Stan Warren. Warren, Stan. 641.692 W293w
World's finest chicken : recipes / by Sonia Slyer & Janice Metcalfe ; recipe photography by Phil Wymant ;
general editor, Margaret Olds. Slyer, Sonia. 641.665 SLY
World's greatest kitchen gadgets & gizmos / [editor, Tara Cranmer ; writers, Carol H. Munson, Lowell W.
Munson] ; from the editors of Prevention Magazine cookbooks. Munson, Carol. 641.5028 M969w
Wrap & roll / California Culinary Academy. 641.8 WRA
Year in chocolate : four seasons of unforgettable desserts / Alice Medrich ; photography, Michael Lamotte. Medrich, Alice. 641.6374 MED
You say tomato : peel, chop, roast, dry, freeze, preserve, and enjoy / Joanne Weir. Weir, Joanne. 641.6 WEI
Your organic kitchen : the essential guide to selecting and cooking organic foods / Jesse Ziff Cool ;
photography by Lisa Koenig. Cool, Jesse Ziff. 641.563 COO
Yukon bear bacon & boot grease recipes. 641.691 Y94
Yuletide at Winterthur : tastes and visions of the season. 641.568 Y95
Zane Grey cookbook / by Barbara and George Reiger. Reiger, Barbara, 1940- 641.578 R361z
Zen Nihon kueba wakaru zukan / Shiina Makoto. Shiina, Makoto, 1944- 641.5952 S5559z
Zuni Cafe cookbook / Judy Rodgers ; wine notes & selections, Gerald Asher ; photography, Gentl &
Hyers/Edge. Rodgers, Judy. 641.5 ROD
123 of 123
ExB-1.doc
ATTACHMENT B
ACF Accrediting Commission
FACULTY PROFESSIONAL DEVELOPMENT
Name of School: The University of Montana College of Technology
Name of Faculty Member: Thomas Campbell, CEC
Job Title: Director of Culinary Arts
Full-time: X Part-time:
Subjects Taught:
• Introduction to Foods
• American Regional Cuisine
• International Cuisine
• Northwest Food and Wine
• Soups Stocks and Sauces
• Techniques of Healthy Cooking
• Machine and Tools
• Sanitation and Safety
• Cooking Methodology
• Cost Control
• Ala Carte Kitchen
• Portfolio Dining Room
• Garde Manger
• Charcuterie
• Baking Processes and Procedures
SPECIFY THE
I. INSTRUCTIONAL SKILLS DATE & HOURS & TOPIC or EVENT
A. School/department in-service workshop
Educational Psychology 2-12-04/3-1-04 40 hours
Curriculum Planning and Development 3-9-04/3-23-04 40 hours
Evaluation and Testing 3-30-04/4-15-04 40 hours
Teaching Methodology 4-20-04/5-08-04 40 hours
Sanitation Course 09-3-03/12-13-3 30 hours/semester
Self-Study Report - Revised June 2004

ExB-1.doc
ATTACHMENT B
Nutritional Cooking 1-26-04/5-15-04 45 hours/semester
Nutrition for Foodservice and 9-04-02/12-04-02 30 hours/semester

Culinary Professionals
Supervision in the Hospitality Industry 9-04-02/12-02-02 30 hours/semester
Western Montana Chefs de Cuisine 3-04-04 4 hours

Educational Scholarship Dinner
Host Western Montana Chefs de 4-03-04 2 hours

Cuisine Meeting
Serve Safe Sanitation Course 9-1-3/12-12-3 30 hours

(NRA Instructor Certificate)
Numerous Continuing Education Courses 3-1-97/3-1-3 10 hours per year
B. Education conferences/seminars
ACF Western Regional Conference 2-25-04/2-29-04 5 days
ACF Accreditation and Secondary 2-26-04 1 hour

Accreditation Evaluators Clinic
Culinary Educators’ Clinic 2-25-04 8 hours
American Academy of Chefs Dinner 2-27-04 4 hours
C. Formal college course work
D. Visits to other institution’s programs
Renton Technical College, Culinary Arts Department 6-12-3
Boise State University, Culinary Arts Department 5-14-04
Anaconda Jobs Corps, Culinary Arts Department 5-04-04
E. Faculty retreats for planning and assessment

ExB-1.doc
ATTACHMENT B
F. Active membership in educational organizations
American Culinary Federation Accredited Culinary Program
G. Teaching exchange program
H. Other (specify)
II. TECHNICAL SKILLS
A. Active membership in professional organizations
American Culinary Federation
Western Montana Chefs de Cuisine
Washington State Chefs Association
B. Visits to business or industry
Reestablished working relationship with Accreditation Board of ACF.

Created an advisory board and met for the first time October 22, 2003
High school counselors open house for Admissions Department
Chamber of Commerce Function for Dean, Lynn Stocking
Hosted two graduate student film crews to shoot in our kitchen and perform interviews.
Aired on University television
Guest spot on NPR’s Pea Green Boat radio program with two students and myself
talking about Christmas cookies
Created the “Ask the Chef” segment for the UM periodicals
Chef’s of Montana cooking show aired on channel 12
Students participated in fund raising auction event featuring a chocolate competition
with over 50 entries…I was one of the judges
Performed a cooking demonstration and lecture for Hellgate High School’s culinary
arts program
C. Participation in technical conferences/workshops
D. Culinary competitions
• Student Individual Class “K” competition held 3-29-04

• Judge for Class “K” competition

ExB-1.doc
ATTACHMENT B

E. Outside related employment
F. Other (specify)
⇒ Develop working relationships and communication with industry

• Meet regularly with Advisory Committee members.
• Work within the University system to provide services for departmental functions
while at the same time introducing the student to new learning opportunities.
⇒ Work with area high schools
• Provide periodic cooking demonstrations for their culinary programs
• Act as mentors for senior students interested in a hospitality industry career
• Participate in college recruitment programs
• Initiate a pipeline between The Culinary Program and academic advisors and
guidance counselors
⇒ Continue to provide local charities with culinary auction items for fund raising events
⇒ Investigate and work with local farmers and ranchers to augment inventory items with
fresh products. This could work into a possible chain reaction for sustainable cuisine
practices, particularly with organic producers
⇒ Work with Montana Job Corp’s Business Education Program to articulate classes and
encourage discourse

ExB-2.doc
ATTACHMENT B
Name of School: University of Montana, College of Technology
Name of Faculty Member: Laura Swanson
Job Title: Adjunct Professor
Full-time: x Part-time:
Subjects Taught: Financial Accounting for Hospitality Industry
SPECIFY THE
H. Other (specify)
TECHNICAL SKILLS
F. Other (specify)
Self-Study Report - Revised July 2008

ExB-3.doc
ATTACHMENT B
Name of School: University of Montana College of Technology
Name of Faculty Member: Aimee Ault
Job Title: Adjunct Professor
Full-time: Yes Part-time:
Subjects Taught: Food Service Computer Applications; Introduction to Computers; Remaining

classes are specific to the medical office curriculum
SPECIFY THE
H. Other (specify)
I.
E. Outside related employment F. Other (specify)

ExB-4.doc
ATTACHMENT B
Name of Faculty Member: Andrea Paskert
Job Title: Chef Instructor
Full-time: Part-time: X
Subjects Taught: Pantry & Garde Manger, Dining Room Procedures, Short Order Cookery
SPECIFY THE

H. Other (specify)

F. Other (specify)
Self-Study Report - Revised July 2008

ExB-5.doc
ATTACHMENT B
Name of Faculty Member: Ross W. Lodahl
Job Title: Chef Instructor
Full-time: X Part-time:
Subjects Taught: Soups, Stocks & Sauces – Meats & Vegetables – Storeroom Procedures – Baking and
Pastry
SPECIFY THE
A. School/department in-service workshop 8-28-03 7 ADHD Workshop –

Student Retention
H. Other (specify)
E. Outside related employment Culinary Position at Perugia’s Restaurant
F. Other (specify)

ExC

List of Graduates and Places of Employment

All numbers start with area code 406
Name Employer Home Contact Work Contact
Aimee Ault College of Technology 626‐5455 243‐7815
Laura Swanson College of Technology 677‐5023 243‐7880
Carol Chandler University of Montana 549‐0157 243‐2324
Travis Schlader Finn & Porter 240‐9409 542‐4660
Gina (Mae) Ikerd University of Montana 258‐6129 243‐2324
Dena Crill University of Montana 829‐3917 243‐2324
Stephanie Self Employed 360‐9084

Immenschuh
Eric Bayley University of Montana 327‐9399 829‐3917
Allen Christensen Paws Up Resort 829‐6424 244‐5200
Wayne Elias Scotties Table 531‐1397 549‐2790
Keith Blankenship (208) 983‐1299
Wayne Weidow 961‐4773
Elizabeth Floch Creative Confections 543‐9513 523‐1705

1 | P a g e

ExC

2 | P a g e

ExC

3 | P a g e

ExC

4 | P a g e


CULINARY ARTS PROGRAM GRADUATE SURVEY

Name: Last_____________________ First___________________ Middle __________

Address: _______________________City _____________State________ Zip_______

Phone: __________________ Year Graduated _______ E‐Mail __________________

EMPLOYMENT INFORMATION: Date Completed: __________________

Are you employed?

Yes ____ No ____ (If no, go directly to Not Employed at bottom of page)

Full Time _____ Part Time _____ (how many hours per week?) ___________

In‐state _____ Out‐of‐state ____________
(specify state)
What is your job title? ____________________________________________________

Is your position: Related _____ or Not related to the program? _____

How long have you been employed in your current position? _____________________
(record to nearest month)

Are you satisfied with your job? Yes _____ No _____

What is your salary? ___________ _____ Per hour _____ Per Year

What benefits are you receiving? Health Ins. _____ Sick Leave ______ Vacation
Retirement _______

Are there opportunities for advancement? Yes _____ No _____

1|Page

How did you obtain this job?

□ Referred by program director □ Listing or referral from Career Services
□ Referred by faculty member □ Referred by private employment agency
□ Referred by Job Service or government agency □ Referred by someone who knew the employer
□ Knew the employer □ Was not aware of opening
□ Had previously worked for the employer □ Replied to an on‐line job listing
□ Answered an ad in the newspaper □ Found job through a union listing
□ Answered an ad in a trade publication □ Other (Specify) ________________________

NOT EMPLOYED (Only ask of those who are not employed)

Are you (check one) ____ Looking for employment ____ Continuing your education
____ Self Employed ____ Not seeking employment
____ Enlisted in the military ____ Other (Specify) _______________

Who is your employer? ___________________________________________________

Contact person for employer follow‐up survey? _______________________________

Employers address: _____________________________________________________

City ___________________ State____________ Zip ___________

Employer Phone _____________________ E‐Mail _____________________________

The American Culinary Federation requires reports about the ACFapproved
programs. May we have your permission to contact you employer about the College
of Technology Culinary Program? Yes _____ No _____

Signiture:_____________________________________________________________

Thank you for your time. Your feedback is important for us to provide a quality
education. Please feel free to include additional comments or contact the Program
Director.

4062437831
thomas.campbell@umontana.edu

2|Page
CULINARY ARTS STUDIES GRADUATE EMPLOYER SURVEY
Graduate Name:_________________________
GENERAL INFORMATION SALARY/BENEFITS
Status: ____Currently employed
Length of employment: _______________ What salary does the above graduate earn?
Job title: ___________________________
Below 15,000 ____
Status: ____Previously employed 15,000-20.000 ____
Length of employment:________________ Over 20,000 ____
Job title: ___________________________
What benefits do you offer?
Type of firm: 401K ____ Life Insurance ____

____Restaurant Health Insurance ____ Dental Insurance ____
____Hotel Sick & Annual Leave ____ None ____
____Resort
____Other—please specify: __________________________ Was the graduate adequately prepared as an entry-level
employee?
Did you contact the College when hiring this graduate:
___Yes ___No ____ Yes
____ Somewhat
If yes, were you aware of the Culinary Arts Program? ____ No
____Yes _____No
If yes, how did you learn of the program? Please check all that apply:
____Montana Chefs Association
____Contacts with other food service professionals
____Graduate applied for position/told you of program
____Culinary Arts Advisory Committee
____The University of Montana catalog or web site
____Other ____________________________
DUTIES AND RESPONSIBILITIES
Please check the applicable duties performed by the graduate:
____Inventory ____Front-of-the house

____Payroll ____Baking
____Line cook ____Pastry
____Dinner cook ____Performs word processing tasks
____Lunch cook ____Ordering
____Breakfast cook ____Recycling and sustainable systems
____Menu development ____Management
____Recipe development ____Nutritional cooking
____Catering ____Other____________________________________
Please rate the graduate’s entry-level knowledge and skills according to the following:
CULINARY ARTS STUDIES GRADUATE EMPLOYER SURVEY 2
Above Average Average Below Average Not Applicable

Knowledge of:
Sautéing ________ ________ _________ _________
Braising ________ ________ _________ _________
Poaching ________ ________ _________ _________
Frying ________ ________ _________ _________
Roasting ________ ________ _________ _________
Garde Manger ________ ________ _________ _________
Charcuterie ________ ________ _________ _________
Service techniques ________ ________ _________ _________
Beverage service ________ ________ _________ _________
Catering ________ ________ _________ _________
Baking and pastry ________ ________ _________ _________
Skills:
Analytical/critical thinking ________ ________ _________ _________
Inventory and cost control ________ ________ _________ _________
Computer applications ________ ________ _________ _________
Computerized menu and
recipe research ________ ________ _________ _________
Sanitation ________ ________ _________ _________
Organization ________ ________ _________ _________
Interpersonal communication ________ ________ _________ _________
Internet research ________ ________ _________ _________
Customer service ________ ________ _________ _________
Kitchen management ________ ________ _________ _________
Dining room management ________ ________ _________ _________
Catering management ________ ________ _________ _________
Bake shop management ________ ________ _________ _________
Spreadsheets ________ ________ _________ _________
Word processing ________ ________ _________ _________
Written communication ________ ________ _________ _________
In which areas do you feel this program best prepared the graduate?
In which areas do you feel additional preparation would be helpful?
Do you have suggestions for program/curriculum?
Would you hire another graduate?

____Yes
____No
Survey completed by:
___________________________________
Supervisor
List of Employers

ExF‐1 American Culinary Federation Foundation 2008
Faculty Professional Development Report
Educational Background:

Air Academy High School 09‐70 /06‐74 High School Diploma

Wenatchee Valley College 09‐74 /06‐75 General Studies

Bellevue Community College0 9‐75/06‐76 Humanities

The Culinary Institute of America AOS Degree Culinary Arts

Experience:

Name of Company and Job Title including Dates of employment:

The University of Montana College of Technology 07‐01‐03/Present
Director Culinary Arts

The Art Institute of Seattle School of Culinary Arts 03‐01‐97/03‐01‐03
Chef Instructor

Belleview Inn 05‐91/09‐97
Corporate Executive Chef

Tomas Culinary Consulting and Catering 04‐950/5‐01
Chef Owner

Belleview Inn 05‐86/07‐88
Sous Chef

Student of the Profession 01‐72/05‐86
Dishwasher, Prep Cook, Line Cook, Garde Manger,
Entremittier, Grillardin, Saucier, Tournant,
Banquet Chef, Kitchen Manager, Restaurateur

1|Page
Instructional skills updating for the past year. Include date,
topic, educational conferences/seminars.

Educational Psychology 02‐12‐06/03‐01‐06 40 hours

Curriculum Planning and Development 03‐09‐06/03‐23‐06 40 hours
Supervision in the Hospitality Industry 09‐04‐06/12‐02‐06 30 hours/semester

Evaluation and Testing 03‐30‐06/04‐15‐06 40 hours

Teaching Methodology 04‐20‐06/05‐08‐08 40 hours

Sanitation Course 09‐3‐07/12‐13‐07 30 hours/semester

ServeSafe Instructor/Proctor Renewal 07‐31‐08 30 hours

ACF Accreditation and Secondary 02‐04‐07 1 hour
Accreditation Evaluators Clinic

Culinary Educators’ Clinic 02‐04‐07 8 hours

Certified Master Chefs Dinner 07‐27‐07 4 hours

Manager Western Regional 01‐30‐06/7‐24‐07 200 hours
Student Culinarian of the Year
Competition

Western Regional Conference 4‐15‐07, 4‐19‐21 144 hours
Culinary Educators Workshop 8 hours

Host ACF Sanctioned Competitions 4‐26‐07 24 hours
And Practical Exams

National ACF Conference 7‐23‐07 36 hours

Manager/Coach
Student Culinary Team 8‐30‐07/present anticipated 200 hours

Montana Chefs Association 04‐04‐07, 4‐13‐08 84 hours
Educational Scholarship Dinner

Host Montana Chefs Association 04‐13‐07, 11‐06 4 hours
Cuisine Meeting

CAFE – Educators Seminar 06‐12‐15‐05 24 hours
and Workshop

ACF Accreditation Site Inspection 06 12hours
2|Page
06 12 hours
07 12 hours
07 12 hours
08 12 hours

Chef of the Year Dinner 04‐03‐07 24 hours

Spokane Community College Competition 10‐22, 23‐07 16 hours
4‐16‐08 8 hours

Missoula County Public School 05‐12‐07 1 hour
Advisory Board Meetings 08‐30‐06, 5‐13‐08 1 hour each

Montana Association of Career 10‐18‐07 3 hours
And Technical Educators Conference

Visits to other institution’s programs:

Renton Technical College, Culinary Arts Department 06‐12‐03

Boise State University, Culinary Arts Department 05‐14‐04

Anaconda Jobs Corps, Culinary Arts Department 05‐04‐04

Inland Northwest Culinary Academy 10‐22‐05, 10‐22‐06, 10‐23‐07

Schoolcraft College, Culinary Arts 06‐12‐15‐05

Flathead Valley Community College, Culinary Arts 04‐12‐05, 05‐16‐08

Art Institute of Seattle, Culinary Arts 06‐03, 04‐06
06‐07‐06/09‐06

Tri Cities Culinary Arts 10‐23/24‐06

Sentinel High School 05‐12‐06, 08‐28‐06, 4‐12‐08

Hellgate High School 05‐22‐07

Idaho State University, Culinary Arts 9‐10‐07

Clark County Skills Center, Culinary Arts 10‐5‐07

Walla Walla Community College, Culinary Arts 05‐19/21‐08
3|Page

Kailua High School 09‐94 /06‐98 High School Diploma

Pacific University Bachelors Degree Creative Writing/Literature

The University of Montana AOS Degree Culinary Arts

Experience:

Name of Company and Job Title including Dates of employment:

The University of Montana College of Technology 01‐25‐08/Present
Chef Instructor

The Ranch Club 11‐28‐07/Present
Line Cook

Walt Disney World Corporation 09‐07/11‐07
Culinary Cook II

Ciao Mambo 05‐07/09‐07
Prep and Line Cook

1|Page
Instructional skills updating for the past year. Include date,
topic, educational conferences/seminars.

Assisted with ACF Sanctioned Competitions 4‐26‐07 24 hours
And Practical Exams

Host Montana Chefs Association 01/2008 4 hours
Cuisine Meeting

Chef of the Year Dinner 04‐03‐07, 06‐13‐08 48 hours


Flathead Valley Community College, Culinary Arts 04‐12‐05, 05‐16‐08

2|Page
AMERICAN CULINARY FEDERATION FOUNDATION, INC.
Submit this report signed and dated for each individual teaching in the program.
Name of School: The University of Montana, College of Technology
Instructors Name: Aimee Ault Job Title: Adjunct Faculty
Date of initial employment:01-25-2008 to present Years in this position:.5 Full Time: Part
Time:yes
Current professional Certification(s) held:
Subject (s) currently teaching:

• Introduction to Foods
• Techniques of Healthy Cooking
• Sanitation and Safety
• Purchasing and Cost Control
• Culinary Capstone
Allocation of Time:
Administrative: Instruction- Classroom: 12 hr/week Instruction- Lab or Shop:
5hr/weekSupervision of Externships/Internships: Student Advising:
Name of Post Secondary Institution(s) with Dates Attended describing completed Degree or
Diploma and Major:
Name of Institute Dates Attended Completed Degree/Diploma
Prior Work Experience related to subjects taught (Starting with most recent. Use separate sheet
if necessary):
Date of Employment Company Position
Instructional skills updating for the past year. Include Date: Hours: Topic of Event:
Educational conferences/seminars:
Topic of Event Date Hours
Institutional in service workshops:

Topic of Event Date Hours
W:\Lisa Thomas\Website Posting\Exhibits\ExF-4a.doc Created on 2/26/2007 8:07:00 AM

AMERICAN CULINARY FEDERATION FOUNDATION, INC.
Technical skills updating for the past year: Include Date: Hours: Topic of Event:
Visits to Industry or business:
Topic of Event Dates Hours
Participation in technical conferences/workshops:

Topic of Event Dates Hours
Outside related employment:

Date of Employment Company Position
I certify that the above statements are true, to the best of my knowledge.
Signature of Instructor: ______________________________________ Date: ______________
I have verified the above information and believe the statements to be true.
Signature of School Official and Title: __________________________ Date: ______________
W:\Lisa Thomas\Website Posting\Exhibits\ExF-4a.doc Created on 2/26/2007 8:07:00 AM

ExG-1.doc
The Montana University System
The following Strategic Plan was adopted by the Board of Regents October 19, 2001.
Mission
The Mission of the Montana University System is to serve students through the delivery of high quality, accessible
postsecondary educational opportunities, while actively participating in the preservation and advancement of
Montana's economy and society.
Vision
We will prepare students for success by creating an environment of ideas and excellence that nurtures intellectual,
social, economic, and cultural development. We will hold academic quality to be the prime attribute of our
institutions, allocating human, physical, and financial resources appropriate to our educational mission. We will
encourage scientific development and technology transfer, interactive information systems, economic development
and lifelong learning. We will protect academic freedom, practice collegiality, encourage diversity, foster economic
prosperity, and be accountable, responsive, and accessible to the people of Montana.
Goals
The following five goals and subordinate objectives will guide the Montana University System in moving toward
realization of its vision for the future of higher education in Montana.
A. To provide a stimulating, responsive and effective environment for student learning, student living, and
academic achievement.
1. To assure adequate campus policies to protect academic freedom and promote the free exchange of ideas while
requiring pre- and post-tenure evaluation of faculty performance and systematic program review that reflect the
Regents' priority on student learning.
2. To offer academic programs and services focused around approved campus missions and consistent with
available resources.
3. To foster an environment that attracts and retains high quality faculty and staff.
4. To improve rates of student retention and degree completion across the Montana University System.
5. To develop, maintain at/near state-of-the-art condition Montana University System facilities, technology and
infrastructure and to coordinate the use of capacities and resources across all MUS institutions.
6. To ensure student readiness for higher education and validate student competencies for graduation.
B. To make a high quality, affordable higher education experience available to all qualified citizens who
wish to further their education and training.
1. To identify or seek creative funding alternatives that will expand public and private resources.
2. To make sure that every academically qualified individual has an opportunity to receive the benefits of higher
education without financial or social barriers.
3. To expedite student progress toward degree objectives in order to reduce time to degree (and related costs) and
maintain affordability for the widest range of students.
C. To deliver higher education services in a manner that is efficient, coordinated, and highly accessible.
1. To operate as a unified system of higher education and increase productivity through effective planning,
assessment, collaboration and resource sharing.
2. To increase student access to Montana University System programs through coordinated statewide delivery and
expanded use of technology.
ExG-1.doc
3. To increase the coordination of academic resources to improve student progress toward degree.
4. To promote diversity with special attention to Montana's Native American populations.
D. To be responsive to market, employment, and economic development needs of the state and the nation.
1. To offer programs and services consistent with the changing market and employment needs of the state and
nation.
2. To encourage basic research and technology transfer to contribute to the economic development of the State of
Montana.
3. To promote the full spectrum of higher education needs and opportunities in two-year, four-year, graduate and
professional education.
4. To make the Montana University System more accessible and responsive to businesses, government and other
constituents.
E. To improve the support for and understanding of the Montana University System as a leading
contributor to the state's economic success and social and political well being.
1. To improve and expand the communication and outreach of the Montana University System to constituents,
communities and policy makers.
2. To meet constituents' expectations for accountability through responsible stewardship of resources.
3. To expand community involvement, service and outreach initiatives at the campus level.
4. To partner with state government, our congressional delegation, K-12 education, tribal and local governments,
labor and business leaders to preserve and improve the economy of Montana.
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Mission
The University of Montana capitalizes on its unique strengths to create knowledge, provide an active learning
environment for students, and offer programs and services responsive to the needs of Montanans. The University
delivers education and training on its four campuses and through telecommunications to sites inside and outside of
Montana. With public expectations on the rise, the University asks its students, faculty, and staff to do and
accomplish even more than they have in the past. The dedication to education for and throughout life reflects the
commitment to service learning and community building on and off the campuses. The University enhances its
programs through continuous quality review for improvement and remains fully accountable to the citizenry through
annual audits and performance evaluations.

Mission
The mission of The University of Montana-Missoula is the pursuit of academic excellence as indicated by the quality
of curriculum and instruction, student performance, and faculty professional accomplishments. The University
accomplishes this mission, in part, by providing unique educational experiences through the integration of the
liberal arts, graduate study, and professional training with international and interdisciplinary emphases. Through its
graduates, the University also seeks to educate competent and humane professionals and informed, ethical, and
engaged citizens of local and global communities. Through its programs and the activities of faculty, staff, and
students, The University of Montana-Missoula provides basic and applied research, technology transfer, cultural
outreach, and service benefitting the local community, region, state, nation and the world.
Vision Statements
ExG-1.doc
In pursuit of its mission, The University of Montana-Missoula will:
1) Educate students to become ethical persons of character and values, engaged citizens, competent
professionals, and informed members of a global and technological society.
2) Increase the diversity of the students, faculty, and staff for an enriched campus culture.
3) Attain the Carnegie Commission status of Doctoral ResearchBExtensive University (50 or more doctorates in at
least 15 fields annually) and increase funded research to $50,000,000 annually by 2006.
4) Develop more partnershipsBespecially with local communities, businesses and industries, public schools,
community and tribal colleges, state and local governments and universities abroadBand expand the training and
technology transfer programs to promote community and economic development.
5) Develop the capability and infrastructure for use of information technology to increase the efficiency and
productivity of the campus and the state; and
6) Involve and engage the faculty, staff, students, alumni, partners, and friends of the University in institutional
governance.
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Accreditation
The University of Montana-Missoula is fully accredited by the Northwest Association of Schools and Colleges.
Many of the professional schools and departments have the approval of appropriate accrediting organizations, also.
The Department of Art is accredited by the National Association of Schools of Art and Design (NASAD); all
programs of the School of Business Administration are accredited by AACSB InternationalBThe Association to
Advance Collegiate Schools of Business, in addition, the accounting programs have a separate accounting
accreditation by the AACSB; the Chemistry Department's Bachelor of Science program is approved by the
American Chemical Society; computer science is accredited by the Accreditation Board for Engineering and
Technology, Inc. (ABET); drama is accredited by the National Association of Schools of Theater at the
undergraduate and graduate levels; all programs preparing licensed school personnel though the School of
Education are approved by the Montana Board of Public Education and fully accredited by the National Council of
Accreditation of Teacher Education at the undergraduate and graduate levels; the athletic training option in the
Health and Human Performance Department in the School of Education is accredited by the Commission on
Accreditation of Allied Health Education Programs; the food service management program is accredited by the
American Culinary Federation Educational Institute Accrediting Commission; the forest resources management
program is accredited by the Society of American Foresters; the School of Journalism is accredited by the
American Council on Education in Journalism and Mass Communications; the School of Law has approval of both
the Association of American Law Schools and the American Bar Association; the Legal Assisting program is
approved by the American Bar Association; the Department of Music is fully accredited at the undergraduate and
graduate levels by the National Association of Schools of Music; the School of Pharmacy is a member of the
American Association of Colleges of Pharmacy, the baccalaureate program is accredited by the American Council
on Pharmaceutical Education and the entry-level Doctor of Pharmacy program has been granted candidate
accreditation status by the American Council on Pharmaceutical Education, 311 West Superior St, Suite 512,
Chicago, IL 06010, (312) 664-3575, (800) 533-3606, Fax (312) 664-4652; the pharmacy technology program is
accredited by the American Society of Health System Pharmacists; both the Doctor of Physical Therapy degree and
the Master of Science degree in Physical Therapy are accredited by the Commission on Accreditation in Physical
Therapy Education of the American Physical Therapy Association; the practical nursing program is approved by the
Montana Board of Nursing; the graduate program in clinical psychology is accredited by the American
Psychological Association; the recreation management program is accredited by the Parks, Recreations, and
Leisure Services Education Council on accreditation sponsored by the National Recreation and Parks Association
in cooperation with the American Association for Leisure and Recreation; the respiratory care and surgical
technology programs are accredited by the Commission on Accreditation of Allied Health Education Programs; the
baccalaureate program in social work is accredited by the Council on Social Work Education; and the M.S.W.
program is a candidate for accreditation by the Council on Social Work Education.
The University of Montana-Missoula is fully accredited by the American Association for Accreditation of Laboratory
Animal Care.
ExG-1.doc
University Officers
June 2003
Board of Regents of Higher Education

Christian Hur (Student Regent) (Vice Chair) Billings
Ed Jasmin (Chair) Bigfork
John Mercer Polson
Lynn Morrison-Hamilton Havre
Richard Roehm Bozeman
Mark J. Semmens Great Falls
Lila Taylor Busby
Carrol Krause, Interim Commissioner
ex-officio
of Higher Education
Linda McCulloch, Superintendent
ex-officio
of Public Instruction
Brian Sweitzer, Governor ex-officio
Local Executive Board

Arlene Breum Missoula
Sam Roberts COL (R) Missoula
Leonard Landa Missoula
Administrators
George M. Dennison, Ph.D. President
University Provost and Vice President for
Lois Muir, Ph.D.
Academic Affairs-Missoula
Teresa S. Branch, Ph.D. Vice President for Student Affairs
David Aronofsky, J.D. Legal Counsel
Vice President for Administration and
Robert A. Duringer, M.B.A.
Finance
Vice President for Research and
T. Lloyd Chesnut, Ph.D. Development and
Graduate Studies
Academic Officers
Sharon E. Alexander, Ed.D. Center for Continuing Education
Betsy Wackernagel Bach, Ph.D. (Interim) Davidson Honors College
Philip T. Bain, Ph.D. Registrar
Jerry E. Brown, Ph.D. School of Journalism
Perry Brown, Ph.D. School of Forestry
Frank D'Andraia, M.L.S. Library Services
ExG-1.doc
E. Edwin Eck II, J.D. School of Law
Roberta D. Evans, Ed.D. School of Education
Gerald A. Fetz, Ph.D. (Interim) College of Arts and Sciences
School of Pharmacy and Allied Health
David S. Forbes, Ph.D.
Sciences
Larry D. Gianchetta, Ph.D. School of Business Administration
Shirley Howell, D. A. School of Fine Arts
Lois Muir, Ph.D. Provost
Donald L. Robson, Ed.D. Associate Provost
Conrad W. Snyder, Ph.D. (Interim) Mansfield Center
David Strobel, Ph.D. Graduate School
R. Paul Williamson, Ed.D. College of Technology
University of
Montana at
Missoula
College of
Technology
Applied Arts Business Electronics Health Industrial

and Sciences Technology Technology Professions Technology
Culinary Arts
Provost & Vice Associate Dean Chair Business
Dean College of Program Director
President President of College of Technology
Technology Culinary Arts
Academic Affairs Technology Department
Program Director
Thomas
Campbell
Related General
Advisory
Education
Committee
Courses
Work Study Administrative

Student (part Support (part
time) time)
Cashier (full time)

Dana Veike
Culinary Faculty Culinary Faculty Culinary Faculty Culinary Faculty

(full time) Laura (full time) Robert (full time) Aimee (part time)
Swanson Wood Ault Andrea Paskert
ExH-1.doc
UNIVERSITY OF MONTANA-MISSOULA
CULINARY ARTS/FOOD SERVICE MANAGEMENT
POSITION DESCRIPTION
CULINARY FACULTY
JOB SUMMARY
Under the general supervision of the Department Chair, teaches courses in Culinary Arts.
Individual will prepare instructional materials; assemble lesson plans and design
laboratory demonstrations and direct students in a realistic work environment that mirrors
industry standards.
ESSENTIAL DUTIES AND FUNCTIONS
Culinary Arts Faculty will:

• Demonstrate knowledge and skill in all materials covered in classes
• Prepare and distribute to registered students course syllabi that meet the
College of Technology format standards and include required
competencies of American Culinary Federation.
• Assist students in attaining measurable outcomes in each class
• Regularly inform Department Chair about issues of concern raised by

students.
• Evaluate laboratory products in accordance with standards set by industry
• Maintain accurate records of attendance and student performance in

accordance with department and university requirements.
• Adhere to Department policy regarding requisitions of necessary supplies

and fiscal guidelines for allocated costs per class.
• Maintain a safe and sanitary environment at all times and secures area
when class is completed.
• Attend and participate in scheduled faculty and committee meetings
• Assume responsibility for other duties as designated by the Department

Chair.
ExH-1.doc
QUALIFICATIONS
• Minimum Requirements: Experience and education equal to the standards of the

American Culinary Federation as Certified Sous Chef. Teaching experience at the
post-secondary level is desirable. ServSafe certification required within six
months of employment. Education and skills equal to the level of Certified Chef
de Cuisine within one year of employment.
ABILITY TO
• Instruct others and properly demonstrate industry recognized techniques
• Keep accurate records in accordance with accepted accounting procedures
• Work cooperatively with students, faculty and staff
• Project a positive professional image at all times
• Understand and utilize a computer for administrative and instructional tasks.

ExH-2.doc
UNIVERSITY OF MONTANA-MISSOULA
CULINARY ARTS/FOOD SERVICE MANAGEMENT
JOB DESCRIPTION FOR: CASHIER
A. Receives cash and transaction from customers for food and beverages.
1. Performs the duties of a Food Handler in preparing beverages, coffee, cocoa and
juices. Re-ups soups, chili and is responsible for maintaining proper food safe
temperatures for these products. At times may work behind the Grill and deli line
preparing food orders for customers. Must maintain proper food handling and
sanitization measures while performing these duties.
2. Cleans and maintains proper sanitation of the cashier stations, beverage bar and soup
and chili line. Is responsible for maintaining sanitization of coffee brewers, cocoa brewer
and fountain beverage machines.
3. Sets up various displays.
4. Performs routine cashier transactions on a computerized cash register system

following established methods and procedures using mathematical skills.
5. Reconciles cash drawers at the end of the shift on cashier cash report.
6. Observers and reports pricing changes or errors.
B. Maintain effective working relationships with customers, staff and the general public and
provides courteous service at all times.
1. Works as a team member with the College of Technology management, classified

staff and students to encourage cooperation, coordination, collaboration and consistency
between College of Technology operations.
2. Maintains a positive attitude and loyalty to the College of Technology, communicated

in a way that promotes and supports the mission statement long-term goals, and short-
range objectives of the College of Technology, the division of Student Affairs and the
University of Montana.
3. Actively contributes to a positive work environment and healthy employee morale by

not engaging in or condoning coworkers, subordinates or supervisors to engage in gossip
or other non-constructive actions that can adversely effect the department or any
individual who is a member of that department.
4. Follows protocol and processes.

ExH-2.doc
5. Performs other duties as assigned.
1. EQUIPMENT AND MACHINERY OPERATED:
Computerized cash register, calculator, coffee brewer, cocoa machine, fountain beverage
machine, microwaves, hot food holding units, steam tables and soup tureens.
2. WORKING CONDITIONS AND PHYSICAL DEMANDS:
A. Due to demands of the food service industry, the cashier encounters stressful
situations caused by irritated customers.
1. Will be asked to return form breaks when customer volume demands.
2. Is the lead cashier in the Food Court. Trains and works with new employees
including student/full-time, and retrains returning employees. Solves problems and
alleviates problems in the immediate work area.
3. KNOWLEDGE, SKILLS AND ABILITIES:
The incumbent must possess working knowledge of standard cashiering practices and
procedures. Must be skilled in food handling and preparing various beverages.
Transactions must be performed quickly and accurately. Requisite has the ability to
perform basic repetitive mathematical computations. Ability to develop and maintain
effective customer service skills, working relationships with customers, fellow employees
and management is required. Additionally, the ability to remain pleasant and courteous
in a work environment that can be intense, sometimes hostile and demanding during peak
hours is necessary. This position requires ServeSafe Certification within one year of hire
date.
4. EDUCATION AND EXPERIENCE:
The above knowledge, skills and abilities are typically acquired through a combination of
education and experience equivalent to graduation from high school or equivalent GED
an two years in a high volume or institutional food service doing similar duties or/and
equivalent combination of education and experience.
5. MANAGEMENT AND SUPERVISION OF OTHERS:
Opinions may be offered to supervisors; however, management makes decisions which

are then carried out by the incumbent. Performs cashier duties in Food Court and trains
subordinate staff as direct by supervisors.
6. SUPERVISION RECEIVED:
The incumbent reports to the Department Chair. At times, incumbent will work
unsupervised for periods throughout the day. Incumbent works within specific, and will-
ExH-2.doc
defined policies and procedures set for by the College of Technology and the University
of Montana. Cashiering demand is created by the number of customers served and
training that is provided for staff, which requires flexibility at the beginning of each
semester. Management usually assigns tasks by verbal communication. However,
written instructions and guidelines are provided. Work is reviewed by management on a
daily basis and a formal evaluation is provided annually.
7. SCOPE AND EFFECT:
The incumbent follows specific College of Technology, The University of Montana and
state and federal policy and procedures. Decisions are made throughout the day that
directly relate to the success of the operation. Decisions relate to customer service, food,
sanitation and the quality of work as defined by established standards.
8. PERSONAL CONTACTS:
The incumbent is in constant contact with customers, students, faculty, staff,

management, classified and student personnel on a daily basis to receive and exchange
information.
INCUMBENT
To the best of my knowledge, the statements in this position description are accurate and
complete.
Signature: Date:
Name:
(Please Print)
IMMEDIATE SUPERVISOR
To the best of my knowledge, the statements in this position description are accurate and
complete.
Signature: Date:
Name: Title:
ADMINISTRATIVE REVIEW
Signature: Date:
Name: Title:
ExH-2.doc
Signature: Date:
Name: Title:
AGENCY DIRECTOR
Signature: Date:
Name: Title:
ExH-3.doc
Position: Culinary Arts Program Director/Faculty

Responsibilities:
The program dfirector is responsible for hiring and scheduling faculty for culinary program
classes, budget management, program administration and review, curriculum review and
maintenance to meet American Culinary Federation Educational Institute accreditation standards.
Responsibilities of assignment include food and beverage management, supply purchasing, cost
management, menu development, sanitation policies and procedures development, cookery and
facilities planning.
Qualifications:
*Baccalaureate or higher degree in related area of food service preferred.
*Formal education in culinary management.
*Possess ACF certification as Culinary Educator, Master Chef, Executive Chef, or Chef
de Cuisine (or qualifying for).
*Minimum of six years experience in the food service industry.
*Minimum of three years experience in food service management.
*Teaching experience in the food service areas to include sanitation, nutrition, food
production, food preparation and management.
*Technical writing and accreditation report writing skills.
*Experience with ACFEI-accreditation procedures.
*Ability to use computer and related technology tools to communicate within industry
and institution.
Conditions of Employment:
Full-time, tenure track position to begin spring semester 2003. Salary and benefits based on
education and experience per University guidelines and approval by the Board of Regents of
Higher Education and the negotiated agreement with The University of Montana College of
Technology Faculty Association.
Application:
Interested candidates should submit a letter of application, vita, three professional reference
contacts, and official copies of academic transcripts and ACF certification to the Dean’s Office,
University of Montana College of Technology, 909 South Avenue West, Missoula, MT 59801,
or email culinsearch@mso.umt.edu.
Applications accepted until position is filled, review of applications to begin November 15,
2002.
The University of Montana College of Technology is an equal opportunity/affirmative action employer and encourages
applications from women, minorities, Vietnam era veterans, and persons with disabilities. This position announcement can be
made available in alternative formats upon request. Qualified applicants can request veteran’s preference in accordance with state
law.
ExH-3.doc
Position Advertising:
The University of Montana College of Technology has an opening for a Culinary Arts Program
Director/Faculty to lead a successful, regional, accredited culinary program forward located in
the Rocky Mountains. Degreed, certified and experienced candidates should have a minimum of
six years professional culinary experience as well as teaching, writing and accreditation
procedures experience for this full time, tenure track opportunity. Salary is commensurate with
experience and education. For more detail information, access the College of Technology web
site www.cte.umt.edu, Faculty Openings. Review of applications to commence November 15,
2002. Letter of application, resume, references, and certifications should be sent to Dean’s
Office, University of Montana College of Technology, 909 South Avenue West, Missoula, MT
59801, or email beverly.brooks@mso.umt.edu
ExI-1.doc
COT Culinary Arts Program

Advisory Board
2003-2004
Jack Wich
(406) 542-6043
Owner Black Cat Bakery
105 Broadway Pl.
Missoula MT 29801
Blackcat@bigsky.net
Bjelland Lief
Owner Le Petit Outre
(406) 543-3311
129 South 4th
Missoula MT 59803
petit@bigsky.net
Mark Foss
Director Montana Department of Corrections
(406) 829-4032
2340 Mullan Rd.
Missoula MT 59808
mfoss@co.missoula.mt.us
George Goble
Sales Representative
(509) 483-4747
Food Services of America
3520 East Francis Avenue
Spokane WA 99217-6590
george_goble@fsafood.com
Susan Hintz
(406) 859-4071
Directory of Food Services
Missoula County Sheriff’s Department
2340 Mullen Rd.
Missoula MT 59808
shintz@co.missoula.mt.us
Ross W.Lodahl
Chef Instructor
(406) 243-7816
909 South Ave. West
ExI-1.doc
Missoula MT 59801
/O=The University of Montana/OU=Missoula/cn=Recipients/cn=Ross Lodahl
Mark LoParco
Director Dining Services
(406) 243-4716
University of Montana
Lomasson Center 145
Ray Risho
Chef/Owner Perugia
(406) 543-3757
1106 W Broadway
Missoula MT 59801
risho@qwest.net
Carla Roe
Dining Services Production Manager
President American Culinary Federation
Western Montana Chefs de Cuisine Chapter
(406) 243-6415
Lomasson Center 145
/o=The University of Montana/ou=Missoula/cn=Recipients/cn=CRoe
Klaus Schuhbauer
Executive Chef Retired
Red Lion Hotel
(4060 721-9079
krschuhby@aol.com
Tom Siegel
Executive Chef Dining Services
(406) 243-6173
Lomasson Center 145
/o=The University of Montana/ou=Missoula/cn=Recipients/cn=TSiegel
Bob Zimmerino
Chef/Owner Red Pies Over Montana
(406) 728-6686
424 N. Higgins Ave
Missoula MT 59801
zblue_1@msn.com
Karen Wood
ExI-1.doc
Director of Food Services

Nutritionist/Chef
Community Medical Center
(406) 728-4100 ex 7480
2827 Fort Missoula Rd
Missoula, MT 59801
kwood@communitymed.org
Zach Rathe
2004 Graduate of COT Culinary Arts Program
1205 Idaho St.
Missoula, MT 54801
(406) 543-0056
ExI‐1 College of Technology 7‐1‐08
Culinary Arts Advisory Committee


ExI‐1 College of Technology 7‐1‐08
Culinary Arts Advisory Committee


ExI-10 The University of Montana, College of Technology Dec. 15, 2004
Culinary Arts Advisory Meeting Minutes

CULINARY ARTS ADVISORY COMMITTEE MINUTES
Members Present: Jack Rathe Klaus Schuhbauer

Ray Pisho George Goble
Tom Siegel Marianne Forrest
UMCT Faculty Present: Tom Campbell, Program Director

Vicki Micheletto, Chair
Paul Williamson, Dean
Lynn Stocking, Associate Dean
Ross Lodahl, Faculty
Wynne Wakley, Faculty
Nina Broshar, Administrative Support
Called To Order: The Culinary Arts advisory committee meeting was called to order by
Program Director Tom Campbell at 12:30 PM. Tom opened the meeting by informing the
committee about the follow-up report that was just completed after the ACF on-site visit and that
the meeting was to review it and to ask for comments, changes, and concerns that they might
have. Minutes of the meeting will be sent to the site visit chairman for review.
Mission and Goals: Culinary Arts Programs Mission and Goals statement was reviewed by the
advisory committee members and Tom Campbell asked for any suggestions or changes. Tom
informed the committee that the ACF would like all culinary arts program advertisement to have
the mission statement attached. Committee members suggested adding the internship and a
leadership course to the mission statement. Mission and Goals Statement was voted on and
approved by the committee. The Mission and Goals Statement will be put on the web site,
syllabus, student handbook, and Culinary Arts program advertisements after the approval of the
advisory board members. The committee voted on the approval of the Mission and Goal
statement and all agreed.
Program Scope and Sequence: The scope and sequence of the Culinary Arts certificate and the
Food Service Management Associate Degree were reviewed by the advisory board. A
suggestion to one of the courses was to update the name of “Menu Layout and Design” to
“Waitress Development”. Also, it was suggested to merge two of the courses together, CRT
205T Food Service Management Computer Applications and FSM 271T Menu Layout, Design,
and Analysis together. A committee member mentioned that maybe the students needed a course
on leadership. Tom informed the committee of the Escoffier dinner that is put on every FY and
that is put together as a virtual restaurant setting and the students prepare and serve dinner to the
public which teaches the students leadership and management skills. Students create a menu and
perform all aspects of a formal dinner. It was suggestion to add a “Crises Management” course
to the programs also; Tom informed the committee that “Intro to Food Service Industry” covered


a large area of crises management. The course syllabi’s were also put on the table to review.
Committee reviewed them and made changes and suggestions.
Student Handbook: Tom passed a prototype of the student handbook around for the committee
to review. The committee reviewed and suggested changes or additions to the handbook. The
handbook will be given out to all students and prospective students.
Follow-Up Report: Tom gave the committee members copies of the follow-up report to review.
The ACF received the follow-up report and a decision will be made on whether or not the
Culinary Program will be accredited. Tom reported to the advisory committee of deadlines of
non-compliances that needed to be completed and of target dates for such issues. Non-
compliance issues were addressed and reviewed by committee members. Deadline dates were
discussed and some dates were noted and updated. Faculty’s non-compliances were reviewed
and note of target dates were given. Committee was informed of training and certification that
was currently being addressed. Portfolios of the staff needed to be compiled and sent to the
ACF. Tom informed the committee of Safety Training verification sheets that were set up for
the students as per request from the ACF site-visit team. Evaluation of students at the individual
stations also needed to be documented. Several of the non-compliances were addressed, issues
were previously in effect, but documentation needed to be made. Students were taught
equipment safety, but needed to sign documentation that they received the training. Forms were
made and the documentation was made. Quest speakers, field trips, and other learning tools also
needed to be documented. Tom asked for corrections or additions to the Follow-up report.
Committee agreed that there were none.
Culinary Competition: Reports of the culinary competition in Spokane were given to the
committee. Wynne Wakley reported that the students did very well in the competition and out
shined many professional in the area. Students were very respectful and on time. They did some
very unique dishes and followed all the procedures and put out some great food. Culinary Arts
Program faculty was very pleased and proud of our student’s performance.
New Campus: Tom told the committee about the architect plans regarding floor plans for the
new campus. It will be a state of the art kitchen with several other degree programs offered;
such as Butchery degree and Baking/Pastry degree. The students would have a two semester
core credits and then continue on to the degree options from there. The facilities would house
approximately 200 students.
Summer Courses: After seeking advice from several professionals and “testing the waters” of
the Missoula community the Director of Culinary Arts proposes the following three pronged
approach for summer courses. Introduction to the Food Service Industry – CUL 151T, this will
be offered to freshman entry students to help more students to enter the program and to permit
the waiting list to move quicker. Food Service Sanitation – Special Topics, CUL 175T and
Nutritional Cooking – FSM 180T, this will attract food service professionals from the area by
providing continuing education courses required for updating and maintain certification levels
mandated by the ACF. Provide “for credit” courses needed by secondary domestic educators,


and to make available the sanitation course necessary for professionals desiring the NRAEF
ServeSafe Certificate. Mediterranean Cuisine Series – Special Topics, CUL 195T. This will
attract food service professionals from the area by providing techniques, theory, and ingredients
to further their knowledge with these cuisines, and to provide fun and educational courses for
secondary domestic educators, and to open the eyes to non-professionals who want authenticity
to cuisine from all over the world.
Adjourned: Tom asked for a final agreement on the discussing at the meeting today and that
they all agreed on the documentation they heard today. All members agreed. Tom asked the
committee members to notify him of any other comments or suggestions they might think of and
thanked everyone for coming. Meeting adjourned at 1:15 p.m.

ExI‐11 The University of Montana, College of Technology Nov. 30, 2007

Members Present: Mark LoParco Ray Risho

Tom Siegel Marianne Forrest
Aimee Ault Toby McCracken

Ross Lodahl, Culinary Program Faculty
Laura Swanson, Culinary Program Adjunct Faculty
Brian Larson, Chair, Business Department
Called To Order: The College of Technology Culinary Arts advisory committee meeting was
called to order November 30th at 1:00 pm by Program Director Tom Campbell. Introductions
were made; minutes were reviewed, approved, and seconded.
ACF Accreditation Site Visits: Tom informed the committee that he has been busy going to
several ACF accreditation site visits as he was nominated to be on the site visit team. Such as,
Idaho State University, Tri Cities Culinary Arts, Clark Country Skills Center, and SeaTac-
Occupational Skills Center. Viewing all the different colleges’ curriculums has opened his eyes
on his own Culinary Programs curriculum. This will help on the programs upcoming 5 year ACF
accreditation renewal
January 2009.
Missions/Goals for the Culinary Program: Tom asked the committee to review the Mission
and Goals for the program handout and for them to get back with him on any suggestions they
might have for additions or deletions of the mission statement. This mission statement has been
reviewed by the Provost Office and ACF members.
Organization and Administration: Changes in organization and administration since the last
advisory meeting are, Brian Larson, Chair Business Department and Barry Good, Dean of the
College of Technology. Tom asks the committee to view the organization chart handout for The
University of Montana College of Technology and the Culinary Arts Program.
Faculty and Staff: Tom recognized Nina Broshar, Administrative Support, advisory committee
members, Ross Lodahl, Faculty and new addition to the faculty Laura Swanson for their
contribution to the Program. Laura is a graduate of the Culinary Arts program and is certified
Culinary working on her ACF certification. Also, Kelly Brown part-time work study and
Dana Vieke have been an accent to the program. Melinda Dorn who taught the Patisserie courses
last semester will be missed and hoping to fill a new adjunct faculty position spring semester.
Competitions in Spokane were very successful and we have a super star Carol Chandler, winner
of the ACF National Student Culinarian of the year. Our current student culinary team consists
of 9 students.


Curriculum: Summer outreach course have been very popular. This summer two courses were
taught Mediterranean Cuisine, Introduction to Food as well as a one week seminar—Tips for
Teachers. Looking forward to this summer, which baking and Patisserie will be offered.
Planning for fall semester 20089 is to separate the Sanitation course from Into. to Foods so that
more time may be given to these respective courses. Also there are plans to add a Culinary Math
course and revise the curriculum in the Food Service Accounting class to be more program
specific.
Syllabus and Competency worksheets were reviewed with discussion from the advisory board
members. Students have an attendance policy and their grades are significantly affected from
missing classes. Internship has been very affective—internship paperwork is somewhat
repetitious, students are answering with same response on several questions. Students are
required 180 hours to complete their internship with an evaluation from the employer.
The Capstone course consist of four classes to create their business plans, menu planning,
costing, floor plan and a final dinner at a cost of $75.00 a plate. A dance performance was also
added as a final attraction.
Student Services: Tom discussed the scholarship up-dates with the committee and distributed
scholarship applications. Scholarships available to culinary students include the ACF Montana
Chef Association, Montana Cattlewomen, Earl’s Distributing, Dining Room Services, and FSA.
Scholarships available to students are numerous and efforts are being made to better inform
students.
Standards for admissions to the culinary program should be revised to require students to have a
physical exam and tuberculosis test prior to entry. Requirements need to be stated in the
catalogue. Discussion was made on the attrition percentage of students in culinary programs all
over the state, not necessarily at the College of Technology. Approximately 40% drop out of the
program due to the lack of really understanding how hard it is and the long hours they end up
putting into the program.
Program Assessment: Program assessments by the students have been very positive and
graduate placement stats are high. Tom provided students assessments for the committee to
review and asked for them to reply to him with comments by e-mail or phone.
Facilities Strengths/Weaknesses: Strengths of the program are computer labs, classroom

space, A.V. equipment and library resources. Weaknesses of the program are the kitchen
equipment. The committee viewed the equipment in the culinary kitchen and discussion was
made on how under-maintained the equipment is and the need of replacement. Refrigeration
equipment not NSF rated, mixers old and dangerous, convection ovens cannot be adjusted
anymore, hot holding inefficient and dangerous, proof boxes do not function properly, prep
tables need replacing, and dining room could use a face-lift.


Adjourned:
Respectfully submitted,
Nina R. Broshar
Administrative Assistant

ExI‐12 The University of Montana, College of Technology May 2, 2006
Culinary Arts Advisory Meeting Adgenda

May 2, 2006
COT CULINARY ARTS ADVISORY 11.30 AM
BOARD MEETING
Meeting called by: Thomas Campbell, CEC Type of meeting: Yearly

Facilitator: Thomas Campbell, CEC Note taker: Nina Broshar
Timekeeper: NA
Attendees:
Please read:
¾ Hand out of last year’s meeting minutes
¾ Hand out position description of culinary faculty
¾ Hand out program changes
Please bring:
¾ Hand out letter from certification chair
¾ Hand out of adjenda
AGENDA ITEMS
Topic Presenter Time allotted
General Meeting at COT Recap from last year:
¾ Welcome
¾ Sign in sheet
¾ New members
¾ Our last meeting resulted in a grant
from the ACF for a 5 year
accreditation Tom Campbell 5 min
¾ Thanks to all of you who are instrumental in
the success of the program.
¾ Thanks to Toby McCracken for helping.
¾ Thanks to the Montana Chefs Association for
helping.
¾ The 2005 annual report was accepted by
the ACF in February this year.
Competition: Tom and Toby 10 min


¾ Recap of Hawaii and slide show.

¾ We needed approximately $24,000.
¾ UM President Dennison responded with
$10,000.
¾ MCA $3000
¾ Tyson $250.
¾ UM Student Affairs gave $1000.
¾ ROY G. BIV gave $200.
¾ Montana Cancer Specialists gave $500.
¾ UM Dining Services $2500
¾ Chef Siegel and staff $500
¾ Stock Farm Club dinner $4000
¾ The College of Technology will set up a try out
practicum for team selection at a date set by
Toby.
¾ FVCC is interested in competition.
¾ I estimate the College of Technology Culinary
Student Assistance Fund to balance at around
$12,000.
¾ The next Western Regional Competition will
be held in Cour d’alene Idaho early next year.
¾ We are in the process of inspiring students to
compete in Seattle in June.
Faculty, Staff and Administration
¾ Vicki Micheletto is stepping down as Dept.

Chair and Brian Larson will take over.
¾ We are looking for a new dean and associate
dean.
Tom 10 min
¾ COT and UM Dining Services Collaboration
on certification testing.
¾ Status of Culinary Arts instructor credentials.
¾ Pending new requirements for instructors.
HANDOUT
Education and Scholarship
¾ Thanks to Jim Gray for his successful

chef of the year event: Total receipts for 5 min
the dinner: $5,325.00 Total
expenses: $ 356.02
¾ Net proceeds: $4,968.98 will go into the
COT Student Scholarship Fund.


¾ This years recipients of $1400 each go
to Travis Schlader and Laura Swanson.
¾ FVCC will be undergoing a self-study report in
order to apply for ACF Acreditation.
¾ The College of Technology Capstone dinner
was held on April 22.
Curriculum
¾ Current enrollment is about 32 with 9

graduates and 23 first year students.
¾ Enrollment for Autumn is full.
¾ Curriculum changes. HANDOUT
¾ New changes for summer semester.
¾ Introduction of evening classes.
¾ Sustainability thought for the future.
General Discussion
20 min
OTHER INFORMATION
Observers:
Resources:
Special notes:



ExI-13
November 30, 2007
COT CULINARY ARTS ADVISORY 1:00 PM
COMMITTEE MEETING AGENDA
Meeting called by: Thomas Campbell, CEC Type of meeting: Semi-annual

Timekeeper: NA
Attendees: Advisory Committee
AGENDA ITEMS
Greetings and Last general meeting at the College of Technology Tom 5 minutes
Recap.
- Review of minutes and approval from committee.
Tom 10 minutes
ACF Accreditation
Self-study ACF accreditation site visits.

- Idaho State University, Culinary Arts 9-10-07
- Tri Cities Culinary Arts 10-23/24-06
- Clark County Skills Center, Culinary Arts 10-5-07
- SeaTac- Occupational Skills Center 6-7/8-06
- We are due to renew January, 09.
Tom 5 minutes
Mission and Goals of the Culinary Program.
- (Review copy of Mission and Goals.)
Tom 5 minutes
Organization and Administration.
- Brian Larson, Business Technology Chair.
1|Page
ExI-13
- Barry Good, Dean of the College of Technology.
- (Review Organizational Charts.)
Tom 5 minutes
Faculty and Staff
- Certification status of faculty.
- Addition of adjunct faculty for spring semester.
- Faculty to staff ratio – 30 students: 3 faculty. (10:1.)
- Competitions in Spokane. (Distribute press release.)
- Carol Chandler up-date. (Distribute article.)
- Culinary team up-date.
Tom 10 minutes
Curriculum
- Summer Outreach courses.
- Revising the curriculum of the Patisserie class to reflect more practical

hearth-style breads, plated desserts, chocolate, etc.
- Revising the Sanitation course next fall.
- Revising the Food Service Management Accounting course next fall.
- Courses have been revised to include more competency based

rubrics. (Distribute copy of grade sheet.)
- Internship program has been effective.
- Library is integrated into the curriculum.
- The Capstone experience has been a success.
Tom 10 minutes
Facilities
Strengths:
- Computer labs.
- Classroom space.
- A.V. equipment.
- Library resources.
2|Page
ExI-13
Weaknesses:
- Outdated and under-maintained equipment.
- Refrigeration equipment not NSF rated.
- Hot holding inefficient and dangerous.
- Dining room needs a face-lift.
- Need for augmented storage.
- Ware washing area needs to be remodeled.
- Prep tables need replacing.
- Proof boxes do not function properly.
- Old and dangerous mixers.
- Hand sinks need replacing.
- Plumbing at the Meat & Veg. sink insuffient.
- Convection ovens cannot be adjusted anymore.
- Stairs.
- Computer update in the store room.
Tom 5 minutes
Student Services
- Scholarship up-date. (Distribute scholarship application.)
- Scholarships available to culinary students include Montana

Cattlewomen, Earl’s Distributing, and FSA.
- Scholarships available to students are numerous.
- Standards for admission to the Culinary program should be revised to

require students to have a physical exam and tuberculosis test prior to
entry. This needs to be stated in the catalogue.
Tom 5 minutes
Program Assessment
- Program assessment is strong.
- (Refer to student assessment forms.)
- (Refer to graduate placement stats.)
General Discussion
3|Page
ExI-14
June 30, 2008
COT CULINARY ARTS ADVISORY 1:00 PM
COMMITTEE MEETING AGENDA
Meeting called by: Thomas Campbell, CEC Type of meeting: Semi-annual

Timekeeper: NA
Attendees: Advisory Committee
AGENDA EMS
Greetings and Last general meeting at the College of Technology Tom 5 minutes
Recap.
- Review of minutes and approval from committee.
Tom 10 minutes
ACF Accreditation
Self-study ACF accreditation site visits.
- Clark County Skills Center, Culinary Arts 10-5-07
- Walla Walla Community College 5-14-08
- We are due to renew January, 09 and are in the beginning stages of

the Self Study. The goal is to have it completed by August so that
review and revisions may take place in time to submit it to the ACF by
September. We will request a site visit for October.
Tom 5 minutes
Mission and Goals of the Culinary Program.
- (Review copy of Mission and Goals.)
Tom 5 minutes
Organization and Administration.
- Brian Larson, Business Technology Chair.
- Barry Good, Dean of the College of Technology.
1|Page
ExI-14
- (Review Organizational Charts.)
Tom 5 minutes
Faculty and Staff
- Certification status of faculty.
- Addition of adjunct faculty for spring semester.
- Ross’s retirement and hiring of tenure track position this July.
- Faculty to staff ratio – 30 students: 3 faculty. (10:1.)
- Competitions in Spokane and Salt Lake City. (Distribute press

release.)
- Culinary team up-date.
Tom 10 minutes
Curriculum
- Summer Outreach courses.
- Revising the curriculum of the Patisserie class to reflect more practical

hearth-style breads, plated desserts, chocolate, etc.
- Revising the Sanitation course next fall.
- Revising the Food Service Management Accounting course next fall.
- Courses have been revised to include more competency based

rubrics. (Distribute copy of grade sheet.)
- Internship program has been effective.
- Library is integrated into the curriculum.
- The Capstone experience has been a success. This year’s theme

was Louisiana River Boat with Cajun Cuisine.
Tom 10 minutes
Facilities
Strengths:
- Computer labs.
- Classroom space.
- A.V. equipment.
- Plans are underway for a new campus and I have been meeting with
the architects. (Distribute copy of floor plans and new curriculum.)
2|Page
ExI-14
- Library resources.
Weaknesses:
- Outdated and under-maintained equipment.
- Refrigeration equipment not NSF rated.
- Hot holding inefficient and dangerous.
- Dining room needs a face-lift.
- Need for augmented storage.
- Ware washing area needs to be remodeled.
- Prep tables need replacing.
- Proof boxes do not function properly.
- Old and dangerous mixers.
- Hand sinks need replacing.
- Plumbing at the Meat & Veg. sink insuffient.
- Convection ovens cannot be adjusted anymore.
- Stairs.
- Computer update in the store room.
Tom 5 minutes
Student Services
- Scholarship up-date. (Distribute scholarship application.)
- Scholarships available to culinary students include Montana

Cattlewomen, Earl’s Distributing, and FSA.
- Scholarships available to students are numerous.
- Standards for admission to the Culinary program should be revised to

require students to have a physical exam and tuberculosis test prior to
entry. This needs to be stated in the catalogue.
Tom 5 minutes
Program Assessment
- Program assessment is strong.
- (Refer to student assessment forms.)
- (Refer to graduate placement stats.)
General Discussion
3|Page
ExI-2.doc
College of Technology Culinary Arts

Advisory Board Member Survey
February 20, 2006
Dear Advisory Board Member:
This mail is to update you on the status of our program this spring semester and,
with your participation, gather information necessary to tailor the program
towards specific industry needs. First will be a short update and please, if you
would, take the time to briefly answer the questionnaire at the end. Thank you.
Accomplishments in 2005
1. Settled into good working relationship with culinary faculty and Vicki.
2. Laid groundwork for program stability which has benefited student confidence
and accentuated their learning experience.
3. Implemented weekly staff meeting.
4. Reestablished working relationship with Accreditation Board of ACF.
5. Continuing bi-annual meeting with Advisory Board.
6. Established student culinary competition team.
7. Encourage students to participate in Western Montana Chefs de Cuisine chapter
of ACF and attain membership and certification.
8. Students who successfully complete sanitation now receive a certificate from the
National Restaurant Association Education Foundation.
9. New curriculum changes to be implemented in the Fall of 06 Streamline scope
and sequence of curriculum to enable Certificate students a seamless advance
into the Food Service Management Program.
10. Successfully catered events showcasing Culinary Program.
• High school counselors for Katherine Swan 50 pp.
• Chamber of Commerce for Lynn Stocking 50 pp.
• Faculty/Staff Social for Paul Williamson 50 pp.
• Cooking Demo for preview day for Kathryn Buchanan 100 pp.
• Advisory board meeting for Tom Campbell 25 pp.
• Christmas Pot Luck for Paul Williamson 50 pp.
• Ala Carte Luncheon for Paul Williamson and Lois Muir 10 pp.
• Continental breakfast for Paul Williamson 20 pp.
• Continental breakfast for Paul Williamson 20 pp.
11. Implemented thank you luncheon for “Department of the Month”.
12. Received new instructional videos thanks to Steve Adkins for students to use as
classroom/lab augmentation.
13. Exposure for the culinary program.
• Hosted two graduate student film crews to shoot in our kitchen and perform
interviews. Aired on University television.
• Guest spot on NPR’s Pea Green Boat radio program with two students and
myself talking about Christmas cookies.
• Created the “Ask the Chef” segment for the UM periodicals.
• Students performed on Chef’s of Montana cooking show aired on channel 12.
• Students participated in fund raising auction event featuring a chocolate
competition with over 50 entries…I was one of the judges.
• Performed a cooking demonstration and lecture for Hellgate High School’s
culinary arts program.
14. Removed the mural in the dining room.
15. Obtained music system for dining room.
16. Purchased a sausage stuffer.
17. Purchased digital scales.
18. Purchased new Hobart mixing bowls.
19. Introduced guest comment form in dining room.
20. Changed outdated information of website.
21. Held a pumpkin carving contest amongst culinary students.
Plans for 2006

1. Continue with chef column and expand into other UM periodicals.
2. Continue with Chef’s of Montana TV spot.
3. Continue with Pea Green Boat radio spot.
4. Participate in cooking demonstrations with Vann’s.
5. Make contact about a chef radio program with local radio station (Mark Ward AM
1290).
6. Provide graduation uniforms and medals for students.
7. Revamp the “Escoffier Dinner” by encouraging a more progressive, eclectic
format and menu.
8. Revamp menu for snack bar.
9. Introduce Hunter Bay coffee.
10. Introduce freshly baked goods produced by students.
11. Implement a Catering Special Topics class or in house Internship to utilize the
facility in the evening and weekends.
12. Change the requirements for Culinary Math.
13. Link Beverage Management and Menus Design classes with Food Service
Computers class.
14. Develop a required formal Internship for Culinary.
• Implemented for Spring Semester 2005.
• Student to compile a cumulative portfolio package.
• Require students to participate in a review banquet.
• Implement a pass or fail ACF practical exam guided by ACF judging criteria.
15. Update the acceptance standards.
• Require a written statement on why the student wants to attend.
• Require a signed affidavit for uniform policy and personal hygiene code.
• Two letters of recommendation by employers.
• Complete a questionnaire to identify the expectations of the program
2
• Require students to undergo a physical examination prior to acceptance into
the program. This will reduce the risk of students who enter the program with
a communicable disease.
16. Provide Food Service Management students with the means to achieve Certified
Culinarian status upon graduation.
17. Implement working systems to monitor and control issues.
• Personal hygiene inspections.
• Professional attire standards.
• Set forth daily sanitation inspections as a mandatory function of operation.
• Develop a HACCAP plan.
• Regulate strict cleaning procedures as governed by a daily check list.
• Implement a crisis management plan.
18. Evaluate the budgetary goals and accounting while planning and implementing
changes within it.
• Streamline ordering procedures and cost controls.
• Update culinary course fees to reflect changes within the curriculum and
current product costs.
• Prepare the new fiscal budget for 2006 focusing on ways to reduce costs
without infringing on quality ingredients, supplies, and classroom instruction.
• Prepare the new fiscal budget for 2006 aiming towards an increase in
revenues.
• Evaluate options for increasing enrollment.
Possibilities include the introduction of evening and weekend courses.
Summer seminars and workshops offered as continuing education for
area professionals and gourmets.
Work with Mark Foss and the County Corrections Facility to provide
the inmates with the opportunity to earn a Culinary Arts Certificate
while incarcerated.
19. Develop working relationships and communication with industry.
• Meet regularly with Advisory Committee members.
• Work within the University system to provide services for departmental
functions while at the same time introducing the student to new learning
opportunities.
20. Work with area high schools.
• Provide periodic cooking demonstrations for their culinary programs.
• Act as mentors for senior students interested in a hospitality industry career.
• Participate in college recruitment programs.
guidance counselors.
21. Continue to provide local charities with culinary auction items for fund raising
events.
22. Investigate and work with local farmers and ranchers to augment inventory items
with fresh products. This could work into a possible chain reaction for
sustainable cuisine practices, particularly with organic producers.
3
23. Work with Montana Job Corp’s Business Education Program to articulate classes
and encourage discourse.
24. Set forth plans to update and maintain compliance with ACF accreditation.
• Provide staff the means to update certification credentials.
• Work with College of Technology and The University of Montana
representatives to set up plans for appropriating funds for continuing
education grants.
• Require the successful completion of certification written exam.
• Require all staff to attain the status of Proctor for NRAEF ServeSafe Course.
• Work on self study requirements as mandated by the ACF Accrediting
Commission Standards.
• Accrediting Commission to inspect and evaluate the Culinary Program in
October.
• Maintain regular meetings of the Advisory Committee.
25. Initiate relations with the University Dining Services to foster avenues promoting
common endeavors.
• Examples could include a center for Internship.
• Possible use of kitchen facilities for off site classes and workshops.
• Adoption of the Griz Card system at COT.
• Provide opportunities for students to volunteer for special events.
• Partner to utilize contacts and knowledge for sustainable cuisine and
composting and implement them at the COT.
Questionnaire
1. What is the most valuable aspect that you look for when hiring a prospective
culinary school graduate?
2. Is it important to you that graduated students present a portfolio

encompassing learning competencies, diploma, certificates and permits,
awards, letters of recommendations, photos, recipes, menus, intern report,
etc?
3. Do find that culinary school graduates come adequately prepared for the
interview process?
4
4. What do you think a formal culinary internship should include?
5. Do you think that culinary school graduates generally come with the skills
necessary to excel in an entry level position?
6. This is the space where you can ask me a question or state your thoughts
and suggestions. Thank you again, your input is very important.
5
ExI-3.doc
CULINARY ARTS ADVISORY COMMITTEE MINUTES
October 22, 2003
Members Present: Ray Risho Bob Zimmerino

Ruth Williams Susan Hintz
Mark LoParco Mark Foss
Tom Siegel

Ross Lodahl
Wynne Wakley
Nina Wood, Administrative Support
Call to Order: The meeting was called to order by Tom Campbell at 11:45 a.m. The members, faculty
and staff had a wonderful meal prepared by the culinary students. Tom opened the meeting by telling
the committee about himself and his goals to lay out a solid foundation for the graduation of qualified
hospitality industry professionals.
Culinary Program Relocates: Tom informed the committee that the Culinary Program moved under the
umbrella of The Business Technology Department and that changes are being made to the scope and
sequence of the curriculum to enable Certificate students a seamless advancement into the Food Service
Management Program.
Solid Foundation for Students: Tom told the committee how he would like to have the faculty and
students constantly evaluate the standards of the program and to create and maintain a quality
educational experience for the students. He wants to expand the variety of foods and update the
acceptance standards. He would like to have a pre-college aptitude standards test, physical exams, have
the students sign a statement accepting uniform and hygiene policies, and implement a competency
checklist before the students sign up for the program. Tom stated how he would like to keep the
program focused towards the best interest of the students involved and the best quality program for their
money. He also wants the Food Service Management students to be able to achieve a Certified
Culinarian status upon graduation. He sees more hands on training particularly in the Introduction to
Foods and Baking and Pastry courses and he would like to see the kitchen instructional methods
organized and managed under the direction of the students. Tom stated the importance of having quality
student candidates start the program, and would like to see developmental courses to help students that
might need help with coming into the program.
Scope and Sequence: Vicki Micheletto, Business Department Chair reviewed the new scope and
sequence for the culinary program. She told the committee how all the program changes will be going
though the provost office/ASCRC and then through faculty senate for approval. She mentioned the new
courses that are being added and deleted from the Certificate program, which is a 2 semester course, and
will enable the student an easy integration into the Food Service Management AAS Degree. The
students will continue their kitchen and dining room experiences (stations) and a baking and pastry
ExI-3.doc
course will be added along with a Patisserie course. Students will also be required to do an internship,
which is a four credit course and involves working in a culinary environment.
Challengeable Course: Susan Hintz asked if any of the Culinary Arts courses are challengeable and
would the student have to take a written exam or have real proof of knowledge of the course they were
trying to challenge.
Tom answered that none of the culinary courses currently afforded any challenges. The reason is that
the program is structured for students to progress through in the prescribed, logical sequence. Periphery,
general education classes may be challenged given the parameter of the individual departments.
Qualification of Certificate and Degree Program: Bob Zimmerino asked the committee what the
students are qualified to do at the completion of the Certificate Program and the Food Service
Management AAS Degree.
At the completion of the Certificate Program the student will have basic skills and knowledge to go out
into the work force. Mainly the Certificate Program is an advertisement for the students to prepare for
the two years Food Service Management AAS Degree. The Certificate Program doesn’t prepare the
students to become administrators either. The ACF Certified Program does prepare students for food
service administrator positions.
Visual Material & Internship Program: Visual material is mandatory to the programs success. State of
the art instructional videos have been ordered to supplement hands on training. Video’s will be required
as part of kitchen and lab classes. An internship program will be mandatory for students at the end of
their sophomore year. This will encompass on the job, hands on training along with requiring a
portfolio complete with menus, cover letters, resumes, letters of thank you, certificates, etc. To finish up
the internship a review dinner is required as part of their grade. This will be a four course practical
exam dinner the students will manage and execute for the advisory board and parents of the students.
ACF Certification: Students will be required to perform inspections and follow sanitation and HACCP
procedures as stated by the National Restaurant Association Education Foundation’s certification status.
Health inspectors will visit twice a semester and give the students pointers on what checkpoints they
need to be aware of for policy standards. Faculty will be required to be certified to teach ServeSafe.
Budget Goals: Tom will be reviewing the budget for fiscal year 2005 on ways to reduce costs without
infringing on quality ingredients, supplies, and classroom instruction. There needs to be some
revamping of course fees to help cover student’s consumable costs. Some changes will be made,
internally in the restaurant before reaching out to the community. There will be the creation of some
evening, weekend, and summer courses to bring in extra revenue. Mark Foss from the County
Correction Facility is working with the college to provide the inmates with the opportunity to earn a
Culinary Arts Certificate while incarcerated. This will get our name out into the community and help
place inmates in jobs. The correction facility has a brand new kitchen and inmates that have 30-90 days
to learn culinary skills.
ExI-3.doc
Community Involvement: We will develop working relationships and communication with industry and
recognize members in the committee by printing their names and businesses in school publications. It is
important to work within the University system to provide service for departmental functions while
introducing students to new learning opportunities. We are providing catering gigs for The Missoula
Chamber of Commerce, Faculty/Staff socials at the College of Technology, and have students
volunteering their work for charity auction events. Tom is providing periodic recipes and food columns
for The University of Montana newspaper and magazine and is working with Dining Services at the
University mountain campus on the adoption of the “Griz” (debit/meal plan) card for the students at the
College of Technology campus. Contact is being made with local radio and television stations for a
weekly 3 minute spot/cooking demos. We are providing local charities with culinary contributions,
dinners for 8 auctions, and progressive dinners. Work will be done to reach out to local farmers and
ranchers to procure native Montana products and initiate sustainable cuisine. We have performed
cooking demonstrations at local high schools and have started a line of communication between
counselors and the College of Technology’s Culinary Program Director. After graduation, Tom will
stay in contact with the local employers and make sure they are happy with the placement program and
what the students are demonstrating in the field.
Accreditation Program: Work is being done to improve the accreditation standards in preparation for
curriculum self study and Accreditation Committee inspection. Everyone on staff is required to become
ACF Certified. Tom, the Program Director, is a Certified Executive Chef and is pursuing the Certified
Chef Educator Level. Tom would like all staff members to take the test to become certified, and stated
that the program will need money for the test. Tom is planning on writing grants to help with the
financial stability of the program.
Closing Remarks: Tom thanked everyone for coming and told the committee that the Culinary Program
was the future of the surrounding hospitality industry and he wanted to see that the students have an
honorable education.
Meeting Adjourned: 12:50 P.M.

ExI-4.doc

Culinary Arts Advisory Board
August 21, 2003
Hello everyone and thank you for your participation in the Advisory Committee. I
would like to take the opportunity to introduce myself and share with you some of
the happenings in our program.
First off, a small summary of my history:
• Born in Augusta GA 1956

• Moved throughout the country (Air Force Brat) until graduating high school
in 1974
• First kitchen job at United States Air Force Academy Officers Club
• While working as a prep cook and cook attended college in Washington
• Apprenticed four years under two time culinary gold medal winning Chef
Dietmar Jeager
• Owned and operated restaurant and bar on Washington Coast
• Numerous kitchen and kitchen manager jobs in Astoria Oregon
• Sous Chef Bellevue Inn, Bellevue WA
• Honor graduate Culinary Institute of America, Hyde Park, NY
• Intern Peninsula New York Hotel under Chef Gray Kuntz, Manhattan NY
• Executive Chef, Bellevue Inn
• Corporate Executive Chef, Northwest Hospitality Inc.
• Chef Owner Tomas Culinary Consulting and Catering
• Faculty Chef Art Institute of Seattle under Roland Henin CMC and then
under John Fisher CEC, CCE, AAC
• Extensive travels to Europe, Middle East, South America, (Next up Asia)
• Married and living in the Potomac area
The future of our program looks extremely exciting. There is a seemingly

endless list of ideas and objectives to occupy me for years to come. With your
help and advice I hope to be able to reach these goals.
Some of you are quite aware of the recent history here and frankly I think it’s a
shame that such a viable culinary program languish. I have pored through as
much information regarding the past as I can assimilate and have discovered
some truly wonderful approaches to better our school. Right now I have a
tremendous amount on my plate and policies and procedures for implementation
are going to take time and patience.
My first priority is to the student. Initially, I plan to teach introductory level

classes and keep myself occupied in the day to day instruction and operation of
the kitchen and dining facilities. I believe strongly in the hands on approach
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towards assessment. Once I have established an understanding of operations

and current systems are honed then its time for future agendas.
The following is a list of priorities to ensure a firm foundation for the program:
• Maintain compliance under ACF Accreditation Guidelines

• Develop standards for acceptance of new students
• Update certification of faculty
• Reorganize current curriculum in a more congruent manner
• Provide solid employment for staff and faculty
• Develop a HACCAP program
• Update AV and library research materials
• Organize and implement course competencies
• Institute student assessment of the faculty
• Design of student hand book
• Work with advisory board to asses effectiveness of the program
• Provide a safe and well equipped kitchen lab and dining room
• Acquaint and maintain professional relationships with businesses
• Help provide quality employment for graduates
• Provide incentives for staff and faculty professional development
• Institute an internship program
• Meet and exceed budgetary requirements
• Provide safe, nutritious and tasty food
• Require a graduate portfolio
• Graduate well equipped, competent students to enter the work place with
professional attitudes and enthusiasm
Ideas that could be instituted in the future (you may already recognize some of
them):
• Become associated with UM Dining services, Griz Card

• Instruction times introduced to accommodate evening or weekend classes
• Curriculum modified to offer certificate program for the State Department
of Corrections
• Nutritional cooking class
• American regional cooking
• International cuisine class
• Charcuterie
• Culinary French, Spanish
• Classical cuisine
• Current cuisine
• Science of cooking
• Construct a bake shop and introduce a baking and pastry degree program
• Institute a food court or rent space to vendors
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• Upgrade dining room and focus kitchen skills to be applied there

• Student culinary team
• Expansion of culinary program to satellite campuses in Helena and Dillon
• Computer classes focused on culinary management and nutrition
• Off site catering centered around emergency situations
• Courses designed towards casino management
• Student/faculty exchange programs with other culinary institutions
At the moment my first two priorities are to deliver classroom instruction and
update ACF Accreditation standards. Part of the accreditation update is to hold
regular, productive Advisory Board meetings and the Chair of the Accreditation
Committee suggested that it might be more efficient to hold informal dialogues
via E-mail. If that’s alright with all of you, this is how I will proceed. We will have
a mutually agreeable more formal meeting at a later date.
With this in mind, I simply need your feedback. Please feel free to comment,
expand upon and suggest. It doesn’t need to be wordy, just informative. Also,
please call or stop by anytime. Again, many thanks.
Sincerely,
Tom
Thomas Campbell CEC
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Advisory Committee Meeting

October, 22 2003
Goals for the fiscal year 2004
Lay a solid foundation for graduating qualified culinary professionals.
1. Create and maintain a quality educational experience for the students.
• Encourage students and faculty to constantly elevate present culinary

standards.
• Challenge current instructional menus and recipes by expanding variety and
initiate contemporary food preparation techniques.
• Demand that students and faculty push the envelope.
• Assessment will be on going and consistent. Students will be required to
fulfill competency objectives.
• Reorganize kitchen instructional measures by forming a Student
Administration Team comprised of Sous Chef, Steward, and Sanitour.
2. Evaluate and honor the conviction that decisions for the future of the Culinary Arts
Department are made with the best intentions of the student.
3. Limit the student to teacher ratio keeping in mind the amount of personal attention
necessary for first rate instruction.
4. Update the acceptance standards.
• Require a written statement on why the student wants to attend.

• Require a signed affidavit for uniform policy and personal hygiene code.
• Two letters of recommendation by employers.
• Complete a questionnaire to identify the expectations of the program.
5. Relocate the Culinary Program under the umbrella of The Business Technology
Department.
• Provide resources, support and guidance to Culinary Program.

• Develop relationships with general education classes to tailor them towards
more emphasis on the hospitality industry.
• Enable the Culinary Program to fit better within the framework of The
University of Montana and the College of Technology.
6. Streamline scope and sequence of curriculum to enable Certificate students a

seamless advance into the Food Service Management Program.
• We have made innovative changes to be effective fall 2004. (Vicki’s

Presentation).
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7. Require each course to assign library audio-visual tools to augment in class

participation and lecture.
8. Provide for more hands on training particularly in the Introduction to Foods and
Baking and Pastry courses.
• Focus will be for students to be more fundamentally sound upon graduation.

• Intent is for graduates to meet and exceed entry level standards demanded by
industry.
9. Require completion of an Internship Program.
• Implemented for Spring Semester 2005

• Student to compile a cumulative portfolio package.
• Require students to participate in a review banquet.
• Implement a pass or fail ACF practical exam guided by ACF judging criteria.
10. Provide Food Service Management students with the means to achieve Certified
Strengthen and elevate essential sanitation and safety procedures.
1. Implement working systems to monitor and control issues.
• Personal hygiene inspections.

• Professional attire standards.
• Set forth daily sanitation inspections as a mandatory function of operation.
• Develop a HACCAP plan.
• Regulate strict cleaning procedures as governed by a daily check list.
2. Require students to undergo a physical examination prior to acceptance into the

program. This will reduce the risk of students who enter the program with a
communicable disease.
3. Require that faculty be certified to teach ServeSafe.
4. Require that the Sanitation course culminate with NRAEF certificate of completion as
mandatory pass or fail assessment.
5. Invite local sanitation inspections twice per semester as a learning tool for students
and checkpoints for policy standards.
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Evaluate the budgetary goals and accounting while planning and implementing changes
within it.
1. Streamline ordering procedures and cost controls.
2. Update culinary course fees to reflect changes within the curriculum and current
product costs.
3. Prepare the new fiscal budget for 2005 focusing on ways to reduce costs without
infringing on quality ingredients, supplies, and classroom instruction.
4. Prepare the new fiscal budget for 2005 aiming towards an increase in revenues.
5. Evaluate options for increasing enrollment.
• Possibilities include the introduction of evening and weekend courses.

• Summer seminars and workshops offered as continuing education for area
professionals and gourmets.
6. Work with Mark Foss and the County Corrections Facility to provide the inmates
with the opportunity to earn a Culinary Arts Certificate while incarcerated.
Develop working relationships and communication with industry.
1. Meet regularly with Advisory Committee members.
2. Recognize Advisory Committee members for their participation by printing their

names and businesses in school publications and news releases.
3. Work within the University system to provide services for departmental functions
4. Provide periodic recipes and or food columns.
• Included in The University of Montana’s University Relations periodicals.

• Special emphasis on the Main Hall to Main St. community newsletter
distributed monthly to several thousand readers in Missoula, including
business owners, donors, high schools, and elected officials in the state.
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5. Initiate relations with the University Dining Services to foster avenues promoting
common endeavors.
• Examples could include a center for Internship.

• Possible use of kitchen facilities for off site classes and workshops.
• Adoption of the Griz Card system at COT.
• Provide opportunities for students to volunteer for special events.
6. Make contact with local radio and television stations to provide public interest spots.
7. Work with area high schools.
• Provide periodic cooking demonstrations for their culinary programs.

• Act as mentors for senior students interested in a hospitality industry career.
• Participate in college recruitment programs.
guidance counselors.
8. Provide local charities with culinary auction items for fund raising events.
9. Investigate and work with local farmers and ranchers to augment inventory items with
practices, particularly with organic producers.
10. Provide students with a comprehensive placement program.
• Follow up with employers who host interns.

• Follow up with employers who hire graduates from the Culinary Program.
11. Invite students and staff to associate and participate with the local chapter of the
American Culinary Federation.
12. Work with Montana Job Corp’s Business Education Program to articulate classes and
encourage discourse.
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Set forth plans to update and maintain compliance with ACF accreditation.
1. Provide staff the means to update certification credentials.
2. Work with College of Technology and The University of Montana representatives to

set up plans for appropriating funds for continuing education grants.
3. Require the successful completion of certification written exam.
4. Require successful completion in mandatory 30-hour courses of Sanitation, Nutrition,

and Supervisory Management.
5. Require all staff to attain the status of Proctor for NRAEF ServeSafe Course.
6. Require the completion of a minimum of 120 contact hours in educational

development courses.
7. Work on self study requirements as mandated by the ACF Accrediting Commission

Standards.
8. Invite Accrediting Commission to inspect and evaluate the Culinary Program.
9. Maintain regular meetings of the Advisory Committee.
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Lay a solid foundation for graduating qualified culinary

professionals.
- Create and maintain a quality educational experience for the students.
- Limit the student to teacher ratio keeping in mind the amount of personal attention
necessary for first rate instruction.
- Update the acceptance standards.
- Relocate the Culinary Program under the umbrella of The Business Technology
Department.
- Streamline scope and sequence of curriculum to enable Certificate students a
seamless advance into the Food Service Management Program.
- Require each course to assign library audio-visual tools to augment in class
participation and lecture.
- Provide for more hands on training particularly in the Introduction to Foods and
Baking and Pastry courses.
- Require completion of an Internship Program.
- Provide Food Service Management students with the means to achieve Certified
Strengthen and elevate essential sanitation and safety

procedures.
- Implement working systems to monitor and control issues.
- Require students to undergo a physical examination prior to acceptance into the
program. This will reduce the risk of students who enter the program with a
communicable disease.
- Require that faculty be certified to teach ServeSafe.
- Require that the Sanitation course culminate with NRAEF certificate of completion as
mandatory pass or fail assessment.
- Invite local sanitation inspections twice per semester as a learning tool for students
and checkpoints for policy standards.
Evaluate and improve the budgetary goals.

- Streamline ordering procedures and cost controls.
- Update culinary course fees to reflect changes within the curriculum and current
product costs.
- Prepare the new fiscal budget for 2005 focusing on ways to reduce costs without
infringing on quality ingredients, supplies, and classroom instruction.
- Prepare the new fiscal budget for 2005 aiming towards an increase in revenues.
- Evaluate options for increasing enrollment.
- Work with Mark Foss and the County Corrections Facility to provide the inmates
with the opportunity to earn a Culinary Arts Certificate while incarcerated.
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Develop working relationships and communication with

industry.
- Meet regularly with Advisory Committee members.
- Recognize Advisory Committee members for their participation by printing their
names and businesses in school publications and news releases.
- Work within the University system to provide services for departmental functions
- Provide periodic recipes and or food columns.
- Initiate relations with the University Dining Services to foster avenues promoting
common endeavors.
- Make contact with local radio and television stations to provide public interest spots.
- Work with area high schools.
- Provide local charities with culinary auction items for fund raising events.
- Investigate and work with local farmers and ranchers to augment inventory items with
practices, particularly with organic producers.
- Provide students with a comprehensive placement program.
- Invite students and staff to associate and participate with the local chapter of the
American Culinary Federation.
- Work with Montana Job Corp’s Business Education Program to articulate classes and
encourage discourse.
Set forth plans to update and maintain compliance with

ACF accreditation.
- Provide staff the means to update certification credentials.
- Work with College of Technology and The University of Montana representatives to
set up plans for appropriating funds for continuing education grants.
- Require the successful completion of certification written exam.
- Require successful completion in mandatory 30-hour courses of Sanitation, Nutrition,
and Supervisory Management.
- Require all staff to attain the status of Proctor for NRAEF ServeSafe Course.
- Require the completion of a minimum of 120 contact hours in educational
development courses.
- Work on self study requirements as mandated by the ACF Accrediting Commission
Standards.
- Invite Accrediting Commission to inspect and evaluate the Culinary Program.
- Maintain regular meetings of the Advisory Committee.
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RECOMMENDATIONS FOR CULINARY/FOODSERVICE MANAGEMENT

PROGRAM AT THE UNIVERSITY OF MONTANA-COLLEGE OF TECHNOLOGY-
MISSOULA
The following are recommendations that address the areas of non-compliance with ACF
accreditation standards. Other objectives can be considered for future planning and development
of the Culinary Arts/Food service Management Program.
OBJECTIVE 1: Rewrite existing curriculum for the Culinary and Food Service Management
Programs to reflect intakes of students each semester. This will insure a steady flow of students
in the pipeline. See an enclosure which reflects restructuring of the courses and the sequence.
COMMENTS: The new curriculum would eliminate waiting lists and provide a steady stream
of students. Longer hours in the lab courses include a lecture component. An internship will
insure that the students have contact with industry and provide feedback to the program on the
mirroring of industry standards.
ADVISORY BOARD COMMENTS:
● Perhaps you could move Nutrition 295 to semester III and make it required. I also believe that
adding an internship is a criteria component and a great idea. Nearly all the programs I am
aware of include an internship program. Will you be screening applicants for entry into the
program?
● I agree fully.
● the internship program sounds like a fantastic idea. In the last 12 years I hired 7 grads from
vo-tech. I was disappointed in their lack of ability to apply practiced knowledge. I think the
internship program will address the issue. I also found them to be severely lacking in sanitation
procedures. I hope the new course structure includes the servsafe certification program. Glad to
see the curriculum re-written.
● The Culinary field needs have grown:
1. A 2 year waiting list is too long; even 1 year is.
2. A lecture about the lesson’s goals before heading to the hands-on practice will fulfill
daily goals with proper instructional techniques.
3. Students applying skills to a real environmental situation is vital.
● The steady flow of students will result in more continuity and consistency of the delivery of
the instructors, as they will be covering material repeatedly with new groups. I’ve confirmed
this idea with instructors at the Culinary Institute of America. They regularly rotate through
various syllabuses to maintain the ability to be proficient in all disciplines.
OBJECTIVE 2: Design and develop greater specificity in cooking lab assignments in the
student operated restaurant. Prior to Spring Semester 2002, students were permitted to research
recipes in the library and prepare the items. This has been changed to provide students with
tested recipes used by the current Dept. Chair for the past 20 years. The instructors were allowed
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to utilize their own recipes if they desired and were furnished with a comprehensive recipe book
which they could use as a guide. The objective is to standardize the menu with a cycle so that
foods could be ordered on a timely basis and costing could be standardized. This has been
effectively implemented and should continue. The students, under the direction of the instructors
should cost out each recipe for fiscal responsibility for the storeroom department.
COMMENTS: The paramount challenge for Chef/Instructors is to make meaningful all lab
assignments and the objective assessment of learning outcomes. The outcomes are to a great
extent subjective and are related to the professional competence of the chef/instructors.
Professional credibility and technical skill are extremely critical to the success of any skill based
program.
Students should be required to rotate from station to station and practice basic skills within the
station. Lesson plans should be specifically state educational objectives and measurable
outcomes. Master check-off sheets will be developed to assist each student in completing
assigned tasks. Much like a pre-flight check list in aviation, the forms will permit the details of
each task to be fulfilled and not rely on memory alone. The system is advantageous to those
students who have not had extensive industry experience or served in supervisory positions.
A student work book with a standard format making it easier for the students to use them will be
implemented to provide students with skills and outcomes for each station they rotate into.
● This objective cuts to the heart of the program. Produce competent Food Service
Professionals. The most repeated criticism that I hear form graduates and local restaurants is that
they don’t feel the students who graduate have sufficient base level knowledge and skills. This
obviously impacts the perception of the program and the confidence of the graduate. You’re “on
target” here.
● This way students know what’s expected of them. It makes it easier to comply. Also in later
employment students will know what is required of every chef! I agree.
● Again- totally agree. Following, cost accounting standardized recipes is a skill they will need
before using their own recipes. It would also eliminate wasted time running to several stores to
find items. How does one increase the professional competence of instructors? Lesson plans
stating objectives and outcomes would be as valuable to experienced students as well as
inexperienced because the likely do tasks routinely without realizing why or in what steps.
Would help them learn appropriate ways to teach their own staff someday.
● If students fail assignments and objective outcomes, then the system failed the student. A
work book of assignments and outcomes is a learning tool for both the student and the instructor.
● The key word is “specificity”. The previous methodology of menu/recipe selection renders
little value. The Dining room and snack bar menu should be a showcase-learning venue. I
recommend that the menu determination and commensurate recipe selections be incorporated
into the syllabus of one of the classes with STRONG guidance and parameters laid down by the
director. It should be an optimum learning experience reflected by measurable outcomes. I
strongly recommend that it reflect the seasonality of various heritage cuisines. Check-off sheets
for student assigned tasks should include the student demonstrating the technique back to the
instructor. The student workbook should be supplemented by a personal diary that the student
carries on them at all times to make special notations such as for specific techniques that may not
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be covered in text. I do this when I go to the CIA. The diary includes notes on other students,
teaching styles and mentoring of the instructor.
OBJECTIVE 3: Formation and Utilization of a Culinary Advisory Board. An advisory board

meeting has not been held since 1999. The board will assist in reviewing proposed curriculum
changes, menu development, student placement and fund raising for providing new equipment or
changes to the kitchen area. The board members are listed in enclosure.
COMMENTS: An advisory handbook will be written to include history, accomplishments and
responsibilities of Advisory Board members and short and long term goals of the Culinary
Department. Each Advisory Committee person will be asked to serve as a member to a new
incoming student for their first semester.
● This is a very important component of the programs long term success. There is a lot of
support in the community for you, your efforts and this program. There is wisdom in the saying
that “it takes a village….” So use the resources that are interested and willing to help.
● That not only would give a student more emphasis on his or her choice of profession but also
would have a person to fall back on for advice.
● The mentor idea is an excellent one. I look forward to the opportunity.
● Sign me on!
● Consider a longer mentoring period. Some chefs are hard to get to know. It seems like it may
take a semester to become acclimated to each other.
OBJECTIVE 4: Design a Student Handbook to provide students with Mission Statement of the
Department, rules and requirements that are specific to the Culinary Program, addresses and
phone numbers of pertinent sources of information for supplies and uniforms and names and
phone numbers of advisory members and faculty members.
COMMENTS: The handbook for the Culinary Arts Department will be proactive in assisting
the students to succeed by providing them with the applicable human and material resources.
Entry level students will have a written guide which may include a section on Frequently Asked
Questions of incoming students in Culinary Arts.
● This is a very good idea and will assist in teaching students the value of networking. It will set
a student up to succeed!
● This is an absolute must! E.A. check Johnson and Wales or Culinary School in Portland and
of course ACF Culinary School Hide- Park NY.
● I can’t believe this wasn’t standard! Excellent idea.
● Having a handbook for students to read and use appears helpful.
● Stricter disciplinary policy needs to be adopted with clear lines of protocol. It could be
articulated here and during orientation.
OBJECTIVE 5: Develop a 3 year plan of action for the program listing objectives and assigned
responsibilities for each faculty member. It could include a personal action plan to be
incorporated into the Department Action Plan. Input from students, advisory committee
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members and representatives from the main campus would be elicited. Instructors should have a
personal plan to address certification, continuing education and career goals.
COMMENTS: This three year plan based upon one year increments will provide instructors
with short, medium and long term goals that can be integrated within the Action Plan of the
Department.
● Individual certification should be required as a term of employment. In fact, I believe that it is
required for the program to be certified. I would also recommend that at least one instructor
should be certified to teach ServeSafe. Requiring that faculty stay current with food industry
concerns is also important.
● Agree!
● To grow, to increase the flow of students, to develop professionally – these long-term goals are
an absolute necessity. I would like to see some courses geared towards healthcare and some
exploration of career possibilities.
● And of course to the advantage of COT and the students ultimately.
● Model the MAPS program.
OBJECTIVE 6: Design a standard survey for all in-coming students.

COMMENTS: This survey would over time identify changes in attitudes and expectations that
would provide input for future changes in the program. This could provide indicators as to
changing student population and societal shifts and emphasis.
● This is a very good idea. I would suggest that a survey be sent to students who have graduated
as a means to evaluate program success and shortfalls. Outcome assessment is very important.
● A pro active stand on COT’s instructors and personnel, can only help the students.
● Good idea. May also help identify a student’s strong and weak area thus helping the instructor
be more effective.
● There are many areas of indicators to consider:
local student? Out of state student?
Financial status? Race? (optional)
Religion? (optional) Marital status?
Age? Previous experience?
Part-time employment required-survival needs?
● Surprised this is not already being done. On the “front end” this will help the instructor
prepare for the diversity of their audience—the student.
OBJECTIVE 7: Partner with other departments to interface subject material to provide specific
competencies.
COMMENTS: Computer course is a good example. Using the standardized recipes in actual
operation, students can determine nutritional content, costs and methods of preparation that
would assist in evaluation of products prepared in the dining areas.
● This is also very important. Significant resources are available and can be made available
through partnering. Human and equipment resources can and should be accessed.
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● Definitely needed is a computer course on recipes: portion size, quantity needs, food cost,
menu selling price (%), receiving and issuing and physical inventory. Many establishments
expect, even wait staff, to use computer systems. Also partnering with county health department
for food safety, prevent spoilage and servesafe course is smart.
● Computer, keyboarding – even some bookkeeping. Working for sysco I found that many chefs
– managers do not have a clue how to do the necessary bookkeeping or use various incentive
programs.
● This is not only an emerging phenomenon in the restaurant business, but will soon be a
standard requirement for restaurants to know the nutritional content of menu Items.
● Acquire a Computerized Menu Management System. It need not be expensive. Many systems
such as Nutra Coster are available for a few hundred dollars. Possibilities exist to derive some
benefits from Dining Services C-Bord system, at least to preview the capabilities of a larger
system.
OBJECTIVE 8: Initiate a Baking and Pastry Program that would be accredited by the RBA.
COMMENTS: There is a demand for qualified Bakers and Pastry Chefs. This program could
be run at night and increase student enrollments. There are several good bakeries in Missoula
that would participate in an internship program at the conclusion of the course or would be
partners in a work-study program.
● Industry wide there is a shortage of competent bakers. This program will fill a niche that will
result in jobs for the graduates. Accreditation will be important and add a credibility level to
validate graduate credentials.
● That would be another feather in COT’s hat, and a good idea.
● This would be excellent!
● Having a 12 week. B and P program is necessary. This is definitely an important area of skills
for a chef.
● Emphasize the Work-Study aspect.
OBJECTIVE 9: Include the use of the GRIZ CARD in the dining area. Create a Frequent
Diners Card.
COMMENTS: This will encourage usage of the facilities as a source of additional income.
The student run restaurant is not being utilized to its’ full potential.
● UDS can help with this objective.
● YES!!!
● Another avenue: Senior meal dining. Because Missoula doesn’t have a senior feeding center,
a program is developed for senior diners to be issued tickets and eat at various establishments.
Once a month the establishment turns in the tickets for payment.
● Besides the students will know and work in a real restaurant requirement and also the stress
that come with it.
● Not my area of expertise to comment on.
OBJECTIVE 10: Redesign the dining room to convert to a Food Court Concept.
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COMMENTS: This would provide for greater skill development by incorporating a Pizza
Station, Salad Bar Station and Mongolian BBQ wok station, Smoothie and expanded Espresso
Bar and Grill Station.
● Again, if needed, UDS can help with this.
● This is a very good idea and long in coming.
● Great idea to give students that practical experience and a variety that has been lacking.
● A Food Court Concept (6:30 – 3:30) would increase sales, customer/student satisfaction also
increase customers from Sentinel High School and Retirement Home. It would make the kitchen
a functional operation, instead of a dysfunctional operation.
● Design food court for easy “change-out” of concepts and incorporate that planning process into
a management class in Layout and Design.
OBJECTIVE 11: Define “Student Success” and how to measure it.

COMMENTS: Work towards insuring that concept appears in print and in practice in classes
throughout the program. Reward students who have excelled in practical applications in the
dining room stations and in the internship.
● Absolutely critical to both student and program success. ACF accreditation provides a method
to quantify success.
● A measure list should include:
1. Being in class on time (with proper attire, materials and tools).
2. No lates or absents in class.
3. Maintain a “C” GPA.
4. Assisting or Volunteering in work assignments.
5. Completion of all daily assignments.
● Much better than having ‘teacher’s pets’. Perhaps that ‘reward’ can be designed in such a way
that it could be used to assist the student in gaining employment upon graduation.
● A student’s success is very important!
● My knowledge is that the advertised program does not match the school’s delivery. Example
is the attendance of food shows and competitions.
OBJECTIVE 12: Interact and partner with Dinning Services on the Main Campus for
Internships, Culinary Skills Seminars, workshops and special events such as the “Wild Game
Show.”
COMMENTS: Dining Services posses a significant source of expertise with Director Mark
LoParco, Executive Chef, Tom Siegal, Catering Chef, Martin Albrect and Food Production
Manager, John Memoli. The program at the Mountain Campus is an NACUF award winning
facility (National Association of College and University Food Services). Our instructors can
participate in the skill seminars and compete in events to further develop their competencies. I
attended both the “Wild Game Show” and the Culinary Skills Workshop and was extremely
impressed by the professionalism displayed by the staff and the quality of foods produced and the
educational outcomes derived by all the participants. The students ate the COT were
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encouraged to participate in the wild game mis en place and they did a wonderful job. The
competencies obtained were first rate.
● UDS is excited about further developing this objective.
● We have one super and award winning program on Main Campus, why not expand on it at the
COT, good idea. Should be part of the curriculum.
● NaCufs and the Wild Game Show are big events and widely supported by vendors. The more
participants the better for us. Throughout the year, the UM hosts lots of other shows and training
that could benefit students from COT at various skill levels.
● Partaking in Culinary Seminars/Workshops is a great learning environment, not only for the
students, but for the instructors.
● The quality of the experience may enhance the opportunity for the student to become
employed full time especially at Dining Services.
OBJECTIVE 13: Develop a President’s Award for distinguished Culinary Arts students.
COMMENTS: The criteria will be based on achievement, GPA, participation in community
and college events, outside employment in the hospitality industry and personal commitment.
● Fund a scholarship. UDS supports this and would like to talk about funding a scholarship.
Presently, we fund through the UM foundation two scholarships for UDS employees.
● To recognize one’s outstanding achievements is a great award.
● Though I am not generally a supporter of these kinds of awards, I’m sure it’s a necessary
thing. I dislike them because it generally boils down to a popularity contest or a contest to see
whose parents have enough money to support the student while he/she “schmoozes”, just my
opinion.
● That alone would be the equivalents of the Griz winning the championship.
● Good
OBJECTIVE 14: Establish as a Culinary Program goal that each instructor will produce a
Master Course Book for each class that they teach.
COMMENTS: This Master Course Book will include Lesson Plans, quizzes, test, final exams,
assignments, projects with appropriate rubric, list of reserve desk items and additional resources
such as videos and audio tapes. Each class should have a vocabulary sheet of 75 words or terms
specific to that class.
● This makes sense.
● And don’t forget the French Cuisine vocabulary used in international cuisines all over the
world.
● Teachers at public schools are required to do this as are UM professors. It makes sense that
the same requirement be made for instructors at COT. Could also be helpful for the occasional
student who needs a little extra help, or to defend the COT from a student who may object to a
grade.
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● Agree!! And there should be application of the Culinary words daily in class, student to
student or student to instructor. Plus, the student can explain the meaning of a word/term to a
customer, when ordering an entrée.
● Incorporate guest chef demonstrations and lectures. I am surprised the glossary of vocabulary
list doesn’t already exist. PROVIDE IT WITH A PHONETIC KEY.
OBJECTIVE 15: Each graduating student in the degree and certificate program will write a
letter to themselves (address to be valid in three years).
COMMENTS: Students will write their career goals, job description and expectations. This
letter and a questionnaire asking how the program has helped them will include
recommendations and observations on whether they fulfilled their expectations. This will serve
as an annual student survey to build a meaningful data base.
● Should be an interesting process.
● A one year of written career goals and expectations will cause student to form more
determination.
● This is a great idea. When I worked in gerontology I attended a workshop where I had to
write my own eulogy. What a difficult task! And how important it is- to identify what one
wants to accomplish in life. I make my children do this exercise on New Years day every year
and I keep the letter until the following year when they open, read, evaluate and write a new one.
It’s a great exercise.
● In order to keep track of ALL students it should be a yearly evaluation of students and faculty.
● Find a way to get alumni to return and interact.
OBJECTIVE 16: Build out of a Culinary laboratory with stations to accommodate 24 students
for both cooking and baking programs.
COMMENTS: This will enable the program to identify and address individual achievement
and competencies. Every first rate Culinary Arts Program possesses a lab for individual skill
development. The facility could be utilized for morning, afternoon and evening classes. At the
Culinary Institute of America, labs start at 6:00A.M. and are in use until midnight for evening
and continuing education classes.
● A major capital project, but a very important component to the program.
● Besides continuing education classes will bring in extra revenues for needed programs and
repairs.
● Are you talking about offering evening classes to non-students? Could be a great idea for
chefs or cooks in establishments to polish their skills or learn new ones.
● Utilizing the facilities for educational classes is a good idea.
● Use Lab for cooking shows “Creative Cooking with the U”
OBJECTIVE 17: Become more pro active in recruitment of students from the local food
service programs at area high schools.
8
ExI-7.doc
COMMENTS: Allowing high school seniors in food programs to “shadow” student chefs at
the COT and having instructors provide demonstrations at the school for students at the school
locations will provide greater exposure of the Culinary Program.
● Again, a very good job idea. Would also be nice to recruit from local restaurants too.
● professional career day instigation or involvement seems a way to approach this.
● And the job fair- held every year for students to go and hear from area businesses, job
opportunities. I used to do this for my last employer. It is quite effective. Should also include
different kinds of job opportunities in the field so students understand the program is more than
‘just cooking’.
● I would suggest to go one step further and have students go to grade schools and make
budding culinarians aware of our local ACF sanctioned COT of Missoula. The earlier we start
with children the better.
● Partner with the Helena Department of Public Instruction and Family Consumer Science
office.
OBJECTIVE 18: Establish a Tourism Management Program, a Casino Management Program,

a Hotel Management Program and a course in Mobile Food Operations for emergency response
for fires and other emergencies where food service may be required.
COMMENTS: Partnering with the main campus can provide all students with a greater range
and variety of skills. Specialty courses in ethnic cooking, wild game preparation and baking
could also be added to the existing curriculum. The new programs could lead to A.A.S. degrees
and develop into Baccalaureate degrees in Arts and Sciences. Students enrolled in Recreation
Management can take courses at the COT in food preparation, menu planning, wild game
preparation.
● This is another great idea. Timing will be important as it seems that there will be a lot on your
plate. We have almost all of the components to do this and do it well.
● I’m sure there are Funds from the government available to institute these classes.
● I would love to see this! You know – dealing with managers and chefs that know what they
are doing maybe my current job so much easier. We know that up to 75% of all restaurants will
fail and thus we fail unless we can help them and train them an impossible task for what we do!
● A hospitality/Tourism program would broaden students’ skills.
● A Specialty Course(s) definitely should be added. This could be included in objectives 14 or
16.
9

Members Present: Mark LoParco Ray Risho

George Goble Tom Siegel

Brian Larson, Management Program Director
Harry Sheski, Interim Dean
Called To Order: The College of Technology Culinary Arts advisory committee meeting was
called to order May 2, 2006 at 11:30 pm by Program Director Tom Campbell. Minutes were
reviewed, approved and seconded.
Follow-up Report: Tom discussed the follow-up report that was reviewed at the last meeting
and reported that the culinary program received a 5 year accreditation. He thanked the
committee for all their help to make this possible. Also, Tom reported that the ACF has asked
him to be a team member on an accreditation site visit, which is in Seattle this June.
Competition Hawaii: Tom showed a video of the Junior Culinary competition that took place at
the Western Regional Convention in Hawaii. The competition was a two part-two day test. Our
team received a bronze medal in the competition. The program is now putting out feelers for the
new culinary team and for individual competitions on June 5th, 6th, and 7th in Seattle. Tom
would like the new team to compete at least a couple of times early in the year, so when the next
regional comes up they will have the experience needed. The next regional competition will be in
Coeur d’Alene, Idaho next April. The regional has been a great boost for the program, which has
received a lot of advertisement and media. The ACF Montana Chefs Association was very
thankful for the representation that our culinary team gave to Montana. The competition cost
approximately $25,000; the students raised approximately $10,000 themselves and learned
immensely from the experience.
Flathead community college has asked Tom to assist them with their accreditation. While he
gets to know the faculty there Tom hopes to get involved with there competitions and other
Culinary teams in Montana. This will be a great opportunity for our students to be able to
compete closer to home and not have the expense they had going to Hawaii.
There is a culinary student assistance fund account that was created for fund raisers to help
students go to competitions. After the capstone dinners there is approximately $12,000 in that
account which will help students with their expense. This fund is also to help students purchase
knife sets or something they might need for their training. Students have worked hard to help
raise money for these expenses.


Mark LoParco suggested that the culinary program have a separate fund just for the
competitions. He said that the program will need triple the amount of money they have now to
participate in competitions.
Administration Changes: Paul Williams is no longer with us, Harry Sheski will be leaving at
the end of the semester, and Vicki Micheletto will be stepping down as department chair. Brian
Larson will be taking on that position.
Certification Testing: Chef Tom Siegel and Tom Campbell have been collaborating on putting
together a testing center. The testing center will use COT and UM dining services facilities for
certification testing if approved and will look for outside judges to proctor the examinations.
Three qualified judges will have to be brought in and the school will pay their expenses for the
testing center, dates will be set up for those interested. This will also help our own faculty stay
certified. If our building is testing approved the COT will be qualified to hest competitions.
Building Plans: Harry brought up that it would be a good idea to stay involved with the new
building plans. To make sure that the culinary area is incorporated into the building plans for
what would be needed to have the COT an accreditation site for a testing center and to have
room for competition here at the College. Mark LoParco asked if COT was planning to keep the
same model for their retail operation or do they plan to expand. He would like to be involved in
the building planning as far as Culinary/Food Service area. Would be beneficial to decide if the
culinary program will provide food service for both west and east campuses or if they need to
have dining services from the mountain campus participate in those services.
Future Program Options: Tom mentioned some future possibilities for extended options for
the Culinary Arts program, such as Food Service Mgmt, Baking/Patisserie, Butchery/Slaughter
House Mgmt, and Casino Mgmt. He asked the committee if they had any other suggestions.
There were no further comments.
Enrollment/Adjunct Hire: Current enrollment is about 32 with 9 graduates and 23 first year
students. Enrollment for autumn semester is full at this time. Also, there will be a full time
adjunct position for fall 2006 in the culinary program. This will be advertised soon if anyone
knows of someone that might be interested. Tom had the committee review a proposal for what
the new position credentials should be and the certifications that are required.
State Grant: Tom informed the committee that the Culinary Arts program received a state
funded grant which will provide full scholarships to train and prepare students for the workforce.
This will be an application process with a minimum of 4 students and maximum of 10. This
course will tailor to a prep cook positions and will be 8 weeks from 7:30 am to 12:30 pm (80
hour course) if the student continues in the culinary program they will receive 5 credits for the
course.


Adjourned: 1:20 pm
Respectfully submitted,
Nina R. Broshar
Administrative Assistant

ExI-9 The University of Montana, College of Technology Sept. 29, 2004

Members Present: Bob Zimmerino Jack

Geo Christine Littig
Mark LoParco Klaus Schuhbauer
George Goble Mary Ann
Greg Tom Siegel
Marianne Forrest

Ross Lodahl, Faculty
Wynne Wakley, Faculty
Call to Order: The meeting was called to order by Tom Campbell at 11:40 a.m. The members,
faculty, and staff had a wonderful meal prepared for them by the culinary students. Tom opened
the meeting by having the committee introduce themselves. He told the committee that the
program was strong and that there was a lot of enthusiasm in the program. Tom had several
books laid out on the table and told the committee that he needed impute on new courses for the
program and to take a look at the text for ideas.
Books Donated to the Library: Five hundred books related to culinary were donated from an
alumni of The University of Montana to the COT Mansfield library and an updated video
collection. We currently have over one thousand text for the program in the library.
ACF Standards: The self-study has been finished and sent to the accreditation committee.
Everyone is welcome to look it over along with the exhibits, impute welcome. Anything you
want to know about the program is in these volumes. The ACF on-site visit will be October 12-
14th, they will come to do an on site evaluation of the program to help the program update their
standards and make the program stronger. A reception will be the 12th at 5 p.m. and everyone is
invited to attend and meet with them they will visit with students, faculty, administration, and the
advisory board members. When the committee leaves they will leave a report of the things we
need to improve. We will have to meet these recommendations in a specific time. When we
meet these specifications we can receive a certification for 3, 5 or 7 years. One thing we need to
work on is certifying our staff. Tom told the committee that they needed to meet once each
semester as part of the accreditation requirements. Also the program will need to have updates
sent to the committee by e-mail at least once a month.
Curriculum Updates: Tom had the committee look over the course requirements for the
Culinary Arts program and he emphasized how the Culinary Arts certificate merged directly into
the Food Service Management. A couple of courses have been added to the program FSM 180T
Nutritional Cooking and FSM 290T Internship. Nutritional Cooking has been very well received


by the students, the first couple of days of the week are lectures were they go over a menu and
the last day they cook the dishes and invite anyone they can find for a taste test.
The Internship course has not yet taken place, last year at the first meeting it was identified that it
would be nice to add to the curriculum. The reason this has not taken place yet is because it was
just introduced in this years catalog and will be introduced the end of the two year Food Service
Management option. So be prepared to see students in the community Spring 2006 looking for
internships positions. Requirements for the internship are defined in the course syllabus.
This was our last summer for the summer baking course. It will know be part of the food station
courses, which now six courses are going at once. We will be deleting the storeroom course to
add three segments of baking and pastry. One beginning baking, two intermediate baking, and
the third semester we will introduce the pastier course. It will be a one day extensive course
where they will learn more involved plated deserts. ACF says we need to have a storeroom
course, right know we are heavy with accounting, so we will combine storeroom inventory with
accounting principles.
Sanitation was two courses, a five credit and 4 credit course. The first day the students attend
classes they start in the kitchen with knife handling and kitchen techniques. Students will utilize
sanitation in various courses.
Culinary Arts Program Exposure: Introduce new courses to the local community, which need
to be centered with some PR. We want to let the community know that we are here. We have
upgraded the dining room; we have removed the mural and will be doing some advertisement.
Bagels on Broadway will be a new addition to our snack bar area.
Equipment Purchase: We purchased an ice cream machine, so know we have our own ice
cream and also a sausage stuffing machine. We have progressed a lot and are trying to upgrade
our equipment for the students.
Updating Exception Standards: Mandating a physical examination for each student to

determine weather they have any communicable disease. Also a survey will be sent to each
student enrolled in the program and asked for a short essay on why they wish to attend the
Culinary Arts program at the College of Technology. These are some of the things we can cover
without to much legality to filter out some of the students that are not really serious about
attending the program. This will make way for the students that are really interested in attending
the program.
Program Improvements: Students all now have new uniforms with the college logo and their
names on them. Course fees have not been evaluated for three years, so some changes will need
to be made in the budget plan for next FY. The advisory board and ACF chapter are strong.
Tom announced that he
was the new President for the American Culinary Federation chapter. Tom would like to see a
web page done for the ACF chapter and link it to our web page here at the college.


The Culinary program has currently been doing area high school training seminars. The
University of Montana meal plan will know be offered to the students here at the College of
Technology. They can use their griz card to scan the University meal plans.
Professional Development: Tom Siegle of the University of Montana dining services has set up
a program at the University where there’s a building block for professional development. This
gives incentives for his staff to progress in an orderly fashion and have it count for something.
The ladder is almost a mirror of the ACF certification. The closest place to have practical exams
is Seattle, Washington or Provo, Utah. We would like to set up a testing center in dining
services at the University or here at the COT.
Grants Investigation: We are looking at a new facility in the next five years and will be putting
in a state of the arts kitchen. We need to look at where the money is coming from for the new
equipment for this kitchen. So, we need to look at grants to help fund this or donations from
local businesses.
Summer Courses: Short courses of cooking and baking, one week courses offered for the
community and professional chefs. We offer at this time three thirty hour certificates, nutrition,
sanitation and management. Tom asks the committee to give ideas on what courses are going to
be marketable for the community.
Closing Remarks: Tom thanked everyone for coming and for their feedback.
Meeting Adjourned: 1:00 P.M.

ExL‐1 Teaching Schedule Fall 2008
Tom Campbell

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
CUL 156T/157T/158T
Dining Room Procedures
Pantry & Garde‐Manger
7:00‐1:00 Short Order Cookery

Kitchen

FSM 290T
1:00‐2:00
Introduction to the Food Service Industry CUL 151 T Internship

2:10‐3:00

3:10‐4:00

4:00‐5:00

4:00‐5:00
CUL 196T Classical Cuisine
Laura Swanson

CUL 160T/161T/165T
Soups, stocks, and Sauces
Meats and Vegetables
7:00‐1:00 Baking and Pastry

Kitchen

1:00‐2:00

CUL 151 T
Introduction to
the Food
CUL 151 T
Service Industry
Introduction to
2:10‐3:00 ‐ Lecture
the Food
Service
Industry ‐ Lab

3:10‐4:00

4:00‐5:00

4:00‐5:00

Aimee Ault

7:00‐1:00
CUL 151T
1:00‐2:00 Introduction to
CUL 175T Food
the Food CUL 151T CUL 151T
Service
Service Introduction to Introduction to
Sanitation
Industry ‐ the Food the Food
Lecture Service Service Industry
Industry ‐ Lab ‐ Lab
2:10‐3:00

FSM 270 FSM 270
Purchasing and Purchasing and
3:10‐4:00 Cost Controls Cost Controls

4:10‐5:00

Robert Wood

CUL 156T/157T/158T
Pantry & Garde‐Manger
7:00‐1:00 Short Order Cookery

Kitchen

CUL 151 T
1:00‐2:00
Introduction to
CUL 151 T
the Food
Introduction to
Service Industry
2:10‐3:00 the Food
‐ Lecture
Service
Industry ‐ Lab FSM 270
3:10‐4:00 Purchasing and

Cost Controls

4:00‐5:00

4:00‐5:00

ExAL ExlistChecklist.doc
LIST OF EXHIBITS AND WORKSHEET
RED TEXT INDICATES PENDING TASKS
Exhibit/Section Description or Title Required By Tasks to Complete

Transmittal ☻ Explanation of first and second year enrollment Standard 1 Completed 8-7-08
Sheet Full-time student is quote from catalogue
Foreword Verify that COT and UM has not been denied or lost accreditation by Program’s Director
any accrediting agency. Dr. Walker-Andrews is investigating the
verification of this statement.
Contents Update Page Numbers – need to wait until final revisions are made Program’s Director
Page numbers were lined up
Section 1 ☻ Written and filed – sill need to pay Application Fee of $200 (ExA and Standard 1 Completed 8-7-08
Appendix 3)
Section 2 ☻ 1-c-(3), (4) revised Standard 2 Completed 8-7-08
4 revised
Section 3 ☻ Historical perspective ¶ 1 revised Standard 3 Completed 8-8-08
3-h revised
3-9 revised. Comment: I didn’t know how to verify my teaching
hours other than to say I’m here 7-3 five days per week. Sometimes
weekends and evenings and undocumented hours advising. For this
reason I left the hourly aspect out of this paragraph.
5-a revised
5-e revised. Comment: If we were to make the snack bar a “real”
business, the food cost would have to reflect a structure for profit. We
constantly come in at or below budget in sales would suggest a break-
even policy.
5-c Comment: A la minute is a cooking term meaning “in the minute”
or right now!
6-1-c-d Comment: Ross would leave early, ask for days off, leave for
appointments, etc. rather frequently. These incidents occurred at least
7 or 8 times per semester. This put the burden on every culinary
faculty to take his place. No other faculty posed this problem.
6-1-d revised
6-2-b Comment: I have not participated in the budget process since
2005.
7-a revised
7-e revised
7-e Comment: I’m referring to Dining Services, Facility Services,
other Educational Departments, etc. on the Mt. Campus.
Section 4 ☻ still need ExF from Laura Standard 4 Completed 8-8-08
1-b deleted
1-c revised
1-d revised
1-e revised
1-e Comment: One of the Program’s weaknesses is faculty not
holding adequate degrees. ACF will be looking to see what education
is being done and what the plan is for the future. Therefore, I
included Andrea’s current degree pursuits.
2-¶-2. 3-¶-1. Comment: I’m not sure of the question but station
experience classes meet from 8 – 1. An instructor teaches three
courses simultaneously, rotating from station to station, during this
time period.
3-¶-2 revised
4-a-1 Comment: I am using the current Unit Standards to describe
faculty development in this paragraph. I don’t think ACF will be
concerned if they are approved or not rather what is the process. Can
you explain further?
5 Comment: Sometimes the faculty meeting falls through the cracks
as issues pop up. We do keep in constant communication and I
document the events as best I can. For fall a renewed commitment to
these meetings will take place and I’ll send out notification.
8-b revised
9-b revised
Section 5 ☻ Documentation of Courses ¶ revised to reflect policy Standard 5 Completed 8-8-08
1-a-¶-4 revised to state exhibit of verification
2-¶-3 included dialogue on problem solving and leadership
3-a-b List of restaurants, hotels, and other community resources for
field trips and guest speakers is accessed in Ex AI.

6-b table revised
7 revised to accommodate theory and practice
7-b revised
7-c revised
8-b revised
8-f inclusion of Provost’s program
9-b revised
10, 10-f revised
11. Comment: It is painful but there are a number of “overlaps” with
the ACF Self Study template. They ask the same questions and it
seems illogical to answer them again but rather refer to the other
sections.
11-b revised to direct attention to cleaning and sanitation checklists
12-¶-2 revised
14-a, b revised
Section 6 ☻ 1-a-¶-10 revised Standard 6 Completed 8-7-08
1-d-¶3 revised
4-b revised
Section 7 ☻ 1-¶-3 revised Standard 7 Completed 8-7-08
4 Comment: The numbers represented in this section are the only
ones I found to represent culinary. There is not much there and I
think the evaluators would like to understand the retention policies
and procedures.
4-a data review made available
4-b-¶-1 revised
4-b-¶-5 revised
6 Comment: The Student Complaint Procedure is taken from the UM
COT Bargaining Agreement.
7-b-6 revised
9 revised
10-¶2 relocated to Section 9
Section 8 ☻ 2-a Comment: Again, another example of ACF “overlapping”. Standard 8 Completed 8-7-08
Section 9 ☻ 7-revised Standard 9 Completed 8-7-08

Appendix 1 ☻ List of Exhibits and Sections Program’s Director Completed 7-25-08
Appendix 2 ☻ Maps, Brochures, Current Contact Numbers Program’s Director Completed 7-16-08
Appendix 3 Program Application for ACF Accreditation (Same as ExA) Standard 1
A Program Application for ACF Accreditation to be in Exhibits and Standard 1
Appendix 3
1. Current Catalogue and Brochures
2. Number of Students Graduated & Degree, Last 2 Years
3. Current Record of Institutional Accreditation
4. Sign Application
B Faculty Professional Development (Attachment B In ExB) Standard 5
C ☻ List of 10 recent graduates & their places of employment Standard 1 Completed 7-25-08
D ☻ Sample of the review methods (surveys from students, faculty, Standard 2 Completed 7-25-08
administrators, advisory committee) used to evaluate Culinary
Program
E ☻ University of Montana Catalog Standard 7 Completed 7-5-08
F Faculty Professional Development Report (Laura, Andrea,) Need to Standard 4
sign
G ☻ Organizational Charts Standard 3 Completed 7-2-08
H ☻ Faculty and Staff Job Descriptions Standard 3 Completed 7-5-08
I ☻ Advisory Committee Members and Minutes Standard 3 Completed 7-3-08
J ☻ Program’s FY2006, FY2007 Budgets Standard 3 Completed 7-15-08
K ☻ Faculty Meeting Minutes for 2007 - 2008 Standard 4 Completed 7-10-08
L ☻ Teaching schedule in effect for the time of the on-site visit Standard 4 Completed 7-11-08
M ☻ Completed “Required Knowledge and Competencies” Standard 5 Completed 7-15-08
N ☻ Course Syllabi Standard 5 Completed 7-16-08
O ☻ Sample of Laboratory Evaluations Standard 5 Completed 7-16-08
P ☻ List of Major Equipment Standard 6 Completed 7-14-08
Q ☻ Floor Plans of Facilities Standard 6 Completed 7-14-08
R ☻ Most recent sanitation inspection Standard 6 Competed 7-25-08
S ☻ Retention statistics for the last two years Standard 7 Completed 7-24-08
T ☻ Program Advertisement Brochures Standard 7 Completed 7-16-08

V ☻ Summary of recent assessment data and surveys Standard 8 Completed 7-15-08
W ☻ Daily Assignment Sheets, one for each course Program’s Director Completed 7-25-08
X Consultation Dialogues (wait till finished) Program’s Director
Y ☻ Safety Inspections, MSDS Sheets Program’s Director Completed 7-24-08
Z ☻ Media Outlet Activities (need copies of current news articles) Program’s Director Completed 7-11-08
AA ☻ Culinary Arts Student Handbook Program’s Director Completed 7-4-08
AB ☻ Culinary Arts Internship Program’s Director Completed 7-11-08
AC ☻ Course Contact Hours Worksheet Program’s Director Completed 7-14-08
AD ☻ Display of Student Projects Program’s Director Completed 7-16-08
AE ☻ Laboratory Resource Materials, Grade Sheets Standard 5 Completed 7-16-08
AF ☻ Business Technology Department Assessment, April 14, 2004 Program’s Director Completed 7-1-08
AG ☻ U.M. Dining Services Program’s Director Completed 7-16-08
AH ☻ College of Technology Mission Statement Program’s Director Completed 7-1-08
AI ☻ Field Trips, Guest Speakers, Catering Functions Program’s Director Completed 7-5-08
AJ ☻ Culinary Arts Conspectus Program’s Director Completed 7-11-08
AK ☻ Report Guidelines Program’s Director Competed 7-25-08
AL ☻ Exhibit Worksheet Program’s Director Competed 7-25-08
AM ☻ Standard Hygiene and Dress Code Program’s Director Completed 7-11-08
AN ☻ ACF Culinarian’s Code Program’s Director Completed 7-11-08
AO ☻ Library Resources Program’s Director Completed 7-15-08
41 entries
RED TEXT INDICATES PENDING TASKS
Exhibit/Section Description or Title Required By Tasks to Complete

Transmittal ☻ Number of Current Full and Part Time Students Standard 1
Sheet Number of Graduates from past two years Completed 7-16-08
Foreword ☻ Maps, Brochures, current contact phone numbers to be sent with Program’s Director Completed 7-16-08
report in Appendix 2
Contents Update Page Numbers – need to wait until final revisions are made Program’s Director
Section 1 ☻ Written and filed – sill need to pay Application Fee of $200 (ExA and Standard 1 Completed 7-5-08
Appendix 3)
Section 2 ☻ Written and filed Standard 2 Completed 7-4-08
Section 4 ☻ Written and filed - still need ExF from Laura and Andrea Standard 4 Completed 7-15-08
Appendix 1 ☻ List of Exhibits and Sections Program’s Director Completed 7-25-08
Appendix 2 ☻ Maps, Brochures, Current Contact Numbers Program’s Director Completed 7-16-08
Appendix 3 Program Application for ACF Accreditation (Same as ExA) Standard 1
A Program Application for ACF Accreditation to be in Exhibits and Standard 1
Appendix 3
1. Current Catalogue and Brochures
2. Number of Students Graduated & Degree, Last 2 Years
3. Current Record of Institutional Accreditation
4. Sign Application
B Faculty Professional Development (Attachment B In ExB) Standard 5
C ☻ List of 10 recent graduates & their places of employment Standard 1 Completed 7-25-08
D ☻ Sample of the review methods (surveys from students, faculty, Standard 2 Completed 7-25-08
administrators, advisory committee) used to evaluate Culinary
Program
E ☻ University of Montana Catalog Standard 7 Completed 7-5-08

F Faculty Professional Development Report (Laura, Andrea, Robert) Standard 4
Need to sign
G ☻ Organizational Charts Standard 3 Completed 7-2-08
H ☻ Faculty and Staff Job Descriptions Standard 3 Completed 7-5-08
I ☻ Advisory Committee Members and Minutes Standard 3 Completed 7-3-08
J ☻ Program’s FY2006, FY2007 Budgets Standard 3 Completed 7-15-08
K ☻ Faculty Meeting Minutes for 2007 - 2008 Standard 4 Completed 7-10-08
L ☻ Teaching schedule in effect for the time of the on-site visit Standard 4 Completed 7-11-08
M ☻ Completed “Required Knowledge and Competencies” Standard 5 Completed 7-15-08
N ☻ Course Syllabi Standard 5 Completed 7-16-08
O ☻ Sample of Laboratory Evaluations Standard 5 Completed 7-16-08
P ☻ List of Major Equipment Standard 6 Completed 7-14-08
Q ☻ Floor Plans of Facilities Standard 6 Completed 7-14-08
R ☻ Most recent sanitation inspection Standard 6 Competed 7-25-08
S ☻ Retention statistics for the last two years Standard 7 Completed 7-24-08
T ☻ Program Advertisement Brochures Standard 7 Completed 7-16-08
V ☻ Summary of recent assessment data and surveys Standard 8 Completed 7-15-08
W ☻ Daily Assignment Sheets, one for each course Program’s Director Completed 7-25-08
X Consultation Dialogues (wait till finished) Program’s Director
Y ☻ Safety Inspections, MSDS Sheets Program’s Director Completed 7-24-08
Z ☻ Media Outlet Activities (need copies of current news articles) Program’s Director Completed 7-11-08
AA ☻ Culinary Arts Student Handbook Program’s Director Completed 7-4-08
AB ☻ Culinary Arts Internship Program’s Director Completed 7-11-08
AC ☻ Course Contact Hours Worksheet Program’s Director Completed 7-14-08
AD ☻ Display of Student Projects Program’s Director Completed 7-16-08
AE ☻ Laboratory Resource Materials, Grade Sheets Standard 5 Completed 7-16-08
AF ☻ Business Technology Department Assessment, April 14, 2004 Program’s Director Completed 7-1-08
AG ☻ U.M. Dining Services Program’s Director Completed 7-16-08
AH ☻ College of Technology Mission Statement Program’s Director Completed 7-1-08
AI ☻ Catering Functions Program’s Director Completed 7-5-08

AJ ☻ Culinary Arts Conspectus Program’s Director Completed 7-11-08
AK ☻ Report Guidelines Program’s Director Competed 7-25-08
AL ☻ Exhibit Worksheet Program’s Director Competed 7-25-08
AM ☻ Standard Hygiene and Dress Code Program’s Director Completed 7-11-08
AN ☻ ACF Culinarian’s Code Program’s Director Completed 7-11-08
AO ☻ Library Resources Program’s Director Completed 7-15-08
41 entries
ExM-1.doc
REQUIRED KNOWLEDGE AND COMPETENCIES
Cooking Programs
KNOWLEDGE AREA: Basic Baking

_______________________________________________________________________________________________________________________________________
Course Numbers (s) and Titles Where Competencies are met (attach Course outlines/Syllabi):
CUL 165T Baking and Pastry
PURPOSE: To apply the fundamentals of baking science to the preparation of a variety of products. To use and care for equipment normally found in the bakeshop or
baking area.
COMPETENCIES: Students will be able to: Course Contact Hours

Number Lecture Lab
1. Define baking terms. CUL 165T 4 4

FSM 275T
2. Identify equipment and utensils used in baking and discuss proper use and care. CUL 165T 1 4
FSM 275T
3. Demonstrate proper selection of equipment and utensils for specific application. CUL 165T 1 4
FSM 275T
4. Identify ingredients used in baking. CUL 165T :15 5

FSM 275T
5. Demonstrate proper scaling and measurement techniques. CUL 165T :15 5

FSM 275T
6. Apply basic math skill to recipe conversions. CUL 165T 1 4

FSM 275T
7. Describe properties and list function of various ingredients. CUL 165T 1 4

Section 1 of 12 Sections
Basic Baking - 24 Competencies
Revised 2008
ExM-1.doc
Cooking Programs

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FSM 275T
8. Prepare crusty, soft and specialty yeast products. CUL 165T :15 5
FSM 275T
9. Prepare quickbreads. CUL 165T :15 5

FSM 275T
10. Produce a variety of types of pies and tarts. CUL 165T :15 5
FSM 275T
11. Produce a variety of types of cookies. CUL 165T :15 5

FSM 275T
12. Prepare a variety of types of cakes and describe techniques used in mixing, panning, baking and CUL 165T 3:15 7
basic decorating. FSM 275T
13. Demonstrate basic icing and decorating techniques. CUL 165T :15 5
FSM 275T
14. Prepare laminated doughs. CUL 165T :15 5

FSM 275T
15. Prepare Choux pastries. CUL 165T :15 5

FSM 275T
Revised 2008
ExM-1.doc
Cooking Programs

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16. Prepare the three basic meringue types. CUL 165T 3:15 7
FSM 275T
17. Prepare creams, custards, puddings and related sauces. CUL 165T 3:15 7
FSM 275T
18. Prepare a variety of dessert sauces. CUL 165T 3:15 7

FSM 275T
19. Discuss the application of mixes and other value added products. CUL 165T 3 1
FSM 275T
21. Prepare a variety of basic hot soufflés. CUL 165T 5 8

FSM 275T
22. Prepare fritters, crepes, cobblers and crisps. CUL 165T 3 7

FSM 275T
23. Prepare a variety of fillings and toppings for pastries and baked goods. CUL 165T 1 5
FSM 275T
24. Demonstrate the presentations of baked goods and desserts. CUL 165T 4 8
FSM 275T
48 122
Revised 2008
ExM-10.doc REQUIRED KNOWLEDGE AND COMPETENCIES
Cooking Programs
KNOWLEDGE AREA: Nutrition

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FSM 180T Nutritional Cooking
PURPOSE: To describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
To apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation.

Number Lecture Lab
1. List the six food groups in the current USDA Food Guide Pyramid and the recommended daily FSM 180T 1:30
servings from each. List the major nutrients contributed by each of the food groups
2. Discuss the current dietary guidelines and adapt recipes accordingly. FSM 180T 1:30
3. Evaluate diets in terms of the recommended dietary allowances. FSM 180T 1:30
4. Describe the characteristics, functions and best sources of each of the major nutrients. FSM 180T 1:30
5. List the primary functions and best sources of each of the major vitamins and minerals. FSM 180T 1:30
6. Describe the process of human digestion. FSM 180T 1:30
7. Calculate energy needs based upon basal metabolic rate and exercise expenditure. FSM 180T 1:30
Nutrition - 11 Competencies
Revised 2008
Cooking Programs
KNOWLEDGE AREA: Nutrition

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8. Discuss and demonstrate cooking techniques and storage principles for maximum retention of FSM 180T 35:00
nutrients.
9. Categorize foods into exchange groups and plan menus applying the exchange system. FSM 180T 1:30
10. Identify common food allergies and determine appropriate substitutions. FSM 180T 1:30
11. Discuss contemporary nutritional issues such as vegetarianism, heart healthy menus and religious FSM 180T 1:30
dietary laws.
Nutrition - 11 Competencies
Revised 2008
Cooking Programs
KNOWLEDGE AREA: Purchasing and Receiving

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_

FSM 270 Purchasing and Cost Controls
PURPOSE: To understand the overall concept of purchasing and receiving practices in quality foodservice operations. To apply knowledge of quality standards and
regulations governing food products to the purchasing function. To receive and store food and non-food items properly.

Number Lecture Lab
1. Discuss the flow of goods in a foodservice operation. CUL 156T 4:00

FSM 270 4:00
2. Describe the various formal and informal purchasing methods. CUL 156T 4:00
FSM 270 4:00
3. Analyze market fluctuations and product cost. CUL 156T 4:00

FSM 270 4:00
4. Discuss legal and ethical considerations of purchasing. CUL 156T 4:00

FSM 270 4:00
5. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, CUL 156T 4:00
fruits and vegetables. FSM 270 4:00
6. Outline yield grades and National Association of Meat Purveyors (NAMP) specifications for meats. CUL 156T 4:00
FSM 270 4:00
7. Write a bid specification. CUL 156T 4:00

Purchasing & Receiving - 16 Competencies
Revised 2008
Cooking Programs

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_
FSM 270 4:00
8. Evaluate received goods to determine conformity with user specifications. FSM 270 4:00
CUL 156T 4:00
9. Receive and store fresh, frozen, refrigerated and staple goods. FSM 270 4:00
CUL 156T 4:00
10. Explain proper receiving and storing of cleaning supplies and chemicals. CUL 156T 4:00
FSM 270 4:00
11. Conduct yield and quality tests on canned, fresh, frozen and prepared food products. CUL 156T 4:00
FSM 270 4:00
12. Conduct a yield and cost comparison test of pre-fabricated products and on-premises butchered CUL 156T 4:00
products. FSM 270 4:00
13. Inventory food and non-food items on hand. CUL 156T 4:00
CUL 161T 4:00
14. Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and CUL 156T 4:00
LIFO. FSM 270 4:00
15. Describe proper procedures of issuing product according to requisition. CUL 156T 4:00
FSM 270 4:00
Revised 2008
Cooking Programs

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16. Describe current computerized systems for purchasing and inventory control. CUL 156T 4:00
FSM 270 4:00
Revised 2008
Cooking Programs
KNOWLEDGE AREA: Sanitation and Safety

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_
CUL 151T Introduction to the Food Service Industry

FSM 275T Patisserie
FSM 290T Internship
PURPOSE: To develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the foodservice operations. To reinforce
personal hygiene habits and food handling practices that protect the health of the consumer.

Number Lecture Lab
1. Identify the critical control points during all foodhandling processes as a method for minimizing the CUL 151T 1:25 1:25
risk of foodborne illness (HACCP system). FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
2. Identify microorganisms which are related to food spoilage and foodborne illnesses; describe their 1:25 1:25
requirements and methods for growth. CUL 151T :30
FSM 180T :45
CUL 156T :45
CUL 157T :45
Sanitation and Safety - 18 Competencies
Revised 2008
Cooking Programs

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CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 290T :45
3. Describe symptoms common to foodborne illnesses and how these illnesses can be prevented. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
4. Demonstrate good personal hygiene and health habits. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
5. Use acceptable procedures when preparing potentially hazardous foods to include time/temperature CUL 151T 1:25 1:25
principles. FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
Revised 2008
Cooking Programs

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_
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
6. List the major reasons for and recognize signs of food spoilage. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
7. Outline the requirements for proper receiving and storage of both raw and prepared foods. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
8. Recognize sanitary and safety design and construction features of food production equipment and CUL 151T 1:25 1:25
facilities. (i.e., NSF, UL, OSHA ADA, etc.) FSM 180T :30
CUL 156T :45
CUL 157T :45
Revised 2008
Cooking Programs

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_
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
9. Describe types of cleaners and sanitizers and their proper use. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
10. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous CUL 151T 1:25 1:25
materials. Discuss right-to-know laws. FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
11. Develop cleaning and sanitizing schedule and procedures for equipment and facilities. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
Revised 2008
Cooking Programs

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_
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
12. Identify proper methods of waste disposal and recycling. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
13. Describe appropriate measures for insects, rodents and pest control irradication. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
14. Conduct a sanitation self-inspection and identify modifications necessary for compliance with CUL 151T 1:25 1:25
standards. FSM 180T :30
CUL 156T :45
CUL 157T :45
Revised 2008
Cooking Programs

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CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
15. List common causes of typical accidents and injuries in the foodservice industry and outline a CUL 151T 1:25 1:25
safety management program. FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
16. Demonstrate appropriate emergency policies for kitchen and dining room injuries. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
17. Describe appropriate types and use of fire extinguishers used in the foodservice area. CUL 151T 1:25 1:25
FSM 180T :30
CUL 156T :45
CUL 157T :45
Revised 2008
Cooking Programs

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_
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
18. Review laws and rules of the regulatory agencies governing sanitation and safety in foodservice CUL 151T 1:25 1:25
operation. FSM 180T :30
CUL 156T :45
CUL 157T :45
CUL 158T :45
CUL 160T :45
CUL 161T :45
CUL 165T :45
FSM 275T :45
FSM 290T :45
Revised 2008
ExM-2.doc
Cooking Programs
KNOWLEDGE AREA: Beverage Management

_______________________________________________________________________________________________________________________________________
FSM 170T
PURPOSE: To become familiar with and varieties of alcoholic and non-alcoholic beverages. To develop an appreciation for wine and food affinity. To explain laws
and procedures related to responsible alcohol service.

Number Lecture Lab
1. Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages. CUL 156 1
FSM 271
2. Discuss the basic production process for distillation and fermentation. CUL 156 1
FSM 271
3. Distinguish wines by grape and/or other fruit variety, country, growing region and production CUL 156 5 15
process. FSM 271
4. Evaluate the relationship of beverages to food. CUL 156 2 20

FSM 271
5. Identify and preparation, presentation and service of alcoholic, non-alcoholic and de-alcoholized CUL 156 1 20
beverages. FSM 271
6. Identify equipment and glassware used for beverage preparation and service. CUL 156 1 5
FSM 271
7. Discuss opening and closing procedures of a beverage operation. CUL 156 1 5

FSM 271
Beverage Management - 9 Competencies
Revised 2008
ExM-2.doc
Cooking Programs
KNOWLEDGE AREA: Beverage Management

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8. Identify levels of intoxication and methods to control excessive consumption by guests. Discuss CUL 156 1
Dram Shop Act and liquor law liability. FSM 271
9. Explain procedures for implementing internal beverage controls. CUL 156 1

FSM 271
18 65
Beverage Management - 9 Competencies
Revised 2008
ExM-3.doc
Cooking Programs
KNOWLEDGE AREA: Business and Math Skills

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MAT 114T Food Production Math, FSM 266T Food Service Management Accounting
PURPOSE: To perform mathematical functions related to foodservice operations

Number Lecture Lab
1. Perform basic math functions MAT 100 10
2. Calculate food, beverage and cost percentages MAT 100 10
3. Calculate labor costs and percentages MAT 100 5

FSM 270 5
4. Demonstrate process of recipe yield adjustment. MAT 100 5
5. Demonstrate the process of recipe costing MAT 100 5
6. Determine selling price of menu items. MAT 100 5
7. Calculate payroll tax, tip credit, and other employee-related tax computations. FSM 270 10
8. Discuss a financial statement for a foodservice operation FSM 270 10
9. Perform calculations using current technology (i.e. computers, calculators, POS). MAT 100 5
FSM 270 5
Business and Math Skills - 9 Competencies
Revised 2008
ExM-3.doc
Cooking Programs
KNOWLEDGE AREA: Business and Math Skills

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Business and Math Skills - 9 Competencies
Revised 2008
ExM-4.doc
Cooking Programs
KNOWLEDGE AREA: Dining Room Service

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CUL 156T Dining Room Procedures, FSM 271 Menu, Layout, Design, and Analysis
PURPOSE: To perform dining room service functions using a variety of types of service. To demonstrate an understanding of quality customer service.

Number Lecture Lab
1. Demonstrate the general rules of table settings and service. CUL 156T :30 12
2. Describe specific American, English, French and Russian Service. CUL 156T :30 12
3. Discuss service methods such as banquets, buffets and catering and a la carte. CUL 156T :30 12
4. Describe the functions of dining service. CUL 156T :30 12
5. Discuss training procedures for dining room staff. CUL 156T :30 12
6. Discuss procedures for processing guest checks using current technology. CUL 156T :30 12
7. Demonstrate an understanding of guest service and customer relations, including handling of CUL 156T :30 12
difficult situations and accommodations for the disabled.
8. Explain inter-relationships and work flow between dining room and kitchen operations. CUL 156T :30 12
9. Discuss sales techniques for service personnel including menu knowledge and suggestive selling. CUL 156T :30 12
Dining Room Service - 10 Competencies
Revised 2008
ExM-4.doc
Cooking Programs
KNOWLEDGE AREA: Dining Room Service

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10. Discuss industry efforts to combat excessive consumption CUL 156T :30 12
FSM 271 2
Dining Room Service - 10 Competencies
Revised 2008
ExM-5.doc
Cooking Programs
KNOWLEDGE AREA: Food Preparation

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FSM 275T Patisserie
FSM 290T Internship
MAT 100T Intermediate Algebra
CRT 205T Food Service Management Computer Applications
FSM 270T Purchasing and Cost Controls
FSM 271T Capstone
PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate
equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen.

Number Lecture Lab
1. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
CUL 165T 13:45
FSM 275T 8:30
FSM 290T 14:00
2. Demonstrate how to read and follow a standard recipe. CUL 151T 15:30
FSM 180T 6:45
Food Preparation - 17 Competencies
Revised 2008
ExM-5.doc
Cooking Programs

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CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
CUL 165T 13:45
FSM 275T 8:30
MAT 100T 7:00
CRT 205T 8:00
FSM 270T 17:00
FSM 271T 8:00
3. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, CUL 151T 15:30
ovens, etc.. FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
CUL 165T 13:45
FSM 271T 8:30
4. Demonstrate moist heat methods of cooking including roasting and baking, broiling and CUL 151T 15:30
grilling, griddling, sautéing, frying, and deep frying. FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
FSM 271T 8:30
5. Demonstrate combined methods of cooking including braising and stewing. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
FSM 271T 8:30
Revised 2008
ExM-5.doc
Cooking Programs

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6. Utilize standard weights and measures to demonstrate proper scaling and measurement CUL 151T 15:30
techniques. FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
CUL 165T 13:45
FSM 275T 8:30
FSM 170T 9:00
7. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
CUL 165T 13:45
FSM 271T 8:30
8. Identify and prepare meats, seafood, poultry and variety meats. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
FSM 271T 8:30
9. Identify and prepare stocks, soups and sauces. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
FSM 271T 8:30
Revised 2008
ExM-5.doc
Cooking Programs

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10. Identify and prepare fruits, vegetables, starches, legumes and grain products. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
FSM 271T 8:30
11. Identify and prepare salads and salad dressings. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
CUL 161T 9:00
CUL 165T 13:45
FSM 271T 8:30
12. Identify and prepare hot and cold sandwiches. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
CUL 158T 8:30
13. Identify and prepare canapés and cold and hot hors d’eouvre. CUL 151T 15:30
FSM 180T 6:45
CUL 157T 9:00
FSM 271T 10:00
14. Identify and prepare a variety of beverages, including coffees and teas. CUL 151T 15:30
CUL 156T 6:45
CUL 158T 9:00
FSM 271T 10:00
15. Identify and prepare breakfast meats, eggs, cereals, and battered products. CUL 151T 15:30
FSM 180T 6:45
Revised 2008
ExM-5.doc
Cooking Programs

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CUL 158T 9:00
CUL 161T 9:00
16. Outline the procedure for writing a standardized recipe. CUL 151T 15:30
FSM 180T 6:45
CUL 156T 9:00
CUL 157T 8:30
CUL 158T 9:00
CUL 161T 13:45
CUL 165T 9:00
FSM 275T 8:30
CRT 205T 8:00
FSM 266T 9:00
FSM 270T 8:00
FSM 271T 8:00
17. Prepare written requisitions for recipe. CUL 151T 15:30

FSM 180T 6:45
CUL 156T 9:00
CUL 157T 8:30
CUL 158T 9:00
CUL 161T 13:45
CUL 165T 9:00
FSM 275T 8:30
CRT 205T 8:00
FSM 270T 8:00
FSM 271T 8:00
Revised 2008
ExM-6.doc
Cooking Programs
KNOWLEDGE AREA: Garde Manger

_______________________________________________________________________________________________________________________________________
PURPOSE: To develop skills in producing a variety of cold food products. To prepare items appropriate for buffet presentation, including decorative pieces.

Number Lecture Lab
1. Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures. CUL 157T :30 12:00
2. Demonstrate basic garnishes. CUL 157T :30 12:00
3. Preparation of cold items to include soups, salads, sauces, dressings, marinades, relishes, sandwiches, CUL 157T :30 12:00
canapés and hors d'eouvre.
4. Demonstrate fundamental skills in the preparation and uses of aspic. CUL 157T :30 12:00
5. Develop fundamental skills in the preparation of forcemeats (pates, galantines, ballantines, terrines CUL 157T :30 12:00
and sausages).
6. Prepare mousses and gelatins. CUL 157T :30 12:00
7. Demonstrate food presentation techniques, i.e., platters, bowls and plates. CUL 157T :30 12:00
Garde Manger - 9 Competencies
Revised 2008
ExM-6.doc
Cooking Programs
KNOWLEDGE AREA: Garde Manger

_______________________________________________________________________________________________________________________________________
8. Produce decorative centerpieces (ie. fruit, vegetable carvings, salt dough, tallow and ice carvings). CUL 157T :30 12:00
9. Identify and discuss ingredients used in the cold kitchen. CUL 157T :30 12:00
10. Identify and discuss cheese and dairy products. CUL 157T :30 12:00
Garde Manger - 9 Competencies
Revised 2008
ExM-7.doc
Cooking Programs
KNOWLEDGE AREA: Human Relations Management

_______________________________________________________________________________________________________________________________________
BUS 243T Psychology of Management and Supervision

COM 150S Interpersonal Communication
PURPOSE: To prepare for the transition from employee to supervisor. To evaluate styles of leadership and develop skills in human relations and personnel
management.

Number Lecture Lab
1. Describe process of management through effective communication skills. BUS 243T 3:45
COM 150S 2:45
2. Summarize leadership styles and analyze when each is most appropriate. BUS 243T 3:45
COM 150S 2:45
3. Outline the supervisor’s role in decision-making, problem solving and delegation of duties. BUS 243T 3:45
COM 150S 2:45
4. Explain the role of job descriptions and specifications and develop written examples. BUS 243T 3:45
COM 150S 2:45
5. Perform mock interviews, prepare resumes, job applications and cover letters. BUS 243T 3:45
COM 150S 2:45
6. Describe procedures of new employee orientation. BUS 243T 3:45

COM 150S 2:45
Human Relations Management - 16 Competencies
Revised 2008
ExM-7.doc
Cooking Programs

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7. Compare training methods; construct an effective employee training program to include follow-up BUS 243T 3:45
training and cross-training. COM 150S 2:45
8. Analyze types and methods of employee evaluation. BUS 243T 3:45

COM 150S 2:45
9. Describe necessity of change and ways of implementing change with the least employee resistance. BUS 243T 3:45
COM 150S 2:45
10. Evaluate methods of conflict resolution and grievance procedures (union/non-union). BUS 243T 3:45
COM 150S 2:45
11. Identify reasons for disciplinary problems and discuss the supervisor’s role in handling them. BUS 243T 3:45
COM 150S 2:45
12. Describe the procedure for terminating employees. BUS 243T 3:45
COM 150S 2:45
13. Analyze motivational techniques/problems; discuss procedures for attitudinal changes. BUS 243T 3:45
COM 150S 2:45
14. Analyze ways of dealing with stress in the workplace. BUS 243T 3:45
COM 150S 2:45
15. Discuss time management and other organizational management techniques. BUS 243T 3:45
COM 150S 2:45
Revised 2008
ExM-7.doc
Cooking Programs

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16. Discuss legal issues related to managerial decisions ( sexual harassment, discrimination, BUS 243T 3:45
violence/anger and unemployment compensation) COM 150S 2:45
Revised 2008
Cooking Programs
KNOWLEDGE AREA: Introduction to the Hospitality Industry

______________________________________________________________________________________________________________________________________
_
PURPOSE: To develop an understanding of the hospitality industry and career opportunities in the field. To investigate trade publications and professional
organizations appropriate for continuing education. To become familiar with the organizational structure and basic functions of departments within hospitality and
foodservice establishments.

Number Lecture Lab
1. Define hospitality and the philosophy of the hospitality industry. CUL 151T 5:00
2. Trace the growth and development of the hospitality and tourism industry. CUL 151T 5:00
3. Describe the various cuisines and contributions of leading culinarians. CUL 151T 5:00
4. Identify professional organizations within the field; explain purposes and benefits. CUL 151T 5:00
5. Outline the organization, structure and functional areas in various hospitality organizations as a CUL 151T 5:00
perspective for later courses in menu planning, purchasing, food production and service, food and
beverage controls, management, etc.
6. Evaluate career opportunities through participation in field trips and guest speakers in class. CUL 151T 5:00
7. Discuss/evaluate industry trends as they relate to career opportunities and the future of the industry. CUL 151T 5:00
8. Discuss and evaluate industry trade periodicals. CUL 151T 5:00
Introduction to the Hospitality Industry - 9 Competencies
Revised 2008
Cooking Programs
KNOWLEDGE AREA: Introduction to the Hospitality Industry

______________________________________________________________________________________________________________________________________
_
9. Discuss professional ethics practiced in the Industry. CUL 151T 5:00
10. Demonstrate basic knife skills. CUL 151T 5:00 10:00
11. Demonstrate basic cooking principles. CUL 151T 5:00 10:00
12. Demonstrate basic fundamentals of sanitation and safety. CUL 151T 5:00 10:00
Introduction to the Hospitality Industry - 9 Competencies
Revised 2008
Cooking Programs
KNOWLEDGE AREA: Menu Planning

______________________________________________________________________________________________________________________________________
_
FSM 271 Capstone

CRT 205T Food Service Management Computer Applications
PURPOSE: To apply the principles of menu planning and layout to the development of menus for a variety of types of facilities and service.

Number Lecture Lab
1. List basic menu planning principles. FSM 271 6:00

CRT 205T 5:00
CUL 156T 13:00
FSM 180T 1:45
2. Identify principles of menu layout and design. FSM 271 6:00

CRT 205T 5:00
CUL 156T 13:00
FSM 180T 1:45
3. Create menu item descriptions following established truth-in-menu guidelines. CUL 156T 1300
CRT 205T 2:15
FSM 271 18:45
4. Apply principles of nutrition to menu development. FSM 271 18:45

FSM 180T 11:15
5. Determine menu prices utilizing proper cost controls. FSM 271 18:45
CRT 205T 2:15
CUL 156T 13:00
Menu Planning - 10 Competencies
Revised 2008
Cooking Programs
KNOWLEDGE AREA: Menu Planning

______________________________________________________________________________________________________________________________________
_
FSM 180T 1:45
6. Plan a la carte, cycle, ethnic, banquet and buffet menu. FSM 271 6:00
CRT 205T 5:00
CUL 156T 13:00
FSM 180T 1:45
7. Discuss importance of product mix, check average and their impact on profit contribution. FSM 271 6:00
CRT 205T 5:00
CUL 156T 13:00
FSM 180T 1:45
8. Develop a menu layout for a foodservice operation. CRT 205T 2:15

FSM 271 6:00
9. Discuss the availability of Food and Seasonal Menus. FSM 271 6:00
CRT 205T 5:00
CUL 156T 13:00
FSM 180T 1:45
10. Discuss Menu Planning resources (Internet, professional and vendors) FSM 271 6:00
CRT 205T 5:00
CUL 156T 13:00
Menu Planning - 10 Competencies
Revised 2008
ExN-1
Culinary Arts
FACULTY: Chef Thomas Campbell, director.
243‐7831

CREDITS: 2

PREREQUISITES: CUL 165T, MAT 114T or consent of instructor.



COURSE DESCRIPTION: Advanced principles and techniques in preparing sugar
syrups, caramel, confections, frozen desserts, tempering chocolate, truffles,
molding chocolate, dessert sauces. A strong emphasis will be placed on
presentation of plated desserts. The final project will coincide with the Capstone
dinner presentation.
COURSE SYLLABUS

FSM 275T
Patisserie
FSM 275 Patisserie Page 2



9 Use appropriate terminology used in patisserie.
9 Apply good sanitation practices when preparing pastries.
9 Cook sugar syrups to the seven stages of hardness.
9 Prepare crème anglaise, pastry cream and baked custards.
9 Prepare starch – thickened puddings and baked puddings.
9 Prepare Bavarians, chiffons, mousses, and dessert soufflés.
9 Determine when chocolate tempering is necessary and apply the principles of
proper tempering.
9 Prepare chocolate confections.
9 Assemble frozen desserts.
9 Prepare dessert sauces.
9 Utilize texture, color, and flavor components for present plated desserts.


Students will be required to demonstrate daily production assignments requiring pre‐
planning of methodology and recipes. Students will be evaluated on teamwork,
professionalism, mise en place, quality of finished product, sanitation and
organizational skills. All assignments, projects and tests will be assigned point values.
Total points earned will be divided by points possible, and a letter grade will be
assigned based on the following:

Evaluation Criteria Grade Scale


Grade Sheet (example)

Student Quiz 1 Quiz 2 Quiz 3 Quiz 4 Notebook Capstone Production Total
5 pt 5 pt 5 pt 5 pt 10 pt 10 pt 60 pt 100 pt
Cher
Hillary
Tiger
Sting
Ringo
Opra


ATTENDANCE POLICY:

Attendance will be taken. Each missed class will result in a 5‐point deduction from
final points accumulated. No make‐up is allowed for lab production. If students are
absent for any reason, they will be accountable for any information disseminated and
be held responsible for class notes, announcements of tests, and assignments.

PARTICIPATION:

Students must demonstrate teamwork as consistent with industry. This is necessary
as students contribute to the learning environment and become active learners by
attending class and participating. Students who read text assignments prior to class
will be equipped to participate and will obtain the most from this course.
Participation points will be granted or denied depending on how the student exhibits
enthusiasm, interest, teamwork, organization, and preparedness.

DUE DATES:

To receive full credit, assignments must be submitted by stated due dates. Late
assignments will be lowered by 50 percent. No late assignments will be accepted
after week 13.

TESTS:

Tests will be given during the semester as announced. Assignments for makeup tests
will be made only if faculty is notified by voice mail, e‐mail, or personally prior to the
test. A score of zero will be averaged into grade determination for any missed test.

ACADEMIC INTEGRITY:

Students are required to adhere to standards of academic integrity. Students should
review The University of Montana Conduct Code regarding their rights and
responsibilities. The Conduct Code is located at
http://www.umt.edu/studentaffairs/.

academic penalty by the course instructor and/or a disciplinary sanction by the
University.

All students need to be familiar with the Student Conduct Code. The code is available
for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321.


CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9

SUGGESTED REFERENCE MATERIALS:

Sokol, Gail, Thomson Delmar Learning, About Professional Baking, ISBN 1‐4018‐
4922‐9

Reinhold, Van Nostrand, the New Professional Chef, 6th Edition, ISBN 0‐442‐01961‐0

SUPPLIES:

Standard culinary knife kit.


COURSE OUTLINE:

All weekly plans, reading assignments, project due dates, and testing dates are to be
delivered and explained the first day of class. Final comprehensive exam date will
be announced at this time.

Week 1 and 2 Week 7 and 8
Sugar Cooking The purpose of dessert
Basic principles sauces
Simple syrup Types of dessert sauces
Crystallization Painting a plate with
Stages of sugar cooking dessert sauces
Basic Custards and Creams Layering of sauces on one
Crème anglaise plate
Pastry cream Garnishes
Pastry cream variations
Baked custard Week 9, 10, 11, 12, 13
Research for Capstone
Week 3 and 4 dessert course
Blancmange Research for Capstone
Baked puddings dessert centerpiece
Rice puddings Preparation for Capstone
Bread and butter puddings dessert course
Bavarians Preparation for Capstone
Chiffons dessert centerpiece
Bavaroise
Dessert soufflés

Week 5 and 6
Churn frozen desserts
Still‐frozen desserts
Texture and mouth feel in
frozen desserts
Building flavor in frozen
desserts
The origins of chocolate
Types of chocolate
Chocolate tempering
Tempered chocolate
applications
Blooming chocolate
Ganache
Truffles
Molding chocolate


DEMONSTRATED COMPETENCIES:

9 Proficient in demonstrating the technique by accomplishing the recipe
assigned.
9 Application of organizational “tools” during the preparation process: Mise en
place sheets, production schedules, streamlined/personalized recipes,
plating diagrams/photographs.
9 Timely preparation and submission of product requisition.
9 Proper utilization of ingredients without waste according to professional
standards.
9 Professional presentation techniques demonstrating the principals of
balance focal point, flow, garnish, color, and plate appropriateness.
9 Demonstrated leadership skills and teamwork throughout preparation.
9 Maintenance of a clean, organized, sanitary work area at all times.
9 All recipes costed to reflect a 33% food cost and the appropriate menu price
applied accordingly.
9 Utilization and compilation of a throughout the course.

To earn an A: 90% accomplishment of required competencies.

To earn a B: 80% accomplishment of required competencies.

To earn a C: 70% accomplishment of required competencies.

COMPETENCY VERIFICATION SHEET (example)

Assignment Organization Technique Taste Presentation Sanitatio Total
15% 25% 40% 15% n 5%
MEP, Requisition, Method, Skills, Taste, Balance, Focal Mandatory,
Production Timing, Utilization Texture, point, Flow,
Cleanliness
Schedule, Doneness, Garnish, Plate
Leadership, Garnish, Color,
Teamwork, Recipes, Temperature,
Costs, Notebook Flavor
profiles,
Seasoning
Soufflé’
French
Meringue
Bavarian
Sugar Syrup
Spun sugar
Pastry
Cream
Note Book Requirements

Organization and Professional Presentation

• Cover page
• Index
• Dividers
• Typed

Content of Note Book

• Recipes
• Requisitions
• Mise en Place Sheet
• Production Schedules
• Menus
• Photographs
• Plate Diagrams
• Costed recipes
• Competency verification sheet
• Notes

ExN-1

Culinary Arts
243‐7831

CREDITS: 2

PREREQUISITES: MAT 114T or consent of instructor.



COURSE DESCRIPTION: Introduction of various ingredients and how they affect
the finished product by giving a tender crumb and a well‐developed crust. Six
basic functions of ingredients and the techniques of scaling, pan preparation,
sifting, chocolate, and pastry bag work.
COURSE SYLLABUS

CUL 165
Baking and Pastry
CUL 165 Baking and Pastry Page 2



9 Use appropriate terminology used in baking and pastry.
9 Apply good sanitation practices when preparing pastries.
9 Identify equipment and utensils used in baking and discuss proper use and care.
9 Select ingredients with care to produce high‐quality baked goods.
9 Demonstrate proper scaling and measurement techniques.
9 Calculate formulas based on baker’s percentages.
9 Prepare quick breads such as biscuits, scones, muffins.
9 Apply the factors that control the development of gluten and explain the
changes that take place in a dough or batter as it bakes.
9 Prepare yeast breads, cookies, pies and tarts.
9 Prepare a variety of cakes and demonstrate basic decoration.
9 Prepared laminated dough and choux paste.
9 Prepare fritters, crepes, cobblers, and crisps.
9 Prepare a variety of fillings and toppings for pastries and baked goods.






Student Quiz 1 Quiz 2 Quiz 3 Quiz 4 Notebook Practical ExamProduction Total
5 pt 5 pt 5 pt 5 pt 10 pt 10 pt 60 pt 100 pt
Cher
Hillary
Tiger
Sting
Ringo
Opra

ATTENDANCE POLICY:


PARTICIPATION:


DUE DATES:

after week 5.

TESTS:


ACADEMIC INTEGRITY:


University.



CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9


Sokol, Gail, Thomson Delmar Learning, About Professional Baking, ISBN 1‐4018‐
4922‐9


SUPPLIES:



COURSE OUTLINE:


Week 1 Basic Principles of Baking Week 3 Liquids, Leavening Agents,
Measurement Yeast Products
Baker’s Percentages Yeast
Selection of ingredients Chemical leaveners
gluten Chocolate tempering
Mixing methods Air and steam
Shortening Lean and rich doughs
Liquid Rolled‐in yeast dough
Formation and expansion of Straight dough method
gasses Modified straight dough
Coagulation of protein method
Gelatinization of starches Sponge method
Protecting the product from
air Week 4 Mixing Methods, Baking
Adding moisture retainers Methods, Cookie
to the formula Characteristics
Freezing Scaling ingredients
Mixing
Week 2 Flours, Sugars, Fermentation
Sweeteners, Pies and Tarts Punching, rounding,
Bread, cake, pastry and all benching
purpose flours Make up and panning
Whole wheat flour Proofing
Rye flour Cooling and storing
Starches Cookie crispness, softness,
Shortenings, butter, oils chewiness
Refined sugar and sucrose
Molasses and brown sugar Week 5 Mixing Methods, Types of
Corn syrup and glucose Cookies, Panning, Baking,
Malt syrup and Cooling
Hidden sources of salt Spread
Nature’s sweeteners One‐stage method
Hidden sources of sugar Creaming method
Serving temperature Sponge method
Pies and Tarts Dropped cookies
Bagged cookies
Rolled cookies
Molded cookies
Icebox cookies
Bar cookies
Sheet cookies



assigned.
standards.





COMPETENCY VERIFICATION SHEET

Assignment Organization Technique Taste Presentation Sanitation Total
15% 25% 40% 15% 5%
Cleanliness
profiles,
Seasoning
Biscuits
Boiled
Frosting
Bread ,
Poolish
Bread,
Banana
Bread,
Challah
Bread,
French
Bread,
Sourdough

Brownies
Butter
Cream
Cake,
Chiffon
Cake,
Flavored
Cake,
Pound
Cake, Two
stage
Caramel
Sauce
Chocolate
Sauce
Cinnamon
Rolls
Cobblers
Cookies
Rolled
Cookies
Sheet
Cookies ,
Dropped
Cookies,
Bagged
Cookies,
Bar

Cookies,
Icebox
Cookies,
Molded
Coulis
Cream Puffs
Créme
Anglaise
Dough,
Croissant
Dough,
Danish
Dough,
Flaky Pie
Dough,
Mealy Pie
Doughnuts,
Cake
Doughnuts,
Yeast
Eclairs
Flat Icing
Focaccia
Fritters
Ganache
Genoise
Muffins
Panna Cotta
Pastry
Cream
Pâte Brisée
Pâte Sucrée
Pies
Pizza
Puff Pastry
Scones
Shortcake
Simple
Syrup
Tarts
Tortes
Turnovers


• Cover page
• Index
• Dividers
• Typed


• Recipes
• Requisitions
• Menus
• Photographs
• Plate Diagrams
• Costed recipes
• Notes

Page |1
ExN‐10

Culinary Arts
FACULTY: Chef Thomas Campbell, Chef Laura Swanson, Chef Aimee Ault
243‐7831

CREDITS: 5

PREREQUISITES: None

OFFICE: Culinary Offices

HOURS: 7a.m.–3 p.m. or by appointment

COURSE DESCRIPTION: This course will introduce the student to fundamentals in
food handling practices, history, cooking methods, tool and equipment skills,
safety and sanitation, recipe and menu development.

COURSE SYLLABUS

FSM 151T Introduction to
the Food Service Industry

Page |2



9 Discuss and describe appropriate terminology used for future coursework in the
Culinary Arts Department and in the food service profession.
9 Analyze a recipe and identify the basic cooking method to be applied.
9 Apply proper sanitation and safety procedures to food service production.
9 Realize the importance of and have the ability to set mise en place correctly.
9 Identify and handle ingredients and understand classifications, specifications,
and methods employed in food preparation.
9 Demonstrate the fundamental theories regarding taste, texture, temperature and
doneness relating to proper presentation of food.
9 Define hospitality and the philosophy of the hospitality industry.
9 Trace the growth and development of the hospitality and tourism industry.
9 Describe the various cuisines and contributions of leading culinarians.
9 Identify professional organizations within the field and explain purposes and
benefits.
9 Outline the organization, structure and functional areas in various hospitality
organizations as a perspective for later courses in menu planning, purchasing,
food production and service, food and beverage controls, management, etc.
9 Evaluate career opportunities through participation in field trips and guest
speakers.
9 Discuss/evaluate industry trends as they relate to career opportunities and the
future of the industry.
9 Discuss and evaluate trade periodicals.
9 Discuss professional ethics practiced in the Industry.
9 Demonstrate basic knife skills.


Students will be required to demonstrate daily production assignments requiring
pre‐planning of methodology and recipes. Students will be evaluated on teamwork,
organizational skills. All assignments, projects and tests will be assigned point
values. Total points earned will be divided by points possible, and a letter grade will
be assigned based on the following:

Page |3

Quizzes 40 percent 80 – 89 B
Practical Exam 20 percent 70 – 79 C
Projects 20 percent


Student Quiz 1 Quiz 2 Quiz 3 Quiz 4 Quiz 5 Quiz 6 Quiz 7 Quiz 8 Proj 1 Proj 2 Prac 1 Prac 2 MidtermFinal Total
5pt 5pt 5pt 5pt 5pt 5pt 5pt 5pt 10pt 10pt 10pt 10pt 10pt 10pt 100pt
Cher
Hillary
Tiger
Sting
Ringo

ATTENDANCE POLICY:

absent for any reason, they will be accountable for any information disseminated
and be held responsible for class notes, announcements of tests, and assignments.

PARTICIPATION:

Students must demonstrate teamwork as consistent with industry. This is
necessary as students contribute to the learning environment and become active
learners by attending class and participating. Students who read text assignments
prior to class will be equipped to participate and will obtain the most from this
course. Participation points will be granted or denied depending on how the
student exhibits enthusiasm, interest, teamwork, organization, and preparedness.

DUE DATES:

after week 13.

TESTS:

Tests will be given during the semester as announced. Assignments for make‐up
tests will be made only if faculty is notified by voice mail, e‐mail, or personally prior
to the test. A score of zero will be averaged into grade determination for any missed
test.
Page |4

ACADEMIC INTEGRITY:


University.

All students need to be familiar with the Student Conduct Code. The code is
available for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321.

CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9


Handout from Chef Campbell


SUPPLIES:


Page |5
COURSE OUTLINE:

delivered and explained the first day of class. Final comprehensive written and
practical exam date will be announced at this time.

I. The food service industry VII. Stocks and sauces
a. History of food service a. Ingredients
b. Organization of kitchens b. Procedures
c. Standards of c. Reductions and glazes
professionalism d. Bases
d. Dress code e. Roux
e. Safe workplace f. Sauce families
f. Mise en place
g. Knife skills VIII. Soups
a. Understanding soups
II. Tools and equipment b. Clear soups
a. Equipment and tool ID c. Thick soups
b. Cooking equipment
c. Processing equipment IX. Potatoes and starches
d. Holding and storage a. Cooking potatoes
equipment b. Rice cookery
e. Measuring devices c. Grain cookery
d. Pasta
III. Cooking principles e. Dumplings
a. Heat and food
b. Cooking methods X. Meats, game, poultry, fish
c. Seasoning and flavoring cookery
a. Roasting
IV. Recipes b. Grilling
a. Written recipes c. Sautéing
b. Measurement d. Pan‐frying
c. Recipe conversion e. Braising
d. Food cost f. Deep‐frying
g. Poaching and
V. The menu simmering
a. Menu forms and h. Classification and
functions market forms
b. Building a menu
c. Nutritional XI. Vegetables
considerations a. Controlling quality
changes during cooking
VI. Mise en place b. Handling vegetables
a. Planning and organizing c. Cooking vegetables
production
b. Preliminary cooking XII. Food presentation and
c. Preparation for frying garnish
d. Convenience foods a. Hot food presentation
Page |6
b. Cold food presentation b. Production schedule
c. Buffet service c. Requisition of product
d. Fundamentals of plating d. Presentation
e. Garnish e. Review and suggestions
f. Decoration techniques
XVI. Final Exams
XII. Review and practice a. Final written
a. Development of a b. Final practical
practical menu c. Project


9 Proficient in demonstrating the technique by accomplishing the recipe assigned.
place sheets, production schedules, streamlined/personalized recipes, plating
diagrams/photographs.
standards.
9 Professional presentation techniques demonstrating the principals of balance
focal point, flow, garnish, color, and plate appropriateness.




Page |7

15% 25% 40% 15% 5%
Production Timing, Texture, point, Flow,
Cleanliness
Schedule, Utilization Doneness, Garnish, Plate
profiles,
Seasoning
Equipment
ID
Tool ID
Station Set
up
Sharpening
Knives
MEP
Chicken
Stock
Brown
Stock
Fish Stock
Rouxs
Béchamel
Velouté
Espagnole
Demiglace
Hollandaise
Béarnaise
Tomato
Sauce
Mayonnaise
Page |8
Salsa
Coulis
Puréed
Soup
Clear Soup
Cream Soup
Consommé
Rice
Cookery
Potato
Cookery
Polenta
Cookery
Pasta
Cookery
Carrot
Cookery
Bean
Cookery
Cauliflower
Cookery
Frying
Sauté
Braise
Roast
Grill
Poach
Steam
Page |9
Project Assignments and Due Dates

Project 1

Find 3 recipes to complete a traditional dinner plate presentation: meat, vegetable, starch.
The 3 recipes must include the following:

9 Sauce
9 Three (3) Classic knife cut vegetables
9 Three (3) demonstrated cooking techniques
9 Balance with texture
9 Balance of colors
9 Recipes appropriate to the dish and each other
9 Appropriate portion size
9 Hot
9 Properly cooked
9 Properly seasoned
9 Tasty

This must be typed in professional recipe style. Not photocopied, printed off the internet,
or hand written. We will be cooking from these recipes.

Due: Prior to mid‐term week 10

Project 2

At mid‐term review, groups will be assigned and will be expected to meet and execute ONE
of the pre‐prepared recipe combinations from a member within the group. All members
must be involved in the application of skills and techniques. Teamwork, participation,
timing and presentation will be graded. Successful completion, not difficulty is the goal.
You are expected to come prepared and practiced for Project #2.
This project is preparation for and execution of the final practical and it is 20% of your
grade. The purpose of this project is to emphasize the commercial nature of most food
service transactions. If a guest would not pay for the dish as prepared, the student team
has failed in its most important mission.

THE UNIVERSITY OF MONTANA-MISSOULA
APPLIED ARTS AND SCIENCES DEPARTMENT
SPRING 2008, COURSE SYLLABUS
COURSE NUMBER AND TITLE: Com 150S, Interpersonal Communication - TR

SEMESTER CREDITS: 3
PREREQUISITES: None
INSTRUCTOR NAME: Kim Reiser, M.A.
E-MAIL ADDRESS: Kim.Reiser@mso.umt.edu
I am most easily reached by e-mail. However, it is also possible for you to leave messages for me at 243-
7839.
OFFICE LOCATION: Main Faculty Office in HB Building
OFFICE HOURS: 9-10 Monday and Wednesday or By Appointment
COURSE RATIONALE
Beebe, Beebe and Redmond (2002) write that “communication is at the core of our existence....
Most people spend between 80 and 90 percent of their waking hours communicating with others” (p.5).
Beebe et al. explain that “it is through these interactions with others that we develop interpersonal
relationships” (p.5). Our communication encounters create our identities. In addition, communication
defines our relationships with friends, family, loved ones, and colleagues. Therefore, our understanding
of interpersonal communication and the role we play in it will not only contribute to our sense of well-being
and success in personal relationships, but to our success in work relationships as well. Furthermore,
Beebe et al. (2002) write that communication affects the quality of our physical and emotional health. In
fact, supervisors recognize the importance of considering the communication skills of prospective
employees. Grice and Skinner (2004) write, “In a 1999 report, the National Association of Colleges and
Employers listed characteristics employers consider most important when hiring an employee. At the top
of the list was communication skills” (p.4). Interpersonal Communication is particularly useful at the
A.A.S. level as it is a type of communication that can be applied to many occupational fields.
COURSE PURPOSE
The purpose of this course is for students to become aware of their present communication styles
and decide what is effective and what can be improved in order to build healthier relationships on an
interpersonal level. Students will learn skills to help them manage conflict both in personal relationships
and professional relationships. Communication will be viewed from both a verbal and nonverbal
perspective. Communicating more clearly and listening more effectively will be addressed as well as the
following topics: creating identities through communication, communication and emotion, interpersonal
conflict management, creating healthy communication climates, gender communication, and cultural
diversity and communication.

1. Recognize communication patterns from family of origin.
2. Understand relational meaning of what we say both verbally and nonverbally, and the effect this
has on relationships personally, professionally and in an educational capacity.
3. Practice skills in listening reflectively, attentively, and more empathetically.
4. Recognize passive, aggressive, passive-aggressive and assertive behaviors and learn how to
deal more effectively with them through conflict management skills.
5. Understand how the quality of communication directly affects the quality of relationships and
ultimately the quality of life.
6. Identify practical skills geared towards improving communication in the workplace, in personal
relationships, and in the family.
7. Understand the role emotions play in communication.
GRADING:
Exams (3) – 50% of grade
Journal – 30% of grade
Interpersonal Relationship Paper – 20% of grade
GRADING SCALE: 100-90 (A), 89-80 (B), 79-70 (C), 69-60 (D), 59 and Below (F)
ATTENDANCE POLICY:
It is my belief that what you gain from a course is dependent on what you put into it. Attendance
will determine a student’s level of success. If you miss a class, you will miss a learning opportunity.
Students with fewer than two absences during the semester will see their final grade increased by 5%.
Students with more than two absences may lose their privilege for a makeup should an emergency arise.
Test makeup policy: I believe the classroom setting should be treated like any other professional
setting. Employers and coworkers tend to be forgiving of a person’s absence for an important meeting or
engagement if that person has proven to be dependable in the past. My policy follows this principle.
If the following conditions are met, you may be given an opportunity to make up a test:
1. You must be in good standing in the class. This means fewer than three absences, no late
assignments and passing grades on all completed assignments.
2. You must notify me prior to missing the test that you will be unable to attend that class period,
and provide an explanation for your absence. Personal illness, family emergencies and unexpected
events are acceptable reasons for rescheduling a test. You may be asked for documentation of
verification of your excuse.
3. Within 24 hours of missing the test, you must schedule an appointment to make up your test with
the Academic Support Center, and notify me of the time of that appointment. The Academic Support
Center requires that you schedule an appointment with them 48 hours before the time you plan to take
your test.
ASSIGNMENTS TURNED IN A CLASS DAY LATE WILL BE GRADED OUT OF HALF CREDIT.
BEYOND THIS DATE, ASSIGNMENTS WILL NOT BE ACCEPTED.
STUDENT CONDUCT:
Please conduct yourself in a way that promotes learning for all students in the classroom (i.e. do
not use language that might offend others, avoid disclosing too much personal information, turn off cell
phones, absolutely no text messaging, and avoid monopolizing class discussion).
*COURSE POLICIES ARE APPLIED AT THE DISCRETION OF THE INSTRUCTOR.
ACADEMIC MISCONDUCT:
All students must practice academic honesty. Academic misconduct is subject to an academic
penalty by the course instructor and/or disciplinary sanction by the University.
All students need to be familiar with the Student Conduct Code. The Code is available for review
online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321.
DISABILITY STUDENT SERVICES:

Eligible students with disabilities will receive appropriate accommodations in this course when
requested in a timely way. Please speak with me after class or in my office. Please be prepared to
provide a letter from your DSS Coordinator.
For students planning to request testing accommodations, be sure to bring the DSS testing form
to me in advance of the two-day deadline for scheduling in ASC.
DROP POLICY:
“Beginning the thirty-first day of the semester through the last day of instruction before scheduled final
exams, documented justification is required for dropping courses by petition. Some examples of
documented circumstances that may merit approval are: registration errors, accident or illness, family
emergency, change in work schedule, no assessment of performance in class until after the deadline, or
other circumstances beyond the student’s control” (UM Catalogue). Failing is not an acceptable reason
to drop the course.
REQUIRED TEXTS:
th
Wood, J. T. (2007). Interpersonal communication: Everyday encounters (5 ed.). Belmont, CA:
Wadsworth.
*An online Blackboard page will be utilized for this course.
COURSE OUTLINE:
The following readings, journal deadlines, and tests are due on the day they are listed. Journal
assignments will be announced in class and posted on Blackboard the beginning of each week.
January
22 Introductions
24 Introduction to Chapter 1 and Interpersonal Communication
29 Chapter 1 Continued
31 Chapter 2
February
7 Chapter 3
12 Intro to Research, JOURNALS DUE
14 EXAM #1 (Ch 1-3)
19 Chapter 4
26 Chapter 5
March
4 ABSTRACT DISCUSSION AND JOURNALS DUE
6 Chapter 6
13 EXAM #2 (Ch 4-6)
18 MOVIE
20 MOVIE
24-28 SPRING BREAK
April
1 MOVIE DISCUSSION AND JOURNALS DUE
3 Chapter 7
8 Assertiveness Lecture
15 Chapter 8
22 ABSTRACT DISCUSSION AND JOURNALS DUE
24 Chapter 9
May
1 Gender Article; RELATIONSHIP PAPERS DUE
5-9 FINALS WEEK; EXAM 3 (Ch 7-9) WILL BE DURING OUR PRESCRIBED FINAL TIME
Page |1
ExN‐12

Culinary Arts
FACULTY: Chef Thomas Campbell, Chef Laura Swanson, Chef Aimee Ault.
243‐7831

CREDITS: 3

PREREQUISITES: CUL 151 or consent of instructor.



COURSE DESCRIPTION: To introduce a hands‐on approach to principles of
healthy and nutritious culinary procedures. Adjustment of classic methods to
suit preparations designed to extend variety on “lighter” menus. To describe the
characteristics, functions, and food sources of the major nutrients and how to
maximize nutrient retention in food preparation and storage. To apply the
principles of nutrient needs throughout the life cycle to menu planning and food
preparation.
COURSE SYLLABUS

FSM 180T
Nutritional Cooking
Page |2



9 List the six food groups in the current USDA Food Guide Pyramid and the
recommended daily servings from each. List the major nutrients contributed by
each of the food groups.
9 Discuss the current dietary guidelines and adapt recipes accordingly.
9 Evaluated diets in terms of the recommended dietary allowances.
9 List the primary functions and best sources of each of the major vitamins and
minerals.
9 Describe the process of human digestion.
9 Calculate energy needs based upon basal metabolic rate and exercise
expenditure.
9 Select ingredients with care to design menus emphasizing high‐quality, fresh,
seasonal ingredients.
9 Store and prepare foods to ensure best flavor, texture, color and nutritional
value.
9 Categorize foods into exchange groups and plan menus applying the exchange
system.
9 Incorporate a variety of plant‐based dishes emphasizing grains, legumes, and
fruits.
9 Identify common food allergies and determine appropriate substitutions.
9 Manage the amount of fat used as an ingredient and in preparation.
9 Discuss contemporary nutritional issues such as vegetarianism, heart healthy
menus and religious dietary laws.
9 Demonstrate a variety of seasonings, preparation methods, and cooking
techniques to reduce reliance on salt.



Page |3


Project 15 percent 80 – 89 B
Daily Production 15 percent
Video Assignments 15 percent


Name Quiz Quiz Quiz Video Video Video Project Daily Assignments Final Practical Attend‐ Total Final
1 2 3 1 2 3 Exam Exam dance Grade
5pt 5pt 5pt 5pt 5pt 5pt 15pt 3pt 3pt 3pt 3pt 3pt 15pt 25pt 100
Opra
Tiger
Sting
O.J.
Mike
Cher
Osama
Snoop
Berak

ATTENDANCE POLICY:


PARTICIPATION:


Page |4
DUE DATES:

after week 13.

TESTS:

test.

ACADEMIC INTEGRITY:


University.


CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

The Culinary Institute of America, John Wiley & Sons, Inc., Techniques of Healthy
Cooking, ISBN 978‐0‐470‐05232‐7

SUPPLIES:


Page |5
COURSE OUTLINE:


I. The language of Nutrition VII. Moderating Salt
a. Nutrients a. Sodium and hypertension
b. Calories b. Hidden sources of sodium
c. Carbohydrates c. Getting the most from the
d. Fat least
e. Cholesterol d. Highlighting natural flavors
f. Protein e. MSG
g. Water
h. Vitamins and minerals VIII. Sweeteners
a. Refined sugar
II. The Pyramids b. Nature’s Sweeteners
a. The USDA Food Guide c. Hidden sugar sources
Pyramid d. Serving temperature
b. The Mediterranean Pyramid
c. The Vegetarian Pyramid IX. The Techniques of Healthy Cooking
a. Sautéing
III. The Elements of Flavor b. Stir‐frying
a. Seeing flavor c. Grilling
b. Hearing flavor d. Broiling
e. Roasting
IV. Smelling flavor f. Steaming
a. Tasting flavor g. Shallow poaching
b. Deconstructing flavor h. Boiling
i. Stewing and braising
V. Fruits and Vegetables, Grains and
Legumes X. Agricultural Issues in Ingredient
a. Grains and legumes Selection
b. Phytochemicals and a. Sustainable agriculture
antioxidants b. Organic farming
c. Plant based menu options c. Free range poultry
d. Fruits and vegetables d. Plant biotechnology

VI. Cooking with Less Fat XI. Menu and Recipe Development
a. The function of fat a. The market place
b. Types of fat b. Standards for menu
c. Choosing the right development
ingredients c. Planning parameters
d. Choosing the right d. Using standard portions
equipment e. Recipe development
e. Replacing fat
f. Reducing fat
Page |6
XII. Analyzing the Nutrient Content of e. Dietary guidelines

Recipes
a. Methods of analysis XIV. Staff Training and Customer
b. Variables of analysis Communication
a. The service staff
XIII. Nutrition Labeling in Menus and b. The kitchen staff
Advertisements c. Communicating Nutrition
a. Food labeling in the United
States XV. Beverages
b. Rules for menus and a. Health and alcohol
advertisement b. Cooking with alcohol
c. Nutrient content claims c. Beverage promotion
d. Health claims


standards.




Page |7

15% 25% 40% 15% 5%
Cleanliness
profiles,
Seasoning
Sautéing
Stirfrying
Grilling
Broiling
Roasting
Steaming
Shallow
poaching
Boiling
Stewing and
braising
En Papillote
Smoke
Roasting
Coulis
Chutney
Puréed
Soup
Clear Soup
Beverage

Page |8
Nutritional Cooking Menu Project Guidelines

Objective:
9 Plan a nutritious, creative sit‐down menu for 10 persons.
9 Meet nutritional goals of 1000 calories, 15%‐20% protein, 25%‐30% fat, 50‐
60% carbohydrates, 1200 mg sodium and added sugar no more than 10% of the
total calories.
9 Be able to utilize COT standard cooking principles.
9 Provide proper, cohesive theme throughout the menu and maintain professional
presentations illustrated with plate diagrams.
9 Each recipe must include caloric counts according to worksheet provided.
9 A dinner menu summary for one portion must be included.
9 The menu itself must be presentable with proper menu copy, prices and
introduction.

Menu requirements: • May be served with butter.
Appetizer or soup
• 160 gm portion after cooking Beverage
• Fruit soup cannot be used • Should harmonize with the meal.
• Avoid soft drinks, beer, and liquor.
Salad
• Maintain proper acid/flavor balance. Ingredients:
• You must have a recipe for the • The menu is not bound by seasonal
dressing. limitations.
• Processed foods should be avoided.
Entrée’ • Items such as capers and olives are
• Start with 180 gm center of the plate acceptable.
(protein) portion size. • Do not use margarine, Nutra Sweet,
• Provide a sauce, starch and vegetable. non‐dairy whipped topping, salt
• Garnish appropriately. substitutes.
• List the types of fresh herbs you want
Dessert to use.
• A fruit dessert is recommended.
• Sauce is suggested for most desserts. No recipes from the text may be used
• Sorbet is acceptable but it must be: except:
• Low in sugar (avoid lemon sorbet). • Fond de veau lie’.
• Served with a sauce, cut fruit, and • Velouté’.
not presented in a wine glass. • Roll.
Roll • Pasta.
• A recipe does not have to be provided,
but its caloric count is included.

Page |9


• Cover page
• Index
• Dividers
• Typed


• Recipes
• Requisitions
• Menus
• Photographs
• Plate Diagrams
• Costed recipes
• Notes

ExN-13 The University of Montana - Missoula
Course Title: Purchasing and Cost Controls Course Number: FSM270
Faculty: Tim Olson Credits: 5
Office Hours: Mon. – Thurs. 11:10 – 12:00 Office: AD 11H
Office Phone: 243-7862 Date: Autumn 2007
Email: Timothy.Olson@umontana.edu
PREREQUISITES: CUL 151T, MAT 100, OR CONSENT OF INSTRUCTOR
COURSE DESCRIPTION:
Principles of purchasing foods and materials based on needs, specifications, availability, and seasonality.
Costs of doing business including products, labor, facilities, and preparing financial statements
COURSE OBJECTIVES: Upon completion of this course, the student will be able to:
1. Understand purchasing procedures, control, and its importance to the management system.
2. Be able to comprehend standard cost tools, budgeting, cost volume-profit analyses and estimate
allowable food and beverage costs or forecasts.
3. Be able to understand operations of automated food and beverage control and take corrective
actions by identifying factors that affect work performance and labor control.
4. Be able to understand control and marketing in relation to the menu and profit requirements in
menu pricing.
5. Be able to comprehend and analyze financial records and reports presented in the Hospitality
Industry and be able to design corrective action plans for specific organizational problems.
6. Be able to read, write, and design control systems and procedures for inventory, budgets,
profit/loss and understand ramifications of poor financial reports.
REQUIRED TEXTS:
th
Planning and Control for Food and Beverage Operations, 6 edition, by Jack D. Ninemeier.
ATTENDANCE: You are expected to come to class. You should not expect to get all that you need to
succeed in this class from only reading the text. Tests will partially cover specific material contained in
the text, but will in large part be based upon discussions and elaboration in class. I expect you to be able
to apply text material and information discussed in class to real-life case studies and situations. Tests
may not be made up unless prior arrangements are made. You must take the makeup test the day you
return to school. Let me stress that there are no exceptions to this – if there’s a problem, call/e-
mail me a message or you have lost the chance to take that particular exam.
EVALUATION: Grading and evaluation are based upon the following points. Total points earned will be
divided by the total points available to determine your grade.
Test #1 Chapters 1, 2, 3 100

Test #2 Chapters 4, 5, 6 100
Test #3 – take home test Chapters 7, 8, 13, 14 200
Food Service Business Project Parts 1, 2, 3, 4 over entire course 400
Total 800
This syllabus is subject to change.
GRADING SCALE
90 - 100% A
80 - 89% B
70 - 79% C
60 - 69% D
Below 60 F

University.
for review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321
ExN-14.doc
THE UNIVERSITY OF MONTANA--MISSOULA
COURSE SYLLABUS
COURSE NUMBER AND TITLE: CRT 205, FOOD SERVICE MANAGEMENT

COMPUTER APPLICATIONS
DATE REVISED: Spring 2004
SEMESTER CREDITS: 2
PREREQUISITES: CRT 101, Introduction to Computers
FACULTY: Carol Hinricher

E-Mail: Carol.Hinricher@umontana.edu
Phone: 273-7817
Office: AD17
Office Hours: M W 10:00 – 11:00; Friday 12:00 – 12:30
RELATIONSHIP TO PROGRAM(S):
This course provides students with a comprehensive foundation for practical food service
applications using spreadsheets, recipe management and word processing software.
COURSE DESCRIPTION: An introduction to computerized applications relevant to the food

service industry utilizing spreadsheet, recipe management, digital imaging and word processing
software. Students will develop appropriate industry reports, design menus and fliers, import,
export and scale recipes, analyze nutrition, and calculate food cost.

Occupational Performance Objectives
1. Use basic features of Windows operating system

2. Proficiently operate a graphical user interface.
3. Organize data, complete calculations, graph data and develop professional reports utilizing
a spreadsheet software.
4. Create Food Service Management Reports to include payroll, income statements, invoicing,
food cost analysis, and budgeting.
5. Demonstrate an understanding of the concept of integrating business applications using
spreadsheet and word processing software.
6. Design fliers, posters and menus.
7. Use a recipe management software to develop weekly menus, import, export, and scale
recipes, analyze nutrition, and create a shopping list.
8. Build a personal cookbook.
1
Food Service Computer Applications Page 2
Production and Testing

1. Document production activities will occur on a regular, if not daily basis. Class attendance is
an integral part of this course. It is the expectation that in-class production or homework
assigned outside of class will be turned in when due. If you are not present, it is your
responsibility to see that it is in my mailbox by class time on the due date. Assignments are
accepted up to one week beyond the identified due date. A 10% penalty will be assessed,
however.
2. Application tests will follow each unit and will be written or application using a computer.
Grading Scale:
94 - 100 A
88 - 93 B
80 - 87 C
74 - 79 D
Final grade will be determined by total points received on production, homework and tests in
relationship to total points available.
Final Schedule: Monday May 10 1:10-3:10
ATTENDANCE POLICY:
Students are expected to come prepared for class each day and to participate in the assigned
activity.
SUPPLIES: One 3.5" diskette, HD (high density) is required for saving student data.
COURSE OUTLINE:
I. Introduction to the Computer

A. Software
1. Types
2. Operating Systems
3. Environments
4. Integrated
II. Windows Operating System

A. Windows Explorer
B. Functions of Settings, Control Panel, etc.
C. Basic Operations
1. Desktop/Windows
2. Opening/Closing/Executing
3. Maximum/Minimizing
4. Scrolling
5. Moving/Copying
6. Customizing
2
ExW-14
Food Service Computer Applications
III. Local and World Wide Communication

A. Internet
B. E-Mail
IV Master Cook
A. Tool bar
B. Organizing and working with Recipes
C. Creating personal cookbook(s)
D. Meal Manager
E. Shopping List
F. Nutritional Analysis
G. Publishing recipes, cookbooks
V. Word Processing/Desktop Publication

A. Toolbars
B. Menu Creation
C. Fliers
D. Posters
E. Menu Inserts
VI. Excel Basics

A. Terms
B. Excel Screen
C. Enter Text, Numbers, Formulas
D. Editing Text, Numbers, Formulas
VII. Worksheets
A. Start a New Worksheet
B. Cell Commands--Clear, Delete, Insert, Move, Copy
C. Modifying Worksheet
D. Linking Worksheets
VIII Format Commands

A. Formatting Numbers
B. Change Fonts
C. Cell Alignment
D. Borders
IX. Functions
A. Sum
B. Average
C. Range
D. Autosum
E. Function Wizard
F. Date and Time
G. Financial Functions
3
ExW-14
4
ExW-14
X. Charting Data
A. Separate Charts
B. Embedded Charts
C. Chart Wizard
XI. Applications
A. Budgeting
B. Daily Labor Report
C. Daily Purchases Register
D. Daily Sales/Cash Report
E. Daily and Period-to-Date Report
F. Inventory
G. Menu Engineering
5
ExW-14
Windows Explorer Name:
Identify three folders or directories on the hard drive.
Copy the files Practice 1.coc located on I:/student common/Hinricher/Food

Service Folder to your personal folder.
Rename file to assignment 1.doc.
Copy this file to C:/My Documents.
Let your instructor check this process.
Delete file assignment 1.
Find the number of files on C: with an extension of .BMP.
How many files on C:/Windows begin with the letter P?
Create a new folder in your personal folder titled “MasterCook:

Have your instructor check this step.
Undelete the file assignment 1 from the recycle bin.

Add a screensaver to your personal computer.

Change the background on your display to a background of your choice.

6
Page |1
ExN‐14

Culinary Arts

FACULTY: Chef Thomas Campbell, Chef Laura Swanson, Chef Aimee Ault
243‐7831

CREDITS: 2

PREREQUISITES: None

OFFICE: Culinary Offices

HOURS: 7a.m.–3 p.m. or by appointment

NRAEF PROCTOR ID NUMBER: 2208849

COURSE DESCRIPTION: This course will introduce the student to fundamentals in
safe and sanitary food handling practices. Emphasis on development of a well
designed food safety program centered on Hazard Analysis Critical Control Point
(HACCP).
COURSE SYLLABUS

FSM 175T Food Service
Sanitation
Page |2


9 Discuss and describe appropriate terminology used for sanitation in the food
service industry.
9 Understand and apply procedures which recognize, prevent and respond to food
borne illness.
9 Understand the impact of contamination, food allergies, and food borne illness
on a food service establishment.
9 Demonstrate a personal hygiene program for food handlers.
9 Monitor the flow of safe food through the food service operation from receiving
through preparation and service.
9 Develop a HACCP system to facilitate sanitation management.
9 Apply principles of cleaning and sanitation to kitchen equipment, ware washing,
and facilities.
9 Pass the N.R.A.E.F. examination earning their certificate of completion.
9 Identify the critical control points during all foodhandling processes as a method
for minimizing the risk of foodborne illness.
9 Identify microorganisms which are related to food spoilage and foodborne
illnesses; describe their requirements and methods for growth.
9 Describe symptoms common to foodborne illnesses and how these illnesses can
be prevented.
9 Demonstrate good personal hygiene and health habits.
9 Use acceptable procedures when preparing potentially hazardous foods to
include time/temperature principles.
9 List the major reasons for and recognize signs of food spoilage.
9 Outline the requirements for proper receiving and storage of both raw and
prepared foods.
9 Recognize sanitary and safety design and construction features of food
production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.)
9 Describe types of cleaners and sanitizers and their proper use.
9 Review Material Safety Data Sheets (MSDS) and explain their requirements in
handling hazardous materials. Discuss right‐to‐know laws.
9 Develop cleaning and sanitizing schedule and procedures for equipment and
facilities.
9 Identify proper methods of waste disposal and recycling.
9 Describe appropriate measures for insects, rodents, and pest control eradication.
9 Conduct a sanitation self‐inspection and identify modifications necessary for
compliance with standards.
9 List common causes of typical accidents and injuries in the foodservice industry
and outline a safety management program.
9 Demonstrate appropriate emergency policies for kitchen and dining room
injuries.
9 Describe appropriate types and use of fire extinguishers in the foodservice area.
9 Review laws and rules of the regulatory agencies governing sanitation and safety
in foodservice operations.

Page |3



Quizzes 15 percent 80 – 89 B
Inspection 5 percent 70 – 79 C
Projects 35 percent


Student Quiz 1 Quiz 2 Quiz 3 Proj 1 Inspection Proj 2 Midterm Final Total
5pt 5pt 5pt 15pt 5pt 20pt 15pt 30pt 100pt
Cher
Hillary
Tiger
Sting

ATTENDANCE POLICY:


PARTICIPATION:


DUE DATES:

after week 13.
Page |4
TESTS:

test.

ACADEMIC INTEGRITY:


University.


CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9




SUPPLIES:


Page |5
COURSE OUTLINE:


I. Providing save food
a. Foodborne illnesses V. The flow of food
b. Preventing foodborne a. Preventing cross‐
illnesses contamination
c. Key practices for b. Time and temperature
ensuring food safety control
d. The food safety
responsibilities of a VI. Purchasing and receiving
manager a. Choosing a supplier
b. Inspection Procedures
II. The microworld c. Receiving and
a. Pathogens inspection specific food
b. Viruses
c. Bacteria VII. Storage
d. Parasites a. General storage
e. Fungi guidelines
f. Biological toxins b. Types of storage
g. Emerging pathogens c. Storage techniques
and issues d. Storing specific food

III. Contamination , food VIII. Preparation
allergens, and foodborne a. Thawing food
illness b. Preparing specific food
a. Chemical contaminants c. Cooking requirements
b. Physical contaminants d. Cooling food
c. The deliberate e. Reheating food
contamination of food
d. Food allergens IX. Service
a. Holding food for service
IV. The save foodhandler b. Serving food safely
a. How foodhandlers can c. Off‐site service
contaminate food
b. Diseases not
transmitted through
food
c. Components of a food
personal hygiene
program
d. Management’s role in a
personal hygiene
program
Page |6

X. Food safety management XII. Integrated pest
systems management (IPM)
a. Prerequisite food safety program
programs a. The integrated pest
b. Active managerial management program
control b. Identifying pests
c. Hazard Analysis Critical c. Working with a pest
Control Point (HAACP) control operator (PCO)
d. Crisis management d. Treatment
e. Control measures
XI. Sanitary facilities and f. Using and storing
equipment pesticides
a. Designing a sanitary
establishment XVI. Food safety regulation and
b. Considerations for other standards
areas of the facility a. Objectives of a
c. Sanitation standards for foodservice inspection
equipment program
d. Installing and b. Government regulatory
maintaining kitchen system for food
equipment c. The FDA Food Code
e. Utilities d. The inspection process
e. Self‐inspections
XII. Cleaning and sanitizing f. Federal regulatory
a. Cleaning vs. sanitizing agencies
b. Cleaning g. Voluntary controls
c. Sanitizing within the industry
d. Machine dishwashing
e. Manual dishwashing XV. Employee food safety
f. Cleaning the premises Training
g. Tools for cleaning a. Training staff
h. Storing utensils, b. Training delivery
tableware, and methods
equipment

Page |7
Project Assignments and Due Dates

Project 1

Your mid‐term project is in effect an important component of the Crisis
Management Plan. You guessed it. Develop a HACCP program outlined in chapter
10. Use your recipes from the Introduction to the Food Service Industry class
project to simulate the management of the Seven Principles. In other words, chart
the progress of the recipe food items through the kitchen from receiving to
service.

Due: Mid‐term week 9

Project 2

Your final project is to develop a Crisis Management Plan as outlined in chapter
10. We will make this as realistic as possible using this kitchen as our Guinea Pig.
Follow all the guidelines listed to help keep on track.

Due: Finals week 15

ExN-2

Culinary Arts

243‐7831

CREDITS: 3

PREREQUISITES: CUL 151T or consent of instructor.

STATION HOURS: Espresso Station 7:30 A.M. – 10:00
Dining room Procedures Station – 7:30 A.M. – 1:30 P.M.



COURSE DESCRIPTION: Introduction to the basic foundations of dining room service and
protocol. Students will be encouraged to provide a “customer service centered” service that
culminates an experience that exceeds the guests’ expectations. Students will learn techniques
for gaining a competitive advantage in the marketplace. Personal hygiene, mathematics, and
basic culinary terminology related to dining room and beverage service are included.
COURSE SYLLABUS

CUL 156

CUL 156 Dining Room Procedures Page 2



9 Demonstrate beverage service and management using espresso station equipment.
9 Identify local, state and federal laws pertaining to the purchase and service of alcoholic
beverages.
9 Identify levels of intoxication. Discuss Dram Shop Act and liquor liabilities.
9 Demonstrate the general rules of table setting and service.
9 Discuss service methods such as banquets, buffets, catering and a la carte.
9 Describe specific American, English, French and Russian service.
9 Discuss the basic production process for distillation and fermentation.
9 Distinguish wines by grape, varietal, country, growing region, production process.
9 Demonstrate the proper method of handling guest checks and payment.
9 Demonstrate the use of tableside cookery.
9 Demonstrate an understanding of guest service and customer relations, including handling of
difficult situations and accommodations for the disabled.
9 Be able to explain the inter‐relationships and work flow between dining room and kitchen
operations.
9 Evaluate food and beverage pairings.
9 Demonstrate sales techniques including menu knowledge and suggestive selling.
9 Discuss and demonstrate the proper procedures for training dining room staff.




Practical Exam 10 percent



Student Final Exam Project Practical Exam Production Total
10 pt 5 pt 10 pt 75 pt 100 pt
Cher
Hillary
Tiger
Sting
Ringo
Opra

ATTENDANCE POLICY:


PARTICIPATION:


DUE DATES:

after week 5.

TESTS:


ACADEMIC INTEGRITY:


University.


CELL PHONE POLICY:


UNIFORM POLICY:

Students will be required to be in full Front of the House Attire (see Syllabus
Addendum) to be accepted into class.

REQUIRED TEXT:

ISBN 0‐471‐43625‐9

Henderson, J. Patrick; Rex, Dellie, Thomson Delmar Learning, About Wine, ISBN1‐
4018‐3711‐5

The Waiter and Waitress Training Manual, S. Dahmer, K. Kahl
Reserved Curriculum Materials In The Library
Title: The Professional Host
Author: CBI Food Service Edition Publisher: Van Nostrand Reinhold

Title: Professional Table Service
Author: Meyer Publisher: Van Nostrand Reinhold

Title: A Guide to Napkin Folding
Author: Ginders Publisher: Van Nostrand Reinhold

Title, Table Side Cookery
Author: Anddrioli Publisher: Van Nostrand Reinhold

Videos: Food and Beverage Institute

Introduction To Table Side cooking – CIA Sit‐ Down Buffet
Preparation To Order Taking Understanding Wines
Managing the Rush Liquid Assets

The Server Wine Service
Flambé Cookery Dessert To Check Handling
Beverage and Food Service Super Size Me

SUPPLIES: Wine opener, pen.

COURSE OUTLINE:


1. Handouts ‐Station Assignments ‐Syllabus
a. Dining Room Station
1. Set‐up
2. Take‐down

2. Reservations
a. Use reservation form
b. Ask appropriate questions and record information

3. Menu Procedure and Daily Specials
a. Typing up and distributing daily menu
b. Signs ‐and promotion
c. Marketing ‐suggestive selling

4. Espresso Station Equipment Review
a. Opening and Closing
b. Basic operations of Espresso machine
c. Steamer
d. Coffee making 101
1. Basic Principles of Coffee
2. Varieties Roasts and Blends

e. Tea making 101
1. Procedure for Preparing Tea
2. Varieties
3. Iced Tea

5. The Server
a. Reliable
b. Cooperative
c. Personable
d. Healthful

e. Neat and Tidy

f.. Knowledgeable
g. Marketing
h. Attentive


6. Buffet Project
a. Teamwork and coordination
with kitchen.
b. 50 Guests
c. Proper set‐up and breakdown
d. Proper service during buffet

7. Types of Table Service
a. French Service
1. Formal ‐Multiple Service ware
2. Table side cooking
3. Gueridon ~ Flambé' Cart
b. Russian service
1. Formal
2. Heavy silver service ware
3. One server
4. Heated Plates
5. Finger bowls
c. English Service
1. Private home or dining
room
2. Carving at the table
3. Servants
d. American Service
1. Less formal
2. Service ware minimal
3. Food brought to table
4. Servers

8. Video ‐"Managing the Rush"

9. Flambé' Cooking and Cart Review
a. Safety and operation
b. Lighting
c. Set up
d. Video "Flambé' Cookery"

10. Service Methods
a. Banquets
b. Buffets
c. Catering
d. A la carte

11. Napkin Folds
a. Video "5 minute Napkin Folds"
b. Video "Napkin Folds of New
Orleans"

12. Before the guests arrive
a. Dining room assignments
b. Seating the guests properly
c. Studying the menu
d. Marketing the food
e. Know what you are selling
f. Efficiency
g. Video

13. Etiquette
a. Approaching the guests
b. Seating the guests
c. Handling Complaints
d. Handling Difficult people

14. Placing orders in the kitchen
a. Orally
b. Written
c. Communication
d. Cooperation
e. Timing of plate presentation to
order

15. Handling Unusual Circumstances

16. Sanitation and Emergency Procedures

17. Beverage Service
a. Characteristics of Wine
b. Types of Wine
c. Non‐alcoholic Beverages
d. Distilled Spirits and Cocktails



9 Proficient in demonstrating the technique assigned.
place.
standards.
9 Professional service techniques.
9 Demonstrated leadership skills and teamwork.
9 Utilization and compilation of a notebook throughout the course.





COMPETENCY VERIFICATION SHEET

15% 25% 40% 15% 5%
Cleanliness
Teamwork, Temperature,
Recipes, Costs, Flavor
Notebook profiles,
Seasoning
Caesar Salad
Bananas
Foster
Crepes
Suzette
Cherries
Jubilee
Appetizer
Special
Espresso
Coffee/Tea

French Press
Still Wine
Sparkling
Wine
Org./MEP
Rapport
with Guests
Self
Organization
Station
Coordination
Professional
Attitude

Project:

There is a special project which is worth 5% of your total grade. You may choose between
two topics. It is due the Monday of week five.

1. A properly written wine list.
2. A restaurant evaluation and review.

Wine list parameters:
- Appropriate product for a white table cloth establishment.
- Presented in attractive folder and printed as if we would use it in our
restaurant.
- All items costed at a 20% beverage cost.
- Bin numbers.
- Proper label/wine description.
- Vintage (when appropriate).
- Aperitifs.
- Sparklers.
- Whites.
- Reds.
- Rosés.
- Dessert wines.
- Fortified wines.

Restaurant Evaluation:
- Presented in folder and type written.
- Have a dining experience in an establishment other than fast food. The more
people with you the better for you to include in your evaluation.
- Evaluate all aspects of the dining experience:
1. Food
2. Service
3. Ambiance
4. Cleanliness
5. Make your judgments and support them with observations and
evidence. In other words, you must say why you believe your
evaluations.
6. Include what you surmise the concept of the establishment to be
and explain your feelings on how well they succeeded with it.
7. The evaluation must be well written. That is to say you must use a
professional level of culinary language.


ExN‐3 CAPSTONE FSM 271
Culinary Arts
243‐7831

CREDITS: 4

PREREQUISITES: Completion of Station Experience Courses, Introduction to
Computers – CRT 101 or consent of instructor.



COURSE DESCRIPTION: This course is the conclusion of the two‐year Food Service
Management Degree Program. It is designed to demonstrate all skills learned over the
last three semesters. The course content coordinates and integrates Food Service
Management Computer Applications – FSM 271, Patisserie – FSM 275, and Internship –
FSM 290T to create a virtual food and beverage service establishment. The course plan
includes writing a restaurant business plan, menu planning/design, facilities planning,
marketing, labor, purchasing, beverage service and appreciation. Finally, the course
culminates with an “opening night” formal, multi‐course dinner. Students will be
expected to build a comprehensive portfolio/storyboard to be displayed at the capstone
dinner.
COURSE SYLLABUS
FSM 271

Capstone
Date Revised: Spring 2008

Page |2



9 Write a business plan for their conceptualized restaurant.
9 Design a financial plan for the business.
9 Work with local businesses and fund raising experts to market and fund their project
and Capstone Dinner.
9 Demonstrate the principles of menu development and design.
9 Present a restaurant floor plan designed according to the flow of production.
9 Purchase equipment, furnishings, and décor.
9 Recognize and understand various beverages and their service styles.
9 Create and utilize banquet service management documents.
9 Plan and execute the Capstone (Opening Night) Dinner and Portfolio Review.
9 Plan and execute a final practical exam.


Students will be required to demonstrate daily assignments. All assignments, projects and
tests will be assigned point values. Total points earned will be divided by points possible, and
a letter grade will be assigned based on the following:


Quizzes 30% 90 – 100 A
Project 20% 80 – 89 B
Capstone Dinner 25% 70 – 79 C
Practical Exam 25%


Student Quiz 1 Quiz 2 Quiz 3 Project Capstone Practical Total
10 pt 10 pt 10 pt 20 pt 25 pt 25 pt 100 pt
Cher
Hillary
Tiger
Sting
Ringo
Oprah

Page |3

ATTENDANCE POLICY:


PARTICIPATION:


DUE DATES:

after week 13.

TESTS:


ACADEMIC INTEGRITY:


University.


Page |4

CELL PHONE POLICY:


UNIFORM POLICY:


SUGGESTED TEXT(S): OPENING A RESTAURANT, Sharon L. Fullen, Atlantic
Publishing Group, ISBN 0‐910627‐36‐3

DESIGN & LAYOUT OF FOODSERVICE FACILITIES, John C.
Birchfield, John Wiley & Sons, Inc., ISBN 0471288659

SUGGESTED REFERENCE MATERIALS: WEBSTER’S NEW WORD DICTIONARY OF
CULINARY ARTS, 2nd Edition, Steven
Labensky, Prentice Hall, ISBN 0‐13‐182726‐X

SUPPLIES:


Page |5

COURSE OUTLINE:

Business Plan Buying wine
Business description Alcohol responsibility
Management Alcohol liability
Mission goals/mission Licenses
Philosophies/identity
Location Menus
Geographical markets Menu styles
Main objectives Menu characteristics
Cooperation Breakfast, lunch, dinner
Strategic alliance Special occasion menus
Licenses Room service menus
Estimated sales Ethnic menus
Internet Dessert, beverage menus
Personnel Menu copy
Funds required Design and printing
ABC product mix
SWOT analysis Facility Planning
Problems Planning
Possibilities Food service design
Organizational structure The principals of design
Equipment layout
Financial Plan Food service equipment
Fixed assets Facilities engineering
Current assets Interior design
Statistical data
Risk management Catering
Timeline Types of catering
Determining function space
Marketing Staffing and personnel
Marketing analysis Pricing considerations
Customer profile Revenue accounts
Marketing strategies Expense accounts
Competitive research Operating costs
Pricing strategies Contracts
Marketing goals Determining charges
Capstone dinner
Wine and Spirits production and portfolio
Tasting wine Practical Exam
Page |6


assigned.
standards.





Assignment Organization Technique Taste Presentation Sanitatio Total
15% 25% 40% 15% n 5%
Cleanliness
profiles,
Seasoning
Teamwork
Menu
Design
Kitchen
Staffing
Function
Sheet
Floor Plan
Business
Plan
Page |7

When interviewing for Hospitality Industry Jobs, it is common for employers to ask for
samples of your work. They may request items such as written reports, photographs of
your work, copies of your certificates, and autobiography and more. In addition to using the
portfolio for your final internship project, compiling a portfolio allows you to put together
your best work to submit to employers.

b. Cover page
d. Transcript
g. One example of a project/assignment from a course in your program area taken at the
College of Technology or a project/assignment from you internship which best
represents your capabilities to a potential employer.
h. Pertinent food photographs, menus, certificates, letters of recommendation, thank you
letters, volunteer work, extracurricular activities, awards, conferences, etc.
i. Professional paper describing accomplishments/goals and objectives met by the student
during the internship experience.
• In this report, the student will directly and specifically reflect how objectives as
defined and agreed upon by employer and student in “Learning Agreement Goals”
were met during the internship.
• Student will address objectives met that were not defined on learning agreement,
and objectives defined on learning agreement, but not met, if any.
• Student will include an analysis explaining actions the student could have taken to
improve the internship experience, if any.
• This report should be formatted appropriately in educational report format as
follows: Attractive margins, double‐spaced, citations used for direct quotes
borrowed from another source in the report (internship supervisor said…), and
references given for any resources used in the report (used www. Web site to look
up…), numbered pages, correct grammar, punctuation, and spelling, etc…
• The report should be approximately 1‐2 pages in length, with references, if used,
listed on separate page.
introduction should nicely transition to the body of the report detailing how the
objectives were met, and include potential actions by the student that could have
improved the experience. The conclusion should summarize the importance and
significance of the objectives to the internship experience. This paper should be an
example of the student’s best work that represents research (if necessary) and
writing capabilities to a potential employer.
Page |8


This portion of your internship will prove quite challenging. You will be expected to execute
a practical exam designed to evaluate your cooking expertise. A growing number of
employers require a prospective employee to prepare a meal, a complete menu, or take on a
station as part of the interview process. The completion of this internship and the entire
program hinges on a passing score for this exam. Students who fail must pay appropriate
course fees to retake the exam. Students who do not pass may not graduate.


Menu:
Each student will be given a basket consisting of seven to eleven items that must be
used in at least one course of the menu. Also, each student will have access to the
rest of the kitchen for ingredients that can be used in their menu.
The menu must have a consistent, cohesive theme demonstrating proper basic
cooking techniques.
Each student will have four hours of cooking time to prepare the menu. Additionally,
each student will be given half an hour to set‐up their stations and prepare their
menu, half an hour to present their menu to the judges and half an hour to clean up
their stations. Judging will start at the moment of set‐up and will remain until the
station is completely cleaned. The first course must be presented during the
designated presentation time and each course must follow at appropriate time
intervals. For every minute the student is late after the presentation window has
ended, their score will be deducted by half a point.
When the basket is presented to the student, they will be given half an hour to write
a menu which will need to be displayed on the station for the floor judge to refer to.
Note: it is okay to refer to cookbooks or manuals during the testing time. However, it
is not advised to keep books opened on the station throughout the allotted cooking
time.
Each student will be randomly assigned an apprentice to help during their testing
time. The student will be tested on how well they manage the apprentice’s time and
responsibility. Remember, the apprentice is there to assist. Meaning, the apprentice
cannot demonstrate any cooking or fabrication skill that can be judged during the
exam.
Page |9

Examination:

The apprentice may work only as a helper. They may clean, sanitize, serve, set up,
help with presentation, etc. They may not prepare anything that affects
demonstrated cooking techniques or knife skills.
Participants are responsible for setting the evaluation table according to the
standards of table service.
½ hour before the test commences is available for station set up and menu
preparation.
Immediately after service the student should clean their station thoroughly and store
left‐over product appropriately. Judging continues through this phase!
Judges will critique immediately after clean up and the practical score will be
delivered at this time.

P a g e | 10

Judging:

The examinant is responsible for inviting the judges for the examination. Judges
must be qualified chefs or restaurateurs agreed to by the program director.
• Flavor
• Texture
• Doneness

The final score tally will reflect the combined evaluation of the floor and tasting
segments and translate into ACF Point Conversions and Awards as follows:

90.0 – 100 36.0 – 40.0 Gold
80.0 – 89.9 32.0 – 35.9 Silver
70.0 – 79.9 28.0 – 31.99 Bronze

P a g e | 11

• Violation of the standard uniform code for the College of Technology’s
Culinary Arts Program.
• Tardiness.

Course Guide
MAT/H 100 INTERMEDIATE ALGEBRA Spring 2008
Life is like riding a bicycle. To keep your balance you must keep moving.
-- Albert Einstein
Instructor:
Office:
Phone:
Office Hours:
E-mail:
Course Coordinator: Debbie Sloan
debbie.sloan@mso.umt.edu
MWF: HB Bldg (“the fishbowl”), East COT Campus, 243-7905
TR: Math Bldg 002, by appointment
Text: Marvin L. Bittinger, David J. Ellenbogen, and Barbara L. Johnson:
Elementary and Intermediate Algebra, 4th edition, Custom Edition for UM
MAT/H 100 is a one-semester intermediate algebra course intended for students who have not yet mastered a
second year of high school algebra, as well as those who need a refresher course particularly those students
intending to take MATH 130, Mathematics for Elementary Education, or MATH 111/MAT 118, Precalculus.
MAT/H 100 does not substitute for any other mathematics requirement, nor does it fulfill the general education
mathematics requirement; however, credit is allowed toward graduation and grade point average.
Unless a student has prior written approval by the Department of Mathematical Sciences, credit is not allowed for
MAT/H 100 if it has been or is being earned in any mathematics course numbered above 100. Placement in MAT/H
100 is based on your individual mathematics assessment through the university placement exam, ACT/SAT math
score, or successful completion of MAT 005 (Introductory Algebra). It is crucial that you enroll in the proper math
class at the beginning of the semester. If you have any concerns about your placement see your instructor
immediately.
YOU: Exactly what is this course about, you ask? Algebra allows us to solve for unknown quantities, draw graphs of
relationships between numbers, and make use of the inherent structure of our number system; but the larger and
more important goal in this course is to learn abstract reasoning.
This course has been designed for you, the student. Your role is essential if you wish to succeed in this course.
Attendance is not part of your final grade, BUT no one can teach you if you are not in class engaged and ready to
learn. Turn off your cell phone (and yes, that includes text messaging). Come to class prepared; do your homework
and read ahead if at all possible. Pay attention! No matter how you feel about studying math, it is important to learn
personal responsibility and develop a solid work ethic. That does not mean that math class must be dull! What it
does mean is that you have a lot to do with how the “feel” of the class develops. You ARE the class and you can make
it lively and interesting or you can make it silent and boring. If you do the work you will find the classes make sense
and the challenges are not overwhelming. Our philosophy is one of mutual respect and appreciation. Instructors
need to respect your efforts and appreciate your contributions, and conversely, you must also do the same for your
instructors and your classmates. The more we support each other, the better the class results will be in the end.
ATTENDANCE: Daily attendance will be taken in this class. Attendance is not part of the grade, but this
information is necessary for research purposes. At the same time, regular attendance can only boost your learning.
You cannot expect to succeed in this course if you miss many classes; important information may be shared at any
time and may or may not be posted on Blackboard. If you don’t expect to treat this as a face-to-face class, we
recommend that you register for MAT 100 online instead.
CALCULATOR: A calculator is required for this course. The Texas Instruments TI-83 and TI-84 are the required
calculators for MATH 100 and preferred for MAT 100, especially if you intend to go on to MAT 117. Preferred non-
graphing calculators for MAT 100 are TI -30, TI-32, TI-34, and are available for less than $20. Calculators with
symbolic manipulation capabilities (e.g. TI-89, TI-92) will not be allowed in testing situations.
LEARNING OUTCOMES:
Upon successful completion of the course, students will be able to perform each of the following:
1. Solve linear equations and inequalities in one variable
2. Graph and describe the solutions linear equations and inequalities in two variables
3. Solve systems of linear equations and inequalities in two variables
4. Operate with polynomial expressions, solve integer factorable polynomial equations
5. Operate with natural, integer, and rational exponents
6. Operate with complex numbers
7. Solve quadratic equations that are not integer factorable
8. Graph quadratic equations, find vertices
9. Model application problems using the skills listed above
10. Apply calculator technology as an aid to problem solving in algebra
IN-CLASS TESTS: Three tests will be given in class. Graphing calculators removed from their cases are
permitted, but may not be shared with other students during the exam. All scratch work must be done directly on
the exam and returned to the instructor when leaving the classroom.
A single page (8½“x11”) of notes (both sides) may be used to assist you during tests.
If you have special circumstances which prevent you from taking a test on time, please make every effort to notify
me in advance. Only under the direst circumstances will a makeup test be permitted without prior approval.
Corrected tests will be returned one week after the test date. If you have questions regarding the grading of your
test, please wait until after class to discuss it.
BLACKBOARD TESTS: This course uses Blackboard exercises to assess your progress and keep you using your
developing math skills. There are practice tests worth 10% of your final grade; these practice tests can be taken
multiple times to improve your grade and prepare you for the chapter tests. Blackboard will automatically correct
and grade your practice tests. In other words, you are being offered 10% of your final grade if you only submit and
correct your problem sets. In addition, there will be chapter tests posted; the difference between them is that the
tests can only be submitted once. Again, your grade will be calculated automatically. Please note that Blackboard
tests will stay open for a limited time. Tests on Blackboard will not be accepted after they have been closed without
a compelling reason. You should not wait until the last minute to do these tests, because of the quirky nature of
working with computers -- things happen. The practice tests will remain open until the end of classes. The link to
Blackboard: http://courseware.umt.edu
PROBLEM SETS: MAT/H 100 uses the four problem sets as an opportunity for you to practice your written math
skills. They are worth a total of 20% of your final grade.
FINAL EXAM: The final exam for this class is comprehensive, and may emphasize those sections not tested on the
in-class tests (Chapter 11). The final exam is worth 15% of your final grade and will be given in class; find the time
and date at http://cyberbear.umt.edu/instructions/finalsschedule_spr08.htm.
ACADEMIC CONDUCT: All students must practice academic honesty as defined by the Student Conduct Code,
available at http://ordway.umt.edu/SA/VPSA/index.cfm/name/StudentConductCode. Academic misconduct is
subject to an academic penalty by the instructor and a disciplinary sanction by the university. When circumstances
prevent a student from taking an exam at the scheduled time, the student must contact the instructor PRIOR to the
time of the exam to announce their absence. Absences are excused only for reasons of illness, injury, family
emergency, or a University-sponsored activity. Arrangements for a make-up exam must occur within a week of the
scheduled exam date. Failure to arrange a make-up exam within a week of the scheduled exam date will result in a
score of zero for the exam.
GRADING POLICIES: MAT/H 100 can be taken for a traditional letter grade only. MAT/H 100 cannot be taken
credit/no credit. The final grade will be computed as follows:
Blackboard practice tests: 10%
Blackboard tests: 25%
Problem sets: 20% (5% each)
In-class tests: 30% (10% each)
Final exam: 15%
TOTAL 100%
Letter grades correspond to numerical scores according to this plan:
F D C B A
0-59 60-69 70-79 80-89 90-100
PETITIONS FOR LATE WITHDRAWAL: Student election for withdrawal from MAT 100 can occur up to the 30th
day of instruction. After the 30th day of instruction, petitions for late withdrawal will be considered only for
students who provide written verification of at least one university approved excuse:
1. Error in registration 3. Family emergency
2. Accident or illness 4. Change in work schedule
INCOMPLETES: A grade of incomplete will only be considered when all three of the following are true:
1. The student has been in regular attendance and passing up to three weeks before the end of the
academic semester.
2. Factors beyond the student’s control make it impossible to complete the course on time.
3. The instructor and the student agree that there is a reasonable probability that the student will be
able to make-up the work required to complete the course and specific arrangements are drawn up
and signed by both.
When a student receives an incomplete the student has one calendar year to resolve the incomplete (I)
before it automatically reverts to a failing grade (F).
OTHER INFO:
Academic Support Center: 243-7826 (need 2 days’ notice for makeup tests)
Academic calendar available at http://www.umt.edu/provost/academiccalendar.htm
Some useful websites: http://www.math.com/homeworkhelp/Algebra.html
http://www.algebrahelp.com/ (lessons)
http://www.purplemath.com/
http://algebasics.com/
FINAL NOTE: Math can be a subject you enjoy and appreciate; our goal is to help you reach your goal.
Learning math empowers you and raises your self-esteem. You must understand the basics of vocabulary and
grammar so that you can speak the language. The best way to come to appreciate how math works is to DO
THE MATH. Discipline yourself so that you practice regularly. Education is not a contest: it is a goal. Show
that you want to learn. This will reward you more than anyone else.
The University of MontanaMissoula
Department of Applied Arts and Sciences
Course Descriptor
COURSE: MAT 100 Intermediate Algebra
CONTACT HOURS PER SEMESTER: 45
Lecture Hours per week: 3
PREREQUISITES: MAT 005 or appropriate score on placement exam
COURSE DESCRIPTION:
Properties of the real number system, functions and relations, solving linear equations,
graphing linear functions, solving systems of two linear equations in two unknowns,
polynomial and rational expressions, polynomial and rational functions and their graphs,
inverse functions, radicals and roots, exponential and logarithmic functions and their
graphs.
COURSE OBJECTIVES: Upon satisfactory completion of the course the student
should be able to:
1. Solve linear equations with a single variable.
2. Identify functions and relations.
3. Graph linear functions.
4. Solve systems of two linear equations in two unknowns.
5. Factor algebraic expressions.
6. Graph polynomial and rational functions.
7. Solve quadratic equations by factoring and using the quadratic formula.
8. Manipulate expressions containing radicals.
9. Graph exponential and logarithmic functions.
10. Manipulate exponents and logarithms.
11. Solve applied problems.
12. Use a calculator as a computational tool and as a means for experimenting with
mathematical ideas.
COURSE OUTLINE:
I. Review of Introductory Algebra
A. Properties of the real number system
B. Solving linear equations
C. Solving linear inequalities
II. Functions and Relations
A. Definition and examples of relations
B. Definition and examples of functions
C. Linear functions and their graphs
III. Systems of linear equations
A. Graphical interpretations of two linear equations in two unknowns
B. Algebraic solutions to two linear equations in two unknowns
IV. Polynomial and rational expressions
A. Definition of a polynomial expression
B. Factoring polynomial expressions
C. Applications of polynomial expressions and factoring
D. Definition of a rational expression
E. Algebraic manipulation of rational expressions
V. Polynomial and rational functions
A. Quadratic functions and their graphs
B. Solving quadratic equations by factoring
C. The quadratic formula
D. Rational functions and their graphs
VI. Radicals and irrational numbers
A. Introduction to the concept of inverse function
B. Roots and radicals
C. Algebraic manipulation of radical expressions
D. Introduction to complex numbers
VII. Exponential and logarithmic functions
A. Definition of an exponential function
B. Properties of exponents
C. Graphs of exponential functions
D. More on inverse functions
E. Logarithmic functions
F. Properties of logarithmic functions
G. Applications of exponential and logarithmic functions
Page |1
ExN‐5

Culinary Arts
FACULTY: Chef Thomas Campbell, and Chef Laura Swanson.
243‐7831

CREDITS: 3




COURSE DESCRIPTION: To introduce a hands‐on approach to stocks, soups and
sauces by selecting quality ingredients to produce a specific flavor. Apply good
technique, observing all standards for ingredient preparation, appropriate
equipment, cooking temperatures, and flavor development. Evaluate the product
and judge it according to standards of quality; flavor, appearance, aroma, body.
COURSE SYLLABUS

FSM 160T Soups,
Stocks, Sauces
Page |2



9 Prepare basic mirepoix
9 Flavor liquids using a sachet d’ epice or bouquet garni
9 Prepare white veal or beef stocks, chicken stock, fish stock and brown stock
9 Cool and store stocks properly
9 Prepare meat, chicken and fish glazes
9 Evaluate the quality of soups, stocks and sauces
9 Prepare white, blonde, and brown roux, and use them to thicken liquids
9 Thicken liquids with starches
9 Prepare and use egg yolk and cream liaison
9 Finish sauces
9 Prepare the five Mother sauces: Béchamel, Velouté, Espagnole, Tomato, and
Hollandaise.
9 Prepare small sauces from Mother sauces
9 Identify and prepare five simple butter sauces
9 Prepare compound butters and apply to production
9 Prepare pan gravies
9 Prepare hot and cold sauces
9 Describe and prepare three basic categories of soups
9 Apply service procedures for holding soups at the proper temperature
9 Prepare clarified consommé
9 Prepare cream and purée soups
9 Prepare bisques, chowders, specialty soups and national soups



Page |3


Notebook 10 percent 80 – 89 B

Student Quiz 1 Notebook Practical Exam Production Total
10 pt 10 pt 20 pt 60 pt 100 pt
Cher
Hillary
Tiger
Sting
Ringo
Opra

ATTENDANCE POLICY:


PARTICIPATION:


DUE DATES:

after week 13.

TESTS:

test.
Page |4

ACADEMIC INTEGRITY:


University.


CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9




SUPPLIES:


Page |5
COURSE OUTLINE:


I. White, brown, fish stocks VI. Small sauces
a. Quality a. Sauces from Béchamel
b. Storage b. Sauces from White Veal
c. Production Velouté
c. Sauces from Chicken
II. Types of soups Velouté
a. Puréed soups d. Sauces from Fish
b. Cream soups Velouté
c. Clear soups e. Sauces from Demi‐glace
d. Consommé f. Sauces from Tomato
e. Chowders and bisques sauce
f. Chilled soups g. Sauces from Hollandaise

III. Mother sauces VII. Miscellaneous cold sauces
a. Béchamel a. Tartar sauce
b. Velouté b. Horseradish sauce
c. Espagnole c. Cocktail sauce
d. Tomato d. Mignonette Sauce
e. Hollandaise e. Compotes
f. Compound butters
IV. Cold sauces
a. Mayonnaise VIII. Garnishes for soups
b. Aioli a. Fresh herbs
c. Coulis b. Accompaniments for
d. Salsas soups
e. Chutney c. Consommé garnishes
d. Consommé variations
V. Basic sauce derivatives
a. Demi‐glace IX. National soups
b. Fond lié a. Asian soups
c. Jus lié b. French onion soup
d. Suprême sauce c. Minestrone
e. Allemande d. Borscht
f. White wine sauce e. Gazpacho

Page |6

standards.





15% 25% 40% 15% 5%
Cleanliness
profiles,
Seasoning
White Stock
Brown
Stock
Fish Stock
Béchamel
Velouté
Espagnole
Page |7
Tomato
Sauce
Hollandaise
Mayonnaise
Aioli
Salsa
Coulis
Chutney
Puréed
Soup
Clear Soup
Cream Soup
Consommé
Chowder
Bisque
Chilled
Soup
Demiglace
Fond Lié
Jus Lié
Suprême
Sauce
White Wine
Sauce
Allemande
Sauce
Small Sauce
Béchamel
Small Sauce
Veal
Velouté
Page |8
Small Sauce
Chicken
Velouté
Small Sauce
Fish Velouté
Small Sauce
Demiglace
Small Sauce
Tomato
Small Sauce
Hollandaise
Tartar
Sauce
Horseradish
Sauce
Cocktail
Sauce
Mignonette
Sauce
Compote
Compound
Butter
Asian Soup
French
Onion Soup
Minestrone
Borscht
Gazpacho

Page |9


• Cover page
• Index
• Dividers
• Typed


• Recipes
• Requisitions
• Menus
• Photographs
• Plate Diagrams
• Costed recipes
• Notes

Page |1
ExN‐6

Culinary Arts
thomas.campbell@umontana.edu 243‐7831
CREDITS: 3




COURSE DESCRIPTION: To introduce a hands‐on approach to various meats and game
animals; poultry and game birds; fish and shellfish; vegetable and starch cookery. Apply
good technique, observing all standards for ingredient preparation, appropriate
equipment, cooking temperatures, and flavor development. Evaluate the product and
judge it according to standards of quality; flavor, appearance, aroma, body.
COURSE SYLLABUS
FSM 161T Meats and
Vegetables
Page |2



9 Choose appropriate cooking methods according to the product used
9 Prepare variety meats
9 Determine doneness in cooked meats and vegetables
9 Cook meats, poultry, fish and shellfish by roasting and baking
9 Cook meats, poultry, fish and shellfish by broiling, grilling
9 Cooke meats, poultry, fish and shellfish by sautéing, pan‐frying, and griddling
9 Cook meats, poultry, fish and shellfish by simmering or poaching
9 Cook meats and poultry by braising
9 Prepare dressings and stuffings
9 Dress and fillet round fish and flat fish
9 Open clams and oysters, split lobster and peel and devein shrimp
9 Cut poultry into parts and truss whole birds for cooking
9 Store meats, poultry, fish and shellfish properly
9 Fabricate meats, poultry, fish and shellfish for portion control
9 Cook vegetables and starches to their proper doneness
9 Perform pre‐preparation tasks for fresh vegetables and starches
9 Store fresh and prepared vegetables and starches properly
9 Prepare vegetables using the batch method and blanch and shock method
9 Cook vegetables and potatoes by boiling, steaming, sautéing, pan‐frying, braising,
baking, roasting, broiling, grilling, and deep‐frying
9 Prepare rice and legumes by boiling, steaming, pilaf, and risotto methods
9 Prepare fresh and commercial pasta



Page |3



10 pt 10 pt 20 pt 60 pt 100 pt
Cher
Hillary
Tiger
Sting
Ringo
Opra

ATTENDANCE POLICY:


PARTICIPATION:


DUE DATES:

after week 13.

TESTS:

test.
Page |4

ACADEMIC INTEGRITY:


University.


CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9




SUPPLIES:


Page |5
COURSE OUTLINE:

practical exam dates will be announced at this time.

I. Meat and game cookery f. Sautéing
a. Grilling g. Deep‐frying
b. Pan‐frying h. Puréeing
c. Braising i. Pilaf
d. Sautéing j. Risotto
e. Roasting k. Pasta
f. Stewing

VI. Fabrication and portioning
II. Poultry cookery a. Meats and game
a. Fricasseéing b. Poultry
b. Deep frying c. Round fish and flat fish
c. Sautéing d. Clams and oysters
d. Roasting e. Shrimp
e. Pan‐frying f. Crustaceans
f. Grilling g. Cephalopods
g. Poaching

VII. Variety meats
III. Fish and shellfish a. Liver
a. Baking b. Sweet breads
b. Deep frying c. Tongue
c. Sautéing d. Kidneys
d. En Papillote e. Tripe
e. Smoke roasting
f. Grilling
g. Poaching VIII. Presentation
a. Timeliness
b. Temperature
IV. Vegetables c. Taste
a. Broiling d. Texture
b. Pan‐frying e. Doneness
c. Sautéing
d. Grilling
e. Baking IX. Station organization
f. Roasting a. Mis en place
g. Braising b. Sanitation
c. Requisitions
d. Storage of product
V. Starches
a. Broiling X. Menu
b. Baking a. Research
c. Boiling b. Buffet project
d. Roasting c. Coordination
e. Steaming d. Recipes
Page |6

standards.





15% 25% 40% 15% 5%
Cleanliness
Notebook profiles,
Seasoning
Grilling
Roasting
Sautéing
Braising
Stewing
Poaching
Page |7
En Papillote
Smoke
Roasting
Mayonnaise
Baking
Steaming
Deepfrying
Panfrying
Puréeing
Pilaf
Risotto
Fresh Pasta
Dried Pasta
Fabrication
of Meat
Fabrication
of Poultry
Fabrication
of Round
Fish
Fabrication
of Flat Fish
Clams and
Oysters
Fabrication
of
Crustaceans
Fabrication
Cephalopods
Variety
Meats
Station
Organization
Page |8
• Cover page
• Index
• Dividers
• Typed

• Recipes
• Requisitions
• Menus
• Photographs
• Plate Diagrams
• Costed recipes
• Notes

P a g e | 1

ExN‐7
Culinary Arts
thomas.campbell@umontana.edu 243‐7831
CREDITS: 3



COURSE DESCRIPTION: To introduce a hands‐on approach to various hot
and cold sandwiches and their accompaniments. Breakfast preparations
and egg cookery are explored. Students set up and maintain a fast‐paced
station and utilize appropriate equipment, proper cooking temperatures,
and sanitation practices. The product is evaluated and judged according to
standards of quality; flavor, appearance, aroma, body.
COURSE SYLLABUS
CUL 158T Short Order
Cookery
P a g e | 2



9 Choose good‐quality breads
9 Set up an efficient station
9 Prepare the major types of sandwiches and breakfast items to order
9 Prepare and store spreads and fillings for sandwiches
9 Understand and demonstrate proper portion control
9 Utilize vegetables, starches, fruits and vegetables as accompaniments to sandwich
presentations
9 Store eggs properly
9 Prepare eggs according the competencies listed
9 Prepare waffles and pancake variations
9 Prepare cooked and cold breakfast cereals
9 Cook various breakfast meats
9 Prepare breakfast compotes, syrups, flavored butters
9 Prepare various breakfast potatoes, and starches






10 pt 10 pt 20 pt 60 pt 100 pt
Cher
Hillary
Tiger
Sting
Ringo
Opra
P a g e | 3

ATTENDANCE POLICY:


PARTICIPATION:


DUE DATES:

after week 13.

TESTS:

test.

ACADEMIC INTEGRITY:


University.


P a g e | 4

CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9


Wenzel, George Jr., Van Nostrand Reinhold, Wenzel’s Menu Maker, 2nd edition, ISBN
0‐8436‐2135‐4

Reinhold, Van Nostrand, the New Professional Chef, 6th edition, ISBN 0‐442‐01961‐0

SUPPLIES:


P a g e | 5

COURSE OUTLINE:

practical exam dates will be announced at this time.

I. Egg cookery IV. Breakfast accompaniments

a. Over easy a. Flavored butter
b. Over medium b. Whipped butter
c. Over hard c. Syrups
d. Scrambled d. Compotes
e. Basted e. Whipped cream
f. Sunny‐side up f. Fresh fruits
g. Poached
h. Soft boiled V. Breakfast cereals and starches
i. Medium boiled a. Granola
j. Hard boiled b. Muesli
k. Shirred c. Oatmeal
l. Custards d. Cream of wheat
m. Soufflés e. Grits
n. Royale f. Hash browns
o. Quiche g. O’Brian potatoes
p. Spanish tortilla h. Lyonnais potatoes
q. Frittata
r. Breakfast casserole VI. Sandwiches
s. Classic French Omelet a. Hot and cold sandwiches
t. Country French Omelet b. Open‐faced sandwiches
u. Folded Omelet c. Multi‐Decker sandwiches
v. Rolled Omelet d. Deep‐fried sandwiches
e. Wraps
II. Pancakes , waffles and breads
a. Buttermilk pancakes VII. Lunch sides
b. Fruit pancakes a. French fries
c. Stuffed pancakes b. Gaufrette potatoes
d. Crêpes c. Fresh fruit and vegetables
e. Swedish pancakes d. Relishes and pickles
f. Sourdough pancakes
g. Belgian waffles VIII. Breakfast and lunch specials
h. Fruit filled waffles
i. French toast IX. Station organization
j. Toasts and muffins a. Mise en place
k. Cinnamon rolls b. Sanitation
c. Requisitions
III. Breakfast meats d. Storage of product
a. Patty and link sausages
b. Ham and bacon X. Menu
c. Canadian bacon a. Research recipes
d. Hash b. Buffet project
e. Fish c. Coordination and
teamwork
P a g e | 6


standards.




COMPETENCY VERIFICATION SHEET (breakfast example)

15% 25% 40% 15% 5%
Cleanliness
Notebook profiles,
Seasoning
Over Easy
Over
Medium
Over Hard
Scrambled
P a g e | 7

Basted
Sunnyside
Up
Poached
Soft Boiled
Hard Boiled
Quiche
Royale
Frittata
French
Omelet
Folded
Omelet
Rolled
Omelet
Pancakes
Waffles
Breakfast
Meats
Butters
Syrups
Fruits
Cereals
Potatoes
Daily Special

P a g e | 8

COMPETENCY VERIFICATION SHEET (lunch example)

15% 25% 40% 15% 5%
Cleanliness
Notebook profiles,
Seasoning
Hamburgers
Reuben
Monte Cristo
BLT
Club
Cold Sands
Wraps
Openfaced
Submarine
BBQ Sand
Meatball
Sandwich
Pizza and
Calzone
Panini
Meat Salad
Sandwich
Philly Steak
P a g e | 9

Taco,
Burrito
Quesadilla
French Dip
Grilled
Vegetable
Grilled
Chicken
French Fries
Gaufrette
Potatoes
Fresh Fruit
Side
Vegetable
Side
Relishes and
Pickles

• Cover page
• Index
• Dividers
• Typed

• Recipes
• Requisitions
• Menus
• Photographs
• Plate Diagrams
• Costed recipes
• Notes
Page |1
ExN‐8

Culinary Arts
243‐7831

CREDITS: 3




COURSE DESCRIPTION: Identification of a large variety of fresh greens,
vegetables and fruits, their general and specific use, standards of quality,
preparation and presentation. Also covered are entrée salads, side salads, salad
dressings, cold sauces, sausages, cocktails, relishes, dips, appetizers, canapés,
pates, mousses, ice carvings as well as banquet and buffet presentation.
COURSE SYLLABUS

FSM 157T Pantry
and Garde Manger
Page |2



9 Identify tools and equipment used in garde manger, emphasizing safety and
sanitation procedures
9 Discuss preparation of cold foods, salads, sauces, dressings, marinades, relishes,
sausages, canapés and hors d’oeuvres
9 Research and develop charcuterie project including canapés, dips, cocktails,
relishes, terrines, pates, galantine, and mousses utilizing aspic techniques
9 Discuss proper handling and storage of vegetables, fruits emphasizing on safety
and sanitation procedures
9 Develop fundamental knife skills in the production of garnishes
9 Produce decorative centerpieces and ice carvings
9 Identify and discuss ingredients in the cold kitchen
9 Identify and discuss cheese and dairy products
9 Prepare mousses and gelatins






Student Quiz 1 Quiz 2 Project Production Total
10 pt 10 pt 20 pt 60 pt 100 pt
Cher
Hillary
Tiger
Sting
Ringo
Opra

Page |3

ATTENDANCE POLICY:


PARTICIPATION:


DUE DATES:

after week 13.

TESTS:


ACADEMIC INTEGRITY:


University.

Page |4

CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9




SUPPLIES:


COURSE OUTLINE:


I. Produce
a. Quality
b. Storage
c. Handling

II. Types of Salads
a. Tossed Salad
b. Composed Salad
c. Bound Salad
d. Vegetable Salad
e. Fruit Salad

Page |5

III. Parts of Salads
a. Base
b. Body
c. Garnish
d. Dressing

IV. Basic Salad Dressings
a. Mayonnaise‐Based Dressings
b. Emulsified Vinaigrette Dressings

V. Basic Knife Cuts
a. Brunoise
b. Batonnet
c. Julienne
d. Paysanne

VI. Cold Sauces
a. Sauce Gribiche
b. Tartar Sauce

VII. Hors D’oeuvres
a. Appetizers
b. Canapés

VIII. Pates and Mousses

IX. Charcuterie

Page |6

standards.




Page |7

15% 25% 40% 15% 5%
Cleanliness
Notebook profiles,
Seasoning
Composed
Salads
Entrée
Salads
Salad Bar
Cold
Appetizers
Hors
d’oeuvres
Canapés
Amuse
Bouche
Plated
Desserts
Frozen
Desserts
Puddings
Custards
Mousses
Pâtés
Galantines
Terrines
Curing and
Smoking
Ice Carving
Platter
Arrangement
Page |8
Cold Sauces
Grand Buffet


• Cover page
• Index
• Dividers
• Typed


• Recipes
• Requisitions
• Menus
• Photographs
• Plate Diagrams
• Costed recipes
• Notes

Page |9

ExN-9 The University of Montana – Missoula
Course Syllabus
Course Number and Title: BUS 243T Psychology of Management & Supervision
Date Revised: Spring 2008
Semester Credits: 4
Contact Hours: 60
Prerequisites: None
Faculty: Brian Larson

Chair Business Technology Department
Director Business Management
Office: AD11G
Phone: (406)243-7823
E-Mail: brian.larson@mso.umt.edu
Course Description : Management theory, research and the practice of management.

Topics include leadership styles and techniques, effective communication approaches,
time management, decision making, delegation, and the basic functions of supervisory
skills.
Course Objectives: This course will provide the students the knowledge and skills
required to effectively manage organizations and human resources.
Students Will:
1. Demonstrate their ability to apply the concepts discussed in class.
2. Communicate effectively using written and oral techniques.
3. Participate in experiential learning exercises.
4. Discuss often conflicting messages in business ethics and the need for social
responsibility.
5. Understand the need for balancing a concern for output and a concern for the people
who perform the work.
Course Outline
I. Planning & Control
a. Exercising control over people and processes
b. Managing information and solving problems
II. Staffing with Human Resources

a. Forecasting workforce requirements
b. Interviewing job applicants
c. Selecting the best prospects
III. Training and Developing Employees

a. Orientation
b. Factors in learning
IV. Appraisal of Employee Performance

a. Performance evaluations
b. Problem performance
V. “Unhiring” Employees
VI. Motivating Employees

a. Motivational Theory
b. Leadership and motivation
VII. Employee Safety and health under OSHA
VIII. Management’s Role in Labor relations
IX. The Nature of Management

a. Defined
b. Effective Vs efficient use of resources
X. Management’s Social and Ethical Responsibilities

a. Definition’s and perspectives
b. Ethical dimension of Management
XI. Planning and Decision Making

a. Coping with uncertainty
b. Essentials of planning
XII. Decision Making and Creative Problem Solving

a. Challenges for decision makers
b. Making decisions
c. Programmed Vs nonprogrammed decisions
XIII. Organizational Cultures
XIV. Group Dynamics and Teamwork
XV. Influence Processes and Leadership
Grading:
Students’ final grade will be based upon cumulative quiz/test scores, case studies, special projects and assigned work.
Unless special circumstances exist, students will receive no credit for assigned work turned in after the due date. A
student may not pass this course if the final exam is not taken on the assigned date. Please refer to your schedule book
for final schedules. Quizzes may be given announced or unannounced. Students who are absent from class when a quiz
is announced will not be excused from the quiz when it is administered. It remains the students responsibility to obtain
information missed if absent.
Make-up quizzes:
Make up quizzes will ONLY be allowed if the student meets the following criteria:
1. The student has a legitimate reason for missing the class when the quiz is administered.
2. The student contacts me PRIOR to the quiz being administered. This may be done by direct face-to-face
contact, via telephone/voice mail. You may NOT use another student to communicate your absence.
3. The make-up test must be taken prior to the next class unless extended illness or legitimate reason is
indicated.
Grading Scale:
90-100% A
80-89% B
70-79% C
69-64% D
<63% F
Missed Notes/Assignments:
It remains the students’ responsibility to obtain lecture notes and assignments that are missed. Students who miss group
activities that are graded may not receive credit. Many of these activities are based upon group interaction, and make-
up is not practical. Missed notes must be obtained through an in class student as I cannot provide students with missed
notes or overhead transparencies. Missed handouts may be obtained from me.
Outside Class Work:
Assignments, case studies and special projects will be assigned throughout the semester. These assignments are the sole
responsibility of the student and will not be accepted late. Assignments are due at the beginning of next class time
unless otherwise stated. All assignments are expected to be typed, and include the student’s name, mailbox, and course
section number. Outside work makes up a large portion of your grade and should not be ignored.
Incomplete Grades:
An “I” incomplete grade will not be given for not doing well in the course, or dropping after scheduled deadline.
Cell phones / Pagers:
As a general rule, cell phones and pagers are inappropriate during class times. However, to some students, unique
circumstances require their use. (I.e. emergencies, health, absolute business necessity) If you absolutely require their
use, you must follow the following criteria.
1. If they are not required, please turn them off.

2. If possible, use the vibrating mode or turn the ring volume to its lowest setting.
3. If receiving a call, leave the room quietly. Do not conduct your conversation in class.
(You are responsible for notes missed)
4. Due to testing standards, you may not leave the room during a quiz, test or exam. Cell phones
MUST be turned off.
Please be courteous of your classmates. Should this policy create routine distractions, this policy will be changed to ban
their use during class. A positive learning environment will be maintained.
Field/Lab Assignments (If applicable):
In order to facilitate experiential learning, some assignments may require visiting area businesses, conducting
observations, or interviewing business leaders. These activities can be an advantage to the businesses as well as and
economic hardship should customer traffic or purchasing be affected. Additionally, our reputation, and your education
can be adversely affected. Because of these factors, the following guidelines should be followed.
1. Do not visit locations in groups of more than 3. Larger groups create traffic barriers that impact
customer purchasing.
2. Keep noise and distractions to a minimum.
3. Dress appropriately – you represent the best our college offers.
4. Do not create additional work for business personnel. If you remove an item from inventory,
Please return it to the appropriate location.
6. Be courteous and thank the business for their time and efforts.
7. Never use inappropriate language.
*It is a privilege for us to learn from these businesses and not take them for granted.
Questions or Concerns:
I encourage you to contact me with any concerns or questions. It is possible that another source may not have accurate
or complete information pertaining to a question you may have. You may call me or e-mail me with your questions. I
will answer these as soon as possible. You may also make an appointment with me should this be required. I will do
everything possible to make this course a positive learning experience.
Academic Integrity:
All Students must practice academic honesty. Academic misconduct is subject to an academic penalty by the course
instructor and/or a disciplinary sanction by the University. All students need to be familiar with the Student Conduct
Code. The code is available for review online at
http://www.umt.edu/SA/VPSA/index.cfm/page/1321.
Disability Accommodation:
Eligible students with disabilities will receive appropriate accommodations in this course when
requested during the beginning of the course. Please speak with me after class or in my office. You may
be required to provide accommodation requirements from your DSS coordinator. Please do not wait to
identify accommodation requirements.
Culinary Arts 3-Year Graduation Rates from Perkins Annual Reports
Three-year Completion Rates by Program
These are program graduation rates of students graduating within 3 years of their start dates as
reported in the annual reports to the state Perkins program office.
Column 1 - # of students by program who started 3 years previously to report year

1999 - 2000 report = 1997-98 start date cohort
Column 2 - # of students who completed within 3 years
Column 3 - % of students who completed within 3 years
1997-1998 cohort 1998-1999 cohort 1999-2000 cohort

Report Year 1999-2000 2000-2001 2001/2002
Column # 1 2 3 1 2 3 1 2 3
TOTALS 466 156 33 471 188 39.915 552 220 39.85
Cul. Arts crt 11 4 36 12 4 33.333 16 10 62.5

Report Year 2002-2003 2003-2004 2004-2005
Column # 1 2 3 1 2 3 1 2 3
40.65
TOTALS 437 178 40.723 495 167 33.737 492 200
Cul. Arts crt 5 0 0 10 1 10 10 3 30.0

Report Year 2005-2006* 2006-2007 2007-2008
1 2 3 1 2 3
Column # 3 1 2
440 161 36.59
TOTALS 455 187 41.10
15 4 26.67 15 3 20
Cul. Arts crt
From: Campbell, Thomas L.
Sent: Friday, August 08, 2008 2:19 PM
To: Broshar, Nina
Cc: Larson, Brian; Stocking, Lynn C
Subject: Self-study updates

Hi Nina,

I’ve completed all the updates as I can. We may have a problem because I used the first set of updates
you sent. So, anything you may have done with fonts, punctuation, etc. after that need to revised within
the documents that are attached. I think you should make these changes so we don’t get them mixed
up. I’ve left Lynn’s original edited report for reference and a couple more exhibits that need to be
added to the exhibit notebooks.

I spoke with Dr. Walker‐Andrews (Provost’s Office) to respond with verification of paragraph four in the
Foreword. If I’m not around, will you follow‐up with her? She is working on it and maybe she can e‐mail
some information. 243‐4689.

Attached is the revised ExlistChecklist with all my revisions referenced. You might use this to locate my
changes. Where there were questions, I attempted to answer with comments. I did not change any
page numbers in the document or table of contents; we might as well wait until editing is completed.
Let me know if you need anything. Thanks.

Tom

Sent: Friday, August 08, 2008 2:18 PM
To: Walker-Andrews, Arlene
Cc: Broshar, Nina; Larson, Brian; Stocking, Lynn C
Subject: Verification of denied accreditaiton

Hello,

Per our phone conversation below is The American Culinary Federation Foundation Accrediting
Commission’s request for lost or denied accreditation. Nina Broshar will be the contact person for any
information you may find. Thanks for helping with this.

Has the institution been denied or lost accreditation by any accrediting agency?

Is any action pending (e.g. court action, audit, inquiry, review, administrative action), or has
action been taken, by an court or administrative body (e.g. federal or state court, grand jury,
special investigator, U.S. Department of Education, or any state agency), as to the institution
that is not otherwise disclosed in this application?
If so, explain:

Tom
Sent: Thursday, August 07, 2008 10:20 AM
To: Stocking, Lynn C
Subject: RE: Program Faculty Recruitment????
Hi Lynn,

I’m so sorry for the confusion. I had addressed this in the body of the e‐mail sent with the self‐study
attachments, or at least I thought so.

Early on last month when I was preparing the staff standards section of the self‐study, I included the bio
of Robert Wood with the possibility that he would be hired. This was an effort to not have to go back
and re‐do this portion in the event of his hire. Also it would be easy to delete if he was not hired (before
the report goes to the Provost). It is evident that he will not be hired, at least for fall semester, and I will
make the changes accordingly.

Tom

From: Stocking, Lynn C
Sent: Thursday, August 07, 2008 8:18 AM
To: Larson, Brian; Campbell, Thomas L.
Cc: Good, Barry
Subject: Program Faculty Recruitment????
Importance: High
Brian and Tom,
After reviewing the self-study report for the Culinary Arts program(s), I see that we have hired Robert
Wood as a new faculty member. Please provide for me all the recruitment documents, approval to hire,
etc., for my review. If these are not available, otherwise explain how this hiring could have happened or
where in the recruitment process you/we currently operating--really. ☺
Lynn
Lynn C. Stocking, Associate Dean

College of Technology in Missoula
909 South Avenue West
Missoula, MT 59801
406.243.7801
lynn.stocking@umontana.edu

‐‐‐‐‐Original Message‐‐‐‐‐
Sent: Monday, July 28, 2008 10:38 AM
To: Larson, Brian
Subject: RE: Culinary Self Study

Hi Brian,

I'm trying to be out of town for a couple weeks after Wednesday...I can come in
Thursday morning if need be.

From: Larson, Brian
Sent: Sunday, July 27, 2008 8:27 PM
To: Campbell, Thomas L.
Cc: Good, Barry; Stocking, Lynn C; Broshar, Nina
Subject: RE: Culinary Self Study

Thanks Tom ~

Let's try to get together (If possible) Thur or Friday of this week. Brandy can
set something up for us.

Brian Larson
Department Chair, Business Technology
Director, Business Management
The University of Montana ‐ Missoula
(406)243‐7823
brian.larson@umontana.edu

Sent: Fri 7/25/2008 5:14 PM
To: Larson, Brian
Subject: Culinary Self Study

Sent: Friday, July 25, 2008 5:15 PM
To: Larson, Brian
Subject: Culinary Self Study

Hi all,

It’s almost complete! There are just a few exhibits that need to come in but the report is ready for your
review. I know you are busy but the deadline for mailing is August 25th. Please let me know if you need
anything. There are a few explanations:

1. Nina has the hard copy of the report to be signed and payment made.
2. She also has the exhibits if you need to see them. They are way too cumbersome to lug around.
3. The attachment ExlistChecklist identifies the remaining work.
4. I had to divide Section 4 into A and B because it is too large to attach.
5. I included Robert Wood in the report thinking he would be on board. I’ll remove it before the
end; but one never knows what may happen between then and now.


To: Broshar, Nina
Subject: Self study

HI Nina,

I’m almost finished! There are still a few exhibits that need tending to. Attached you will find graduate
and employer surveys that need to be sent to those folks. I’ve included as many students as I have
information on and a list of employers. The current list of exhibits shows what is left; is there such a
thing as placement statistics (ExU)? I will have the hard copy of the report to you on Monday so that it
can be signed and money readied. I’ve e‐mailed copies of the report to Brian, Barry and Lynn for review
but asked them to see the exhibits which I’ll leave with you. See you on Monday. Thanks.

Tom

Sent: Monday, July 21, 2008 8:54 AM
To: Kleinjan, Rick
Subject: FW: Accredition

Thanks Rick,

Anything you can give me will be a great help. I’ll contact Kathy as well.

Tom

From: Tom and Donna Campbell [mailto:tdcampbell@blackfoot.net]
Sent: Friday, July 18, 2008 7:30 AM
To: Thomas Campbell

Forward

From: Kleinjan, Rick [mailto:Rick.Kleinjan@mso.umt.edu]
Sent: Thursday, July 17, 2008 9:54 AM
To: tdcampbell@blackfoot.net

From: Kleinjan, Rick

Sent: Thursday, July 17, 2008 9:51 AM
To: Campbell, Thomas L.
Subject: RE: Accredition

Tom,
I can get you copies of the invoices from the cleaning & hood fire maintenance from the past year. We
have no contract as such, we just call them when the hoods need clean and the links in the hoods are
changed out or checked every 6 months by the same contractor. We are on their list for semi-annual
service. This is a State owned building and covered by Tort Claims in Helena. You could try calling Kathy
Benson at 2700, she handles all the insurance for UM. The PM is done on a annual schedule or semi
annual depending on what it is and if we can get in the kitchen to do the work. I have a list of what we try
to get done if that would help.
Rick

Sent: Wednesday, July 16, 2008 4:49 PM
To: Kleinjan, Rick
Cc: Larson, Brian
Subject: Accredition

Hi Rick,

Culinary is undergoing it’s five‐year ACF accreditation self‐study and I could use your help. One of the
most important areas is facilities. If you have any information (forms, contracts with hood cleaners, fire
maintenance, preventative maintenance, etc.) would you e‐mail them to me or I can come by and get a
copy. They added a new wrinkle this time around and maybe you can explain how the University
handles the following: Evidence that the physical facility meets fire and safety standards (copy of
certificate (s) of insurance showing all coverage carried by the school/institution e.g. title page of
insurance certificate.
Where might I find this insurance stuff? Thanks,

Tom

Sent: Wednesday, July 16, 2008 5:16 PM
To: Larson, Brian; Gallagher, Cec
Subject: Culinary self study

Hi,

Will you please review the attached section for accuracy. It was written five years ago and some things
need updating. Identified in red are specific areas that need changed or provided. Thanks.

Tom

To: Broshar, Nina
Cc: Larson, Brian
Subject: ACF Self Study

Hi Nina,

Today I received the newest version of the ACF accreditation template and they had a few additions
which will affect our tasks. I revised your checklist to accommodate these changes plus some other
details. Please review the attachment…you should see revisions and additions in red print. I also
changed some boxes to √, indicating they are completed. Thanks and let me know if you have any
questions.

P.S. The other attachments are the “big picture”. I’ll keep you posted on the progress.

Tom

Sent: Tuesday, July 01, 2008 11:48 AM
To: Broshar, Nina
Cc: Larson, Brian
Subject: Culinary Self-study Report

Hi Nina,

I am in the process of writing the Culinary Self‐study report and need your help. Mostly it is the very
important job of finding documentation. The ACF is all about verification of everything and we can
avoid undue ramifications with the initial report if they are provided. I’ve outlined these
documentations on a checklist (attached) and you might see that some are repetitious and some we
might not even have. We’ll need to just work through the deficiencies and I know no one else who can
produce them as well as you. Attached for your perspective of the report is an ACF Accreditation review
I just completed with Walla Walla Community College and you’ll be acquainted with exactly what must
be reported.

My goal is to complete this report by the end of July and I’ll be working on the other aspects of the
exhibits as well as writing the report. We’re fortunate to be able to refer and merely update the 2004
report. With your help I’m confident we’ll be able to meet this date so it can be reviewed by our
administration with enough time to submit it to the ACF by September. The site visit I will plan in
October which will give us enough time to write a follow‐up report (I’m hoping we won’t need to ) by
the December 1st accreditation deadline.

Anyway I know there will be many questions and I won’t be at work unless necessary. I do therefore,
plan to work from home so let’s communicate at tdcampbell@blackfoot.net or 244‐0158.

Thanks

Tom

Culinary Arts Equipment Safety Training Verification Sheet
ACF Standard 6.3. All students must be trained in the safe operation of all
kitchen equipment and demonstrate proper operation before using the item for
production. This form must be signed and dated by the student and faculty upon
student’s demonstration of operation. This form will be kept in program
director’s and student’s file as an exhibit of proper safety training.
Course Name and Number: _______________ Faculty: _______________________
Student: ___________________________ Semester: _________________________
EQUIPMENT DATE FACULTY STUDENT

SIGNATURE SIGNATURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Flat Top, Star Burners
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
student’s demonstration of operation and initialed by the course chef instructor.
This form will be kept in student’s file as an exhibit of proper safety training.
Faculty: Chef Lodahl Semester: _______________________
Student: ___________________________
EQUIPMENT DATE FACLUTY STUDENT

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
CUL 162T Storeroom Procedures
Faculty: Chef Lodahl Semester: _______________________
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
Faculty: Chef Wakley Semester: _______________________
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
CUL FSM 271 Menu Layout and Design
Faculty: ____________________ Semester: _______________________
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
CUL 151T Introduction to Foods
Faculty: Chef Campbell Semester: _______________________
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
Faculty: Chef Campbell Semester: _______________________
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
Faculty: _______________________ Semester: _______________________
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
FSM 275 Patisserie
Faculty: _____________________ Semester: _______________________
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
FSM 290T Internshipsd
Faculty: ____________________ Semester: _______________________
Student: ___________________________

SIGNITURE SIGNITURE
Buffalo Chopper
Combi-Steamer Oven
Convection Oven
Deck Oven
Dish Machine
Disposer
Emersion Blender
Fryer
Hobart Mixer
Hobart Slicer
Ice Cream Machine
Kitchen Aide Mixer
Knives, Hand Tools
Varimixer
Culinary Arts
Baking CUL 265T
FINAL PROJECT/PRACTICAL EXAM
Students should be prepared to utilize all their skills to present their best effort
towards the exhibition of bakery and pasty goods the last week of this course.
This exam represents 20% of the grade for the class. The student should utilize
lab time to investigate what theme and items to prepare for this test. The
blueprint for this project is due Monday of week five. The student will have all of
week eight for preparation. Students will be judged the entire week, but not
limited to help or instruction. Deadline for judgment is 10:00 a.m. the last day of
class.
The blueprint should include:
♦ A designated theme i.e. Bread display, specialty cakes, plated desserts, etc.
♦ Diagram of the display
♦ List of platters, bowls, baskets, trays, etc. to be used
♦ Requisition of specialty products keeping in mind to stay within lab
parameters in terms of product
♦ Recipes
♦ Production schedule for week eight
♦ Utilization of various baking & pastry preparation techniques
Evaluation criteria will be as follows:
♦ Degree of difficulty
♦ Originality
♦ Flavor profile
♦ Balance of textures
♦ Balance of colors
♦ Balance of shapes
♦ Proper doneness
♦ Demonstrated baking & pastry techniques
♦ Appropriateness of theme
♦ Sanitation
♦ Cleanliness
♦ Mise en place and organization
♦ Proper utilization of time
♦ Proper utilization of product
Cooking Methods Quality Standards Guide
Flavor Aroma Visible Texture Tactile Texture Appearance

Smooth Natural Moist tender
Subtle, simple Subtle Moist Surface
Conformity interior
POACHING Subtly flavored with
May smell of Court
simple, straightforward Moist tender interior, Surface should appear moist/.
Bouillon, Cuisson and Meat displays smooth
appeal of aromatics, toughness or dryness Extremely dry surface
Aromatics natural conformity.
cooking liquid and indicates defect . indicates defect
main item
Roughness of Meat
Defect Toughness or Dryness Grey Albumen Showing
Fibers
High heat of cooking High heat of cooking
High heat of cooking
Causes Overcooking Low acidity of court bouillon
Prolonged holding
Prolonged holding Prolonged holding
Conformity interior
Surface should appear moist.
Subtly flavored with Moist tender interior,
STEAMING May smell of Court Meat displays smooth Extremely dry surface
simple, straightforward toughness or dryness
Bouillon, Cuisson and natural conformity. indicates defect. Meat should
appeal of aromatics, indicates defect.
Aromatics Roughness of meat appear slightly more pale than
cooking liquid and Vegetables should be
fibers indicate defect. raw. Vegetable colors should
main item turgid, not soft.
be brighter than in raw state
Roughness of Meat
Fibers
High heat of cooking
Causes Overcooking
Prolonged holding
Conformity interior
EN Subtly flavored with
PAPILLOTE simple, straightforward May smell of Court Meat displays smooth
Moist tender interior Surface should appear moist.
Bouillon, Cuisson and natural conformity.
appeal of aromatics, toughness or dryness Extremely dry surface
Aromatics Roughness of meat
cooking liquid and indicates defect. indicates defect.
fibers indicate defect.
main item
Roughness of Meat
Fibers
High heat of cooking,
Causes Overcooking
Prolonged holding
101 A
Well developed
Distinctly Smokey but Smooth Natural
Crust, Moist, Moist Surface
Smokey balanced Conformity
tender interior
Distinctly smoky
flavor, slightly charred
to enhance flavor is
expected.
Surface should appear moist.
GRILLING Overpowering of the
BROILING Well-developed Crust, Deep brown crosshatch marks
item’s natural flavor Smokey aroma
Moist, tender interior. The darker the meat, the darker
due to excessive balanced with aroma Meat displays smooth
Rubbery or rough the exterior. Extremely dry or
smoke indicates a of main item natural conformity
texture indicates over-charred surface are defects.
defect. Bitter of
defect. Meats, Poultry, Chicken and Fish
carbonized taste is a
should be a deep brown color.
defect. Marinade or
glaze should support,
not mask main item’s
flavor.
Roughness of Meat
Extremely Dry Surface
Fibers Rubbery Texture
Defect Black Color
Protruding Meat Rough Texture
Over-charred
Fibers
High heat of cooking, Overcooking and
Overcooking
Causes Overcooking Cooling too rapidly
Prolonged holding
Smokey balanced Smooth Natural Moist, tender
Full, Deep and
with aroma of Conformity of crisp skin Golden Brown Exterior
rich
main item Muscle contrasting meat
Flavor should
contribute to an
Rich roasted aroma. Meat displays smooth Golden brown exterior. Pale
overall sensation of Properly roasted foods
ROASTING Aroma should natural muscle. exterior indicates defect. Properly
fullness, depth and will be tender and
contribute to an Unnatural shape due selected and prepared, well-done
richness. Color has a moist. Roasted foods
overall sensation of to over-contracting of meats will appear moist. Dry
direct bearing on the skin should be a crisp
fullness, depth and sinew shows defect. surface of sliced meats is a
flavor. Proper contrast with the
richness Dark Brown to black defect. Slice evenly against the
browness will result in meats
color is a defect also grain
appropriate depth of
flavor
Dark brown to black
Pale exterior
color
Defect Tough texture Dry surface of sliced meats
Contracted sinews
Dark Brown color
Unnatural shape
Overcooking
Overcooking Overcooking
Causes High cooking heat
Prolonged holding
101 B
Complex, Subtle,
Moist finish Tender and moist Brown or Golden
concentrated Caramelized
STEWING
Complex and Complex and Smooth, suave and
BRAISING Sauce or braising liquid Seared or browned exterior
concentrated flavor concentrated aroma meltingly tender.
always needed to indicates proper initial step of
not possible from not possible with Softened connective
provide moist finish technique
other techniques. other techniques tissue. Fork-Tender
Dryness and Tough texture
Defect Dryness
Roughness Dryness
Cooked too far in
advance
Lack of braising liquid during
Causes Lack of braising liquid Held too long
cooking or finishing defect
Held at high temperature
Overcooking

Flavorful Subtle,
Moist finish Tender and moist Brown or Golden
Exterior Caramelized
Simple,
Smooth, suave and Red Meats-Deep Brown
Flavorful exterior. straightforward
Smooth, Natural meltingly tender. Exterior, White Meats: Veal
Proper browning appeal balanced
muscle conformity Softened connective Pork & Poultry: Amber or
intensifies flavor. with aroma of main
tissue. Fork-Tender gold exterior
item
Unnatural shape or
SAUTÉING Pronounced Pale or Gray
cupping Tough texture
Defect coloration
Roughness or Dryness
Pronounced Dark Coloration
protruding fibers
Cooked too far in Weak Coloration indicates:
Poor selection of advance Low temperature sautéing
meat item containing Held too long Pan overcrowding
Causes
sinew, item torn from Held at high Too Dark Coloration
pan temperature indicates: Overcooking
Overcooking Prolonged Holding

Flavorful Subtle Pebbled or Crisp Vegetables and Sauce is enough only to
Exterior Caramelized Corduroy Look Coatings coat item not drench
Meat items should appear
Subtle caramelized Main items such as slightly more pale than raw
Crisp and delicate
Proper browning aroma balanced vegetables are crisp, vegetable colors should
crust, smooth natural
intensifies flavor with main item and coatings of breaded appear brighter than raw
conformity of muscle
peanut when used items always crisp Items are cut uniformly
STIR ensuring doneness
FRYING Excess oil coating
Unnatural shape or
Items swimming in sauce
cupping
Defect Over and Undercooking Limp raw vegetables
Roughness or
Browning darker than golden
protruding fibers
brown
Poor selection of
Overcooking,
meat item containing
Causes Inconsistent item sizing Prolonged holding
sinew, item torn from
Old Oil
pan
101 C
Pebbled or
Subtle
Clean Item flavor Corduroy Crisp and light Golden Brown Exterior
Caramelized
Look
Simple, Items and coatings
Red Meats – Deep brown exterior.
Product should taste like the straightforward should appear crisp,
Crisp and delicate White meats should have amber or
food being fried not the oil appeal balanced moist and light
crust golden exterior Firm fish will have a
used with aroma of main Only tender items
darker color
item should be pan fried
PAN Unnatural shape
FRYING or cupping Dryness Extreme Gray or Pale
Defect
Roughness or Soggy Crust Weak colors
protruding fibers
Cooked too far in
advance
Poor selection of
Held too long
meat item Low Oil temperature
Held at high
Causes containing sinew, Too thick coating
temperature
item torn from Overcrowding
Overcooking
pan
Low oil temperature
Low oil quality

Subtle Pebbled or
Clean Item flavor Crisp and light Golden Color
Caramelized Corduroy Look
Simple,
Product should taste like the straightforward Main items, coated
Crisp and delicate Strong Golden Color, except
food being fried not the oil appeal balanced items should appear
crust tempura, should be light golden.
used with aroma of main crisp and light
DEEP
item
FRYING Overly pale color
Defect Soggy crust Heavy taste
Pale Blotches
Prolonged holding
Low Oil Low Quality of Oil Low Oil temperature Coating too
Causes Temperature Low Frying thick
Excessive Temperature Fryer Overcrowding
Coating

Rich Roasted Crisp, tender and
Full Deep and Rich CrispGolden Golden Brown slightly Charred
Smoky Moist
Flavor should contribute to
an overall sensation of
Aroma should
fullness depth and richness. Skin should . Exterior is, flavorful
contribute to an Golden Brown exterior slightly
Exterior is highly flavored, appear crisp and and crisp while interior
overall sensation of charred is acceptable Well
interior is evenly moist .Brine contrasting the is evenly moist and
fullness depth and developed color
or Marinade should support meat flavorful in its own right
richness
flavor, not mask main item’s
BARBECUE flavor
Dry
Black color
Black color
Dry Too Pale
Too Pale
Defect Rough excessively Smoke Smudge
Smoke Smudge
charred texture Excessive Charring
Excessive
Bitter, Carbonized taste
Charring
Overcooked,
Overcooked,
Insufficient Mop, Overcooked,
Causes Insufficient Mop, Brine
Brine or basting Undercooked
or basting medium
medium
101 D

Culinary Arts
FACULTY: Chef Thomas Campbell, director. thomas.campbell@umontana.edu
243‐7831
CREDITS: 4

PREREQUISITES: Enrolled in final semester of program, minimum of “C” in all
CUL and FSM courses, or recommendation of Culinary Program Director.

COURSE DESCRIPTION: On‐the‐job training in position related to each student’s
career goal. This experience increases students’ skills, prepares them for initial
employment, and increases occupational awareness and professionalism. Students
work a minimum of 180 hours at an approved site and attend scheduled one‐hour
seminars.
COURSE SYLLABUS
FSM 290T Internship

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9 Employ classroom skills in a 180 hour business environment.
9 Develop occupational preparedness and professionalism through completion of
employment credentials and attendance of seminars.
9 Gain experience for initial employment.

COURSE REQUIREMENTS:
1. Secure an internship position and submit completed “Learning Agreement”, including
Program Director approval. No hours will be recorded until this is done.
2. Submit completed and signed program objectives identified in “Learning Agreement
Goals for management Internship”, within the first two weeks of employment.
3. Complete green time cards (two sides) and turn in weekly to Internship Director.
Incomplete cards will not be accepted.
4. Submit Midterm Evaluation at 90 hours (student responsibility) – Copy.
5. Complete 180 hours of supervised work at an approved internship site.
6. Attend scheduled seminars for special topics, group discussions, guest speakers and
oral presentations.
7. Prepare a portfolio organized in a bendable/foldable binder. See attached document
for requirements.
8. Final Evaluation by Supervisor (Internship Director responsibility) – Copy available for
intern.
9. Be responsible to schedule for and participate in the planning, preparation, and
execution of the Portfolio Review Banquet at the end of the semester. See attached
document for requirements.
10. Be responsible to schedule for, plan, prepare and execute Final Practical Exam. See
attached document for requirements.

Percentage of Point Allocation per Course Requirement
Internship Position 10%
Program Objectives 10%
Green Cards 10%
Midterm Evaluation 10%
180 Hours Supervised Work 20%
Seminars 10%
Portfolio Binder 30%
Final Practical Exam Pass or fail
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Any missing projects and seminars will decrease the student overall grade. Students who miss
a seminar may make‐up that topic. A midterm evaluation will be done at completion of 90
hours. The midterm evaluation is the responsibility of the student to obtain and request
employment supervisor to complete. The original copy of the midterm evaluation must be
turned into the Internship Director when 180 hours of work is complete. At completion of 180
hours of work with appropriate documentation and final evaluation by supervisor, attendance
at required scheduled seminars, and completed portfolio, grade will be calculated using the
following grading scale:
90 – 100 = A
80 – 89 = B
70 – 79 = C
60 – 69 = D
Below 60 = F
FINAL NOTE:
1. Previous work experience cannot be accepted toward internship course.
2. Ideally, the required number of hours should be spread over the entire semester so that
the student is able to experience the depth of a variety of tasks, circumstances, and
solutions that likely will not occur in a condensed time‐frame.
3. An incomplete grade, “I”, will be assigned until all requirements have been met. An
incomplete grade will count as an “F” according to Financial Aid guidelines.
4. All Internship positions must have prior approval from Program Director to assure
qualifications.
5. Student must ensure that internship work schedule responsibilities not interfere with the
Portfolio Review Banquet.

ATTENDANCE POLICY:

Attendance will be taken. Each missed class will result in a 5‐point deduction from final points
accumulated. No make‐up is allowed for lab production. If students are absent for any reason,
they will be accountable for any information disseminated and be held responsible for class
notes, announcements of tests, and assignments.

PARTICIPATION:

Students must demonstrate teamwork as consistent with industry. This is necessary as
students contribute to the learning environment and become active learners by attending
class and participating. Students who read text assignments prior to class will be equipped
to participate and will obtain the most from this course. Participation points will be granted
or denied depending on how the student exhibits enthusiasm, interest, teamwork,
organization, and preparedness.
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DUE DATES:

To receive full credit, assignments must be submitted by stated due dates. Late assignments
will be lowered by 50 percent. No late assignments will be accepted after week 13.

TESTS:


ACADEMIC INTEGRITY:

Students are required to adhere to standards of academic integrity. Students should review
The University of Montana Conduct Code regarding their rights and responsibilities. The
Conduct Code is located at http://www.umt.edu/studentaffairs/.

academic penalty by the course instructor and/or a disciplinary sanction by the University.

All students need to be familiar with the Student Conduct Code. The code is available for
review online at http://www.umt.edu/SA/VPSA/index.cfm/page/1321.

CELL PHONE POLICY:


UNIFORM POLICY:


REQUIRED TEXT:

ISBN 0‐471‐43625‐9

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your work. They may request items such as written reports, photographs of your work, copies of
your certificates, and autobiography and more. In addition to using the portfolio for your final
internship project, compiling a portfolio allows you to put together your best work to submit to
employers.
b. Cover page
d. Transcript
g. One example of a project/assignment from a course in your program area taken at the College of
Technology or a project/assignment from you internship which best represents your capabilities
to a potential employer.
h. Pertinent food photographs, menus, certificates, letters of recommendation, thank you letters,
volunteer work, extracurricular activities, awards, conferences, etc.
i. Professional paper describing accomplishments/goals and objectives met by the student during
internship.
• Student will address objectives met that were not defined on learning agreement, and
objectives defined on learning agreement, but not met, if any.
• Student will include an analysis explaining actions the student could have taken to improve
the internship experience, if any.
source in the report (internship supervisor said…), and references given for any resources
used in the report (used www. Web site to look up…), numbered pages, correct grammar,
punctuation, and spelling, etc…
separate page.
introduction should nicely transition to the body of the report detailing how the objectives
were met, and include potential actions by the student that could have improved the
experience. The conclusion should summarize the importance and significance of the
objectives to the internship experience. This paper should be an example of the student’s
best work that represents research (if necessary) and writing capabilities to a potential
employer.

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This portion of your internship will prove quite challenging. You will be expected to execute a
practical exam designed to evaluate your cooking expertise. A growing number of employers
require a prospective employee to prepare a meal, a complete menu, or take on a station as part of
the interview process. The completion of this internship and the entire program hinges on a passing
score for this exam. Students who fail must pay appropriate course fees to retake the exam.
Students who do not pass may not graduate.
Menu:
Each student will be given a basket consisting of seven to eleven items that must be used in
at least one course of the menu. Also, each student will have access to the rest of the kitchen
for ingredients that can be used in their menu.
The menu must have a consistent, cohesive theme demonstrating proper basic cooking
techniques.
Each student will have four hours of cooking time to prepare the menu. Additionally, each
student will be given half an hour to set‐up their stations and prepare their menu, half an
hour to present their menu to the judges and half an hour to clean up their stations. Judging
will start at the moment of set‐up and will remain until the station is completely cleaned.
The first course must be presented during the designated presentation time and each course
must follow at appropriate time intervals. For every minute the student is late after the
presentation window has ended, their score will be deducted by half a point.
When the basket is presented to the student, they will be given half an hour to write a menu
which will need to be displayed on the station for the floor judge to refer to. Note: it is okay
to refer to cookbooks or manuals during the testing time. However, it is not advised to keep
books opened on the station throughout the allotted cooking time.
Each student will be randomly assigned an apprentice to help during their testing time. The
student will be tested on how well they manage the apprentice’s time and responsibility.
Remember, the apprentice is there to assist. Meaning, the apprentice cannot demonstrate
any cooking or fabrication skill that can be judged during the exam.

Examination:
The apprentice may work only as a helper. They may clean, sanitize, serve, set up, help with
presentation, etc. They may not prepare anything that affects demonstrated cooking
techniques or knife skills.
Participants are responsible for setting the evaluation table according to the standards of
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table service.
½ hour before the test commences is available for station set up and menu preparation.
Immediately after service the student should clean their station thoroughly and store left‐
over product appropriately. Judging continues through this phase!
Judges will critique immediately after clean up and the practical score will be delivered at
this time.

Judging:
The examinant is responsible for inviting the judges for the examination. Judges must be
qualified chefs or restaurateurs agreed to by the program director.
• Flavor
• Texture
• Doneness

The final score tally will reflect the combined evaluation of the floor and tasting segments and
translate into ACF Point Conversions and Awards as follows:

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90.0 – 100 36.0 – 40.0 Gold
80.0 – 89.9 32.0 – 35.9 Silver
70.0 – 79.9 28.0 – 31.99 Bronze
• Violation of the standard uniform code for the College of Technology’s Culinary Arts
Program.
• Tardiness.

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Mission and Goals

Mission of the Certificate Program:
The Culinary Arts Certificate Program is two semesters in duration and provides
an introduction to the field of culinary arts. Students prepare for an entry‐level
position in the expanding and challenging food service industry. This program
incorporates comprehensive hands‐on learning experiences complemented by
supportive courses designed to prepare students for a wide range of career
opportunities in this field. The Certificate Program parallels with and forms a
seamless integration into the Food Service Management Applied Science Degree.
Mission of the Applied Science Degree:
The Food Service Management Program culminates in an Associate of Applied
Science Degree. This program combines theory, practical training, and experience
to prepare students for entry‐level and management positions in the diverse and
dynamic hospitality industry. The degree program is designed to continue
principles taught in the certificate program. The spectrum of learning is expanded
to include more in‐depth professional studies thereby enhancing employment
options. Accreditation by the American Culinary Federation ensures graduates
eligibility for certification as an ACF “Certified Culinarian.”

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Mission and Goals

Goals of the Certificate Program:
Students will:
(3) have a broad understanding of culinary history, kitchen organization, and
basic culinary principles;
(4) understand and maintain sanitary conditions in the kitchen;
(5) have a working knowledge of all mathematical computations involved in a
food service establishment;
(6) interact effectively within a team‐oriented group;
(8) perform front‐of‐the‐house duties;
(9) prepare appetizers, salads, dressings, charcuterie items, and garde manger
items;
(10) prepare café food selections, breakfast menus, and unique specialties;
(11) prepare hot and cold soups, foundation stocks and broths, all the mother
sauces, and applicable sauce derivatives;
public;
equipment; and

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Mission and Goals

Goals of the Applied Science Degree:
Students will, in addition to the 14 goals listed for the Certificate program,
(6) serve and describe alcoholic and non‐alcoholic beverages;
(7) demonstrate conceptual aspects of physical layout of food service
establishments; and
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Culinary Self Study Report 2008

NINA’ S CHECKLIST OF TASKS TO SUPPORT CULINARY ARTS SELFSTUDY REPORT 2008

FRONT COVER

5 COPIES BOUND AND COMPILED IN A LEGIBLE MANNER.
SUBMITTED ELECTRONICALLY BY AUGUST 25TH.
4 HARD COPIES MAILED BY AUGUST 25TH.
INCLUDE A COPY OF SELF‐STUDY FEE PAYMENT. (COPY OF CHECK OR CREDIT CARD RECEIPT)

1.0 PROGRAM ELIGIBILITY

PAY APPLICATION FEE OF $200.
SIGN COPY OF ACFF ACCREDITATION AGREEMENT FORM, ME AND BRIAN. (APPENDIX 3 AND EXA)
NUMBER OF STUDENTS GRADUATED AND DEGREE GRANTED FOR LAST TWO YEARS.
CURRENT RECORD OF INSTITUTIONAL ACCREDITATION.
LIST OF 10 RECENT GRADUATES AND THEIR PLACES OF EMPLOYMENT. INCLUDE CONTACT INFORMATION FOR
GRADUATES AND EMPLOYERS.
COPY OF ALL SCHOOL’S CURRENT STATE LICENSES.
COPY(S) TO SHOW APPROVAL OF CREDIT OR CLOCK HOUR PROGRAMS BY STAT OR ACCREDITING
BODY/COMMISSION .

3.0 ORGANIZATION AND ADMINISTRATION

√ THERE IS AN ORGANIZATIONAL CHART SHOWING THE RELATIONSHIP OF THE PROGRAM TO OTHER PROGRAMS
WITHIN THE INSTITUTION.
√ THERE ARE WRITTEN JOB DESCRIPTIONS FOR THE PROGRAM COORDINATOR, FACULTY AND SUPPORT STAFF.
THERE IS EVIDENCE OF CONTINUING FINANCIAL SUPPORT OF THE INSTITUTION TO THE NEEDS OF THE PROGRAM.
(NEED COPIES OF BUDGET AND OPERATING PLAN.)

5.0 CURRICULUM

COMPLETED ACFFAC “REQUIRED KNOWLEDGE AND COMPETENCIES” WITH REFERENCED COURSE SYLLABI
ATTACHED (EXHIBIT M).
I NEED THE MOST RECENT SYLLABI FOR THE FOLLOWING COURSES IN ELECTRONIC FORM:
COPY OF MAT 100 – INTERMEDIATE ALGEBRA.
COPY OF BUS 243T – PSYCHOLOGY OF MANAGEMENT AND SUPERVISION.
COPY OF FSM 270 – PURCHASING AND COST CONTROLS

6.0 FACILITIES

EVIDENCE THAT THE PHYSICAL FACILITY MEETS FIRE AND SAFETY STANDARDS (COPY OF CERTIFICATE(S) OF
INSURANCE SHOWING ALL COVERAGE CARRIED BY THE SCHOOL/INSTITUTION E.G. TITLE PAGE OF INSURANCE
CERTIFICATE.

1


7.0 STUDENT SERVICES

STUDENTS ENROLLING IN THE PROGRAM ARE PROVIDED INFORMATION REGARDING:
√ PROGRAM’S MISSION AND GOALS. (COPIES OF MISSION STATEMENT AND VERIFICATION OF WHERE THEY ARE
LOCATED .)
TUITION AND FEES.
ACADEMIC POLICIES.
COURSE DESCRIPTIONS. ADDITIONAL COSTS OF THE PROGRAM. (FACILITY USE FEES, LIABILITY INSURANCE,
ETC.)
IF STUDENTS ARE NOT ACCEPTED INTO THE PROGRAM, THEY ARE INFORMED OF THE REASON(S)? (HOW IS THIS
DONE AND ARE THERE COPIES OF FORMS?)
THERE IS A PLAN FOR IMPROVING RETENTION OF STUDENTS IN THE PROGRAM. (CEC’S PART IN THIS…IS THERE
DOCUMENTATION OF THIS PLAN?)
A GRIEVANCE PROCEDURE FOR STUDENTS USE.
NEED TO SHOW HOW STUDENTS HAVE ACCESS TO FILES AS THEY RELATE TO THEIR PERFORMANCE (FROM THE
ADMINISTRATION SIDE.)
DOCUMENTS OF CURRENT PLACEMENT DATA TO INDICATE THAT A MAJORITY OF THE LAST TWO YEAR’S
GRADUATES WERE PLACED IN A FIELD RELATED TO THEIR TRAINING . (THIS CAN BE THE SAME AS THE LIST OF 10
RECENT GRADUATES AND THEIR CONTACT AND EMPLOYER CONTACT INFORMATION)
COPIES OR ANY INFORMATION THAT SHOWS THAT THE STUDENTS HAVE INPUT INTO COURSE EVALUATION.
COPIES OF ALL CURRENT ADVERTISING AND PROMOTIONAL MATERIALS USED BY THE SCHOOL INCLUDING
RADIO , TELEVISION, YELLOW PAGES, NEWSPRINT , FLYERS , SURVEYS , SCRIPTS, VIDEO TAPES, AND A HARD COPY
OF THE SCHOOLS WEB PAGE. (THERE ARE SOME WE DON’T DO BUT WHATEVER WE HAVE )

RECORDS OF STUDENT PERFORMANCE AND PROGRESS ARE :
ADEQUATE TO MEET THE TRANSFER NEEDS OF STUDENTS. (COPIES OF STUDENT TRANSCRIPTS)
ADEQUATE TO VERIFY SATISFACTION OF CERTIFICATE OR DEGREE REQUIREMENTS. (ARE THERE DOCUMENTS
THAT SHOW THIS ?)
AVAILABLE TO PROVIDE VERIFICATION THAT CERTIFICATES OR DEGREES ARE CONFERRED ONLY UPON THOSE
STUDENTS WHO HAVE DEMONSTRATED EDUCATIONAL ACHIEVEMENT AS ASSESSED AND DOCUMENTED
THROUGH APPROPRIATE MEASURES. (A RE THERE PROCEDURES AND DOCUMENTS THAT VERIFY THIS?)

COUNSELING, PLACEMENT SERVICES, AND GUIDANCE ARE AVAILABLE TO STUDENTS. (DO WE HAVE
PROCEDURES, BROCHURES, RECORDS, ETC. THAT DESCRIBE AND VERIFY THESE SERVICES ?)
INDUSTRY SCHOLARSHIP INFORMATION IS MADE AVAILABLE TO ALL STUDENTS. (HOW IS THIS DONE AND
WHERE IS THE PROOF? M AYBE PAPERWORK FROM FINANCIAL AID AND STUDENT SERVICES?)
THE DISCLOSURE OF INFORMATION IN SCHOOL PUBLICATIONS IS ADEQUATE AND ACCURATE. (COPIES OF THE
CATALOGUE AND INFORMATION ON OUR WEB‐SITE THAT DESCRIBE COUNSELING, PLACEMENT, GUIDANCE,
SCHOLARSHIPS; ESPECIALLY RELEVANT TO CULINARY.

8.0 PROGRAM ASSESSMENT

THERE IS DOCUMENTATION OF AN ONGOING SYSTEM FOR ASSESSING FACULTY PERFORMANCE.
2


THERE IS EVIDENCE OF AN ONGOING SYSTEM FOR COLLECTING DATA TO ASSESS THE RELEVANCE OF THE
CURRICULUM BY :
o STUDENTS (COPIES OF STUDENT EVALUATIONS)
o FACULTY (COPIES OF IPR AND PROCEDURES)
√ ADVISORY COMMITTEE
o EMPLOYERS (DO WE HAVE EMPLOYER SURVEYS?)
o GRADUATES (DO WE HAVE GRADUATE SURVEYS?)

AN ONGOING SYSTEM IS IN PLACE FOR ASSESSING AND DOCUMENTING:

o STUDENT RETENTION
o GRADUATE PLACEMENTS (PLACEMENT STATISTICS FOR THE LAST TWO YEARS)
o GRADUATE SATISFACTION WITH CAREER PREPARATION
o EMPLOYER SATISFACTION
3

ExY-2
ANDREA PASKERT
CULINARY ARTS
PROGRAM
Culinary Arts
ExY-2
UNIVERSITY OF
MONTANA FORUM
CHEF ARTICLES
CULINARY ARTS
PROGRAM

Culinary Arts
ExY-2
MONTANA TODAY
CHEFS OF
MONTANA
COOKING SHOW
CULINARY ARTS
PROGRAM
Culinary Arts
ExY-2
FACULTY
EVALUATION
(Individual Performance Review)

Culinary Arts
ExY-2
STUDENT
ASSESSMENT OF
COURSE SURVEY

Culinary Arts
ExY-2
CATERING
FUNCTION SHEETS
2008

Culinary Arts
Culinary Arts
ExY-2
MONTANA CHEFS
ASSOCIATION
AGENDA
2007 - 2008

Culinary Arts
Culinary Arts
ExY-2
MONTANA CHEFS
ASSOCIATION
CULINARY
SCHOLARSHIP
2007 - 2008

Culinary Arts
Culinary Arts
ExY-2
ADVISORY
COMMITTEE
MEETING MINUTES

Culinary Arts
ExY-2
INTERNSHIP
EXAMPLES

Culinary Arts
ExY-2
EQUIPMENT
SAFETY CHECK
SHEET

Culinary Arts
Soups, Stocks and Sauces- Quality Standards Guide

Dressings- Balance flavor of Subtly reflects flavor Smooth shiny evenly Smooth, brief mouth Homogenized, no visible
EMULSION acidity and tanginess. Sugar agent naps, nappes or coats coating pooling of fats or oils. Smooth.
counteracts acidity of the back of the spoon. Viscous. Basic French may be
SAUCES vinegar. Adds flavor separated. Emulsified dressing
compatible with ingredients appears homogenized.
COLD SAUCES in main dish. Subtly reflects
flavor agents (vinegar, citrus,
plant particulates, garlic,
herbs, onions, citrus peels)
Defect Improper balance of acid and Lingering oily of waxy Mixture separated or “broken.”
tang mouth coating Curdled.
Improper amount of acid Incorrect balance of Liquid added too quickly during
Causes and/or flavoring oil and acid preparation. Mixture has
become saturated.
Temperature- too high

STOCKS Lingering rich of the main Of the aromatics Glazes feel sticky Clear and Clean.
ESSENCES item. Glazes, Jellies, used, heady with the Jellies-meltingly soft. Brown stock- golden
Essences reflect a main item (beef, White stock- light grey
GLAZES concentrated flavor. Not chicken, etc.) Vegetable stock- green/amber
JELLIES salty Watery- not fat pools
Glazes consistency of a syrup.
CONSOMMÉS
Jellies- deep dark color and set
when cold.
Consommé- garnish no larger
than the size of a pea.
Burnt flavor Cloudiness
Defect Fish stock harsh flavor Particulate present
Salty
Bones roasted incorrectly Boiled too long and too fast over
high heat
Causes Fish stock cooked too long
Improper skimming
Too salty- Improper salting
then reducing

Dominant of the main item Dominant of the Smooth no particulate Creamy to the tongue Homogenous- smooth even
SOUPS pureed main item pureed and roof of the mouth consistency
Velvety
PUREES, Bisque- rich perfume Velvety to the tongue Fine consistency
COULIS, of main item
Syrup consistency. Garnish no larger the
BISQUES
Not thick but will coat depression of soupspoon.
the back of the spoon
(nappe) Bisque thicken with rice or
bread only
Rough consistency Particulate visible
Defect
Rough Consistency
Main ingredient to be Not blended well enough or run

Causes pureed not cooked through a coarse vs. fine sieve
thoroughly.
Main ingredient to be pureed
not cooked thoroughly
147
SOUPS Velouté- reflects the stock, Reflects the stock, Smooth, creamy, Thickness- Smooth, creamy, velvety. No
cream and main items, cream, and main velvety. No lumps or consistency of lumps or graininess. The soup
distinct, delicate flavor of the item. graininess. The soup cream or syrup. must disappear completely on
CREAM AND main items. must disappear the palate.
VELOUTÉ Distinct delicate completely on the Not thick but will
aroma of the main palate. coat the back of the
item spoon. (nappe)
Lumps or graininess Lumps or graininess
Defect
Too thick Too thick
Broken or curdled
Roux or final liaison Roux or final liaison not
not incorporated incorporated properly.
properly.
Consistency not adjusted
Causes Consistency not properly
adjusted properly
Egg liaison not incorporated
properly. Dairy- added without
first boiling. Too much acid
added- vegetable not sweated
prior to adding.

Distinct delicate flavor of the Distinct delicate Vegetable Ingredients Ingredients provide Vegetable Ingredients uniform
VEGETABLE stocks used and vegetable flavor of the stock evenly suspended resistance to the and fit into the depression of a
SOUPS ingredients. and vegetable tooth. Not crunchy, soupspoon. Clear broth.
ingredients. al dente Ample broth to ingredient ratio.
Approximately 50% ratio
vegetable ingredients to broth.
Defect Too Thick Cloudiness
Too Thick
Improper ratio Starches cooked in soup not
Causes vegetable ingredient separately
to broth
Improper ratio garnish to broth

Contribute richness Contains heady Glossy to the eye, Smooth. Light but Smooth, glossy to the eye. Color
distinctive of the base used. concentrated aroma smooth. Evenly naps not liquid. accents the dish served with.
Defined special flavor. to just the right or coats the back of a Contributes Velouté/white sauce forms semi-
Contributes flavor. degree mild or spoon. Velouté/white moistness. Melts transparent veil over food.
Seasoned only to be pungent to sauce forms semi away on the palate. Brown sauce gives translucent
HOT SAUCES sufficient to act as a compliment the rest transparent veil. Brown Viscous- proper light glaze to meat beneath.
complimentary factor. of the sauce. sauce gives translucent resistance to Shape and color of the food
Seasoning doesn’t form a light glaze. NOTE: movement beneath should be discernable.
recognizable part of the transparent= light Contributes color and shine.
sauce. passes through, White sauce silky, creamy white
translucent= light is finish.
diffused. Opaque= light
does not pass through
Excessive seasoning Glutinous, excessive Glutinous, excessive clumping
Defect modifies or destroys the clumping
flavor of the dish White sauce- grey
Pasty, grisly
Harsh burnt favor
Poor flavor of mother sauce Improper thickening Improper thickening procedure
Causes overcorrected by excessive procedure
seasoning Aluminum pot used
Not cooked long
Roux burnt enough
148
Culinary Arts
Baking CUL 265T
VIDEO VIEWING VERIFICATION SHEET
Instructions:
1. Give sheet to the Librarian before viewing the video.
2. Watch the video.
3. Fill in the call number of the video you watched.
4. Have the Librarian sign and date sheet.
5. When all videos are watched, return sheet to chef.
Call Number Video Subject Date Time Librarian Signature

Jacques Pepin’s Cooking
Techniques-85 min.
Quick Breads – 12 min.
Vanilla Sauce & Pastry

Cream – 19 min.
Cookies, Cakes, & Pies –
90 min.
Ice Cream & Frozen
Desserts – 30min.
Fancy Cookies – 30 min.
The Bakeshop: The Basics

of Bread Making – 35 min.
Bread & Baker: From the
Source, Three Part Series –
30 min. each
Part 1
Part 2
Part 3
Breakfast Sweets – 30 min.
Laminating Dough – 23 min.
The Bakeshop: Meringue –

23 min.
Candy & Chocolate – 30
min.
Cake Decorating - 60 min.
Work Schedule Time Log Page 1
Date Tasks Time In Time Out Total Hr.

Nina's checklist, communication with Nina, gathering materials,
7/1/2008 copying files and folders to memory stick 9am 4pm 7
7/2/2008 Update Exlist, Transmittal sheet, Sec.1, Sect.2, Appendix 1, ExA 10am 5pm 7

7/3/2008 ExA, ExAB, ExAF,ExAH, ExAJ, ExI‐1 ‐ 14 8am 4pm 8
ExA, ExAB, ExAF,ExAH, ExAJ, ExI‐1 ‐ 14, Transfer new items from
new ACF template, revise Nin's checklist, Complete ExAA (student
7/4/2008 culinary handbook). 7am 4pm 8
Copy self study to memory stick. Complete Sections 1, 2 & 3.
Worked on section 4. Updated Front. Completed ExE, ExG, ExH,
7/5/2008 ExI, ExAF, ExAH, ExAI, ExAJ 10am 5pm 7
7/6/2008 Copy to memory stick. Worked on section 4. Worked on ExK 9am 5pm 8
7/10/2008 Copy to memory stick. Worked on section 4. Completed ExK 8am 5pm 9

Copy to memory stick. Completed ExZ, ExL‐1, ExL‐2, ExL‐3, ExL‐4,
7/11/2008 ExAJ, ExAN, ExAM 8am 5pm 9
Copy to memory stick. Completed ExM‐1,2,3,4,5,6. ExN, ExN‐1,
7/12/2008 2, 3, 8. 8am 5pm 9
Copy to memory stick. Completed ExM‐8. ExN‐5, ExN‐6, ExN‐7,
7/13/2008 ExN‐10. ExAC. 8am 5pm 9
Copy to memory stick. Completed ExP. ExQ. ExM‐12, ExM‐10.
7/14/2008 ExN‐14, ExN‐12 9am 5pm 8
Copy to memory stick. Completed ExAO. ExM‐3, ExM‐7, ExM‐9,
ExM‐11. ExN‐4a, ExN‐4b, ExN‐9, ExN‐13, ExN‐14. ExF‐4, ExF‐4a.
7/15/2008 ExJ. ExV 8am 5pm 8
Copy to memory stick. Completed ExN‐11, ExO, ExAE, ExAG,
ExAD, ExT, Section 6, Section 5, Transmittal sheet, Foreword,
7/16/2008 Appendix 2. 8am 5pm 9
20 tons of hay 8am 5pm 9
7/21/2008 Culiary Plan Justification Reprort 8am 5pm 9
7/24/2008 ExS, ExY, Section 7 2am 5pm 3
Copy to memory stick. Section 8, 9. Appendix 1. ExC, C‐1, C‐2, C‐
7/25/2008 3, ExD, ExR, ExW
1
Work Schedule Time Log Page 2
151

Culinary Arts Program Self Study Report

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NAME OF INSTITUTION: The University of Montana College of Technology

Section 2 — Mission and Goals, Standard 2……………………………………………….…….. 2

Section 3 — Organization and Administration, Standard 3……………………………………... .5

Section 4 — Faculty and Staff, Standard 4 ....................................................................................18

Section 5 — Curriculum, Standard 5 .............................................................................................27

Section 6 — Facilities, Standard 6.................................................................................................41

Section 7 — Student Services, Standard 7 ....................................................................................49

Section 8 — Program Assessment .................................................................................................65

Section 9 — Summary ...................................................................................................................70

Appendix 1 — List of Exhibits ......................................................................................................75

Appendix 2 — Maps ..........................................................................................................................

Appendix 3 — Program Application for ACF Accreditation ............................................................

1.4 The coordinator must have credentials that include:

• A minimum of (1) industry certification at the administrative/management level

Existing program coordinator may have 3 years to meet requirements.

3.1.2 There is an organizational chart showing the structure of the program.

3.2 The program coordinator is responsible for ongoing assessment, planning,

3.2.2 The program coordinator should have limited teaching/laboratory coordination

4.1 The faculty of the program is academically and professionally qualified.

4.4 There is evidence of participation and attendance at regularly scheduled faculty

5.4.1 The satisfaction of certificate, diploma, or degree requirements is reasonably

5.8 If part of the curriculum requires a lab/kitchen experience in which a student is

5.11 The curriculum requires a variety of instructional media be used.

6.1.1 Classroom space is available to support the program objectives.

6.3 The kitchen/laboratory facilities reflect safe and sanitary conditions.

7.9 Scholarship/Industry information is available to students.

8.1 The program is involved in an ongoing process of assessing its effectiveness.

This document is included as Exhibit A and also as Appendix 3 to this report.

2. Describe the institution, including accreditation and licensure status. If a recognized

The University of Montana College of Technology is a college within The University of

1. What are the mission and goals of the program(s)?

a. Mission of the Certificate of Applied Science Program:

The two-semester Culinary Arts Certificate of Applied Science Program provides an

b. Mission of the Associate of Applied Science Degree:

The Food Service Management Program culminates in an Associate of Applied Science

c. Specific program goals of the Certificate Program:

(1) express themselves through written communication;

(2) demonstrate computer literacy;

(4) maintain sanitary conditions in the kitchen;

(5) have a working knowledge of mathematical computations involved in a food

(6) interact effectively within a team-oriented group;

(7) organize and prioritize tasks;

(8) perform front-of-the-house duties;

(10) prepare fast-food selections, breakfast menus, and unique specialties;

(13) utilize purchasing procedures to procure foodstuffs, kitchen supplies, and

(14) prepare basic bread varieties and desserts.

d. Specific program goals of the Associate of Applied Science Degree:

(1) plan, analyze, and write menus;

(2) control portion costs;

(3) control food and labor costs;

(4) prepare bread varieties, desserts, confections, cakes, and ices;

(5) supervise work load and coordinate station responsibilities;

(6) describe and serve alcoholic and non-alcoholic beverages;

(7) demonstrate conceptual aspects of physical layout of food service establishments;

(8) apply strict dietary standards in the preparation of nutritional dishes.

Sample of the review methods used. Exhibit D

HISTORICAL PERSPECTIVE AND REORGANIZATION

1. Provide the program(s) description as listed in documents available to the public.

The Business Technology Department conducts ongoing assessment of its programs in

As a result of the reorganization, program improvements, and this self-study, a Culinary

2. List other hospitality or food service programs in the institution.

There are no other programs.