THE CULINARY EDUCATION CENTER
OF Monmouth County
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VISION STATEMENT We envision an institution of higher learning, professional in scope, community-centered, committed to prepare culinary professionals with transferable skills marketable in the ever changing hospitality industry. The Culinary Education Center is designed to meet the career goals of a diverse population inclusive of youth, adult and professional learners. SHARED VALUES STATEMENTS COMMON PURPOSE Quality Culinary Education Exceed customer/ student expectations for quality and support Continuous improvement and growth of the organization Technological competence Develop a diverse and quality culture
PROFESSIONALISM Honesty and ethics in learning and work Demonstrate care and respect Personal and self-management skills Dedication and pride in what we do Networking with industry professionals
LEADERSHIP Team player Accepts responsibility Productive and quality work Consistency Professional role model Cultural sensitivity Flexibility to change Judgement Problem solving Recognition and morale building Effective communication Become the teacher Member of the community
INDIVIDUAL FULFILLMENT Responsibility for learning Active in the process of learning Continuous lifelong learning Discovery and experiential learning Self-improvement Confidence Rewards Self-respect
PERFORMANCE GOALS Culinary foundation skills Application of skills in the real world Critical thinking Self evaluation and assessment Practice of sanitation and safety principles Career placement in the industry Transferable skills
MISSION STATEMENT The mission for this program is to develop in the student the characteristics of a professional cook. The student will learn how to conduct oneself in a confident, professional and ethical manner. The student will demonstrate proficiency in the basic body of knowledge related to culinary arts and its technologies. EDUCATIONAL PHILOSOPHY The philosophy of the Culinary Education Center is to encourage the devotion of time and effort in the educational process. The Center promotes the evolution of the chef and his/her ability to apply learned skills for a future in the hospitality industry. EDUCATIONAL GOALS The goal of this program is to develop in the student the characteristics of a professional chef. The student will learn how to conduct oneself in a confident, professional and ethical manner. The student will develop: Interpersonal skills in order to develop a working relationship with management, co-workers, and guests Gain theoretical and practical knowledge of cooking Speed, timing, manual dexterity, and stamina through laboratory application Demonstrate proficiency in the basic body of knowledge for nutrition, sanitation, food production, cost control, and supervisory development A networking system with local chefs and industry professionals Skills that allow the student to think critically and communicate ideas in a clear and concise manner A career portfolio to attain an entry to mid-level professional position in a food service operation A historical perspective of the food service industry to understand the foundation of a chef supervisor position A high degree of accuracy in performing culinary mathematics problems
CULINARY PHILOSOPHY The Culinary Education Center seeks to foster individuality, creativity, and open-mindedness in the application of theoretical and practical food preparation skills. The Center believes that the investment of time and effort in the selection and preparation of high quality ingredients contributes directly to the nutritional value, appearance, taste, texture, aroma, and customer satisfaction thereby meeting or exceeding the standards of the industry. The understanding and management of the culinary learning experience will determine the quality and essence of the final product. CULINARY GOALS The student will be able to: Demonstrate discipline and dedication to the culinary profession Demonstrate continuous improvement of the product and the process of cooking Demonstrate a well-rounded foundation in recipe interpretation, cooking techniques and principles Adheres to safety and sanitation procedures during preparation, receiving, storage and handling Emphasize visual appearance and presentation of food Develop menus that are nutritionally balanced Utilize New Jersey fresh produce, when available Recognize and address the changing food and health needs of the guest Select ingredients consistent with the U.S. nutritional goals and guidelines Reduce the amount of fat, cholesterol, and sodium in a recipe Prepare foods utilizing methods that will preserve flavor, texture, color, and aroma Develop their creativity and an open-minded approach towards food and its preparation Substitute and convert ingredients to meet the nutritional, religious, and cultural needs of the guest Demonstrates consistency and uniformity in quality, production and presentation of food Utilize technology for management functions, production, recipe and menu planning, and research |