Greetings from the Program Chair
Great news to share…
The pool has been drained and we are waiting on the final blue prints to be delivered by the architects, so progress is being made. The Board of Trustees at Collin College approved the new Associate of Applied Science in Culinary Arts, Culinary Arts Certificate, and Pastry Arts Certificate.
| AAS in Culinary Arts (70 Credit Hours):
CHEF 1305 Sanitation & Safety
CHEF 1301 Basic Food Preparation
HAMG 1321 Introduction to Hospitality
IFWA 1310 Nutrition & Menu Planning
CHEF 2302 Saucier
HAMG 1324 Hospitality Human Resources Management
PSTR 1301 Fundamentals of Baking
RSTO 1325 Purchasing for Hospitality Operations
CHEF 1302 Principles of Healthy Cuisine
HAMG 1319 Computers in Hospitality
CHEF 2331 Advanced Food Preparation
CHEF 1345 International Cuisine
CHEF 1341 American Regional Cuisine
CHEF 1310 Garde Manger
CHEF 1314 A La Carte Cooking
CHEF 2380 Cooperative Education – Culinary Arts Chef
RSTO 1304 Dining Room Service
Elective (3 credit hours): CHEF 2341 Culinary Competition, RSTO 1301 Beverage Management, or any CHEF, HAMG, PSTR, TRVM course
ENGL 1301 Composition Rhetoric
HUMA 1301 Introduction to Humanities
MATH 1332 College Mathematics
ECON 1301 Introduction to Economics
SPCH 1321 Business & Professional Speaking
PHED/DANC Any Activity Course
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Certificate in Culinary Arts (24 Credit Hours):
CHEF 1305 Sanitation & Safety
CHEF 1301 Basic Food Preparation
IFWA 1310 Nutrition & Menu Planning
PSTR 1301 Fundamentals of Baking
CHEF 1341 American Regional Cuisine
CHEF 1345 International Cuisine
CHEF 2331 Advanced Food Preparation
Elective (3 credit hours): CHEF 2341 Culinary Competition, RSTO 1301 Beverage Management, or any CHEF, HAMG, PSTR, TRVM course
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The only change to the Pastry Arts Certificate was the increased number of contact hours for the PSTR 1301. The Fundamentals of Baking class will be 80 contact hours instead of 64 contact hours.
If you have any questions regarding the new program please contact me. The new program will be implemented fall 2008.
Have a safe an enjoyable Spring Break.
Cheers!
Karen
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Price Is Up by Sheila Kao
 While paying big money for room and board for two kids in college this year, my grocery bill at home has shrunk dramatically. The daily meals usually consist of Asian green, seafood, soy products and fruits. This kind of diet has not given me the sticker shock yet. But buying bulk products for the college I can not help noticing the dramatic increase of price for certain items: eggs 30%, bread flour 20%, all purpose flour 16%, chicken 35% in the past 4 months. The state of economy is not looking good and the upwardly mobile food price certainly piles on extra burden on our lives. The Italians are crying foul while their beloved pasta price shoots up high. We certainly will start to bulk at the high price of cakes, cookies and bread. As we are looking for alternative energy fuel to save the environment we soon also need to look for alternative stomach fuel to save our food budget.
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HCSA President's Note
Greetings!
HCSA has been busy! The Salsa Standoff at Spring Creek was big fun; if you didn’t participate this year, consider it next year. Congratulations are in order to Sheila Kao, who took first place in the “Amateur - Miscellaneous” category with a tasty, sweet fruit salsa.
On to the annual Valentines Dinner Fund Raising Event, I definitely want to say a big Thank You to all who volunteered their time! Chef Whitlock and Chef Brown both, made huge and delicious contributions and helped, to make the dinners a success! To those who purchased a dinner, Thank You for your support! I hope HCSA’s effort helped to make your Valentines Day special!
Next, to all culinary and hospitality students, make plans to attend our next general members meeting, March 24, 2008 at the Spring Creek Campus. We will be providing pizza and talking about our upcoming events, like our next Chef’s Table, Earth Day and the dine around planned for April. Please check our website for new pictures, from our recent events and keep a close eye on our website calendar, as we are busy adding new events.
Thank you very much, for your continued participation in HCSA, I am honored and excited to serve you!
Cynthia Stafford
President, Hospitality & Culinary Student Association
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Calendar of Events
March is National Food Month
| March 10 |
2nd Eight Week Session begins
Job Fair Workshop - Central Park Campus / Room E210, 1pm–3pm
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| March 11 |
Job Fair Workshop – PRC, F148 3 pm – 5 pm |
| March 12 |
College Transfer Fair – SCC, Atrium 4:30 – 7:00 pm
Job Fair Workshop - SCC, J208 6 pm -8 pm
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| March 17 |
St. Patrick’s Day |
| March 17-21 |
Spring Break |
| March 20 |
Spring Begins |
| March 25 |
Pecan Day (and National Pecan Day is April 14th)
Yes, we have two days to celebrate the pecan!
Did you know that the pecan tree is the only native tree to North America? Believe it or not?
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| March 26 |
Job Fair (free and open to public) – SCC 10:00 – 2:00 pm |
| March 28 |
7th Annual Talent Show, SCC John Anthony Theater 7 pm |
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Upcoming Events
There’s still time!
Beginning March 10 and runs the course of the second eight weeks
TRVM 2301.XP1 Introduction to Convention & Meetings Management
(Tue & Thu 8:30 am to 11:20 am)
Interested in gaining an overview of the meetings and convention industry? Join this class to understand the various aspects and skills involved in planning and managing meetings, conventions, and expositions. Emphasis is on types of meetings, meeting markets, industry suppliers, budget and program planning, site selection and contract negotiations, registration and housing, food and beverage requirements, function and meeting room setup, and audiovisual requirements.
PSTR 1301.XA2 Fundamentals of Baking
(Mon & Wed 1 pm to 4:50 pm)
What you remember most is what you had last! If you’re interested in creating that lasting impression at that important dinner or elegant afternoon tea (yes, recent trends show that even powerful business men are closing deals over afternoon tea!), then consider joining Chef Brown in a world of pâtisserie. Have fun while learning the baking basics so that you can smoothly move into the Plated Desserts and Advanced Baking classes this Summer and Fall. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products including quick breads, pies, cakes, cookies, tarts and more. For more information, please contact Chef Brown 972.377.1057 mebrown@ccccd.edu or Karen 972.377.1672 or kmusa@ccccd.edu
Staying in town for Spring Break?
Try a First Course at Market Street in McKinney, $39/class
Chef James Reichstadt will be at Market Street on March 10, 6:30-8:30, teaching “A Simple yet Elegant, Irish Dinner.” Is there more to Irish food than Lucky Charms? Come see for yourself as he guides you through Regional Irish dishes like Rack of Lamb, Colcannon (traditional mashed potato dish), Irish Stew, Boxty Cakes and Potato Apple Cakes.
Chef Steve Knowles presents “A Twist on Southwestern Cuisine” on March 17, 6:30 – 8:30 pm. His fabulous menu includes: Chipotle Butter and Poblano Crusted Beef Tenderloin with Garlic and Hickory Smoked Whipped Potatoes and Grilled Fresh Vegetables, Savoury Southwest Vegetable Tarte Tatin with Oven Dried Tomatoes, Fire Roasted Poblano Peppers, Red Peppers and Portobello Mushrooms on a Puff Pastry. Dessert includes White Chocolate Risotto and Brandies Cherries.
On March 18, 6:30 – 8:30 pm, Chef James Reichstadt will demonstrate “Tricks of the Trade: Restaurant Appetizers.” This evening’s menu includes: Florentine Chicken Canapes, Smoked Salmon Banquettes, Oysters Mignotte, Patate Crudo (potato cups with tomato, basil and mozzarella), Empanadas, Brie and Apple Crostini and Cucumber-Salad Cups.
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Special Features
Collin Cabaret
From the Board Meeting with President Cary Israel
The 2008 Collin Cabaret held on Saturday, February 16, raised a record $250,000 for scholarships. More than 400 people attended the fundraising event sponsored by Collin’s Board of Trustees and the Foundation Board of Directors at the Embassy Suites Convention Center in Frisco. The event showcased the amazing talent of Collin’s current and former dance, choral and music students who performed jazz standards, Broadway classics and dynamic dance routines in support of student scholarships.
From Chef Michele Brown
Well, we tried to get a student product together for the Scholarship dinner; the theme was French Cabaret.
The Advanced Pastry Class made adorable and very French looking Croquembouch with pastillage ribbons, bows and marzipan roses. They were a sight to see! We even used the banquet kitchen at the Embassy Suites to put our towers together. But alas, the rains came, and without the proper hermetically sealed containers, the Croquembouch did not make it to the dinner. Sugar and water, don't mix!
Student Bob Lang and myself went to the function to provide assistance to the volunteers welcoming guests. The sets were lovely, like a street scene in Paris. There were singers and dancers and mountains of bread. Next year, with a year to plan, we are hoping to have greater student involvement either baking, cooking or as an auction item offering dinner in our new kitchens!
A+
Congratulations to Chef Reichstadt and his International class for a terrific luncheon touring China and Chef Whitlock and his Advanced Food Preparation class for a very fine dining experience! Chef Brown and her Advanced Pastry class will showcase their pastries on the evening of March 6. It will certainly be a great treat!"
À la Carte
Chef James Reichstadt
If I had a show on the Food Network, it would be called What’s In The Fridge? and would be about improvisational cooking, making due with what’s at hand.
The most memorable dining experience I ever had was eating at Ginza Sushi-Ko in Los Angeles. Inside or outside of Japan this was the best food I have ever eaten prepared in a way that the best qualities of each item stood out.
The best culinary advice I received was work hard, work fast and work smart.
The worst culinary advice I received was for a fine dining chef, there is nothing to learn from fast food.
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Book Review
101 Easy Peasy Cookie Recipes (Paperback)
by Lucinda Wallace (Author), Heather Wallace (Author)
Reviewed by Michele E Brown
We make cookies at home and as a pastry arts instructor, I am always looking for a new recipe for a fantastic cookie. For my students I baked off a fast batch of the Cherry Coconut Cookies, needless to say they all passed the book around the room to write the recipe(and devoured the cookies.)
Every single cookie we have produced out of this no-nonsense cookie book has not only been easy peasy but really good! Great fun to make with the kids and a nice way to enjoy an evening with friends baking and talking; even the most inexperienced baker can have delicious success.
I lost the book for about a week when a friend saw it and took it. Lucky for me he presented me with a beautiful platter of easy peasy cookies. From the Choco Trio Cookies to the Blueberry Crumble Bars each recipe fast, easy and understandable.
While cook books come and go, this little gem will be the one that stays in the kitchen, close at hand. Whatever your cookie emergency, there is a cure! Lucinda and Heather have compiled a collection of down home goodies ranging from bars to drop cookies, cut-outs and no-bake.
So much better than store bought cookies, you can whip up a fast batch or make up some dough and freeze for a rainy day!
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Student's Favorite Recipe
Bison Burgers
Recipe from Robert Lang
1 pound of ground bison meat
1 onion chopped fine
Sara Lee Dinner rolls or King’s Hawaiian dinner rolls
(You can find these in the bread aisle)
Salt and pepper
2 inch biscuit cutter
Condiments such as pickles chips, ketchup mustard, mayo
Always wash your hands and equipment and sanitize after coming in contact with raw meat and don’t cross-contaminate anything!!!!
This is my variation on the White Castle/Crystal’s burger.
- Open the package of dinner rolls but do not separate them individually yet. Using a serrated knife, cut horizontally across the middle of the rolls to separate the tops from the bottoms. Replace the top and then separate the rolls into individual buns. It’s easier this way rather than one-at-a-time.
- Spread the ground bison on a sheet pan so you have a thin layer of meat, about 1/8th to a ¼ inch thick that spreads across the pan.
- With a 2-inch biscuit cutter, cut small burger rounds. If you don’t have a biscuit cutter, just eyeball it and use your hands, but the biscuit cutter make perfect sized patties. Set aside for a few minutes while you…
- Spray a griddle or a large skillet with non-stick spray and heat on medium. (I prefer cast iron for its heat distribution but any pan will work).
- Lightly brown the onions and set aside.
- Season the tops of your burgers with salt and pepper. Place seasoned-side-down on a griddle/skillet, season the non-seasoned side and cook about one minute. Flip to heat through. These are thin so they don’t take long to cook.
- Assemble the burgers, buns, onions, and condiments and enjoy!
About Bison meat:
According to the USDA, the American buffalo is not a true buffalo. Its scientific name is bison and it belongs to the bovine family along with domestic cattle. As reported by the National Bison Association, research by Dr. M. Marchello at North Dakota State University has shown that the meat from bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have also shown that bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. Readers' Digest magazine has even listed bison as one of the five foods women should eat because of the high iron content. Additionally, according to the USDA, antibiotics and growth hormones are not given to bison. (Sources: www.usda.gov; www.bisoncentral.com)
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Student Spotlight
Name: Robert (Bob) Lang
Culinary or Hospitality student: Culinary Student
Born and raised in: Born-Chicago; Raised-Dallas
Astrological Sign: Sagittarius
Pets: Lucky, a 9 year-old terrier mix
The one thing I could not absolutely live without is oxygen (What…were you expecting something philosophical?)
The most indispensable culinary tool I have is my creativity(OK… there’s your philosophical answer, happy now?)
If I could recommend one restaurant to my friends, it would be La Calle Dolce in Dallas or when in Chicago, go to Wolfie’s on Devon Avenue for Chicago-style hotdogs.
If I could describe myself in one food item, it would be nuts
My favorite food is it’s a tie between fajitas, Tootsie Rolls, or Cheerios with chocolate syrup.
If I could change the world, I would start by making higher education more affordable. (Don’t make me get on my soapbox about that one. There isn’t enough space for me to rant about the out-of-control cost of education!)
What I would like to share with other students is quit worrying so much about grades and just concentrate on the subject matter. You’ll discover in the end that you will make good grades.
My favorite quote is if you can’t laugh at yourself, laugh at somebody else.
One interesting fact about me is I have four college degrees (2 Associates, 1 Bachelor’s, 1 Master’s) and I’m working on my fifth.
What I would like to share with the world would be a culinary joke and here it is:
What did the vinaigrette say when the salad knocked on her door?
She said, “Don’t come in, I’m DRESSING”
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Irish Factoids
(The Thinking Corner is taking a slight detour to the Emerald Isle this month)
*Apparently, there are 3.8 million people in Ireland and 33.7 million people living in the United States who are of Irish descent. Who knew? On Saint Patrick's Day, however, it seems that the whole world just about wants to be Irish.
*According to Bailey’s Irish Cream,their40,000cows are the happiest cows on the planet. These cows have four different types of grass to graze on nine months of the year. You’d be happy too, if you were a cow.
*In case you’re struggling to find out if you’re Irish or half-Irish or wanna-be Irish, here’s a list to confirm your inner Irish, for all ye Lads, Lassies and Leprechauns.
You know you’re Irish when:
1) You will never play professional basketball.
2) You swear very well.
3) At least one of your cousins holds political office.
4) You think you sing very well.
5) You have no idea how to make a long story short.
6) You are very good at playing a lot of very bad golf.
7) There isn't a huge difference between losing your temper and killing someone.
8) Much of your food was boiled.
9) You have never hit your head on the ceiling.
10) You spent a good portion of your childhood kneeling.
11) You're strangely poetic after a few beers.
12) You're, therefore, poetic a lot.
13) You will be punched for no good reason...a lot.
14) Some punches directed at you are legacies from past generations.
15) Your sister will punch you because your brother punched her.
16) Many of your sisters are Catherine, Elizabeth or Mary....and one is Mary Catherine Elizabeth.
17) Someone in your family is incredibly cheap. It is more than likely you.
18) You may not know the words, but that doesn't stop you from singing.
19) You can't wait for the other guy to stop talking so you can start talking.
20) "Irish Stew" is the euphemism for "boiled leftovers from the fridge."
21) You're not nearly as funny as you think you are, but what you lack in talent, you make up for in frequency.
22) There wasn't a huge difference between your last wake and your last keg party.
23) You are, or know someone, named "Murph".
24) If you don't know Murph, then you know Mac, if you don't know Murph or Mac, then you know Sully, and you'll probably also know Sully McMurphy.
25) You are genetically incapable of keeping a secret.
26) Your parents were on a first name basis with everyone at the local emergency room.
27) And last but not least...being Irish means...your attention span is so short that...oh, forget it!
Happy St. Patties Day!
Vernie
*Want more facts, visit:
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Job Postings
New Ruth's Chris Steak House in Fort Worth is now hiring all positions! Great way to earn experience in a fast paced, upscale restaurant. Dinner only restaurant located in the Hilton hotel next to the Fort Worth Convention Center.
Servers (some experience required)
Server Assistants
Bartenders (experience preferred)
Hostess/Hosts
Hot Line cooks
Cold Line cooks
Prep cooks (AM and PM)
Food runners
Stewards
Ruth's Chris offers full benefits to all full time employees and competitive wages depending on experience.
Interviewing Monday - Saturday 10am to 4pm, in the Hilton Hotel at 815 Main St. on the third floor.
Please contact Chef Tony Gale at ChefFtWorth@ruthschris.com for more information.
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This newsletter will let you know about upcoming activities and programs in the Hospitality & Food Service Management department and the Hospitality and Culinary Student Association (HCSA). For a format other than text for this newsletter please copy the link below:
Administrative details (like how to be removed from the mailing list) are at the bottom of this mail.
This newsletter will be generated once a month and sent to all HAMG/CHEF students, faculty, staff and Advisory Board members. This mail is sent in TXT format so that it can be read from any e-mail program. If you would like to be removed from the mailing list, please send e-mail to kmusa@ccccd.edu with the subject REMOVE.
Program Chair Hospitality Management & Culinary Arts
9700 Wade Blvd.
Frisco, TX 75035
972 377 1672
www.ccccd.edu/hospitality
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