Orientation - Wake Technical Community College

Orientation
Culinary, Baking, and
Hospitality Management
Degree Programs
Agenda
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Welcome
Introduction of
Instructors
Programs of Study
Requirements
Uniform Policy
Knives and Tools
Flavors Restaurant
Work-Based Learning
Tour of the Kitchen
Welcome
 Overview
of the Culinary, Baking, and
Hospitality Programs
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History of our program
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ACF Accreditation
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The typical student
What Can I Expect?
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Degrees, Diplomas,
Certificates
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Full- or Part-time
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Class size and group
work
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Work Opportunities
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Costs: tuition and fees,
books, knives and tools,
uniforms
Instructors
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Jeff Hadley, Department Head
Fredi Morf, Culinary Lead Instructor
Jim Hallett
Phil Bales
Caralyn House, Baking Lead Instructor
Leslie DeMarco
Jane Broden, Hospitality Lead Instructor
Suya Campos-Rosa
Adjunct Instructors
JEFF HADLEY
Department Head
and Chef Instructor
Chef Hadley began his career in foodservice at
the age of 16 when he worked as a busboy and
dishwasher at a restaurant in his hometown of
Pittsburgh, Pennsylvania. He was bitten by the
bug and has worked in the field ever since. A
graduate of Northwood University with degrees in
Culinary Arts and Hotel/ Restaurant
Management, Chef Hadley has worked in nearly
every facet of the business. His greatest amount
of experience comes from managing upscale
hotel kitchens and clubs. Hadley’s affiliation
began with Wake Tech in 1989 as an industry
advisor and since 2001, as a culinary instructor.
He has been the Department Head since 2008.
Outside of work, he enjoys mountain biking and
NASCAR.
Chef Hadley is also responsible for the
coordination of the exchange program with a
hotel/ culinary school in France. He has
participated in a program called Adopt-A-Ship,
which pairs chefs with a Navy ship. The chef
conducts training classes while on board the ship
while they are at sea. His most recent trip took
him to Japan for three weeks. He is a Certified
Hospitality Educator (CHE).
jjhadley@waketech.edu
919-866-5990
Fredi Morf
Lead Culinary
Instructor
Chef Morf completed a Cooks and a Waiter
Apprenticeship Program in Switzerland. He
worked at hotels in Zurich and Zermatt,
Switzerland. Chef Morf came to work at the
Grove Park Inn in Asheville in 1981. He then
worked at the Hotel Europa in Chapel Hill, The
Sheraton Kensington, Tulsa, and the North
Raleigh Hilton.
Chef Morf has worked at Wake Technical
Community College since 1986, teaching a
variety of culinary classes. He is an active
member of The American Culinary Federation
Triangle Chefs’ Association and The National
Ice Carving Association. He is certified as a
Hospitality Educator (CHE) by The American
Hotel and Lodging Educational Institute.
fmorf@waketech.edu
919-866-5992
Jim Hallett
Chef Hallett has a degree in
Culinary Arts from Johnson and
Wales University. He has worked in
hotels, country clubs, and
restaurants throughout the
southeastern United States. He also
worked in Colorado for Keystone
International opening restaurants at
the resort.
Chef Hallett has been teaching at
Wake Tech since 1996, instructing in
a variety of classes. He is certified as
a Hospitality Educator (CHE) by The
American Hotel and Lodging
Educational Institute.
jlhallett@waketech.edu
919-866-5989
Phil Bales
Chef Bales has two associate’s
degrees, in Hotel, Restaurant, and
Institutional Management from
Purdue University; and in Culinary
Arts from Schoolcraft College. He
has 30 years of experience in
restaurant, hotel, business dining,
and health care environments. He
has enjoyed leading diverse staff
teams to excel and meet the
needs of demanding consumers.
Chef Bales has been teaching at
Wake Tech since 2009. He enjoys
teaching and learning from
students. Bales is originally from
Indiana; he moved to North
Carolina in 1984. He enjoys playing
basketball and is an avid
fisherman.
pcbales@waketech.edu
919-866-5997
Caralyn House
Lead Baking
Instructor
Chef House has a degree in Finance and
Banking from Appalachian State University.
She also studied at L'Academie de Cuisine in
Bethesda, Maryland, earning an Associates
Degree in Culinary Arts. Chef House won a
scholarship to study Pastry Arts taught by the
White House pastry chef, Roland Mesnier. She
has worked in restaurants in the Washington,
DC, area as well as Raleigh, NC.
Chef House has been teaching a variety of
classes at Wake Tech since 1991. She now
focuses on the baking and pastry classes, and
heads up the Baking and Pastry Arts degree
program. She is a Certified Hospitality
Educator (CHE), and was awarded the 2007
Excellence in Teaching Award by the North
Carolina Community College System.
cmhouse@waketech.edu
919-866-5991
Leslie DeMarco
After earning an associate’s degree in
Business Management, Chef DeMarco
completed the professional culinary
career training program at L’Academie
de Cuisine with highest honors. She
continued her training in the DC
Metropolitan area, working for fine dining
restaurants and caterers. She also worked
as a private chef for prominent families
and provided contract kitchen help for
Blair House, the President’s guest house,
as needed during diplomatic visits.
A move to North Carolina in 2004
prompted Chef DeMarco and her
husband to open a café and catering
operation in RTP, where she was able to
combine her business expertise with her
culinary interest and training. She served
as Chef and Pastry Chef for this successful
venture for six years.
Chef Demarco has taught at Wake Tech
since 2013.
lademarco@waketech.edu
919-866-5748
Jane Broden
Lead Hospitality
Instructor
Jane has been teaching Hotel and
Restaurant Management classes at Wake
Tech since 1996. In 2000, she received the
Excellence in Teaching Award for the Business
Division. She is certified as a Hospitality
Educator (CHE) by the American Hotel and
Lodging Educational Institute. Before coming
to Wake Tech, she worked with the Marriott
Corporation for 13 years. Jane earned her BA
in Spanish from Indiana University in
Bloomington, Indiana, and spent her junior
year at the University of Madrid in Spain.
Jane is married to Bill Chesanek, and they
have two sons, Will and Brian. Her hobbies
include traveling, reading, walking,
scrapbooking, and watching sports. Jane
says, “I am passionate about teaching. I learn
so much from the students while they learn
from me. Our industry is a vibrant one and our
students are energetic, hard-working, and
committed to being successful. A degree in
Hospitality from Wake Tech pushes a student’s
career four to five years ahead of those who
have not had hospitality education.”
jabroden@waketech.edu
919-866-5994
Suya CamposRosa
scamposrosa@waketech.edu
919-866-5243
Adjunct Instructors
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Our adjunct instructors may change each semester. They
are industry professionals who take time out of their busy
schedules to teach a class or two. Each is a specialist in
their area.
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Recent adjunct instructors include:
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Melissa Attanas, Bon Appetit at SAS Institute
Smith Joslin, Whole Foods Bakehouse Commissary
Eric Stopka, Whole Foods North Raleigh
Karen Gray, WTCC
Aris Ragouzeos, GSK
Eddie Wilson, NCSU
Patty Robinson, Wake Tech Events Planning
Brandon Levtzow, Hyatt Hotels
Programs of Study
 Culinary
 Baking
 Hospitality
 Degrees
and Diplomas
 Adding Certificates
 Advising – especially if you are considering adding a
certificate, or double/triple majoring
Academic Requirements
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Pre-Curriculum Courses
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DMA 030 and DRE 098 are the minimum requirement for any of our
classes
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Pre- and Co-Requisites
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ServSafe Certification – required of every student, and part
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General Education Credits
every student’s first semester
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Can be transferred from another school or
curriculum
ENG 111 and ENG 112 or ENG 114 (take 2 of these)
MAT 110
PSY 118
ART 131 or HUM 115
Technical Requirements
 Communication
 Physical
Strength and Stamina
 Mobility and Motor Skills
 Sensory
 Interpersonal and Emotional
Uniform Policy
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Why we wear what we wear
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Hat
Neckerchief
Pants
Shoes
Apron
Chef Jacket
Name embroidered
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Wear it proudly
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Using Financial Aid
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Walk into the kitchen already in complete uniform.
Dress in the locker rooms, not the kitchen.
Knives and Tools
CHEF CULINARY SET
9" CHEF'S KNIFE-GENESIS
6" BONING KNIFE
11" WAVY EDGE SLICER
3" PARING KNIFE
10" STEEL-GENESIS
KITCHEN SHEARS
BENCH SCRAPER
8" OFFSET SPATULA
MICROPLANE GRATER W/ HANDLE
1" MELON BALLER
MEASURING SPOON SET
MEASURING CUP SET
16" POLYURETHANE PASTRY BAG
16" POLYURETHANE PASTRY BAG
SMALL DECORATING TUBE SET
#4 STAR TUBE
#4 PLAIN TUBE
POCKET THERMOMETER
SWIVEL PEELER-PLASTIC HANDLE
TRIPLE ZIP KNIFE CASE
DIGITAL SCALE
Knives and Tools
Baking Kit
5 PC. MODELING TOOL SET
FONDANT SMOOTHER
4 PIECE ARTIST BRUSH SET
SMALL COUPLER
LARGE DECORATING TUBE SET
PASTRY COMB
10" OFFSET SPATULA-PLASTIC HAN DLE
HOBBY KNIFE
8" SPATULA-PLASTIC HANDLE
1" PASTRY BRUSH
FISH BONE PLIERS
FISH BONE TWEEZER - ANGLED TIP
4" TRIANGULAR PASTRY SPATULA
FLUTED CUTTER SET-ROUND
Knives and Tools
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Other tools
Where to buy
Cost
Using Financial
Aid
Flavors Restaurant
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How it operates
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How to make a
reservation
https://www.waketech.
edu/flavors
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Students as servers;
students as cooks
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Baking classes assist with
providing desserts and
breads
Work-Based Learning
and Employment Resources
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Why required
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Requirements
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Employment resources
https://www.waketech.edu/about-waketech/careers-employment/careers
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Study Abroad Opportunities
Once I Graduate,
What Can I Expect?
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Where can I find work after I graduate?
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Student Success Stories http://www.waketech.edu/programscourses/credit/baking-culinary-and-hospitality/graduate-jobplacement
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As a graduate, you can apply for Certified Culinarian® (CC®) or
Certified Pastry Culinarian® (CPC®) with the American Culinary
Federation (ACF).
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Can I transfer to another school?
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Will any of my credits transfer?
Tour of the Kitchens
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Questions?
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Comments?
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How to contact us:
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Jeff Hadley, Department Head for Culinary,
Baking, and Hospitality Programs
jjhadley@waketech.edu 919-866-5990
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Tour of Kitchens
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Culinary, Baking and Hospitality Website:
http://www.waketech.edu/programscourses/credit/baking-culinary-and-hospitality