Culinary Arts ASSOCIATE OF APPLIED SCIENCE AAS The Culinary Institute of MontanaTM The Culinary Arts program provides students with entry-level skills in the culinary arts industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that supports competency in the field. Additional training involves table service, menu planning, cost control analysis, storeroom management and restaurant stewarding. www.fvcc.edu
Our first-class culinary arts program includes practical work experience. Chef s Table Students transform the instructional kitchen into a fine dining establishment for Chef s Table periodically throughout the semester. Through this unique program, students complete their internships by preparing and serving gourmet meals to patrons. The meals generally include hors d oeuvres, a minimum of three courses and occasional wine pairings. The program has become a local favorite and is popular among tourists. Catering Events Students experience catering first-hand. These events offer students another way to interface with the public and apply the skills learned in the classroom. Students prepare cuisine for large-scale, college events and intimate in-home parties, while also practicing their skills in menu planning, purchasing, cost control and organization.
Instructional Kitchen At The Culinary Institute of Montana, students have the advantage of working in a new, cutting-edge instructional kitchen. The 3,224-square-foot facility houses modern, innovative supplies and pieces of equipment including a Cryovac machine used for vacuum packing full meals which can be cooked via sous-vide, an Alto-Shamm for slow cooking meats to retain flavor and moisture, a pizza oven, proof box, blast freezer, a mixer for each student s use and liquid nitrogen for freezing ice cream. Our small class sizes allow plenty of space and time for students to work with this advanced equipment, giving them an edge in the industry. Dare to Compare The Culinary Institute of Montana Many Large National Schools Program Cost* $10,951 In District $13,695 Out of District $40,000 -$60,000 $25,231 Out of State Class Size Small Mid-Very Large Program Length 18 Months Up to 2 Years AAS Degree Awarded World Class Instructors State-of-the-Art Facility Hands-on Kitchen Experience Practical Work Experience Certification Opportunities *Tuition and fees listed are for fall 2015 and include lab fees and approximate supply and uniform costs. Contact the registration office at 406.756.3848 for current rates.
Learn all you need to know to create outstanding food and launch a thriving business. At The Culinary Institute of Montana, students learn, practice and apply: Basic and advanced technical skills in food preparation and service Sanitation guidelines related to food handling Usage, storage, nutrition and identification of product Classic cooking terminology and methods Proper usage and maintenance of professional culinary equipment Station organization and line management Production, layout, and workflow of professional kitchens and bakeshops History, evolution and international diversity of culinary arts Various components of front-of-house operations, particularly those related to food and beverage service and customer relations Human resource management strategies to increase motivation and productivity Basic accounting procedures for creating a financial plan or budget, cost controls and forecasting or projecting sales Professionalism and management skills necessary for successfully operating within a foodservice facility Example Curriculum for Associate of Applied Science Degree in Culinary Arts Fall Semester Professional Chef I: Savory 5 credits Food Service Sanitation Professional Chef I: Baking and Pastry 5 credits Catering: Fall Purchasing and Product Identification Food and Beverage Service 15 credits Spring Semester Professional Chef II: Savory 5 credits Professional Chef II: Baking and Pastry 5 credits Catering: Spring Food Service Lab Chef s Table Purchasing and Cost Control 3 credits Hospitality Supervision 3 credits 19 credits Summer Semester Professional Business Communication 3 credits Catering: Summer Professional Chef III 6 credits Nutritional Cooking Menu Planning 15 credits Fall Semester Small Business Entrepreneurship Capstone: Professional Chef IV 3 credits 1 15 credits 64 Total Credits www.fvcc.edu/culinary
{ Student Testimonials Jacob Hausauer, Whitefish, MT: My instructors are very talented professional chefs who offer unlimited opportunities for me to be creative in the kitchen. { { { Cailin Briney, Rochester, NY: Growing up in New York, I saw constant examples of high-end, high quality food and chefs. I was thrilled when I discovered a culinary program of this caliber in such a beautiful area of Northwest Montana. Casey Jensen, Kalispell, MT: I canceled my plans to attend a culinary program in Hawaii to come to school here, and I m so glad I did. I ve learned practical skills in the classroom that I ve been able to apply in actual catering events. The program is providing me with the tools I need to accomplish my dream of opening a restaurant or catering business. Michelle Hicks, Columbia Falls, MT: This program offered just the right blend of classroom learning and real-world practice. After I graduated, I felt ready and excited to take what I learned into my career as a professional chef. Find professional success An exciting global career awaits you! Catering and event management Cruise ships Airlines Personal chef Hospital/care facilities Food and beverage production TV food shows Culinary instructor Wine/culinary specialist Kitchen designer Food science Research & development projects Nutritionist/dietitian Restaurants Delis
The Culinary Institute of MontanaTM FOR MORE INFO: View the online catalog at www.catalog.fvcc.edu Chef Shannon Hayashi 406.756.4321 shayashi@fvcc.edu World-Class Instruction Chef Shannon Hayashi, CCE, M.Ed., Ed.D. Culinary Program Director Prior to joining The Culinary Institute of Montana in 2018, Chef Hayashi served as a culinary educator at the Art Institute of Colorado for 17 years. Chef Hayashi challenges his students to become accountable for their education by building a solid foundation in the culinary concepts, skills, techniques and principles that empower them to pursue successful professional careers. He has been a team coach for the student American Culinary Federation (ACF), and his teams have consistently medaled year after year. He is also an education evaluator for the ACF Educational Foundation. Chef Hayashi has served as an Executive Chef at various hotels and restaurants, owned a restaurant and apprenticed in Japan. He brings a passion for education and countless talents to The Culinary Institute of Montana. Chef Manda Hudak has always had a passion for cooking. She chose a career in hospitality and received degrees from Cornell University School of Hotel Administration and The Culinary Institute of America, completing apprenticeships at the St. Francis Hotel in San Francisco and Marriott Hotel Group. She owned a catering company in Los Angeles with an eye toward healthful corporate meal planning and custom social event planning. She served as the private chef to Lester Korn, U.S. Ambassador to the United Nations. Hudak has shifted her focus to education, utilizing her craft and service expertise to prepare culinary professionals for the future. Michaella Irlbeck is a graduate of The Culinary Institute of Montana and serves as the Executive Sous Chef. Upon graduation in 2013, she put her culinary skills to work in the health care and recreational tourism industries before joining the staff at The Culinary Institute. Irlbeck excels in cooking bite-sized foods and loves the quick pace of life in the kitchen. Chef Deborah Misik has been in the food service industry for 26 years.she holds a Culinary Arts degree from The State University of New York. She has traveled across the Eastern United States working in various positions, including Executive Chef of a Four Diamond resort in upstate New York. Prior to joining The Culinary Institute of Montana in 2016, she owned a wedding cake business. She holds dual certifications through the American Culinary Federation, Certified Executive Pastry Chef and Certified Culinary Educator. www.fvcc.edu/culinary 1/2018 A number of photos are provided courtesy of Brenda Ahern Photography