Culinary ASSOCIATE OF APPLIED SCIENCE AAS Arts

CulinaryArtsASSOCIATE OF APPLIED SCIENCEAASTheCulinaryInstituteof MontanaTMThe Culinary Arts program provides students withentry-level skills in the culinary arts industry. Studentsreceive instruction in cooking and baking, as well astheoretical knowledge that supports competency in thefield. Additional training involves table service, menuplanning, cost control analysis, storeroom managementand restaurant stewarding.www.fvcc.edu

Our first-class culinary artsprogram includes practicalwork experience.Chef’s TableStudents transform the instructional kitcheninto a fine dining establishment for Chef’sTable periodically throughout the semester.Through this unique program, studentscomplete their internships by preparing andserving gourmet meals to patrons. The mealsgenerally include hors d’oeuvres, a minimumof three courses and occasional winepairings. The program has become a localfavorite and is popular among tourists.Catering EventsStudents experience catering first-hand.These events offer students another wayto interface with the public and apply theskills learned in the classroom. Studentsprepare cuisine for large-scale, collegeevents and intimate in-home parties, whilealso practicing their skills in menu planning,purchasing, cost control and organization.

Instructional KitchenAt The Culinary Institute of Montana,students have the advantage of workingin a new, cutting-edge instructionalkitchen. The 3,224-square-foot facilityhouses modern, innovative suppliesand pieces of equipment including aCryovac machine used for vacuumpacking full meals which can be cookedvia sous-vide, an Alto-Shamm for slowcooking meats to retain flavor andmoisture, a pizza oven, proof box, blastfreezer, a mixer for each student’s useand liquid nitrogen for freezing icecream. Our small class sizes allow plentyof space and time for students to workwith this advanced equipment, givingthem an edge in the industry.Dare to CompareThe Culinary Instituteof MontanaMany LargeNational SchoolsProgram Cost* 10,951 In District 13,695 Out of District 25,231 Out of State 40,000 - 60,000Class Size Small Mid-Very LargeProgram Length18 MonthsUp to 2 YearsAAS Degree AwardedWorld Class InstructorsState-of-the-Art FacilityHands-on Kitchen ExperiencePractical Work ExperienceCertification Opportunities*Tuition and fees listed are for fall 2015 andinclude lab fees and approximate supply anduniform costs. Contact the registration office at406.756.3848 for current rates.

Example Curriculum for Associate of AppliedScience Degree in Culinary ArtsFall SemesterLearn all you need to know tocreate outstanding food andlaunch a thriving business.At The Culinary Institute of Montana, studentslearn, practice and apply: Basic and advanced technical skills in foodpreparation and serviceSanitation guidelines related to food handlingUsage, storage, nutrition and identificationof productClassic cooking terminology and methodsProper usage and maintenance ofprofessional culinary equipmentStation organization and line managementProduction, layout, and workflow ofprofessional kitchens and bakeshopsHistory, evolution and international diversityof culinary artsVarious components of front-of-houseoperations, particularly those related to foodand beverage service and customer relationsHuman resource management strategies toincrease motivation and productivityBasic accounting procedures for creating afinancial plan or budget, cost controls andforecasting or projecting salesProfessionalism and management skillsnecessary for successfully operating within afoodservice facilityProfessional Chef I: SavoryFood Service SanitationProfessional Chef I: Baking and PastryCatering: FallPurchasing and Product IdentificationFood and Beverage Service5 credits1 credit5 credits1 credit1 credit2 credits15 creditsSpring SemesterProfessional Chef II: SavoryProfessional Chef II: Baking and PastryCatering: SpringFood Service LabChef’s TablePurchasing and Cost ControlHospitality Supervision5 credits5 credits1 credit1 credit1 credit3 credits3 credits19 creditsSummer SemesterProfessional Business CommunicationCatering: SummerProfessional Chef IIINutritional CookingMenu Planning3 credits2 credits6 credits2 credits2 credits15 creditsFall SemesterSmall Business EntrepreneurshipCapstone: Professional Chef IV3 credits12 credits15 credits64 Total Creditswww.fvcc.edu/culinary

{{Student TestimonialsJacob Hausauer, Whitefish, MT:“My instructors are very talented professionalchefs who offer unlimited opportunities forme to be creative in the kitchen.”Cailin Briney, Rochester, NY:“Growing up in New York, I saw constantexamples of high-end, high quality food andchefs. I was thrilled when I discovered a culinaryprogram of this caliber in such a beautiful areaof Northwest Montana.”{Casey Jensen, Kalispell, MT:“I canceled my plans to attend a culinaryprogram in Hawaii to come to school here,and I’m so glad I did. I’ve learned practicalskills in the classroom that I’ve been able toapply in actual catering events. The programis providing me with the tools I need toaccomplish my dream of opening a restaurantor catering business.”{Michelle Hicks, Columbia Falls, MT:“This program offered just the right blend ofclassroom learning and real-world practice.After I graduated, I felt ready and excitedto take what I learned into my career as aprofessional chef.”Find professionalsuccess –An exciting globalcareer awaits you! Catering and eventmanagementCruise shipsAirlinesPersonal chefHospital/care facilitiesFood and beverageproductionTV food showsCulinary instructorWine/culinary specialistKitchen designerFood scienceResearch &development projectsNutritionist/dietitianRestaurantsDelis

TheCulinaryInstituteof MontanaView the online catalog atFORMORE www.catalog.fvcc.eduINFO: Chef Howard Karp 406.890.9114 hkarp@fvcc.eduTMWorld-class InstructionChef Howard KarpExecutive Chef/Director of The Culinary Institute of MontanaChef Karp began teaching at The Culinary Institute of Montana in 2008 bringing with himmore than 50 years of experience in the culinary industry. A former director of food andbeverage operations for the famed Waldorf-Astoria Hotel in New York, Chef Karp trained atthree five-star hotels in Switzerland before teaching at the Culinary Institute of America inNew York, the California Culinary Academy in San Francisco and the Western Culinary Institutein Portland. In addition to cooking for four U.S. presidents, Britain’s Prince Andrew and severalforeign dignitaries, he has organized and directed six Super Bowl commissioners’ parties.Chef Manda Hudak has always had a passion for cooking. She chose a career inhospitality and received degrees from Cornell University School of Hotel Administration andThe Culinary Institute of America, completing apprenticeships at the St. Francis Hotel in SanFrancisco and Marriott Hotel Group. She owned a catering company in Los Angeles withan eye toward healthful corporate meal planning and custom social event planning. Sheserved as the private chef to Lester Korn, U.S. Ambassador to the United Nations. Hudak hasshifted her focus to education, utilizing her craft and service expertise to prepare culinaryprofessionals for the future.Michaella Irlbeck is a graduate of The Culinary Institute of Montana and servesas the Executive Sous Chef to Chef Karp. Upon graduation in 2013, she put herculinary skills to work in the health care and recreational tourism industries beforejoining the staff at The Culinary Institute. Irlbeck excels in cooking bite-sized foodsand loves the quick pace of life in the kitchen.Chef Deborah Misik has been in the food service industry for 25 years. Herpassion started at age 15 when she was employed as a cook in Southern Illinois at alocal neighborhood eatery. She holds a Culinary Arts degree from The State Universityof New York. She has traveled across the Eastern United States working in variouspositions including Executive Chef of a Four Diamond resort in upstate New York aswell as owning her own wedding cake business. She holds dual certifications throughthe American Culinary Federation, Certified Executive Pastry Chef and CertifiedCulinary Educator.www.fvcc.edu/culinary1/2017A number of photos are provided courtesy of Brenda Ahern Photography

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 25 years. Her