Culinary Arts

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Start your professional careerat The Culinary Institute of Montana. Begin your educational journey at FVCC.• Well-rounded curriculum in the culinary arts• Practical experience in catered events• Generous scholarship opportunities and affordable tuition rates• On-campus student housing available

ASSOCIATE OF APPLIED SCIENCE AAS The

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Our 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.

Capstone: Putting it all together!

The Capstone class offers a chance of a lifetimeto build a business putting to use everything students have learned. Students analyze a market then plan, test, implement and analyze a working food service business. Students are responsible for everything from initial conception of the restaurant to menu planning, food costing, creation and testing of original menu dishes, cooking, serving, and presentation of the final menu to guests at live meals for paying guests.

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 equipment, including a vacuum packing machine and immersion circulators for sous-vide cooking, Alto-Shaam® cook/hold for slow cooking meats, cook/smoke ovens, steam deck ovens, proof box, blast freezer, a mixer for each student’s use and liquid nitrogen for freezing ice cream. Our small class sizes create a learning environment where each student can build a foundation in the various culinary skills and techniques to excel in a career in the hospitality profession.

www.fvcc.edu/culinary

Save thousands of dollars on a world-class culinary education. Our tuition and fees are half the cost of many national schools.

• During the 2018-19 academic year, FVCC students were awarded more than $1 million in need-based and merit-based scholarships.

• Windmill Foundation scholarships are available to assist students

to cover program costs.

• Students who graduate in the top 10% of their high school class

in Flathead or Lincoln counties may be eligible for a tuition

waiver for two semesters.

• Degree-seeking students who have earned at least 30 credits at FVCC and have maintained a 3.5

or higher cumulative GPA may qualify to receive a tuition waiver

for two semesters.

Learn all you need to know to create outstanding food and launch athriving business.

At The Culinary Institute of Montana, students learn, practiceand 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 cultural diversity of culinary arts

• Various components of front-of-house operations, particularly those related to food and beverage service and guest 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 food service facility The

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• Catering and event management

• Cruise ships• Food styling• 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• Restaurant ownership• Food writer/Blogger

Find professional success –An exciting global career awaits you!

www.fvcc.edu/culinary

Recipe for SuccessCurriculum Overview

Fundamentals • ServSafe/Food Safety • Fundamentals of Savory • Fundamentals of Protein Cookery • World Cuisine • Modernist • Pantry & Garde Manger • Baking & Pastry • Nutritional Cooking

Production • Catering • Modernist Cuisine • Service • Chef’s Table • Hospitality Management Internship • Capstone Pop-up Restaurant Project • TIPS ® Alcohol Server and Seller Training

Business Competencies • Product ID/Receiving & Storeroom • Guest Service • Cost Control • Menu Planning • Hospitality Supervision • Sous Chef I: Culinary • Sous Chef II: Service • Capstone Pop-up Restaurant Project • Professional Business Communication • Small Business Entrepreneurship • Intro to Interpersonal Communication

Food Systems • Building Community Food Systems

• Campus Farm Internship

www.fvcc.edu/culinary

Chef Manda Hudak has always had a passion for cooking. She earned degrees from the Cornell University School of Hotel Administration and The Culinary Institute of America. Her education prepared her to open her own catering company in Los Angeles offering healthful corporate meal service and custom social event planning before serving as the private chef to Lester Korn, U.S. Ambassador to the United Nations. Chef Hudak has held culinary management positions at the Los Angeles Biltmore Hotel, the Beverly Hills Hotel, the prestigious Jonathan Club and was Food & Beverage Director at the exclusive Ocean Reef Club. She was inspired to shift her focus to education when she moved to the Flathead Valley utilizing her craft and service expertise to prepare culinary professionals for the future.

Chef Howard Karp began teaching at The Culinary Institute of Montana in 2008 bringing with him over 50 years of experience in the culinary industry. A former director of food and beverage operations for the famed Waldorf-Astoria Hotel in New York, Chef Karp trained at three five-star hotels in Switzerland before teaching at the Culinary Institute of America in New York, the California Culinary Academy in San Francisco and the Western Culinary Institute in Portland. In addition to cooking for four U.S. presidents and several foreign dignitaries, he has organized and directed six Super Bowl commissioners’ parties.

While studying at the Oregon Culinary Institute, Chef Dan Moe discovered his love of the delicate balance between science and art found in baking and pastry. Inspired to pursue teaching as a career, he committed himself to life-long learning. Chef Moe has a wealth of professional experience, ranging from gourmet retail bread production to fine dining dessert and hotel pastry production. Prior to moving to Montana to help expand the Fleur Bakery in Whitefish, he taught at the Oregon Culinary Institute. In his current role as a baking and pastry instructor at Flathead Valley Community College’s Culinary Institute of Montana, Chef Moe brings his energetic enthusiasm for learning to our students.

Michaella Evert 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. Evert excels in cooking bite-sized foods and loves the quick pace of life in the kitchen.

1/2020 A number of photos are provided courtesy of Brenda Ahern Photography

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FORMOREINFO:

View the online catalog at

www.catalog.fvcc.edu

Carlin Hale, Culinary Arts Admissions Advisor406.756.3886 chale@fvcc.edu