Culinology® Hospitality Management Advisory Board Meeting...Take 34th Avenue exit towards the Hubert H. Humphrey Terminal (going North). Pass the Hubert H. Humphrey Terminal which

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Culinology® & Hospitality Management Advisory Board Meeting

April 8th, 2010

MnSCU Career and Internship Fair 2010

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3

Table of Contents

Schedule of activities .....................................................................................................................................5

Agenda ...........................................................................................................................................................9

Advisory Board Membership ...................................................................................................................... 11

Expected Attendees ................................................................................................................................... 13

Fall 2009 Advisory Board Meeting Minutes ............................................................................................... 15

Hosp 486 Special Topics: Las Vegas Trip Summary Dec 18-23, 2009 ......................................................... 19

Fall 2009 Graduate Placements .................................................................................................................. 21

Summer 2010 Internship Placements ........................................................................................................ 23

Enrollment Data ......................................................................................................................................... 25

Introduction of new board member Brenda Knapp- Polzin ....................................................................... 35

Introduction of new board member Dennis Timmerman .......................................................................... 37

2010 RCA Scholarship Recipients ............................................................................................................... 39

The Vilcek Prize for Creative Promise in the Culinary Arts names Michael Cheng as a finalist ................. 43

Hospitality Capstone Class participated at the Home Grown Economy Conference ................................. 47

Chef Danhi visits SMSU ............................................................................................................................... 49

First International articulation agreement with KDU University College, Malaysia .................................. 51

The Culinology Living and Learning Community at Clapper hosted the first ever SMSU Culinology

Invitational .................................................................................................................................................. 55

Guest Lectures on Creole and Cajun Cooking by Chef Emile Stieffel, for the University Gala ................... 59

University Gala ........................................................................................................................................... 61

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SCHEDULE OF ACTIVITIES

WEDNESDAY, April 7

th, 2010

4:30 PM: Depart from Signature Flight Support at Minneapolis/St Paul International Airport, 3800 East

70th

Street, Minneapolis, MN 55450 aboard Charter First (Midwest Aviation) airplane

5:15 PM: Arrive at Marshall Airport. Southwest Minnesota State University Student Ambassador will be

waiting outside to transport you to the University.

6:00 PM: Dinner at the Green Bistro in IL 117, SMSU

After dinner: SMSU Ambassadors will transport you to AmericInn Hotel.

Directions to Signature Flight Support

Highway 494

Take 34th Avenue exit towards the Hubert H. Humphrey Terminal (going North).

Pass the Hubert H. Humphrey Terminal which will be on your left at a four way stop sign.

Turn right on East 70th street.

At the last building on your left, make a left hand turn into driveway with a security gate.

Highway 5 West

Take Post Road exit (landmark-Super America service station).

Go to first building on right make a right hand turn into driveway.

You can also call Signature Flight Support at 612-726-5700 when you arrive at the main terminal for a shuttle bus to pick you up. The pickup location is at the Off Airport and Ground Transportation area. Proceed from the

Baggage Claim area and follow the signs, going down one level, under the street, and then back up one level to outside.

6

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Thursday, April 8, 2010

8:00 AM: Pick up from AmericInn Hotel by SMSU Ambassadors

8:30 AM: Breakfast at Regional Event Center, University Suite

9:30 AM: Transport to Conference Center for Job Fair set up

Job Fair Attendees:

o 10:00 AM - 2:00 PM SMSU Job fair on the 2nd floor of the Conference Center

Lunch will be provided at your convenience.

Non Job Fair Attendees:

o 10:00 AM : Sweetland Hall Tour

o 11:00 AM : Observe Culinary Skills Challenge at RA Building

o 12:15 PM : Lunch in RA with Culinary Skills Challenge contestants.

o After Lunch : Open. IL 117 is available for your convenience.

2:30 PM - 5:30 PM: Advisory board meeting in SC 207

6:00 PM: Depart from Marshall Airport to Minneapolis/St. Paul International Airport

6:45 PM: Arrive at Signature Flight Support

8

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Culinology and Hospitality Management Advisory Board Meeting April 8th, 2010

2:30 PM – 5:30 PM SC 207

AGENDA 1. Welcome Advisory Board Members

2. Introduction of new board member Brenda Knapp-Polzin

3. Introduction of new board member Dennis Timmerman

4. Approval of minutes from Fall 2009 meeting

5. DISCUSSION: Reviewing Job Fair Activity

6. DISCUSSION: Spring 2010 graduates placement

7. UPDATE from Fall 2009 Advisory Board meeting

a. Special Topics course, Las Vegas Tourism

b. Spring 2009 Graduate Placement

8. Summer Internship Placements

9. Enrollment update

10. Events and News:

a. 2010 Research Chefs Association Annual Conference, Phoenix, AZ

b. The Vilcek Prize for Creative Promise in the Culinary Arts names Michael Cheng as a

finalist – March 2010

c. Hospitality Capstone Class participated at the Home Grown Economy Conference –

February 15, 2010

d. Chef Robert Danhi visits SMSU – January 27, 2010

e. First international articulation agreement with KDU University College, Malaysia

f. SMSU Culinology Invitational – November 20, 2009

g. University Gala and Celebrity Chef Emile Stieffel’s visit to SMSU

11. Determine date for Fall 2010 Advisory Board meeting

10

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11

SOUTHWEST MINNESOTA STATE UNIVERSITY

Culinology® and Hotel/Restaurant Administration Advisory Board Membership

Ron Achterkirch Burnsville, MN

Henry Cortez Nestle United Kingdom

Thomas Day Hormel Foods Corporation Austin, MN

John Drown Synergy 3 Consulting Marshall, MN

Bruce Hendrickson Hendrickson Marketing Strategies Chicago, IL

Mark Jansen Schwan’s Global Food Services Group Marshall, MN

Brenda Knapp-Polzin Cargill Kitchen Solutions Minneapolis, MN

Lorne Lebster ARAMARK Higher Education Downers Grove, IL

Brian Muldoon Consultant

Dennis Timmerman Agricultural Utilization Research Institute Marshall, MN

Denise Salisbury General Mills Minneapolis, MN

Kirk Schultz Madison Hospitality Group, LLC Stillwater, MN

Kurt Stiles Intelligent Ingredients, Inc Princeton, MN

Kris Taylor Ecolab St Paul, MN

12

Roger Toomey UniPro Foodservice Atlanta, GA

Bert Van Hoof School of Hospitality Management, Penn State University University Park, PA

Gary Whitney InterContinental Hotels Group Atlanta, GA

SOUTHWEST MINNESOTA STATE UNIVERSITY

Bill Bennett Assistant Professor of Hospitality Management Donna Burgraff Dean

College of Business, Education, and Professional Studies Michael Cheng Director/Associate Professor Culinology® and Hospitality Management David Danahar President Bill Mulso Associate Vice President for Advancement Executive Director of Foundation Kurt Struwe Assistant Professor of Culinology Beth Weatherby Provost

13

Expected Attendees

John Drown Synergy 3 Consulting Thomas Day Hormel Foods Corporation Brenda Knapp-Polzin Cargill Kitchen Solutions Mark Jansen The Schwan Food Company Lorne Lebster ARAMARK Higher Education Downers Grove, IL

Kirk Schultz Madison Hospitality Group, LLC Stillwater, MN

Kurt Stiles Intelligent Ingredients Kris Taylor Ecolab Roger Toomey UniPro Foodservice Bert Van Hoof School of Hospitality Management, Penn State University Gary Whitney Intercontinental Hotels Group Bill Bennett Southwest Minnesota State University David Danahar Southwest Minnesota State University Michael Cheng Southwest Minnesota State University Bill Mulso Southwest Minnesota State University Kurt Struwe Southwest Minnesota State University

14

Guests Amy Blum Unipro Jonathan Griebel General Mills Sabrina Scheving Unipro HR Rep Ecolab John Sterbis ARAMARK Perzen Polishwalla SMSU Graduate Assistant

15

Culinology and Hospitality Management Advisory Board Meeting Minutes

October 1st, 2009 Minutes prepared by Michael Cheng and Perzen Polishwalla. Members present: Ron Achterkich, Lorne Lebster, Brian Muldoon, Denise Salisbury, Kurt Stiles,

Kris Taylor, Roger Toomey, Bill Bennett, David Danahar, Michael Cheng, Bill Mulso, and Donna

Burgraff

Guests present: Jonathan Griebel and John Sterbis Members Absent: David Burke, Henry Cortez, Thomas Day, John Drown, Bruce Hendrickson,

Mark Jansen, Jerry Kaminski, Kirk Schultz, Kuni Toyoda, Julie Tumy, Bert Van Hoof, Gary

Whitney, Beth Weatherby, Kurt Struwe

1. Welcome Advisory Board Members

Kris Taylor welcomed all the board members and thanked them for their continued support and

participation on the Advisory Committee.

2. Approval of Minutes from Spring 2009 Advisory Board Meeting

Questions regarding the minutes of Spring 2009 were answered. Roger Toomey made a

comment about the Guest Speaker series to which Michael Cheng responded by saying that is

on his graduate assistant’s objectives for this semester. Roger suggested that we have board

members come talk to the students as guest speakers on subjects of their choice, as this will get

them more involved with the students. Roger also asked about the Internationalization

Component to which Michael Cheng said that he spoke to Pat Brace, the Director of Global

Studies on campus but found out that SMSU had no such convenience for the students. Ron

Achterkich suggested that we could get more tips on the Internationalization Component of the

program at The SLO Cooking Movement (www.slocooking.com).

Kris Taylor suggested that we need to re send emails and letters to all board members to

support the scholarship program initiated at the last board meeting. The following scholarships

were acknowledged and will go towards the $10,000 endowment plan $500 from General Mills,

$500 form Thomas Day which will be matched by Hormel. Bill Mulso is going to work on the

implementation of the plan.

http://www.slocooking.com/

16

3. Special Topics course, Las Vegas Tourism

Bill Bennett shared the itinerary for the trip to Vegas. Twelve students have signed up for it and

the trip will be taken from the 18th to the 23rd of December, 2009. Bill spoke about how

students put together the itinerary by researching about Vegas, the history and the gaming

culture.

Lorne Lebster offered to tap his contacts to get a tour of the Convention Center in Las Vegas.

Ron Achterkich mentioned that out of the 8 master chefs, 3 to 4 of them are in Vegas and that

Schwan’s could probably help to set up a meeting with a few of them for the students.

4. 120 credits limit

Dean Donna Burgraff mentioned that the Minnesota State Legislature has made it mandatory

for all bachelors’ programs to be no longer than 120 credits. SMSU will have this initiative

implemented by Fall 2010, where the 120 credits will be split into 44 credits towards the Liberal

Arts Core, which can double up as credits towards a major and 76 credits towards the major out

of which 40 credits will have to be upper division classes. She said this law was passed as a

result of student’s desires to reduce the time to graduate to closer to approximate 4 years.

5. Establishing a 1000 hours work experience prior to graduation requirement

The main aim to implement this requirement is that students have more hands on experience

when they graduate which will enable them to find jobs.

Michael Cheng suggested that students can either have an advising worksheet filled out;

wherein they fill out the number of hours they put in at work or make it a zero credit internship

process after working it out with the Registrar’s office.

Kris Taylor pointed out that there may not be enough internship opportunities in Marshall

during the summer. To this Bill Mulso added that The Casino at Granite Falls could be a

tremendous opportunity as it is closer to town and transportation to and from will be taken

care of by the Casino. The only requirement they have is the students should be 18 years of age

or above to work. Kris also suggested that Michael Cheng can work on creating a visual pathway

to placements, by creating a website with up to date information on the graduating students,

their geographic locations, resumes and their career profile.

Aramark offered to give preference to the Culinology and Hospitality Students over the

regular students when they hire them for campus jobs. The only hitch would be matching the

students schedule with Aramarks. Aramark suggested they can be flexible enough and offer

hourly positions as well as internships. Lorne Lebster also offered Aramark’s National resort

properties for students to work for over summer.

General Mills offered three back to back cycles of internships of 10 weeks each, with a total of

30 weeks over a period of three years, the summer hire deadline being the 1st of November

every year.

17

Others suggested that we could lay out food companies in Minnesota, like Schwans, Land O

Lakes, and Hormel etc and get them to come on campus to recruit the students. This event

could be tied up with the career fair on campus so that the students can be introduced to the

prospective employers.

6. Enrollment

Everyone saw and appreciated the obvious rise in enrollment. President Danahar said that this

program could ideally hold 150 students without increasing the cost to run the program and

also maintain the quality of the program. Michael Cheng mentioned that he does not want the

facility to be underutilized after the renovation of the kitchen is complete this coming summer.

To this President Danahar extended his support by willing to provide the resources the

department needs to continue to grow.

7. Spring 2009 graduates placement

3 out of the 10 students who graduated have found a job. This was an issue of grave concern.

This situation mainly stemmed out of the unwillingness of students to move from their home

town. Board members suggested that the students should be encouraged to take Resume

writing classes, mock interviews, learn how to be interviewed as well as how to interview.

Interview Protocol and dressing sense should also be incorporated into the training and also lay

increased emphasis on mobility.

8. Hiring SMSU graduates and Campus Recruiting

Some of the companies that are committed to employing are Aramark and General Mills. Lorne

Lebster also suggested that the Marketing Program on campus (SMAC) should be included. Kris

Taylor suggested that we could bring in employers to classrooms to set up mock interviews

with. This entire event should be tied up with the Career Fair on campus. Lorne Lebster said

that Aramark’s looking for Marketing, Food & Beverage and Finance majors.

9. Summer Intern Program 2009

Students who did their summer internships introduced themselves to all the board members

and described their internship experience. They were as follows:

Alissa Bootsma interned at Ceaser’s Palace, Las Vegas; Heather Maher at Surftides Hotel Lincoln

City; Urbashi Thapa, Dhaval Khakhar, Greenidge Fernandez at the Cluster State Park, South

Dakota; and Angela Havens interned at Pizza Ranch, IA.

18

10. Advisory Board Membership Roger Toomey pointed out that since the board came into being and now, the role of the board has changed. Earlier the primary objective of the board was to build a curriculum now it is more to do with future scans, finding student’s jobs and building their careers. Ron Achterkich and Dr. Danahar suggested that the board come up with a mission statement and a strategic plan so that they can change the make up of the board. Ron suggested the mission statement, should be time stamped, measurable and also include environmental issues and industry relevance. Kris Taylor will talk to the non active board members asking them how they want to contribute towards this board and then follow up with a letter. She will also be sending out donation invoices to all the board members for the board endowed scholarship fund, per the request of all board members Lorne Lebster nominated John Sterbis to be a new member on the board and fill in at times when he can not make it to the meetings.

11. Meeting with Culinology and Hospitality Management Class of 2010

All the attendees of the meeting were split into 2 groups. One group mentored the Culinology students whereas the other mentored the Hospitality Students. All the students got to know the board members well, asked questions and raised concerns about their careers and also got to know what their prospective employers were looking for in new graduates.

12. Lunch in CC 217 with Culinology and Hospitality Students Students carried on their mentoring session with the board members over lunch that was prepared and donated by Aramark

13. The date for Spring 2010 Advisory Board Meeting at SMSU The next Board meeting is scheduled for April 7th and 8th to coincide with the Career Fair on campus, with Board members flying in with their recruiting team to interview the students and for a dinner reception later that evening followed by the board meeting the next day.

19

Hosp 486 Special Topics: Las Vegas Trip Summary Dec 18-23, 2009

Eleven students from the Hospitality program of SMSU spent five nights and part of six days in

Las Vegas Nevada as the fall semester ended. Departing on Allegiant Airlines from Sioux Falls SD

on Friday afternoon 12/18; arriving in Las Vegas in time to check into the Treasure Island Hotel,

change clothes and depart to the MGM Grand Hotel for the Cirque du Soleil show “KA”. This

was a fabulous production that was indeed a great kickoff for the students for what they were

about to experience over the next five days. The first two nights were spent at the Treasure

Island Hotel with the next three nights at The Luxor Hotel on the other side of the strip.

Treasure Island became a favorite of the students for the entire week as many traveled back to

the hotel for the nightlife. While there was discussion among the students that staying in one

hotel more in the middle of the strip or a hotel that was close to a monorail station would have

been the ideal, the student journals mentioned that part of their positive experience was

determining how to get from point A to point B on a timely basis. While all four tours were

informative, the most complete tours were at Caesars Palace and UNLV. I believe, while UNLV’s

Hospitality Program is large and well respected in the industry, that the students came back

with a new found respect for their program right here at SMSU. The three formal group dinners

received mixed reactions from the students, dependent upon the individual tastes and

expectations. As with many tours and conferences, perhaps the best educational experiences

took place as small groups explored various parts of the city of Las Vegas on their own. From an

overall perspective the trip was a great success and should be repeated in future years as part

of the program’s curriculum.

20

Tours & Group Meals Saturday 12/19/09

Breakfast at Kahunaville in Treasure Island 10:00am

Tour of Treasure Island Hotel & Casino with Ryan, Assistant Hotel Manager- 1:30pm

Dinner at Tao, an Asian at the Venetian Hotel 7pm

Sunday 12/20/10

Check out of Treasure Island Hotel and check into the Luxor Hotel by 10:00am

Tour of Caesar’s Palace with Mary Horikawa, Assistant Director of Housekeeping and Kaitlin Riggio- Hotel Manager-1:00pm

Dinner at Yolos Mexican Grille in the Planet Hollywood Resort and Casino7pm

Monday 12/21/09

Tour of the Las Vegas Convention Center with Sales Manager Michael O’Keefe- 1:30pm

Dinner at Le Provencal, a French-Italian restaurant in the Paris Hotel 7pm Tuesday 12/22/09

Tour of the UNLV William F. Harrah College of Hotel Administration and the International Gaming School with Dr.Jean Hertzman, Assistant Professor- 1:30pm

Wednesday 12/23/10

Depart hotel at 5:30am for an 8:00am return flight to Sioux Falls

21

Fall 09 Graduate Placements

Megan Seppmann – Hitching Post, Marshall, MN Stacy Hoffmann – Tyler Wholesale, Tyler, MN Nathan Schomers – Pita Pit, Iowa City, Iowa Jenna Lukes – The Pantry, Winsted , MN Urbashi Thapa – Jane Hotel, Manhattan, NY Koyori Watanabe – Toyota Corp, Louisville, KY Heidi Swenson – Hilton Garden Inn, Mankato, MN Riley Freeman - Houston, TX Jenna Roundy - Dallas, TX Azusa Yamakawa – Hilton, Tokyo, Japan

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Summer Internship Placements

Custer State Park, South Dakota

Ramada Inn Marshall, MN Landmark Bistro, Marshall MN

Key Largo Bar & Restaurant, Lake Shetek, MN

http://images.google.com/imgres?imgurl=http://unitedwayswmn.org/images/Logo-Landmark&imgrefurl=http://www.unitedwayswmn.org/Dine_out_for_UW.php&usg=__fVyBTK8bqzpIgUF2OamvW7wz9CQ=&h=852&w=715&sz=94&hl=en&start=1&um=1&itbs=1&tbnid=7CHF5mOreZsy9M:&tbnh=145&tbnw=122&prev=/images?q=Landmark+Bistro+Marshall+MN+56258&um=1&hl=en&rlz=1R2WZPA_enUS348&tbs=isch:1

http://http:/cdn-www.trails.com/all-hotels/hotel-image.aspx?img=http://image.pegs.com/content/H/H0Y/H0YI/H0YIX/12405_b1_j.jpg

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Retention Data

UNDUPLICATED HEADCOUNT – CULG and HOSP COMBINED

FY 1-FR 2-SO 3-JR 4-SR 5-Other Grand Total

2007 30 20 19 27 8 104 2008 34 29 25 29 12 129 2009 42 30 27 26 8 133 2010 51 37 30 54 12 184

Grand Total 157 116 101 136 40 550

0 10 20 30 40 50 60

2007

2008

2009

2010

Unduplicated Headcount

5-Other

4-SR

3-JR

2-SO

1-FR

26

DUPLICATED HEADCOUNT

FY Classification CULG HOSP HRA Grand Total

2007 1-FR 15 23 38

2-SO 11 13 24

3-JR 13 9 22

4-SR 24 3 27

5-Other 8 8

2007 Total 71 48 119

2008 1-FR 21 27 48

2-SO 11 27 38

3-JR 11 17 1 29

4-SR 17 17 3 37

5-Other 7 6 13

2008 Total 67 94 4 165

2009 1-FR 20 34 54

2-SO 12 27 39

3-JR 10 23 33

4-SR 6 21 27

5-Other 4 4 8

2009 Total 52 109 161

2010 1-FR 28 40 68

2-SO 18 29 47

3-JR 17 25 42

4-SR 24 41 65

5-Other 12 2 14

2010 Total 99 137 236

Grand Total 289 340 52 681

0

5

10

15

20

25

30

35

40

45

1-F

R

2-S

O

3-J

R

4-S

R

5-O

ther

1-F

R

2-S

O

3-J

R

4-S

R

5-O

ther

1-F

R

2-S

O

3-J

R

4-S

R

5-O

ther

1-F

R

2-S

O

3-J

R

4-S

R

5-O

ther

2007 2008 2009 2010

Duplicated Headcount

CULG

HOSP

HRA

27

CREDIT HOURS TAUGHT

FY CULG HOSP

2007 267 163

2008 291 625

2009 303 735

2010 548 984

CULG

HOSP0

200

400

600

800

1000

20072008

20092010

CULG

HOSP

28

CREDITS TAUGHT BY INSTRUCTOR

Instructor FY Subj SumCredits

Bennett, William 2010 HOSP 408

Bennett, William 2009 HOSP 337

Bowen, Tyler 2009 HOSP 8

Bowen, Tyler 2008 HOSP 96

Brau, Dustin 2008 HOSP 39

Brown, Jay 2008 CULG 12

Cheng, Michael 2010 CULG 142.5

Cheng, Michael 2010 HOSP 529.5

Cheng, Michael 2009 CULG 90.5

Cheng, Michael 2009 HOSP 345

Cheng, Michael 2008 CULG 67

Cheng, Michael 2008 HOSP 341

Cheng, Michael 2008 HRA 4

Cheng, Michael 2007 CULG 101

Cheng, Michael 2007 HRA 24

Crowell, Mark 2008 CULG 27

Frost, Stacy 2008 HOSP 54

Gehrke, Clint 2008 HRA 4

Kanthak, Justin 2010 HOSP 19.5

Martineau, Brigitte 2010 CULG 129

Martineau, Brigitte 2009 CULG 16.5

Martineau, Brigitte 2008 CULG 15

Ogbeide, Godwin 2007 HRA 109

Struwe, Kurt 2010 CULG 245

Struwe, Kurt 2010 HOSP 27






Struwe, Kurt 2007 HRA 30

Younts Dahl, Spring 2010 CULG 31.5

Younts Dahl, Spring 2008 CULG 9

29

CLASS ENROLLMENT BY COURSE

FY TERM COURSE ENROLLED

2008 20085 Adv Culinary Science 3

2010 20105 Adv Culinary Science 4

2007 20075 Aromatics & Flavors 9

2010 20103 Aromatics & Flavors 16

2008 20085 Beverage Management 13

2010 20103 Beverage Management 22

2009 20095 Catering/Banquet Management 15

2007 20073 Culinary Essentials I 9






2007 20075 Culinary Essentials II 6




2008 20083 Dir Stud-Hotel/Restaurant 1





2008 20081 Dir Studies 4

2008 20083 Food & Bev Cost Controls 11



2008 20083 Food Chem & Analysis 4

2010 20105 Food Chem & Analysis 2

2008 20083 Food Prod Research & Dev 9



2007 20073 Food Sanitation & Safety 15










2007 20073 Food Science 10



30


2007 20075 Food Sensory Analysis 5



2009 20095 Found of Lodging Mgmt 10



2008 20085 Fund of Food Processing 3

2010 20105 Fund of Food Processing 21

2008 20085 Hospitality Internship 2







2009 20093 Hospitality Law 24

2010 20103 Hospitality Law 14

2009 20093 Hospitality Operations & Policy 4



2008 20085 Hospitality Prop Layout 25



2009 20093 Hospitality Purchasing 23

2010 20103 Hospitality Purchasing 15

2009 20093 Hotel/Resort Mgmt Seminar 8

2010 20105 Hotel/Resort Mgmt Seminar 11

2007 20075 Hotel/Resort Operations 13

2008 20085 Hotel/Resort Operations 16

2008 20083 HRA Purchasing 12

2009 20093 Ind Study 1

2007 20073 Internship 1






2007 20073 Intro to Baking & Pastry 8





2007 20073 Intro to Culinology 26




31







2007 20073 Intro to Hospitality Mgmt 18









2008 20083 Lodging Service Mgmt 18



2009 20093 Menu Design & Service Management 11



2008 20083 Principles of Food Prep 6





2009 20095 Principles Garde Mgr & Buffet 10

2008 20085 Product Development 3

2010 20105 Product Development 4

2009 20095 Restaurant Food Operations Lab 12

2010 20105 Restaurant Food Operations Lab 13

2008 20085 Restaurant Food Operations 10



2008 20083 Rooms Division 16



2009 20093 Sales & Convention Mgmt 15

2010 20105 Sales & Convention Mgmt 20

2007 20075 Sp Top:Baking & Pastry II 9

2010 20103 Sp Top:Las Vegas Tourism 12

2009 20093 Sp Top:Tour Prod: Cruise 16

2010 20105 SpTop:Hotel Sales/Revenue 4

32

FYE BY INSTRUCTOR

Subj Instructor 2007 2008 2009 2010 Grand Total

CULG Brown, Jay 0.40 0.40

Cheng, Michael 3.37 2.23 3.02 4.75 13.37

Crowell, Mark 0.90 0.90

Martineau, Brigitte 0.50 0.55 4.30 5.35

Struwe, Kurt 5.53 5.37 6.53 8.17 25.60

Younts Dahl, Spring 0.30 1.05 1.35

CULG Total 8.90 9.70 10.10 18.27 46.97

HOSP Bennett, William 11.23 13.60 24.83

Bowen, Tyler 3.20 0.27 3.47

Brau, Dustin 1.30 1.30 Cheng, Michael 11.37 11.50 17.65 40.52

Frost, Stacy 1.80 1.80

Kanthak, Justin 0.65 0.65

Struwe, Kurt 2.90 1.50 0.90 5.30

HOSP Total 20.57 24.50 32.80 77.87

HRA Cheng, Michael 0.80 0.13 0.93

Gehrke, Clint 0.13 0.13

Ogbeide, Godwin 3.63 3.63

Struwe, Kurt 1.00 1.00

HRA Total 5.43 0.27 5.70

Grand Total 14.33 30.53 34.60 51.07 130.53

0

2

4

6

8

10

12

14

16

18

Bro

wn

, Jay

Ch

eng,

Mic

hae

l

Cro

wel

l, M

ark

Mar

tin

eau

, Bri

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CULG HOSP HRA

FYE by Instructor

2007

2008

2009

2010

33

0

10

20

30

40

50

60

70

80

A A+ B B+ C- CR D+ I A A+ B B+ C- CR D- F NA A B B+ C+ D+ W

CULG HOSP HRA

Grades Distribution

2007

2008

2009

2010

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Introduction of new board member Brenda Knapp- Polzin

Brenda Knapp-Polzin is currently Director of R&D and

Technical Services at Cargill Kitchen Solutions, a company

focused on value-added egg products for the food

industry. She is responsible for providing strategic

direction supporting CKS long-term growth and

profitability though leadership in innovation, product

development, research, product quality, and food safety.

Prior to Cargill, she held a variety of positions in the

technical communities of General Mills and Pillsbury,

where she was responsible for a wide portfolio of

products including meat, bakery, potatoes, frozen

vegetables, tortillas & tacos, dried seasoning mixes, frozen pasta and sauces, whipped toppings,

and shelf stable thermally processed foods – soup, salsa, sauces, meat spreads, beans,

vegetables, and evaporated milk.

Brenda hales from Nebraska and attended the University of Nebraska-Lincoln where she

received her B.S. and M.S. in Food Science and Technology. Her graduate research focused on

color defects of broiler and turkey breast muscle. She is active in National and Minnesota

Section IFT, and is passionate about the blending of food science and culinary art. She lives in

Minneapolis, MN with her husband David Polzin, Professor of Veterinary Medicine, and teenage

son Elliot. She and David also have 4 adult children. Her hobbies include power walking with

her standard poodles, travel, exploration of wine and cuisine, book clubs, gardening, biking, &

any type of skiing.

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37

Introduction of new board member Dennis Timmerman

Dennis Timmerman is AURI’s Project Development Director at its southwestern office, which is

located in Marshall, MN. He brings a diversity of agricultural and development experience to

the organization. Prior to joining the organization he was involved in production agriculture for

over 35 years. He managed and operated a livestock and grain operation in Southwestern

Minnesota. He has also been actively involved in the formation of further processing

cooperatives including a pork slaughter and further-processing plant. These activities involved

producer organization activities and business development. This development utilized skills in

business planning and having a basic understanding of legal and business structures. Dennis has

educational background in Business Administration.

Dennis has developed or been involved a wide range of projects varying from research and

promotion projects on behalf of Minnesota commodity organizations to providing assistance to

entrepreneurs in development of value-added agricultural products. His responsibilities include

identification and evaluation of potential opportunities to advance Minnesota livestock and

grain production and its associated processing industries. He also works with producer

commodity organizations, commodity check-off research and marketing councils and

companies to develop projects resulting in commercialization of new or value-added

agricultural products.

Projects involve research or development of beef quality enhancement, biomass utilization,

bio-diesel co-generation, feasibility of methane collection and processes to improve

opportunities for sugar beet utilization to improved distillers dried grain inclusion in pork

production rations.

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39

2010 RCA Scholarship Recipients, (L to R) Stephanie Grau and Angela Havens

2010 RCA Scholarship Recipients

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Research Chefs Association Scholarship winner

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43

The Vilcek Prize for Creative Promise in the Culinary Arts names Michael Cheng as a finalist

http://www.vilcek.org/

44

Alexander Varshavsky

José Andrés

Harmit Singh Malik

The Vilcek Foundation is pleased to announce the 2010 winners of its annual prizes for biomedical science and the arts. The Vilcek Prize for Biomedical Science is awarded to prominent Russian-born biochemist Dr. Alexander Varshavsky, whose research has elucidated the process of protein degradation, presenting the potential for cancer treatments with reduced side effects; he is currently the Howard and Glen Laurie Smits Professor of Cell Biology at the California Institute of Technology.

The Vilcek Prize for the Arts, this year bestowed in the field of culinary arts, is awarded to celebrated Spanish-born chef and culinary pioneer José Andrés, credited with bringing Spanish culture to the forefront of American cuisine while pushing the boundaries of food as both a sensory experience and vital component of well-being. The prizes consist of $50,000 and a unique award sculpture created by noted designer Stefan Sagmeister to reflect the winners' personal journeys as immigrants.

The Vilcek Prizes epitomize the mission of the Vilcek Foundation, which was formed by Jan and Marica Vilcek to honor the contributions of foreign-born individuals in the United States. "Immigration is central to the spirit of our country and has played a major role in securing America's leadership position in the world," said Dr. Jan T. Vilcek, President of the Foundation. "Our prizewinners are excellent examples of how immigrants continue to fuel innovation and enrich our society."

The accomplishments of Dr. Varshavsky and Chef Andrés reverberate beyond national and cultural boundaries. Dr. Varshavsky's research on the ubiquitin system led to the discovery of its fundamentally important biological functions in living cells, demonstrating that the regulated protein degradation underlies major physiological processes. Dr. Varshavsky's groundbreaking work has wider implications for research on the causes of birth defects, cancer, neurodegenerative syndromes, and immune disorders. Dr. Varshavsky's prize will be presented by Nobel Laureate Dr. David Baltimore, whose co-




45

Varin Keokitvon

Clockwise: Iannis Aifantis; Jin Zhang; Vamsi Mootha; Rustem Ismagilov

Clockwise: Yoshinori Ishii; Boris Portnoy; Nandini

Mukherjee; MichaelCheng

discovery, with Howard Temin, of the reverse transcriptase created the essential framework for understanding the nature of viruses such as HIV.

Deemed a "food philosopher" by NPR and dubbed "Mr. Spain" by the culinary vanguard, Chef Andrés's emphasis on the link between culture and cuisine reflects the Vilcek Foundation's values of enriching American society through the infusion of immigrant culture and talent. Chef Andrés is the founder of ThinkFoodGroup, which operates groundbreaking restaurants such as Jaleo and minibar by josé andrés in Washington D.C., and The Bazaar in Los Angeles. As the Host and Producer of Made in Spain, the PBS food and travel series, Chef Andrés brought the various regions of his beloved homeland to American culture. Chef Andrés has also championed the role of chefs in the national discussion on hunger and nutrition issues. Dana Cowin, Editor-in-Chief of Food & Wine magazine, will present his award.

The prizewinners were selected by panels of experts after months of research and deliberation. The biomedical jury includes noted scientists from prestigious institutions such as the New York University School of Medicine, the Massachusetts Institute of Technology, and the Memorial Sloan-Kettering Cancer Center, and former Vilcek Prize winners such as Joan Massagué, Rudolf Jaenisch and Inder Verma. The culinary arts jury is comprised of prominent culinary experts including Ruth Reichl, former Editor-in-Chief of Gourmet magazine; Dan Barber, Executive Chef and co-owner of Blue Hill and Blue Hill at Stone Barns; and Susan Ungaro, President of the James Beard Foundation.

The Foundation also recognizes the accomplishments of younger immigrants who have achieved notable success with the Vilcek Prizes for Creative Promise. Dr. Harmit Malik, originally from India and currently an Associate Member at the Seattle-based Fred Hutchinson Cancer Research Center, will receive the Vilcek Prize for Creative Promise in Biomedical Science for his research on the co-evolution of humans and




46

diseases. The Vilcek Prize for Creative Promise in the Arts is awarded to Laos-born pastry-chef Varin Keokitvon; a Chef Instructor for the Seattle-based FareStart, he trains homeless and struggling individuals for careers in the culinary arts. In addition, four finalists from each category will be honored. Dr. Malik and Chef Keokitvon will each receive a cash award of $25,000.

In addition to the two Creative Promise Prize winners, the Foundation is also pleased to recognize the work of four finalists in each category. The finalists for Biomedical Science are Dr. Iannis Aifantis, Dr. Rustem Ismagilov, Dr. Vamsi Mootha, and Dr. Jin Zhang. The finalists for the Culinary Arts are Michael Cheng, Yoshinori Ishii, Nandini Mukherjee, and Boris Portnoy. Together, these finalists represent a wide range of talents and achievements: they have pushed academic boundaries, established their own laboratories and restaurants, and introduced innovative new ways of thinking about cuisine and research. The finalists will each receive a cash award of $5,000.

The Foundation's fifth annual awards presentation dinner will be held at the Mandarin Oriental in New York City on Wednesday, April 7, 2010.

For the complete list and biographies of winners and finalists, please click here.

top

© 2010 The Vilcek Foundation Design by ahoystudios.com

http://www.vilcek.org/#/prizes/prize_recipients/

http://www.vilcek.org/news_articles/newsletters/2010/winners/newsletter_winners2010.html#top


http://www.ahoystudios.com/

47

Hospitality Capstone Class participated at the Home Grown Economy Conference

http://www.facebook.com/photo.php?pid=31263249&id=178001893&l=6a03af732c











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Chef Danhi visits SMSU

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First International articulation agreement with KDU University College, Malaysia

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The Culinology Living and Learning Community at Clapper hosted the first ever SMSU Culinology Invitational

The SMSU Inaugural Culinology

invitational held on November 20,

2009 in the IL kitchen was the first ever

culinary challenge competition held by

the Culinology department in affiliation

with Residential Life. The idea was

generated by Michael Cheng, Subash

Yadav (Residence Assistant of the

Culinology and Hospitality House,

Clapper) and Curt Gosser

(Programming Assistant of the

Culinology and Hospitality House,

Clapper). This competition was

inspired by the TV program ‘Iron Chef’.

All the Culinology students were

invited to participate in the challenge.

Five teams in total were competing

against each other for the first

Culinology Invitational Challenge. The

secret ingredient for the competition was beef tenderloin. All participating teams were told

about the secret ingredient a day ahead so that they can get together and work on their menu.

Competitors were free to use any of the cooking methods with the equipments that

were available in the IL kitchen. Students were expected to make any three dishes and have

three plates ready for judging at the end of the competition. Each team had two hours of

cooking time in total.

The judges for the competition were President Danahar, his wife Cecilia Danahar, Chef

Dennis from ARAMARK and Chef Justin Kanthak from Schwans. The food was judged on the

taste and flavor, presentation, and originality of the product.

All the participating teams made food ranging from salads like the Gyro Salad, innovative appetizers like the Tenderloin Puff Baskets to Oriental food like Japanese Beef Noodle Soup and Beef noodle salad with fish sauce. At the end of the competition, team 4 was announced the winning team which comprised of Jason Bentley, Sam Hogstad, Stephanie Grau, who made Bacon wrapped Beef tenderloin with Balsamic Asparagus reduction. Each team member of the winning team got a Santoku ceramic knife.

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A surprise element of the competition was announcing the winner of the most

commercializable product, which was Beef Wellington made by Kelsey Woodworth.

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Southwest Minnesota State University

Guest Lectures on Creole and Cajun Cooking by Chef Emile Stieffel, for the University Gala

October 7- 8, 2009

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Southwest Minnesota State University

University Gala

October 7- 8, 2009

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Documents

Culinology® Hospitality Management Advisory Board Meeting...Take 34th Avenue exit towards the Hubert H. Humphrey Terminal (going North). Pass the Hubert H. Humphrey Terminal which