Johnson & Wales University.

Johnson & Wales University. Established in 1973 with only 141 students, the Johnson & Wales Wales,Welsh Cymru, western peninsula and political division (principality) of Great Britain (1991 pop. 2,798,200), 8,016 sq mi (20,761 sq km), west of England; politically united with England since 1536. The capital is Cardiff. University culinary arts program now has nearly 6,000 students enrolleduniversity wide, and in 1993, Johnson & Wales (J&W) became thefirst school in the country to offer a bachelor of science Noun 1. Bachelor of Science - a bachelor's degree in scienceBS, SBbachelor's degree, baccalaureate - an academic degree conferred on someone who has successfully completed undergraduate studies degree inculinary arts. Also introduced in 1993 at the new Vail, Colorado, campuswas an accelerated associate degree program in culinary arts. J&W has five domestic campuses--in Providence, R.I.;Charleston, S.C.; Norfolk, Va.; North Miami, Fla.; and Denver, Colo.,(and another one slated to open in Charlotte, N.C., in September2004)--and offers career education in business, hospitality andtechnology as well as culinary arts. Students also have opportunitiesfor international study. The school is accredited accreditedrecognition by an appropriate authority that the performance of a particular institution has satisfied a prestated set of criteria.accredited herdscattle herds which have achieved a low level of reactors to, e.g. by the New EnglandAssociation of Schools and Colleges The New England Association of Schools and Colleges, Inc. (NEASC), founded in 1885, is the oldest regional accrediting association in the United States whose stated mission is the establishment and maintenance of high standards for all levels of education, from pre-K to the through its Commission onInstitutions of Higher Education. Study in the J&W College of Culinary Arts includes academicskills and laboratory classes as well as experiential learning andcooperative education. For students with bachelor's degrees, thereare special "Garnish Your Degree" programs in culinary artsand baking and pastry arts. J&W describes itself as "more than a 'cookingschool'" because it offers "higher academic quality, amore solid foundation and a broader base of career opportunities." Paul McVety, the associate dean of the Johnson & Wales Collegeof Culinary Arts, says, "A lot of our students come in with thedream of owning their own establishment." That means they will need to know more than just cooking, so McVetysays that at J&W, "They get exposure to the whole industry, notjust the 'back of the house.'" They also learn English, math and communications skills, plus thepractical skills they will need to pursue that dream. Or as McVetyexplains, "Our training is not just in cooking techniques but indeveloping the whole person." Giving students clear career pathways to follow is important aswell, and there are six career paths within the program: bakery andpastry arts, culinary arts, culinary nutrition, food service management,food marketing and food entrepreneurship. Along those pathways, studentswill be assessed on applied skills and transferable skills at threelevels: mastered, validated and developing. SECONDARY EDUCATION CONNECTIONS Through its annual national high school recipe contest, J&Winvites high school seniors to submit original recipes for a healthful health��fuladj.1. Conducive to good health; salutary.2. Healthy.healthful��ness n. family dinner, which includes a hot main entree, a vegetable and astarch, or recipes for a healthful dessert. Applicants are asked tofollow the nutrition guidelines of the American Cancer Society American Cancer Society,n.pr established in 1913, this national volunteer-based health organization is committed to the elimination of cancer through prevention and treatment and to diminishing cancer suffering through advocacy, scholarship, research, and theAmerican Heart Association American Heart Association (AHA),n.pr a national voluntary health agency that has the goal of increasing public and medical awareness of cardiovascular diseases and stroke, and thereby reducing the number of associated deaths and disabilities. . If you think career and technical education students in high schoolculinary arts programs can only use the simplest, most basic cookingtechniques, a look at the recent winners of this competition willquickly dispel that notion. For 2003, the grand-prize winner of arenewable full-tuition scholarship to J&W was Carmine carmine/car��mine/ (kahr��min) a red coloring matter used as a histologic stain.indigo carmine? indigotindisulfonate sodium.car��minen. Peluso ofKings Beach, Calif., whose submission was roasted stuffed quail withwild grains, broccoli rabe and a port reduction. First-runner-up KevinGunter of Meadow Bridge, W.V., (winner of a $7,500 renewable tuitionscholarship to J&W) offered up pan-seared Chilean sea bass, sauteedwatercress watercress,hardy perennial European herb (Nasturtium officinale) of the family Cruciferae (mustard family), widely naturalized in North America, found in or around water. , saffron potatoes, braised braise?tr.v. braised, brais��ing, brais��esTo cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. fennel and tomato fennel coulis cou��lis?n.A thick sauce made of pur��ed fruit or vegetables: raspberry coulis.[French, strained liquid, from Old French couleis, from Vulgar Latin . A$5,000 renewable tuition J&W scholarship went to second-runner-upTrace Stephens, Spokane, Wash., for a recipe that consisted of Alaskanpoached poach?1?tr.v. poached, poach��ing, poach��esTo cook in a boiling or simmering liquid: Poach the fish in wine. salmon with fresh herb sauce over wild rice with baby asparagusand carrots. After those fabulous meals, all that is needed is an equallyfantastic dessert. These were some of the winning recipes served up byhigh school seniors in the dessert category: caramelized fruit-toppedtarlettes with amaretto am��a��ret��to?n. pl. am��a��ret��tosAn Italian liqueur flavored with almond.[Italian, diminutive of amaro, bitter, from Latin am sabayon and raspberry and blueberry blueberry,plant of the large genus Vaccinium, widely distributed shrubs (occasionally small trees) of the family Ericaceae (heath family), usually found on acid soil. They are often confused with the related huckleberry. sauces;fruit-filled poached pear in a phyllo phyl��loalso fi��lo ?n.A pastry dough layered in very thin sheets that become flaky when baked, used especially in Greek and Middle Eastern dishes. basket that sits in banana cremeglaze with raspberry coulis and is garnished with a chocolate dragonfly dragonfly,any insect of the order Odonata, which also includes the damselfly. Members of this order are generally large predatory insects and characteristically have chewing mouthparts and four membranous, net-veined wings; they undergo complete metamorphosis. and butterfly; and an almond and chocolate tulle Tulle(tl, Fr. tül), town (1990 pop. 18,685), capital of Corrèze dept., S central France. Firearms and other goods are made there. Tulle was built around a 7th-century monastery. nest with fresh berrymix and hard-crack strawberries. As evidenced by these recipes, high school career tech students arelearning to create food that is delicious, nutritious and beautiful. J&W's own students do very well in competitions theyenter. The five-member Student Culinary Olympic Team brought home goldmedals from the 135th Annual Salon of Culinary Art held in New York thispast fall. The event is organized by the Societe CulinairePhilanthropique and held in conjunction with the 88th InternationalHotel/Motel and Restaurant Show. Instructors Marc Soliday, Ciril Hitz,Mitch Stamm, Richard Miscovich and Jean-Louis Lagalle also won medals atthe event. Karl Guggenmos, dean of the J&W College of Culinary Arts,has high hopes for the team. "This team continues to shine," says Guggenmos."They have already improved so much since their first competitionin October; I am confident that they will showcase amazing creationswhen they compete in Germany at the Culinary Olympics next fall." Johnson & Wales has already produced at least one superstarchef in the person of Emeril Lagasse. In 2001, the Emeril LagasseScholarship Fund at Johnson & Wales University was established bythe Scripps Howard Foundation The Scripps Howard Foundation is the corporate foundation of the E. W. Scripps Company, an American media conglomerate which owns newspapers, television stations, cable television networks, and other media outlets. and Johnson & Wales to celebrateLagasse's 1,000th program for the Food Network. Junior DanielleSignore si��gno��re?n.1. pl. si��gno��ri Abbr. Sig. or S. Used as a form of polite address for a man in an Italian-speaking area.2. A plural of signora. was a 2003 recipient of the $10,000 scholarship and spent fourmonths in a cooperative education placement at Lagasse's NewOrleans restaurant, Nola. Of her amazing opportunity, Signore says, "It's been awonderful experience for me. To think that people truly care about thenext generation has been very gratifying grat��i��fy?tr.v. grat��i��fied, grat��i��fy��ing, grat��i��fies1. To please or satisfy: His achievement gratified his father.See Synonyms at please.2. , overwhelming and aweinspiring." J&W's connection with high school students goes muchdeeper than just the student recipe competition. Through the FASTprogram, a high school student can earn 15 credits, which amounts to oneterm at J&W. Classes at the university are from Monday throughThursday, and there are 45 days in a term and three terms in a year. Inthe six terms that make up the associate degree program, there are twoterms of academics, which include English, science and math, as well asacademically related subjects such as menu planning, nutrition andsanitation. Students who have earned the National RestaurantAssociation's ServeSafe certificate don't have to take theclass at J&W. The National Restaurant Association certificate is well respected,but McVety says that in order for high school students to get othercredits, it is important that the content, the hours and the objectivesof the high school courses match up with the objectives of J&W. Heeven goes to secondary schools to make sure the kitchens have thenecessary professional equipment, and J&W has written a textbook forsecondary schools on Cooking Essentials. But if the proper elements arein place at a high school, and the student has a B average in the foodservice courses, a C average overall and recommendations from a facultymember, then he or she can qualify for articulation at the university. CONNECTIONS FOR SUCCESS Like many career and technical education programs, Johnson &Wales' College of Culinary Arts has industry connections thatensure that its training remains current and relevant to the needs ofthe industry. These connections also translate into opportunities forthe students. Twice a year, Johnson & Wales has career fairs withmany of the major industry employers in attendance, among them Hyatt,Marriott, Ritz, Aramark, the Compass Group, Sodexho, Kraft and theDisney Company. According to Johnson & Wales Recruitment Planning SpecialistSydney LaRose, the October fair is more of an educational opportunityfor the students. The school is even closed for the day so that all ofthe students can go through the job fair, meet the employers and findout what they're looking for. Or as LaRose puts it, "They can hear straight from theindustry what the expectations are." In the spring, the job fair is a more traditional event, lastingtwo days and only open for students who are graduating or looking forsummer work. LaRose also contacts smaller companies that may not have the budgetto come to the job fairs and does whatever she can to get studentsplaced in jobs. And how successful has Johnson & Wales been when it comes tojob placement for its students? Since they have had a 98 percentplacement rate over the past 28 years, the answer would have to behighly successful. And if Emeril Lagasse is any example, once in the workplace, theremay be no limit to what these graduates can achieve. For Further Exploration Here are some websites to visit for more information on culinaryarts education. www.nraef.org The National Restaurant Association Educational Foundation is anonprofit organization dedicated to fulfilling the educational missionof the National Restaurant Association. It is also a member of the ACTE ACTE Association for Career and Technical Education (formerly American Vocational Association)ACTE Association of Corporate Travel ExecutivesACTE Approvals Committee for Terminal EquipmentACTE Anodal Closure Tetanus Business-Education Partnership. The organization's ProStart programcurrently educates more than 39,000 students in 41 states. www.acfchefs.org The American Culinary Federation Established in 1929, the American Culinary Federation (ACF) is the largest professional chefs' organization in North America.ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 18,000 members in 240 chapters is the largest chefs'organization in the United States. ACF (Advanced Communications Function) An earlier official product line name for IBM SNA programs, such as VTAM (ACF/VTAM) and NCP (ACF/NCP). ACF - Advanced Communications Function provides programmaticaccreditation and opportunities for participation in apprenticeships andcompetitive events. www.jwu.edu Johnson & Wales University was the first school in the countryto offer a bachelor of science degree in culinary arts and today hasnearly 6,000 students enrolled in culinary arts. The school hasarticulation agreements with secondary schools as well as competitiveevents for high school students.