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Advisory Committee Meeting Minutes Agenda attached DATE: APRIL 28, 2006 TIME 9 A.M. LOCATION: American Express MEMBERS PRESENT MOSES BALL, APPRENTICESHIP COORDINATOR PAUL CITRULLO, EXECUTIVE CHEF, MFC PEGGY FOLLADOR, CURRICULUM SUPERVISOR ODIS HERRING, EXECUTIVE CHEF, STC PATRICIA HENSON LOUIS LOPRINZO, CHEF, RETIRED LAWRENCE KENNY, EXECUTIVE CHEF, A.J. MCDONALD, AMERICAN EXPRESS JENNIFER MCKAY, PRO START INSTRUCTOR DARLENE MOPPERT, FOOD SERVICES GARY SPITNALE, EXECUTIVE CHEF MARTIN WILCOX, EXECUTIVE CHEF, ATC DECISIONS SUMMARIZED MAJOR TOPICS DISCUSSED Welcome and Introduction Larry Kenny called the meeting to order at 9:15 a.m. and self introductions were made. Martin Wilcox introduced AJ McDonald of the Compass Group at American Express and thanked him for hosting the meeting and facility tour. AJ went on to say that his unit serves breakfast, lunch and dinner and prepares meals for 3000 American Express employees in the building. Reading of Last Minutes Members were asked to take a few minutes to read the minutes of the last meeting. As no corrections were needed Chef Larry made a motion to accept the minutes as written, and was seconded by Gary Spitnale. Program Updates Atlantic Technical Center - Reported 48 high school students and 76 adults have registered for class in the 12 month period ending March 2006. Twenty percent were program completers (who did not pass basic skills) and a 16% graduation rate. Martin Wilcox reported that there is a disturbing downward trend evident in the number of workload performance points for the last two years. He said after 9/11 many companies let go hospitality industry personnel and many entered Technical Center’s to upgrade or learn new skills resulting in high enrollment numbers. However, in the last two years unemployment has dropped to very low levels and this has negativity impacted our enrollment and workload performance numbers. 2002-03 the number was 375 2003-04 “ “ “ 430 2004-05 “ “ “ 310 2005-06 projection 215 ACF related classes are now offered online. McFatter Technical Center—Reported 25 high school students, 55 adults and 30 graduates. Paul Citrullo reported the Skills USA competition was held on the Florida’s west coast and his students won the following: Baking- Gold Medal Food and Beverages-Silver Medal Skills Competition h/school and adult-Silver Medal Program Updates Apprentice Program CWE Apprenticeship - Reported 22 enrolled, 8 graduates and 3 Job Corp graduates enrolled in the Apprenticeship. Moses Ball reported that Jessie Smith an apprenticeship student who works at the Hard Rock Hotel and Casino in Hollywood Florida was elected the kitchen employee of the month. For this honor she received as follows: Hard Rock Logo Watch Filet Mignon awards dinner Plaque Old Business Paul Citrullo reported the three chefs’ from the Tech Centers have reviewed the 4th edition “On Cooking” text book and have recommended that it be used as the official text when available. The Cooking text book package includes a master cook CD, cooking techniques DVD and study guide. New Business Purchase the National restaurant Association Education Foundation (NRAEF) manage first certification program Supervision , HRM guide and the Nutrition competency guide/test. Council on Occupational Education (COE) accreditation team visit is scheduled for October 9 – 12, 2006. Mission Reaffirmation Martin Wilcox stated it is required to review and read the ATC Culinary Mission statement from the schools program outline in order for it to be reaffirmed. The mission statement was accepted as read. Employer Verification Form Martin Wilcox distributed and briefly explained the purpose of the employer verification form. The three industry advisory members present read and signed off on the form. Standardization Peggy Follador explained that the three Tech Centers were undergoing a transition to align the culinary programs so that each Center offers exactly the same supplies and training at the same cost. This also includes food purchasing and catering. Others Paul Citrullo and Martin Wilcox reported that Shari Portnoy is leaving the Tech Centers and they are looking for replacement. Moses Ball would also be retiring soon. Peggy Follador said it would be a good idea to have the next meeting at Coral Glades High School in order to see a State of the Art kitchen. The next ACF meeting will be held at Coral Ridge Yacht Club on May 8th. An open discussion on changing the curriculum to meet industry needs followed. The Dacum chart developed three years ago by advisory members represents a large piece of the puzzle that has yet to be utilized. Peggy Follador will look into getting the ball rolling on curriculum changes. She said in order to get changes made at the State level Broward County Schools could not do this alone, there would have to be coordination with other schools districts around the state. AJ mentioned that one of his chefs is enrolled in the apprenticeship program at Atlantic Tech Center. He said the chef just loved the new blast freezer and found it very useful. AJ stated that being a judge at the recent Culinary competition he was amazed at the extremely high level of expertise shown by the high school teams. As an employer he is looking for future workers that were grounded in the basics, sanitation, safety, good work habits along with a positive outlook and dependability. Culinary skills can be picked up along the way providing the student has the prerequisites mentioned. Darlene Moppert said that the school Food Services department is always looking for workers and there may be some positions of interest for culinary students who are graduating. Adjournment The meeting adjourned at 11 a.m.
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