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2008 FENI Summit
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Master Classes
Monday, Feb. 16
Morning Master Classes 8:00 a.m. - 11:30 a.m.
Curriculum Development & Assessment (lecture/workshop)
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This workshop will provide guidance to educators on developing standards of excellence throughout the curriculum in order to maintain recorded compliance on state and national levels. Developing assessment of student-learning outcomes throughout the curriculum will be the focus of this class, delivered by an established authority on the subject.
Presenter: Heinz Lauer, CEC, CCE, CFBE, CCP, Le Cordon Bleu College of Culinary Arts-Las Vegas
American Lamb: “Show Me Some Leg” (hands-on/interactive)
Sponsored by the American Lamb Board
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In this two-pronged, half-day Master Class, participants will fabricate a leg of American Lamb and then create flavorful classical and modern dishes representing cultures from around the world. You’ll learn about this diverse and economical cut of lamb while exploring the ingredients and cooking methods of major cuisines, from Irish Stew to Mediterranean appetizers.
Presenter: Mark DiNittis, Johnson & Wales University, Denver
Teaching Interpersonal Communications (lecture/workshop)
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One of the biggest issues facing students is mastering the art of communicating with their peers, their mentors, their families and their employers. An established expert on breaking down communication barriers will deliver tools that teachers can use to promote effective communication among their students.
Presenter: Sheri Lang, Le Cordon Bleu College of Culinary Arts-Las Vegas
Applications in Culture & Cuisine (lecture/workshop)
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As international foodways continue to shape American dining, an expert focuses on the importance of teaching students how to understand and appreciate the influences – historical, religious, topographical, political, etc. – that shape modern cuisines around the world and, by extension, the cuisines of the United States.
Presenter: Dr. Jean Hertzman, CCE, University of Nevada-Las Vegas
Fundamental of Creole Cuisine (hands-on/interactive)
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Creole cuisine, which is fundamentally unique from Cajun cuisine, has enjoyed a popularity boom in the last 10 years, resulting in countless cookbooks, cooking shows and restaurants in all regions of the United States. This hands-on Master Class will teach the foundations of Creole cuisine and explore its impact on American food culture.
Presenter: Vance C. Roux, CCC, CCE, Delgado Community College, New Orleans
Energizing and Engaging Students: Team Learning—a Powerful Teaching Tool (lecture/workshop)
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Teaching is not just the presentation of information and supervision of practice; it is the motivation of each student to actively seek knowledge. Team learning is a vehicle for dialogue and the exchange of ideas. Participants will reinforce and improve their teaching and course-development techniques, leaving this workshop with the tools and a plan for incorporating team learning into their teaching.
Presenter: Dr. Jerald Chesser, CEC, FMP, CCE, AAC, California State Polytechnic University, Pomona
Emerging Foodservice Careers and Guiding Students
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Recession or no, the food industry is snowballing, growing rapidly with no sign of slowing. Interest in cooking in, dining out and other culinary and gustatory pursuits has elevated the foodservice industry to the nation’s largest private-sector employer. Today, culinary careers are as varied as they are fascinating—the challenge to the educator is helping students both find one that’s a good fit and embark on that delicious track.
Presenter: Irena Chalmers, The Culinary Institute of America, and author, Food Jobs: 150 Great JOBS for Culinary Students, Career Changes and FOOD Lovers.
Sorbet-Making and Balancing (novice) (demonstration)
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Chef Jacquy Pfeiffer will guide you through the intricate science of sorbet making, discussing the balancing of flavors and textures while teaching you the role each of your senses plays in developing a balanced sorbet. Chef Pfeiffer will share his expertise and cover a great deal of technology and production methods, and will help you understand technology, application and techniques in troubleshooting. This master class will allow you to experience sorbet from every artistic and scientific angle.
Presenter: Jacquy Pfeiffer, French Pastry School, Chicago
Structuring the Learning Environment: These Tools RULE
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Chef Michelle Lucas, a popular annual FENI presenter, returns to the Summit to deliver her expertise on classroom management and discipline. High-school and postsecondary educators who wish to maximize education delivery in class will want to attend this Master Class.
Presenter: Michelle Lucas, CEC, CCC, CHE, Orlando Culinary Academy
Monday Afternoon Master Classes 1:00 p.m. - 4:30 p.m.
Rice: Ancient Grain in Today’s Global Cuisine (hands-on/interactive)
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No grain in history is as prominent in cuisines around the world
as rice. This workshop explores many varieties of rice (white,
aromatics, whole-grain brown rice), preparation methods and
cooking techniques essential in preparing the most famous international
rice dishes, from pilaf to paella, risotto, sushi and more.
This Master Class will demonstrate principles of rice cookery in
a way that is easy to share with students and use in foodservice
kitchens. You will also receive a complimentary copy of “U.S.
Rice in the Culinary Classroom,” a teaching manual for educators
and foodservice professionals.
*Sponsored by USA Rice Federation
Vegetable & Fruit Carving Made Easy (hands-on/interactive)
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Join instructor Chanh Boupha in creating beautiful floral and other designs from fruits and vegetables using hand-held tools. Boupha brings his 30 years of experience to this Master Class designed to teach simple carving techniques to attendees, who can take what they learn back to their classrooms.
Presenter: Chanh Boupha, Le Cordon Bleu College of Culinary Arts-Las Vegas
Teaching Math-Skills Development (lecture/workshop)
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Master the communication of basic math principles as they apply to costing, yield tests and recipe conversions. Be able to develop a system to teach students the easiest, most efficient ways to learn culinary math through the help of some simple, basic formulas.
Presenter: Susan Sharp, Le Cordon Bleu College of Culinary Arts-Las Vegas
How to Create Powerful PowerPoint & PDF Presentations (hands-on/interactive)
Charcuterie: the Basics (novice)
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This hands-on class is specifically geared toward teachers who wish to understand the fundamentals of charcuterie, particularly the making of sausages, pâtés and accompaniments. (Limited to 18 participants.)
Presenter: Fritz Sonnenschmidt, CMC
Developing Character across the Curriculum (lecture/workshop)
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Today’s classroom is a primary point of development of the student beyond academics. This workshop will delve into the issues of ethics, diversity and character development in the classroom. The role of the instructor as a positive force in the student’s character development will be explored. Participants will review and discuss techniques for becoming positive role models for students in today’s educational environment, and will leave this workshop with the tools to make a difference for their students.
Presenter: Dr. Jerald Chesser, CEC, FMP, CCE, AAC, California State Polytechnic University, Pomona
Chocolate Candies (demonstration)
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Explore the world of chocolate with Chef Jacquy Pfeiffer as he shares with you the science behind chocolate candies. Chef Pfeiffer will reveal the secrets behind producing smooth ganache fillings and shiny chocolate shells. You will learn the basics to chocolate candies including a range of ganache filled chocolates, gianduja creams and chocolates with fruits and nuts. In this demonstration you will learn how to compose a chocolate candy with a complexity of textures and flavor profiles.
Presenter: Jacquy Pfeiffer, French Pastry School, Chicago
Fine-Tuning Taste-Sensory Perception (lecture/tasting)
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Hone your five taste senses by understanding the physiology of our taste buds and how they interact with the brain to perceive sour, sweet, salty, bitter and umami. This class will explore and break down everything we taste and instruct on how to help students enhance their own tasting ability.
Presenter: Steve Morey, Le Cordon Bleu College of Culinary Arts-Las Vegas
Culinary “Cross-Dressing” with Savory & Sweet
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How to describe a mushroom charlotte? A savory application with a classically sweet technique. In this hands-on master class, a Certified Master Chef work with participants to explore how diners’ perceptions and imaginations can be stretched ever so slightly in flavorful, intriguing ways.
Presenter: David Kellaway, CMC, Station Casinos and Red Rock Casino Resort Spa, Las Vegas
Tuesday, Feb. 17
Morning Master Classes 8:00 a.m. - 11:30 a.m.
Teaching Special-Needs Students (lecture/workshop)
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Our classrooms include many different types of students, many who are learning-challenged because of special needs. This class will unveil how to understand and work with special-needs students while developing positive strategies and opportunities for their success.
Presenter: Jan Meigs, Le Cordon Bleu College of Culinary Arts-Las Vegas
Implementing an Ecologically Sustainable Curriculum (lecture/workshop)
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Preparing students for a world that is becoming more environmentally sustainable in response to global climate change has never been more important, particularly in the realm of foodservice. Instruction will focus on implementing such programs as recycling, composting, local sourcing and communicating a field-to-plate philosophy while reducing your program’s own carbon footprint.
Presenter: Christopher Koetke, CEC, CCE, Kendall College School of Culinary Arts, Chicago
Schema Development & Community in the Kitchen Lab
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This Master Class will discuss tools that facilitate how students learn and how educators can help better assist student-learning, as well as how to develop community in the classroom-kitchen.
Presenter: Michelle Lucas, CEC, CCC, CHE, Orlando Culinary Academy
Strategic Fund-Raising & Community Involvement (lecture/workshop)
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At some programs, “giving back” to the community is a mandatory part of the curriculum. And virtually every program is in need of raising monies outside their budgets. How to do either, or both? This Master Class will focus on building successful, brand-building events that engage students, influence the surrounding community, and raise much-needed funds for financing student excursions, hosting guest chefs, etc.
Presenter: Heinz Lauer, CEC, CCE, CFBE, CCP, Le Cordon Bleu College of Culinary Arts-Las Vegas
Teaching Writing-Skills Development (lecture/workshop)
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An acclaimed author and professor of writing will teach best practices in delivering clear and concise writing and grammar concepts while inspiring students to communicate effectively with their world via the written word.
Presenter: Vivian Cadbury, The Culinary Institute of America, and author, A Taste for Writing: Composition for Culinarians (Delmar Cengage Learning)
The ACF Accreditation Process: from Start to Finish for Secondary and Postsecondary Programs (lecture/workshop)
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If your program is considering applying for accreditation by ACF, this class will help you understand the process of how to go about earning it. Learn (1) how ACF evaluates programs, facilities and faculty, (2) how to complete the necessary paperwork, and (3) the importance of ACF accreditation to your marketing and recruitment efforts.
Presenter: Candice Childers, American Culinary Federation, St. Augustine, Fla.
Strengths-Based Approach to Learning and Its Application to the Culinary
Classroom
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Strengths-based learning is an approach that is gaining interest in schools, both in the secondary and post-secondary level. Strengths-based programs, especially in college-success courses, have been shown to increase student retention and improve student success. Through a combination of lecture, group dialogue and individual work, information will be reinforced with group and individual activities.
Presenter: David Edens, California School of Culinary Arts, Pasadena
Tuesday Afternoon Master Classes 1:00 p.m. - 4:30 p.m.
Successful Student Competitions (hands-on/interactive)
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The benefits of student culinary competitions are many, and this Master Class will instruct on a variety of platforms that teach application and help students to measure the success of their learning through individual and group competing. Preparing for state, regional, national and international competitions will also be discussed.
Presenter: Steve Santor, Le Cordon Bleu College of Culinary Arts-Las Vegas
Creating Artistic Chocolate Displays (advanced) (hands-on/interactive)
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Learn how to create your own exquisite chocolate centerpieces working side by side with an expert chocolate artist, who returns to FENI after delivering a very successful Master Class in 2008.
Presenter: Brenda Villatoro, Le Cordon Bleu College of Culinary Arts-Las Vegas
Student-Retention Strategies & Techniques (lecture/workshop)
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It’s sometimes said that 10 years from now, only 13% of current enrollees will still be employed in foodservice. What’s driving tomorrow’s foodservice professionals to seek careers other than the one they trained for? And how might the industry keep them? Moreover, how can training programs maintain the students they already have, and help guide them successfully to graduation and, hopefully, a lifelong, fulfilling career in foodservice? This master class specifically designed for chairs, deans and directors will examine the reasons that students drop out of training early, and help provide assessment tools for programs to better prepare prospective students to embrace a goal they can stick with.
Presenter: Chris Moderson, Le Cordon Bleu College of Culinary Arts-Las Vegas
Developing Online Lesson Plans & Curricula (hands-on/interactive)
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If you think culinary arts can’t be taught online, most educators would probably agree. But many components of the curriculum can come out of the kitchen lab, freeing up valuable time to teach cooking fundamentals. Through this class, participants will learn how to create powerful learning content using a variety of Web-based tools that enhance students’ critical thinking skills, as well as how to encourage student-teacher interaction via online education delivery.
Presenter: Kendell Hoyer, Le Cordon Bleu College of Culinary Arts-Las Vegas
Vegetarian Classical Garde Manger (advanced)
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With the resurgence of popularity in garde manger coupled with an increasing number of vegetarian diners, soy-based and other meat analogs have a new place in the cold kitchen. Work side by side with a master who will teach how to create pâtés, sausages and other garde-manger items that taste every bit as good as their meaty counterparts—yet are vegetarian. This class is limited to 18 participants.
Presenter: Fritz Sonnenschmidt, CMC
Understanding & Communicating Basic Principles of Classic European & Asian Cuisines (novice) (hands-on/interactive)
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This fundamentals Master Class will help high school teachers, in particular, understand and be able to communicate effectively the evolution of modern cuisine beginning with classical European and Asian cookery. Participants will work with a variety of foodstuffs to create “core” dishes to appreciate why they endure over time, influencing other cuisines throughout history.
Presenter: Lawrence Watson, Le Cordon Bleu College of Culinary Arts-Las Vegas
An Immersion in Front-of-House Operations (hands-on/interactive)
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From service styles to tabletop presentation to communicating ultimate hospitality to the guest, this master class conducted in the college’s highly Zagat-rated Café Bleu will instruct on the finer points of front-of-house operations to fit all foodservice environments.
Presenter: Claude Cevasco, Le Cordon Bleu College of Culinary Arts-Las Vegas
Artisan Breadbaking (advanced) (hands-on/interactive)
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From one dough emerges myriad bread types that every prospective baker should master. This hands-on master class will allow participants to work side by side with an established breads expert to create singular masterpieces. Instructors will take home the principles of artisan bread-baking to share with their students.
Presenter: Estella Kelly, Le Cordon Bleu College of Culinary Arts-Las Vegas
Fine-Tuning Taste-Sensory Perception (repeated from Monday)
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Hone your five taste senses by understanding the physiology of our taste buds and how they interact with the brain to perceive sour, sweet, salty, bitter and umami. This class will explore and break down everything we taste and instruct on how to help students enhance their own tasting ability.
Presenter: Steve Morey, Le Cordon Bleu College of Culinary Arts-Las Vegas
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