Events, Announcements, Assignments, and REMINDERS FOR STUDENTS

New Textbooks for 2011-2012

posted Jun 7, 2011, 7:55 AM by

Our new text in Foundations of Restaurant Management and Culinary Arts: Level I and II.

There is a great companion site to texts for each level.  Students will be expected to review, complete and submit work, and study from the site.  Please check it out this summer.

Level I (Year One):

Level II (Year Two):

June 20 ACF South Bend Educational Meeting

posted Jun 7, 2011, 7:53 AM by

Hi all,  just a quick reminder that the meeting in June will be at North Dining Hall at Notre Dame.  Parking will be in a "B" lot on Stepan Drive just east of Juniper.

We will learn about and taste amazing Canadian Beef.

Personal Learning Plan Document- Due March 7, 2011

posted Mar 3, 2011, 8:00 AM by

The document of the PLP is attached below.
Each response must have at least two sentences.

The sentences must be complete.

The question must be included in the answer.

The PLP must be spell-checked and grammar-checked on Word.

Email me at OR
bridges.lauren@gmail with questions or concerns.

Homework for 3/3/11- Due Friday 3/4/11

posted Mar 3, 2011, 7:39 AM by   [ updated Mar 3, 2011, 8:36 AM ]

Assignments Due Friday:

Open a FREE GMAIL email account.  We will be able to share documents, calendars, videos, and much more.  Plus, your email needs to be professional (i.e. just your name) for online applications and for your resume.  You can also fully access our website by logging in- so that you can post comments and see all of the videos.

Food Journal on the audiobook lecture we listened to in class.  The lecture/interview of Anthony Bourdain, Eric Ripert, and Gabrielle Hamilton can also be found on this site: (If you need to hear parts of it again- it is only an exerpt, however).

Anthony Bourdain and Michael Ruhlman: How I Learned To Cook
October 23, 2006


The full recording can be found on (it may cost $.95 to purchase on or I bought it myself for that same price on iTunes).  I am trying to figure out if I can share it with you.

2-Hour Delay for Outlying Students 2/24/11

posted Feb 24, 2011, 5:25 AM by   [ updated Feb 24, 2011, 5:51 AM ]

Hi guys.  It seems you guys will be missing out on our two caterings today.  Your assignments are:

Go to this link:
read the story and write  a paragraph about it in your food journal.

If the links don't take you directly when you click on them, copy and paste the link into the address bar.

Also, this Sunday is the 2011 Oscars.  What does this have to do with food?  The event is catered by Wolfgang Puck, and has a really amazing menu.  Go to this link:
check out the pics.  In your journal, write a paragraph about how Chef Puck has made food based on the nominated films. 

On the same webpage, you will see a link on the right of the page labeled: 
African-American Food History; USDA Dietary Guidelines; Citrus Intrigue.  This will take you to a online podcast link.  You can either listen to it right then from your computer, or download it to your I-Pod.  I would also like you to sign into your I-Tunes (if you have it) and subscribe to the podcast.  It's free, and you can learn a lot about food, food history, and much more.
Write another paragraph about the radio show in your journal.

Pass this info along to your other classmates that may have forgotten to check the website.

Remember, you guys would be very very behind if I did not assign this stuff.  It's for your own good...

Yours in Food,

Test Friday February 25, 2011

posted Feb 18, 2011, 8:23 PM by

Comprehensive Vocab Test.
Pre-test for Pro-Start.

Serv-Safe Exams in April

posted Feb 18, 2011, 7:37 PM by

We will be taking Serv-Safe exams in April.  This is a nationally recognized certification for all foodservice professionals that will be good for five years from the National Restaurant Association.  All health departments require that one person in the establishment is Serv-Safe certified, which looks really great when applying for a job.  It is often a certification reserved for managers.  For those students interested in continuing onto Culinary School, Serv-Safe (often referred to on a course guide as 'Sanitation') is required to even enter the program.  It depends on the school, but it will be worth 2-3 credits at ANY CULINARY SCHOOL. 
The bottom line: it usually costs about $200 to take the class and the exam.  Of course I don't charge a fee to teach, and I also provide the texts, so all students will have to pay is the $36 to reserve their seat online to test.  There is a link below to provide more info, but your student will need access to a credit/debit card to make this transaction.  Feel free to contact me with any questions. 
This is general info about the exam
This link will direct you to how to purchase your online exam 'seat'

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