culinology® hospitality management advisory …...4. reviewing the job fair activity it was noted...
TRANSCRIPT
Culinology® & Hospitality Management
Advisory Board Meeting Oct 1st, 2010
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Table of Contents
SCHEDULE OF ACTIVITIES ..............................................................................................................................5
AGENDA .........................................................................................................................................................9
ADVISORY BOARD MEMBERSHIP ............................................................................................................... 11
EXPECTED ATTENDEES ................................................................................................................................ 13
ADVISORY BOARD MEETING MINUTES ...................................................................................................... 15
ENROLLMENT DATA ................................................................................................................................... 19
Updates:
PRESIDENT DANAHAR ANNOUNCES RETIREMENT..................................................................................... 27
UNIPRO – MAKING THE CONNECTIONS ..................................................................................................... 29
KURT STILES – AMERICA’S BEST RAISIN BREAD CONTEST FINALIST ........................................................... 31
FIRST EVENT HELD IN NEW KITCHENS ........................................................................................................ 33
NEW CULINOLOGY KITCHENS ..................................................................................................................... 34
CHINESE WITH CHENG’S MOM “CHINESE CUISINE DEMO” ...................................................................... 35
THE LAND – GREEN BISTRO ARTICLE .......................................................................................................... 36
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SCHEDULE OF ACTIVITIES
THURSDAY, SEPT 30
th, 2010
5:00 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
6:00 PM: Arrive at Marshall Airport. Bill Bennett will be waiting outside to transport you to the University.
6:15 PM: Dinner at the Green Bistro Dining Room in IL 116, SMSU
After dinner: Bill Bennett will transport you to Ramada Marshall 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.
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Friday, October 1, 2010
7:30 AM: Pick up from Ramada Marshall Hotel by Bill Bennett
8:00 AM: Breakfast in Lower Level Conference Center (LLCC)
8:30 AM - 11:30 AM: Advisory board meeting in LLCC
11:30 AM – 12:30 PM: Lunch with Culinology and Hospitality Management students
1:00 PM: Depart from Marshall Airport to Minneapolis/St. Paul International Airport
2:00 PM: Arrive at Signature Flight Support
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October 1st, 2010 8:00 AM – 11:30 AM
Conference Center Lower Ball Room
AGENDA 1. Welcome Advisory Board Members
2. Approval of minutes from Spring 2010 meeting
3. Introduction of new Dean of Business, Education, and Professional Studies –
Daniel Campagna, PhD
4. Presentation: Dean Daniel Campagna, PhD. “Culinology and Hospitality Management at SMSU”
5. Open Discussion: The role of the Culinology and Hospitality Management Advisory Board
6. New Directions: Entrepreneurial Ventures in Culinology and Hospitality Management 7. Executive Session: Board and President David Danahar
8. Closing Remarks & Summation: Board members and guests
9. Determine date for Spring 2011 Advisory Board meeting at SMSU
10. Lunch with Culinology and Hospitality Management senior students
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SOUTHWEST MINNESOTA STATE UNIVERSITY
Culinology® and Hotel/Restaurant Administration Advisory Board Membership
Ron Achterkirch Burnsville, MN
Henry Cortez General Mills Minneapolis, MN
Thomas Day Hormel Foods Corporation Austin, MN
John Drown Synergy 3 Consulting Marshall, MN
Bruce Hendrickson Hendrickson Marketing Strategies Chicago, IL
Mark Jansen
Brenda Knapp-Polzin Cargill Kitchen Solutions Minneapolis, MN
Lorne Lebster ARAMARK Higher Education Downers Grove, IL
Brian Muldoon Consultant
Mark Petchenik Land O’Lakes St Paul, MN
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
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Kris Taylor Ecolab St Paul, MN
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 Daniel Campagna 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
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Expected Attendees
Ron Achterkirch Henry Cortez General Mills Thomas Day Hormel Foods Corporation John Drown Synergy 3 Consulting Brenda Knapp-Polzin Cargill Kitchen Solutions Mark Petchenik Land O’Lakes Kirk Schultz Madison Hospitality Group, LLC
Kurt Stiles Intelligent Ingredients
Kris Taylor Ecolab Denny Timmerman AURI Roger Toomey UniPro Foodservice Bert Van Hoof School of Hospitality Management, Penn State University Guests Jonathan Griebel General Mills Byron Korus Minnesota Catering Upashana Rathod SMSU Graduate Assistant
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Bill Bennett Southwest Minnesota State University Daniel Campagna 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
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Culinology and Hospitality Management Advisory Board Meeting Minutes
April 8th, 2010
Minutes prepared by Michael Cheng and Perzen Polishwalla
Members present: Thomas Day, John Drown, Mark Jansen, Brenda Knapp-Polzin, Lorne Lebster, Kirk Schultz, Kurt Stiles, Kris Taylor, Roger Toomey, Bert Van Hoof, Gary Whitney, Bill Bennett, Michael Cheng, Bill Mulso, Kurt Struwe and Beth Weatherby.
Guests present: Jonathan Griebel and John Sterbis
Members Absent: Ron Achterkirch, Henry Cortez, Bruce Hendrickson, Brian Muldoon, Dennis Timmerman and Denise Salisbury.
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. Kris also informed the board that Chef David Burke had stepped down but agreed to help SMSU students with internships and job offerings along the way. Jerry Kaminski of Land O’ Lakes, nominated Chef Mark Petchenik to take his place on the board instead. Kuni Toyoda of the Seed Restaurant Group and Julie Tumy of Noble and Associates could not be reached for their response.
2. Introduction to new Advisory Board Members Brenda Knapp-Polzin of Cargill Kitchen Solutions was welcomed to the board. Dennis Timmerman from AURI was added to the list of new members but was not able to
attend this meeting. Both bring their invaluable expertise in the area of Culinology from a corporate viewpoint.
3. Approval of Minutes From Fall 2009 meeting The board unanimously approved the minutes from Fall 2009 meeting.
4. Reviewing the Job Fair Activity
It was noted that attendance by companies and students attending the job fair has fallen over the years. Thomas Day commented that the timing of the job fair is totally off from when companies want to hire. Hormel recruits and interviews from September to November for SMSU students who will be graduating in May. Kris mentioned that fulltime positions in EcoLab were filled by November whereas Internship positions were filled by the months of March and April. Roger Toomey suggested that students attending the job fair should have more knowledge of the companies attending and also should be divided into separate groups of freshman, sophomore, junior and senior. Roger also mentioned having a reception the night before the job fair where companies could introduce themselves to the
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students and create a comfortable, welcoming atmosphere for them. Other points noted were that some students need extra coaching on making their resumes presentable, employers could recruit in class and that more budget should be allotted towards advertising of the job fair to gain more companies to participate.
5. Update on Spring 2009 Graduate Placements Most of the graduated students had jobs in different properties and cities. Roger Toomey asked Michael Cheng to get him Riley Freeman’s resume.
6. Summer Internship Placements Most of the Culinology and Hospitality students secured internships at either the Custer State Park, SD; Landmark Bistro and Ramada Inn, Marshall, MN; or at Key Largo Restaurant at Lake Shetek, MN.
7. Enrollment Update It was noted that SMSU manages to retain 69% of their students whereas the other 31% transfer out. The retention data in the board packet shows a decline in the number of students from their freshman year at 157 to 136 in their senior year for Culinology and Hospitality combined. This decline in number of students is attributed to losing more students than gaining in transfers. Bert suggested that in the next meeting if we have data on both declared as well as undeclared majors it would give the other members a clear understanding of how many graduating students are looking for internships and jobs. Mapping and estimating the number of graduates each year will also help the board know the number of jobs or internships needed each year and will also give the students a fair idea on which employers are interested in them. Bert volunteered to help Michael produce the data needed for the next meeting.
8. Update on Events and News Michael Cheng spoke about:
a) 2010 RCA Scholarship Recipients: Angela M. Havens and Stephanie E. Grau of Southwest Minnesota State University were the recipients of the 2010 RCA scholarships.
b) The Vilcek Foundation: Michael Cheng was one of the four finalist for the Vilcek Prize for Creative Promise in the Culinary Arts. The Vilcek foundation was founded by Dr Vilcek, a pioneer in biomedical research and inventor of Remicade®, an arthritis medication. The Vilcek Prize aims to raise public awareness of the contributions of immigrants to the sciences, arts, and culture in the United States.
c) The first International Articulation agreement with KDU University College, Malaysia: This will bring a lot of international students to SMSU as well as increase the number of enrolled students in the Culinology and Hospitality program. It was also recommended that this program be set up to allow SMSU students to attend KDU as well.
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d) National Restaurant Association Show in Chicago: Michael Cheng acknowledged Schwan’s help on supplying SMSU with frozen pizza and sushi. Schwan’s will also be promoting their Organic Food concepts at the event through SMSU.
e) This Fall, the first recipient of the $500 scholarship will be selected.
9. The date for Fall 2010 Advisory Board Meeting at SMSU The next Board meeting is scheduled for September 30 – October 1, during the Homecoming weekend with Board members flying in for a dinner reception on campus on Thursday the 30th followed by the meeting on Friday, the 1st of October during the morning hours. Friday afternoon interviews and presentation by the prospective employers’ will be conducted, followed by the Gala, Friday evening. It was also suggested that we tie in the job fair at the same time as well, and invite alumnus to the Fair.
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Enrollment Data
Fall 2010
Major FR SO JR SR Grand Total
CULG 30 16 18 13 77
HOSP 13 13 12 21 59
Grand Total 43 29 30 34 136
0
5
10
15
20
25
30
FRSO
JRSR
CULG
HOSP
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Acharya Rashmi HOSP SR Hotel/Restaurant
Bader Kaitlinn HOSP SR Restaurant
Bellinghausen Lance HOSP SR Restaurant
Boomgarden Bruce CULG SR
Borowski Samantha HOSP SR Restaurant
Bruess Timothy CULG SR
Doar Amanda MKTG HOSP SR Hotel
Fernandes Greenidge HOSP SR Hotel/Restaurant
Gosser Curtis CULG SR
Gurung Rakesh HOSP SR Restaurant
Hagen Sharaya HOSP SR Events
Hibl Adrian HOSP SR Culinary Mgmt
Khakhar Dhaval HOSP SR Restaurant & Grad
Kuchta Ross CHM CULG SR
Lama Indira HOSP SR Hotel/Restaurant
Lynch Brian CULG SR
Manjrekar Amit HOSP SR Culinary Mgmt
Mazza Sandra CULG SR
McLaughlin Erik HOSP SR Hotel
Mokashi Aditya HOSP SR Restaurant
Olchefske Kendra CULG SR
Olson Karla HOSP SR Hotel
Paine Wanda CULG SR
Patel Manoj Kumar HOSP SR Catering/Restaurant
Patel Sanjay HOSP SR Restaurant & Grad
Patil Rohan HOSP SR Home
Ryker KayLee CULG SR
Sandberg Nichole CULG SR
Stahl Jessica CULG SR
Tamang Robin HOSP SR Hotel/Restaurant
Taylor Cherol HOSP SR Culinary Mgmt
Wheeler Joseph CULG SR
Woelfle Chad CULG SR
Wunderlich Ivo HOSP SR Events, Catering, &
Banquets
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Total Majors
HOSP CULG % change
Fall 06 20 15 35 Spring 07 22 14 36 3%
Fall 07 39 23 62 72%
Spring 08 46 25 71 15%
Fall 08 56 37 93 31%
Spring 09 52 41 93 0%
Fall 09 58 55 113 22%
Spring 10 67 62 129 14%
Fall 10 59 77 136 5%
0
10
20
30
40
50
60
70
80
90
Fall 06 Spring 07
Fall 07 Spring 08
Fall 08 Spring 09
Fall 09 Spring 10
Fall 10
HOSP
CULG
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Course Enrollments since Fall 2006 Hospitality Management
SUBJ COU_NBR Fall 06
Spr 07
Fall 07
Spr 08
Sum 08
Fall 08
Spr 09
Sum 09
Fall 09
Spr 10
Sum 10
Fall 10
Grand Total
HOSP 100 21 25 24 20 25 21 33 169
101 6 12 9 10 37
120 23 25 23 23 37 22 29 182
200 16 10 1 13 40
205 12 23 15 28 78
230 16 12 1 13 42
301 10 10 11 31
301L 12 13 25
315 11 39 50
320 24 14 23 61
325 11 11 25 47
330 18 13 12 43
340 25 11 18 54
400 15 20 35
405 15 15
410 13 22 15 50
430 8 11 19
460 4 7 25 36
486 16 12 4 21 53
494 1 1 1 3 2 2 3 13
499 2 8 2 1 6 2 6 10 3 40
HOSP Total 108 129 8 159 122 9 202 166 12 205 1120
Course Enrollments since Fall 2006 Culinology
SUBJ COU_NBR Fall 06
Spr 07
Fall 07
Spr 08
Sum 08
Fall 08
Spr 09
Sum 09
Fall 09
Spr 10
Sum 10
Fall 10
Grand Total
CULG 100 26 27 20 11 25 33 34 40 216
200 9 7 16 20 28 80
210 6 4 11 10 18 49
250 8 24 14 15 17 78
260 10 10
286 9 9
310 10 9 11 26 56
350 9 16 25
360 5 5 17 27
390 9 12 18 39
410 4 2 17 23
430 3 21 24
450 3 4 7
490 3 4 7
494 1 1 2
498 1 6 3 10
499 1 2 2 1 5 11
CULG Total
54 64 70 41 62 44 93 126 3 116 673
President Danahar Announces Retirement
Published Wednesday, September 8, 2010
President David Danahar
Dr. David Danahar, president of Southwest Minnesota State University, announced today that he
plans to retire following the 2010-11 academic year after 10 years at the University.
Danahar, who holds a doctorate in history from the University of Massachusetts, is Southwest’s
eighth and longest-tenured president, having served the institution since 2001.
“I have had the fortune to work with some truly exceptional colleagues, individuals who have
dedicated their professional lives to our students and to their continuing success. They are
teachers and scholars who have never lost sight of their principle responsibility to meet and
challenge the intellectual potential of students,” he said.
Danahar came to Southwest Minnesota State from Loyola University in New Orleans, La., where
he served as Provost and Vice President for Academic Affairs. He began his academic career at
the State University of New York at Oswego, where over a 15-year period he was a Professor of
History, Director of General Education and Associate Dean of Arts and Science. Following that
he was at Fairfield University, where he was Dean of the College of Arts and Science.
During Danahar’s tenure, SMSU experienced a transformation both physically and culturally
across its campus. The campus physical plant saw an investment of more than $130 million,
including the construction of a new Student Center, Regional Event Center, Foundation
Residence Apartments, Sweetland Hall and remodeling of the library and numerous science labs.
Undergraduate academic programs also saw a renewed commitment under Danahar’s leadership,
with an emphasis on undergraduate research and civic engagement. New academic programs
were added in culinology, agronomy and professional writing and communication. One of
Danahar’s greatest accomplishments was increased fundraising success, including successful
completion of a $23 million capital campaign.
“My colleagues and I have been generously supported by a community of alumni and friends
who annually provide extensive financial assistance and ongoing encouragement that have
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moved us to new levels of achievement. I am deeply indebted to these colleagues, alumni and
friends. It has been an honor to serve as President of Southwest Minnesota State University and I
offer my profound thanks to all who have served with me,” he said.
Danahar and his wife, Cecelia, plan to relocate to upstate New York following his retirement. He
has three children, Deirdre, Rebecca and Michael, a senior at Marshall High School
Minnesota State Colleges and Universities Chancellor James McCormick will make a decision
regarding the search process for a new president in the near future.
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UniPro – Making the Connections
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Kurt Stiles – America’s Best Raisin Bread Contest Finalist
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First Event Held in New Kitchens
Chef Emile Stieffel of New Orleans, Louisiana returned to Southwest Minnesota State University this past Saturday, Aug. 28 to host the first event in the new Culinology kitchens in Individualized Learning. Chef Emile was the guest chef at last year's 2009 Mustang Mardi Gras Homecoming Gala. He returned this year to host an interactive cooking class auctioned off at the 2009 Gala. Some 50 guests participated in the event and had their hand in preparing their meal-a number of Cajun and Creole dishes throughout the evening. The first dishes made that evening were the appetizers-BBQ Shrimp, Crawfish Pigogues and Oysters Herbsaint. After the guests ate their fill of the appetizers, they moved on to the entrees, which included Stuffed Mirliton Riverboats, Turkey and Andouille Gumbo and Fillet en Papillote. Some of the dishes were made at the 2009 Mardi Gras Homecoming, such as the Turkey and Andouille Gumbo and BBQ Shrimp. At the end of the night, the guests were treated to Bananas Fosters for dessert made by Chef Emile. "Boy you missed a party, you should have been there," drawled Chef Emile with his Louisiana accent. SMSU Culinology and hospitality students prepared for the event and were the Sous Chefs for the evening-assisting each of the teams, tending bar, and washing dishes. At the end of the night, Chef Emile introduced each student to the guests and thanked them, "I couldn't have done this without them."
Media Credit: Amanda Paine
Chef Emile lights Bananas Foster on fire.
Media Credit: Michael Cheng
Amanda Paine helps President David Danahar and Dr. Steve Kramer make Fillet en
Papillote.
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New Culinology Kitchens
Notice a bunch of changes at school this year? The Culinology kitchens in IL have recently undergone a complete renovation. The renovations started at the end of the school year in May 2010, but plans for these renovations have been in the works for three years. "Basically the kitchens were outdated," said Chef Kurt Struwe, assistant professor of hospitality management/Culinology "with the new program growing as expected and new technologies," the kitchens needed to be updated. As far as the renovations go, the physical space of the kitchens remains the same, but the layout has changed-the R&D kitchen and offices moved, a lounge added and the locker rooms removed. New equipment has also been added-two walk-in coolers, a walk-in freezer and a dishwasher to name a few. One of the major changes is the baking and demo kitchen. The baking kitchen has new equipment, such as a deck oven and new mixers. The demo kitchen opens up into the Bistro dining room with glass sliding doors and contains a number of windows for viewing. The kitchens also have "a lot more windows," said Michael Cheng, director and associate professor of Culinology and hospitality management. "It's a showcase kitchen, more modern." Those dining in the Bistro next spring will be able to watch students prepare the food. "I tell students they are on display," said Chef Struwe. "It's awesome," Cheng exclaimed, and Chef Struwe agrees-"I love it. It's funny to hear students' comments about the new kitchens, and how happy and thrilled they are about them." The kitchens were designed with efficiency in mind. More useful space, motion-sensor lights and a more efficient layout. Cheng hopes to get more use out of the kitchens then just the classes two nights a week, bring in more outside chefs for demonstrations and expand the Bistro.
Media Credit: Amanda Paine
The new baking kitchen feature new equipment-deck oven and mixers.
Media Credit: Amanda Paine
The new demo kitchen opens up right into the restaurant dining room.
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Press Release For immediate release
Event: Chinese with Cheng’s Mom “Chinese Cuisine Demo” Date: Thursday, September 30th from Noon to 2pm Location: SMSU IL Kitchen Sponsor of event: The Residence Life Culinology House and the Culinology Department Event contact: Christy Stainer, Resident Assistant of the Culinology House [email protected] or Coordinator of Residence Education, Peg Furshong at 507-537-6858. ************************************************************************************* Visiting Chef shares her passion and expertise in Southeast Asian cooking with SMSU community On Thursday, Sept 30, at noon, Chef Teo from Malaysia will share her passion for cooking delicious and authentic Malaysian dishes with the students of Culinology Living & Learning Community. Chef Teo is the mother of Michael Cheng, SMSU Director and Associate Professor of Culinology. "I want to show students how easy it is to cook Chinese food", says Chef Teo. Her passion for cooking started at an early age, although she did not pursue it professionally. Rather, Chef Teo cooks for pleasure and to entertain. She has been cooking for over 50 years for family, friends and anyone who enjoys eating. While at SMSU, Chef Teo will be in charge of the Chinatown station at the SMSU Gala as well as cooking for the Culinology Advisory Board. For more information about this program please call SMSU Residence Life at 507-537-6858.
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The Land – green Bistro article
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