2011 June-Advisory Board EMEETING

Please share your thoughts and direction with us concerning the following topics.
Name: 


  1. What is your favorite thing about the food, beverage and hospitality world?


  1. The Institute for the Culinary Arts is considering instituting a "Full-Time, Lockstep" program for a portion of the students enrolled in the culinary arts and managment programs. What do you see as benefits and drawbacks of such a program?


  1. How much structure do you believe the ICA should provide to students that are off on internship?
     
      1 2 3 4 5 6 7 8 9 10  
    Total Freedom  Totally Controlled


  1. How much structure do you believe the ICA should provide to Internship Sites and the Supervisors there?
     
      1 2 3 4 5 6 7 8 9 10  
    Total Freedom  Totally Controlled


  1. Should that structure remain the same for students regardless of their degree option? (Culinary Arts, Baking and Pastry, Culinary Management, and Culinology)
    If no, why not?


  1. What do you see as the most significant trends in the world of food, beverage, and hospitality today?


  1. Do you think that it is important for the ICA to engage in teaching or exemplifying any of these trends?
    Which ones?
    How?



  1. What professional credentials do consider valuable?



  1. Would you be interested and available to attend an in-person advisory board meeting in Omaha within the next 6 months?
    (Hopefully December 2010 or January 2011)
    Yes
    No


  1. How do you see the Institute for the Culinary Arts supporting or promoting the professional development and credentialing process?





Institute for the Culinary Arts
Metropolitan Community College
Institute for the Culinary Arts
Omaha, NE