2011 July-Advisory Board EMEETING

Please share your thoughts and direction with us concerning the following topics: 1. Integrated General Education Courses 2. Student Readiness 3. Hospitality Management
Name: 


  1. The degree programs at the Institute for the Culinary Arts include a full complement of general education courses as requirements for completion. The ICA faculty believe that the more the subject matter in these courses is integrated with the Culinary Arts and Management and Hospitality and Restaurant Leadership material, the more effective the course will be. Below, there is a list of courses that we hope to provide as integrated courses--where the course outline will mirror the general education curriculum, but the syllabus and assignments will be specifically constructed to contain program-specific material. Which courses do you feel would benefit from this integration the most? Choose all that apply:
    Technical Writing (ENGL 1220)
    Oral and Written Reports (ENGL 1240)
    History
    Business Math (MATH 1220)
    Information System Literacy
    Human Relations Skills
    French
    Spanish
    Geography
    Algebra
    English Composition 1
    English Composition 2


  1. When you hire a student out of college, regardless of field of study or industry, how much time do you expect to spend in "hands-on" training and assymilation?
     
      1 2 3 4 5  
    No time at all - they should be ready to go  At least one month of specific, task-oriented direction is required before college grads have a gras


  1. Did you take courses as part of your required college degree that you found to be "irrelevant to your course of study" at the time?
    Yes
    No


  1. Do you find the lessons from that course (or courses, listed or at least contemplated to be listed above) are more impactful to your career than they were to your education?
    Yes
    No


  1. Do you find English Composition as an integral part of your work life?
    Yes
    No


  1. What role should Hospitality Management courses play in the Culinary Arts and Baking & Pastry Curriculum?


  1. What role should Culinary Arts and or Baking & Pastry courses play in the Hospitality and Restaurant Leadership Curriculum?


  1. Please list five traits or characteristics that you feel all students should possess before they enter the workforce:
    (please do not limit your answers to qualities required in the food and hospitality fields)


  1. What do you see as the difference between Leadership and Management?


  1. Is it possible to become a hyper-successful professional in your field without formalized education to the Bachelor's Degree level?
    Yes
    No


  1. What is your "field" or "profession"?





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