|
Culinary Institute – 2008
|
Culinary Institute – 2011
|
|
Graduates 20 students per year.
|
Will graduate up to 100 students per year.
|
|
Operates in a 1,600 square-foot kitchen that is shared with the campus food service program.
|
Will operate in a full-service, 14,000 square-foot culinary facility.
|
|
Located at the top of the campus, in an obscure location with limited parking.
|
Located at a high-visibility location on the corner of Shevlin Park Road and Mt. Washington Drive.
|
|
Offers dinner services only twice a week in the Grandview cafeteria, giving students limited exposure to the style and environment of the fast-paced restaurant industry.
|
Will offer daily lunch and dinner services in the sixty-seat culinary restaurant, providing students with vital real-life experience.
|
|
Students earn a one-year certificate, which can be parlayed into two-year associate’s degree.
|
In addition to the one and two-year options, COCC will feed in to a to a four-year hospitality management program at an accredited institution.
|
|
Faculty and facility constraints restrict the types of classes offered, available class times and the number of working students that can attend the culinary school.
|
Staff expansion will enable additional classes in baking, beverages and bartending, as well as business classes such as purchasing, cost control and human resources.
|
|
Class schedules are restricted to day-time hours due to small staff size and space limitations.
|
Day and evening classes will be offered, providing working students the opportunity and flexibility to attend the culinary school.
|
|
With only 20 graduates per year, the culinary program’s sphere of influence is limited on both a human and geographical level.
|
With up to 100 graduates per year, the culinary institute will become a Beacon Program for COCC, garnering regional presence and influence.
|
|
Classes are taught in the cafeteria, with supplies and equipment stacked along cafeteria walls.
|
The new building will feature a large kitchen, classroom and an instructional theatre for demonstrations and public cooking classes.
|
|
Current estimates show that by 2010-2011, COCC will receive only 16% of its revenue from the state, down from 31% in 2004-2005. The rest of the funding must come from local taxes and tuition.
|
Income from the restaurant, tuition and catered events will generate positive revenue – allowing the culinary institute to be self-sustaining while generating valuable funds in a time of declining state support.
|
|
Trains 20 graduates per year for family wage jobs.
|
Will train up 100 graduates per year for family wage jobs.
|