Culinary institute of Montana

Become a professional chef at

The

Culinary Institute of Montana

Live out your passion.

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Photos courtesy of Brenda Ahern Photography

at Flathead Valley Community College

State-of-the-art culinary experience… is an understatement.

World-class Instruction Chef Howard Karp, Executive Chef/Director of The Culinary Institute of Montana, began teaching at The Culinary

Institute of Montana in 2008 bringing with him over 50 years of experience in the culinary industry. A former director of food and beverage operations for the famed Waldorf-Astoria Hotel in New York, Chef Karp trained at three five-star hotels in Switzerland before teaching at the Culinary Institute of America in New York, the California Culinary Academy in San Francisco and the Western Culinary Institute in Portland. In addition to cooking for four U.S. presidents, Britain’s Prince Andrew and several foreign dignitaries, he has organized and directed six Super Bowl commissioners’ parties.

Chef Tracy Darue brings 35 years of experience in the food service industry to The Culinary Institute of Montana.

Beginning her culinary career at the age of 12 with cake decorating classes, she considered herself a professional cake decorator by age 16 when she was hired to decorate cakes for two Haagen-Dazs stores in Reno. She continued decorating cakes while she studied music on a full music scholarship at the University of Nevada, Reno. She also went to work for a bakery where she learned how to create wedding cakes. She holds a degree from California Culinary Academy (now Le Cordon Bleu). Upon graduation, she opened a bakery and later went on to open two restaurants. Prior to joining The Culinary Institute of Montana, Chef Darue served as the food service director for Whitefish Public Schools.

Chef Manda Hudak has always had a passion for cooking. She chose a career in hospitality and received degrees

from Cornell University School of Hotel Administration and The Culinary Institute of America, completing apprenticeships at the St. Francis Hotel in San Francisco and Marriott Hotel Group. Hudak held management positions with the Los Angeles Biltmore and the Beverly Hills Hotel before becoming director of catering at the historical Jonathan Club in Los Angeles and food and beverage director at the legendary Ocean Reef Club in Key Largo, Florida. Additionally, she owned a catering company in Los Angeles with an eye toward healthful corporate meal planning and custom social event planning. She served as the private chef to Lester Korn, U.S. Ambassador to the United Nations. Hudak has shifted her focus to education, utilizing her craft and service expertise to prepare culinary professionals for the future.

Jonathon Hartig is a graduate of The Culinary Institute of Montana and serves as the Executive Sous Chef for

the Chef’s Table program, curriculum-based events and catering functions. He also teaches Purchasing, Controlling Foodservice Costs and Menu Planning. Hartig is certified by the National Restaurant Association in multiple disciplines and is currently working to become an American Culinary Federation certified instructor. Originally from St. Louis, Missouri, Hartig and his family moved to the Flathead Valley in 2008 and reside in Bigfork.

Michaella Irlbeck is a graduate of The Culinary Institute of Montana and serves as the Instructional Assistant to Chef Karp. Upon graduation in 2013, she put her culinary skills to work in the health care and recreational tourism industries before joining the staff at The Culinary Institute. Irlbeck excels in cooking bite-sized foods and loves the quick pace of life in the kitchen.

Instructional Kitchen At the Culinary Institute of Montana, students have the advantage of working in a new, cuttingedge instructional kitchen. The 3,224-squarefoot facility houses modern, innovative supplies and pieces of equipment including a Cryovac® machine used for vacuum packing full meals which can be cooked via sous-vide, an AltoShamm for slow cooking meats to retain flavor and moisture, a pizza oven, proof box, blast freezer, a mixer for each student’s use and liquid nitrogen for freezing ice cream. Our small class sizes allow plenty of space and time for students to work with this advanced equipment, giving them an edge in the industry.

“My instructors are very talented professional chefs who offer unlimited opportunities for me to be creative in the kitchen.”

- Jacob Hausauer Whitefish, MT

Dare to Compare The Culinary Institute Many Large of Montana National Schools Program Cost* $10,951 In District $13,695 Out of District $40,000 -$60,000 $25,231 Out of State

Class Size Small Mid-Very Large Program Length 18 Months Up to 2 Years AAS Degree Awarded

4 4

World Class Instructors

4 4

State-of-the-Art Facility

4 4

Hands-on Kitchen Experience

4 4

Practical Work Experience

4 4

Certification Opportunities

4 4

*Tuition and fees listed are for fall 2015 and include lab fees and approximate supply and uniform costs. Contact the registration office at 406.756.3848 for rates for following semesters.

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The

Culinary Institute of Montana

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Learn in one of the most magnificent places on earth.

Our campus is located within 30 minutes of: Whitefish Mountain Resort and Blacktail Mountain, offering 124 marked ski trails and a combined 4,000 acres of winter wonderland to explore.

The entrance of Glacier National Park, providing some of the most spectacular hiking and outdoor recreation in the world.

Flathead Lake, the largest natural freshwater lake west of the Mississippi, with plenty of public access.

“Growing up in New York, I saw constant examples of high-end, high quality food and chefs.

I was thrilled when I discovered a culinary program of this caliber in such a beautiful area of Northwest Montana.�

- Cailin Briney, Rochester, NY

Skiing photo courtesy of Whitefish Chamber of Commerce Sailing photo courtesy of Flathead Convention and Visitor Bureau

Learn all you need to know to create outstanding food and launch a thriving business.

At the Culinary Institute of Montana, students will learn, practice and apply:

• Basic and advanced technical skills in food preparation and service

• Sanitation guidelines related to food handling

• Usage, storage, nutrition and identification of product

• Classic cooking terminology and methods

• Proper usage and maintenance of professional culinary equipment

• Station organization and line management

• Production, layout, and workflow of professional kitchens and bakeshops

• History, evolution and international diversity of culinary arts

• Various components of front-of-house operations, particularly those related to food and beverage service and customer relations

• Human resource management strategies to increase motivation and productivity

Associate of Applied Science Degree in Culinary Arts Curriculum Fall Semester Professional Chef I: Savory CULA 103* 5 credits Food Service Sanitation CULA 105* 1 credit Professional Chef I: Baking and Pastry CULA 106* 5 credits Catering: Fall CULA 111+ 1 credit Purchasing and Product Identification CULA 120* 1 credit Food and Beverage Service CULA 148* 2 credits Food Service Lab CULA 149+ 1 credit 18 credits

Spring Semester

Professionial Chef II: Savory CULA 104* 5 credits Professionial Chef II: Baking and Pastry CULA 108* 5 credits Catering: Spring CULA 111* 1 credit Food Service Lab CULA 149* 1 credit Chef’s Table CULA 152* 1 credit Purchasing and Cost Control CULA 220* 3 credits Hospitality Supervision CULA 250* 3 credits 19 credits

Summer Semester

Catering CULA 211* 2 credits Professional Chef III CULA 201* 6 credits Nutritional Cooking CULA 210* 2 credits Menu Planning CULA 240* 2 credits

12 credits

Fall Semester

• Basic accounting procedures for creating a financial plan or budget, cost controls and forecasting or projecting sales

Professional Business Communication BMGT 205C* 3 credits Bar and Beverage Management CULA 248* 2 credits Capstone: Professional Chef IV CULA 299* 12 credits 17 credits

• Professionalism and management skills necessary for successfully operating within a foodservice facility

66 Total Credits

*Indicates prerequisite and/or corequisite needed. See website for details.

The

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Culinary Institute of Montana

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Our first-class culinary arts program includes practical work experience.

Chef’s Table Students transform the instructional kitchen into a fine dining establishment for Chef’s Table periodically throughout the semester. Through this unique program, students complete their internships by preparing and serving gourmet meals to Flathead Valley patrons. The meals generally include hors d’oeuvre, at least three courses and occasional wine pairings. The program has become a local favorite and is popular among tourists.

Catering Events Students experience catering first-hand. These events offer students another way to interface with the public and apply the skills learned in the classroom. Students prepare cuisine for large-scale, college events to intimate in-home parties, while also practicing their skills in menu planning, purchasing, cost control and organization.

“I cancelled my plans to attend a culinary program in Hawaii to come to school here, and I’m so glad I did.

I’ve learned practical skills in the classroom that I’ve been able to apply in actual catering events. The program is providing me with the tools I need to accomplish my dream of opening a restaurant or catering business.”

- Casey Jensen, Kalispell, MT

Find professional success – An exciting global career awaits you!

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Catering and event management

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Cruise ships

• Airlines •

Personal chef

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Hospital/care facilities

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Food and beverage production

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TV food shows

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Food writer/critic/stylist/photographer

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Culinary instructor

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Wine/culinary specialist

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Kitchen designer

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Food science

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Research & development projects

• Nutritionist/dietician • Restaurants • Delis

“This program offered just the right blend of classroom learning and real-world practice.

After I graduated, I felt ready and excited to take what I learned into my career as a professional chef.”

- Michelle Hicks, Columbia Falls, MT

The

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Culinary Institute of Montana

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Ready to get started?

Contact Chef Howard Karp at 406.890.9114 or hkarp@fvcc.edu.

The

Culinary Institute of Montana

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at Flathead Valley Community College

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FVCC does not discriminate on the basis of race, color, national origin, sex or handicap in admission or access to, or treatment or employment in educational programs or activities. Inquiries concerning Title VI, IX and Section 504 may be referred to: FVCC - Vice President of Instruction and Student Services, Blake Hall, Room 137, 777 Grandview Drive, Kalispell, MT 59901, 406-756-3894; or the Montana Human Rights Commission, 1236 6th Avenue, P.O. Box 1728, Helena, MT 59624, 406-444-2884 / 800-542-0807.