Date: Friday, August 10, 2018
Time: 8:00 AM
- 5:00 PM
Where: The Culinary Institute of Michigan Muskegon
Address: 1903 Marquette Ave, Muskegon, MI 49442
Price: $350.00 per person (includes continental breakfast and lunch in COURSES Restaurant). Limited availability.
Who is it for: Secondary Educators working with students who participate in competitive, cooking baking and dining room service. Secondary Educators considering working with students in these formats.
Course description: Delve into the world of culinary competitions with ACF Certified Judge and seasoned culinary competitor and coach Thomas Recinella, CEC®, AAC®, HGT®, Dean of Culinary, the Culinary Institute of Michigan. Explore best practices for preparing your students to compete, develop their skills and consistently do well when under pressure situations. Sanctions covered will be American Culinary Federation®, SKILLS USA®, ProStart®, and FCCLA®. Chef Recinella will detail proven pathways that will assist students and their instructors to maximize practice time and focus in on the important big point elements within the various competition sanctions.
Outcomes — participants in this course will develop an understanding of: The different competitive sanctions available to high school students and how to prepare for them. The best practices of preparation, reducing stress and anxiety and increasing performance and productivity to maximize learning. The often overlooked, yet all important kitchen score. Keeping competitive cooking, baking and dining room service relevant and practical.
About the instructor: Chef Recinella has coached and managed sixteen ACF student teams in two ACF Regions. His teams have won thirteen state championships, six region championships and two national championships. He coached two ACF Student Chef of the Year Northeast Region Champions. CIM students have three-peat state championships in Culinary Arts and Commercial Baking and have consistently placed in the top three in Restaurant Service three years in a row in Post-Secondary SKILLS USA. Chef Tom served as a coach/adviser to the United States Army Culinary Arts team for the World Cup. He has competed domestically and internationally as a member of the New York Culinary Olympic Team. He was the ACF Student Team National Chair for four years and has been an ACF certified judge for over fifteen years. He has presented hands-on workshops, and delivered presentations at three ACF National Conventions, two region conferences and numerous ACF Chapters nationwide on competitions and keeping the practice of competitions relevant and practical.