Culinary Arts Sponsorship Brochure

Francis Tuttle School of Culinary Arts D e d i c at e d t o E x c e l l e n c e i n C u l i n a r y Ed u c at i o n

Our mission is simple “We prepare our customers for success in the workplace.�

Our philosophy is sound Francis Tuttle Technology Center has a

The Francis Tuttle School of Culinary

that not only supports educational endeavors, but also adds to the local economy.

national reputation as a leader in innovative

Arts is poised to lead the way in culinary

training programs that change students’ lives

instruction. For almost three decades, we

We are embarking upon our most

and support the local industry with a quality,

have been dedicated to meeting the needs

ambitious development of culinary training

knowledgeable workforce. With our top-tier

of the ever-changing hospitality and food

facilities (to-date). Our commitment to growth

training, high school and adult students alike

service industry.

with our industry partners and community

Our newest expansion will upgrade our

leaders will empower us to become unequaled

begin here in Oklahoma, across the nation or

existing culinary arts program to a full-scale

in our region. Our future is full of promise, and

around the globe.

training center, and will create an atmosphere

we want you to be a part of that future.

gain an edge in their careers whether they

Where We’ve Been Where We’re Going Join us as we expand the vision of being a world-class training institution in the culinary arts. Since our formation as a district in 1979, the goal has been to develop students to be leaders in the hospitality and food service industry. We are dedicated to excellence and invite you to be our partner in this journey.

The Journey Begins

1979

1979 Voters approve the formation of the Area Vocational-Technical School District No. 21, which was then named after Dr. Francis Tuttle, the architect of Oklahoma’s CareerTech system.

1982

Francis Tuttle opens its doors for the first time in August, and offers the community a broad variety of training opportunities. Included in initial offerings is a much-anticipated Food Certification program.

1997

Food Certification is restructured into an industry-leading Culinary Arts program.

Culinary Arts focuses primarily on training individuals to work in restaurants and other food service venues. The new program garners enough interest to generate a waiting list for enrollment.

2004

A second instructor is added and program facilities are expanded as the waiting list for enrollment continues to grow.

2008

A vision to develop a comprehensive school of culinary arts is conceived, and a Director of Culinary Arts position is created in order to help turn that vision into a reality. Students interested in Culinary Arts now find themselves on a two-year waiting list.

2012...

The Francis Tuttle School of Culinary Arts opens for students. A major expansion triples student capacity, and includes teaching kitchens and work spaces designed specifically for optimal delivery of curriculum. The facilities also allow for industry certification programs and continuing education courses.

Our students’ success is our first goal With our new facilities, students will have opportunities for expanded offerings and exceptional curriculum designed to prepare them for an array of entry-level positions in the hospitality and food service industry. Whether continuing their culinary education at the university level, or entering the workforce, students will gain knowledge and skills that will prepare them for success.

Entry level positions: Chef de Partie Commis Baker Pastry Cook

Kitchen Manager Roundsman Lead Cook Line Cook

Prep Cook Personal Chef Caterer Food Service Manager

“When people learned that I was from Oklahoma while a student at Johnson and Wales University in Charlotte, North Carolina, they asked if I knew of Francis Tuttle. I had similar inquiries while working in Hilton Head, South Carolina. It reaffirmed to me that I had received quality training, and that it was truly world-class.�

Logan Hester

Francis Tuttle Culinary Arts Graduate

Logan Hester began his journey through the Culinary Arts program at Francis Tuttle in 2007. He graduated from Francis Tuttle and Edmond North High School in 2009.

Employed in the hospitality industry for the next two years, Logan recently returned to Oklahoma. He is now employed at the Museum Cafe in downtown Oklahoma City.

A Passion to Teach A Desire to Learn Our instructors are among the most knowledgeable in the field, with real-time connections to the newest developments in the hospitality and food service industry.

They bring their experience, and a desire to support students on their journey through the Francis Tuttle School of Culinary Arts.

Chef Claes G. Passmark Chef Claes brings an international twist to the Francis Tuttle kitchen. After completing a five-year apprenticeship under Master Pastry Chef Jean Berggren in Sweden, he graduated from Kansas State University. Today, he claims more than 30 years in the hospitality industry with experience as a chef in restaurants, hotels, resorts, and pastry shops, and hotel management experience as well. He also has an impressive résumé, with Executive Chef, Pastry Chef, Chef de Cuisine and General Manager among his titles.

Chef Marc Dunham A graduate of the Culinary Institute of America, Chef Marc has served as Executive Chef and Director of Food and Beverage Service at Oklahoma State University’s Atherton Hotel and Ranchers Club, as Executive Chef for the public restaurants at Le Cordon Bleu Austin, and as Featured Chef at James Beard House. Chef Marc developed an on-line cooking video series called “Play With Your Food.” His work has been featured in Vegetarian Times, Restaurants and Institutions, Mise En Place, Oklahoma Today, The Oklahoman and Texas Family Magazine, where he also served on the editorial advisory board. He writes about the culinary industry as an on-line blogger and frequent contributor to Metro Family Magazine.

Chef Kim Lynch Chef Kim is an American Culinary Federation (ACF) Certified Working Pastry Chef and Culinary Administrator, and has won numerous ACF competition medals over the years.

With 20 years experience and having owned local quick service restaurants, she knows her way around the kitchen.

Our strength is our connection Strong partnerships are essential to grow, improve upon, and continue to provide valued services. The culinary advisory committee is comprised of a diverse cross-section of the industry. We receive input and advice from industry experts ranging from local restaurant owners to professionals working in the hotel and cruise ship industries. They are instrumental in helping us shape our responses to industry needs.

“Francis Tuttle is building the finest culinary center in the region. They will soon be training some of the best students in any culinary program. I can’t wait to start hiring their first graduating class from this new world-class facility!”

Brad Johnson Executive Chef Hal Smith Restaurant Group

Brad Johnson is the executive chef for the Hal Smith Restaurant Group, and serves as a valued partner of the Francis Tuttle School of Culinary Arts. He has provided insightful input into the development of the new facilities and plans to continue his role as a mentor to students.

Beginning 2012 The School of Culinary Arts has been designed from the ground up to provide the facilities, technology and environment that ensure student excellence and career success. Unparalleled in the region, the school answers a growing demand for high-quality career training in the hospitality and food service industry.

FEATURING: 31,000 Square Feet 9 Teaching Kitchens Full-service restaurant with indoor & outdoor seating Demonstration kitchen with video production capabilities

Potential capacity for 250+ students Eco-friendly features State-of-the-art cooking suites Chocolate lab Professional pastry & baking labs ADVANCED EQUIPMENT

Francis Tuttle’s “Main Street” includes entrances to the School of Culinary Arts and Cravings, a retail, bakery and pastry shop guaranteed to stimulate the appetite with its delicious creations.

Take a look inside

Pastry kitchen The Pastry Kitchen offers individual production stations and a chocolate production room.

conceptual rendering

conceptual rendering

The Skills 1 Kitchen features cooking suites with individual production stations.

Skills 1 Kitchen

teaching restaurant District 21, a teaching restaurant, provides students real-world experience with both front and back-of-house operations. Integrating customer service and management skills into the operations, the restaurant offers valuable experience in the daily workings of a hospitality and food service establishment.

conceptual rendering

Staffed by Francis Tuttle’s advanced Culinary Arts students, the teaching restaurant will offer broad, open views of the food preparation process. Patrons will have a front-andcenter seat to their own culinary experience.

conceptual rendering

outdoor patio & Grilling stations

In addition to providing outdoor patio dining for customers, the new facilities have outdoor grilling and smoking stations to further enhance an expanding curriculum.

conceptual rendering

ECO Features Francis Tuttle is serious about being environmentally-friendly.

Our new Culinary facilities include:

– Sourcing of local produce and meats to reduce fuel costs and keep money in the community – Recycled packing materials – Energy-conserving remote refrigeration – Water-free thawing – Water-saving and waste-saving Salvajor waste system – Food waste disposal/composting system – Energy-conserving exhaust systems

Organization-wide initiatives:

– Compressed Natural Gas (CNG) fleet vehicles and fueling station – Polystyrene (Styrofoam™) free – Paper and cardboard recycling – Use of non-toxic cleaning materials – Paperless software – Low-volume water controls for all facilities – Promoting Organization-Wide Energy Reduction (POWER) energy conservation program

“To say that the instructors are passionate is an understatement. They want you to achieve, to know the material and to improve by experiencing it. It’s a great learning environment and very encouraging.”

Christopher Herlihy

“The Culinary Arts program is exactly what I expect the industry to be, with people from different backgrounds, working together as a team. The instructors are great at teaching you the fine details, but letting you make mistakes so you can improve on your own.”

Jose Rios-Delgado

“I have learned to be more responsible and professional, and to keep an organized workspace. I’ve also learned to appreciate food and every aspect of preparing a meal.”

Katie Hellen

“The Culinary Arts program is like a melting pot of diversity, where you learn to prepare food in many different ways to reflect diverse interests.”

Juan Carreon

Join the Journey The success of Francis Tuttle students has always been closely linked to the support they receive from instructors, staff, business and industry, and the community.

Please join us as the School of Culinary Arts embarks on a journey of limitless possibilities.

Francis Tuttle School of Culinary Arts D e d i c at e d t o E x c e l l e n c e i n C u l i n a r y Ed u c at i o n Industry Partners and Sponsors / Employment Opportunities Marc Dunham, Director of Culinary Arts mdunham@francistuttle.edu 405.717.4229 Students and Parents Tina King, Student Advisor tking2@francistuttle.edu 405.717.4319 12777 N. Rockwell Ave • Oklahoma City, OK 73142

francistuttle.edu/culinaryarts