Academic Program Proposal

Date Proposal Activated	Institution and Proposal	Degree Awarded	Academic Program Name	Objection Deadline	MHEC Final Action	Final Decision Date
	Lincoln College of Technology/Lincoln Culinary Institute Proposal	Lower Division Certificate (L.D.C.)	International Baking and Pastry	5/18/2018	Recommended	6/8/2018
International Baking and Pastry Program Description
The proposed program provides students with the fundamentals needed to build a successful culinary career in international baking and pastry. The certificate program includes instruction in food service operations, food and beverage management, baking and pastry techniques, and an array of coursework germane to the baking industry. Students participate in culinary product identification and taste exploration, equipment, identification, standard measurement, and a thorough examination of knife safety and basic knife skills. The theory and practice of proper foodservice sanitation is studied and leads to national certification upon successful completion of the examination. Nutrition also plays an important role in one of the courses and provides students with the knowledge of the role of nutrition science in various segments of the food service industry. <br> <br>Students of the program are also required to participate in an experiential learning opportunity.  This initial externship intends to broaden the scope of the “new” chef experience not commonly encountered in a student’s resident portion of their education or previous workplace environment.  Students are then able to move on to intermediate skills and the third segment of the externship experience which involves skill improvement and efficiency, so that they may begin to prepare for their career endeavors. <br>