freshman advanced study track (fast)

FRESHMAN ADVANCED
STUDY TRACK (FAST)
Students can earn college credit for work
completed at the high school level
FRESHMAN
ADVANCED
STUDY TRACK
(FAST)
Johnson & Wales University has been a
recognized leader in experiential
education for nearly a century. The College
of Culinary Arts at Johnson & Wales
University is pleased to offer high school
students the opportunity to earn college
credit for work completed in high school.
High schools meeting the FAST program
requirements are eligible to recommend
their students to take a practical exam
where they can receive a total of nine (9)
quarter credits towards their JWU degree!
HOW TO GET YOUR SCHOOL ON THE FAST TRACK
Schools wishing to participate in the FAST program should submit the following
information to JWU:
• Course curriculum and outlines
• Program faculty credentials
• Lesson plans
• List of textbooks used in your commercial foods program
• Video or photos of the facility (a site visit by a JWU admissions
representative may be substituted for the video)
• Statement about the length of the program in years and the
amount of time per day/per week students spend in class/labs
• Menus to reflect courses being evaluated
• Names and addresses of any high schools that send
students to your program
HOW DO STUDENTS QUALIFY FOR THE FAST PROGRAM?
• Be enrolled in an approved FAST school program
• Complete a minimum of two years in a commercial foods program.
• Earn a minimum of a B (3.0) grade point average for the program.
• Meet all of the requirements for acceptance to Johnson & Wales University.
Prior to commencing their studies at JWU, students must take and successfully pass a
practical exam.
(There is a $300 fee for the practical exam.)
NOTE: FAST applies only to culinary arts majors. It is not applicable to baking and pastry
arts majors.
FAST PROGRAM PRACTICAL EXAM
Under the terms of the FAST program, qualified applicants may receive a total of nine
(9) quarter credits for the following three (3) culinary laboratory classes in the associate
degree program:
CUL 1345
Introduction to Baking & Pastry
CUL 1355
New World Cuisine
CUL 1385
Fundamentals of Food Service Production
To validate that students possess the technical skills for which credit is to be granted,
Johnson & Wales will permit qualified students to attempt the following three (3) hour
practical examination:
1. S et up and use the baker’s scale to prepare a pre-determined formula, including
mixing. (Formula may be for muffins, quick breads, cookies or pie dough.)
2. Form, proof and bake basic breads or rollsfrom a pre-made dough.
3. Form and retard Danish or croissants from a pre-made laminated dough.
4. Demonstrate basic knife cuts on proteins, vegetables or herbs. May include
julienne, batonnet, brunoise, medium dice or mince.
5. S et up a standard breading station to prepare a protein or vegetable item for
pan/deep frying.
6. P
repare protein, vegetable and/or starch items as directed to demonstrate the
following cooking techniques:
• Grilling
• Sautéing
• Baking
• Roasting
• Pan Frying
• Deep Frying
The student will be evaluated on their organization, technical skills, presentation of the
final products and adherence to principles of food safety and sanitation. A total of 30
points is possible; a score of 21 (70 percent) or higher is required to pass.
CRITERIA
Organization (10)
Student demonstrates proper planning and organizational skills throught the task.
• Selects correct equipment and tools for task.
• Uses equipment and tools in a safe and proficient manner.
• Sets up workstation properly and produces minimal waste.
• Sequences tasks appropriately.
• Uses time effectively.
• Properly dismantles equipment for cleaning.
Technical Skills (10)
Student meets applied skills performance standards during production.
• Follows proper production methodology.
• Presents products within time frame allotted.
Presentation (10)
Student meets applied skills performance standards in presentation of
finished products
• Finished products have appropriate flavor, appearance, texture,
temperature and degree of doneness.
Food Safety and Sanitation
Evaluators score this section on a Pass/Fail basis. Consistent with the university’s
commitment to food safety, if both evaluators score a candidate with a failing
grade in this area, the student cannot pass the challenge exam regardless of the
score in the other categories.
• Maintains a clean, sanitary and orderly workstation and laboratory.
• Foods are produced safely through all phases of production.
• Potentially hazardous foods are handled correctly.
• Items for storage are clearly labeled, dated and stored properly.
OTHER INFORMATION
1. JWU will provide all food ingredients required to execute skills.
2. JWU will provide equipment, smallwares and china required to execute and
display products.
3. JWU will provide necessary cleaning supplies.
4. Applicants must be in a culinary uniform to take the exam, including black
closed toe shoes, hat, apron and side towels.
5. Applicants may bring their own knives. Johnson & Wales will provide one
chef’s knife and one paring knife for each candidate.
6. Applicants have three hours to complete the exam. They should present
the finished items for evaluation as the items are completed. Finished items
should be set on the appropriate serving plate or tray at the end
of the students’ work station.
7. A
pplicants are responsible for the cleanliness of their work areas at all times.
JWU will provide pot-washing assistance, but applicants will be required to
clean the kitchen (including all smallwares and equipment) at the end of the
exam and leave it in suitable condition for the following group of applicants.
BENEFITS FOR STUDENTS
SCHOOL RECOGNITION
The FAST program is a great way for
students to earn credit toward their
JWU degree program.
The university works closely with
all schools which are FAST-approved
programs. Schools will also be
recognized in the following ways:
Saving on classes means saving on
tuition. Students enrolling through the
FAST program realize thousands of
dollars in savings.
Getting a jump on earning college
credit can often help students graduate
earlier and enter the workforce ahead of
their peers.
• Your school’s program will receive
a FAST Program certificate to
display in your facility.
• Your school will receive a
classroom presentation by a
JWU admissions representative
detailing the many benefits of the
FAST program (where applicable).
PROGRAMS OF STUDY
COLLEGE OF CULINARY ARTS
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Associate Degree Only (Students plan to attend Johnson & Wales University for only two years.)
Baking & Pastry Arts l
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Culinary Arts
Bachelor’s Degree Tracks
Baking & Pastry Arts (B.S.) / Baking & Pastry Arts (A.S.)
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Baking & Pastry Arts and Food Service Management (B.S.) / Baking & Pastry Arts (A.S.)
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Culinary Arts and Food Service Management (B.S.) / Culinary Arts (A.S.)
Culinary Nutrition (B.S.) / Baking & Pastry Arts (A.S.)
Culinary Nutrition (B.S.) / Culinary Arts (A.S.)
l Food Service Entrepreneurship (B.S.) / Baking & Pastry Arts (A.S.)
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Food Service Entrepreneurship (B.S.) / Culinary Arts (A.S.)
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Our current catalog, which contains important information about curriculum, admission and attendance at
Johnson & Wales University, is accessible online at www.jwu.edu/catalogs.
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FAST PROGRAM APPLICATION FORM
(Please print)
Educator’s Name
Position/Title
School Name
School Address
City
State
School Phone (
ZIP
)
School Email Address
CHECKLIST
The following is included with this application:
Course curriculum and outlines
Program faculty credentials
Lesson plans
List of textbooks used in commercial foods program
Video or photos of your facility*
Length of program: _____ years
_____ hours per day
_____ days per week
Menu to reflect courses being evaluated
Names and addresses of any high schools that send
students to your program
*If your school can’t provide a video, a JWU admissions representative will perform a site visit.
Send this form and all required information above to
Kristin Turchetta
Student Academic & Financial Services
Johnson & Wales University
8 Abbott Park Place
Providence, RI 02903
$
Notice of Nondiscrimination
Johnson & Wales University does not discriminate unlawfully on the basis of race, religion,
color, national origin, age, sex, sexual orientation, gender identity or expression, genetic
information, disability, status as a protected veteran, pregnancy or marital status, or
any other unlawful basis in admission to, access to, treatment of, or employment in its
programs and activities. For our full nondiscrimination policy, visit www.jwu.edu/legal.
PROVIDENCE
8 Abbott Park Place
Providence, Rhode Island 02903
1-800-DIAL-JWU (342-5598)
www.jwu.edu/providence
NORTH MIAMI
1701 NE 127th Street
North Miami, Florida 33181
1-866-JWU-FLORIDA (598-3567)
www.jwu.edu/northmiami
DENVER
7150 Montview Boulevard
Denver, Colorado 80220
1-877-JWU-DENVER (598-3368)
www.jwu.edu/denver
CHARLOTTE
801 West Trade Street
Charlotte, North Carolina 28202
1-866-JWU-CHARLOTTE (598-2427)
www.jwu.edu/charlotte
13-01-531 2/14

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