Hospitality & Tourism Newsletter
November 2023
What's in this issue?
- H&T Pathway Overview
- Field Trip to MSU Denver and Polidori Sausage
- Showcase Night
- ProStart Program Updates
- Resort & Event Management Updates
- Pineapple of the Month Winners
- Industry Partner - The Gaylord Rockies!
- CCIC Hospitality Alumni Feature
- Job Opportunities
- Recipe of the Month
- Social Media Links
H&T Pathway Overview
Hospitality Highlights
We hope this edition of our newsletter finds you eager for a update from our pathway. The ProStart 1/2 students have been busy igniting their culinary passions, immersing themselves in the world of soups, stocks, and diverse cooking methods. Their recent masterpiece involved crepes paired with a delightful apple compote, adding a touch of sweetness to our cafe's offerings.
Our ProStart youth apprenticeship program has been flourishing in the cafe as well, embarking on a flavorful journey through units on garde manger (fresh fruits and vegetables) and the intricate art of deboning poultry. Keep an eye out for their breathtaking creations showcased later in this newsletter, a testament to their dedication and growing expertise.
Meanwhile, our Resort and Event Management students have been honing their professional skills, diligently perfecting resumes and participating in mock interviews. Their commitment to excellence is truly commendable, and we can't wait to see them flourish in the exciting world of hospitality.
To add a dash of adventure to their learning experience, students from all three classes recently went on a fun field trip to the renowned Gaylord Rockies. Exploring the intricacies of this gigantic establishment left our students inspired and eager to apply their newfound knowledge. Join us as we dive into the highlights of these remarkable culinary and hospitality journeys.
Madsgiving Success!
Ms. Bettys Cooking Madsgiving was a resounding success, making 13,036 meals for the community. It would not have been possible without the help of the many volunteers, including some from the CCIC Hospitality and Tourism pathway.
Chef Tajahi Cooke sent this out to the volunteers after the event:
"Madsgiving is not just a project; it’s a testament to the incredible impact we can create when we join hands and hearts in the spirit of community. Together, we have shown the world the true meaning of compassion, kindness, and unity."
We extend our heartfelt thanks to those who made this event possible and gave their time and resources to make a record-breaking number of meals.
MSU Denver and Polidori Sausage Field Trip
Students from ProStart 1 and 2 visited Polidori Sausage Company where they rotated through stations learning about marketing, sustainability, and production. They were treated to breakfast burritos from Renegade Burrito. From there, we went to the MSU Denver School of Hospitality. B day students sat in on a Roman Pasta workshop ran by Jason Rice, a member of the MSU faculty and industry partner. Students tried 5 different types of pasta and toured the Hospitality Building. On A day, students sat in on a Taste the World class where they learned about types of tea and the process of growing tea from Teatulia. They tasted some herbal teas, which we are now serving in our café!
Chef Jason Making Bucatini
Polidori Sausage Processing Area
Showcase Night!
Thankfulness Turkeys
Students Cook for Family Members
CCIC Watermelon
We were glad to have you at the CCIC Student Showcase Night on November 16th. This special evening was dedicated to providing an opportunity for our talented CCIC students to share their semester-long endeavors and showcase their achievements with family and friends.
The showcase was held in a drop-in format, allowing guests the flexibility to join at their convenience and stay for as long as they liked. Our Prostart ½ students crafted delectable crepes, preparing them in front of their families, showcasing their culinary expertise and creativity. Additionally, the Prostart Youth Apprenticeship students presented their knife and plating skills, creating visually stunning masterpieces using raw fruits and vegetables.
In the cafe, our Resort and Event Management students applied their customer service skills and participated in mock customer interactions to demonstrate their professional development.
We sincerely appreciate your attendance at this exciting event and your support for our students. Your presence added tremendous value to the evening, and we hope you enjoyed witnessing the incredible talents of our students. Thank you for being a part of this memorable showcase night.
Creating Crepes
Youth Apprenticeship Creations
Cafe Workers Serving Smiles
Personalized Chef Coats
If you purchased a personalized chef coat in RevTrak before the school year started, you were reimbursed.
With the online portal, you can order your coat anytime in the school year and it will be shipped to your house. The coats should end up being a little cheaper than the $50 that was charged in the past as well.
ProStart 1/2 students may order black OR white coats. Step by step directions are in the document below. Please make sure the coats have the CCIC logo on one side and the ProStart logo on the other.
Prostart Program Updates
ProStart 1/2
Colorado Beef Council
Thanks to the Colorado Beef Council, we received $520 in grant funding to purchase local beef. Students in ProStart 1 & 2 made classic Steak Diane and Beef Stir-fry. We sold Walking Tacos and Beef Bulgogi in the Café.
Steak Diane
Beef Stir-fry
ProStart Youth Apprenticeship
Anticipating the coming holiday season, our ProStart Youth Apprenticeship students have been deeply immersed in the art of working with turkey and chicken. To showcase their culinary prowess, they crafted delectable turkey dinners for our cafe patrons, complete with mouthwatering stuffing and complimentary sides. Additionally, students ingeniously transformed any unused turkey into turkey pot pies, a delightful addition to the cafe's offerings.
In an enlightening session, Chef Cady from the Food and Nutrition Center graced our students with her expertise. She delved into the intricate world of school lunches, shedding light on the complexities associated with making sure the meals are culturally inclusive and nutritious. The students had the invaluable opportunity to gain insights into the challenges and innovations surrounding school lunch programs and shared their own insights and ideas.
Sweet Potatoes for Turkey Dinner Lunch
Chef Cady from the Food and Nutrition Center Speaking to Students
ProStart Youth Apprenticeship Students Break Down Turkeys
ProStart parents!!
Please check your emails for information about enrolling your student in the Restaurant Youth Registered Apprenticeship (RYRA) program with the National Restaurant Association Educational Foundation (NRAEF).
Resort & Event Management Updates
Resort and Event Management have begun a new unit exploring everything there is to know about restaurants. In the past few weeks, students dedicated their time to engaging in mock interviews as part of their industry work-based learning preparation. We extend our heartfelt thanks to any parents who generously contributed their time to assist with mock interviews or share insights about their career paths in the hospitality industry. Your involvement and support played a crucial role in enriching the students' learning experiences, and we appreciate your valuable contributions to their professional development.
Students are now preparing for job shadowing experiences to fulfill their required internship hours and in preparation for their hands-on industry experience second semester.
Pineapple of the Month Winners
These awards are given to student-employees who have demonstrated great professionalism & have been recognized by their instructor or peers for demonstrating teamwork, leadership, respect, kindness, or a great service moment. Congratulations to these students!
November Winners
ProStart 1/2
Sophie Rubio, Luciano Sanchez-Chafalote, Remington Cox, Drew Ellis
ProStart Y.A.
Hunter Peffer, Tajon Esco, Ellie Temple
Resort and Event Management
Abby Beougher, Katie Counts
Industry Partner - The Gaylord Rockies
CCIC Hospitality Alumni Feature
Job Opportunities
There are opportunities for employment in at the Gaylord Rockies during the Holiday Season. Ask your instructor for more information or go to GaylordRockies.com/careers to view jobs and apply.
Recipes!
Zuppa Toscana Soup
- 4 oz Italian sausage, ground
- ¼ t Crushed red pepper
- ¼ c White onion, diced
- 2 slices Bacon , diced
- ½ t Garlic cloves, crushed
- 2 ½ c Water
- 1 ¼ t Chicken bouillon
- 2 fl oz Heavy cream
- 4 oz (approximately 1 small) Russet potato, halved and sliced (leave peel on)
- ½ c Kale, chopped
Sauté Italian sausage and crushed red pepper in a stock pot or saucepan; use paper towels to remove excess fat.
In the same stock pot or saucepan, add in and sauté bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onion is soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, approximately 30 minutes.
Add the heavy cream and just cook until thoroughly heated.
Stir in the kale, let all heat through and serve.