<p> Minutes</p><p>Hospitality Food Technology </p><p>Culinary Arts/Professional Baking Advisory</p><p>January 22nd, 2009</p><p>Attending: Andres Jaramillo Don Pedro’s Meats, Dan and Rosy Horwarth, Royal Produce; Ozabe Banks, Money Savers Meats; Horacio Bellofiore, Ca Specialty Farms; Anna Arroyo, Top Notch Foods; Don Whittemore Dandy Dons Homemade Ice Cream; Mas Hori, H & N (Lead Trainer for Food Industry Business Roundtable; Kenny Yee, Beverly Sakura; John Pesce, Felbro Foods; Frank Perez, El Burrito; Henry Leong, Quon Yick Noodle; Grace Low, Harvest International; Sylvia Mancha, Popla International , Ex Oficio: Chef Instructors, Susan Feigenbaum, Giovanni Delrosario, Robert Wemischner, Deborah Thompson, Donald Warriner, Steven Kasmar Department Chair</p><p> Steve Kasmar Food Technology Mini Certificate; Steve Kasmar presented a possibly food technology certificate to include;</p><p> o Culinary Arts 111 (Intro to Culinary Arts) 4 units</p><p> o Culinary Arts 112 Sanitation and Safety 2 units</p><p> o Culinary Nutrition 2 units</p><p> o Careers in Food Manufacturing/Technology 1 unit</p><p> o Intro to Food Science for Culinary Arts 3 units o Applied Chemistry 5 units</p><p> Frank: Need Job readiness, possible in house training at the facility. Students need people skills, interpersonal communication skills. How to deal with the customer</p><p>Need HACCP for manufacturing facilities as a focus, not just serve safe. Rules are different for county for manufacturing facilities. There are 3rd party audits of the facility. </p><p> Dan; Discuss Sexual harassment and a safe work environment. </p><p> Henry: Work Safety, GNP’s and HACCP. Bio terrorism and working with the military if an event should happen. Bio terrorism through the food chain.</p><p> Steve: Should “Green and or Organic be part of the mix? </p><p> o Dan. Need to educate students on organic and locally grown products.</p><p> Yvette: List of classes (above) for mini certificate</p><p> Emissions for cookers: AQMD regulations</p><p> Dan; Dealing with recalls. Lets students know panic is not the way to go. Let investigation go forth (related to the tomato, jalapeño recall and the panic and rumor that ensued) </p><p> Need to educate in food labeling, weights, counts: Sous Vide: Fresh and Easy Heat and Prepare Products</p><p> Henry: Regulatory inspections are very different in food processing facilities than restaurant inspections.  Steve: Building remodel: $86 million has been set aside for the new hospitality building. $30 million form for the State in the form of a project proposal and $56 million is from measure J. The building is set to start construction in Summer of 2011</p><p> The Meeting concluded with a kitchen/bakery.</p><p>SLK</p>