2013 Food Events Conference Report

1. Dream… Design…. Deliver 3

2. Executive Summary 4

3. Financial Summary 5

4. Summary of Sessions 7

5. Competitive Events Summary 10

6. Overall Conference Evaluation & Acknowledgements 12

FCCLA Food Events Conference 9101 East Lowry Boulevard Denver, CO 80230-6011 Phone: 720.858.2330 Fax: 720.858.2783 Email: robert.vandyke@cccs.edu Website: http://www.fccla.cccs.edu

Table of Contents

2012-2013 Colorado FCCLA Design Theme and Goals See What We See... Possibilities Dream Goal: To dream of membership recruitment and retention. Objectives:

1. To inspire middle school membership by encouraging high school chapters to educate their local middle schools about opportunities FCCLA has to offer.

2. To construct a program of work in chapters to recruit and retain members. 3. To outline your personal goals and set them into action by completing a Power of One

module. Design Goal: To design a public awareness blueprint that will be implemented at the local and state levels. Objectives:

1. To encourage chapters to build a strong foundation for FCCLA in their communities through publicizing community service projects.

2. To mold a strong public presence by actively participating in state selected public awareness activities.

3. To create a plan of action to promote Student Body national program throughout the school.

Deliver Goal: To impact our communities and members by delivering service and recognition. Objectives:

1. To design a community a service project for participation in the statewide Share Our Strength efforts.

2. To express success for members through chapter recognition throughout the year. 3. To earn an invitation to the Very Important Programs (VIP) Party by sculpting a national

programs project and completing the state recognition form. 4. To sketch your future by investigating design careers through the Career Connections

Program.

Dream… Design… Deliver

229 students, advisers and guests participated at the FCCLA Food Events Conference held at Johnson & Wales University (JWU) April 12, 2013. The conference theme was “See What We See… The Possibilities.” The total cost of the conference was $13,057.49 and the total revenue for the conference was $20,525.00. 205 students from across Colorado competed in 7 STAR and State competitive events. Culinary workshops were conducted by Johnson & Wales staff and guest speakers along with the state officers. Keynote speaker, Chef Joe Concleasure, talked to students, advisers and parents about the culinary industry, his personal experiences, and the need to continue their education to get ahead. All conference decisions were made by the Colorado Food Events Planning meeting, which consists of local FCCLA chapter advisers, the FCCLA State Adviser, and JWU staff. The conference used 5 FCCLA staff members and volunteers, 17 event chair people, 110 judges, and 10 JWU staff members. This report outlines conference details and evaluative data collected from the 2013 Food Events Conference survey, which was completed by 18 people:

What is your affiliation with FCCLA?

Answer Options Response Percent

Response Count

Member 50.0% 9 Adviser 38.9% 7 Chaperone 5.6% 1 Alumni 0.0% 0 Other (Administrator) 5.6% 1 answered question 18

The survey respondents reported the following number of conferences attended:

Number of Conference Attended

Answer Options Response Percent

Response Count

1 – 4 78.5% 11 5 - 9 7.2% 1 10 – 14 0.0% 0 15 – 19 0.0% 0 20+ 14.3% 2 answered question 14

The Colorado FCCLA Executive Council will use the data and feedback provided by the surveys to make decisions about the 2014 State Leadership and Food Events Conferences.

Executive Summary

Overview Colorado FCCLA used conference fees to fund the 2013 Food Events Conference. The Colorado FCCLA Executive Council reviews the conference budget and will make recommendations for future conferences. Summary of Budget

FCCLA Food Events 2013

Income Registration Fees $17,340.00 Competitive Event Fees $2,355.00 T-Shirt Fee $330.00 Beef Grant $500.00

Total Income $20,525.00

Expenses Awards/ Certificates $340.59 Ribbons $340.59 Competititie Events $4,577.40 Food Event Rec Cost $1,951.63 Icing for Baking Event $75.88 Medals $1,087.75 Plaques $1,382.40 Stickers $28.13 Thank You Notes $51.61 Conference Giveaways $587.25 Conference Tshirts $214.50 Consultant Fees $1,250.00 JWU Coordinator $1,000.00 JWU Coordinator $250.00 Food Events Foods $4,687.75 Beverage/ Coffee Service $71.00 Competitors Breakfast $1,511.00 Judges Breakfast $525.75 Lunch $2,170.00 HQ Lunch $111.50 Awards Reception $298.50

Financial Summary

Transportation $1,400.00

Total Expense $13,057.49

Difference $7,467.52 2013 Vendors Johnson & Wales University Food Event Cost Awards Unlimited Competitive Event Medals Crestline Products Nametag Ribbons

King Soopers Misc Food Supplies Motivated Print & Design Conference T-Shirts, Swag Shop, Program Sam’s Club Event Supplies

ProCorp Images Conference Giveaways R & D Trophy Event and Award Plaques Sunset Limo Transportation

Registration Cost Breakdown Member – Food Events Only Conference Registration: $75.00 Competitive Event Fee: $15.00 Total: $90.00 Member – Marriott & Food Events Conference Registration: $95.00 Competitive Event Fee: $15.00 Total: $110.00

Chaperone – Food Events Only Conference Registration: $75.00 Total: $75.00 Chaperone – Marriott & Food Events Conference Registration:

$95.00

Total: $95.00

Notes on Budget Colorado FCCLA will report at a net profit of $7,467.52 for the conference. A glitch happened in the registration systems and the initial payment amounts for each chapter were incorrect. The registration system charged the competitive event fee ($15) to each team instead of charging the competitive event fee to each individual competitor. Corrected invoices were sent out in March 2013.

Opening Session The Opening Session was held on Friday, April 12 at 8:00am and Chelsea Dozsak and Ally Miller, 2012-2013 State Officers, official called the conference to order. The session held an overview of the day’s activities and Culinary Arts STAR Events participants took the 2013 Culinary Test. Workshops Workshops were held on at multiple times throughout the day. Workshop presenters included: FCCLA 101 – Chelsea Dozsak and Ally Miller, State Officers; Beef Preparation - JWU; Jolly Rancher Roses – Mary June, Bollman Tech; Food Science – Dan Snare, Warren Tech; Buffet Plating- JWU. Closing Session The Closing Sessions was held on Friday, April 12 at 4pm and the results of the competitive events were announced by Sarah Davis while the 2012-2013 State Officers awarded all participants with a medal and plaques for 1st place and 2nd place gold. The conference was adjourned by Chelsea Dozsak, 2013 – 2014 Vice President of Membership. Survey Results about Sessions

Rate the following about the FCCLA Food Events Conference:

Answer Options Excellent Above Average

Average Poor Did not attend

Response Count

Continental Breakfast 5 3 6 0 4 18 Event Orientation 2 6 4 4 2 18 FCCLA Workshop 2 2 3 1 10 18 Beef Workshop 0 0 5 0 13 18 Pastry Workshop 1 2 0 0 15 18 Jolly Rancher Roses Workshop 5 2 2 1 8 18 Food Science Workshop 2 1 0 0 13 16 Competitive Events 10 5 1 1 1 18 Lunch 9 2 5 2 0 18 Awards Ceremony 4 3 4 5 1 17 Please write your general comments about the items above here. 16 answered question 18 • At the awards ceremony they should have had all the knife skills students come down to the stage to be

acknowledged. • The competitive events are really nice. They take effort and skill, but everyone leaves with a metal of some sort at

the end. This is better then other clubs because even if you try and put all your effort into an event you might leave empty handed. Thats no fun.

• Students were asked about "history" of bananas foster but that was NOT on the rubric. Kids were upset. Follow the

Summary of Sessions

rubric you post online!!!!

• I felt like the awards ceremony was unprofessional given the amount of work that the students put in to their projects. • • I think the 3 person team Equipment list needs to be updated with items needed for the yearly menu changes.

• I enjoyed doing Thematic Table Setting • above all is was good • great conference, maybe could have used a bit more information about scholarship attainment, etc. I was a bit lost

on the subject • Very organized, exciting, and judges were very nice during competition. • Overall a very good competition but the awards ceremony could have been better • Did not have the results for the knife skills event • I thought the award ceremony was very unorganized. I think they should announce how they will be giving the

awards based on points rather than people thinking that its goes in order. • please at least tell knife skills competitors that there scores were lost and theres a problem. being in the dark is no

fun! • I enjoyed the Jolly Rancher workshop, it was fun to learn how to do and I'm excited to do it at home. • The award ceremony was all messed up but besides that it was awesome! • To whom it may concern I wanted to talk to you about this years state FCCLA and I don't quite know where to start. I

chef with Steven Fling and Tom Bruce at CEC Middle College. Before teaching at CEC I have been judging the state FCCLA for over 20 years on and off. The way your staff treated the students and many of the instructors that bring their students to compete is rude, pushy and unexceptable. With the new format of 6 competing at the same time we had questions and we were told to do the best we could and to deal with it. Many judges were wanting to know where to go because they didn't have a place to go. I was chairing with Tom Bruce and wanted to connect with my students after their event. Teachers were told where they should sit and very rudely students were told to get away from the windows. I saw it myself. There was quite a bit of time after their events even with the classes and it was very cold out side where in the past they would go. Many of the students were complaining and not just from my school. I know your job is huge and very complicated. But it got worse. The awards ceremony was awful incomplete and couldn't be heard. I got calls from upset parents wanting to know what happened to the knife skills part of the event. Their students went home so disappointed. The scoring sheets were incomplete and we got part of another schools sheets. I was there at 6am per the information sheet. There was nothing open and no one around. It was cold that morning and with no code to get into the building it was very frustrating. It's to bad you didn't see some of these things. CEC has always been very involved in this event with 3 instructors participating every year. I would be remise if I didn't tell you why we might not be as involved next year. Respectfully, Chef Trish Wilson CEC Culinary Arts Phone: 720-423-6645 Www.dosomethingreal.com

What did you and/or your students like most about this year's conference?

Answer Options Response Percent

Response Count

General Sessions 12.5% 2 Workshops 18.8% 3 Competitive Events 87.5% 14 Other (please specify) 5

answered question 16 • The overall experience was great for them • The students enjoyed all the activities of the day. • I like also how fun and positive all the events are. You are never left feeling only the most profession and

talented can do the events. Everyone can do events when the put time, effort, and passion into their projects.

• I enjoyed that Escoffier Cooking School was giving away scholarships. What happened to the knife

company from last year that gave chef knives to the Knife Skills & 3 Person team? • we did star and it was a good experience

Overview There were 205 students were registered in 7 competitive events (Students Taking Action with Recognition or STAR Events and state events). All competitive events occurred on Friday, April 12. The following displays the number of students registered in each competitive event:

Event Total

Baking & Pastry 25

Culinary Arts 16

Front of House 11

Gourmet Savory 24

Gourmet Sweet 29

Knife Skills 20

Thematic Table Design 22

Event Management All competitive event material was prepared by Robert Van Dyke, Deborah Lardinois, and Erica Ewald and all judges were recruited and organized by Emily Peake. Events were managed by 17 event chair people that coordinated the 110 judges that were from business and industry, education, governmental agencies, FCCLA alumni, and other individuals. Scoring was completed on the event rubrics and then entered into a conference management system for verification. All judges’ scores are final and may not be overturned by the event chair, conference staff, or state adviser. Survey Results for Competitive Events

How satisfied were you with the registration process, competitive events and rubrics?

Answer Options Response

Count

17 answered question 17

• The rubrics for the culinary star event were very hard to follow. We need a check list to be sure we aren't double-docking teams. It is hard to be uniform in our scoring without easily read sheets.

• The rubric for gourmet needs to include "taste". • I think they were reasonable requirements. None of the requirements on the rubric were to tricky or

to advanced. • Rubrics were NOT followed by judges. • I think the rubrics need to be updated for the state.

Competitive Events

• Very • pretty good • I think the process in its entirety was very well organized and executed. The rubric was specific and

fair. • Very satisfied as it was organized and ran smoothly • Very they have nice details and lay out everything you need for the competition • all colorado event need to be updated • it was good. • everything was fair and highly competitive • The registration process was average. The competitive events were above average. The rubrics

were average but the FCCLA planning process was a little bit confusing. • Very satisfied • satisfied • FCCLA didn't charge right for the chapter dues. Big mess

Acknowledgements Colorado FCCLA would like to thank the following individuals for their support and hard work before, during and after the conference: Deborah Lardinois Katy Blatnick-Gagne Emily Peake Karen Abt Erica Ewald

Samantha Lee Natalie Thompson Ellen Senesac Sarah Davis Kim Medina

Kevin Kester Joe Marquez Brittany Sandoval Event Chairs All Judges

Did you notice changes or improvements to the conference this year? Please explain.

Answer Options Response Count

12 answered question 12 • I liked how all the info for the chair person was all together organized in the plastic tub. I liked having the

judges orientation in the culinary building instead of the auditorium. Too bad the point tally system on the computers wasn't working. That was a good idea had it worked.

• I have never been to one before. • Yes~I enjoyed that you have plastic bins for each of the events for the Chair Person. • No, this was my first time doing an event at JWU • this was my first year doing the competition • First conference • More organized than previous year, much more comfortable environment • Better breakfast • nope • we should be able to compete at least twice. i sat around on camps for a good few hours bored • No • Yes, this was the worst conference I have been to

What did your students find most memorable about this year's conference?

Answer Options Response Count

Overall Evaluation

12 answered question 12

• The overall experience was great for them • The students enjoyed all the activities of the day. • I like also how fun and positive all the events are. You are never left feeling only the most profession and

talented can do the events. Everyone can do events when the put time, effort, and passion into their projects.

• I enjoyed that Escoffier Cooking School was giving away scholarships. What happened to the knife

company from last year that gave chef knives to the Knife Skills & 3 Person team? • we did star and it was a good experience

Rate the overall 2013 FCCLA Food Events Conference experience.

Answer Options Excellent Above

Average Average Poor

Did not attend

Response Count

Main Conference 8 5 2 3 0 18 Provide additional comments about the overall conference experience. 11

answered question 18 • The closing ceremony was really disorganized and seemed chaotic. • Good job and hats off to all who organized. • Love the key note speakers. They are funny and fun, but are lame. Teenagers can have fun and be

inspired, but not think they are being lectured or feel like they are being talked to like they are children. • Maybe we could get more sponsors for the event for the giveaways for the highest score competitors.

Tundra Specialty? Maybe chef knives, or chef wear. • Enjoyed riding on the party bus to and from • none • Very well organized, easy to follow setup. • Conference was great, great location, very organized, fun activites • i think that the chairmen of star event should know more about the comp. We were very confused on how

out set up would look like and if we would be provided with certain materials. • N/A • Please note comments above