Hospitality & Culinary Arts Advisory Meeting Minutes

July 31, 2023, 4 p.m.

Meeting Place

W1103, Bistro


Joshua Dineen, Sheridan Lane


Members in Attendance

Joe Alvarez, Mel Cordani, Joshua Dineen, Melanie Dineen, Nicole Dineen, Lindsey Eyre, Kayla Graven, Patrick Growth, Sheridan Lane, Justin Richardson, Howard Seidel, Denise Simon, Nicole Swartz, Gabi Thompson

Members Absent

Dax Moreno, Craig Sandovall, Jay Shanle




  1. Welcome and team introductions
  2. Review PAC process
  3. Student recognition ceremony and commentary
  4. Networking and snacks
  5. CLA program review highlights
  6. Preview new initiative
  7. Industry review



Sheridan welcomed the PAC attendees to the Culinary Connect event and introduced the LLCC CLA/HSP staff, instructors, and support staff.


The purpose of the PAC is to help to ensure the CLA/HSP curricula, equipment and instruction align with the needs and changes of the workforce. The importance of the PAC involvement was stressed.


Graduates’ accomplishments were recognized in a brief ceremony.


PAC members and students were encouraged to network with each other while enjoying snacks provided by the CLA program.


The attendees were arranged according to specialty, and Jeff Martin, Workforce recruiter, spoke briefly about being able to help employers find funding for their employees to attend CLA/HSP classes at LLCC.  Course learning outcomes were distributed.  Groups collaborated and gave feedback as follows.  The Food Pro courses should not have anything removed.  The group would like to see what percentage of the course is devoted to each learning outcome because some outcomes are not as important as others.  Some items could be moved to another class.  For example, current avant garde items need more focus than some traditional items like aspic and tureen.  Foundation of Cooking Skills should be less recipe focused and more technique focused.  For example, teaching how to braise versus teaching one particular recipe that involves braising.  Cooking with inexpensive cuts of meat should be covered.  How and why to use spices should be covered across the curriculum, not just in one class.  

The baking group recommended covering teaching professional productivity skills like timing, pace, and accuracy as well as pride and ownership in work.  Teaching and modeling management skills is also important.  Leadership skills are covered in HSP 240 and in the Bistro classes.  

CLA/HSP appreciates having guest instructors and speakers from industry in classes in order to model different points of view.  We are also in need of HSP instructors.  Industry partners’ help is needed to better define real-world outcomes so that we can incorporate them in our classes.  Having timed practicals would be helpful to weave into every class--set tasks with set completion times.  Create time and accuracy priorities in all learning outcomes.  Students need to get industry experience before and during their education to build their experience.  Internships and externships would help with this.

The need for a transition program for students needing accommodations was discussed.  Students in high school with IEPs can get support and modifications in college, but they are still graded on the same learning outcomes.  Industry needs to serve this population as well.  Students might consider taking some adult education courses prior to enrolling in the CLA/HSP program.  

The hospitality group emphasized the importance of teaching students branding—how to market themselves and their business through social media and partnerships with the community.  Students also need to be taught leadership skills for managing co-workers.  There is an industry need for short term (3 day) leadership training because there is usually no transition training between server and head of service.  Industry needs leaders who will set the tone for the restaurant and who can communicate effectively and teach/model effective communication from front to back of house.  


The group responded very positively to the idea of credit for prior learning.  Sheridan would like industry to submit a test group of students who need this.  They would be able to test out of certain skills and knowledge.  This might dovetail with a customized learning program where students could go in depth in certain areas.  


Industry needs employees who have realistic expectations (12-16 hour work days, limited refrigeration/storage, staff shortages, etc.).  It would be helpful for LLCC to develop something like a program of badges—something that goes beyond a resume to highlight the skill sets that students have.  If students meet industry partners while they’re at LLCC, they are more likely to approach them later for a job.  Since it is so difficult to find qualified staff right now, industry suggested a partnership with the program to fill needed spots at restaurants as students go through the program.  It would give students the experience they need and help industry fill in the gaps that they have when they are short staffed.  Gigpro and other organizations exist to help restaurants get fill-in help.

Everyone was thanked for participating and was encouraged to email Sheridan with further thoughts and feedback, and the meeting concluded.

Action Items

  • Create a sub-committee to develop a transition program for students needing accommodations. Assigned to Sheridan with a due date of Oct. 20, 2023.
  • Incorporate marketing into HSP program. Assigned to Sheridan with a due date of Oct. 20, 2023.
  • Credit for prior learning - explore further. Assigned to Sheridan with a due date of Oct. 20, 2023. 

Parking Lot

  • HSP 240 how to lead through adversity and diversity.
  • Define industry expectations for course outcomes: time, accuracy and tasks.
  • LLCC staff create a transition program involving short term training that results in degree completion.
  • LLCC Gigpro for front and back; explore this idea with Cathy Huffman.