Victory Trade School
2011 Catalog
Web Version
A Message from the President
Entering Victory Trade School (VTS) as a student, staff, faculty, guest, or customer one quickly learns
that the vision of VTS is “transformed lives impacting the community by education through social
enterprise.”
Victory Trade School is an accredited and innovative school that provides a systemic and comprehensive
curriculum in conjunction with experiential learning set in a professional environment. Our focus is on
the student. We are dedicated to the foundation of character as well as the mind and challenge each
student to realize his or her full potential. We strive to foster a commitment to values such as integrity,
responsibility, courage, and creativity as we help each student attain a sense of dignity, self-worth and
appreciation of others with diverse backgrounds.
Each student is an individual, not a number. We believe that each student deserves a personalized
education, complete with supportive faculty and staff. We endeavor to acquaint students with the
teachings and values of the Christian faith, an understanding of teamwork, and awareness for the
environment while receiving a quality education.
In the Culinary Arts Department students are offered a well rounded curriculum of practical experience in
the social enterprise restaurants and catering services in addition to courses certified through the National
Restaurant Association Educational Foundation. Culinary students who complete all practical learning
and certificate courses receive a ManageFirst professional credential in addition to the Victory Trade
School certificate of graduation.
The Victory Trade School PREP Department concentrates on the spiritual growth of the students. The
intensive Bible-based classes are supplemented with essential life skills and job training in internship
tactile learning laboratories. The basis of the challenging PREP course of studies is Prayer, Reading
scripture, Education, and Praise.
All students must have proof of a high school or general equivalency diploma to enroll in VTS; however,
men and women deficient in this area may apply to enter our fast-track GED program with declaration of
intent to enter the accredited curriculum courses of the school.
Students live and learn in an environment of trust and respect as they work to enhance their lives and
work skills. Transformed lives are a result of the integration of faith, learning, and living which is the
foundation of Victory Trade School.
Victoria Queen
President
VISION AND MISSION STATEMENT
The vision of Victory Trade School is . . .
Transformed lives impacting the community by education through social enterprise
The mission of the Victory Trade School is . . .
To provide opportunities for students to experience learning in a Christian environment.
Philosophy
Victory Trade School is a Christ-centered postsecondary school that provides a structure and environment
for students to gain independence. We believe that people should be given the opportunity to take
responsibility for their lives and the impact they leave on society as a whole.
Goals
The goals of the Victory Trade School are for students to:
• Graduate with a ManageFirst professional credential MFP™ from the National Restaurant
Association Educational Foundation (Culinary Arts)
• Receive 7 professional trade certificates that are recognized by the National Restaurant
Association Educational Foundation. (Culinary Arts)
• Learn food service skills to secure a job in the culinary industry. (Culinary Arts)
• Graduate with 12 certificates in Discipleship. (PREP)
• Receive 4 Charles Stanley Institute and Master Life certificates each quarter. (PREP)
• Earn certificates for The Way of the Master, Within My Reach, and Undercover (PREP)
• Develop interpersonal skills to be more teamwork oriented.
• Acquire job and life skills that will lead to more stable work habits.
• Build a marketable resume and learn interviewing skills.
• Receive job opportunities or guidance and preparation for the next level of education.
• Have the opportunity to develop a spiritual life centered in Jesus Christ.
Overview of Victory Trade School
Type: Postsecondary Trade School
Degree Offered: Non-degree seeking school
Certificate Offered: ManageFirst Certification
Founded: 2003
Location: Springfield, MO
1715 N. Boonville – Administrative offices/classrooms/Dorms
1610 N. Broadway - Dormitories
200 W. Commercial – Cook’s Kettle
1445 N. Boonville –The Branch Bistro & Catering
Accreditation:
The North Central Association Commission on Accreditation and School Improvement (NCA-
CASI) has admitted Victory Trade School to accreditation status as a non-degree postsecondary school.
To earn accreditation, schools or districts meet the AdvancED standards, engage in continuous
improvement, and demonstrate quality assurance through internal and external review. The standards are
based in the research of the factors that impact student achievement. The accreditation process helps
schools and districts bring together all parts of the school or district to improve student and organizational
performance.
Schools benefit from accreditation through objective peer review, attainment of high standards, and
engagement in continuous improvement. They receive an external mark of quality and gain access to a
wide range of resources, professional development, and tools to assist them with continuous
improvement. Perhaps more importantly, students benefit from accreditation because, through the
accreditation process, their school has committed to raising student performance and will be held
accountable for improving student learning on a continual basis.
Certification:
Victory Trade School has a certificate to operate by the Missouri Department of Higher Education.
Victory Trade School has a program participation agreement with Title IV through the US Department of
Higher Education.
National Restaurant Association Educational Foundation (Culinary)
The ManageFirst Professional Program was created by the National Restaurant Association Educational
Foundation (NRAEF) and is managed nationally by the National Restaurant Association Solutions. This
management development program equips students with the key competencies they need to begin or
advance their management careers in the demanding foodservice industry. ManageFirst is in use at more
than 350 colleges and universities and in a variety of restaurant and foodservice companies.
A competency-based program created with input from industry leaders
The ManageFirst Program was created to address the needs voiced by industry members and educators.
To ensure the program’s topics are on target, they worked with more than 200 academics, operators,
trainers, hiring managers and executives to conduct an 18-month Job Task Analysis and identify the
competencies essential to a manager's success.
The ManageFirst ProgramTM is relevant, comprehensive and flexible.
Program components include competency guides covering key topics, corresponding exams and
certificates, and the new ManageFirst Professional® credential (MFPTM), which demonstrates a mastery of
competencies to future employers. ServSafe® is also a part of the program.
This management program teaches practical competencies needed to face real-world challenges in the
industry, including interpersonal communication, ethics, accounting skills and more.
Victoria Queen, President of Victory Trade School, is a registered instructor with the National Restaurant
Association Educational Foundation.
Affiliations: Springfield Victory Mission, Inc.
Cook’s Kettle Restaurant
The Branch Bistro & Catering
Student Body: 39
Faculty: 13
Student-Faculty Ratio: 3:1
Academic Calendar
The Culinary Arts classes are on a continuous rotation of eight-week blocks. The PREP courses are
offered on a quarterly basis.
Culinary PREP
Beginning dates for classes: 2011 Beginning dates for classes: 2011 quarters
January 3 (M) July 5 (T) Quarter 1: January 3
January 31 (M) August 1 (M) Quarter 2 April 4
February 28 (M) September 6 (T) Quarter 3: July 5
May 2 (M) October 31 (T) Quarter 4: October 3
Classes will NOT be held on the following dates in 2011:
Good Friday April 22 (F)
Memorial Day May 30 (M)
Summer Class Break June 27-July 4 (M- M)
Labor Day September 5 (M)
Thanksgiving Break November 24 – 25 (Th – F)
Christmas Break December 26-30, 2011
Facilities
Victory Trade School maintains an urban campus near the downtown area of Springfield.
The school is located at 1715 N. Boonville. This facility houses the administrative offices, classrooms,
computer lab, library, student lounge and living facilities. The first floor is occupied by a chapel and the
Cook’s Kettle restaurant that serves as a social enterprise laboratory for the culinary arts department.
The Branch Bistro and Catering, located at 1445 N Boonville, inside the Assembly of God Headquarters,
provides a second social enterprise laboratory for culinary arts training.
Victory Square, located at 1610 N. Broadway less than a mile from the Ministry building, provides
dormitories and a lounge.
Additional practical learning laboratory experiences for the PREP and GED students can be found at
Victory Vintage where they learn retail skills and a recycling center/warehouse where they gain additional
work skills.
Cook’s Kettle
The Cook’s Kettle, a student-operated Restaurant, provides a culinary laboratory setting for VTS. The
students develop decision-making skills, and receive hands-on training while working various positions in
the Cook’s Kettle Restaurant. The students learn proper techniques and job skills under the guidance of
two professional chefs. The customers of Cook’s Kettle Restaurant agree they return because of the high
quality of the food, the low prices, and the cleanliness of the facility. This economical place to eat is a
model of how a restaurant should serve good food while providing practical education. This student-
operated restaurant provides variety in the menu and all customers are served with professionalism.
The Branch Bistro & Catering
The Branch Bistro & Catering is our second VTS restaurant laboratory. This upscale deli facility serves as
the cafeteria for the Assembly of God headquarters building, and is located only two blocks from our
main campus. This laboratory includes internship stations in the front of the house, back of the house,
cashier, as well as catering positions. At The Branch Bistro & Catering, students will learn the skills
necessary to be successful in the culinary industry and will be prepared for foodservice, operation and
catering business opportunities. There are three professional chefs on site as well as a catering instructor,
and front of the house manager to assist students in hands-on education.
Fields of Study
Culinary: The Culinary Arts Department offers a ManageFirst professional credential from the National
Restaurant Association Educational Foundation. Courses offered are Culinary and Restaurant
Management, Human Resources and Supervision, Marketing, Customer Service, Controlling Foodservice
Costs, Food Production/Professional Cooking and ServSafe. Culinary references incorporate La Cordon
Bleu Professional Cooking and others. Interpersonal classes have an emphasis on conflict resolution,
individual purpose, and self-awareness. The Life Skills module focuses on life choices, communication
skills, consumer economics, teamwork, and career skills.
PREP: Discipleship, Christian Life, essential job and life skills are underscored in the internship program
and students participate in intensive Faith-based classes. The basis of the Prep school is Prayer, Reading
scripture, Education and Praise to God for the blessings they have.
Practical Application (PREP/GED): Hands-on training in retail, warehouse, janitorial, maintenance,
food handling, and office skills allow the students to evaluate their growth in the workplace as they
deepen their spiritual lives.
Admission Policies
Admissions procedures developed by Victory Trade School ensure applicants are admitted without regard
to race, national origin, or handicap (reasonable accommodations will be made for Culinary Arts). VTS is
a residential school: the Culinary Arts and PREP Departments serve males. Candidates for enrollment in
Victory Trade School are required to participate in an orientation and assessment process, prior to being
officially enrolled in the school. The orientation program will provide the potential student an opportunity
to develop a comprehensive Individualized Development Plan which will focus on the unique needs of
the student, to enhance personal, spiritual, and academic achievement.
Applicants must possess a high school diploma or GED. All prospective students must complete an
application for admissions. There is no fee to apply. Interview(s) will be conducted with each applicant in
person or by phone. Applications will be reviewed by the admissions committee and their decision will be
communicated as quickly as possible. VTS requirements include being free of drugs and alcohol.
Culinary Program requirements also include successful completion of a long-term Recovery,
Discipleship, or Christian Life Program and a referral from a Chaplain, Director, or Counselor. Any
deviation from these conditions requires an approval by the VTS president.
Availability is limited but has been structured to give opportunities to as many students as possible. The
application process identifies individuals with desire, motivation and the ability to meet the challenge of
completing the school. There is a required candidacy program before official entry is granted into the
school. The Culinary Arts (CA) department is for one-year and divided into six modules of eight weeks
each. Classes are on a continuous rotation throughout the year. The PREP program is also a one-year
program which is divided into four quarters of twelve weeks each. Applicants are admitted throughout
the year. After a candidacy program of approximately one month students will enter their program of
study at the next module for Culinary Arts and next quarter for PREP.
Cost and Financial Aid
Victory Trade School is accredited through North Central Association Commission of Accreditation and
School Improvement (NCA-CASI) and has a certificate to operate through the Missouri Department of
Higher Education and has a US Department of Higher Education Title IV Program participation
agreement. Victory Trade School accepts Title IV funding in the form of Pell Grants. Students are
encouraged to apply for need-based scholarships, available for qualified students to cover additional costs
of tuition, room and board.
Books are provided for students to use for each class at no charge and must be returned at the end of the
term in good condition to avoid a fee for the lost textbook. There is an additional $50 fee per class for
students to repeat a class.
Fees / Costs
Tuition & Books Per Module: $1,000.00 Per Quarter: $1,500.00 Per Year: $6,000.00
Room Per Module: $606.67 Per Quarter: $910.00 Per Year: $3,640.00
Board Per Module: $910.00 Per Quarter: $1,365.00 Per Year: $5,460.00
Education through Social Enterprise
Work-Based Tuition: Victory Trade School is a unique educational opportunity. Your tuition, room and
board are paid through a combination of Pell Grants, scholarships and your work in the Social Enterprises
learning laboratories: the Cook’s Kettle and The Branch Bistro and Catering.
How to Apply for the Work-Based Tuition Program:
• Apply for admission to Victory Trade School.
• Request the VTS Scholarship.
• There may be additional information a student must submit to VTS based on individual
situations. The student will be contacted regarding any additional information needed.
Ideals: Students are required to attend all scheduled classes and labs, and participate in the Evangelical
Christian church on Sunday morning. Students may choose the church they attend with input from their
department chair.
The school assists all students in gaining an understanding of themselves, the community and the society
in which they live. Students needs also include the skill to communicate effectively, to survive
economically and socially, and the knowledge to enhance their quality of life.
Student Rights / Responsibilities
All Victory Trade School students are expected to conduct themselves in such a manner as to uphold the
good name of the school and fellow students by full recognition of their responsibilities under the law and
the moral and social standards of the community, state, and nation. Students are responsible for
knowledge of the school rules and regulations as set forth in the handbook.
Grievance Policy
While Victory Trade School strives to create a welcoming and nurturing environment, cases may arise
where students disagree with policies and decisions. Grievances are considered to be part of the learning
process and appropriate steps are in place to deal with such issues. Students should first speak with their
room captain or the elected Student President or designated Elder if a dorm issues is involved. These
individuals will appeal the issue to an appropriate administrator if they can not resolve the problem.
The Dean of Students has an open door policy. Students who wish to resolve a grievance will be seen
within twenty four hours after a written grievance is filed and a meeting has been requested. To appeal a
decision by the Dean of Students the student may file a written request to the VTS President and
Academic Committee. The decision of the committee will be supported by the VTS President as the final
decision.
Drug – Free Policy
VTS has a zero tolerance policy with regard to drugs and alcohol. VTS is committed to providing each
of its students a drug-free environment in which to attend classes and study. Illicit drug use and the abuse
of alcohol are dangerous and may result in permanent damage or death. The unlawful manufacture,
distribution, dispensation, possession or use of illegal drugs by students is prohibited. Any use of illegal
drugs, abuse of prescription drugs, or use of alcohol are prohibited and will result in expulsion from VTS
Academics and Services
Faculty / Staff / Administration
The faculty, staff and administration of Victory Trade School are dedicated to helping the students
achieve the goals of VTS and support them in their interpersonal growth in a Christian environment. The
staff works diligently to assist graduates in finding appropriate jobs and affordable housing when they
complete the school. They maintain contact with the students as necessary and offer them the tools
needed to live a stable and productive life.
Counseling Services
Occasionally students encounter situations in their lives that affect the learning environment; in some
cases, there will be referrals to community resources for short-term help. Professional counselors, on
occasion, provide confidential services at a free or reduced rate, to help individuals develop self-
knowledge, problem-solving skills, coping strategies, and construct a plan for the future. The Dean of
Students will advise students on securing counseling support.
Attendance Policy
Students are required to attend all classes and labs. Students are not entitled to a certain number of
absences; information presented in the classroom is critical in the learning process. Students who attend
class regularly and punctually do themselves a service and show instructors and other class members a
courtesy.
A student who misses one class will be counseled by his instructor. A second absence will result in a
mandatory counseling session with a school administrator. Any unexcused absence past a third may
result in probation or dismissal. Failure to attend all class and work assignments for two weeks without
an excused absence will result in dismissal from the school. All disciplinary action resulting from
attendance violations may be appealed to the Victory Trade School President and Academic Committee.
Grading System
Official grades are issued for each student at the completion of each module. Students enrolled will be
graded by the letter grade system indicated below:
A 90-100 The student has, in an exemplary way, met the objective established for the course.
B 80 - 89 The student has, in a superior way, met the objective
C 75 - 79 The student has adequately met the objectives
D 66 - 74 The student has not met the objectives established for the course and must repeat.
F 0 - 64 The student failed to meet the objectives established for the course and must get
remedial help, then repeat.
I- The student has a documented reason, and the instructor concludes that all incomplete work can be
made up within thirty calendar days after the end of a term. An incomplete grade will automatically
revert to the grade earned for completed work based on the above scale on the thirty-first day.
W- The student may withdrawal from one or all of their classes up to the end of the sixth week (Culinary)
or eighth week (PREP/NLP). Withdrawals beyond this deadline will result in grades calculated on the
above percentages.
A grade of W will be entered on their transcript and will be calculated in their rate of progress but not
their GPA.
The student’s cumulative average will be determined by weighting each course grade by the number of
credits earned. The following is an example of the calculation of an average:
Satisfactory Progress
All courses that are certified through the National Restaurant Association Educational Foundation require
the student to make a 75% or above on the national certification final exams. Students must maintain a
75% average in all classes to remain at VTS.
A student will be placed on academic probation if any grade reflects a score below 75%.
Students who are placed on academic probation remain eligible for scholarships. Students on academic
probation must achieve satisfactory progress by the end of the module (Culinary) or quarter (PREP) or
they will remain on academic probation throughout the following module/quarter. Students who
successfully complete the necessary module/quarter will be allowed to re-take the failed module/quarter
the next time it is offered at a cost of $50 per class.
Students who do not receive a passing grade of 75% two module/quarters consecutively will be
dismissed. Students who are dismissed may appeal their dismissal for extraordinary circumstances (such
as a serious illness) to the Victory Trade School President and Academic Committee.
Re-Evaluation of Grades (Grade Appeal)
If a student receives a course grade while attending VTS which the student feels is inaccurate, the student
has one week in which to appeal the grade. Before filing an appeal, the student must first discuss the
situation with the course instructor.
Step 1. Student must appeal, in writing, within seven days of receiving the grade. The instructor has ten
working days to respond in writing. If the issue is not resolved at this step, move to the next step.
Step 2. Student must appeal, in writing, within ten working days of the date of the instructor’s response,
to the President and Academic Committee of Victory Trade School. The Academic Committee and
President will make a decision and respond in writing within ten working days. The decision of the
Academic Committee and President is final.
Repeating Courses
Courses with earned grades of less than 75% must be repeated. There is a $50 fee assessed to students for
each class they repeat.
Standards of Honesty
VTS is founded on the concepts of honesty and integrity. Dishonesty, cheating, stealing, plagiarism, or
knowingly furnishing false information to the school is regarded as particularly serious offenses. Flagrant
cases may be cause for dismissal from VTS. All students are expected to live by the standards of honesty
established by VTS.
Transcripts
Students may obtain an official or unofficial student transcript from the registrar. Official transcripts
should be requested as far in advance as possible. The school will make official transcripts available
within five business days of receiving the signed request. There is no charge for transcripts.
Programs of Study
Culinary
While Culinary Arts is intended to be a year long plan of study, each student will be awarded an
appropriate certificate(s) at the conclusion of each module. Students who successfully complete all six
modules will also receive a ManageFirst Professional credential and a VTS certificate.
PREP
While PREP is intended to be a year long plan of study, each student will be awarded a certificate at the
conclusion of each quarter. Students who successfully complete all four quarters will receive a VTS
certificate for the entire program.
Culinary
MODULE 1 HOURS
HRM 215- Customer Service and Presenting 32 (40 practical hours)
HRM 205- ServSafe 32 (40 practical hours)
ITP 200- Purpose Driven Life 16
LFS 201- Team Building 4
LFS 203- Choices 4
BIB 210- Bible 8
Laboratory (Internship 201- 216) *360
TOTAL CLASS HOURS 96
TOTAL LAB HOURS 280
TOTAL PRACTICAL HOURS 80
MODULE 2 HOURS
HRM 235- Food Production and Professional Cooking 48
ITP 212- Seven Habits of Highly Effective People 16
LFS 204- Personal Finance 4
LFS 202- Communication 4
BIB 211- Bible 8
Laboratory (Internship 201- 216) 280
TOTAL CLASS HOURS 80
TOTAL LAB HOURS 280
MODULE 3 HOURS
HRM 225- Hospitality Marketing 48
ITP 215- Within My Reach 16
LFS 205- Study Skills 4
BIB 212- Bible 8
Laboratory (Internship 201- 216) 280
TOTAL CLASS HOURS 76
TOTAL LAB HOURS 280
MODULE 4 HOURS
HRM 240- Intro to Hospitality and Restaurant Management 48
ITP 201- Failing Forward 16
BIB 213- Bible 8
Laboratory (Internship 201- 216) 280
TOTAL CLASS HOURS 72
TOTAL LAB HOURS 280
MODULE 5 HOURS
HRM 250- Cost Control 48
ITP 202- Every Man’s Battle 16
BIB 214- Bible 8
Laboratory (Internship 201- 216) 280
TOTAL CLASS HOURS 72
TOTAL LAB HOURS 280
MODULE 6 HOURS
HRM 270- Human Resource Management and Supervision 48
ITP 203- Peacemaker 16
BIB 215- Bible 8
Laboratory (Internship 201- 216) 280
TOTAL CLASS HOURS 72
TOTAL LAB HOURS 280
TOTAL CLASS HOURS TOTAL PRACTICAL HOURS TOTAL LABORATORY HOURS
468 80 1,680
PREP
QUARTER 1 HOURS
CSI 101- Charles Stanley “Essentials of your Faith” 36
MLF 112- Master Life “The Disciples Cross” 24
OTS 201- Old Testament 18
REC 102- Spiritual Recovery 18
HLT 150- Health & Wellness 18
BIB 110- Life of Paul 18
BIB 120- Men and Women of the Bible 18
BIB 130 - Understanding Scripture 18
FIN 101- Financial Management 18
ITP 201- Failing Forward 18
LIT 101- Christian Literature 18
Laboratory (Internship 231- 240) 260
TOTAL CLASS HOURS 222
TOTAL LAB HOURS 260
QUARTER 3 HOURS
CSI 301- Charles Stanley “Life Principles” 36
MLF 114- Master Life “The Disciples Victory” 24
LIT 103- Christian Literature 18
HLT 152- Health & Wellness 18
UDC 110- Undercover 18
BIB 122- Men and Women of the Bible 18
BIB 113- Carnal Christian 18
BIB 132- Understanding Scripture 18
FIN 103- Financial Management 18
BIB 114- Biblical Theology of Missions 18
Laboratory (Internship 231- 240) 260
TOTAL CLASS HOURS 204
TOTAL LAB HOURS 260
QUARTER 4 Hours
CSI 401- Charles Stanley “Our Spiritual Growth” 36
MLF 115- Master Life “The Disciples Mission” 24
LIT 104- Christian Literature 18
HLT 153- Health & Wellness 18
ITP 215- Within My Reach 18
BIB 123- Men and Women of the Bible 18
BIB 133- Understanding Scripture 18
FIN 104- Financial Management 18
ANG 101- Anger Management 18
BIB 115- Attitudes” Do you have a crack in your foundation 18
Laboratory (Internship 231- 240) 260
TOTAL CLASS HOURS 204
TOTAL LAB HOURS 260
QUARTER 2 HOURS
CSI 201- Charley Stanley “Knowing What you Believe” 36
MLF 113- Master Life “The Disciples Personality” 24
FRE 101- Freedom in Christ 18
HLT 151- Health & Wellness 18
PAP 101- Pain of the Past 18
BIB 121- Men and Women of the Bible 18
BIB 131- Understanding Scripture 18
LIT 102- Christian Literature 18
NTS 201- New Testament 24
FIN 102- Financial Management 18
Laboratory (Internship 231- 240) 260
TOTAL CLASS HOURS 210
TOTAL LAB HOURS 260
TOTAL CLASS HOURS TOTAL LABORATORY HOURS
840 1,040
14
Course Descriptions
Culinary Program Courses
ServSafe Food Safety
Course Number: HRM 205
Prerequisite: None
Course Description: This course is designed to instruct students in food safety and sanitation. This
course emphasizes:
• food quality protection
• principles of HAACP
• maximum/minimum time and temperatures
• sanitation of equipment and facilities
• flow of food through the operation
• safety measures in culinary surroundings
• pest control
The course concludes with students taking the ServSafe Certification Examination certified by the
National Restaurant Association Educational Foundation.
Customer Service/Presenting Service
Course Number: HRM 215
Prerequisite: None
Course Description: This ‘front-of-the-house’ course stresses the importance of exceeding people’s
needs and professionalism as well as the manager’s role in service. The emphasis is on:
• Systems and management approach
• Impact
• Identification of expectations
• Consistency/satisfaction
• Ensuring profit
• Historical overview of service
• The professional server
• ‘Mise en Place’
The course concludes with students taking the Customer Service ManageFirst Certification Examination
certified by the National Restaurant Association Educational Foundation.
Food Production/Professional Cooking
Course Number: HRM 235
Prerequisite: None
Course Description: This course is designed to instruct students in proper techniques of the production
of food. Emphasis is placed on:
• Quality/quantity
• Procedures: Receiving/storage
• Kitchen terminology/recipes
• Preparing and cooking techniques
• Principles on fish, poultry, meats, grains, legumes, fresh herbs, and greens
• Guidelines on low-fat, healthful cooking, including nutritional analyses
• Details on preparing hors d’oeuvres
The course concludes with students taking the Food Production ManageFirst Certification Examination
certified by the National Restaurant Association Educational Foundation
Hospitality/Restaurant Marketing
Course Number: HRM 225
Prerequisite: None
Course Description: The importance of marketing to the foodservice industry is covered in this course.
Students will work as a team to develop a marketing plan and will explore the following topics:
• The 4 P’s of marketing
• Life cycle
• Conducting SWOT analysis
• Strategies and tactics
• Setting prices
• Planning and implementing promotion mix
• Evaluation of ROI
• Market segmentation
• Positioning
The course concludes with students taking the Restaurant Marketing ManageFirst Certification
Examination certified by the National Restaurant Association Educational Foundation.
Introduction to Hospitality/Restaurant Management
Course Number: HRM 240
Prerequisite: ServSafe, Food Production, and Marketing
Course Description: This course is designed to instruct students in all phases of the culinary industry.
Emphasis will be placed on:
• Management/delegation
• Qualities of a leader/professional development
• Setting organizational goals
• Conflict resolution/problem solving
• Teamwork/motivation/communication
• Defining culinary as a single, interrelated industry
• Restaurant business and operations including current issues
The course concludes with students taking the Culinary and Restaurant ManageFirst Certification
Examination certified by the National Restaurant Association Educational Foundation.
Controlling Foodservice Costs
Course Number: HRM 250
Prerequisite: ServSafe, Food Production, and Marketing
Course Description: This course gives the student insight into the manager’s role in cost control. Great
emphasis is placed on the importance of knowing how to manage the cost of food, beverage, and labor as
they use Excel spreadsheets to enhance the control systems. Areas of study include:
• Calculating portion control/product usage
• Purchasing/receiving
• Inventory control
• Labor costs
• Managing revenue and expenses/planning for profit
• Sales forecasting and pricing/income statement analysis
The course concludes with students taking the Controlling Foodservice Costs ManageFirst Certification
Examination certified by the National Restaurant Association Educational Foundation.
Human Resources Management and Supervision
Course Number: HRM 270
Prerequisite: ServSafe, Food Production, Marketing, and Cost Control
Course Description: The greatest challenge to any company in the culinary industry, or any industry, is
finding and keeping good employees. The key to this is supervision-the first line manager who must
interface with hourly employees on a continual basis. The objective of this class is to provide participants
with a basic understanding of the supervisor’s role and responsibilities along with the skills, attitudes, and
abilities needed to manage people successfully. Areas that will be covered are:
• Job descriptions
• Recruiting/screening potential employees
• Supervising/motivating
• Training/developing/orientation
• Law/benefits/diversity
• Controlling labor costs
• Planning, organizing, leading, and controlling
• Decision-making, problem solving, and delegating
The course concludes with students taking the Human Resource and Supervision ManageFirst
Certification Examination certified by the National Restaurant Association Educational Foundation.
Choices
Course Number: LFS 203
Prerequisites: None
Course Description: This course is designed to assist students with personal management. Lessons
presented are designed so that students are made aware of the choice/consequence relationship so they
can develop a process for improved decision making. Specific areas addressed are self-awareness, ethics
and personal purpose statements.
Personal Finance
Course Number: LFS 204
Prerequisites: None
Course Description: Money management skills are covered in this course. Methods for putting past
financial decisions behind them, understanding and moderating their spending habits, and the role of debt
and personal budgeting are addressed. Knowledge of personal and small business banking relationships is
covered as well.
Team Building
Course Number: LFS 201
Prerequisites: None
Course Description: The main text used is Successful Team Building by Thomas L. Quick. This course
is designed to teach students about the traits and skills that make up a successful team and how they can
contribute to the overall success as individual members. Areas that are covered are conflict resolution,
leadership issues, goal achievement and communication as a team.
Communication Skills
Course Number: LFS 202
Prerequisites: None
Course Description: Lessons in this course should provide students with interpersonal communication
skills necessary to make productive decisions. Information includes basic communications and effective
listening. They will learn what conditions require them to speak up and mentally prepare themselves to
speak appropriately in special situations. Discussions will also include verbal and non-verbal cues in
communication.
Study Skills
Course Number: LFS 205
Prerequisites: None
Course Description: Practicing College Learning Strategies by Carolyn H. Hopper equips students with
strategies needed to be successful. Understanding his learning style and how to capitalize on strengths and
adjust for weaknesses is important to the way a student confronts his studies. Creating smart shortcuts,
memory principles, the system for note taking and time-management skills are addressed in this course.
Healthy Relationship-Within My Reach
Course Number: ITP 215
Prerequisite: None
Course Description: Within My Reach, taught through the Forest Institute, is a healthy relationships
class that teaches people how to communicate in non-threatening ways, how to be less defensive/less
aggressive, and how to have healthy conflict.
Peacemaker
Course Number: ITP 203
Prerequisite: None
Course Description: Peacemaker, by Ken Sande is the textbook used to teach students how to become a
peacemaker rather than a peace-breaker or peace-faker. Using material developed for biblical conflict
resolution, students will analyze how God’s people should use his Word to resolve family, personal and
work disputes.
The Purpose Driven Life
Course Number: ITP 200
Prerequisite: None
Course Description: The Purpose Driven Life by Rick Warren is the text for this course, which explores
the concept that God creates us each for a purpose; it is not about us! The author expounds on the five
purposes of our life here on earth: worship, fellowship, Christ-like growth, ministry and mission. An
understanding is developed of our reason to exist and how to maximize the contentment in our lives.
Emphasis is placed on how this book and material relates to the individual.
Failing Forward
Course Number: ITP 201
Prerequisite: None
Course Description: Failing Forward by John C. Maxwell, who has learned to make failure his friend
and gives 15 principles to teach students to do the same. Most people fear, misunderstand and run from
failure but he shows students how they can learn to turn their mistakes into stepping stones for success.
He believes the difference between average people and achieving people is their perception of and
response to failure. Failing Forward is a course on overcoming failure as students learn to:
• Master fear instead of being mastered by it
• Break out of the ruts that keep people failing
• Learn a simple strategy for success after experiencing a major setback
Learn how to confidently look the prospect of failure in the eye and move forward anyway. In life, the
question is not if you will have problems, but how you are going to deal with them. Stop failing backward
and start failing forward!
Every Man’s Battle
Course Number: ITP 202
Prerequisite: None
Course Description: Every Man’s Battle by Stephen Arterburn and Fred Stoeker is every man’s guide to
winning the war on sexual temptation. This book presents a practical, detailed plan for any man who
desires sexual purity and shares dozens of stories of men who have escaped immorality. It helps men
overcome the struggle and to remain strong in the face of temptation.
The 7 Habits of Highly Effective People
Course Number: ITP 212
Prerequisite: None
Course Description: The 7 Habits of Highly Effective People by Stephen R. Covey is the text chosen to
provide students with successful skills to shift their way of thinking. Based on principle-centered
teachings, this module provides guidelines for using ethical behavior principles in their personal lives and
careers.
Bible Study
Course Number: BIB 210
Prerequisite: None
Course Description: This non-denominational module includes a weekly class in exploration of the
Bible while students perform context studies, comparisons, and contrasts. They will discover how to
personally interact with Scripture—and let God’s truth transform their lives. Topics will change each
quarter as determined by the instructor.
Bible Study
Course Number: BIB 211
Prerequisite: None
Course Description: This non-denominational module includes a weekly class in exploration of the
Bible while students perform context studies, comparisons, and contrasts. They will discover how to
personally interact with Scripture—and let God’s truth transform their lives. Topics will change each
quarter as determined by the instructor.
Bible Study
Course Number: BIB 212
Prerequisite: None
Course Description: This non-denominational module includes a weekly class in exploration of the
Bible while students perform context studies, comparisons, and contrasts. They will discover how to
personally interact with Scripture—and let God’s truth transform their lives. Topics will change each
quarter as determined by the instructor.
Bible Study
Course Number: BIB 213
Prerequisite: None
Course Description: This non-denominational module includes a weekly class in exploration of the
Bible while students perform context studies, comparisons, and contrasts. They will discover how to
personally interact with Scripture—and let God’s truth transform their lives. Topics will change each
quarter as determined by the instructor.
Bible Study
Course Number: BIB 214
Prerequisite: None
Course Description: This non-denominational module includes a weekly class in exploration of the
Bible while students perform context studies, comparisons, and contrasts. They will discover how to
personally interact with Scripture—and let God’s truth transform their lives. Topics will change each
quarter as determined by the instructor.
Bible Study
Course Number: BIB 215
Prerequisite: None
Course Description: This non-denominational module includes a weekly class in exploration of the
Bible while students perform context studies, comparisons, and contrasts. They will discover how to
personally interact with Scripture—and let God’s truth transform their lives. Topics will change each
quarter as determined by the instructor.
Internships
The Cook’s Kettle
Waiter I
Course Number: FOH 101
Prerequisites: None
Course Description: During this internship the student will assist in the following areas as assigned:
dinning room set up, food running, basic waiter skills, and busing. Interns will be evaluated on their
professional performance, ability to follow instructions, customer service, and contribution to the team
environment. Work will be performed in the Cook’s Kettle Restaurant under the supervision of the front
of the house instructor.
Waiter II
Course Number: FOH 102
Prerequisites: None
Course Description: During this internship the student will assist in the following areas as assigned:
dinning room set up, server techniques, logistics and flow of a dinning room. Interns will be evaluated on
their professional performance, ability to follow instructions, customer service, and contribution to the
team environment. Work will be performed in the Cook’s Kettle Restaurant under the supervision of the
front of the house instructor.
Head Waiter
Course Number: FOH 201
Prerequisites: Waiter I & Waiter II
Course Description: During this internship, the student will assist in the following areas as assigned:
waiter training, banquet and event set-ups, buffet service and salad bar. Interns will be evaluated on their
professional performance, ability to follow instructions, customer service, and contribution to the team
environment. Work will be performed in the Cook’s Kettle Restaurant under the supervision of the front
of the house instructor.
20
Short Order Cook
Course Number: CUL 205
Prerequisite: None
Course Description: Interns will utilize previous learning to further develop competencies in hot food
preparation. Duties will include running the grill, recipe preparation, menu development and other tasks
as assigned. Evaluation will be based on quality and presentation of food items, participation with the
kitchen team, ability to follow directions and creativity. Learn the Art of “to order cooking” while
preparing lunch and breakfast orders. Interns will work in the Cook’s Kettle Restaurant under the
direction of the executive chef.
Intro to Garde Manger
Course Number: CUL 102
Prerequisite: None
Course Description: Interns will utilize previous learning to further develop competencies in cold food
preparation. Duties will include preparing the salad bar, display of all cold items and other tasks as
assigned. Evaluation will be based on quality and presentation of food items, participation with the
kitchen team, ability to follow directions and creativity. Interns will work in the Cook’s Kettle Restaurant
under the direction of the executive chef.
Buffet Cook
Course Number: CUL 203
Prerequisite: None
Course Description: Working under the direction of the Executive Chef, the intern will plan and prepare
the daily lunch buffet. This internship will give the student an opportunity not only to prepare food for
buffet service but also to project quantities needed and create a pleasing buffet presentation. With a focus
on quality hot food production and execution of recipes and learn the fundamentals of batch cooking.
Intro to Banquet Cooking
Course Number: CUL 106
Prerequisite: None
Course Description: Working under the direction of the Executive Chef and the Front of the House
Instructor the CUL 306 position: the intern will prepare daily for a large community meal. This
internship will give the student an opportunity not only to prepare food in large quantities but also to plan
for amounts needed and create a pleasing presentation for the group. The intern will learn these skills by
helping prepare the evening meal served after the community chapel service.
Sous-Chef-In –Training I
Course Number: CUL 311
Prerequisite: Completion of four modules and permission of the Front of House Instructor,
Executive Chef and School Director
Course Description: Assist the Executive Chef in all Restaurant functions, organizations, and
production. Work with other students to assist and direct food production for all food including that used
for customers, banquet functions and special events. Develop menus, food purchase specifications and
recipes. Develop and monitor food and labor budget for the department. Maintain highest professional
food quality and sanitation standards. Health conscious awareness, all scratch cooking, very disciplined
and organized. Oversees all food deliveries and ensures proper storage and usage of products.
Restaurant Accounting
Course Number: FOH 301
Prerequisite: Completion of four modules and permission of the Front of House Instructor,
Executive Chef and School Director
Course Description: During this internship, students will learn the financial side of the restaurant.
Students will process cash and credit transactions at the register as well as balancing transactions at the
conclusion of their shift. This work will be performed under the direction of the front of house instructor.
Manager-in-Training Internship I
Course Number: FOH 310
Prerequisite: Completion of four modules and permission of the Front of House Instructor,
Executive Chef and School Director
Course Description: Students learn hands-on issues that come with supervision as they are required to
“think and act as a manager” in problem solving, teambuilding, motivation, marketing, public relations
and continuity.
Dish Entry
Course Number: CUL 101
Prerequisite: None
Course Description: Staff works directly with the student to guide and mentor in proper technique and
the operation of the dish machines & three tier sink.
Prep Production
Course Number: CUL 202
Prerequisites: None
Course Description: This internship will give the student the opportunity to experience the fast paced,
highly flexible nature of the restaurant business. This position will learn to utilize a prep list and its
function, master basic knife skills and culinary techniques and how to follow standard recipes. They will
also perform in the production of sauces, soups, and stocks, the basics of quantity food production and
Mize En Place. The student will learn to adapt and work as part of a team to meet the overall objectives
of the restaurant operation. The work will be performed in the Cook’s Kettle Restaurant under the
direction of the Executive Chef.
Grill Cook
Course Number: CUL 204
Prerequisites: Prep Production
Course Description: Grill is responsible for grilling food, and must be able to perform all station
functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential
problems to the manager on duty and servers as necessary; providing the highest quality of service to
customers and associates at all times; performs all other responsibilities as directed by the Executive Chef
of the Cook's Kettle.
Banquet Cooking & Supervision
Course Number: CUL 306
Prerequisites: Grill Order, Buffet, and Short Order Cooks
Course Description: Prepare food of consistent quality following recipes and production and portion
standards. Date all food containers and rotate as per the menu, making sure that all perishables are kept at
proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set
up. Note any out-of-stock items or possible shortages. Return all food items not used on next shift to
designed storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to
correct any food cost problems; control food waste, loss and usage per menu. Supervise and coordinate
the use of fellow students & volunteers, coordinate the service for evening meals, Responsible for the
beverages and plate service, responsible for the next days prep and production according to the prep
sheets and works directly under the supervision of both the Front of House Instructor and the Executive
Chef.
The Branch Bistro and Catering
Intro to Customer Service
Course Number: FOH 101
Prerequisite: None
Course Description: During this internship the student will assist in the following areas as assigned:
food running and busing. Interns will be evaluated on their professional performance, ability to follow
instructions, customer service, and contribution to the team environment. Work will be performed in The
Branch Bistro under the supervision of the front of the house instructor.
Steward I
Course Number: CUL 201
Prerequisite: None
Course Description: The steward will oversee the inventory of dishes and utensils. This will involve
insuring the proper sanitation and storage of this inventory and supervision of the dishwashing staff.
Work will be performed in The Branch Bistro and Catering under the supervision of the Executive Chef.
Steward II
Course Number:
Prerequisites: None
Course Description: The steward II will receive delivery trucks, maintain storage areas, put away
trucks, and rotate inventory. The intern will do prep work, store prep work, and label correctly. The intern
will maintain the production area and keep clean along with various other duties. They will report to the
Executive Chef.
Baking/Patisserie
Course Number: CUL 312
Prerequisite: Completion of four modules and permission of the Front of House Instructor,
Executive Chef and School Director
Course Description: Pastry interns will learn the art of pastry, breads, desserts, cream puffs, chocolate,
and decoration. The interns will report to the Executive Pastry Chef. The bakery produces professional
items for real customers in real time with high expectations.
Cashier
Course Number: FOH 302
Prerequisites: None
Course Description: The Order Taker/Cashier is responsible to answer the telephones on an upbeat,
friendly manner, accommodate the guest order request, and process guest's food bills according to
established guidelines and instructions. They will be trained in Micros ordering systems and be evaluated
by FOH instructor.
MIT II
Course Number: FOH 311
Prerequisites: None
Course Description: As a Manager-in-Training, you’ll participate in an extensive, eight-week training
program. During this period you will experience, hands-on, day-to-day operations in managing the
department that you will be responsible for leading the dinning room. The Manager in Training
contributes to the success of the restaurant by building sales, maintaining quality, and helping to educate
fellow students.
Garde Manger I
Course Number: CUL 207
Prerequisites: None
Course Description: Interns will utilize previous learning to further develop competencies in cold food
preparation. Duties will include preparing the salad bar, display of all cold item and other tasks as
assigned. Evaluation will be based on quality and presentation of food items, participation with the
kitchen team, ability to follow directions and creativity. Interns will work in the Branch Bistro Restaurant
under the direction of the Garde Mange chef.
Garde Manger II
Course Number: CUL 308
Prerequisites: None
Course Description: Intern will work in an open kitchen cold food area. They will be responsible for
production, prep, and execution of prepared salad, composed salads, sandwiches, and various other items.
Advance Garde Mange will be covered in presentations and displays made for orders and various
displays. The intern will work under the Garde Mange Chef.
Line Cook I
Course Number: 209
Prerequisites: None
Course Description: Interns will utilize previous learning to further develop competencies in hot food
preparation. Duties will include running the grill, recipe preparation, menu development and other tasks
as assigned. Evaluation will be based on quality and presentation of food items, participation with the
kitchen team, ability to follow directions and creativity. Interns will work in the Branch Bistro Restaurant
under the direction of the executive chef.
Line Cook II
Course Number: CUL 210
Prerequisites: None
Course Description: Intern is responsible for grilling food, and must be able to perform all station
functions of Fry, Flat Top Griddle, and running the middle; communicating ticket times and potential
problems to the manager on duty and servers as necessary; providing the highest quality of service to
customers and associates at all times; performs all other responsibilities as directed by the Executive Chef
of the Branch Bistro.
Line Cook III
Course Number: CUL 211
Prerequisites: None
Course Description: Intern is responsible for grilling food, and must be able to perform all station
functions of Fry, Flat Top Griddle, Ovens, and running the middle; communicating ticket times and
potential problems to the manager on duty and servers as necessary; providing the highest quality of
service to customers and associates at all times; performs all other responsibilities as directed by the
Executive Chef of the Branch Bistro.
SIT II
Course Number: CUL 313
Prerequisites: None
Course Description: Intern will be the working manager of the kitchen. Maintaining quality teaching
proper cooking methods, and showing professionalism. They will make production list, purchase food,
write menus, and make prep list. Interns will also cook advance skill level items and teach entry level
items to other students. The Intern will report to the Executive Chef and lead the shift in the kitchen.
Catering Cook
Course Number: CUL 208
Prerequisites: None
Course Description: Working under the direction of the Executive Chef. The internship will do the
production, prep, and cooking of all size of catered events from plated to buffets. The catering is done out
of the Branch Bistro with real customers with high expectations. Some events are in house and some will
be delivered, set up, and presented. Then the intern will break down the displays.
Catering I
Course Number:
Prerequisites: None
Course Description: Intern will work under the Front of the House Instructor. Student will learn event
planning, dinning room set up, execution of the events, and break down. Intern will see plated banquets,
buffets, and all kinds of different events. The learning is in real time for real customers.
Catering II
Course Number:
Prerequisites: None
Course Description: Intern will work under the Front of the House Instructor. Student will lead event
planning, dinning room set up, execution of the events, and break down. Intern will see plated banquets,
buffets, and all kinds of different events. The learning is in real time for real customers. The student will
be a banquet lead and manage some events on there own.
PREP Courses
Charles Stanley Institute: “Essentials of Your Faith”
Course Number: CSI 101
Prerequisite: None
Course Description: This course is designed to give students an in depth understanding of their faith as
they seek to discover the many facets of God’s amazing love and how that love has brought forgiveness,
redemption and reconciliation with Holy God. Students will:
1. Achieve an understanding of what it means to have faith in Jesus.
2. Examine how your life has been changed by your relationship with Christ.
3. Explore the essential question of who God is and how He operates as the Father, Son, and
Holy Spirit.
4. Understand the fundamental issue of the Christian faith: Christ and the Cross
Charles Stanley Institute: “Knowing What You Believe”
Course Number: CSI 201
Prerequisites: CSI 101
Course Description: In term one, you learned about the transformation that occurred when you gave
your life to Jesus Christ. In term two, you will learn how to build an even deeper foundation on the word
of God. Students will:
1. Understand who you are in Christ.
2. Examine how the Holy Spirit works in the life on a believer.
3. Understand what the ordinance of the church is and how that relates to you as a believer in
Christ.
4. Evaluate your own understanding of eternal security.
Charles Stanley Institute: “Life Principles”
Course number: CSI 301
Prerequisite: CSI 101; CSI 201
Course Description: This course is designed to give students an in depth understanding of their faith as
they seek to discover the many facets of God’s amazing love and how the Holy Spirit empowers every
believer. Students will
1. Understand God character at a new depth.
2. Evaluate the spiritual growth of your relationship with Christ.
3. Examine how your life has been changed by your relationship with Christ.
4. Understand and be able to provide clear spiritual support for the validity of Gods word.
5. Understand the true definition of the word “testimony”.
Charles Stanley Institute: “Our Spiritual Growth”
Course number: CSI 401
Prerequisite: CSI 101; CSI201; CSI 301
Course Description: The final term of this series of CSI courses focuses on the tools to sustain
continued spiritual growth, discerning and following God’s will and purpose, and how God equips us to
fight daily spiritual battles. Students will:
1. Understand the importance God places upon our spiritual growth.
2. Understand the great importance of service in our Christian lives.
3. Recognize the truth of our daily spiritual warfare.
4. Recognize the enemy in this battle.
5. Understand the cause and beginning of our spiritual warfare.
6. Understand how we can fully rely on God during times of temptation.
Master Life
Master Life is a developmental, small-group discipleship process that will help you develop a lifelong,
obedient relationship with Christ. This course will enable you to acknowledge Christ as your Master and
to master life in Him. These four books are for you to become like Christ. To do that, you must follow
Jesus, learn to do the things He instructed His followers to do, and help others become His followers.
Master Life 1: “The Disciple’s Cross”
Course Number: MLF 112
Prerequisite: None
Course Description: In this course students will explore their relationship with Jesus Christ. They will
learn how to draw the Disciple’s Cross. Thru the readings and discussion it is hoped that students will
realize that Christ wants to be at the center of their life so that everything they do is an outgrowth of their
relationship with Him.
Master Life 2: “The Disciple’s Personality”
Course Number: MLF 113
Prerequisite: None
Course Description: This course will focus on Christ transforming the character of each student into
Christ-likeness through the work of the Holy Spirit. Students will also learn how to live a life of victory
by building a Christ-like character.
Master Life 3: “The Disciple’s Victory”
Course Number: MLF 114
Prerequisite: None
Course Description: This course will focus on victory against spiritual warfare. Students will learn how
to advance against the enemy with the defensive weapons of the Spiritual Armor. This course will help
students begin to demolish their personal spiritual strongholds to “take captive every thought to make it
obedient to Christ” and learn to believe God for all He wants to do through them.
Master Life 4: “The Disciple’s Mission”
Course Number: MLF 115
Prerequisite: None
Course Description: Students will learn how to be Master Builders, an illustration of lifelong spiritual
growth. There will be an opportunity to discover spiritual gifts and determine a ministry to which God is
leading. This course will equip students with many skills needed to make disciples and to minister to
others.
Health and Wellness
Course number: HLT 150
Prerequisites: None
Course Description: Students will explore health related issues, which affect them mentally, physically
and spiritually. Diabetes, hypertension, and exercise programs are explored with a spiritual foundation to
assist students in creating and maintaining a healthy lifestyle. Students will participate in team sports as
well as individuals exercises to develop the mind and body. This course will be centered on different
topics of heath and wellness each quarter and rotating through the curriculum the subsequent semester.
Health and Wellness
Course number: HLT 151
Prerequisites: None
Course Description: Students will explore health related issues, which affect them mentally, physically
and spiritually. Diabetes, hypertension, and exercise programs are explored with a spiritual foundation to
assist students in creating and maintaining a healthy lifestyle. Students will participate in team sports as
well as individuals exercises to develop the mind and body. This course will be centered on different
topics of heath and wellness each quarter and rotating through the curriculum the subsequent semester.
Health and Wellness
Course number: HLT 152
Prerequisites: None
Course Description: Students will explore health related issues, which affect them mentally, physically
and spiritually. Diabetes, hypertension, and exercise programs are explored with a spiritual foundation to
assist students in creating and maintaining a healthy lifestyle. Students will participate in team sports as
well as individuals exercises to develop the mind and body. This course will be centered on different
topics of heath and wellness each quarter and rotating through the curriculum the subsequent semester.
Health and Wellness
Course number: HLT 153
Prerequisites: None
Course Description: Students will explore health related issues, which affect them mentally, physically
and spiritually. Diabetes, hypertension, and exercise programs are explored with a spiritual foundation to
assist students in creating and maintaining a healthy lifestyle. Students will participate in team sports as
well as individuals exercises to develop the mind and body. This course will be centered on different
topics of heath and wellness each quarter and rotating through the curriculum the subsequent semester.
Anger Management
Course number: ANG 101
Prerequisites: None
Course Description: This course is designed to give students an in depth understanding on how to
control anger. Students will learn to manage anger effectively. Learn to stop violence or threats of
violence. Develop self-control over thoughts and actions. Learn to receive support from others.
Pain of the Past
Course Number: PAP 101
Prerequisites: None
Course Description: This course deals with real issues that real people go through on a daily basis.
The class is taught from a counseling perspective to help work through the pain of our past as a group.
Life and Ministry of the Apostle Paul
Course number: BIB 110
Prerequisites: None
Course Description: We will use Dr. Getz’s book as workbook to cover the life and ministry of the
Apostle Paul. The book will serve the purpose for group study and discussion. Each chapter ends with
discussion questions which will help us look at our own lives in the light of Paul's writings. This book
offers a fresh retelling of Paul's story which allows readers to approach Scripture in a new way and
discover modern applications, while "Scripture to Memorize" encourages readers to incorporate his
writings to memory.
Men and Women of the Bible
Course Number: BIB 120
Prerequisites: None
Course Description: Students will explore the dynamic qualities of various characters in the Bible.
These men and women of the Bible will help students to identify their own strengths and weaknesses and
realize the power of God and His ability to transform lives. This course will be centered on different men
and women of the Bible each quarter and rotating through the curriculum the subsequent semester.
Men and Women of the Bible
Course Number: BIB 121
Prerequisites: None
Course Description: Students will explore the dynamic qualities of various characters in the Bible.
These men and women of the Bible will help students to identify their own strengths and weaknesses and
realize the power of God and His ability to transform lives. This course will be centered on different men
and women of the Bible each quarter and rotating through the curriculum the subsequent semester.
Men and Women of the Bible
Course Number: BIB 122
Prerequisites: None
Course Description: Students will explore the dynamic qualities of various characters in the Bible.
These men and women of the Bible will help students to identify their own strengths and weaknesses and
realize the power of God and His ability to transform lives. This course will be centered on different men
and women of the Bible each quarter and rotating through the curriculum the subsequent semester.
Men and Women of the Bible
Course Number: BIB 123
Prerequisites: None
Course Description: Students will explore the dynamic qualities of various characters in the Bible.
These men and women of the Bible will help students to identify their own strengths and weaknesses and
realize the power of God and His ability to transform lives. This course will be centered on different men
and women of the Bible each quarter and rotating through the curriculum the subsequent semester.
Understanding Scripture
Course Number: BIB 130
Prerequisites: None
Course Description: This course provides the necessary tools to enable the student to fully understand
and the content of any written text. Having completed this class, the student will be able to read written
text more clearly and accurately, recognize that printed texts are generally written with intended meaning,
and demonstrate a variety of skills to uncover those intended meanings. This course will be able to
discern on one to two types of literature each quarter, such as narrative, instruction, analogy, poetry, and
allegory and know how to interpret each specifically. In summary, student should be able to understand
the implications of a given text to one’s own experience and be able to put such instruction into action.
Understanding Scripture
Course Number: BIB 131
Prerequisites: None
Course Description: This course provides the necessary tools to enable the student to fully understand
and the content of any written text. Having completed this class, the student will be able to read written
text more clearly and accurately, recognize that printed texts are generally written with intended meaning,
and demonstrate a variety of skills to uncover those intended meanings. This course will be able to
discern on one to two types of literature each quarter, such as narrative, instruction, analogy, poetry, and
allegory and know how to interpret each specifically. In summary, student should be able to understand
the implications of a given text to one’s own experience and be able to put such instruction into action.
Understanding Scripture
Course Number: BIB 132
Prerequisites: None
Course Description: This course provides the necessary tools to enable the student to fully understand
and the content of any written text. Having completed this class, the student will be able to read written
text more clearly and accurately, recognize that printed texts are generally written with intended meaning,
and demonstrate a variety of skills to uncover those intended meanings. This course will be able to
discern on one to two types of literature each quarter, such as narrative, instruction, analogy, poetry, and
allegory and know how to interpret each specifically. In summary, student should be able to understand
the implications of a given text to one’s own experience and be able to put such instruction into action.
Understanding Scripture
Course Number: BIB 133
Prerequisites: None
Course Description: This course provides the necessary tools to enable the student to fully understand
and the content of any written text. Having completed this class, the student will be able to read written
text more clearly and accurately, recognize that printed texts are generally written with intended meaning,
and demonstrate a variety of skills to uncover those intended meanings. This course will be able to
discern on one to two types of literature each quarter, such as narrative, instruction, analogy, poetry, and
allegory and know how to interpret each specifically. In summary, student should be able to understand
the implications of a given text to one’s own experience and be able to put such instruction into action.
The Carnal Christian
Course number: BIB 113
Prerequisite: None
Course Description: In this course, students will explore the crisis of carnality in Christianity. Students
will learn the differences between a carnal Christian and those who fully follow Christ. Specific texts to
be analyzed will vary from quarter to quarter and will be selected by the instructor.
Biblical Theology of Missions
Course Number: BIB 114
Prerequisites: None
Course Description: This course will examine the biblical basis for carrying out the missionary
enterprise. Various methodologies, strategies, theological implications, and missionary practices will be
evaluated and developed in light of Scripture. Mission logical issues for mission-sending churches, the
priority of evangelism, and developing indigenous leadership will be discussed.
Attitudes: Do you have a crack in your foundation?
Course Number: BIB 115
Prerequisites: None
Course Description: This course should help students understand there is more to being a Christian
than just saying you are. A Christian’s live is built on a foundation. That foundation will be explored
throughout this class and will also reveal the cracks that students have placed on their own foundation.
Christian Literature
Course number: LIT 101
Prerequisites: None
Course Description: This course will enhance students reading and writing skills through a study of
standard writings in Christian Literature. The course will be centered on one piece of literature each
quarter and rotating through the curriculum the subsequent semester. The literature selected is regarded as
some of the most well written pieces of literature in the Christian faith. By using these writings, students
will increase their reading comprehension in conjunction with learning valuable “Real World”
applications for the spiritual walk. Through out this course we will be using group break out sessions as
well as personal assigned readings to provide diverse methods for reading comprehension. Each student’s
opinions are valuable and will be used to help provide contrasting viewpoints on the material. Class
participation is required in the form of offering input to the group that has been gained from the readings
as well as to the class when called upon. The reason this course is part of the curriculum is to expose
students to quality literature in the same manner that would be done at a secondary education level.
Christian Literature
Course number: LIT 102
Prerequisites: None
Course Description: This course will enhance students reading and writing skills through a study of
standard writings in Christian Literature. The course will be centered on one piece of literature each
quarter and rotating through the curriculum the subsequent semester. The literature selected is regarded as
some of the most well written pieces of literature in the Christian faith. By using these writings, students
will increase their reading comprehension in conjunction with learning valuable “Real World”
applications for the spiritual walk. Through out this course we will be using group break out sessions as
well as personal assigned readings to provide diverse methods for reading comprehension. Each student’s
opinions are valuable and will be used to help provide contrasting viewpoints on the material. Class
participation is required in the form of offering input to the group that has been gained from the readings
as well as to the class when called upon. The reason this course is part of the curriculum is to expose
students to quality literature in the same manner that would be done at a secondary education level.
Christian Literature
Course number: LIT 103
Prerequisites: None
Course Description: This course will enhance students reading and writing skills through a study of
standard writings in Christian Literature. The course will be centered on one piece of literature each
quarter and rotating through the curriculum the subsequent semester. The literature selected is regarded as
some of the most well written pieces of literature in the Christian faith. By using these writings, students
will increase their reading comprehension in conjunction with learning valuable “Real World”
applications for the spiritual walk. Through out this course we will be using group break out sessions as
well as personal assigned readings to provide diverse methods for reading comprehension. Each student’s
opinions are valuable and will be used to help provide contrasting viewpoints on the material. Class
participation is required in the form of offering input to the group that has been gained from the readings
as well as to the class when called upon. The reason this course is part of the curriculum is to expose
students to quality literature in the same manner that would be done at a secondary education level.
Christian Literature
Course number: LIT 104
Prerequisites: None
Course Description: This course will enhance students reading and writing skills through a study of
standard writings in Christian Literature. The course will be centered on one piece of literature each
quarter and rotating through the curriculum the subsequent semester. The literature selected is regarded as
some of the most well written pieces of literature in the Christian faith. By using these writings, students
will increase their reading comprehension in conjunction with learning valuable “Real World”
applications for the spiritual walk. Through out this course we will be using group break out sessions as
well as personal assigned readings to provide diverse methods for reading comprehension. Each student’s
opinions are valuable and will be used to help provide contrasting viewpoints on the material. Class
participation is required in the form of offering input to the group that has been gained from the readings
as well as to the class when called upon. The reason this course is part of the curriculum is to expose
students to quality literature in the same manner that would be done at a secondary education level.
Old Testament
Course number: OTS 201
Prerequisites: None
Course Description: This is a survey of the Old Testament in the context of the history, geography, and
culture of its time. Attention is paid to critical issues such as dates, authorship, background, literary issues
(genre, form, and structure), and theological issues (theme and message). Special emphasis is given to
understanding how the Old Testament functions as Christian Scripture.
New Testament
Course Number: NTS 201
Prerequisites: None
Course Description: This is a survey course of the New Testament. It will consist of reading and
studying the New Testament, with additional readings assigned and provided by the instructor. This
course focuses on a practical look at the New Testament and includes topics of authorship, date, and
historical context. Students will develop a visual and written summary of the New Testament. This course
is designed to equip students with Bible knowledge and Christian character, with the goal of life-change.
Undercover
Course number: UDC 110
Prerequisites: None
Course Description:
Students explore the idea that there is a secret place under the shadow of the Almighty and a way to relate
properly to divine authority according to John Bevere. Students learn about different forms of authority
and what influences the decisions people make and possible consequences of those decisions.
Failing Forward
Course Number: ITP 201
Prerequisite: None
Course Description: Failing Forward by John C. Maxwell, who has learned to make failure his friend
and gives 15 principles to teach students to do the same. Most people fear, misunderstand and run from
failure but he shows students how they can learn to turn their mistakes into stepping stones for success.
He believes the difference between average people and achieving people is their perception of and
response to failure. Failing Forward is a course on overcoming failure as students learn to:
• Master fear instead of being mastered by it
• Break out of the ruts that keep people failing
• Learn a simple strategy for success after experiencing a major setback
Learn how to confidently look the prospect of failure in the eye and move forward anyway. In life, the
question is not if you will have problems, but how you are going to deal with them. Stop failing backward
and start failing forward!
Within My Reach
Course number: ITP 215
Prerequisite: None
Course Description: This is a relationship skills and decision making course for helping individuals
achieve their goals in relationships, family, and marriage. Topics such as dangers in relationships,
communication skills, breaking up, and smart love will be addressed. Listening techniques, role playing
and analysis of various forms of communication will be studied.
Financial Management
Course Number: FIN 101
Prerequisites: None
Course Description: This is the first in a series of courses to assist the student with basic
personal finance management. By the end of the class, students will be able to better understand how to
be financially secure presently as well as in their future. They will be able to understand the following:
1. Students will increase their understanding of personal finance concepts.
2. Students will be able to develop and revise their own budgets.
3. Students will understand the power of compound interest.
4. Students will become financially responsible, saving regularly and using credit wisely.
5. Students will understand available insurance options and be able to make sound decisions when
determining their own insurance needs.
Financial Management
Course Number: FIN 102
Prerequisites: None
Course Description: This is the second in a series of courses to assist the student with basic
personal finance management. By the end of the class, students will be able to better understand how to
be financially secure presently as well as in their future. They will be able to understand the following:
6. Students will increase their understanding of personal finance concepts.
7. Students will be able to develop and revise their own budgets.
8. Students will understand the power of compound interest.
9. Students will become financially responsible, saving regularly and using credit wisely.
10. Students will understand available insurance options and be able to make sound decisions when
determining their own insurance needs.
Financial Management
Course Number: FIN 103
Prerequisites: None
Course Description: This is the third in a series of courses to assist the student with basic
personal finance management. By the end of the class, students will be able to better understand how to
be financially secure presently as well as in their future. They will be able to understand the following:
11. Students will increase their understanding of personal finance concepts.
12. Students will be able to develop and revise their own budgets.
13. Students will understand the power of compound interest.
14. Students will become financially responsible, saving regularly and using credit wisely.
15. Students will understand available insurance options and be able to make sound decisions when
determining their own insurance needs.
Financial Management
Course Number: FIN 104
Prerequisites: None
Course Description: This is the fourth in a series of courses to assist the student with basic
personal finance management. By the end of the class, students will be able to better understand how to
be financially secure presently as well as in their future. They will be able to understand the following:
16. Students will increase their understanding of personal finance concepts.
17. Students will be able to develop and revise their own budgets.
18. Students will understand the power of compound interest.
19. Students will become financially responsible, saving regularly and using credit wisely.
20. Students will understand available insurance options and be able to make sound decisions when
determining their own insurance needs.
PREP Internships
Administrative Internship I
Course number: INT 231
Prerequisite: Permission of the Department Chair
Course Description: The intern will work in the Office of VTS Registrar performing various
administrative tasks. Student will learn proper office procedures by assisting students with inquire, file
maintenance, report and document preparation, and other office support duties. The intern will utilize the
computer system to perform these duties.
Administrative Internship II (Victory Square)
Course number: INT 232
Prerequisite: Permission of the Department Chair
Course Description: The intern will work with the Twelve-Twelve program coordinator providing
administrative support. Responsibilities include maintaining program records, compile schedule of
program events, communicate with intern and external constituencies, and prepare correspondence and
other administrative tasks as assigned. The intern will develop their interpersonal and organizational
skills in addition to improving their computer literacy.
Retail Internship
Course number: INT 233
Prerequisite: Permission of the Department Chair
Course Description: This internship involves working in the Victory Vintage Thrift Store in a clerical
capacity. Areas studied will include inventory, display, customer service, pricing and maintenance.
Working as part of a retail team is an important component of this course.
Social Services Internship
Course number: INT 234
Prerequisite: Permission of the Department Chair
Course Description: This internship will involve working with the outreach ministry of the SVM in
their Food Pantry. Duties will include maintenance of inventory, assisting clients with food needs, store
and maintain food items as required by heath regulations fill orders and provide quality compassionate
customer service. Students will gain an understanding of social service programs.
Facilities Internship I
Course number: INT 235
Prerequisite: Permission of the Department Chair
Course Description: In this internship, the student will work with the maintenance department to assist
with minor repairs in the campus facilities and will learn the use of various tools and facilities mechanical
components. Great interaction will take place with internal customers. Teamwork, time management,
communication and organizational skills will be developed.
Facilities Internship II
Course number: INT 236
Prerequisite: Permission of the Department Chair
Course Description: In this internship, the student will work with the VTS management services. The
intern will learn proper use of various solvents and chemicals used to maintain the campus facilities.
Schedules will be developed for routine cleaning as well as special projects. The student will gain the
skills necessary to provide janitorial maintenance for a large, multi-building organization.
Recycling Center/Warehouse Internship
Course number: INT 239
Prerequisite: Permission of the Department Chair
Course Description: The intern will learn warehouse operations in a recycling center/warehouse. The
intern will process deliveries, sort donations, process outgoing items and other duties as assigned.
Working as part of a team will be important in this position. The intern may also supervise others and
learn to operate a forklift and bailer. Forklift operators certificates may be obtained.
Transportation Internship
Course number: INT 240
Prerequisite: Appropriate drivers license permission of the Department chair
Course Description: The student will learn proper maintenance of vehicles, route scheduling, and good
customer service skills with internal and external customers. These skills can be used in a transportation
company or the delivery operations of an establishment.
Faculty and Staff -Victory Trade School
Holly Betts
Registrar
B.S.- American Intercontinental University
Becca Brotherton
Department Chair for Women’s Studies
B.S.- Southwest Baptist University
Kami Gollhofer
Financial Aid Administrator
B.S.- Southwest Baptist University
Michael Griffith
Dean of Admissions
M.A.-Gordon-Conwell Theological Seminary
B.A.-Evangel University
Bri Harless
Student Life, Instructor
B.S.- Central Bible College
Jackson Hunt
Department Chair for GED and Candidacy Coordinator
M.A.T (in progress) University of Southern California
B.M.E Missouri State University
Chadwick Isom
Dean of Culinary Arts / Instructor
Executive Chef- Cook’s Kettle Restaurant
A.A. Ozarks Technical Community College
C.E.C. American Culinary Federation
Cory Jefferson
Department Co-Chair for Culinary Arts/ Front of House Instructor
A.A. Ozarks Technical Community College
Kyle Kearbey
PREP Department Chair
B.S.- Drury University
A.A.- Lincoln College
Chef Roland Parney
Executive Bakery Chef/Instructor
French Certified Pastry Chef
Cindy Partin
Garde Manger Chef/Instructor
Robinn Trout
Catering Coordinator/Instructor
35
Victoria Queen
President
Ph.D.- (in progress) St. Louis University
MBA.- Arkansas State University
B.S.- Lyon College
Brian M. Romano
Department Co-Chair or Culinary Arts / Instructor
C.E.C. Academy of Culinary Arts
B.A. – New England Culinary Institute
Grant Ruccio
Executive Assistant
B.S.- Lancaster Bible College
Tony Turner
Dean of Students
Instructor
M.A.- Reformed Theological Seminary
B.A.- Missouri State University
Adjunct Faculty
Shelley Abbott
Instructor
B.S.- Missouri State University
A.A.- Ozark Technical Community College
Andy Compton
Instructor
Virginia Datema
Instructor- Forest Institute of Professional Psychology
B.S.- Missouri State University
Dave Embree
Instructor
M.A.-Southwest Missouri State University
B.A.-Southwest Missouri State University
Dr. William Hawkins
Instructor
M.D.-University of Southern California
B.S.-University of South Dakota
Delveta Hayden
Instructor
Paul Hockett
Instructor
M.A.- Maryville University
B.A.- University of Phoenix
Ray Hull
Bible Instructor
Phil Klingensmith
Instructor
M.S.-Central Missouri State University
B.S. Southwest Missouri State University
Lavern Knierim
Instructor
M.S. Central Missouri State University
B.A. Southern Nazarene University
Rodger Minatra
Instructor
D.D.- University of Texas
M.A.- University of Denver
M.S.- Southwest Baptist University
B.S.- Arizona State University
Roger Patterson
Instructor
B.S.- University of Illinois
Kim Stenstrud
Instructor
Buffy St. John
Instructor
Jeff Taylor
Instructor
Shirley Tindall
Instructor
Richard Yasinski
Instructor
B.S.- Southwest Baptist University
