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Frequently Asked Questions
How is the endowment used?
The endowment is meant to raise money for Concordia Language Village cooks and
bakers, and then be distributed as staff development scholarships. These
scholarships are limited to three options. The first option is to attend a
culinary institution geared toward a particular ethnic cuisine at home or
abroad. The second option is to intern at a restaurant with a specific ethnic
cuisine. And the last scholarship option is a family stay abroad, learning
firsthand the ethnic cuisine, eating customs, and family-style cooking of the culture.
How are scholarships awarded?
Scholarships are awarded based on an application package that includes a formal
application, an essay, two letters of recommendation, a schedule or itinerary
of the chosen learning environment, a completed worksheet outlining trip expenses,
and a plan for acquiring additional funding as needed.
Who can apply for this scholarship?
Applicants must be summer head cooks, year-round lead cooks, on-call lead cooks,
kitchen coordinators, or food service management team members with at least three
summers or three academic years of service to Concordia Language Villages. Applicants
will also commit to at least two years or two summers of working in food service for
Concordia Language Villages after completion of professional development opportunity.
How does this scholarship help our food service program?
Upon completion of their professional development experience, scholarship recipients
will lead a training session for food service staff, sharing their insights into the
culture, significant food or meal rituals, and hands-on meal preparation. They will
also collect and develop materials for the Food Service Resource Center while attending
their professional development session.
Who oversees the endowment?
Because the David Erceg Endowment for Food Service Staff Development supports educational
opportunities, training, and resource acquisition not already supported by food service
or program budgets; a selection committee will provide oversight of the endowment and funds
being distributed to potential scholars. The diverse committee is made up of Linda Erceg,
the food service manager, a dean, the associate director for operations, and a kitchen
coordinator, and will ensure objectivity in selecting scholarship candidates. Actual money
managers of the Endowment are located within Concordia College.
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