2) PROFESSIONAL BEHAVIOR San Antonio Food Bank 5200 Old Hwy 90W San Antonio, TX /16/2014

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1 San Antonio Food Bank Culinary Training Program PAGES 1-9 ARE TO BE GIVEN TO THE STUDENT AFTER SIGNING THE LAST PAGE. 1) GENERAL PROGRAM INFORMATION A. Welcome to the San Antonio Food Bank s Culinary Training Program. This program is intended for those who wish to enter the culinary field and seek professional job training for entry level kitchen positions. B. The Culinary Job Training Program is a 18 week (30 hours per week) program that will operate under the following schedules: a. SAFB Community Kitchen: Monday - Friday, 8:00am-:2:00pm. Participation in all classes is required. The first six weeks are spent in this kitchen for community students. b. Haven for Hope Community Kitchen: This kitchen is open 7 days a week, 365 days a year for breakfast, lunch and dinner. You will be scheduled for 30 hours per week from 6:30 am 12:30pm. Haven students will spend the first 12 weeks in this kitchen. The community students rotate to this kitchen for the 2 nd six week block. c. Catalyst Catering This kitchen is open 7 days a week, 363 days a year (closed on Thanksgiving and Christmas days). You will be scheduled for 30 hours per week which will include nights and weekends. Times will vary. All schedules are subject to change. Students are expected to be available for the shifts in each kitchen. If you have a conflict you must relay this to the Culinary Coordinator AND the Executive Chef and get approval before any schedule adjustments can be made. Students may not be asked by SAFB Executive Chefs to be at work before 6:00am. Exceptions may occur but only with advance approval from the Director of Culinary Arts. If a chef asks you to come in earlier than 6:00am please report this to the Director of Culinary Arts. C. This agreement contains information about the policies and practices of the Culinary Training Program. We expect each student to read this agreement carefully, as it is a valuable reference for understanding your role as a Culinary Training Program student. The policies outlined in this agreement should be regarded as student guidelines and every student is expected to abide by the policies stated below. The SAFB retains the right to make decisions involving enrollment and policies as needed in order to conduct its work in a manner that is beneficial to the Culinary Training Program, the San Antonio Food Bank, and its partner agencies and the student. 2) PROFESSIONAL BEHAVIOR " 1

2 San Antonio Food Bank Culinary Training Program A. One of the goals of this program is for students to develop a solid set of professional standards. This includes a professional attitude and demeanor that must be maintained at all times. Students should maintain respect for themselves, classmates, kitchen staff, visitors, volunteers, visiting instructors, as well as instructors off-site, partner staff and participants, and SAFB clients. B. The use of offensive, abusive or obscene language is prohibited and is grounds for disciplinary measures up to and including dismissal from the Culinary Training Program. It is expected that students serve the community with the same positive attitude that is expected of SAFB staff. 3) ATTENDANCE A. As a culinary professional attendance is extremely important. The student should treat attendance in this program as they would a job. Students are expected to be present for their scheduled shift during their 18 weeks. If a student is absent, he or she will be expected to make up the time missed within one week of the absence. Instructors will schedule make-up time and will record/report make-up hours. B. In order to graduate a student must be at 95% or greater attendance which can include make-up days. a. Initial A student may receive disciplinary actions, up to and including dismissal for the following: 1. Excused Absence: Is an absence for a legitimate reason that is explained in advance or with a phone call to one of the training staff members. Upon returning to class, the student will submit supporting documentation for the absence. The absence will be considered excused but the student will still expected to make up the class day. Three or more excused absences in a six week period may result in disciplinary action. a. Initial 2. Unexcused Absence: An absence that occurs when a student calls to report that he or she will not be present less than 24 hours from their shift and does not give a valid reason upon returning to class. If a student incurs one unexcused absence, he or she will receive a verbal warning from the Instructor and this will be documented in the student s file. Three or more unexcused absences will result in disciplinary action. The absence must be made up within 1 week of the absence. 3. Tardy: A student is considered tardy when they arrive for class 15 minutes or later from their scheduled start time. Three tardies will equal one unexcused absence. 4. No Call- No Show: A no call, no show for class may result in a dismissal from the program. " 2

3 San Antonio Food Bank Culinary Training Program 5. Extenuating Circumstances: Absences that occur due to an extenuating circumstance will be reviewed and handled on a case by case basis. These may be considered excused absences but the student will still be expected to make up the class time. a. Initial C. If you are going to be late or absent for a day, you must call and speak to the Executive Chef. You will be required to give the reason for your absence, tardiness and/or expected time of arrival. D. If you need to be dismissed during a class or production, you must notify the Executive Chef or a Sous Chef immediately. PERFECT ATTENDENCE Perfect Attendance Award will be given to the student who has not missed a single day during the 18- week program. 4) APPOINTMENTS A. Students are expected to schedule personal appointment outside of training hours when possible. B. Students in half way houses, transitional housing or recovery programs are required to have all appointments approved by their case managers and provide a notice from case managers authorizing appointments. C. Students must provide documentation (e.g., note of explanation from doctor or an authorized agent) for any missed class time. All students are required to make up any missed class time. 5) UNIFORMS AND HYGEINE A. You must arrive on time in a clean uniform. You must always wear your uniform when working in the kitchen. Clothing not issued by the Culinary Job Training Program is prohibited. Uniforms can and should be left in the kitchen to be laundered as scheduled by the Executive Chef. B. The required uniform consists of the following: SAFB white chef coat (issued by SAFB to the student) " 3

4 Skull cap (issued by SAFB to the student) SAFB name tag (issued by SAFB to the student) Black chef pants (supplied by the student) Black non-slip safety shoes (supplied by the student) San Antonio Food Bank Culinary Training Program C. Students must wear sturdy, rubber-soled shoes (no heels) with socks. No open-toed shoes are permitted. Shoes must be slip resistant shoes. Closed-toe, closed-heel shoes are preferred. Check Walmart or the Sketcher s Warehouse/Outlet stores for reasonably priced shoes. D. Students will be required to purchase new hats ($10) chef coats ($20) if they are lost, stolen, or poorly cared for. E. Sleeveless shirts, tank tops, shorts or open-toed shoes are not permitted in the kitchen. Undershirts with offensive language, signs or other inappropriate signia are prohibited. F. Students should shower, brush teeth, and use deodorant daily to keep up with their personal hygiene. Nail polish, acrylic and artificial nails are NOT allowed during training. Additionally, nails will be kept to a short, appropriate length. 6) SAFETY AND SANITATION A. The Metro Health Department and the SAFB Health and Food Sanitation policy prohibits earrings, bracelets, wrist watches, necklaces and face or tongue rings from being worn in the kitchen and during training class hours. Only a plain wedding band is permitted. B. Students must ALWAYS wash hands thoroughly before entering the kitchen, after using the bathroom, after tasting food, when changing work tasks or when touching anything that could contaminate hands or gloves. C. Eating and drinking in the kitchen is NOT allowed at work stations. Employee food and drinks must be kept at a separate break station or table away from food storage, food preparation and clean dishes. D. Students will complete the 8-hour NRAEF ServSafe Food handler Starter Course s class and exam. The exam will be at no charge to the student. A ServSafe Food handler course is a basic certification that anyone must have to work in a kitchen 7) DISCRIMINATION/NON HARRASMENT " 4

5 San Antonio Food Bank Culinary Training Program A. The Culinary Training Program prohibits any kind of harassment of its students that relates to a student s race, sex, color, sexual orientation, religion, national origin, age, disability or status as a covered veteran. Any violation of this policy will be treated as a disciplinary matter. The term "HARASSMENT" includes but is not limited to slurs, jokes, other verbal, graphic or physical conduct relating to an individual s race, sex, color, religion, sexual orientation, national origin, age, disability, child birth or related medical conditions, marital status, status as a covered veteran, or any comments that make another feel uncomfortable. Harassment also includes unwelcome sexual advances, requests for sexual favors, and other verbal, graphic, or physical sexual conduct. B. The purpose of this policy is not to regulate the personal morality of our students, but to assure that during the training program, no student harasses another for any reason. 8) SEXUAL HARASSMENT A. Sexual harassment is against our organization s policy and is unlawful under state and federal laws. B. We firmly prohibit sexual harassment of any student by another student, instructor, supervisor, volunteer or third party. While it is not easy to define precisely what sexual harassment is, it may include: unwelcome sexual advantages, requests for sexual favors and/or verbal or physical conduct of sexual nature including, but not limited to: sexually-related drawings, pictures, jokes, teasing, uninvited touching or other sexually-related comments relayed verbally, visually or electronically. C. Sexual harassment of any student will not be tolerated. Violations of this policy will result in disciplinary actions including immediate dismissal from the Culinary Training Program. There will be no adverse actions taken against students who in, good faith, report violations of this policy or participate in the investigation of such violations. 9) CULINARY JOB TRAINING DATING AND FRATERNIZATION POLICY A. Culinary Training Program students are prohibited from any kind of dating, romantic relationships, or fraternization with any member of the San Antonio Food Bank staff, SAFB volunteers, partner agency staff and Service Participants, TDCJ inmate students, or other individuals that the Culinary Training Program students may come in contact with as a student of the SAFB during their 18 week period. B. If a CTP student s behavior indicates a violation of this policy, the student will receive disciplinary action up to and including immediate dismissal from the program. 10) DRUG AND ALCOHOL POLICY " 5

6 San Antonio Food Bank Culinary Training Program A. Possession of alcohol and drugs is not allowed and is grounds for immediate dismissal. Drug and alcohol testing may be conducted randomly throughout the training program. Anyone testing positive for illegal drugs will be offered a referral for treatment, and immediately dismissed from the Culinary Training Program. B. A student who upon arrival shows signs of alcohol use (slurring, odor on breath, etc.) or drug use must submit to a drug and/or alcohol screening. Students coming into Haven for Hope who are suspected of being under the influence of alcohol or drugs may be subject to testing upon entering Security. If the alcohol screening results is a positive reading, the student will be offered a referral for treatment, and immediately dismissed from the Culinary Training Program C. If a student has informed the Culinary Job Training staff member that he/she is recovering from substance abuse including alcohol addiction and tests positively, the positive result will be treated as a relapse and the student will be offered a referral to treatment and immediately dismissed from the program. D. If a student has an accident in the kitchen that requires medical attention or has created a safety hazard for other students, staff and/or clients the student will be required to test for the presence of drugs and alcohol. Anyone testing positive for illegal drugs will be offered a referral for treatment, and immediately dismissed from the Culinary Training Program. E. Students who are taking medications, prescriptions or-over the-counter, which could impair their motor skills or judgment, such as narcotics, must provide the Executive Chef with a letter from their doctor certifying that they may work safely in the kitchen. If the student has a medical condition or is on a medication which they feel the staff should know about in case of emergency, the student will provide a letter from their doctor stating the condition or medication and who to call in case of emergency. 11) CRIMINAL BACKGROUND Individuals who are registered sex offenders in any state MAY NOT become students in the Culinary Training Program. Other criminal offenses will be evaluated on a case by case basis. 12) SMOKING POLICY A. Our organization is committed to providing a safe and healthy environment for our employees and visitors. Smoking is not allowed in any area on SAFB grounds or at events for which you represent the SAFB. This includes smokeless cigarettes. 13) CELL PHONE & PHONE CALLS " 6

7 San Antonio Food Bank Culinary Training Program A. Cell phones must be turned off during class time and kept in student lockers or the chef s office. The Executive Chef at each kitchen will advise you of their procedure. Cell phones are a sanitation hazard and are NOT to be used in food production areas or when handling food. B. Student phone calls are to be received or made only during lunch time, except in the case of an emergency. If a phone is needed, ask a SAFB staff member for use of a phone. 14) MEALTIME A. Students may have staff meals during regularly scheduled staff meal times. For food safety purposes, students must not eat or drink in the kitchen, except when tasting food, using the proper sanitation procedures. Students must NEVER remove food form the SAFB. Chewing gum or chewing tobacco is not permitted during class time or in food production areas. 15) STUDENT EVALUATION All students are evaluated throughout the training program. Graduation from the program is based upon meeting the goals established by the Culinary Training Program staff in addition to maintaining a 70% average. Students will be evaluated on the following criteria: 50%- Class Participation 50% Weekly Quizzes & Final Exams ( Written and Practical) Attendance criteria must be met in addition to the above criteria in order to graduate. 16) CLASSROOM GUIDELINES A. Each CTP Student has the obligation to observe and follow the CTP classroom guidelines and policies and to maintain proper standards of conduct at all times. If an individual s behavior interferes with the orderly and efficient operation of the program, disciplinary measures will be taken. B. The following classroom & kitchen guidelines must be adhered to: 1. Student must report to class on time. 2. Cell phones are prohibited during class. 3. Students must be prepared for each class by being in the proper uniform, have all appropriate books, homework and materials, and have a positive attitude. 4. Students will not eat, drink, or chew gum during class. 5. Students will be dismissed from each class by the instructor. 6. During class, students will be respectful of each other and not interrupt other while they are speaking. " 7

8 San Antonio Food Bank Culinary Training Program 7. Arguing with any member of the CTP staff, other students, or volunteers will not be tolerated. 8. Swearing/and or cursing is not permitted. 9. Students will maintain respect for each other, instructors, visitors and guest speakers at all times. 10. Students will observe all safety and sanitation practices including wearing cutting gloves anytime they are handling knives or other sharp objects. 17) PROBATION AND DISMISSAL POLICY A. A student may receive a disciplinary action up to and including dismissal for the following infractions: 1. Failure to maintain a minimum quarterly grade of 70% (Evaluations will be given 4th week, 10th week, and 16th week of the program.) 2. Failure to complete class assignments. 3. Failure to adhere to any of the classroom & kitchen guidelines. 4. Excessive tardiness, defined as four occasions of tardiness within 16 weeks. 5. Excessive absences, defined as being absent for 24 hours. 6. Taking unauthorized breaks. 7. Failure to comply with the proper uniform and hygiene policy. 8. Failure to comply with kitchen Safety and Sanitation policies. 9. Inappropriate relationships or fraternization with specified groups. 10. Removing food from the kitchen. B. If a student violates any of the policies above, they will receive the following disciplinary measures: 1. After one infraction a student will receive a verbal warning that explains the severity of the infraction. 2. After a second infraction, a student will receive a written warning. 3. A 3 rd infraction may result in dismissal from the program. 18) DISMISSAL POLICY A. If a student incurs any additional infractions, he or she will be subject to further disciplinary action, up to a suspension or dismissal from the program. B. A student will be immediately dismissed for the following reasons: 1. Violation of the Culinary Job Training Program fraternization policies. 2. Verbal or physical harassment towards another student, CTP/SAFB staff member or visitor of the SAFB. 3. Sexual harassment towards another student, CTP/SAFB staff member, volunteer, or visitor of the SAFB. 4. Displaying pornography 5. Display of anger or aggression in the workplace that create a threatening work environment for others. " 8

9 San Antonio Food Bank Culinary Training Program 6. Possessions, use, or sale of illegal substances or alcohol on work premises. 7. Possessions, use or sale of weapons, firearms, or explosives on work premises. C. If a student is dismissed from the Culinary Training Program, they MAY NOT return to the SAFB without the permission of the Director of Culinary Arts. D. If a student is dismissed, they are eligible to re-apply for future classes with the permission of the Director of Culinary Arts. E. If a student is dismissed for physical violence or threats of physical violence, there is no consideration for re-admittance. The actions above serve as examples; this is not meant to be an all-inclusive list. We emphasize that dismissal decisions will be based on an assessment of all relevant factors. PAGES 1-9 ARE TO BE GIVEN TO THE STUDENT AFTER SIGNING THE NEXT PAGE. " 9

10 San Antonio Food Bank Culinary Training Program STUDENT AGREEMENT THIS PAGE GOES IN STUDENT FILE This is to acknowledge that I have received a copy of the San Antonio Food Bank s Culinary Training Program agreement. This agreement sets forth the terms and conditions of my participation as well as the duties, responsibilities and obligations to the Culinary Job Training Program. I agree to read the agreement and to abide by the rules, policies and standards set forth in this agreement. As a Culinary Training Program student I am required to remain alcohol and drug free. Therefore, I agree to submit to random urinalysis testing upon request. I understand that I am voluntarily enrolled in this program and that the Culinary Training Program reserves the right to terminate my participation in the program for a violation of any of the rules stated in this agreement, or for any other reason. If I have any questions regarding the content or interpretation of this agreement, I will bring them to the attention of the Manager of Culinary of Job Training. NAME (PRINT): NAME (SIGN): Director of Culinary Arts: Date: Date: " 10