Business and Information Systems. Culinary Arts Program. Student Handbook JM

Transcription

1 Business and Information Systems Culinary Arts Program Student Handbook JM

2 Dear Student, Welcome to the exciting and rewarding world of culinary arts! Whether you are pursuing a comprehensive degree in culinary arts or specializing in baking and pastry we have it here for you! In selecting the DACC Culinary Arts program, you have chosen a career path that will give you the opportunity to work in a high demand profession. Your degree will provide you with the ability to grow as a culinarian. There is a constant world-wide demand for qualified culinarians and with your Associates of Applied Science degree in Culinary Arts, you will be prepared for these and many other exciting jobs. The DACC Culinary Arts program is a competitive entry program, meaning that students must apply for admission and will be competing with other students for a place in the program. All culinary arts students take the same preliminary classes during their first semester. Students may apply for acceptance to the program during their second half of the first semester. Students participation and grades during their first semester of class is critical for admittance, as they are the criteria used to determine entry. The Culinary Arts program is a cohort program. Students enrolling in the preliminary courses, and subsequent courses should they be admitted to Culinary Arts program will be in classes with the same group of students throughout the year. Cohort programs have been shown to have a greater student success rate and produce more accomplished graduates. Students are encouraged to use their cohort as a support system and study group in which everyone benefits. A student s acceptance and success in the DACC Culinary Arts program will depend solely upon the student. If students focus their energy onto learning the basics, they will quickly move on to more challenging work. This program is not just about cooking, as an executive chef does far more than just cook. The Culinary Arts program is meant to train well-rounded culinarians that understand all aspects of the industry with curriculum that ranges from management and gastronomy to high-volume food production and compliance with regulatory authorities. Respectfully, Your Culinary Arts Staff 1

3 TABLE OF CONTENTS 1. NMSU ACADEMIC CALENDAR FALL NMSU ACADEMIC CALENDAR SPRING PROGRAM LEARNING OBJECTIVES 5 4. FAMILY EDUCATION RIGHTS AND PROTECTION ACT (FERPA) AMERICANS WITH DISABILITIES ACT (ADA) KITCHEN CULTURE ATTENDANCE PROFESSIONALISM (Code of Conduct) a. Department Standards..11 b. Drug-Free Campus UNIFORM a. Hygiene CLEANING CELL PHONES ILLNESS AND INJURY LOCKERS STUDENT HANDBOOK CONTRACT

4 NMSU Academic Calendar Fall 2015 Campus Housing Opens Sunday, August 16 Faculty Report Monday, August 17 Fall Convocation Tuesday, August 18 Instruction Begins Wednesday, August 19 Late Registration Wednesday, August 19 Last Day to Add a Course without Instructor s Permission Thursday, August 20 Deadline For Filing Degree Application Friday, August 28 Last Day to add a Course (Instructor s Permission Required) Friday, August 28 Labor Day Holiday Monday, September 7 Last Day to Drop Course with W Monday, October 19 Last Day to Withdraw from the University Friday, November 13 Thanksgiving Holiday for Students Monday Friday, November EXAM WEEK Monday Friday, December 7-11 Last Day of Classes Friday, December 11 NMSU Commencement Saturday, December 12 Campus Housing Closes Saturday, December 12 Final Grades Due Tuesday, December 15 3

5 NMSU Academic Calendar Spring 2016 Faculty Report Thursday, January 14 Curriculum Study & Improvement of Instruction Thursday Friday, January Campus Housing Opens Sunday, January 17 Martin Luther King Holiday Monday, January 18 Spring Convocation Tuesday, January 19 Program/Registration for New Students Tuesday, January 19 Instruction Begins Wednesday, January 20 Late Registration Wednesday, January 20 Last Day to Add a Course without Instructor s Permission Thursday, January 21 Deadline for Filing Degree Application Friday, January 29 Last Day to Add a Course (Instructor s Permission Required) Friday, January 29 Spring Break Monday Friday, March Spring Holiday Friday, March 25 Last Day to Drop Course with W Monday, March 28 Last Day to Withdraw from the University Friday, April 22 EXAM WEEK Monday Friday, May 9 13 Last Day of Classes Friday, May 13 NMSU Commencement Saturday, May 14 Campus Housing Closes Saturday, May 14 Final Grades Due Tuesday, May 17 4

6 Student Assessment and Program Learning Objectives Students are assessed using traditional exams, case studies and direct observation. Instructors observe students use of appropriate cooking techniques, demonstrations, student portfolios, and projects (both individual and group) along with one-on-one interviews. 1. Develop and follow standardized processes and procedures. 2. Forecast and budget supplies and labor. 3. Demonstrate cost control measures as applied to kitchen operations. 4. Practice appropriate communication skills in operational situations. 5. Relate management responsibilities for the achievement of financial goals. 6. Evaluate the quality of culinary services by applying quality control principles. 7. Apply classical and modern cooking techniques to a variety of cuisines. 8. Demonstrate appropriate sanitation and safety practices in kitchen settings. 9. Demonstrate purchasing practices that meet the goals of the operation. 10. Practice appropriate customer service techniques and practices. 5

7 Policy: Family Education Rights and Privacy Act (FERPA) Procedure: Protection of Student Information 1. New Mexico State University maintains academic, disciplinary, and other records pertaining to students in accordance with the specifications of the Family Educational Rights and Privacy Act of 1974 and amendments. Students who are interested in acquiring access to their records should make their requests to the Chief Administrator. For more information refer to the DACC Student Handbook at: ( 2. Directory information will be released upon request unless the student remonstrates by notifying the Registrar s Office in writing Directory information includes student s name, address, address, telephone listing, date and place of birth, major field of study, participation in officially recognized activities and sports, weight and height of members of athletic teams, dates of attendance, degrees and awards received, and most recent previous educational agency or institution attended by the student. 6

8 Policy: Americans with Disabilities Act (ADA) Procedure: Reasonable Accommodation 1. Doña Ana Community College is strongly committed to providing education to all citizens of Doña Ana County. The college s faculty and staff are dedicated to the goal of providing equal access to individuals with disabilities and to the spirit of the Americans with Disabilities Act (ADA) of The ongoing effort to reduce and remove physical and attitudinal barriers is designed to assist individuals with disabilities to enjoy the college s facilities, programs, and services to the fullest extent. 3. Students must apply for accommodations through the Student Accessibility and Resource Center (SARC). 4. To receive services from the SARC office: 4.1. Identify yourself to the SARC office Request specific services. Students must complete the Accommodation Request Form for Students with Disabilities and return it along with the appropriate documentation for evaluation and review Appropriate documentation includes: Diagnoses - signed by a physician, psychiatrist, psychologist, audiologist or educational diagnostician. 5. For more information on SARC and ADA visit: ( 7

9 Policy: Student Appreciation for Kitchen Culture Procedure: Providing a Realistic Foodservice Environment The DACC Culinary Arts program is determined to train well-rounded culinarians and as part of that goal, the program must create a realistic foodservice environment to prepare students for the challenges of operating in a high-demand arena. What is kitchen culture? It is the sum of behaviors, customs and habits of foodservice professionals that have slowly become accumulated procedural knowledge. In restaurants, the culture is a consequence of years of customer feedback and evolving procedures that bring customers the speed of service and quality of food that they desire. Kitchen culture values a sense of urgency and knowing your role. Due to most students limited involvement in serving the public, these are values that must be simulated daily in our labs. Understanding the reality of the culinary industry begins with viewing the program s instructors, staff and chef(s) as employers rather than teachers. The student-instructor dynamic in a culinary arts program is much different than in other disciplines. To excel in the culinary industry, students must learn to take orders, accept delegation, commands and criticisms. Determination and passion for excellence allow the student to succeed in both the DACC Culinary Arts program and in the student s career as a culinarian. DACC kitchen culture strives for perfection; it includes written and unwritten rules of behavior that encourage safety, quality and speed of service. An instructor s insistence on perfection is in the best interest of the students and the program. 8

10 Policy: Attendance Procedure: Schedule Adherence Expectations 1. Attendance and class participation are integral parts of the learning process, especially in laboratory classes. Students are expected to attend all laboratory class sessions and will be penalized (1) one full letter grade if his/her participation falls below (3) three classes. A failing grade of F will result if the student misses (4) four or more classes. NO MORE THAN 3 UNEXCUSED ABSENSES ALLOWED If a student is absent for (3) three or more consecutive lab classes, the consequence will be failure of the course. 2. Any excused absence must be communicated to the instructor prior to being excused. Excused absences include bereavement (death of immediate family member) and serious illnesses (verified via doctor s note) Any requests for excused absences not related to bereavement or illness will be denied. 3. Lab attendance will be recorded randomly throughout the scheduled class period. 4. There is a 5 minute grace period at the beginning of each class. If a student arrives after the 5 minute grace period he/she will be considered (1) ONE HOUR LATE to class and will not receive attendance points for the missed time. 5. Students may not leave the laboratory until all duties have been finished and students have been dismissed by the instructor or technician. 9

11 Policy: Professionalism Procedure: Code of Conduct Compliance The NMSU Student Code of Conduct rules will apply in this course and pertinent information can be found at: ( Instructors may excuse a student from the classroom or lab if he/she is behaving unreasonably or has violated the Code of Conduct; infractions include, but are not limited to: 1. Actual or threatened physical injury to any person (including self) on University owned or controlled property. 2. Engaging in individual or group conduct that is violent (including sexual misconduct, attempted suicide, or threats of either), abusive, indecent, unreasonably loud, or similar disorderly conduct that infringes upon the privacy, rights, or privileges of others or disturbs the peace or the orderly process of education on campus. 3. Unauthorized use, possession, or storage of any weapon or explosive (including fireworks) on University premises or at University sponsored activities. 4. Theft of, or unwarranted damage to, University property or property of any member of the University community. 5. Failure to comply with the lawful directives of University employees acting within the scope of their duties, including those directives issued by a University administrator to ensure the safety and well-being of students. 10

12 Policy: Professionalism Continued Procedure: Department Standards 1. Courses in the DACC Culinary Arts program focus on professionalism. Students will be held to high standards of culinary excellence. 2. Students will respond to chef instructors by saying, Yes Chef to affirm that they have heard the chef s requests. Students will address the instructor by the chef title with his/her last name i.e., Chef (name) Students should: 3. Respond well to constructive criticism by chef instructors Interpret your mistakes as learning opportunities. 4. Perform well under pressure and do not back-talk Consider Culinary Arts staff and instructors as employers instead of teachers. 5. Be polite, courteous and considerate of other students No yelling, cursing or name calling. 6. Take responsibility for your actions Responsibility includes admitting fault when necessary and cleaning up after one s own station and dishes. 7. Bring a positive attitude to class and leave personal problems at home. 8. Stay focused in labs. No small talk, inappropriate behavior or unnecessary conversation. 9. Be punctual, respectful, coachable and reliable. 11

13 Policy: Professionalism Continued Procedure: Drug-Free Campus The DACC Culinary Arts program has a zero tolerance policy for substance abuse and intoxication on University property. Refrainment from intoxication is especially important to the Culinary Arts program, due to the frequent use of potentially dangerous equipment and chemicals. Students in the program may have indirect access to cooking alcohols, which will be secured in a locking cabinet; students in use or possession of any controlled substances may be subject to discipline per NMSU s drug-free policies: 1. NMSU explicitly prohibits the unlawful use, possession, sale, or distribution of alcohol or controlled substances by all students and employees. 2. There will be discipline for usage, possession, or accessory to a drug violation If found guilty, (or guilt is admitted) for violation of a law of the State of New Mexico or University regulation relating to narcotic drugs, marijuana, depressants, or other illegal drugs, the penalty may be as much as disciplinary suspension, dismissal, or expulsion. 12

14 Policy: Uniform Procedure: Dress Requirements 1. Students are required to wear chef uniforms in all culinary lab classes, including: 1.1. White chef coat with DACC logo on left breast Black chef pants. No spandex, shorts, jeans, low-riders, yoga pants, etc Pillbox style culinary hats required in every lab Thermometer and notebook/pen required for safety and participation. 2. It is the student s responsibility to purchase uniforms as required by the program. 3. Uniforms are expected to be clean and pressed at the start of all lab sessions. 4. A full 4-way white apron must be worn in all culinary lab classes. 5. Appropriate neck kerchief will be worn in lab classes First year students wear white or blue kerchief Second year students wear red kerchief. 6. Non-slip, closed-toe shoes must be shined and worn in all lab classes. Socks must always be worn. Tennis shoes are not acceptable. 7. Beard protectors will be required of students with excessive facial hair Excessive will be defined by chef instructor or program staff. 8. Long hair must be pulled back and constrained. 13

15 Policy: Uniform Continued Procedure: Hygiene 1. There will be an inspection at the beginning of each lab session to observe students grooming based on the following criteria: 1.1. Students will bathe or shower before attending class Students must wash hands after using the restroom and after entering the laboratories - wash hands (2) two times per bathroom break Deodorant should be used Clean hair is an important aspect of good grooming 1.5. Perfumes and colognes should be used sparingly if at all. 2. Students present in the culinary lab with poor grooming will be dismissed to remedy the problem and may return to the lab if/when the student meets compliance standards. 3. Students missing classes for grooming deficiencies will be considered absent for the day and may have his/her participation grade reduced at the instructor s discretion. Restrictions 1. Jewelry Only a plain wedding band is allowed. No earrings, bracelets or wristwatches. 2. Body, facial and tongue piercings must be removed during class. 3. No nail polish or false nails. Nails must be trimmed neatly. 4. No smoke breaks. No chewing gum. 14

16 Policy: Cleaning Procedure: Daily Maintenance and Compliance 1. Students must be 100% compliant with New Mexico foodservice regulations. 2. The sanitor for the day must complete assigned checklist and duties. 3. Each station must have a green bucket filled with cleaning detergent and a red bucket filled with quaternary sanitizer. 4. Students must calibrate thermometers if they are serving food from a steam table or hot/cold holding. 5. All equipment used during laboratory hours will be cleaned according to industry standards. For reference on the correct cleaning procedure, see equipment manual located in each lab Only use chemicals provided by the program Quaternary sanitizing solution is used on all food contact surfaces. 6. Tables and all work surfaces are cleaned and sanitized after use. 7. Floors must be swept and mopped daily. Sweeping/mopping must be done daily regardless of how clean the floors appear to be. 15

17 Policy: No Cell Phone Interruptions in Class Procedure: Limited Cell Phone Allowance 1. Cell phones are a barrier to a student s comprehension and focus as well as a potential contaminate for food and thus shall not be allowed in culinary labs. 2. Cell phones are not allowed in the culinary laboratories except in limited situations Chef instructors will determine how and when cell phones may be used The most common allowable use will be to photograph prepared products. 3. Students may be required to turn in cell phones to the instructor or technician at the beginning of each lab session. 4. Administration of punishment for inappropriate cell phone use will be at the instructor s discretion. Unauthorized use of a cell phone during class may have a range of consequences; from deductions in participation grades to confiscation of the cell phone until the end of class. 16

18 Policy: Illness and Injury Procedure: Protection and Exclusion 1. In order to maintain the health of students, faculty and staff; the Culinary Arts program excludes students from hands-on participation in any class if the student has an open cut, wound or lesion. Students who present with an apparent illness may also be excluded from participation. 2. Students are observed for obvious cuts or injuries prior to the start of the lab session. 2.1.Students with open wounds will be dealt with in two ways: Cuts and wounds on hands that cannot be covered with gloves necessitate the student s exclusion from class for the day Small cuts on hands must be covered with a Band-Aid and worn with a latex/nitrile glove for the student to avoid exclusion from class. 3. Students with apparent or observable illness must be excluded from participation in any laboratory exercise or class that involves preparation or cooking of food products Students are expected to self-report illness to the instructor prior to the beginning of each class session Instructors are authorized to exclude students who are obviously ill. 17

19 Policy: Student Lockers Procedure: Locker Assignment and Use 1. Students are offered use of the lockers on a first come first served basis. 2. There are 70 lockers available in the hallway between the main culinary labs Second year students have priority when choosing lockers. 3. Students must provide his/her own lock and will be responsible for maintaining the cleanliness of the locker Stickers, posters, pictures or other non-removable materials are prohibited from being adhered to the inside or outside of student lockers Lockers must be emptied and cleaned at the end of each semester Failure to empty contents of the lockers within 1 week of the end of final exams will result in confiscation of all materials for use by the program. 18

20 Student Handbook Contract I,, hereby affirm my understanding of all policies and procedures outlined by the DACC Culinary Arts Student Handbook. By signing this agreement, I am acknowledging the program s standards in attendance, professionalism, uniform, hygiene and cleanliness; as well as the rights of instructors to determine penalties for tardiness, misbehavior and inappropriate cell phone use. Moreover, this contract signifies my understanding of the high expectations of the Culinary Arts program as it relates to student performance and responsibility; including, but not limited to: Compliance with NMSU Code of Conduct. Acceptance of rigorous work and the consequences of failure to complete assignments. Importance of student accountability - open admittance of mistakes and refrainment from excuses. Embrace the vision of the Culinary Arts program, which aspires for constant improvement of the program, staff and quality of education. A student s primary duty is to learn and apply knowledge. Recognition of traditional kitchen culture, which includes an extremely competitive peer environment with frequent criticism and development from chefs and instructors. Understanding that the program s recognition, reputation, and ability is all dependent upon the performance of its students. Excellent student performance after graduation is critical to the success of the students and the program; essentially, for the Culinary Arts Degree to have quality merit, students must provide quality performance. Full name of student (print) Signature of student (sign in blue/black ink) Date: JM

21 Student Handbook Contract I,, hereby affirm my understanding of all policies and procedures outlined by the DACC Culinary Arts Student Handbook. By signing this agreement, I am acknowledging the program s standards in attendance, professionalism, uniform, hygiene and cleanliness; as well as the rights of instructors to determine penalties for tardiness, misbehavior and inappropriate cell phone use. Moreover, this contract signifies my understanding of the high expectations of the Culinary Arts program as it relates to student performance and responsibility; including, but not limited to: Compliance with NMSU Code of Conduct. Acceptance of rigorous work and the consequences of failure to complete assignments. Importance of student accountability - open admittance of mistakes and refrainment from excuses. Embrace the vision of the Culinary Arts program, which aspires for constant improvement of the program, staff and quality of education. A student s primary duty is to learn and apply knowledge. Recognition of traditional kitchen culture, which includes an extremely competitive environment with frequent criticism and development from chefs and instructors. Understanding that the program s recognition, reputation, and ability is all dependent upon the performance of its students. Excellent student performance after graduation is critical to the success of the students and the program; essentially, for the Culinary Arts Degree to have quality merit, students must provide quality performance. Full name of student (print) Signature of student (sign in blue/black ink) Date: JM