Welcome to Hunterdon County Polytech and the Careers Café Careers Café Our Mission Statement: To educate and enlighten our students to the broad possibilities and career opportunities available to them in the hospitality industry. The Careers Café and the UpFront Café will serve as a working model to teach student s team building skills, camaraderie, a sense of community and moral integrity. Moral Integrity Sense of Community Camaraderie Team Building Skills 2014-2015 School Year Goals: Ø To master the basic fundamentals of culinary and pastry technique. Ø To open our restaurant, The Careers Café and the UpFront Café, serving the needs of the public along with our local community. Ø To write and publish the fourth edition of the Taste Inspiration cookbook. Ø To conceptualize and design an individual food service business. Ø To maintain and expand the culinary garden and continue the composting program. Ø To incorporate real world literacy and math skills through industry related readings and production computations. Ø To explore all aspects of the slow food movement. Ø To have a clear understanding of one s professional goals and the path that will lead to the attainment of those goals. Ø Set up and begin operation of culinary green house. Additional Course Requirements: Ø Year one students returning to either culinary II or Baking & Pastry programs will be required to fulfill a brief summer session that will include continued maintenance of the culinary garden as well as a hands-on lab incorporating items harvested from the garden. Our Program Standards: 1. All home school rules, as well as the Polytech student handbook, apply in our program and must be strictly adhered to. 2. Safety and sanitation standards must be followed at all times while in the Polytech facility. 3. No student shall leave the kitchen, classroom or dining room area without first asking permission from an instructor. 4. The use of any type of profanity is prohibited. 5. No level of harassment or bullying will be tolerated. 6. There is NO SITTING on any of the equipment, worktables, desks or instructors classroom table.
Student Protocol: There will be a general guideline for student chefs to follow insuring proper enrichment, safety and sanitation in our program. PLEASE remember we will be serving the public and a prideful, professional appearance must be maintained at all times. Student chefs should report to class in the proper and complete uniform and ready to go to work. Ø Uniforms - The proper, complete uniform will consist of a chef coat and pants, chef toque, apron and proper shoes. NO open toed shoes, sandals, high heels or slippers of any kind will be allowed. All students are responsible for maintain their uniform in a clean and professional manner. If replacement pieces are needed they may be purchased through the culinary program. No student will be allowed to participate in either kitchen or dining room activities with a dirty and/or incomplete uniform. Ø Greeting It is a well-established practice to properly greet your Chef Instructors when entering the classroom (i.e. Good Morning or Good Afternoon Chef). A professional handshake is also perfectly acceptable. Ø Job Assignments When we embark into the kitchen, there will be rotating job assignments. These jobs will change on a weekly basis and MUST be followed closely as they directly relate to our grading system. While we are open for food service, Central students will assume service positions as directed by the instructors and will fall back to normal assignments as other students arrive. Ø Cleanup With each workstation there will be coinciding cleanup responsibilities. Remember, a clean kitchen is a safe, professional and happy kitchen! We are very fortunate to have this facility for the benefit of our learning and we will maintain its appearance. Once the cleanup is determined satisfactory by the instructors, we will adjourn back to the classroom for closure of the day s lessons and brief instruction for the following day. Ø Personal Hygiene Students must wash their hands immediately upon entering the kitchen. Long hair must be restrained at all times. When in the kitchen, tuck hair under your hat and when in the dining room, pull hair back with proper hair restraint. For your safety NO excessive jewelry will be permitted. Jewelry may pose a personal safety issue as well as a sanitation issue. Facial piercings for students working on the dining room floor will NOT be permitted. For ladies considering expensive manicures, we would prefer no nail polish (and absolutely NO black or dark nail polish!) because it may chip and end up in the food. If you wish to maintain a manicure that is fine as long as you understand it will not dismiss you from food service or the washing of pots and dishes. For your protection and the sanitation of the food, food handlers gloves will be available. Gum chewing ANY WHERE in the culinary building is not permitted. A clean palette will go a long way to develop your sensitivity to taste as you begin to understand food. Ø General Safety PLEASE, NEVER run or physically engage another student in class or especially in the kitchen. Safety is one of our primary concerns and this activity could endanger yourself or an innocent bystander. When finished working with a knife you are responsible for the washing and safe storage of that tool. Never put knives through the dishwasher or leave them in the pot sink where they may go undetected by the pot washer causing he or she to cut themselves. Homework and assignments in our program will be regarded in the same manner as other classes you take at your home school. REMEMBER, you are all young adults and the instructors are looking forward to working with you and treating you as such. Some closing thoughts from our mission statement: Education, enlightenment and team building are just a few of the program elements that we hope to share with you. As we embark on this new school year, your cooperation, participation and enthusiasm will go a long way in helping us to succeed in achieving our goals. We look forward to providing you with a stimulating learning environment along with having a productive and challenging school year together.
CULINARY ARTS/BAKING & PASTRY Grading Criteria 50% Daily Class/Lab Grade: Ø Preparedness = uniform (complete & clean), notebooks, pocket notepad, textbooks, writing implements Ø Participation = o Attitude> cooperation, teamwork, individual flexibility o Mise en place> individual assignment knowledge/responsibility, follow through o Production skills > locating & using equipment properly & safely, ingredient knowledge and following directions o Clean up> following proper sanitation & kitchen safety procedures Ø Following directions, both written and verbal 35% Field/Academic Related Assignments: Ø College visits will be considered an assignment and will require the student to turn in a note from a college representative and present information about the college to the class. Ø All program related academic assignments: reading, interpreting and discussing related materials such as books, in addition to text; industry related math; work in the culinary gardens and greenhouse; and set up, maintenance and proper use of culinary library; dining room instruction including course work and certification exam; and other industry related course work. Ø Culinary Binder creation and maintenance, will be previewed and graded by instructor quarterly 15% Quizzes/Tests Ø There will be at least one content/theory quiz AND at least one vocabulary quiz per marking period. Ø ALL STUDENTS MUST PASS the safety and sanitation exam with a score of 100% BEFORE they will be allowed to work in the culinary kitchen. Ø All students will be required to pass with a minimum score of 76%: ü Industry related math test ü a mid- term and final exam o Senior exam will be comprised of two parts, one written, one practical = Supplemental Activities Based on extracurricular activities participated in during any marking period Final Grade (10% - In the fourth marking period, year I and year II culinary and baking students will be required to complete the designated project, worth 10% of their final grade.) Hunterdon County Polytech Grading Scale A+ 97 100 A 93-96 A- 90-92 B+ 87-89 B 83-86 B- 80-82 C+ 77-79 C 73-76 C- 70-7 F 69 & Below Failure The grade of I (not proficient) will be issued when students do not do well on assignments or fail to complete assignments. Students will have the opportunity to redo assignments successfully. Teachers will set a due date, not to exceed two weeks after the assignment due date, to complete all work. If student does not redo/complete work by set date original grade will remain.
Culinary Arts/Baking & Pastry Equipment Safety Checklist NAME (PRINT) Student will initial on line provided when AND ONLY WHEN they have been trained on its use and proper handling. UPON COMPLETION, the student will sign their name and date. 1. DISHMACHINE WASH, RINSE, SNAITIZE, CLEAN- UP 2. HOBART MIXING MACHINES (GEAR DRIVEN) TABLE TOP & FLOOR MIXER 3. PROOF BOX WATER PAN, TEMPERATURE CONTROL 4. BUFFALO CHOPPER/GRINDER PARTS, BLADES, USES 5. THREE COMPARTMENT SINK WASH, RINSE, SANITIZE, CLEAN- UP 6. DOUGH DIVIDER 7. CAN OPENER 8. ICE MACHINE 9. MICROWAVE 10. TOASTER CONVENTIONAL 11. DECK OVENS DOORS, TEMPERATURE CONTROL, PILOT LIGHT 12. SLICING MACHINE (MANUAL) SETTINGS, USE, CLEANING 13. DEEP FAT FRYER FAT LEVELS, PILOT LIGHT, CONTROLS, CLEANING 14. FLAT TOP STOVE/OVEN/GRIDDLE 15. BROILER 16. CONVECTION OVENS 17. TILT SKILLET USE, CLEANING
18. STEAMTABLE 19. BAND SAW INFORMATION ONLY! 20. FIRE EXTINGUISHERS LOCATION, USES 21. MANDOLINE SET UP, BLADES, USES, CLEANING 22. EMERSION BLENDER 23. FOOD PROCESSOR 24. CHAR BROILER I have been instructed and understand the usage and safety of the above equipment in the culinary kitchen. SIGNATURE DATE
Student Safety Pledge for Culinary Arts and Baking & Pastry is enrolled in the Culinary Arts or Baking & Pastry program at Hunterdon County Polytech. Training in this area requires students to operate tools and equipment at various times as part of their learning experience. The instructor has demonstrated the proper use of this equipment. Each student has observed and/or operated this equipment under supervision and in a safe manner. Each student has been instructed that hazardous equipment such as the electric slicer, buffalo chopper and deep fat fryer, commercial mixers, food processors or other equipment are to be used only when the instructor is present in the kitchen. Each student has pledged to work in a safe manner and understands the safety procedures of the kitchen. To assure that the student conducts herself/himself in a safe manner, the student is required to sign this safety pledge: 1. I promise to abide by all safety rules for this program, and specifically to: a. Wear proper and prescribed protection at all times, this includes a complete and proper uniform. b. Use equipment only after proper instruction and only with the instructor s permission. c. To take care of all tools and return tools clean, to their designated storage area. d. To abide by all fire regulations and to respect the no smoking policy. e. To avoid horseplay and use of profanity at all times and obey the safety rules and regulations of the culinary facility. f. To use proper procedures when lifting heavy items. 2. I will report all accidents to the instructor immediately. I have reviewed this safety pledge and understand the rules and policies as they have been stated. Date: Student Signature