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Business and Public Service Division Culinary Arts Program Student Handbook 2017-2018 SLH 7/31/2017
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May 16, 2018

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Page 1: Culinary Arts Program - dacc.nmsu.edudacc.nmsu.edu/chef/wp-content/.../12/Culinary-Arts-Student-Handbook...Science degree in Culinary Arts, ... DACC Culinary Arts program and in the

Business and Public Service Division

Culinary Arts Program

Student Handbook 2017-2018 SLH 7/ 31/ 2017

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Dear Student,

Welcome to the exciting world of culinary arts! 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 primary criteria used to determine entry.

The Culinary Arts program is a cohort system. 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. 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. This program is not just about cooking, as an executive chef does far more than just cook. After graduation students will be substantially more prepared and confident in their ability to perform in the industry.

Respectfully, DACC Culinary Arts

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TABLE OF CONTENTS 1. NMSU ACADEMIC CALENDAR FALL 2017..……………………………………………………..…3

2. NMSU ACADEMIC CALENDAR SPRING 2018…………….…………………………………...….4

3. PROGRAM LEARNING OBJECTIVES…………………………………………………………………5

4. FAMILY EDUCATION RIGHTS AND PROTECTION ACT (FERPA)…..…………………………6

5. AMERICANS WITH DISABILITIES ACT (ADA)…............................………………………….7

6. KITCHEN CULTURE……………………………………………….…………………………………..…8

7. ATTENDANCE……………………………………………………………………………………………..9

8. PROFESSIONALISM (Code of Conduct)………..………………………..……………………….10

a. Department Standards…………………………………………….……………………….11 b. Drug-Free Campus………………………………...………………………………………...12

9. UNIFORM………………………………………………………………………...………………………13

a. Hygiene….…………………………………………………...…………………..…………….14

10. CLEANING…………………………………………………………………………...………….……….15

11. CELL PHONES…………………………………………………………………………………………..16

12. ILLNESS AND INJURY……………………..………………………………….………………………17

13. LOCKERS……………………………………………………………………...……………….…..…….18

14. STUDENT HANDBOOK CONTRACT……………………………………..…………………………19

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CULINARY ARTS STUDENT HANDBOOK

NMSU Academic Calendar – Fall 2017

August 16 – December 12, 2017 Instruction Begins Wednesday, August 16 Late Registration Wednesday, August 16 Last Day to Add a Course without Instructor’s Permission

Thursday, August 17

Deadline For Filing Degree Application Friday, August 25 without late fee Monday, October 2 with late fee

Last Day to add a Course (Instructor’s Permission Required)

Friday, August 25

Labor Day Holiday Monday, September 4 Last Day to Drop Course with “W” Monday, October 16

Last Day to Withdraw from the University Friday, November 10

Thanksgiving Holiday for Students Monday – Friday, November 20-24

EXAM WEEK Monday – Friday, December 4-8 Last Day of Classes Friday, December 8 Commencement Saturday, December 9 Final Grades Due Tuesday, December 12

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CULINARY ARTS STUDENT HANDBOOK

NMSU Academic Calendar – Spring 2018

January 17 – May 15, 2018 Martin Luther King Holiday Monday, January 15

Spring Convocation Tuesday, January 16 New Student Orientation/Registration Tuesday, January 16

Instruction Begins Wednesday, January 17 Late Registration Wednesday, January 17 Last Day to Add a Course without Instructor’s Permission

Thursday, January 18

Deadline for Filing Degree Application Friday, January 26

Last Day to Add a Course (Instructor’s Permission Required)

Friday, January 26

Last Day to Drop Course with “W” Monday, March 26

Spring Break Monday – Friday, March 19-23 Spring Holiday Friday, March 30 Last Day to Withdraw from the University Friday, April 20

EXAM WEEK Monday – Friday, May 7-11 Last Day of Classes Friday, May 11 Commencement Saturday, May 12 Final Grades Due Tuesday, May 15

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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. Demonstrate cost control measures as applied to kitchen operations.

3. Practice appropriate communication skills in operational situations.

4. Relate management responsibilities for the achievement of financial goals including budgeting and purchasing of supplies and labor.

5. Evaluate the quality of culinary services by applying quality control principles.

6. Apply classical and modern cooking (baking) techniques to a variety of cuisines (products).

7. Demonstrate appropriate sanitation and safety practices in kitchen settings.

8. Practice appropriate customer service techniques and practices. Orig. – 1 March, 2011 Rev. – 1 March 2012 Rev. – 24 July 2017

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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: (http://dabcc.nmsu.edu/publications/Our_Students/2010-11%20Student%20Handbook.pdf)

2. Directory information will be released upon request unless the student remonstrates by notifying the Registrar’s Office in writing. 2.1. Directory information includes student’s name, address, e-mail 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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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 1990.

2. 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. 4.2. 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.

4.3. Appropriate documentation includes: Diagnoses - signed by a physician, psychiatrist, psychologist, audiologist or educational diagnostician.

5. For more information on SARC and ADA visit: (https://dacc.nmsu.edu/ssd/index.html)

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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 work fast, take orders and 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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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. 1.1. 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).

2.1. Any requests for excused absences not related to bereavement or illness will be

denied. 2.2. Students may turn in excusals to both the instructor and the lab technician to

ensure proper credit for the excusal.

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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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: (http://deanofstudents.nmsu.edu/student-handbook/1-student-code-of-conduct/4-non-academic-misconduct.html). 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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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. 3.1. Interpret your mistakes as learning opportunities.

4. Perform well under pressure and do not back-talk.

4.1. Consider Culinary Arts staff and instructors as employers instead of teachers.

5. Be polite, courteous and considerate of other students. 5.1. No yelling, cursing, name calling or foul play.

6. Take responsibility for your actions.

6.1. 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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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.

2.1. 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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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. 1.2. Black chef pants. No spandex, shorts, jeans, low-riders, yoga pants, etc. 1.3. Pillbox style culinary hats required in every lab. 1.4. 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 present in all culinary lab classes.

5. Appropriate neck kerchief will be worn in lab classes.

5.1. First year students wear white or blue kerchief. 5.2. 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 any facial hair. 7.1. Failure to comply with facial hair requirements will result in dismissal from the

lab for the day.

8. Long hair must be pulled back and constrained.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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. 1.2. Students must wash hands after using the restroom and after entering the

laboratories - wash hands (2) two times per bathroom break. 1.3. Deodorant should be used. 1.4. 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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

Policy: Cleaning

Procedure: Daily Maintenance and Compliance

1. Students must be 100% compliant with New Mexico foodservice regulations.

2. The daily checklist must be completed and signed by a student and chef instructor.

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. 5.1. Only use chemicals provided by the program. 5.2. 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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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. 2.1. Chef instructors will determine how and when cell phones may be used. 2.2. 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.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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:

2.1.1. Cuts and wounds on hands that cannot be covered with gloves necessitate the student’s exclusion from class for the day.

2.1.2. 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. 3.1. Students are expected to self-report illness to the instructor prior to the

beginning of each class session. 3.2. Instructors are authorized to exclude students who are obviously ill.

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CULINARY ARTS STUDENT HANDBOOK

Culinary Arts Degree Program Policy & Procedure

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. 2.1. 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. 3.1. Stickers, posters, pictures or other non-removable materials are prohibited from

being adhered to the inside or outside of student lockers. 3.2. Lockers must be emptied and cleaned at the end of each semester. 3.3. 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.

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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 constructive 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) ______________________________________ Date:______________ Signature of student (sign in blue/black ink)

SLH 7.31.2017

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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 constructive 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) ______________________________________ Date:______________ Signature of student (sign in blue/black ink)

SLH 7.31.2017