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2012 NEW YORK StudENt CatalOg FOR CaREER PROgRamS Volume XXVII, January 2012 T h e F r en c h c u lIn a ry In sTITuTe aT The InTernaTIonal culInary cenTer oF new york 4 6 2 B r o a d way, n ew yo rk , ny 1 0 0 1 3 P h o n e 8 88 . 324. 2433 Fa X 2 1 2 . 431. 3065 w w w. F r en c h cu lIn a ry. c o M 2012 Career Catalog Volume XXVII, September 2011 NOTICE: The student should be aware that some information in the catalog may change. It is recommended that students considering enrollment check with the School Director to determine if there is any change from the information provided in the catalog. In addition, a catalog will contain information on the School's teaching personnel and courses/curricula offered. Please be advised that the State Education Department separately licenses all teaching personnel and independently approves all courses and curricula offered. Therefore, it is possible that courses/curricula listed in the School's catalog may not be approved at the time that a student enrolls in the School or the teaching personnel listed in the catalog may have changed. It is again recommended that the student check with the School Director to determine if there are any changes in the courses/ curricula offered or the teaching personnel listed in the catalog. Table of Contents Welcome to The French Culinary Institute 3 Graduation 40 Institutional History & Philosophy 4 Requirements for Graduation 40 Accreditation & Licensing 5 Graduation Ceremony 40 Academic Calendar 6 Family Meal 40 Course Schedule 8 Honors and Awards 40 Administration and Faculty 10 Graduate with Distinction 40 Executive Team 10 Outstanding Attendance 40 Administration 10 Outstanding Creative Culinary Project 40 Deans 11 Outstanding Creative Pastry Projects 40 Faculty 12 Outstanding Service Award 40 Facilities and Equipment 15 Dean's List 40 Instructional Equipment 15 School Policies 41 The Library 16 Orientation 41 Technology 16 Grading 41 International Culinary Theater 17 Satisfactory Academic Progress 42 L'Ecole 17 Attendance 43 Branch Campus 17 Family Educational Rights and Privacy Act 46 Student Affairs 18 Emergency Procedures and School Closings 47 Mission Statement 18 Student Code of Ethics 47 Office of Student Affairs 18 General Statement of Conduct Policies 48 Housing 18 Code of Conduct 48 Student Activities 18 Student Rules and Regulations 49 International Student Services 19 Disciplinary Procedures 49 Academic Advising 19 Crime Awareness and Security 50 Career Services and Alumni Affairs 19 Substance Abuse/Alcoholic Beverages Policies 52 Admission Requirements and Procedures 20 Anti-Harassment Policy 59 Classic Culinary Arts 20 Grievance 60 Classic Pastry Arts 20 Complaints 61 The Art of International Bread Baking 21 Complaint Form 62 Cake Techniques And Design 21 Cancellation, Withdrawal & Refund Policies 64 Intensive Sommelier Training 21 Refund Policy 64 Advanced Standing 22 Financial Aid 65 Students with Disabilities 22 Financial Aid Programs 66 Course Offerings 23 New York State Education Department Tuition The Art of International Bread Baking 23 Reimbursement Fund 69 Cake Techniques and Design 25 Budgets 71 Classic Culinary Arts 27 Scholarship Opportunities 71 Classic Pastry Arts 31 Getting to the School 75 Intensive Sommelier Training 34 Enrollment Completion Rate & Placement 76 Tuition and Fees 37 Floor Plans 78 NYU Articulation Agreement 39 Index 81 Welcome to The French Culinary Institute Welcome to The French Culinary Institute! I am delighted that you chose to study with us and would like to take a few minutes to tell you about the philosophy of our School. At The FCI, we pride ourselves on qualité, discipline, and réalité . . . our motto. Qualité is what we constantly strive for in our teaching methods, in the products we use, in the food we prepare, and in the services we provide. It is a value that we want you to embrace. Discipline is what we expect from you—as well as ourselves—in order to strive to be the best in our profession. Réalité is the environment we provide so that your studies will prepare you for the rigors of the restaurant industry. We feel the emphasis we place on these three important principles distinguishes The FCI from other culinary institutions. They embody our philosophy and contribute to the success of our graduates. I know that if you take this motto to heart and work on it every day, in a very short time we will be proud to call you a graduate of The FCI. Best of luck to you in your studies! Sincerely, Dorothy Cann Hamilton Founder/Chief Executive Officer 3 Institutional History & Philosophy The French Culinary Institute (hereinafter referred to as the The Classic Pastry Arts career program, established in 1994, "School") is a culinary destination offering training for chefs has been devised by the internationally renowned master and food enthusiasts of all levels. Students learn actively from pastry artisan Jacques Torres, working in conjunction with experienced and distinguished instructors using the School's some of the finest pastry chefs in the world. Among the successful Total ImmersionSM method, which is intensive and members of the panel established to set the curriculum were hands-on where appropriate. The School offers courses for Chefs Dan Budd, André Renard, Kurt Walrath, and Eric students in topics including culinary arts, pastry arts, Italian Gouteyron. These respected professionals brought years of studies, bread baking, culinary technology, wine studies, food experience in the pastry arts to define the requisites for well- writing, and restaurant management. The International structured lesson plans. Culinary Center was officially established as a school in 2006, offering courses in food journalism, as well as courses in In 1997, the third career program, The Art of International culinary, pastry, bread, and beverage designed for non-career Bread Baking, was developed by industry leaders, including students. The School was established in 1984, initially offering renowned baker, author, and founder of Bread Alone Bakery, programs designed for career students. Dan Leader. The objective was to provide a concentrated eight-week artisanal bread program providing a fundamental The Classic French Studies' career program, Classic Culinary understanding of the chemistry, ingredients, and hands-on Arts, was established in 1984 in alliance with the Chambre de techniques for a global variety of breads, providing graduates Commerce et Industrie de Paris (CCIP), which supervises the of the program a strong foundation for work in a bakery. curriculum of the Centre de Formations Technologiques des Métiers de l'Alimentation (Center for Technical Training in In 2011 a new program, Cake Techniques and Design, was Food Preparation), the official Paris institution for training in established with curriculum developed by a number of cake the culinary arts. Through the Centre, we were furnished with specialists, including preeminent cake designer Ron Ben- a complete classic French culinary arts curriculum, as well as Israel. The intent of the 300-hour course was to provide advice on the appropriate faculty and the requisite equipment hands-on experience with a wide range of cake making skills— and its installation. Because of this alliance, our students were from baking and filling to classic and modern cake decorating assured from the beginning of a strong foundation in the skill techniques—providing students with the necessary skills for and art of the classic French kitchen. Classic French Studies creating cakes in a bakery, restaurant, or specialty cake chose this alliance because we determined that cooking, and business. fine cooking in particular, must be grounded in the basic tenets of the classic French culinary repertoire. We further felt Coming to New York in 2012, the first program in the world that, since America lacked the traditional French apprentice to be approved by the renowned Court of Master Sommeliers®, system, these tenets were best acquired and expanded in a Intensive Sommelier Training combines lecture with intensive collegial atmosphere accompanied by the hands-on work tastings, food pairings, and practice of service techniques. In experience offered by our on-site restaurant kitchen. It is our as little as 11 weeks, students learn how to taste and evaluate continuing belief that once learned these classic French bottles from around the world and have the option to take the formulas are readily applied to advancing the culinary art of all Court of Master Sommeliers' Certified Sommelier cuisines. Examination on-site at the end of the course. 4 Accreditation & Licensing The School is accredited by the Accrediting Commission of Career Schools and Colleges. ACCSC is listed by the U.S. Department of Education as a nationally recognized accrediting agency. Students may obtain information regarding availability of comparable programs, including tuition, fees and program length from the ACCSC. Please direct all inquiries to: The School is licensed by the New York State Education Department. Accrediting Commission of Career Schools and Colleges (ACCSC) 2101 Wilson Boulevard, Suite 302 Arlington, Virginia 22201 Tel: 703-247-4212 Fax: 703-247-4533 5 Academic Calendar This calendar is offered for planning purposes only and is subject to change without notice. Please see any addendums for changes or revisions. 2012 HOLIDAYS New Year's Day Jan 1, 2012 Sunday School Closed New Year's Day Observed Jan 2, 2012 Monday School Closed Martin Luther King, Jr. Weekend Jan 14, 2012 Saturday Career Classes Only Martin Luther King, Jr. Weekend Jan 15, 2012 Sunday Career Classes Only Martin Luther King, Jr. Day Jan 16, 2012 Monday School Closed Washington's Birthday Weekend Feb 18, 2012 Saturday Career Classes Only Washington's Birthday Weekend Feb 19, 2012 Sunday Career Classes Only Washington's Birthday Feb 20, 2012 Monday School Closed Spring Holiday Apr 6, 2012 Friday School Closed Spring Holiday Weekend Apr 7, 2012 Saturday Career Classes Only Spring Holiday Weekend Apr 8, 2012 Sunday School Closed Memorial Day Weekend May 26, 2012 Saturday Career Classes Only Memorial Day Weekend May 27, 2012 Sunday Career Classes Only Memorial Day May 28, 2012 Monday School Closed Independence Day Jul 4, 2012 Wednesday School Closed Labor Day Weekend Sep 1, 2012 Saturday Career Classes Only Labor Day Sep 3, 2012 Monday School Closed Thanksgiving Day Nov 22, 2012 Thursday School Closed Thanksgiving Weekend Nov 23, 2012 Friday School Closed Thanksgiving Weekend Nov 24, 2012 Saturday School Closed Thanksgiving Weekend Nov 25, 2012 Sunday School Closed Christmas Eve Observed Dec 22, 2012 Saturday School Closed Christmas Eve Observed Dec 23, 2012 Sunday School Closed Christmas Eve Dec 24, 2012 Monday School Closed Christmas Day Dec 25, 2012 Tuesday School Closed New Year's Eve Dec 31, 2012 Monday School Closed 6 2013 HOLIDAYS New Year's Day Jan 1, 2013 Tuesday School Closed Martin Luther King, Jr. Weekend Jan 19, 2013 Saturday Career Classes Only Martin Luther King, Jr. Weekend Jan 20, 2013 Sunday Career Classes Only Martin Luther King, Jr. Day Jan 21, 2013 Monday School Closed Washington's Birthday Weekend Feb 16, 2013 Saturday Career Classes Only Washington's Birthday Weekend Feb 17, 2013 Sunday Career Classes Only Washington's Birthday Feb 18, 2013 Monday School Closed Spring Holiday Mar 29, 2013 Friday School Closed Spring Holiday Weekend Mar 30, 2013 Saturday Career Classes Only Spring Holiday Weekend Mar 31, 2013 Sunday School Closed Memorial Day Weekend May 25, 2013 Saturday Career Classes Only Memorial Day Weekend May 26, 2013 Sunday Career Classes Only Memorial Day May 27, 2013 Monday School Closed Independence Day Jul 4, 2013 Thursday School Closed Independence Day Weekend Jul 6, 2013 Saturday Career Classes Only Independence Day Weekend Jul 7, 2013 Sunday Career Classes Only Labor Day Weekend Aug 31, 2013 Saturday Career Classes Only Labor Day Weekend Sep 1, 2013 Sunday Career Classes Only Labor Day Sep 2, 2013 Monday School Closed Thanksgiving Day Nov 28, 2013 Thursday School Closed Thanksgiving Weekend Nov 29, 2013 Friday School Closed Thanksgiving Weekend Nov 30, 2013 Saturday School Closed Thanksgiving Weekend Dec 1, 2013 Sunday School Closed Christmas Eve Dec 24, 2013 Tuesday School Closed Christmas Day Dec 25, 2013 Wednesday School Closed New Year's Eve Dec 31, 2013 Tuesday School Closed 7 Course Schedule This is offered for planning purposes only and is subject to change without notice. Please see any addendums for changes or revisions. The Art of International Bread Baking (Day Schedule) M-F Hours: 8:30am - 3:00pm Orientation Start Date Last Day Grad Date The Art of International Bread Baking M-F 02/16/2012 02/21/2012 04/17/2012 04/17/2012 The Art of International Bread Baking M-F 04/26/2012 04/30/2012 06/25/2012 06/25/2012 The Art of International Bread Baking M-F 07/12/2012 07/16/2012 09/10/2012 09/10/2012 The Art of International Bread Baking M-F 09/27/2012 10/01/2012 11/27/2012 11/27/2012 The Art of International Bread Baking M-F 12/06/2012 12/10/2012 02/08/2013 02/08/2013 The Art of International Bread Baking (Evening Schedule) M-R Hours: 5:00pm - 11:00pm Orientation Start Date Last Day Grad Date The Art of International Bread Baking M-R 09/27/2012 10/01/2012 12/10/2012 12/10/2012 Cake Techniques and Design (Day Schedule) M-F Hours: 8:30am - 2:30pm Orientation Start Date Last Day Grad Date Cake Techniques and Design M-F 04/02/2012 04/05/2012 06/29/2012 06/29/2012 Cake Techniques and Design M-F 11/02/2012 11/06/2012 02/06/2013 02/06/2013 Cake Techniques and Design (Evening Schedule) MWF Hours: 5:30pm - 10:30pm Orientation Start Date Last Day Grad Date Cake Techniques and Design MWF 07/30/2012 08/01/2012 12/21/2012 12/21/2012 Classic Culinary Arts (Day Schedule) M-F Hours: 9:00am - 3:00pm Orientation Start Date Last Day Grad Date Classic Culinary Arts M-F 01/04/2012 01/05/2012 06/26/2012 06/26/2012 Classic Culinary Arts M-F 01/31/2012 02/03/2012 07/25/2012 07/25/2012 Classic Culinary Arts M-F 02/29/2012 03/05/2012 08/22/2012 08/22/2012 Classic Culinary Arts M-F 03/27/2012 04/02/2012 09/20/2012 09/20/2012 Classic Culinary Arts M-F 04/25/2012 05/01/2012 10/18/2012 10/18/2012 Classic Culinary Arts M-F 05/24/2012 05/30/2012 11/15/2012 11/15/2012 Classic Culinary Arts M-F 06/25/2012 06/27/2012 12/17/2012 12/17/2012 Classic Culinary Arts M-F 07/23/2012 07/26/2012 01/18/2013 01/18/2013 Classic Culinary Arts M-F 08/20/2012 08/23/2012 02/19/2013 02/19/2013 Classic Culinary Arts M-F 09/18/2012 09/21/2012 03/19/2013 03/19/2013 Classic Culinary Arts M-F 10/16/2012 10/19/2012 04/17/2013 04/17/2013 Classic Culinary Arts M-F 11/13/2012 11/16/2012 05/15/2013 05/15/2013 8 Classic Culinary Arts (Evening Schedule) MWF Hours: 5:45pm - 10:45pm Orientation Start Date Last Day Grad Date Classic Culinary Arts MWF 01/25/2012 01/30/2012 11/14/2012 11/14/2012 Classic Culinary Arts MWF 03/14/2012 03/19/2012 01/07/2013 01/07/2013 Classic Culinary Arts MWF 05/02/2012 05/07/2012 02/27/2013 02/27/2013 Classic Culinary Arts MWF 06/20/2012 06/25/2012 04/17/2013 04/17/2013 Classic Culinary Arts MWF 08/08/2012 08/13/2012 06/05/2013 06/05/2013 Classic Culinary Arts MWF 09/25/2012 10/01/2012 07/22/2013 07/22/2013 Classic Culinary Arts MWF 11/13/2012 11/16/2012 09/09/2013 09/09/2013 Classic Culinary Arts (Evening Schedule) TRS Hours: 5:45pm - 10:45pm Orientation Start Date Last Day Grad Date Classic Culinary Arts TRS 02/13/2012 02/16/2012 11/20/2012 11/20/2012 Classic Culinary Arts TRS 10/02/2012 10/06/2012 07/25/2013 07/25/2013 Classic Pastry Arts (Day Schedule) M-F Hours: 8:00am - 2:30pm Orientation Start Date Last Day Grad Date Classic Pastry Arts M-F 02/03/2012 02/06/2012 07/26/2012 07/26/2012 Classic Pastry Arts M-F 04/25/2012 04/27/2012 10/16/2012 10/16/2012 Classic Pastry Arts M-F 08/15/2012 08/21/2012 02/14/2013 02/14/2013 Classic Pastry Arts M-F 10/16/2012 10/17/2012 04/15/2013 04/15/2013 Classic Pastry Arts (Evening Schedule) MWF Hours: 5:30pm - 10:30pm Orientation Start Date Last Day Grad Date Classic Pastry Arts MWF 03/08/2012 03/12/2012 12/28/2012 12/28/2012 Classic Pastry Arts MWF 06/13/2012 06/18/2012 04/10/2013 04/10/2013 Classic Pastry Arts MWF 09/18/2012 09/24/2012 07/15/2013 07/15/2013 Classic Pastry Arts (Evening Schedule) TRS Hours: 5:30pm - 10:30pm (TR) & 9:00am - 2:00pm (S) Orientation Start Date Last Day Grad Date Classic Pastry Arts TRS 10/02/2012 10/04/2012 07/23/2013 07/23/2013 Classic Pastry Arts (Afternoon Schedule) TRS Hours: 3:30pm - 8:30pm (TR) & 9:00am - 2:00pm (S) Orientation Start Date Last Day Grad Date Classic Pastry Arts TRS 05/15/2012 05/17/2012 03/02/2013 03/02/2013 Intensive Sommelier Training (Day Schedule) M-F Hours: 9:00am - 1:00pm Orientation Start Date Last Day Grad Date Intensive Sommelier Training M-F 01/20/2012 01/23/2012 04/02/2012 04/02/2012 Intensive Sommelier Training M-F 07/06/2012 07/09/2012 09/17/2012 09/17/2012 Intensive Sommelier Training M-F 09/28/2012 10/01/2012 12/11/2012 12/11/2012 Intensive Sommelier Training (Evening Schedule) TWR Hours: 6:00pm - 10:00pm Orientation Start Date Last Day Grad Date Intensive Sommelier Training TWR 04/20/2012 04/24/2012 08/16/2012 08/16/2012 9 Administration and Faculty EXECUTIVE TEAM Christopher Papagni — Senior Vice President of Education, Student Affairs and Facilities. Ph.D. in Higher Education Dorothy Cann Hamilton — As founder and CEO of the world Administration from New York University in 1996. He joined renowned French Culinary Institute, Hamilton has educated the School in 1997. over 15,000 students in the fundamentals of cuisine. The School and The Bespoke Institute, both located at The Kevin Stuessi – Vice President of Culinary Operations. BA International Culinary Center in New York City, counts many from University of Wisconsin-Whitewater. He joined the of America's most prominent chefs among its graduates. School in 2011. Hamilton's distinguished career in vocational education and her outstanding reputation for creating innovative programs ADMINISTRATION in gastronomy has earned her numerous awards including the 2006 IACP Award of Excellence for Vocational Cooking Dave Arnold — Director of Culinary Technology. BA in School and the prestigious Ordre National du Mérite Philosophy with distinction in the major from Yale University. (National Order of Merit Award) from the French MFA from Columbia University. Has worked as a technology government. Most recently, she was inducted into the Who's consultant to Wylie Dufresne and Jeffrey Steingarten. He Who of Food and Beverage in America by the James Beard joined the School in 2005. Foundation and received the coveted Silver Spoon Award from Food Arts magazine, recognizing her as a leader in the Kimberly Beeman — Librarian. AB in English and American American restaurant community. Hamilton was also the Literature from Harvard College. MLIS from the University of creator and host of Chef's Story, a 26-part television series, Wisconsin-Milwaukee. She joined the School in 2006. which debuted on PBS in April 2007, and the author of the companion book, Chef's Story. The textbook she conceived for John Beaubrun — Director of Financial Aid. AOS in the School - The Fundamental Techniques of Classic Cuisine - Marketing. BA in Finance from Monroe College. He joined received a James Beard Foundation Award in 2008. Her book the School in 2001. on culinary careers, Love What You Do, and the School's The Fundamental Techniques of Classic Pastry Arts, were both Amanda Cann – Assistant Dean for Student Affairs. BA from published in the fall of 2009. Love What You Do was the Binghamton University. Graduate of The FCI's Classic recipient of the ForeWord Silver Award for Book of the Year Culinary Arts program in 2012. She joined the School in 2011. in 2009, and The Fundamental Techniques of Classic Pastry Arts was honored in 2010 with awards from the James Beard Phil Gutensohn — Director of Career Services and Alumni Foundation, the IACP, and the New York Book Show. Affairs. BA in Political Science from The University of North Hamilton holds a BA with honours degree from the University Dakota. Graduate of The FCI's Classic Culinary Arts program. of Newcastle-upon-Tyne, England and an MBA from New He joined the School in 2006. York University. Bernice Hinds-Kinsey — Financial Aid Advisor. A.A. in Tara Hill — Vice President of Marketing. BA from Fairfield Business Administration from Northeastern College. She University. Previously worked as Brand Director for Martha joined the School in 2000. Stewart Living Omnimedia for six years. She joined the School in 2008. Orlander Martin — Assistant Director of Financial Aid. AOS in Marketing; BA in Business Administration, with a major in Rory Kirkpatrick — Chief Financial Officer. MBA from Finance. He joined the School in 2003. Carnegie Mellon University. BS from University of Illinois. He joined the School in 2008. Erik Murnighan — School Director. BA in Political Science from University of Vermont. Graduate of The FCI's Classic Phil Engert — Vice President of Information Technology. BS Culinary Arts program with distinction. Former Chef de in Metallurgical Engineering from Virginia Polytechnic Cuisine at The Mist Grill in Waterbury, Vermont, and Food Institute. He joined the School in 2003. and Beverage Director at the Inn of the Governors in Santa Fe, New Mexico. He joined the School in 2004 as Director of Career Services. 10 Légion d'Honneur, one of the highest honors bestowed by the Gina Novak — Assistant Director of Career Services. BS in French government. He shares his knowledge through Management from St. Francis College. She joined the School numerous cookbooks and TV series—but most importantly, in 2008. with the students at the School. He joined the School in 1988. Dede Nurhayatti — Bursar. BA in Economics from Queens Alain Sailhac — Executive Vice President, Dean Emeritus. College. She joined the School in 2009. Chef Sailhac earned four stars from The New York Times at New York's Le Cygne, three stars at the world-famous Le Janice Ridgeway — Financial Aid Advisor. Graduate of SCS Cirque, and brings nearly 50 years of industry experience to Business School. She joined the School in 2010. the School. Chef Sailhac received the Silver Toque when he was named Chef of the Year by the Maîtres Cuisiniers de MaryKate Howland — Registrar. BA in Communication from France (Master Chefs of France) in 1997, an award that places Central Connecticut State University. Graduate of The FCI's him among the world's outstanding culinary artists. He has Classic Pastry Arts program. She joined the School in 2009. also been awarded the Chevalier du Mérite Agricole. Chef Sailhac is a member of numerous prestigious culinary Esther Rose — Associate Registrar. Liberal Arts major at organizations, including the Maîtres Cuisiniers de France and Kingsborough Community College. She joined the School in the Société Culinaire Philanthropique. He joined the School in 1996. 1991. Leland Scruby — Assistant Dean of Student Affairs and André Soltner — Dean of Classic Studies. Chef Soltner has International Student Adviser. BA from Carnegie Mellon been awarded the James Beard Foundation's Lifetime University in Professional Writing with an additional major in Achievement Award, Who's Who of Food and Beverage in French. Graduate of The FCI's Classic Culinary Arts program America, the Grande Médaille d'Or from the Académie in 2009. He joined the School in 2005. Culinaire de France, and one of the highest honors from the French government, the Chevalier de la Légion d'Honneur. In Robert Seixas – Director of Education. BA in Philosophy from 1995 he left his position as chef-owner of New York's Vassar College. MA in Journalism/Communications from incomparable Lutèce, where he received a four star rating from New York University. Graduate of The FCI's Classic Culinary The New York Times and co-authored the Lutéce cookbook, Arts program. He joined the School in 2011. and leapt straight from the sauté pan into the fire here at the School. Chef André shares his passion, philosophy, techniques, Lauren Weisenthal – Placement Coordinator. BA in Political and artistry with our students through demos, hands-on Science from Boston University. Graduate of The FCI's The classes, and invaluable one-on-one counseling. He joined the Art of International Bread Baking and Classic Pastry Arts School in 1995. programs. She joined the School in 2011. Alan Richman — Dean of Food Journalism. Richman is the Cindy Whitaker — Director of Human Resources. PHR from most decorated food writer in history. He has won 14 James Society of Human Resource Management. She joined the Beard Journalism Awards, a National Magazine Award, and a School in 1995. Bronze Star for service in Vietnam. In 1998, Richman was inducted into The James Beard Foundation Who's Who of DEANS Food and Beverage in America, which recognizes culinary industry professionals for their achievements. A regular Jacques Pépin — Dean of Special Programs. One of America's contributor to GQ, he also worked as a columnist, most celebrated chefs. Prior to moving to the United States, he sportswriter, and assistant managing editor at The Boston served as personal chef to Charles de Gaulle. In America he Globe, a metro reporter at The New York Times, a sports worked at the famed Le Pavillon before mastering the nuances columnist at The Montreal Star, an NBA beat writer at The of mass production, marketing, food chemistry, and American Philadelphia Bulletin, and a news editor at The Portland food tastes in research and development at the Howard Commercial Review (Indiana). Richman's 14 Beard awards Johnson chain. He's earned a place in the James Beard have been presented in restaurant reviewing, feature writing, Foundation's Cookbook Hall of Fame, the Foundation's and wine writing. He has also taken the top prize, the M.F.K. Who's Who of Food and Beverage in America, and captured Fisher Distinguished Writing Award, twice. He joined the its Lifetime Achievement Award in 2005. Chef Pépin won an School in 2004. Emmy for a television show he co hosted with Julia Child, and he is among an elite group that has received the Chevalier de la 11 Jacques Torres — Dean of Pastry Arts. Chef Torres designed and oversees the School's Classic Pastry Arts program. Trained FACULTY in France, he holds the title of Master Pastry Chef. He is the youngest chef ever to win the prestigious Meilleur Ouvrier de CHEF-COORDINATORS, MASTER CHEFS, & CULINARY France Pâtissier competition. He has been honored with COORDINATORS several awards, including the James Beard Foundation Pastry Candy Argondizza — Assistant Director of Culinary Arts. Chef of the Year, the Chartreuse Pastry Chef award, the Chefs Holds a degree in culinary arts from the Culinary Institute of of America Pastry Chef of the Year, and membership in the America. Worked in numerous New York restaurants, in Académie Culinaire de France. In New York, he worked as catering, and as a personal chef. She joined the School in 2000. corporate pastry chef for the Ritz-Carlton Hotel and as executive pastry chef at the legendary Le Cirque 2000 prior to Marc Bauer — Master Chef and Roundsman. Holds culinary launching his own wholesale business, Jacques Torres diplomas of BTH and Brevet de Technicien Supérieur de Chocolate and MrChocolate.com, producing specialty l'Hôtellerie of Strasbourg. His cooking has earned numerous chocolates. He joined the School in 1993. awards and accolades from publications including the International France Amerique. He joined the School in 1992. David Kinch – Dean Of Culinary Arts. A recipient of the Best Chefs in America award for the Pacific region from the James Ray Dawson — Chef-Coordinator. AOS in Culinary Arts from Beard Foundation and awarded two Michelin stars for five the New York Institute of Technology. Worked as executive consecutive years, David Kinch is creating a legacy in the sous chef at West Hollywood's Asia de Cuba from 2005 to advancement of California cuisine in the 21st century. At 2007. Prior to that, worked for five years as executive chef at Manresa, his restaurant in Los Gatos, California, where he is the Steamboat Lounge in Glen Cove. Joined the School in executive chef and proprietor, his philosophy is fostered by the 2008. terroir or "sense of place" of the California Coast, and the kind of ingredient-driven cooking and modern technique he Hervé Malivert — Chef-Coordinator. Graduated from the studied in France, Spain, Germany, Japan, and the United Académie de Lyon. Worked in France for eight years at States. In 2006, he formed an exclusive partnership with Michelin®-rated restaurants such as Auberge de la Fine, Cynthia Sandberg of Love Apple Farm in the Santa Cruz L'Auberge Provençal in Antibes, and La Villa in Cannes. Mountains, which supplies Manresa with year-round Worked in South Hampton at Boom Bistro, as Chef de provisions and vegetables grown using biodynamic practices. Cuisine at La Goulue, and as Chef de Cuisine of Orsay for five By sustainably producing his own vegetables, he is creating a years. He joined the School in 2006. closed circle among guests, the garden and his highly personal cuisine. He joined the School of California as Dean in 2011. Jason Potanovich — Chef Coordinator. AOS from The Culinary Institute of America. Worked as Executive Chef for Emily Luchetti – Dean Of Pastry Arts. The winner of New York's Terrace in the Sky from 2000 to 2008. Prior to numerous awards, including the San Francisco Chronicle's 20 that, worked as Sous-Chef at Picholine, Terrace Restaurant, Visionary Chefs in the Bay Area, Emily Luchetti has taught and Williamsburg's Kings MillResort. He joined the School in pastry to dessert lovers across the country, sharing her 2008. philosophy that desserts increase the social experiences and interactions of friends and family as they gather around the Annette Tomei — Culinary Administrative Coordinator. A table. A graduate of Denison University and the New York 1994 graduate of The FCI. She has worked in NYC, was a chef Restaurant School, she has more than 20 years experience as in restaurants in two ski resorts in Utah, owned a small an executive pastry chef at acclaimed restaurants, including restaurant and private chef service, and was a winery chef and eight years at Jeremiah Tower's Stars restaurant and the retail food and wine educator in the Napa Valley. She received a bakery StarBake. She is currently the executive pastry chef at Masters of Arts in Gastronomy in 2008 and has certifications Farallon and Waterbar, both located in San Francisco. An in wine and spirits from the CIA at Greystone and WSET. She author of six cookbooks and a 2004 James Beard Award is the co-author of Chile Aphrodisia and contributor to several winner, Luchetti and her recipes have appeared regularly in other cookbooks. She joined the School in 2006. national newspapers and magazines. She has been featured on The Food Network's "The Ultimate Kitchen," "Sweet Dreams," CLASSIC CULINARY ARTS LEAD FACULTY "Cookin' Live with Sara Moulton," "Sara's Secrets," as well as "The Martha Stewart Show," and was also the cohost of the Sixto Alonso — Lead Instructor. Studied in Lyon's Hélène PBS Series, "The Holiday Table." She joined the School of Boucher Collége d'Enseignement Technique. Worked in California as Dean in 2011. southern France and Paris as well as at Le Périgord, La 12 Réserve, and Le Bruxelles in New York. He joined the School Melanie Franks — A graduate of the Culinary Institute of in 1995. America. Past experience includes cooking at noteworthy restaurants in Washington DC and New York City, including Pascal Béric — Lead Instructor. A graduate of a respected two of Chef Jose Andres' highly-acclaimed restaurants. She is a culinary program, Certificat d'Aptitude Professionnelle in certified tea specialist. She joined the School in 2009. Butchering and in Classic Cuisine. Completed Brevet d'Études Professionnelles in Cooking for the Hotel Industry. He joined David Johnson — Graduated from The Institute of Culinary the School in 1997. Education in 2001. Chef David's past experience includes working at such notable restaurants as Veritas, Savoy, and Philip Burgess — Lead Instructor. Trained at the Culinary Chanterelle. He joined the School in 2010. Institute of America. Previous positions include Executive Chef at Paul Weiss, Warton and Garrison LLP. Also worked as Lisa LaCorte — A 2001 graduate of The FCI. After many years a private chef and was Chef de Cuisine at Mustards Grille in of cooking in restaurants, Chef Lisa led the prepared foods Napa Valley. He joined the School in 2007. department of Whole Foods Market. Joined the School in 2008. Jeff Butler — A graduate of The Culinary Institute of America. Previous experience includes several highly acclaimed NYC Scott Larson — Lead Instructor. A 1993 graduate of The restaurants such as Daniel and Esca. He joined the School in Culinary Institute of America. Previous experience includes 2007. working as executive chef in Northern California and Philadelphia, PA. He joined the School in 2009. Wanda Centeno — A graduate of The FCI in 1992. Past experience includes working as a corporate chef for the Board Annamaria Kosa — A 1992 graduate of the pasty program at of Directors at Bankers Trust. She joined the School in 1999. the Gundel Karoly Culinary School in Hungary. Worked in several notable hotels in Budapest, as well as the JW Marriott Karen Chirguin — A graduate of the Culinary Institute of Hotel in Dubai. She also worked on a 5-star cruise ship with America. Chef Karen has over 30 years of experience. Past several of the world's great chefs. She joined the School in experience includes cooking in several reputable restaurants, 2009. working as a caterer, private and corporate chef. She joined the School in 2007. Veronica Lindemann — Lead Instructor. A graduate of The New York Restaurant School, Chef Veronica has over 30 years Janet Crandall — A graduate of The FCI. Chef Janet has of experience including positions in several Manhattan extensive training in butchery and charcuterie. She joined the restaurants including Le Cirque and Union Square Café. She School in 2003. joined the School in 2002. John Cumming — After graduating from The FCI, Chef John Xavier Mayonove — Lead Instructor. Trained with Jean- worked at New York restaurants like Daniel, Café Centrico, Jacques Rachou and Terrance Brennan. Worked at several and JoJo. He joined the School in 2006. upscale restaurants in New York City including La Côte Basque and Picholine. He joined the School in 2006. William DeFilippis — A graduate of The FCI. Chef William also holds a degree in Education from Brooklyn College. Past Nick Meyer — Graduated from The FCI in 2000. Chef Nick experience includes working at Craft, The 21 Club, and The has worked in kitchens in both San Francisco and New York Hotel on Rivington. He joined the School in 2007. City. He joined the School in 2007. Tamiko "Mimi" Hill — Lead Instructor. Graduate of the New Harold McGee — Visiting Instructor. Harold McGee broke England Culinary Institute. Worked at several upscale onto the culinary scene in 1984 when he published his cutting- restaurants including Windsor Court Hotel (New Orleans), edge book On Food & Cooking: The Science & Lore of the Bouley, Union Square Café, Home, Gramercy Tavern, and Kitchen. The 680-page compendium brought feature articles in Sony Club. She joined the School in 2006. Time and People magazines and won the André Simon Memorial Fund Book Award in Britain. Six years later, he Laura Guetti Britton — A 1999 graduate of The FCI, Chef published a shorter and more personal book, The Curious Laura's experience includes working with Mario Batali at Cook: More Kitchen Science and Lore. Harold has also Babbo. She joined the School in 2007. contributed reviews and original research to the scientific journal Nature, and has written articles for many publications, 13 including The New York Times, The World Book Chef Gray Kunz and Christian Delouvrier at Lespinasse. Chef Encyclopedia, The Art of Eating, Food & Wine, Fine Cooking, Tai has lived in Provence France and worked with Chef Renee and Physics Today. In 1995 Harold was elected to the James Berard. Chef Tai has also worked with Charlie Palmer, Josiah Beard Foundation's Who's Who in American Food, and in Citrin, Lidia Bastianich and Mario Batali. She joined the 2005 Bon Appétit magazine named him food writer of the School in 2010. year. He is currently working on several book projects, and writing an occasional column on science and food for The Jürgen David — Senior Pastry Coordinator/Lead Instructor. New York Times. Harold's contributions to the lexicon of food Certified by the Viennese Commission of Confectioners and science have challenged our beliefs and opened our eyes. He the Society of Viennese Hoteliers. Has worked throughout joined the School in 2007. Europe, including at the famed Hotel Sacher. He joined the School in 1997. Dominique Payraudeau — Lead Instructor. Trained in France and worked in London before coming to the U.S. to work at Le Toni Lynn Dickinson — Senior Pastry Coordinator/Lead Poulailler, Le Chantilly, Quo Vadis, and the Terrace at Butler Instructor. Graduate of Smith College and The FCI's Classic Hall. Became the Executive Chef at La Réserve in 1990. In Culinary Arts program. Pastry experience includes Le Cirque, 2000, opened his own restaurant, Chez Dominique. He joined The Ritz-Carlton, and The River Café. She joined the School in the School in 2005. 1998. Henri Viain — Lead Instructor. Educated and apprenticed in Isra Gordon — Lead Instructor. For ten years Chef Isra was France. Worked at La Grenouille and as Executive Chef at Head of the Pastry Department at Glorious Food, a highly Halston Borghese. He joined the School in 1994. renowned catering company. She runs her own company, Isra's Concept Catering, specializing in gourmet foods and Greg Wozniak — Trained at The FCI & The Culinary Institute desserts. She joined the School in 2008. of America in Hyde Park, NY. Previous positions include Chef de Cuisine at Chiffafa House in Mendham, NJ, a NY Times 3- Thomas Jones — Lead Instructor. Graduate of The FCI's stars restaurant and Chef de Cuisine at Verve Restaurant in Classic Pastry Arts and The Art of International Bread Baking Somerville, NJ. Chef Greg also owned a bistro and catering programs. Previously worked at Lutèce and Daniel as a pastry business in Morris Country NJ. He joined the School in 2010. chef. He joined the School in 2003. Nicolay Yerofeyev — Lead Instructor. Studied butchering and Joseph Moorhead — Lead Instructor. Previously was the Chef- meat preparation in South Africa. A graduate of the Culinary Owner of Petit 4 Pastry Studio in Philadelphia from 2000 Institute of America. Worked as a stagier at Bouley, an extern through 2006. Prior to that, worked in various restaurants at Daniel, poissonier at La Côte Basque, and as Sous Chef at around Philadelphia as a Pastry Chef. He joined the School in Monkey Bar. In 1999 he opened his own restaurant, Bouchon 2009. Bistro & Wine Bar, which received a 23 food rating from Zagat. He joined the School in 2006. Jeanne Neivert — A 1998 graduate of the School, Chef Jeanne has worked in a number of noteworthy restaurants. Her most CLASSIC PASTRY ARTS LEAD FACULTY recent experience was at Dressler in Williamsburg. She joined the School in 2010. Ron Ben-Israel — Visiting Master Pastry Instructor. Studies and work in Canada and France led him to establish his Cynthia Peithman — Lead Instructor. BA in Fine Arts from renowned specialty cake business in NYC, the School of Visual Arts. AOS degree in Hotel & Restaurant www.weddingcakes.com. His cakes have been featured in Management from New York City Technical College. Previous various newspapers and magazines. He joined the School in work experience includes being owner of Cakeline (custom 2004, specializing in sugar decorating. cakes). Chef Cynthia also worked at The Water Club, The United Nations, and as an adjunct baking professor at NYC Christopher Ciresi — Lead Instructor. Graduate of The FCI's Technical College. She joined the School in 2005. Classic Pastry Arts program. Worked at La Caravelle and the Plaza Hotel. He joined the School in 2000. Kir Rodriguez— Lead Instructor. Graduate of The FCI's Classic Culinary Arts program. Before attending The FCI, Tai Chopping — Lead Instructor. Graduated Magna Cum Chef Kir was a monk and ordained minister, and he prepared Laude in 1995 from Johnson & Wales University for Culinary and planned healthy menu selections for the clergy at the Arts. Past experience includes working for several years under religious monastery. His previous work experience includes Le 14 Cirque 2000, Union Square Café, Café Boulud, and Orso. He worked in operations, beverage, and finance with a number of joined the School in 2004. Manhattan's leading restaurant groups, including The Glazier Group, Jean-Georges Management, and Les Halles Group. In Claudia Silva — Lead Instructor. Trained at a respected 1998, he built and operated The Tonic in Chelsea, later selling culinary school in Chile. Graduate of The FCI's Classic his shares to his partner. He also consulted for such notable Culinary Arts program with distinction. Completed advanced New York venues as Picholine and Tocqueville, and he studies in pastry at Espai-Sucre in Barcelona. Previously oversaw the reopening of the famed Russian Team Room in worked as a Chef-Instructor at INACAP in Santiago Chile, 2006. He joined the School in 2011. banquet chef at the Sheraton Hotel and Plaza in San Francisco, private chef for a United Nations ambassador, and pastry chef Laura Maniec — Wine Instructor. Laura Maniec is the at Tentation Catering (New York) and Oriol Balaguer Corporate Sommelier for B.R. Guest Restaurants and James (Europe). She joined the School in 2006. Hotels. She is a Master Sommelier with the Court of Master Sommeliers, a distinction held by only a handful of women in Michael Zebrowski — Lead Instructor. AAS in Dietetics from the United States. She joined the School in 2005. Portland Community College. Graduate of The FCI's Classic Pastry Arts program. Previously worked as executive pastry chef at the Westin Hotel in Morristown, NJ from 2004 until 2009. Prior to that, his experience includes Café Boulud, Montrachet, and The Pierre Hotel in New York. He joined the Facilities & School in 2009. THE ART OF INTERNATIONAL BREAD BAKING FACULTY Equipment Brynne Thomas — Assistant Bread Instructor. Chef Brynne The well-appointed facilities of the School are comprised of joined the School from Wisconsin where she spent nearly a 70,000 square feet located at 462 Broadway, New York, New decade honing her skills as an artisanal bread baker. She joined York 10013. The space consists of 17 specialized instructional the School in 2010. kitchens; The International Culinary Theater; two student lounges; locker rooms with showers; a library; student Johnson Yu — Bread Instructor. Trained in the culinary arts at computer room; administrative offices; a special event space Paul Smith's College and a graduate of The FCI's Art of with a separate area for receptions; a food storeroom; and International Bread Baking program. Worked as a bread baker L'Ecole, a formal French dining room and restaurant. Floor at Bouchon Bakery and Della Fattoria in California. He joined plans are located at the end of this catalog. Although the the School in 2006. kitchens, dining room, and all other facilities on the first and second floors are readily accessible to the disabled, no special WINE FACULTY provisions or facilities have been designated for their use. Floors three through five are handicapped accessible. The Scott Carney, Ms – Director Of Wine Education/Wine School also occupies 5,100 square feet at 434 Broadway on the Instructor (CA/NY). Scott Carney was born in Boston and, 7th floor. Accounting and Human Resources operate at this after graduating from Connecticut College, satisfied his beautifully appointed location. curiosity about wine by taking a sommelier position at the Bay Tower Room in Boston's financial district. As his curiosity INSTRUCTIONAL EQUIPMENT grew into a passion, Scott move on to a full-time sommelier position at the venerable Harvest Restaurant in Harvard The instructional equipment maintained by the School is Square where he also began a career in restaurant provided to each student to allow for the hands-on training management. Recognizing a need to further his business skills, necessary for the satisfactory completion of the culinary Scott enrolled in the Stern School of Business at New York courses of study. The School Director maintains a complete University and after a stage in France, graduated with an MBA inventory of all such equipment, much of which can be seen in Finance. Scott joined the Gotham Bar & Grill as business during a tour of the facilities. manager and spent 10 years overseeing affairs as the restaurant earned three consecutive three-star reviews from the New York Times. It was during his tenure at Gotham that Scott began his study for the title of Master Sommelier, which he earned in 1991. Since leaving Gotham Bar & Grill, Scott has 15 consistent with the broad instructional and culinary goals of the School. Some users may be assigned an individual user THE LIBRARY account, while others will simply access a stand-alone computer that is not connected to the broader network. The The School's library is an important cornerstone of the overall following policies pertain to both types of users. educational experience at the School. Its mission is to support all of the programs of the School by providing faculty, All students have the responsibility to use the resources students, and staff with materials covering all areas of the referred to above in an ethical and legal manner and agree to culinary and hospitality fields. Located on the third floor the following as a condition for use of the account: adjacent to the student lounge, the library houses more than • Students' access to school computing resources is for the 4,000 volumes related to the culinary arts and the hospitality sole purpose of facilitating their work as students. Faculty industry, as well as a varied selection of current periodicals. and staff, including chef-instructors, are held to the same The on-site DVD collection has more than 1,000 event-related use. tapes and DVDs for loan, featuring guest chefs and the deans • Students will respect the privacy and reasonable of the School. The library is open from Monday through preferences of other users (both at the School and Friday from 8:00 am to 6:00 pm; and on Saturday from 1:00 elsewhere on all connected networks), including the pm to 6:00 pm. Materials are available for loan to students, privacy of their accounts and data. faculty, and staff. The library has a page on The Community • Students will respect the integrity and security of the (my.internationalculinarycenter.com) with information about system and networks, and will exercise care to maintain events and new books in the library, links to other culinary this security. websites, suggested reading lists, and access to the library's • Students will take precautions to safeguard passwords and online catalog. Patrons are expected to respect the quiet other privileged information to which they have been learning environment in the library. given access. Any passwords or verification codes assigned to a student are for the individual's use only. TECHNOLOGY • Students will regard these passwords or verification codes as personal identifiers of their computer use, similar to the Computer use in the library and in the adjacent student individual signature on a document. computer room is limited to the programs for which the • An account holder is responsible for all actions performed School has valid user licenses. Any unauthorized software will from that account. be deleted upon detection without notification. The use of all • A student will not attempt to monitor any other computer resources implies acceptance of and agreement to individual's computer or network use nor will a student the complete "Responsibilities of the School Computer and attempt to obtain another individual's password or other Network Users," which follows. private information. • In the event that a student gains access to confidential or The library computing resources and the computer lab privileged information relating to the institution, or to resources include Windows-capable multimedia computers, students, employees, or other individuals, they will respect and run the Microsoft Office suite of products, including word the confidentiality of all information to which they have processing, spreadsheet, and presentation software. Other access, neither divulging confidential information without library resources include databases, popular food magazine appropriate consent nor seeking to obtain access to databases, and third-party instructional materials. Wireless confidential information to which they are not entitled. internet access is also available for use on personal computers, • Students will not make unauthorized copies of software or smart phones or tablets. For your convenience, specific access perform unauthorized installations of software or details are provided by the librarian and are posted in the reconfigurations of systems. student lab and library. • Students' use of computing resources, whether provided by organizations within or outside of the School, may be RESPONSIBILITY OF THE SCHOOL COMPUTER AND subject to additional norms of behavior or regulations NETWORK USERS specific to the resource, which they agree to follow. Access to and use of computing resources at the School are • All persons accessing the School computing resources will privileges extended to members of the School community. be held accountable for their conduct. As a matter of Access to the School computing resources is limited to routine, use of the School computer systems and network authorized users and is for approved purposes only. Such is monitored and recorded by authorized staff members in resources include computer hardware and software and order to safeguard the security and smooth operation of computer-based files and data. Approved purposes are those these resources. 16 aspects of cooking in a successful restaurant. L'Ecole also Any abuse or violation of the rules outlined here (or of other provides an opportunity for production of daily breads for rules and practices governing the use of computer networks to each bread student. It offers the dining public acclaimed which the School is attached) will lead to account suspension cuisine prepared by the "great chefs of the future," a Wine and immediate review, with the possibility of account Spectator award-winning wine list, and an elegant SoHo revocation, further disciplinary action in accordance with the setting. Because all the School's advanced culinary students School's rules and procedures and/or probation and/or use their newly honed skills (guided by their Chef-Instructors) dismissal from school. in this supervised environment, they have the opportunity to gain hands-on restaurant experience by preparing meals for PERSONAL FILES AND PROGRAMS L'Ecole's guests. The School's in-house restaurant allows control over this essential element of a cook's education. A Under no circumstances are students permitted to install any long and growing list of corporate and private clients find program that has not been purchased and approved by the L'Ecole an attractive setting for entertaining as well as for School. These include, but are not limited to, games and hosting private parties. Among the restaurant's many screen savers. Virus-scanning software is provided on each reviewers, Bon Appétit, Best Bistros and Brasseries, Fodor's library terminal and students should familiarize themselves New York Restaurant Guide, New York magazine, the Zagat® with this software for the purposes of scanning media brought New York City Restaurant Survey, and Michelin® New York from home that are being used to transport a résumé, school City have all praised the value and quality of L'Ecole. project, or other type of school-related file. Questions should be directed to the Vice President of Information Technology. Drinking at the L'Ecole bar by any student enrolled in the School is not permitted before, during, or for two hours INTERNATIONAL CULINARY THEATER directly after class. Use of the bar by the School's students of The International Culinary Theater, a 70-seat amphitheater legal drinking age is permitted at any other time. We with demonstration kitchen and wine tasting facilities, hosts encourage all students to make reservations in advance for extra-curricular cooking demonstrations. In addition, the both lunch and dinner. space is used by the Offices of Career Services and Alumni Affairs to organize social and instructional events for the L'ECOLE DISCOUNT student body and alumni. The International Culinary Theater Current students are entitled to a 50% discount on their first is used for events that include free lectures and meal (lunch, brunch, or dinner) in L'Ecole (maximum 4 demonstrations by visiting chefs, culinary masters, and other people and the student must be present). Please alert food personalities, or any number of various educational reservations that you will be taking advantage of this discount events scheduled to supplement the School's programs. Most when booking your table. Thereafter, students are entitled to a of these events are recorded on DVD, which are available to 15% discount and alumni to a 10% discount for with their the student body and faculty in the School's library. Students student ID, which must be presented to the server on the date are encouraged to attend demonstrations and other student- of their reservation. specific events held at the International Culinary Theater. When space is available, students are welcome to bring guests. BRANCH CAMPUS L'ECOLE The School located in Campbell, CA is a branch campus of the School. L'Ecole restaurant is an integral part of the School's blueprint to give each culinary student first-hand knowledge of all of the 17 Student Affairs MISSION STATEMENT Lost and Found All lost or found items are to be reported to the Student Affairs The Student Affairs department works with the School's students, office, located on the second floor. alumni, faculty, and administration to provide services of the highest quality. As education professionals, we provide tools and Health Insurance resources to enhance the student experience and to foster personal and professional development. The School does not provide students with any type of health insurance. The School maintains an accident insurance policy that provides insurance for accidents occurring on School premises OFFICE OF STUDENT AFFAIRS requiring medical attention. This policy is secondary to any other The School endeavors to create a positive learning environment coverage a student may have. The School's accident insurance for its students. Student Affairs has as its primary function the policy will not provide any coverage for illness. We strongly assistance of students on all matters relating to their status as recommend that each student obtain an individual insurance members of the School's community, including: policy in case of emergency. Please see Student Services for information on private health insurance companies. Registrar Schedule Change Request The office of the Registrar is responsible for maintaining student attendance and grade records, preparing letters verifying student A student may wish to change a schedule due to a variety of enrollment and status at the School, maintaining transcripts, and circumstances including, but not limited to employment conflicts, issuing diplomas and certificates. commuting difficulties, and economic requirements. Schedule change requests must be submitted in writing to the School Transcripts Director. Student transcripts are available by submitting a written (dated and signed) request to the Registrar. Students must indicate HOUSING whether the request is for an official or unofficial transcript. The School has shared student apartments on Roosevelt Island Official transcripts will be signed by the Registrar with the School and dorms in Brooklyn Heights at The EHS Clark Residence. seal affixed. An official request form is available from the There is an additional fee to apply for housing. The housing Registrar's office. application can be found on our website. Please contact the Assistant Dean for Student Affairs on the student housing hotline, Identification Cards 646-254-7511, with additional questions. Career course students are issued ID cards on the first day of class. The fee for replacing an ID card is $5.00. Students requiring STUDENT ACTIVITIES a replacement ID card should contact the Registrar's office. At the School and within the city of New York there are many Lockers opportunities for student activities. Student Affairs offers a variety Each student is assigned a small locker. These lockers are to be of culinary-related activities and programs for interested students. used to store street clothing and other non-valuable personal Student activities include our Student Representative program, belongings while the student is in the classroom or kitchen. Each Students Bloggers, as well as dinners at area restaurants, field trips student must use the specific locker assigned to him or her on the to different food sources (e.g., markets, farms, factories), and wine first day of class for overnight use. There are also larger lockers tastings and presentations. The International Student Club available to use on a day-to-day basis that are not to be used provides cultural and social activities for international students. overnight. The School is not responsible for any items lost or For more information or to suggest an activity, please contact the stolen from a locker. All lockers must be emptied by the end of Assistant Dean for Student Affairs. the day of the final exam. 18 INTERNATIONAL STUDENT SERVICES CAREER SERVICES & ALUMNI AFFAIRS The School is approved by the United States Citizenship and At the School, job placement assistance for graduates is as Immigration Services (USCIS) to accept and enroll M-1 important as training. All students and alumni who have legal nonimmigrant students. The International Student Adviser is the status to work in the U.S. may receive placement assistance from designated school official responsible for keeping records, issuing the Department of Career Services after completing 150 hours of USCIS forms, and assisting the School's M-1 nonimmigrant coursework. Career Services associates are available to meet with students. students to discuss internship opportunities and job placement assistance. The School may limit or refuse placement assistance M-1 students are not permitted to work while attending school where in the judgment of the School, the student or graduate's [§214.2(m)(13)]. Prior to the last day of classes, an M-1 student record, or conduct at the School indicate that placement may apply to the USCIS for optional practical training to begin assistance would not be beneficial to the prospective employer, upon completion of the program [§214.2(m)(14)]. M-1 students other students of the School, or the reputation of the School. interested in pursuing practical training should see the adviser for assistance once they have reached the midpoint of their program Students and alumni may consult the job menu on The of study. According to USCIS regulations, one month of Community to obtain information regarding employment employment authorization will be granted for each four months opportunities. The job menu is updated daily, Monday through of study that the M-1 student has completed (classes shorter than Friday, and is also available around the clock. Career Services has four months are not eligible for OPT). information about the jobs posted on the job menu as well as background information about restaurants, bakeries, magazines, At the time of publication, M-1 students are not required to have and other food industry establishments. Career Services has a medical insurance; however, it is highly recommended. This complete program for assisting students and alumni in seeking policy may change. M-1 students interested in obtaining medical employment in their chosen field. insurance should contact the adviser for a list of providers. Among many of the services the Department of Career Services ACADEMIC ADVISING provides: • Ongoing job placement assistance for alumni and students Advising services are learning-based and short-term. Any student • Sample résumés and job search resources who experiences difficulties with study skills, test anxiety, • Individualized career advising and résumé writing assistance interpersonal skills, or other personal concerns may receive • Voluntary internship contacts assistance by contacting the Assistant Dean of Student Affairs. • Volunteer opportunities with culinary organizations The focus of these advising sessions is on assisting a student in the • Detailed information on job opportunities and employers development of self-confidence, self-reliance, and problem- • Networking connections solving skills. • Workshops and on-site interviews • Information about professional organizations Tutoring The School endeavors to provide additional assistance to all Career Fairs students in need of help to complete a specific program A Career Fair is held twice each year. Career Fairs bring requirement. To meet this need, tutoring is available on a limited employers to the School and give students and alumni a chance to basis to all students at no additional charge; however, tutoring is learn about different careers in the industry and discuss potential subject to the requirements of the School. In order for a student to employment possibilities. participate in a tutoring program, a recommendation must come from his or her Chef-Instructor or the School Director. When Alumni Savings recommended for tutoring, a student must attend all scheduled Graduates of the School's career programs enjoy a savings on tutoring sessions. Tutoring sessions do not count as make-up tuition for many of our other classes, including culinary business attendance. courses and specialty programs for the serious amateur (this savings does not apply to workshops or special events). Please contact the Office of Admission for information on specific courses. In addition, alumni also save when dining in L'Ecole-10% off the prix-fixe menus and School merchandise. 19 Admission Requirements and Procedures All applicants are strongly encouraged to visit the School as part Students whose proof of high school or college of the application process. The Office of Admission is located at graduation is from a foreign institution must provide an 462 Broadway, 4th Floor. Applicants are encouraged to contact official transcript or copy of the original diploma and it the office and arrange an interview with an admission must be accompanied by an official, notarized representative by calling 212-219-8890. Individuals must be at translation. least 17 years of age with a high school diploma or the equivalent b. In 150 words or more, explain why this school is right to enroll in the Classic Culinary Arts, Classic Pastry Arts, The Art for you and describe where you see yourself five years of International Bread Baking, Cakes Techniques & Design and after graduation Intensive Sommelier Training courses. c. A work résumé d. Medical certification that the applicant is free of hepatitis CLASSIC CULINARY ARTS A and tuberculosis* e. A signed enrollment agreement, which includes a CLASSIC PASTRY ARTS consent and release f. A uniform order form In order to initiate the admission process to the School, g. An exception can be made only for the medical form, prospective students must submit: which must be completed no more than six months prior • A completed application for admission. to the class start date. • A $150 tuition deposit plus a $100 non-refundable 2. Establish ability to pay the cost of attendance no later than 60 application fee, except that (i) the student may cancel the days prior to the orientation day as a cash payer or as an enrollment agreement without penalty within three days after applicant for financial aid: signing the enrollment agreement and making an initial a. Cash Payers: Cash payers may pay in full no later than 60 payment and (ii) a student who has not visited the School's days prior to the class start, or may pay in installments facility prior to enrollment may withdraw without penalty after meeting with the Financial Aid office and signing a within three days following attendance at orientation or a retail installment obligation 60 days prior to orientation. tour of the facilities and inspection of the equipment. Tuition will be financed with zero interest in accordance • A copy of applicant's health insurance card if applicant is with a payment plan that requires the first payment in covered by health insurance. the amount of $4,500, 60 days prior to orientation, a second payment of $5,400 on or before orientation, and Alumni applying to the School for a second time will be credited the balance paid in further installments due on the first as already having paid the $100 application fee. Other applicants of each month beginning approximately one month after applying to the School for a second time must pay the application the start date. The last payment must be made no later fee if it has been more than three years from the date of original than 14 days prior to graduation. application. b. Applicants for Financial Aid: Financial aid applicants will be required to have all necessary paperwork Applicants must finish their application for enrollment by submitted 60 days prior to orientation. Failure to completing the following prior to beginning coursework: complete enrollment as specified above will result in 1. The following Admission documents must be submitted cancellation of the enrollment agreement. Students within 30 days* of application submission and payment of wishing to enroll in a later class start must sign a new the $100 non-refundable application fee: enrollment agreement. A new application for admission a. Proof of high school graduation or the equivalent (HS or and application fee must be submitted if it has been more postsecondary school diploma, GED, official high school than three years from the date of the student's original transcript with a graduation date, or an official college enrollment agreement. transcript which indicates that a high school diploma is c. Tuition Options: Alternative extended payment plan the basis of admission into the program. Home School option. Please contact the Financial Aid office to see if diplomas must meet the requirements of the NYSED). you qualify. 20 Late Applicants • Medical certification that the applicant is free of hepatitis A Students applying within 60 days of a class start will not be and tuberculosis* regarded as confirmed in a particular class start until admission • A signed consent and release form paperwork is complete and ability to pay is confirmed. • A uniform order form • Students who initiate the admission process as outlined • Tuition must be paid in full 30 days prior to orientation. above, fewer than 61 days but more than 14 days prior to a • If you are applying for a loan, all loan funding must be class's orientation date, have 14 days to provide admission secured 30 days prior to orientation. documents and demonstrate their ability to pay the cost of attendance (as outlined above). Failure to comply within 14 *An exception can be made only for the medical form, which days will result in cancellation of the enrollment agreement. must be completed no more than six months prior to the Students wishing to enroll in a later class start must sign a class start date. new enrollment agreement. **Uniform order form is not required for the Intensive • Applicants who make a deposit within 14 days of the Sommelier Training. orientation of a class have no claim to a seat in the class until they have supplied the required admission documents and Applicants must submit completed application documents within have demonstrated their ability to pay the cost of attendance 30 days of payment of the tuition deposit. Failure to do so will (as outlined above). Failure to comply with these rules by the result in cancellation of the enrollment agreement. Students first day of class will result in cancellation of the enrollment wishing to enroll in a later class start must sign a new enrollment agreement. Students wishing to enroll in a later class start agreement. A new application for admission must be submitted must sign a new enrollment agreement. and a new application fee paid if it has been more than three years from the date of the student's original enrollment agreement. Tuition must be paid in full prior to the first day of class. THE ART OF INTERNATIONAL BREAD BAKING • Establish ability to pay the cost of attendance no later than 30 CAKE TECHNIQUES AND DESIGN days prior to the orientation day as a cash payer or as an applicant for financial aid: INTENSIVE SOMMELIER TRAINING** (a) Cash Payers: The full payment is due no later than the first day of class. In order to initiate the admission process to the School, applicants (b) Applicants for Financial Aid: Financial aid must submit: applicants will be required to have all necessary • A completed application for admission paperwork submitted 30 days prior to orientation. • Proof of high school graduation or the equivalent (HS or Failure to complete enrollment as specified above postsecondary school diploma, GED, official high school will result in cancellation of the enrollment transcript with a graduation date, or an official college agreement. Students wishing to enroll in a later class transcript indicating that a high school diploma is the basis of start must sign a new enrollment agreement. A new admission into the program. Home school diplomas must application for admission and application fee must meet the requirements of the NYSED). Students whose proof be submitted if it has been more than three years of high school or college graduation is from a foreign from the date of the student's original enrollment institution must provide an official transcript or copy of the agreement. original diploma and it must be accompanied by an official, notarized translation. Failure To Make Timely Payments Applicants must complete their application for enrollment by All students are required to meet financial obligations to the completing the following prior to beginning coursework: School. A student who fails to make payments as required will be • A $100 non-refundable application fee, except that (i) the placed on Bursar Probation for a period of two weeks or other student may cancel the enrollment agreement without period at the discretion of the Director of Financial Aid. If the penalty within three days after signing the enrollment student's account is not current at the end of the probationary agreement and making an initial payment and (ii) a student period the student will be withdrawn from the program. Specific who has not visited the School's facility prior to enrollment cases are subject to the discretion of the Director of Financial Aid. may withdraw without penalty within three days following A student who has been withdrawn for failing to meet financial attendance at orientation or a tour of the facilities and obligations may apply for re-entry to the program as outlined in inspection of the equipment) the School Policies section. In addition, the student must establish • A signed enrollment agreement, which includes a consent that he/she has met all financial obligations to the School and that and release the student has established ability to pay any new financial obligations that will be incurred upon re-entry. 21 Re-Entry English Language Proficiency Students seeking re-entry to the School after withdrawal from a If English is not your first language, you must demonstrate program should follow the procedures outlined in the School English language proficiency. English language proficiency can be Policies section of the Catalog. demonstrated by earning a score of at least 500 (paper version), 173 (computerized version), or 61 (iBT) on the test of English as a ADVANCED STANDING foreign language ("TOEFL"). TOEFL scores may be submitted directly to the School through the Educational Testing Service A graduate of the Culinary Techniques program (formerly known (TOEFL code 9059). Applicants who have a bachelor's degree or as La Technique) may be granted advanced standing to enroll in higher from a college or university in the United States and who the Classic Culinary Arts program, subject to space availability submit an official transcript will be regarded as having and with authorization from the Associate Dean of Students. demonstrated English proficiency. Once eligible for advanced standing, a student will enter the program at the 101st hour of coursework. Students should be INTERNATIONAL APPLICANTS aware that some lessons in Level 2 of Classic Culinary Arts will duplicate some material covered in Culinary Techniques. Most non-citizen international applicants will need to obtain the Students will be required to attend these classes. Form I-20 from the School. The I-20 allows a nonimmigrant to apply for a student visa. To receive the I-20, applicants must In order to enter the Classic Culinary Arts (six level) program demonstrate the financial resources necessary to cover the cost of with advanced standing, a student must: attendance: tuition and fees plus living expenses (for exact • Meet all admission requirements to Classic Culinary Arts amounts see the international student guide online). Applicants • Pass a comprehensive written and practical examination must submit an official bank statement documenting these • Make-up any missed hours in Culinary Techniques. resources. If funding is to be provided by a sponsor, the bank Failure to meet any of these conditions will prevent the student statement must be accompanied by a letter in which the sponsor from entering the career program. Students who feel that they pledges financial support. For more information regarding qualify for advanced standing are advised to meet with the documentation of financial resources, applicants should speak to Assistant Dean of Student Affairs to discuss eligibility and the International Student Adviser. International applicants must procedures also submit a copy of their passport photo page and an I-20 application form. International applicants who require an M-1 STUDENTS WITH LEARNING AND OTHER visa should apply for admission at least three months prior to their anticipated start date. International applicants must secure DISABILITIES their visa at least thirty days prior to the start date of their Students requiring reasonable accommodation for a learning program. Failure to do so may result in the cancellation of the disability or any disability covered under the Americans with enrollment agreement. Students wishing to enroll in a later class Disabilities Act should contact the School Director at 646-254- start must sign a new enrollment agreement. 7512. Late Starts Disability means: • A student beginning Classic Culinary Arts or Classic Pastry • A physical or mental impairment that substantially limits one Arts may be permitted to begin instruction up to the third or more major life activities; or lesson after the program has started. A student beginning The • A record of such impairment; or Art of International Bread Baking, Cakes Techniques & • Being regarded as having such impairment (i.e., as a result of Design, and Intensive Sommelier Training may be permitted the attitudes of others toward such impairment). to begin instruction on the second day after the program has started. Any information provided about a student's disability will be used • Students starting after the first day of class are required to only by the appropriate office and will not prejudice that student's complete make-up classes for any hours missed as a result of application. Students are not required to disclose a disability to starting late. the Office of Admission. • A student entitled to a refund as a result of withdrawal from the program will have the refund calculation based on his or her actual start date, not the date of the program start. 22 Course Offerings THE ART OF INTERNATIONAL BREAD BAKING Schedule Theory Practice Total Length Unit 1: Creating Classic French Breads 15 45 60 2 Weeks Unit 2: Creating Traditional Italian Bread 13 47 60 2 Weeks Unit 3: Creating German, Middle European, and Whole 13 47 60 2 Weeks Grain Breads Unit 4: Art of Advanced Bread Baking 26 34 60 2 Weeks TOTAL PROGRAM 67 hrs 173 hrs 240 hrs 8 Weeks Schedule Of Instruction and Capacity highlighted. Additionally, baker's math, desired dough This course contains a maximum of 12 students. temperature formula, and properties of flour will be taught. Full-time daytime schedule: Mon – Fri, 8:30 am to 3:00 pm. Full-time evening schedule: Mon – Fri, 5:00 pm to 11:00 pm. Unit 2: Creating Traditional Italian Breads (60 Hours) In this unit, instruction in theory, procedures, ingredients, Educational Objectives equipment use, vocabulary, flour identification, preparation of The 240-hour, four-unit program that comprises The Art of preferments, basic dough manipulation, and formulas required to International Bread Baking curriculum has been devised to give create traditional Italian breads will given. The preparation of students a thorough understanding of the philosophy, methods, Biga and its proper use in traditional Italian breads will be science, and business aspects of bread baking. The program is emphasized. The preparation of Italian specialty breads such as divided into four two-week units comprised of Creating Classic ciabatta, focaccia, pane al'olio, pane Pugliese, and pan marino will French Breads; Creating Traditional Italian Breads; Creating be taught. The preparation of yeast-raised enriched dough will German, Middle European, and Whole Grain Breads; and the Art also be highlighted. The use of the hearth oven in the tradition of of Advanced Bread Baking. Each two week segment incorporates Italian bakeries and baking at high temperatures will be ten hands-on classroom days covering classics of the specific demonstrated. Skill development in the preparation and country or region as well as variations on the classic and regional incorporation of preferments, hand-forming, recognition of rustic breads and pastries. Advanced skills such as creating doneness, identification of various stages of fermentation through decorative breads, laminated doughs, and baking science will also temperature, dough consistency, timing, proofing, scoring, and be taught. Each student will work in the bakery of the School finishing will be accented. under the watchful eye of their Chef-Instructor. Team projects enable the student to learn to work successfully with the Unit 3: Creating German, Middle European, And Whole Grain complexities of the commercial marketplace. Breads (60 Hours) In this unit, instruction in theory, procedures, ingredients, Unit 1: Creating Classic French Breads (60 Hours) equipment use, vocabulary, flour identification, preparation of In these initial 60 hours, theory, procedures, ingredients, preferments, basic dough manipulation, and formulas required measurements, vocabulary, flour identification, preparation of for creating a variety of multigrain breads and rolls, Swedish preferments, basic dough manipulation, and the use of basic limpa bread and rye bread, white and dark rye and their variant equipment, as well as the formulas required to create traditional dough, pumpernickel, and sourdough breads, and other coarse- French breads, will be taught. The mixing, shaping, and baking of grained bread dough will be given. In this unit, students will levain dough and baguettes for daily production will be further their understanding of bread production through the daily emphasized. Shaped breads, such as petit pain (regular and oval), baking of basic French baguettes and levain dough. Skill baguette, bordelaise, and brioche will be prepared. In addition, improvements in starter use, incorporation and storage, the preparation of pullman loaves will be taught. Skill completion of the fermentation process, and adjustment of development in preparation of preferments, scaling, hand- proofing and baking times will be highlighted. The essential forming/molding, proofing, scoring, and baking will be differences between wheat sours and rye sours, and the ability to 23 control the sourdough development of each, will be • Understand and implement desired dough temperature demonstrated. In addition, the preparation of Viennoiserie and calculations yeast-raised enriched dough will be taught. Scaling, mixing, • Identify flour types and appropriate flour used for each bread shaping, proofing, baking, and finishing of a variety of bread and dough taught throughout the four units roll shapes and sizes, will also be included. • Use baker's mathematics • Identify stages of dough development Unit 4: Art Of Advanced Bread Baking (60 Hours) • Identify the shapes, names, and varieties of breads taught In this final unit, instruction in theory, procedures, ingredients, throughout the four units. equipment use, vocabulary, flour identification, dough • Understand the philosophy of bread baking manipulation, and formulas required to understand advanced baking techniques will be given. Students will explore the Segment Structure fundamentals of baking science, learn to effectively manage the On each class day, after attendance, the Chef-Instructor will business side of baking, create showpieces made from edible lecture on the day's subject with a question and answer period to bread dough, prepare breads for diabetic and gluten-intolerant follow. A mise en place ("put in place") of the work plan for the customers, and intensify their knowledge of advanced baker's day will be given with a time schedule to be followed. Students math. Sugar and wheat flour substitutes will be taught to give will then work on a specific recipe. Throughout the execution of students the understanding of alternative baking ingredients. the progression of all breads and bread dough, individual Through business cases and discussions, students will learn feedback from the Chef-Instructor is available. The finished approaches to establishing a successful bakery. Skill development product will be presented for critique and discussion by the Chef- in the analysis of alternative ingredients, business set-up, specific Instructor. Finally, itemized cleanup ends the session. dietary concerns, advanced braiding/decorating techniques, and laboratory experimentation will be included. Grading The minimum passing grade at the School is 70%. Upon the Skills Acquired completion of each unit, students will be given a written Recognition of: all varieties of traditional, regional, rustic, edible examination and assigned a practical project. A student who fails decorative breads and bread dough as created in France, Italy, to achieve a passing grade of 70% may be placed on probation, Germany, and Middle Europe; doneness in the proofing of bread required to repeat a unit, or withdrawn, at the discretion of the dough, according to recipe and industry standards; special dietary School Director. concerns of customers. Students must have a minimum cumulative average of 70% at Understanding of: the philosophy of bread baking; the unique both the midpoint of the program and completion of the qualities of French, Italian, German, and Middle-European bread program or they will be withdrawn in accordance with the baking history and traditions; the regional differences throughout satisfactory academic progress policy (see Satisfactory Academic a specific country; the properties of different input ingredients; Progress section in this catalog for the complete policy). the science behind bread baking; the complexities of the commercial marketplace; the actual bakery operations and Students must achieve a minimum passing grade on both the profitability; the basic techniques of fermentation of prepared midterm and final exams. In the event of a failing grade on the dough according to industry standards; hand forming of prepared midterm or final exam, a student will be offered one retake within dough into different shapes according to recipe within industry 14 calendar days. Any student that fails the retake will be standards; correct mixing, shaping, proofing, scoring, and baking immediately withdrawn from the program. Students who are for all types of breads according to industry standards; specific absent on the day of an end-of-unit exam must have a recipe relationship to the overall development of a loaf of bread; documented reason for their absence and approval from the the usage and maintenance of ovens. Registrar in order to schedule a make-up exam. The make-up exam must be scheduled and completed within 14 calendar days Upon the completion of The Art of International Bread Baking, of the original exam date. each student will be expected to: • Have been present, appropriately attired, and on time daily Students must have a cumulative grade of 70% or higher in order • Be familiar with all bakery equipment—its use, maintenance, to graduate from the program. At the conclusion of this intense, and care comprehensive course of study, graduates will have a strong • Properly execute the mixing, shaping, proofing, scoring, and knowledge of basic techniques, enabling them to function baking of all of the breads taught throughout the four units immediately in any commercial baking situation as an entry-level baker. 24 CAKE TECHNIQUES AND DESIGN Schedule Theory Practice Total Unit 1: Introduction to Cake Baking, Filling, and Finishing 23 62 85 Unit 2: Advanced Cake Decorating Techniques, Flavor 11 54 65 Pairings, & Texture Combinations Unit 3: Sugar Paste Flowers and Advanced Floral 7 23 30 Decorations Unit 4: Advanced Cake Designing, Starting a Cake Design 25 70 95 Business Unit 5: Final Examination 0 25 25 66 234 300 TOTAL PROGRAM Hours Hours Hours Schedule Of Instruction and Capacity pastry creams, buttercreams, mousselines, and curds. Students This course contains a maximum of 18 students. will also learn beginning decorating skills such as layering, filling, Full-time daytime schedule (12 Weeks): Mon – Fri, 8:30 am to and icing a cake; piping basic borders; and the use of fondant and 2:30 pm. marzipan to cover cakes. This will set the first building block for Part-time evening schedule (20 Weeks): Mon, Wed, & Fri, 5:30 the successful execution of all levels of cake design skills. In this pm to 10:30 pm. unit students will train and take the exam for food safety certification from the National Restaurant Association—the most Educational Objectives widely accepted food-handling certification in the country. There will be a mid unit practical exam as well as a written and practical The 300-hour program that comprises the Cake Techniques and final unit exam. Design curriculum is composed of 5 units that include Cake baking, filling, finishing and decorating techniques, and Unit 2: Advanced Cake Decorating Techniques, Flavor Pairings implementation, which give the student the skills for entry-level and Texture Combinations employment in a commercial bakery or cake design studio creating professional quality cakes. Students are given a thorough Students are taught basic equipment use, procedures, theory, and understanding of the philosophy and rules of basic cake making recipes for creating more advanced cakes and decorating skills and decorating. The skills learned will encourage individualized such as stacking multiple tiered cake, miniature cakes, and special style and the ability to use flavor combinations to compose unique occasion cakes. Students will have an understanding of how to cake combinations as well as knowledge on the steps and combine flavors and textures to create high quality products. strategies to planning and operating a cake business. Working in a Students are taught chocolate tempering techniques used to make setting unique to the School, each student is furnished with an a variety of chocolate decorations. There will be a midterm individual work station allowing daily hands-on experience. Team written and practical exam at the end of Unit 2. projects prepare students to master the complexities of the commercial marketplace. Escalating through the lessons, students Unit 3: Sugar Paste Flowers and Advanced Floral Decorations will learn to relate all recipes to the overall development of grand Basic recipes, procedures, and skills necessary for creating sugar cake making. Lessons cover recipe construction through the paste flowers and other sugar paste decorations will be covered in complete comprehension of the basics necessary to conceive the this unit. Students will learn the techniques used to create a ultimate piece de resistance. Upon satisfactory completion of this variety of flowers, leaves and petals used to decorate cakes. program, a student will be qualified to assume an entry-level Students will learn how to assemble bouquets and cake toppers position as an assistant in a bakery or cake design studio. with sugar paste flowers. Students will complete a practical evaluation at the end of this unit. Unit 1: Introduction to Cake Baking, Filling and Finishing In this initial segment, the beginning baker will learn basic equipment use, measurements, procedures, knife skills, theory, and the recipes required for fundamental cake making, such as genoise, pound cake, and biscuit, as well as basic fillings such as Unit 4: Advanced Cake Designing/Starting a Cake Design Segment Structure Business On each class day, after attendance, the Chef-Instructor will Students are introduced to the basic recipes, procedures, theory, lecture on the day's subject with a question and answer period to and skills to create advanced cake designs. Students will learn how follow. A mise en place ("put in place") of the work plan for the to sketch designs and work to client specifications. Students will day will be given with a time schedule to be followed. Students be taught cake sculpting techniques as well as multiple tiered will then work on a specific recipe or, during decorative work stacking. Students will learn how to work with sugar for units, a creative project. Components are then put together to decorations such as pulled, blown, and poured sugar and create a finished product. Throughout the execution of a recipe or techniques used to create molds and advanced decorations. a decorative project, individual feedback from the Chef-Instructor Students will learn strategies to planning and operating a cake is available. The finished product (as well as its components) is business, including general operations, legal/health department presented for critique and discussion by the Chef-Instructor. regulations, equipment, food costs, transportations, and delivery. Finally, itemized cleanup ends the session. Students will also work on team projects as well as individual creations. Grading The minimum passing grade at the School is 70%. Throughout Unit 5: Final Exam the curriculum, students will be given written examinations and This segment is the culmination of the entire program with practical projects, as well as weekly grade evaluations for their in- students using all the skills learned to put together a four tier class performance. Students receive cumulative grades for each wedding caked designed by the student with specifications given individual unit and for the entire program. Students who fall by the instructor. There will be a comprehensive written theory below 70% in any unit may be placed on grade probation or be exam which will cover techniques and theories learned required to repeat the unit, at the discretion of the School throughout the curriculum. There practical exam will consist of a Director. five day project using techniques and skills learned throughout all units of the curriculum. Students must have a minimum cumulative average of 70% at both the midpoint of the program and completion of the Skills Acquired program or they will be withdrawn in accordance with the Development of: a thorough understanding of the philosophy of satisfactory academic progress policy (see Satisfactory Academic cake making; a clear conception of the interrelationship of the Progress section in this catalog for the complete policy). mathematical rules of basic pastry recipes as well as the development of decorating skills. Knowledge of: the complexities Students must achieve a minimum passing grade on both the of the professional cake design marketplace; the relationship of all midterm and final exams. In the event of a failing grade on the recipes to the overall development of grand cakes; how to midterm or final exam, a student will be offered one retake within construct a cake through the complete comprehension of the 14 calendar days. Any student who fails the retake will be building blocks necessary to create ultimate cakes. immediately withdrawn from the program. Students who are absent on the day of an end-of-unit exam must have a Upon completion of the Cake Techniques and Design course, documented reason for their absence and approval from the each student will be expected to: Registrar in order to schedule a make-up exam. The make-up • Have been present, properly attired, and on time daily exam must be scheduled and completed within 14 calendar days • Be familiar with all pastry and baking equipment—their use, of the original exam date. maintenance, and care • Be aware of time requirements for oven heating for pastry Students must have a cumulative grade of 70% or higher in order making/baking to graduate from the program. Graduates will have a strong • Properly execute the creation of all of the types of cakes knowledge of basic techniques, enabling them to function taught throughout the Cake Techniques and Design program immediately in any commercial bakery kitchen as an entry-level • Have a clear understanding of the theory, procedures, and baker/cake decorator. skills necessary for the successful completion of a specific cake • Have the ability to create decorative and specialty cakes • Properly execute the creation of cakes with fillings, glazes, frostings, ganaches, mousse, Bavarians, buttercreams and other fillings and finishings 26 CLASSIC CULINARY ARTS Schedule Theory Practice Total Day Length Evening Length Level 1 — Quality: Introduction to Culinary Techniques 18 82 100 4 Weeks 6.67 Weeks Level 2 — Quality: Building Culinary Foundations 25 75 100 4 Weeks 6.67 Weeks Level 3 — Discipline: Skills For Consistency and 20 80 100 4 Weeks 6.67 Weeks Refinement Level 4 — Discipline: Techniques In Buffet, Charcuterie, 15 85 100 4 Weeks 6.67 Weeks Production, and Volume Cooking Level 5 — Reality: Introduction to the Professional Kitchen 10 90 100 4 Weeks 6.67 Weeks Level 6 — Reality: Confidence, Control and Creativity in 11 89 100 4 Weeks 6.67 Weeks The Professional Kitchen 99 501 600 TOTAL PROGRAM 24 Weeks 40 Weeks Hours Hours Hours Schedule Of Instruction Sanitation will be addressed through training in food safety This course contains a maximum of 24 students per class. through the NRA ServSafe® curriculum. Students will work Full-time daytime schedule: Mon – Fri, 9:00 am to 3:00 pm. toward the valuable certification by learning how various foods Part-time evening schedule: Monday, Wednesday, and Friday OR should be handled, beginning with receiving and continuing Tuesday, Thursday, and Saturday, 5:45 pm to 10:45 pm. through production and onto the dinner plate. Experienced Chef- Instructors, and any necessary assistants, supervise and monitor Educational Objectives each student's progress in a hands-on kitchen/classroom setting. Students begin cooking their very first day, using the Total The 600-hour program that comprises the Classic Culinary Arts ImmersionSM process, which is the philosophy of the School. curriculum is designed to initiate a cook's career path as an entry- level line cook. This path may eventually lead to the position of Throughout this segment, students will be expected to respond to Chef, Executive Chef, and other prestigious positions in the instruction given by the Chef-Instructors. Each day, students are industry. The curriculum has been devised to train novice cooks expected to arrive dressed to cook (with uniform pressed and to acquire the knowledge, skills, fundamentals, techniques, and shoes shined) and ready to accomplish the tasks at hand. Focusing discipline necessary for entering their chosen field. This strong on theory and practice, students will develop their "cooking base will serve as the foundation for career advancement. Students reflexes" and practice the communication skills necessary for are required to acquaint themselves with the hands-on experience working in a commercial kitchen. In addition, each student will of cooking from the beginning. In the last third of the program, learn how to set up and organize a work station, execute a basic the student will be introduced to the reality of a working recipe, and follow directions. It is the goal of the School to have professional kitchen that services the School's restaurant, L'Ecole. each student develop the confidence to eventually work efficiently It is here that the student will quickly develop the organizational in a professional kitchen setting. Beginning in Level 1, students skills necessary to function as a member of a station team and are taught how to work in teams, how to correctly perform tasks eventually to take on the responsibility of chef de partie under the as basic as washing and peeling vegetables and as complex as watchful eye of the Chef-Instructor. Each student must meet and preparing classic dishes, how to conduct themselves properly in a maintain the standard of quality of the food prepared and served kitchen environment, and how to recognize basic safety in the School's formal dining room under real-time constraints. precautions. Working in a real kitchen, students will become Upon satisfactory completion of this program, a student will be intimate with classic culinary techniques, terminology, and qualified to assume an entry-level position. equipment and familiarize themselves with the primary elements of the craft. Each student works closely with the faculty and staff Level 1 - Quality: Introduction to Culinary Techniques (100 to adopt the mature attitude necessary to build a successful hours) culinary career. As the first building block of a culinary education, These initial 100 hours begin the novice cook's journey to mastery this segment requires diligence and concentration. The School's of the art of fine French cooking. The introductory weeks train Chef-Instructors create a friendly yet highly disciplined setting students in the fundamental techniques, skills, and discipline and provide constructive support to help students take these first needed as a foundation for the remaining period of instruction. steps. 27 Skills Acquired Skills Acquired Recognition of : rice, pasta, grains, eggs, and legumes; nutritional Recognition of: proper food handling and storage of foodstuffs; considerations in food preparation; a variety of recipes for different cuts of meat, fowl, seafood, and vegetables; proper mixtures and crèmes from the classical French dessert repertoire; preparation of stocks and sauces; specific cooking techniques for a major wine grape varietals and wine-producing regions; variety of dishes; organization and cleanliness; a selection of characteristics that distinguish wines from these regions; major recipes from the classical French repertoire. beer and spirit categories; cheese making processes; distinguishing characteristics of varieties of cheese. Knowledge of: food safety principles; correct seasoning; required use, care, and implementation of knives; kitchen hygiene; Knowledge of: basic nutritional considerations; care and regulated use of all basic kitchen equipment; proper maintenance maintenance of professional equipment; influence of and cleanliness of equipment. sustainability and seasonality of menus. Understanding of: importance of food safety issues for the Understanding of: the organization of a work station, the conservation of foodstuffs; avoidance of waste. importance of camaraderie in a team, menu construction, the importance of taste and color in the plating of a recipe. Upon completion of Level 1, each student will be expected to: • Have been present, properly attired, and on time daily Upon completion of Level 2, each student will be expected to: • Be familiar with requisite equipment—its use, maintenance, • Prepare ingredients to create the greatest nutritional value and care • Prepare five different pâtes: à choux, feuilletée, brisée, sucrée, • Be aware of time requirements for preparation and execution and sablée of dishes • Prepare three different appareils: pâte à frire, pâte à crêpe, • Properly execute the cuts of meat, fowl, fish, and vegetables and génoise required by specific recipes • Prepare crème anglaise, crème pâtissière, sorbet, ice cream, • Know the basic cooking techniques or styles of meat, fowl, mousse, and meringue fish, and vegetables • Execute curriculum dishes in a team setting to the instructor's specifications and approval Segment Structure Segment Structure On each class day, after attendance, the Chef-Instructor will lecture and do a demonstration on the day's subject, followed by a As in Level 1, after attendance, the Chef-Instructor will lecture question and answer period. A mise en place ("put in place") of and do a demonstration on the day's subject, followed by a the work plan for the day will be given. Students will then work in question and answer period. A mise en place ("put in place") of teams on a specific recipe and create a finished dish. Throughout the work plan for the day will be given. Students will then work in the progression of the recipe, Chef- Instructors will provide teams on specific recipes and create finished dishes. individual attention and feedback. Throughout the progression of the recipe, Chef-Instructor will provide individual attention and feedback. Each completed dish Level 2 - Quality: Building Culinary Foundations (100 Hours) will then be presented to the Chef-Instructor for critique. In Level 2, students will advance their knowledge of the skills taught in Level 1 and will develop significant new skills. Students Level 3 - Discipline: Skills For Consistency and Their will learn basic nutrition and also learn the functions of fats, Refinement (100 Hours) proteins, and carbohydrates in the body, and how to select and prepare ingredients to get the best nutritional value in meals. Skills initiated in Levels I and II will become ingrained in Level 3. Level 2 also teaches the fundamentals of cheese and cheese In this segment, the students will execute classical French dishes production, and provides an in-depth look at rice and various from each of the four departments of the professional kitchen: forms of pasta. In this unit students will also be introduced to garde-manger, poissonnier, saucier, and pâtissier. Timing, various batters, doughs, and crèmes. Finally, menu design organization, efficiency, multi-tasking and teamwork are the (construction) and the art of food presentation will be important goals. Learning each of the divisions of the professional kitchen elements in the students' training. will help the beginning cook continue to hone basic skills and provide a foundation for the development of the creative process required for fine cooking. In Level 3, students will also begin their education in low temperature cooking techniques. At the completion of this level, students will be able to execute classical 28 French dishes within time constraints and must take a serve hot and cold food appropriate for a catered affair. As part of comprehensive midterm examination to demonstrate that each lesson the student will participate in butchering, learning competency. how to use the products obtained from butchering. Students will also plan, organize, and prepare curriculum dishes specific to Skills Acquired buffet/catering work and prepare food for display, emphasizing color, proportion, arrangement, and logical traffic flow. The Recognition of: varied applications of cooking techniques, strong student teams will also arrange and decorate the buffet as is work ethic required in the kitchen, details of fine cooking, normal for a catered affair, and serve the completed dishes to structured methods of plating. faculty and students. This course also emphasizes the business of catering, food cost control, and inventory management. Knowledge of: how to set up and maintain a work station, requisitioning food, classical French dishes, timing and Skills Acquired organization required to properly execute those dishes. Recognition of: timing constraints in preparation and service, Understanding of: complete organization of a work station, how serving the buffet (e.g., portioning and slicing), and staff meal, use to work efficiently, the importance of teamwork, building on the of learned cooking methods and standard equipment to produce importance of flavor and plating of a recipe high volume meals, and application of proper sanitation procedures in order to prepare family meals safely. Upon completion of Level 3, each student will be expected to: • Be properly attired, organized, clean, and prepared for the Knowledge of: charcuterie preparation, hot and cold buffet class objectives preparations, setting up decorations for the buffet table. • Know and understand the required basic recipes and techniques Understanding of: application of vacuum packaging on certain • Accept responsibility for the setup and execution of the buffet items and when cooking sous-vide, and proper slicing, required dishes on each station portioning, and serving techniques at the buffet table. • Know how the elements of a specific recipe should be presented Segment Structure On each class day, after attendance, the Chef-Instructors will Segment Structure lecture and do a demonstration on the day's subject if necessary, After attendance, each day will commence with a 30-minute followed by a question and answer period. The mise en place of lecture and demonstration. At this point, key issues concerning the work plan for the day will be given. Students will then work in each dish will be explained and students will begin specific work teams on one of two stations: buffet/ catering, or quantity cooking in their respective stations (either garde manger, poissonnier, (family meal). Throughout the class time, students will be saucier, or pâtissier). Students will then prepare and serve their working under a strict production schedule and will receive, as dishes under the guidance and direction of the Chef-Instructor. always, individual attention and feedback from the Chef- Upon completion, students will receive feedback from the Chef- Instructors. Instructor. Level 5 - Reality: Introduction to the Professional Kitchen (100 Level 4 - Discipline: Techniques in Buffet, Charcuterie, Hours), and Production, and Volume Cooking Level 6 - Reality: Confidence, Control, And Creativity In the Professional Kitchen (100 Hours) In this segment, students will begin to focus on volume cooking, making their experience of the rigors of a professional kitchen As students enter Level 5, they are considered entry-level cooks. much more realistic. Each day, students will work in quantity They are now responsible for part of the daily menus at L'Ecole. cooking (family meal), or buffet/ catering, of which charcuterie is Students learn to work with efficiency, accuracy, and consistency a main component. The volume cooking segment will require the in the restaurant environment, under the strict supervision of the student to work in a team to organize, prepare, and serve the Chef-Instructor. Students must demonstrate the ability to prepare meals cafeteria-style to students and staff. The food prepared for food using all common cooking methods, to adapt classic family meals will be chosen from standardized curriculum recipes techniques and dishes to contemporary tastes, and to identify and that reinforce techniques learned in Levels 1, 2, and 3, stressing a correct inappropriate seasoning, texture, and consistency. At this well-balanced nutritional content. Each family meal will include a point, the ability to interact with other cooks, to take direction, to salad, protein-based entrée, vegetarian entrée, vegetable, and execute assigned tasks, and to be flexible are judged as strenuously starch. Buffet/Catering will teach students how to prepare and as the command of recipe comprehension and execution. In Level 29 5, students rotate through the garde-manger, poissonnier, saucier, student's performance will be critiqued by invited judges in a entremetier, and pâtissier stations, executing dishes from a casual setting. The judges' grades, along with the chef monitor's regional French menu typically served at a brasserie or bistro, grades, will determine a portion of the student's final test grade. followed in Level 6 with a progressive French menu using more advanced techniques. In Levels 5 and 6 students will learn about Grading the complexities, rules, and regulations of a highly organized The minimum passing grade at the School is 70%. Throughout kitchen and will become more discerning judges of the food they the curriculum students will be given written examinations and are preparing. Level 6 is designed to be progressively more practical evaluations. Students receive cumulative grades for each difficult than Level 5 and the menu and curriculum will rotate to individual level and for the entire program. Students who fall emphasize seasonal ingredients. In Level 6, the students will be below 70% in any level are placed on grade probation. responsible for a proportionally larger number of covers served in the restaurant. At the completion of these two levels, a student Students who fail to achieve a grade of 70% or higher in the will have acquired the minimum skills necessary for an entry-level first level will be withdrawn from the program. Students who position in a professional kitchen. Every student who has met the fail to achieve a passing grade for any subsequent level may be requirements of all six levels will come to know les bases de la required to repeat the level, at additional cost. Students must have cuisine ("the foundations of cooking") through rigorous culinary a cumulative average of at least 70% at both the midpoint of the training. From this point, it is the student's self motivation and program and completion of the program or they will be creativity that will determine their future. withdrawn in accordance with the satisfactory academic progress policy (see Satisfactory Academic Progress section in this catalog Skills Acquired for the complete policy). Withdrawals and level repeats due to Recognition of: food arrangement and plating considerations, failing grades are subject to the discretion of the School Director. achieving consistency as a guideline for the final product. Students must achieve a minimum passing grade on both the Knowledge of: how to expedite dishes consecutively with time midterm and final exams. In the event of a failing grade on the constraints; coordination and firing of multiple dishes, setup and midterm or final exam, a student will be offered one retake within breakdown of the kitchen stations. 14 calendar days. Any student who fails the retake will be immediately withdrawn from the program. Students who are Understanding of: volume preparation of the recipes, strict absent on the day of an end-of-level exam must have a weighing and portioning of proteins, preparation of documented reason for their absence and approval from the accompanying sauces and vegetable garnishes. Registrar in order to schedule a make-up exam. The make-up exam must be scheduled and completed within 14 calendar days Upon completion of Levels 5 and 6, each student will be expected of the original exam date. to: • Be familiar with a larger variety of meats, fowl, fish, All students are required to submit a menu project in Level 5. vegetables, and fruits in their natural state, in the classic cuts, This project allows students to express their creativity and style by and in standard recipes demonstrating the knowledge they have acquired in the program. • Be able to organize a station as chef de partie This project extends beyond regular classroom study and will • Recognize techniques in a given recipe require a reasonable investment of time and resources outside of • Take initiative and improvise as necessary the School. This project is worth 20% of the Level 5 grade. The • Explain a recipe and its progression to other members of a criteria and grading details will be given to the student by the team Chef-Instructor during Level 3. Segment Structure Students must have a cumulative grade of 70% or higher in order After attendance, the Chef-Instructors will lecture on the day's to graduate from the program. Graduates will have a strong menu, detailing the recipes, procedures, and plating, as well as the knowledge of basic techniques, enabling them to function mise en place required for the service. Every class ends with immediately in a restaurant as an entry-level line cook. cleanup and a final inspection of the refrigerators and cooking equipment. Upon completion of the final examination, each 30 CLASSIC PASTRY ARTS Schedule Theory Practice Total Tarts, Cookies, and Sanitation 10 55 65 Pâte à Choux 3 22 25 Puff Pastry 5 35 40 Viennoiserie 3 22 25 Bread 4 26 30 Cakes 1 5 40 45 Cakes 2 3 27 30 Petits Fours 3 37 40 Chocolate 1 5 35 40 Chocolate 2 4 36 40 Individual Desserts 1 4 26 30 Individual Desserts 2 2 28 30 Individual Desserts 3 5 50 55 Sugar 1 2 28 30 Sugar 2 2 28 30 Wedding Cakes 2 13 15 Review, Written, and Practical Final Exam 2 28 30 64 536 600 TOTAL PROGRAM Hours Hours Hours Schedule Of Instruction and Capacity will learn to relate all recipes to the overall development of grand This course contains a maximum of 22 students. desserts. Lessons cover recipe construction through the complete Full-time daytime schedule (24 Weeks): comprehension of the basics necessary to conceive the ultimate -Monday through Friday, 8:30 am to 2:30 pm. pièce de résistance. Upon satisfactory completion of this program, Part-time evening schedule options (40 Weeks): a student will be qualified to assume an entry-level position as an -Monday, Wednesday, and Friday: 5:30 pm to 10:30 pm assistant pâtissier. -Tuesday and Thursday, 5:30 pm to 10:30 pm, and Saturday, 9:00 am to 2:00 pm The following restrictions will apply to the order in which units - Tuesday and Thursday, 3:30 pm to 8:30 pm, and Saturday, 9:00 must be taught: am to 2:00 pm. • Tarts, Cookies, and Sanitation must be taught first • Cakes 1 must come before Cakes 2 Educational Objectives • Individual Desserts 1 must come before Individual Desserts 2 and Individual Desserts 3 The 600-hour program that comprises the Classic Pastry Arts • Sugar 1 must come before Sugar 2 curriculum is composed of 17 units that include pastry theory, • Tarts, Cookies, Sanitation, Puff Pastry 1, Viennoiseries, and technique, and implementation, which give the student the skills Cakes 1 must be taught prior to Petits Fours, Individual for entry-level employment in a commercial bakery or kitchen Desserts 1, and Wedding Cakes creating professional quality desserts. Students are given a • Review and Final must come last thorough understanding of the philosophy and rules of basic pastry. The skills learned will encourage the use of individualized Tarts, Cookies, and Sanitation flavor combinations to compose unique desserts as well as a proficiency at writing and designing specialty menus. Working in In this initial segment, the beginning pâtissier will learn basic a setting unique to the School, each student is furnished with an equipment use, measurements, procedures, knife skills, theory, individual work station allowing daily hands-on experience. Team and the recipes required for fundamental French short and rich projects prepare students to master the complexities of the pastry dough, such as pâte brisée, pâte sucrée, and pâte sablée, as commercial marketplace. Escalating through the lessons, students well as basic cookie dough and tart fillings. This will set the first 31 building block for the successful execution of all levels of basic Petits Fours tarts and cookies. In this unit students will train and take the The now somewhat-seasoned pâtissier is introduced to the bite- exam for food safety certification from the National Restaurant sized, beautifully iced and decorated treats that are often the Association—the most widely accepted food-handling finishing touch to a dinner or banquet. All the basic recipes, certification in the country. procedures, and skills necessary for creating baked and non-baked petits fours will be examined, including cutting, molding, filling, Pâte à Choux glazing, and decorating. Students are taught basic equipment use, procedures, theory, and recipes for creating pâte à choux, also known as cream puff pastry. Chocolate 1 A variety of desserts made with this uniquely sticky dough will be Students will be introduced to the history of chocolate as well as examined, as will different combinations of fillings and glazes. the manufacturing process. Students will learn different methods for tempering dark, white, and milk chocolate. Baking with Puff Pastry 1 chocolate and an introduction to chocolate candies including a In this segment, students will learn basic recipes, procedures, and basic ganache and dipping techniques will be covered. Students skills necessary for creating and handling four types of puff will learn how to design and execute a functional piece made from pastry—the delicate, multi-layered pastry dough also known as chocolate. pâte feuilletée. Instruction for the creation of napoléons, palmiers, and many other rich delicacies is included. Students will learn Chocolate 2 advanced uses for the dough, and they will complete written and More advanced chocolate techniques and candy making will be practical evaluations. covered, including molded bonbons and flavored ganaches. Students will develop and execute recipes for bonbons. Students Viennoiseries will learn decorating techniques such as coloring chocolate, and Students are introduced to the basic recipes, procedures, theory, they will design and build a chocolate showpiece. and skills to create enriched-dough products such as croissants, Danish, brioche, quick breads, and classic European, ethnic, Individual Desserts 1 holiday, and specialty breads. Students will apply the techniques they studied earlier and be introduced to a number of new techniques including ice creams, Bread sorbets, and sauces. The unit will focus on plated desserts and In this segment, students are introduced to lean bread doughs, students will learn how to properly describe desserts for a menu. including baguette dough. Students will also learn steps used for artisanal bread making. In this unit, students will also receive Individual Desserts 2 information on nutrition as it is related to food products. Students will build on previous skill development. New techniques including frozen desserts, advanced creams, and Cakes 1 fillings such as sabayon will be introduced. Particular emphasis In this segment, students are introduced to recipes, procedures, will be placed on adjusting menus for seasonality and developing skills, and theory for making classic and modern cakes and student speed and organization for plating multiple desserts. gâteaux. A wide variety of sponge cakes, fillings, and decorating techniques are covered, including genoise, biscuit, meringue, Individual Desserts 3 Bavarian creams, mousse, and ganache fillings. Students are Students will continue to work on more advanced desserts introduced to decorating techniques using various icings, rolled including à la minute (hot) items such as soufflés and deep fried fondant, marzipan, and glazes. desserts. Students will create their own dessert menu, learn how to order ingredients based on a given menu, and execute desserts for Cakes 2 a chefs' tasting. In this segment, students continue skill development on cakes and decorating techniques and learn to prepare rolled cakes and Sugar 1 chiffon cakes. The uses of rolled fondant to cover a cake and Students will be introduced to the basic recipes, procedures, and decorating are emphasized. A practical skills examination skills required to create nougatine and marzipan. Students will includes designing and building a special occasion cake. The learn basic techniques for air brushing and pastillage. They will completion of this unit marks the midpoint of the program and design and build a functional piece with pastillage and learn the students must take and pass a comprehensive midterm basic techniques of making sugar paste flowers. examination. 32 Sugar 2 Segment Structure Students learn the procedures for cooking, pouring, and blowing On each class day, after attendance, the Chef-Instructor will sugar. They will also learn to make and decorate showpieces. lecture on the day's subject with a question and answer period to Students will work together to design a showpiece for a theme. follow. A mise en place ("put in place") of the work plan for the day will be given with a time schedule to be followed. Students Wedding Cakes will then work on a specific recipe or, during decorative work Students will create a three-tiered wedding cake using some or all units, a creative project. Components are then put together to of the decorative techniques they have learned, with special create a finished product. Throughout the execution of a recipe or emphasis on design and planning. a decorative project, individual feedback from the Chef-Instructor is available. The finished product (as well as its components) is Review, Written, and Practical Final Exam presented for critique and discussion by the Chef-Instructor. Finally, itemized cleanup ends the session. This segment is the culmination of the entire program, with students using all the skills learned to put together a variety of pastries and candies that are displayed on a stand made out of Grading chocolate, pastillage, nougatine, or cooked sugar. Special The minimum passing grade at the School is 70%. Throughout emphasis is placed on timing, scheduling, accuracy, and the curriculum, students will have written examinations and presentation. practical projects, as well as weekly grade evaluations for their in- class performance. Students receive cumulative grades for each Skills Acquired individual unit and for the entire program. Students who fall Development of: a thorough understanding of the philosophy of below 70% in any unit may be placed on grade probation or be pastry making; a clear conception of the interrelationship of the required to repeat the unit, at the discretion of the School mathematical rules of basic pastry recipes Director. Knowledge of: the complexities of the commercial marketplace; Students must have a minimum cumulative average of 70% at the relationship of all recipes to the overall development of grand both the midpoint of the program and completion of the desserts; how to construct a recipe through the complete program or they will be withdrawn in accordance with the comprehension of the building blocks necessary to conceive the satisfactory academic progress policy (see Satisfactory Academic ultimate dessert Progress section in this catalog for the complete policy). Upon completion of the Classic Pastry Arts program, each Students must achieve a minimum passing grade on both the student will be expected to: midterm and final exams. In the event of a failing grade on the • Have been present, properly attired, and on time daily midterm or final exam, a student will be offered one retake within • Be familiar with all pastry and baking equipment—their use, 14 calendar days. Any student who fails the retake will be maintenance, and care immediately withdrawn from the program. Students who are • Be aware of time requirements for oven heating for pastry absent on the day of an end-of-unit exam must have a making/baking documented reason for their absence and approval from the • Properly execute the creation of all of the types of pastries Registrar in order to schedule a make-up exam. The make-up taught throughout the Classic Pastry Arts program exam must be scheduled and completed within 14 calendar days • Have a clear understanding of the theory, procedures, and of the original exam date. skills necessary for the successful completion of a specific recipe Students must have a cumulative grade of 70% or higher in order • Have the ability to create decorative and specialty cakes to graduate from the program. Graduates will have a strong • Properly execute the creation of fillings, glazes, frostings, knowledge of basic techniques, enabling them to function ganaches, mousse, Bavarians, and parfaits immediately in any commercial pastry kitchen as an entry-level pastry cook. 33 INTENSIVE SOMMELIER TRAINING Unit Theory Practice Total Wine Foundation 18 18 36 Wines of France 22 22 44 New World Wine Regions 14 14 28 Wines of Italy – 24 hours 12 12 24 Wines of the Iberian Peninsula 10 10 20 Wines of Germany and Eastern Europe 8 8 16 Beers & Spirits 8 8 16 Wine Program Management 8 8 16 100 100 200 TOTAL PROGRAM Hours Hours Hours Schedule Of Instruction and Capacity decanting. The class will culminate in an international overview This course contains a maximum of 22 students. of important wine regions. An average of 6 to 8 wines will be Full-time daytime schedule (10 Weeks): Monday through Friday, tasted each day. 9:00 am to 1:00 pm Part-time evening schedule (17 Weeks): Tuesday, Wednesday, Objectives and Thursdays, 6:00 to 10:00 pm Upon completion of this course, students will: (note: the optional Certified Sommelier Exam is held after the • Know how the sense of taste and smell are used in the tasting official end of the course) and identification of wines • Experience how the aging of wines affects their quality and Educational Objectives appearance The Intensive Sommelier Training is a 200 clock-hour course. The • Be introduced to the service aspect of the sommelier's class is a combination of lecture and lab with approximately half position the time being lecture and the other half being lab where students • Learn the proper technique for decanting and why it is taste wines and practice the art of proper service. This program important may be taken on a full-time schedule allowing the student to • Begin to understand the principles of wine and food pairing complete their training in 10 weeks, or as a part-time schedule • Be introduced to the component tasting technique and given allowing the student to complete in 17 weeks. There are 50 class the tasting grid recommended by the Court of Master periods of 4 hours. Upon successful completion students will Sommeliers receive a diploma. The course also allows students the option of • Learn the fundamentals of viticulture by visiting a working taking the three day Introductory and Certified Examinations vineyard administered by the Court of Master Sommeliers™. The program • Learn which are the major wine-producing regions of the prepares successful graduates for entry-level positions into the world restaurant/wine industry with emphasis in the areas of sales and service. WA 102 – Wines of France – 44 Hours The Wines of France unit begins with an overview of the quality WA 101- Wine Foundation – 36 Hours levels of French wines, focusing on the AOC system. Students will The Wine Foundation unit will prepare students for future classes be introduced to the major wine regions of France and the variety on the wine regions of the world. The course begins with the of climates, wine styles, cuisine, and customs. We will take a basics of grape growing and winemaking. Students will learn virtual and tasting tour of the wine regions of France learning: the about the physiology of taste and how to taste and talk about grapes, AOCs, regulations, styles of wines, and labeling. The wines. They will learn to assess, blind taste and identify flaws in regions to be covered include: Alsace, Loire Valley, Burgundy, wines. They will discuss the effects of aging wines and proper Rhône, Provence, Languedoc, Roussillon, Southwest, Jura, Savoie, cellar conditions. There will be a detailed hands-on session on Bordeaux, and Champagne. An average of 6 to 8 wines will be professional wine service including sparkling wines and tasted each day. 34 Objectives • Know, taste, and identify wines from Piedmont and Northern Italy • Know the major growing regions or appellations of France • Know, taste, and identify wines from Lombardy • Know, taste, and identify wines from Alsace • Know, taste, and identify wines from Tuscany and Central • Know, taste, and identify wines from the Loire Valley Italy • Know, taste, and identify wines from Burgundy • Know, taste, and identify wines of Sicily and southern islands • Know, taste, and identify wines from the Rhône Valley • Know, taste, and identify wines of Southern Italy and the • Know, taste, and identify wines from Provence Islands • Know, taste, and identify wines from the Languedoc- • Experience a classic Italian meal paired with Italian wines Roussillon • Know, taste, and identify wines from the Southwest, Jura and Savoie WA 105 – Wines of the Iberian Peninsula – 20 Hours • Know, taste, and identify wines from Bordeaux The Wines of the Iberian Peninsula unit begins with an overview • Know, taste and identify wines from Champagne of the quality levels of Spanish wines. Students will be introduced • Have an opportunity to taste a classic French meal paired to the major wine regions of Spain, climates, wine styles, and with French wines cuisine. We will take a virtual and tasting tour of the wine regions of Spain, learning: the grapes, DOs, regulations, styles of wines, WA 103 – New World Wine Regions – 28 Hours and labeling. The regions to be covered include: Sherry, Rioja, Ribera del Duero, Navarra, Priorat, Rueda, Rías Baixas, and many The New World Wine Regions unit begins with an overview of others. We will also discuss and taste Cava. We will then move on the history and current law regarding wine in the United States. to the wine regions of Portugal, learning: the grapes, DOCs, We then cover the wines of California, New York, Oregon and regulations, styles of wines and labeling. The regions to be Washington at length and touch on wines of the other 46 states. covered include: Port, Madeira, Douro, Dão, Bairrada, Setubal, The rest of the American continent is covered including Canada, Vinho Verde, and others. An average of 6 to 8 wines will be Chile, Argentina, and Uruguay. The remaining New World wine tasted each day. regions of Australia, New Zealand and South Africa are also covered. An average of 6 to 8 wines will be tasted each day. Objectives Objectives • Know the major growing regions (VdlT) of Spain • Know the premier growing regions (DOCa and DOs) of • Know the major growing regions for New World Wines Spain • Know, taste, and identify wines from California and New • Know the major growing regions (VR) of Portugal York • Know the premier growing regions (DOCs) of Portugal • Know, taste, and identify wines from the Pacific Northwest, • Know, taste, and identify wines of Spain and Canada • Know, taste, and identify wines Portugal • Know, taste, and identify wines from South America • Experience a classic Iberian meal paired with Iberian wines • Know, taste, and identify wines from New Zealand, and South Africa • Experience a classic meal from one of the New World regions WA 106 – Wines of Germany and Eastern Europe – 16 Hours paired with wines from the region The Wines of Eastern Europe unit begins with an overview of the geography of the entire region. Students will be introduced to the WA 104 – Wines of Italy – 24 Hours major wine regions of Germany, quality levels and labeling. We The Wines of Italy unit begins with an overview of the quality will take a virtual and tasting tour of the wine regions of levels of Italian wines. Students will be introduced to the major Germany, learning: the grapes, regulations, styles of wines, and wine regions of Italy, climates, wine styles, and cuisine. We will labeling. We will emphasize the wines of the Mosel, Rheingau, take a virtual and tasting tour of the wine regions of Italy learning: Pfalz, Rheinhessen and Nahe. This module will then study the grapes, DOCGs, regulations, styles of wines, and labeling. The Austria, Hungary, and Greece. An average of 6 to 8 wines will be regions to be covered include: Piedmont and the rest of Northern tasted each day. Italy, Tuscany and the rest of Central Italy, Southern Italy, and the islands. An average of 6 to 8 wines will be tasted each day. Objectives Know the major growing regions of Germany and the wine Objectives producing regions of Eastern Europe • Know the major growing regions (DOCGs) of the Italian • Know the specific grape varietals of German wines Peninsula • Know, taste, and identify wines from Mosel and Rheingau • Know, taste, and identify wines from Austria 35 • Know, taste, and identify wines from Hungary Objectives • Know, taste, and identify wines from Greece • Know how to design a wine list for various types of service • Experience a classic German meal paired with wines from the venues region • Know the proper formulae for pricing • Know the steps necessary for proper cellar management WA 107 – Beers & Spirits – 16 Hours • Know the steps necessary for maintaining control of wine The Beers and Spirits unit begins with beer production, terms, program costs and styles. We will then discuss distillation and whiskies from • Know the implications of beverage laws to the sommelier's around the world. The great brandies of the world will also be position covered as well as liqueurs and other spirits. A selection of beers or spirits will be tasted each day. The course will conclude with a Grading sparkling wine service exam. Throughout the curriculum, students will be given written examinations after each unit as well as a unit evaluation grade for Objectives tasting and professionalism. A student failing a unit will be placed • Know the distillation process by which all major spirits are on probation and may be required to repeat the unit, at the produced discretion of the School Director or Wine Director. Students must • Know the great brandies of the world achieve a minimum passing grade of 70% on the Unit 1 (Wine • Know the great whiskeys of the world Foundation) exam or will be withdrawn. Students failing to • Know the more recognized liqueurs, how they are produced achieve a passing grade in any subsequent unit will be placed on and from which region they originate probation and/or required to repeat the unit, at the discretion of the School Director or Wine Director. Students may re-take the WA 108 – Wine Program Management – 16 Hours unit test once in an effort to receive a minimum passing grade of The Wine Program Management unit begins with creating a 70%. The re-take must be completed within 3 class periods of winning wine list including menu concept, pricing, variety of notification of failing grade or cumulative grade below 70%. selections, and creative marketing. Beverage cost control, vendor Students who are absent on the day of an end-of-unit exam must relations, cellar management, and beverage law round out this have a documented reason for their absence (doctor's note or module. The course will conclude with a decanting wine service similar) and approval from the Registrar in order to schedule a exam. make-up exam. 36 Tuition and Fees Alumni pricing is available to students who have graduated from a program of study at the School that is 90 hours or longer in length. Current Student/Recent Alumni pricing is available to a student currently enrolled in, or who has graduated from a program of study at the School that is 90 hours or longer in length within the twelve months preceding the start date of this class. Family member pricing is available for family members of graduates of Classic Culinary Arts, Classic Pastry Arts or Art of International Bread Baking programs. Family members are limited to a documented spouse, registered domestic partner, child, or sibling. COURSE TUITION NONREFUNDABLE BOOKS AND INSURANCE FEE TOTAL APPLICATION FEE SUPPLIES The Art of International Bread $10,515 $100 $375 $10 $11,000 Baking Alumni $9,464 $0 $375 $10 $9,849 Recent $8,938 $0 $375 $10 $9,323 Alumni/Military Family $9,464 $100 $375 $10 $9,949 Cake Tech & Design $20,090 $100 $800 $10 $21,000 Alumni $18,081 $0 $800 $10 $18,891 Recent $17,077 $0 $800 $10 $17,887 Alumni/Military Family $18,081 $100 $800 $10 $18,991 Classic Culinary $45,790 $100 $850 $10 $46,750 Arts (Day) Alumni $41,211 $0 $850 $10 $42,071 Recent $38,922 $0 $850 $10 $39,782 Alumni/Military Family $41,211 $100 $850 $10 $42,171 Classic Culinary Arts (Evening) $40,540 $100 $850 $10 $41,500 MWF Alumni $36,486 $0 $850 $10 $37,346 Recent $34,459 $0 $850 $10 $35,319 Alumni/Military Family $36,486 $100 $850 $10 $37,446 Classic Culinary $37,940 $100 $850 $10 $38,900 Arts (Evening) TRS Alumni $34,146 $0 $850 $10 $35,006 Recent $32,249 $0 $850 $10 $33,109 Alumni/Military Family $34,146 $100 $850 $10 $35,106 37 Classic Pastry Arts $44,790 $100 $800 $10 $45,700 (Day) Alumni $40,311 $0 $800 $10 $41,121 Recent $38,072 $0 $800 $10 $38,882 Alumni/Military Family $40,311 $100 $800 $10 $41,221 Classic Pastry Arts $37,790 $100 $800 $10 $38,700 Eve (MWF) Alumni $34,011 $0 $800 $10 $34,821 Recent $32,122 $0 $800 $10 $32,932 Alumni/Military Family $34,011 $100 $800 $10 $34,921 Classic Pastry Arts Afternoon & Eve $35,890 $100 $800 $10 $36,800 (TRS) Alumni $32,301 $0 $800 $10 $33,111 Recent $30,507 $0 $800 $10 $31,317 Alumni/Military Family $32,301 $100 $800 $10 $33,211 Intensive Sommelier $9,320 $100 $70 $10 $9,500 Training Alumni $8,388 $0 $70 $10 $8,468 Recent $7,922 $0 $70 $10 $8,002 Alumni/Military Family $8,388 $100 $70 $10 $8,568 Advanced Standing: Tuition charges for a graduate of Culinary enrollment agreement and making an initial payment and (ii) a Techniques or La Technique who has been granted Advanced student who has not visited the School's facility prior to Standing (subject to availability) for Classic Culinary Arts shall be enrollment may withdraw without penalty within three days credited by the amount equal to the tuition paid for that course. following attendance at orientation or a tour of the facilities and Tuition is applicable to all students. For purposes of financial aid inspection of the equipment. eligibility, career day programs are considered full-time and career evening/afternoon programs are considered part-time. A $500 tuition credit will be granted to any career student who has paid the entire balance due in full by cash, check or credit card, upon enrollment or no later than one week prior to the course start date. This credit shall be reversed if the check is not honored or if the credit card charges are reversed. A student who cancels within 7 days of signing the Enrollment Agreement receives all amounts paid other than the non- refundable Application Fee except that (i) a student may cancel this agreement without penalty within three days after signing this 38 ADDITIONAL CHARGES Students will be charged $75 for each scheduled make-up class. NYU Articulation There will be no refund for missed make-up classes. A student required to repeat a level in Classic Culinary Arts due to excessive absenteeism or failing grades shall be assessed an additional charge of $2,000. Agreement As part of an articulation agreement between the School and New A student required to repeat the second half of Classic Pastry Arts York University School of Education, any student who has due to excessive absenteeism or failing grades shall be assessed an completed the six-month or nine-month Classic Culinary Arts additional charge of $4,000. with Artisanal Baking, Classic Culinary Arts, or Classic Pastry Arts program and holds a bachelor's degree from an accredited All students must be covered by an accident insurance plan for institution may apply to be enrolled in a comprehensive, 40-credit the length of their program, for which there is a charge of $10. food and food management master of arts (MA) degree program The coverage is terminated once a student is no longer enrolled in to be developed in consultation with an advisor at New York the program. University. NYU may grant up to six credits for the School's diploma. Some prerequisite courses may be required in addition The books and supplies charge, ranging in cost depending on the to the above-named credits. The Food Studies MA program program of enrollment, includes the charges for required books, includes two areas of concentration: food culture and food tools, uniforms, and daily supplies. Fees for replacement books, systems. Food Culture examines the social, economic, cultural, uniforms, tools, and identification cards are outlined in this and psychological factors that have influenced food consumption document. If a student chooses to purchase additional supplies, practices and patterns in the past and present. Students research they will be charged accordingly. historical, sociological and anthropological aspects of food. Food Systems Explores the food systems, tracing commodities and MISCELLANEOUS FEES agricultural concerns from production through consumption. Emphasizing international, national and local food systems, • Assessed charges for any book not returned to the library will students explore environmental, ethical, and economic factors in be charged to the individual student's account. food production and distribution. For a copy of the New York • A fee of $15 for any check returned to the School from the University School Bulletin and application materials, call 212- bank, for any reason, will be charged to the individual 998-5030 or write: Office of Graduate Admissions, New York student's account. University, School of Education, 82 Washington Square East, 3rd • A fee of $20 will be charged for replacement of a diploma. Floor, New York, New York 10003-6644. For further information • A fee of $10 will be charged for additional graduation or to make an appointment with a New York University advisor, photographs. email email@example.com. • All required curriculum books are provided to the student with the cost included in the materials fee. If a student requires a replacement copy of a book, the request should be made to the librarian. A schedule of fees for replacement books is available in the library. 39 Graduation Honors and REQUIREMENTS FOR GRADUATION To graduate, every student must: • Complete at least 90% of the required total hours of Awards instruction. GRADUATE WITH DISTINCTION* • Take and pass the final examination. • Receive an average passing grade on written tests and Any culinary or pastry career course graduate who achieves an practical evaluations as described in the grading system. average cumulative final numeric grade of 95% or higher and does • Have paid, in full, all tuition and fees two weeks prior to not exceed the allowed absences will graduate with distinction. A graduation. diploma indicating distinction will be mailed to the graduate. • Return all library books two weeks prior to the last day of class. OUTSTANDING ATTENDANCE • Complete the Graduation Clearance Form, including an exit interview with Career Services. Students who are self- Any career culinary or pastry course graduate who attends every employed in a culinary profession must provide a business day of the program will be presented with an outstanding card or other documentation of self-employment. Students attendance certificate. Only one exception is made: for observance who will not be seeking employment as a result of full-time of religious holidays. continuing education, medical conditions, military service, of incarceration must provide supporting documentation. OUTSTANDING CREATIVE CULINARY PROJECT A diploma and will be presented to students meeting the above This award is presented to one graduate from each culinary arts requirements. career course. This individual will be awarded a signed cookbook. GRADUATION CEREMONY OUTSTANDING CREATIVE PASTRY PROJECTS An annual graduation ceremony will be held at an off-site This award is presented to the pastry arts career graduate with the location for all Classic Culinary Arts and Classic Pastry Arts highest average for four projects: menu project, wedding cake, students who have completed the requirements for graduation. chocolate showpiece, and pastillage cake stand. The recipient of The location, date, and time of the ceremony is available from the this award will receive a certificate. Registrar's office. Each student will be provided with two guest tickets. Additional guest tickets will be available for purchase. OUTSTANDING SERVICE AWARD This award is given to any graduate who provides service to the Individual class graduation ceremonies will be held at the School School community and the food community at-large. This award for The Art of International Bread Baking, Cake Techniques and will be presented to individuals who have accumulated the Design, and Intensive Sommelier Training students. The location, requisite minimum of service points and have applied for the date, and time of each graduation ceremony is available from the award three weeks prior to the final day of class. Registrar's office. DEAN'S LIST Family Meal Students are eligible for the Dean's List each level. To be on the Dean's List a student must have a 90% in both attendance and test grades. The School provides each career student with a daily meal referred to as "family meal." The preparation of this meal is part * Students who have repeated a level due to failing grades or of the Classic Culinary Arts curriculum and, as such, provides the attendance will not be eligible to receive the Graduate with student body with exposure to quantity cooking. Distinction award. The School may withhold any or all of the aforementioned awards at the discretion of the School Director. 40 School Policies ORIENTATION will authorize a grade change request to the Registrar for processing into the student's permanent grade transcript record. Student orientation is held prior to the first day of classes for the Classic Culinary Arts, Classic Pastry Arts, The Art of If an instructor is no longer employed by the School, a student International Bread Baking, Cakes Techniques & Design and request for a grade change is to be made to the School Director. If Intensive Sommelier Training programs. Orientation serves as the there is sufficient evidence to make a change and if a reasonable transition point in the student's journey into the culinary world, attempt has been made to produce a response from the instructor, and it provides an opportunity to meet classmates as well as the the School Director will authorize a grade change request to the faculty and administrative staff. The purpose of orientation is to Registrar for processing into the student's permanent grade communicate important information that is vital for the student's transcript record first day and beyond. This information will help you successfully navigate and get the most out of your program. Final paperwork GRADING SYSTEM is collected at orientation, and uniforms are distributed. Attendance at orientation is required for all incoming students. Description Numerical Letter Failure to attend or make alternative arrangements may result in Outstanding 90-100 the forfeiture of your seat in that particular class start and Above Average 80-89 cancellation of the enrollment agreement. Average 70-79 Failure Below 70 GRADING Incomplete I No Grade NG Students receive numerical grades at the end of each level or unit. Withdrawal W The minimum passing grade at the School is 70%. Students Transfer T must achieve a cumulative grade average of at least 70% at the Section Change SC program midpoint to maintain satisfactory academic progress Pass P standards, or they will be withdrawn (see Satisfactory Academic Progress section on the next page for the complete satisfactory GRADING PERCENTAGE academic progress policy). Students in Classic Culinary Arts must CLASSIC CULINARY ARTS also achieve a grade average of at least 70% at the end of the first Level Percentage of Total Grade culinary level or they will be withdrawn. Students who fail to Level 1 16.6% maintain an average of 70% or higher will be placed on probation, Level 2 16.6% and they may be required to repeat a level or unit(s), or be Level 3 16.6% withdrawn (at the School Director's discretion). Students must Level 4 16.6% take and pass both the midterm and final exams with grades of Level 5 16.6% 70% or higher. All students must have an average of 70% or Level 6 17% higher in order to graduate. See specific program requirements for detailed grading policies for each program. GRADING PERCENTAGE GRADE CHANGES THE ART OF INTERNATIONAL BREAD BAKING Level Percentage of Total Grade After an instructor has submitted a student's grade to the Level 1 25% Registrar, the grade may be changed only with the approval of the Level 2 25% School Director. If there has been a clerical error, or the student Level 3 25% feels the grade received is inaccurate, the student should first Level 4 25% discuss the grade with the Chef-Instructor. If there are further questions, the student can file a grade appeal with the School Director. The final grade, however, is the prerogative of the instructor. A student has up to four weeks after the grade has posted to request a grade change. No grade changes are accepted after this date. If a grade change is approved, the School Director 41 GRADING PERCENTAGE SATISFACTORY ACADEMIC PROGRESS (SAP) CAKE TECHNIQUES AND DESIGN Level Percentage of Total Grade A student enrolled at the School is expected to maintain satisfactory academic progress (SAP). A student must maintain a Level 1 28.13% minimum cumulative grade of 70% and complete the entire Level 2 16.50% course of instruction within the maximum time frame of 150% of Level 3 7.93% the scheduled length of the program in which the student is Level 4 37.44% enrolled ("maximum time frame"). Level 5 10.005% A student's satisfactory academic progress will be evaluated at the GRADING PERCENTAGE midpoint and at the end of the program. At the time of INTENSIVE SOMMELIER TRAINING evaluation, the student must have a minimum cumulative grade Percentage of of 70% and have completed 90% of the student's scheduled clock Level Total Grade hours. Wine Foundation 18% Wines of France 22% If a student is found not to meet the minimum quantitative New World Regions 14% standards at the time of evaluation, the student will be placed on Wines of Italy 12% SAP probation for a period of two weeks. During probation, the Wines of Iberian Peninsula 10% School will provide the student with advising and remediation. Wines of Germany and Eastern Europe 8% While on SAP probation, the student will continue to be eligible Beers & Spirits 8% for financial aid. If the student does not meet the minimum Wine Management 8% quantitative standards by the end of the probation period, the student will be withdrawn from the School. GRADING PERCENTAGE CLASSIC PASTRY ARTS If a student is found not to meet the qualitative standards at the Percentage of time of evaluation as a result of failing the midterm or final Level examination, the student will be placed on SAP probation and Total Grade Tarts, Cookies and Sanitation 8.35% given one opportunity to retake the midterm or final examination Pate a Choux 8.35% within 14 calendar days. If the student does not meet the Puff Pastry 8.35% qualitative standards at the end of that period, the student will be Viennoiserie 2.1% withdrawn from the program. Bread 6.2% A student who is withdrawn based on his or her failure to Cakes 1 4.15% maintain satisfactory academic progress may appeal his or her Cakes 2 4.15% withdrawal in writing to the School Director. The student's appeal Petits Fours 8.35% should document an error in the student's records or the School's Chocolate 1 4.0% calculation of satisfactory academic progress or unusual or Chocolate 2 6.0% mitigating circumstances that have prevented the student from Individual Desserts 1 3.75% meeting satisfactory academic progress standards, but which are Individual Desserts 2 1.25% not an indicator of the student's ability to successfully complete Individual Desserts 3 5.0% the program in which the student is enrolled. The appeal will be Sugar 1 6.65% considered before an appeals panel consisting of the School Sugar 2 3.35% Director and the Program Director. If the student is re-admitted, Wedding Cakes 10% he/ she will be placed on probation for 25% of the remaining Review, Written and Practical Final program and during that period the student will be able to re- 10% Exam establish eligibility for federal financial aid. A student who does not appeal or whose appeal is denied may apply for re-entry subject to the discretion of the School Director no sooner than six months from his or her last date of attendance. If a student is accepted for re-entry, the student may re-establish eligibility for federal financial aid funds only after meeting the SAP standards. 42 If a student withdraws and re-enters or is on a leave of absence, and attending scheduled make-up classes. Students must provide the period in which the student is absent from School will not be an e-mail address to receive notification from the Office of included when determining whether the student is complying Student Affairs of missed classes. Free e-mail addresses are with the 150% maximum timeframe. If a student takes a leave of available from websites such as yahoo.com, gmail.com, and absence during any level in Classic Culinary Arts or any unit in hotmail.com. Classic Pastry Arts, The Art of International Bread Baking, Cake Techniques and Design, or Intensive Sommelier Training, the Student Notification Obligations student will receive a grade of Incomplete (I), which will not be A student missing class must: counted in the student's cumulative grade point average. If a • Notify the instructor by e-mail or telephone. student withdraws from a course, the student will receive a grade • Notify the Associate Registrar by e-mail or telephone. of Withdrawal (W), which will not be counted in the student's • Contact partners in the student's work group. A student who cumulative grade. fails to provide appropriate notice may be placed on Attendance Probation for the duration of the level. A student may be asked to repeat a level or unit due to insufficient or unacceptable grades, minimal attendance, and/or poor attitude Hourly Attendance Obligations during class. The original attempt at the level and the repeated The School's policy is that students should attend all scheduled attempt will be considered when determining whether a student is classes. If unavoidable, however, a student may miss a maximum complying with the 150% maximum time frame. Students may of 10% of scheduled class time. Attendance is measured by level not receive federal financial aid for the repeated attempt. When for Classic Culinary Arts, at the midpoint and completion for required to repeat a level or a unit, a student will be obliged to Classic Pastry Arts, Cakes Techniques & Design and Intensive transfer to another time slot if the class to be repeated is at its Sommelier Training, and by unit for The Art of International maximum student capacity. If a student is unwilling or unable to Bread Baking. Any student missing 15% or more of class time in transfer, or if no space is available, the student must then await any level, unit, or half will be placed on Attendance Probation. the availability of space and will be required to request a leave of The student will remain on Attendance Probation until the absence pending an opening. For example, if a Level 2 day student student has completed required make-up classes and achieved is required to repeat the level and the Level 1 day class is at its 90% of scheduled hours. During this time, the student will receive maximum, the repeating student must either transfer to a night e-mail notices advising the student of the number of classes that class session or wait for the next available day time slot. must be made up. The student must meet with the Associate Registrar and Assistant Dean of Student Affairs to help resolve A level or a unit may be repeated only once, subject to the any problems that are making attendance impossible or discretion of the School Director. impracticable and to schedule make-up classes in accordance with the policy set forth below. All students should be aware that the responsibility for complying with the School's academic and attendance Absences accrued in the first half of the program must be made requirements is theirs alone. Failure to comply with the up by the midpoint of the program or the student will be placed requirements as outlined in this catalog will result in failure to on SAP probation and risk withdrawal, as set forth above. graduate. Absences accrued in the second half of the program must be made up prior to graduation or the student will be withdrawn from the If a student is denied financial aid as a result of not having made program. The School Director has the discretion to allow a satisfactory academic progress, an appeal may be made to the student to take the final exam and attend the graduation financial aid appeals panel for reconsideration. The student must ceremony with one outstanding make-up class. The student must submit a written appeal to the Office of Financial Aid, which will complete the make-up class within 14 days from the last date of review the appeal within one week. The Office of Financial Aid class or the student will be withdrawn. will notify the student regarding the decision of the panel. The panel consists the School Director and the Director of Financial Any student missing in excess of 20% of class time in the first Aid. level, unit, or half will be withdrawn from the program, regardless of whether the student has completed make-up classes. ATTENDANCE Any student missing in excess of 20% of class time in subsequent The School prepares students as culinary professionals and level, unit, or half will receive a grade of "F" and will be required expects students to treat their academic colleagues in the same to repeat the level, unit, or half in its entirety, subject to space manner as professional colleagues. Students are responsible for availability and a fee. If space is not available immediately, a keeping track of any missed classes, scheduling make-up classes, 43 student may be required to request a leave of absence while discrepancy with the Chef-Instructor. If there are further waiting for the next available spot in a class. questions, the student can file an attendance appeal with the School Director. A student has up to four weeks from the date in Students are not allowed to repeat a level or unit more than once. question to file an attendance appeal. No appeals will be considered after four weeks. If an attendance change is approved, In some cases, instructors cannot evaluate a student's skills due to the School Director will authorize a change request to the excessive absences. In this situation, the student must repeat the Registrar for processing into the student's permanent record. level or unit. Specific cases are subject to the discretion of the School Director. Students are evaluated on their performance in Make-up Classes class. Students cannot be evaluated when absent, therefore point • All make-up classes must be scheduled in advance with deductions are made on student evaluations for absences, Student Affairs. Students may be required to requisition regardless of the reason for being absent. required food items in advance of the make-up class. Students must make-up the specific content missed. Tardiness • Students are expected to make-up classes during regularly The Chef-Instructor records arrival and departure time for each scheduled class periods (see individual program summaries student and students are marked present for time actually for class times). In some cases, students will be able to attended. Continued tardiness is considered disruptive to the class complete missed coursework by joining another class and may result in disciplinary action. The Chef-Instructor has the schedule for that lesson. In other cases, and subject to special right to refuse admission to anyone who is more than one hour need and availability, students will work with an instructor in late to class, who is repeatedly tardy, or in the discretion of the a monitored make-up to complete the missed coursework. Chef-Instructor anyone whose late admission would be disruptive Monitored make-ups must be scheduled at least one week to the class. Students leaving early or arriving late to class may be prior to the requested make-up date. required to make-up an entire class in order to achieve 90% • Afternoon make-up classes: Students in the Classic Culinary attendance in that level or unit. Arts and Classic Pastry Arts programs may, when offered, make-up classes in specially scheduled afternoon make-up Religious Observance sessions. Students must complete two consecutive afternoon All absences, regardless of circumstance or merit, are recorded make-ups to complete make-up hours equivalent to one class. daily, and become part of a student's permanent attendance Students who miss afternoon make-up sessions may not be record. With proper planning, a student should be able to observe permitted to schedule further afternoon make-up sessions. religious holidays within the attendance policy of the School. Any • Intensive Sommelier Training program: In general, make-up student expecting to miss a class (or classes) due to the observance classes are not offered for the sommelier program. On of a religious holiday should notify both their Chef-Instructors occasions when two wine classes are running in close and the Office of Student Affairs. If religious observance could succession, a make-up in another class MAY be possible result in missing more than 3 consecutive days or 20% of class depending on space availability. time in a particular level or unit, the student must request • Partial make-ups are not permitted. preapproval for those absences from the School Director. Please • Make-ups are allowed ONLY when space permits. note that students are evaluated on their performance in class and • No make-ups are allowed on exam days, unless the student is cannot be evaluated when absent. Point deductions are made on required to make-up that exam. student evaluations for absences, regardless of the reason for being absent. There is a $75 charge per make-up. This fee will be automatically added to a student's account. Students will be charged if they miss Vacation Policy a scheduled make-up (students must cancel a minimum of 24 hours in advance of the make-up in order not to be charged). It is imperative that students in any of the School's career programs get vacation time of more than three consecutive class Points are permanently deducted from evaluation grades for each days pre-approved by the School Director. A student that fails to absence. Points are not returned even if the class is made up. receive pre-approval and misses in excess of 20% of class time in a particular level or unit may be withdrawn from the program. As set forth above, students are permitted to miss 10% of the Attendance discrepancies after an instructor has submitted scheduled hours within a level, unit, or half. These hours do not attendance to the Office of the Registrar, the attendance record need to be made up. Students that need to miss extended class may be changed only with the approval of the School Director. If time for legitimate personal, medical, or military reasons may there has been a clerical error, or the student feels the attendance apply for a Leave of Absence. record is inaccurate, the student should first discuss the 44 Approved Leave of Absence required to obtain a new I-20 and, in some cases, a new student The School recognizes that circumstances may arise that make it visa before returning. For more information, contact the necessary for students to temporarily leave the School. We International Student Adviser. recommend that students consider the decision to interrupt their studies carefully. Students may take an approved leave of absence Students living in School's student housing facilities must contact for a period of up to 60 days. In special cases, a student may the Assistant Dean of Student Affairs to discuss how the leave of receive a second leave of absence during his/her course of study, absence will affect housing. but the total cumulative period that a student is on an approved leave of absence may not exceed 180 days in a 12-month period. Returning to the School after a Leave of Absence: While a leave of Reasons for taking a leave of absence are as follows: absence is over upon return, all repeated content counts as leave 1. Personal: A personal or family tragedy, serious of absence time towards the 180-day maximum time frame. emergency, or other special circumstances that make Students will be placed in the instructional program at the point attendance impossible or impractical. commensurate with their skill level retained at the time of return 2. Medical: Emergency or planned medical treatment for from leave. Students on a leave of absence for 30 days or longer self or a family member. In the case of personal medical will be required to take a written exam and skills test to determine treatment, a physician's note must be provided to the placement upon return to the program. The class schedule will be School. A leave of absence can be granted for a period of based upon the student's request to return and space availability. up to 180 days in such cases, as determined by the School If there is no space in the schedule requested, a student may be Director. offered alternative schedule options or may have to wait until 3. Military (reserve or active duty): A copy of the student's space is available in the desired schedule. In that case, the leave of military orders must be provided. Unplanned leaves may absence will be continued until the student is able start the new be granted during the course of a level or unit and will schedule. However, in no case will the leave be continued for result in a grade of "I" or Incomplete for that level or more than 180 days. unit. Leaves during the course of a level or unit will require the student to reenter the program at the start of Students will not be required to make tuition payments while on the level or unit in which the leave was taken. A student an approved leave of absence. Students are advised to meet with may not enter a level or unit already in progress. the Bursar to determine when the next payment will be due. Students are advised to meet with the Financial Aid office if any Procedure For Requesting a Leave of Absence: financial aid or loans have been received. Students will not be subject to additional tuition if they return to the same class A student seeking a leave of absence must submit a signed letter schedule they attended prior to their leave of absence. In some to Student Affairs specifying the reason for the request and the cases, students cannot return to the same class schedule due to dates for which the leave is requested. Student Affairs will lack of available space in that schedule. In those cases, students evaluate the request and notify the student if the leave of absence will not be subject to additional tuition if they return to the has been granted. schedule suggested by the School. Students may be subject to tuition changes if they request a schedule change. Leaves of Leaving and failing to place a written request for a leave of absence are granted for good reason shown and in accordance absence will result in a student being withdrawn from the with such limitations as may from time to time be prescribed by program after a period of 14 calendar days from the student's last the United States Department of Education and the New York date of attendance. A student who fails to return from a leave of State Education Department. A student on an approved leave of absence will automatically be withdrawn unless the student has absence is considered as having "in school" status. The student submitted a second written request and the request is approved by may not receive the proceeds of a FFEL program disbursement, the School Director. Any student who is granted a leave of nor may the School credit the student's account. Please visit the absence and fails to return will be considered withdrawn as of the Financial Aid office for the current federal financial aid policy. first day of his or her leave of absence. As a result, the student may enter repayment on his or her loans immediately. Probation International students may take a medical leave of absence with A student may be placed on probation during the course of the approval from the International Student Adviser and the School program for failing to meet grade or attendance requirements, for Director. International students taking a leave of absence for non- misconduct, or for failing to meet financial obligations to the medical reasons are not permitted to remain in the United States. School. Students are notified of their probationary status by mail. All international students taking non-medical leaves of absence 1. Grade Probation: A student with failing grades averaging are required to return to their country of residence and will be below 70% may be placed on probation, and/or required to repeat a level or unit. 45 2. Conduct Probation: A student who violates the code of requirements in order to help ensure the student's conduct (see code of conduct section) or otherwise success upon re-entry. exhibits a poor or disruptive attitude (such as ignoring a 4. Students must take a placement test. The School's faculty directive or placing individual concerns above the group) and administration will then review the results of the may be placed on probation, and/or required to repeat a skills test and written exam to determine the point at level or unit. which the student should be required to return to the 3. Lateness/Attendance Probation: A student who is School. excessively late or absent may be placed on probation, 5. Sign a new enrollment agreement. Tuition will be and/or required to repeat a level or unit. assessed on a pro-rated basis. 4. Bursar: All students enrolled in career courses are 6. Meet all outstanding financial obligations to the School required to meet financial obligations to the School. and establish ability to pay any new financial obligations Failure to make payments as required will result in the that will be incurred upon re-entry. student being placed on Bursar Probation for a period of 7. Class and schedule to which the student re- enters the two weeks, or another period in the discretion of the program is subject to space availability. Director of Financial Aid. If the student's account is not current at the end of the probationary period, the FAMILY EDUCATIONAL RIGHTS AND PRIVACY student will be withdrawn from the program. Specific cases are subject to the discretion of the Director of ACT (FERPA) Financial Aid. The Family Educational Rights and Privacy Act (FERPA) afford students certain rights with respect to their education records. Withdrawal These rights include: A student may be withdrawn from the School for: failure to meet 1. The right to inspect and review the student's education the terms of probation, misconduct, unexcused absence, academic records within 45 days of the day the School receives a failure as described herein, or failure to fulfill tuition payments or request for access. A student should submit to the other financial obligations. A student's financial obligations to the Registrar and School Director a written request that School are as provided in the executed Enrollment Agreement. identifies the record(s) the student wishes to inspect. The The School reserves the right, at its discretion, to withdraw any School's official will make arrangements for access and student whose continued enrollment, in the judgment of the notify the student of the time and place where the School, is not in the best interest of either the student or the records may be inspected. If the records are not School. maintained by the School's official to whom the request was submitted, that official shall advise the student of the Departing School correct official to whom the request should be addressed. Students wishing to withdraw from a program at the School must: 2. The right to request the amendment of the student's 1. Confer with Student Affairs. education records that the student believes are 2. Place the request in writing stating the reason(s) inaccurate, misleading, or otherwise in violation of the necessitating departure. student's privacy rights under FERPA. A student who 3. Schedule an exit interview with the School Director. Any wishes to ask the School to amend a record should write refund or payment due will be calculated and paid within to the School official responsible for the record, clearly 45 days of the date which the student withdraws from the identify the part of the record the student wants changed, program. and specify why it should be changed. If the School decides not to amend the record as requested, the School Re-Entry will notify the student in writing of the decision and the Any student who has been withdrawn from the program may student's right to a hearing regarding the request for apply for re-entry at a later date. To request re-entry, a student amendment. Additional information regarding the must: hearing procedures will be provided to the student when 1. Confer with Student Affairs. notified of the right to a hearing. 2. Place the request in writing stating the reason(s) 3. The right to provide written consent before the School necessitating departure from the program and the discloses personally identifiable information from the justification for completion of the program without student's education records, except to the extent that further interruption. FERPA authorizes disclosure without consent. The 3. Receive approval from the School Director. The School School discloses education records without a student's Director, in his discretion, may impose additional prior written consent under the FERPA exception for 46 disclosure to school officials with legitimate educational schedule a make-up class with the Office of Student Affairs. interests. A school official is a person employed by the Students are also advised to contact the Office of Student Affairs if School in an administrative, supervisory, academic or they are unsure of their total class hours. Students may call 1-800- research, or support staff position (including law 229-7990 or 646-254-7533 for school closing information. enforcement Unit personnel and health staff); a person or company with whom the School has contracted as its If an emergency occurs at the School, please look to your Chef- agent to provide a service instead of using the School's Instructor for instructions and guidance. A copy of the School's employees or officials (such as an attorney, auditor, or emergency procedures is available from the Associate Registrar in collection agent); a person serving on the Board of the Student Affairs office. Trustees; or a student serving on an official committee, such as a disciplinary or grievance committee, or The following are guidelines to use in case of an emergency. There assisting another school official in performing his or her are two definite considerations: 1) no two emergencies are alike; tasks. A school official has a legitimate educational therefore, these guidelines are merely suggestions for possible interest if the official needs to review an education actions; 2) your own personal safety is your highest priority. record in order to fulfill his or her professional • When there is fire or smoke in the building look for the responsibilities for the School. nearest exit and leave immediately. Signs showing emergency 4. The right to file a complaint with the U.S. Department of exits are posted throughout the School; become familiar with Education concerning alleged failures by the University these exits. to comply with the requirements of FERPA. The name • Carry your keys, some cash, and an ID with you at all times and address of the Office that administers FERPA is: in case you need to leave the School and cannot get back into Family Policy Compliance Office the building. U.S. Department of Education • If a dangerous situation presents itself in the classroom/ 400 Maryland Avenue, SW kitchen, leave immediately. Washington, DC 20202-5901 • If possible create a buddy system with someone else in your class. Another person looking out for you can make the The items listed below are designated as Directory Information difference between life and death. and may be released for any purpose at the discretion of the • If you suspect or hear of a food contamination possibility, School: please tell your Chef-Instructor or the police (if after hours) • Student's name as soon as possible. • Student's permanent and temporary address • If you have to leave the building immediately, do not worry • Student's permanent and temporary telephone number about what is in the oven. Only turn off the oven if you know • Student's date and place of birth for sure that we are having a drill. • Enrollment status • If an emergency situation occurs, please call your parents, • Student's course of study, dates of attendance, and relatives and friends as soon as you can. It is not always completion or termination date possible for the School's personnel to staff telephones or • Honors & awards received reach you. • Certificate awarded • Never leave the School without telling your Chef-Instructor • Student's e-mail address or a School official. • If you have a disability that may affect your reaction to an Under the provisions of the Family Educational Rights and emergency or response during an emergency, please inform Privacy Act (FERPA) of 1974, as amended, a student has the right your Chef-Instructors and the School Director. to withhold disclosure of Directory Information. This request • Be sure that Student Affairs has an emergency contact for you must be made in writing to the Registrar's Office at the School. on file. If this information changes while you're in school, let us know as soon as possible. • Early dismissal is not always a given. Your Chef-Instructor EMERGENCY PROCEDURES AND SCHOOL will let you know if the School is closing. CLOSINGS • If you witness a crime or drug use, please report what you have seen to the School Director. In the event of an emergency, the School may be required to close. It is a New York State mandate that a certain number of hours be completed in order to receive a diploma (different for all STUDENT CODE OF ETHICS programs). If school closure has caused a student to fall short of Academic integrity. Strive for success. Set a good example for his or her total number of required hours, he or she must other students. Put in the time you need to succeed. Remember 47 that you are evaluated based on your own performance, not based Engaging in any of the following conduct will constitute a on the performance of others. This is a challenging program, but violation of the rules and regulations of the School and shall be it should not be competitive. considered sufficiently serious to warrant disciplinary action up to and including dismissal: Respect for your peers. Offer a helping hand to a classmate who • All types of theft, willful destruction, damage, or misuse of needs it. Understand that students will perform at different speeds any school property or property owned by students, faculty, and skill levels; this will be true throughout your career in this administrators, community members, or guests. industry. Learn how to be a team player. • Sale, purchase, possession, or use, on the property of the School, of any incendiary devices, explosives, dangerous Respect for your instructors. Let your instructors do their jobs. weapons, or illegal drugs. Even if you disagree with their method or technique, remember • Obstruction of the normal processes and activities essential to that they have knowledge to share. The School's instructors come the function of the school community. from restaurant backgrounds. Be respectful of their positions and • Disruptive behavior in the classroom or kitchen. their expertise. • Interference with freedom of speech including not only disruption of a class, but also interference with the freedom Respect for the School's policies and reputation. You will of any speaker or chef invited by the school community. represent the School in the future, and our reputation depends on • Any deliberate action or reckless conduct that causes or every graduate's performance and ethics in the field. Our strict might cause injury to oneself or another person, or persons, policies exist to create a positive learning environment where all including actions that tend to cause physical or mental pain students are treated fairly. or social deprivation. This includes violence, threat of force or violence, harassment (including but not limited to sexual Being a good citizen. Above all, strive to be a good citizen. harassment), and the verbal abuse of any community Always take the high road, and avoid engaging in gossip or member or guest. exclusion. Remember that this is a school, and you are a student. • Failure to comply with the instructions of a school The most important lesson you can learn is how to work well with administrator or other duly authorized agent of the School, others. including failure to present identification when required. • Use of obscene or abusive language. GENERAL STATEMENT OF CONDUCT POLICIES • Violation of the Drug-Free Schools policy as set forth in this document. Each applicant for enrollment agrees to be governed by the • Gambling anywhere on school property or at any school regulations respecting admission and conduct prescribed in the sponsored event. current catalog and by such other regulations respecting • Loitering in the hallways before, during, or after class enrollment and conduct as may be reasonably established by the sessions. School from time to time. The continuation of enrollment for • Misuse of the computer system or violation of the computer each student, his or her progress, and the conferring upon the policy as set forth in the Technology section. student of any diploma is subject to the disciplinary powers of the • Falsification of school documents. School. • Conducting oneself off-campus (away from the School) in a manner that reflects adversely on the good name and CODE OF CONDUCT reputation of the School. • Failure to observe appropriate hygienic standards. The School is an adult vocational education institution and • Failure to comply with student rules and regulations. therefore there is an expectation that, as adults, students will • Any conduct that recklessly or intentionally endangers or conduct themselves in a professional, businesslike manner. threatens the health, safety, or welfare of any person on Membership in the School's community is accompanied by a school-owned or operated property or at school sponsored responsibility to maintain and foster an environment activities is expressly prohibited. characterized by freedom of expression, inquiry and exchange of • Failure to abide by all standards for appropriate attire. ideas, and the respect for the dignity and uniqueness of each • Cheating of any kind, including plagiarism. individual. All members of the school community have the right to seek action on matters of concern by appropriate means. In THE EXAMPLES LISTED ABOVE ARE NOT NECESSARILY order to preserve an atmosphere in which a free exchange of ideas ALL INCLUSIVE. IN GENERAL, ANY STUDENT WHO may flourish, it is necessary that standards of behavior be ENGAGES IN UNACCEPTABLE BEHAVIOR MAY BE maintained to ensure the safety of all members of the School SUBJECT TO IMMEDIATE REMOVAL FROM THE PREMISES community as well as the unimpeded operation of the institution. AND/OR DISMISSAL FROM THE SCHOOL. 48 The School prepares students for employment as culinary The School reserves the right, at its discretion and without prior professionals and expects students to treat their academic notice, to change existing regulations, requirements, and policies colleagues in the same manner as professional colleagues. or to promulgate new regulations, requirements, and policies having to do with conditions respecting enrollment of students This includes but is not limited to: and the relationship between the School and the students, to • Treating instructors, staff, and students with respect. terminate the enrollment of any student, and to cancel or • Notifying instructors prior to leaving the classroom. postpone an announced course. • Arriving to class and returning from scheduled breaks on time. STUDENT RULES AND REGULATIONS • Following rules for proper attire and hygiene at all times. The following student rules and regulations must be adhered to or School Provisions disciplinary action may be taken. All food prepared at the School is the property of the School. Students may NOT remove any prepared foods or provisions Contact Information from the School unless permission has been obtained from the Students must provide a current address, telephone number, and Chef-Instructor. e-mail address. Any change to this information must be reported to the Registrar's office within 10 days. International students are Guest Policy additionally required to report change of address the Students are not permitted to bring guests to the School during International Student Adviser and USCIS. Free e-mail addresses scheduled instruction hours. This holds true for day, afternoon, are available from websites such as yahoo.com, gmail.com, and and evening classes. Students can request a waiver from the Office hotmail.com. of Admission for an adult who might be interested in enrolling at the School. Attire • Uniforms: A cleaned and pressed uniform must be worn Cell Phone Policy daily. Maintenance of the uniform is the responsibility of Use of cellular telephones, including text messaging and checking each student. Students must not commute in their uniforms. email, is prohibited except in designated cell phone areas. Beepers All students must change from their street clothes to their are also prohibited. On the rare occasion that a student cannot uniform at the School. wait until the end of class time to make a telephone call or • Footwear: Durable, solid, polished black leather shoes are send/receive a message, students must receive permission from required. Socks are also required. Sandals, canvas shoes, or the Chef-Instructor to leave the classroom. Designated cell phone sneakers MAY NOT be worn. areas are limited to the student lounge and locker rooms. • Hair: Hair that covers the collar must either be cut or restrained in a neat pony tail, braid, or net. Hair must be Policy On Photographs And Video immaculately clean. Students with facial hair may be asked to Students may take photographs of completed dishes with wear a beard guard. permission from their Chef-Instructor, and only if doing so will • Nails: Nails must be clean, short, and without polish. not interfere with or interrupt any student's work, including their • Make-up/Fragrances: Heavy make-up, perfume, or aftershave own. Filming any portion of class is not permitted. is inappropriate and may not be worn in class. • Hands: Students are required to wash their hands before starting class, after using the bathroom, after smoking, and as DISCIPLINARY PROCEDURES necessary to maintain sanitary conditions during food Upon request, detailed procedural guidelines are available for preparation. review in the Office of the School Director. • Jewelry: No hoops (facial and earring). If you can see through the hoop, it is unacceptable; no wrist jewelry allowed except Informal Resolution Attempt for wristwatches; no shanks on stud earrings. Wedding rings are acceptable. Items listed are not permitted in the A good-faith attempt will be made to resolve all problems classroom or kitchen as they constitute a safety hazard. informally, initially by the appropriate administrator or faculty member. This may include informal discussions with the alleged violator and faculty members, deans, or administrators. If the Classroom Conduct matter is not resolved by an informal resolution attempt, the alleged violator shall be requested to designate whether he/she wishes to have the charge determined by a formal hearing 49 pursuant to the School's procedures for a disciplinary hearing. system, you may still want to consider making a confidential Upon such designation, in writing, within 14 school/business report. With your permission, the School Director can file a days, a formal hearing will be set. report on the details of the incident without revealing your identity. The purpose of the report is to ensure the future safety of Releasing Disciplinary Information yourself and others. With such information, the School can keep Details relating to any disciplinary proceedings, the decision, and an accurate record of the number of incidents involving students; the names of individuals involved will not be made available determine where there is a pattern of crime with regard to a except as required for internal school purposes as required by law, particular location, method, or assailant; and alert the School or when charges are made, or proceedings instituted by or against community to potential danger. Reports filed in this manner are the School or any member of the school community in courts of counted and disclosed in the annual crime statistics for the law or by governmental agencies. School. Security And Access CRIME AWARENESS AND SECURITY Please do not leave anything of value in your locker. Take all cash, Federal law enacted the Crime Awareness and Campus Security cell phones, etc. to class. Do not leave your knives in the locker Act of 1990. It states that educational institutions must publish overnight; the School is not responsible for theft in the locker and distribute an annual security report containing campus rooms. security policies and procedures, as well as campus crime statistics. If you see anything suspicious, please report it to a School official or your instructor immediately. The annual security report is distributed to each student at orientation or on the first day of class and is updated and The School is located on five floors in one building with no distributed each year in October. Please see the Registrar for a residents. We have one side door access on Grand Street that copy of the report. serves as the student and employee entrance. There is a back stairwell which will allow entry to the second floor administrative Timely Warnings offices during office hours. The door at the top of the stairwell is If a situation arises, either on or off campus, that, in the judgment secured by an access pad. The building is regularly secured by a of the School Director, constitutes an ongoing or continuing gate when it is closed. The building hours are as follows: threat, a campus-wide "timely warning" will be issued. The warning will be issued through the School's email system to Kitchens: Monday to Friday: 8:00 am to 11:00 pm students, faculty, and staff. Depending upon the particular Saturday: 9:00 am to 11:00 pm circumstances of the crime, especially in situations that could Administration: Monday to Friday: 8:00 am to 6:30 pm pose an immediate threat to the community and individuals, the School Director may also post a notice on the front door of the When the building is closed for a holiday, notices are posted on student entrance on Grand Street, in locker rooms and at main entrances. The main 462 entrance provides access to the residence halls as well as on bulletin boards located on the third first floor, second floor (via stairs) and fourth floor (via elevator). floor of the School. The second, third, fourth, and fifth floors can be accessed from the elevator inside the 24 Crosby freight entrance. The General Reporting Procedures administrative floors are secured by locked doors at the front and Accurate and prompt reports of all criminal activity, acts of rear of the floor. violence, and other emergencies should be made to the School Director, Erik Murnighan, at 646-254-7512 or for student Security Awareness & Crime Prevention Programs housing, to the Assistant Dean for Student Affairs/Housing Upon enrolling at the School, students are informed of the rules Director at 646-254-8549. The Senior Vice President of Education and regulations regarding security. These rules and regulations and Student Affairs and the appropriate police agency should be are further reinforced during the orientation session prior to the notified. School officials promptly respond to all reported first day of class (for classes without a formal orientation, these criminal activity or other emergencies and take whatever action is policies are reinforced at the beginning of the first class). necessary. Employees, at the time of hire, are informed of the rules and Confidential Reporting Procedures regulations regarding security procedures and practices. If you are the victim of a crime and do not want to pursue action Employees and students are encouraged to be responsible for within the School's disciplinary system or the criminal justice their own security and that of other employees and students. 50 General Precautions The School does not have a security policy regarding off-campus • BE ALERT: Be aware of any suspicious persons or activities. locations of student organizations as we are in a one-building Be conscious of areas such as entrances/exits, stairwells, facility and have no off-campus locations. parking areas, and walkways. Trust your instincts and react to any signs that make you uneasy. The School enforces all state and federal laws regarding the • REDUCE YOUR RISK: If you have any doubt as to what you possession, use, and sale of alcoholic beverages and illegal drugs should or shouldn't be doing, put yourself in the place of the and regarding underage drinking. The School prohibits as part of potential criminal. From that viewpoint, does your any school-sponsored activities the unlawful manufacture, appearance, attitude, or presence increase your chances of distribution, possession, or use of a controlled substance. being a potential victim? Consumption of alcohol while under legal age is also prohibited at • THINK AHEAD: Get into the habit of asking yourself if you the School. are going about your business safely. • AVOID ALCOHOL AND DRUGS: People under the The School has a drug and alcohol abuse advisor who provides influence are more likely to be victims of crimes. students and employees desiring treatment with referrals to • AVOID ISOLATION: After dark, try to be with others. Use outside treatment programs and centers. Referral information can well lit areas when leaving the School. be obtained from the School Director, Erik Murnighan, at 646- • NOTIFY A SCHOOL OFFICIAL IF ANY PERSON OR 254-7512. ACTIVITY AROUSES YOUR SUSPICION. In Elevators The School prohibits the possession of firearms and other • Get on with a group of people. Always stand near the control weapons in any of the school facilities, including 462 and 434 panel, where you have access to the alarm and floor buttons. Broadway, the school student housing on Roosevelt Island, and • If you are on the elevator with someone who makes you feel EHS Clark Street Residence. This includes the school-sponsored uncomfortable, get off at the next floor. activities or events. • If you are waiting for an elevator with someone who makes you feel uncomfortable, do not get on. The School prohibits the unlawful carnal knowledge by an Public Transportation individual upon the person of another individual. If a sex offense • SUBWAYS AND TRAINS: Wait in well lit areas near other occurs on campus and so as to preserve necessary evidence to people. Stay alert. If someone bothers you, make noise so that prove a criminal offense has occurred, the victim should contact a other passengers know. school official immediately to report the incident. If requested by • BUSES: Wait near others. Sit in an aisle seat, near the driver, the victim, who retains the option of having the police notified, if possible. the school official shall notify the police and seek medical • TAXIS: Have the driver wait until you are safely inside your attention for the victim. destination. If You are Followed The School has a sexual offense advisor who can provide victims • ACT SUSPICIOUS: Turn to look at the person. This gives with referrals to off-campus counseling centers. If requested and you time to plan your strategy and lets the person know you reasonably available, the option for the victim of transferring won't be taken by surprise. between day and evening schedules or taking a leave of absence • CHANGE DIRECTIONS: If someone is following you on will be provided by the School. In all cases of alleged sex offenses, foot, cross the street and vary your pace. If the person is in a the School shall convene a Board of Inquiry to determine what car, turn and walk in the opposite direction. disciplinary action will be taken, if any. The accuser and the • GO INTO THE NEAREST PUBLIC PLACE AND ASK TO accused are entitled to have other concerned individuals present USE THE PHONE TO CALL THE POLICE. at this hearing. The accuser and the accused shall be informed of Responding To An Attack the determination of the Board. The Board may impose sanctions • EVALUATE THE SITUATION: Look around; are there such as, but not limited to, suspension and termination upon the sources of help available? What state of mind is the attacker accused. in? • STAY ALERT: Listen and observe carefully so you can make Safety is everyone's responsibility. By following all security the best decision at the time and provide important evidence policies and using common sense safety practices, you can help later. promote a crime-free campus environment. The following • DECIDE HOW YOU WANT TO RESPOND: All situations security considerations are offered to assist both students and and people are different. Be realistic about your ability to School personnel in the prevention of crime: protect yourself. Screaming, hitting, or biting may give you a 51 chance to escape, but these actions can expose you to greater harm. • GIVE UP YOUR VALUABLES: If the attacker only wants your valuables, give them up. Valuables can be replaced— your life cannot. Below are the statistics for the School's crime occurrences for the years 2001 through 2010: Crime Occurrences: 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 Murder 0 0 0 0 0 0 0 0 0 0 Robbery 0 2 0 0 1 0 0 0 0 0 Aggravated Assault 0 0 0 0 0 0 0 0 0 0 Burglary 0 0 1 1 0 0 1 0 0 1 Motor Vehicle Theft 0 0 0 0 0 0 0 0 0 0 Sexual Offenses 0 0 0 0 0 0 0 0 0 0 a) Forcible 0 0 0 0 0 0 0 0 0 0 b) Non-Forcible 0 0 0 0 0 0 0 0 0 0 Number of Arrests 0 0 0 0 0 0 0 0 0 0 Liquor Law Violations 0 0 0 0 0 0 0 0 0 0 Drug Abuse Violations 0 0 0 0 0 0 0 0 0 0 Weapons Possessions 0 0 0 0 0 0 0 0 0 0 *None of the criminal occurrences or arrests listed above manifested any evidence of racial, religious, sexual or ethnic prejudice. POLICIES ON SUBSTANCE ABUSE AND distribution of alcohol and illicit drugs. the School's policies on substance abuse and on alcoholic beverages are set out below, ALCOHOLIC BEVERAGES along with related information on school sanctions for violation The School is committed to creating and maintaining a campus of these policies, on criminal sanctions for the illegal possession or environment that is free of alcohol and substance abuse and that distribution of drugs and alcohol, on the health risks associated complies with federal, New York State and New York City laws. with drugs and alcohol, and on places to obtain help concerning the School views the abuse of alcohol and legal drugs and the use the use and abuse of alcohol and illicit drugs. These school of illicit drugs as being antithetical to the pursuit of educational policies apply to all students and to all events or activities which excellence and the realization of one's full potential as a student are sponsored by the School or by a school organization, whether and member of this community. Accordingly, the School takes they occur at the School or not. Please read all of this material very seriously its obligation to address the issue of substance very carefully. There is much information here, some of it abuse. technical, but all of it vitally important. At the same time, the School expects that students will conduct I. Standards of Conduct: The following are the School's themselves in accordance with basic principles of personal Statements of Policy on Substance Abuse and on Alcoholic responsibility, respect for order, and consideration of the rights of Beverages. others. Implied in these expectations is the understanding that students are responsible for making their own decisions and We believe that the best way to maintain an appropriate campus accepting the consequences of those decisions. In order to make environment with respect to drugs and alcohol is through informed choices about alcohol and other drug use, students preventive education about the dangers of drug abuse and should educate themselves about the social, physiological, and compassionate attention to the needs of those who may require psychological consequences of drug use or excessive drinking. help with alcohol or other drug-related problems. To that end, the Office of Student Affairs is available to meet with students and The United States Department of Education issued regulations provide information about services that are available in the local implementing the provisions of the Drug-Free Schools and community. Communities Act Amendments of 1989. These regulations A. Statement of Policy on Substance Abuse require that the School distribute the following information In addition to policies and practices that emphasize concern for annually to you in writing concerning the possession, use, or the welfare of individuals, the School also recognizes the 52 importance of maintaining the safety and well-being of the No person under the age of 21 years shall i. community as a whole. the School therefore adheres to the present any written evidence of his or her age following guidelines concerning the unlawful possession, use, or that is false, fraudulent, or not actually his or distribution of drugs: her own in order to purchase or be served, or to try to purchase or be served, any alcoholic 1. The unlawful possession, use, or distribution of drugs beverage or in order to gain access, or to try to will not be tolerated on school premises. gain access, to any event or activity at which any 2. Upon finding evidence of the unlawful possession, use, alcoholic beverage is being sold or served. or distribution of drugs on its premises by any student, ii. No person shall in any way misrepresent the age the School will take appropriate disciplinary action, of any other person or help any other person to including, but not limited to, probation or expulsion. misrepresent the age of any other person or 3. Using regularly established procedures, the School will help any other person to misrepresent his or her take disciplinary action, up to and including discharge, age so that such person can purchase or be against any member of the faculty or staff found to be served, or try to purchase or be served, any unlawfully using, possessing, or distributing drugs on alcoholic beverage or gain access, or try to gain School premises. access, to any event or activity at which any alcoholic beverage is being served or sold. Faculty, staff, and students should also be aware that, in addition c. No alcoholic beverage shall be sold to any person to school sanctions, they may be subject to criminal prosecution unless2: under federal and state laws that specify fines or imprisonment or i. a license or permit sanctioning the sale of such loss of federal financial student aid for conviction of drug-related alcoholic beverage has been obtained by the offenses. Where appropriate or necessary, the School will seller; and cooperate fully with law enforcement agencies. ii. The license or permit sanctioning such sale and B. Statement of Policy on Alcoholic Beverages any posters, signs, notices, or other material or 1. Persons under the age of 21 years are prohibited from information required by applicable law or by possessing any alcoholic beverage at the School or at any the State Liquor Authority are prominently event sponsored by the School or by a School organization, displayed at the site of such sale. whether the event is at the School or not. Students are 3. The individual or group(s) sponsoring an event or activity at prohibited from consuming alcoholic beverages before and which any alcoholic beverage is to be sold or served (the during scheduled class time. All students are prohibited from "sponsor") shall be responsible to make sure that all New possessing any alcoholic beverage at the School during York State laws and regulations and all the School rules and scheduled class times, including breaks. The sole exception to regulations regarding the sale, use, service, possession, and this policy is for culinary curriculum educational tasting for consumption of alcoholic beverages are observed at such students aged 18-20, following professional wine tasting event or activity. This responsibility shall include, without standards. being limited to, the following: 2. The following rules are applicable to all events at which a. complying with items 1 and 2 above, including alcoholic beverages are served or sold at the School and to all examining attendees' evidences of age; events or activities, whether or not at the School, which are b. notifying either the Office of Student Affairs (when sponsored by the School or by a School organization. the sponsor is a student group) or School Director a. No person shall be sold or served any alcoholic (when the sponsor is a non-student group), or the beverage1: Manager of L'Ecole (when staff is provided by i. if that person is, or appears to be, under the L'Ecole) prior to each school related event at which legal drinking age of 21, unless part of an alcoholic beverages are to be sold or served; and educational tasting included in the culinary c. instructing the person or persons actually selling or curriculum and professional wine tasting serving alcoholic beverages at the event not to sell or standards are followed; serve alcoholic beverages to any person who is or ii. If that person is, or appears to be, intoxicated, appears to be intoxicated, or whom such server or or is known to the server or seller to be a problem drinker. b. Drinking age verification 2 Sales of liquor include, without being limited to, cash bars, events to which admission tickets are sold or for which fees are charged, either by the event or for 1 To serve alcoholic beverages shall mean to give away, deliver, or otherwise a period of time (e.g., entertainment charge or annual dues), entitling the purchaser provide alcoholic beverages to any person by any means other than by sale to such access to an open bar, and parties at which alcoholic beverages are served and for person which contributions or donations to offset the costs of the party are sought. 53 seller knows to be a problem drinker, or who is or If school policies are violated at a club event, that student may appears to be under the legal drinking age. lose the privilege of attending other club events and be subject to probation, suspension or expulsion. 4. Drinking at the L'Ecole bar my any enrolled student of The FCI is not permitted before, during, or for two hours directly III. Criminal Sanctions after class. Use of the bar by The FCI's students of legal The unlawful possession, use, or distribution of illicit drugs and drinking age is permitted at any other time. We encourage all alcohol is punishable by criminal sanctions authorized by the students to make reservations in advance for both lunch and Federal government and by the State of New York. These dinner. sanctions can include imprisonment, fines, assigned community service, and loss of federal student financial aid eligibility. In addition, specific policies, procedures, and regulations governing particular facilities or populations will be developed by Section 484(r) of the Higher Education Act of 1998 provides that the persons or offices authorized to do so, in conjunction with the a student's eligibility for federal student aid be suspended if that School Director. student is convicted under federal or state law of any offense involving the possession or sale of a controlled substance (not Violation of the School's Policy on Alcoholic Beverages will be including alcohol or tobacco). The suspension of eligibility addressed pursuant to applicable school disciplinary codes and ranges from as much as one year to an indefinite period of time, policies. Sanctions which may be imposed against violators depending upon the number and type of convictions. A student include: for students, probation, suspension or expulsion; for may regain eligibility early by completing a drug rehabilitation employees, discharge; and for student clubs, loss of privileges, program that meets certain statutory and regulatory requirements probation, suspension or expulsion. or if the conviction is overturned. Faculty, staff, and students should also be aware that, in addition Regarding illicit drugs, the seriousness of the offense and the to school sanctions, they may be subject to criminal penalties penalty imposed upon conviction usually depend upon the under certain circumstances for the possession, service, or sale of individual drug and the amount of the drug held or sold. For alcoholic beverages, particularly for serving or selling an alcoholic example, in New York State the criminal possession of eight or beverage to a person under the age of 21 years. Where appropriate more ounces of cocaine is a class A-I felony, punishable by or necessary, the School will cooperate fully with law enforcement sentences ranging from a minimum of 15-25 years in prison. The agencies. sale of two or more ounces of cocaine will be treated similarly. The criminal possession of eight to sixteen ounces of marijuana is II. School Sanctions a class E felony, punishable by up to four years in prison, as is the Any member of the faculty, administration, or staff or any student sale of more than 25 grams of marijuana. Possession or sale of may file a complaint against a student if he or she knows or larger amounts of marijuana is punishable by more severe believes that a student has violated the School's Policy on penalties. In New York State, a gift of drugs, including marijuana, Substance Abuse or its Policy on Alcoholic Beverages. is treated as a sale. If you are alleged to have violated either or both of these policies, Under federal law, possession of illicit drugs can be punished by you may be placed on probation pending a hearing under the jail terms of up to twenty years and minimum fines ranging from circumstances as described in the School's Student Disciplinary $1,000 to $5,000. Federal possession and trafficking convictions Procedures. Moreover, if it is determined that you have violated can also lead to the forfeiture of property (including your car), the either or both of these policies, the consequences may be severe. denial of federal benefits such as student loans and grants, and the Sanctions can include dismissal (i.e., expulsion) from the School, loss or denial of certain federal licenses such as pilot licenses. suspension from classes and other activities or privileges, or other Moreover, having been convicted of a felony will prevent you penalties permitted by School codes. For example, you can be from entering many careers. expelled from School housing or barred from participating in extracurricular activities. A person need not be in actual physical possession of a controlled substance to be guilty of a crime. The unlawful presence of a Students may also be required to undergo evaluation and/or controlled substance in an automobile is presumptive evidence of participate in and satisfactorily complete an appropriate knowing possession of such substance by each passenger unless counseling or rehabilitation program. Sanctions may become part the substance is concealed on the person of one of the occupants. of a student's permanent academic record. Similarly, the presence of certain substances, including marijuana, in open view in a room under certain circumstances demonstrates 54 intent to prepare the substance for sale is presumptive evidence of knowing possession of such substance by anyone in close proximity. Criminal penalties also may result from the misuse of alcoholic beverages. In New York, if you give or sell an alcoholic beverage to a person less than 21 years old, you are committing a Class A misdemeanor, punishable by up to one year in jail and/or a $1000 fine. Any sale of any kind of alcoholic beverage without a license or permit is also a misdemeanor punishable by a fine, a jail term, or both. If you are under the age of 21, you are prohibited from possessing an alcoholic beverage with the intent to consume it. Each violation is punishable by a fine of up to $50 and/or completion of an alcohol awareness program and/or up to 30 hours of appropriate community service. Illegally possessed alcoholic beverages also may be seized and destroyed by the School or external authorities. You can also be fined up to $100 and/or be required to perform community service and/or be required to complete an alcohol awareness program if you are under 21 and present falsified proof when purchasing or attempting to purchase alcoholic beverages. Your driver's license may be suspended for three months if you are under 21 and use a driver's license to try to purchase alcohol illegally. Fines and license suspension periods may increase with subsequent violations. These are only examples of the penalties that can be assessed against you for the illegal possession, use, or distribution of alcoholic beverages and/or drugs. You should also know that it is the School's policy to discourage violations of Federal, State, and City laws by its students. Where appropriate, the School will refer students who violate such laws for prosecution by the relevant government authorities and will cooperate fully with such authorities. 55 IV. Health Risks Associated with Illicit Drug Use and Alcohol Abuse Drug Dependence Possible Effects Physical Psychological Narcotics Opium High High Euphoria, drowsiness, depression, constricted pupils, nausea Morphine High High Codeine Moderate Moderate Heroin High High Hydromorphine High High Meperdine/Pethidine High High Methadone High High-Low Other Narcotics High-Low High-Low Depressant Chlorol Hydrate Moderate Moderate Slurred speech, disorientation, drunken behavior without odor of alcohol. Barbiturates High- High-Moderate Moderate Benzodiazepines Low Low Methaqualone High High Glutethimide High High Other Depressants Moderate Moderate Stimulants Cocaine/Crack Possible High Increased alertness, excitation, increased pulse rate & blood pressure, insomnia, loss of appetite. Amphetamines Possible High Phenmetrazine Possible High Methyphenidate Possible High Other Stimulants Possible High Hallucinogens LSD None Unknown Illusions and hallucinations, poor perception of time and distance. Mescaline/Peyote None Unknown Phencyclidine Unknown Unknown Phencyclidine Unknown High Analogues Other Hallucinogens None Unknown Cannibis Marijuana Unknown Moderate Euphoria, relaxed inhibitions, increased appetite, disoriented behaviors. Tetrahydrocannabis Unknown Moderate Hashish Unknown Moderate Hashish Oil Unknown Moderate Alcohol Moderate High Reduced coordination and alertness; large doses can cause unconsciousness, hypothermia, respiratory arrest, death. Anabolic Steroids Unknown Unknown Liver and kidney dysfunction, testicular atrophy, premature closure of bone growth plates, hair loss, acne, heart failure. Inhalants Unknown High Nausea, nosebleeds, loss of consciousness (at high doses); damage to organ and nervous system (long-term use). Caffeine Unknown High Nausea, diarrhea, sleeplessness, headache, trembling. Nicotine High High Cancer of lungs, larynx, mouth. 56 V. Counseling and Support Programs Off-Campus Treatment Options The abuse of alcohol or other drugs among students is often Inpatient: related to a personal crisis or problem such as relationship The Addiction Institute at Roosevelt Hospital difficulties, feelings of isolation at school, identity confusion, 212-523-6491 academic or financial pressures, conflicts at home, or drastic change such as an unwanted pregnancy or loss of a loved one. A Outpatient: number of free or low cost programs are available through city The Addiction Institute at Roosevelt Hospital agencies and community organizations for individuals who may have developed an alcohol or other drug-related problem, suspect 212-523-8373 they are at risk for such problems, are affected by the drug or Triangle Treatment/Arms Acres (lesbian, gay, bisexual and alcohol abuse of others, or seek information about illegal or transgender) controlled substances. These programs are voluntary and 212-399-6901 confidential. Greenwich House 212-463-8244 The decision to seek information about substance abuse-related problems is often a complicated one. They offer non-judgmental Pride Institute assistance with locating resources for students, including those 800-547-7433 who are ambivalent about their own or someone else's alcohol or Cornerstone Medical Arts Building drug-related problems. A student can gain access to alcohol and 212-755-0200 ext 3901 other drug-related services through any of the resources listed below, depending on whether the student is more comfortable Mutual / Self-Help / 12-Step Groups approaching the topic from a medical, health promotion, or Many different mutual and self-help programs are available in psychological perspective. New York City. These programs generally are free of charge and do not require a long-term commitment. Although most There are many kinds of treatment for drug or alcohol-related programs are abstinence-based and follow the 12-step approach, problems. Whether provided on an outpatient or inpatient basis, there are also programs that support moderation as a goal and/or treatment will generally consist of a combination of individual do not use 12 steps. None of the programs listed below has any counseling sessions and group meetings. The particular mix is religious affiliation, but some may use spirituality as a part of the determined by the individual's needs. Medications can be utilized program. Meeting times and locations are available by calling the where appropriate. Treatment will generally follow one of two corresponding contact numbers, or viewing the corresponding principles. Treatment can be abstinence-based, meaning that it web-sites. Each meeting is somewhat different from any other encourages participants to direct their energy into complete non- (even within the same program) both in terms of structure and use of the substance. Another option is harm reduction-based participants. New York City supports a huge diversity of treatment, where abstinence can be a goal, but the main focus is meetings -- some groups are geared specifically towards men, on learning how to reduce both use and the consequences of use. women, lesbians, gays, bisexuals or transgendered people. Many While the abstinence model still predominates, it is becoming people find it helpful to explore different options. easier to find treatment that teaches harm-reduction techniques. Community Resources Hotlines National Drug & Alcohol Treatment Referral Service 800-662-4357 NY State Office of Alcoholism and Substance Abuse Services 800-522-5353 Alcoholism Council of New York Hotline 212-252-7011 57 Organization Organization Phone # Organization Website 12 Step or Abstinence Based Alcoholics Anonymous 212-647-1680 http://www.aa.org 12 Step Abstinence Alcoholics Anonymous of 212-647-1680 http://nyintergroup.org 12 Step Abstinence New York Al-Anon/Alateen 212-941-0094 http://www.al-anon- alateen.org N/A Marijuana Anonymous 212-459-4423 http://www.ma-newyork.org 12 Step Abstinence (District 8 of New York) Children of Alcoholics 646-505-2060 http://www.coaf.org N/A Foundation Cocaine Anonymous 212-929-7300 http://www.cany.org 12 Step Abstinence Narcotics Anonymous 212-929-6262 http://www.na.org 12 Step Abstinence Moderation Management na http://www.moderation.org Supports "controlled drinking" Smart Recovery 212-631-1198 http://www.smartrecovery.org Abstinence (Not 12-Step or spiritually based) 12 STEP MEETINGS LOCATED NEAR THE SCHOOL Al-Anon (all times and locations subject to change) Meetings: http://www.nycalanon.org/meetings.html • Waterside: Trinity Church Office Building, 74 Trinity Pl, Alcoholics Anonymous basement, M, T, F 12:15pm http://www.nyintergroup.org/meetinglist/ • Wall Street: Trinity Church Office Building, 74 Trinity Pl, • Alanon House: 133 W. 4th St. (between 6th Ave. and basement, W, Th 12:15pm Washington Sq.) M-F 12 and 2:30pm • Miracle on 5th Ave.: First Presbyterian Church, Th 12:15pm • Midnite: 220 W. Houston St. (between 6th & 7th Ave.), M-G • Downtown Step Discussion: St. Vincent's Hospital, O'Toole 12:30pm and 4:30pm Building, 203 W. 12th St. at 7th Ave., Th 8:30pm • Perry St. Workshop: 50 Perry St. (between 6th & 7th Ave. and 4th St.), 12:15 and 2:30pm Other Resources • Alanon House: 303 West 42snd Street (between 8th and 9th Recovery is a process that is very different for different people. Ave.), Room 306 M-F 12 pm, 2pm, 6:15 pm & 8 pm The following are some sites that present different roads to recovery. The School does not take responsibility for the material Narcotics Anonymous found on these sites, but we provide links to them so you can • Living Free: 334 E. 14th St., M-F 1pm learn more about what might be right for you. • Midtown Matinee: 209 Madison Ave., M-W, F 1pm • Addiction Resource Guide www.hubplace.com/addictions/ • The 3 O'clock Group: 233 E. 17th St., M-F 3pm • American Self-Help Clearinghouse • No Matter What: 743-9 E. 9th St., T, R, F 5:15pm http://mentalhelp.net/selfhelp/ • Monday Miracles: 149-155 Christopher St., M 6pm • Center for Substance Abuse Treatment www.samhsa.gov/csat/csat.htm • Rational Recovery Web Center Marijuana Anonymous http://www.rational.org/recovery Meetings: http://www.ma-newyork.org/meeting.htm • Recovery Anonymous www.r-a.org • Mustard Seed: 122 E. 37th St., M 8 pm, T 7:30pm • Secular Organizations for Sobriety • Lesbian, Gay, Bisexual & Transgender Community Center: http://www.secularhumanism.org/sos/ 208 W. 13th St., W 4, 9:15 pm • Hazelden New York: 233 E. 17th St., F 6:15pm The School will review its drug and alcohol programs at least • Holy Trinity Episcopal Church: 20 Cumming Street, M 10 biannually for effectiveness and consistency of application and, pm. when necessary, will make appropriate changes. 58 ANTI-HARASSMENT POLICY AND COMPLAINT II. Responsibilities To Report All members of the school community should report incidents of PROCEDURES harassment in order to support the school policy. In order to Statement Of Policy ensure that the School is free of prohibited harassment, school officers, deans, program directors, faculty members, and The School is committed to maintaining a learning and working supervisors are required to report all incidents of harassment that environment that is free of bias, prejudice, and harassment—an they may have witnessed or have been advised of. environment that supports, nurtures, and rewards career and educational advancement on the basis of ability and performance. The most appropriate recipients of reports are: • Christopher Papagni, Senior Vice President of Education Harassment based upon race, gender and/or gender identity or and Student Affairs expression, color, religion, age, national origin, ethnicity, • Erik Murnighan, School Director disability, veteran or military status, sexual orientation, marital • Cindy Whitaker, Director of Human Resources status, citizenship status, or any other legally protected basis is prohibited by law and undermines the character and purpose of It is not always easy to interpret words or actions that may be the School. Such harassment is illegal and against School policy ambiguous and one may think are inappropriate. Therefore, the and it will not be tolerated. offices noted above are available to discuss the circumstances and address matters before they become severe or pervasive. This policy covers all members of the School community and those who affect the School community such as vendors or If a report is made to any of these offices, and that is not the visitors. The School encourages everyone to report all incidents of appropriate office to receive the report, it becomes the harassment regardless of who the offender may be. responsibility of that office to forward the report to the appropriate office. If any of the persons at these offices is I. Definition Of Harassment implicated in the harassment, or if a conflict of interest arises, the Prohibited harassment is conduct based on race, gender and/or report should be made to the School Director. gender identity or expression, color, religion, age, national origin, ethnicity, disability, veteran or military status, sexual orientation, III. Reporting A Harassment Complaint marital status, citizenship status, or any other legally protected All individuals who believe they have been harassed should file a status when: complaint with the appropriate individuals or offices cited above. 1. submission to or rejection of the conduct is either an explicit Verbal complaints should be reduced to writing by either the or implicit term or condition of employment, basis for complainant or the individual who receives the complaint in participation or advancement in an academic program, or order to preserve an accurate record. The written complaint basis for participation in a School activity or benefit; or should identify the parties involved; describe the harassing 2. such conduct creates an intimidating, hostile or offensive behavior; when and where it occurred; and identify by name or work, academic or residential environment; or description any witnesses. 3. such conduct otherwise adversely affects employment or academic opportunities. Complaints should be promptly reported so that appropriate action may be taken in a timely manner. However, the late Examples of such prohibited conduct when based upon a legally reporting of complaints may not prevent appropriate remedial protected status include, but are not limited to: action. Any conduct that may be in violation of this policy will be • Verbal abuse or hostile behavior such as insulting, teasing, investigated, regardless of whether a complaint is filed, and mocking, degrading, or ridiculing another person or group; appropriate remedial action will be initiated. • Unwelcome or inappropriate physical contact, comments, questions, advances, jokes, epithets, or demands; Effort shall be made to complete the investigation of a complaint • Physical assault or stalking; within thirty (30) days of the report of the harassment. Extensions • Displays or electronic transmission of derogatory, of the time frame may be necessary in some circumstances. The demeaning, or hostile materials; complainant and alleged harasser will be notified of the extension. • Unwillingness to train, evaluate, assist, or work with an employee, faculty member, or student. IV. Confidentiality The School will maintain the confidentiality of the complaint to Harassment is unacceptable in the workplace, classroom, student the greatest extent consistent with our goal of conducting a and faculty housing, school facilities, and in other School-related thorough and complete investigation. Effort will be made to settings, such as school-sponsored social functions and events. safeguard the privacy and rights of all persons involved. This behavior violates school policy even when it may not be sufficiently severe or pervasive to constitute a violation of law. 59 V. Investigation And Disposition Of The Complaint inappropriate. A "consensual" relationship between a professor The investigator will conduct a prompt, thorough, and impartial and his or her student, or a supervisor and a subordinate are investigation of the complaint in the manner he or she deems examples of inappropriate relationships. If a consensual necessary. The parties to the complaint will each have an relationship occurs, any situation of authority must be opportunity to be heard during the investigation. The parties will discontinued and appropriate action may be taken. also be informed of the status of the investigation as deemed appropriate. The investigation process is strictly internal to the IX. Education School, so the presence of outside legal counsel or third parties is The School supports a complete program for the education of its not permitted at any stage of the process unless otherwise community with respect to the meaning and implementation of required by law. If it is determined that a violation of the School's this policy. Training will be scheduled accordingly. harassment policy has occurred, prompt remedial action shall be taken. The nature of the remedial action and the process for its X. AIDS/HIV Policy implementation will depend upon the particular facts and The AIDS/HIV policy held by the School is kept on file in the circumstances. If remedial action involves the imposition of Office of the School Director at all times and may be obtained by sanctions, appropriate disciplinary procedures will be used. request. Sanctions imposed may be appealed through the appropriate appeals process depending on the status of the accused. The GRIEVANCE findings and intended actions shall be communicated to the complainant and the alleged harasser. If it is determined that no The School views students as responsible citizens who are integral violation has occurred, such findings shall be communicated to members of the School community. Policies and practices the complainant and the alleged harasser. pertaining to student relations and services should reflect this point of view. School officers continue to seek to ensure that this If the results of an investigation show that the complainant philosophy is implemented. Even with this philosophy in place, knowingly filed false accusations of harassment, or that a witness complaints and misunderstandings may arise. It is the purpose of gave false statements, such individuals will be subject to the these grievance procedures to ensure that any problem is dealt appropriate disciplinary action. with promptly and confidentially. VI. Retaliation Informal Review The School will take every step necessary to protect the • Discuss the problem informally, with the student, faculty complainant and any witnesses against retaliation for reporting member, dean, or staff member involved. the harassment or for participating in the investigation of a • A student should not consider a formal review unless an complaint. Any employee, faculty member, or student who informal review has occurred. retaliates against an individual who complains of harassment, witnesses harassment, or participates in the investigation of a Formal Review harassment complaint violates school policy and may be subject • Obtain, complete, and return a student grievance form to to sanctions. Complaints of retaliation should be reported as the School Director within 30 days of the incident. violations of this policy. • Upon receipt of the form, a prompt investigation of the facts related to the nature of the grievance will be VII. Sexual Assault conducted. After thoughtful consideration, a decision Sexual assault is a sexual act against the will and without the will be made. consent of the victim or where the victim is incapable of giving • The student will be advised of the decision and resulting consent. This includes conduct that would be considered criminal action to be taken within five school days. under the New York State Penal Code. Since the medical, • If, for any reason, the student is not satisfied with the emotional, and legal needs of a sexual assault complainant may results of the investigation conducted, the student may differ from those of other harassment complaints, sexual assault ask the School Director to submit the matter to the victims should, in addition to filing a school complaint, report the Senior Vice President of Student Affairs for review. assault to the police and pursue services available at the School. • The student will be advised of the decision and resulting action to be taken within ten school days. VIII. Consensual Relationships Sexual behavior that is welcome or consensual does not constitute sexual harassment under the law. However, romantic relationships in situations where one individual has greater power or authority over another frequently result in claims of harassment when the relationship ends and a perception of 60 favoritism while the relationship continues. Such relationships are COMPLAINTS NEW YORK STATE EDUCATION DEPARTMENT If you are or were a student at a Licensed Private School in the ACCREDITING COMMISSION OF CAREER SCHOOLS AND State of New York and you believe that the School or anyone COLLEGES STUDENT COMPLAINT PROCEDURE representing the School has acted unlawfully, you have the right Schools accredited by the Accrediting Commission of Career to file a complaint with the New York State Education Schools and Colleges must have a procedure and operational plan Department. for handling student complaints. If a student does not feel that the school has adequately addressed a complaint or concern, the Contact the New York State Education Department at: student may consider contacting the Accrediting Commission. All complaints reviewed by the Commission must be in written form and should grant permission for the Commission to forward a copy of the complaint to the school for a response. This can be accomplished by filing the ACCSC Complaint Form. The complainant(s) will be kept informed as to the status of the complaint as well as the final resolution by the Commission. Please direct all inquiries to: New York State Education Department 116 West 32nd Street, 5th Floor New York, New York 10001 Accrediting Commission of Career Schools & Colleges Attn: Bureau of Proprietary School Supervision 2101 Wilson Boulevard, Suite 302 212-643-4760 Arlington, VA 22201 (703) 247-4212 www.accsc.org A copy of the ACCSC Complaint Form is available at the school and may be obtained by contacting the School Director or online at www.accsc.org. 61 BPSS–154 (4/11) Complaint Form Mail Completed Form To: New York State Education Department Bureau of Proprietary School Supervision New York State Education Department Telephone Number: (212) 643-4760 Bureau of Proprietary School Supervision E-mail: firstname.lastname@example.com Investigations and Audit Unit 116 West 32nd Street, 5th Floor Web: www.acces.nysed.gov/bpss/ New York, NY 10001 For Office Use Only Case Number Nature of Complaint Code Institution Code Please use this form to record all information about your complaint. An investigator will be assigned to examine the situation and will, if necessary, contact you for additional information. The results of the investigation will be communicated to you in writing. You should be aware that in order to properly evaluate your complaint and assess your records, your name must be revealed to the school at some point during our review. If you wish, the office will strive to keep your complaint anonymous during the initial stages of the investigation. If you are requesting this limited anonymity, please check this box. Please print or type all information. 1. Name Mr. Ms. (please circle) 2. Street Address & Apt. City State Zip Code 3. Telephone Number Day Evening (include area code) 4. Social Security Number (of Student) 5. Date of Birth (of Student) 6. Date of Alleged Incident if no SSN, Alien Reg. # 7. Your E-Mail Address 8. Name of the school which your complaint concerns 9. Address and telephone number of the school 10. Did you attempt to utilize the school's internal complaint resolution procedures? Yes No If no, why not? 11. How did you hear of the school? Newspaper Television/Radio Online/Internet Other 12. Check the box which describes your status with the school: Student Family Member of Student Employee of School Other 13. If you are not the student, please enter the name of student 14. If a student: Are you still at this institution? Yes No If no, please check box which applies: Graduated Terminated Withdrew Date How did you enroll: In Person at School On Line/Internet If employee of school, please check the box which applies: Currently Employed Former Employee Hiring Date Resignation/Termination Date 15. Name of program: 62 16. Date program began: 17. Total Cost of Program 18. Expected Graduation Date 19. Was a student loan obtained? Yes No If yes, with what bank or financial institution? Amount of loan: $ 20. Have you paid any money directly to the school? Yes No If yes, how much? $ How was payment made? In Person at School On Line/Internet 21. Was a Pell Grant obtained? Yes No Amount: $ Year(s)? 22. Was a TAP Grant obtained? Yes No Amount: $ Year(s)? 23. Are you in default of a loan? Yes No Amount owed: $ Year(s)? 24. Was a Workforce Investment Act (WIA) Voucher Obtained? Yes No Amount $ 25. What result would satisfy you? 26. Please provide a brief explanation of your complaint. Attach additional pages if necessary and copies of all relevant documents. I hereby acknowledge that by signing this complaint form I am giving the Commissioner of Education or his representatives authority to review and secure any and all of my student records in order to appropriately review and resolve this complaint. I am also authorizing the Commissioner to request a refund on my behalf if the department determines that a violation occurred which warrants a refund. I also acknowledge that by signing this complaint form I am giving the Commissioner of Education or his representatives authority to release my social security number and date of birth to government agencies and lenders or loan guarantors associated with this complaint, if the Commissioner of Education or his representatives deem it necessary to resolve the complaint. If you do not agree to have your social security number and date of birth released, please check the box below. Your complaint will still be processed and investigated even if you do not presently agree to the release of your social security number and date of birth. You may be requested at a future time to permit us to release your social security number and date of birth. 63 Signature Date Cancellation, Withdrawal & Refund Policies Read and understand the School's policy regarding tuition Thereafter, the student will be liable for: refunds and cancellations on these pages before you sign an A. The non-refundable Application Fee, plus enrollment agreement. If you do not understand it or are B. The cost of insurance fee and materials accepted and not confused by the School's explanation, get assistance before you returned in unused condition within 20 days after the sign. You may ask for help from the New York State Education student withdraws from the School, plus Department, 116 West 32nd Street, 5th Floor, New York, NY C. Tuition liability as of the student's last day of physical 10001, 212-643-4760. The failure of a student to notify the attendance. Tuition liability is limited to the quarter director in writing of withdrawal may delay refund of tuition due during which the student withdrew or was terminated, pursuant to Section 5002 of the Education Law. and any previous quarter completed. If termination occurs during first quarter: REFUND POLICY Prior to or during the first week School may keep. 0% During second week School may keep... 25% The tuition refund policy is based on the number of weeks of the During third week School may keep... 50% course. Courses are divided into quarters consisting of up to 14 weeks During fourth week School may keep... 75% of instruction. For purposes of the School's refund policy, a week of After the fourth week School may keep... 100% instruction consists of between two and 30 clock hours of instruction Subsequent quarters: within seven consecutive days. During the first week School may keep... 25% During the second week School may keep... 50% COURSE NAME QUARTERS During the third week School may keep... 75% Art of International Bread Baking 1 After the third week School may keep... 100% Cake Techniques and Design (daytime schedule) 1 Cake Techniques and Design (evening schedule) 2 D. If the School rejects this agreement, all payments Classic Culinary Arts (daytime schedule) 2 made under this agreement shall be refunded in full Classic Pastry Arts (daytime schedule) 2 except the application fee and the cost of materials Classic Culinary Arts (evening schedule) 3 accepted and not returned in good condition within Classic Pastry Arts (afternoon/evening) 3 20 days of rejection. Intensive Sommelier Training (daytime) 1 E. In case of injury, prolonged illness, or other Intensive Sommelier Training (evening) 2 circumstances beyond the student's control that render it impracticable for the student to continue A student may cancel his or her enrollment agreement by notice in the School, the School will, within 30 days after in writing delivered to the School, attention of the Director, at any notice of the circumstances, propose and will time prior to or during the first week of instruction covered by the thereafter make a settlement of the student's Enrollment Agreement. A student who cancels within seven days obligation to the School which is fair and reasonable of signing the Enrollment Agreement receives all amounts paid to the student and the School. other than the non-refundable Application Fee except that (i) the F. The student refund may be more than stated above student may cancel this agreement without penalty within three if the accrediting agency refund policy results in a days after signing this enrollment agreement and making an greater refund. initial payment and (ii) a student who has not visited the School's G. Amounts paid in excess of the charges as facility prior to enrollment may withdraw without penalty within determined above will be refunded within 45 days of three days following attendance at orientation or a tour of the the date on which the student gives the School facilities and inspection of the equipment. Due to their personal written notice of withdrawal or if the student does nature, uniforms are not returnable. not give written notice, within 45 days of the date that the School determines that the student has withdrawn. 64 Financial Aid We recognize that each student has different needs. For this o Answer "Yes" if you are currently serving in the U.S. reason, we urge the student to discuss individual financial needs Armed Forces or are a National Guard or Reserve with a financial aid advisor who can explain the various financial enlistee who is on active duty for other than state or aid programs available to those who qualify, and, working training purposes. together with the student, help design a financial aid portfolio to o Answer "No" if you are a National Guard or Reserve meet specific needs. enlistee who is on active duty for state or training purposes. All financial aid awards are made based upon a student's • Are you a veteran of the U.S. Armed Forces? individual need, which is determined by subtracting a student's o You should answer "Yes" if you have engaged in expected contribution from the actual cost of attendance. The active duty in the U.S. Armed Forces (Army, Navy, expected contribution is determined from data supplied on the Air Force, Marine Corps, or Coast Guard), or you Free Application for Federal Student Aid (FAFSA) form. were a member of the National Guard or Reserve who was called to active duty for purposes other According to federal regulations, students are classified as either than state or training purposes, or you were a cadet dependent or independent. For the 2011-2012 award year, a or midshipman at one of the service academies, and student is automatically determined to be an independent you were released under a condition other than applicant for federal student aid if he or she meets one or more of dishonorable. Box 24 of the DD214 indicates the the following criteria: "Character of Service." • Were you born before January 1, 1988? Note that if you were o If anything other than "dishonorable" appears in that born on January 1, 1988, you should answer "No." box, you should answer "Yes" to this question, as • As of today, are you married? Answer "Yes" if you are legally long as you were called to active service. There is no married on the date you complete the application. As minimum amount of time the student has to have previously stated under the instructions for Question 16, served to be considered a veteran for federal student marital status cannot be projected. "Married" does not mean aid purposes, but the service does have to be living together unless your state recognizes your relationship considered "active service." as common-law marriage. Answer "Yes" if you are separated o If "dishonorable" appears in box 24, you must but not divorced. answer "No" to Question 49. • At the beginning of the 2011-12 school year, will you be o You should also answer "Yes" if you are not a working on a master's or doctorate program (such as an MA, veteran now but will be one by June 30, 2012. MBA, MD, JD, Ph.D., EdD, graduate certificate, etc.)? o You should answer "No" (you are not a veteran) if o You should answer "Yes" if you will be enrolled in a You have never engaged in active duty in master's or doctorate program in the initial term you the U.S. Armed Forces, attend in 2011-12. You are currently an ROTC student or a o If you will be finishing your bachelor's degree in the cadet or midshipman at a service academy, initial term of the School year and then moving on or to a master's or doctorate you should first answer You are a National Guard or Reserve Question 47 as "No." enlistee activated only for training o Once you have completed the undergraduate degree, purposes. this Question should be corrected to "Yes" and Note that if you are currently serving in the resubmitted. You should also notify your FAA. U.S. Armed Forces and will continue to • A graduate or professional student is not eligible for a Federal serve through June 30, 2012, you should Pell Grant or Federal Supplemental Educational Opportunity answer "No" to this particular question. Grant, so if you incorrectly report that you are a graduate or • Do you have children who receive more than half of their professional student, you will need to correct this answer to support from you between July 1, 2011 and June 30, 2012? receive any of these federal grants as an undergraduate "Support" includes money, gifts, loans, housing, food, clothes, student who is otherwise eligible. car payments or expenses, medical and dental care, and • Are you currently serving on active duty in the U.S. Armed payment of school costs. Forces for purposes other than training? o An applicant whose unborn child will be born before the end of the award year (June 30, 2012) 65 may answer "Yes" if the child will receive more age of being an adult in your state. The court must than half of his or her support from you be located in your state of legal residence at the time throughout the award year. Note that the the court's decision was issued. support is the issue here; it does not matter o Answer "No" if you are still a minor and the court whether the child lives with you or not. decision is no longer in effect or the court decision • Do you have dependants (other than your children or was not in effect at the time you became an adult. spouse) who live with you and who receive more than half of • At any time on or after July 1, 2010, did your high school or their support from you, now and through June 30, 2012? school district homeless liaison determine that you were an Again, the FAFSA is asking about "support" that includes unaccompanied youth who was homeless? money, gifts, loans, housing, food, clothes, car payments or • At any time on or after July 1, 2010, did the director of an expenses, medical and dental care, and payment of school emergency shelter or transitional housing program funded by costs. In this question, the people supported must live with the U.S. Department of Housing and Urban Development you throughout the award year. determine that you were an unaccompanied youth who was • At any time since you turned age 13, were both your parents homeless? deceased, were you in foster care, or were you a dependent or • At any time on or after July 1, 2010, did the director of a ward of the court? runaway or homeless youth basic center or transitional living o You should answer "Yes" if you had no living parent program determine that you were an unaccompanied youth (biological or adoptive) at any time since you turned who was homeless or was self-supporting and at risk of being age 13 or older, even if you are now adopted. homeless? o Answer "Yes" if you were in foster care since you turned age 13 or older, even if you are no longer in FINANCIAL AID PROGRAMS foster care as of today. o Answer "Yes" if you were a dependent/ward of the Federal Programs court at any time since you turned age 13 or older, Federal Pell Grant even if you are no longer a dependent/ward of the The Federal Pell Grant is awarded to dependent and independent court as of today. students who do not have a bachelor's degree and have o Note that the financial aid administrator at your demonstrated financial need, as determined by the U.S. school may require you to provide proof that you Department of Education. were in foster care or were a dependent/ward of the court. Once your financial need has been determined, the maximum • Are you or were you an emancipated minor as determined by amount that may be awarded is $3,700 and the minimum amount a court in your state of legal residence? that may be awarded is $392 (figures based on 2011-2012 o Answer "Yes" if you can provide a copy of a court's academic year). The total amount will be credited towards a decision that as of today you are an emancipated student's tuition, and will be disbursed in two equal installments. minor. Also answer "Yes" if you can provide a copy The second disbursement will be applied towards a student's of a court's decision that you were an emancipated account provided satisfactory academic progress has been made minor immediately before you reached the age of by the midpoint of the program. being an adult in your state. The court must be located in your state of legal residence at the time Direct Subsidized Stafford Loan the court's decision was issued. o Answer "No" if you are still a minor and the court The Direct Subsidized Federal Stafford Loan is available to decision is no longer in effect or the court decision dependent and independent students who have demonstrated was not in effect at the time you became an adult. financial need, as determined by the U.S. Department of o Note that the financial aid administrator at your Education. college may require you to provide proof that you were an emancipated minor. Once financial need has been determined, a student may borrow • Are you or were you in legal guardianship as determined by a up to $2,333. An origination fee of 1% will be deducted from the court in your state of legal residence? loan amount. Also, an upfront rebate of 0.5% is applied. The o Answer "Yes" if you can provide a copy of a court's principal (what you borrowed) does not have to be repaid and the decision that as of today you are in legal interest does not begin to accrue until six months after the last guardianship. Also answer "Yes" if you can provide a date of attendance. The interest rate is fixed at 4.5%. The copy of a court's decision that you were in a legal maximum repayment period is 10 years. The loan amount will be guardianship immediately before you reached the credited toward a student's tuition, and will be disbursed in two 66 equal installments. The second disbursement will be applied is available for assistance in completing the forms. A student may toward a student's account provided satisfactory academic also need to provide The FCI with: progress has been made by the midpoint of the program. 1. Proof that he/she is either a U.S. citizen or an eligible non-citizen. Direct Unsubsidized Stafford Loan 2. A copy of his/her social security card. 3. A copy of his/her most recently filed Federal Tax return The Direct Unsubsidized Stafford Loan is available to (if a dependent student, a copy of the parents' most independent students only. Financial need does not have to be recently filed Federal Tax return). If male, and between demonstrated to be eligible. The maximum amount that a student the ages of 18 to 25, a student must be registered with can borrow is $4,000. If a student does not qualify for a Subsidized Selective Service in order to apply for any of the federal Stafford Loan, the maximum amount to be borrowed is $6,333. aid programs. An origination fee of 1% will be deducted from the loan amount. Also, an upfront rebate of 0.5% is applied. Under this program, a student is responsible for the interest from the time of the first Alternative Loan Programs disbursement through any deferment periods. All students Smart Options Loan participating in the Direct Stafford Loan program will be required The Smart Option Student Loan offers a choice of two great to complete an entrance interview upon applying for the Stafford repayment options — both designed to save you money and help loan and an exit interview once the student reaches their last day you graduate with less loan debt. Two repayment options: (1) The of attendance. A student may choose to pay the interest while Fixed Repayment Option to save on interest with low in-school attending school or the interest may be deferred for up to six fixed payments of just $25. Or (2) The Interest Repayment Option months after the last date of attendance. If the interest is deferred, to save even more. The Career Training Smart Option Student the interest accrued during this period will be capitalized. The Loan can fund up to 100% of your total cost of attendance if you interest rate is fixed at 6.8%. The maximum repayment period is are still in need of funds after maximizing grants, scholarships 10 years. The loan amount will be credited toward a student's and federal loans. tuition and will be disbursed in two equal installments. The second disbursement will be applied towards a student's account New Jersey Class Loan provided satisfactory academic progress has been made by the The New Jersey Class Loan offers one of the most affordable and midpoint of the program. flexible student loan programs in the nation. It allows students to finance the cost of attendance, and can be used in conjunction Direct PLUS Loan with other financial aid that is awarded to the student. The Direct PLUS Loan is available to parents of dependent New Jersey Class Loan: students and is not based on financial need. Applicants with no • Offers a fixed rate ranging from 6.6% – 8.75% adverse credit history are eligible to borrow. Parents may borrow • Parents are eligible to borrow in combination with PLUS up to a student's cost of attendance, minus any other financial aid loans awarded. The interest begins to accrue at the time of the first • Lower interest expense over the life of the loan disbursement and payment begins 60 days after the final • Immediate tax deduction for student loan interest disbursement. The interest rate is fixed at 7.9%. The maximum payments repayment period is 10 years. The loan amount will be credited • Available to New Jersey residents only toward a student's tuition and will be disbursed in two equal • Repayment options include: installments. The second disbursement will be applied towards a o Principal and interest student's account provided satisfactory academic progress has o Interest only been made by the midpoint of the program. An origination fee of o Full deferment until out of school 4% will be deducted from the loan amount. Also, an upfront • Repayment terms ranging from 10-20 years rebate of 1.5% is applied. • Loan administration fee from 2.0%-3.0%, deducted at time of disbursement To apply for the Federal Pell Grant, the Direct Subsidized Stafford Loan, and the Direct Unsubsidized Stafford Loan, a student must The New Jersey Class Loan reduces the interest rate for the first 48 complete a Free Application for Federal Student Aid (FAFSA). To monthly payments of principal and interest. This reduction assists apply for the Direct PLUS Loan a pre-screening of credit will be borrowers in repaying more principal during these early months required from the parent. The borrower and student complete a when the loan balance is highest. The result is a lower overall cost Direct PLUS Loan Application and Promissory Note. All forms to the borrower. In the 13th or 49th month of principal and are available in the financial aid office and a financial aid advisor interest repayment, your interest rate increases by 0.75% and stays at that rate for the remainder of the loan. 67 Return Of Title IV Funds student notifies the School that he or she will not be A recipient of Title IV funds who withdraws (see "Departing returning. School" section of Student Catalog for the School's official 4. For a student who takes a leave of absence that is not withdrawal policy) from the School after beginning attendance approved by the School, the withdrawal date is the date may have earned only a portion of the Title IV funds received. that the student begins the unapproved leave of absence. Any unearned portion must be returned to the Title IV programs. Federal student aid may not cover all unpaid The regulations mandate that the School determine the amount of institutional charges due to the School upon the Title IV funds earned by a student who withdraws from school by student's withdrawal. The School maintains a fair and computing the percentage of the payment period completed by a equitable refund policy. Refunds and student liability are formula utilizing the following three criteria: computed using the School's policies. FSA refunds are 1. The number of clock hours in the payment period; returned in the following sequence: 2. The number of clock hours completed by the student in a. Direct Unsubsidized Stafford the payment period; and b. Direct Subsidized Stafford 3. The number of clock hours scheduled in the payment c. Direct PLUS period to the student's last date of actual attendance. The d. PELL student will have earned all of his or her Title IV funds e. Other assistance received only if he or she has completed 70% or more of f. Student the clock hours in the payment period. If the student has Credit balances the School will pay a credit balance directly to a completed less than 70% of the clock hours in the student or parent no later than 14 days after the balance occurred payment period, then only that percentage of the Title IV in one of the two ways: funds received by the student will be earned. If a portion • If the credit balance occurred after the first day of class of a of the Title IV funds received by the student must be payment period returned, the School will calculate based upon these • If the credit balance occurred on or before the first day of regulations what portion of the unearned Title IV funds class of that payment period must be returned by the School and what portion, if any, must be returned by the student. This 14-day requirement is now a standard for all FSA programs. A school may hold any additional loan proceeds in excess of that In calculating the student's liability to the School utilizing the necessary to cover allowable school charges the student owes (for New York State Education Department Bureau of Proprietary use during the remainder of the academic year) only with the Schools Supervision (BPSS) refund Policy (see "Cancellation, student's written authorization. A school may not require or Withdrawal, and Refund Policies" section of the Student Catalog), coerce a student to provide authorization, and a school must the total amounts paid by the student will be adjusted by any Title allow for cancellation or modification of the authorization at any IV funds returned by the School. The School must disburse time. If a student's account shows a credit balance due to a Direct directly to the student or parent any amount of post-withdrawal PLUS Loan being credited to the account, the School must disbursement of grant funds that is not credited to the student's distribute the excess Direct PLUS Loan funds to the parent account no later than 45 days after the date the School determines borrower, unless the parent has provided written authorization that the student withdrew. The School determines the date of the allowing the School to give the funds to the student. A school student's withdrawal as follows: must pay any remaining balance on loan funds by the end of the 1. For a student that provides notification to the School of loan period in the award year for which the funds were awarded. his or her withdrawal the withdrawal date is the date of the notification of withdrawal. In the case of a Direct PLUS Loan, a school must obtain the 2. For a student who did not provide notification of parent borrower's written authorization to deliver a credit balance withdrawal, the withdrawal date is the date that the of Direct PLUS Loan funds directly to the student. Otherwise, the institution became aware that the student ceased School must deliver these funds to the parent. Other applicable attendance. The School must make the determination third party funding agency refund or return of funds policies (e.g., that the student withdrew no later than 30 days after the Veterans Administration, WIA, etc.) may be obtained from the earlier of: (a) the payment period or period of Financial Aid Office. attendance; (b) the end of the academic year in which the student withdrew; or (c) the end of the educational program in which the student withdrew. 3. For a student who does not return from an approved leave of absence, the withdrawal date is the earlier of the date of the end of the leave of absence or the date the 68 Contact information program being offered meets your needs and that your financial The Financial Aid department is always available to assist investment is protected. The New York State Education students. Should you have any questions or concerns regarding Department's Bureau of Proprietary School Supervision wishes Financial Aid, please contact any of the following advisors: you success in your continued efforts to obtain the necessary training in order to secure meaningful employment. In addition, Bernice Kinsey Bureau staff will continue to work with all schools to help ensure Financial Aid Advisor that a quality educational program is provided to you. T: 646-254-7543 F: 646-254-1243 Who can file a complaint? E: email@example.com If you are or were a student or an employee of a licensed private or registered business school in the state of New York and you Janice Ridgeway believe that the school or anyone representing the school has Financial Aid Advisor acted unlawfully, you have the right to file a complaint with the T: 646-254-7540 New York State Education Department. F: 646-254-1240 E: firstname.lastname@example.com What can a student or employee complain about? You may make complaints about the conduct of the school, Lauren Fowler advertising, standards and methods of instruction, equipment, Financial Aid Advisor facilities, qualifications of teaching and management personnel, T: 646-254-7535 enrollment agreements, methods of collecting tuition and other F: 646-254-1235 charges, school license or registration, school and student records, E: firstname.lastname@example.com and private school agents. NEW YORK STATE EDUCATION DEPARTMENT How can a complaint be filed by a student or employee? You should try to resolve your complaint directly with the school TUITION REIMBURSEMENT FUND unless you believe that the school would penalize you for your All prospective and enrolled students in a non-degree granting complaint. Use the school's internal grievance procedure or proprietary school are required to receive this information, which discuss your problems with teachers, department heads, or the provides an overview of students' rights with regard to filing a Sshool director. We suggest that you do so in writing and that you complaint against a school and accessing the tuition keep copies of all correspondence to the school. reimbursement fund if they are a victim of certain violations by However, the school cannot require you to do this before you file the School. a complaint with the New York State Education Department. Trade schools that are licensed by the New York State Education If you do file a complaint with the department, please advise the Department and business schools that are registered by this department of any action that you have taken to attempt to Department are required to meet very specific standards under resolve your complaint. the Education Law and Commissioner's Regulations. The steps you must take to file a complaint with the New York These standards are designed to help ensure the educational State Education Department are: appropriateness of the programs that schools offer. The New York 1. Write to the New York State Education Department at State Education Department's Bureau of Proprietary School 116 West 32nd Street, 5th Floor, New York, New York Supervision closely monitors and regulates all non-degree- 10001, or telephone the Department at (212) 643-4760, granting proprietary schools. Schools are required to have their requesting an interview for the purpose of filing a written teachers meet standards in order to be licensed by the complaint. Bring all relevant documents with you to the Department. Schools are also required to have their curriculum interview, including an enrollment agreement, financial approved by the New York State Education Department every aid application, transcripts, etc. An investigator from the three years, thereby helping to ensure that all curriculum offered Department will meet with you and go through your in the Schools are educationally sound. complaint in detail. 2. If you cannot come for an interview, send a letter or call In addition, staff members of the Bureau of Proprietary School the office to request a complaint form. You must Supervision are often in the school buildings monitoring the complete and sign this form and mail it to the office. educational programs being offered. The interest of the New York Please include with it copies of all relevant documents. State Education Department is to ensure that the educational You should keep the originals. You must file a complaint 69 within two years after the alleged illegal conduct took a placement or referral fee. Each school agent must be licensed by place. The Bureau cannot investigate any complaint the New York State Education Department, must have an agent made more than two years after the date of the identification card and must be a salaried employee of the school. occurrence. School agents who cannot show an agent identification card are 3. The investigator will attempt to resolve the complaint as breaking the law if they try to interest students in enrolling in a quickly as possible and may contact you in the future particular school or group of schools. The name(s) of the agent(s) with follow-up questions. You should provide all who enrolled a student must appear on that student's enrollment information requested as quickly as possible; delay may agreement. Therefore, you should write down the name of the affect the investigation of your complaint. When agent who talked to you. Each student will be required to confirm appropriate, the investigator will try to negotiate with the the name(s) of the agent(s) when signing the enrollment school informally. If the Department determines that agreement. A full refund shall be made to any student recruited by violations of law have been committed and the school an unlicensed private school agent or even by a licensed agent if fails to take satisfactory and appropriate action then the there is evidence that the agent made fraudulent or improper Department may proceed with formal disciplinary claims. To find out if you are eligible to receive a refund, you must charges. follow the complaint procedures included in this page. What is The Tuition Reimbursement Fund? What should students know about "grants and guaranteed The Tuition Reimbursement Fund is designed to protect the student loans?" financial interest of students attending proprietary schools. If a A grant is awarded to a student based on income eligibility, and it school closes while you are in attendance, prior to the completion does not need to be repaid (for example, New York State Tuition of your educational program, then you may be eligible for a Assistance Program [TAP] grants or Pell grants provided by the refund of all tuition expenses which you have paid. If you drop federal government). Guaranteed student loans are low-interest out of school prior to completion and you file a complaint against loans provided under the Federal Guaranteed Student Loan the School with the State Education Department, you may be Program. The decision to apply for such a loan is yours—the eligible to receive a tuition refund if the State Education school cannot require that you apply for a loan. If you pay school Department is able to provide factual support that your complaint tuition with money loaned to you from a lender then you are is valid and to determine that there was a violation of Education responsible for repaying the loan in full, with interest, in Law or the Commissioner's Regulations as specified in Section accordance with the terms of the loan agreement. A failure to 126.17 of the Commissioner's Regulations. To file a claim to the repay the loan can hurt your credit rating and result in legal Tuition Reimbursement Fund, you must first file a complaint action against you. Even if you fail to complete your educational with the State Education Department at the address included in program, you are still responsible for repaying all of the money this pamphlet. The staff of the State Education Department will loaned to you. It is your right to select a lender for a guaranteed assist you in the preparation of a tuition reimbursement form (a student loan. The school cannot require you to apply to a sample of this form should have been provided to you upon particular lender or lending institution. The school can enrollment). recommend a lender, but if it does, the school must also provide you with a statement about your right and ability to obtain a loan What is the tuition refund and cancellation policy? from another lender and the insurance premiums charged on All schools must have a tuition refund and cancellation policy for these loans. Read and understand all the information and each program included in the catalog and in the student applications for financial aid grants and loans before signing. enrollment agreement. Read and understand the school's policy regarding tuition refund and cancellation before you sign the Where can students file a complaint, file a claim to the tuition enrollment agreement. If you do not understand it, or are reimbursement fund, or get additional information? confused by the school's explanation, get help before you sign. Contact the New York State Education Department at: You may ask for assistance from the Department at the address New York State Education Department included in this pamphlet. 116 West 32nd Street, 5th Floor New York, New York 10001 What should students know about "private school agents?" Attention: Bureau of Proprietary School Private school agents are employed by schools for the purpose of Supervision recruiting or enrolling students in the school; they are not school Tel: 212-643-4760 counselors. Private school agents cannot require a student to pay 70 BUDGETS The following budgets are used in estimating the cost of attendance, but are subject to change if there are increases in any category. Tuition, books, and supplies are actual, direct cost. Home maintenance, personal expenses, and fees are estimated indirect costs. COST OF ATTENDANCE EFFECTIVE 2011-2012 Students, without dependents, living at home with parents: Full-time Culinary Full-time Pastry Part-time Culinary Part-time Pastry Tuition and fees $45,890 $44,890 $40,640 $37,890 Books and supplies $850 $800 $850 $800 Personal expenses $3,000 $3,000 $4,500 $4,500 Room and board $12,000 $12,000 $18,000 $18,000 Transportation $720 $720 $1,080 $1,080 TOTAL $62,460 $61,410 $65,070 $62,270 COST OF ATTENDANCE EFFECTIVE 2011-2012 All other students: Full-time Culinary Full-time Pastry Part-time Culinary Part-time Pastry Tuition and fees $45,890 $44,890 $40,640 $37,890 Books and supplies $850 $800 $850 $800 Personal expenses $4,980 $4,980 $7,470 $7,470 Room and board $13,800 $13,800 $20.700 $20,700 Transportation $720 $720 $1,080 $1,080 TOTAL $66,240 $65,190 $70,740 $67,940 SCHOLARSHIP OPPORTUNITIES Contact the Office of Financial Aid for the most up-to-date list. T: 212-219-8890 F: 212-431-3065 Name/Address Eligibility Application Process Achievement Scholarship Program African-American High School seniors For application and further information visit 1560 Sherman Avenue, Suite 200 pursuing post-secondary Education. www.nationalmerit.org Evanston, IL 60201-4897 T. 847-866-5100 F. 847-866-5113 www.nationalmerit.org AFL-CIO Department of Education Scholarships and grants provided by For further information visit www.afl-cio.org 815 16th Street, NW various labor unions. Suite 407 Washington DC 20006 www.afl-cio.org American Hotel & Lodging All eligible students must be enrolled in For application and information write, call, or Educational Foundation hospitality management programs (i.e. visit www.ahlef.org/scholarships.asp 1201 New York Avenue, NW hotel administration, hotel/restaurant Suite 600 management, culinary arts, travel, and Washington DC 20005-3931 tourism administration). T. 202-289-3188 F, 202-289-3199 E. email@example.com www.ahlef.org 71 C-CAP In order to compete for a C-CAP For applications and documentation Careers through Culinary Arts scholarship you must be a high school requirements visit Program, Inc. student at a C-CAP participating school www.ccapinc.org/scholarships.html 250 West 57th Street Suite 2015 in New York City and Los Angeles. If New York, NY 10107 you are not sure if your school T. 212-974-7111 participates, check our location guide or F. 212-974-7117 ask your culinary instructor. E. email@example.com Career College Foundation (the Imagine America Scholarship for high For application and information visit not-for-profit affiliate of the Career school seniors www.imagine-america.org/about-the- College Association) scholarship.html 10 G Street, NE, Suite 750 Washington DC 20002-4213 T. 202-336-6700 www.imagine-america.org Career College Foundation - Imagine America Military Award For application and information visit Imagine American Military Award program. $1,000 career education award www.imagine-america.org/about-the- Program available to any active duty and scholarship.html 10 G Street, NE Suite 750 honorably discharged or retired veteran Washington DC 20002-4213 of a United States military service T. 202-336-6700 branch. www.imagine-america.org The Culinary Trust Recipients are selected on food service Write or visit the website for an application PO Box 273 experience, strength of application, www.theculinarytrust.org New York, NY 10013 reference, skills and merit, and financial need. Firefighters and Police Officers Firefighters and police officers who are Call, write, or email the Office of Financial Aid Scholarship now serving or have served. $5,000 for application instructions. The FCI toward the FCI Culinary Arts or Pastry 462 Broadway, 4th Floor Arts career programs. Up to 10 New York, NY 10013 Scholarships awarded per year T. 212-219-8890 www.frenchculinary.com The Friends of the FCI Eligibility: Demonstrated financial need Call, write, or email the Office of Financial Aid 462 Broadway and merit. for application instructions. New York, NY 10013 Hawaii Community Foundation Must be a resident of Hawaii For more information visit 222 Merchant Street www.hawaiicommunityfoudnation.org/scholar/c Honolulu, HI 96813 ategories.php www.hawaiicommunityfoundation.org This site provides all deadline information as well as an application. IFEC Applicants must show evidence of For application and information visit www.ifec- International Foodservice Editorial training, skill, and interest in both food is-us.com Council and the communication arts through a Scholarships combination of studies and/or work Attn: Carol Mess experience P.O. Box 491, Hyde Park, NY 12538 www.ifec-is-us.com 72 IFSEA Write, call or visit the website for Write or call for an application International Food Services Executives eligibility requirements. Association 836 San Bruno Ave., Henderson, NV 89015 T. 888-234-3732 or 702-564-0997 F.702-564-4836 www.ifsea.com James Beard Foundation Scholarship A number of scholarships available. For application and information visit: Program http://www.jamesbeard. 167 W. 12th St. org/scholarshipsindex.shtml New York, NY 10011 In addition, you may also visit the site below for T. 212-675-4984 or 800-36-BEARD more James Beard related scholarships. F. 212-645-1438 http://www.jamesbeard.org/ E. firstname.lastname@example.com scholarships/friends_list.shtml www.jamesbeard.org Jewish Foundation for the Education of Applicants must be female. Grants are For application and information visit: Women awarded based on financial need, with www.jfew.org/eligibility.html 330 West 58th Street academic merit also a consideration. New York, NY 10019 Students must also live within a 50 miles P. 212-288-3931 radius of NYC. www.jfew.org JWMF: Junior War Memorial Fund Applicants must be citizens of the For the application and information visit Scholarships Department United States, possess academic http://www.usjaycees.org/index.php?option=co PO Box 7 potential and leadership qualities, and m_content&task=view&id=45&Itemid=126 Tulsa, OK 74102 show financial need. The scholarship is an award of $1,000 sent directly to the recipient's college or university of choice. Les Dames D'Escoffier – New York Three (3) $5,000 scholarships. Completed application (forms available Scholarship for Women 1. May be already enrolled, or in in February) MaryKate Howland the process of applying to the Resume Registrar FCI's Classic Culinary Arts, Official Transcript 462 Broadway Classic Pastry Arts, or Italian Three (3) letters of recommendation New York, NY 10013 Culinary Experience programs. (personal and/or business) T 646-462-8540 2. Candidates must be attending Essay (may be 2 pages or 500 words) firstname.lastname@example.com one of the above FCI career indicating how you plan to apply programs, when the yourself in the career you are working scholarship is awarded in mid- towards July. 3. Current students in The FCI's career programs graduating after July of the scholarship year are eligible to apply. NRAEF: National Restaurant Guidelines attached to the application. For application and information visit: Association www.nraef.org Educational Foundation 250 South Wacker Dr. Suite 1400 Chicago, IL 60606-5834 T. 800-765-2122, ext. 733 www.nraef.org 73 Statler Foundation Students majoring in hotel management For application and information visit 107 Delaware Ave., Suite 680, and culinary arts in Western New York http://www.wnyrin.com/s_fina/foun/stat.html Buffalo, NY 14202 area. T. 716-852-1104 Women Chefs & Restaurateurs Must be a WCR member. For application and information, PO Box 1875 write or visit www.womenchefs.org Madison, Alabama 35758 1-877-927-7787 1-256-975-1346 email@example.com National Italian American Foundation Must be Italian American or For application and information 1860 19th St. NW majoring/minoring in Italian visit https://www.niaf.org/ Washington, DC 20009 Studies. scholarships/index.asp T. 202-387-0600 F. 202-387-0800 E. email@example.com www.niaf.org 74 Getting To the School GETTING TO THE SCHOOL The School is conveniently located at 462 Broadway, at the corner of Broadway and Grand Street—in the heart of several great Manhattan neighborhoods. Such diverse areas as SoHo, Chinatown, and Little Italy surround the School. SUBWAY OUT-OF-TOWN BUS Take 1 train to Canal Street—Walk six blocks east to Port Authority is the main bus terminal in New York City, but Broadway and turn left. The School is two blocks north other carriers including Megabus, Bolt Bus, and the various at 462 Broadway (at Grand St). Chinatown buses have stops around the city, some within walking Take 6 train to Spring Street—Walk two blocks west. distance of the School. Turn left onto Broadway; walk two blocks south to 462 Broadway (at Grand Street) for the School. FROM AIRPORTS Take 6 train to Canal Street—Walk one block west to New York City is served by three major airports: Kennedy Broadway and turn right. The School is two blocks north International Airport in Queens, Newark International Airport in at 462 Broadway (at Grand St). New Jersey, and LaGuardia Airport in Queens. Take B/D/F trains to Broadway-Lafayette—Walk four blocks south on Broadway to 462 Broadway (at Grand BY CAR Street) for the School. From Long Island—Take the Long Island Expressway, Take A/C/E trains to Canal Street—Walk five blocks east which becomes I-495W. I-495W becomes the Queens on Canal to Broadway and turn left. The School is two Midtown Tunnel. Go through the tunnel. Turn left onto blocks north at 462 Broadway (at Grand St). 34th Street then right (downtown) on Second Avenue. Take N/R/Q/J/Z trains to Canal Street—Walk north on Drive south to East Houston Street. Turn right onto East Broadway two blocks to 462 Broadway (at Grand Street) Houston; continue for six blocks, then take a left onto for the School. Note: This subway station has exits on Broadway. Travel four blocks south to Grand Street. Broadway, Lafayette Street, and Centre Street. Lafayette From Connecticut—Take I-95 South to the Bruckner and Centre Streets are east of Broadway. Expressway. Take the I-278 West exit towards Triboro Bridge/ FDR Drive/Grand Central Parkway. Merge onto NEW YORK CITY BUS I-278 West. Take the exit towards Manhattan/Randall New York City Transit Authority operates an extensive line of Ward's Island/ Downing Stadium. Merge onto the buses. The M5 bus stops across the street from the School at the Triboro Bridge (stay to the right). Take FDR Drive corner of Broadway and Grand Street. south. Take the East Houston Street exit. Turn right onto East Houston; drive for 1.5 miles, then take a left onto FERRY Broadway. Travel four blocks south to Grand Street. The Staten Island Ferry transports people to Manhattan from From New Jersey—Take the Holland Tunnel into Staten Island. From the ferry, take the 1 train or the R train north Manhattan. Turn slightly right onto Laight Street. Turn to Canal Street. right onto Canal Street. From Canal, make a left onto Centre Street. Continue a few blocks and then turn left TRAIN onto Broome Street. Continue to Broadway and make a There are four major train systems that service Manhattan. The left. Follow Broadway for one block and L'Ecole and The LIRR (Long Island Railroad), NJ Transit, and Amtrak all operate FCI will be on your left hand side at 462 Broadway (at out of Penn Station. Metro-North (upstate New York and Grand St). Connecticut) operates out of Grand Central Terminal. 75 Enrollment Completion Rate & Placement JULY 1, 2009 THROUGH JUNE 30, 2010 CLASSIC CULINARY ARTS #1130 1. Employed - related field 163 A. Program Enrollment 2. Employed - slightly related field 1 Full-time 400 3. Employed - unrelated field 15 Part-time 526 4. In military 0 Total 926 5. Seeking employment 0 6. Pursuing additional education 0 B. Program Completion Rate 7. Unavailable for employment 11 Enrolled 926 8. Status unknown 35 Graduates 524 Non-completers 30 Continuing students 372 THE ART OF INTERNATIONAL BREAD BAKING #6196 C. Placement of Program Completers A. Program Enrollment Number of graduates 524 Full-time 65 Number of graduates who are: Part-time 0 1. Employed - related field 415 Total 65 2. Employed - slightly related field 2 3. Employed - unrelated field 29 B. Program Completion Rate 4. In military 0 Enrolled 65 5. Seeking employment 0 Graduates 52 6. Pursuing additional education 6 Non-completers 5 7. Unavailable for employment 16 Continuing students 8 8. Status unknown 56 C. Placement of Program Completers CLASSIC PASTRY ARTS #6172 Number of graduates 52 A. Program Enrollment Number of graduates who are: Full-time 264 1. Employed - related field 25 Part-time 205 2. Employed - slightly related field 2 Total 469 3. Employed - unrelated field 4 4. In military 0 B. Program Completion Rate 5. Seeking employment 0 Enrolled 469 6. Pursuing additional education 1 Graduates 225 7. Unavailable for employment 6 Non-completers 11 8. Status unknown 14 Continuing students 233 C. Placement of Program Completers Number of graduates 225 Number of graduates who are: 76 JULY 1, 2008 THROUGH JUNE 30, 2009 CLASSIC CULINARY ARTS #1130 Number of graduates who are: A. Program Enrollment 1. Employed - related field 145 Full-time 406 2. Employed - slightly related field 4 Part-time 516 3. Employed - unrelated field 16 Total 922 4. In military 1 5. Seeking employment 0 B. Program Completion Rate Enrolled 922 6. Pursuing additional education 1 Graduates 508 7. Unavailable for employment 16 Non-completers 49 8. Status unknown 20 Continuing students 365 THE ART OF INTERNATIONAL C. Placement of Program Completers BREAD BAKING #6196 Number of graduates 508 A. Program Enrollment Number of graduates who are: Full-time 52 1. Employed - related field 374 0 Part-time 2. Employed - slightly related field 18 52 Total 3. Employed - unrelated field 46 B. Program Completion Rate 4. In military 0 Enrolled 52 5. Seeking employment 0 Graduates 47 6. Pursuing additional education 9 Non-completers 3 7. Unavailable for employment 24 Continuing students 2 8. Status unknown 37 C. Placement of Program Completers Number of graduates 47 Number of graduates who are: CLASSIC PASTRY ARTS #6172 1. Employed - related field 24 A. Program Enrollment 2. Employed - slightly related field 1 Full-time 184 3. Employed - unrelated field 5 Part-time 174 4. In military 0 Total 358 5. Seeking employment 0 B. Program Completion Rate Enrolled 358 6. Pursuing additional education 2 Graduates 203 7. Unavailable for employment 11 Non-completers 21 8. Status unknown 4 Continuing students 134 C. Placement of Program Completers Number of graduates 203 77 Floor Plans GROUND FLOOR — 462 BROADWAY SECOND FLOOR — 462 BROADWAY 53 78 THIRD FLOOR — 462 BROADWAY FOURTH FLOOR — 462 BROADWAY 54 79 8 F iFth Floor - 462 broadway BAR FIRE STAIR C FIRE STAIR D STORAGE FSC STORAGE MEN'S WOMEN'S FSD RESTROOM RESTROOM COAT CLOSET BROADWAY CROSBY STREET FLEX CLASSROOM PASTRY KITCHEN LEVEL 4 KITCHEN STORE ROOM LOBBY WINE STORAGE NIC NIC FIRE STAIR A FIRE STAIR B FSA FSB NIC 80 80 Index Absences, 43 Disabilities, 22 Licensing, 5 Academic Calendar, 6 Disciplinary Procedures, 49 Loan Programs, 67 Accreditation, 5 Emergency Procedures, 47 Lockers, 18 Accrediting Commission Of Career English Language Proficiency, 22 Lost And Found, 18 Schools And Colleges, 5 Enrollment Completion Rate & Placement, Make-up Classes, 44 ACCSC, 5 76 New York State Education Department, 5 Activities, 18 Equipment, 15 New York State Education Department Administration, 10 Facilities, 15 Tuition Reimbursement Fund, 69 Admission Requirements And Procedures, Faculty, 12 NYU Articulation Agreement, 39 20 Family Educational Rights And Privacy Orientation, 41 Advanced Standing, 22 Act, 46 Outstanding Attendance, 40 Advising, 19 Family Meal, 40 Outstanding Creative Culinary Project, 40 Alcoholic Beverages, 52 Fees, 37 Outstanding Creative Pastry Projects, 40 Alumni Affairs, 19 Ferpa, 46 Outstanding Service Award, 40 Alumni Savings, 19 Financial Aid, 65 Photograph Policy, 49 Art Of International Bread Baking, 2, 15, Floor Plans, 78 Policies, 41 21, 23, 41, 76, 77 Grade Changes, 41 Probation, 45 Attendance, 2, 43, 71 Grading, 2, 41, 42 Re-Entry, 22, 46 Attire, 49 Graduate With Distinction, 40 Refund Policy, 64 Awards, 40 Graduation, 40 Registrar, 18 Branch Campus, 17 Grievance, 60 Religious Observance, 44 Budgets, 71 Guest Policy, 49 Satisfactory Academic Progress, 42 Cake Techniques and Design, 2, 25 Harassment, 59 Schedule Change, 18 Cancellation, 64 History, 4 Scholarship Opportunities, 71 Career Fairs, 19 Honors, 40 School Closings, 47 Career Services, 19 Housing, 18 Student Affairs, 18 Cell Phone Policy, 49 Identification Cards, 18 Substance Abuse, 52 Classic Culinary Arts, 2, 12, 20, 27, 41, 76, Intensive Sommelier Training, 2, 21, 34, 42 Tardiness, 44 77 International Applicants, 22 Technology, 16 Classic Pastry Arts, 2, 14, 20, 31, 42, 76, 77 International Culinary Theater, 17 Transcripts, 18 Code Of Conduct, 48 International Student Services, 19 Transportation, 75 Code Of Ethics, 48 L'Ecole, 17 Tuition, 37 Complaint Form, 62 L'Ecole, 17 Tutoring, 19 Complaints, 61 L'Ecole Discount, 17 Vacation Policy, 44 Computer Use, 16 Late Applicants, 21 Video Policy, 49 Course Schedule, 8 Late Starts, 22 Withdrawal, 2, 41, 43, 46, 64, 68 Crime Awareness And Security, 50 Leave Of Absence, 45 Dean's List, 40 Library, 15 81 EDITORS: Amanda Cann Erik Murnighan Christopher Papagni Lisa Ripko CONTRIBUTING WRITERS: Karin Endy Amanda Cann Erik Murnighan DESIGN CONCEPT & PRINTING: Creative Media PHOTOGRAPHER: John Blais Matthew Septimus 82 T h e F r en c h c u lIn a ry In sTITuTe aT The InTernaTIonal culInary cenTer oF new york 4 6 2 B r o a d way, n ew yo rk , ny 1 0 0 1 3 P h o n e 8 88 . 324. 2433 Fa X 2 1 2 . 431. 3065 w w w. F r en c h cu lIn a ry. c o M
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