Commercial Foods and Culinary Arts Academy

Commercial Foods and Culinary Arts Academy Instructor: John G Bell, C.E.C. C.E.

Dear Students and Parents:

Our Commercial Foods and Culinary Arts Academy has the highest National Certification pass record in Lake County and one the highest nationally. This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the Commercial Foods and Culinary Arts industry; planning, management, finance, technical and product skills, underlying principles of technology, labor issues, community issues and health, safety, and environmental issues. Students will also learn important life skills. These skills will be used in every career a person can choose. These include responsibility, respect, accountability, proper work ethics and employability skills. Students who successfully complete (grade of “C” or higher) Commercial Foods and Culinary Arts 1, 2, 3 and have the advantage of being able to transfer some of the coursework/training they complete into a postsecondary institution, such as Lake Tech Center. Culinary 2-4 are also recognized and counts as an art credit for graduation requirements. Level 3 and 4 are considered Honors Classes and with passing Serve Safe holds a higher GPA. Additionally, this program can qualify students to receive the Gold Seal Vocational Scholarship through Florida Bright Futures. Students can be awarded funding for up to 75% post-secondary education, depending on their grade point average and college entrance exam results. Students will also be eligible for a national certification test through the American Culinary Federation, and National Serve Safe. Chef Bell can provide you with additional information about these opportunities. We hold students to a very high standard of professionalism and responsibility. All requirements and rules must be adhered to. Support of helping students follow requirements teaches accountability and every job requires that.

RULES/POLICIES/PROCEDURES  Proper attire for each course level is required daily for all lab sessions – All students must wear long black pants(not jeans) or chef pants, head covering and SAFE, CLOSED-TOED SHOES non slip black or work boots (no slippers or soft shoes). Uniforms are required on all lab days and must be worn during school day, no uniform on lab days will result in zero points.  Plain white or black T shirts for lab this saves on ruining student’s good cloths.  No facial piercings or unnatural Colored hair period- will result in loss of grade. We require the same standards as our industry(example Disney)  Students must adhere to all safety rules and procedures. Failure to abide to safety and sanitation policies will result in removal from program.  Appropriate behavior must be maintained at all times. Any behavior which could jeopardize the safety of any student or damage equipment/supplies will result in severe consequences, including termination from the program.  Fighting of any kind will result in termination of program for students involved.  Students can opt to buy their own chef coat and chef hat a web link to order for LHS will be given to students. If they buy their own uniform no supply fee is required.  All students are required to pay a $20.00 supply fee and uniform rental. This fee will offset the costs of aprons, hair restraints, laundering, student discounts on food and taste-testing of projects.  The fee and uniform requirements are due within 2 weeks from the start of class.  Any financial hardships should contact the chef within the first two weeks for all students in the program. Students can work off their fees through volunteer events, but they do not count for hours. I will help any student who ask, but noncompliance to uniform requirements will result in failing grade.  All students are required to have a three-ring binder that they use for our classes only which will be used for their professional portfolio and jump drive.(exception for AVID students only)  Students in Culinary Arts level 2 and above must call the Culinary Department (352)787-5047 (cell-352-615-3653) Chef Bell ahead for any absence to receive credit. Noncompliance to this rule will result in loss of points. This requirement instills responsibility that goes along with having a job. Excessive absences will result in failing class, required lab hours are national standard and must be met.  Students will be required to dress professionally each day, based on the job being performed. This includes a tie and slacks for young men and either a long dress or a blouse with slacks for young ladies for presentations and proper chef’s uniform and closed-toed shoes for production. Not dressed equals 0 points  Students are required to work a minimum of three banquets per term/semester. These hours count towards graduation requirements and scholarships.  All level of students required to work 25 hours outside the class for fundraisers, banquets and community service. Fourth level students are required to work 30 hours outside the class for fundraisers, banquets and community service. Students must wear long, straight-legged BLACK pants with their chef coats and closed-toed black shoes when working banquets and meetings.

This class is a work related class, and complete professionalism and regulations must be followed. Students run an actual business and both state and national regulations must be followed. The Jacket Café is a registered Restaurant and holds an Occupational License and adheres to both Department of Health and OSHA. No other class can teach work ethic, professionalism, responsibility and people skills as culinary. This opens doors for employment for over half of advanced students. Understanding the true benefits to your children and helping instill professional attitude along with supporting the teacher, will truly prepare each student for the work force in any career. I understand that there may be some financial concerns. Arrangements can be made with the chef for a student to earn points toward their lab fees with various projects and fundraisers. Please feel free to contact me with any concern you may have. Hours earned for uniforms do not count towards volunteer hours. The Commercial Foods and Culinary Arts program is a wonderful opportunity for student’s pursuing a skilled profession with endless potential for their futures. We encourage you to patronize our Café where students are responsible for every aspect of a small restaurant. The café affords parents and the public with a unique view of our students’ outstanding accomplishments and growth and we look forward to seeing you.

I look forward to having your son or daughter in our program and meeting you. Chef John Bell CEC CE Please check web site for events and required information http://lhsyellowjackets.com/

Leesburg High School (352) 787-5047 Culinary Department Chef Bell cell (352)615-365

PLEASE COMPLETE AND SIGN THE STATEMENT BELOW AND RETURN TO CHEF BELL WITHIN TWO DAYS OF RECEIPT

I, ______, have read and understand the importance of the (print your legal name) Rules/policies/procedures for entering the Culinary Arts Program at Leesburg High School. I also understand that any deviation from these rules/policies/procedures may lead to termination from the program. It is a privilege to be a part of the Culinary Arts Program at Leesburg High School, not a requirement. I agree to pay a non- refundable lab fee of $20.00 per Culinary Arts course that I am enrolled in I understand that this lab fee and the uniform requirements of each level must be met within the first two weeks after entering the Culinary Arts Program. This is a binding contract and students will be held accountable for requirements and all rules with no exceptions.

______Student signature Date

______Parent/guardian signature Date