Your Passport to Success

www.walnuthillcollege.edu

Culinary Arts • Pastry Arts • Hotel Management • Restaurant Management

Your Passport to Success

The Restaurant School at Walnut Hill College • 4207 Walnut Street • Philadelphia, PA 19104 877.925.6884 • 215.222.4200 2015 • 2016 course catalog The Restaurant School at Walnut Hill College Catalog Table of Contents Academic Calendar ...... 4 Mission Statement ...... 6 Accreditations and Professional Memberships ...... 6 History, Educational Philosophy and Objectives ...... 8 Campus and Student Life ...... 12 Tour of France ...... 32 Cruise and Resort Tour ...... 34 Cultural Tour of England ...... 36 Admissions ...... 38 Tuition and Fees ...... 40 Financial Aid ...... 41 Academic Information ...... 43 Program Descriptions ...... 63 Course Descriptions ...... 80 Career Development ...... 106 Internships ...... 107 College Directory ...... 110 Directions to the College ...... 114

This catalog was created for information purposes only and does not constitute a contract between the student and the college. Course and curricula changes, tuition modifications, or other unforeseen changes may occur after the publication of this catalog. The college reserves the right to alter its curricula, tuition, fees, and policies as deemed necessary. A reasonable effort will be made to inform students of these changes as they occur.

Students are expected to familiarize themselves with the policies contained in this catalog as well as those outlined in the Student Handbook.

SP - indicates stock photos. All other photographs appearing in this catalog were taken on site at The Restaurant School at Walnut Hill College.

Amended: 08/2015 2 The Restaurant School at Walnut Hill College Difference WHC to choose Reasons 10 10 The Restaurant School at Walnut Hill College Catalog The Walnut Hill College Difference

1 Documented graduate success . Career opportunities await you in the hospitality field .

2 Four innovative majors .

3 A dynamic, hands-on educational experience .

4 Resume-building internships .

Rewarding travel experiences enrich each student . Our degree 5 programs feature the tuition-paid Tour of France, Cruise and Resort Tour, and Cultural Tour of England .

6 Student-centered environment .

7 Our programs stem from experience and innovation . For over a quarter of a century, WHC has inspired hospitality students .

Student services: clubs, activities, special 8 events, academic support, and a residential learning program that are truly distinctive .

Real Value: WHC has one of the lowest tuitions for private 9 hospitality and culinary colleges, and still offers the special travel experiences .

10 A world-class city in which to live and learn .

3 4 Academic Calendar 30 29 25 –29 25 25 11 10 7 November 2015 23 6 October 2015 7 5 2 September 2015 31 –9/2 29 19 17 August 2015 2015-2016 8 6 6 February 2016 4 3 January 2016 20 –Jan3 20 19 8 December 2015 FT Academic Calendar = FullTime;EPExtendedProgram Mon Sun Wed –Sun Wed Wed Wed Tues Sat Fri Tues Mon Sat Wed Mon –Wed Sat Wed Mon Mon Sat Sat Mon Sun Sun – Sun Sat Tues Classes Resume Classes Resume Residence HallsOpenat10:00a.m. Thanksgiving Break Residence HallsCloseat12:00p.m. Faculty Development Start Term –FT&EP End Term –FT&EP “First Class” Freshman Showcase Board ofTrustees Meeting Labor Day Labor DayWeekend Classes Resume–StartTerm “First Class” “Welcome Home” Professional Development Faculty Return Start Term –FT “First Class”Orientation End Term – FT&EP Classes Resume Residence HallsOpenat10:00a.m. Winter Break Residence HallsCloseatNoon Last dayofclassesforstudents Board ofTrustees Meeting 2015-2016 No ClassesinSession/StaffHoliday No ClassesinSession/FacultyDevelopment Grades Due–Monday, November16,2015 EP Students All Faculty&StaffAvailable No ClassesinSession No ClassesinSession FT andEPStudents All Faculty&StaffAvailable All Faculty&StaffAvailable All Faculty FT Students Grades Due–Friday, February12,2016 No ClassesinSession/FacultyVacation Academic Calendar 5

No Classes in Session/Holiday July 7, 2016 Grades Due – Tuesday, Students Only April 25, 2016 Grades Due – Tuesday, No Classes in Session No Classes in Session All Faculty & Staff Available Development No Classes in Session/Faculty All Faculty & Staff Available 2015-2016

Residence Halls Close at 12:00 p.m. Summer Break Begins Summer Institute – Admissions Summer Institute – Admissions Summer Camp – Community Ed Summer Camp – Community Ed Summer Camp – Community Ed End Term – FT End Term Memorial Day Holiday Meeting Board of Trustees – FT & EP End Term Meeting Board of Trustees Graduation Ceremony Class Day World Freshman Showcase 12:00 p.m. Residence Halls Close at Spring Break – EP* Spring Break – FP – EP Start Term Residence Halls Open at 10:00 a.m. – FT Start Term

Tentative Ceremony Graduation Sat Sat Thurs – Fri Wed – Fri Wed Mon – Fri Mon – Fri Mon – Fri Fri Tues Sat – Mon Sat Tues Sun Mon Fri Sun Sun – Fri Sun – Sun Sat Sun Mon

Full Time; EP = Extended Program = Full Time; EP

EP Classes Resume Saturday, April 23 2016 Please Note: EP Classes Resume Saturday, FT Academic Calendar Calendar Academic as it deems necessary.

Please note that the College reserves the right to change or adjust the Academic Calendar at any timePlease note that the College reserves the right to change or adjust the Academic Calendar at any

6 – 8 11 – 15 2 2 14 13 – 15 18 – 22 25 – 29 July 2016 1

7 June 2016

28 – 30 May 2016

16 April 2016 1 13 14 18 17 17 – 22 17 – 24 23 24 25 * March 2016 2015-2016 6 Mission Statement Mission Statement • . • . • . Core Values success inthediversehospitalityindustry. experience thatinspiresstudentstowardsprofessionalism,citizenshipandlifelonglearningfor The RestaurantSchoolatWalnut HillCollegeisdedicatedtoprovidingadistinctiveeducational Mission Statement • The RestaurantSchoolatWalnut HillCollegeis: Accreditations andProfessionalMemberships • . • . • • • • • The Non-Discrimination Policy The RestaurantSchoolatWalnut HillCollegeisamemberof: in itsadmissions decisions, aswellinits educationaland studentprograms. on thebasisofethnicity, nationalorigin, disability, race,religion, gender, sexualorientation, orage • • • • • • • • Restaurant Approved Accredited Department ofEducationtheCommonwealthPennsylvania. Approved Approved Approved Department ofStudentFinancialAssistance. Recognized Foundation oftheNationalRestaurantAssociation. Career Pennsylvania Council Administrators Pennsylvania Institutional Education Greater National Financial AidAdministrators Philadelphia American We service weprovide. It definesusbyourcommitmentto“studentsascustomers”throughtheexceptional Service isatthecoreofoperationsTheRestaurantSchoolWalnut HillCollege. Hospitality isattheheartofallwedo. We take greatprideinsharingtheirwisdom,experienceandprofessionalismwithourstudents. which areanintegralpartoftheireducation. pride inthemselvesaswellothersthroughparticipationpublicserviceprograms We nurtures andsupportsallmembers. have value promote College Philadelphia on Restaurant pride Culinary interpersonal regard.We strivetocreateasenseofcommunityandbelongingthat to for to by School by Hotel, as Convention confer participate personal growthandcitizenship.We inspireourstudentstodevelopasenseof Association Association the veterans’ the a Association in Professional United at product excellence.Educationisourproduct,andfacultystaff Accrediting Restaurant Federation Associate Walnut Association Hotel training in States and of of Title Association Hill Private Student Management Visitors of Commission and Department by IV Science College the and School Bureau state-approving federal degrees is Development of firmly of Career Justice financial and • • • • • • • • committed Bachelor Schools to International Philadelphia Philadelphia Professionals American Culinary Philadelphia Association Philadelphia/Delaware Association ACF Association board. grant aid Partner Philadelphia DelawareValley Chefs programs to and student of Society a Institute of Science policy Colleges. Women’s Pastry Purveyors the Association visas. by Educational of of degrees of the Society Philadelphia non-discrimination Wine Culinary United Valley and of by and Restaurant Culinary the Restaurant States Guild Food The Restaurant School at Walnut Hill College Catalog

7 8 History, Educational Philosophy and Objectives Philosophy andObjectives Our History, Educational dent, Hill Collegeisanaccredited,indepen- School, TheRestaurantSchoolatWalnut Established in1974asTheRestaurant The HistoryoftheCollege tre pursue careersinthehospitalityindustry. cated toeducatingthosewhowish is Restaurant SchoolatWalnut HillCollege students tury ago,ourfirstgraduating class of12 hospitality education.Overa quarter cen- grams were addedtomeet market Pastry Arts,and HotelManagementpro- size, scope, and reputation, Culinary Arts, of launchinginspiredrestaurateurs. Philadelphia’s d’, Founded byarestaurateur, chef,maî- As TheRestaurantSchoolgrew in degree-granting and began an educational the first college’s college institution specialist, long focusing dedi- tradition The on ingly competitive andtechnicalinnature. hospitality industry isbecomingincreas- While experienceisagreatteacher, the bottom andworkyourwayto thetop. success inbusiness,youmust start atthe hospitality industry. Somesaythattobea education requiredforacareer inthe There areseveraltheoriesontheproper The PhilosophyoftheCollege industries. of thegrowingrestaurantandhospitality 600 studentseachyear, meetingtheneeds Walnut HillCollegeeducatesmorethan grant specializedassociatedegrees. national accreditationandapprovalto demands. Intime,theschoolearned More andmore, restaurateursdonot Today, TheRestaurantSchoolat The Restaurant School at Walnut Hill College Catalog 9 and overall the skills of day-to-day knowledge the

with Hotel Management Restaurant Management Culinary Arts Pastry Arts 1. 2. 3. 4. in their careers, can lead to increased to increased can lead careers, in their potential. earning and marketability specific knowledge required for their future roles in the hospitality industry. workings of fine restaurants and hotels. workings of fine restaurants equip stu- the programs Additionally, dents Educational Objectives Educational Hill School at Walnut The Restaurant the four majors at both, College offers baccalaureate levels: associate and students with a Each program provides broad-based

four- a

Get Ready Get the Ready Get positions. advanced, fine-tune completion, will management program students industry-ready. technologically Upon The programs offered at The The programs offered We believe that as the hospitality that as the hospitality believe We graduates of The Restaurant School Hill College are prepared for at Walnut a variety of exciting positions in the The practical and professional industry. experience The Restaurant School at Hill College students gain early Walnut knowledge gained in their courses of knowledge gained in a challenging study and apply it in industry setting. Restaurant School at Walnut Hill Walnut Restaurant School at academic College combine intensive experience. This studies with practical means year degree is increasingly necessary for year degree is increasingly upper-level industry continues to grow and become to grow and industry continues more - candi for managerial time to wait have the through way up to work their dates - they turn to profession ranks. Instead, arrive at individuals who ally educated work A University Setting dent learning, you will have a rewarding University City is home to one of the educational and social experience at The largest student populations in America. Restaurant School at Walnut Hill College. Four great colleges create a vibrant envi- The newest addition is The Center for ronment – the University of Pennsylvania, Hospitality Studies, located at 4100 Drexel University, the University of the Walnut Street, which houses four class- Sciences in Philadelphia, and, of course, rooms, including two large demonstra- The Restaurant tion classrooms; academic faculty offices, School at and meeting areas for study groups. The Walnut Hill college store is also located in The Center. College. The beautiful Allison Mansion houses University faculty and administrative staff offices, as

University Setting City features do the adjacent Perrier Hall, Hunter Hall, coffeehouses, and College House, making things as restaurants, convenient as possible for our students. museums, the- Also located within the Mansion, is The aters, shops, Restaurant School at Walnut Hill and more. The College’s inviting Pastry Shop, offering area is also rich fragrant breads, delectable cakes and with culture and tarts, and special desserts prepared by educational our Pastry Arts students. The Pastry excitement. Our Shop’s welcoming atmosphere makes it a campus is just popular place to sit and relax with a SP minutes away from the urban excitement steaming cup of cappuccino while sam- of Center City, the bohemian appeal of pling some of the chefs’ chocolate and South Street, artsy Manayunk, and the hazelnut biscotti. You will also find an ethnic charms of Chinatown and South array of unique salads, soups, pastas, and Philly. light entrées for an informal café lunch in Because of the ideal location of The the Courtyard, at the heart of Allison Restaurant School at Walnut Hill College, Mansion. students can have fun all year round. The most notable part of the Allison There is surfing at the New Jersey shore, Mansion is our elegant Great Chefs of skiing in the Poconos, tours of Amish Philadelphia Restaurant. Amidst glitter- farms in Lancaster, or roller coaster rides ing crystal chandeliers and an elegant at one of numerous amusement parks. motif, guests enjoy inspired cuisine devel- Day trips are also an option. The Big oped by some of Philadelphia’s top chefs. Apple, Baltimore’s Inner Harbor, and the The grand setting, coupled with impecca- nation’s capital are just a train ride away. At The Restaurant School at Walnut Hill College, you will be at the center of it all.

Our Campus Students will find that our welcoming campus will quickly become a home away from home. With cen- tralized buildings that enhance stu- 10 The Restaurant School at Walnut Hill College Catalog 11 A -

edu- lecture features re-cre- in-class is repertoire. general restaurants. Center American square and “classrooms,” or supplement to professional Resource multimedia-enhanced down-home hands-on uniquely-themed to and materials college’s student’s these hospitality-related A more traditional approach to The In The Atrium Building houses three Building houses three The Atrium each

, featuring casual The Italian Trattoria Philadelphia halls. Within these classrooms, our fac- halls. Within ulty members draw from their numerous years of experience, to provide students with the knowledge they need to succeed Furthermore, in the hospitality industry. the faculty inspire in students a sense of pride in their daily accomplishments. instruction takes place within our modern instruction takes place within our modern kitchens learning. cational computer labs and a large collection of both students get an opportunity to practice students get an opportunity every day at and perfect skills learned Hill The Restaurant School at Walnut College. These skills will become a part of cuisine. ated in the atrium, which is theatrical in is theatrical in in the atrium, which ated cobble- beautiful storefronts, design with dining ter stone paths, and “outdoor” this beautiful setting races. Pass through to Italian pasta special- dining with regional , a contemporary ties; or to The Heartland with an innovative American restaurant approach European Courtyard European

ble service, makes for a memorable dining for a memorable makes ble service, experience. additional Philadelphia 12 Campus and Student Life Student Life Campus and Student Life Campus and The Restaurant School at Walnut Hill College Catalog 13 pro- industry- College- are intramural College These are qualities basketball. organizational skills. or Hill You are encouraged to join You year-round assist visiting chefs in the kitchen and take part in banquets, dinners, and promo- a tional events at the college. fun, and get to know your classmates. As students take build leadership, social, and enable you to learn more, have and participate in clubs, which charge of club activities, they Walnut softball, fundraising events. Students also at shows, and lend a hand at charity Students participate in local and attend national and regional trade national culinary arts competitions, College, At The Restaurant School at Walnut School at Walnut At The Restaurant times when stu- These special events are At The Restaurant School at Walnut at Walnut School Restaurant At The specific and enable students to network specific and enable students and build their with industry leaders resumes. wide events fill the calendar…so get ready!! fill the calendar…so wide events an we are pleased to offer Hill College, services to enhancearray of activities and accommo- To your educational experience. as possible, thesedate as many students a wide variety ofevents are scheduled at times. with the faculty. dents can work closely at The Restaurant Clubs and organizations School gram lets students participate in the sport of participate in gram lets students flag whether it be volleyball, their choice football, Hill trea- If most or SP , surf the net in magazines. ® people’s session, - or of study some books

back, peer-led many

a You can join one of our You How about sports? At The Restaurant School at Walnut School at Walnut At The Restaurant

School at Walnut Hill College Hill School at Walnut Activities Abound at The Restaurant Activities Abound can meet with faculty regarding assignments or academic assistance. student organizations. They provide students with a chance to explore famous restaurants, hotels, pastry shops, and local winer ies. The choice is yours. sured memories involve the individuals they involve the individuals sured memories School at At The Restaurant met in college. of our students Hill College, many Walnut lives. that enrich their form friendships no clear boundary Hill College, there is an hour Each day, between work and play. student success activi- or two are devoted to expanding your ties; these may involve classroom or focus- knowledge outside the can material. You ing on mastering course of exciting activities: choose from a variety meet a celebrity enjoy a chocolate tasting, from the Food Network attend increased study time is needed, you can Campus Life Campus Looking our computer lab or simply curl up in a our computer lab or of our Resource lounge chair with one Center’s 14 Campus and Student Life

Notes abouttheuseofcollegefacilities: Campus andFacilities real world. that studentscantakewiththemintothe Street Hospitality Studies. college storeisalsolocatedintheCenterfor and meetingareasforstudygroups.The tion classrooms;academicfacultyoffices, classrooms, includingtwolargedemonstra- located at4100Walnut Street,housesfour areas. TheCenterforHospitalityStudies, areas, astoreroom,andstudentlounge tion kitchens,purchasingandreceiving Building housessixcommercialparticipa- area, andThePastryShop.Education lounge area,awineclassroom,thereception Library andResourceCenter, abarand administrative offices,acomputerlaband 7. 6. 5. 4. 3. 1. The AllisonMansionat4207Walnut locked to anystationary object(ie. the buildings.Bicycles maynotbe bicycle parts,are notpermittedinside close tothereceiving area.Bicycles,or alongside theEducationBuilding, Bicycle rackshavebeenprovided lege. will resultindismissalfromthe col- professional manner. Anyinfractions equipment andfacilitiesinanorderly, Students areexpectedtousecollege the buildings. lounge onthestaircasesinanyof Students arenotpermittedto other’s college andotherstudentsexpect student useatanytime;however, the The studentloungeisprovidedfor areas cleanandorderly. bicycles, motorcycles,etc. must bekeptclearofanyitems;i.e. The rearoftheEducationBuilding Tablet-arm is notpermitted. Sitting onworktablesandequipment Stools areprovidedinthekitchens. absolutely may notputtheirfeetonchairsand demonstration/lecture rooms.Students is a three-story consideration may chairs not building are sit in on provided keeping the which tablet-arm in houses these . Parking Lockers Class Size General Information sible without damage.Thecollegeisnotrespon- center canhelptoproperlyopenalocker open alocker. Personnelinthepurchasing lock combinationhe/sheshouldnotpry be removed.Ifastudentloseshis/herkeyor locks remainonlockersovernighttheymay leave alockerfilledorlockedovernight.If available fordailyuseonly. Pleasedonot of theEducationBuilding.Lockersare 20 to85persons. and demonstrationclassescanrangefrom first-come, her dant mayrequirethatastudentleavehis/ valuables intheircars.Theparkingatten- encouraged tobewisebynotdisplaying parking isnotpermitted.Studentsare charge and“atyourownrisk”.Overnight 4100 Walnut Street.Parkingisfreeof Street. Studentsarenotpermittedtoparkat parking require thathe/shestophis/her car nearthe will beclosedtostudents. ing certainspecialevents,theparking lot ers, andthehandicapped.Occasionally, dur visitors tothecollege,pastryshopcustom- hours. Inaddition,spacesarereservedfor spaces. Thisisbecausestaffarrivesatvaried students eventhoughthereareempty likely thattheparkinglotwillbeclosedto staff parkingisreserved.Thereforeit ingress/egress ofdeliverytrucks. parking (asdirected)andbecauseofthe spaces. attendant willassist studentswithparking lot, including thosewho maybedropping kindly requestthat anyonedrivinginthe Lockers areprovidedonthelowerlevel Labs arelimitedto26persons.Lectures The collegeofferslimitedparkingona keys If astudentwishestoparkinthe lot,we Students areaskedtounderstandthat for property. fences, lamppostsetc.)oncollege To attendant’s students’ in insure first-served certain everyone’s personal instances booth. basis The property. safety, at such 4207 parking as we double- Walnut - off/picking up, observe a 5 mph speed limit. can establish an account and add funds to The Restaurant School at Walnut Hill College Catalog When the college’s parking lot is full, we your card, known as The Walnut Hill recommend that students consider parking Card, at the Bursar’s Office. In order to in the Fresh Grocer lot at 40th and Walnut make purchases or receive any discounts in Street. There are no special discounts, but it the Student Store, Pastry Shop, or our is reasonably priced. We do not recommend Restaurants, you must present your student parking on Sansom Street or illegally on ID card at the time of purchase and the public or private property. For monthly funds will be deducted automatically from parking options, visit the Campus the dollar amount previously available on Apartments office at 40th and Walnut Street your account. to check on available local lots. Student Discounts Lost and Found Each student is issued a WHCard that Lost and found claims can be made in entitles him/her a discount on purchases in the purchasing center, located on the lower The Pastry Shop and dinner in the restau- level of the Education Building. rants, except for alcoholic beverages. There are some basic limitations. Large volume Telephones purchases in The Pastry Shop, as determined Students are not permitted to use any by the manager, will not be discounted (for school or restaurant phone lines. The college example, numerous cakes and pastries for staff will not take phone messages for stu- catering events/parties, snack food items, dents, nor will students be disturbed in any bottled or canned beverages etc. in all out- class. Students are encouraged to inform lets). Discounts in the restaurant are limited their families about this policy. Students are to eight persons. The student is required to permitted to bring beepers and cell phones be present. Gift certificates are not dis- into class, however they must be turned off counted. during class. Walnut Hill College Student ID Card College Store The college operates a store as a service (WHCard) to our students. Each student is issued a With our University City location, this WHCard that entitles him/her a discount on area abounds with shops, restaurants, and equipment and clothing purchases in the stu- merchants that offer discounts to students. dent store. Located in the Center for Be certain to ask and present the card. Hospitality Studies, the store features a var- Additionally, some merchants such as house ied selection of utensils and cooking equip- ware and gourmet shops, even those located ment, as well as clothing and school sup- outside of University City, may offer a dis- plies. The store also handles the distribution count to foodservice and hospitality stu- of books, uniforms, and other essentials. dents. The items are sold Student ID cards must be carried at all at a great discount in order to encourage times. You may be asked to show your students to build their “batterie de cuisine” Student ID card at any time by any faculty and practice at home. The hours for the col- or staff member. If lost, the replacement fee lege store are Monday to Friday from 9:00 is $5.00. If asked to provide identification am to 5:00 pm and Saturdays from 9:00 am and the ID Card is lost, students must pres- to 3:00 pm. ent a photo driver’s license. If no identification can be shown, the student may not be The Purchasing Center admitted into class. The Purchasing Center is the Main Student’s can establish an on-campus Food and Equipment Distribution Center account to use their student ID card for at The Restaurant School at Walnut Hill making on-campus purchases and receiving College . The Purchasing Center takes pride certain student discounts at the college. You in providing the finest products available 15 16 Campus and Student Life a .mto5:00ponSaturday 8:00 p.mMondaythroughFridayand Lost andFound. First Aidforminorcutsandburns,our from Philadelphian’s leadingpurveyors. Foods PreparedinSchoolKitchens Purchasing CenterProcedures from yourinstructor requests musthaveasignedrequisition instructor Food orLiquor, mustcomefromyour remember isallrequisitionsforEquipment, with localfood banks andcentersfor instructor. Theschool works the purchasingcenter, asdirectedbythe tions. Otherremainingfoodswill besentto restaurants, pastryshop,orfor school func- occasionally beusedinthe or addtoonesignedbyyourinstructor place insidecardboarddumpster barrel canlocatedneardumpsterarea. directly todumpsterarea. trash can.Alwaysremovein floors andstairwells.Nevertakebagoutof dents only, toavoidinjuryanddamage area .Alltrashremovalisdonebytwostu- request anypieceofequipment. with crosscontamination. needed andrefrigerated.Pleaseusecaution returned wrapped,labeledanddatedwhen food bins. to avoidcrushingitems.Pleaseneverstack request thatequipment. for thenextstudentwhowillneedto of anyequipment.Thisisveryimportant not tomisplacesmallpartsorattachments returned cleananddried.Pleaseusecaution Hours ofOperationare6:00a.mto Located atThePurchasingCenteris The mostimportantprocedureto Foods preparedinschoolkitchens will Students maynotfilloutarequisition All cardboardshouldbeflattenedand All Kitchengreaseisdiscardedin All trashistakendirectlytodumpster Students musthavetheirIDcardto All fooditemsthatarereturnedmustbe Food Binsarecarriedonebinatatime, Equipment whichisborrowedmustbe .Allequipmentorfooditem . . . . consumption elsewhere. kitchens bystudentsfor sible. Foodisnevertoberemovedfromthe the homelesstodonatefoodwheneverpos- Smoking Policy Visitors toClass the tor. Onthedayofvisit, ing permissionfromthedepartmentdirec- sanction. Vice President ofCollegeAdvancementfor $35.00 fineandwillbereferred tothe designated areaswillbesubjected toa for sanction.Violators smokinginnon Vice PresidentofCollegeAdvancement a $35.00fineandwillbereferredtothe college ownedbuildingwillbesubjectedto Student Life.Violators smokinginsideany this policywillbereferredtotheDirectorof anywhere butintheashcans.Violators of any entrance.Pleasedonotthrowcigarettes owned sidewalksprovideditis50feetfrom on campus.Smokingispermittedcity not smokewithin50feetofanyentrances Residential Learningbuildings.You may properties aswellclassrooms,officeand parking lots,porches,sidewalksoncollege erty Thisincludesalloutdoorareassuchas is notpermittedanywhereoncollegeprop- College isanon-smokingcampus.Smoking feet oftheirentrance. ings, smokingisnotpermittedwithin50 100 S.42ndStreetandalldormitorybuild- Hospitality Studiesat4100Walnut Street, back yards.RegardingtheCenterfor parking lots,porches,aswellfrontand where oncampusproperty environment .Smokingisnotpermittedany- Hill Collegepromotesasmoke-free The wine regret thatstudentsmaynotbringgueststo instructor beforeenteringtheclass.We guest A guestmayjoinaclassbyfirstobtain- The RestaurantSchoolatWalnut Hill The RestaurantSchoolatWalnut visitor’s tasting must or pass obtain hands-on is to a be visitor’s classes. presented .Thisincludesall pass. to

the The Restaurant School at Walnut Hill College Catalog 17 18 Campus and Student Life sits place theirfeetuponthechairs.Ifastudent Students maynotrearrangethefurnitureor their ownstationeryandschoolsupplies. Food andDrink Mail andPackages Contacting FacultyandStaff School EquipmentandFurniture e-mail any facultymemberorstaffby in thelibraryorcomputerlabsatanytime. permitted duringclass,intheclassrooms,or The UPSstorecharges $5.00perdayfor package theywill callthestudentdirectly student’s telephone number the UPSstore.Theymustalsoput name onthelabelandthen address of The senderwouldsimplyputthe student’s frequent deliveriesor“ParcelReceiving” . wish, byrentingalargeboxiftheyexpect Sun 12:00p.m–5 Sat 9:00a.m–5:00p; Mon-Fri 8:00a.m-7:00p; for flowerprocedures. dormitory orthemainoffice.Seebelow are notallowedtoreceiveflowerstheir ervices, UPSandFedEx/Kinkos.Students the proceduresprovided.We offertwos parcels largerthanaletter, pleasefollow letter sizemailbox.Ifyouwishtoreceive they havebeenannounced. asked towaitinthereceptionareauntil to thefacultyorstaffmember. Studentsare receptionist whowillannouncehim/her students mustcheckinwithaschool for personaluse. are notpermittedtouseschoolequipment will break;sopleasedonotso.Students Students areresponsibleforobtaining Students areencouragedtocontact No eatingordrinkingofbeveragesis When theUPSstore receivesthe Students canreceivepackages,ifthey 215-222 2840 Philadelphia, PA 19104 3720 SpruceStreet UPS Each Residentialroomisassigneda on or the telephone. tablet of a For tablet-arm personal . chair, meetings,

it . the Sender student wouldneedatrackingnumberfrom In ordertousethemethodsprovided, calling thestoreandaskingifithasarrived. options includetrackingitonlineorsimply have twooptionsoftrackingit.These notified whentheirpackagearrives.They to theFedEx/Kinkosaddress. LOCATION .Thepackagehastobemailed that hastobecheckedcalled,HOLDAT ship packages).Onthelabelthereisabox age isshippedExpress,(DoNOTground Sat-Sun 10:00a.m–6:00p Fri 7:00a.m–p; Mon-Thurs 7:00a.m–10:00p; the packageviaweb. the studenttrackingnumber)cantrack and thestudent(providedfamilygives if thepackagearrived.Aswell,family can calltheUPSstoreatanytimetocheck the student’s phonenumber student’s name,theUPSstoreaddressand manner –beingcertaintoalwaysplacethe the web,QVC,etc.inexactsame can evensenditemsthattheyorderfrom each daytheyhavethepackage.Families list ofourlocalflorists: returned tothesender within 3-5businessdays,thepackageis Unfortunately, thestudentsareNOT This serviceisofferedonlyifthepack- 215-386-6579 Philadelphia, PA 19104 3535 MarketStreet FedEx/Kinkos Telephone: Philadelphia, PA 19104 3001 MarketSt, Fleuradelphia Telephone: Philadelphia, PA 19104 3551 ChestnutSt, Rose's Florist Students canalsogetflowers.Hereisa .Ifthepackageisnotpickedup 215-382-5711 (215) 387-3440 . .Thestudent Rose’s Florist – The Shops at Penn the time the student starts school and ceases The Restaurant School at Walnut Hill College Catalog 140 South 34th Street, when he or she is no longer actively Philadelphia, PA 19104 enrolled in the school. (215) 387-4242 (800) 579-0549 Hazards Insured Against http://www.uofprosesflorist.com/ Students will be covered only for The Flower Emporium accidents and injury sustained while 399 S 34th St participating in school sponsored and Philadelphia, PA 19104 supervised activities in this country and (401) 231-5666 abroad, including travel as a group in (215) 386-3845 connection with these sponsored activities. Coverage is provided on a full excess basis. Parents can order the flower and pay for them using a credit card over the phone. Jeanne Clery Disclosure of Campus While making the order parents’ can also Security and Campus Crime Statistic give the telephone number for the student, Act (Clery Act) so that they could be called to pick up the To be in compliance with the Clery flower when they finish making the flower Act, federal regulations require schools to arrangement. complete an annual report of campus crime Fire and Safety Drills and security measures. The purpose of this report is twofold. Periodically, the school will hold a fire First, it allows applicants to the school to and safety drills. Students will be given be duly aware of the crime statistics for the advance notice of the drills. When the alarm school as well as what preventative mea- sounds, follow the directions of the staff sures are in place to manage security. and instructors. Walk, do not run. Second, it allows staff and current students Fire Exits and Evacuation Procedures to review the report on an annual basis and Fire exits are easily accessible from all become aware of not only the statistics but of the classrooms, kitchens, and common also how the school community can work areas of the buildings. together towards creating a safe and pleas- Accidents ant environment. Students should be aware that the Any student who would like to read a kitchen can be a potentially hazardous copy of the report can do so by contacting place, and should refrain from any the Vice President of Administrative action or behavior that may result in injury Services. to themselves or others. If a student is hurt during class or while at school, an instructor or staff member will make a determination if medical attention is required. Please note that it is college policy to insist on an evaluation by a medical professional for most incidents. Student Accident Insurance The Restaurant School at Walnut Hill College advises all student to maintain personal medical insurance, however, the college has secured, for the protection of our students, the accident insurance described below. Coverage commences at 19 20 Campus and Student Life and named inhonorofTom Hunter, anotedchef woodwork andfloortoceilingmirrors is variety ofsizes. features comfortablesuitesthat come ina This fullyfurnishedstudentresidence is abricktownhouselocatedoncampus. Located at4231Walnut Street,Hunter Hall Hunter Hall Restaurant of HansBachler, oneofthefoundersThe street fromthecollege. ing bricktownhousedirectlyacrossthe is asupervisedstudentresidenceincharm- Located at4220Walnut Street,BachlerHall Bachler Hall University Residential Halls Switzerland, fine restaurantsandhotelsinAustria, bines Hill CollegeResidentialLearningprogram. dents ofTheRestaurantSchoolatWalnut yesteryear. Thesebuildingsarehometostu- details foundonlyinthegracioushomesof features –fireplaces,baywindows,and manor houseswithdramaticarchitectural ing Victorian limestonemansionsand delightful buildingsinPhiladelphia:charm- Walnut view ofbothTheRestaurantSchoolat the turnofcentury. Itoffersanexcellent tural detailsthatdistinguishbuildingsfrom features manyofthehistoricandarchitec- States. options. descriptions ofsometheavailable housing optionsandfees.Followingare will provideyouwithacompletepacketof education. housing withafun,interactiveapproachto walks, trees,andhistorichouses. a quaintstreetlinedwithflag

This charmingbuildingwithmahogany This historicbuildingisnamedinhonor Our ResidentialLearningprogramcom- Bachler Hallhasalimestonefaçadeand Upon request, the Office of Admissions Upon request,theOfficeofAdmissions co-founder comfortable, Hill City School Italy, College is of England, and home The home-like, and a Restaurant noted to St. and some Mark’s stone side stone mâitre convenient the of United School.

the Square, d’ - in most

What isa"StudentLeader"? Off-campus Off-Campus Housing vated apartments. buildings featurebeautiful,completelyreno- located withinablockofthecampus.These students inleasedapartmentbuildings The collegeprovideshousingforupperclass Upperclass StudentHousing Perrier Perrier Hall enhance group ofstudentswhocandomuchto SLs areadedicatedandknowledgeable with theirtransitiontolifeatthecollege. who havebeenselectedtoassistresidents Student LeadersorSLsareupperclassmen the College studentsbecauseofourproximityto for TheRestaurantSchoolatWalnut Hill Victorian-style help pointyouintherightdirection. a valuable if youjustneedsomeonetotalkto.SLs are trips andmuchmore.SLs arealsoavailable SLs plansocialandeducationalprograms, world-renowned It isnamedinhonorofGeorgesPerrier, the lege. lege. located withinwalkingdistanceofthecol- apartment optionsforanybudgetare one the Philadelphiarestaurantratednumber beautiful Traveler magazine.Perrier Hallfeatures nishings. vated andredecoratedwithbeautifulfur details. work, highceilings,anduniquearchitectural University Get toknowthem! The historicbuildinghasbeenreno- in the Hall your hand-carved United resource forstudents.Theycan is housing on-campus of a brick turn-of-the-century chef/owner Pennsylvania. States is four-story mahogany abundantly by living Condé of townhouse. A Le experience. wood- variety Bec-Fin Nast available

- of –

An Interactive Learning and friendly faces and warm smiles. Our resi- The Restaurant School at Walnut Hill College Catalog Living Experience dential halls are the perfect homes away The Restaurant School at Walnut Hill from home. College’s Residential Learning program Because of our commitment to provides living and learning with inter- fostering a safe and healthy community, active style! a full time Student Affairs staff person is Weekly activities give residents the on duty at all times, and Student Leaders option of participating in dinner groups at help provide a safe and supportive local restaurants, themed dinner parties, environment. movie nights, softball games, bowling out- Because The Restaurant School at ings, concerts, and much, much more. Walnut Hill College’s residence halls are Our Student Affairs staff members are right next door to the college, our halls always on hand with special surprises–– could not be more convenient for our perhaps a midnight breakfast or ice cream busy students. social; pizza and videos on a cold dreary night, a Celebrate Spring BBQ on a sunny World Dining afternoon, or even an “Arctic-que”...for Unlike typical college meal programs, those who don’t want to wait for spring to The Restaurant School at Walnut Hill College’s Residential Learning World get out the grill! Dining program takes dining to new We offer amenities and activities that heights. Here’s a sampling of how our are hard to find in other college residence student dining services will complement hall settings. From the special gifts that your studies in the hospitality industry. celebrate your arrival to the heart- warming holiday activities that enhance Breakfast the season’s magic, you will feel at home You can start your day with a light conti- at The Restaurant School at Walnut Hill nental breakfast with a notably European College. flair, indulging in a chocolate croissant The strength of the Residential and steaming coffee. Learning program is one of the reasons Yearning for a heartier American The Restaurant School at Walnut Hill breakfast? Select from omelettes, French College residents become such good toast, and more. And, of course, there are friends. Come visit the halls to get a feel fresh juices, croissants, Danishes, and for the comfortable and inviting environ- muffins, as well as a variety of teas and ment. You will find spacious bedrooms great coffee. and attractive furnishings, along with Lunch The Courtyard is the gathering place for a casual lunch. Mingle with friends and classmates as you enjoy made-to-order pasta prepared in our European marketplace setting. The menu features a selection of soups, salads, sandwiches, pastas, quiche, pizza, and light entrées. For dessert, you will find our display case filled with delicious pastries a great temptation. There are not many college dining programs where you can end your meal with a raspberry tart, a chocolate Bavarian, or a classic Napoleon. There is also a full selection of soft drinks, teas, 21 22 Campus and Student Life American Mediterranean specialtiestofavorite from classicFrenchcuisinetoAsianand a newsurprise.Featureddishesrange national experience.Eacheveningbrings World Diningprogramistrulyaninter great mealwithfriends.Dinnerinour There isnothingbetterthansharinga Dinner a delight. lunch inourWorld Diningprogramis a gardensalad,orheartybeefstew, cheese sandwichoncrispyFrenchbread, and flavored kung chicken withbutterednoodles. stuffing, and roast with turkey roast Specials: meatloafwithmashedpotatoes, clam sauce,andfettuccineAlfredo. classic spaghettibolognese,linguinewith nights, therewillbegreatpastassuchas cuits, andcrisp,freshvegetables.Other Southern cookingwithfriedchicken,bis- fresh-baked your ownpizza”whereyoucan top tas. Casualdiningeventsinclude“make Eastern shishkebabs,andMexicanfaji- specialties. event fashioned and alltheusual fixings.Finishoffyour dogs, hamburgers, salads,watermelon, So whetheritisasimplehamand International surprisesincludespicy You willloveour“BluePlate” One nightyouwillenjoytraditional Don’t pao happens be chicken, stand-bys. barbecue pizza surprised coffees. outside, with shepherd’s with if your such a all-American dinner as choice pie, an

Middle old- of hot - Walnut in anyofTheRestaurantSchoolat dinner, youcanuseyourWalnut Hillcard If youwanttotreatyourselfaspecial Restaurant Options tions availableuntil7pm. freshly preparedentreéanddessertselec- Dinner featuresavarietyof entrées. and sandwiches, freshpizzaandpasta,salads, favorites ashomemadesoups,hearty at 7:30am.Lunchoptionsincludesuch tal orfullbreakfastisavailablebeginning from manyavailableoptions.Acontinen- debit card.With thiscard, youcanselect Your Walnut Hillcardcanbeusedasa Flexibility World DiningOffersReal who studentsLearning Residential and to those Sundays. Theprogramisavailabletoboth Saturday. There arenomealsavailableon College studentsMondaythrough to TheRestaurantSchoolatWalnut Hill The World Diningprogramisavailable Days aWeek Great MealsAreAvailable Six setting restaurants. You canenjoytheOldWorld items fromwhich tochoose. ets, caps,cookware, andotherspecialty There isawide selectionofshirts,jack- for purchasesfromthecollege store. You canalsouseyourWalnut Hillcard College Store student discount. and TheGreatChefs–allata10percent elegant EuropeanstyleoftheCourtyard the home comfortofTheHeartland,or light ofyourday. and saladsthatwillmakedinnerahigh- wonderful homemadebreads,vegetables, Ourdinnerplanalsofeatures shop. pastry meal withafabulousdessertfromour live of Hill off-campus. the College’s Italian Trattoria, open-to-the-public the

down- Student Activities If the balance is $100 or less the card The Restaurant School at Walnut Hill College Catalog Students may also use their Walnut Hill purchaser will receive a gift certificate in card to pay for any student activities, the amount for use in the college’s open- such as student club events, ski trips, to-the-public restaurants, The Pastry and sporting events. Shop, college store, or for community education classes. Community Education Classes The card can be used to purchase Student Associations community education classes. Students Students are encouraged to join and receive a 20 percent discount. participate in student associations. Membership will afford each student the Guest Meals opportunity to supplement and enhance A student holding a Walnut Hill card their education, have fun, meet class- may invite up to two guests for any meal mates, and in some cases, network with service. Payments for guest meals will be industry professionals. In addition, they charged to your card. will enhance students’ résumés as memberships can be listed. We are always Purchasing a Card looking to add more variety to our mem- Any actively enrolled student may make bership options. If any student is inter- an initial purchase of a Walnut Hill card ested in starting a new club, please see a with a starting balance of $500 or higher. staff member in the Office of Student Life There are bonuses for higher initial who will be happy to offer assistance. purchases as follows: The following is a current list of active • Purchase $1,000 and receive a campus organizations: 10 percent bonus — you will receive $1,100. Culinary Team • Purchase $2,000 and receive a Dedication, details, and patience dis- 15 percent bonus — you will receive tinguish the award-winning chef from the $2,300. standard chef. As members of the Culinary Team, students will learn from Additional purchases can be made two of our faculty members who have throughout each semester in increments competed in both national and interna- of $250. tional culinary competitions. Students Refunds will participate in workshops and hone competition skills. There is a $50 administrative fee charged to cancel an account. To receive a refund, The culinary team has achieved tre- all tuition, book, equipment, and housing mendous success in past competitions. accounts must be current. Culinary Team members represented the Refunds are not offered unless the United States in the 2004 Culinary college’s business office receives written authorization from the initial purchaser. Olympics in Germany, winning both a Cash refunds are not offered on remain- gold and a bronze medal. The Culinary ing balances of $100 or less, after the Team won a gold medal in August 2002 administrative fee has been deducted. in the Student Team National Bonuses added to larger accounts are Championship in Las Vegas and was forfeited. named the ACF (American Culinary 23 Federation) Culinary Youth Team USA The Gourmands 2004. Representing the United States, the The Gourmands offers adventurous ACF Culinary Youth Team brought home students the opportunity to expand their a gold medal from the 31st World culinary repertoire and explore cuisines of Congress of the World Association of the world by arranging special ethnic Cooks Societies in Dublin, Ireland, in cooking classes, trips to markets, food March 2004, where they competed processing centers, special dinner parties, against 15 other teams from around the and visits to trade shows. They also have world. At the 2003 ScotHot competition a passion for discovering new techniques in Scotland, the team came in second and trends in the industry, with a focus place overall with a silver medal in the on organic foods. A faculty member acts hot kitchen and a gold medal and first as a mentor while the students help set place for cold food. the agenda for the club and plan the activities. The Beverage Club The Beverage Club offers the oppor- Tastevin Society tunity to be part of one of the most active The Tastevin Society is the school’s Campus and Student Life organizations on campus. Learn to make wine club, which organizes special wine a variety of brewed beverages, beer, cider, tastings, visits to local wineries, and wine birch beer, and the subtle skill of flavor- cellars of notable restaurants and hotels. ing. Expose yourself to the diverse nature The aim of the Tastevin Society is to of brewing and why it has grown in pop- expand each member’s wine repertoire ularity here and abroad. We offer unique and help them glean as much as possible tastings and field trips to local brewers. from the vast world of wines. All students Enjoy food matching’s and the value of are encouraged to join. The name of the brewed beverages in cooking. The club is taken from the special wine-tasting Beverage Club will teach you what you cup used by Sommeliers. Students and need to know about brewing, storing, their faculty mentor will develop the sem- and serving fine brewed beverages. inars and agenda.

The Garden Club Hospitality Management Club The Garden Club allows everyone Like to peek in a banquet room on campus to enjoy their efforts, from before it’s set, visit hotel rooms and suites the age old culinary and medicinal herbs, and see as many kitchens as you can? The to nontraditional ones from other Management Club takes a hands-on cultures. While making the best of our approach to excitement by visiting the four seasons we enjoy, club members will many luxury hotel and restaurants in the study, plan, and procure seeds, plants Philadelphia area. Students will have the and cuttings for our next growing season. opportunity to meet industry leaders and Salad greens, vegetables, flowers, and learn the secrets of their success. herbs will pinpoint our efforts - some utilized here in our kitchens! Join us on The Pastry Club a visit to local farm or green house to If you enjoy the aromas that come see firsthand the true joys of the garden. from the pastry shop, then this is the club Introduce yourself to the wonders of for you! Students interested in pastry, growth, flavor and taste as part of the bread, and decorating techniques join slow food concept. 24 together to expand their pastry repertoire The Restaurant School at Walnut Hill College Catalog 25 and practice to make them perfect. There events for the college. Notices about are demonstrations by Philadelphia’s top these special events are always distributed pastry chefs as well as trips to chocolate or posted. factories and pastry shops. The ideas and opportunities are limitless. Video Messages and Electronic Bulletin Board WHC Book Club Television monitors on campus dis- Are you an avid reader? Have you play video messages to keep students wanted to read more but just didn’t have informed of all current events. the time? Well, the time is now! Join our Electronic bulletin boards (located at very own WHC Book Club and enjoy the student entrance by the purchasing exploring the many possibilities that a center and at the entrance to The Center good book opens to you. From fiction, to for Hospitality Studies) deliver informa- memoirs, to historical accounts – there is tion on upcoming events and happenings something for everyone to enjoy. The throughout the day. These events are group meets once a month to discuss the scheduled at different times and locations book in detail and keeps in touch with in order to give as many students as pos- Campus and Student Life online message boards during the off- sible the opportunity to participate in a weeks. Open your mind to a whole new variety of activities. world above and beyond the hospitality industry. Student Hotline New Clubs: Please see The Office of To find out the latest information on Student Life for new clubs forming school happenings dial the school’s tele- this year. phone number: 215-222-4200 and punch in ext. 3333. This recording offers up-to- Student Calendar date information on many activities. Each month a calendar will be This same line is used for information published listing all of the important regarding snow days. Refer to the Policies events for the month, such as activities, and Procedures section under Academic holidays, and school promotions. Information for more information. We strongly urge students to refer to it as a reminder of all school events. Student Memberships in The calendar is available outside of Professional Associations The Office of Student Life, around We encourage all students to join the campus and on the web at many professional associations for our www.walnuthillcollege.edu/studentlife trade. These associations will offer seminars and meetings, but more importantly, Special Events a contact with established foodservice Scheduled throughout the school and hospitality professionals. year, special events are times when Membership will enhance each student’s students can work closely with the chefs résumé and career. and instructors. Events may include banquets and dinners, participation Student Demeanor in local and national culinary arts Students are expected to conduct competitions, orientations, graduation, themselves on campus and off as positive, career fairs, and various promotional professional representatives of The 26 Restaurant School at Walnut Hill College. • Securing and maintaining a profes- The Restaurant School at Walnut Hill College Catalog Students are expected to behave with sionally sanitary toolbox proper discretion at the worksite, when • Giving proper two weeks written visiting any hospitality setting, and during notice of his/her intention to leave all school-related functions. Students of the job The Restaurant School at Walnut Hill College are our ambassadors; therefore Infractions of these policies may result we count on students to uphold the tradi- in disciplinary action up to, and includ- tion of excellence and hospitality that ing, expulsion from school. The Restaurant School at Walnut Hill College stands for. Please note: Should a student choose to leave a job without a proper two week Appropriate workplace behaviors notice, the hours he/she may have accrued include: at that worksite will not be counted • Arriving for work on time toward his/her internship requirement. • Dressing in appropriate uniform or professional wardrobe Career Fairs • Working all scheduled shifts Career fairs are scheduled twice per • Contacting the manager immediately year offering students of The Restaurant if he/she is unable to work due to School at Walnut Hill College the oppor- illness tunity to network and interview with • Doing the work to the best of his/her many employers at one time. These events ability are held on campus. This is a professional • Maintaining a positive attitude event for all students and alumni of The • Dealing respectfully with all Restaurant School at Walnut Hill College. co-workers and managers Class schedules are adjusted to permit • Keeping the manager informed about student attendance. changes in his/her school schedule • Keeping track of his/her own Attendance is highly suggested for all internship hours full-time students, and professional dress • Providing the manager with the or chef whites are required . Students are necessary forms to record his/her required to conduct themselves with internship hours decorum and professionalism, befitting a • Reporting all workplace injuries to hospitality student at The Restaurant the manager immediately School at Walnut Hill College. • Reporting any occurrence of illegal activity in the workplace Library and Resource Center • Refraining from the use of drugs and The Library and Resource Center alcohol in the workplace, or arriving aims to provide students with the at work under the influence of drugs resources and assistance necessary or alcohol for success at the college as well as in • Refraining from taking unscheduled their future endeavors. The Library and breaks Resource Center staff promotes the • Refraining from fighting or violence development of information-seeking in the workplace skills, and encourages students to • Refraining from bringing a gun or approach their education at The Restaurant School at Walnut Hill College weapon to the workplace 27 as the beginning of a life-long learning Loan Periods experience. Loan periods vary for different materials; generally materials will be The center is located on the third loaned for a 21-day period. There may floor of Allison Mansion, and consists of be a shorter loan period for audiovisuals, the library and computer labs. Available reserve books, and textbooks. resources include books and magazines covering culinary and pastry arts, food- To renew, please contact a library service and hospitality management, staff member in person, by telephone, or travel and tourism, and wines; as well as via e-mail. Please note that there may be a growing reference, business and general a limit on the number of renewals. education collection. If we do not own an item that a student needs, the student Circulation Limit may be able to borrow it through Generally, students may borrow up to Drexel’s library or via interlibrary loan; 5 items at one time. please see a library staff member for details. Recalls and Holds

Campus and Student Life All three-week loan items are subject Electronic databases are also available to recall after two weeks if requested by with access to an electronic books, full- another user. If a student wishes to see an text newspaper and magazine articles, item that is checked out, a hold can be and indexed and full-text scholarly jour- placed on the item and the student will nals both in the arts and sciences gener- be notified when the item is returned. ally, and with a hospitality focus. Please see a library staff member for assistance Overdue Notices locating or using any of these resources. Students checking out library materials assume responsibility for Library Usage returning or renewing materials on time Access and for paying fines incurred. Failure to Access to the library is limited to return material or to clear outstanding Restaurant School students, staff and fac- fines may result in suspension of borrow- ulty, and to Drexel University students ing privileges. Privileges will be automati- with a valid I.D. card and appropriate cally suspended if a recalled item is not signatures from their institution. Other returned by the date requested. individuals may be permitted to use the library by contacting the librarian to Fines make advance arrangements. Fines of 25 cents a day per item are charged for overdue material. A five-day Library hours vary throughout the grace period is observed after the due year. Please check the library's website date, during which time materials may be for current hours of operation. When returned or renewed without a fine. Fines classes are in session, the library will on materials returned after the grace open one hour before academic classes period are calculated from the due date begin and remain open one hour after (i.e. on the sixth day a book is overdue, a academic classes end while classes are fine of $1.50 will be owed). in session. 28 Saturday 9:00 a.m. - 3:00 p.m. while The Restaurant School at Walnut Hill College Catalog classes are in session. If students need to use a computer outside of these hours, the second-floor lab is available for their use. (Occasionally, classes are held in the computer labs or library. In these instances, we will do our best to ensure space is available for students to work.)

All students have computing and printing privileges; access may be denied to non-students. Please also keep in mind Fines for reserve or audiovisual that computers and printers are provided materials are $1.00 per day. A fine of primarily for students to complete school- $1.00 a day is charged for recalled related research, assignments, and proj- material not returned by the requested ects. Non-school-related use may be due date (no grace period). The denied. maximum fine for an overdue item is $20.00. For unreturned items, the Conduct in the Library and maximum fine plus a replacement charge Computer Labs dependent upon the price of the book No food or drink is allowed in the is charged. library and computer labs. Students are also asked to refrain from long or unnec- Fines should be paid to library staff essary cell phone use and loud conversa- when returning overdue material. At the tions. end of each term, unpaid fines will be reported to the bursar.

Care of Library Materials Students are responsible for returning library materials in good condition for the benefit of future users. Students should not mark library materials with ink, pencil, or anything else. Students are asked to report to library staff any book damage they discover.

Computer Lab Usage Two computer labs are located on the third floor of Allison Mansion; there are also computers available in the library. A third computer lab is located adjacent to the Wine Lab on the second floor of Allison Mansion. Computer lab hours can vary, but typically are Monday-Thursday 9:00 a.m. -9:00 p.m. and Friday 9:00 a.m. - 5:00 p.m., and 29 30 Campus and Student Life The Restaurant School at Walnut Hill College Catalog University City

Philadelphia Museum of Art

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• Drexel • • • • • • University

6 The Restaurant School at Walnut Hill College Campus 5 University of 2 3 4 1 Pennsylvania 7

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Nearby Points of Interest 1 The Restaurant School at Walnut Hill College Campus

2 Cinema Complex

3 Fresh Grocer Supermarket

4 Supreme Supermarket

5 Sansom Commons and The Hub: shops & restaurants 6 Institute for Contemporary Art

7 University Museum 31 32 Tour of France with dents, thedreamcertainlycomes true ous aboutfinecuisineandwine. ney toFranceisadreamforanyoneseri- shops, andrenownedrestaurants–ajour that arealiveandbustlingwithmarkets, from noblegrapes,tothestreetsofParis where anoblemancreatesstellarwines earthy cheeses,tothestatelychateau where familieshandcraftwonderfully tions, tothefarmhousesinBurgundy nurtures thesparklingelixirofcelebra- From thechalkysoilofChampagnethat eight-day degree program,theTour ofFranceisan exciting culminationoftheassociate transform thecharming villages,famous F rance isthedestinationofgastronomy. For CulinaryArtsandPastry Arts stu- the college’s gastronomic Tour of France Tour 2.5 credits journey of France. SP that As will the - and you throughfascinatingtours,tastings, makers, andfoodartisans,whowilllead France intoyourownpersonalclassrooms. the ChampagneandBurgundyregionsof vineyards, andmagnificentcountrysideof fees. tips, taxes,hotel stays,andadmission fare, groundtransportation,most meals, expenses arecoveredbythetuition: air this wonderfulcountry. Nearlyallofthe France isanidealwaytobeintroduced to along withaguestchef,theTour of Restaurant SchoolatWalnut HillCollege, form. fine cuisineandhospitalityintoanart the countryandculturethattransformed The teachersarethelocalchefs,wine- Hosted byfacultymembersofThe meals. During the trip, you’ll discover - tasting where youwillbeontheguestlistforatourand comforting amenities. a deluxemotorcoach,fullyequippedwithmany stroll annual wineauction. charming medievaltownmostnotedforits spice bread,andtheblackcurrantliquor, Cassis. nating cityofDijon,famousforitsmustard, renowned wines.Next,youwillvisitthefasci- rich inwonderfulculinarycreationsand discovering thechampagnefermentingprocess. where themonkDomPerignoniscreditedwith houses. Then,youwillstepintothemonastery tors. Schoolshouldalwaysbe thisincredible! wonderful mealwithyourclassmatesandmen- charms ofeacharea. for shopping,dining,anddiscoveringthespecial tastings. Thereisalsofreetimeeveryafternoon and adayfullofactivities,suchastours Paris unfoldsitselfwithincrediblesurprises. left bank,totheartandcharmofMontmartre, vor. Fromthechicrightbancandbohemian milage ofneighborhoods,eachwithitsownfla- without seeingtheCityofLights–Paris!Itisa never end. the Yonne River, youwillwishthetripwould riverboat housesandfloatingcafésthatdot have alreadyexperienced.Exploringthe lined withTudor houses,amazedbywhatyou soon onyournexttriptoEurope. with abientôt,whichmeanswe willseeyou The triptakesoffintheChampagneregion, You willstayinmodernhotelsandtravel By thetimeyouarriveinAuxerre,will You willmoveontoBeaune,whichisa You willthentraveltoBurgundy, aregion The And, attheendofeachday, youwillsharea In eachcity, youwillenjoyahotelbreakfast But novisittoFrancewouldbecomplete this at tour one beautiful doesn’t of the city’s region’s end with cobblestone luxury a goodbye, champagne streets, but City of Lights

SP 33 Catalog College Hill Walnut at School Restaurant The 34 Cruise and Resort Tour SP days true hospitalitythanbyspending eight Management studentstolearn theartof Hotel ManagementandRestaurant 2,000 guests,24hoursaday. resorts. Theseshipsentertainmorethan cruise shipsarefloatingluxuryhotelsand of thegreatcruiselinersrealizethat Florida resorts,andaBahamascruise. includes Management major, youreducation literally. Asa RestaurantorHotel College, theworldisyourclassroom– At TheRestaurantSchoolatWalnut Hill Resort Tour? tour ofWalt DisneyWorld 2.5 credits Cruise andResortTour Therefore, whatbetterwayforour People whoexperiencethewonders You willgobehind the scenestolearn on our an eight-day specially-created behind-the-scenes ® , central Cruise and in School atWalnut HillCollege. management facultyofTheRestaurant all mealsincluded. and thefullcruisetoBahamaswith ground transportation,hotel,taxes,tips ered bythetuition.Thisincludesairfare, tality. Nearly alloftheexpensesarecov- from notedexpertsinthefieldofhospi- World’s where youwillstayatWalt Disney directors, chefs,andhotelmarketers. convention coordinators,cruise ship ship, oramajorCaribbeanresort. be treated to a rare opportunity to go be treatedtoa rare opportunitytogo the Your classroommaybeMainStreet The tourishostedbymembersofthe The tour begins in central Florida, The tourbeginsincentralFlorida, Your teacherswillbehotelmanagers, Magic beautiful Kingdom Key West ® , aluxurycruise Resort. You’ll

SP that their famousundergroundservicetunnelsystem behind thescenesofDisneyoperation,visiting will agement. agement. sales, marketing,andhotelrestaurantman- Disney staffonsubjectssuchascustomerservice, taurants, whilehavingmanagementbriefingswith Florida’s and managementbriefingsatsomeofcentral for cruise shipthatbecomesyourfloatingclassroom rant complexes. in staff, of independent projects,evaluatingcertainaspects experience, youwillalsocompleteyourown casino onParadiseIslandintheBahamas. experience youwillneverforget. management students–anditwillbean credit courseprovestobeinvaluableour management the three The At PortCanaveral,youwillboardaluxury During theCruiseandResortTour tour serves as hospitality eight-day well many most days. the as renowned Magic While of seminars a industry. half-day Disney’s excursion Kingdom on board, resort with session hotels, This continues the theme hotels dynamic you’ll resorts, ship’s at a park. and participate with resort/ executive four- and restau- tours You res-

Adventure

35 The Restaurant School at Walnut Hill College Catalog College Hill Walnut at School Restaurant The 36 Cultural Tour of England SP chapels. You willwalk alongthepaths, colleges, numerousquadrangles, hallsand Europe. Oxfordisacitydominated byits most highlyrevereduniversities in over ashomeofonetheoldest and in historicOxford,renowned the world of England. with anexplorationofsomethebest marks theculminationoftheirprogram four baccalaureateprograms,thiscourse waterways andbusymotorways. pastures andancientpathways,tranquil ple andcustoms.Itisaplaceofrolling its landscape,architecture,andpeo- diversity, reflected initswealthofhistory, a worldofitsown,Englandisplace 2.5 credits Cultural Tour ofEngland Appropriately enough,thetourbegins For studentsenrolledinanyofthe On thefringeofEurope,butoftenin see missed. sive bell.Theseareexperiencesnottobe its hugeTom Tower thathousesthemas- spectacular ChristChurchCollegewith of ionable stores, the roadsleadtoSally Britain. Walking pasttinyshopsand fash- springs, whicharefoundnowhere elsein town owesitsimportanceto hot superbly preservedandpresented. This impressive Romanremainsin Britain, bathing complexandsomeofthemost nates thisbeautiful,historictown. cliff abovetheThamesRiver, itdomi- for ninehundredyears.Standingona tle. Windsor hasbeenaroyalresidence Windsor sixteenth-century Next, In Bath,youwillseethegreatRoman it’s to on view to the England’s libraries neighboring and largest the town cas- The Restaurant School at Walnut Hill College Catalog

Lunn House. Built in the sixteen hundreds, it is always ready to welcome visitors to its delightful tearooms. You will then prepare for your visit to London, the most vibrant of cities. You will experience the ceremony, tradition, entertainment, food and the contrasting faces of this modern city. It is intensely cosmopolitan and multi-cultural, but still retains the pomp and circumstance that honors ancient traditions. London is a city that has undergone several reincarnations, yet has managed to emerge unscathed each time, continuing to draw people the world over. The enormous choice of restaurants in central London and beyond is evidence of the city’s many faces and its diverse inhabitants. Dining options range from “modern European” cuisine to the ever-present fish and chips, authentic Indian, or fresh seafood specialties. You will sample the best of British fare as well as the traditional high tea. Tallyho! Tallyho!

As Samuel Johnson wrote, “When a man is tired of London he is tired of life, for there is in London all that life can afford.” Britain as a whole offers an infinite variety—history, royalty, Roman ruins, crumbling castles, stately homes, parks, posh neighborhoods, shopping, theatre and museums. So, get ready to acquaint yourself with the age-old glory, charm, and vitality that make jolly old England what it is today. Tallyho!

37 38 Admissions Admissions either Contact theOfficeofAdmissionsat To applyforadmission: restaurants, foodservice,orhospitality. interest indevelopingacareerfine school diplomaoritsequivalentandan is availabletoanyindividualwithahigh Restaurant SchoolatWalnut HillCollege An applicationforadmissiontoThe toll-free 877-925-6884 the an admissionsrepresentativewilldiscuss an initialinterview. Duringthisinterview, [email protected] toschedule • explains theprocessbelowin detail. application packetmaybeoffered that interview hasbeencompleted, acomplete questions youmayhave.Once apersonal on atourofthecollege,andanswer any • Submit Submit the goalstatement. the registration feeof$150. college’s 215-222-4200 outside the the programs, application application or the on-line 215 extension act area at form, fee as

of code your 3011, including $50, at host and or ments are fulfilled,an applicant will available. Once alladmissionrequire- together orindividually astheybecome Admissions materials maybesubmitted • • • College. to beconsideredforadmission tothe score inthe25thpercentileor above Skaddron AchievementAnalysis must will bewaived.Candidatestaking the and above,inwhichcasethetest score of900(Math&CriticalReading) Submit Submit school transcriptorGEDscores. Make outside ofthehospitalityindustry. to obtainreferencesfromprofessionals requirement; therefore,itisacceptable hospitality fieldisnotanadmissions tion. Previousworkexperienceinthe two yearsbeforethedateofapplica- ors, orinstructors,datednotmorethan former employers,supervisors,counsel- or submitSAT scoreswithacombined Skaddron AchievementAnalysistest an an two appointment authorized letters of reference copy to take of a the from high receive notice regarding the status of his TOEFL is used, The Restaurant School at The Restaurant School at Walnut Hill College Catalog or her application within two weeks of Walnut Hill College requires a minimum the completion of the application. score of 480 on the written TOEFL. There are no application deadlines; how- 2. Official Bank Statements that verify ever, we encourage applicants to apply as sufficient funds to cover the cost of the early as possible. Enrollment is on a first- educational program and living expenses come, first-served basis. Applications for the first academic year. If the appli- remain valid for up to 18 months from the cant is being sponsored the sponsor must date appearing on the application form. provide an Affidavit of Support (Form I-134) verifying that funds will be avail- Acceptance is based on a review of all able for all educational and living admissions requirements and demon- expenses. strated level of interest in the Hospitality Industry. It is also important to have an For more information, please call the understanding of the requirements needed Office of Admissions at 215-222-4200 for succeeding through the programs extension 3011. For those outside of the offered at The Restaurant School at 215 area code, you can call toll free at Walnut Hill College. Previous experience 877-925-6884. You call also e-mail us at in any area of the hospitality industry is [email protected]. helpful, but not required. International Students Articulation Agreements All international students must meet the The Restaurant School at Walnut Hill same application procedures with two College has articulation agreements in exceptions. place with a number of institutions: For a 1. Applicants whose native language is list of articulated institutions, contact the other than English must demonstrate pro- office of admissions. Educational and ficiency in the English language. financial credit are given for designated Proficiency may be demonstrated by courses taken at these schools, provided proof of graduation from a secondary or that all qualifications are met. As part of post-secondary institution whose lan- these agreements, The Restaurant School guage of instruction was primarily at Walnut Hill College has committed English, the Test of English as a Foreign to furnishing technical support and Language (TOEFL) or proof of profi- assistance to participating schools to ciency from an approved English as a help them develop strong programs Second Language (ESL) program. If the and courses.

39 40 Tuition and Fees figures fortuitionandfees. Please refertotheaddenduminbackofthiscatalogformostrecentlyupdated Tuition andFees The Restaurant School at Walnut Hill College Catalog Financial Aid

Financial aid is available to The Restaurant • Remember to review you financial School at Walnut Hill College students aid award letter immediately upon who meet aid qualifications. It is recom- receiving it. Please contact the Financial mended that you apply for aid early. Please Aid office for changes in eligibility. do not assume that you will be turned • You and your parents should check down for financial aid; if you are interested with employers or unions for available in receiving aid, contact our Financial Aid scholarships or loans for employees or Office for further information. their children. Also check the Internet and the library for other scholarship opportunities. Helpful Hints When Applying for Financial Aid • Apply as early as possible. Eligibility Requirements for all • Carefully review all forms submitted to Financial Aid Programs the Financial Aid Office and make certain Eligibility for grants and loans is deter- they are completed correctly and signed. mined by governmental agencies and lending institutions. Here are some of the • Do not use estimates when completing requirements: the financial aid applications. Use figures from your tax returns. • Be an established United States citizen or eligible non-citizen. • Remember to keep a copy of your federal income tax returns to submit for • Have no current default history on an verification. educational loan or an outstanding balance on an educational grant refund. • Remember to keep copies of your completed financial aid applications before • Register with Selective Service (for you submit them to the Financial Aid males age 25 and under). Office. • Be accepted for enrollment in an • As soon as you receive the Student approved program of study on at least Aid Report, review for accuracy. a half-time basis as an undergraduate. If needed, submit change online at • Have earned a high school diploma or www.FAFSA.ed.gov. the equivalent. • You may apply for a Federal Direct • Demonstrate academic progress for Subsidized Stafford Loan, a Federal continued aid. Government regulations Direct Unsubsidized Stafford Loan, or require that students receiving federal a Federal Direct Parent Plus Loan for financial aid make satisfactory progress each academic year. An academic year in their academic standings. Students at The Restaurant School at Walnut must meet a grade point average of Hill College is 30 weeks for full-time 1.50 or above to meet the minimum program and 60 weeks for the academic progress standard. extended program.

41 42 Financial Aid repaid. A PHEAAStateGrantdoesnot get Repayment: bachelor’s months, andhavenotalreadyearneda Pennsylvania residencyofatleast12 according toPHEAA,showestablished Students mustmeetfinancialneedcriteria Additional EligibilityRequirements: Walnut HillCollegeasundergraduates. to attendTheRestaurantSchoolat residents whoareinneedoffinancialaid provides grantstoeligiblePennsylvania The PHEAAStateGrantProgram Grant Assistance Agency(PHEAA)State Pennsylvania HigherEducation cannot ing totheDepartmentofEducationand Must meetfinancialneedcriteriaaccord- Additional EligibilityRequirement: tance maybeadded. which othergrants,loans,orassis- vides the“foundation”offinancialaidto The FederalPELLGrantprogrampro- Federal PELLGrant Grants cation onlineatwww.FAFSA.ed.gov. Internet andsubmitthecompletedappli- school, yourlocallibrary, oronthe from theFinancialAidOffice,yourhigh Student Aid(FAFSA) thatisavailable Complete theFreeApplicationforFederal To Apply: repaid. A FederalPELLGrantdoesnotget Repayment: degree. have degree. already earned a bachelor’s review. (MPN) totheFinancialAidofficefor copy oftheMasterPromissoryNote Loan Application.Submitthecompleted Complete theFederalDirectStafford To Apply: each July, but willnotexceed8.25%. Interest ratesarevariableandreset Interest rate: Repayment cantakeupto10years. date thestudentleavescollege. after graduationorsixmonthsthe periods. Repaymentbeginssixmonths in collegeandduringgracedeferment ment paystheinterestwhilestudentis Loan mustberepaid.Thefederalgovern- A FederalDirectSubsidizedStafford Repayment: Aid office. verification (ifselected)totheFinancial mit aStudentAidReportandconsent must firstcompletetheFAFSA andsub- Federal DirectSubsidizedStaffordLoan Every studentwhowishestoapplyfora Federal DirectSubsidizedStaffordLoan Loans Federal Every studentwhowishestoapplyforthe Stafford Loan Federal DirectUnsubsidized application onlineatwww.FAFSA.ed.gov. College only)andsubmitthecompleted The RestaurantSchoolatWalnut Hill the FinancialAidOffice(forapplicantsto Complete theFAFSA thatisavailablein To Apply: selected) to the Financial Aid office. selected) totheFinancialAidoffice. and completetheconsentverification (if must firstcompletetheFAFSA andsubmit according tothefederalguidelines, and must beindependentoftheirparents Direct Unsubsidized Stafford Loan

Students whose parents do not qualify for Interest rate: The Restaurant School at Walnut Hill College Catalog the Federal Direct Parent Plus loan may Interest rates are variable and are reset apply for additional Federal Direct each July, but will not exceed 9.00%. Unsubsidized Stafford Loan. To Apply: Repayment: Complete the Federal Direct Parent Plus A Federal Direct Unsubsidized Stafford Loan Application at www.studentloans. Loan must be repaid. The student ed.gov. Both parent and student are borrower is responsible for all interest required to complete and sign this appli- from the date his or her loan is issued. cation. Submit a copy of the Federal Repayment begins six months after Direct Parent Plus Loan (MPN) to the graduation or six months after the date Financial Aid office. the student leaves college. Repayment may take up to 10 years. Alternative Loans There are several alternative loans avail- Interest Rate: able for educational expenses. The stu- Interest rates are variable and are reset dent may apply for these loans to cover each July, but will not exceed 8.25%. such costs as tuition, lab fees, books, equipment, uniforms, dormitory, and To Apply: other school related fees. Alternative Complete the Federal Direct loans are credit-worthy applications. Stafford Loan Application online at These loans have variable interest rates. www.studentloans.ed.gov. Submit a Borrowers cannot be in default on a prior copy of the completed Unsubsidized student loan. Stafford Loan (MPN) to the Financial Aid Office for review. Interest Free Payment Loans The Restaurant School at Walnut Hill Federal Direct Parent Plus Loan - College offers its students “Interest Free Parent Loan for Dependent Students Payment Plans”. Students will have the Eligibility Requirement: opportunity to finance any outstanding Eligibility based on parents’ credit balances utilizing one of several payment history. Applicants must be the options. dependent student’s natural parents or adoptive parents. Comparable Program Information The Accrediting Commission of Career Loan Request Amounts: Schools and Colleges has information on Cost of education minus any other finan- comparable colleges. This information cial aid. includes program length, tuition and fees. Repayment: If you would like to receive information The PLUS Loan must be repaid. on comparable colleges, please contact: Repayment begins 30-60 days after the second check is issued and may take up Accrediting Commission of Career to 10 years. Requests can be made to pay Schools and Colleges interest only while student is attending 2101 Wilson Boulevard, Suite 302 college. Arlington, VA 22201 703-247-4212

43 44 Academic Information Definition ofAcademic Year Restaurant Management Bachelor ofSciencedegreein Hotel Management Bachelor ofSciencedegreein Bachelor ofSciencedegreeinPastryArts Culinary Arts Bachelor ofSciencedegreein Restaurant Management Associate ofSciencedegreein Hotel Management Associate ofSciencedegreein Associate ofSciencedegreeinPastryArts in CulinaryArts Associate ofSciencedegree Awarded Degrees of passes November orApriltoand encom- program runsfromNovember to ter credithour computations. credits incompliance withACCSC'squar School atWalnut Hill Collegeawards Academic Information three A full-time four 10-week 10-week academic terms. terms. The year The extended consists Restaurant

- Maximum ProgramLength evidence Grading System e determine ifanextensionshouldbegranted. review anyextenuatingcircumstancesto President ofCollegeAdvancementwill frame, he/shewillbedismissed.TheVice his/her studieswithinthismaximumtime program. Ifastudentfailstocomplete time frameof1.5timesthelength corresponding cumulative indicators. taken duringthe term,aswellthe and thecredits earned foreachcourse indicate anumericalgrade,letter grade, Satisfactory AcademicProgress. cumulative GPA isusedtodetermine each termandacumulativeGPA. The the endofeachterm,provides aGPA for performance intheircourses. dents havemetprescribedstandardsof are employedtodeterminewhetherstu- skills. Avarietyofassessmentmethods ducational requirementswithinamaximum Assessment istheprocessofgathering Students mustcompletealloftheir The GradeHistoryReportwill also The GradeHistoryReport,issuedat of a student’s knowledge and

The grading system is as follows: The GPA is calculated by the following The Restaurant School at Walnut Hill College Catalog Grade Letter Grade Quality Point formula: Quality Points X Credits 90 – 100% A 4.00 Divided By Total Credits = GPA. 80 – 89% B 3.00 A student who does not meet 70 – 79% C 2.00 Satisfactory Academic Progress (SAP) 60 – 69% D 1.00 requirements will be placed on Financial 59% and below F 0.00 Aid Warning which allows the student to receive financial aid for one additional term. Satisfactory Academic Progress The student will be monitored for SAP again at the end of the warning period. The Restaurant School at Walnut Hill A student who fails to meet SAP College awards credits in compliance with requirements after Financial Aid Warning ACCSC’s quarter credit hour computations. is placed on “Satisfactory Progress” is defined as Financial Aid Suspension and is not achieving the following grade point averages eligible to receive financial aid without a (GPA) as well as successfully completing successful appeal. Should the student not 67% of the cumulative attempted and wish to appeal, the student must meet transfer credits: SAP requirements before aid eligibility Academic Year Quarter Minimum can be re-established. An appeal process Associate Degree Credits Cumulative GPA is available for the student who experi- 1 0 - 36 1.5 enced any of the following: 2* ** 36 - 72 2.0 · A personal injury or illness Academic Year Quarter Minimum · Death of a relative Baccalaureate Degree Credits Cumulative GPA · Other circumstances that affect the 3 72 - 108 2.0 ability to meet SAP 4* ** 108 and above 2.0 A student who wishes to appeal must * 2.0 GPA is the minimum requirements download the appeal form through the for graduation for Associate and CampusVue Portal. Appeals may be Baccalaureate Degrees. approved outright or may be approved ** 1.75 GPA at the end of the second term in with an academic plan. In either case, the second academic year of either the should the appeal be approved, students Associate Degree or Baccalaureate Degree will be allowed to receive financial aid for is required to participate in all credited a probationary term. travel courses. At the completion of the probationary Government regulations require that term, the student whose appeal was students receiving federal financial aid approved without an academic plan, will achieve satisfactory progress in their be reviewed for SAP. If the student is still academic standing. For consistency, these not meeting SAP requirements, the stu- guidelines will apply to all students, regard- dent will be placed on Financial Aid less of their tuition payment agreements.

45 Suspension and will be ineligible for If you pass the school’s course, but fail financial aid. The student may appeal the certification assessment, you may Financial Aid Suspension. appeal to retake the certification assessment The student who was placed on an without retaking the course. This is a one academic plan will be reviewed for SAP at time option and there is an administrative the end of the probationary term. If the fee that you must pay. You are responsible student is still not meeting SAP require- for being present when the test is scheduled ments as stated in the academic plan, the to be administered. Special appointments student will be placed on Financial Aid cannot be made for this process. Suspension and will be ineligible for Summary: financial aid. Students may appeal 1. You can pass a certification course and Financial Aid Suspension. graduate from school without being If the students’ appeal is denied, the certified by the certifying authority. student will be ineligible for financial aid 2. If you fail the certification exam you until the student meets the SAP require- can still graduate. ments. 3. If you fail the certification exam you are allowed one retake of the exam Academic Information Assessments for a fee. Assessments are given periodically throughout the term. If a student earn a Extra Credit Policy low score on an assessment, particularly a Students are encouraged to take mid-term, it is recommended that students advantage of the opportunities instructors visit an academic success advisor, and/or provide for gaining extra credit points take other steps to improve their grade in towards a final grade. A maximum of five the course. grade points per course may be earned. Instructors are not required, by the college, Grading for Certification to offer extra credit opportunities. Courses Any work submitted for extra credit Several nationally certified courses are must relate directly to material covered in included as a part of the curriculum. These class, and must meet all college standards courses are regulated by the individual cer- for academic integrity. Extra Credit will not tifying authorities and the certifications are be accepted after the official final day of not controlled by the school. Upon success- the term. The college’s plagiarism policy ful completion of these courses and earning must be adhered to. a passing grade certification assessment, Please see your individual instructors you will receive a separate national certifi- for detailed information on their require- cation for each course that will greatly ments for earning extra credit points. enhance your résumé and professional portfolio. Progress Reports and Appeals As with other courses at the school, the Procedure passing grade for the course is 60. In order Progress reports are compiled at the to receive the certification however, you end of every term and issued approxi- must receive a minimum passing grade on mately three weeks later. If a student dis- the certification exam as identified by the putes a grade on his/her progress report, certifying authority. This passing grade is he/she has 30 calendar days to contact the set by the certifying authority. The grades Registrar and request a review. After 30 that are issued for the certification assess- calendar days, requests for reviews will no ment by the certifying authority are the longer be honored. Progress reports are not “final” grades, with no appeals process issued to students who have tuition and/or possible. The certification exam may be other financial obligations in arrears. utilized as the “final exam” for the course. See your instructor for additional details on 46 course assessments. Final Transcripts receive a grade point average (GPA) of The Restaurant School at Walnut Hill College Catalog Final transcripts are issued one 2.0 to graduate. month after completion of all required In addition to passing all courses for credit hours. If a student wishes to dispute each term, students must have completed a grade on his/her final transcript, he/she all required projects and proficiencies, has 30 calendar days to contact the hours for internships, and student life and Registrar to request a review. After 30 learning points. Students must also have calendar days requests for reviews will fully settled their financial obligations. no longer be honored. Final tran scripts Also, students must participate in finan- are not issued to students who have cial aid exit interviews and have all finan- tuition and/or other financial obligations cial aid paperwork properly completed. If in arrears. these requirements have not been fulfilled, the student will be ineligible to graduate and will not be permitted to participate in Student Success the graduation ceremonies. The aim of the Academic Success Office is to enable each student to reach their potential both as a scholar and as Failure of a Course a person. As partners, mentors and If any student fails a course, he/she teachers, the faculty at The Restaurant will be short credits needed to successfully School at Walnut Hill College is graduate and receive his/her degree. Also, committed to helping all students succeed. students are cautioned that failure could We recommend that students schedule have significant financial implications. regular meetings with their instructors to Students may lose their financial aid if review progress and course material or if they fail to maintain a passing academic they have any course-related questions. record, or if they fall below the required If there is a specific question that number of credit hours. cannot be addressed by an instructor, For specifics on failing the Tour of students are encouraged to make an France, the Management Florida Resort appointment to see the department Tour, or the Hospitality Tour of England, director or Dean. please review the section for these courses carefully.

Academic Advising The Academic Success Office provides Retaking a Course assistance for all students at the school. A student who fails any course by Students may contact an academic success not achieving a 60% average or above will advisor to review their programs, check fall short of the required credits and there- their academic progress and attendance, fore will not be eligible to graduate or bolster their study skills, or strengthen receive a degree. A student should meet their academic performance. with the Registrar to arrange to retake The academic advising program a course. Retaking a course more than once encompasses study groups, tutoring, requires approval from an academic success and mentoring. Individualized care is advisor or the Dean of Academic Affairs. provided to help students achieve their After the retake is approved, the full academic potential. student must pay the tuition in advance Students with special academic needs of the scheduled retake. Students will not will meet with the Dean of Academic be allowed into class until the retake has Affairs or a Student Success Advisor. been formally approved and paid in full. The tuition charge will be based on the number of credit hours. A charge of $225 Eligibility for Graduation per retake credit will be assessed. An “F” Each course at The Restaurant School will remain on the transcript, but only at Walnut Hill College is an integral part the new grade for the course will be of the whole program. Students must calculated in the GPA. complete all courses successfully and 47 If scheduling does not permit the Applying for Transfer Credit student to complete a retaken course prior to graduation, the student will Evaluation: 1. Notify your Admissions not be eligible to graduate or participate Representative and Financial Aid in the ceremony until all requirements Officer that you have previously have been met. The retake must be com- attended another college/university. pleted within six months of the originally scheduled graduation date. 2. To submit your request to an For specifics on retaking the Tour of Academic Advisor for evaluation France, the Management Florida Resort make sure you have fulfilled the Tour, or the Hospitality Tour of England, following: please review the section outlined in the a. Download transfer application from student handbook for these courses care- Walnut Hill College’s webpage fully. Students who are required to retake (www.walnuthillcollege.edu) any of these courses will be charged a retake fee of $900.00. b. An official sealed transcript must be submitted to an Academic Advisor for evaluation with the following: Academic Information Transfer Credit Policy Transfer students from accredited i. A separate completed transfer postsecondary institutions may submit application form for each course their transcripts for a course-by-course to be evaluated evaluation to determine if credits are ii. Copies of the course description transferable. Students from non- or syllabi for each course to be accredited institutions may be eligible reviewed for transfer credit if it is determined that completed coursework met appropriate c. All requests must be submitted to an levels of content and intensity. Each Academic Advisor one month prior applicant’s transcript is given individual to your first term at TRS@WHC attention and evaluated by the dean of d. Students will receive a notification academics and the department directors by mail from the Academic Advising however, there is no guarantee that Department stating whether their transfer credits will be awarded. The request was approved or denied Dean of Academic Affairs or a Student e. Students must then make an Success Advisor will ultimately determine appointment with an Academic whether transfer credits will be accepted. Advisor for their initial transfer The following standards will apply: credit meeting. • The institution awarding the credit 3. The student is responsible to meet must be an accredited, two-year or with his/her Financial Aid Officer to four-year degree-awarding institution. discuss the following procedures and • Only credits earned in courses in which requirements: the student received a grade which is equivalent of “C” or better will be eligible for a transfer Transferring Programs • Courses must have been taken within Internal Transfer Policy: the last ten years unless a degree has A current student who wishes to trans- been granted. fer programs internally at The Restaurant • To be granted an Associate of Science School at Walnut Hill College must con- or Bachelor of Science degree from tact a Student Success Advisor to initiate The Restaurant School at Walnut Hill the transfer. Students transferring within College, the student must complete a the current college programs must submit minimum of 50% of their program at an internal application and written goal this institution. statement reflecting how the new degree 48 program will better assist them in achiev- Transfer Student Financial Aid The Restaurant School at Walnut Hill College Catalog ing future aspirations. Any student wish- Policies and Procedures ing to transfer from his or her program to For Federal and State Financial Aid another program within the college must TITLE IV (Federal Student Aid) Policy follow the internal transfer procedure. • Prior to disbursing Title IV (Federal Students must first meet with a Student Student Aid) funds to transfer Success Advisor and a Financial Aid students, The Restaurant School at Officer to discuss reasons for transferring Walnut Hill College must obtain a and the outcomes of the forthcoming financial aid history for a student who decision. Students should keep in mind has received federal student aid at a that transferring programs may affect prior post secondary institution and their financial aid eligibility and gradua- must inform NSLDS (National tion date. Student Loan Data System) with iden- Internal Transfer Procedure: tifying information about the transfer • Students must complete an Internal student to receive updates through the Transfer Application (located outside Transfer Student Monitoring Process. the Registrar’s Office) and a written • Through Transfer Student Monitoring goal statement expressing reasons for Process, the financial aid history is used the major change and how the trans- to identify students who may be ineligi- fer will facilitate future goal attain- ble for federal student aid due to issues ment following graduation. such as: exceeding aggregate loan lim- its, loan default, and/or overpayment • Students must then make an appoint- on a grant and/or student loan(s). ment with a Student Success Advisor to submit their application and evalu- The Restaurant School at Walnut Hill ate their decision. If the application is College TITLE IV (Federal Student Aid) approved, the Student Success Procedure Advisor will then determine a new • To adhere to TITLE IV policy, during course plan with the student. the admissions application process to The Restaurant School at Walnut Hill • Students must then consult with a College, undergraduates who wish to financial aid officer prior to submit- transfer credits into their program of ting the accepted application to the choice, official documentation of Registrar. approval of transfer credits and • After meeting with a financial aid enrollment status must be presented officer, students can then submit their to the financial aid administrator internal transfer application to the along with the financial aid file to Registrar for approval. determine Title IV eligibility. • After the student is officially trans- PHEAA - Pennsylvania State Grant Policy ferred they must see their Admissions • When certifying eligibility for the Representative to sign a revised PHEAA State Grant for a recipient Enrollment Agreement reflecting the who has transferred to The change in program. Restaurant School at Walnut Hill • Upon approval the Registrar will College, the financial aid administra- change the status of the student and tor must complete the State Grant officially transfer them in the new academic progress testing. The grant program* should not be credited until the * Students who wish to transfer programs student or school at which the student within the college must apply and submit received prior State Grants provides approval before the start of the following term The Restaurant School at Walnut Hill in order to be officially enrolled in the new College with the information needed program. to test academic progress and eligibil-

49 ity determined. The certifying financial Cumulative GPA is utilized when aid administrator may delay and/or determining graduation honors for reject the transfer student’s eligibility each degree independently. In addition, for lack of progress until the student a student who graduates with honors provides the academic transcript in will have met the following criteria: accordance with the State Grant • No academic, attendance or behavior academic progress policy. probation • Name has never been on any The Restaurant School at Walnut Hill suspension list College PHEAA – Pennsylvania State • Student has met all graduation Grant Procedure requirements: • To adhere to the PHEAA State Grant 1. Completed Citizenship policy, prior to the final crediting of Development Program hours funds to transfer students, a copy of 2. Met all tuition and financial aid the official academic transcript from requirements the prior post secondary institution 3. Completed all assessments, where PHEAA state grant was last courses, and internship hours credited must be submitted to The

Academic Information successfully Restaurant School at Walnut Hill College’s financial aid office to complete the academic progress testing. Family Educational Rights and • PHEAA State Grant final crediting is Privacy Act (FERPA) also reviewed and confirmed at the Students may inspect and review certification of the fall, winter, and their educational records upon request. spring rosters, summer rosters, and A student desiring to review his/her the annual reconciliation rosters. records should submit a written request which identifies as precisely as possible High School Articulation the record(s) he/she wishes to inspect. The Restaurant School at Walnut Hill To learn more about the procedures College has established articulation agree- governing review of the records, a copy ments with several area vocational high of the complete policy and procedures in schools. Students having questions regard- this area is available from the Director ing the acceptance of their vocational of Admissions. high school credits should meet with the The college will not release any Dean of Academic Affairs during orienta- information about a student to outside tion. A list of articulated school may be individuals, unless permission is first viewed in the Office of Admissions. received from the student, or state or federal laws require the release of informa- Honors tion. However, the release of certain Three levels of academic honors are information is not considered a violation awarded to recognize levels of achieve- of your rights of privacy. Therefore, the ment based upon a student’s GPA. The school is permitted to routinely release this following ranges apply for term honors: information unless you specifically request that it not be released. At The Restaurant GPA Range Term Honors School at Walnut Hill College, this general 3.75 – 4.00 President’s List information is considered to be the 3.50 – 3.74 Dean’s List student’s name, address, telephone number, The following ranges apply for honors date and place of birth, program of study, status at graduation: participation in recognized activities, dates GPA Range Graduation Honors of attendance, certificates or degrees 3.75 – 4.00 Summa Cum Laude obtained, and the institution attended. 3.50 – 3.74 Magna Cum Laude 3.25 – 3.49 Cum Laude 50 Suspension arrears may not participate in the tours. The Restaurant School at Walnut Hill College Catalog Students who have tuition payments Any student who does not have a grade and/or other financial obligations in arrears point average (GPA) of 1.75 or above at will be suspended. Suspension can occur at the end of the term preceding their sched- any time. uled tour will not be eligible for either the Tour of France, Management Florida While on suspension a student may not: Resort Tour, or Hospitality Tour of • Attend classes. England. Students who do not meet this • Take exams or proficiencies. requirement will be notified by their • Submit assignments or project department director not later than six materials weeks prior to the course departure. The • Utilize services of the Career student will be scheduled instead for the Success Office. Tour Retake at no additional charge in Suspended students will be marked order to receive the four credits normally absent, without regard to whether the earned during the tour. student disregards the suspension notices As a student’s behavior should be rep- and attempts to attend class. Notices of resentative of a hospitality or foodservice suspensions are sent to all instructors. professional, it is also important to the Attempts to attend class while on college. Students who abuse any of the suspension can result in dismissal. college’s policies may be dismissed from A lengthy suspension could result in the tour and from school without any a dismissal due to excessive absences. formal probation or previous notice. Suspension will also result in being Foreign students who cannot obtain a automatically disqualified for term and proper visa to travel into Europe or the final honors. Bahamas will need to complete the Tour Retake in order to receive the 2.5 credits Tour of France, Management normally earned during the tour. This special course work will be developed by Florida Resort Tour, and the appropriate department director. Hospitality Tour of England There are no reductions in tuition for stu- All actively enrolled students in the dents who do not participate or who do college’s culinary and pastry associate not complete the tour. degree programs participate in the Students must travel with the school, Tour of France. Restaurant and Hotel without alterations to the itinerary or Management students participate in the length of stay. Students must travel Management Florida Resort Tour at during their assigned week. There are no the end of the associate program. All options to change schedules or travel bachelor’s degree candidates participate dates. Failure to receive a valid passport in the Hospitality Tour of England. on time will result in the student being Upon successful completion of these ineligible for the scheduled tour and, tours, students will earn 2.5 credits therefore, a failure for the 2.5 credit necessary toward receiving their degree. course. Those without passports may not Students will be graded on a numerical reschedule their tour. basis with an average of 60% as the minimum for passing. Grading will be based Planning Ahead for Your Tour upon a combination of assessment tools. You are required to obtain any pass- Any student who does not pass will be ports and visas necessary to participate in required to retake the course paying the full the Tour of France, the Management expenses of the travel experience (including Florida Resort Tour, or the Hospitality but not limited to airfare, hotels, ground Tour of England. arrangements, meals, admission fees, taxes, Students who hold passports or travel gratuities and other related costs). documents from foreign countries are Students who have tuition payments urged to see the Vice President of College and/or other financial obligations in 51 Advancement immediately since the French appear on the transcript to indicate a or British governments may require a visa. withdrawal. Students are responsible for Visas and other travel documents can take all aspects of retaking a course, including months to process. any course retake charges. If a student misses the Tour of France, Students should keep in mind that Management Florida Resort Tour, or withdrawing from a course may affect Hospitality Tour of England for any rea- financial aid. Students cannot withdraw son, it is not refundable. Students must from a course if withdrawal will cause pay to retake the course at a cost of them to fall below 12 credits. $900.00. The student will complete a course at the school. Should a student be unable to go on their scheduled tour Withdrawal from a Program they must meet with the Vice President Students or applicants who wish to of College Advancement and the Dean withdraw from The Restaurant School of Academic Affairs to determine an at Walnut Hill College must contact the appropriate course of action. college to initiate withdrawal procedures. Other considerations when planning Any student wishing to withdraw from their program must follow the withdrawal

Academic Information ahead include dress code and wardrobe. Students should be aware that the pur- procedure. Students must first meet with poses of these trips are purely educational; financial aid officer and a Student Success therefore, you will be expected to be in Advisor to discuss his/her reasons for proper business attire for most of the trip. withdrawal and the implications of his/ Proper business attire includes suits or her decision. sports jackets, button shirts, and ties for Federal law requires that any student men and the proper business suits and withdrawing or graduating from the col- dresses for women. If necessary, you may lege complete a financial aid exit interview. want to evaluate, budget, and plan for This may be completed with the financial your wardrobe now. aid officer or by mail. Withdrawing will initiate cancellation of financial aid, loans, grants, and scholarships. Any payment due Leave of Absence and to the college, a financial institution, or the Withdrawal student will be calculated based on the last Leave of Absence date of attendance as determined by a Students are not permitted to take a Student Success Advisor. leave of absence from a program. They may, however, withdraw from a program and will be granted credit for any courses Withdrawal from College completed with passing grades. Students Dismissal retain the option to reapply for admission A student may be dismissed from the at a later date. college or residential living without any formal written notification for any one of Withdrawal from a Course the following instances: If a student is not making sufficient academic progress in a course, it may be 1. Use, possession, or being in the advantageous for him/her to withdraw presence of illegal drugs or alcohol from that particular course. To withdraw on school premises, which includes from a course, the student must meet with dormitories and any other school- the Registrar who will consider all miti- related properties.* gating circumstances before permitting a 2. Being under the influence of drugs withdrawal. Withdrawals from all pro- or alcohol during school hours or duction or operations courses are not per- during any school-sponsored mitted at any time. activities or functions. All individual course withdrawals 3. Cumulative GPA below 1.5 must be completed five weeks before the 4. Removing or damaging school last class meeting. A “WD” notation will property, including food, beverages, 52 and equipment. 5. Displaying any behavior which written information is clear, detailed, The Restaurant School at Walnut Hill College Catalog could endanger the well being of and accurate. another person. The decision of the appeals panel is final. 6. Failure to uphold the college’s standards of professionalism and Refund Policy behavior. Students or applicants who wish to 7. Attending any classes while on withdraw from The Restaurant School at suspension for any reason. Walnut Hill College must contact the *The Restaurant School at Walnut Hill college to initiate withdrawal procedures. College has a “zero tolerance” policy For withdrawal before the start of with regard to a student under the influ- school, the student must submit verbal or ence, in possession of, or in the presence written notice to the Office of of drugs or alcohol. Admissions. Withdrawal after the first class requires a verbal or written notice to Appeal for Reinstatement the Student Success Office. A student dismissed from the college The address for both offices is: or residential living has the right to The Restaurant School at appeal the dismissal decision and request Walnut Hill College reinstatement. To initiate the appeals 4207 Walnut Street process, the student must submit, in writ- Philadelphia, PA 19104 ing, detailed documentation as to why he/ • An applicant rejected by The she feels the decision for dismissal was in Restaurant School at Walnut Hill error. The letter must be submitted the College is entitled to a refund of all Vice President of College Advancement monies paid. within seven (7) days of the dismissal. • For cancellations within five days The decision to have an appeal heard of signing the enrollment agreement by an appeals panel rests solely with the and before the start of classes, all Vice President of College Advancement. monies paid will be refunded. The appeals panel will be comprised of a selection of the college’s department • For cancellation six days or more after the signing of the enrollment Week 1 90% of tuition, less agreement, but before the start of $100.00 classes, all monies shall be refunded Week 2-3 55% of tuition, less except the $50.00 application fee $100.00 and the $100 termination fee. Week 4-5 30% of tuition, less $100.00 Refunds calculated under this policy Week 6-10 No refund due shall be sent to the student within 30 days of notice of cancellation, or the date the directors, deans, and other staff as school determines the student has with- drawn. The Restaurant School at Walnut Week 1 90% of tuition, less Hill College reserves the right to discon- $100.00 tinue the enrollment of any student who’s Week 2-5 55% of tuition, less academic, attendance or behavior perfor- $100.00 mance does not meet the published stan- Week 6-10 30% of tuition, less dards set for students. $100.00 Week 11-20 No refund due The refund date for actual refund computation purposes is the last date of actual attendance (LDA) by the student. directed by the Vice President of College Refunds for the term are as follows: Advancement. The appeals panel will use the student’s written documentation Full Time program as the main source of information for Extended Program the appeal. It is imperative that the 53 Federal Student Aid Return of student and any third party. This notice must be sent to the Office of Admissions Title IV Funds Policy in the same manner as established above. Important Notice to All Federal A student will only be eligible for a Student Aid Recipients: The federal post-withdrawal disbursement of federal Higher Education Act (HEA) of 1965 was financial aid if the amount of the dis- amended in 1998 and new regulations bursed aid is less than the amount of the were established with regard to Title IV earned federal financial aid for outstand- student financial aid programs. Students ing current, allowable charges. earn their Title IV federal financial aid Refunds are calculated according to by attending class and if they are not state, federal and accrediting commission enrolled long enough to earn all of guidelines. The calculation most favorable their aid, the “unearned” portion must be to the student will be utilized. returned to the appropriate Title program. • When a student withdraws on or before 60 percent of a term, the Clock Hours to Credit Hours Federal Return of Title IV Funds cal- Use this information to see how many culation is performed. The calcu- actual clock hours are in a credit hour: Academic Information lated percentage of the term completed becomes the percentage of • For classroom activities, 10 hours Title IV aid earned. The total Title equals one credit hour. This includes IV aid disbursed to the student, or the Tour of France, Cruise and that could have been disbursed to the Resort Tour, and Tour of England. student minus the amount of Title IV • For laboratory activities, 20 hours aid earned by the student yields the equals one credit hour. This includes amount of Title IV loan and grant Restaurant Operations, Retail Foods, aid that is unearned and that must be Retail Pastry Production, Baking and returned. The percentage is deter- Culinary lab classes. mined by dividing the total number • For internship activities, 30 hours is of calendar days completed by the equal to one credit hour. total number of calendar days in the term. If a student has completed Student Complaint Procedure more than 60 percent of the term, he/ Any concerns regarding the college are to she is considered to have earned 100 be addressed by following these steps: percent of the Title IV aid received 1. Meet with the class instructor. for the term. 2.Should there be any unresolved • Any unearned funds will be returned issues; students will then meet as soon as possible, but no later with the appropriate dean and than 45 days after date the school the Registrar. determined student withdrawal. 3. To further pursue the matter, submit If a student has received disbursed the complaint in writing to the Vice aid in excess of the calculated earned aid, President of College Advancement. then funds must be returned to the federal financial aid programs in the following A student may also contact the order: (1) Federal Direct Unsubsidized accrediting commission. Schools accred- Stafford Loan, (2) Federal Direct ited by the Accrediting Commission of Subsidized Stafford Loan, (3) Federal Career Schools and Colleges (ACCSC) Direct Parent Plus Loan, (4) Pell Grant, must have a procedure and operational (5) any other Title IV program, (6) other plan for handling student complaints. If federal, state, private or institutional the student does not feel that the school financial assistance, (7) to the student. has adequately addressed a complaint or Additional monies will be sent concern, the student may consider con- directly to the student who signs the tacting the Accrediting Commission. All enrollment agreement unless prior, complaints considered by the Commission 54 specific written request is made by the must be in written form, with permission from the complainant(s) for the 10. Be supportive of The Restaurant The Restaurant School at Walnut Hill College Catalog Commission to forward a copy of the School at Walnut Hill College. complaint to the school for a response. It is now an important part of The complainant(s) will be kept informed your career. as to the status of the complaint as well Whenever you are representing the as the final resolution by the Commission. college, whether it be at a special event, Please direct all inquiries to: career fair, internship, or Citizenship Accrediting Commission of Career Development Program event, you are Schools and Colleges expected to follow the rules of conduct 2101 Wilson Blvd., Suite 302 laid out in this handbook, and to act in Arlington, VA 22201 a manner that will reflect positively on A copy of the Commission’s complaint the college. You are expected to respect form is available at the college and may staff, faculty, classmates, school premises, be obtained by contacting the director of and the profession for which you are admissions. training. Should you exhibit behavior that is less than acceptable, you will be required to meet with the department Policies and Procedures director to address the deficiencies. Professional Standards of Attitude Continued behavior problems may result and Behavior in probation or dismissal. One of the most important educational and developmental processes students will experience at The Restaurant School at Code of Student Rights, Walnut Hill College is that of developing Responsibilities, and Conduct the temperament and attitude required of The Restaurant School at Walnut Hill hospitality professionals. College, like all academic institutions, Students should view enrollment in exists for the advancement of knowledge, the college as an important step in profes- the pursuit of truth, the development of sional development and must understand students, and the promotion of the well the level of standards and expectation of being of society. Free inquiry and free performance. Listed below are some expression are indispensable to the attain- guidelines: ment of these goals. Students are expected to exercise their freedom to learn with 1. Adhere to the dress code for all responsibility and to respect the general classes. conditions which maintain such freedom. 2. Arrive for class on time. The college has developed the following 3. Submit assignments on time. regulations concerning student conduct 4. Turn cell phones off during any which safeguard the right of every indi- class or during any official school vidual to exercise fully the freedom to function. learn without interference. 5. Never use foul language. 6. Act in a professional and refined manner, with respect for fellow Academic Misconduct students, faculty and staff. The Restaurant School at Walnut 7. Address staff members and faculty Hill College promotes and upholds as “Mr.” or “Ms.” and chefs academic integrity and intellectual as “Chef.” honesty among its students and staff. 8. Be supportive, fair, and helpful to The College recognizes plagiarism and your classmates. cheating on any academic work as a 9. The school, the buildings, the fur- serious offense against school policy. nishings and equipment are yours The Restaurant School at Walnut Hill while you are here. Treat them with College may discipline a student for care and respect. academic misconduct, which is defined 55 as any activity which tends to undermine manner. The use of foul the academic integrity of the institution. language or inappropriate language will not be tolerated. Academic misconduct includes: The first offense will result in 1 . Plagiarism/Cheating failure of the assignment; A student must not adopt or second offense within the same reproduce words or statements course will result in failure of of another person without that specific course. appropriate acknowledgement. Credit must be given whenever the student has used any facts, Plagiarism Policy statistics, graphs, or pieces of A fundamental goal of education is information that are another to produce students who can evaluate person’s spoken or written words. ideas-both analysis and synthesis-and who A student must not use or can produce significant original thoughts. attempt to use external Plagiarism is simply repeating words or assistance on any test or thoughts of other people, examination, unless the without adding anything new. Therefore, Academic Information instructor specifically has submitting a plagiarized paper- in authorized external assistance. addition to the wrongful conduct- This prohibition includes the does not demonstrate the level of use of books, notes, calculators, understanding and skill that an educated cell phones, and other person is reasonably expected to have. electronic equipment. The plagiarist knows that he is not the A student must not steal true author of the work, yet the plagiarist examinations or any course willfully and deliberately puts his name materials. on the work. Standler, R.B. (2000) A student must not allow others Plagiarism in Colleges in USA. Retrieved to conduct research or prepare February 14, 2009, from http://www.rbs2. work for him or her without the com/plag.htm authorization of the instructor. Turnitin is a web-based originality Under this prohibition, a student checking program that ensures originality, must not use materials obtained as well as use of proper citation. Turnitin from commercial term paper will be used by The Restaurant School at companies or papers that have Walnut Hill College to detect potential been written by other persons. plagiarized papers. A student must not alter a grade or score in any way. College Proceedings A student must not submit a First Offense: Student must meet copy of a written report, which with the Dean of Academics. Student will is represented as the student’s automatically fail the assignment and be individual work, if it has been required to complete a one-hour tutoring written by other persons. session on citing and creating a bibliogra- 2 . Facilitating Academic Dishonesty phy. No make-up work or extra credit A student must not intentionally work will be allowed in that course for or knowingly help or attempt to the remainder of the term. help another student to commit Second Offense: Student must meet an act of academic misconduct. with the Dean of Academic Affairs. 3 . Professionalism and Language Student will automatically fail the course All written and oral in which the infraction occurred. Student assignments, project, will be charged for the re-take of that journals, etc… must be course at the prevailing per credit fee. presented in a professional

56 Third Offense: Student will be 6. Failure to comply with the The Restaurant School at Walnut Hill College Catalog asked to meet with the Dean of Academic directions of college officials or the Affairs as well as the Vice President of terms of a disciplinary sanction. College Advancement. At that time the 7. Unauthorized entry or use of a student will be dismissed from the college college facility, or refusal to vacate effective immediately. Financial Aid will be a facility when directed to do so by notified that the student has been dismissed an authorized official of the college. and that all loans, grants and scholarships 8. Damage to, or destruction of, are to be cancelled for that student. college property or the property The Plagiarism/Cheating Policy is of others on the college premises. upheld throughout the student’s entire 9. Possession of firearms or other career at the college. Matriculating into weapons on college property the Bachelor of Science Degree program contrary to law. does not automatically delete any prior 10. Acting with violence or aiding, offenses that may have occurred during encouraging, or participating in their Associate of Science Degree pro- acts of violence. gram. If a student has plagiarized, it may a) Physical behavior that impact his/her eligibility for any college- involves an express or implied supported grants or scholarships. threat to interfere with an individual’s personal safety, or that Code of Personal Conduct/ causes the person to have a reasonable apprehension that such Community Regulations harm is about to occur. The Restaurant School at Walnut b) “Fighting words” that are Hill College students are subject to the spoken face-to-face as a personal provisions of this handbook while on insult to the listener or listeners college property, and when involved with in personally abusive language off-campus programs, activities and likely to provoke a violent events related to, or sponsored by, the reaction by the listener or college. Students are also expected to listeners to the speaker. follow the tenets of the student code 11. Unauthorized possession or use of of conduct when privately off-campus. alcoholic beverages on college prop- Alleged off-campus student code erty, or in the course of a college violations having, or potentially having, activity. a direct, detrimental impact on the 12. Unauthorized possession or use of college’s educational functions, its illegal drugs community members, or the local a) The sale, gift or transfer of community are subject to adjudication drugs, controlled substances or within the campus judicial system. This drug paraphernalia to another misconduct includes, but is not limited to: student on The Restaurant 1. Dishonest conduct including false School at Walnut Hill College accusation of misconduct, forgery, property or in the course of a alteration, or misuse of any college college or student organization document, record or identification. activity. 2. Providing information known to be b) The term “controlled false to any college official. substances” is defined in 3. Lewd, indecent, or obscene Pennsylvania law, and includes, conduct. but is not limited to, substances 4. Disorderly conduct, which inter- such as marijuana, cocaine, feres with teaching, administration narcotics, certain stimulants and or other college activities. depressants, and hallucinogens. 5. Actions which endanger the 13. A violation of any Pennsylvania or student, the college community, or federal criminal law. the academic process. 57 Harassment Policy Suspension is the loss of privileges Students have the responsibility to of enrollment at The Restaurant School respect each other’s personal rights and at Walnut Hill College for a designated dignity. A student has the right to be free period of time and prohibits a student from any form of harassment including from being present without permission sexual harassment in any building or at on the campus or college sponsored any location on The Restaurant School activities. A student's suspension shall not at Walnut Hill College property or during exceed one calendar year following the the course of any college-related activity. effective date of the sanction. A student Students are responsible to respect organization's suspension is a temporary each other’s personal dignity. Harassment revocation of college recognition. A includes any behavior, physical or student organization suspension will not verbal, that victimizes or stigmatizes an exceed five years. individual on the basis of race, ethnicity, Expulsion is the permanent loss ancestry, national origin, religion, creed, of privileges of enrollment at The or sexual identity. Sexual harassment is Restaurant School at Walnut Hill College defined as unwelcome sexual advances, and prohibits a student from ever being

Academic Information and verbal or physical contact of a sexual present without permission on the nature. property of The Restaurant School at Walnut Hill College. Expulsion will be Sanctions noted on the student's permanent record. Students and student organizations A student organization, expulsion is the of The Restaurant School at Walnut Hill permanent revocation of university College accept the responsibility to abide recognition. by all college policies. Proven failure to The sanction of expulsion is the only meet these obligations will justify judicial sanction reflected on a student's appropriate disciplinary sanctions. official academic transcript. Disciplinary sanctions are defined as Note: Other areas of the college, such as follows: academic units, student employment, and Reprimand is an official notification student activities, may place specific restric- of unacceptable behavior and a violation tions on students or student organizations of the student code of conduct. Any that are on disciplinary sanctions. further misconduct may result in more Conditions of Sanction serious disciplinary sanctions. All As a component of a disciplinary reprimands will contain conditions noted sanction, hearing authorities may impose under “Conditions of Sanction”. conditions that are educational in nature Disciplinary Probation is a conditional and reflect the nature and gravity of status imposed for a designated period the offense. Conditions of a sanction of time. Further violation of the student may include, but are not limited to, code of conduct while on probation will educational seminars, reflective essays, be viewed not only as a violation based restrictions on right of access to campus upon the act itself, but also Violation facilities and programs, restitution for of Disciplinary Probation which may damage, room changes, and letters of result in further action up to and includ- apology to those affected, parental ing suspension or expulsion. Disciplinary meetings and revocation of honors or probation may place specific restrictions awards. on the student or student organization. The obligation to “protect” our These may vary with each case and may college community which includes include restriction from participating in students, staff and visitors to our campus extracurricular and/or residence life is paramount. Any member of The activities, use of non educational facilities Restaurant School at Walnut Hill College or other restrictions as determined by community who compromises the safety the administration. and/or security of the college will be 58 required to participate in “service hours” Attendance Policies and The Restaurant School at Walnut Hill College Catalog related to the college to help “repair” or “repay” the damage they did to their Procedures Class Attendance community or the community at large. Maintaining good attendance in every class is vital to each student’s Interim Suspension educational success. When the actions of a student Students are expected to attend all threaten the good order and discipline of classes as scheduled, on time, and for the the college, the Vice President of College full duration of the class. Most students Advancement may interimly suspend the who do not successfully complete a student, pending a prompt investigation course often fail to do so because of and sanction review. The vice president absenteeism. will also determine whether the interimly suspended student may or may not Perfect Attendance remain on university property pending the Students recognized as having perfect completion of the investigation. In the attendance have not missed any event that the Vice President of College • Classes (lecture, demonstration, or Advancement is away from campus or hands on) otherwise unavailable, any member of the • Restaurant Operations or executive branch (President, Vice Production classes President, Vice President of • Internships Administrative Services or Vice President • Tour Experiences of Facilities) may impose an interim sus- • Assessments. pension consistent with the following pro- Students who have earned perfect cedure. attendance for all terms will be recog- The vice president of college advance- nized with a certificate during the ment initiates an interim suspension by graduation ceremony. providing the president with information Students are not qualified for perfect of: a) the events causing the threat to attendance if they were: exist; b) the name of the student and a) Absent from a class regardless of actions allegedly violating college the reason regulations; and c) a statement of the b) Absent from Restaurant Operations college regulations allegedly violated by or Production classes and success- the student. fully completed the required make- If the vice president of college up time. advancement suspends a student, the c) Late for class. director of student services immediately d) Suspended from school, regardless of notifies the student of the interim suspen- the length of time, for tuition and/or sion and an upcoming procedural inter- other financial obligations in arrears view. or for failure to complete financial If the final decision is to suspend or aid files on time. expel the student, the sanction takes effect from the date of the interim suspension. If Attendance As it Affects Grading the decision is a reprimand or disciplinary Students will receive a grade for probation, or if the charges are not each course taken in each term. All proven, for purposes of the record, the courses include a grading criterion interim suspension will be deemed not to for Student Responsibility. Student have occurred. The student has the right Responsibility consists of participation, to appeal the final decision in accordance preparation and professional behavior with The Restaurant School at Walnut during class. Students absent from class Hill College student handbook. will receive a 0 for Student Responsibility for each absence.

59 Tardiness • Make-up classes must be completed Students arriving after the start of within 3 weeks from the date of class, up to 50 minutes late, will be the absence or prior to the end of marked tardy. Two (2) late arrivals are the term. equivalent to one (1) absence. • Students who fail to complete the After 50 minutes from the start of scheduled make-ups will fail the class students will be marked absent. course. They will be required to However, they are encouraged to attend repeat the course at an additional the remainder of the class so that they do tuition charge. not miss the material being covered. Make-up days and times are sched- For all classes, if a student does not uled at the discretion of the instructor. return to class following a break, he/she Students must contact the instructor will be marked absent for that class. within 48 hours of the absence to deter- Any lateness will result in a student mine make-up days. It is the responsibility being ineligible for perfect attendance. of the student to confirm the date of the make-up class. Other Considerations Regarding

Academic Information Absences Missed Assessments a) There are no excused absences. Absences on the day of a scheduled b) Absences are listed for the term assessment (quiz, test, midterm, final, only; they are not cumulative. etc…) are a serious concern, as not completing these on a timely basis will greatly Assesment Polices and impact your grade. If you are absent on the day of a scheduled assessment you Procedures must contact your instructor within 48 Hands-On Classes hours to schedule a make-up assessment. Grades will be based on daily assess- The maximum score for any missed ments. Each course is scheduled for 10 assessment will be a 70%. Assessments class periods; therefore each student that are missed during the last week of will have 10 daily assessments. The daily class must be made up prior to the official assessment grade will be derived by final day of the term. averaging the top 8 assessment scores. Absence from a class will result in a zero Late Assignments (0) for the daily assessment on that day. Turning in an assignment past due is considered to be unprofessional and is Production/Operations Classes discouraged. However, should an assign- Production and Operation classes are: ment need to be turned in late, it will be Market Production, Pastry Production, accepted up to 7 days late with the fol- Managing Market Production, Restaurant lowing penalties applying: Operations for Management and A 10 point penalty for the first day late Restaurant Operations for Culinarians. 5 additional points will be deducted No absences are permitted for these for each day thereafter classes. In the event that a student is Assignments will not be accepted past unable to attend any class, it must be 7 calendar days late. made up with the instructor in the Assignments that are due during the following conditions: last week of class will not be accepted • Students who miss a class (first after the official final day of the term. absence) must make up one (1) class. The same penalties will apply. Any • Any absence after the first one assignments turned in after the official requires two (2) make-up classes. final day of the term will receive a grade • Any absence on the day before or of 0. the day after a holiday requires three (3) make-up classes. 60 Earning Full Credit for a Missed classes are not cancelled or delayed The Restaurant School at Walnut Hill College Catalog Assessment or Late Assignment due to snowstorms. You may request to take a missed 4. Make-up Classes assessment or submit a late assignment For classes missed due to weather, for full credit for one of the following you will either be asked to complete reasons only: an out-of-class assignment, or an 1. Court-ordered subpoena (not a alternate meeting date will be subpoena issued by an attorney) scheduled within 10 days of the 2. Serious medical situation, defined as original class. an overnight hospital stay 3. Funeral of immediate family member. Dress Code and Grooming In order to receive full credit for the missed assessment or late assignment, Policies you must submit written documentation Dress Code – General Policy of one of the above reasons to your The Restaurant School at Walnut instructor prior to the next scheduled Hill College faculty and staff encourage class day. Documentation for a serious students to select attire that meets indus- medical situation must include the date try standards. The faculty and staff on which the student can return to class. reserve the right to require changes in a All written documentation must be student’s overall appearance. The goal of verifiable. the college’s dress code is to be fair and responsive to the community at large. Students are permitted to wear Clasroom Policies and appropriate casual attire to lecture classes, Procedures demonstration classes and in any “Open School Holidays to the Public” outlets. Shirts must have It is important to note that the school sleeves. For safety purposes, open-toe does not observe all federally observed, shoes, sandals, and exceptionally high religious, and ceremonial holidays. heels are not permitted. Clothing that is Snow Closing/Late Openings torn, soiled, or considered offensive is not It is possible that we can experience a permitted. Offensive clothing is defined as delay in the start of a school day or a “a word, slogan, phrase or picture that is cancellation of a full day of classes due to vulgar and hateful.” Pajama, flannel or severe snowstorms. sweat pants are not permitted. Other than 1. Call the school for information Chef hats, all hats or caps should be We have set up a special “hotline” removed when entering the buildings and for you to get updates and informa- remain off until leaving. Students will not tion about possible class delays be permitted to enter class if they are not and cancellations due to severe dressed appropriately. snowstorms. Call 215-222-4200 If a student is asked to leave class for and enter the four-digit code: 3333 a dress code violation, he/she has 50 min- when prompted. You will then hear utes to return properly dressed and be a status report for the day. Check marked tardy. After 50 minutes, the stu- the number frequently during the dent will be marked absent from class. day as the status may change. During tour experiences, field trips, 2. What time is a decision made? trade shows, certain special events, and In general we try to make a decision career fairs, students are required to wear by 6:15 am. The most up-to-the- proper business attire. minute information on weather and Students must adhere to the dress road conditions is needed before a code and grooming at all times. The staff final decision can be made. and instructors will make the determina- 3. Restaurant Operations for tion whether or not a student is deficient Managers, Restaurant Operations, in any area concerning the dress code. Market and Pastry Production 61 General Personal Hygiene and Grooming • No nylon stockings are to be worn. 1. All students should arrive to class, • No logo t-shirts, colored t-shirts, or internship, Restaurant Operations, turtlenecks can be worn under the and school activities and functions uniform. T-shirts must be plain white clean and well groomed. only. 2. Hair can be dyed but must be a nat- • Thermal undergarments may be ural hair color and contained within worn but must be white in color. a hat while in kitchens. No undergarment sleeve may exceed a) Beards or mustaches are past the cuff of the chef’s jacket. acceptable if you have them on • No pierced jewelry may be worn the first day of school, or grow other than one pair of simple post them during winter break, earrings. spring break or summer break, • No tongue or facial piercings are but must be closely trimmed allowed. and fully grown. Partial • No nail polish or acrylic nails may growth is unacceptable. be worn. b) Students with a goatee, side- • Tattoos must be covered at all times.

Academic Information burns, etc. must be clean shaven on any exposed facial areas. Other kitchen classroom requirements include: Grooming and Dress Code for Kitchen • No backpacks, handbags, or coats Classes should be brought into classes. Uniforms must be exact models as • School issued toolboxes must be those issued by The Restaurant School at brought to all classes. Walnut Hill College. Dress code for all kitchen classes: Grooming and Dress Code for Dining • A school approved chef’s white hat Room Classes must be worn, completely covering Men all hair. Hair • Cleaned, pressed, school approved • Must be a natural color. chefs jackets and chefs pants must be • Must be trimmed. worn • Must be kept off the face. • Chef’s jackets must be buttoned to • If length is beyond the bottom of top button. your collar, it must be secured • Sleeves must be worn down and behind your head. cuffed at bottom Facial Hair • School approved neckerchief and • Beards or mustaches are acceptable if toggle must be worn you have them on the first day of school • Name tags must be worn on the • Beards or mustaches may be grown pocket of the chef’s jacket. during breaks, but must be closely • Chef’s pants must be hemmed; rolled trimmed and fully grown. cuffs are not permitted. • Partial growth is unacceptable. • A plain, black belt must be worn. • Jewelry: • Aprons to be worn with the bib up • A wristwatch and one ring, only, and full-length of the apron down to may be worn. the knees. • No tongue or facial piercings are • Three (3) clean side towels are permitted. required at the start of each class. Women • Black, non-skid, polished work shoes Hair must be worn. Black rubber-soled • Must be a natural color. clogs are acceptable (absolutely no • Must be kept off the face. sneakers). • If length is beyond the bottom of • Only plain white or plain black your collar, it must be tied back in socks may be worn. either a bun or a braid. 62 The Restaurant School at Walnut Hill College Catalog

Make-up • Must be pressed and clean at all times • Should appear natural; not excessive. • Must be worn above the waist. • Jewelry Belt • A wristwatch, one ring, and one set • Plain black belt of post earrings only may be worn. • No large, gaudy buckles or studs are • No hoop or dangling earrings. permitted. • No tongue or facial piercings are Shirt permitted. • White, long sleeved Oxford button Men and Women down with a closed collar Hands • Sleeves may not be rolled up; must • Hands and fingernails must be clean be kept long and buttoned at all times. at all times. • Shirt must be cleaned and pressed. • No nail polish or acrylic nails may Undershirt be worn. • White, plain undershirt should be worn • Tattoos • Must have a plain collar. • Tattoos must be covered at all times. • There must be no printing or logos • Cologne or Perfume may be used on the shirt. sparingly. Apron Uniform Standards • School approved White Bistro apron Vest must be cleaned and pressed. • Black, school approved. • Must be tied in the back. • Tailored to fit and buttoned fully. Equipment: • Cleaned and pressed at all times. • Corkscrew Tie • Captains Pad • School approved tie must be clean • 2 Pens and in place at all times. Final approval of student’s attire and Shoes grooming is at the discretion of the • Comfortable, conservative, black instructor. Students are expected to be in shoes with no-skid soles. complete uniform at all times during • Must be polished Kitchen and Restaurant Operations • No sandals, boots or sneakers will classes. The first infraction will be be permitted addressed, personally, by the dining room Socks instructor. Any additional infractions will • Black socks only. cause a grade of zero (0) and an absence Pants for your class grade for the day. • School approved black pants 63 Culinary Arts Major

Culinary Arts Program Objectives Associate Degree The associate degree program is designed to as Supervision, Nutrition, Composition, provide students with the essential founda- Cost Accounting and Concept Development tion for a culinary arts career. focus on teaching students the critical think- The curriculum combines fundamental ing, problem solving, and communication and advanced culinary courses with relevant skills they will utilize in the field. academic classes to allow students to Upon completion of the program, develop the creative, professional, and lead- students will be prepared for entry-level ership skills necessary for successful employ- positions in a variety of foodservice opera- ment in the hospitality industry. tions, such as restaurants, hotels, catering, Students gain a thorough introduction institutional foodservice, clubs, or resorts. to basic and advanced creative cooking Students may also opt to techniques through lecture and lab classes continue their studies in the bachelor of such as Culinary Ingredients, Introduction science degree program. to Culinary Techniques, and Fundamentals of Sauces, as well as through experiential learning. Interactive academic courses such 64 The Restaurant School at Walnut Hill College Catalog Course Requirements for General Education Courses Associate of Science Degree in LAW2100A American Courts and Culinary Arts Legal System 3.0 ENG1400A Foundations in Research 2.0 Major Specific Courses Credit LNG2400A Conversational French 2.0 BUS2120A Concept Development 1.5 PSY2100A Exploring Psychology 3.0 CAA1100A Introduction to LEAD2400A The Leading Supervisor 3.0 Culinary Arts 3.5 ENG1700A Creative Writing 2.0 CAA1110A Eggs, Dairy & Pasta 2.0 EXP2901A Culture of France 1.0 CAA1120A Vegetables & Starch 2.0 CCS1000A First-Year Freshman CAA1125A Introduction to Culinary Seminar 2.0 Techniques 1.5 HIS2700A Understanding CAA1140A Fish 2.0 World Cultures 2.0 CAA1150A Shellfish 2.0 HIS2400A Shaping American CAA1155A Introduction to Cultures 2.0 Culinary Ingredients 1.5 MTH1100A College Math 2.0 CAA1300A Market Production 1-6 12.0 SCI1700A Nutrition for a CAA1400A World Dining Healthy Life 3.0 Production 1-4 10.0 CCS2900A Strategies for Success 3.0 CAA2160A Poultry 2.0 TEC1400A Introduction to CAA2170A Meat – Beef & Veal 2.0 Computer Applications 3.0 CAA2180A Meat – Lamb & Pork 2.0 CAA2190A Meat – Variety & Game 2.0 Total Credits EXP2100A Tour of France 2.5 Major 63.5 INT2000A Internship 1-2 8.0 General Education 33.0 PAA2215A Breads & Pastry 2.0 Total 96.5 PAA2225A Cakes & Desserts 2.0 SCI1110A Sanitation 1.5 Clock Hours 1510 WIN2100A Introduction to Wines 1.5

65 66 Culinary Arts Major BUS2120A Major SpecificCourses Years 1and 2 they arematriculating. or AssociateofArtsinthemajortowhich degree program with an Associate ofScience Students mustentertheBachelorofScience Culinary Arts Bachelor ofScienceDegreein Course Requirementsfor CAA1100A skills along withthemanagerialandleadership dents withculinaryknowledgeandskills, Culinary Artsfocusesonsupplyingstu- The bachelorofsciencedegreeprogramin Bachelor ofScienceDegree

hands-on cooking techniques.Thesecoursesinclude thorough introductiontoadvancedcreative with experientiallearningtoprovidea operations. restaurants andotherfoodservice CAA1110A CAA1120A CAA1155A CAA1150A Shellfish CAA1140A Fish Techniques CAA1125A

A10A Market CAA1300A CAA1400A CAA2170A CAA2160A Poultry CAA2180A CAA2190A EXP2100A Lecture andlabclassesarecombined required training Concept Tour of France

Introduction to Introduction to Culinary Arts Eggs, Dairy&Pasta Vegetables &Starch Introduction to Introduction to Introduction toCulinary Culinary Ingredients World Dining Meat –Beef&Veal Production Meat –Lamb&Pork Meat –Variety &Game for upper-level in Production cooking eeomn 1.5 Development - 10.0 1-4

and positions - 12.0 1-6 baking Credit

3.5 2.0 2.0 2.0 1.5 2.0 1.5 2.0 2.0 2.0 2.0 2.5 in PAA2215A INT2000A Internship PAA2225A Cultures

Seminar WIN2100A SCI1110A Sanitation General EducationCourses

TEC1400A CCS2900A SCI1700A MTH1100A HIS2400A I20A Understanding HIS2700A C10A First-Year CCS1000A EXP2901A ENG1700A LEAD2400A PSY2100A LNG2400A ENG1400A LAW2100A field. skills andconceptstheywill trative, organizational,andleadership academic coursesteachstudentsadminis- regional andfusion national cuisines,andexplorationsof techniques, exposuretoclassicalandinter degree chef, chefdepartie,orfoodservicemanager. service. Possiblepositionsincludesous the kitchenorotherareasoffood Students may Introduction toWines seek Breads &Pastry Cakes &Desserts Introduction to Introduction to Strategies forSuccess Healthy Life Nutrition fora College Math Shaping American World Cultures Computer Applications Culture ofFrance Creative Writing The LeadingSupervisor Exploring Psychology Conversational French Foundations inResearch American Courtsand Legal System graduating upper-level cooking. Interactive Freshman with

positions utilize inthe a

bachelor’s

8.0 2.0 1.5 2.0 1.5 3.0 3.0 2.0 2.0 2.0 3.0 2.0 1.0 2.0 3.0 3.0 2.0 2.0 3.0 in - PAB4225A PAB4290A INT3400A HRB3350A EXP4300A CAB4330A CAB4320A CAB4310A CAB4300A CAB4290A CAB4235A CAB3280A CAB3260A CAB3250A CAB3240A CAB3350A CAB3230A BUS3140A Major SpecificCourses Years 3and4 CAB3225A

Purchasing

Feast The

Advanced Baking Internship Hospitality Design Tour ofEngland The SavoryBakeshop Freestyle Cooking Cold FoodSalon Garde Manger Classical toContemp Master Chefs, American RegionalCuisine Production Managing Market International Cuisine2 & Tasting Culinary Judging Art andPresentation International Cuisine1 Cuisine Theory of International Theory ofInternational

Chef’s for ig 1.5 Kings aae 2.0 Palate 1-6

Credit 18.0

1.5

15.0 2.0 2.5 2.5 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 1.5 SCI3100A General EducationCourses HUM4400A LEAD4100A ENG3100A SOC4400A PHL3400A PHL3700A HIS4700A EXP4900A HUM4700A PHL4100A SCI3400A PSY3700A Total 194 General Education Major 130 Total Credits

Leadership Sustainability in in Sustainability

Plant Science Life andWork Public Presentations Sociology of Sociology of Way ofLife Philosophy as a Philosophy asa Ethics Culture ofEngland 3.0 Literature Food, Film,and Current IssuesinSociety Culture Popular Perspectives on Perspectives on Advanced Nutrition Psychology Critical Thinking & Critical Thinking& Civilization

64 64

Credit

3.0 2.0 3.0 2.0 2.0 2.0 2.0 1.0 3.0 3.0 2.0 CreativityCreativity 3.0

67 The Restaurant School at Walnut Hill College Catalog College Hill Walnut at School Restaurant The Pastry Arts Major Pastry Arts

Pastry Arts Program Objectives Associate Degree The main objective of the associate Candies, European Tortes and Gateaux, degree program in Pastry Arts is to pro- and Wedding Cakes. vide the fundamental knowledge and General education and certification skills necessary for a career in the pastry classes complement these courses by arts profession. By studying fundamental offering students instruction in related and advanced pastry techniques in combi- subjects such as Supervision, Nutrition, nation with academic essentials, students Sanitation, Cost Accounting, and will develop the creative and professional Composition. skills required for successful employment Upon completion of the associate in the industry. degree, students will be prepared for Introductory level courses include entry-level positions in pastry shops, Introduction to Pastry Arts, Pastry independent or retail bakeries, or other Techniques, Professional Bread Baking, foodservice facilities. Alternatively, stu- and Cake Baking and Decorating. dents may opt to pursue further study in Students then progress to more special- the field by entering the bachelor’s degree ized pastry courses such as Chocolate and program. 68 The Restaurant School at Walnut Hill College Catalog Artistry Course Requirements for General Education Courses Associate of Science Degree LAW2100A American Courts and in Pastry Arts Legal System 3.0 ENG1400A Foundations in Research 2.0 LNG2400A Conversational French 2.0 Pastry Arts Courses Credit PSY2100A Exploring Psychology 3.0 BUS2120A Concept Development 1.5 LEAD2400A The Leading Supervisor 3.0 CAA1125A Introduction to Culinary ENG1700A Creative Writing 2.0 Techniques 1.5 EXP2901A Culture of France 1.0 CAA1160A Culinary for Hospitality CCS1000A First-Year Freshman Professionals 2.0 Seminar 2.0 CAA1175A Appetizing Starts 2.0 HIS2700A Understanding CAA1185A Introduction to Cooking World Cultures 2.0 Techniques 2.0 HIS2400A Shaping American CAA2185A Looking to the Sides 2.0 Cultures 2.0 EXP2100A Tour of France 2.5 MTH1100A College Math 2.0 INT2000A Internship 12.0 SCI1700A Nutrition for a PAA1110A Pastry Techniques 2.0 Healthy Life 3.0 PAA1120A Professional Bread Baking 2.0 CCS2900A Strategies for Success 3.0 PAA1125A Introduction to Pastry Arts 1.5 TEC1400A Introduction to PAA1130A Cake Baking & Decorating 2.0 Computer Applications 3.0 PAA1300A Retail Pastry Production 1-6 15.0 Total Credits PAA2140A Ice Cream/Bavarian/Mousse 2.0 Major 61 PAA2150A Chocolates & Confections 2.0 General Education 33 PAA2155A Advanced Pastry Total 94 Decorations 2.0 PAA2160A European Tortes and Clock Hours 1505 Gateaux 2.0 PAA2170A Wedding Cakes 2.0 SCI1110A Sanitation 1.5 WIN2100A Introduction to Wines 1.5

69 70 Pastry Arts Major Production PAA1300A PAA1130A PAA1125A PAA1120A PAA1110A INT2000A EXP2100A CAA2185A Techniques CAA1185A CAA1175A Professionals CAA1160A Techniques The CAA1125A BUS2120A Pastry ArtsCourses Years 1and 2 major towhichtheyarematriculating. of ScienceorAssociateArtsinthe Science degreeprogramwithanAssociate Students mustentertheBachelorof Pastry Arts Bachelor ofScienceDegreein Course Requirementsfor Bachelor ofScienceDegree and offering moreadvancedpastryartscourses upon theassociatedegreeprogramby wholesale bakers.Theprogrambuilds as pastrycooks,chefs,orretail for studentsinterestedinpursuingcareers Advanced SugarandConfectionsgive Contemporary DessertStyling,and Boulangerie, ArtisanBreads, The ArtoftheChocolatier, Advanced Advanced pastryartscoursessuchas more bachelor’s in-depth Internship

Retail Pastry Retail Pastry Cake Baking&Decorating Introduction toPastryArts Professional BreadBaking Pastry Techniques Tour ofFrance Looking totheSides Introduction to Cooking Introduction toCooking Appetizing Starts Culinary for Hospitality Culinary forHospitality Introduction to Culinary Introduction toCulinary Concept Development degree academic program -1 5.0 1-61

classes. is designed

Credit

12.0 2.0 1.5 2.0 2.0 2.5 2.0 2.0 2.0 2.0 1.5 1.5 General EducationCourses WIN2100A SCI1110A PAA2170A Gateaux PAA2160A Decorations PAA2155A PAA2150A PAA2140A EXP2901A ENG1700A LEAD2400A PSY2100A LNG2400A ENG1400A LAW2100A The develop theirpastryanddecoratingskills. students theopportunitytomorefully industry. for asuccessfulcareerinthehospitality zational, andleadershipskillsnecessary teaching studentsadministrative,organi- industry students willbepreparedtoenterthe or wholesalebakers,entrepreneurs. Upon upper-level as Sanitation completion

entry-level Introduction toWines Wedding Cakes European Tortes and Advanced Pastry Chocolates &Confections Cream/Bavarian/Mousse Ice Culture ofFrance Creative Writing The LeadingSupervisor Exploring Psychology Conversational French Foundations inResearch American Courtsand Legal System academic of pastry the classes program,

chefs,

focus

retail 1.0 2.0 3.0 3.0 2.0 2.0 1.5 3.0 1.5 2.0 2.0 2.0 2.0 2.0 on The Restaurant School at Walnut Hill College Catalog 71 1.0 2.0 2.0 3.0 3.0 3.0 2.0 2.0 3.0

64.0

3135

Applications in Technology Civilization Critical Thinking & Advanced Nutrition Psychology Culture of England Perspectives on Food, Film, andFood, Film, Literature in Society Current Issues Popular Culture Philosophy as aPhilosophy Life of Way Sociology of

TEC3700A

PSY3700A SCI3400A

HIS4700A EXP4900A A HUM4700 PHL4100A

SOC4400A A PHL3400 Total Credits Total 124.5 Major General Education 188.5 Total Clock Hours 2.0 2.0 2.0 2.0 3.0 3.0 3.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 2.0 3.5 2.0 2.0 2.0 2.5 3.0 2.5 3.0 2.0 1.5 2.0

Credit

Freshman 1-6 24.0 Kings 1.5 for World Cultures Cultures World Shaping American College Math Nutrition for a Healthy Life Strategies for Success Computer Applications Introduction to Public Presentations Dessert Styling Contemporary Pastry Freestyle 2 Pastry Freestyle 1 The Savory Bakeshop Advanced Confections Sugar Artistry Celebration Cakes 2 Celebration Cakes 1 The Art of the International Desserts Advanced Boulangerie 2 Advanced Boulangerie 1 Artisan Breads 2 Artisan Breads 1 Ethics Hospitality Design Life and Work Tour of England Tour Art and Presentation Sustainability in Leadership

Feast

Internship Purchasing CCS1000A First-Year HIS2700A Understanding HIS2400A MTH1100A SCI1700A CCS2900A TEC1400A General Education Courses ENG3100A

A PAB4320 A PAB4310 A PAB4300 A PAB4290 A PAB4280 A PAB4270 A PAB4260 A PAB4250 A PAB3230 Chocolatier A PAB4240 A PAB3220 A PAB3210 A PAB3200 A PAB3190 INT3400A PHL3700A HRB3350A LEAD4100A HUM4400A Seminar CAB4235A EXP4300A

Cultures

Years 3 and 4 Years Major Specific Courses BUS3140A CAB3240A Restaurant Management Major Restaurant Restaurant Management Program Objectives Associate Degree The associate degree program in Beverage, Introduction to Hospitality, Restaurant Management is designed to and Wines provide students with a broad provide the foundation necessary for a general knowledge of the field, while career in the restaurant and foodservice hands-on classes such as Restaurant industry. Students will develop the indus- Operations and Culinary Basics allow try knowledge and the administrative, students to learn how both the front organizational, and leadership skills and back of the house operate firsthand. required for an entry-level management Upon completion of the associate position in restaurants, hotels, resorts, degree program, students may seek corporate dining, college, and other food- employment in entry-level management service facilities. positions in restaurants, hotels, catering, The program is specifically structured or other commercial or institutional food- to integrate traditional classroom learn- service operations. Students may also ing with valuable practical learning expe- continue their studies in the bachelor of riences. Courses in Professional Dining science degree program. 72 Room Service, Introduction to Food and Course Requirements for MTH1100A College Math 2.0 The Restaurant School at Walnut Hill College Catalog Associate of Science Degree in SCI1700A Nutrition for a Restaurant Management Healthy Life 3.0 CCS2900A Strategies for Success 3.0 TEC1400A Introduction to Major Specific Courses Credit Computer Applications 3.0 BUS2120A Concept Development 1.5 CAA1160A Culinary for Hospitality Total Credits Professionals 2.0 Major 66.5 CAA1185A Introduction to Cooking Techniques 2.0 General Education 33.0 CAA2195A Le Plat 2.0 Total 99.5 EXP2200A Management Florida Resort Tour 2.5 Clock Hours 1530 HRA1110A Introduction to Dining Room Service 1.5 HRA1120A Bartending 1.5 HRA1130A Introduction to Hospitality 1.5 HRA1300A Restaurant Operations 1-6 39.0 HRA2340A ServeSafe Alcohol and Beer1.5 INT2030A Internship 2.0 PAA2115A Dessert Fundamentals 2.0 RES1110A Tableside Service 1.5 RES1120A Menu Writing 1.5 SCI1110A Sanitation 1.5 WIN2100A Introduction to Wines 1.5 WIN2110A Advanced Wines 1.5

General Education Courses LAW2100A American Courts and Legal System 3.0 ENG1400A Foundations in Research 2.0 LNG2400A Conversational French 2.0 PSY2100A Exploring Psychology 3.0 LEAD2400A The Leading Supervisor 3.0 ENG1700A Creative Writing 2.0 EXP2005A Culture of Florida and Bahamas 1.0 CCS1000A First-Year Freshman Seminar 2.0 HIS2700A Understanding World Cultures 2.0 HIS2400A Shaping American Cultures 2.0 Innovation

Innovation 73 74 Restaurant Management Major Franchising andRestaurantDesign1 standing ofworkplaceissues.Business ership stylesandanawarenessunder developing effectivemanagerialandlead- Business Law, andLeadershipfocuson Resources intheHospitalityIndustry, Classes suchasRiskManagement,Human with practicallearningexperiences. to integratetraditionalclassroomlearning rant andfoodserviceindustry. prepare studentsforacareerintherestau- Restaurant Managementisdesignedto The bachelorofsciencedegreeprogramin Bachelor ofScienceDegree

HRA2340A Restaurant Management Bachelor ofScienceDegreein Course Requirementsfor BUS2120A Major SpecificCourses Years 1and 2 major towhichtheyarematriculating. of ScienceorAssociateArtsinthe Science degreeprogramwithanAssociate Students mustentertheBachelorof N Internship PAA2115A INT CAA1160A CAA1185A Professionals

CAA2195A EXP2200A

HRA1110A

HRA1130A HRA1120A HRA1300A The programisspecificallystructured

Bartending

1-6 Restaurant Operations ServeSafe AlcoholandBeer Dessert Fundamentals Culinary forHospitality Introduction to Introduction to Cooking Techniques Le Plat Introduction to Introduction to Dining RoomService Introduction toHospitality Concept Development Management Florida Management Florida Resort Tour

1-2

Credit 39.0 1.5 2.0 2.0 2.0 2.0 1.5 1.5 1.5 2.0 1.5 2.5 - RES1110A RES1120A Cultures

WIN2100A SCI1110A Seminar WIN2110A EXP2005A General EducationCourses knowledge. opportunity toapplytheirclassroom 2 coursesprovidestudentswithfurther employment degree program,studentsmayseek beverage director. service manager, orassistantfoodand banquet manager, include restaurantmanager, cateringor foodservice operations.Possiblepositions or othercommercialinstitutional positions inrestaurants,hotels,catering TEC1400A CCS2900A SCI1700A MTH1100A HIS2400A I20A Understanding HIS2700A C10A First-Year CCS1000A ENG1700A LEAD2400A PSY2100A LNG2400A ENG1400A LAW2100A Upon Sanitation completion

Tableside Service Menu Writing Introduction toWines Advanced Wines in Introduction to Introduction to Strategies forSuccess Healthy Life Nutrition fora College Math Shaping American World Cultures Computer Applications and Bahamas Culture ofFlorida Creative Writing The LeadingSupervisor Exploring Psychology Conversational French Foundations inResearch Legal System American Courtsand entry-level dining roomor of Freshman the management

bachelor’s

1.5 1.5 3.0 3.0 2.0 2.0 2.0 3.0 1.5 2.0 1.5 1.0 2.0 3.0 3.0 2.0 2.0 3.0 1.5 The Restaurant School at Walnut Hill College Catalog 75 2.0 2.0 3.0 2.0

3140 in Technology Applications Critical Thinking &Critical Thinking Nutrition Advanced Civilization Civilization Psychology Perspectives onPerspectives

TEC3700A PSY3700A SCI3400A

A HIS4700 Total Credits Total 125 Major General Education 189 Total Clock Hours 2.5 2.5 2.0 2.0 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.0 2.0 3.0 3.0 3.0 3.0 30.0 3.0 2.0 2.0

Credit

Public Presentations Literature Culture of England Food, Film, and Current Issues in Society Popular Culture Way of Life Way Sociology of Philosophy as a Ethics Life and Work Current Issues in Hospitality Design Hospitality Tour of England Tour American Regional Cuisine American Regional Art and Presentation Purchasing Spirits & Wine Lists Spirits & Wine Customer Service Event and Entertainment the Hospitality Ind. Human Resource Internship Responsible Profits Convention Service & Sales Convention Service & Hospitality Seminar Going Green: Catering Certified Specialist of Certified Specialist of Wines Part 1 Part Wines Great Restaurateurs Wines Part 2 Part Wines

Sustainability in Leadership

EXP4900A

HUM4700A PHL4100A

SOC4400A

PHL3400A PHL3700A HRB3380A HRB3350A EXP4300A LEAD4100A CAB4290A CAB3240A Years 3 and 4 3 and Years Courses Specific Major BUS3140A HUM4400A HRB3390A HRB3400A HRB4410A

HRB4450A Management INT3100A

Planning HRB4420A HRB4430A HRB4440A RES3120A RES4130A RES4140A

General Education Courses ENG3100A RES4150A

76 Hotel Management Major the positions inhotelsthroughouttheworld. on preparingstudentsformanagement The HotelManagementprogramfocuses dents’ Concept Developmentwilldevelop stu- Accounting, Supervision,Marketing,and demic classessuchasComposition,Cost eted hoteloperations,whilegeneralaca- pertinent industryknowledge andthe cifically designed toequipstudentswith Beverage, andMeeting Planningarespe- Housekeeping, Introduction toFoodand Hospitality, FrontOfficeManagement, and communicationabilities. Associate Degree Program Objectives Hotel Management Specialized classeswillteachstudents Courses suchasIntroduction to skills critical necessary thinking, to manage problem multi-fac- solving, achieved tality field.Practicalexperienceis required tosucceedinthegrowinghospi- managerial andadministrativeskills tal traininginhotelsandresorts. seek associate degreeprogram,studentsmay the bachelorof sciencedegreeprogram. Students mayalso pursuefurtherstudyin event planner, orsalesrepresentative. age manager, housekeepingmanager, office manager, assistantfoodandbever Possible positionsincludeassistant front taurants, conventionfacilities, orresorts. Upon entry-level through successful positions on-the-job completion in hotels, departmen- of the res- - Course Requirements for General Education Courses The Restaurant School at Walnut Hill College Catalog Associate of Science Degree in LAW2100A American Courts and Hotel Management Legal System 3.0 ENG1400A Foundations in Research 2.0 Major Specific Courses Credit LNG2400A Conversational French 2.0 BUS2120A Concept Development 1.5 PSY2100A Exploring Psychology 3.0 CAA1160A Culinary for Hospitality LEAD2400A The Leading Supervisor 3.0 Professionals 2.0 ENG1700A Creative Writing 2.0 CAA1175A Appetizing Starts 2.0 EXP2005A Culture of Florida CAA1185A Introduction to Cooking and Bahamas 1.0 Techniques 2.0 CCS1000A First-Year Freshman EXP2200A Florida Cruise & Seminar 2.0 Resort Tour 2.5 HIS2700A Understanding HOSP1110A Housekeeping 1.5 World Cultures 2.0 HOSP1115A Principles in HIS2400A Shaping American Hotel Management 1.5 Cultures 2.0 HOSP1120A Managing Front Office MTH1100A College Math 2.0 Operations 1.5 SCI1700A Nutrition for a HOSP2130A Meeting Planning 1.5 Healthy Life 3.0 HOSP2140A Property Operations 1.5 CCS2900A Strategies for Success 3.0 HRA1110A Introduction to TEC1400A Introduction to Dining Room Service 1.5 HRA1120A Bartending 1.5 Computer Applications 3.0 HRA1130A Introduction to Hospitality 1.5 HRA1300A Restaurant Operations 1-4 26.0 Total Credits HRA2325A Serve Safe Alcohol/Beer 1.5 Major 62.5 INT2050A Internship 8.0 General Education 33.0 PAA2140A Dessert Fundamentals 2.0 Total 95.5 SCI1110A Sanitation 1.5 WIN2100A Introduction to Wines 1.5 Clock Hours 1500

77 78 Hotel Management Major Hotel Management Bachelor ofScienceDegreein Course Requirementsfor HOSP2140 HOSP2130 HOSP1120 HOSP1115 HOSP1110 BUS2120A Major SpecificCourses Years 1and 2 major towhichtheyarematriculating. of ScienceorAssociateArtsinthe Science degreeprogramwithanAssociate Students mustentertheBachelorof HRA1110A Operations CAA1160A

CAA1175A Professionals HRA1120A Bartending CAA1185A EXP2100A Techniques EXP2200A taurants, andotherhospitality management careersinhotels,resorts,res- Hotel Managementpreparesstudentsfor The bachelorofsciencedegreeprogramin Bachelor ofScienceDegree field. required tosucceedinthehospitality managerial andadministrativeskilles with thebasicindustryknowledgeand are specificallydesignedtoequipstudents Management, andHospitalityMarketing Introduction toHospitality, FrontOffice such asHumanResourcesinthe knowledge byaddressingspecificissues Associate-level Upper-level A A A A A Housekeeping Concept Resort Tour Florida Cruiseand Property Operations Meeting Planning Managing FrontOffice Principles in Introduction to Introduction to Hotel Management Culinary forHospitality Dining RoomService Appetizing Starts Introduction toCooking Tour ofFrance courses courses eeomn 1.5 Development

expand such

operations. as on

Credit

this 1.5 1.5 1.5 1.5 1.5 2.0 1.5 1.5 2.0 2.0 2.5 2.5 HRA2325A HRA1300 Cultures

PAA2140A INT2050A Internship Seminar WIN2100A SCI1110A Sanitation HRA1130A EXP2005A General EducationCourses

TEC1400A CCS2900A SCI1700A MTH1100A HIS2400A I20A Understanding HIS2700A C10A First-Year CCS1000A ENG1700A LEAD2400A PSY2100A LNG2400A ENG1400A LAW2100A experience Diversity, andLeadership.Practical Hospitality Industry, RiskManagment, resorts. departmental traininginhotelsand supervisors. sales representatives,orfoodservice facilities, orasmeetingplanners, restaurants, resorts,orconvention or field asassistantdepartmentmanagers management careersinthehospitality the program,studentsmaypursue department managersinhotels, Upon A successful

Restaurant Serve SafeAlcohol/Beer Dessert Fundamentals Introduction toWines Introduction toHospitality achieved Introduction to Introduction to Strategies forSuccess Healthy Life Nutrition fora College Math Shaping American World Cultures Computer Applications and Bahamas Culture ofFlorida Creative Writing The LeadingSupervisor Exploring Psychology Conversational French Foundations inResearch American Courtsand Legal System completion through Operations Freshman

on-the-job

1-4

26.0 8.0 1.5 1.5 2.0 1.5 1.5 3.0 3.0 2.0 2.0 2.0 3.0 2.0 1.0 2.0 3.0 3.0 2.0 2.0 3.0

The Restaurant School at Walnut Hill College Catalog 79

2.0 2.0 Leadership 2.0 Leadership

64.0 3120 .0 in Technology Applications Advanced Nutrition Advanced Critical Thinking & Thinking Critical Psychology

TEC3700A SCI3400A

A PSY3700 Total Credits Total 122.5 Major General Education 186.5 Total Clock Hours 2.5 1.5 1.5 1.5 1.5 2.5 2.0 2.0 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.0 2.0 3.0 3.0 3.0 3.0 3.0 2.0 1.5 30.0

3.0 2.0

Credit

Public Presentations Civilization Literature Culture of England Perspectives on Food, Film, and Current Issues in Society Popular Culture Way of Life Way Sociology of Philosophy as a Ethics Life and Work Current Issues in Hospitality Design Hospitality MIS Maitre Hoteliers Resort Operations and Tourism Travel Casino Management Tour of England Tour American Regional Cuisine American Regional Art and Presentation Purchasing Spirits & Wine Lists Spirits & Wine Customer Service Event and Entertainment the Hospitality Ind. Human Resource Internship Responsible Profits Convention Service & Sales Hospitality Seminar Going Green:

Sustainability in

Leadership

A A A A A

EXP4900A HIS4700A

HUM4700A PHL4100A

SOC4400A

PHL3400A PHL3700A HRB3380A HRB3350A EXP4300A LEAD4100A CAB4290A HOSP4170 CAB3240A HOSP4140 HOSP4150 HOSP4160 HOSP4130 Years 3 and 4 3 and Years Courses Specific Major BUS3140A HUM4400A HRB3390A HRB3400A HRB4410A

HRB4450A Management INT3100A

Planning HRB4420A HRB4430A HRB4440A General Education Courses ENG3100A 80 Course Descriptions (Formerly courseCAA112) ered inbothdriedandfreshforms. cal culinarytechniques.Pastawillbecov- the foundationtobasicsofclassi- soufflés. Inthiscoursestudentswilllay ing basiceggcookery, omeletsandsavory on breakfastandbrunchcookeryinclud- en. Thescopeoftheprogramwillfocus introduce studentstoaprofessionalkitch- This hands-onlabcourseisdesignedto 2.0 credits CAA1110A Eggs, Dairy&Pasta (Formerly courseCAA112&CAA121) cal culinarytechniques. the foundationtobasicsofclassi- making. Inthiscoursestudentswilllay and anintroductiontosaucesoup an introductiontoGarde-Mangerskills, on basicknifetechniques,classicalcuts, en. Thescopeoftheprogramwillfocus introduce studentstoaprofessionalkitch- This hands-onlabcourseisdesignedto 3.5 credits CAA1100A Introduction toCulinaryArts Culinary ArtsCourses Course Descriptions INT EXP WIN SOC SCI PSY Psychology PHL MTH LNG HIS FYS ENG ECO BUS ANTH ACC Bachelor’s HRB Associate HRA PAB PAA CAB CAA following thecourse description. concepts covered.Prerequisitesare noted and thelevelofdifficultyskills and Course numbersreflectscopeof course CURRICULUM KEY Course Abbreviations General Education Internships Experiential Learning Wines Sociology Science Philosophy Mathematics Language History First Year Seminar English Economics Business Anthropology Accounting Hotel/Restaurant Hotel/Restaurant Pastry ArtsBachelor’s Pastry ArtsAssociate Culinary ArtsBachelor’s Culinary ArtsAssociate Major-Specific Course Numbers

Vegetables and Starch The Restaurant School at Walnut Hill College Catalog CAA1120A 2.0 credits The abundance and variety of vegetables and farinaceous products in cooking makes this a very important technique class. Proper preparation of starches and vegetables is important for retaining color, taste, texture and nutritional values. In this hands-on course, each student will work on the methods and techniques used in preparing dishes from grains and starches to vegetables. (Formerly course CAA122)

Introduction to Culinary Techniques CAA1125A 1.5 credits Shellfish This lecture course provides a basic over- CAA1150A view of culinary methods and techniques. 2.0 credits Each method is broken down This hands-on lab course is designed to into steps to show the mechanics behind provide students with an in-depth study it. Lectures cover such subjects as; moist into shellfish. In this course the students and dry cooking methods, sauces, stocks, are introduced to the basics in proper vegetables, soufflés, mousses, pasta and holding, fabrication, preparing and cook- basic plate presentation. ing shellfish. During turn-out the students (Formerly course CAA111) will present a variety of dishes utilizing proper cooking techniques while also Fish focusing on taste, texture and balance. CAA1140A (Formerly course CAA214) 2.0 credits This hands-on lab course is designed Introduction to Culinary to provide students with an in-depth Ingredients study into fish. In this course students CAA1155A are introduced to the basics in proper 1.5 credits holding, fabrication, preparing and cook- In order to become a professional chef, ing of all types of fish. During turn-out a student must develop a practical, basic the students will present a variety of knowledge of various food groups and dishes with proper portion, sauce and particular ingredients. In this demonstra- garnish, also focusing on taste, texture tion and lecture course, students will and balance. learn about the major classifications of (Formerly course CAA214) foods groups that include meats, seafood, cheeses and vegetables. Particular attention will be paid to animal husbandry, aqua-farming, product identification,

81 quality standards, freshness recognition, Introduction to Cooking correct storage guidelines and the organic Techniques and slow food movements. CAA1185A (Formerly course CAA113) 2.0 Credits In this course students will learn the basics of classical culinary techniques of a professional kitchen. Topics include: reinforcement of basic knife techniques, classical cuts, garde manger skills, breakfast and brunch cookery and both moist and dry methods of cooking.

Market Production

Course Descriptions CAA1300A, 1310A, 1320A, 2330A, 2340A, 2350A 12.0 Credits total This course is designed to introduce students to the various stations of a commercial production kitchen and to Culinary for Hospitality develop the skills necessary to work Professionals those stations. By preparing a wide CAA1160A variety of foods to be served in the 2.0 credits International Market and sold in the This hands-on lab course is designed Pastry Shop at The Restaurant School to introduce students to a professional at Walnut Hill College, students reinforce kitchen. The scope of the course will and hone essential skills such as organiza- focus on basic knife techniques and tion, proper mise en place, speed, and classical cuts and classic sauce making. efficiency. The students are rotated In this course students will hone the through each station, each week, so as basics of classical culinary techniques. to afford every student an opportunity to Mastery of this lab will provide the practice the skills specific to each station. opportunity for students to perfect the Industry standards in dress code and skills that are paramount. professionalism are also emphasized. (Formerly course CAA131, CAA132, Appetizing Starts CAA233) CAA1175A 2.0 Credits World Dining Production This lab course is designed to provide CAA1400A, CAA1410A, the students with an in-depth study in CAA1420A, CAA2400A the preparation and execution of a broad 10.0 Credits total variety of appetizers salads, soups and In this practical hands-on course, hors d’oeuvres. Course Objective: This students continue to develop and refine class will enable the student to recognize elementary skills such as speed, efficiency, the importance and position of appetizers and plate presentation by preparing a on today’s menu. wide variety of foods for sale to the public through the pastry shop, and to 82 The Restaurant School at Walnut Hill College Catalog the residential learning students in the Meat – Lamb & Pork Dining Around the World program. CAA2180A & CAA2330A (PT) Students rotate through restaurant specif- 2.0 Credits ic stations and are given the opportunity This comprehensive hands-on course to practice the skills specific to each sta- will encompass all aspects of purchasing, tion. Students will develop their menu storage, fabrication and preparation of writing skills, as well as preparation, lamb and pork products. Classes will cooking, and plating techniques. allow the students to practice the fabrica- (Formerly course CAA224) tion and cooking techniques, using pork ribs, butts, belly, and loins as well as lamb shoulder, racks, legs and loin as the medium. (Formerly course CAA216)

Looking to the Sides CAA2185A 2.0 Credits The abundance and variety of vegetables and farinaceous products in cooking makes this one of the most important techniques classes. Proper preparation of starches and vegetables is important Poultry for retention color, taste, texture and nutritional values. CAA2160A 2.0 Credits Meat – Variety & Game This hands-on lab course is designed to CAA2190A provide students with an in-depth study 2.0 Credits of poultry. In this course the students are This comprehensive hands-on course introduced to the basics in proper hold- encompasses all aspects of purchasing, ing, fabrication, preparing and cooking of storage, fabrication and preparing variety poultry. During turn-out the students will and game products. Classes will allow the present a variety of dishes with proper students to practice the fabrication and portions, sauce and garnish, also focusing cooking techniques, using sweetbreads, on taste, texture and balance. liver, kidneys, brains and game meats as (Formerly course CAA214) the medium. Meat – Beef & Veal (Formerly course CAA216) CAA2170A Le Plat 2.0 Credits CAA2195A This comprehensive hands-on course 2.0 Credits encompasses all aspects of purchasing, This is a course on “center of the plate” storage, fabrication and preparing meat or entrée menu items. It is an important and game products. Classes will allow first step to understanding and learning the students to practice the butchering the key elements to fine dining food pro- and cooking techniques, using beef, lamb, duction. The course will cover all basic veal, pork and game meats as the medium. aspects of food fabrication and cooking (Formerly course CAA216) 83 exposure and historical insight to the varied world cuisines of Europe, Asia and the Mediterranean, working from the roots of these civilizations to present day. As the particular aspects of regional ingredients and traditional cooking techniques are discovered, a rich source of inspiration is cultivated in future culinary professionals. (Formerly course CAB314)

Art & Presentation CAB3240A 2.0 Credits Course Descriptions The theories of aesthetics are no longer confined to determining what is beautiful in art, by attempts to discover the relationship of art to other forms, such as the presentation of food. The artistic ele- techniques. Students will learn aspects of ments –line, shape, color and texture are purchasing, storage, fabrication and prep- manipulated to create stylized presenta- aration of a wide variety of conventional tions of various dishes. By examining the proteins. components of art, the students translate that information into the composition of Theory of International Cuisine visually stimulating plating. (Formerly course CAB321) CAB3225A 1.5 Credits The understanding of regional cuisines Culinary Judging and Tasting broadens the Chef’s perspective of the CAB3250A cultural relationship between food and 2.0 Credits people. This lecture class will provide a During this course the students will be theory for how we interpret foods from exposed to the world of flavors and different regions of the world. Our theo- taste sensations. Each student will be ry will be applied to the cuisines of iffer- instructed and guided so as to be able ent international regions and examine the to develop a keen sense of flavor and factors that influence the utilization of sensual perception. Employing scientific regionally specific foods. and empirical principles through laboratory demonstrations and applied cooking International Cuisine I techniques, this course will expand the student’s knowledge and overall apprecia- CAB3230A 2.0 Credits tion of gastronomy and the culinary arts. (Formerly course CAB311) The development of world cuisine is a direct result of topography, location, cli- mate and cultural influence. This hands- on course offers the student practical

84 The Restaurant School at Walnut Hill College Catalog International Cuisine II Managing Market Production CAB3260A CAB3350A, CAB3360A, CAB3370A, 2.0 Credits CAB4380A, CAB4390A, CAB4400A In a continuation of the experiences that 15.0 Credits total we have gained from utilizing ingredients This course is designed to take the knowl- and techniques from other nations, stu- edge gained in Market Production to the dents will once again be exposed to foods next level. The course focuses on food and dishes of cuisines from regions production and the supply chain known around the world. Greater emphasis in as “farm to fork.” Principles of processing, preservation and packaging with the this lab course will be given to the foods implications for issues such as product and techniques of the Far East, Southeast integrity, safety and waste management Asia, Japan, Thai, Polynesia, and India as are covered. The course introduces newer well as the foods of the Mexico, technologies and techniques to use for Caribbean, and Latin America. specific foods in the preservation process. (Formerly course CAB415) Topics such as shelf life, minimizing, reus- ing, are also addressed. Chef's Palate CAB3280A Feast for Kings 2.0 Credits CAB4235A As the perfect transition from the 1.5 Credits ‘Culinary Taste’ block, this course leads From legend, facts, diaries and art we the student through a seasonal explora- know of the grand historical feasts that tion of clearly defined groups of foods celebrated kings. This course will be an that are The Chef’s Palate. Each section examination of historical feasts from will commence with a guided discussion around the world. A tour of the lavish that will explore the individual nuances feasts of the emperors of ancient Rome, that each element brings to the the decoration and embellishments of Culinarian, with suggestions that will food by the d’Medicis of Italy, the French exemplify each its particular traits and Royal Court, and varied feasts from Asia flavor profile. This is then followed by the will be experienced, explored, and even creation of menu items that will showcase tasted. these traits as they would appear in a restaurant setting. (Formerly course CAB312)

85 Garde Manger CAB4310A 2.0 Credits The preparation of food for salon presentation is a painstaking, yet rewarding, process. Through lecture, demonstration, hands-on application and repetition, students will learn the fine art of food preparation that is to be presented at an American Culinary Federation or World Association of Chefs Societies culinary salon competition. (Formerly course CAA215) Course Descriptions Cold Food Salon CAB4320A 2.0 Credits The preparation of food for salon presentation is a painstaking, yet rewarding, process. Through lecture, demonstration, hands-on application and repetition, stu- Master Chefs: Classical to dents will learn the fine art of food prep- Contemporary aration that is to be presented at the com- CAB4300A petition salon level. 2.0 Credits (Formerly course CAB423) From the earliest documentation, history has rewarded the efforts of great culinary Freestyle Cooking genius. As much as any art form, cooking CAB4330A is continuing to evolve through the work 2.0 Credits of the masters of cuisine. Working from The basis of any great chef's ability to the recipes of these great chefs gives each create is knowledge of traditional cooking student both knowledge and inspiration techniques and exposure to different cul- that will enhance their futures. Students tures and cuisines. Students will be chal- will cover the recipes and work of promi- lenged in simulated “real life” scenarios nent chefs from around the world. Styles, to produce conceptualized menu items techniques and influences will be dis- using skills taught throughout their entire cussed in this hands-on class: Escoffier, program. Each week, students will be Bocuse, Charlie Trotter and the direction judged and graded upon their creativity, of modern cuisine will continue to inspire as well as their use of correct fabrication yet another generation of great chefs. and cooking techniques; organizational (Formerly course CAB322) and professional skills; applied artistic principles and concepts, and nutritional balance and plate marketability. (Formerly course CAB424)

86 The Restaurant School at Walnut Hill College Catalog American Regional Cuisine Professional Bread Baking CAB4290A PAA1120A 2.0 Credits 2.0 Credits This course provides information about Students are introduced to professional the explorations of American regional methods of producing bread. Beginning cuisine using a region by region format. with the basic ingredients of all breads — Students will investigate the indigenous flour, yeast, and water — they will learn ingredients, cooking techniques and every step involved in the bread making international influences of each distinct process, including mixing, kneading, geographic region of The United States. scaling, shaping, proofing, scoring, and By terms end, students will have prepared baking. They will also study how and many traditional and modern recipes when to use different types of yeast and from the 13 regions that as a whole starters, ingredient calculations, and define the melting pot of American baking temperatures. cuisine. (Formerly course PAA113) (Formerly course CAB416) Introduction to Pastry Arts Pastry Arts Courses PAA1125A 1.5 Credits Pastry Techniques This course combines theory, lecture, and demonstration to provide an in-depth PAA1110A look into the world of the pastry arts. 2.0 Credits Students will gain a better understanding Successfully mastering dough making of how both artistic and scientific influ- requires the knowledge of a variety of ences contribute to produce the finest specialized techniques. Proficiency in this breads, desserts, and pastries. area is critical for the professional pastry (Formerly course PAA111) chef. This introductory lab class will expose students to the essential tech- Cake Baking & Decorating niques for pastry dough production. In a PAA1130A lab kitchen, the students will learn to 2.0 Credits master the skills necessary for developing This course teaches the skills required for specialty doughs such as pâte sucrée, pâte producing cakes, ranging from the simple brisée, puff pastry, and choux paste. creamed cake, to the delicate and classic Students will also learn to understand, genoise. With this foundation in place, identify, and produce American and the students will gain the technical under- European tarts, pies, cookies, and standing of baking, assembly, icings, and pastries. decorating techniques. By developing (Formerly course PAA112) cakes, constructive criticism, and open discussion, students will learn that each component serves a special purpose and how each functions within the final product. (Formerly course PAA114)

87 Retail Pastry Production Ice Cream-Bavarian-Mousse PAA1300A, 1310A, 1320A, 2330A, PAA2140A 2340A, 2350A 2.0 Credits 15.0 Credits total This course focuses on professional dessert This course, through continuous rein- presentations by practicing both classical forcement and station to station rotation, and modern techniques of mousse, prepares the student to meet the challeng- Bavarians, ice creams and sorbets. Students es involved in becoming a pastry chef. will study the theory and applications nec- Through preparation of decorated cakes, essary in preparing these light desserts: the petit fours, chocolate and candies, restau- science and effects of egg coagulation, ice rant dessert and plate garnishes, ice crystallization, and gelatin on liquids and creams and sorbets, coupled with effec- fats in a hands-on situation. In addition, tive management procedures, the student students will also be guided through the gains a more comprehensive understand- current application of fruit cookery, Course Descriptions ing of pastry production on a professional dessert sauces and tableside desserts. level. (Formerly course PAA215) (Formerly course PAA121, PAA122, PAA123, PAA224, PAA225, PAA226) Chocolates & Confections PAA2150A Dessert Fundamentals 2.0 Credits PAA2115A In this hands-on lab class, students will 2.0 Credits discover the universal appeal and applica- Probably one of the most challenging tion of chocolate. Students will be able to aspects for the culinarian is the necessity correctly temper chocolate and create to apply their skills in an alternative field filled candies as well as garnishes. This of expertise. In this course, students will course will also introduce the fundamen- be exposed to, and practice a comprehen- tals of working with sugar for creating sive variety of fundamental pastry tech- the various other candy confections as niques. Successful mastery of these skills well as for garnishing plated desserts. will afford the student the ability to (Formerly course PAA231) produce a significant variety of simple desserts upon which to expand their Advanced Pastry Decorations knowledge in the future. PAA2155A (Formerly course CAA241) 2.0 Credits This course teaches the skills required for producing decorated cakes and petit fours using various techniques and styles. Students will be introduced to new media as well as hone their piping and baking techniques. The objective of this course is to give students the necessary tools to be able to create beautiful and creatively decorated cakes and petit fours. By the end of the course students will create decoration with chocolate, royal icing, marzipan, and modeling chocolate as well as platters of petit fours sec and glace. 88 The Restaurant School at Walnut Hill College Catalog 89 sert and presentation along with an intro- with an along presentation sert and candies. and to chocolates duction course CAA241) (Formerly The scope of this course is structured to encompass the science of bread making to fine art of dessert presentations. Our culinary students will develop the skills Students will get an overview on the production of chocolate. They will learn proper melting (de-crystallizing) of chocolate and the proper tempering (crystallizing). Students will learn the various types of chocolates techniques candy making, and terminology, decorations and showpieces. (Formerly course PAB302) Advanced Baking for Culinarians A PAB4225 2.0 Credits An intensive look at the ingredients and An intensive look at involved in produc- handling techniques Students will uti- ing true artisan breads. and modern arti- lize and develop classic a display san techniques and complete bread showpiece. I and II Advanced Boulangerie A, 3220A PAB3210 2.0 Credits each study of the This course is an in-depth - specific procedures for working with vari ous specialized dough: Middle-Eastern flatbreads, phyllo dough, puff pastry, - danish, dumplings, fritters and sweet pas tas. Students will learn the theory, - required techniques and classic presenta tions for these and other complex and delicate ethnic creations. (Formerly course PAB313) Artesan Breads Artesan A PAB3190 2.0 Credits Art of the Chocolatier A PAB3230 3.5 Credits

This course teaches the skills required for producing cakes, ranging from the simple creamed cake, to the delicate and this foundation in classic genoise. With place, the students will gain the technical icings, understanding of baking, assembly, and decorating techniques. By developing cakes, constructive critics, and open discussion, students will learn that each component serves a special purpose and how each functions within the final product. This course also reviews plated des- Cakes & Desserts A PAA2225 2.0 Credits (Formerly course CAA241) Students will master various types of bread Students will master various types of bread Each product requires and pastry dough’s. the proficiency of specific techniques which will be explored in this course. Breads & Pastry A PAA2215 2.0 Credits (Formerly course PAA217) This course is focused on the demonstra- This course is focused various techniques tion and practice of the cakes. Students ued in traditional wedding variety of style will be exposed to a before designing and executing their own include: rolled fon- creation. Techniques dant, royal icing piping, pastillage, cocoa painting, and gum paste flower creation. Wedding Cakes Wedding A PAA2170 2.0 Credits A PAA2160 2.0 Credits in the become proficient Students will of specialty cakes. artistic creation study theory and applications They will that are to produce products necessary European style light and tender for meringues and nut tortes. (Formerly course PAA216) European Tortes and Gateaux and Tortes European Celebration Cakes 2 PAB4260A 2.0 Credits In this advanced course in wedding cake design, students will build on previous skills in the creation of both traditional and modern wedding and celebration cakes. Design and artistic expression will also be central to the theme of the course. Students will work extensively with rolled fondant, gum paste, pastillage, air brush painting, and alternative cake supports. necessary to produce European and (Formerly course PAB423)

Course Descriptions American breads, tarts, laminated doughs, tuiles, and dessert sauces. Students will Sugar Artistry also be taught the elements of elegant des- PAB4270A sert presentations that include the match- 2.0 Credits ing flavor profiles, color contrasts, contem- This class includes an introduction to the porary garnishing and appropriate sauces. art of sugar work. Students will learn to properly cook, pour, pull, and blow sugar International Desserts to create artistic showpieces. Design, lay- PAB4240A out, and color issues will also be covered. 2.0 Credits (Formerly course PAB442) Students explore international baking while studying various cultures. A variety Advanced Confections of ethnic desserts, ranging from regional PAB4280A classics to seasonal favorites, are studied 2.0 Credits and prepared as the student looks at This course allows more in-depth study the different international customs and of the creation of chocolate candies and traditions of baking. confections. The students will execute (Formerly course PAB322) candies as well as presentation plates using the skills from previous classes. Celebration Cakes 1 (Formerly course PAB443) PAB4250A 2.0 Credits Savory Bakeshop In this course students will build on PAB4290A their fundamental skills in cake design 2.0 Credits and decorating. They will be introduced Probably one of the most challenging to new techniques for expressing their aspects for both the patisserie and culinari- personal vision and style through modern an is the necessity to apply their skills in the and traditional cakes. The students will opposite or alternative field of expertise. In solve cake challenges utilizing previous this course block students will be exposed knowledge and new creative solutions. to, and practice, a comprehensive variety of The focus of the class is to prepare the both culinary and pastry techniques combi- students to meet the ever-changing nations that will open and expand their per- demands of the custom cake market. sonal experiences to new horizons. (Formerly course PAB423) (Formerly course PAB331) 90 Pastry Freestyle 1 The Restaurant School at Walnut Hill College Catalog PAB4300A 2.0 Credits In this hands-on course, students will utilize their skills from previous courses to create plated desserts and petit fours each week based on a mystery bin of ingredients. The students will be challenged to think on their feet and create a menu that is skillful, delicious and reflective of the theme of the ingredients. The class will also use self and peer critique as means of evaluation and continual development. (Formerly course PAB444)

Pastry Freestyle 2 PAB4310A 2.0 Credits In this hands-on course, students will continue to create plated desserts and petit fours each week based on a mystery bin of ingredients. The students will be Internships / challenged to think independently and Experiential Learning asked to develop a menu that is reflective of the theme of the ingredient. The class Tour of France will also use self assessment and peer EXP2100A critique as means of evaluation and 2.5 Credits continual development. This capstone to the Associate of (Formerly course PAB444) Science program for Culinary and Pastry Art majors moves the students’ classroom Contemporary Dessert Styling to the restaurants, factories, fields, and PAB4320A towns of France. Students will travel 2.0 Credits to France and take part in a seven-day This course will provide students with the course that will expose them to the culture opportunity to create and develop elegant where fine dining originated. From country restaurant-style desserts. An understand- inns to the Champagne fields of the North ing of how elaborate desserts compliment to the mustard regions of Dijon, students a meal and enhance the overall customer will meet farmers, chefs, restaurant dining experience will be discussed. owners, wine masters, and cheese makers. (Formerly course PAB424) On completion of the trip, students will produce journals relating their experiences during this dynamic course. (Formerly course EXP200)

91 Management Florida Management Courses Resort Tour EXP2200A Introduction to Dining 2.5 Credits Room Service This capstone to the Associate of HRA1110A Science program for Hotel and Restaurant 1.5 Credits Management students brings together the This course will give students a thorough educational components of the program. knowledge of customer service, table ser- Being exposed to the philosophy and cul- vice, and the fundamental skills necessary ture of the most successful hospitality to achieve service goals. The course cov- company in the world gives the students a ers the history of service and the qualities greater insight into their chosen profes- of a professional server, how to exceed sion. Students will stay at the Disney customer needs and to create a successful resort, visit various facilities, and talk to Course Descriptions “mise en place”. The course also reviews managers and directors. They will be the different industry segments and din- exposed to the inner workings of the ing room equipment. It concludes with Disney Corporation. After four days the basis of table service, fine dining eti- studying at the Disney resort and other quette and service, with a discussion of Orlando area hospitality operations, the management’s role in service. students will board a cruise ship on desti- (Formerly course HRA105) nation to the Bahamas. While on board, they will go behind the scenes to study the management structure required to operate a ship. On arrival in the Bahamas, students will visit a resort hotels to examine the management structure and available services. (Formerly course EXP300)

Hospitality Tour of England EXP 4300A 2.5 Credits This capstone to the Bachelor of Science program for all students introduces them to the diversity of England from its history, landscape and architecture to its people and customs and hospitality. It is a country of contrasts, with the stark and modern jostling for position alongside the elegant and ancient. This course will take the students on an exploration of some well-known towns and cities to places often overlooked by visitors. The tour includes visits to traditional pubs, excep- tional restaurants, working farms and wineries, and superlative hotels and inns. (Formerly course EXP300) 92 The Restaurant School at Walnut Hill College Catalog Bartending the ‘back-of-the-house’ and learn food HRA1120A safety, food fabrication, food prepara- 1.5 Credits tion, recipe development, inventory man- The student will undertake an in agement, ordering, costing, cooking, tim- depth overview of dram shop liability, ing, plating, and most importantly, quali- physiological effects of alcohol and the ty control. From napkin folding, table establishment and management of alcohol setting, floor plans, suggestive selling service policies. This course is the nation- techniques, students will become fully ally recognized certification course conversant in all aspects of dining room administered under the auspices of the operations and cooking procedures National Restaurant Association. through continuous reinforcement. (Formerly course HRA110) (Formerly courses HRA100, HRA101, HRA102, HRA200, HRA201, HRA202) Introduction to Hospitality HRA1130A ServSafe Alcohol – Beer 1.5 Credits HRA2325A The hospitality industry is one of the 1.5Credits modern world’s fastest growing indus- The student will undertake an in tries. The course looks at its various con- depth overview of dram shop liability, stituents and important aspects that gov- physiological effects of alcohol and the ern this industry. Hospitality students establishment and management of alco- need to understand the diverse and vast hol service policies. This course is the commercial operations that are crucial to nationally recognized certification course local as well as global economies. administered under the auspices of the (Formerly course HRA115) National Restaurant Association. Students will practice bartending skills by Restaurant Operations making the most popular cocktails. HRA1300A, 1310A, 1320A, 1330A, (Formerly course HRA110) 39.0 Credits total This class format affords the student the Housekeeping unique opportunity to perfect their skills HOSP1110A in our public restaurant facilities. Each 1.5 Credits student will experience different styles of The changing face of the housekeeping dining room service, and in profession and the lodging industry are addition, rotate the basis of this course and the text upon through which it is based. New lodging products, new markets, and new cleaning techniques are redefining the roles and responsibilities of the executive house- keeper. What has not changed is the need to understand the basics of managing a department and cleaning a property. (Formerly course HRA125)

93 Principals in Hotel Management tion, including guests and employees. HOSP1115A Customer service is often overlooked as 1.5 Credits an important element of a profitable This course presents an introduction to business. But the quality of service to the rooms division departments of a a customer can impact every part of hotel. It includes a systematic approach your operation. Customers are not just to front office procedures by detailing the those who purchase goods or services flow of service through a hotel, including from you, but also your employees and reservations, registration, and security. vendors. Satisfying all of these stakeholders Students will be knowledgeable of indus- is important to your overall success. try ratings scales and standards. Understanding the complex relationships that exist between each of these Front Office Management stakeholders and your operation is a significant goal every manager should

Course Descriptions HOSP1120A 1.5 Credits strive for. This course will provide students with a conceptual understanding of the Hospitality Design application of management concepts HRB3350A utilized in a hotel front office. Emphasis 2.5 Credits is placed on the important role this Hospitality Design focuses on planning, department has in a successful operation. execution, and evaluation of a real-life Communication is stressed, both within restaurant operation. The class will the department, with hotel guests, and incorporate lectures, strategic planning, other departments. action plan development and implementa- (Formerly course HRA210) tion, profit maximization and practical hands-on management experience. Meeting Planning (Formerly courses HRB340, HRB440) HOSP1130A 1.5 Credits Conventions and Meetings are one of the fastest growing segments of the Hospitality Industry. This course covers the major aspects of Convention and Meeting Planning, as it is carried out in the Hospitality industry. (Formerly course HRA230)

Customer Service HRB3400A 1.5 Credits As a manager, one of your main goals is to be profitable, and one critical aspect to your success in being profitable is your ability to provide high-quality customer service to every member of your opera-

94 Spirits and Wine Lists The Restaurant School at Walnut Hill College Catalog HRB3390A 1.5 Credits The first part of this course will introduce students to the current brands of alcoholic spirits, where and how they are produced and how to identify their flavors. The second part will cover the “how and why” of creating a successful restaurant wine list.

Event and Entertainment Convention Sales and Service Planning HRB4420A HRB4410A 1.5 Credits 1.5 Credits This course is designed to provide an This is a junior level course designed to in-depth advanced study of convention, help Hotel / Restaurant students learn the corporate and group tour segments of theories of event management with expo- this hospitality market, marketing sure to actual events and event planners. research techniques appropriate to this Students will learn how to formulate revenue source, establishing records and event strategies for places / destinations. systems and maintaining them for this The course will focus on planning, devel- market segment, and promotional & opment, management, and implementa- advertising and serving techniques for tion of all types of events such entertain- this segment of the hospitality industry. ment events, and corporate events, cul- It will also cover how this industry pro- tural and sporting events and festivals. vides the best practices of service. (Formerly course HRB315) Hospitality Management Seminar HRB4430A 1.5 Credits The course provides an in-depth study of the Hospitality Industry with the use of readings, discussion and analysis of case studies, trends and developments in hotel and restaurant industry. Students are required to create a detailed research project on a topic / brand from the hospitality industry. Further, they will plan an Academic hospitality event using regional resources and visits to industry organizations. (Formerly course HRB430) 95 96 Course Descriptions hospitality Management Human Resources will hospitality facilities.Thestudents understanding ofcreatingandmanaging This coursewillprovideabasic 1.5 Credits HOSP2140A Property Operations field. from thehospitalityhumanresources scholarly articles,andguestspeakers purpose thecoursewillusecasestudies, laws inthecountryandbeyond.Forthis understanding ofthecomplexlabor labor relationsandtherebyhelpsinthe discrimination laws,andinternational such asbenefits,wageissues, industry. The coursecoversareas department inthehospitality workings ofthehumanresources firsthand lookattheinner of Scienceprogramwitha students undertheBachelor provide thehotel/restaurant This courseisdesignedto 1.5 Credits HRB4450A renovation. also beexposedtolodgingdesignand clearly understandthenatureof facilities.Thestudentswill the futureofhospitalityindustry. current trendsandeventsthatareshaping departments andtheirfunctions the structureofcasinooperational hospitality industry. Studentswillstudy of casinooperationsasasegmentthe unique interiorandcommunitycultures and Pennsylvania.Thiscoursecoversthe in thestatesofDelaware,NewJersey, attention willplacedoncasinooperations throughout theUnitedStates.Particular tions, andhowitisrapidlygrowing development ofgamingandcasinoopera- This courseexaminesthehistoryand 1.5 Credits HOSP4130A Casino Management students areencouragedtolearnaboutthe the facilitationofinstructor. The thoughts andideasintheclassunder Current Issuesin Hospitality films andsharetheir HOSP3380A 1.5 Credits This courseexamines the currentand future trendsinthe hospitality indus- studies, articles, try. Students discuss case will reviewand

The Restaurant School at Walnut Hill College Catalog 97 This course combines theory and lecture This course combines theory and lecture to provide an in-depth look into the world of crafting and managing menu design and execution. The menu is the - primary market chef and management’s ing, as well as management tool to run an operation. The student will gain an understanding of all that is involved in developing and writing a restaurant, pre- fixe, and/or other industry related menus. (Formerly course (HRA215) Menu Writing RES1120A 1.5 Credit Tableside Service Tableside RES1110A 1.5 Credits students to the This course introduces skill of entertaining and specialized of service, This style tableside cookery. is referred to as the hallmark of what U.S., is currently French Service in the European restau- executed in the finest as well as rants. The Chef de Rangs perform this the Commis de Rangs service in the demanding but elegant dining room in full view of the guests. This hands-on class will cover the classic presentations as well as modern and contemporary variations. The student will learn and develop the skills to debone fish, carve meats and poultry as well as cook and flambé a variety of dishes. (Formerly course HRA205) - is boom resort industry The operations. for energetic the demand ing, increasing well personnel who are management challenges unique issues and versed in the Management and Operations. of Resort - This course focuses on the uniqueness of resort development, management and Resort Operations HOSP4170A 1.5 Credits An in-depth study of Hotel / Tourism An in-depth study of Hotel / Tourism Leaders, in this course, students will engage in studies of successful Hoteliers suc- secret to to determine each Hotelier’s cess and what methodologies they employ to make their corporations leaders of the Hospitality World. Maitre Hoteliers HOSP4160A 1.5 Credits This course introduces students to infor mation technology management issues, and demonstrates how technology can be - utilized to increase efficiency and produc tivity in the hospitality field. Hospitality MIS HOSP4150A 1.5 Credits A HOSP4140 1.5 Credits Hotel / is designed to provide This course students with an opportunity Restaurant integrate theories and to learn tourism them to an actual tourism and apply will be research work project. Tourism in teams where assigned to the student(s) with an industry each team will work The team(s) will professional or mentor. synthesize tourism research, analyze, and and create an action planning in an area include suggestions plan report which will The student(s) and recommendations. meet with regional will also travel and officials for this tourism organization purpose. (Formerly course HRB330) Travel & Tourism Travel 98 Course Descriptions (Formerly HRB305) from therest. employ tomaketheirpropertystandout success andthemethodologiesthey determine eachrestaurateur’s secretto in studiesofsuccessfulrestaurateursto grams. Inthiscourse,studentswillengage techniques utilizedinbusinessschoolpro- Case studiesareoneofthekeylearning 1.5 Credits RES4150A Great Restaurateurs wine society. exams approvedbyaprofessionalU.S. represent theonlywineknowledge-based tools fordedicatedwineprofessionalsand are careerenhancingandrésumébuilding wine industryeducators.SWEcredentials wine andvineasdeterminedbyateamof tery ofkeyelementswithintheworld academic wineknowledgeandthemas- SWE. Itrecognizesahighstandardof first levelofcertificationofferedbythe The CertifiedSpecialistofWine isthe 1.5 Creditseach RES4130A, 4140 Parts 1&2 Certified SpecialistofWine it takestobeaprofessionalcaterer Further thecoursewillalsoexplorewhat sion, itscontentsandrequirements. help youunderstandcateringasaprofes- Catering Management.Thiscoursewill brought inanewfocusonthesubjectof tions forsocialandspecializedeventshas The increaseddemandforcateringopera- 1.5 Credits RES3120A Catering 1.5 Credits HRB4440A Profits Going Green:Responsible operation inaprofitablemanner. sustainability programinahospitality planning, developing,andinstituting a Students willlearnmultiplestrategies for of sustainabilityinallaspects of business. enlighten studentsonthegrowingtrend hospitality literature.Thiscoursewill from environmental,sustainability, and “responsible” profits.Readingsaredrawn tality industry, andstrategiesforearning tal movements,theirimpactonthehospi- the globalsustainabilityandenvironmen- This multidimensionalcourseintroduces General Education The Restaurant School at Walnut Hill College Catalog Core Curriculum

Associate of Science Degree Programs

Concept Development BUS2120A 1.5 Credits Students will develop a business plan for a restaurant, bakery, or small hotel concept. The course includes introduction, concept, location, design, competitive skills, professionalism, and learning style analysis, marketing, staffing, scheduling, identification which will benefit the and budgeting. This comprehensive student both in and out of the classroom, course brings together everything the as well as create a solid foundation for student has learned up to this point. lifelong learning. (Formerly course BUS240) Strategies for Success Purchasing CCS2900 BUS3140A 2.0 Credits 1.5 Credits This course supports students This course addresses the concepts of development of personal and professional purchasing and supply management strategies related to gaining and necessary to the smooth running of a maintaining employment within their food service or hotel operation (with in desired industry. Additionally students field research). Topics to be discussed identify strategies for continuing lifelong include management of a procurement professional development and career system and computerized purchasing advancement. The course focuses on the systems, understanding distribution creation maintenance of a professional channels, developing buyer-seller portfolio to validate knowledge, skills, relationships, strategic buying, and abilities and attitudes and ensure quality, cost, yield, and storage concerns. prolonged success. There will be a scheduled field trip to course appropriate sites based on Creative Writing availability. ENG1400 (Formerly course HRB220) 2.0 Credits This course introduces students to the First Year Freshman Seminar art of composition and supports the CCS1000 development of creative writing as an 2.0 Credits effective means of communication. The This interactive course supports students course utilizes various writing styles, as they embark on their collegiate such as personal narratives, critiques, experience. The course covers various and persuasive essays to hone students topics such as time management, study writing skills.

99 100 Course Descriptions world’s currentsociety. how theFrenchculturehasimpacted lifestyle willhelpstudentscomprehend to anintimateimmersionintotheFrench various regionsofthecountry. Aprelude the cultureofFrancebyintroducing students withaprofoundobservationof This courseisdesignedtoprovide 1.0 Credits EXP2901 Culture ofFrance professionally andethically. legitimacy ofinformationandutilizeit databases. Studentslearntoevaluate at librariesandthroughelectronic as themorefocusedinformationavailable at theirfingertipsviatheInternetaswell students tothevastbodyofknowledge can possess.Thiscourseintroduces the mostfundamentalskillsaprofessional effectively utilizeinformationisoneof The abilitytoaccess,evaluate,and 2.0 Credits ENG1700 Foundations inResearch culture byexploringcurrentmajorevents. will theorizeonthefutureofAmerican changed theAmericanCulture.Students present daythathaveshapedand events fromColonialAmericatothe history. This courseillustratesthemajor continues tobeimpactedbyitsvibrant Today’s Americanculturehasbeen,and 2.0 Credits HIS2400 Shaping AmericanCultures their cultures. development oftheseregionshaschanged will helpstudentcomprehendhowthe and theBahamiancultures,thiscourse an intimateimmersionintotheFloridian Florida andtheBahamas.Apreludeto industry hashadontheculturesof understanding oftheimpactbusinessand is designedtoprovidestudentswithan The CultureofFloridaandtheBahamas 1.0 Credits EXP2905 the Bahamas Culture ofFloridaand The Restaurant School at Walnut Hill College Catalog 101 Exploring Psychology PSY2100 3.0 Credits This course introduces students to the history and major concepts and theories of the discipline of psychology while acquainting them to the applications of psychology in their professional and everyday lives. - vocabulary and fundamental sentence struc tures of the French language. Grammar, pronunciation, and everyday vocabulary are stressed as tools for comprehension and expression in French speaking cultures. College Math MTH1100 3.0 Credits College Math provides students with foundational mathematical knowledge that are essential for successful completion of future courses as well as profes- include sional accomplishment. Topics mathematical operations using fractions, decimals, and percentages as well as algebraic equations in a practical context. Problem solving through mathematics is emphasized throughout the course. Conversational French Conversational LNG2400 3.0 Credits students to basic This course introduces The Leading Supervisor Leading The LEAD2400 3.0 Credits effective provides a study of This course employees. and supervision of leadership cycle reviews the employment The course selection, training, of recruitment, handling of evaluation, and proper identifying discipline and discharge throughout the cycle. leadership functions laws that govern Additionally the basic protection, and the workplace, employee are covered. quality shift management LAW2100 3.0 Credits This course will introduce students to the three branches of government and the American court system. It will focus on Judicial branch of government including the role of the courts in the criminal justice system, the major components of the American court system, and the actors in this system. In addition, the course will cover the criminal court process and the interaction of the members of the court with each other and various other criminal justice agencies. American Courts and Legal Systems HRB4370A 3.0 credits This course provides an introduction to the procedures and concepts of risk management. Students will develop an understanding of security and risk management through discussions of risk identification, analysis, measurement, control, and financing. The course will also include a look at insurance, coverage and benefits. (Formerly course HRB405) Risk Management HIS2700 2.0 Credits with a provides students This course and overview of customs multicultural early man from pre-history and traditions Renaissance age explaining through the during that timeline how various events cultures. Students impacted worldwide for international will gain an appreciation exploration and diversity through the events and factors analysis of significant and evaluate that brought about change events are how current worldwide impacting culture today. Understanding World Cultures World Understanding 102 Course Descriptions tions inprofessionalsettings. ing informativeandpersuasivepresenta- build confidenceinpreparinganddeliver speaking andisdesignedtohelpstudents This courseintroducesstudentstopublic 2.0 Credits ENG3100 Public Presentations Degree Programs Bachelor ofScience approach arecovered. Office 2010Suiteusingahandon applications containedintheMicrosoft Internet andproductivitysoftware society. Theuse andintegrationofthe participant inaninformation-based allow thestudenttobecomeandeffective management andtechnologythatwill dent’s foundationalskillsininformation This courseisdesignedtodevelopstu- 2.0 Credits TEC1400 Applications Introduction toComputer lifelong personalhealthandfitnessgoals. ering studentstotakecontroloftheirown health andwell-beingareexploredempow- tomical development,biochemistry, general being. Basicsofnutritionregardingana- how foodaffectsgeneralhealthandwell- with regardtoproductinformationand overview ofgeneralnutritioninformation This courseprovidesstudentswithan 3.0 Credits SCI1700 Nutrition foraHealthyLife various regions ofthecountry. Aprelude the cultureofEngland byintroducingthe students witha profoundobservationof This courseisdesignedtoprovide 1.0 Credits EXP4900 Culture ofEngland - and Literature Analysis ofFilm,Art, to “goinggreen.” and collectiveresponsibilitywithregard to provideanexplorationofindividual the consequences.Thiscourseisdesigned of thedecisionsmadetoday, aswell need toconsidertheenvironmentaleffects Societies aroundthegloberecognize 2.0 Credits HUM4400 Sustainability inLifeandWork aspects ofculturethatcreatetheiridentity. modern civilizationsandanalyzetheunique and differentiatebetweenancient ture, film,anddiscussionstudentsdiscuss well asshapeourdailyhabits.Throughlec- ences formthebasisforoursurvivalas throughout historyandhowthesediffer that existsbetweencivilizationandculture Students explorethedynamicrelationship 2.0 Credits HIS4700 Perspectives onCivilization component ofthis course. readings andfilm andartviewingsarea analyzing works.Requiredcomparative to offertheiruniqueperspective when and visualart.Studentsareencouraged reflected intheselectedfilms, literature, perceived invariousculturesand timesas how individualsandgroupshave been historical perspectivecriticallyanalyzing focus mainlyontheseselectionsfroma of thevariousformats. Studentswill art, andliteraturethroughkeyselections evaluate therelationshipsoffilm,visual In thiscoursestudentswillexamineand 3.0 Credits HUM4700 world’s currentsociety. how theEnglishculturehasimpacted lifestyle willhelpstudentscomprehend to anintimateimmersionintotheEnglish - The Restaurant School at Walnut Hill College Catalog 103 Plant Science SCI3100 3.0 Credits This course is designed to provide the students with a working knowledge of the fundamental structures and processes of plants focusing on the principles of environmen- plant structures, physiology, tal relationship to growth, and management of crops. Analysis of plant growth and the identification of economical crops will be included. This is a comprehensive certification course covering the principles of sanitation and safe food handling in the prevention in three of food-borne illnesses. Taught units over the course the term, each student will learn about microbiological - pathogens, chemical and physical contami nation of food, food allergens and food- borne illnesses. The goal of this class is to prepare each student to take the Manager's ServSafe Examination and become a fully certified food service professional. (Formerly course SCI100) Sanitation SCI1110A 1.5 Credits Critical Thinking and and Thinking Critical Psychology PSY3700 3.0 Credits critical intends to develop This course regard in students with thinking skills can behavior in which they to human and apply re-evaluate current information from this course to acquired knowledge covered Topics real-life situations. emotion, social include motivation and and health personality, psychology, disorders and illness, and psychological treatment. This course examines the current and future trends in society around the globe. Students will review and discuss case studies, articles, films and share their thoughts and ideas in the class under the facilitation of the instructor. Current Issues in Society PHL4100 2.0 Credits This course will provide instruction on the basics of ethics in relation to everyday life. Students will be presented with case studies where they can apply ethical standards. Ethics PHL3700 2.0 Credits This course aims at being an introduction This course aims at which concerns to philosophical thinking questions about itself with fundamental The emphasis ourselves and our world. analyzing problems, of the course will be: assessing arguments, developing and defending theses. Philosophy as a way of Life Philosophy as a PHL3400 3.0 Credits LEAD4100 3.0 Credits an is designed to provide This course the of leadership allowing in-depth study and gain insight in the function student to to their of the topic, as related importance Several theories in own career potential. and studied. leadership will be presented Leadership Advanced Nutrition SCI3400 2.0 Credits This course explores how food impacts health and the prevention of some diseases. Exploration of healthy food choices, organic, local and seasonal foods will be discussed. Government guidelines regarding nutritional requirements for American diets will be presented. Using the information obtained in this course, Students will complete a Private Chef Project where through additional research they will be required to design a specific Course Descriptions diet plan for a fictitious patient with a medical condition or disease.

Sociology of Popular Culture SOC4400 Introduction to Wines 3.0 Credits WIN2100A This course examines popular culture 1.5 Credits throughout history and today from a This course introduces students to sociological perspective. Lessons have an the fascinating world of wines. Wine emphasis on the impact of mass media, production, grape varieties, growing social media and the information age on conditions, wine tasting, wine-food consumer behavior and the marketing of compatibility, and wine list composition products and services in the domestic are topics the students will explore. Also global marketplace. included is an overview of the world’s most important wine-producing regions. Applications in Technology (Formerly course WIN100) TEC3700 2.0 Credits Advanced Wines This course builds on the foundations WIN2110A developed Introduction to Computer 1.5 Credits Applications providing students with This course provides a detailed approach insight into the various uses of technology to understanding the commercial world in the 21st century. Students apply their of wine in the restaurant context, with an skills related to informational technology emphasis on developing an in-depth to refine and further those skills while knowledge of wine service, wine & food developing an understanding of database pairings and the world’s wine regions. management and its uses. Additionally (Formerly course WIN200) students analyze how technology is needed to perform in today’s society and the workforce.

104 The Restaurant School at Walnut Hill College Catalog 105 106 Career Development and Internships Career Success hospitality businesses forstaffingassis- numerous requestsfromfoodservice and Office. dents arecompiledbytheCareer Success student andcontinualupdates onstu- Career Successrecordsarekeptforeach cific recommendations,andassistance. Coordinator forinvaluablecouncil,spe- meet withtheirCareerSuccess exercised. Studentsareencouragedto os. Various interviewingtechniquesare to developeffectiveresumesandportfoli- each studenttowardasuccessfulcareer. of thehospitalityindustryandguides Hill Collegeunderstandstheexpectations ulty ofTheRestaurantSchoolatWalnut College isthoroughandrealistic.Thefac- at TheRestaurantSchoolWalnut Hill begins onthefirstdayofschool.Training Restaurant SchoolatWalnut HillCollege The CareerSuccessOfficesreceives In theclassroom,studentslearnhow Career developmentatThe Career SuccessOfficeServices: seeking process. tinued successforstudentsinthejob nesses tovisittheschoolpromotecon- rants, hotels,andotherhospitalitybusi- tors andproprietorsofsuccessfulrestau- College regularlyinvitespersonneldirec- updates. employment possibilitiesandresume also contacttheschoolforassistancewith employment possibilities.Graduatesmay ferent locationsofferawiderangeof various typesofbusinessesinmanydif- tance. Theseemploymentrequestsfrom On-Campus Recruiting Career Fairs Job Resources,Referencesand Guides Job Board Interviewing Skills Resume Assistance The RestaurantSchoolatWalnut Hill The Restaurant School at Walnut Hill College Catalog Career Fairs Career fairs are scheduled twice per year Culinary and pastry students must offering students of The Restaurant work with an executive or pastry chef School at Walnut Hill College the oppor- who has five or more years experience in tunity to network and interview with that position, and at least 80 percent of many employers at one time. We typical- the menu must contain freshly prepared ly host 50 to 60 employers from the ingredients. Philadelphia metropolitan region; includ- Restaurant and hotel management ing New Jersey, Delaware, Connecticut, students work the “front of the house” and New York. These events are held on with a manager or assistant manager in a campus or at a nearby hotel. This is a hotel, restaurant, foodservice, or other professional event for all students of The hospitality-related site. Our selection cri- Restaurant School at Walnut Hill College. teria ensure the facilities offer a strong Class schedules are adjusted to permit learning environment in addition to valu- your attendance. able real world experience. Attendance is mandatory, and Currently, The Restaurant School at professional dress or chef whites is Walnut Hill College students have required. Students are required to opportunities at more than 500 sites. The conduct themselves with decorum and internship hours are completed over the professionalism, befitting a hospitality course of the students’ program, allowing student at The Restaurant School at them the opportunity to apply skills as Walnut Hill College. they are learned in the classroom.

Student Networking In addition to working with potential employers during the internship program, students are encouraged to network with Internships hospitality industry professionals in a variety of settings. Students at The Restaurant School at Students have opportunities to partic- Walnut Hill College complete an intern- ipate in meetings and activities sponsored ship as a requirement for graduation. by professional culinary and management Internships are designed to give students organizations and to volunteer at many an opportunity to learn from industry hospitality-related events throughout the professionals. Area hotels, resorts, restau- region. rants, and convention or meeting facilities In addition, students are required to that meet the requirements set forth by attend a biannual career fair. The Restaurant School at Walnut Hill College are designated as approved sites.

107 108 Career Development and Internships Citizen DevelopmentProgram • related.” activities areindustryornon-industry fied CommunityPartneronly. These staff orfacultymember, orbyanidenti- events areinitiatedandsupervisedbya personal growthofthestudent.These ing communityandtheprofessional port orenhancethecollegesurround- Program consistsof“workdonetosup- • • • The CitizenshipDevelopment 10 Community sixty hours. graduation requirementis(60) of hoursnecessarytocompletethe into anewterm.Thetotalnumber may notcarryovercompletedhours the extendedprogram)–students (every twotermsforanystudentin time termoftheassociateprogram CDP availability. by thestudentperhis/herown nity. Theseeventsarescheduled requirement) inhis/herowncommu- to 30hours(halfofthe60-hour to volunteertimecompleteup agencies wherestudentsmaychoose regional ornationalnon-profit The based onthestudent’s schedule. for thegreatestamountofflexibility Partner only. Thisprogramallows or witharecognizedCommunity through college-sponsoredevents CDP Logbooks canbefoundinthe Office attheend ofeachterm. turned intotheCareerSuccess an officialCDPLogbookand for eacheventmustberecorded on hours actual Hours are number must Partners required be of completed are hours per local, each worked full- • • student’s community develop asawell-roundedcitizen ofthe continue tobuildprofessional skills,and managers, tomakeindustryconnections, allow studentstomeetgreatchefsand throughout eachacademicyearthatwill There arenumerouson-campusevents • The will be accepted on the documentation. will beacceptedonthedocumentation. CDP receive anofficialsignature. Logbook totheeventcontact dent’s responsibilitytopresentthe nated representative.Itiseachstu- vising eventcontactortheirdesig- CDP Logbookistheon-sitesuper hours asanadditionalpenalty. notice mayresultinthelossof committed towithoutadvance report toaneventwhichastudent event contactwillfollow. Failureto consequences’ designatedbythe at thateventandan‘assignmentof non-recording ofanyhoursaccrued on-site eventcontactwillresultin Activity” withoutpermissionofthe “Leaving anEvent/Abandoning exceptions. fulfilling thesehours.Thereareno Students cannotgraduatewithout School atWalnut HillCollege. graduation fromTheRestaurant A college stafforfacultysignatures Student Affairsoffice.Onlyvalid Career SuccessOfficeorany “No-Call/No-Show” only Hours person are a who requirement may and/or sign for a - Experiential Learning The Restaurant School at Walnut Hill College Catalog Opportunity

The Restaurant School at Walnut Hill tive that you plan ahead to be a part of this College’s Experiential Learning Opportunity program, as it may affect your financial aid (ELO) is a program for well-qualified stu- and academic schedules. Please be aware dents to enjoy a summer abroad, at Walt that working abroad requires a minimum Disney World resorts, or at any number of of four months to coordinate, and will approved internship sites outside the local require significant paperwork and follow- Philadelphia area. Have you always wanted through on your part. to work at a New England resort? Does a To see what options are available for five-diamond hotel in Dallas strike your you, please visit the Career Success Office. fancy? How about working for a family Eligibility resort in a Colorado state park for the summer? You could work in any of these fabu- • Students must maintain satisfactory lous locales for a summer of professional academic progress. growth and opportunity. • Students must have good attendance. To be eligible to participate, you must • Students need to obtain the be a student at The Restaurant School at recommendation of a staff or faculty Walnut Hill College in good standing, have member to participate in the program. made satisfactory academic progress, have good attendance, obtain the recommenda- • Students must submit a completed tion of a staff or faculty member, and com- application, along with a copy of your plete the application process. It is impera- current transcript.

109 110 Administration and Faculty Wendell andAssociates President Lewis Wendell Honorary BritishConsulate Oliver St.ClairFranklin,OBE Deutsch, Mulvaney&Carpenter, LLP Honarary ConsulofFranceandMcElroy, Michael Scullin,Esquire Instructor andAuthor Culinary Consultant, Irene Rothschild Executive Chef&CulinaryConsultant Pierre Rauch,CEC,WCC,AAC Christina Cooks,Inc. Proprietor Christina Pirello Financial HoldingsGroup,Inc. American Fidelity&Guarantee President &CEO Chairperson oftheBoard Edward (Ted) Miller The RittenhouseHotel Director ofHumanResources Deborah Jacobs The EnterpriseCenter President Della Clark Board ofTrustees Adjunct Instructor Director ofMarketing M.B.A., StonyBrookUniversity Valery Snisarenko Director ofFinancialAid B.S. ITTTechnical Institute Caitlin Snedeker Dean ofHospitalityStudies Chief AcademicOfficer M.S., Johnson&Wales University David Morrow Director ofAdmissions B.S., PennStateUniversity Toni Morelli Controller B.S. MillersvilleUniversity Christopher Molz Director ofCampusDevelopment Paul Miller Director ofRetailServices Andy Liberatoscioli Directors Vice PresidentofAdministrativeServices B.S., MadisonUniversity Peggy Liberatoscioli Vice PresidentofOperations Dennis Liberati Vice PresidentofTheRestaurantSchool A.O.S., CulinaryInstituteofAmerica Thomas Delcamp Executive Vice President B.S., EasternUniversity Karl D.Becker Vice Presidents Daniel Liberatoscioli President The Restaurant School at Walnut Hill College Catalog 111 John Gallagher John of America Institute Culinary A.O.S., Instructor Gerald Goard International University B.S., Florida Instructor Katherine Honeyman Institute of A.O.S., Pennsylvania Culinary Arts Instructor Philippe McCartney B.A., University of Florida Instructor McLean Timothy B.A., University of Wisconsin Instructor David Morrow University M.S., Johnson & Wales Dean of Hospitality Studies Instructor Christina Pirello University of Miami M.F.A., Adjunct Instructor Esther Press McManus M.A., Northwestern University Adjunct Instructor Lana Sampson MA, Rider University Instructor Joshua Seery M.S., University of Phoenix Instructor Eric Simonis A.S., Ecola Dietetique de Stracbourg, France Instructor Michael Frost M.S., University of Mississippi Instructor Isaac Frerichs B.A., Culinary Institute of America Dean of Culinary and Pastry Arts Instructor Christopher Ferretti B.A., University of Massachusetts Instructor John Everett B.S., University of Delaware Adjunct Instructor Norman Ellman M.A., Dartmouth College Adjunct Instructor Alex Crowe M.S., State University of New York Adjunct Instructor Madeline Copp Librarian MLS, University of California Akita Brooks M.S., Drexel University Instructor Nancy Bates University Chester M.A., West Adjunct Instructor Michael Ardoline Chester University M.A, West Adjunct Instructor Derek Andress Derek University B.A., Drexel Instructor Faculty 112 Administration and Faculty Instructor Career SuccessAdvisor M.B.A., UniversityofPhoenix James Ward Operations Gary Trevisani Instructor PhD, Widener University Jennifer Toadvine Instructor Walnut HillCollege B.S., TheRestaurantSchoolat Thomas Tirendi Instructor B.A., RowanUniversity Marie Stecher Adjunct Instructor Director ofMarketing M.B.A., StonyBrookUniversity Valery Snisarenko Instructor A.O.S., CulinaryInstituteofAmerica Gregory Slonaker Residential LearningCoordinator Kalesha Hinton Residential LearningCoordinator Charles Carter Student ServicesCoordinator Walnut HillCollege B.S., TheRestaurantSchoolat Meghan Bloome Community EducationCoordinator Stephanie Battistone Student Services Instructor Career SuccessAdvisor M.B.A., UniversityofPhoenix James Ward Career Development Career SuccessAdvisor BA, ClevelandStateUniversity Edwin Pilch Career SuccessAdvisor PhD, Widener University Jennifer Toadvine Academic Success The Restaurant School at Walnut Hill College Catalog 113

toll free toll free

800-THEOMNI 800-541-3425 • • The Omni Hotel at Independence Park 401 Chestnut Street 19106 Philadelphia, PA 215-925-0000 Center City Philadelphia Center City is the business and shopping district of Philadelphia. University City Hill and The Restaurant School at Walnut College are located just eight minutes by For a listing of hotels car from Center City. and inns where you can stay in Center check with your travel agent or on City, the Internet. Holiday Inn at Independence Mall 4th and Arch Streets 19106 Philadelphia, PA 215-923-8660 By Train which is servicedThe 30th Street Station, local SEPTA by regional Amtrak and five minutes fromtrains, is located just the college. By Car on the Please refer to the directions map on page 31. following page and How to Get Here How By Air Airport International The Philadelphia minutes from the college. is only 20 877•925•6884 800-325-3535 •

a hospitality professional! take the first step to becoming take the first step teachers, and learn how to teachers, and learn campus, meet students and campus, meet students reception while you tour our reception while you tea, or an evening hors d’oeuvres tea, or an evening continental breakfast, afternoon continental breakfast, weekly tours. We’ll treat you to We’ll weekly tours. Join us for one of our scheduled one of our scheduled Join us for Stay in the historic area to get a view of past, while enjoying all of Philadelphia’s dynamic contemporary Philadelphia’s style. University City and The Restaurant Hill College are located School at Walnut only 10 minutes by car. Historic Area Sheraton University City 36th and Chestnut Streets 215-387-8000 The Inn at Penn 36th and Sansom Streets 215-222-0200

University City (The section of Philadelphia where Hill The Restaurant School at Walnut College is located.) The Next Step The Next

The Next Step Step The Next Where to Stay 114 Directions to The Restaurant School at Walnut Hill College School atWalnut HillCollege Directions toTheRestaurant • Heading East From thePA Turnpike • From I-95HeadingSouth • The NortheastExtension From thePA Turnpike or • • • • • • Take Take Take Philadelphia exit, I-676west. Take 333, I-476south. As Schuylkill Expressway. Follow thesignsforI-76east, 326, theValley ForgeInterchange. ond bullet. directions above,startingwith thesec- Take exit toCenterCity. StayonI-76. Philadelphia. DonottaketheI-676east right approachingCenterCity At onto SouthStreet. exits fromtheleftlane.Makearight At Street onto33rdStreet. Go Street. adjacent tothecollege. 4207 Walnut Street.Theparkinglotis at Walnut HillCollegeisontherightat the the you nine the I-95 the I-476 Exit second next head blocks. Pennsylvania Pennsylvania south 346-A, to light, east I-76 light, The to on turn South east. the turn I-76, Restaurant left Turnpike Turnpike Central Then Street, right stay on Walnut follow off to which School to to your South Exit Exit the • From theBenFranklinBridge • From I-95HeadingNorth • From theWalt WhitmanBridge • • • • • • • After Take After Take toward CentralPhiladelphia. Take Schuylkill Expressway. booth, gostraightontoI-76west,the Then Philadelphia InternationalAirport. Expressway, headingtowardthe west toI-76east,theSchuylkill Take Turn which exitsfromtheleftlane. Expressway toExit346-A,SouthStreet, Turn Street, whichexitsfromtheleft lane. starting withthesecondbullet. Then the airport. Schuylkill Expressway, headingtoward with thefourthbullet. low thefirstsetofdirections,starting with thefourth bullet. low thefirstset ofdirections,starting above, startingwiththesecondbullet. I-95 I-76 I-76 I-676 left left crossing passing follow follow on on north west, west west South South the the through the to the to first first to Exit bridge, Street, Street, I-76 I-76 Schuylkill set set the 346-A, west, east, of of take and and bridge’s directions, directions the heading then then South I-676 toll fol- fol- www.walnuthillcollege.edu

Culinary Arts • Pastry Arts • Hotel Management • Restaurant Management

Your Passport to Success

The Restaurant School at Walnut Hill College • 4207 Walnut Street • Philadelphia, PA 19104 877.925.6884 • 215.222.4200 2015 • 2016 course catalog