www.walnuthillcollege.edu
Culinary Arts • Pastry Arts • Hotel Management • Restaurant Management
Your Passport to Success
T he Restaurant School at Walnut Hill College • 4207 Walnut Street • Philadelphia, PA 19104 877.925.6884 • 215.222.4200 2017 • 2018 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: 072017 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 Faculty & Staff Academic Calendar 2017/2018 School Year Updated: July 3, 2017
August 2017 14 Mon Faculty Return 23 Wed Professional Development All Faculty 23 Wed All Staff Meeting All Faculty & Staff 26 Sat “Welcome Home” All Faculty & Staff Available 28-29 Mon - Tues “First Class” All Faculty & Staff Available 30 Wed Classes resume – Start term FT and EP Students
September 2017 2 - 4 Sat - Mon Labor Day Weekend No Classes in Session
October 2017 3 Tues Board of Trustees Meeting 20 Fri Freshman Showcase All Faculty & Staff Available
November 2017 4 Sat “First Class” EP Students 7 Tues End Term – FT & EP Grades Due – Monday, November 13, 2017 8 Wed Start Term – FT & EP 22 Wed Faculty Development No Classes in Session/Faculty Development 22 Wed Residence Halls Close at 12:00 p.m. 22-26 Wed – Sun Thanksgiving Break No Classes in Session/Staff Holiday 26 Sun Residence Halls Open at 10:00 a.m. 27 Mon Classes Resume
December 2017 5 Tuesday Board of Trustees Meeting (4:30 meeting and Holiday Buffet) 22 Friday Last day of classes for students 23 Saturday Residence Halls Close at Noon 23 – Jan 7 Sat – Sun Winter Break No Classes in Session/Faculty Vacation
January 2018 7 Sun Residence Halls Open at 10:00 a.m. 8 Mon Classes Resume
February 2018 3 Sat End Term _ FT & EP Grades Due – Friday, February 9, 2018 3 Sat “First Class” Orientation FT Students 5 Mon Start Term – FT Faculty & Staff Academic Calendar 2017/2018 School Year (Page 2) March 2018 6 Tues Board of Trustees Meeting 12 Mon World Class Day No Classes in Session/Faculty Development 14 Wed Graduation Ceremony All Faculty & Staff Available 23 Fri Freshman Showcase All Faculty & Staff Available
April 2018 14 Sat End Term – FT & EP Grades Due – Tuesday, April 24, 2018 14 Sat “First Class” NSO 15 Sun Residence Halls Close at 12:00 p.m. 15 – 20 Sun – Fri Spring Break – EP* No Classes in Session 15 – 22 Sun – Sun Spring Break – FT No Classes in Session 21 Sat Start Term EP 22 Sun Residence Halls Open at 10:00 a.m. 243 Mon Start Term – FT * Please Note: EP Classes Resume Saturday, April 21, 2018
May 2018 1 Tuesday Teacher Appreciation Day All Faculty in attendance 26 - 28 Sat - Mon Memorial Day Holiday No Classes in Session/Holiday
June 2018 5 Tues Board of Trustees Meeting 30 Sat Residence Halls Close at 12:00 p.m.
July 2018 2 Mon End of Term – FT Grades Due – Tuesday, July 10, 2018 3 Tues Summer Break Begins Students Only 15 Sun Graduation Ceremony All Faculty & Staff Available (tentative) 21 Faculty Vacation begins
11 - 13 Wed – Fri Summer Institute – Admissions 18 – 20 Wed – Fri Summer Institute – Admissions
9 - 13 Mon – Fri Summer Camp – Community Ed 16 – 20 Mon – Fri Summer Camp – Community Ed 23 – 27 Mon – Fri Summer Camp – Community Ed 30 – 3 Mon – Fri Summer Camp – Community Ed
FT = Full Time; EP = Extended Program 6 Mission Statement Mission Statement The • . • . • . Core Values lifelong learning educational experiencethatinspiresstudentstowardsprofessionalism,ci Mission Statement The RestaurantSchoolatWalnut HillCollegeis: Accreditations andProfessionalMemberships • . • . The RestaurantSchoolatW The Non-Discrimination Policy in itsadmissions decisions, aswellinits educationaland studentprograms. on thebasisofethnicity • • • • • • • • • • • • • •
Restaurant School Restaurant Pennsylvania
Council Administrators Pennsylvania Institutional Education
Greater National Financial AidAdministrators
Philadelphia
International American Professionals Approved Accredited Department ofEducationtheCommonwealthPennsylvania. Approved
Approved Approved Department ofStudentFinancialAssistance. Recognized Foundation oftheNationalRestaurantAssociation. W service weprovide. It definesusbyourcommitmentto“studentsascustomers”throughtheexceptional Service Hospitality isattheheartofallwedo. which areanintegralpartoftheireducation. pride inthemselvesaswellothersthroughparticipationpublicserviceprograms nurtures andsupportsallmembers. take greatprideinsharingtheirwisdom,experienceandprofessionalismwithourstudents. W W e e e
have promote value
isatthecoreofoperationsTheRestaurantSchoolWalnut HillCollege. Philadelphia on
Restaurant
pride
Culinary
interpersonal regard to for to by
School by Hotel,
for success
as
Convention
Association Association Association confer participate
personal growthandcitizenship U.S.
veterans’ the
a in
Professional
at at product excellence Accrediting , nationalorigin, disability, race,religion, gender, sexualorientation, orage Restaurant Immigration
Federation
Associate Walnut Hill W Association Hotel alnut
alnut HillCollegeisamemberof: in training
in
and of of of the
Association T
Private Student Culinary Hill
itle
ir chosen career field. career chosen ir
V Management
and of Commission . We strivetocreateasenseofcommunityandbelongingthat isitors
and
by
IV Science College College
the and School Customs . Educationisourproduct,andfacultystaff
Bureau
state-approving
federal
degrees is is
Development of firmly dedicated toprovidingadistinctive
Enforcement
. We inspireourstudentstodevelopasenseof Career
financial
and
committed • • • • • • •
Bachelor Schools Philadelphia Philadelphia American Culinary
Philadelphia Association Philadelphia/Delaware Association ACF Association
board.
aid Partner
to Philadelphia DelawareV
programs
to grant and
of
Society
a
Institute
of
Science
policy Colleges.
vic responsibility vic
W Pastry Purveyors student the omen’s
by
of Educational
of
degrees of
the Society Philadelphia
visas. non-discrimination W
Culinary
V United and ine alley
by
and Restaurant alley Chefs
and
Restaurant
the States
Guild Food
The Restaurant School at Walnut Hill College Catalog
7 8 History, Educational Philosophy and Objectives Philosophy andObjectives Our History, Educational degree-granting Hill Collegeisanaccredited,independent, School, TheRestaurantSchoolatWalnut Established in1974asTheRestaurant The HistoryoftheCollege maître careers inthehospitalityindustry. educating thosewhowishtopursue College The RestaurantSchoolatWalnut Hill class quarter centuryago,ourfirst graduating focusing onhospitalityeducation. Overa Pastry Arts, andHotel Management size, scope, and reputation, Culinary Arts, restaurateurs. long traditionoflaunchinginspired Founded byarestaurateur, chef, As TheRestaurant Schoolgrewin of d’, 12 is and Philadelphia’s students an institution educational began first the dedicated college specialist, college’s to
hospitality industry isbecomingincreasingly While experience isagreatteacher, the bottom andworkyourwayto thetop. success inbusiness,youmust start atthe hospitality industry. Somesaythattobea education requiredforacareer inthe There areseveraltheoriesonthe proper The PhilosophyoftheCollege competitive and technicalinnature. industries. of thegrowingrestaurantandhospitality 600 studentseachyear, meetingtheneeds Walnut HillCollegeeducatesmorethan grant specializedassociatedegrees. national accreditationandapprovalto demands. Intime,theschoolearned programs wereaddedtomeetmarket Today, TheRestaurantSchoolat
The Restaurant School at Walnut Hill College Catalog 9
. and
overall
skills
the
of
day-to-day
the
knowledge
, the programs equip with
Hotel Management Restaurant Management Culinary Arts Pastry Arts 1. 2. 3. 4. Walnut Hill College students gain early gain early students Hill College Walnut to increased can lead careers, in their and earning potential. marketability specific knowledge required for their future roles in the hospitality industry students workings of fine restaurants and hotels. workings of fine restaurants Additionally The Restaurant School at Walnut Hill School at Walnut The Restaurant the four majors at both, College offers levels: associate and baccalaureate students with a Each program provides broad-based Educational Objectives Educational
-
the
.
four
a
Ready Get Ready Get fine-tune positions.
alnut Hill advanced, will
industry-ready
completion,
work
students management at
program
technologically
means arrive
Upon The programs offered at The The programs offered We believe that as the hospitality that as the hospitality believe We More and more, restaurateurs do restaurateurs and more, More 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 knowledge gained in their courses of knowledge gained in study and apply it in a challenging industry setting. year degree is increasingly necessary for year degree is increasingly upper-level Restaurant School at W Restaurant School at academic College combine intensive experience. studies with practical This industry continues to grow and become industry continues to more not have time to wait for managerial managerial wait for time to not have up to work their way candidates turn ranks. Instead, they through the educated individuals to professionally who A University Setting student 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 ronment – the University of Pennsylvania, for 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, Also located within the Mansion, is The theaters, 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 tarts, and special desserts prepared by and educational our Pastry Arts students. The Pastry excitement. Our Shop’s welcoming atmosphere makes campus is just it a popular place to sit and relax with SP minutes away from the urban excitement a steaming cup of cappuccino while of Center City, the bohemian appeal of sampling some of the chefs’ chocolate South Street, artsy Manayunk, and the and hazelnut biscotti. You will also find ethnic charms of Chinatown and South an array of unique salads, soups, pastas, Philly. and light entrées for an informal café Because of the ideal location of The lunch in the Courtyard, at the heart of Restaurant School at Walnut Hill College, Allison 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. Beneath a farms in Lancaster, or roller coaster rides ceiling adorned with hundreds of modern at one of numerous amusement parks. glass orbs that illuminate a sleek, white Day trips are also an option. The Big backdrop, guests enjoy inspired cuisine Apple, Baltimore’s Inner Harbor, and the developed by some of Philadelphia’s top 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 centralized buildings that enhance 10 The Restaurant School at Walnut Hill College Catalog 11
lecture features theatrical is repertoire. general restaurants. down-home Center to which and “classrooms,” professional Resource atrium, approach multimedia-enhanced the hands-on uniquely-themed cuisine. in
and college’s learning. student’s these hospitality-related A more traditional approach to The In The Atrium Building houses three Building houses three The Atrium innovative each
or square isCourtyard or square European Philadelphia instruction takes place within our modern instruction takes place within our modern kitchens educational materials to supplement in-class computer labs and a large collection of both students get an opportunity to practice students get an opportunity and perfect skills learned every day at Hill The Restaurant School at Walnut College. These skills will become a part of A American halls. Within these classrooms, our faculty halls. Within re-created chefs. The grand setting, coupled setting, The grand chefs. a makes for service, impeccable with dining experience. memorable additional members draw from their numerous years members draw from their numerous years of experience, to provide students with the knowledge they need to succeed in the Furthermore, the hospitality industry. faculty inspire in students a sense of pride in their daily accomplishments.
in design with beautiful storefronts, in design with beautiful “outdoor” dining cobblestone paths, and this beautiful terraces. Pass through , featuring setting to The Italian Trattoria Italian casual dining with regional to The Heartland, a pasta specialties; or restaurant with contemporary American an Philadelphia 12 Campus and Student Life Student Life Campus and Student Life Campus and The Restaurant School at Walnut Hill College Catalog 13
program industry- College- are intramural These are qualities College basketball. organizational skills. or Hill You are encouraged to join You year-round assist visiting chefs in the kitchen and take part in ban- build leadership, social, and quets, dinners, and promo- a fun, and get to know your tional events at the college. enable you to learn more, have classmates. As students take fundraising events. Students also and participate in clubs, which charge of club activities, they Walnut softball, shows, and lend a hand at charity Students participate in local and at attend national and regional trade national culinary arts competitions, College, At The Restaurant School at Walnut at Walnut School Restaurant At The These special events are times when These special events are At The Restaurant School at Walnut School at Walnut At The Restaurant specific and enable students to network specific and enable students and build their with industry leaders resumes. Hill College, we are pleased to offer 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. students can work closely at The Restaurant Clubs and organizations School wide events fill the calendar…so get ready!! fill the calendar…so wide events lets students participate in the sport of participate in the sport 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 assis- tance. 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 or two are devoted to expanding your activities; these may involve attend increased study time is needed, you can knowledge outside the classroom or focusing knowledge outside the 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 on mastering course material. You can You on mastering course material. of exciting activities: choose from a variety meet a celebrity enjoy a chocolate tasting, from the Food Network 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 administrative offices,acomputerlaband 7. 6. 5. 4. 2. 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’ college andotherstudentsexpect student useatanytime;however, the The studentloungeisprovidedfor areas cleanandorderly. bicycles, motorcycles,etc. must bekeptclearofanyitems;i.e. The rearoftheEducationBuilding T is notpermitted. Sitting onworktablesandequipment Stools areprovidedinthekitchens. absolutely may notputtheirfeetonchairsand demonstration/lecture rooms.Students is ablet-arm
a
three-story s
consideration
may
chairs
not
building
are sit
in on provided , abarand
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, 4100 W Street. Studentsarenotpermittedtoparkat her dant mayrequirethatastudentleavehis/ valuables intheircars.Theparkingatten- encouraged tobewisebynotdisplaying parking isnotpermitted.Studentsare charge and“atyourownrisk”.Overnight visitors tothecollege,pastryshopcustom hours. Inaddition,spacesarereservedfor spaces. Thisisbecausestaffarrivesatvaried students eventhoughthereareempty likely thattheparkinglotwillbeclosedto staff parkingisreserved.Thereforeit ingress/egress ofdeliverytrucks. parking (asdirected)andbecauseofthe parking require thathe/shestophis/her car nearthe will beclosedtostudents. ing certainspecialevents,theparking lot ers, andthehandicapped.Occasionally, dur spaces. attendant willassist studentswithparking lot, including thosewho maybedropping kindly requestthat anyonedrivinginthe
Lockers areprovidedonthelowerlevel Labs arelimitedto26persons.Lectures The collegeofferslimitedparkingona keys Students areaskedtounderstandthat If astudentwishestoparkinthe lot,we
for property fences, lamppostsetc.)oncollege
T
alnut Street.Parkingisfreeof
attendant’ students’ o in
insure first-served certain .
everyone’
s personal instances
booth.
basis
s The property
safety at such
4207 parking
as ,
we .
double- W
alnut
- - 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 Street. There are no special discounts, but it in 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 the purchasing center, located on the lower in The Pastry Shop, Marketplace and level of the Education Building. dinner except for alcoholic beverages. There are some basic limitations. Large Telephones volume purchases in The Pastry Shop, as Students are not permitted to use any determined by the manager, will not be school or restaurant phone lines. The college discounted (for example, numerous cakes staff will not take phone messages for stu- and pastries for catering events/parties, dents, nor will students be disturbed in any snack food items, bottled or canned class. Students are encouraged to inform beverages etc. in all outlets). Discounts in their families about this policy. Students the restaurant are limited to eight persons. are permitted to bring cell phones into The student is required to be present. Gift class, however they must be turned off certificates are not discounted. 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 area abounds with shops, restaurants, and on equipment and clothing purchases in merchants that offer discounts to students. the student store. Located in the Center for Be certain to ask and present the card. Hospitality Studies, the store features a Additionally, some merchants such as house varied selection of utensils and cooking ware and gourmet shops, even those located equipment, as well as clothing and school outside of University City, may offer a dis- supplies. The store also handles the count to foodservice and hospitality stu- distribution of books, uniforms, and other dents. essentials. The items are sold at a great Student ID cards must be carried at all discount in order to encourage students to times. You may be asked to show your build their “batterie de cuisine” and practice Student ID card at any time by any faculty at home. The hours for the college store or staff member. If lost, the replacement fee are Monday to Friday from 9:00 am to is $10.00. If asked to provide identification 5:00 pm. and the ID Card is lost, students must present a photo driver’s license. If no The Purchasing Center identification can be shown, the student The Purchasing Center is the Main may not be admitted into class. Food and Equipment Distribution Center Student’s can establish an on-campus at The Restaurant School at Walnut Hill account to use their student ID card for College . The Purchasing Center takes pride making on-campus purchases and receiving in providing the finest products available certain student discounts at the college. You from Philadelphian’s leading purveyors . 15 16 Campus and Student Life Foods PreparedinSchoolKitchens Purchasing CenterProcedures from yourinstructor requests musthaveasignedrequisition instructor Food orLiquor, mustcomefromyour remember isallrequisitionsforEquipment, a Lost andFound First Aidforminorcutsandburns,our centers forthehomeless todonatefood school workswith localfoodbanksand ing center, asdirectedbytheinstructor. The remaining foodswillbesentto the purchas- pastry shop,orforschoolfunctions. Other occasionally beusedintherestaurants, 7:00 p request anypieceofequipment with crosscontamination request thatequipment for thenextstudentwhowillneedto barrel canlocatedneardumpsterarea directly todumpsterarea area needed andrefrigerated returned wrapped,labeledanddatedwhen food bins to avoidcrushingitems of anyequipment not tomisplacesmallpartsorattachments returned cleananddried or addtoonesignedbyyourinstructor place insidecardboarddumpster of trashcan to floorsandstairwells students only, toavoidinjuryanddamage . m . The mostimportantprocedureto Hours ofOperationare6:00a Located atThePurchasingCenteris Foods preparedinschoolkitchens will Students musthavetheirIDcardto All Kitchengreaseisdiscardedin All trashistakendirectlytodumpster All fooditemsthatarereturnedmustbe Food Binsarecarriedonebinatatime, Equipment whichisborrowedmustbe Students maynotfilloutarequisition All cardboardshouldbeflattenedand . to5:00p Alltrashremovalisdonebytwo . m . . . MondaythroughFridayand8:00 Allequipmentorfooditem . Alwaysremovetrashincan . m . . onSaturday . Thisisveryimportant . . . . . Nevertakebagout Pleaseneverstack Pleaseusecaution . . Pleaseusecaution .
.
. . . m . to .
.
vaping 50 feetoftheirentrance. buildings, smokingisnotpermittedwithin Street, 100S.42ndStreetandalldormitory for HospitalityStudiesat4100Walnut front andbackyards.RegardingtheCenter includes allparkinglots,porches,aswell anywhere oncampusproperty .This environment .Smokingisnotpermitted Hill Collegepromotesasmoke-free consumption elsewhere. removed from|thekitchensbystudentsfor whenever possible.Foodisnevertobe Smoking Policy Visitors toClass the director. Onthedayofvisit, obtaining permissionfromthedepartment sanction. Vice President ofCollegeAdvancementfor $35.00 fineandwillbereferred tothe designated areaswillbesubjected toa for sanction.Violators smokinginnon Vice President ofCollegeAdvancement anywhere butintheashcans any entrance owned sidewalksprovideditis50feetfrom on campus not smokewithin50feetofanyentrances Residential Learningbuildings.You may properties aswellclassrooms,officeand parking lots,porches,sidewalksoncollege erty Thisincludesalloutdoorareassuchas is notpermittedanywhereoncollegeprop- College isanon-smokingcampus a $35 college ownedbuildingwillbesubjectedto Student Life.Violators smokinginsideany this policywillbereferredtotheDirectorof The to regret thatstudentsmaynotbringguests instructor beforeenteringtheclass.We
wine
The RestaurantSchoolatWalnut guest
A guestmayjoinaclassbyfirst The RestaurantSchoolatWalnut Hill visitor’s . 00 fineandwillbereferredtothe ,
e-cigarettes andhookahs. tasting
must . Smokingispermittedoncity
. pass Pleasedonotthrowcigarettes
obtain or
is hands-on
to
a be
visitor’s
This includes This presented
classes. . Violators of
pass. . Smoking
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 dormitory orthemainoffice are notallowedtoreceiveflowerstheir the proceduresprovided parcels largerthanaletter, pleasefollow e-mail any facultymemberorstaffby in thelibraryorcomputerlabsatanytime. permitted duringclass,intheclassrooms,or package theywill callthestudentdirectly student’s telephone number the UPSstore name onthelabelandthen address of The senderwouldsimplyputthe student’s frequent deliveriesor“ParcelReceiving” wish, byrentingalargeboxiftheyexpect Sun 12:00p Sat 9:00a Mon-Fri 8:00a for flowerprocedures ervices, UPSandFedEx/Kinkos letter sizemailbox 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, P 3720 SpruceStreet UPS Each Residentialroomisassigneda on
or the
telephone. .
m tablet . . m –5:00p . Theymustalsoputthe . –5p . m
of . . -7:00p A 19104 Ifyouwishtoreceive
a For
. . m tablet-arm . m .
. personal We offertwos . ; . . m
. . Seebelow ; . Students
chair
meetings,
,
it
. .
if thepackagearrived can calltheUPSstoreatanytimetocheck have twooptionsoftrackingit to theFedEx/Kinkosaddress the student’s phonenumber student’s name,theUPSstoreaddressand manner –beingcertaintoalwaysplacethe list ofourlocalflorists: returned tothesender within 3-5businessdays,thepackageis calling thestoreandaskingifithasarrived options includetrackingitonlineorsimply notified whentheirpackagearrives Sat-Sun 10:00a Fri 7:00a Mon-Thurs 7:00a the packageviaweb the studenttrackingnumber)cantrack and thestudent(providedfamilygives the web,QVC,etc can evensenditemsthattheyorderfrom The UPSstorecharges$5 LOCATION that hastobecheckedcalled,HOLDAT ship packages) age isshippedExpress,(DoNOTground each daytheyhavethepackage the Sender student wouldneedatrackingnumberfrom In ordertousethemethodsprovided, 563-5554 Telephone: 215- Telephone: (215) Students canalsogetflowers.Hereisa Unfortunately, thestudentsareNOT This serviceisofferedonlyifthepack 215-386-6579 Philadelphia, P 3535 MarketStreet FedEx/Kinkos Philadelphia, St, Walnut 2124 Nature's GalleryFlorist Philadelphia, Sq, Rittenhouse W. 210 Design Evantine . . m If thepackageisnotpickedup . . –7:00p Thepackagehastobemailed . Onthelabelthereisabox . m PA 19103 PA 19104 . . . A 19104 –6:00p intheexactsame m . 790-2576 . –10:00p . . Aswell,thefamily m . . ; . 00 perdayfor . Thestudent . m .
. . . These Families . m . . ; They - .
Rose’s Florist – The Shops at Penn Please note that it is college policy The Restaurant School at Walnut Hill College Catalog 140 South 34th Street, to insist on an evaluation by a medical Philadelphia, PA 19104 professional for most incidents. (215) 387-4242 (800) 579-0549 Student Accident Insurance http://www.uofprosesflorist.com/ The Restaurant School at Walnut Hill Young's Florist College advises all student to maintain 1124 Walnut St, personal medical insurance, however, the Philadelphia, PA 19107 college has secured, for the protection of (215) 3238-0788 our students, the accident insurance described below. Coverage commences at the time the student starts school and ceases Parents can order the flower and pay when he or she is no longer actively for them using a credit card over the phone. enrolled in the school. While making the order parents’ can also give the telephone number for the student, Hazards Insured Against so that they could be called to pick up the Students will be covered only for flower when they finish making the flower accidents and injury sustained while arrangement. participating in school sponsored and Fire and Safety Drills supervised activities in this country and abroad, including travel as a group in Periodically, the school will hold fire connection with these sponsored activities. and safety drills. Students will be given Coverage is provided on a full excess basis. advance notice of the drills. When the alarm sounds, follow the directions of the staff Jeanne Clery Disclosure of Campus and instructors. Walk, do not run. Security and Campus Crime Statistic Fire Exits and Evacuation Procedures Act (Clery Act) Fire exits are easily accessible from all To be in compliance with the Clery of the classrooms, kitchens, and common Act, federal regulations require schools to areas of the buildings. Each building complete an annual report of campus crime on campus is assigned an Emergency and security measures. Coordinator that is familiar with the The purpose of this report is twofold. physical facilities of that building, fire safety First, it allows applicants to the school to and emergency exits. All alarm systems and be duly aware of the crime statistics for the fire safety equipment is inspected annually. school as well as what preventative mea- Each Emergency Coordinator has access to sures are in place to manage security. emergency contacts and supplies as they Second, it allows staff and current students deem necessary for their assigned building. to review the report on an annual basis and The emergency hotline (extension 3333) become aware of not only the statistics but will be updated with any announcements also how the school community can work or instructions. together towards creating a safe and pleas- Accidents ant environment. Any student who would like to read a Students should be aware that the copy of the report can do so by contacting kitchen can be a potentially hazardous the Vice President of Administrative place, and should refrain from any action Services. or behavior that may result in injury 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.
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 Marketplace is the gathering place for a casual lunch. Mingle with friends and classmates as you enjoy made-to- order pasta prepared in our European market-place setting. The menu features a selec-tion 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 mem- berships 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 There are bonuses for higher initial staff member in the Office of Student Life purchases as follows: who will be happy to offer assistance. 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. competed in both national and interna- tional culinary competitions. Students Refunds will participate in workshops and hone There is a $50 administrative fee charged competition skills. to cancel an account. To receive a refund, all tuition, book, equipment, and housing The culinary team has achieved tre- accounts must be current. mendous success in past competitions. Refunds are not offered unless the Culinary Team members represented the college’s business office receives written United States in the 2004 Culinary 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 Cocktail Club The Cocktail 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 Cocktail 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 these special events are always distributed are demonstrations by Philadelphia’s top or posted. pastry chefs as well as trips to chocolate factories and pastry shops. The ideas and Video Messages and Electronic opportunities are limitless. Bulletin Board Television monitors on campus dis- WHC Book Club play video messages to keep students Are you an avid reader? Have you informed of all current events. wanted to read more but just didn’t have Electronic bulletin boards (located at the time? Well, the time is now! Join our the student entrance by the purchasing very own WHC Book Club and enjoy center and at the entrance to The Center exploring the many possibilities that a for Hospitality Studies) deliver informa- good book opens to you. From fiction, to tion on upcoming events and happenings memoirs, to historical accounts – there is throughout the day. These events are something for everyone to enjoy. The scheduled at different times and locations group meets once a month to discuss the in order to give as many students as pos- book in detail and keeps in touch with sible the opportunity to participate in a Campus and Student Life online message boards during the off- variety of activities. weeks. Open your mind to a whole new world above and beyond the hospitality Student Hotline industry. To find out the latest information on New Clubs: Please see The Office of school happenings dial the school’s tele- Student Life for new clubs forming phone number: 215-222-4200 and punch this year. in ext. 3333. This recording offers up-to- date information on many activities. Student Calendar This same line is used for information Each month a calendar will be regarding snow days. Refer to the Policies published listing all of the important and Procedures section under Academic events for the month, such as activities, Information for more information. holidays, and school promotions. We strongly urge students to refer to Student Memberships in it as a reminder of all school events. Professional Associations The calendar is available on the web at We encourage all students to join the walnuthillcollege.edu/events and on many professional associations for our Schoology. trade. These associations will offer semi- nars 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 events for the college. Notices about Restaurant School at Walnut Hill 26 College. Students are expected to behave • Securing and maintaining a profes- The Restaurant School at Walnut Hill College Catalog with proper discretion at the worksite, sionally sanitary toolbox when visiting any hospitality setting, and • Giving proper two weeks written during all school-related functions. notice of his/her intention to leave Students of The Restaurant School at the job Walnut Hill College are our ambassadors; therefore we count on students to uphold Infractions of these policies may result the tradition of excellence and hospitality in disciplinary action up to, and includ- that The Restaurant School at Walnut ing, expulsion from school. Hill College stands for. Please note: Should a student choose to Appropriate workplace behaviors leave a job without a proper two week include: notice, the hours he/she may have accrued • Arriving for work on time at that worksite will not be counted • Dressing in appropriate uniform or toward his/her internship requirement. professional wardrobe • Working all scheduled shifts Career Fairs • Contacting the manager immediately Career fairs are scheduled twice per if he/she is unable to work due to year offering students of The Restaurant illness School at Walnut Hill College the oppor- • Doing the work to the best of his/her tunity to network and interview with ability many employers at one time. These events • Maintaining a positive attitude are held on campus. This is a professional • Dealing respectfully with all event for all students and alumni of The co-workers and managers Restaurant School at Walnut Hill College. • Keeping the manager informed about Class schedules are adjusted to permit changes in his/her school schedule student attendance. • Keeping track of his/her own internship hours Attendance is highly suggested for all • Providing the manager with the full-time students, and professional dress necessary forms to record his/her or chef whites are required . Students are internship hours required to conduct themselves with • Reporting all workplace injuries to decorum and professionalism, befitting a the manager immediately hospitality student at The Restaurant • Reporting any occurrence of illegal School at Walnut Hill College. activity in the workplace • Refraining from the use of drugs and Library and Resource Center alcohol in the workplace, or arriving The Library and Resource Center at work under the influence of drugs aims to provide students with the or alcohol resources and assistance necessary • Refraining from taking unscheduled for success at the college as well as in breaks their future endeavors. The Library and • Refraining from fighting or violence Resource Center staff promotes the in the workplace development of information-seeking • Refraining from bringing a gun or skills, and encourages students to weapon to the workplace approach their education at The 27 Restaurant School at Walnut Hill College Loan Periods as the beginning of a life-long learning Loan periods vary for different experience. materials; generally materials will be loaned for a 21-day period. There may The center is located on the third be a shorter loan period for audiovisuals, floor of Allison Mansion, and consists of reserve books, and textbooks. the library and computer labs. Available resources include books and magazines To renew, please contact a library covering culinary and pastry arts, food- staff member in person, by telephone, or service and hospitality management, via e-mail. Please note that there may be travel and tourism, and wines; as well as a limit on the number of renewals. a growing reference, business and general education collection. If we do not own an Circulation Limit item that a student needs, the student Generally, students may borrow up to may be able to borrow it through 5 items at one time. Drexel’s library or via interlibrary loan; please see a library staff member for Recalls and Holds
Campus and Student Life details. All three-week loan items are subject to recall after two weeks if requested by Electronic databases are also available another user. If a student wishes to see an with access to an electronic books, full- item that is checked out, a hold can be text newspaper and magazine articles, placed on the item and the student will and indexed and full-text scholarly jour- be notified when the item is returned. nals both in the arts and sciences gener- ally, and with a hospitality focus. Please Overdue Notices see a library staff member for assistance Students checking out library locating or using any of these resources. materials assume responsibility for returning or renewing materials on time Library Usage and for paying fines incurred. Failure to Access return material or to clear outstanding Access to the library is limited to fines may result in suspension of borrow- Restaurant School students, staff and fac- ing privileges. Privileges will be automati- ulty, and to Drexel University students cally suspended if a recalled item is not with a valid I.D. card and appropriate returned by the date requested. signatures from their institution. Other individuals may be permitted to use the Fines library by contacting the librarian to Fines of 25 cents a day per item are make advance arrangements. charged for overdue material. A five-day grace period is observed after the due Library hours vary throughout the date, during which time materials may be year. Please check the library's website returned or renewed without a fine. Fines for current hours of operation. When on materials returned after the grace classes are in session, the library will period are calculated from the due date open one hour before academic classes (i.e. on the sixth day a book is overdue, a begin and remain open one hour after fine of $1.50 will be owed). academic classes end while classes are in session. 28 and Friday 8:00 a.m. - 5:00 p.m., The Restaurant School at Walnut Hill College Catalog Tuesday-Thursday 8:00 a.m. - 8:00 p.m., and Saturday 10:00 a.m. - 5:00 p.m. while 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.)
Fines for reserve or audiovisual All students have computing and materials are $1.00 per day. A fine of printing privileges; access may be denied $1.00 a day is charged for recalled to non-students. Please also keep in mind material not returned by the requested that computers and printers are provided due date (no grace period). The primarily for students to complete school- maximum fine for an overdue item is related research, assignments, and proj- $20.00. For unreturned items, the ects. Non-school-related use may be maximum fine plus a replacement charge denied. dependent upon the price of the book is charged. Conduct in the Library and Computer Labs Fines should be paid to library staff No food or drink is allowed in the when returning overdue material. At the library and computer labs. Students are end of each term, unpaid fines will be also asked to refrain from long or unnec- reported to the bursar. essary cell phone use and loud conversa- tions. 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
29 30 Campus and Student Life The Restaurant School at Walnut Hill College Catalog University City
Philadelphia Museum of Art
• •
• • • Franklin • • • Institute • • • •
• • •
• • • •
• •
• Drexel • • • • • • University
6 The Restaurant School at Walnut Hill College Campus 5 University of 4 2 3 1 Pennsylvania 7
Center City
• • University of the Sciences
• •
•
•
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 T tour ofW 2.5 credits Cruise andResortTour Therefore, whatbetterwayforour People whoexperiencethewonders You willgobehind thescenestolearn
on
our our? an alt DisneyWorld
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 treatedtoa rare opportunitytogo
the Your classroommaybeMainStreet The tourishostedbymembersofthe The tour begins in central Florida, The tourbeginsincentralFlorida, Y our teacherswillbehotelmanagers,
Magic
beautiful
Kingdom
Key
W ® est , aluxurycruise
Resort.
Y ou’ll
SP that their famousundergroundservicetunnelsystem behind thescenesofDisneyoperation,visiting will agement. agement. sales, marketing,andhotelrestaurantman- Disney staffonsubjectssuchascustomerservice, taurants, whilehavingmanagementbriefingswith Florida’ 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 theCruiseandResortT
tour serves
as
hospitality
s
eight-day well
many most days.
the
as
renowned Magic While
of seminars a
industry half-day Disney’ excursion
Kingdom on
board, s resort with .
session hotels, This
continues
the
theme hotels dynamic you’ll
resorts, ship’ at our
a
park. and participate with resort/ s
executive
four and
restau
tours Y
- ou 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 delight- ful tearooms. You will then prepare for your visit to London, the most vibrant of cities. You will experience the ceremony, tradition, entertain- ment, 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 cen- tral 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!
SP
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’
215-222-4200
outside
the the s
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. outside ofthehospitalityindustry. to obtainreferencesfromprofessionals requirement; therefore,itisacceptable hospitality fieldisnotanadmissions tion. Previousworkexperienceinthe two yearsbeforethedateofapplica- ors, orinstructors,datednotmorethan Make 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 fig- ures from your tax returns. • Be an established United States citizen or eligible non-citizen. • Remember to keep a copy of your fed- eral 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 com- pleted 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 ofAcademicYear 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 Academic Information of three 10-week terms. The extended ter credit hour computations. credit hour ter quar- with ACCSC's compliance credits in passes four 10-week terms. The Restaurant and encom- April to or April November November to runs from program School at WalnutSchool at College awards Hill A full-time academic year consists *Bachelor of Science - 4 Academic Years Academic 4 - Science of *Bachelor Years Academic 2 - Science of *Associate
Maximum ProgramLength evidence Grading System e an extensionshouldbegranted. extenuating circumstancestodetermineif Executive Vice Presidentwillreviewany frame, he/shewillbedismissed.The his/her studieswithinthismaximumtime program. Ifastudentfailstocomplete time frameof1.5timesthelength corresponding cumulative indicators. taken duringthe term,aswellthe and thecredits earned foreachcourse indicate anumericalgrade,letter grade, Academic Progress. GPA isusedtodetermineSatisfactory and acumulativeGPA. Thecumulative each termprovidesaGPA foreachterm performance intheircourses. dents havemetprescribedstandardsof are employedtodeterminewhetherstu skills. Avarietyofassessmentmethods ducational requirementswithinamaximum Assessment istheprocessofgathering Students mustcompletealloftheir The GradeHistoryReportwill also The transcriptissuedattheendof
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 In brief: 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 a student success advisor, and/or take provide for gaining extra credit points other steps to improve their grade in the towards a final grade. A maximum of five 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. Transcripts 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 Student 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 Students must earn a minimum of a teachers, the faculty at The Restaurant 60% average in order to pass a course. School at Walnut Hill College is Students who fail a course will be short committed to helping all students succeed. the number of credits needed to success- We recommend that students schedule fully graduate and receive his/her degree. regular meetings with their instructors to Students are cautioned that the failure of review progress and course material or if a course could have significant financial they have any course-related questions. implications. Students may lose their If there is a specific question that financial aid should they fall below the cannot be addressed by an instructor, required number of credit hours or fail to students are encouraged to make an maintain Satisfactory Academic Progress appointment to see the department as outlined in the Academic Policies director or Dean. section of this handbook. For specifics on failing the Tour of France, the Management Florida Resort Academic Advising Tour, or the Hospitality Tour of England, The Student Success Office provides please review the section for these courses assistance for all students at the college. carefully. Students may contact an academic success advisor to review their programs, check Retaking a Course their academic progress and attendance, A student who fails any course by bolster their study skills, or strengthen not achieving a 60% average or above will their academic performance. fall short of the required credits and there- The academic advising program fore will not be eligible to graduate or encompasses study groups, tutoring, receive a degree. A student should meet and mentoring. Individualized care is with the Registrar to arrange to retake provided to help students achieve their a course. Retaking a course more than once full academic potential. requires approval from a student success Students with special academic needs advisor or the Registrar. will meet with the Chief Academic Officer After the retake is approved, the or a Student Success Advisor. student must pay the tuition in advance of the scheduled retake. Students will not Eligibility for Graduation be allowed into class until the retake has Each course at The Restaurant School been formally approved and paid in full. at Walnut Hill College is an integral part The tuition charge will be based on the of the whole program. Students must number of credit hours. A charge of complete all courses successfully and $225.00 per retake credit will be assessed. 47 An “F” will remain on the transcript, but Applying for Transfer Credit only the new grade for the course will be calculated in the GPA. Evaluation: 1. Notify your Admissions If scheduling does not permit the Representative and Financial Aid student to complete a retaken course Officer that you have previously prior to graduation, the student will attended another college/university. not be eligible to graduate or participate in the ceremony until all requirements 2. To submit your request to a Student have been met. The retake must be com- Success Advisor for evaluation make pleted within six months of the originally sure you have fulfilled the following: scheduled graduation date. a. Download transfer application For specifics on retaking the Tour of from Walnut Hill College’s webpage France, the Management Florida Resort (www.walnuthillcollege.edu) Tour, or the Hospitality Tour of England, please review the section outlined in the b. An official sealed transcript must student handbook for these courses care- be submitted to a Student Success fully. Students who are required to retake Advisor for evaluation with the following: Academic Information any of these courses will be charged a retake fee of $900.00. i. A separate completed transfer application form for each course Transfer Credit Policy to be evaluated Transfer students from accredited post- ii. Copies of the course description secondary institutions may submit their or syllabi for each course to be transcripts for a course-by-course evalua- reviewed tion to determine if credits are transferable. Students from non-accredited institutions c. All requests must be submitted to a may be eligible for transfer credit if it is Student Success Advisor one month determined that completed coursework met prior to your first term at TRS@WHC appropriate levels of content and intensity. d. Students will receive a notification Each applicant’s transcript is given individ- by mail from the Student Success ual attention and evaluated by the dean of Advising Department stating academics and the department directors whether their request was approved however, there is no guarantee that or denied transfer credits will be awarded. The Dean e. Students must then make an of Academic Affairs or a Student Success appointment with a Student Success Advisor will ultimately determine whether Advisor for their initial transfer transfer credits will be accepted. The fol- credit meeting. lowing standards will apply: 3. The student is responsible to meet • The institution awarding the credit with his/her Financial Aid Officer to must be an accredited, two-year or discuss the following procedures and four-year degree-awarding institution. requirements: • Only credits earned in courses in which 4. The C or a Student the student received a grade which is hief Acadmic Officer Success Advisor will ultimately equivalent of “C” or better will be determine whether transfer credits eligible for a transfer will be accepted. The following • Courses taken beyond the last ten standards will apply: years may be considered unless a a. Only credits earned in courses in degree has been granted. which the student received a grade • To be granted an Associate of Science with an equivalent of "C" or or Bachelor of Science degree from better will be eligible for transfer. The Restaurant School at Walnut Hill b. To be granted an Associate of College, the student must complete a Science or Bachelor of Science minimum of 50% of their program at degree from The Restaurant 48 this institution. School at Walnut Hill College, the student or school at which the student The Restaurant School at Walnut Hill College Catalog student must complete a minimum received prior State Grants provides of 50% of their program at this The Restaurant School at Walnut Hill institution." College with the information needed to test academic progress and eligibil- ity determined. The certifying financial Transfer Student Financial Aid aid administrator may delay and/or Policies and Procedures reject the transfer student’s eligibility For Federal and State Financial Aid for lack of progress until the student TITLE IV (Federal Student Aid) Policy provides the academic transcript in • Prior to disbursing Title IV (Federal accordance with the State Grant Student Aid) funds to transfer academic progress policy. students, The Restaurant School at The Restaurant School at Walnut Hill Walnut Hill College must obtain a College PHEAA – Pennsylvania State financial aid history for a student who Grant Procedure has received federal student aid at a • To adhere to the PHEAA State Grant prior post secondary institution and policy, prior to the final crediting of must inform NSLDS (National funds to transfer students, a copy of Student Loan Data System) with iden- the official academic transcript from tifying information about the transfer the prior post secondary institution student to receive updates through the where PHEAA state grant was last Transfer Student Monitoring Process. credited must be submitted to The • Through Transfer Student Monitoring Restaurant School at Walnut Hill Process, the financial aid history is used College’s financial aid office to com- to identify students who may be ineligi- plete the academic progress testing. ble for federal student aid due to issues • PHEAA State Grant final crediting is such as: exceeding aggregate loan lim- also reviewed and confirmed at the its, loan default, and/or overpayment certification of the fall, winter, and on a grant and/or student loan(s). spring rosters, summer rosters, and The Restaurant School at Walnut Hill the annual reconciliation rosters. College TITLE IV (Federal Student Aid) Procedure • To adhere to TITLE IV policy, during Transferring Programs the admissions application process to Internal Transfer Policy: The Restaurant School at Walnut Hill A current student who wishes to trans- College, undergraduates who wish to fer programs internally at The Restaurant transfer credits into their program of School at Walnut Hill College must con- choice, official documentation of tact a Student Success Advisor to initiate approval of transfer credits and the transfer. Students transferring within enrollment status must be presented the current college programs must submit to the financial aid administrator an internal application and written goal along with the financial aid file to statement reflecting how the new degree determine Title IV eligibility. program will better assist them in achiev- PHEAA - Pennsylvania State Grant Policy ing future aspirations. Any student wish- • When certifying eligibility for the ing to transfer from his or her program to PHEAA State Grant for a recipient another program within the college must who has transferred to The follow the internal transfer procedure. Restaurant School at Walnut Hill Students must first meet with a Student College, the financial aid administra- Success Advisor and a Financial Aid tor must complete the State Grant Officer to discuss reasons for transferring academic progress testing. The grant and the outcomes of the forthcoming should not be credited until the decision. Students should keep in mind 49 that transferring programs may affect Honors their financial aid eligibility and gradua- Three levels of academic honors are tion date. awarded to recognize levels of achieve- Internal Transfer Procedure: ment based upon a student’s GPA. The • Students must complete an Internal following ranges apply for term honors: Transfer Application (located outside GPA Range Term Honors the Registrar’s Office) and a written 3.75 – 4.00 President’s List goal statement expressing reasons for 3.50 – 3.74 Dean’s List the major change and how the trans- The following ranges apply for honors fer will facilitate future goal attain- status at graduation: ment following graduation. GPA Range Graduation Honors • Students must then make an appoint- 3.75 – 4.00 Summa Cum Laude ment with a Student Success Advisor 3.50 – 3.74 Magna Cum Laude to submit their application and evalu- 3.25 – 3.49 Cum Laude ate their decision. If the application is approved, the Student Success Cumulative GPA is utilized when Advisor will then determine a new determining graduation honors for Academic Information course plan with the student. each degree independently. In addition, a student who graduates with honors • Students must then consult with a will have met the following criteria: financial aid officer prior to submit- • No academic, attendance or behavior ting the accepted application to the probation Registrar. • Name has never been on any • After meeting with a financial aid suspension list officer, students can then submit their • Student has met all graduation internal transfer application to the requirements: Registrar for approval. 1. Completed Student Life and • After the student is officially trans- Learning hours ferred they must see their Admissions 2. Met all tuition and financial aid Representative to sign a revised requirements Enrollment Agreement reflecting the 3. Completed all assessments, change in program. courses, and internship hours • Upon approval the Registrar will successfully change the status of the student and officially transfer them in the new Family Educational Rights and program* Privacy Act (FERPA) * Students who wish to transfer programs within the college must apply and submit Students may inspect and review their approval before the start of the following term educational records upon request. A stu- in order to be officially enrolled in the new dent desiring to review his/her records program. must submit a written request which spe- cifically identifies the record(s) to be reviewed. A copy of the College’s High School Articulation FERPA policy is available for review in The Restaurant School at Walnut Hill the student success office. College has established articulation agree- ments with several area vocational high The college will not release any non- schools. Students having questions regard- directory information about a student to ing the acceptance of their vocational outside parties without written consent high school credits should meet with the from the student. Release of non-direc- Dean of Academic Affairs during orienta- tory without consent is guided by state or tion. A list of articulated school may be federal laws. The release of directory viewed in the Office of Admissions. information is not considered a violation 50 of your rights of privacy under FERPA. basis with an average of 60% as the mini- The Restaurant School at Walnut Hill College Catalog The College is permitted to release this mum for passing. Grading will be based information unless the student specifically upon a combination of assessment tools. requests otherwise. Directory information Any student who does not pass will be is considered to be the student’s name, required to retake the course paying the full address, telephone number, date and place expenses of the travel experience (including of birth, program of study, participation but not limited to airfare, hotels, ground in recognized activities, dates of atten- arrangements, meals, admission fees, taxes, dance, certificates or degrees obtained, gratuities and other related costs). and the institution attended. Students who have tuition payments and/or other financial obligations in Suspension arrears may not participate in the tours. 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. 51 Planning Ahead for Your Tour the Registrar who will consider all miti- You are required to obtain any pass- gating circumstances before permitting a ports and visas necessary to participate in withdrawal. Withdrawals from all the Tour of France, the Management production or operations courses are not Florida Resort Tour, or the Hospitality permitted at any time. Tour of England. All individual course withdrawals Students who hold passports or travel must be completed five weeks before the documents from foreign countries are last class meeting. A “WD” notation will urged to see the Vice President of College appear on the transcript to indicate a Advancement immediately since the French withdrawal. Students are responsible for or British governments may require a visa. all aspects of retaking a course, including Visas and other travel documents can take any course retake charges. months to process. Students should keep in mind that If a student misses the Tour of France, withdrawing from a course may affect Management Florida Resort Tour, or financial aid. Students cannot withdraw Hospitality Tour of England for any rea- from a course if withdrawal will cause son, it is not refundable. Students must them to fall below 12 credits.
Academic Information pay to retake the course at a cost of $900.00. The student will complete a Withdrawal from a Program course at the school. Should a student Students or applicants who wish to be unable to go on their scheduled tour withdraw from The Restaurant School they must meet with the Vice President at Walnut Hill College must contact the of College Advancement and the Dean college to initiate withdrawal procedures. of Academic Affairs to determine an Any student wishing to withdraw from appropriate course of action. their program must follow the withdrawal Other considerations when planning procedure. Students must first meet with ahead include dress code and wardrobe. financial aid officer and a Student Success Students should be aware that the pur- Advisor to discuss his/her reasons for poses of these trips are purely educational; withdrawal and the implications of his/ therefore, you will be expected to be in her decision. proper business attire for most of the trip. Federal law requires that any student Proper business attire includes suits or withdrawing or graduating from the col- sports jackets, button shirts, and ties for lege complete a financial aid exit interview. men and the proper business suits and This may be completed with the financial dresses for women. If necessary, you may aid officer or by mail. Withdrawing will want to evaluate, budget, and plan for initiate cancellation of financial aid, loans, your wardrobe now. grants, and scholarships. Any payment due to the college, a financial institution, or the Leave of Absence and student will be calculated based on the last Withdrawal date of attendance as determined by a Leave of Absence Student Success Advisor. Students are not permitted to take a leave of absence from a program. They Withdrawal from College may, however, withdraw from a program Dismissal and will be granted credit for any courses A student may be dismissed from the completed with passing grades. Students college or residential living without any retain the option to reapply for admission formal written notification for any one of at a later date. the following instances: Withdrawal from a Course 1. Use, possession, or being in the If a student is not making sufficient presence of illegal drugs or alcohol academic progress in a course, it may be on school premises, which includes advantageous for him/her to withdraw dormitories and any other school- from that particular course. To withdraw 52 related properties.* from a course, the student must meet with 2. Being under the influence of drugs Walnut Hill College must contact the The Restaurant School at Walnut Hill College Catalog or alcohol during school hours or college to initiate withdrawal procedures. during any school-sponsored For withdrawal before the start of activities or functions. school, the student must submit verbal or 3. Cumulative GPA below 1.5 written notice to the Office of 4. Removing or damaging school Admissions. Withdrawal after the first property, including food, beverages, class requires a verbal or written notice to and equipment. the Student Success Office. 5. Displaying any behavior which could endanger the well being of The address for both offices is: another person. The Restaurant School at 6. Failure to uphold the college’s Walnut Hill College standards of professionalism and 4207 Walnut Street behavior. Philadelphia, PA 19104 7. Attending any classes while on • An applicant rejected by The suspension for any reason. Restaurant School at Walnut Hill *The Restaurant School at Walnut Hill College is entitled to a refund of all College has a “zero tolerance” policy monies paid. with regard to a student under the influ- • For cancellations within five days ence, in possession of, or in the presence of signing the enrollment agreement of drugs or alcohol. and before the start of classes, all monies paid will be refunded. • For cancellation six days or more Appeal for Reinstatement after the signing of the enrollment A student dismissed from the college agreement, but before the start of or residential living has the right to classes, all monies shall be refunded appeal the dismissal decision and request except the $50.00 application fee reinstatement. To initiate the appeals and the $100 termination fee. process, the student must submit, in writ- ing, detailed documentation as to why he/ Refunds calculated under this policy she feels the decision for dismissal was in shall be sent to the student within 30 days error. The letter must be submitted the of notice of cancellation, or the date the Executive Vice President within seven (7) school determines the student has with- days of the dismissal. drawn. The Restaurant School at Walnut The decision to have an appeal heard Hill College reserves the right to discon- by an appeals panel rests solely with the tinue the enrollment of any student who’s Executive Vice President. The appeals academic, attendance or behavior perfor- panel will be comprised of a selection of mance does not meet the published stan- the college’s department directors, deans, dards set for students. and other staff as directed by the The refund date for actual refund Executive Vice President. The appeals computation purposes is the last date of panel will use the student’s written docu- actual attendance (LDA) by the student. mentation as the main source of informa- Refunds for the term are as follows: tion for the appeal. It is imperative that the written information is clear, detailed, Full Time program and accurate. Week 1 90% of tuition, less The decision of the appeals panel is final. $100.00 Week 2-3 55% of tuition, less Refund Policy $100.00 Students or applicants who wish to Week 4-5 30% of tuition, less withdraw from The Restaurant School at $100.00 Week 6-10 No refund due
53 Extended Program of calendar days completed by the Week 1 90% of tuition, less total number of calendar days in the $100.00 term. If a student has completed Week 2-5 55% of tuition, less more than 60 percent of the term, he/ $100.00 she is considered to have earned 100 Week 6-10 30% of tuition, less percent of the Title IV aid received $100.00 for the term. Week 11-20 No refund due • Any unearned funds will be returned as soon as possible, but no later Refunds are credited: than 45 days after date the school 1) Unsubsidized Federal Stafford Loan determined student withdrawal. 2) Subsidized Federal Stafford Loan If a student has received disbursed 3) Federal Plus aid in excess of the calculated earned aid, 4) Pell Grant then funds must be returned to the federal 5) Any other Title IV Program financial aid programs in the following 6) Other federal, state, private or order: (1) Federal Direct Unsubsidized institutional financial assistance Stafford Loan, (2) Federal Direct
Academic Information 7) To the student Subsidized Stafford Loan, (3) Federal Additional monies will be sent directly Direct Parent Plus Loan, (4) Pell Grant, to the student who signs the enrollment (5) any other Title IV program, (6) other agreement unless a prior, specific written federal, state, private or institutional request is made by the student and any financial assistance, (7) to the student. third party. This notice must be sent to Additional monies will be sent the Office of Admissions in the same directly to the student who signs the manner established above. enrollment agreement unless prior, specific written request is made by the 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: lated percentage of the term com- • For classroom activities, 1 clock hour pleted becomes the percentage of in a didactic learning enviornment Title IV aid earned. The total Title equals 2 units. IV aid disbursed to the student, or This includes the Tours. that could have been disbursed to the • For laboratory activities, 2 clock hour student minus the amount of Title IV equals 1.5 units. This includes aid earned by the student yields the Restaurant Operations, Retail Foods, amount of Title IV loan and grant Retail Pastry Production, Baking and aid that is unearned and that must be Culinary lab classes. returned. The percentage is deter- • For internship activities, 1 hour 54 mined by dividing the total number equals 1 unit. Student Complaint Procedure Policies and Procedures The Restaurant School at Walnut Hill College Catalog Any concerns a student has regarding the Professional Standards of Attitude college may be addressed with the and Behavior Executive Vice President. Should a stu- One of the most important educational dent have concerns with a specific class and developmental processes students will or instructor, the following steps should experience at The Restaurant School at be followed:: Walnut Hill College is that of developing 1. Meet with the class instructor and the temperament and attitude required of attempt to resolve the issues (s). hospitality professionals. 2. Should there be any unresolved Students should view enrollment in issues; students may then meet with the college as an important step in profes- the appropriate Dean or Vice sional development and must understand President: the level of standards and expectation of a. Restaurant and Hotel performance. Listed below are some Management students should see guidelines: the Chief Academic Officer 1. Adhere to the dress code for all b. Culinary and Pastry Arts Students classes. should see the Vice President of 2. Arrive for class on time. Culinary and Pastry Arts 3. Submit assignments on time. 3. To further pursue a matter, students 4. Turn cell phones off during any may submit a complaint in writing class or during any official college to the Executive Vice President. function. 5. The use of foul language is If the student does not feel that the col- unacceptable. lege has adequately addressed a com- 6. Act in a professional and refined plaint or concern, the student may con- manner, with respect for fellow sider contacting the Accrediting students, faculty and staff. Commission. Schools accredited by the 7. Address staff members and faculty Accrediting Commission of Career as “Mr.” or “Ms.” and chefs Schools and Colleges (ACCSC) must have as “Chef.” a procedure and operational plan for han- 8. Be supportive, fair, and helpful to dling student complaints. All complaints your classmates. considered by the Commission must be in 9. Treat College buildings, furnishings, written form, with permission from the and equipment with care and respect. complainant(s) for the Commission to 10. Be supportive of The Restaurant forward a copy of the complaint to the School at Walnut Hill College. college for a response. The complainant(s) It is now an important part of will be kept informed as to the status of your career. the complaint as well as the final resolu- tion by the Commission. Whenever you are representing the college, whether it be at a special event, Please direct all inquiries to: career fair, internship, or Student Life and Accrediting Commission of Career Learning event, you are expected to Schools and Colleges of Technology follow the rules of conduct laid out in 2101 Wilson Blvd., Suite 302 this handbook, and to act in a manner Arlington, VA 22201 that will reflect positively on the college. A copy of the Commission’s complaint You are expected to respect staff, faculty, form is available at the college and may classmates, school premises, and the pro- be obtained by contacting the admissions fession for which you are training. Should department. you exhibit behavior that is less than acceptable, you will be required to meet with the department director to address the deficiencies. Behavior problems may result in probation or dismissal. 55 Code of Student Rights, tors, cell phones, and other electronic equipment. Responsibilities, and Conduct c. A student must not steal The Restaurant School at Walnut Hill examinations or any course College, like all academic institutions, materials. exists for the advancement of knowledge, d. A student must not allow the pursuit of truth, the development of others to conduct research or students, and the promotion of the well prepare work for him or her being of society. Free inquiry and free without the authorization of expression are indispensable to the attain- the instructor. Under this ment of these goals. Students are expected prohibition, a student must to exercise their freedom to learn with not use materials obtained responsibility and to respect the general from commercial term paper conditions which maintain such freedom. companies or papers that have The college has developed the following been written by other persons. regulations concerning student conduct e. A student must not alter a which safeguard the right of every grade or score in any way. individual to exercise fully the freedom
Academic Information f. A student must not submit a to learn without interference. copy of a written report, which is represented as the student’s Academic Misconduct individual work, if it has been The Restaurant School at Walnut written by other persons. Hill College promotes and upholds 2 . Facilitating Academic Dishonesty academic integrity and intellectual a. A student must not intentionally honesty among its students and staff. or knowingly help or attempt The College recognizes plagiarism and to help another student to cheating on any academic work as a commit an act of academic serious offense against school policy. misconduct. The Restaurant School at Walnut Hill 3 . Professionalism and Language College may discipline a student for a. All written and oral academic misconduct, which is defined assignments, project, as any activity which tends to undermine journals, etc… must be the academic integrity of the institution. presented in a professional Academic misconduct includes: manner. 1 . Plagiarism/Cheating b. The use of foul language or a. A student must not adopt or inappropriate language will not reproduce words or statements be tolerated, and the appropri- of another person without ate sanctions will be enforced. appropriate acknowledgement. Credit must be given whenever Plagiarism Policy the student has used any facts, A fundamental goal of education is statistics, graphs, or pieces of to produce students who can evaluate information that are another ideas – both analysis and synthesis – and person’s spoken or written who can produce significant original words. thoughts. Plagiarism is simply repeating b. A student must not use or words or thoughts of other people, attempt to use external without adding anything new. Therefore, assistance on any test or submitting a plagiarized paper – in examination, unless the addition to the wrongful conduct – does instructor specifically has not demonstrate the level of understanding authorized external assistance. and skill that an educated person is rea- This prohibition includes the sonably expected to have. The plagiarist use of books, notes, calcula- knows that he is not the true author of 56 the work, yet the plagiarist willfully and college property, and when involved with The Restaurant School at Walnut Hill College Catalog deliberately puts his name on the work. off-campus programs, activities and Standler, R.B. (2000) Plagiarism in events related to, or sponsored by, the Colleges in USA. Retrieved February 14, college. Students are also expected to 2009, from http://www.rbs2.com/plag. follow the tenets of the student code htm of conduct when privately off-campus. Turnitin is a web-based originality Alleged off-campus student code checking program that ensures originality, violations having, or potentially having, as well as use of proper citation. Turnitin a direct, detrimental impact on the will be used by The Restaurant School at college’s educational functions, its Walnut Hill College to detect potential community members, or the local plagiarized papers. community are subject to adjudication within the campus judicial system. This College Proceedings misconduct includes, but is not limited to: First Offense: Student must meet 1. Dishonest conduct including false with the Chief Academic Officer. Student accusation of misconduct, forgery, will automatically fail the assignment and alteration, or misuse of any college be required to complete a one-hour tutor- document, record or identification. ing session on citing and creating a bibli- 2. Providing information known to be ography. No make-up work or extra false to any college official. credit work will be allowed in that course 3. Lewd, indecent, or obscene for the remainder of the term. conduct. Second Offense: Student must meet 4. Disorderly conduct, which inter- with the Chief Academic Officer. Student feres with teaching, administration will automatically fail the course in which or other college activities. the infraction occurred. Student will be 5. Actions which endanger the charged for the re-take of that course at student, the college community, or the prevailing per credit fee. the academic process. Third Offense: Student will be 6. Failure to comply with the asked to meet with the Chief Academic directions of college officials or the Officer as well as the Executive Vice terms of a disciplinary sanction. President. At that time the student will be 7. Unauthorized entry or use of a dismissed from the college effective imme- college facility, or refusal to vacate diately. Financial Aid will be notified that a facility when directed to do so by the student has been dismissed and that all an authorized official of the college. loans, grants and scholarships are to be 8. Damage to, or destruction of, cancelled for that student. college property or the property The Academic Misconduct 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 indi- vidual’s personal safety, or that Code of Personal Conduct/ causes the person to have a rea- sonable apprehension that such Community Regulations harm is about to occur. The Restaurant School at Walnut b) Personal insults and/or per- Hill College students are subject to the sonally abusive language likely provisions of this catalog while on to provoke a violent reaction by 57 the listener or listeners to the appropriate disciplinary sanctions. speaker. Disciplinary sanctions are defined as 11. Unauthorized possession or use of follows: alcoholic beverages on college prop- Reprimand is an official notification erty, or in the course of a college of unacceptable behavior and a violation activity. of the student code of conduct. Any 12. Unauthorized possession or use of further misconduct may result in more illegal drugs serious disciplinary sanctions. All a) The sale, gift or transfer of reprimands will contain conditions noted drugs, controlled substances or under “Conditions of Sanction”. drug paraphernalia to another Disciplinary Probation is a conditional student on The Restaurant status imposed for a designated period School at Walnut Hill College of time. Further violation of the student property or in the course of a code of conduct while on probation will college or student organization be viewed not only as a violation based activity. upon the act itself, but also Violation b) The term “controlled of Disciplinary Probation which may
Academic Information substances” is defined in result in further action up to and includ- Pennsylvania law, and includes, ing suspension or expulsion. Disciplinary but is not limited to, substances probation may place specific restrictions such as marijuana, cocaine, on the student or student organization. narcotics, certain stimulants and These may vary with each case and may depressants, and hallucinogens. include restriction from participating in 13. A violation of any Pennsylvania or extracurricular and/or residence life federal criminal law. activities, use of non educational facilities or other restrictions as determined by Harassment and Bullying the administration. Policy Interim Suspension Students have the responsibility to When the actions of a student respect each other’s personal rights and threaten the good order and discipline of dignity. A student has the right to be free the college, the Executive Vice President from any form of harassment including may invoke an interim suspension on the sexual harassment in any building or at student, pending a prompt investigation any location on The Restaurant School and sanction review. The Executive Vice at Walnut Hill College property or during President will also determine whether the the course of any college-related activity. suspended student is allowed to remain Students are responsible to respect on college property pending the comple- each other’s personal dignity. Harassment tion of the investigation. In the event that includes any behavior, physical or the Executive Vice President is away from verbal, that victimizes or stigmatizes an campus or otherwise unavailable, any individual on the basis of race, ethnicity, member of the executive branch ancestry, national origin, religion, creed, (President, Chief Academic Officer, Vice or sexual identity. Sexual harassment is President of Administrative Services) may defined as unwelcome sexual advances, impose an interim suspension consistent and verbal or physical contact of a sexual with the following procedure. nature. • The Executive Vice President initiates an interim suspension by Sanctions providing the President with Students and student organizations information of: of The Restaurant School at Walnut Hill a) the events causing the threat to College accept the responsibility to abide exist; by all college policies. Proven failure to b) the name of the student and meet these obligations will justify actions allegedly violating 58 college regulations; and official academic transcript. The Restaurant School at Walnut Hill College Catalog c) a statement of the college Note: Other areas of the college, such as regulations allegedly violated academic units, student employment, and by the student. student activities, may place specific restric- • If the Executive Vice President tions on students or student organizations suspends a student, he or she will be that are on disciplinary sanctions. notified of the interim suspension and an upcoming procedural Conditions of Sanction interview. As a component of a disciplinary • If the final decision is to suspend or sanction, hearing authorities may impose expel the student, the sanction takes conditions that are educational in nature effect from the date of the interim and reflect the nature and gravity of suspension. If the decision is a repri- the offense. Conditions of a sanction mand or disciplinary probation, or may include, but are not limited to, if the charges are not proven, for educational seminars, reflective essays, purposes of the record, the interim restrictions on right of access to campus suspension will be deemed not to facilities and programs, restitution for have occurred. The student has the damage, room changes, and letters of right to appeal the final decision in apology to those affected, parental accordance with The Restaurant meetings and revocation of honors or School at Walnut Hill College stu- awards. dent handbook. The obligation to “protect” our college community which includes Suspension students, staff and visitors to our campus Suspension is the loss of privileges is paramount. Any member of The of enrollment at The Restaurant School Restaurant School at Walnut Hill College at Walnut Hill College for a designated community who compromises the safety period of time and prohibits a student and/or security of the college will be from being present without permission required to participate in “service hours” on the campus or college sponsored related to the college to help “repair” or activities. A student's suspension shall not “repay” the damage they did to their exceed one calendar year following the community or the community at large. effective date of the sanction. A student organization's suspension is a temporary Attendance Policies and revocation of college recognition. A student organization suspension will not Procedures exceed five years. Class Attendance Maintaining good attendance in Expulsion every class is vital to each student’s Expulsion is the permanent loss educational success. of privileges of enrollment at The Students are expected to attend all Restaurant School at Walnut Hill College classes as scheduled, on time, and for the and prohibits a student from ever being full duration of the class. Most students present without permission on the who do not successfully complete a property of The Restaurant School at course often fail to do so because of Walnut Hill College. Expulsion will be absenteeism. noted on the student's permanent record. Perfect Attendance A student organization, expulsion is the Students recognized as having perfect permanent revocation of university attendance have not missed any recognition. The sanction of expulsion is the only • Classes (lecture, demonstration, or judicial sanction reflected on a student's hands on)
59 • Restaurant Operations or Other Considerations Regarding Production classes Absences • Internships a) There are no excused absences. •Tour Experiences b) Absences are listed for the term • Assessments. only; they are not cumulative. Students who have earned perfect attendance for all terms will be recog- Assesment Polices and nized with a certificate during the Procedures graduation ceremony. Classroom Attendance Requirements Students are not qualified for perfect Students are permitted up to two (2) attendance if they were: absences per class per term for any single a) Absent from a class regardless of class with the exception of Production the reason and Operation classes for which all b) Absent from Restaurant Operations missed classes must be made up. Any or Production classes and success- student who exceeds 2 absences will be fully completed the required make- withdrawn from the class and must retake up time. the class paying all applicable fees.
Academic Information c) Late for class. d) Suspended from school, regardless of Hands-On Classes the length of time, for tuition and/or other financial obligations in arrears Many classes consist of practical or for failure to complete financial applications, including kitchen and hands- aid files on time. on for which the grading criteria is heavily
Attendance As it Affects Grading weighted in the area of daily assessments. Absence from a class will result in a zero Students will receive a grade for (0) for the daily assessment on that day. each course taken in each term. All courses include a grading criterion Production/Operations Classes for Student Responsibility. Student Production and Operation classes are: Responsibility consists of participation, Market Production, Pastry Production, preparation and professional behavior Managing Market Production, Restaurant during class. Students absent from class Operations for Management and will receive a 0 for Student Responsibility Restaurant Operations. for each absence. The Student Students missing any of these classes must Responsibility grade is weighted make up the class at varying degrees depending differently for each class depending upon upon the dayand/or number of classes missed it the assessment measures in place. • Students who miss a class (first Tardiness to and Departure from Class absence) must make up one (1) class. Students arriving after the start of • The second absense in a term class, up to 30 minutes late, will be requires two (2) make-up classes. marked late. Two (2) late arrivals are • Any absence on the day before or equivalent to one (1) absence. the day after a holiday requires three After 30 minutes from the start of (3) make-up classes. class students will be marked absent. • Make-up classes must be completed However, they are encouraged to attend within 3 weeks from the date of the the remainder of the class so that they do absence or prior to the end of the term. not miss the material being covered. • Students who fail to complete the Students not returning following an scheduled make-ups will fail the instructor sanctioned break, will be course. They will be required to marked absent for that class. repeat the course at an additional Leaving without permission or being tuition charge. dismissed will be marked absent for the Make-up days and times are sched- day. 60 uled at the discretion of the instructor. class day. Documentation for a serious The Restaurant School at Walnut Hill College Catalog Students must contact the instructor medical situation must include the date within 48 hours of the absence to deter- on which the student can return to class. mine make-up days. It is the responsibility All written documentation must be of the student to confirm the date of the verifiable. make-up class. Missed Assessments Clasroom Policies and Absences on the day of a scheduled Procedures assessment (quiz, test, midterm, final, etc…) School Holidays are a serious concern, as not completing It is important to note that the school these on a timely basis will greatly impact does not observe all federally observed, your grade. If you are absent on the day of religious, and ceremonial holidays. a scheduled assessment you must contact Snow Closing/Late Openings your instructor within 48 hours to schedule It is possible that we can experience a a make-up assessment. The maximum score delay in the start of a school day or a for any missed assessment will be a 70%. cancellation of a full day of classes due to Assessments that are missed during the last severe snowstorms. week of class must be made up prior to the Check Schoology. official final day of the term. 1. Call the school for information We have set up a special “hotline” Late Assignments for you to get updates and informa- Turning in an assignment past due is tion about possible class delays considered to be unprofessional and is and cancellations due to severe discouraged. However, should an assign- snowstorms. Call 215-222-4200 ment need to be turned in late, it will be and enter the four-digit code: 3333 accepted up to 7 days late with the fol- when prompted. You will then hear lowing penalties applying: a status report for the day. Check Missed assessments must be made up the number frequently during the prior to the next scheduled class session. day as the status may change. The maxiumu score for any missed 2. What time is a decision made? assessment will be a 70%. In general we try to make a decision by 6:15 am. The most up-to-the- Assignments that are due during the minute information on weather and last week of class will not be accepted road conditions is needed before a after the official final day of the term. The final decision can be made. same penalties will apply. Any assignments 3. Restaurant Operations turned in after the official final day of the , Market and Pastry Production term will receive a grade of 0. classes are not cancelled or delayed Earning Full Credit for a Missed due to snowstorms. Assessment or Late Assignment 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. In order to receive full credit for the Dress Code and Grooming 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 61 students to select attire that meets indus- burns, etc. must be clean shaven try standards. The faculty and staff on any exposed facial areas. reserve the right to require changes in a student’s overall appearance. The goal of Grooming and Dress Code for Kitchen the college’s dress code is to be fair and Classes responsive to the community at large. Uniforms must be exact models as Students are permitted to wear those issued by The Restaurant School at appropriate casual attire to lecture classes, Walnut Hill College. Dress code for all demonstration classes and in any “Open kitchen classes: to the Public” outlets. Shirts must have • A school approved chef’s white hat sleeves. For safety purposes, open-toe must be worn, completely covering shoes, sandals, and exceptionally high all hair. heels are not permitted. Clothing that is • Cleaned, pressed, school approved torn, soiled, or considered offensive is not chefs jackets and chefs pants must be permitted. Offensive clothing is defined as worn “a word, slogan, phrase or picture that is • Chef’s jackets must be buttoned to vulgar and hateful.” Pajama, flannel or top button.
Academic Information sweat pants are not permitted. Other than • Sleeves must be worn down and Chef hats, all hats or caps should be cuffed at bottom removed when entering the buildings and • School approved neckerchief and remain off until leaving. Students will not toggle must be worn be permitted to enter class if they are not • Name tags must be worn on the dressed appropriately. pocket of the chef’s jacket. If a student is asked to leave class for • Chef’s pants must be hemmed; rolled a dress code violation, he/she has 50 min- cuffs are not permitted. utes to return properly dressed and be • A plain, black belt must be worn. marked tardy. After 50 minutes, the stu- • Aprons to be worn with the bib up dent will be marked absent from class. and full-length of the apron down to During tour experiences, field trips, the knees. trade shows, certain special events, and • Three (3) clean side towels are career fairs, students are required to wear required at the start of each class. proper business attire. • Black, non-skid, polished work shoes Students must adhere to the dress must be worn. Black rubber-soled code and grooming at all times. The staff clogs are acceptable (absolutely no and instructors will make the determina- sneakers). tion whether or not a student is deficient • Only plain white or plain black in any area concerning the dress code. socks may be worn. 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. 62 The Restaurant School at Walnut Hill College Catalog Other kitchen classroom requirements Uniform Standards include: Vest • No backpacks, handbags, or coats • Black, school approved. should be brought into classes. • Tailored to fit and buttoned fully. • School issued toolboxes must be • Cleaned and pressed at all times. brought to all classes. Tie • School approved tie must be clean Grooming and Dress Code for Dining and in place at all times. Room Classes Shoes Men • Comfortable, conservative, black Hair shoes with no-skid soles. • Must be a natural color. • Must be polished • Must be trimmed. • No sandals, boots or sneakers will • Must be kept off the face. be permitted • If length is beyond the bottom of Socks your collar, it must be secured • Black socks only. behind your head. Pants Facial Hair • School approved black pants • Beards or mustaches are acceptable if • Must be pressed and clean at all times you have them on the first day of school • Must be worn above the waist. • Beards or mustaches may be grown Belt during breaks, but must be closely • Plain black belt trimmed and fully grown. • No large, gaudy buckles or studs are • Partial growth is unacceptable. permitted. • Jewelry: Shirt • A wristwatch and one ring, only, • White, long sleeved Oxford button may be worn. down with a closed collar • No tongue or facial piercings are • Sleeves may not be rolled up; must permitted. be kept long and buttoned at all times. Women • Shirt must be cleaned and pressed. Hair Undershirt • Must be a natural color. • White, plain undershirt should be worn • Must be kept off the face. • Must have a plain collar. • If length is beyond the bottom of • There must be no printing or logos your collar, it must be tied back in on the shirt. either a bun or a braid. Apron Make-up • School approved White Bistro apron • Should appear natural; not excessive. must be cleaned and pressed. • Jewelry • Must be tied in the back. • A wristwatch, one ring, and one set Equipment: of post earrings only may be worn. • Corkscrew • No hoop or dangling earrings. • Captains Pad • No tongue or facial piercings are • 2 Pens permitted. Final approval of student’s attire and Men and Women grooming is at the discretion of the Hands instructor. Students are expected to be in • Hands and fingernails must be clean complete uniform at all times during at all times. Kitchen and Restaurant Operations • No nail polish or acrylic nails may classes. The first infraction will be be worn. addressed, personally, by the dining room • Tattoos instructor. Any additional infractions will • Tattoos must be covered at all times. cause a grade of zero (0) and an absence • Cologne or Perfume may be used for your class grade for the day. sparingly. 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 SCI3100A General EducationCourses PAB4290A INT3400A HRB3350A EXP4300A CAB4330A CAB4320A CAB4310A CAB4300A CAB4290A CAB4235A CAB3280A CAB3260A CAB3250A CAB3240A CAB3350A CAB3230A BUS3140A Major SpecificCourses Years 3and4 LEAD4100A ENG3100A CAB3225A
Purchasing
Feast The
Leadership 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 Plant Science Public Presentations
Chef’s for ig 1.5 Kings aae 2.0 Palate 1-6
Credit Credit 18.0
1.5
15.0 3.0 2.0 2.0 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 HUM4400A
SOC4400A PHL3400A PHL3700A HIS4700A EXP4900A HUM4700A PHL4100A SCI3400A PSY3700A Clock Hours Total 194 General Education Major 130 Total Credits
Sustainability in in Sustainability
Life andWork 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
3100
64 64
3.0 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 HRA2340 BUS2120 Restaurant Management Bachelor ofScienceDegreein Course Requirementsfor Major SpecificCourses Years 1and 2 major towhichtheyarematriculating. of ScienceorAssociateArtsinthe Science degreeprogramwithanAssociate Students mustentertheBachelorof P INT CAA1160 CAA1185 CAA2195 EXP2200 HRA1110 HRA1130 HRA1120 HRA1300 AA2115A The programisspecificallystructured A A A A A A A A A A
1-6 Restaurant Operations ServeSafe AlcoholandBeer Dessert Fundamentals Culinary forHospitality Introduction to Professionals Cooking T Le Plat Introduction to Dining RoomService Introduction toHospitality Bartending Concept Development Internship Management Florida Resort T
our
echniques
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 - RES1110 RES1120 WIN2100 SCI1110 WIN2110 EXP2005A General EducationCourses knowledge. opportunity toapplytheirclassroom 2 coursesprovidestudentswithfurther employment degree program,studentsmayseek beverage director. banquet manager, include restaurantmanager foodservice operations.Possiblepositions positions inrestaurants,hotels,catering service manager or othercommercialinstitutional TEC1400A CCS2900A SCI1700A MTH1100A HIS2400A HIS2700A CCS1000A ENG1700A LEAD2400A PSY2100A LNG2400A ENG1400A LA W2100A Upon A A A
A A
completion
T Menu W Sanitation Introduction toW Advanced W in Computer Applications Introduction to Strategies forSuccess Healthy Life Nutrition fora College Math Shaping American W Cultures Understanding Seminar First-Year and Bahamas Culture ofFlorida Creative W The LeadingSupervisor Exploring Psychology Conversational French Foundations inResearch Legal System American Courtsand ableside Service
entry-level , orassistantfoodand orld Cultures dining roomor
riting of
Freshman
riting the ines
management , cateringor
bachelor’
ines
s
1.5 1.5 3.0 3.0 3.0 2.0 2.0 2.0 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
64
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
is
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
of
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 atten- tion 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, break- fast 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 tech- niques 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 rela- tionship 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 labora- tory 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 process- ing, 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 res- taurant setting. (Formerly course CAB312)
85 Garde Manger CAB4310A 2.0 Credits The preparation of food for salon presen- tation is a painstaking, yet rewarding, process. Through lecture, demonstration, hands-on application and repetition, stu- dents will learn the fine art of food prep- aration 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 presen- tation 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 dis- cussion, students will learn that each component serves a special purpose and how each functions within the final prod- uct. 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 chal- lenged to think on their feet and create a menu that is skillful, delicious and reflec- tive 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 struc- ture 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 tech- niques are redefining the roles and responsibilities of the executive house- keeper. What has not changed is the need to understand the basics of man- aging 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 hospi- tality 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 con- cept. 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 comple- tion 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 mem- bers 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 manage- ment 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. which concerns The emphasis
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 to philosophical thinking 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 itself with fundamental questions about itself with fundamental ourselves and our world. 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 Student Life and Learning and Life Student related.” activities areindustryornon-industry fied CommunityPartneronly.These staff orfacultymember,byanidenti- events personal ing port Program • • • • Student Life and Learning and Life The Student community andtheprofessional The actual number of hours worked or hours. graduation of hours may the extendedprogram)–students into (every twotermsfor time 5 Community based for the Partner only. with arecognizedCommunity through availability. by thestudentperhis/herown nity. Theseeventsarescheduled requirement) inhis/herowncommu to 30hours(halfofthe60-hour to volunteertimecompleteup agencies wherestudentsmaychoose regional ornationalnon-profit SSL at turned an for eacheventmust papers
are initiated hours are required per each full- enhance thecollegeor the endof SSL Points paper Points official SSL Hours must be completed growth of consists of“workdone a not term ofthe on the new can Student Life in totheStudent greatest amountof college-sponsored events carry necessary tocompletethe be foundinthe term. The requirement is
Partners student’s schedule. each term. This programallows and supervisedbya the student. over completed associate program be
any student are total number recorded on SSL Points SSL
local, surround- and (30) These flexibility to sup- Office thirty hours in
or
-
student’s community develop asawell-roundedcitizen ofthe continue tobuildprofessional skills,and managers, tomakeindustryconnections, allow studentstomeetgreatchefsand throughout eachacademicyearthatwill There arenumerouson-campusevents • • • will be accepted on the documentation. college SSL exceptions. fulfilling thesehours.Thereareno Students cannotgraduate School at graduation 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 A Student Life Student SSL point SSL The only person who may sign a nated vising dent’s receive an Logbook to
“No-Call/No-Show” Hours are a requirement for representative. It event responsibility topresentthe staff or is Walnut official from Office. the on-site contact ortheirdesig- the eventcontact faculty The Restaurant Hill College. signature. Only signatures
super- is and/or valid each stu- without to
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 sum- mer? 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 Deutsch, Mulvaney&Carpenter Honarary Consul Michael Scullin,Esquire Financial HoldingsGroup,Inc. American Fidelity&Guarantee President &CEO Chairman oftheBoard Edward (Ted)Miller The President Della Clark Honorary BritishConsulate Oliver St.ClairFranklin,OBE Instructor andAuthor Culinary Consultant, Irene Rothschild Wendell andAssociates President Lewis Wendell Executive Chef&CulinaryConsultant Pierre Rauch,CEC,WCC,AAC Board ofTrustees Hopkins &Schafkopf,LLC Chairperson oftheBoard Joseph Hopkins,Esquire The RittenhouseHotel Director ofHumanResources Deborah W.Jacobs Instructor andConsultant Television Host,CookbookAuthor, Christina Pirello Enterprise Center
of FranceandMcElroy, , LLP Chief Academic Officer Academic Chief University Wales & Johnson M.S., Morrow David Directors Arts Pastry and Vice PresidentofCulinary Gary Trevisani Director B.S., Snedeker Caitlin Vice PresidentofAdministrativeServices B.S., MadisonUniversity Peggy Liberatoscioli Vice PresidentofOperations Dennis Liberati Executive Vice President B.S., EasternUniversity Karl D.Becker Vice Presidents Daniel Liberatoscioli President Director Paul Miller High School Recruitment School Director ofHigh Institute Culinary A.O.S. Lupo Smyth Joanna Director of Marketing of Director M. Sninarenko Valery Controller B.S. MillersvilleUniversity Christopher Molz Education Director ofStudentEngagementand Community B.S. TheRestaurantSchoolatWalnut HillCollege Meghan Bloome Director ofFacilities Joseph Geiger B.A ITT Technical Institute Technical ITT ., Stoney Brook University Brook Stoney of Admissions of Campus Development The Restaurant School at Walnut Hill College Catalog 111 Instructor John Everett John of Delaware University B.S., Adjunct Instructor Ferretti Christopher of Massachusetts B.A., University Instructor Sharon Foley Dr. Connecticut Ph.D., University of Adjunct Instructor Michael Frost M.S., University of Mississippi Instructor John Gallagher of America A.O.S., Culinary Institute Instructor Gerald Goard B.S., Florida International University Instructor Katherine Honeyman A.O.S., Pennsylvania Institute of Culinary Arts Instructor Philippe McCartney B.A., University of Florida Instructor McLean Timothy B.A., University of Wisconsin Instructor David Morrow M.S., Johnson & Wales University Chief Academic Officer Eric Simonis A.S., Ecola Dietetique de Stracbourg, France Instructor Valery Snisarenko Valery M.B.A., Stony Brook University Director of Marketing Adjunct Instructor Drexel University University of Phoenix Rowan University Gregory Slonaker A.O.S., Culinary Institute of America Instructor Instructor Marie Stecher B.A., Instructor Madeline Copp M.L.S., California State University Librarian Adjunct Instructor Akita Brooks M.S., 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 Esther Press McManus M.A., Northwestern University Adjunct Instructor Joshua Seery M.S., Associate Dean of Teaching and Learning Instructor Alex Crowe M.S., State University of New York Adjunct Instructor Christina Pirello University of Miami M.F.A., Adjunct Instructor Colleen Bonner M.A., Villanova University Career Development Coordinator Instructor 112 Administration and Faculty Residential LearningCoordinator Floyd Reginald Residential Learning Carter Charles Learning Residential Student SuccessAdvisor University State Clevelanld B.S., Pilch Edwin Academic Success Instructor Student SuccessAdvisor M.A., BrooklynCollege Robert Tumas Coordinator Erica Mitchell Bursar Education Coordinator Student EngagementandCommunity B.A., TempleUniversity Stephanie Battistone and Community Education Community and Engagement Student of Director Walnut HillCollege B.S., TheRestaurantSchoolat Meghan Student Bickel Services 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 ake • Heading East From thePA Turnpike ake • From I-95HeadingSouth ake • The NortheastExtension From thePA Turnpike or • • • • • • T T T Schuylkill Expressway. Follow thesignsforI-76east, Philadelphia exit, I-676west. T 333, I-476south. As 326, theV ond bullet. directions above,startingwith thesec
T exit toCenterCity 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 ake ake
the the you nine
I-95 the the I-476 Exit
second next
head
blocks. Pennsylvania Pennsylvania
south 346-A, alley ForgeInterchange.
to light,
east
I-76 light,
The to
on turn South
. StayonI-76.
east. the
turn
I-76, Restaurant
left T T Central
urnpike urnpike Then Street,
right
stay on
W follow
off
to which
alnut School to to
your South
Exit Exit
the - • From theBenFranklinBridge ake • From I-95HeadingNorth • From theWalt WhitmanBridge • • • • • • • After After T Philadelphia InternationalAirport.
T Schuylkill Expressway booth, gostraightontoI-76west,the Then Expressway west toI-76east,theSchuylkill T toward CentralPhiladelphia. T
T Street, whichexitsfromtheleft lane. starting withthesecondbullet. T which exitsfromtheleftlane. Expressway toExit346-A,SouthStreet, the airport. Schuylkill Expressway, headingtoward Then with thefourthbullet. low thefirstsetofdirections,starting with thefourth bullet. low thefirstset ofdirections,starting above, startingwiththesecondbullet. ake ake ake urn urn
I-95 I-76 I-76 I-676 left left passing crossing follow follow
on on
north west west,
, headingtowardthe 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’
directions, directions
the
heading
then then South I-676 s
toll
fol fol - - www.walnuthillcollege.edu
Culinary Arts • Pastry Arts • Hotel Management • Restaurant Management
Your Passport to Success
T he Restaurant School at Walnut Hill College • 4207 Walnut Street • Philadelphia, PA 19104 877.925.6884 • 215.222.4200 2017 • 2018 course catalog