2014 california student catalog for career programs

Transcription

2014 CALIFORNIA
STUDENT CATALOG
FOR CAREER PROGRAMS
Volume IV
T H E I N T E R N AT I O N A L C U L I N A R Y C E N T E R
7 0 0 W E S T H A M I LTO N AV E N U E
C A M P B E L L , C A L I F O R N I A 95008
P H O N E 866.318.2433
FA X 4 0 8.370.9186
JANUARY - DECEMBER 2014
CAREER STUDENT CATALOG
VOLUME IV, NOVEMBER 2013
NOTICE:
The contents of this catalog represent the curriculums and information current at the time of printing. The
International Culinary Center reserves the right to make changes to its content as a result of changes in the
industry, availability of new technologies and equipment and changes in issues of compliance to the various
regulating bodies governing the operation of the School. Any such changes will be found attached to this
catalog in the form of catalog addendums. All photographs in this catalog have been taken at the campus of
The International Culinary Center (NY or CA). Appropriate releases have been obtained from all individuals
whose images are shown.
The International Culinary Center reserves the right to make changes in any of its curriculums, tuitions and fees
and to change or reschedule posted class schedules.
Any questions a student may have regarding this catalog that have not been satisfactorily answered by the
institution may be directed to the Bureau for Private Postsecondary Education (BPPE). BPPE physical address:
2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833 Mailing Address: P.O. Box 980818, West
Sacramento, CA 95798-0818 www.bppe.ca.gov Tel: (916) 431-6959 Toll Free: (888) 370-7589 Fax Number:
(916) 263-1897.
As a prospective student, you are encouraged to review this catalog prior to signing an enrollment agreement.
You are also encouraged to review the School Performance Fact Sheet, which must be provided to you prior to
signing an enrollment agreement.
The International Culinary Center of California, LLC has no pending petition in bankruptcy, is not operating as a
debtor in possession, has not filed a petition within the preceding five years, nor has a petition in bankruptcy
been filed within the preceding five years that resulted in reorganization under Chapter 11 of the United States
Bankruptcy Code.
STATEMENT OF OWNERSHIP
International Culinary Center of California, LLC, with main offices at 700 W. Hamilton Ave, Suite 300, Campbell,
California 95008 • 866.318.2433 • www.internationalculinarycenter.com
i
TABLE OF CONTENTS
WELCOME ....................................................................................2
FINANCIAL AID ........................................................................ 50
INSTITUTIONAL HISTORY ...................................................... 3
FINANCIAL AID PROGRAMS ................................................................... 50
ACCREDITATION & LICENSING ............................................ 4
STUDENT TUITION RECOVERY FUND (STRF) ............................... 54
PROGRAM SCHEDULE ............................................................. 5
BUDGETS ......................................................................................................... 56
ACADEMIC CALENDAR ............................................................7
SCHOLARSHIP OPPORTUNITIES ........................................................... 57
ADMINISTRATION & FACULTY ............................................. 9
GRADUATION ........................................................................... 58
DEANS .................................................................................................................. 9
REQUIREMENTS FOR GRADUATION ...................................................58
ADMINISTRATION ........................................................................................... 11
GRADUATION CEREMONY ...................................................................... 59
FACULTY ........................................................................................................... 12
ANNUAL COMMENCEMENT CEREMONY.......................................... 59
THE FACILITY ............................................................................ 14
HONORS & AWARDS ............................................................. 60
THE LIBRARY ................................................................................................... 15
GRADUATE WITH DISTINCTION* ......................................................... 60
TECHNOLOGY ................................................................................................. 15
OUTSTANDING ATTENDANCE .............................................................. 60
STUDENT AFFAIRS .................................................................. 17
OUTSTANDING CREATIVE CULINARY PROJECT ......................... 60
OUTSTANDING CREATIVE PASTRY PROJECTS ............................ 60
MISSION STATEMENT .................................................................................. 17
OUTSTANDING SERVICE AWARD ....................................................... 60
OFFICE OF STUDENT AFFAIRS .............................................................. 17
.................................................................................................... 60
HOUSING ............................................................................................................ 18
TOP OF THE CLASS .................................................................................... 60
ACADEMIC ADVISING .................................................................................. 18
STUDENT ACTIVITIES .................................................................................. 18
SCHOOL POLICIES ................................................................... 61
INTERNATIONAL STUDENT SERVICES ............................................... 18
ORIENTATION ................................................................................................. 61
CAREER SERVICES & ALUMNI AFFAIRS ............................................. 19
GRADING POLICY ......................................................................................... 61
ALMA: STUDENT SERVICES .................................................................... 20
SATISFACTORY ACADEMIC PROGRESS (SAP) ............................. 64
ADMISSION REQUIREMENTS & PROCEDURES ............... 21
ATTENDANCE ................................................................................................ 65
FAMILY EDUCATIONAL RIGHTS & PRIVACY ACT .......................... 71
CLASSIC CULINARY ARTS: WORK EXPERIENCE & CLASSIC
PASTRY ARTS .................................................................................................. 21
EMERGENCY PROCEDURES & SCHOOL CLOSINGS ..................... 72
INTENSIVE SOMMELIER TRAINING ...................................................... 22
STUDENT CODE OF ETHICS .................................................................... 72
ITALIAN CULINARY EXPERIENCE ......................................................... 23
GENERAL STATEMENT OF CONDUCT POLICIES ..........................73
ADVANCED STANDING ............................................................................. 25
ALMA: SCHOOL POLICIES ........................................................................ 75
STUDENTS WITH DISABILITIES .............................................................. 26
CRIME AWARENESS AND SECURITY .................................................. 77
ARTICULATION AGREEMENT ............................................. 27
SUBSTANCE ABUSE/ALCOHOLIC BEVERAGES POLICIES ...... 80
PROGRAM OFFERINGS ......................................................... 28
DISCIPLINARY PROCEDURES ................................................................ 86
CLASSIC CULINARY ARTS: WORK EXPERIENCE .......................... 28
ANTI-HARASSMENT POLICY .................................................................. 86
CLASSIC PASTRY ARTS .............................................................................34
GRIEVANCE .................................................................................................... 88
COMPLAINTS ................................................................................................. 89
INTENSIVE SOMMELIER TRAINING ...................................................... 38
CANCELLATION, WITHDRAWAL & REFUND POLICIES90
ITALIAN CULINARY EXPERIENCE ......................................................... 42
REFUND POLICY ........................................................................................... 90
TUITION AND FEES ................................................................ 46
INDEX .......................................................................................... 92
1
WELCOME
TO THE
INTERNATIONAL CULINARY CENTER
Welcome to The International Culinary Center! We are delighted that you chose to study with us
and would like to take a few minutes to tell you about the philosophy of our School. At The
.
Quality is what we constantly strive for in our teaching methods, in the products we use, in the food
we prepare, and in the services we provide. It is a value that we want you to embrace.
Discipline is what we expect from you as well as ourselves in order to strive to be the best in our
profession.
Reality is the environment we provide so that your studies will prepare you for the rigors of the
restaurant industry.
We feel the emphasis we place on these three important principles distinguishes The International
Culinary Center from the other culinary institutions. They embody our philosophy and contribute to
the success of our graduates. We know that if you take this motto to heart and work on it every day,
in a very short time we will be proud to call you a graduate of the International Culinary Center. Best
of luck to you in your studies!
Sincerely,
Dorothy Cann Hamilton
Founder/Chief Executive Officer
2
INSTITUTIONAL HISTORY
training for chefs and food enthusiasts of all levels. Students learn actively from experienced and distinguished
instr
method, which is intensive and hands-on where
appropriate. The School offer programs for students in topics including culinary arts, pastry arts, Italian
studies, bread baking, culinary technology, wine studies, food writing, and restaurant management. The School
was officially established as a school in 2006, offering programs in food journalism, as well as programs in
culinary, pastry, bread, and beverage designed for non-career students. The School was established in New York
in 1984, initially offering programs designed for career students.
Chambre de Commerce et Industrie de Paris (CCIP), which supervises the curriculum of the Centre de
Formations Technologiques des
the official Paris institution for training in the culinary arts. Through the Centre, we were furnished with a
complete classic French culinary arts curriculum, as well as advice on the appropriate faculty and the requisite
equipment and its installation. Because of this alliance, our students were assured from the beginning of a
strong foundation in the skill and art of the classic French kitchen. Classic French Studies chose this alliance
because we determined that cooking, and fine cooking in particular, must be grounded in the basic tenets of the
classic French culinary repertoire. We further felt that, since America lacked the traditional French apprentice
system, these tenets were best acquired and expanded in a collegial atmosphere accompanied by the hands-on
work experience offered by our on-site restaurant kitchen. It is our continuing belief that once learned these
classic French formulas are readily applied to advancing the culinary art of all cuisines.
The Classic Pastry Arts career program, established in 1994, has been devised by the internationally renowned
master pastry artisan Jacques Torres, working in conjunction with some of the finest pastry chefs in the world.
Among the members of the panel established to set the curriculum were Chefs Dan Budd, André Renard, Kurt
Walrath, and Eric Gouteyron. These respected professionals brought years of experience in the pastry arts to
define the requisites for wellstructured lesson plans.
The Intensive Sommelier Training program is the first program in the world to be approved by the renowned
Court of Master Sommeliers®. It combines lecture with intensive tastings, food pairings, and practice of service
techniques. In as little as 10 weeks, students learn how to taste and evaluate bottles from around the world and
have the option to take the Court of Master Sommeliers' Certified Sommelier Examination on-site at the end of
the program.
The Italian Culinary Experience immerses students in Italian cuisine, language, and culture. The program's
curriculum was designed by our dean of Italian Studies, the renowned New York chef Cesare Casella of
Salumeria Rosi in Manhattan. Students spend ten weeks at The ICC
and language before attending classes at ALMA, The International School for Italian Cuisine in Colorno, Italy led
by world-renowned chef, Gualtiero Marchesi . At ALMA, (located adjacent to Parma
students continue to study under the tutelage of Italian chef-instructors for nine exhilarating weeks, while
their hands-on learning with
excursions to nearby production centers to experience products first-hand such as Parmigiano-Reggiano, Parma
ham, olive oil, and more. Following the nine weeks at ALMA, students have a rare opportunity of being placed in
noted restaurants throughout Italy for a nine-week stage where they learn exactly what it takes to become an
Italian chef. Students also have the option to return to the United States to complete their stage. The Italian
Culinary Experience is a truly unique and authentic training program for the aspiring Italian chef.
The School, began operation in Campbell, California in November 2010, with the vision to combine the rigor and
high quality education of this New York culinary school with the amazing breadth and quality of products that
are grown and produced in the Bay Area. Since 1984 the School has provided exceptional culinary education to
over 22,000 students in its years of operation.
International Culinary Center Mission:
We educate aspiring individuals to become the hospitality leaders of tomorrow.
International Culinary Center Vision
Our vision is to be recognized as the world-wide leader in culinary education.
3
ACCREDITATION & LICENSING
The School is accredited by the Accrediting Commission of Career Schools and Colleges. ACCSC is listed by the
U.S. Department of Education as a nationally recognized accrediting agency. Students may obtain information
regarding availability of comparable programs, including tuition, fees and program length from the ACCSC.
Please direct all inquiries to:
Accrediting Commission of Career Schools and Colleges
2101 Wilson Boulevard, Suite 302
Arlington, Virginia 22201
Tel: 703-247-4212
Fax: 703-247-4533
The School is a private institution and is licensed to operate by the Bureau for Private Postsecondary Education.
Bureau for Private Post-secondary Education (BPPE)
P.O. Box 980818
West Sacramento, CA 95798-0818
Tel: (916) 431-6959
Toll Free: (888) 370-7589
Fax Number: (916) 263-1897
4
PROGRAM SCHEDULE
The classes will be held at the International Culinary Center - 700 W. Hamilton Ave, Campbell, CA 95008.
Orientation date is subject to change. Please check with your admission representative before making travel
plans.
CLASSIC CULINARY ARTS: WORK EXPERIENCE
DAY SCHEDULE
MONDAY
FRIDAY • 9:00 AM
3:00 PM
Orientation
Start Date
Externship
Last Day
Graduation Date
February 7, 2014
February 10, 2014
June 5 - July 30, 2014
July 31, 2014
July 31, 2014
May 28, 2014
June 2, 2014
Oct. 1 - Nov. 24, 2014
November 25, 2014
November 25, 2014
August 22, 2014
August 26, 2014
Dec. 19 - Feb. 19, 2014
February 20, 2015
February 20, 2015
October 3, 2014
October 8, 2014
Feb. 6 - Apr. 2, 2015
April 6, 2015
April 6, 2015
EVENING SCHEDULE
MONDAY, WEDNESDAY & FRIDAY • 6:00 - 11:00 PM
Orientation
Start Date
Externship
Last Day
Graduation Date
March 4, 2014
March 7, 2014
Sept. 19 - Dec. 19, 2014
December 22, 2014
December 23, 2014
August 22, 2014
August 27, 2014
May 16 - June 17, 2015
June 19, 2015
June 22, 2015
CLASSIC PASTRY ARTS
DAY SCHEDULE
MONDAY
FRIDAY • 8:30 AM
2:30 PM
Orientation
Start Date
Last Day
Graduation Date
January 8, 2014
January 13, 2014
July 3, 2014
July 7, 2014
April 4, 2014
April 9, 2014
September 29, 2014
September 30, 2014
July 2, 2014
July 7, 2014
December 26, 2014
December 29, 2014
September 24, 2014
September 30, 2014
March 26, 2015
March 27, 2015
EVENING SCHEDULE
Orientation
Start Date
Last Day
Graduation Date
June 18, 2014
June 23, 2014
April 15, 2015
April 16, 2015
5
INTENSIVE SOMMELIER TRAINING
DAY SCHEDULE
MONDAY
FRIDAY • 10:00 AM
2:00 PM
Orientation
Start Date
Last Day
Graduation Date
Court Exam Dates
January 3, 2014
January 6, 2014
March 18, 2014
March 19, 2014
March 24, 25 & 26, 2014
June 18, 2014
June 23, 2014
September 3, 2014
September 4, 2014
Sept 8, 9 & 10, 2014
September 10, 2014
September 15, 2014
November 21, 2014
November 24, 2014
Dec 1, 2 & 3, 2014
EVENING SCHEDULE
Orientation
Start Date
Last Day
Graduation Date
Court Exam Dates
April 30, 2014
May 5, 2014
September 3, 2014
September 4, 2014
Sept 8, 9 & 10, 2014
November 4, 2014
November 7, 2014
March 13, 2015
March 16, 2015
March 23, 24 & 25, 2015
Note to the evening Intensive Sommelier Training program: There is a required field trip, during the first section,
which will be scheduled either during the daytime or weekend. Please check with your admission
representative regarding the field trip scheduled for your class.
ITALIAN CULINARY EXPERIENCE
DAY SCHEDULE
MONDAY FRIDAY • 7:30 AM to 3:30 PM
Specific Kitchen and Language class times may vary from week to week.
Orientation
Start Date
Last Day
Graduation Date
October 1, 2014
October 6, 2014
TBA
TBA
Classes for the Italian portion of the Italian Culinary Experience program will be held at ALMA, The International
School of Italian Cuisine - Piazza Garibaldi, 26 - 43052 Colorno (Parma), Italy
6
ACADEMIC CALENDAR
This calendar is offered for planning purposes only and is subject to change without notice. Please see any
addendums for changes or revisions. Please note that this calendar reflects holidays during class time only and
do not portray holidays during externship portion of the Classic Culinary Arts: Work Experience program.
2014
New Years Day
Wednesday, January 1, 2014
School Closed
Martin Luther King, Jr. Weekend
Saturday, January 18, 2014
Career Classes Only
Sunday, January 19, 2014
Career Classes Only
Monday, January 20, 2014
School Closed
Saturday, February 15, 2014
Career Classes Only
Sunday, February 16, 2014
Career Classes Only
Monday, February 17, 2014
School Closed
Friday, April 18, 2014
School Closed
Saturday, April 19, 2014
Career Classes Only
Sunday, April 20, 2014
School Closed
Saturday, May 24, 2014
Career Classes Only
Sunday, May 25, 2014
Career Classes Only
Monday, May 26, 2014
School Closed
Friday, July 4, 2014
School Closed
Saturday, July 5, 2014
Career Classes Only
Sunday, July 6, 2014
School Closed
Saturday, August 30, 2014
Career Classes Only
Sunday, August 31, 2014
Career Classes Only
Monday, September 1, 2014
School Closed
Thursday, November 27, 2014
School Closed
Friday, November 28, 2014
School Closed
Saturday, November 29, 2014
School Closed
Sunday, November 30, 2014
School Closed
Christmas Eve
Wednesday, December 24, 2014
School Closed
Christmas
Thursday, December 25, 2014
School Closed
New Year s Eve
Wednesday, December 31, 2014
School Closed
President's Day
Spring Holiday
Memorial Day
Independence Day
Labor Day
Thanksgiving Weekend
Italian Culinary Experience - ALMA Holidays (Italy)
Holiday calendar for ALMA is subject to change without notice. Please see Student Affairs for ALMA holiday
calendar for the Italian portion of the Italian Culinary Experience.
Constitution Day - September 17, 2014
This day is to be used as a reminder of the rights we hold under the Constitution of the United States. Students
will be given the option to receive information on the Constitution via email or hard copy from Student Services.
7
2015
New Year s Day
Thursday, January 1, 2015
School Closed
Martin Luther King, Jr. Weekend
Saturday, January 17, 2015
Career Classes Only
Sunday, January 18, 2015
Career Classes Only
Monday, January 19, 2015
School Closed
Saturday, February 14, 2015
Career Classes Only
Sunday, February 15, 2015
Career Classes Only
Monday, February 16, 2015
School Closed
Friday, April 3, 2015
School Closed
Saturday, April 4, 2015
Career Classes Only
Sunday, April 5, 2015
School Closed
Saturday, May 23, 2015
Career Classes Only
Sunday, May 24, 2015
Career Classes Only
Monday, May 25, 2015
School Closed
Friday, July 3, 2015
School Closed
Saturday, July 4, 2015
School Closed
Sunday, July 5, 2015
School Closed
Saturday, September 5, 2015
Career Classes Only
Sunday, September 6, 2015
Career Classes Only
Monday, September 7, 2015
School Closed
Thursday, November 26, 2015
School Closed
Friday, November 27, 2015
School Closed
Saturday, November 28, 2015
School Closed
Sunday, November 29, 2015
School Closed
Christmas Eve
School Closed
Christmas
Friday, December 25, 2015
School Closed
Christmas Weekend
Saturday, December 26, 2015
Career Classes Only
Sunday, December 27, 2015
Career Classes Only
School Closed
President's Day
Spring Holiday
Memorial Day
Independence Day
Labor Day
Thanksgiving Weekend
New Year s Eve
8
ADMINISTRATION & FACULTY
DOROTHY CANN HAMILTON
FOUNDER & CEO. As founder and CEO of the world-renowned International
Culinary Center, Hamilton has educated over 15,000 students in the fundamentals of cuisine. The International
Culinary Centers in New York City and Campbell, CA, and their predecessor schools, The French Culinary
Institute,
prominent chefs among their graduates.
programs in gastronomy has earned her numerous awards including the 2006 IACP Award of Excellence for
Vocational Cooking School and the prestigious Ordre National du Mérite (National Order of Merit Award) from
the French government. Most recently, she was inducted int
by the James Beard Foundation and received the coveted Silver Spoon Award from Food Arts magazine,
recognizing her as a leader in the American restaurant community.
Hamilton was also the creator and host of C
a 26- part television series, which debuted on PBS in
April 2007, and the author of the companion book,
. The textbook she conceived for the School -The Fundamental Techniques of Classic Cuisine - received James Beard Foundation Award in 2008. Her book on
culinary careers, Love What You Do, and the School The Fundamental Techniques of Classic Pastry Arts, were
both published in the fall of 2009.
Love What You Do was the recipient of the ForeWord Sliver Award for Book of the Year in 2009, and The
Fundamental Techniques of Classic Pastry Arts was honored in 2010 with awards from the James Beard
Foundation, the IACP, and the New York Book Show.
Hamilton holds a BA with honours degree from the University of Newcastle-upon-Tyne, England and an MBA
from New York University.
DEANS
JOSÉ ANDRÉS - DEAN OF SPANISH STUDIES. Named Outstanding Chef by the James Beard Foundation in
2011, José Andrés is an internationally recognized culinary innovator, passionate advocate for food and hunger
issues, author, educator, television personality and chef/owner of ThinkFoodGroup. TFG is the team responsible
for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, and soon Miami, including minibar by
josé andrés, Jaleo at the Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at the SLS Hotel Beverly
Hills. Often credited with introducing Americans to both avant-garde and traditional Spanish cooking, José has
played a crucial role in promoting the culture of his native Spain and popularizing its cuisine and classic
ingredients in the U.S. for his efforts, the Government of Spain awarded him the prestigious Order of Arts and
Letters medallion making him the first chef to receive this recognition. To further his role in helping promote and
prosper Spanish cuisine in America, Andrés joined The International Culinary Center in 2012 as dean of Spanish
Studies.
SCOTT CARNEY, MS - DEAN OF WINE STUDIES. Scott Carney was born in Boston and, after graduating from
Connecticut College, satisfied his curiosity about wine by taking a sommelier position at the Bay Tower Room in
-time sommelier position
at the venerable Harvest Restaurant in Harvard Square where he also began a career in restaurant management.
Recognizing a need to further his business skills, Scott enrolled in the Stern School of Business at New York
University and after a stage in France, graduated with an MBA in Finance. Scott joined the Gotham Bar & Grill as
business manager and spent 10 years overseeing affairs as the restaurant earned three consecutive three-star
reviews from the New York Times. It was during his tenure at Gotham that Scott began his study for the title of
Master Sommelier, which he earned in 1991. Since leaving Gotham Bar & Grill, Scott has worked in operations,
Jean-Georges Management, and Les Halles Group. In 1998, he built and operated The Tonic in Chelsea, a twostar New York Times restaurant. He also consulted for such notable New York venues as Picholine and
Tocqueville, and he oversaw the reopening of the famed Russian Team Room in 2006. He joined The
International Culinary Center in 2011.
9
CESARE CASELLA - DEAN OF ITALIAN STUDIES.
ughtafter Italian chefs. His entrée into the culinary world began at age 14, when he enrolled in the Culinary Institute
Ferdinando Martiniat, and following graduation transformed his family's restaurant, Vipore, from a local hangout
into a well-known regional destination earning it a Michelin star in 1993. Upon his arrival in New York, Chef
Casella was named executive chef of New York's Coco Pazzo and soon launched a sister restaurant, Il
Toscanaccio. In March 2001, he opened his first solo restaurant, the critically acclaimed Beppe, followed by
Maremma in 2005. It was also at this time that Chef Casella brought his vision and expertise to the students of
The International Culinary Center as its Dean of Italian Studies, designing the curricula for the Italian Culinary
Experience a comprehensive study-abroad training program in Italian cuisine, culture, and language.
DAVID KINCH DEAN OF CULINARY ARTS. A recipient of the Best Chefs in America award for the Pacific
region from the James Beard Foundation and awarded two Michelin stars for five consecutive years, David
Kinch is creating a legacy in the advancement of California cuisine in the 21st century. At Manresa, his restaurant
in Los Gatos, California, where he is executive chef and proprietor, his philosophy is fostered by the terroir or
"sense of place" of the California Coast, and the kind of ingredient-driven cooking and modern technique he
studied in France, Spain, Germany, Japan, and the United States. In 2006, he formed an exclusive partnership
with Cynthia Sandberg of Love Apple Farm in the Santa Cruz Mountains, which supplies Manresa with yearround provisions and vegetables grown using biodynamic practices. By sustainably producing his own
vegetables, he is creating a closed circle among guests, the garden and his highly personal cuisine. He joined the
School of California as Dean in 2011.
EMILY LUCHETTI
DEAN OF PASTRY ARTS. The winner of numerous awards, including the San Francisco
Visionary Chefs in the Bay Area, Emily Luchetti has taught pastry to dessert lovers across the
country, sharing her philosophy that desserts increase the social experiences and interactions of friends and
family as they gather around the table. A graduate of Denison University and the New York Restaurant School,
she has more than 20 years experience as an executive pastry chef at acclaimed restaurants, including eight
estaurant and the retail bakery StarBake. She is currently the executive pastry
chef at Farallon and Waterbar, both located in San Francisco. An author of six cookbooks and a 2004 James
Beard Award winner, Luchetti and her recipes have appeared regularly in national newspapers and magazines.
She has been featured on The Food Network's "The Ultimate Kitchen," "Sweet Dreams," "Cookin' Live with Sara
"The Martha Stewart Show," and was also the cohost of the PBS Series,
"The Holiday Table." She joined the School of California as Dean in 2011.
JACQUES PÉPIN
DEAN OF SPECIAL PROGRAMS
to the United States, he served as personal chef to Charles de Gaulle. In America he worked at the famed Le
Pavillon before mastering the nuances of mass production, marketing, food chemistry, and American food tastes
captured its Lifetime Achievement Award in 2005. Chef Pépin won an Emmy for a television show he co hosted
with Julia Child, and he is among an elite group that has received the Cheval
the highest honors bestowed by the French government. He shares his knowledge through numerous
cookbooks and TV series but most importantly, with the students at the School. He joined the School in 1988.
ALAIN SAILHAC
EXECUTIVE VICE PRESIDENT, DEAN EMERITUS. Chef Sailhac earned four stars from The
-famous Le Cirque, and brings nearly 50 years
of industry experience to the School. Chef Sailhac received the Silver Toque when he was named Chef of the
Year by the Maîtres Cuisiniers de France (Master Chefs of France) in 1997, an award that places him among the
hac is a
member of numerous prestigious culinary organizations, including the Maîtres Cuisiniers de France and the
Société Culinaire Philanthropique. He joined the School in 1991.
ANDRÉ SOLTNER
DEAN OF CLASSIC STUDIES. Chef Soltner has been awarded the James Beard
Culinaire de France, and one of the highest honors from the French government, the
n 1995 he left his position as chefwhere he received a four star rating from The New York Times and co-authored the Lutéce cookbook, and leapt
straight from the sauté pan into the fire here at the School. Chef André shares his passion, philosophy,
techniques, and artistry with our students through demos, hands-on classes, and invaluable one-on-one
counseling. He joined the School in 1995.
10
LARRY STONE - DEAN OF WINE STUDIES. The first American to win the prestigious Sopexa Best International
Sommelier in
educators. At the time of
years of experience in the wine industry, Larry is celebrated for his encyclopedic knowledge of wine as well as
for his considerable experience delivering exquisite
Larry opened the Four Seasons Hotel in Chicago, before becoming General Manager and Sommelier of Charlie
prominence and was responsible for its
a while. Wishing to be
closer to vineyards again, Larry relocated to San Francisco to open Rubicon Restaurant with New York
Restaurateur Drew Nieporent, Chef Traci des Jardin and several partners, including Robert DeNiro, Robin
Williams and Francis Ford Coppola. Larry established the award-winning wine program at the restaurant, while
attracting and training some of the best young sommeliers in America. At the same time, Larry started to make
wines under the label of Sirita, named after his daughter. Larry also served as a board member of the NiebaumCoppola Estate Winery before becoming the General Manager of Francis Ford Coppola's Rubicon Estate. Larry
helped to create the successful winery project called Evening Land Vineyards. He served as its President,
producing universally acclaimed wines in Oregon with Dominique Lafon as its consulting winemaker. Larry has
also served as a Trustee of the James Beard Foundation and on the Board of the Court of Master Sommeliers.
He joined the School in 2012.
JACQUES TORRES
DEAN OF PASTRY ARTS.
Arts program. Trained in France, he holds the title of Master Pastry Chef. He is the youngest chef ever to win the
prestigious Meilleur Ouvrier de France Pâtissier competition. He has been honored with several awards,
including the James Beard Foundation Pastry Chef of the Year, the Chartreuse Pastry Chef award, the Chefs of
America Pastry Chef of the Year, and membership in the Académie Culinaire de France. In New York, he worked
as corporate pastry chef for the Ritz-Carlton Hotel and as executive pastry chef at the legendary Le Cirque
2000 prior to launching his own wholesale business, Jacques Torres Chocolate and MrChocolate.com,
producing specialty chocolates. He joined the School in 1993.
ADMINISTRATION
BRUCE W. McCANN PRESIDENT/SCHOOL DIRECTOR. BA, English, University of California, Berkeley; MA,
Language Arts and Literature, California State University, Sacramento; JD, Empire College, School of Law; LLM,
Taxation, Golden Gate University, School of Law. Member, California State Bar; Corporate Counsel Registration,
New York Bar; previously with Clouds Rest Wines; Once Wines; and Evening Land Vineyards. He joined The
TODD ENGSTROM - SPECIAL EVENTS CHEF/STOREROOM MANAGER. Bachelor of Science Degree in
Hospitality Management from San Jose State University and an A.O.S. Degree from the California Culinary
Academy in San Francisco. He was the Owner Operator of All Seasons Café and Catering from 2003 to 2012.
Previously he was Executive Chef for Café Primavera at the Tech Museum of Innovation in San Jose and Culinary
Director for Jazzfood. He joined the International Culinary Center in 2012
NICOLE HARNETT
SCHOOL DIRECTOR. BS in Mass Media and Communication from New York University.
Culinary
Center in 2011.
DAMIAN HOLSTON - IT SUPPORT ANALYST. Fifteen years of IT experience. Damian joined the The
International Culinary Center in November 2012.
RACHEL LINTOTT ASSISTANT DIRECTOR. BS in Anthropology from Santa Clara University. Joined the
WINE STUDIES COORDINATOR
Sommelier Training program. She came on board with International Culinary Center in 2011.
JANELLE MARQUARDT - EVENT COORDINATOR. BA in Communication from San Francisco State University.
She joined the International Culinary Center in 2012.
GILDARDO SANCHEZ
FACILITIES SUPERVISOR. Graduate from the Professional Culinary Institute with a
diploma in Essentials of Culinary Arts. He joined PCI in 2005 which became a branch of The International
Culinary Center in November 2010.
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MARC TSUCHIYA FINANCIAL SERVICES MANAGER. BA in Economics from San Jose State University. He
joined PCI in 2008 which became a branch of The International Culinary Center in November 2010.
RACHEL THOMPSON
COMPLIANCE OFFICER/HOUSING DIRECTOR. Graduate with distinction from The
program, and Certificate with High Honors in Culinary Arts and
Hospitality Management from Cabrillo College. She joined PCI in 2006 which became a branch of The
International Culinary Center in November 2010.
FACULTY
CLASSIC CULINARY ARTS: WORK EXPERIENCE FACULTY
CHEF MARC PAVLOVIC CULINARY COORDINATOR. Chef Marc received his training for his BEP in Menton a
small town on the French border, 5 minutes walk from Italy. His Style was hugely influenced by the fresh, bright
flavors of Nice, his hometown on the French Riviera. Grilled, stuffed sea bass is one of his favorite dishes to
cook. After completing his training With Roger Verge and Jacques Maximin Chef Marc went to work all over
Europe, Autralia, south Africa and USA, Chef Marc revels in the pressure of the kitchen and teaches his students
to keep an open mind in school as well as throughout their careers. His favorite thing about working at The ICC
is the opportunity to keep learning and sharing the knowledge with his students. Chef Marc joined The
International Culinary Center in New York in 20 and has since moved to Campbell, California Campus
CHEF LISA LESOWITZ SILVERMAN CHEF-INSTRUCTION. Before joining the International Culinary Center,
Chef Lisa worked as a Chef Instructor at the Art Institute, where she taught a variety of subjects in the culinary
arts, including Food & Beverage Operations Management, World Cuisine, and American Regional Cuisine,
among others. In addition to teaching, Chef Lisa has worked as a private chef, was the executive chef for
Williams-So
education in the culinary arts and hospitality is extensive. She holds a MBA in Hospitality Management from
South University, a BS in Small Business Management from the University of Colorado, and an AS in Culinary
Arts from the California Culinary Academy. Chef Lisa joined the International Culinary Center in 2013.
CHEF JEREMY MCVEIGH
CHEF-INSTRUCTION. Having graduated with honors in both the culinary arts, from
California, Davis, Chef Jeremy has a wide-angled view of food and cooking. He has honed his skills, working at
restaurants across the country. He is also the author of International Cuisine, a comprehensive textbook that
covers the major cuisines of the world. Chef Jeremy has worked in the food industry for the past 24 years,
including seven years as a chef-instructor.
CHEF XAVIER MAYONOVE
CHEF-INSTRUCTION. It was on a small island where Chef Xavier Mayonove
of the Mediterranean, and his first cooking lessons (at the age of 4!) were with his grandmother. After almost 30
years as a Chef in both Europe and America, and accolades from both the James Beard Foundation and the
and a dedicated heart to the art of cooking, two qualities undoubtedly responsible for his own success. Chef
Xavier joined The International Culinary Center of New York in 2006 and has since moved to the Campbell,
California campus.
CHEF BRUNO PONSOT CHEF-INSTRUCTION. Chef Bruno received his training for his CAP diploma in France
and followed this training with specialized pastry classes at Gaston Lenotre in Paris. Experience highlights
include working as Chef de Partie at La Tarasse with Alain Ducasse (France) and as Chef de Partie at Paul
Bocuse Restaurant (Lyon, Franc). Chef Bruno also owned his own gourmet food business for 9 years in
Stanford, Florida. He joined the faculty of the International Culinary Center in 2011.
CHEF UDO PRAMBS, CMC
CHEF-INSTRUCTOR. German Certified Master Chef holds diplomas as Master
Restaurateur, Hospitality and Hospitality Business from Bavaria Hotelfach Schule. Chef Prambs worked
throughout Europe and the Middle East including at the Kulm Hotel in Switzerland, Da-Ivo in Italy and for Four
Seasons in England. Chef Prambs joined PCI in 2005 which became a branch of The International Culinary
Center in November 2010.
CHEF TIM SHAW CHEF-INSTRUCTOR.
program, a Masters Degree in Food Studies from New York University, and years of being an adjunct professor,
Chef Tim brings experience, passion, and excitement to the classroom as the lead Nutrition, Sustainability, and
Sanitation instructor. He joined the faculty of The International Culinary Center in 2005 and transferred to the
California branch in 2011.
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CLASSIC PASTRY ARTS FACULTY
CHEF PETER BALDINO PASTRY COORDINATOR. Chef Peter holds BFA from Pratt Institute in Brooklyn, NY.
Graduate
program. Worked in New York as a Pastry Chef
from 2002 to 2008, at Bar Milano, Bar Americain, Mesa Grill, and Bolo. He joined The International Culinary
Center in New York in 2008 and transferred to the California branch in 2011.
CHEF STEPHANY BUSWELL, CMB
CHEFAssociation Chef Buswell has been a presence in the pastry community in Santa Cruz for 30 years. Chef Buswell
has owned and operated a bakery and cake shop in Santa Cruz and has been teaching in the pastry arts since
1989. Chef Buswell joined PCI in 2005 which became a branch of The International Culinary Center in November
2010.
CHEF JOSEPH MOORHEAD CHEF-INSTRUCTOR. A restaurant job held during college at New York
University's Tisch School of the Arts led Joseph Moorhead to pursue his interest in baking. Chef Joseph became
pastry chef at the prestigious Bellevue Strafford Hotel in Philadelphia and later opened his own award-winning
bakery, Petit 4 Pastry Studio. He earned three Best of Philadelphia awards from Philadelphia magazine and his
bakery was featured as a hot destination spot in Travel + Leisure. His passion for pastry as a discipline and art
form brings him to The International Culinary Center, where he helps students hone their pastry techniques.
Chef Joseph joined The International Culinary Center in 2009 and transferred to the California branch in 2012.
CHEF JEANNE NEIVERT
CHEF-INSTRUCTOR. Chef Jeanne graduated from The International Culinary
the School as an instructor, Chef Jeanne was the pastry
chef for Spoon Catering and Tbsp Café. While studying in college to become a veterinarian, Chef Jeanne fell in
love with the warm kitchen atmosphere and the infinite number of ways a simple dough can be transformed into
a complex plated dessert. She is equally as energized by her well-respected colleagues and enthusiastic
students and loves the interaction she has with students, as well as having the chance to meet so many
wonderful people. Chef Jeanne joined The International Culinary Center in 2010 and transferred to the California
branch in 2012.
INTENSIVE SOMMELIER TRAINING FACULTY
ERIC ENTRIKIN, MS ADJUNCT WINE INSTRUCTOR. Eric started his career in the restaurant and wine industry
working in various Los Angeles area locations including the Regency Club in Westwood where he worked for
Chef Joachim Splichal. Chef Splichal asked Eric to follow him to his then new restaurant Patina where he worked
gaining first-hand knowledge of the wines of France. In 2005 he accepted the position of Sommelier at
Best Award of
Excellence.
ROLAND MICU, MS - ADJUNCT WINE INSTRUCTOR. Roland is the first graduate of the Intensive Sommelier
Training program to earn his Master Sommelier certification. He is currently also the youngest Master
Sommelier, and was awarded the 2012 Top New Sommelier title, which is granted to the premiere sommelier
under the age of 30. Roland focused his attention on wine in 2007 when he enrolled in the Intensive Sommelier
Program with the intention of creating a career in fine dining. Prior to earning his Master Sommelier certificate,
Roland spent years working in the wine industry. First as a
helped shape an award winning wine list with Master Sommelier, Eric Entrikin. He then went on to become the
Wine Director at La Toque in Napa where
education to guests and employees. Roland was the Wine Director for the Daniel Patterson Group in San
Francisco. Here, he was responsible for the wine program at the 2-Michelin starred restaurant, Coi.
ALAN MURRAY, MS,
ADJUNCT WINE INSTRUCTOR. Native of Australia, Master Sommelier Alan Murray
moved to San Francisco in 1998 where he took a job at Rubicon where he worked with the highly esteemed
Master Sommelier Larry Stone who was running an ambitious wine program and had compiled an encyclopedic
wine
Master Sommeliers. He became Wine Director at Masa in 2001 and was awarded his Master Sommelier diploma
in February 2005. Murray was the first Australian to earn that distinction.
MATT STAMP, MS ADJUNCT WINE INSTRUCTOR. Matt Stamp learned the wine and restaurant trade in his
hometown of Omaha, Nebraska where he managed V. Mertz, a local fine-dining institution owned by his family.
Matt built the restaurant
-winning wine list and earned the staff a semifinalist nod for a James Beard
Award in Outstanding Wine Service. Matt has worked as a Sommelier at The Farmhouse Inn and Restaurant in
ntville. Matt finished first in the inaugural TOP
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THE FACILITY
The School occupies 30,000 square feet on the second and third stories of one of the most prominent buildings
in Campbell, located at 700 West Hamilton Ave. The third floor offers two demonstration kitchen theaters
seating 35 students each, four culinary kitchen laboratory classes and two pastry kitchen laboratory classrooms.
Also on this floor are the banquet/conference facility and 1 conventional classroom, and a resource Library with
computers. The Library may be accessed by current students during business hours. In addition, the
administrative offices are also found on the third floor. The second floor, which was renovated in 2007, houses
the unique wine cellar classroom, an additional culinary kitchen laboratory, a dining room, and offices. The
School uses all high grade equipment in its classes, with commercial grade oven ranges, convection ovens and
Center embraces both the art and craft of baking and pastry. The program is delivered in two professionally
appointed Pastry kitchens, each being approximately 1400 square feet in size. Both pastry kitchens are
appointed with a commercial four tray rotating deck oven, a single door revolving oven as well as industry
standard convection ovens. . Student stations are on stainless steel or butcher block counters. Each station has
access to marble slab for tempering of chocolate and decorative sugar work. Each shop has and plenty of
refrigeration and freezer space. Both floor and bench mixers are available to each station and commercial
grade small wares are stocked in each. Full proofing boxes are available to each kitchen for the fermentation of
demonstration from anywhere in the pastry kitchen. In all, the facility is set to provide the best possible training
to prepare our student for entry into the industry. The wine classroom is designed with individual stations for its
students, with each station including a sink with running water, electrical outlets for laptops, and up and own
lighting to analyze the color of wine. The classroom also includes a ceiling mounted projector, two plasma
monitors, and video recording capabilities. Floor plans may be obtained from the School Director. The
International Culinary Center of California is a branch campus of the International Culinary Center of New York.
CITY OF CAMPBELL
The School is located in Campbell, California, on the border between San Jose to the east and the quaint town
of Los Gatos to the west. With a population of 40,000, Campbell provides a small town feel, while being just 10
minutes to downtown San Jose and 20 minutes to the heart of Silicon Valley, and 45 minutes to San Francisco.
wonderful museums, wineries of the Santa Cruz Mountains, the world famous produce of the Salinas Valley and
the sunny beaches of Santa Cruz.
ITALIAN CULINARY EXPERIENCE - ALMA
Students enrolled in the Italian Culinary Experience program will do a portion of their training at ALMA, The
International School of Italian Cuisine - Piazza Garibaldi, 26 - 43052 Colorno (Parma).
ALMA occupies 3,000 square meters of the Palazzo Ducale di Colorno, set in 18th century gardens just 10
kilometers from Parma. The School
classrooms for practical demonstrations and theory lessons, pastry and bread classroom, a library containing
10,000 volumes, a reading room, and video recording facilities.
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THE LIBRARY
The Library is an important cornerstone of the overall educational experience at the School. Its mission is to
support all of the programs of the School by providing faculty, students, and staff with materials covering all
areas of the culinary, pastry, wine and hospitality fields. Located on the third floor, the library houses more than
2,000 volumes related to the culinary arts, pastry arts, wine, and the hospitality industries, as well as a varied
selection of current periodicals. The library has about 50 DVDs, featuring guest chefs and the deans from the
New York campus. The library is open Monday through Friday from 2:00 PM to 6:00 PM. Materials are available
for loan to career program students, faculty, and staff (books: 2 weeks, DVDs: 48 hours). The library has a page
on The ICC Community (my.internationalculinarycenter.com) with updates, streaming videos, suggested reading
in the library.
LIBRARY HOURS: 2pm to 6pm Monday, Wednesday & Friday and 2pm to 4pm Tuesday & Thursday
CHECK OUT: A student or staff member may borrow a total of 3 books, videos, DVDs, or CDs at any one time.
Books are loaned for 2 weeks, but can be renewed at the cir
discretion.
Videos, DVDs, and some reference materials are available for an overnight loan period. If you are an evening
student you may return the materials on your next class night.
RETURN: Books must be returned to library staff. Do not leave checked out material on an unattended desk.
There are no fines for late books or videos. Students are asked to develop considerate borrowing habits to
support this policy. Please remember that other students very likely want to reference the same books that
interest you.
If you receive an overdue notice, please return the materials immediately, or come to the library to request a
renewal.
Any students with materials signed out to them at the time of graduation will not receive their diplomas until
the materials are returned or replaced.
Any students who have materials out at the time of a leave of absence need to return those materials to the
library before the leave begins. LOA students may use the library but not borrow materials.
LOST: The replacement cost of any materials lost or not
account.
LIBRARY USE RULES: Cell phones, backpacks, bags, handbags, toolboxes, food, or beverages are not allowed in the
library.
As the library continues to grow, the International Culinary Center plans to add resources such as books,
periodicals, and library software. Feedback from students on how to better meet their learning resource needs
is always appreciated. Please see a student services staff member to make suggestions.
TECHNOLOGY
Computer use in the library is limited to the programs for which The School has valid user licenses. Any
unauthorized software will be deleted upon detection without notification. The use of all computer resources
implies acceptance of, and ag
The library computing resources include Windows-capable multimedia computers, and run the Microsoft Office
suite of products, including word processing, spreadsheet, and presentation software. Other library resources
include databases, popular food magazine databases, and third-party instructional materials.
RESPONSIBILITY OF TH
AND NETWORK USERS
Access to, and use of, computing resources at The School are privileges extended to members of The
users and is for approved purposes only. Such resources include computer hardware and software and
computer-based files and data. Approved purposes are those consistent with the broad instructional and
culinary goals of the School. Some users may be assigned an individual user account, while others will simply
access a stand-alone computer that is not connected to the broader network. The following policies pertain to
both types of users.
15
All students have the responsibility to use the resources referred to above in an ethical and legal manner and
agree to the following as a condition for use of the account:
School computing resources is for the sole purpose of facilitating their work as
students. Faculty and staff, including chef-instructors, are held to the same use.
Students will respect the privacy and reasonable preferences of other users (both at the School and
elsewhere on all connected networks), including the privacy of their accounts and data.
Students will respect the integrity and security of the system and networks, and will exercise care to
maintain this security.
Students will take precautions to safeguard passwords and other privileged information to which they
have been given access. Any passwords or verification codes assigned to a student are for the
Students will regard these passwords or verification codes as personal identifiers of their computer use,
similar to the individual signature on a document.
An account holder is responsible for all actions performed from that account.
A student will not attempt to m
In the event that a student gains access to confidential or privileged information relating to the
institution, or to students, employees, or other individuals, they will respect the confidentiality of all
information to which they have access, neither divulging confidential information without appropriate
consent nor seeking to obtain access to confidential information to which they are not entitled.
Students will not make unauthorized copies of software or perform unauthorized installations of
software or reconfigurations of systems.
hin or outside of The
School, may be subject to additional norms of behavior or regulations specific to the resource, which
they agree to follow.
matter
authorized staff members in order to safeguard the security and smooth operation of these resources.
Any abuse or violation of the rules outlined here (or of other rules and practices governing the use of computer
networks to which The School is attached) will lead to account suspension and immediate review, with the
possibility of account revocation, further disciplinary action in accordance with The School rules and
procedures, and/or probation and/or dismissal from school.
PERSONAL FILES AND PROGRAMS
Under no circumstances are students permitted to install any program that has not been purchased and
approved by The School. These include, but are not limited to, games and screen savers. Virus-scanning
software is provided on each library terminal and students should familiarize themselves with this software for
the purposes of scanning media brought from home that are being used to transport a résumé, school project,
or other type of school-related file. Questions should be directed to the Vice President of Information
Technology.
16
STUDENT AFFAIRS
MISSION STATEMENT
The Office of Student Affairs (Student Affairs) works collaboratively with The School
administration, and food industry professionals to provide student-centered services of the highest quality. As
education professionals and advocates, we provide the challenges, tools, and resources that enhance the
classroom experience and foster ongoing career development of students and alumni. While building a
community, Student Affairs develops lifelong relationships that bridge the gap between The School and the
professional world, and that promote the success of The School.
OFFICE OF STUDENT AFFAIRS
The Student Affairs Department endeavors to create a positive learning environment for its students. Student
Affairs has as its primary function the assistance of students on all matters relating to their status as members of
The School community, including:
Registrar
Maintenance of attendance and grade records
Preparation of letters for unemployment benefits and loan deferrals for prior school loans
Preparation of letters verifying student status at The School
Maintenance of transcripts
Issuance of diplomas
Transcripts
Student transcripts are available by submitting a written (dated and signed) request to the Registrar. Students
must indicate whether the request is for an official or unofficial transcript. Official transcripts will be signed by
the Registrar with the School seal affixed. A $10.00 fee will be charged for all official transcript requests. This
fee should be paid through the office of the Bursar. There is no fee charged for an unofficial transcript.
Transcripts are not available to students enrolled in non-accredited programs.
Student Records
In addition to permanently retaining a transcript The School maintains a permanent educational record for all
students that consists of all admissions, academic, and financial records and information upon which a
enrollment is based. These records (physical or electronic) are securely maintained and protected against
damage or loss (e.g., fire, water, theft, tampering, etc.).
Identification Cards
Student access cards & IDs: Students will be given a security access card and a photo ID card. The fee to
replace a lost security access card is $10.
Lockers
There are limited lockers available to use on a day-to-day basis. The School is not responsible for any items lost
or stolen from a locker. All lockers must be emptied at the end of each day.
Lost & Found
All lost or found items are to be reported to the main reception desk on the 2nd floor.
Health Insurance
The School does not provide students with any type of health insurance. We strongly recommend that each
student obtain an individual insurance policy in case of emergency. Please see Student Affairs staff for
17
information on private health insurance companies. The School maintains an accident insurance policy that
provides insurance for accidents occurring on the School premises, and during offsite school related activities,
requiring medical attention. This policy is secondary to any other coverage the student may have. It does not
provide coverage for illness.
Voter Registration
http://www.sos.ca.gov/elections/elections_vr.htm
HOUSING
The School has a limited furnished student housing rooms in apartments at the Avalon complex in Campbell,
CA, located about 1.5 miles from the School. Each apartment is set up with dorm style furnishings and is
outfitted with basic kitchen items. The housing rates and application can be found on our website. The School
seeks to help students secure housing but is not responsible for finding students housing.
Classic Culinary Arts: Work Experience students
Students enrolling in the Classic Culinary Arts: Work Experience program will have the option to secure housing
for a portion (Levels I - IV), or though the entire program (including externship). If a student in this program
initially chooses to secure housing for only Levels I - IV they will have the option of extending their contract,
through their externship, at the end of Level IV, space permitting.
Italian Culinary Experience students
For the Italian portion of the program housing is provided at ALMA for the length of the program classes and
during the finals week. Check-in and check-out times will be provided by ALMA. During the Stage students will
be provided with reasonable accommodations by their restaurant beginning on the first day of their stage.
Students will be responsible for their own housing during the period of time between the end of classes at
ALMA and the first day of the stage.
ACADEMIC ADVISING
Advising services are learning-based and short-term. Any student who experiences difficulties with study skills,
test anxiety, interpersonal skills, or other personal concerns may receive assistance by contacting the Student
Affairs. The focus of these advising sessions is on study skills and how to effectively prepare for class; as well as
assisting the student with the development of self-confidence, self-reliance, and problem solving skills.
Tutoring
The School endeavors to provide additional assistance to students in need of help to complete a specific
program requirement. To meet this need, hands-on tutoring is available on a limited basis to Culinary and Pastry
students at no additional charge; however, tutoring is subject to the requirements of The School. In order for a
student to participate in a tutoring program, a recommendation must come from his or her Chef-Instructor or
Student Affairs. When recommended for tutoring, a student must attend all scheduled tutoring sessions.
Tutoring sessions do not count as make-up attendance and may not be available to students who have missed
regularly scheduled class sessions.
Schedule Change Request
A student may wish to change a schedule due to a variety of circumstances. Schedule change requests must be
submitted in writing to the Student Affairs.
STUDENT ACTIVITIES
At The School and in the surrounding areas there are many opportunities for culinary industry-related activities.
and, when possible, organize activities that facilitate learning beyond the classroom.
INTERNATIONAL STUDENT SERVICES
The International Student Adviser is available to help international students.
18
The School is approved by the United States Citizenship and Immigration Services (USCIS) to accept and enroll
M-1 nonimmigrant students. The International Student Adviser is the designated school official responsible for
-1 nonimmigrant students.
M-1 students are not permitted to work while attending school [§214.2(m)(13)]. Prior to the last day of classes,
an M-1 student may apply to the USCIS for optional practical training to begin upon completion of the program
[§214.2(m)(14)]. M-1 students interested in pursuing practical training should see the adviser for assistance once
they have reached the midpoint of their program of study. According to USCIS regulations, one month of
employment authorization will be granted for each four months of study that the M-1 student has completed
(classes shorter than four months are not eligible for OPT).
At the time of publication, M-1 students are not required to have medical insurance; however, it is highly
recommended. This policy may change. M-1 students interested in obtaining medical insurance should contact
the adviser for a list of providers.
For international students taking the Classic Culinary Arts: Work Experience program, alternative arrangements
will be made for students not eligible to work in the US as a condition of their Visa.
The International Student Adviser is also available to help advise students in the Italian Culinary Experience
program with the process of obtaining the visa for Italy.
Italian Culinary Experience - Italian Visa
All students who are not citizens of the European Union must obtain a visa in order to attend classes at ALMA.
Students are responsible for completing and filing all necessary documents for the visa application with the
Italian Consulate in San Francisco, CA and are responsible for all associated costs. Please be aware that the
visa process may take a substantial amount of time. In the event that a visa is not secured or a student is
refused entry into Italy any refund will be determined and processed as provided in the Career Catalog. In the
event that a student is unable to secure a visa to complete the stage in Italy because the Italian government has
limited the number of available visas, the student shall be eligible for placement in a stage near the California
campus. (Placement assistance shall be given to students wishing to complete a stage in a United States
location other than the area near the California campus but placement is not guaranteed.) Housing will not be
provided for stages in the United States. No other refund or compensation will be provided.
CAREER SERVICES & ALUMNI AFFAIRS
The Department of Career Services is available as a resource to all students and alumni. Career Services staff is
available to meet with students to discuss externship opportunities and job placement assistance. The School
may limit or refuse placement assistance where in the judgment of the School
or conduct at the School indicate that placement assistance would not be beneficial to the prospective
employer, other students of The School, or the reputation of The School.
Students may consult the online job menu on the Community website to obtain information regarding
employment opportunities. The job menu is updated regularly and is also available for alumni. Career Services
has information about the jobs posted on the job menu as well as background information on restaurants, hotels,
bakeries, corporate dining, and other food industry establishments. Career Services has a complete program for
assisting students and alumni in seeking employment in their chosen field.
Among many of the services the Department of Career Services provides:
Ongoing job placement assistance for alumni and students
Sample résumés, cover letters, and job search resources
Individualized career advising and résumé writing assistance
Volunteer opportunities with culinary organizations
Detailed information on job opportunities and employers
Networking connections
Bi-Annual Career Fair and preparation workshops
Workshops and on-site interviews
Information about professional organizations
Externships for the Classic Culinary Arts: Work Experience Program
Students will work with the Career Services department to obtain placement at approved externship sites.
Students will be required to meet with Career Services to initiate this conversation in Level 1, and again in Levels
19
2 and 3. Externship placement should be established by the conclusion of Level 3. Career Services will
collaborate with the Culinary Department to ensure that good matches are made. Grades and attendance may
be considered when determining appropriate sites for each student. Final placements will be made by Career
Services and will be based on externship site availability, student preference, instructor recommendation, and
externship site interview. Failure to uphold meeting deadlines and requirements will deny students the
opportunity to collaborate with Career Services in selecting their externship. Failure to meet these deadlines
may also delay the start of the externship and, consequently, graduation. Note: Students may use an existing job
as a qualifying externship with approval from both Career Services and the Culinary Departments.
Career Fairs
A Career Fair is held twice each year. Career Fairs bring employers to The School and give students and alumni
a chance to learn about different careers in the industry and discuss potential employment possibilities.
Alumni Savings
Graduates of The School
any other classes, including specialty
programs for the serious amateur (this savings does not apply to workshops or special events). Please contact
the Office of Admission for information on specific programs/courses.
GRADUATION & PLACEMENT RATES
Graduation and employment percentages that are submitted to ACCSC are available to students upon request.
ALMA: STUDENT SERVICES
ITALIAN CULINARY EXPERIENCE ONLY
ALMA - Student Advising
The Student Services Director in Italy will be available to assist with all
a member of the ALMA school.
ALMA - Library
The library at ALMA consists of approximately 10,000 books and magazines on Italian food and cuisine as well
as a large collection of DVD movies and documentaries focused on food and cuisine. The library is open every
day from 8:30 a.m. to 6:30 p.m. Students are required to observe library regulations.
ALMA - Meals
A buffet lunch will be provided to the students on class days in the restaurant room at no additional charge. At
the end of the meal, students are required to clean their dining table. In addition, two dinners (welcome dinner
and final exams gala dinner) will be held for the students during the course of the program. Attendance at these
dinners is required and the price of the meal is included in tuition.
ALMA - Student Kit
Every student will be provided with a school uniform, composed of 3 jackets, 2 pairs of pants, 1 pair of shoes, 9
toques, 1 cap, 2 blue aprons, 1 white apron, 3 towels, 3 neckerchiefs, and 1 t-shirt. Every student will also be
provided with a special tool for tasting during the training and demo sessions. There will be a charge for
additional items. Students without tool kits have the option of renting or buying a kit from ALMA; contact the
coordinator at ALMA for details and associated fees. Rented kits must be returned before leaving ALMA for
stage.
ALMA - Lockers
Every student will be assigned a numbered locker inside a locker room, and a lock and a key to be returned after
the in-school period. Students are advised to lock it with a padlock, for the lockers are not armored and the
safety of the contents is not guaranteed. Students are responsible for any valuables they choose to leave inside
their locker. Neither Culinary Explorations nor ALMA are responsible for any lost or stolen items.
20
ADMISSION REQUIREMENTS &
PROCEDURES
All applicants are strongly encouraged to visit The School as part of the application process. The Office of
Admission is located at 700 West Hamilton Ave, Campbell CA 95008. Applicants are encouraged to contact
the office and arrange an interview with an admission representative by calling 1-866-318-CHEF. Individuals
must be at least 17 years of age with a high school diploma, or the equivalent, to enroll in the Classic Culinary
Arts: Work Experience or Classic Pastry Arts and must be 21 years of age with a high school diploma, or the
equivalent to enroll in the Intensive Sommelier Training.
CLASSIC CULINARY ARTS: WORK EXPERIENCE &
CLASSIC PASTRY ARTS
In order to initiate the admissions process to The International Culinary Center a prospective student must
submit:
A completed application for admissions.
$100 non-refundable application fee, except that (i) the student may cancel the enrollment agreement
without penalty within three days after signing the enrollment agreement and making an initial payment
and (ii) a student who has not visited the School facility prior to enrollment may withdraw without
penalty within three days following attendance at orientation or a tour of the facilities and inspection of
the equipment.
Alumni applying to The School for a second time will be credited as already having paid the $100 application
fee. Other applicants applying to The School for a second time must pay the application fee if it has been more
than three years from the date of original application.
Applicants must finish their application for enrollment by completing the following prior to beginning
coursework:
1.
The following Admissions documents must be submitted within 30 days* of application submission and
payment of the $100 non-refundable application fee:
o
Proof of high school graduation or the equivalent. (High school or postsecondary school
diploma, GED, high school transcript with a graduation date, or an official college transcript
which indicates that a high school diploma is the basis of admission into the program). Home
School diplomas must meet the requirements of California Department of Education. Students
whose proof of high school or college graduation is from a foreign institution must provide an
official transcript or copy of the original diploma which must be translated and certified to be at
least the equivalent to the a US high school diploma.
o
A work resume.
o
A 250-word (or less) essay explaining why you think this school is right for you and where you
see yourself five years after graduation.
o
Sign the Enrollment Agreement and School Performance Fact Sheet. Students under the age of
18 at the time of enrollment will require the signature of a parent or guardian on the enrollment
agreement.
o
Medical certification that the applicant is free of hepatitis A*
o
Uniform Order
o
Copy of ID/Drivers License or Passport
*An exception can be made only for the medical form, which must be completed no more than six
months prior to the class start date.
2.
Establish ability to pay the cost of attendance no later than 60 days prior to the orientation day as a
cash payer:
21
o
Cash Payers: Cash payers may pay in full no later than 60 days prior to the class start, or may
pay in installments after meeting with the Financial Aid office and signing a retail installment
obligation 60 days prior to orientation. Tuition will be financed with zero interest in accordance
with a payment plan that requires the first payment in the amount of $4,500, 60 days prior to
orientation, a second payment of $5,400 on or before orientation, and the balance paid in
further installments due on the first of each month beginning approximately one month after
the start date. The last payment must be made no later than 14 days prior to graduation.
o
Applicants for Financial Aid: Financial aid applicants will be required to have all necessary
paperwork submitted 60 days prior to orientation.
o
Tuition Options: Alternative extended payment plan option. Please contact the Financial Aid
office to see if you qualify.
Failure to complete enrollment as specified above will result in cancellation of the enrollment agreement.
Students wishing to enroll in a later class start must sign a new enrollment agreement. A new application for
admission and application fee must be submitted if it has been more than three years from the date of the
ollment agreement.
Our policy is that in order to enroll student must be able to read and understand the enrollment agreement and
catalog (including disclosures, refund policy, school policies, etc.)
In order to initiate the admissions process to The School a prospective student must submit:
and (ii) a student who has not visited the School
the equipment.
coursework:
1.
2.
The following Admissions documents must be submitted within 30 days of application submission and
o
least the equivalent to the a US high school diploma. A work resume.
o
o
Sign the Enrollment Agreement and School Performance Fact Sheet.
o
Copy of ID/Drivers License or Passport
Establish ability to pay the cost of attendance no later than 60 days prior to the orientation day as a
cash payer or as an applicant for financial aid:
o
Cash Payers: The first payment of $4,500 is due 60 days prior to orientation. The remaining
balance is dues at orientation.
o
Applicants for Financial Aid: Financial aid applicants will be required to have all necessary
paperwork submitted 60 days prior to orientation.
Failure to complete enrollment as specified above will result in cancellation of the enrollment agreement.
Students wishing to enroll in a later class start must sign a new enrollment agreement. A new application for
admission and application fee must be submitted if it has been more than three years from the date of the
22
Individuals must be at least 17 years of age with a high school diploma or equivalent to enroll in Italian Culinary
Experience. Note: Individuals enrolled in Italian Culinary Experience must be 18 years of age by the first day of
class.
In order to initiate the admissions process to The School a prospective student must submit:
and (ii) a student who has not visited the School
the equipment.
coursework:
1.
The following Admissions documents must be submitted within 30 days of application submission and
o
least the equivalent to the a US high school diploma. A work resume.
o
o
Sign the Enrollment Agreement and School Performance Fact Sheet. Students under the age of
18 at the time of enrollment will require the signature of a parent or guardian on the enrollment
agreement.
o
Medical certification that the applicant is free of hepatitis A*
o
Uniform Order
o
Signed Italian Language Assessment form
o
Signed contract with Culinary Explorations, a Vermont Limited Liability Company, for a
program of study at ALMA in Italy.
o
Signed ALMA Housing Regulations document
o
A United States Passport with validity dates until at least three months beyond the expected
program completion date (or, a valid foreign passport with a permanent resident card)
*An exception can be made only for the medical form, which must be completed no more than six
months prior to the class start date.
2.
Establish ability to pay the cost of attendance no later than 60 days prior to the class orientation
3.
as (a) a cash payer or (b) an applicant for financial aid:
Italian Culinary Experience
(a)
Cash Payers - may pay in full no later than 60 days prior to the class orientation, or may pay in
installments after meeting with the Financial Aid office and signing a retail installment
obligation 60 days prior to orientation. Tuition will be financed in accordance with a payment
plan that requires the first payment in the amount of $4,500 thirty days prior to orientation, a
second payment of $5,400 on or before orientation, and a third payment of the balance due on
the first of the month following the first day of classes.
23
(b) Applicants for Financial Aid - Financial aid applicants will be required to have all necessary
paperwork submitted thirty days prior to orientation. Failure to complete enrollment as
specified above will result in cancellation of the enrollment agreement. Students wishing to
enroll in a later class start must sign a new enrollment agreement. A new application for
admission and application fee must be submitted if it has been more than three years from the
nt.
GENERAL ADMISSIONS INFORMATION
LATE APPLICANTS
Students applying within 60 days of a class start will not be regarded as confirmed in a particular class start
until admission/enrollment paperwork is complete and ability to pay is confirmed.
Students who initiate the admission process as outlined above, fewer than 61 days but more than 14
their ability to pay the cost of attendance (as outlined above). Failure to comply within 14 days will
result in cancellation of the enrollment agreement. Students wishing to enroll in a later class start must
sign a new enrollment agreement.
Applicants who make a deposit within 14 days of the orientation of a class have no claim to a seat in the
class until they have supplied the required admission documents and have demonstrated their ability to
pay the cost of attendance (as outlined above). Failure to comply with these rules by the first day of
class will result in cancellation of the enrollment agreement. Students wishing to enroll in a later class
start must sign a new enrollment agreement.
FAILURE TO MAKE TIMELY PAYMENTS
All students are required to meet financial obligations to the School. A student who fails to make payments as
required will be placed on Bursar Hold for a period of ten business days or other period at the discretion of the
student will be withdrawn from the program. Specific cases are subject to the discretion of the Director of
Financial Aid. A student who has been withdrawn for failing to meet financial obligations may apply for re-entry
to the program as outlined in the School Policies section. In addition, the student must establish that he/she has
met all financial obligations to the School and that the student has established ability to pay any new financial
obligations that will be incurred upon re-entry
ENGLISH LANGUAGE PROFICIENCY
If English is not your first language, you must demonstrate English language proficiency. English language
proficiency can be demonstrated by earning a score of at least 500 (paper version), 173 (computerized version),
or 61 (iBT) on the test of English as a foreign language (TOEFL ). TOEFL scores may be submitted directly to
the school through the Educational Testing Service (TOEFL code for California 3271). We can also accept an
ITEP score of 3.9, or an IELTS band score of 5.0 on the Academic Exam. Scores are valid for two years from the
and who submit an official transcript will be regarded as having demonstrated English proficiency. Note that all
programs are taught in English.
Italian language courses are part of the Italian Culinary Experience Program. The Italian language course is
progressively taught in Italian.
INTERNATIONAL APPLICANTS
Most non-citizen international applicants will need to obtain the Form I-20 from the School. The I-20 allows a
nonimmigrant to apply for a student visa. To receive the I-20, applicants must demonstrate the financial
resources necessary to cover the cost of attendance: tuition and fees plus living expenses (for exact amounts
see the International Student Guide). Applicants must submit an official bank statement documenting these
resources. If funding is to be provided by a sponsor, the bank statement must be accompanied by a letter in
which the sponsor pledges financial support. For more information regarding documentation of financial
resources, applicants should speak to the International Student Adviser. International applicants must also
24
submit a copy of their valid passport photo page and an I-20 application form. International applicants who
require an M-1 visa should apply for admission at least three months prior to their anticipated start date.
International applicants must secure their visa at least thirty days prior to the start date of their program. Failure
to do so may result in the cancellation of the enrollment agreement. Students wishing to enroll in a later class
start must sign a new enrollment agreement.
LATE STARTS
A student beginning Classic Culinary Arts: Work Experience, Classic Pastry Arts, Intensive Sommelier
Training and/or Italian Culinary Experience may be permitted to begin instruction up to the third lesson
after the program has started. A student beginning Intensive Sommelier Training may be permitted to
begin instruction on the third class after the program has started.
Students starting after the first day of class are required to complete make-up classes for any hours
missed as a result of starting late.
A student entitled to a refund as a result of withdrawal from the program will have the refund
calculation based on his or her actual start date, not the date of the program start.
RE-ENTRY
Students seeking re-entry to The School after withdrawal from a program should follow the procedures outlined
in the School Policies section of the Catalog.
NON-DISCRIMINATION POLICY
The School admits students without regard to race, gender, sexual orientation, religion, creed, color, national
origin, ancestry, marital status, age, disability or any other factor prohibited by law. In the case of mental or
physical disability, each application is assessed on a case-by-case basis, taking into account the physical and
mental demands of typical entry level positions in any of the industries that The School provides training for.
ADVANCED STANDING
CULINARY TECHNIQUES & PASTRY TECHNIQUES
(a non-accredited amateur course)
A graduate of the Culinary Techniques program may be granted advanced standing to enroll in the Classic
Culinary Arts: Work Experience program, subject to space availability and with authorization from Student
Affairs. Likewise, a graduate of the Pastry Techniques program may be granted advanced standing to enroll in
the Classic Pastry Arts program. Once eligible for advanced standing, a student will enter the culinary program
at the 101st hour of coursework (at the beginning of Level 2), and the pastry program at the 91st hour of
coursework (at the beginning of Unit 3). Students should be aware that some lessons in the career programs will
repeat material covered in the amateur programs. Students will be required to attend these classes.
In order to enter the Classic Culinary Arts: Work Experience or Classic Pastry Arts program with advanced
standing, a student must:
•
Meet all admission requirements for the career program.
•
Pass a comprehensive written and practical examination.
•
Make up any missed hours from the Culinary Techniques or Pastry Techniques program.
Failure to meet any of these conditions will prevent the student from entering the career program. Students
who feel that they qualify for advanced standing are advised to meet with the Assistant Dean of Student Affairs
to discuss eligibility and procedures.
ITALIAN CULINARY EXPERIENCE (LANGUAGE AND CULTURE)
A student enrolled in the Italian Culinary Experience may be granted advanced standing for 57 hours of
instruction in the course Italian Language and Culture with authorization from the School Director. If approved,
a student will receive a grade of Pass for that course. In order to receive advanced standing, a student must
either:
•
completion of 15 credits in Italian language; or
•
Pass an oral examination in Italian language.
25
STUDENTS WITH DISABILITIES
LEARNING DISABILITIES
Any student with a learning disability who requires a reasonable accommodation should contact the Student
Affairs.
OTHER DISABILITIES
Students requiring reasonable accommodation for a learning disability or any disability covered under the
Americans with Disabilities Act should contact Student Affairs.
Disability means:
•
A physical or mental impairment that substantially limits one or more major life activities; or
•
A record of such impairment; or
•
Being regarded as having such impairment (i.e., as a result of the attitudes of others toward such
impairment).
e appropriate office and will not
26
ARTICULATION AGREEMENT
THE NEW SCHOOL FOR PUBLIC ENGAGEMENT ARTICULATION AGREEMENT
As part of an articulation agreement between the School and The New School for Public Engagement,
graduates from the following programs: Classic Culinary Arts: Work Experience, Classic Pastry Arts, Italian
Culinary Experience, and/or Intensive Sommelier Training. Qualifying students will be enrolled in The New
h a major in Liberal
Arts.
Current students and graduates of the School with a cumulative average of 85% or higher will be able to
transfer as many as 60 credits towards a Bachelor of Arts or Science from The New School. The opportunity
applies to students
engaged, interdisciplinary learning. And this partnership will enable our students and alumni to divide their
education between the kitchen and the classroom, where they can deepen their understanding of the latest
trends and issues within the food and restaurant industries. Programs including Classic Culinary Arts: Work
Experience, Classic Pastry Arts and Italian Culinary Experience are each worth 22 credits that can be transferred
toward the degree. Other programs with transferable credits include Intensive Sommelier Training (7 credits).
Students will be able to choose from an extensive array of evening and daytime classes at The New School, full
time or part time, as well as options for online learning to complete the required 120 credits.
For any students or graduates interested in this opportunity, please contact Matt Morgan, Admission Counselor
for Undergraduate Programs at The New School for Public Engagement. He can be reached directly at
[email protected].
Please note:
While the preceding agreements are currently active, articulation agreements between the School and other
institutions are subject to renewal or termination by either party. For this reason, the School cannot guarantee
the availability of the program(s) covered by the articulation agreement to all students under all circumstances.
Students are advised to confirm with the Schools in writing that the articulation agreement will be in effect at
the time the student plans to participate in the articulation program(s).
27
PROGRAM OFFERINGS
THEORY
PRACTICE
TOTAL
DAY
LENGTH
EVENING
LENGTH
LEVEL I QUALITY: INTRODUCTION TO CULINARY
TECHNIQUES
18 HRS
82 HRS
100 HRS
4 WKS
6.67 WKS
LEVEL II QUALITY: BUILDING CULINARY
FOUNDATIONS
25 HRS
75 HRS
100 HRS
4WKS
6.67 WKS
LEVEL III DISCIPLINE: SKILLS FOR CONSISTENCY AND
REFINEMENT
20 HRS
80 HRS
100 HRS
4WKS
6.67 WKS
LEVEL IV DISCIPLINE: TECHNIQUES IN BUFFET,
CHARCUTERIE, PRODUCTION, VOLUME COOKING, AND
SIMULATED RESTAURANT ENVIRONMENT
15 HRS
85 HRS
100 HRS
4WKS
6.67 WKS
REALITY: EXTERNSHIP/FINAL EXAM
5 HRS
195 HRS
200 HRS
8WKS
13.32 WKS
83 HRS
517 HRS
600 HRS
24 WKS
40 WKS
SCHEDULE
TOTAL PROGRAM
FULL-TIME: 24 WEEKS
PART-TIME (M,W &F): 40 WEEKS
SCHEDULE OF INSTRUCTION
Full-time (day program)
Monday through Friday: 9:00 am to 3:00 pm
Part-time (Monday, Wednesday & Friday evening program)
Monday, Wednesday, and Friday 6:00 to 11:00 pm
Each instructional hour consists of 55 minutes.
MAXIMUM NUMBER OF STUDENTS
Classic Culinary Arts: Work Experience contains a maximum of 14 students per class.
FAMILY MEAL
The School provides students in the Classic Culinary Arts: Work Experience, Classic Pastry Arts, Intensive
Sommelier Training and Italian Culinary Experience programs with a daily meal referred to as
while in class on campus.
EDUCATIONAL OBJECTIVES
The 600-hour program that comprises the Classic Culinary Arts: Work Experience curriculum is designed to
-level line cook. This path may eventually lead to the position of Chef,
Executive Chef, and other prestigious positions in the industry. The curriculum has been devised to train novice
cooks to acquire the knowledge, skills, fundamentals, techniques, and discipline necessary for entering their
chosen field. This strong base will serve as the foundation for career advancement. Students are required to
acquaint themselves with the hands-on experience of cooking from the beginning. In the last third of the
program, the student will be introduced to the reality of a working professional kitchen or environment through
their externship. It is here that the student will develop the organizational skills necessary to function as a
member of a team. Upon satisfactory completion of this program, a student will be qualified to assume an
entry-level position.
28
LEVEL I - QUALITY: INTRODUCTION TO CULINARY TECHNIQUES
(100 HOURS)
introductory weeks train students in the fundamental techniques, skills, and discipline needed as a foundation
for the remaining period of instruction. Sanitation will be addressed through training in food safety through the
NRA ServSafe® curriculum. Students will work toward the valuable certification by learning how various foods
should be handled, beginning with receiving and continuing through production and onto the dinner plate.
Experienced Chefss in a
hands-on kitchen/classroom setting. Students begin cooking their very first day, using the Total ImmersionSM
process, which is the philosophy of The School.
Throughout this segment, students will be expected to respond to instruction given by the Chef-Instructors.
Each day, students are expected to arrive dressed to cook (with uniform pressed and shoes shined) and ready
and practice the communication skills necessary for working in a commercial kitchen. In addition, each student
will learn how to set up and organize a work station, execute a basic recipe, and follow directions. It is the goal
of The School to have each student develop the confidence to eventually work efficiently in a professional
kitchen setting.
Beginning in Level I, students are taught how to work in teams, how to correctly perform tasks as basic as
washing and peeling vegetables and as complex as preparing classic dishes, how to conduct themselves
properly in a kitchen environment, and how to recognize basic safety precautions. Working in a real kitchen,
students will become intimate with classic culinary techniques, terminology, and equipment and familiarize
themselves with the primary elements of the craft. Each student works closely with the faculty and staff to
adopt the mature attitude necessary to build a successful culinary career. As the first building block of a culinary
education, this segment requires diligence
-Instructors create a friendly yet
highly disciplined setting and provide constructive support to help students take these first steps.
SKILLS ACQUIRED
Recognition of: proper food handling and storage of foodstuffs; different cuts of meat, fowl, seafood, and
vegetables; proper preparation of stocks and sauces; specific cooking techniques for a variety of dishes;
organization and cleanliness; a selection of recipes from the classical French repertoire.
Knowledge of: food safety principles; correct seasoning; required use, care, and implementation of knives;
kitchen hygiene; regulated use of all basic kitchen equipment; proper maintenance and cleanliness of
equipment.
Understanding of: importance of food safety issues for the conservation of foodstuffs; avoidance of waste.
Upon completion of Level I, each student will be expected to:
Have been present, properly attired, and on time daily
Be familiar with requisite equipment its use, maintenance, and care
Be aware of time requirements for preparation and execution of dishes
Properly execute the cuts of meat, fowl, fish, and vegetables required by specific recipes
Know the basic cooking techniques or styles of meat, fowl, fish, and vegetables
SEGMENT STRUCTURE
On each class day, after attendance has been taken, the Chef-Instructor will lecture and do a demonstration on
for the day will be given. Students will then work in teams on a specific recipe and create a finished dish.
Throughout the progression of the recipe, Chef- Instructor will provide individual attention and feedback.
LEVEL II - QUALITY: BUILDING CULINARY FOUNDATIONS
(100 HOURS)
In Level II, students will advance their knowledge of the skills taught in Level I and will develop significant new
skills. Students will learn basic nutrition and also learn the functions of fats, proteins, and carbohydrates in the
body, and how to select and prepare ingredients to get the best nutritional value in meals. Level II also teaches
the fundamentals of cheese and cheese production, and provides an in-depth look at rice and various forms of
pasta. In this unit students will also be introduced to various batters, doughs and creams. Finally, menu design
29
SKILLS ACQUIRED
Recognition of : rice, pasta, grains, eggs, and legumes; nutritional considerations in food preparation; a variety of
recipes for mixtures and crèmes from the classical French dessert repertoire; major wine grape varietals and
wine-producing regions; characteristics that distinguish wines from these regions; major beer and spirit
categories; cheese making processes; distinguishing characteristics of varieties of cheese.
Knowledge of: basic nutritional considerations; care and maintenance of professional equipment; influence of
sustainability and seasonality of menus.
Understanding of: the organization of a work station, the importance of camaraderie in a team, menu
construction, the importance of taste and color in the plating of a recipe.
Upon completion of Level II, each student will be expected to:
Prepare ingredients to create the greatest nutritional value
Prepare five different pâtes: à choux, feuilletée, brisée, sucrée, and sablée
Prepare three different appareils: pâte à frire, pâte à crêpe, and génoise
Prepare crème anglaise, crème pâtissière, sorbet, ice cream, mousse, and meringue
Execute curriculum
SEGMENT STRUCTURE
As in Level I, after attendance, the Cheffollowed by a question and answer period. A mise en pl
given. Students will then work in teams on specific recipes and create finished dishes.
Throughout the progression of the recipe, Chef-Instructor will provide individual attention and feedback. Each
completed dish will then be presented to the Chef-Instructor for critique.
LEVEL III - DISCIPLINE: SKILLS FOR CONSISTENCY AND THEIR REFINEMENT
(100 HOURS)
Skills initiated in Levels I and II will become ingrained in Level III. In this segment, the students will execute
classical French dishes from each of the four departments of the professional kitchen: garde-manger,
poissonnier, saucier, and pâtissier.
Timing, organization, efficiency, multi-tasking and teamwork are the goals. Learning each of the divisions of the
professional kitchen will help the beginning cook continue to hone basic skills and provide a foundation for the
development of the creative process required for fine cooking.
In Level III, students will also begin their education in low temperature cooking techniques. At the completion of
this level, students will be able to execute classical French dishes within time constraints and must take a
comprehensive midterm examination to demonstrate that competency.
SKILLS ACQUIRED
Recognition of: varied applications of cooking techniques, strong work ethic required in the kitchen, details of
fine cooking, structured methods of plating.
Knowledge of: how to set up and maintain a work station, requisitioning food, classical French dishes, timing
and organization required to properly execute those dishes
Understanding of: complete organization of a work station, how to work efficiently, the importance of
teamwork, building on the importance of flavor and plating of a recipe
Upon completion of Level III, each student will be expected to:
Be properly attired, organized, clean, and prepared for the class objectives
Know and understand the required basic recipes and techniques
Accept responsibility for the setup and execution of the required dishes on each station
Know how the elements of a specific recipe should be presented
SEGMENT STRUCTURE
After attendance, each day will commence with a 30-minute lecture and demonstration. At this point, key issues
concerning each dish will be explained and students will begin specific work in their respective stations (either
garde manger, poissonnier, saucier, or pâtissier). Students will then prepare and serve their dishes under the
30
guidance and direction of the Chef-Instructor. Upon completion, students will receive feedback from the ChefInstructor.
LEVEL IV - DISCIPLINE: TECHNIQUES IN BUFFET, CHARCUTERIE, PRODUCTION,
VOLUME COOKING AND SIMULATED RESTAURANT ENVIRONMENT
(100 HOURS)
Level 4 is broken down into two sections, which will give students the opportunity to continue to sharpen their
techniques as they grow their skills in organization, time management, and teamwork.
Buffet/catering: Students are assigned to plan, budget, and execute a themed buffet to serve to students and
faculty which will include, but not be limited to charcuterie, or butchering and preserving a pig. Students will
also plan, organize, and prepare curriculum dishes specific to buffet catering and arrange their dishes in a festive
manner, specific to the themed buffet. The point of this level is to teach students how to plan and budget for a
catered event, and keep track of food costing and inventory. Students will also be exposed to vacuum-packing,
sous-vide machinery, and mass-volume cooking.
Simulated Restaurant Environment: This section is designed to give students a taste of what it would be like to
work on the line prior to starting their externship at a restaurant. Students will be tasked with making complex
dishes on a time budget. An expediter, or a Chef who calls out restaurant orders, will be demanding professional
dishes from students in a timely manner. Working on the line can be stressful, but half the battle is being
organized. This level is about practicing putting together a smart mise-en-place when the order is fired
(basically the signal to cook the dish), and knowing a recipes. The goal is to have the students be efficient line
cooks before the externship start, and to make sure they are comfortable cooking everything. Students will
rotate through all the stations garde-manger, poissonnier, saucier, and patissier.
SKILLS ACQUIRED
Recognition of: timing constraints in preparation and during service serving the buffet and staff meal (e.g.
portioning and slicing), use of learned cooking methods and standard equipment to produce high volume meals
as well as complex dishes, application of proper sanitation procedures in order to prepare food safely
Knowledge of: charcuterie preparation; hot and cold buffet preparations, setting up decorations for the buffet
table, working on the line, preparing mis en place for service
Understanding of: application of vacuum packaging on certain buffet items, cooking sousvide, proper slicing,
portioning, and serving techniques at the buffet table, working within a strict timeline, working the line and
preparing professional dishes, and listening to a chef expedite during service
SEGMENT STRUCTURE
On each class day, after attendance, the Chefsubject if necessary, followed by a question and answer period. The mise en place and the workplan for the day
will be given. Students will then work in teams on one of two stations: buffet/catering/quantity cooking (family
meal) and Simulated Restaurant Environment. Throughout the class time, students will be working under a strict
production schedule and will receive, as always, individual attention and feedback from the Chef-Instructors.
LEVEL V - REALITY: EXTERNSHIP
(200 HOURS)
The externship program will provide career culinary students with vocational experience in established
businesses in the food industry. Externships are required for students in this program. Students will receive
course credit for externship completion and will receive a grade, based on assessment from the externship site.
The objective of the externship is to apply, in a real life context, most of the methods and cooking techniques
learned in class. During this time, students will be exposed to working in a real kitchen and receive guidance
from their host. Students will put their knowledge of safety and sanitation as well as maintaining their work
area, utensils, and equipment to use in a professional environment daily. They will learn to follow policies,
procedures, and service standards for handling and preparing food being served to the public. They will also
learn problem solving skills and interpersonal skills they will use immediately upon employment in the industry.
As students enter Level V, they are considered entry-level cooks. Students must demonstrate the ability to
prepare food using all common cooking methods, to adapt classic techniques and dishes to contemporary
tastes, and to identify and correct inappropriate seasoning, texture, and consistency. At this point, the ability to
31
interact with other cooks, to take direction, to execute assigned tasks, and to be flexible are judged as
strenuously as the command of recipe comprehension and execution.
At the completion of this level, a student will have acquired the minimum skills necessary for an entry-level
position in a professional kitchen. Every student who has met the requirements of all five levels will come to
ASSESSMENT
Externship site partners will be responsible for assessing students and taking attendance during externships.
Final grading for the externship, however, must be done by a culinary instructor at the School.
Assessment paperwork will be provided to externship site partners by the School.
responsibility to have the paperwork completed by the externship site supervisor and to return it to the School
upon completion of the externship. Students will also be required to write a one page summary of their
externships focusing on what they learned. Each class will have a designated chef instructor assigned to follow
the students during their externships. The instructor will review the assessment paperwork and essay for each
graduation candidate and assign a final grade for the externship.
Students will be asked to complete a short assessment of the externship site. This assessment will be optional
SKILLS ACQUIRED
Recognition of: food arrangement and plating considerations, achieving consistency as a guideline for the final
product
Knowledge of: how to expedite dishes consecutively with time constraints; coordination and firing of multiple
dishes, setup and breakdown of the kitchen stations
Understanding of: volume preparation of the recipes; strict weighing and portioning of proteins; preparation of
accompanying sauces and vegetable garnishes
Upon completion of Levels V, each student will be expected to:
Be familiar with a larger variety of meats, fowl, fish, vegetables, and fruits in their natural state, in the
classic cuts, and in standard recipes
Be able to organize a station as chef de partie
Recognize techniques in a given recipe
Take initiative and improvise as necessary
Explain a recipe and its progression to other members of a team
SEGMENT STRUCTURE
The schedule will vary based upon externship location.
GRADING
The minimum passing grade at The International Culinary Center is 70%.
Throughout the curriculum students will be given written examinations and practical evaluations. Students
receive cumulative grades for each individual level and for the entire program. Students who fall below 70% in
any level will be placed on grade probation. Students who fail to achieve a grade of 70% or higher in the first
level will be withdrawn from the program. Students who fail to achieve a passing grade for in any subsequent
level will be required to repeat the level, at additional cost.
Students must have a cumulative average of at least 70% at both the midpoint of the program and completion
of the program or they will be withdrawn in accordance with the satisfactory academic progress policy (see
Satisfactory Academic Progress section in this catalog for the complete satisfactory academic progress policy).
Withdrawals and level repeats due to failing grades are subject to the discretion of the School Director.
Students must achieve a minimum passing grade on the midterm exam. In the event of a failing grade on the
midterm exam, a student will be offered one retake within 14 calendar days. Any student that fails the retake will
be immediately withdrawn from the program. Students who are absent on the day of an end-of-level exam must
32
have a documented reason for their absence and approval from the Registrar in order to schedule a make-up
exam. The make-up exam must be scheduled and completed within 14 calendar days of the original exam date.
Students must have a cumulative grade of 70% or higher in order to graduate from the program. Graduates will
have a strong knowledge of basic techniques, enabling them to function immediately in a restaurant as an entrylevel line cook.
33
CLASSIC PASTRY ARTS
SCHEDULE
THEORY
PRACTICE
TOTAL
Tarts, Cookies, and Sanitation
10
55
65
Pâte à Choux
3
22
25
Puff Pastry
5
35
40
Viennoiserie
3
22
25
Bread
4
26
30
Cakes 1
5
40
45
Cakes 2
3
27
30
Petits Fours
3
37
40
Chocolate 1
5
35
40
Chocolate 2
4
36
40
Individual Desserts 1
4
26
30
2
28
30
5
50
55
Sugar 1
2
28
30
Sugar 2
2
28
30
Wedding Cakes
2
13
15
Review, Written, and Practical Final Exam
2
28
30
64 hrs
536 hrs
600 hrs
TOTAL PROGRAM
FULL-TIME: 24 WEEKS
PART-TIME: 40 WEEKS
Part-time (Monday, Wednesday & Friday evening program)
Monday, Wednesday, and Friday 6:00 to 11:00 pm
Each instructional hour consists of 55 minutes.
Classic Pastry Arts classes contain a maximum of 16 students.
FAMILY MEAL
Sommelier Training and Italian Culinary Experience programs
The 600-hour program that comprises the Classic Pastry Arts curriculum is composed of 17 units that include
pastry theory, technique, and implementation, which give the student the skills for entry-level employment in a
commercial bakery or kitchen creating professional quality desserts. Students are given a thorough
understanding of the philosophy and rules of basic pastry. The skills learned will encourage the use of
individualized flavor combinations to compose unique desserts as well as a proficiency at writing and designing
34
specialty menus. Working in a setting unique to The School, each student is furnished with an individual work
station allowing daily hands-on experience. Team projects prepare students to master the complexities of the
commercial marketplace. Escalating through the lessons, students will learn to relate all recipes to the overall
development of grand desserts. Lessons cover recipe construction through the complete comprehension of the
basics necessary to conceive the ultimate piece de resistance.
Upon successful completion of this program, students will receive a diploma and will be qualified to assume an
entry-level position as an assistant pâtissier.
The following restrictions will apply to the order in which units must be taught:
Tarts, Cookies, and Sanitation must be taught first
Cakes 1 must come before Cakes 2
Individual Desserts 1 must come before Individual
Desserts 2 and Individual Desserts 3
Sugar 1 must come before Sugar 2
Tarts, Cookies and Sanitation, Puff Pastry, Viennoiseries and Cakes 1 must be taught prior to Petits
Fours, Individual Desserts 1, and Wedding Cakes
Review and Final must come last
TARTS, COOKIES, AND SANITATION
In this initial segment, the beginning pâtissier will learn basic equipment use, measurements, procedures, knife
skills, theory, and the recipes required for fundamental French short and rich pastry dough, such as pâte brisée,
pâte sucrée, and pâte sablée, as well as basic cookie dough and tart fillings. This will set the first building block
for the successful execution of all levels of basic tarts and cookies. In this unit students will train and take the
exam for food safety certification from the National Restaurant Association the most widely accepted foodhandling certification in the country.
PÂTE À CHOUX
Students are taught basic equipment use, procedures, theory, and recipes for creating pâte à choux, also known
as cream puff pastry. A variety of desserts made with this uniquely sticky dough will be examined, as will
different combinations of fillings and glazes.
PUFF PASTRY
In this segment, students will learn basic recipes, procedures, and skills necessary for creating and handling four
types of puff pastry the delicate, multi-layered pastry dough also known as pâte feuilletée will be taught.
Instruction for the creation of napoléons, palmiers, and many other rich delicacies is included. Students will learn
advanced uses for the dough, and they will complete written and practical evaluations.
VIENNOISERIES
Students are introduced to the basic recipes, procedures, theory, and skills to create enriched-dough products
such as croissants, Danish, brioche, quick breads, and classic European, ethnic, holiday, and specialty breads.
BREAD
In this segment, students are introduced to lean bread doughs, including baguette dough. Students will also
learn steps used for artisanal bread making. In this unit, students will also receive information on nutrition as it is
related to food products.
CAKES 1
In this segment, students are introduced to recipes, procedures, skills, and theory for making classic and modern
cakes and gâteaux. A wide variety of sponge cakes, fillings, and decorating techniques are covered, including
genoise, biscuit, meringue, Bavarian creams, mousse, and ganache fillings. Students are introduced to
decorating techniques using various icings, rolled fondant, marzipan, and glazes.
35
CAKES 2
In this segment, students continue skill development on cakes and decorating techniques and learn to prepare
rolled cakes and chiffon cakes. The uses of rolled fondant to cover a cake and decorating are emphasized. A
practical skills examination includes designing and building a special occasion cake. The completion of this unit
marks the midpoint of the program and students must take and pass a comprehensive midterm examination.
PETITS FOURS
The now somewhat-seasoned pâtissier is introduced to the bite-sized, beautifully iced and decorated treats that
are often the finishing touch to a dinner or banquet. All the basic recipes, procedures, and skills necessary for
creating baked and non-baked petits fours will be examined, including cutting, molding, filling, glazing, and
decorating.
CHOCOLATE 1
Students will be introduced to the history of chocolate as well as the manufacturing process. Students will learn
different methods for tempering dark, white, and milk chocolate. Baking with chocolate and an introduction to
chocolate candies including a basic ganache and dipping techniques will be covered. Students will learn how to
design and execute a functional piece made from chocolate.
CHOCOLATE 2
More advanced chocolate techniques and candy making will be covered, including molded bonbons and
flavored ganaches. Students will develop and execute recipes for bonbons. Students will learn decorating
techniques such as coloring chocolate, and they will design and build a chocolate showpiece.
INDIVIDUAL DESSERTS 1
Students will apply the techniques they studied earlier and be introduced to a number of new techniques
including ice creams, sorbets, and sauces. The unit will focus on plated desserts and students will learn how to
properly describe desserts for a menu.
Students will build on previous skill development. New techniques including frozen desserts, advanced creams,
and fillings such as sabayon will be introduced. Particular emphasis will be placed on adjusting menus for
seasonality and developing student speed and organization for plating multiple desserts.
Students will continue to work on more advanced desserts including à la minute (hot) items such as soufflés and
deepfried desserts. Students will create their own dessert menu, learn how to order ingredients based on a
SUGAR 1
Students will be introduced to the basic recipes, procedures, and skills required to create nougatine and
marzipan. Students will learn basic techniques for air brushing and pastillage. They will design and build a
functional piece with pastillage and learn the basic techniques of making sugar paste flowers.
SUGAR 2
Students learn the procedures for cooking, pouring, and blowing sugar. They will also learn to make and
decorate showpieces. Students will work together to design a showpiece for a theme.
WEDDING CAKES
Students will create a three-tiered wedding cake using some or all of the decorative techniques they have
learned, with special emphasis on design and planning.
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REVIEW, WRITTEN, AND PRACTICAL FINAL EXAM
This segment is the culmination of the entire program, with students using all the skills learned to put together a
variety of pastries and candies that are displayed on a stand made out of chocolate, pastillage, nougatine, or
cooked sugar. Special emphasis is placed on timing, scheduling, accuracy, and presentation.
SKILLS ACQUIRED
Development of: a thorough understanding of the philosophy of pastry making; a clear conception of the
interrelationship of the mathematical rules of basic pastry recipes Knowledge of: the complexities of the
commercial marketplace; the relationship of all recipes to the overall development of grand desserts; how to
construct a recipe through the complete comprehension of the building blocks necessary to conceive the
ultimate dessert
Upon completion of the Classic Pastry Arts program, each student will be expected to:
Have been present, properly attired, and on time daily
Be familiar with all pastry and baking equipment their use, maintenance, and care
Be aware of time requirements for oven heating for pastry making/baking
Properly execute the creation of all of the types of pastries taught throughout the Classic Pastry Arts
program
Have a clear understanding of the theory, procedures, and skills necessary for the successful completion
of a specific recipe
Have the ability to create decorative and specialty cakes
Properly execute the creation of fillings, glazes, frostings, ganaches, mousse, Bavarians, and parfaits
SEGMENT STRUCTURE
On each class day, after attendance, the Chef-
with a question and
schedule to be followed. Students will then work on a specific recipe or, during decorative work units, a creative
project. Components are then put together to create a finished product. Throughout the execution of a recipe
or a decorative project, individual feedback from the Chef-Instructor is available. The finished product (as well
as its components) is presented for critique and discussion by the Chef-Instructor. Finally, itemized cleanup
ends the session.
GRADING
The minimum passing grade at The International Culinary Center is 70%.
Throughout the curriculum, students will have written examinations and practical projects, as well as weekly
grade evaluations for their in-class performance. Students receive cumulative grades for each individual unit and
for the entire program. Students who fall below 70% in any unit will be placed on grade probation (through the
end of the next unit), and will be required to repeat the unit, or be withdrawn, at the discretion of the School
Director.
Students must have a minimum cumulative average of 70% at both the midpoint of the program and completion
of the program or they will be withdrawn in accordance with the satisfactory academic progress policy (see
Satisfactory Academic Progress section in this catalog for the complete satisfactory academic progress policy).
Students must achieve a minimum passing grade on both the midterm and final exams. In the event of a failing
grade on the midterm or final exam, a student will be offered one retake within 14 calendar days. Any student
who fails the retake will be immediately withdrawn from the program. Students who are absent on the day of an
end-of-unit exam must have a documented reason for their absence and approval from the Registrar in order to
schedule a make-up exam. The make-up exam must be scheduled and completed within 14 calendar days of the
original exam date.
Students must have a cumulative grade of 70% or higher in order to graduate from the program. Graduates will
have a strong knowledge of basic techniques, enabling them to function immediately in any commercial pastry
kitchen as an entry-level pastry cook.
37
SECTION TOPICS
THEORY
PRACTICE
TOTAL
Wine Foundation
18
18
36
Wines of France
22
22
44
New World Wine Regions
14
14
28
Wines of Italy
10
10
20
Wines of the Iberian Peninsula
12
12
24
Wines of Germany and Eastern Europe
10
10
20
Beers, Sake & Spirits
8
8
16
Wine Program Management
6
6
12
100 hrs
100 hrs
200 hrs
TOTAL PROGRAM
FULL-TIME: 10 WEEKS
PART-TIME: 17 WEEKS
(Note: the optional Introductory & Certified Sommelier Exams are held after the official end of the
program)
Part-time (evening program)
Monday, Wednesday & Friday: 6:00 to 10:00 pm
Intensive Sommelier Training program classes contain a maximum of 22 students.
FAMILY MEAL
Sommelier Training and Italian Culinary Experience programs with a daily mea
The Intensive Sommelier Training is a 200 clock-hour course. The class is a combination of lecture and lab with
approximately half the time being lecture and the other half being lab where students taste wines and practice
the art of proper service. This program may be taken on a full-time schedule allowing the student to complete
their training in 10 weeks, or as a part-time schedule allowing the student to complete in 17 weeks. There are 50
class periods of 4 hours. Upon successful completion students will receive a diploma. Graduation from the
course also allows students the option of taking the three day Introductory and Certified Examinations
administered by the Court of M
-level
positions in the restaurant/wine industry with emphasis in the areas of sales and service.
SEGMENT STRUCTURE
Instruction is a combination of lecture and slides with a brief recap of what students read in the textbook,
including practical demonstration followed by student practice and tasting.
38
WA 101- WINE FOUNDATION
36 HOURS
The Wine Foundation Module will prepare students for future classes on the wine regions of the world. The
module begins with the basics of grape growing and winemaking. Students will learn about the physiology of
taste and how to taste and talk about wines. They will learn to assess, blind taste and identify flaws in wines. We
will discuss the effects of aging wines and proper cellar conditions. There will be a detailed hands-on session on
professional wine service including sparkling wines and decanting. The class will culminate in an international
overview of important wine regions. An average of 8 to 10 wines will be tasted each day.
Module Objectives: Upon completion of this module students will:
Know how the sense of taste and smell are used in the tasting and identification of wines
Experience how the aging of wines affects their quality and appearance
Be introduced to the service and sales aspects of the sommeliers position
Learn the proper technique for decanting and why it is of importance
Begin to understand the principles of wine and food pairing
Be introduced to the component tasting technique and given the tasting grid recommended by the
Court of Master Sommeliers
Learn the fundamentals of viticulture and vinification by visiting a working vineyard/winery
Learn which are the major wine producing regions of the world
WA 102
WINES OF FRANCE
44 HOURS
The Wines of France Module begins with an overview of the quality levels of French wines, focusing on the
AOC/AOP system. Students will be introduced to the major wine regions of France and the variety of climates,
wine styles, cuisine and customs. We will take a virtual and tasting tour of the wine regions of France learning:
the grape varieties, AOCs/AOPs, regulations, styles of wines and labeling. The regions to be covered include:
Alsace, Loire Valley, Burgundy, Rhône, Provence, Languedoc, Roussillon, Southwest, Jura, Savoie, Bordeaux and
Champagne. An average of 8 to 10 wines will be tasted each day.
Know the major growing regions or appellations of France
Know, taste and identify wines from Alsace
Know, taste and identify wines from the Loire Valley
Know, taste and identify wines from Burgundy
Know, taste and identify wines from the Rhône Valley
Know, taste and identify wines from Provence
Know, taste and identify wines from the Languedoc-Roussillon
Know, taste and identify wines from Southwest, Jura, Savoie
Know, taste and identify wines from Bordeaux
Know, taste and identify wines from Champagne
Have an opportunity to taste a classic French meal paired with French wines
WA 103
NEW WORLD WINE REGIONS
28 HOURS
The New World Wine Regions Module begins with an overview of the history and current law regarding wine in
the United States. We then cover the wines of New York, California, Oregon and Washington at length and
touch on wines of the other 46 states. The rest of the American continent is covered including Canada, Chile,
Uruguay, and Argentina. The remaining New World wine regions of Australia, New Zealand and South Africa are
also covered. An average of 8 to 10 wines will be tasted each day.
Know the major growing regions for New World Wines
Know, taste and identify wines from California
Know, taste and identify wines from the Pacific Northwest & Canada
Know, taste and identify wines from South America
Know, taste and identify wines from New Zealand & South Africa
Experience a classic meal from one of the New World regions paired with wines from the region
39
WA 104
WINES OF ITALY
20 HOURS
The wines of Italy section begins with an overview of the quality levels of Italian wines. Students will be
introduced to the major wine regions of Italy, climates, wine styles and cuisine. We will take a virtual and tasting
tour of the wine regions of Italy learning: the grape varieties, DOC/DOP & DOCG, regulations, styles of wine and
labeling. The regions to be covered include Piedmont and the rest of Northern Italy, Tuscany, Central &
Southern Italy and the Islands. An average of 8-10 wines will be tasted each day.
Module objectives: upon completion of this module, students will:
Know the major growing regions (DOC/DOP & DOCGs) of the Italian Peninsula
Know, taste and identify wines from Piedmont and Northern Italy
Know, taste and identify wines from Tuscany
Know, taste and identify wines from Central & Southern Italy, Sicily and the Islands.
Experience a classic Italian meal paired with Italian wines.
WA 105
WINES OF THE IBERIAN PENINSULA
24HOURS
The Wines of the Iberian Peninsula Module begins with an overview of the quality levels of Spanish wines.
Students will be introduced to the major wine regions of Spain, climates, wine styles and cuisine. We will take a
virtual and tasting tour of the wine regions of Spain learning: the grape varieties, DOs, regulations, styles of
wines and labeling. The regions to be covered include: Sherry, Rioja, Ribera del Duero, Navarra, Penedès Priorat,
Rueda, Rias Baixas and many others. We will also discuss and taste Cava. We will then move on to the wine
regions of Portugal learning: the grapes, DOCs, regulations, styles of wines and labeling. The regions to be
covered include: Port, Madeira, DãoDouro, Bairrada, Setubal, Minho and others. An average of 8 to 10 wines will
be tasted each day.
Know the major growing regions (VdlT) of Spain
Know the premier growing regions (DOCa and DOs) of Spain
Know the major growing regions (VR) of Portugal
Know the premier growing regions (DOCs) of Portugal
Know, taste and identify wines of Spain
Know, taste and identify wines Portugal
Experience a classic Iberian meal paired with Iberian wines
WA 106
WINES OF GERMANY AND EASTERN EUROPE
20 HOURS
The Wines of Eastern Europe Module begins with an overview of the geography of the entire region. Students
will be introduced to the major wine regions of Germany, quality levels and labeling. We will take a virtual and
tasting tour of the wine regions of Germany learning: the grape varieties, regulations, styles of wines and
labeling. We will emphasize the wines of the Mosel, Rheingau, Pfalz, Nahe and Rheinhessen. This module will
then study Austria, Hungary, Greece, and other regions of Eastern Europe. An average of 8 to 10 wines will be
tasted each day.
Know the major growing regions of Germany and the wine producing regions of Eastern Europe
Know the specific grape varietals of German wines
Know, taste and identify wines from Mosel
Know, taste and identify wines from Austria
Know, taste and identify wines from Hungary
Know, taste and identify wines from Greece
Experience a classic German meal paired with wines from the region
WA 107
BEERS & SPIRITS
16 HOURS
The Beers, Sake and Spirits Module begins with beer production, terms and styles. We move on to discuss the
history and production of Sake. We will then discuss distillation and whiskies from around the world. The great
brandies of the world will also be covered as well as liqueurs and other spirits. This module will also acquaint
40
students with classic and modern cocktails and their recipes. A selection of beers or spirits will be tasted each
day. The module will conclude with a sparkling wine service exam
Know the basic methods by which lager beer and ales are produced
Begin an understanding of sake and its production
Know the distillation process by which all major spirits are produced
Know the great brandies of the world
Know the great whiskeys of the world
Know the best-selling spirits and liqueurs, how they are produced and from which region they originate
WA 108
WINE PROGRAM MANAGEMENT
12 HOURS
The Wine Program Management Module begins with creating a winning wine list including menu concept,
pricing, variety of selections and creative marketing.
Beverage cost control, vendor relations, cellar
management and beverage law round out this module. The module will conclude with a decanting wine service
exam.
Know how to design a wine list for various types of service venues
Know the proper formulae for pricing
Know the steps necessary for proper cellar management
Know the steps necessary for maintaining control of wine program costs
Know the implications of beverage laws to the sommelier s position
GRADING
Throughout the curriculum, students will be given written examinations after each module as well as a module
evaluation grade for tasting (and/or service, and/or homework) and professionalism. A student failing a module
will be placed on probation, and will be required to repeat the module, or be withdrawn, at the discretion of the
School Director and Director of Wine Education.
Students must achieve an overall minimum passing grade of 70% for module 1 (Wine Foundation) or will be
withdrawn from the program (subject to the discretion of the School Director and Director of Wine Education).
Students failing to achieve a passing grade in any subsequent module will be placed on probation and/or
required to repeat the module (at the discretion of the School Director and Director of Wine Education).
Students put on grade probation for failing a module will remain on probation through the end of the
subsequent module at which time they will be taken off of grade probation if their overall average is over 70%,
Students may retake the written portion of a module exam one time in an effort to receive a minimum passing
grade of 70% for the module (this does not apply to Wine Foundation). The grade for a retake exam will be
considered pass/fail and a maximum 70% will be recorded for passing written grades. The retake must be
completed within 3 class periods of notification of failing grade (unless an exception has been made by the
School Director). Students who are absent the day of an end-of-module exam must have a documented reason
for their absence and approval from the School Director to make up the written portion of the exam. The written
make up exam for a missed exam will be considered pass/fail and the maximum grade to be entered for the
written portion of the missed exam is 70%. Students will not have the option to make up the tasting and/or
service portion of a missed exam and a zero will be recorded for that portion of the grade. Students should read
the Satisfactory Academic Progress section of this catalog and/or consult with Student Affairs to know out how
this may affect their academic standing.
Court of Master Sommeliers Introductory and Certified Exams
Students in the Intensive Sommelier Training program must successfully complete the program in order to take
the optional, on-site Court of Master Sommeliers introductory and Certified exams at no additional cost. No
refunds will be given to students not taking the exams. The Court of Master Sommeliers Introductory and
Certified exams are held at the International Culinary Center after the official end of the course.
41
SCHEDULE
THEORY
PRACTICE
TOTAL
Unit 1: Italian Language and Culture
57
0
57
Unit 2: Comprehensive Italian Cooking
50
184
234
107 hours
184 hours
291 hours
ALMA
71 hours
309 hours
380 hours
EXTERNSHIP
0 hours
320 hours
320 hours
TOTAL PROGRAM (in California)
CALIFORNIA - 10 weeks
Monday - Friday 7:30 AM to 3:30 PM. Specific Kitchen and Language class times may vary from week to week.
ALMA (Italy) - 9 weeks
Monday - Friday 8:00 AM to 6:00 PM. Specific Kitchen and Language class times may vary from week to week.
Stage - 9 weeks
Upon successful completion of coursework at ALMA, students participate in a 9 (nine) week stage (internship)
in Italy. Placement in the stage will be coordinated by ALMA. While students may request a specific restaurant
for the stage, placements are at the sole discretion of ALMA. During the stage, the restaurants will provide
students with appropriate and reasonable accommodations and, on working days, one meal per day, without
charge.
FAMILY MEAL - California
Sommelier Training and Italian Culinary Experience programs
MAXIMUM NUMBER OF STUDENTS - California
Italian Culinary Experience classes contain a maximum of 12 students.
The 291 houras an entry-level line cook with emphasis on Italian cooking and basic knowledge of the Italian language for the
kitchen. This path requires intense training in more than just the techniques and classic recipes of Italy. It
Experience. The program provides one of the most well-rounded and authentic training programs.
Intensive training will begin with 10 weeks in Campbell, CA, learning Italian cuisine, culture, and language. Upon
completing 291 hours of study, Italian Culinary Experience students will complete 9 weeks of study at ALMA (in
Italy). Additionally a 9-week optional internship (in Italy) is available to Italian Culinary Experience students.
After spending time at the internship, the Italian Culinary Experience students will return to ALMA for their final
3 days and to take the final exam.
In order successfully complete the Italian Culinary Experience program and receive a diploma, students
are required to complete a 9 week course of study at ALMA in Italy (offered in conjunction with Culinary
Explorations LLC), and a 9-week internship (in Italy), as arranged and managed by ALMA.
42
CALIFORNIA
SEGMENT STRUCTURE
After attendance is taken each class day, students in Italian Language and Culture will receive intensive
instruction in the Italian language in a traditional classroom setting.
In Comprehensive Italian Cooking, after attendance during each class day, the chef-instructor will lecture and do
given. Students will then work in teams on specific recipes and create finished dishes. Throughout the
progression of the recipe, chef-instructors will provide individual attention and feedback. Each completed dish is
then presented for critique by the chef-instructors.
ITALIAN LANGUAGE AND CULTURE - 57 HOURS
The language portion of the curriculum is designed for the novice learner of Italian and emphasizes the
to culinary students interested in cooking in an Italian kitchen. Grammar, vocabulary, functional language, and
cultural notes have been selected to reinforce techniques/competencies that will be learned in the culinary
component of the program.
SKILLS ACQUIRED
Upon completion of Level I, each student will have:
Identified his/her learning style(s)
Learned basic Italian vocabulary, grammar, and pronunciation
Learned and applied some idiomatic expressions
Been introduced to the Italian culture
Students will develop new skills in a kitchen setting. Students will learn about the essential
components of the Italian kitchen, including equipment and their use, and basic knife skills.
This segment illustrates the fundamentals of Italian cooking philosophy, from the selection to
the preparation of key ingredients.
COMPREHENSIVE ITALIAN COOKING - 234 HOURS
Students will learn the classical cooking skills and techniques of a professional kitchen and become adept at
preparing classic Italian cuisine. A student will be immersed in Italian culture, will learn to speak and
comprehend the language by putting it to use during their daily kitchen duties.. Students will learn to make fresh
and filled pastas, create a variety of fillings and sauces, prepare risotto, polenta, pizza and flatbreads, antipasti
and cheeses. Additionally, lessons in fish and shellfish, meat including pork, beef, veal and wild boar, poultry, and
game, Preparations for chicken, duck, turkey, pigeon, quail, lamb, and rabbit will be taught. Classic Italian
desserts and pastrie
Skills Acquired
Upon completion of Comprehensive Italian Cooking, each student will be able to:
Recognize: ingredients used in Italian cuisine (e.g., pasta, grains, legumes, poultry, meat, fish,
and other specialty items); proper preparation of soups, stocks, and sauces; specific cooking
skills for a variety of dishes; organization and cleanliness; a variety of recipes from the Italian
cuisine repertoire
Know: basic sanitation and food safety principles; ingredient selections and purchasing;
advanced cooking techniques with meat, fish, and vegetables; care and maintenance of
professional equipment (including knives)
Understand: the organization of a work station; the importance of a team environment
GRADING FOR THE CALIFORNIA UNITS
The minimum passing grade at the school is 70%.
Throughout the curriculum students will be given written examinations and practical evaluations. Students
receive cumulative grades for each individual level and for the entire program. Students who fall below 70% in
Comprehensive Italian Cooking or Italian Language & Culture are placed on grade probation. If a student is
placed on grade probation they will remain on probation through the end of the unit.
43
Students who fail to achieve a grade of 70% or higher in the California portion of the program will be withdrawn
and will not be permitted to continue with the program in Italy. Students must have a cumulative grade of 70%
or higher in order to graduate from the program. Graduates will have a strong knowledge of basic techniques,
enabling them to function immediately in a restaurant as an entry-level line cook.
ALMA
SEGMENT STRUCTURE
At ALMA classes shall be taught in Italian (a full-time translator will be provided by ALMA, except in cases
where the instructor is able to teach in English). Students will learn the history of Italian cuisine, including
traditional products and raw materials, and wines. They will acquire knowledge of Italian regional recipes and
cooking methods. Through trips to local production centers, students will better understand the processing of
some significant Italian food products. ALMA reserves the right to modify or change the curriculum so long as
the overall program objectives remain the same.
Upon completion of the 380 hours of study at ALMA students will Stage in a noted Italian restaurant for 9 weeks
(320 hours). At completion of the Stage students will return to ALMA for finals: a practical exam which will be
evaluated by a panel of Italian chefs and chef-instructors.
ITALIAN LANGUAGE - 24 HOURS
provide a complement to material and information covered in the culinary program at ALMA; help students
increase speaking and listening skills in Italian as well as fluency with culinary-related vocabulary; help students
develop cross-cultural skills, particularly as they relate to interacting with Italian colleagues in a professional
kitchen/restaurant; help familiarize students with basic information about Italian culture and values, particularly
those related to food, the culinary arts and the workplace.
For each week of the program, the curriculum alternates a lesson on culinary topics with a lesson on survival
language skills and/or cross-cultural skills. The language content (grammar, vocabulary, cultural notes) has been
selected to complement material and learning activities outlined in the ALMA culinary curriculum.
HISTORY OF ITALIAN CUISINE - 16 HOURS
This course provides information about the birth and development of regional cuisine in order to provide an
understanding of regional products and recipes and the relationship between different regional food lore. After
a general introduction, the course will focus on cuisine of each region, as set forth above.
PRODUCTS AND RAW MATERIALS - 16 HOURS
Italian cuisine is directly related to the availability and to the quality of raw materials and regional Italian
products. Knowledge and direct experience of both will be delivered to the students through lectures and
product tasting.
GUEST CHEF DEMONSTRATION - 96 HOURS
Guest Chefs (awarded at least one star in the Michelin Guide, or compatible with ALMA fine dining cuisine
philosophy) will introduce the students to the practice of the cuisine of each of the twenty regions. Students will
learn how to prepare some traditional recipes of each region.
COOKING PRACTICE AND RECIPES - 137 HOURS
This is the core course of the program, and it is directed to provide the students with the capability to prepare,
cook, and present the most significant regional Italian dishes. This course focuses on techniques and recipes,
and is organized through a continuous process of demonstrations and hands-on training in order to involve the
students in a practical immersion in Italian cuisine.
WINES - 15 HOURS
Wine is an integral part of Italian gastronomy. Its relationship with the territory, products, and habits is as direct
as it is for food and cuisine. In this course, students will explore the technological aspects of wine as well as the
regional characteristics and the role of different wines in the menu in order to provide the fundamentals of
44
pairing food and wine. After a general overview, in each lesson students will be taught how to combine the
regional recipes they have prepared in Cooking Practice and Recipes with the proper wine.
PASTRY - 36 HOURS
Pastry plays an important role in the Italian menu. The objective of this course is to teach the students to
prepare a range of significant Italian sweets and cakes, such as: tiramisu, zuccotto, zuppa inglese, cassata
siciliana, cannoli siciliani, pastiera napoletana, panettone, and pandoro.
PRODUCTION SITE VISITS - 40 HOURS
5 days will be devoted to visit some important production sites which may include some of the following:
Truffles: visit to Langhe wine region, and a re-enactment of truffle hunting (Piemonte)
Parmigiano Reggiano: visit to a production plant and to the Museum
Prosciutto di Parma: visit to a production plant and to the Museum
Culatello: visit to a pig farm and to a production plant
Wine: visits to some Chianti, Montalcino (Toscana), and Barolo (Piemonte) wineries
Pecorino Cheese: visit to a production site in Toscana
Olive Oil: visit to olive oil mills in Toscana Page 5 of 9 CUL EXPLOR 0113 FULL RATE 010413 rev
Chianina steak: visit to a butcher in Toscana
Pasta: visit to a production plant and briefing on pasta technologies
Traditional Balsamic Vinegar: visit to an "acetaia"
In order successfully complete the Italian Culinary Experience program and receive a diploma, students
are required to complete a 9 week course of study at ALMA in Italy offered by Culinary Explorations, a
Vermont Limited Liability Company, and a 9-week optional internship (in Italy), as arranged and managed
by ALMA.
ALMA has a separate grading policy outlined in their student catalog. This student catalog will be distributed
prior to departure to ALMA.
45
TUITION AND FEES
The tuitions and fees are effective solely for the indicated dates and are subject to change. Please refer to
addendum for any and all updates.
Pricing Chart for January 1, 2014 to December 31, 2014:
CLASSIC CULINARY ARTS: WORK EXPERIENCE (DAY)
TUITION
APPLICATION
FEE
(Non-Refundable)
Classic Culinary Arts:
BOOKS &
SUPPLIES
CA SALES
TAX
STRF
(NonRefundable)
TOTAL PRICE
$35,146.00
$100.00
$600.00
$54.00
$18.00
$35,918.00
Family
$31,631.40
$100.00
$600.00
$54.00
$16.00
$32,401.40
Alumni
$31,631.40
$0.00
$600.00
$54.00
$16.00
$32,301.40
Current Student/
Recent Alumni
$29,874.10
$0.00
$600.00
$54.00
$15.50
$30,543.60
$37,646.00
$100.00
$600.00
$54.00
$18.00
38,418.00
Family
$33,881.40
$100.00
$600.00
$54.00
$17.50
$34,652.90
Alumni
$33,881.40
$0.00
$600.00
$54.00
$17.50
$34,552.90
Current Student/
Recent Alumni
$31,999.10
$0.00
$600.00
$54.00
$16.50
$32,669.60
Work Experience
Work Experience
6/2/14
CLASSIC CULINARY ARTS: WORK EXPERIENCE (EVENING)
TUITION
APPLICATION
FEE
(Non-Refundable)
Work Experience
BOOKS &
SUPPLIES
CA SALES
TAX
STRF
(NonRefundable)
TOTAL PRICE
$29,146.00
$100.00
$600.00
$54.00
$15.00
$29,915.00
Family
$26,231.40
$100.00
$600.00
$54.00
$13.50
$26,998.90
Alumni
$26,231.40
$0.00
$600.00
$54.00
$13.50
$26,898.90
Current Student/
Recent Alumni
$24,774.10
$0.00
$600.00
$54.00
$12.50
$25,440.60
CLASSIC PASTRY ARTS (DAY)
TUITION
APPLICATION
FEE
(Non-Refundable)
BOOKS &
SUPPLIES
CA SALES
TAX
STRF
(NonRefundable)
TOTAL PRICE
$34,211.40
$100.00
$540.00
$48.60
$17.50
$34,917.50
Family
$30,790.26
$100.00
$540.00
$48.60
$15.50
$31,494.36
Alumni
$30,790.26
$0.00
$540.00
$48.60
$15.50
$31,394.36
Current Student/
Recent Alumni
$29,079.69
$0.00
$540.00
$48.60
$15.00
$29,683.29
Classic Pastry Arts
46
CLASSIC PASTRY ARTS (EVENING)
TUITION
APPLICATION
FEE
(Non-Refundable)
BOOKS &
SUPPLIES
CA SALES
TAX
STRF
(NonRefundable)
TOTAL PRICE
$29,211.40
$100.00
$540.00
$48.60
$15.00
$29,915.00
Family
$26,290.26
$100.00
$540.00
$48.60
$13.50
$26,992.36
Alumni
$26,290.26
$0.00
$540.00
$48.60
$13.50
$26,892.36
Current Student/
Recent Alumni
$24,829.69
$0.00
$540.00
$48.60
$12.50
$25,430.79
Classic Pastry Arts
INTENSIVE SOMMELIER TRAINING (DAY & EVENING)
TUITION
APPLICATION
FEE
(Non-Refundable)
Intensive Sommelier
BOOKS &
SUPPLIES
CA SALES
TAX
STRF
(NonRefundable)
TOTAL PRICE
$9,744.20
$100.00
$120.00
$10.80
$5.00
$9,980.00
Family
$8,769.78
$100.00
$120.00
$10.80
$4.50
$9,005.08
Alumni
$8,769.78
$0.00
$120.00
$10.80
$4.50
$8,905.08
Current Student/
Recent Alumni
$8,282.57
$0.00
$120.00
$10.80
$4.00
$8,417.37
10,269.20
$100.00
$120.00
$10.80
$5.00
$10,505.50
Family
$9,242.28
$100.00
$120.00
$10.80
$4.50
$9,477.58
Alumni
$9,242.28
$0.00
$120.00
$10.80
$4.50
$9,377.58
Current Student/
Recent Alumni
$8,728.82
$0.00
$120.00
$10.80
$4.50
$8,864.12
1/6/14
Intensive Sommelier
ITALIAN CULINARY EDUCATION
START DATE
TUITION
APPLICATION
FEE
(Non-Refundable)
Italian Culinary
Experience
BOOKS &
SUPPLIES
CA SALES
TAX
STRF
(NonRefundable)
TOTAL PRICE
$42,447.90
$100.00
$690.00
$62.10
$21.50
$43,321.50
Family
$38,203.11
$100.00
$690.00
$62.10
$19.50
$39,074.71
Alumni
$38,203.11
$0.00
$690.00
$62.10
$19.50
$38,974.71
$36,080.72
$0.00
$690.00
$62.10
$18.50
$36,851.32
Current Student/
Recent Alumni
Tuitions and fees for the Italian Culinary Experience program include course instruction and housing at ALMA as
set forth. There are no charges assessed for the Stage (internship). Students are responsible for all costs and
travel arrangements associated with travel to and from Italy, and for all costs and travel arrangements
associated with travel within Italy, including, but not limited to, any travel costs associated with the Stage.
Family member pricing is available for family members of graduates of Classic Culinary Arts, Classic Culinary
Arts: Work Experience, Classic Pastry Arts, Intensive Sommelier Training or Italian Culinary Experience
programs. Family members are limited to a documented spouse, registered domestic partner, child or sibling.
Alumni pricing is available to graduates of a program of study at The School that is 90 hours or longer in length.
Current Student/Recent Alumni pricing is available to a student currently enrolled in, or who has graduated
from a program of study at the School that is 90 hours or longer in length within the twelve months preceding
the start date of this class.
Tuition is applicable to all students. For purposes of financial aid eligibility, career day programs are considered
full-time and career evening/afternoon programs are considered part-time.
47
A $500 tuition credit will be granted to any Classic Culinary Arts: Work Experience, Classic Pastry Arts or Italian
Culinary Education program student who has paid the entire balance due in full by cash, check or credit card,
upon enrollment or no later than one week prior to the program start date. This credit shall be reversed if the
check is not honored or if the credit card charges are reversed.
Please note that the $100 application fee is nonrefundable, except that all monies paid by an applicant must be
refunded within three days after signing an enrollment agreement and making an initial payment. Applicants
who have not visited the School prior to enrollment will receive a refund of all monies paid, if requested, within
three business days following either the regularly scheduled orientation procedures or following a tour of the
School facilities and inspection of equipment where training and services are provided. Pursuant to California
law, except where a 100% refund is made, the STRF Assessment is nonrefundable.
Advanced Standing: Tuition charges for a graduate of Culinary Techniques or Pastry Techniques who has been
granted Advanced Standing (subject to availability) for Classic Culinary Arts: Work Experience or Classic Pastry
Arts (respectively) shall be credited by the amount equal to the tuition paid for that course.
ADDITIONAL CHARGES
Students will be charged $75 for each scheduled make-up class. There will be no refund for missed make-up
classes.
A student required to repeat a level in Classic Culinary Arts: Work Experience due to excessive absenteeism or
failing grades shall be assessed an additional charge of $2,000.
A student required to repeat the second half of Classic Pastry Arts due to excessive absenteeism or failing
grades shall be assessed an additional charge of $4,000.
A student required to repeat a module in Intensive Sommelier Training to excessive absenteeism or failing
grades shall be assessed an additional charge of $500.
A student required to repeat a Tasting Exam in Intensive Sommelier Training shall be assessed an additional
charge of $150.
A student repeating their ServSafe Exam shall be assessed an additional charge of $35
All students must be covered by an accident insurance plan for the length of their program, for which there is a
charge of $10.
The coverage is terminated once a student is no longer enrolled in the program.
The books and supplies charge, ranging in cost depending on the program of enrollment, includes the charges
for required books, tools, uniforms, and daily supplies. Fees for replacement books, uniforms, tools and
identification cards are available upon request.
STRF is paid by all career students except for the following conditions: (1) When 100% of the students
Institutional Charges are paid by a scholarship or a combination of scholarships. (2) When 100% of the students
Institutional Charges are paid by a grant or a combination of grants. (3) When 100% of the students Institutional
Charges are paid by a combination of scholarships and grants. (4) When 100 % of the students Institutional
Charges are paid by a third party, such as an employer, which requires NO repayment from the student.
MISCELLANEOUS FEES
account
A fee of $25 for any check returned to the School from the bank, for any reason, will be charged to the
A fee of $20 will be charged for replacement of a diploma
All required curriculum books are provided to the student with the cost included in the materials fee. If a
student requires a replacement copy of a book, the request should be made to the 2nd floor Front Desk.
The Financial Services Department is available to assist students in securing a means of paying for their training.
If a student obtains a loan to pay for educational expenses it is the responsibility of the student to repay the full
amount of the loan plus interest, less the amount of any refund. If a student has received federal student
financial aid funds, the student is entitled to a refund of the moneys not paid from federal student financial aid
program funds.
The Financial Services Department is available to assist students in securing a means of paying for their training.
If a student obtains a loan to pay for educational expenses it is the responsibility of the student to repay the full
amount of the loan plus interest, less the amount of any refund. If a student has received federal student
48
financial aid funds, the student is entitled to a refund of the moneys not paid from federal student financial aid
program funds.
In accordance with US Department of Education requirements, The School discloses certain educational, labor,
and financial statistics related to our career programs. For more information and to view the statistics please
visit our website.
BOOKS PROVIDED
Books below are provided by The ICC as part of the supply fees, credit will not be given for books student
already possesses or purchases.
Title
ISBN
ISBN Number
ServSafe Manager 6/e with Answer Sheet
Yes
978-0-1330-7568-7
The Fundamental Techniques of Pastry Arts
Yes
978-1-5847-9803-3
The Fundamental Techniques of Culinary Arts
Yes
978-1-5847-9478-3
Classic Culinary Arts: Work Experience - Level 1
No*
N/A
No*
N/A
No*
N/A
No*
N/A
CLASSIC PASTRY ARTS
Title
ISBN
ISBN Number
Yes
978-0-1330-7568-7
The Fundamental Techniques of Pastry Arts
Yes
978-1-5847-9803-3
Classic Pastry Arts: Level 1
No*
N/A
Classic Pastry Arts: Level 2
No*
N/A
Title
ISBN
The Sommelier Prep Course
ISBN Number
Yes
978-0-470-28318-9
World Atlas of Wine 7 Edition
Yes
978-1-8453-3689-9
Sommelier Tasting Notes: Unit 1
No*
N/A
No*
N/A
No*
N/A
Sommelier Tasting Notes: Unit 4-5
No*
N/A
No*
N/A
th
Title
ISBN
ISBN Number
Yes
978-0-1330-7568-7
The Fundamental Techniques of Italian
Yes
978-1-5847-9990-0
Parliamo Italiano
Yes
978-0-470-52677-4
Italian Culinary Experience - Kitchen Textbook
No*
N/A
Italian Culinary Experience - Language Workbook
No*
N/A
*Curriculum designed and printed by The ICC.
49
FINANCIAL AID
At The School, we recognize that each student has different needs. For this reason, we urge the student to
discuss individual financial needs with a financial aid advisor who can explain the various financial aid programs
available to those who qualify, and, working together with the student, help design a financial aid portfolio to
meet specific needs.
from data supplied on the Free Application for Federal Student Aid (FAFSA) form.
The School participates in federal and state financial aid programs and if you obtained a loan to pay for an
educational program, you have the responsibility to repay the full amount of the loan plus interest, less the
the moneys not paid from federal student financial aid program funds.
FINANCIAL AID PROGRAMS
FEDERAL PROGRAMS
Federal Pell Grant
The
and have demonstrated financial need, as determined by the U.S. Department of Education.
Once your financial need has been determined, the maximum amount that may be awarded is $3,763 and the
minimum amount that may be awarded is $201 (figures based on 2013-2014 academic year). The total amount
disbur
made by the midpoint of the program.
Federal Supplemental Educational Opportunity Grant (F.S.E.O.G.)
The FSEOG is a gift program for students who demonstrate exceptional financial need. The FSEOG program is
federally funded for helping the financially needy undergraduate students meet the cost of postsecondary
education. FSEOG funds are awarded to Federal Pell Grant recipients with the lowest EFC beginning with zero.
Pell eligible students with lowest EFCs have primary consideration for an FSEOG. If after giving FSEOG awards
to all our Pell recipients we have remaining funds, the School can then award those funds to eligible students
who are not Pell eligible with the lowest EFCs. Maximum award is $1,000 per student. In order to determine
eligibility for any federal financial aid program, students must file a Free Application for Federal Student Aid
(FASFA) and have the results sent to Oakwood College. The Office of Financial Aid will accept results through
electronic transmission from the Central Processing System (CPS). Student eligibility is determined only through
the CPS of the Department of Education using the Federal Methodology need analysis formula. The Office of
Financial Aid must have an official EFC before eligibility for any fund may be determined. FSEOG is awarded
only to students who qualify for a PELL. FSEOG funds are disbursed to students only after an official EFC from
the Department of Education
Direct Subsidized Stafford Loan
The Direct Subsidized Federal Stafford Loan is available to dependent and independent students who have
demonstrated financial need, as determined by the U.S. Department of Education.
Once financial need has been determined, a student may borrow up to $2,333. An origination fee of 1.051%will
be deducted from the loan amount. The principal (what you borrowed) does not have to be repaid and the
interest does not begin to accrue until six months after the last date of attendance. The interest rate is fixed at
3.86%.
account provided satisfactory academic progress has been made by the midpoint of the program.
50
Direct Unsubsidized Stafford Loan
The Direct Unsubsidized Stafford Loan is available to independent students only. Financial need does not have
to be demonstrated to be eligible. The maximum amount that a student can borrow is $4,000. If a student does
not qualify for a Subsidized Stafford Loan, the maximum amount to be borrowed is $6,333. An origination fee of
1.501% will be deducted from the loan amount. Under this program, a student is responsible for the interest
from the time of the first disbursement through any deferment periods. All students participating in the Direct
Stafford Loan program will be required to complete an Entrance Interview upon applying for the Stafford loan
and an Exit Interview once the student reaches their last day of attendance. A student may choose to pay the
interest while attending school or the interest may be deferred for up to six months after the last date of
attendance. If the interest is deferred, the interest accrued during this period will be capitalized. The interest
rate is fixed at 3.86%.The maximum repayment period is 10 years. The loan amount will be credited toward a
installments. The second disbursement will be applied
-point of the
program.
Direct PLUS Loan
The Direct PLUS Loan is available to parents of dependent students and is not based on financial need.
attendance, minus any other financial aid awarded. The interest begins to accrue at the time of the first
disbursement and payment begins 60 days after the final disbursement. The interest rate is fixed at 6.41%.The
disbursed in two equal installments. The
provided satisfactory academic progress has been made by the midpoint of the program. An origination fee of
4.204% will be deducted from the loan amount.
To apply for the Federal Pell Grant, the Direct Subsidized Stafford Loan, and the Direct Unsubsidized Stafford
Loan, a student must complete a Free Application for Federal Student Aid (FAFSA). To apply for the Direct
PLUS Loan a pre-screening of credit will be required from the parent. The borrower and student complete a
Direct PLUS Loan Application and Promissory Note. All forms are available in the financial aid office and a
financial aid advisor is available for assistance in completing the forms. A student may also need to provide The
INTERNATIONAL CULINARY CENTER with:
1. Proof that he/she is either a U.S. citizen or an eligible non-citizen
2. A copy of his/her social security card
3. A copy of his/her most recently filed Federal Tax return (if a dependent student, a copy of
ently filed Federal Tax return). If male, and between the ages of 18 to 25,
a student must be registered with Selective Service in order to apply for any of the federal aid
programs.
ALTERNATIVE LOAN PROGRAMS
Salle Mae Smart Option Student Loan
The Sallie Mae Smart Option Student Loan offers a choice of two great repayment options
both designed to
save you money and help you graduate with less loan debt. Two repayment options: (1) The Fixed Repayment
Option to save on interest with low in-school fixed payments of just $25. Or (2) The Interest Repayment Option
to save even more. The Sallie Mae Smart Option Student Loan can fund up to 100% of your total cost of
attendance providing you are still in need of funds after maximizing grants, scholarships and federal loans.
New Jersey Class Loan
The New Jersey Class loan is available to New Jersey residents only. The New Jersey Class loan offers one of
the most affordable and flexible student loan programs in the nation. It allows students to finance the cost of
attendance, and can be used in conjunction with other Financial Aid that is awarded to the student.
•
•
•
•
•
•
Offers a fixed rate ranging from 6.15% 8.05%
Parents are eligible to borrow in combination with PLUS loans
Lower interest expense over the life of the loan
Immediate tax deduction for student loan interest payments
Applicable to New Jersey residents only
Repayment options include:
• Principal and interest
51
•
•
• Interest only
• Full deferment until out of school
Repayment terms ranging from 10-20 years
Loan administration fee 3.0%, deducted at time of disbursement
The New Jersey Class Loan reduces the interest rate for the first 48 monthly payments of principal and interest.
This reduction assists borrowers in repaying more principal during these early months when the loan balance is
highest. The result is a lower overall cost to the borrower. In the 13th or 49th month of principal and interest
repayment, your interest rate increases by 0.75% and stays at that rate for the remainder of the loan
RETURN OF TITLE IV FUNDS
A recipient of Title IV funds who withdraws from the School after beginning attendance may have earned only a
portion of the Title IV funds received. Any unearned portion must be returned to the Title IV programs. The
regulations mandate that the School determine the amount of Title IV funds earned by a student who withdraws
from school by computing the percentage of the payment period completed by a formula utilizing the following
three criteria:
1.
The number of clock hours in the payment period;
2.
The number of clock hours completed by the student in the payment period; and
3.
attendance. The student will have earned all of his or her Title IV funds received only if he or she has
completed 70% or more of the clock hours in the payment period. If the student has completed less
than 70% of the clock hours in the payment period, then only that percentage of the Title IV funds
received by the student will be earned. If a portion of the Title IV funds received by the student
must be returned, the School will calculate based upon these regulations what portion of the
unearned Title IV funds must be returned by the School and what portion, if any, must be returned
by the student.
the School utilizing the
California Bureau for Private Postsecondary
Catalog), the total amounts paid by the student will be adjusted by any Title IV funds returned by the School.
The School must disburse directly to the student or parent any amount of post-withdrawal disbursement of
account no later than 45 days after the date the School
determines that the student withdrew. The School
1.
For a student that provides notification to the School of his or her withdrawal the withdrawal
date is the date of the notification of withdrawal.
2.
For a student who did not provide notification of withdrawal, the withdrawal date is the date
that the institution became aware that the student ceased attendance. The School must make
the determination that the student withdrew no later than 30 days after the earlier of:
(a) the payment period or period of attendance;
(b) the end of the academic year in which the student withdrew; or
(c) The end of the educational program in which the student withdrew.
3.
For a student who does not return from an approved leave of absence, the withdrawal date is
the earlier of the date of the end of the leave of absence or the date the student notifies the
School that he or she will not be returning to the School.
4.
For a student who takes a leave of absence that is not approved by the School, the withdrawal
date is the date that the student begins the unapproved leave of absence. Federal student aid
may not cover all unpaid institutional charges due to the School
ithdrawal.
The French Culinary Institution maintains a fair and equitable refund policy. Refunds and student
liability are computed using the School
sequence:
1.
2.
3.
4.
5.
6.
Direct Unsubsidized Stafford
Direct Subsidized Stafford
Direct PLUS
PELL
Other assistance
Student
52
Credit balances The School will pay a credit balance directly to a student or parent no later than 14 days after
the balance occurred in one of the two ways:
•
•
If the credit balance occurred after the first day of class of a payment period
If the credit balance occurred on or before the first day of class of that payment period
This 14-day requirement is now a standard for all FSA programs. A school may hold any additional loan
proceeds in excess of that necessary to cover allowable school charges the student owes (for use during the
coerce a student to provide authorization, and a school must allow for cancellation or modification of the
credited to the account, the School must distribute the excess Direct PLUS Loan funds to the parent borrower,
unless the parent has provided written authorization allowing the School to give the funds to the student. A
school must pay any remaining balance on loan funds by the end of the loan period in the award year for which
the funds were awarded.
In the case o
credit balance of Direct PLUS Loan funds directly to the student. Otherwise, the School must deliver these funds
to the parent. Other applicable third party funding agency refund or return of funds policies (e.g., Veterans
Administration, WIA, etc.) may be obtained from the Financial Aid Office.
Contact information:
The Financial Aid department is always available to assist students and is always looking forward to hearing
from them.
Should you have any questions or concerns regarding Financial Aid please contact the following:
Marc Tsuchiya
Financial Services Manager
408.370.5507
[email protected]
53
STUDENT TUITION RECOVERY FUND (STRF)
The Student Tuition Recovery Fund (STRF) was established to protect any California resident who attends a
private postsecondary institution from losing money if prepaid tuition resulted in a financial loss as a result of
the School
Commencing January 1, 2013, an assessment of fifty cents ($.50) per one thousand ($1,000) of institutional
charges, rounded to the nearest thousand dollars, applies to each new student as tuition is paid or loans are
funded on behalf of the student.
You must pay the state-imposed assessment for the Student Tuition Recovery Fund (STRF) if all of the
following applies to you:
(1) You are a student in an educational program who is a California resident, or are enrolled in a residency
program, and prepay all or part of your tuition either by cash, guaranteed student loans, or personal
loans, and
(2) Your total charges are not paid by any third-party payer such as an employer, government program or
other payer unless you have a separate agreement to repay the third party.
You are not eligible for protection from the STRF and you are not required to pay the STRF assessment, if either
the following applies:
(1) You are not a California resident or are not enrolled in a residency program, or
(2) Your total charges are paid by a third party such as an employer, government program or other payer,
and you have no separate agreement to repay the third party.
The State of California created the Student Tuition Recovery Fund (STRF) to relieve or mitigate economic losses
suffered by students in educational programs who are California residents, or are enrolled in a residency
programs attending certain schools regulated by the Bureau for Private Postsecondary and Vocational
Education.
You may be eligible for STRF if you are a California resident or are enrolled in a residency program, prepaid
tuition, paid the STRF assessment and suffered and economic loss as a result of any of the following:
(1) The School closed before the program of instruction was completed.
(2) The School
any other purpose or to provide equipment or materials for which a charge was collected within 180
days before the closure of the School.
(3) The School
program as required by law or to pay or reimburse proceeds received by the School prior to closure in
excess of tuition and other costs.
(4) There was a material failure to comply with the Act or this Division within 30 days before the School
closed or, if the material failure began earlier than 30 days prior to closure, the period determined by
the Bureau.
(5) An inability after diligent efforts to prosecute, prove, and collect on a judgment against the institution
for volition of the Act. However, no claim can be paid to any student without a social security number
or a taxpayer identification number.
If a judgment is obtained you must file a STRF application within two years of the final judgment. It is important
that you keep copies of the Enrollment Agreement, financial aid paper, receipts or any other information that
documents the monies paid to the School. Questions regarding the STRF may be directed to the Bureau for
Private Postsecondary Education physical address: 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833
Mailing Address: P.O. Box 980818, West Sacramento, CA 95798-0818 Tel: (916) 431-6959 Toll Free: (888) 3707589 Fax Number: (916) 263-1897. To qualify for STRF reimbursement you must file an STRF application within
one (1) year of receiving notice from the Bureau for Private Postsecondary Education (BPPE) that the School is
closed. If you do not receive notice from the Bureau for Private Postsecondary Education (BPPE), you have four
(4) years from the date of closure to file a STRF application.
Please note that (a) if the student is a recipient of third-party payer tuition and program cost, the student is not
eligible for protection under STRF, and (b) the student is responsible for paying the state assessment amount
for the Student Tuition Recovery Fund. As a particular in the Student Tuition Recovery Fund, The International
54
Culinary Center is required by law to collect the name and source of each loan, if you have one or more
government insured loans for tuition purposes outstanding.
Any questions you may have regarding this catalog that have not been satisfactorily answered by the institution
may be directed to the Bureau for Private Postsecondary Education:
Mailing address: Bureau for Private Postsecondary Education at 2535 Capital Oaks Dr. Suite 400, Sacramento,
CA 95833 www.bppe.ca.gov. Telephone: 1-888-370-7589, [email protected].
A student or any member of the public may file a complaint about this institution with the Bureau for Private
Postsecondary Education by calling 1-888-370-7589 or by completing a complaint form, which can be obtained
on the bureau's Internet Web site: www.bppe.ca.gov.
55
BUDGETS
The following budgets are used in estimating the cost of attendance, but are subject to change if there are
increases in any category. Tuition, books, and supplies are actual, direct costs. Home maintenance,
transportation, personal expenses and fees are estimated.
Effective February 1, 2014: Students, without dependents, living at home with parents:
Classic Culinary Arts: Work Experience
Full-time
Tuition and fees
Books/Supplies
(incl. tax)
Personal expenses
Room and board
Transportation
TOTAL
Full-time
6/2/13
Part-time
Classic Pastry Arts
Full-time
Part-time
$35,246.00
$37,746.00
$29,246.00
$34,311.40
$29,311.40
$654.00
$654.00
$654.00
$588.60
$588.60
$3,000.00
$3,000.00
$4,500.00
$3,000.00
$4,500.00
$12,000.00
$12,000.00
$18,000.00
$12,000.00
$18,000.00
$720.00
$720.00
$1,080.00
$720.00
$1,080.00
$51,620.00
$54,120.00
$53,480.00
$50,620.00
$53,480.00
All other students:
Classic Culinary Arts: Work Experience
Full-time
Tuition and fees
Books/Supplies
(incl. tax)
Personal expenses
Room and board
Transportation
TOTAL
Full-time
6/2/13
Part-time
Classic Pastry Arts
Full-time
Part-time
$35,246.00
$37,746.00
$29,246.00
$34,311.40
$29,311.40
$654.00
$654.00
$654.00
$588.60
$588.60
$4,980.00
$4,980.00
$7,470.00
$4,980.00
$7,470.00
$13,800.00
$13,800.00
$20,700.00
$13,800.00
$20,700.00
$720.00
$720.00
$1,080.00
$720.00
$1,080.00
$55,400.00
$57,900.00
$59,150.00
$54,400.00
$59,150.00
56
SCHOLARSHIP OPPORTUNITIES
Contact the Financial Aid office for updated and additional scholarship opportunities.
Marc Tsuchiya
408.370.5507
[email protected]
The International Culinary Center currently offers an institutional scholarship to any enrolled student who has
honorably served, or is currently serving, in the United States Armed Forces. The student must furnish proof of
service (honorable discharge documents and/or military identification card) to the School
Coordinator to be eligible for this scholarship. Award is $6000 for a student enrolled in the School Classic
Culinary Arts: Work Experience or Classic Pastry Arts Program. Award is $1500 for a student enrolled in the
School
The International Culinary Center will periodically offer institutional program-related scholarships. These
scholarship opportunities are available to students currently enrolled in one of the School Classic Culinary Arts:
Work Experience or Classic Pastry Arts Programs. For consideration, students must submit a 500-word essay
essays are screened by a scholarship committee consisting of the School
Director of Education, and the School Director. The awards for these scholarships are typically $5000 each.
The Friends of French Culinary Institute (FoFCI) This is an independent non-profit organization that raises
funds for scholarships. Eligibility criteria, selection process, and award amounts are similar to the School
institutional scholarships (see above).
William J. Bullis This scholarship was founded to honor the memory of William J. Bullis. William dreamed of
following his passion for cooking by attending a cul
will help a worthy young adult realize their culinary dream. The scholarship is funded by the Bullis Family,
friends, community, and The Friends of French Culinary Institute. The William J. Bullis Scholarship is available to
any student, who has graduated high school within four years of enrollment, in one of the School Classic
Culinary Arts: Work Experience or Classic Pastry Arts Program. For consideration, students must complete an
application packet, complete a Free Application for Federal Student Aid (FAFSA), submit two letters of
recommendation, and provide a valid copy of high school diploma. Applicant must be at least seventeen years
old. The Bullis Family will determine the winner of the scholarship. The award for the William J. Bulllis
Scholarship is $15,000.
Miscellaneous (American Culinary Federation, The Culinary Trust, Imagine America, James Beard
Foundation, etc.) These are independent, external organizations that offer scholarships to students currently
enrolled in an approved school, specializing in either the culinary arts and/or the hospitality industry. Students
must apply directly with the organization. As a courtesy, The International Culinary Center will provide links to
the School
available. These scholarships are not controlled by the School. Award amounts will vary.
57
GRADUATION
REQUIREMENTS FOR GRADUATION
(Classic Culinary Arts: Work Experience)
To qualify for graduation a student must:
Complete at least 90% of the required total hours of instruction.
Take and pass the practical final at the end of Level IV
Receive cumulative passing grade on written tests and practical evaluations as described in the grading
system.
Have successfully completed their externship.
Take and pass the written final at the end of the externship.
Have paid, in full, all tuition and fees two weeks prior to the start of the externship.
Return all library books two weeks prior to the last day of class.
Complete the Graduation Clearance form, including an exit interview with Career Services. We request
that students who are self-employed in a culinary profession provide us with a business card or other
documentation of self-employment. Students who will not be seeking employment as a result of fulltime continuing education, medical conditions, military service, or incarceration must provide
supporting documentation.
A diploma will be presented to all students meeting the above requirements.
(Classic Pastry Arts, Intensive Sommelier Training)
Complete at least 90% of the required total hours of instruction.
Take and pass the final examination (applicable and Pastry).
Receive an average passing grade on written tests and practical evaluations as described in the grading
system.
Have paid, in full, all tuition and fees two weeks prior to graduation.
Return all library books two weeks prior to the last day of class.
Complete the Graduation Clearance form, including an exit interview with Career Services. Students
who are self-employed in a culinary profession must provide a business card or other documentation of
self-employment. Students who will not be seeking employment as a result of full-time continuing
education, medical conditions, military service, or incarceration must provide supporting
documentation.
A diploma will be presented to all students meeting the above requirements.
(Italian Culinary Experience)
Complete at least: 90% attendance in practical, 90% attendance in language and 90% attendance in the
program overall in California.
Successfully complete the program Italian Culinary Experience
Explorations, and a 9-week internship in Italy
In Italy, at ALMA
offered by Culinary
Have paid, in full, all tuition and fees owed to The School and Culinary Explorations two weeks prior to
graduation.
Return all library books two weeks prior to the last day of class in CA (if applicable).
A diploma will be presented to all students meeting the above requirements at the graduation in ALMA.
58
GRADUATION CEREMONY
Culinary and Pastry students are expected to attend in clean, pressed uniforms. Sommelier graduates may
attend in business attire. Graduates will be able to invite a limited number of guests depending on the size of
the graduating class. Please contact the Registrar for details.
Italian Culinary Experience students: Graduation for your program will take place at ALMA.
ANNUAL COMMENCEMENT CEREMONY
In addition to the local, end-of-program graduation ceremony, professional program are welcome to attend the
annual commencement ceremony at Carnegie Hall in New York City. Please see the Student Affairs office for
details and stipulations for attendance.
59
HONORS & AWARDS
GRADUATE WITH DISTINCTION*
Any culinary, pastry or sommelier career program graduate who achieves an average cumulative final numeric
grade of 95% or higher and does not exceed the allowed absences will graduate with distinction. Individuals
who achieve this honor will be recognized at the graduation ceremony. They will receive a diploma indicating
distinction, which will be mailed to the graduate approximately three weeks after graduation.
OUTSTANDING ATTENDANCE
Any Classic Culinary Arts: Work Experience, Classic Pastry Arts, or Intensive Sommelier Training Program
graduate who has perfect attendance will be presented with an outstanding attendance certificate at the
graduation ceremony.
OUTSTANDING CREATIVE CULINARY PROJECT
This award is presented to one graduate from each culinary arts career program. This
recognized at graduation and will receive an award.
recipient will be
OUTSTANDING CREATIVE PASTRY PROJECTS
This award will go to the pastry arts career graduate with the highest average for four projects: menu project,
wedding cake, chocolate showpiece, and pastillage cake stand. The recipient will be recognized at the
graduation ceremony and will receive an award.
OUTSTANDING SERVICE AWARD
This award is given to any graduate (career culinary, pastry and sommelier) who provides service to The
culinary community at-large. An Outstanding Service Certificate is presented at the
graduation ceremony. The recipient of this award must have applied for the award three weeks prior to
graduation and accumulated the requisite minimum of service points. Please see Career Services for more
information.
Classic Culinary Arts: Work Experience, Classic Pastry Arts and Intensive Sommelier Training students are
both attendance and grades.
TOP OF THE CLASS
This honor is awarded to the career course graduate with the highest numeric final average in the class. The
recipient will be recognized and receive an award at graduation
The School may withhold any or all of the aforementioned awards at the discretion of the School Director and
Director of Culinary and Pastry Arts.
* Students who have repeated a level due to failing grades or attendance will not be eligible to receive Graduate
with Distinction.
60
SCHOOL POLICIES
ORIENTATION
Student orientation is held prior to the first day of classes. Orientation serves as the transition point in the
faculty and administrative staff. The purpose of orientation is to communicate important information that is vital
t day and beyond. This information will help the student successfully navigate and get the
most out of their program.
Final paperwork is collected at orientation and uniforms are distributed. Attendance at orientation is required
for all incoming students. Failure to attend or make alternative arrangements may result in the forfeiture of the
seat in that particular class start and cancellation of the enrollment agreement.
GRADING POLICY
CLASSIC CULINARY ARTS: WORK EXPERIENCE,
CLASSIC PASTRY ARTS & INTENSIVE SOMMELIER TRAINING
Students receive numerical grades at the end of each level or module. The minimum passing grade at The
International Culinary Center is 70%. Students who fail to maintain an average of 70% or higher will be placed
on probation, and they will be required to repeat a level
discretion).
Students must achieve a cumulative grade average of at least 70% at the program midpoint to maintain
satisfactory academic progress standards, or they will be withdrawn (see Satisfactory Academic Progress
section in this catalog). Culinary and Pastry students must take and pass both the midterm and final exams with
grades of 70% or higher.
Students in Classic Culinary Arts: Work Experience must also achieve a grade average of at least 70% at the end
of the first culinary level or they will be withdrawn. Intensive Sommelier Training students must pass Unit 1 with
a minimum grade of 70% or higher.
All students must have an average of 70% or higher in order to graduate. See specific program requirements for
detailed grading policies for each program.
DESCRIPTION
NUMERICAL
Outstanding
90
100
Above average
80
89
Average
70
79
Failure
Incomplete
LETTER
Below 70
I
No grade
NG
Withdrawal
W
Transfer
T
Section Change
Pass
SC
P
61
Students receive evaluations and examinations throughout the course of the program. The minimum passing
grade is 70%. Students must achieve an average of 70% or higher by the midpoint of the program in order to
maintain Satisfactory Academic Progress standards or they will be withdrawn (see Satisfactory Academic
Progress section). Students who fail to maintain an average of 70% or higher will be placed on probation, and
they may be required to repeat a section, or be withdrawn (at the School Director s discretion). Students who
fail to achieve a grade of 70% or higher in the California portion of the program will be withdrawn and will not
be permitted to continue with the program in Italy. All students must have an average of 70% or higher in order
to graduate. See specific program requirements for detailed grading policies for each program.
DESCRIPTION
NUMERICAL
Outstanding
90
100
Above average
80
89
Average
70
79
Failure
LETTER
Below 70
Incomplete
I
No grade
NG
Withdrawal
W*
Section Change
SC
Pass
P
* previously DP for Drop
Transfer=moving to same course/time different date
Section Change = moving to same course different time
The School maintains electroni
as per Federal and State regulations. Electronic transcripts are kept permanently on record. The records are
located in a secure location with the Registrar at 700 West Hamilton Ave., Suite 300, Campbell, California
95008.
CLASSIC CULINARY ARTS: WORK EXPERIENCE GRADING PERCENTAGES PER LEVEL:
% OF TOTAL
GRADE BY TOPIC
Level I
20%
Level II
20%
Level III
20%
Level IV
20%
Externship
20%
INTENSIVE SOMMELIER TRAINING GRADING PERCENTAGES PER MODULE:
% OF TOTAL
GRADE BY TOPIC
Wine Foundation
18%
Wines of France
22%
New World Regions
14%
Wines of Italy
10%
Wines of Iberian Peninsula
12%
Wines of Germany and Eastern Europe
10%
Beers, Sake & Spirits
8%
Wine Management
6%
62
CLASSIC PASTRY ARTS GRADING PERCENTAGES PER UNIT:
Tarts, Cookies and Sanitation
% OF TOTAL
GRADE BY UNIT
8.35%
Pâte à Choux
8.35%
Puff Pastry
8.35%
Viennoiserie
2.1%
Bread
6.2%
Cakes 1
4.15%
Cakes 2
4.15%
Petits Fours
8.35%
Chocolate 1
4.0%
Chocolate 2
6.0%
3.75%
1.25%
5.0%
Sugar 1
6.65%
Sugar 2
3.35%
Wedding Cakes
10%
Review, Written, & Practical Final Exam
10%
ITALIAN CULINARY EDUCATION GRADING PERCENTAGES PER UNIT:
% OF TOTAL
GRADE BY TOPIC
Italian Language and Culture
20%
Comprehensive Italian
80%
GRADE CHANGES
only with the approval of the School Director. If there has been a clerical error, or the student feels the grade
received is inaccurate, the student should first discuss the grade with the Chef-Instructor. If there are further
questions, the student can file a grade appeal with the School Director. The final grade, however, is the
prerogative of the instructor. A student has up to four weeks after the grade has posted to request a grade
change. No grade changes are accepted after this date. If a grade change is approved, the School Director will
permanent grade transcript
record.
If an instructor is no longer employed by the School, a student request for a grade change is to be made to the
School Director. If there is sufficient evidence to make a change and if a reasonable attempt has been made to
produce a response from the instructor, the School Director will authorize a grade change request to the Office
63
SATISFACTORY ACADEMIC PROGRESS (SAP)
A student enrolled at The School is expected to maintain satisfactory academic progress (SAP). A student must
maintain a minimum cumulative grade point of 70% and complete the entire program of instruction within the
maximum time frame of 150% of the scheduled length of the program in which the student is enrolled
time of evaluation, the student must have a minimum cumulative grade point of 70% and have completed 90%
of the scheduled clock hours.
If a student is found not to meet the minimum quantitative standards at the time of evaluation, the student will
be placed on SAP Probation for a period of two weeks. During probation, The School will provide the student
with advising and remediation. While on SAP Probation, the student will continue to be eligible for financial aid.
If the student does not meet the minimum quantitative standards by the end of the probation period, the
student will be withdrawn from The School. If the student does not meet the qualitative standards at the end of
that period, the student will be withdrawn from the program.
A student who is withdrawn based on his or her failure to maintain satisfactory academic progress may appeal
the School
ating
circumstances that have prevented the student from meeting satisfactory academic progress standards, but
enrolled. The appeal will be considered before an appeals panel consisting of the School Director and Program
Director. If the student is re-admitted, he/she will be placed on probation for 25% of the program.
A student who does not appeal or whose appeal is denied may apply for re-entry subject to the discretion of the
School Director no sooner than six months from his or her last date of attendance. If a student is accepted for
re-entry, the student may reestablish eligibility for financial aid only after meeting the SAP standards.
If a student withdraws and re-enters or is on a leave of absence, the period in which the student is absent from
School will not be included when determining whether the student is complying with the 150% maximum
timeframe. If a student takes a leave of absence during any course the student will receive a grade of
from a course, the student will receive a grade of Withdrawal (W), which will not b
cumulative grade point average.
A student may be asked to repeat a level or module due to insufficient or unacceptable grades, minimal
attendance and/or poor attitude during class. The original attempt at the level and the repeated attempt will be
considered when determining whether a student is complying with the 150% maximum time frame. Students
may not receive financial aid for the repeated attempt. When required to repeat a course a student will be
obliged to transfer to another time slot if the class to be repeated is at its maximum student capacity. If a
student is unwilling or unable to transfer, or if no space is available, the student must then await the availability
of space and will be required to request a leave of absence pending an opening. For example, if a Level II day
student is required to repeat the level and the Level I day class is at its maximum, the repeating student must
either transfer to a night class session or wait for the next available day time slot. A level or unit may be
repeated only once, subject to the discretion of the School Director.
All students should be aware that the responsibility for complying with the School
attendance requirements is theirs alone. Failure to comply with those requirements as outlined in this
catalog will result in failure to graduate.
If a student is denied financial aid as a result of not having made satisfactory academic progress, an appeal may
be made to the financial aid appeals panel for reconsideration. The student must submit a written appeal to the
Office of Financial Aid, which will review the appeal within one week. The Office of Financial Aid will notify the
student regarding the decision of the panel. The financial aid appeals panel consists of both the President and
School Director of The School.
64
ATTENDANCE
The School prepares students as culinary professionals and expects students to treat their academic colleagues
in the same manner as professional colleagues. Attendance is taken in class daily at the beginning and end of
class. Students are responsible for keeping track of any missed classes/missed time, scheduling make-up classes
and attending scheduled make-up classes. Students must provide an e-mail address to receive notification from
the Office of Student Affairs of missed classes. Free e-mail addresses are available from websites such as
yahoo.com, gmail.com, and hotmail.com.
STUDENT NOTIFICATION OBLIGATIONS
A student missing class must:
Notify the instructor by sending an email or leaving a telephone message
Notify the Registrar by email or telephone
A student, who fails to provide appropriate notice as may be placed on Attendance Probation for the duration
of the level, module or program.
HOURLY ATTENDANCE OBLIGATIONS
miss a maximum of 10% of scheduled class time. Attendance is measured by level for Culinary Arts, at the
midpoint and completion of the program for Classic Pastry Arts and Intensive Sommelier Training program.
Students missing in excess of 10% or more of class time in any level, or half will be placed on Attendance
Probation. The student will remain on Attendance Probation until the student has completed required make-up
classes and achieved 90% of scheduled hours. During this time, the student will receive e-mail notices advising
the student of the number of classes that must be made up. The student must meet Student Affairs to help
resolve any problems that are making attendance impossible or impracticable and to schedule make-up classes
in accordance with the policy set forth below.
Absences accrued in the first half of the program must be made up by the midpoint of the program or the
student will be placed on SAP Probation and risk withdrawal, as set forth in the SAP policy. Absences accrued in
the second half of the program must be made up prior to graduation or the student will be withdrawn from the
program. The School Director has the discretion to allow a student to attend the graduation ceremony with one
outstanding make-up class. The student must complete the make-up class within 14 days from the last date of
class or the student will be withdrawn.
Any Student missing in excess of 20% of class time in the first level, or half will be withdrawn from the program
regardless of whether the student has completed make-up classes.
Any student missing in excess of 20% of class time in subsequent level or half (regardless of whether the
student has completed makehalf in its entirety, subject to space availability and a fee. If space is not available immediately, a student may be
required to request a leave of absence while waiting for the next available spot in a class. Students are not
permitted to repeat more than one level. Students are not allowed to repeat a level more than once.
Students are evaluated on their performance in class. Students cannot be evaluated when absent, therefore
point deductions are made on student evaluations for absences, regardless of the reason for being absent. Point
deductions for absences are final and are not reversed if students complete make-up classes.
rades. Please speak to the Instructor for a specific course.
Classic Culinary Arts: Work Experience Attendance
Students in the externship portion of the Classic Culinary Arts: Work Experience program will set up a schedule
with the externship site chef at the start of their externship. Students are expected to be present for every
scheduled shift.
In order to successfully complete the Classic Culinary Arts Work Experience program, students are required to
complete a 200-hour externship at a site approved by the School. This externship will allow students to apply
the methods and techniques learned in the first 400 hours of the program in a professional context.
The School will track the progress of students during the externship. Externship site supervisors (usually the
head chef) will monitor students, take daily attendance, and complete student assessment paperwork at the
65
midpoint and completion of the externship. School will review the assessment paperwork, attendance record,
and the final menu project and will assign a final grade for the externship.
Students are expected to attend all 200 hours of the externship, including the final five hours held at The
International Culinary Center. If an unavoidable absence or tardiness occurs, students are required to
communicate directly with the externship site supervisor. Students are also expected to follow the Student
Code of Conduct and Rules and Regulations set forth in the student catalog while on site at the externship,
along with any additional rules and regulations provided by the externship site supervisor. The externship site
or due to a breach
of the expectations set forth for the externship.
a failing grade for the externship and may be required to repeat the externship. Successful completion of the
externship is a requirement for graduation.
HOURLY ATTENDANCE OBLIGATIONS FOR ITALIAN CULINARY EXPERIENCE
All students enrolled in the Italian Culinary Experience program must complete 90% of scheduled class hours in
Comprehensive Italian Cooking and Italian Language & Culture in order to complete the program. There are no
make-ups classes for Italian Language & Culture in California or at ALMA (in Italy). There may be opportunity for
a make-up session during the California portion of the program for a Comprehensive Italian Cooking class (see
the make-up section).
If a student misses more than 10% in either section, they will be contacted by Student Affairs to discuss
attendance policies and circumstances surrounding the missed classes. The student will also be placed on
Attendance Probation and will be required to make up the missed hours by scheduling a make-up class, if
available to the student. Student will have the opportunity to complete make-up hours to remain in good
academic standing and continue to Italy. All make-up classes must be completed within one week from the last
date of class in California. Students who fail to complete 90% of scheduled classes will be withdrawn and will
not be permitted to continue with the program in Italy.
Students are evaluated on their performance in class and cannot be evaluated when absent, therefore point
deductions are made on student evaluations for absences, regardless of the reason for being absent.
TARDINESS
The Chef-Instructor records arrival and departure time for each student and students are marked present for
time actually attended. Continued tardiness is considered disruptive to the class and may result in disciplinary
action. The Chef-Instructor has the right to refuse admission to anyone who is more than one hour late to class,
who is repeatedly tardy, or in the discretion of the Chef-Instructor anyone whose late admission would be
disruptive to the class. Students leaving early or arriving late to class may be required to make up an entire class
in order to achieve 90% attendance in that level or unit.
RELIGIOUS OBSERVANCE
attendance record. With proper planning, a student should be able to observe religious holidays within the
attendance policy of the School. Any student expecting to miss a class (or classes) due to the observance of a
religious holiday should notify both their Chef-Instructors and the Registrar. If religious observance could result
in missing more than 3 consecutive days or 20% of class time in a particular level, the student must request
preapproval for those absences from the School Director. Please note that students are evaluated on their
performance in class and cannot be evaluated when absent. Point deductions are made on student evaluations
for absences, regardless of the reason for being absent.
VACATION POLICY
Students are discouraged from planning vacations that result in their missing scheduled class time. It is the
department does not have an approval policy for vacations. A student who misses in excess of 10% of class time
in a particular level, or half will be placed on probation; a student who misses in excess of 20% may be
withdrawn from the program. There are no exceptions to this rule; with proper planning, a student should be
able to observe religious holidays and attend to other obligations within the constraints of the policy.
66
ATTENDANCE DISCREPANCIES
After an instructor has submitted attendance to the Office of the Registrar, the attendance record may be
changed only with the approval of the School Director. If there has been a clerical error, or the student feels the
attendance record is inaccurate, the student should first discuss the discrepancy with the Chef-Instructor. If
there are further questions, the student can file an attendance appeal with the School Director. A student has up
to four weeks from the date in question to file an attendance appeal. No appeals will be considered after four
weeks.
If an attendance change is approved, the School Director will authorize a change request to he Registrar for
MAKE-UP CLASSES
All make-up classes must be scheduled in advance with Student Affairs. Students may be required to
requisition required food items in advance of the make-up class. Students must make up the specific
content missed.
Students are expected to make up classes during regularly scheduled class periods (see individual
program summaries for class times). In some cases, students will be able to complete missed
coursework by joining another class schedule for that lesson. In other cases, and subject to special need
and availability, students will work with an instructor in a monitored make-up class to complete the
missed coursework. Monitored make-up classes must be scheduled at least one week prior to the
requested make-up date.
Intensive Sommelier Training program: In general, make-up classes are not offered for the sommelier
program. On occasions when two wine classes are running in close succession, a make-up in another
class MAY be possible depending on space availability.
Afternoon make-up classes: Students in the Classic Pastry Arts program or the onsite Levels I-IV of the
Classic Culinary Arts: Work Experience program may, when offered, make up classes in specially
scheduled afternoon make-up sessions. Students must complete two consecutive afternoon make-ups
to complete make-up hours equivalent to one class. Students who miss afternoon make-up sessions
may not be permitted to schedule further afternoon make-up sessions.
Classic Culinary Arts: Work Experience:
program.
There are no make-ups for the externship portion of this
Partial make-ups are not permitted.
Make-ups are allowed ONLY when space permits.
No make-up classes are allowed on test days, unless the student is required to make up that exam.
Italian Culinary Experience: There are no make-up classes for Italian Language & Culture in California or
at ALMA. There MAY be a single, one-time make-up class session during the California Culinary portion
of the program.
There is a $75 charge per makewill be charged if they miss a scheduled make-up class (students must cancel a minimum of 24 hours in advance
of the make up in order not to be charged).
Points are permanently deducted from evaluation grades for each absence. Points are not returned even if class
is made up.
A student required to repeat a Tasting Exam in Intensive Sommelier Training shall be assessed an additional
charge of $150.
APPROVED LEAVE OF ABSENCE
At The School we recognize that, at times, circumstances arise that make it necessary for students to
temporarily leave the School. We recommend that a student consider the decision to interrupt their studies
carefully. Students may be approved for a leave of absence for any of the reasons outlined below for a period
of up to 60 days. In special cases, a student may receive a second leave of absence during his/her course of
study at The School, but the total cumulative period that a student is on an approved leave of absence may not
exceed 180 days in any 12-month period.
1.
Personal: A personal or family tragedy, serious emergency, or other special circumstances that
make attendance impossible or impractical.
2.
Medical: Emergency or planned medical treatment for self or a family member. In the case of
the School. A leave of absence
can be granted for a period of up to 180 days in such cases, as determined by the School Director.
67
3.
Unplanned leaves may be granted during the course of a level or unit and will result i
Incomplete for that level or unit. Leaves during the course of a level or unit will require the student to reenter
the program at the start of the level or unit in which the leave was taken.
PROCEDURE FOR REQUESTING A LEAVE OF ABSENCE
A student seeking a leave of absence must submit a signed letter to the Student Affairs specifying the reason
for the request and the dates for which the leave is requested. Student Affairs will evaluate the request and
notify the student if the leave of absence has been granted. Leaving and failing to place a written request for a
leave of absence will result in a student being withdrawn from the program after a period of 14 calendar days
return from a leave of absence will
automatically be withdrawn unless the student has submitted a second written request and the request is
approved by the School Director. Any student who is granted a leave of absence and fails to return will be
considered withdrawn as of the first day of his or her leave of absence. As a result, the student may enter
repayment on his or her loans immediately. International students may take a medical leave of absence with
approval from the International Student Advisor and The School Director. International students taking a leave
of absence for non-medical reasons are not permitted to remain in the United States. All international students
taking non-medical leaves of absence are required to return to their country of residence and will be required to
obtain a new I-20 and, in some cases, a new student visa before returning. For more information, contact the
International Student Advisor. Students living in student housing must contact the Director of Student Housing
to discuss how the leave of absence will affect housing.
RETURNING TO SCHOOL AFTER A LEAVE OF ABSENCE
While a leave of absence is over upon return, all repeated content counts as leave of absence time towards the
180-day maximum time frame. Students will be placed in the instructional program at the point commensurate
with their skill level retained at the time of return from leave. Students on a leave of absence for 30 days or
longer will be required to take a written exam and skills test to determine placement upon return to the
no space in the schedule requested, a student may be offered alternative schedule options or may have to wait
until space is available in the desired schedule. In that case, the leave of absence will be continued until the
student is able start the new schedule. However, in no case will the leave be continued for more than 180 days.
Students will not be required to make tuition payments while on an approved leave of absence. Students are
advised to meet with the Bursar to determine when the next payment will be due. Students are advised to meet
with the Financial Aid office if any financial aid or loans have been received. Students will not be subject to
additional tuition if they return to the same class schedule they attended prior to their leave of absence. In some
cases, students cannot return to the same class schedule due to lack of available space in that schedule. In those
cases, students will not be subject to additional tuition if they return to the schedule suggested by the School.
Students may be subject to tuition changes if they request a schedule change. Leaves of absence are granted
for good reason shown and in accordance with such limitations as may from time to time be prescribed by the
United States Department of Education and State Education Department. A student on an approved leave of
eceive the proceeds of a FFEL
the current federal financial aid policy.
PROBATION
A student may be placed on probation during the course of the program for failing to meet grade or attendance
requirements, for misconduct, or for failing to meet financial obligations to the School. Students are notified of
their probationary status by mail.
Grade Probation: A student with failing grades averaging below 70% may be placed on probation,
and/or required to repeat a level or module. If put on probation you will remain on probation through
the end of the level.
Conduct Probation: A student who violates the code of conduct (see code of conduct section) or
otherwise exhibits a poor or disruptive attitude (such as ignoring a directive or placing individual
concerns above the group) may be placed on probation, and/or required to repeat a level or module.
Lateness/Attendance Probation: A student who is excessively late or absent may be placed on
probation, and/or required to repeat a level or unit.
68
Bursar: All students enrolled in career programs are required to meet financial obligations to the School.
Failure to make payments as required will result in the student being placed on Bursar Probation for a
account is not current at the end of the probationary period, the student will be withdrawn from the
program. Specific cases are subject to the discretion of the Director of Financial Aid.
STUDENT WITHDRAWAL & TERMINATION
A student may be withdrawn from The School for:
1.
Failure to meet the terms of probation, misconduct, unexcused absence, academic failure as
described herein,
2.
Failure to fulfill tuition payments or other financial obligations.
School are as provided in the executed Enrollment Agreement. The
School reserves the right, at its discretion, to withdraw any student whose continued enrollment, in the
judgment of the School, is not in the best interest of either the student or The School.
DEPARTING SCHOOL
Students wishing to withdraw from a program at The School must:
1.
Confer with Student Affairs.
3.
Place the request in writing stating the reason(s) necessitating departure.
4.
Schedule an exit interview with the School Director. Any refund or payment due will be calculated
and paid within 45 days of the date which the student withdraws from the program.
RE-ENTRY
Any student who has been withdrawn from the program may apply for re-entry at a later date. To request reentry, a student must:
1.
Confer with Student Affairs.
2.
Place the request in writing stating the reason(s) necessitating departure from the program and the
justification for completion of the program without further interruption.
3.
Receive approval from the School Director. The School Director, in his discretion, may impose
additional requirements in order to help ensure th
-entry.
4.
Students must take a placement test. The School faculty and administration will then review the
results of the skills test and written exam to determine the point at which the student should be
required to return to The School.
5.
Sign a new enrollment agreement. Tuition will be assessed on a pro-rated basis.
6.
Meet all outstanding financial obligations to the School and establish ability to pay any new financial
obligations that will be incurred upon re-entry.
CREDIT FOR PRIOR EXPERIENCE
The School will not recognize work experience in the field in exchange for program credits.
CREDIT TRANSFERS
The School does not accept credit transfers.
CREDIT FOR PRIOR EXPERIENCE/CREDIT TRANSFERS FOR VETERANS
The International Culinary Center will conduct an evaluation of all previous education and experience for all
veterans, grant credit where appropriate, reduce the length of the program proportionately, and keep records
of this process.
69
NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS
EARNED AT OUR INSTITUTION
The transferability of credits you earn at The International Culinary Center is at the complete discretion of an
institution to which you may seek to transfer. Acceptance of the diploma you earn from The International
Culinary Center is also at the complete discretion of the institution to which you may seek to transfer. If the
credits or diploma that you earn at this institution are not accepted at the institution to which you seek to
transfer, you may be required to repeat some or all of your coursework at that institution. For this reason you
should make certain your attendance at this institution will meet your educational goals. This may include
contacting an institution to which you may seek to transfer after attending The International Culinary Center to
determine if your credits or diploma will transfer. The International Culinary Center maintains an articulation
agreement with The New School for Public Engagement guaran
Undergraduate Program. Please see Articulation Agreements section of this catalog for detailed information.
CLASS SESSIONS
The classes will be held at The International Culinary Center of California. Address:
Campbell, CA 95008.
700 W. Hamilton Ave,
The externships for the Classic Culinary Arts: Work Experience program will be held in the field at arranged
locations through the Career Services department.
Full-time sessions run 5 days a week and part-time sessions run 3 days a week. Please see current schedule for
class times.
Students may not transfer from one section to another nor may they attend more than one class per day
without the approval of the Director of Culinary and Pastry Arts, unless they are concurrently enrolled in 2
different Programs. The School reserves the right to change a class section schedule from time to time,
according to classroom and kitchen availability, and student distribution circumstances.
70
FAMILY EDUCATIONAL RIGHTS & PRIVACY ACT
The Family Educational Rights and Privacy Act (FERPA) affords students certain rights with respect to their
education records. These rights include:
1.
The right to inspect and review the studen
the School
receives a request for access. A student should submit to the Registrar or School Director a written
request that identifies the record(s) the student wishes to inspect. The International Culinary Center
official will make arrangements for access and notify the student of the time and place where the
records may be inspected. If the records are not maintained by the The International Culinary Center
official to whom the request was submitted, that official shall advise the student of the correct official to
whom the request should be addressed.
2.
inaccurate, misleading, or otherwise in violation of the
who wishes to ask The International Culinary Center to amend a record should write to the School
official responsible for the record, clearly identify the part of the record the student wants changed, and
specify why it should be changed. If The International Culinary Center decides not to amend the record
as requested, The International Culinary Center will notify the student in writing of the decision and the
t for amendment. Additional information regarding the
hearing procedures will be provided to the student when notified of the right to a hearing.
3.
The right to provide written consent before The International Culinary Center discloses personally
identifiabl
authorizes disclosure without consent. The International Culinary Center discloses education records
disclosure to school officials
with legitimate educational interests. A school official is a person employed by The International
Culinary Center in an administrative, supervisory, academic or research, or support staff position
(including law enforcement Unit personnel and health staff); a person or company with whom The
International Culinary Center has contracted as its agent to provide a service instead of using The
International Culinary Center employees or officials (such as an attorney, auditor, or collection agent); a
person serving on the Board of Trustees; or a student serving on an official committee, such as a
disciplinary or grievance committee, or assisting another school official in performing his or her tasks. A
school official has a legitimate educational interest if the official needs to review an education record in
order to fulfill his or her professional responsibilities for The International Culinary Center.
4.
The right to file a complaint with the U.S. Department of Education concerning alleged failures by the
University to comply with the requirements of FERPA. The name and address of the Office that
administers FERPA is:
Family Policy Compliance Office
U.S. Department of Education
400 Maryland Avenue, SW
Washington, DC 20202-5901
The items listed below are designated as Directory Information and may be released for any purpose at the
discretion of The International Culinary Center:
r
Enrollment status
Honors & awards received
Certificate awarded
Under the provisions of the Family Educational Rights and Act (FERPA) of 1974, as amended, a student has the
Office at The International Culinary Center.
71
EMERGENCY PROCEDURES & SCHOOL CLOSINGS
In the event of an emergency, the School may be required to close. Students must complete a certain number
of hours in order to receive a diploma (different for all programs). If school closure has caused a student to fall
short of his or her total number of required hours, he or she must schedule a make-up class with the Office of
Student Affairs. Students are also advised to contact the Office of Student Affairs if they are unsure of their
total class hours. Students may call Hotline: (408)800-6455 for school closing information. When and if an
emergency occurs at The School, please look to your Chef-Instructor for instructions and guidance. A copy of
The School emergency procedures is available from the Registrar. The following are guidelines to use in case of
an emergency. There are two definite considerations: 1) no two emergencies are alike; therefore, these
guidelines are merely suggestions for possible actions; 2) your own personal safety is your highest priority.
When there is fire or smoke in the building look for the nearest exit and leave immediately. Signs
showing emergency exits are posted throughout The School; become familiar with these exits.
Carry your keys, some cash, and an ID with you at all times in case you need to leave The School and
cannot get back into the building.
If a dangerous situation presents itself in the classroom/kitchen, leave immediately.
If possible create a buddy system with someone else in your class. Another person looking out for you
can make the difference between life and death.
If you suspect or hear of a food contamination possibility, please tell your Chef-Instructor or the police
(if after hours) as soon as possible.
If you have to leave the building immediately, do not worry about what is in the oven. Only turn off the
oven if you know for sure that we are having a drill.
If an emergency situation occurs, please call your parents, relatives and friends as soon as you can. It is
not always possible for The School
Never leave The School without telling your Chef Instructor or a School official.
If you have a disability that may affect your reaction to an emergency or response during an emergency,
please inform your Chef-Instructors and Student Affairs.
Be sure that Student Affairs has an emergency contact for you on file. If this information changes while
Early dismissal is not always a given. Your Chef Instructor will let you know if the School is closing.
If you witness a crime or drug use, please report what you have seen to the School Director.
In the event of a weather emergency, natural disaster or other reason that causes the school to be
closed classes will not be rescheduled, but we will integrate the material into the existing class hours.
STUDENT CODE OF ETHICS
ACADEMIC INTEGRITY. Strive for success. Set a good example for other students. Put in the time you need to
succeed. Remember that you are evaluated based on your own performance, not based on the performance of
others. These are challenging programs, but they should not be competitive.
RESPECT FOR YOUR PEERS. Offer a helping hand to a classmate who needs it. Understand that students will
perform at different speeds and skill levels; this will be true throughout your career in this industry. Learn how to
be a team player.
RESPECT FOR YOUR INSTRUCTORS. Let your instructors do their jobs. Even if you disagree with their method
or technique, remember that they have knowledge to share. The School
backgrounds. Be respectful of their positions and their expertise.
RESPECT FOR THE SCHO
PUTATION. You will represent the School in the future, and
create a positive learning environment where all students are treated fairly.
BEING A GOOD CITIZEN. Above all, strive to be a good citizen. Always take the high road, and avoid engaging
in gossip or exclusion. Remember that this is a school, and you are a student. The most important lesson you
can learn is how to work well with others.
72
GENERAL STATEMENT OF CONDUCT POLICIES
Each applicant for enrollment agrees to be governed by the regulations respecting admission and conduct
prescribed in the current catalog and by such other regulations respecting enrollment and conduct as may be
reasonably established by the School from time to time. The continuation of enrollment for each student, his or
her progress, and the conferring upon the student of any diploma is subject to the disciplinary powers of the
School.
CODE OF CONDUCT
The School is an adult vocational education institution and therefore there is an expectation that, as adults,
students will conduct themselves in a professional, businesslike manner. Membership in the School
is accompanied by a responsibility to maintain and foster an environment characterized by freedom of
expression, inquiry and exchange of ideas, and the respect for the dignity and uniqueness of each individual. All
members of the School community have the right to seek action on matters of concern by appropriate means.
In order to preserve an atmosphere in which a free exchange of ideas may flourish, it is necessary that standards
of behavior be maintained to ensure the safety of all members of the School community as well as the
unimpeded operation of the institution. Engaging in any of the following conduct will constitute a violation of
the rules and regulations of The School and shall be considered sufficiently serious to warrant disciplinary action
up to and including dismissal:
All types of theft, willful destruction, damage, or misuse of any School property owned by students,
faculty, administrators, community members, or guests
Sale, purchase, possession, or use, on the property of The School, of any incendiary devices, explosives,
dangerous weapons, habit-forming barbiturates, amphetamines, hallucinogenic, or other addictive or
illegal drugs
Obstruction of the normal processes and activities essential to the function of the School community.
Disruptive behavior in the classroom or kitchen
Interference with freedom of speech including not only disruption of a class, but also interference with
the freedom of any speaker or chef invited by the School community.
Any deliberate action or reckless conduct that causes or might cause injury to oneself or another
person, or persons, including actions that tend to cause physical or mental pain or social deprivation.
This includes violence, threat of force or violence, harassment (including but not limited to sexual
harassment), and the verbal abuse of any community member or guest.
Failure to comply with the instructions of a School administrator or other duly authorized agent of the
School, including failure to present identification when required
Use of obscene or abusive language
Violation of the Drug Free Schools policy as set forth in this document
Gambling anywhere on school property or at any school sponsored event
Loitering in the hallways before, during, or after class sessions
Misuse of the computer system or violation of the computer policy as set forth in the Technology
section
Falsification of school documents
Conducting oneself off campus (away from the School) in a manner that reflects adversely on the good
name and reputation of The School
Failure to observe appropriate hygienic standards
Failure to comply with student rules and regulations
Any conduct that recklessly or intentionally endangers or threatens the health, safety, or welfare of any
person on school-owned or operated property or at school sponsored activities is expressly prohibited
Failure to abide by all standards for appropriate attire.
Cheating of any kind, including plagiarism.
Use of cellular telephones or beepers outside of designated cell phone areas (student lounge and locker
rooms).
THE EXAMPLES LISTED ABOVE ARE NOT NECESSARILY ALL-INCLUSIVE. IN GENERAL, ANY STUDENT WHO
ENGAGES IN UNACCEPTABLE BEHAVIOR MAY BE SUBJECT TO IMMEDIATE REMOVAL FROM THE PREMISES
AND/OR DISMISSAL FROM THE INTERNATIONAL CULINARY CENTER.
73
The International Culinary Center reserves the right, at its discretion and without prior notice, to change existing
regulations, requirements, and policies or to promulgate new regulations, requirements and policies having to
do with conditions respecting enrollment of students and the relationship between the School and the students,
to terminate the enrollment of any student, and to cancel or postpone an announced course.
STUDENT RULES AND REGULATIONS
The following student rules and regulations must be adhered to or disciplinary action may be taken.
CONTACT INFORMATION
Students must provide a current address, telephone number, and e-mail address. Any change to this information
report change of address the International Student Advisor and USCIS. Free e-mail addresses are available from
websites such as yahoo.com, gmail.com, and hotmail.com.
ATTIRE/UNIFORMS
CLASSIC CULINARY ARTS: WORK EXPERIENCE, CLASSIC PASTRY ARTS STUDENTS & ITALIAN
CULINARY EXPERIENCE
Uniforms: A cleaned and pressed uniform must be worn daily. Maintenance of the uniform is the
responsibility of each student. Students should not commute in their uniforms. All students must
change from their street clothes to their uniform at The School.
Footwear: Durable, solid, polished black leather shoes are required. Socks are also required.
Sandals, canvas shoes, or sneakers MAY NOT be worn.
Hair: Hair that covers the collar must either be cut or restrained in a neat pony tail, braid, or net.
Hair must be immaculately clean. Male students with facial hair may be asked to wear a beard
guard.
Nails:
Nails must be clean, short, and without polish.
Makeup: Heavy makeup, perfume, or aftershave is inappropriate and may not be worn in class.
Hands: Students are required to wash their hands before starting class, after using the
bathroom, after smoking, and as necessary to maintain sanitary conditions during food
preparation.
Jewelry: No hoops (facial and earring). If you can see through the hoop, it is unacceptable; no
wrist jewelry allowed except for wristwatches; no shanks on stud earrings. Wedding rings are
acceptable. Items listed are not permitted in the classroom or kitchen as they constitute a safety
hazard.
NOTE: Attire/Uniforms for the externship portion of the Classic Culinary Arts: Work Experience program
will vary from site to site and must be discussed with the externship site chef.
INTENSIVE SOMMELIER TRAINING STUDENTS
Uniform: Business casual attire is required. No jeans, flip flops, baseball caps, shorts, etc. For
men, a pressed long-sleeve shirt and slacks or dress pants are required. Suits are encouraged. A
tie and jacket are preferred, but not required. For women, professional dress is required. Suits
are encouraged. Students should refrain from distracting patterns and bright colors. Dark attire
Footwear: Appropriate shoes are required. Shoes must be clean and polished. Toes may not be
exposed. Sneakers, sandals, and similar are prohibited.
Hair: Hair must be free of powerful fragrances. Long hair should be tied back (preferred but not
required). It is required that any facial hair be clean, neat and trimmed (or clean-shaven if
applicable).
Nails: Nails must be clean. It is preferred they be short. If nails are polished, a neutral or clear
polish is preferred.
Perfume/Cologne: Any use of perfume or cologne is not allowed
Jewelry: If earrings are worn, it is preferred that they be discreet. One earring per ear is
preferred. If rings are worn, one ring per hand is recommended.
74
CLASSROOM CONDUCT
The School prepares students for employment as culinary professionals and expects students to treat their
academic colleagues in the same manner as professional colleagues. This includes but is not limited to:
Treating instructors, staff and students with respect.
Notifying instructors prior to leaving the classroom.
Following rules for proper attire and hygiene at all times.
SCHOOL PROVISIONS
All food prepared at The School is the property of the School. Students may NOT remove any prepared foods or
provisions from the School unless permission has been obtained from the Chef-Instructor.
GUEST POLICY
Students are not permitted to bring children or other adults to The School during scheduled school hours. This
holds true for day, afternoon, and evening classes. Students can request a waiver from the Office of Admission
for an adult who might be interested in enrolling at The School.
CELL PHONE POLICY
Cell phones, tablets, and other portable electronic devices may not be used during class except when
specifically permitted by the instructor for such use as cameras or calculators. Students may only take
photographs with permission from their instructor, and only if doing so will not interfere with or disrupt the
class. Audio and video recording is not permitted. Phone ringers should be turned off to prevent disruption.
PHOTOGRAPH & VIDEO POLICY
Students may take photographs of completed dishes with permission from their Chef-Instructor, and only if
is not permitted.
ALMA: SCHOOL POLICIES
ITALIAN CULINARY EXPERIENCE ONLY
ALMA - ATTENDANCE
Students are required to complete 90% of scheduled class days. Makeup classes are not available. Students
failing to complete required class days will not be awarded a diploma and will not be able to participate in the
stage.
Should a student arrive more than 10 minutes late to language class he or she must wait until the next hour to
enter the class. For other classes, students arriving late will not be permitted to enter the classroom or kitchen.
St
ALMA - STANDARDS OF PROGRESS
The instructors at ALMA regularly evaluate students and it is at their discretion whether a student is prepared to
participate in the stage. The stage restaurants will complete an evaluation at the end of the program that will be
ALMA - COURSE COMPLETION
In order to graduate, students must meet satisfactory performance standards on the progress evaluation and
complete 90% of scheduled course hours. Successful completion of both courses will result in a joint diploma
from The International Culinary Center and ALMA.
75
ALMA - STUDENT CODE OF CONDUCT
Each student agrees to be governed by the regulations for conduct set forth in this paragraph. The continued
enrollment of each student, and the conferring upon the student of any letter of completion or diploma, is
subject to the disciplinary powers of Culinary Explorations and ALMA.
Engaging in any of the following conduct will constitute a violation of the rules and regulations of The Italian
Culinary Experience In Italy and shall be considered sufficiently serious to warrant disciplinary action up to and
including dismissal.
Smoking inside school buildings.
Using cellular phones inside classrooms.
Failure to wear a clean uniform for all lessons.
Wearing a uniform outside of school.
Failure to wear toques during practice lessons and whenever in a food preparation area.
Failure to leave workstations clean and tidy.
All types of theft, willful destruction, damage, or misuse of any property owned by the
School, other students, faculty, administrators, community members, or guests.
Sale, purchase, possession, or use on the property of ALMA of any incendiary devices,
explosives, weapons, habit-forming barbituates, amphetamines, hallucinogenic, or other
addictive or illegal drugs.
Obstruction of the normal processes and activities essential to the function of the School
community.
Disruptive behavior in the classroom or kitchen.
Any deliberate action that causes or might cause injury to oneself or another person/persons,
including actions that tend to cause physical or mental pain or social deprivation. This
includes violence, threat of force or violence, harassment (including but not limited to sexual
harassment), and the verbal abuse of any community member or guest.
Failure to comply with the instructions of a school administrator or other duly authorized
agent of the School, including failure to present identification when required.
Use of obscene or abusive language.
Failure to meet financial obligations to Culinary Explorations or to ALMA on a timely basis.
Being under the influence of alcohol or unauthorized consumption while at the School or a
school-sponsored event off-campus.
Engaging in any conduct that recklessly or intentionally endangers or threatens the health,
safety, or welfare of any person on school-owned or school-operated property or at a schoolsponsored activity.
The examples listed above are not necessarily all inclusive. In general, any student who engages in unacceptable
behavior may be subject to immediate removal from the premises and/or dismissal from the School.
Culinary Explorations and ALMA reserve the right, at their discretion and without prior notice, to change
existing regulations, requirements, and policies, or to promulgate new regulations, requirements and policies
having to do with conditions regarding enrollment of students and the relationship between the School and the
students, to terminate the enrollment of any student, and to cancel or to postpone any announced course.
The School reserves the right to withdraw a student from the program and/or require that the student leave
ALMA if he or she is infringing upon the safety or welfare of other students.
ALMA - GRIEVANCES
Should any problems arise during the course of study at ALMA, the problem should be addressed informally
with the Director of Student Services in Italy. If the problem is not resolved after an informal review, the student
should submit a written statement to the Director of Student Services in Italy within 30 days of the incident.
Upon receipt of the form, a prompt investigation of the facts related to the nature of the grievance will be
conducted. The student will be advised of the decision and resulting action to be taken within 14 calendar days.
76
CRIME AWARENESS AND SECURITY
Federal law enacted the Crime Awareness and Campus Security Act of 1990 which states educational
institutions must publish and distribute an annual security report containing campus security policies and
procedures, as well as campus crime statistics.
The annual security report is available to all students.
TIMELY WARNINGS
In the event that a situation arises, either on or off campus, that, in the judgment of the School Director/
will be
upon the particular circumstances of the crime, especially in situations that could pose an immediate threat to
the community and individuals, the School Director/ Director of Student Affairs may also post a notice on the
front door, in locker rooms and at student housing apartments.
GENERAL REPORTING PROCEDURES
Security problems and violations cannot be handled in a constructive manner unless School management knows
of their occurrences. Accurate and prompt reports of all criminal activity, acts of violence, and other
emergencies should be made to the School Director/ Director of Student Affairs or for student housing, to the
Director of Student Affairs/Housing Director. The Director of Culinary and Pastry Arts and the appropriate
police agency should be notified. School officials promptly respond to all reported criminal activity or other
emergencies and take whatever corrective action is necessary.
CONFIDENTIAL REPORTING PROCEDURES
criminal justice system, you may still want to consider making a confidential report. With your permission, the
School Director/ Director of Student Affairs can file a report on the details of the incident without revealing your
identity. The purpose of a confidential report is to comply with your wish to keep the matter confidential, while
taking steps to ensure the future safety of yourself and others. With such information, the School can keep an
accurate record of the number of incidents involving students, determine where there is a pattern of crime with
regard to a particular location, method, or assailant, and alert the School community to potential danger.
Reports filed in this manner are counted and disclosed in the annual crimes statistics for the School.
SECURITY AND ACCESS
Please do not leave anything of value in your locker. Take all cash, cell phones, etc. to class; the School
is not responsible for theft in the locker rooms.
If you see anything suspicious, please report it to a School official or your instructor immediately.
The International Culinary Center of California is located on two floors in one building with no residents. The
building hours are as follows:
KITCHENS:
Monday to Friday: 7:00 am to 11:00 pm
Saturday: as needed
ADMINISTRATION:
Monday to Friday: 8:30 am to 7:00 pm
When the building is closed for a holiday, notices are posted at the entrance.
SECURITY AWARENESS & CRIME PREVENTION PROGRAMS
Upon enrolling at The School, students are informed of the rules and regulations regarding security to which
they must adhere. These rules and regulations are shared with students prior to the first day of class..
Employees, at the time of hire, are informed of the rules and regulations regarding security procedures and
practices. Employees and students are encouraged to be responsible for their own security and that of other
employees and students.
The School does not have a security policy regarding off campus locations of student organizations as we are in
a one building facility and have no off campus locations
The School enforces all state and federal laws regarding the possession, use, and sale of alcoholic beverages
and illegal drugs and regarding underage drinking. The School prohibits as part of any school-sponsored
77
activities the unlawful manufacture, distribution, possession, or use of a controlled substance. Consumption of
alcohol while under legal age is also prohibited at the School.
The School has a drug and alcohol abuse advisor who provides students and employees desiring treatment with
referrals to outside treatment programs and centers. Referral information can be obtained from theStudent
Affairs.
The School prohibits the possession of firearms and other weapons in any of the School facilities and Student
Housing. This includes School-sponsored activities or events.
The School prohibits the unlawful carnal knowledge by an individual upon the person of another individual. If a
sex offense occurs on campus and so as to preserve necessary evidence to prove a criminal offense has
occurred, the victim should contact immediately thereafter a School official to report the incident. If requested
by the victim, who retains the option of having the police notified, the School official shall notify the police and
seek medical attention for the victim. The School has a sexual offense advisor who can provide victims with
referrals to off-campus counseling centers. If requested and reasonably available, the option for the victim of
transferring between day and evening schedules or taking a leave of absence for one level will be provided by
the School.
In all cases of alleged sex offenses, the School shall convene a Board of Inquiry to determine what disciplinary
action will be taken, if any. The accuser and the accused are entitled to have other concerned individuals
present at this hearing. The accuser and the accused shall be informed of the determination of the Board. The
Board may impose sanctions such as, but not limited to, suspension and termination upon the accused.
ng
common sense safety practices, you can help promote a crime-free campus environment. The following security
considerations are offered to assist both students and School personnel in the prevention of crime:
GENERAL PRECAUTIONS
BE ALERT: Be aware of any suspicious persons or activities. Be conscious of areas such as
entrances/exits, stairwells, parking areas and walkways. Trust your instincts and react to any signs that
make you uneasy.
REDUCE YOUR RISK: If you have any doubt as to what you should or sho
the place of the potential criminal. From that viewpoint, does your appearance, attitude or presence
increase your chances of being a potential victim?
THINK AHEAD: Get into the habit of asking yourself if you are going about your business safely.
AVOID ALCOHOL AND DRUGS: People under the influence are more likely to be victims of crimes.
AVOID ISOLATION: After dark, try to be with others. Use well-lit areas when leaving the School.
NOTIFY A SCHOOL OFFICIAL IF ANY PERSON OR ACTIVITY AROUSES YOUR SUSPICION!
IN ELEVATORS
Get on with a group of people; always stand near the control panel, where you have access to the alarm
and floor buttons.
If you are on the elevator with someone who makes you feel uncomfortable, get off at the next floor.
If you are waiting for an elevator with someone who makes you feel uncomfortable, do not get on.
PUBLIC TRANSPORTATION
TRAINS and LIGHT RAILS: Wait in well-lit areas near other
people. Stay alert. If someone bothers you, make noise so that other passengers know.
BUSES: Wait near others. Sit in an aisle seat, near the driver, if possible.
TAXIS: Have the driver wait until you are safely inside your destination.
IF YOU ARE FOLLOWED
ACT SUSPICIOUS: Turn to look at the person. This gives you time to plan your strategy and lets the
CHANGE DIRECTIONS: If someone is following you on foot, cross the street and vary your pace. If the
person is in a car, turn and walk in the opposite direction.
GO INTO THE NEAREST PUBLIC PLACE AND ASK TO USE THE PHONE TO CALL THE POLICE.
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RESPONDING TO AN ATTACK
EVALUATE THE SITUATION: Look around; are there sources of help available? What state of mind is the
attacker in?
STAY ALERT: Listen and observe carefully so you can make the best decision at the time and provide
important evidence later.
DECIDE HOW YOU WANT TO RESPOND: All situations and people are different. Be realistic about your
ability to protect yourself. Screaming, hitting, or biting may give you a chance to escape, but these
actions can expose you to greater harm.
GIVE UP YOUR VALUABLES: If the attacker only wants your valuables, give them up. Valuables can be
replaced your life cannot.
MOTOR VEHICLES
Keep your vehicle locked and the windows rolled up tightly. Take your key with you.
Never leave your vehicle running when it is unattended.
All valuables should be locked in the trunk.
Park in well-lit areas.
When returning to your vehicle, hold keys in your hand so that you can open the door as quickly as
possible.
Check the back seat and the immediate area to see if anyone is hiding.
BELOW ARE THE STATISTICS FOR INTERNATIONAL CULINARY CENTER OF CALIFORNIA FOR
2010 & 2011 CALENDAR YEARS:
Crime Occurrences:
2010
2011
2012
Murder
0
0
0
Robbery
0
0
0
Aggravated Assault
0
0
0
Burglary
0
0
0
Motor Vehicle Theft
0
0
0
Sexual Offenses
0
0
0
a) Forcible
0
0
0
b) Non-Forcible
0
0
0
Number of Arrests
0
0
0
Liquor Law Violations
0
0
0
Drug Abuse Violations
0
0
0
Weapons Possessions
0
0
0
None of the criminal occurrences or arrests listed above manifested any evidence of racial, religious, sexual or ethnic
prejudice.
79
SUBSTANCE ABUSE/ALCOHOLIC BEVERAGES
POLICIES
The School is committed to creating and maintaining a campus environment that is free of alcohol and
substance abuse and that complies with federal and California laws. The School views the abuse of alcohol and
legal drugs and the use of illicit drugs as being antithetical to the pursuit of educational excellence and the
realization of one's full potential as a student and member of this community. Accordingly, the School takes
very seriously its obligation to address the issue of substance abuse.
At the same time, the School expects that students will conduct themselves in accordance with basic principles
of personal responsibility, respect for order, and consideration of the rights of others. Implied in these
expectations is the understanding that students are responsible for making their own decisions and accepting
the consequences of those decisions. In order to make informed choices about alcohol and other drug use,
students should educate themselves about the social, physiological, and psychological consequences of drug
use or excessive drinking.
The United States Department of Education issued regulations implementing the provisions of the Drug-Free
Schools and Communities Act Amendments of 1989. These regulations require that the School distribute the
following information annually to you in writing concerning the possession, use, or distribution of alcohol and
illicit drugs. The School
related information on School sanctions for violation of these policies, on criminal sanctions for the illegal
possession or distribution of drugs and alcohol, on the health risks associated with drugs and alcohol, and on
places to obtain help concerning the use and abuse of alcohol and illicit drugs. These School policies apply to
all students and to all events or activities which are sponsored by the School or by a School organization,
whether they occur at the School or not. Please read all of this material very carefully. There is much
information here, some of it technical, but all of it vitally important.
I.
STANDARDS OF CONDUCT:
The following are The School
Abuse and on Alcoholic Beverages.
We believe that the best way to maintain an appropriate campus environment with respect to drugs and
alcohol is through preventive education about the dangers of drug abuse and compassionate attention to
the needs of those who may require help with alcohol or other drug-related problems. To that end, the
Office of Student Affairs is available to meet with students and provide information about services that are
available in the local community.
A.
STATEMENT OF POLICY ON SUBSTANCE ABUSE
In addition to policies and practices that emphasize concern for the welfare of individuals, the
School also recognizes the importance of maintaining the safety and well-being of the
community as a whole. The School therefore adheres to the following guidelines concerning
the unlawful possession, us e, or distribution of drugs:
1.
The unlawful possession, use, or distribution of drugs will not be tolerated on
School premises.
2.
Upon finding evidence of the unlawful possession, use, or distribution of drugs on
its premises by any student, the School will take appropriate disciplinary action,
including, but not limited to, probation or expulsion.
3.
Using regularly established procedures, the School will take disciplinary action, up
to and including discharge, against any member of the faculty or staff found to be
unlawfully using, possessing, or distributing drugs on School premises.
Faculty, staff, and students should also be aware that, in addition to School sanctions, they
may be subject to criminal prosecution under federal and state laws that specify fines or
imprisonment or loss of federal financial student aid for conviction of drug-related offenses.
Where appropriate or necessary, the School will cooperate fully with law enforcement
agencies.
B. STATEMENT OF POLICY ON ALCOHOLIC BEVERAGES
1.
Persons under the age of 21 years are prohibited from possessing any alcoholic
beverage at The School or at any event sponsored by the School or by a School
organization, whether the event is at the School or not. Students are prohibited
from consuming alcoholic beverages before and during scheduled class time. All
students are prohibited from possessing any alcoholic beverage at The School
during scheduled class times, including breaks.
80
2.
The following rules are applicable to all events at which alcoholic beverages are
served or sold at The School and to all events or activities, whether or not at the
School, which are sponsored by the School or by a School organization.
a.
No person shall be sold or served any alcoholic beverage1:
i. If that person is, or appears to be, under the legal drinking age of 21
ii. If that person is, or appears to be, intoxicated, or is known to the
server or seller to be a problem drinker.
b.
Drinking age verification
i. No person under the age of 21 years shall present any written
evidence of his or her age that is false, fraudulent, or not actually his
or her own in order to purchase or be served, or to try to purchase
or be served, any alcoholic beverage or in order to gain access, or to
try to gain access, to any event or activity at which any alcoholic
beverage is being sold or served.
ii. No person shall in any way misrepresent the age of any other
person or help any other person to misrepresent the age of any
other person or help any other person to misrepresent his or her
age so that such person can purchase or be served, or try to
purchase or be served, any alcoholic beverage or gain access, or try
to gain access, to any event or activity at which any alcoholic
beverage is being served or sold.
c.
No alcoholic beverage shall be sold to any person unless2:
i. A license or permit sanctioning the sale of such alcoholic beverage has
been obtained by the seller; and
ii. The license or permit sanctioning such sale and any posters, signs,
notices, or other material or information required by applicable law or by
the State Liquor Authority are prominently displayed at the site of such
sale.
3.
The individual or group(s) sponsoring an event or activity at which any alcoholic
that all California laws and regulations and all The School rules and regulations
regarding the sale, use, service, possession, and consumption of alcoholic
beverages are observed at such event or activity. This responsibility shall include,
without being limited to, the following:
a.
b.
c.
complying with items 1 and
evidences of age;
notifying either the Office of Student Affairs (when the sponsor is a
student group) or the Director of Student Affairs (when the sponsor is a
non-student group prior to each school related event at which alcoholic
beverages are to be sold or served; and
instructing the person or persons actually selling or serving alcoholic
beverages at the event not to sell or serve alcoholic beverages to any
person who is or appears to be intoxicated, or whom such server or seller
knows to be a problem drinker, or who is or appears to be under the legal
drinking age.
In addition, specific policies, procedures, and regulations governing particular facilities or populations will
be developed by the persons or offices authorized to do so, in conjunction with the School
Director/Director of Student Affairs.
Violation of the School's Policy on Alcoholic Beverages will be addressed pursuant to applicable School
disciplinary codes and policies. Sanctions which may be imposed against violators include: for students,
probation, suspension or expulsion; for employees, discharge; and for student clubs, loss of privileges,
probation, suspension or expulsion.
1
To serve alcoholic beverages shall mean to give away, deliver, or otherwise provide alcoholic beverages to any person by
any means other than by sale to such person
2
Sales of liquor include, without being limited to, cash bars, events to which admission tickets are sold or for which fees are
charged, either by the event or for a period of time (e.g., entertainment charge or annual dues), entitling the purchaser access
to an open bar, and parties at which alcoholic beverages are served and for which contributions or donations to offset the
costs of the party are sought.
81
Faculty, staff, and students should also be aware that, in addition to School sanctions, they may be subject
to criminal penalties under certain circumstances for the possession, service, or sale of alcoholic
beverages, particularly for serving or selling an alcoholic beverage to a person under the age of 21 years.
Where appropriate or necessary, the School will cooperate fully with law enforcement agencies.
II.
SCHOOL SANCTIONS
Any member of the faculty, administration, or staff or any student may file a complaint against a student if
he or she knows or believes tha
Policy on Alcoholic Beverages.
If you are alleged to have violated either or both of these policies, you may be placed on probation
pending a hearing under the circumstances as describ
Moreover, if it is determined that you have violated either or both of these policies, the consequences may
be severe. Sanctions can include dismissal (i.e., expulsion) from the School, suspension from classes and
other activities or privileges, or other penalties permitted by School codes. For example, you can be
expelled from School housing or barred from participating in extracurricular activities.
Students may also be required to undergo evaluation and/or participate in and satisfactorily complete an
appropriate counseling or rehabilitation program. Sanctions may become part of a student's permanent
academic record.
If School policies are violated at a student outing/event, that student may lose the privilege of attending
other outings/events and be subject to probation, suspension or expulsion.
III.
CRIMINAL SANCTIONS
The unlawful possession, use, or distribution of illicit drugs and alcohol is punishable by criminal sanctions
authorized by the Federal government and by the State of California. These sanctions can include
imprisonment, fines, assigned community service, and loss of federal student financial aid eligibility.
Section 484(r) of the Higher Education Act of 1998 provides that a student's eligibility for federal student
aid be suspended if that student is convicted under federal or state law of any offense involving the
possession or sale of a controlled substance (not including alcohol or tobacco). The suspension of
eligibility ranges from as much as one year to an indefinite period of time, depending upon the number
and type of convictions. A student may regain eligibility early by completing a drug rehabilitation
program that meets certain statutory and regulatory requirements or if the conviction is overturned.
Regarding illicit drugs, the seriousness of the offense and the penalty imposed upon conviction usually
depend upon the individual drug and the amount of the drug held or sold.
Under federal law, possession of illicit drugs can be punished by jail terms of up to twenty years and
minimum fines ranging from $1,000 to $5,000. Federal possession and trafficking convictions can also
lead to the forfeiture of property (including your car), the denial of federal benefits such as student loans
and grants, and the loss or denial of certain federal licenses such as pilot licenses. Moreover, having been
convicted of a felony will prevent you from entering many careers.
A person need not be in actual physical possession of a controlled substance to be guilty of a crime. The
unlawful presence of a controlled substance in an automobile is presumptive evidence of knowing
possession of such substance by each passenger unless the substance is concealed on the person of one
of the occupants. Similarly, the presence of certain substances, including marijuana, in open view in a room
under circumstances demonstrating an intent to prepare the substance for sale is presumptive evidence of
knowing possession of such substance by anyone in close proximity.
Criminal penalties also may result from the misuse of alcoholic beverages or the sale of alcoholic
beverages without a license..
If you are under the age of 21, you are prohibited from possessing an alcoholic beverage with the intent
to consume it. Each violation is punishable by a fine of up to $50 and/or completion of an alcohol
awareness program and/or up to 30 hours of appropriate community service. Illegally possessed alcoholic
beverages also may be seized and destroyed by the School or external authorities. You can also be fined
up to $100 and/or be required to perform community service and/or be required to complete an alcohol
awareness program if you are under 21 and present falsified proof when purchasing or attempting to
purchase alcoholi
increase with subsequent violations.
82
These are only examples of the penalties that can be assessed against you for the illegal possession, use,
discourage violations of Federal, State, and City laws by its students. Where appropriate, the School will
refer students who violate such laws for prosecution by the relevant government authorities and will
cooperate fully with such authorities.
IV.
HEALTH RISKS ASSOCIATED WITH ILLICIT DRUG USE AND ALCOHOL
ABUSE
DEPENDENCE
DRUG
PHYSICAL
PSYCHOLOGI
CAL
Opium
High
High
Morphine
High
High
Codeine
Moderate
Moderate
Heroin
High
High
Hydromorphine
High
High
Meperdine/Pethidine
High
High
Methadone
High
High-Low
High-Low
High-Low
Moderate
Moderate
High-Moderate
High-Moderate
Benzodiazepines
Low
Low
Methaqualone
High
High
Glutethimide
High
High
Moderate
Moderate
POSSIBLE EFFECTS
NARCOTICS:
Other Narcotics
Drowsiness, depression, constricted
pupils, Euphoria, nausea
DEPRESSANTS:
Chlorol Hydrate
Barbiturates
Other Depressants
83
Slurred speech, disorientation,
drunken behavior without odor of
alcohol.
STIMULANTS:
Increased alertness, excitation,
increased pulse rate & blood pressure,
insomnia, loss of appetite.
Cocaine/Crack
Possible
High
Amphetamines
Possible
High
Phenmetrazine
Possible
High
Methyphenidate
Possible
High
Other Stimulants
Possible
High
LSD
None
Unknown
Mescaline/Peyote
None
Unknown
Phencyclidine
Unknown
Unknown
Phencyclidine
Analogues
Unknown
High
None
Unknown
Marijuana
Unknown
Moderate
Tetrahydrocannabis
Unknown
Moderate
Hashish
Unknown
Moderate
Hashish Oil
Unknown
Moderate
HALLUCINOGENS:
Other Hallucinogens
Illusions and hallucinations, poor
perception of time and distance.
CANNIBIS :
Euphoria, relaxed inhibitions,
increased appetite, disoriented
behaviors.
OTHER:
Alcohol
Moderate
High
Anabolic Steroids
Unknown
Unknown
84
Reduced coordination and alertness;
large doses can cause
unconsciousness, hypothermia,
respiratory arrest, death.
Liver and kidney dysfunction,
testicular atrophy, premature closure
of bone growth plates, hair loss, acne,
heart failure.
Inhalants
Unknown
High
Nausea, nosebleeds, loss of
consciousness (at high doses);
damage to organ and nervous system
(long-term use).
Caffeine
Unknown
High
Nausea, diarrhea, sleeplessness,
headache, trembling.
Nicotine
High
High
Cancer of lungs, larynx, mouth.
V.
COUNSELING AND SUPPORT PROGRAMS
The abuse of alcohol or other drugs among students is often related to a personal crisis or problem such
as relationship difficulties, feelings of isolation at school, identity confusion, academic or financial
pressures, conflicts at home, or drastic change such as an unwanted pregnancy or loss of a loved one. A
number of free or low cost programs are available through agencies and community organizations for
individuals who may have developed an alcohol or other drug-related problem, suspect they are at risk for
such problems, are affected by the drug or alcohol abuse of others, or seek information about illegal or
controlled substances. These programs are voluntary and confidential.
The decision to seek information about substance abuse-related problems is often a complicated one.
They offer non-judgmental assistance with locating resources for students, including those who are
ambivalent about their own or someone else's alcohol or drug-related problems. A student can gain
access to alcohol and other drug-related services by contacting the Student Affairs.
85
DISCIPLINARY PROCEDURES
Upon request, detailed procedural guidelines are available for review in the Office of the School Director.
INFORMAL RESOLUTION ATTEMPT
A good-faith attempt will be made to resolve all problems informally, initially by the appropriate administrator
or faculty member. This may include informal discussions with the alleged violator and faculty members, deans,
or administrators. If the matter is not resolved by an informal resolution attempt, the alleged violator shall be
requested to designate whether he/she wishes to have the charge determined by a formal hearing pursuant to
The School
days, a formal hearing will be set.
RELEASING DISCIPLINARY INFORMATION
Details relating to any disciplinary proceedings, the decision, and the names of individuals involved will not be
made available except as required for internal School purposes as required by law, or when charges are made,
or proceedings instituted by or against The School or any member of the School community in courts of law or
by governmental agencies.
ANTI-HARASSMENT POLICY
STATEMENT OF POLICY
The School is committed to maintaining a learning and working environment that is free of bias, prejudice, and
harassment an environment that supports, nurtures, and rewards career and educational advancement on the
basis of ability and performance.
Harassment based upon race, gender and/or gender identity or expression, color, religion, age, national origin,
ethnicity, disability, veteran or military status, sexual orientation, marital status, citizenship status, or any other
legally protected basis is prohibited by law and undermines the character and purpose of the School. Such
harassment is illegal and against School policy and it will not be tolerated.
This policy covers all members of the School community and those who affect the School community such as
vendors or visitors. The School encourages everyone to report all incidents of harassment regardless of who the
offender may be.
I.
DEFINITION OF HARASSMENT
Prohibited harassment is conduct based on race, gender and/or gender identity or expression, color,
religion, age, national origin, ethnicity, disability, veteran or military status, sexual orientation, marital
status, citizenship status, or any other legally protected status when:
(1) submission to or rejection of the conduct is either an explicit or implicit term or
condition of employment, basis for participation or advancement in an academic
program, or basis for participation in a School activity or benefit; or
(2) such conduct creates an intimidating, hostile or offensive work, academic or residential
environment; or
(3) such conduct otherwise adversely affects employment or academic opportunities.
Examples of such prohibited conduct when based upon a legally protected status include, but are not
limited to:
Verbal abuse or hostile behavior such as insulting, teasing, mocking, degrading, or ridiculing
another person or group;
Unwelcome or inappropriate physical contact, comments, questions, advances, jokes, epithets, or
demands;
Physical assault or stalking;
Displays or electronic transmission of derogatory, demeaning or hostile materials;
Unwillingness to train, evaluate, assist, or work with an employee, faculty member, or student.
86
Harassment is unacceptable in the workplace, classroom, student and faculty housing, School facilities,
and in other School-related settings, such as School-sponsored social functions and events. This behavior
violates School policy even when it may not be sufficiently severe or pervasive to constitute a violation of
law.
II.
RESPONSIBILITIES TO REPORT
All members of the School community should report incidents of harassment in order to support the
School policy. In order to ensure that the School is free of prohibited harassment, School officers, deans,
program directors, faculty members, and supervisors are required to report all incidents of harassment
that they may have witnessed or have been advised of.
The most appropriate recipients of reports are:
(1) Nicole Harnett, School Director
(2) Cindy Whitaker, Director of Human Resources
It is not always easy to interpret words or actions that may be ambiguous and one may think are
inappropriate. Therefore, the offices noted above are available to discuss the circumstances and address
matters before they become severe or pervasive.
If a report is made to any of these offices, and that is not the appropriate office to receive the report, it
becomes the responsibility of that office to forward the report to the appropriate office. If any of the
persons at these offices is implicated in the harassment, or if a conflict of interest arises, the report should
be made to the School Director.
III. REPORTING A HARASSMENT COMPLAINT
All individuals who believe they have been harassed should file a complaint with the appropriate
individuals or offices cited above. Verbal complaints should be reduced to writing by either the
complainant or the individual who receives the complaint in order to preserve an accurate record. The
written complaint should identify the parties involved; describe the harassing behavior; when and where it
occurred; and identify by name or description any witnesses.
Complaints should be promptly reported so that appropriate action may be taken in a timely manner.
However, the late reporting of complaints may not prevent appropriate remedial action. Any conduct that
may be in violation of this policy will be investigated, regardless of whether a complaint is filed, and
appropriate remedial action will be initiated.
Effort shall be made to complete the investigation of a complaint within thirty (30) days of the report of
the harassment. Extensions of the time frame may be necessary in some circumstances. The complainant
and alleged harasser will be notified of the extension.
IV. CONFIDENTIALITY
The School will maintain the confidentiality of the complaint to the greatest extent consistent with our
goal of conducting a thorough and complete investigation. Effort will be made to safeguard the privacy
and rights of all persons involved.
V. INVESTIGATION AND DISPOSITION OF THE COMPLAINT
The investigator will conduct a prompt, thorough and impartial investigation of the complaint in the
manner he or she deems necessary. The parties to the complaint will each have an opportunity to be
heard during the investigation. The parties will also be informed of the status of the investigation as
deemed appropriate. The investigation process is strictly internal to the School, so the presence of outside
legal counsel or third parties is not permitted at any stage of the process unless otherwise required by
law. If it is determined that a violation of the School's harassment policy has occurred, prompt remedial
action shall be taken. The nature of the remedial action and the process for its implementation will depend
upon the particular facts and circumstances. If remedial action involves the imposition of sanctions,
appropriate disciplinary procedures will be used. Sanctions imposed may be appealed through the
appropriate appeals process depending on the status of the accused. The findings and intended actions
shall be communicated to the complainant and the alleged harasser. If it is determined that no violation
has occurred, such findings shall be communicated to the complainant and the alleged harasser.
If the results of an investigation show that the complainant knowingly filed false accusations of
harassment, or that a witness gave false statements, such individuals will be subject to the appropriate
disciplinary action.
87
VI. RETALIATION
The School will take every step necessary to protect the complainant and any witnesses against
retaliation for reporting the harassment or for participating in the investigation of a complaint. Any
employee, faculty member, or student who retaliates against an individual who complains of harassment,
witnesses harassment, or participates in the investigation of a harassment complaint violates School
policy and may be subject to sanctions. Complaints of retaliation should be reported as violations of this
policy.
VII. SEXUAL ASSAULT
Sexual assault is a sexual act against the will and without the consent of the victim or where the victim is
incapable of giving consent. This includes conduct that would be considered criminal under the California
State Penal Code. Since the medical, emotional, and legal needs of a sexual assault complainant may
differ from those of other harassment complaints, sexual assault victims should, in addition to filing a
School complaint, report the assault to the police and pursue services available at the School.
VIII.
CONSENSUAL RELATIONSHIPS
Sexual behavior that is welcome or consensual does not constitute sexual harassment under the law.
However, romantic relationships in situations where one individual has greater power or authority over
another frequently result in claims of harassment when the relationship ends and a perception of
favoritism while the relationship continues. Such relationships are inappropriate. A "consensual"
relationship between a professor and his or her student, or a supervisor and a subordinate are examples of
inappropriate relationships. If a consensual relationship occurs, any situation of authority must be
discontinued and appropriate action may be taken.
IX. EDUCATION
The School supports a complete program for the education of its community with respect to the meaning
and implementation of this policy. Training will be scheduled accordingly.
X.
AIDS/HIV POLICY
The AIDS/HIV policy held by The School is kept on file in the Office of the School Director at all times and
may be obtained by request.
This policy does not form a contract
GRIEVANCE
The School views students as responsible citizens who are integral members of the School community. Policies
and practices pertaining to student relations and services should reflect this point of view. School officers
continue to seek to ensure that this philosophy is implemented. Even with this philosophy in place, complaints
and misunderstandings may arise. It is the purpose of these grievance procedures to ensure that any problem is
dealt with promptly and confidentially.
INFORMAL REVIEW
Discuss the problem informally, with the student, faculty member, dean, or staff member involved.
A student should not consider a formal review unless an informal review has occurred.
FORMAL REVIEW
Obtain, complete, and return a student grievance form to the Education Director within 30 days of the
incident.
Upon receipt of the form, a prompt investigation of the facts related to the nature of the grievance will
be conducted. After thoughtful consideration, a decision will be made.
The student will be advised of the decision and resulting action to be taken within five school days.
If, for any reason, the student is not satisfied with the results of the investigation conducted, the student
88
may ask the Education Director to submit the matter to the School Director for review.
The student will be advised of the decision and resulting action to be taken within ten school days.
If after the above Grievance Procedure has been exhausted and the student still feels that the grievance was not
adequately addressed they may contact the Bureau for Private Post-secondary Education (BPPE) physical
address: 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833 Mailing Address: P.O. Box 980818, West
Sacramento, CA 95798-0818 Tel: (916) 431-6959 Toll Free: (888) 370-7589 Fax Number: (916) 263-1897.
COMPLAINTS
Schools accredited by the Accrediting Commission of Career Schools and Colleges must have a procedure and
operational plan for handling student complaints. If a student does not feel that the School has adequately
addressed a complaint or concern, the student may consider contacting the Accrediting Commission. All
complaints reviewed by the Commission must be in written form and should grant permission for the
Commission to forward a copy of the complaint to the School for a response. This can be accomplished by filing
the ACCSC Complaint Form. The complainant(s) will be kept informed as to the status of the complaint as well
as the final resolution by the Commission. Please direct all inquiries to:
Accrediting Commission of Career Schools & Colleges
2101 Wilson Boulevard, Suite 302
Arlington, VA 22201
Tel: (703) 247-4212
www.accsc.org
A copy of the ACCSC Complaint Form is available at the School and may be obtained by contacting the School
Director or online at www.accsc.org.
A student or any member of the public may file a complaint about this institution with the Bureau for Private
Postsecondary Education by calling (888) 370-7589 or by completing a complaint form, which can be obtained on
the bureau's Internet Web site www.bppe.ca.gov.
BPPE - A student or any member of the public may file a complaint about this institution with the Bureau for
Private Postsecondary Education by calling 1-888-370-7589 or by completing a complaint form, which can be
89
CANCELLATION,
WITHDRAWAL & REFUND
POLICIES
Read and understand The School
sign an enrollment agreement.
Any questions you may have regarding this catalog that have not been satisfactorily answered by the institution
may be directed to the Bureau for Private Postsecondary Education: Mailing Address: Bureau for Private
Postsecondary Education at 2535 Capital Oaks Dr. Suite 400, Sacramento, CA 95833 www.bppe.ca.gov.
Telephone: 1-888-370-7589, Fax: (916) 263-1897, email [email protected].
CANCELLATION AND WITHDRAWAL
A student may cancel this agreement by notice in writing delivered to the School, attention Enrollment
Coordinator. Cancellation is effective the date the letter is received. All monies paid by an applicant must be
refunded within three days after signing an enrollment agreement and making an initial payment.
Applicants who have not visited the School prior to enrollment will receive a refund of all monies paid, if
requested, within three business days following either the regularly scheduled orientation procedures or
following a tour of the School facilities and inspection of equipment where training and services are provided.
A full refund of institutional charges minus the $100 application fee will be provided to a student who provides
notice of cancellation:
(1) no later than attendance at the first day of class;
(2) within seven class days after signing the enrollment agreement, whichever is later; or
(3) within three business days, whichever is later, following either the regularly scheduled orientation
procedures or following a tour of the School facilities and inspection of equipment where training and services
are provided if the student has not visited the School prior to enrollment.
Pursuant to California law, except where a 100% refund is made, the STRF Assessment is nonrefundable.
Withdrawal may be effectuated by the student's written notice delivered to the School, attention of the
Director, or by the student's conduct, including, but not necessarily limited to, the student's lack of attendance.
REFUND POLICY
Except as provided above, upon withdrawal from the School, the student will be liable for:
The non-refundable Application Fee and the STRF Fee, plus
Due to their personal nature, uniforms are not returnable.
withdrawal from the School, plus
Tuition liability as of the student's last day of physical attendance. Tuition liability is calculated as
follows: students having completed 60 percent or less of the program are entitled to a pro rata refund
of monies paid for institutional charges. Thereafter, the student will be liable for the full tuition. A pro
rata refund shall be no less than the total amount owed by the student for the portion of the educational
program provided subtracted from the amount paid by the student, calculated as the daily charge for
the program (total institutional charge, divided by the number of hours in the program), multiplied by
the number of hours student attended, or was scheduled to attend, prior to withdrawal.
If the School rejects this Agreement, all payments made under this Agreement shall be refunded in full
except the application fee, STRF fee (where required under California law) and the cost of materials
accepted and not returned in unused condition within 20 days of rejection.
90
impracticable for the student to continue in the School, the School will, within 30 days after notice of
the circumstances, propose and will therea
the
School which is fair and reasonable to the student and the School.
An institution shall refund any credit balance on the student's account within 45 days after the date of
the student's completion of, or withdrawal from, the educational program in which the student was
enrolled.
The School participates in federal and state financial aid programs and if you obtained a loan to pay for
an educational program, you have the responsibility to repay the full amount of the loan plus interest,
entitled to a refund of the moneys not paid from federal student financial aid program funds .
See Return of Title IV funds on page 41 for information specific to the return of Title IV funds.
91
INDEX
Absences, 65, 67
Crime Awareness & Security, 77
Academic Calendar, 7
Loan Programs, 51
Lockers, 17
Accreditation, 4
Deans, 9
Lost & Found, 17
Accrediting Commission of
Career Schools & Colleges, 4,
89
Disabilities, 26
Make-up Classes, 67
Disciplinary Procedures, 86
Non-Discrimination Policy, 25
Emergency Procedures, 72
Outstanding Attendance, 60
Activities, 18
English Language Proficiency,
24
Outstanding Creative Culinary
Project, 60
Administration, 9, 11
Externship, 19, 31
Admissions Requirements &
Procedures, 21
Facility, 14
Outstanding Service Award, 60
Photograph & Video Policy, 75
Faculty, 12
Policies, 61
Family Educational Rights &
Privacy Act, 71
Prior Experience, 69
Alcoholic Beverages, 80
ALMA, 14, 20, 44, 75, 76
Fees, 46
Probation, 68
Re-entry, 25
Alumni Affairs, 19
FERPA, 71
Refund Policy, 90
Alumni Savings, 20
Financial Aid, 50
Registrar, 17
Anti-Harassment Policy, 86
Grade Changes, 63
Religious Observance, 66
Articulation Agreement, 27
Grading, 32, 37, 41, 43, 61
Attendance, 65, 67, 75
Graduate with Distinction, 60
Attire, 74
Graduation, 58
Rules and Regulations, 74
Satisfactory Academic
Progress, 64
Awards, 60
Grievance, 88
BPPE, 89
History, 3
Budgets, 56
Honors, 60
Bureau for Private
Postsecondary Education, 4, 89
Housing, 18
ACCSC, 89
Advanced Standing, 25
Cancellation, 90
Schedule Change, 18
Scholarship Opportunities, 57
School Closings, 72
STRF, 54
Identification Cards, 17
Student Affairs, 17
Student Tuition Recovery Fund,
54
Career Fairs, 20
Intensive Sommelier Training,
13, 22, 38, 47, 61, 62, 74
Career Services, 19
International Applicants, 24
Cell Phone Policy, 75
Substance Abuse, 80
Tardiness, 66
International Student Services,
18
Technology, 15
Italian Culinary Education, 23,
42, 47, 62, 74
Transfers, 69
Classic Culinary Arts: Work
Experience, 12, 21, 28, 46, 61, 62,
74
Classic Pastry Arts, 13, 21, 34, 61,
63, 74
Code of Ethics, 72
Complaints, 89
Conduct Policies, 73
Course Schedule, 5
Late Applicants, 24
Late Starts, 25
Leave of Absence, 67
Library, 15
Transcripts, 17
Tuition, 46
Tutoring, 18
Uniforms, 74
Vacation Policy, 66
Withdrawal, 69, 90
Licensing, 4
92
T H E I N T E R N AT I O N A L C U L I N A R Y C E N T E R
7 0 0 W E S T H A M I LTO N AV E N U E
C A M P B E L L , C A L I F O R N I A 95008
P H O N E 866.318.2433
FA X 4 0 8.370.9186

2014 california student catalog for career programs

Transcription

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