2014 CALIFORNIA STUDENT CATALOG FOR CAREER PROGRAMS
2014 CALIFORNIA STUDENT CATALOG FOR CAREER PROGRAMS
THE INTERNATIONAL CULINARY CENTER 700 WEST HAMILTON AVENUE CAMPBELL, CALIFORNIA 95008 PHONE 866.318.2433 FAX 408.370.9186 2014 CALIFORNIA STUDENT CATALOG FOR CAREER PROGRAMS Volume IV
i 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
1 WELCOME . . 2 INSTITUTIONAL HISTORY . 3 ACCREDITATION & LICENSING . 4 PROGRAM SCHEDULE . 5 ACADEMIC CALENDAR . . 7 ADMINISTRATION & FACULTY . 9 DEANS . 9 ADMINISTRATION . . 11 FACULTY . . 12 THE FACILITY . . 14 THE LIBRARY . . 15 TECHNOLOGY . . 15 STUDENT AFFAIRS . 17 MISSION STATEMENT . . 17 OFFICE OF STUDENT AFFAIRS . . 17 HOUSING . . 18 ACADEMIC ADVISING .
. 18 STUDENT ACTIVITIES . . 18 INTERNATIONAL STUDENT SERVICES . . 18 CAREER SERVICES & ALUMNI AFFAIRS . . 19 ALMA: STUDENT SERVICES . 20 ADMISSION REQUIREMENTS & PROCEDURES . 21 CLASSIC CULINARY ARTS: WORK EXPERIENCE & CLASSIC PASTRY ARTS . . 21 INTENSIVE SOMMELIER TRAINING . . 22 ITALIAN CULINARY EXPERIENCE . . 23 ADVANCED STANDING . . 25 STUDENTS WITH DISABILITIES . . 26 ARTICULATION AGREEMENT . 27 PROGRAM OFFERINGS . 28 CLASSIC CULINARY ARTS: WORK EXPERIENCE . . 28 CLASSIC PASTRY ARTS . . 34 INTENSIVE SOMMELIER TRAINING . . 38 ITALIAN CULINARY EXPERIENCE . . 42 TUITION AND FEES . . 46 FINANCIAL AID .
. 50 FINANCIAL AID PROGRAMS . 50 STUDENT TUITION RECOVERY FUND (STRF . 54 BUDGETS . 56 SCHOLARSHIP OPPORTUNITIES . . 57 GRADUATION . 58 REQUIREMENTS FOR GRADUATION . . 58 GRADUATION CEREMONY . 59 ANNUAL COMMENCEMENT CEREMONY . 59 HONORS & AWARDS . . 60 GRADUATE WITH DISTINCTION . . 60 OUTSTANDING ATTENDANCE . . 60 OUTSTANDING CREATIVE CULINARY PROJECT . . 60 OUTSTANDING CREATIVE PASTRY PROJECTS . . 60 OUTSTANDING SERVICE AWARD . . 60 . . 60 TOP OF THE CLASS . . 60 SCHOOL POLICIES . . 61 ORIENTATION . 61 GRADING POLICY . 61 SATISFACTORY ACADEMIC PROGRESS (SAP . 64 ATTENDANCE . 65 FAMILY EDUCATIONAL RIGHTS & PRIVACY ACT .
. 71 EMERGENCY PROCEDURES & SCHOOL CLOSINGS . . 72 STUDENT CODE OF ETHICS . . 72 GENERAL STATEMENT OF CONDUCT POLICIES . . 73 ALMA: SCHOOL POLICIES . . 75 CRIME AWARENESS AND SECURITY . . 77 SUBSTANCE ABUSE/ALCOHOLIC BEVERAGES POLICIES . . 80 DISCIPLINARY PROCEDURES . 86 ANTI-HARASSMENT POLICY . 86 GRIEVANCE . 88 COMPLAINTS . 89 CANCELLATION, WITHDRAWAL & REFUND POLICIES90 REFUND POLICY . . 90 INDEX . 92 TABLE OF CONTENTS
2 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
3 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.
4 ACCREDITATION & LICENSING The School is accredited by the Accrediting Commission of Career Schools and Colleges. ACCSC is listed by the U.S. Department of Education as a nationally recognized accrediting agency. Students may obtain information regarding availability of comparable programs, including tuition, fees and program length from the ACCSC.
Please direct all inquiries to: 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
5 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 MONDAY, WEDNESDAY & FRIDAY • 6:00 - 11:00 PM Orientation Start Date Last Day Graduation Date June 18, 2014 June 23, 2014 April 15, 2015 April 16, 2015