Culinary Arts and Hospitality Academy 2020-2021 Expectations
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Culinary Arts and Hospitality Academy
2020-2021 Expectations
Lunch
1. Students are not allowed to come into kitchen/classrooms during your lunch period unless the
instructor has given prior permission and written a pass
2. Students can only eat in the Bistro with a parent/guardian
3. Students are not allowed to purchase food from the Bistro
Locker Room Etiquette
1. Locks will be provided and must be returned at the end of the year
2. Lost/broken/stolen/etc. locks will be replaced by the student via $10 fee on student account
3. CAHA faculty has the right to open lockers as directed
4. Place all belongings in locker, and lock your locker, CAHA is not responsible for lost items
5. Lockers must be locked at all times
6. You are responsible for your personal belongings
7. Uniforms are to be worn over your school clothes
a. No long sleeves may hang out below chef coat
b. No hoodies/jackets may be worn under chef coat
8. Shirts must be worn at all times in the locker room
a. Students may not wear sports bra without a shirt
b. Students may not remove shirt in its entirety
9. Uniform Standards Grading
a. Students will be in full uniform and report to chef instructor within 5 minutes after tardy
bell
b. If student is not dressed out for class by designated time, the student will be sent to the
AP for a tardy slip. BNHS attendance policies and procedures will be followed and
enforced
Phone Policy
1. Cell phones will not be allowed in kitchens/classrooms, unless directed by instructor, please
secure them properly. CAHA is not responsible for lost cell phones.
2. Violators will receive the following on a weekly basis:
a. 1st offense – 10 point deduction
b. 2nd offense – 15 point deduction, parent contacted
c. 3rd offense – referral to Academy Facilitator
Note: This is a living document and subject to change as the year progresses.
Events
All students are required to support the Academy at different events. Your instructor will provide
details. Each grade/class has different specifications. All events will count as a grade. Events/Caterings
will be announced to classes as soon as they are confirmed. Students need to make arrangements to be
able to attend and support these events.
Events include:
Grade Payday Breakfast Event/Family Meal Bistro Shift EXPO 2020
9th 1 per year 1 per year 2 per semester Not required
10th Not Required 1 per year In class Thursdays Not required
2 Bistro Express per semester
11th 1 per year 2 per year 4 per semester Required
12th All 2 per year All Required
Handbook
CAHA follows the NISD Student Handbook, and enforces the CTE Handbook.
Dual Credit
The curriculum taught in the sophomore, junior and senior classes are dual credit through El Centro
Community College in Dallas. All students are enrolled in the courses and will be paid by NISD.
Course Name Grade Level Credit Hours
Safety and Sanitation 10 3
Basic Food Preparation 11 3
Fundamentals of Baking 11 3
Advanced Food Preparation 12 3
Helpful Information for El Centro:
Online classroom – dcccd.blackboard.com
E-connect – econnect.dcccd.edu
Student tech support – 866-374-7169 or 972-669-6402
Note: This is a living document and subject to change as the year progresses.CAHA Uniform Policy
All students working in the kitchen are required to follow the Academy uniform policy at all times.
Students need to present themselves professionally using industry standards. Academy will provide one
uniform. Students need to replace uniform as needed. Shoes need to be purchased by student.
Uniforms must be washed and ironed. This includes:
Shoes – black, non-slip and oil-resistant soles, no holes, enclosed and in good repair
Socks – must be worn at all times
Pants – black chef pants only (no jeans/other), baggy, plain
o Freshmen and Sophomores – blue jeans with no holes/rips/designs
Chef Coat – black, plain
o Freshmen – Academy t-shirt
ID/Badge – Must be worn and visible at all times while in the building
o Juniors and Seniors - on a lanyard secured under chef coat while in class
Jewelry
o Only one pair of stud earrings only are allowed
o Nothing on wrist
o No rings
o No visible necklace
o No visible facial piercings
Nails – must be clean and trimmed below fingertip
o No false/fake nails
o No polish
No fragrant body products allowed – it effects your sense of taste and smell
Clean shaven every day
Hair longer than shoulder length must be in a ponytail. Ponytails past your shoulders must be in
a bun. All hair must be restrained and under the approved hat. Bangs must be secured below
skull cap, forehead visible.
Hat - black skull cap, Academy provided
Makeup – kept to a minimum
Personal hygiene
o Shower daily
o Deodorant daily
o Brush teeth daily
No gum chewing
All students are required to be in uniform at time designated by instructor
If a student is in violation of the uniform policy, the following actions will occur:
1. Verbal warning by Chef and 10 point deduction of weekly uniform standard grade
2. After 3 warnings of uniform infractions, parents will be contacted
3. Referral to Chef Hooker
Note: This is a living document and subject to change as the year progresses.CAHA Uniform Policy
Hat
Clean Shaven
Hair Properly Restrained* No Facial Jewelry
One Pair of Stud
Earrings Only ID on Lanyard
secured under chef coat
Chef Coat
Proper Hand Hygiene**
Nothing on Wrist***
No Perfume/Cologne
Chef Pants
Socks Required
Black Non-Slip/Oil
Resistant Shoes
*Hair Properly Restrained – Shoulder length hair in a ponytail, ponytail to shoulders or longer in a bun
**Proper Hand Hygiene – short nails, no polish, no fake nails, ring- only one plain wedding band without stones
***Nothing on Wrist – No watch or bracelet of any kind
Note: This is a living document and subject to change as the year progresses.Safety and Knife Guidelines
It is with great honor and privilege that we are able to represent the Culinary Arts and Hospitality Academy. As
such, we are required to maintain the high standards set forth by the Academy. With this honor and privilege
comes great responsibility. As we strive to create and maintain an environment which emulates the industry, we
all need to respect and understand that the kitchen needs to be a place of great respect and safety. Safety is of
utmost priority and must be maintained at all times.
Students in the Academy will use industry standard equipment. These include, but are not limited to, knives, gas
stoves, ovens, broilers, openers, slicers, mandolins, blenders, processors, mixers, etc. Students must use the
equipment with care. Professional behavior is required at all times.
Students will use and maintain equipment and the kitchen. This includes cooking and cleaning daily. All students
need to actively participate in all activities.
Some students prefer to bring their personal knives and tools to class. Those wishing to do so need to follow the
following rules:
1. Knives must be kept in your CAHA assigned locker at all times, unless in use in the kitchen.
2. Knives need to be in a protective sleeve/case.
3. Knives need to be brought to school and delivered to the kitchen prior to the beginning of the school day.
Students should use the doors by the gym to enter the school, and walk to the kitchen up the backstairs
so as to not carry the knives through the school.
4. Knives are to remain at school and can only be taken home over:
a. Thanksgiving Break
b. Christmas Break
c. Spring Break
d. Summer Break
e. Upon prior approval from instructor
5. Knives to be taken home need to be picked up after school is over. They cannot be picked up during the
school day. Students should use the back stairs and exit the building through the gym doors so as to not
carry the knives through the school.
6. When transporting knives to/from school, they must be in protective sleeves/cases and then secured in a
knife bag and placed in a backpack. They cannot be visible.
7. For students riding the bus, knives must be kept out of sight at all times. Keep them secured in your
backpack.
Violation of these guidelines will result in immediate referral to Facilitator and/or Principal. Parents/Guardians will
be notified. Further action may be required as directed by AP.
Note: This is a living document and subject to change as the year progresses.This page intentionally left blank. Note: This is a living document and subject to change as the year progresses.
I have read, fully understand and agree to:
Academy 2020-2021 Expectations of lunch, locker room etiquette, phone policy, events,
handbook and dual credit details stated above
The Culinary Student Uniform Expectations
The Safety and Knife Guidelines
__________________________ __________________________ _______________
Student Name, printed Student Signature Date
__________________________ ___________________________ ________________
Parent/Guardian Name, printed Parent/Guardian Signature Date
Note: This is a living document and subject to change as the year progresses.You can also read
