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NEW YORK International Culinary Center

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									 2012 NEW YORK
 StudENt CatalOg
 FOR CaREER PROgRamS
 Volume XXVII, January 2012




T h e F r en c h c u lIn a ry In sTITuTe
aT The InTernaTIonal culInary cenTer oF new york
4 6 2 B r o a d way, n ew yo rk , ny 1 0 0 1 3
P h o n e 8 88 . 324. 2433
Fa X 2 1 2 . 431. 3065
w w w. F r en c h cu lIn a ry. c o M
2012
Career Catalog
Volume XXVII, September 2011




NOTICE:
The student should be aware that some information in the catalog may
change. It is recommended that students considering enrollment check
with the School Director to determine if there is any change from the
information provided in the catalog. In addition, a catalog will contain
information on the School’s teaching personnel and courses/curricula
offered. Please be advised that the State Education Department separately
licenses all teaching personnel and independently approves all courses
and curricula offered. Therefore, it is possible that courses/curricula listed
in the School’s catalog may not be approved at the time that a student
enrolls in the School or the teaching personnel listed in the catalog may
have changed. It is again recommended that the student check with the
School Director to determine if there are any changes in the courses/
curricula offered or the teaching personnel listed in the catalog.
Table of Contents
Welcome to The French Culinary Institute    3   Graduation                                       40
Institutional History & Philosophy          4     Requirements for Graduation                    40
Accreditation & Licensing                   5     Graduation Ceremony                            40
Academic Calendar                           6   Family Meal                                      40
Course Schedule                             8   Honors and Awards                                40
Administration and Faculty                 10     Graduate with Distinction                      40
  Executive Team                           10     Outstanding Attendance                         40
  Administration                           10     Outstanding Creative Culinary Project          40
  Deans                                    11     Outstanding Creative Pastry Projects           40
  Faculty                                  12     Outstanding Service Award                      40
Facilities and Equipment                   15     Dean’s List                                    40
  Instructional Equipment                  15   School Policies                                  41
  The Library                              16     Orientation                                    41
  Technology                               16     Grading                                        41
  International Culinary Theater           17     Satisfactory Academic Progress                 42
  L’Ecole                                  17     Attendance                                     43
  Branch Campus                            17     Family Educational Rights and Privacy Act      46
Student Affairs                            18     Emergency Procedures and School Closings       47
  Mission Statement                        18     Student Code of Ethics                         47
  Office of Student Affairs                18     General Statement of Conduct Policies          48
  Housing                                  18     Code of Conduct                                48
  Student Activities                       18     Student Rules and Regulations                  49
  International Student Services           19     Disciplinary Procedures                        49
  Academic Advising                        19     Crime Awareness and Security                   50
  Career Services and Alumni Affairs       19     Substance Abuse/Alcoholic Beverages Policies   52
Admission Requirements and Procedures      20     Anti-Harassment Policy                         59
  Classic Culinary Arts                    20     Grievance                                      60
  Classic Pastry Arts                      20     Complaints                                     61
  The Art of International Bread Baking    21   Complaint Form                                   62
  Cake Techniques And Design               21   Cancellation, Withdrawal & Refund Policies       64
  Intensive Sommelier Training             21     Refund Policy                                  64
  Advanced Standing                        22   Financial Aid                                    65
  Students with Disabilities               22     Financial Aid Programs                         66
Course Offerings                           23     New York State Education Department Tuition
  The Art of International Bread Baking    23     Reimbursement Fund                             69
  Cake Techniques and Design               25     Budgets                                        71
  Classic Culinary Arts                    27     Scholarship Opportunities                      71
  Classic Pastry Arts                      31   Getting to the School                            75
  Intensive Sommelier Training             34   Enrollment Completion Rate & Placement           76
Tuition and Fees                           37   Floor Plans                                      78
NYU Articulation Agreement                 39   Index                                            81 
Welcome to The French Culinary
Institute

Welcome to The French Culinary Institute! I am 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 FCI, we pride ourselves on qualité, discipline, and réalité . . . our motto.

Qualité 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.

Réalité 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 FCI from other culinary institutions. They
embody our philosophy and contribute to the success of our graduates. I 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 FCI. Best of luck to you in your studies!

Sincerely,




Dorothy Cann Hamilton
Founder/Chief Executive Officer




                                                                      3
Institutional History & Philosophy
The French Culinary Institute (hereinafter referred to as the           The Classic Pastry Arts career program, established in 1994,
“School”) is a culinary destination offering training for chefs         has been devised by the internationally renowned master
and food enthusiasts of all levels. Students learn actively from        pastry artisan Jacques Torres, working in conjunction with
experienced and distinguished instructors using the School’s            some of the finest pastry chefs in the world. Among the
successful Total ImmersionSM method, which is intensive and             members of the panel established to set the curriculum were
hands-on where appropriate. The School offers courses for               Chefs Dan Budd, André Renard, Kurt Walrath, and Eric
students in topics including culinary arts, pastry arts, Italian        Gouteyron. These respected professionals brought years of
studies, bread baking, culinary technology, wine studies, food          experience in the pastry arts to define the requisites for well-
writing, and restaurant management. The International                   structured lesson plans.
Culinary Center was officially established as a school in 2006,
offering courses in food journalism, as well as courses in              In 1997, the third career program, The Art of International
culinary, pastry, bread, and beverage designed for non-career           Bread Baking, was developed by industry leaders, including
students. The School was established in 1984, initially offering        renowned baker, author, and founder of Bread Alone Bakery,
programs designed for career students.                                  Dan Leader. The objective was to provide a concentrated
                                                                        eight-week artisanal bread program providing a fundamental
The Classic French Studies’ career program, Classic Culinary            understanding of the chemistry, ingredients, and hands-on
Arts, was established in 1984 in alliance with the Chambre de           techniques for a global variety of breads, providing graduates
Commerce et Industrie de Paris (CCIP), which supervises the             of the program a strong foundation for work in a bakery.
curriculum of the Centre de Formations Technologiques des
Métiers de l’Alimentation (Center for Technical Training in             In 2011 a new program, Cake Techniques and Design, was
Food Preparation), the official Paris institution for training in       established with curriculum developed by a number of cake
the culinary arts. Through the Centre, we were furnished with           specialists, including preeminent cake designer Ron Ben-
a complete classic French culinary arts curriculum, as well as          Israel. The intent of the 300-hour course was to provide
advice on the appropriate faculty and the requisite equipment           hands-on experience with a wide range of cake making skills—
and its installation. Because of this alliance, our students were       from baking and filling to classic and modern cake decorating
assured from the beginning of a strong foundation in the skill          techniques—providing students with the necessary skills for
and art of the classic French kitchen. Classic French Studies           creating cakes in a bakery, restaurant, or specialty cake
chose this alliance because we determined that cooking, and             business.
fine cooking in particular, must be grounded in the basic
tenets of the classic French culinary repertoire. We further felt       Coming to New York in 2012, the first program in the world
that, since America lacked the traditional French apprentice            to be approved by the renowned Court of Master Sommeliers®,
system, these tenets were best acquired and expanded in a               Intensive Sommelier Training combines lecture with intensive
collegial atmosphere accompanied by the hands-on work                   tastings, food pairings, and practice of service techniques. In
experience offered by our on-site restaurant kitchen. It is our         as little as 11 weeks, students learn how to taste and evaluate
continuing belief that once learned these classic French                bottles from around the world and have the option to take the
formulas are readily applied to advancing the culinary art of all       Court of Master Sommeliers' Certified Sommelier
cuisines.                                                               Examination on-site at the end of the course.




                                                                    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:


                                                                The School is licensed by the New York State Education
                                                                Department.

Accrediting Commission of Career Schools and Colleges
(ACCSC)
2101 Wilson Boulevard, Suite 302
Arlington, Virginia 22201
Tel: 703-247-4212
Fax: 703-247-4533




                                                            5
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.

           2012 HOLIDAYS
           New Year's Day                             Jan 1, 2012           Sunday                School Closed
           New Year's Day Observed                    Jan 2, 2012           Monday                School Closed
           Martin Luther King, Jr. Weekend            Jan 14, 2012          Saturday              Career Classes Only
           Martin Luther King, Jr. Weekend            Jan 15, 2012          Sunday                Career Classes Only
           Martin Luther King, Jr. Day                Jan 16, 2012          Monday                School Closed
           Washington's Birthday Weekend              Feb 18, 2012          Saturday              Career Classes Only
           Washington's Birthday Weekend              Feb 19, 2012          Sunday                Career Classes Only
           Washington's Birthday                      Feb 20, 2012          Monday                School Closed
           Spring Holiday                             Apr 6, 2012           Friday                School Closed
           Spring Holiday Weekend                     Apr 7, 2012           Saturday              Career Classes Only
           Spring Holiday Weekend                     Apr 8, 2012           Sunday                School Closed
           Memorial Day Weekend                       May 26, 2012          Saturday              Career Classes Only
           Memorial Day Weekend                       May 27, 2012          Sunday                Career Classes Only
           Memorial Day                               May 28, 2012          Monday                School Closed
           Independence Day                           Jul 4, 2012           Wednesday             School Closed
           Labor Day Weekend                          Sep 1, 2012           Saturday              Career Classes Only
           Labor Day                                  Sep 3, 2012           Monday                School Closed
           Thanksgiving Day                           Nov 22, 2012          Thursday              School Closed
           Thanksgiving Weekend                       Nov 23, 2012          Friday                School Closed
           Thanksgiving Weekend                       Nov 24, 2012          Saturday              School Closed
           Thanksgiving Weekend                       Nov 25, 2012          Sunday                School Closed
           Christmas Eve Observed                     Dec 22, 2012          Saturday              School Closed
           Christmas Eve Observed                     Dec 23, 2012          Sunday                School Closed
           Christmas Eve                              Dec 24, 2012          Monday                School Closed
           Christmas Day                              Dec 25, 2012          Tuesday               School Closed
           New Year's Eve                             Dec 31, 2012          Monday                School Closed




                                                                    6
2013 HOLIDAYS
New Year's Day                    Jan 1, 2013       Tuesday     School Closed
Martin Luther King, Jr. Weekend   Jan 19, 2013      Saturday    Career Classes Only
Martin Luther King, Jr. Weekend   Jan 20, 2013      Sunday      Career Classes Only
Martin Luther King, Jr. Day       Jan 21, 2013      Monday      School Closed
Washington's Birthday Weekend     Feb 16, 2013      Saturday    Career Classes Only
Washington's Birthday Weekend     Feb 17, 2013      Sunday      Career Classes Only
Washington's Birthday             Feb 18, 2013      Monday      School Closed
Spring Holiday                    Mar 29, 2013      Friday      School Closed
Spring Holiday Weekend            Mar 30, 2013      Saturday    Career Classes Only
Spring Holiday Weekend            Mar 31, 2013      Sunday      School Closed
Memorial Day Weekend              May 25, 2013      Saturday    Career Classes Only
Memorial Day Weekend              May 26, 2013      Sunday      Career Classes Only
Memorial Day                      May 27, 2013      Monday      School Closed
Independence Day                  Jul 4, 2013       Thursday    School Closed
Independence Day Weekend          Jul 6, 2013       Saturday    Career Classes Only
Independence Day Weekend          Jul 7, 2013       Sunday      Career Classes Only
Labor Day Weekend                 Aug 31, 2013      Saturday    Career Classes Only
Labor Day Weekend                 Sep 1, 2013       Sunday      Career Classes Only
Labor Day                         Sep 2, 2013       Monday      School Closed
Thanksgiving Day                  Nov 28, 2013      Thursday    School Closed
Thanksgiving Weekend              Nov 29, 2013      Friday      School Closed
Thanksgiving Weekend              Nov 30, 2013      Saturday    School Closed
Thanksgiving Weekend              Dec 1, 2013       Sunday      School Closed
Christmas Eve                     Dec 24, 2013      Tuesday     School Closed
Christmas Day                     Dec 25, 2013      Wednesday   School Closed
New Year's Eve                    Dec 31, 2013      Tuesday     School Closed




                                                7
Course Schedule
This is offered for planning purposes only and is subject to change without notice. Please see any addendums for changes or revisions.

      The Art of International Bread Baking (Day Schedule)                                       M-F Hours: 8:30am - 3:00pm
                                                                         Orientation     Start Date Last Day      Grad Date
      The Art of International Bread Baking M-F                          02/16/2012      02/21/2012 04/17/2012 04/17/2012
      The Art of International Bread Baking M-F                          04/26/2012      04/30/2012 06/25/2012 06/25/2012
      The Art of International Bread Baking M-F                          07/12/2012      07/16/2012 09/10/2012 09/10/2012
      The Art of International Bread Baking M-F                          09/27/2012      10/01/2012 11/27/2012 11/27/2012
      The Art of International Bread Baking M-F                          12/06/2012      12/10/2012 02/08/2013 02/08/2013


      The Art of International Bread Baking (Evening Schedule) M-R                                    Hours: 5:00pm - 11:00pm
                                                                         Orientation     Start Date    Last Day     Grad Date
      The Art of International Bread Baking M-R                          09/27/2012      10/01/2012    12/10/2012 12/10/2012


      Cake Techniques and Design (Day Schedule) M-F                                                 Hours: 8:30am - 2:30pm
                                                                         Orientation     Start Date Last Day    Grad Date
      Cake Techniques and Design M-F                                     04/02/2012      04/05/2012 06/29/2012 06/29/2012
      Cake Techniques and Design M-F                                     11/02/2012      11/06/2012 02/06/2013 02/06/2013


      Cake Techniques and Design (Evening Schedule) MWF                                            Hours: 5:30pm - 10:30pm
                                                                         Orientation     Start Date Last Day     Grad Date
      Cake Techniques and Design MWF                                     07/30/2012      08/01/2012 12/21/2012 12/21/2012


      Classic Culinary Arts (Day Schedule) M-F                                                         Hours: 9:00am - 3:00pm
                                                                         Orientation     Start Date    Last Day     Grad Date
      Classic Culinary Arts M-F                                          01/04/2012      01/05/2012    06/26/2012 06/26/2012
      Classic Culinary Arts M-F                                          01/31/2012      02/03/2012    07/25/2012 07/25/2012
      Classic Culinary Arts M-F                                          02/29/2012      03/05/2012    08/22/2012 08/22/2012
      Classic Culinary Arts M-F                                          03/27/2012      04/02/2012    09/20/2012 09/20/2012
      Classic Culinary Arts M-F                                          04/25/2012      05/01/2012    10/18/2012 10/18/2012
      Classic Culinary Arts M-F                                          05/24/2012      05/30/2012    11/15/2012 11/15/2012
      Classic Culinary Arts M-F                                          06/25/2012      06/27/2012    12/17/2012 12/17/2012
      Classic Culinary Arts M-F                                          07/23/2012      07/26/2012    01/18/2013 01/18/2013
      Classic Culinary Arts M-F                                          08/20/2012      08/23/2012    02/19/2013 02/19/2013
      Classic Culinary Arts M-F                                          09/18/2012      09/21/2012    03/19/2013 03/19/2013
      Classic Culinary Arts M-F                                          10/16/2012      10/19/2012    04/17/2013 04/17/2013
      Classic Culinary Arts M-F                                          11/13/2012      11/16/2012    05/15/2013 05/15/2013




                                                                  8
 

    Classic Culinary Arts (Evening Schedule) MWF                                          Hours: 5:45pm - 10:45pm
                                                               Orientation   Start Date    Last Day    Grad Date
    Classic Culinary Arts MWF                                  01/25/2012    01/30/2012    11/14/2012 11/14/2012
    Classic Culinary Arts MWF                                  03/14/2012    03/19/2012    01/07/2013 01/07/2013
    Classic Culinary Arts MWF                                  05/02/2012    05/07/2012    02/27/2013 02/27/2013
    Classic Culinary Arts MWF                                  06/20/2012    06/25/2012    04/17/2013 04/17/2013
    Classic Culinary Arts MWF                                  08/08/2012    08/13/2012    06/05/2013 06/05/2013
    Classic Culinary Arts MWF                                  09/25/2012    10/01/2012    07/22/2013 07/22/2013
    Classic Culinary Arts MWF                                  11/13/2012    11/16/2012    09/09/2013 09/09/2013


    Classic Culinary Arts (Evening Schedule) TRS                                          Hours: 5:45pm - 10:45pm
                                                               Orientation   Start Date    Last Day    Grad Date
    Classic Culinary Arts TRS                                  02/13/2012    02/16/2012    11/20/2012 11/20/2012
    Classic Culinary Arts TRS                                  10/02/2012    10/06/2012    07/25/2013 07/25/2013


    Classic Pastry Arts (Day Schedule) M-F                                                 Hours: 8:00am - 2:30pm
                                                               Orientation   Start Date    Last Day     Grad Date
    Classic Pastry Arts M-F                                    02/03/2012    02/06/2012    07/26/2012 07/26/2012
    Classic Pastry Arts M-F                                    04/25/2012    04/27/2012    10/16/2012 10/16/2012
    Classic Pastry Arts M-F                                    08/15/2012    08/21/2012    02/14/2013 02/14/2013
    Classic Pastry Arts M-F                                    10/16/2012    10/17/2012    04/15/2013 04/15/2013


    Classic Pastry Arts (Evening Schedule) MWF                                            Hours: 5:30pm - 10:30pm
                                                               Orientation   Start Date    Last Day    Grad Date
    Classic Pastry Arts MWF                                    03/08/2012    03/12/2012    12/28/2012 12/28/2012
    Classic Pastry Arts MWF                                    06/13/2012    06/18/2012    04/10/2013 04/10/2013
    Classic Pastry Arts MWF                                    09/18/2012    09/24/2012    07/15/2013 07/15/2013


    Classic Pastry Arts (Evening Schedule) TRS                Hours: 5:30pm - 10:30pm (TR) & 9:00am - 2:00pm (S)
                                                               Orientation Start Date Last Day        Grad Date
    Classic Pastry Arts TRS                                    10/02/2012    10/04/2012 07/23/2013 07/23/2013


    Classic Pastry Arts (Afternoon Schedule) TRS              Hours: 3:30pm - 8:30pm (TR) & 9:00am - 2:00pm (S)
                                                               Orientation Start Date Last Day        Grad Date
    Classic Pastry Arts TRS                                    05/15/2012   05/17/2012 03/02/2013 03/02/2013


    Intensive Sommelier Training (Day Schedule) M-F                                        Hours: 9:00am - 1:00pm
                                                               Orientation   Start Date    Last Day    Grad Date
    Intensive Sommelier Training M-F                           01/20/2012    01/23/2012    04/02/2012 04/02/2012
    Intensive Sommelier Training M-F                           07/06/2012    07/09/2012    09/17/2012 09/17/2012
    Intensive Sommelier Training M-F                           09/28/2012    10/01/2012    12/11/2012 12/11/2012


    Intensive Sommelier Training (Evening Schedule) TWR                                 Hours: 6:00pm - 10:00pm
                                                               Orientation   Start Date Last Day     Grad Date
    Intensive Sommelier Training TWR                           04/20/2012    04/24/2012 08/16/2012 08/16/2012



                                                          9
Administration and Faculty
EXECUTIVE TEAM                                                        Christopher Papagni — Senior Vice President of Education,
                                                                      Student Affairs and Facilities. Ph.D. in Higher Education
Dorothy Cann Hamilton — As founder and CEO of the world               Administration from New York University in 1996. He joined
renowned French Culinary Institute, Hamilton has educated             the School in 1997.
over 15,000 students in the fundamentals of cuisine. The
School and The Bespoke Institute, both located at The                 Kevin Stuessi – Vice President of Culinary Operations. BA
International Culinary Center in New York City, counts many           from University of Wisconsin-Whitewater. He joined the
of America’s most prominent chefs among its graduates.                School in 2011.
Hamilton’s distinguished career in vocational education and
her outstanding reputation for creating innovative programs           ADMINISTRATION
in gastronomy has earned her numerous awards including the
2006 IACP Award of Excellence for Vocational Cooking                  Dave Arnold — Director of Culinary Technology. BA in
School and the prestigious Ordre National du Mérite                   Philosophy with distinction in the major from Yale University.
(National Order of Merit Award) from the French                       MFA from Columbia University. Has worked as a technology
government. Most recently, she was inducted into the Who’s            consultant to Wylie Dufresne and Jeffrey Steingarten. He
Who of Food and Beverage in America by the James Beard                joined the School in 2005.
Foundation and received the coveted Silver Spoon Award
from Food Arts magazine, recognizing her as a leader in the           Kimberly Beeman — Librarian. AB in English and American
American restaurant community. Hamilton was also the                  Literature from Harvard College. MLIS from the University of
creator and host of Chef’s Story, a 26-part television series,        Wisconsin-Milwaukee. She joined the School in 2006.
which debuted on PBS in April 2007, and the author of the
companion book, Chef’s Story. The textbook she conceived for          John Beaubrun — Director of Financial Aid. AOS in
the School - The Fundamental Techniques of Classic Cuisine -          Marketing. BA in Finance from Monroe College. He joined
received a James Beard Foundation Award in 2008. Her book             the School in 2001.
on culinary careers, Love What You Do, and the School’s The
Fundamental Techniques of Classic Pastry Arts, were both              Amanda Cann – Assistant Dean for Student Affairs. BA from
published in the fall of 2009. Love What You Do was the               Binghamton University. Graduate of The FCI’s Classic
recipient of the ForeWord Silver Award for Book of the Year           Culinary Arts program in 2012. She joined the School in 2011.
in 2009, and The Fundamental Techniques of Classic Pastry
Arts was honored in 2010 with awards from the James Beard             Phil Gutensohn — Director of Career Services and Alumni
Foundation, the IACP, and the New York Book Show.                     Affairs. BA in Political Science from The University of North
Hamilton holds a BA with honours degree from the University           Dakota. Graduate of The FCI’s Classic Culinary Arts program.
of Newcastle-upon-Tyne, England and an MBA from New                   He joined the School in 2006.
York University.
                                                                      Bernice Hinds-Kinsey — Financial Aid Advisor. A.A. in
Tara Hill — Vice President of Marketing. BA from Fairfield            Business Administration from Northeastern College. She
University. Previously worked as Brand Director for Martha            joined the School in 2000.
Stewart Living Omnimedia for six years. She joined the School
in 2008.                                                              Orlander Martin — Assistant Director of Financial Aid. AOS
                                                                      in Marketing; BA in Business Administration, with a major in
Rory Kirkpatrick — Chief Financial Officer. MBA from                  Finance. He joined the School in 2003.
Carnegie Mellon University. BS from University of Illinois.
He joined the School in 2008.                                         Erik Murnighan — School Director. BA in Political Science
                                                                      from University of Vermont. Graduate of The FCI’s Classic
Phil Engert — Vice President of Information Technology. BS            Culinary Arts program with distinction. Former Chef de
in Metallurgical Engineering from Virginia Polytechnic                Cuisine at The Mist Grill in Waterbury, Vermont, and Food
Institute. He joined the School in 2003.                              and Beverage Director at the Inn of the Governors in Santa Fe,
                                                                      New Mexico. He joined the School in 2004 as Director of
                                                                      Career Services.
                                                                 10
                                                                        Légion d’Honneur, one of the highest honors bestowed by the
Gina Novak — Assistant Director of Career Services. BS in               French government. He shares his knowledge through
Management from St. Francis College. She joined the School              numerous cookbooks and TV series—but most importantly,
in 2008.                                                                with the students at the School. He joined the School in 1988.

Dede Nurhayatti — Bursar. BA in Economics from Queens                   Alain Sailhac — Executive Vice President, Dean Emeritus.
College. She joined the School in 2009.                                 Chef Sailhac earned four stars from The New York Times at
                                                                        New York’s Le Cygne, three stars at the world-famous Le
Janice Ridgeway — Financial Aid Advisor. Graduate of SCS                Cirque, and brings nearly 50 years of industry experience to
Business School. She joined the School in 2010.                         the School. Chef Sailhac received the Silver Toque when he
                                                                        was named Chef of the Year by the Maîtres Cuisiniers de
MaryKate Howland — Registrar. BA in Communication from                  France (Master Chefs of France) in 1997, an award that places
Central Connecticut State University. Graduate of The FCI’s             him among the world’s outstanding culinary artists. He has
Classic Pastry Arts program. She joined the School in 2009.             also been awarded the Chevalier du Mérite Agricole. Chef
                                                                        Sailhac is a member of numerous prestigious culinary
Esther Rose — Associate Registrar. Liberal Arts major at                organizations, including the Maîtres Cuisiniers de France and
Kingsborough Community College. She joined the School in                the Société Culinaire Philanthropique. He joined the School in
1996.                                                                   1991.

Leland Scruby — Assistant Dean of Student Affairs and                   André Soltner — Dean of Classic Studies. Chef Soltner has
International Student Adviser. BA from Carnegie Mellon                  been awarded the James Beard Foundation’s Lifetime
University in Professional Writing with an additional major in          Achievement Award, Who’s Who of Food and Beverage in
French. Graduate of The FCI’s Classic Culinary Arts program             America, the Grande Médaille d’Or from the Académie
in 2009. He joined the School in 2005.                                  Culinaire de France, and one of the highest honors from the
                                                                        French government, the Chevalier de la Légion d’Honneur. In
Robert Seixas – Director of Education. BA in Philosophy from            1995 he left his position as chef-owner of New York’s
Vassar College. MA in Journalism/Communications from                    incomparable Lutèce, where he received a four star rating from
New York University. Graduate of The FCI’s Classic Culinary             The New York Times and co-authored the Lutéce cookbook,
Arts program. He joined the School in 2011.                             and leapt straight from the sauté pan into the fire here at the
                                                                        School. Chef André shares his passion, philosophy, techniques,
Lauren Weisenthal – Placement Coordinator. BA in Political              and artistry with our students through demos, hands-on
Science from Boston University. Graduate of The FCI’s The               classes, and invaluable one-on-one counseling. He joined the
Art of International Bread Baking and Classic Pastry Arts               School in 1995.
programs. She joined the School in 2011.
                                                                        Alan Richman — Dean of Food Journalism. Richman is the
Cindy Whitaker — Director of Human Resources. PHR from                  most decorated food writer in history. He has won 14 James
Society of Human Resource Management. She joined the                    Beard Journalism Awards, a National Magazine Award, and a
School in 1995.                                                         Bronze Star for service in Vietnam. In 1998, Richman was
                                                                        inducted into The James Beard Foundation Who’s Who of
DEANS                                                                   Food and Beverage in America, which recognizes culinary
                                                                        industry professionals for their achievements. A regular
Jacques Pépin — Dean of Special Programs. One of America’s              contributor to GQ, he also worked as a columnist,
most celebrated chefs. Prior to moving to the United States, he         sportswriter, and assistant managing editor at The Boston
served as personal chef to Charles de Gaulle. In America he             Globe, a metro reporter at The New York Times, a sports
worked at the famed Le Pavillon before mastering the nuances            columnist at The Montreal Star, an NBA beat writer at The
of mass production, marketing, food chemistry, and American             Philadelphia Bulletin, and a news editor at The Portland
food tastes in research and development at the Howard                   Commercial Review (Indiana). Richman’s 14 Beard awards
Johnson chain. He’s earned a place in the James Beard                   have been presented in restaurant reviewing, feature writing,
Foundation’s Cookbook Hall of Fame, the Foundation’s                    and wine writing. He has also taken the top prize, the M.F.K.
Who’s Who of Food and Beverage in America, and captured                 Fisher Distinguished Writing Award, twice. He joined the
its Lifetime Achievement Award in 2005. Chef Pépin won an               School in 2004.
Emmy for a television show he co hosted with Julia Child, and
he is among an elite group that has received the Chevalier de la
                                                                   11
Jacques Torres — Dean of Pastry Arts. Chef Torres designed
and oversees the School’s Classic Pastry Arts program. Trained           FACULTY
in France, he holds the title of Master Pastry Chef. He is the
youngest chef ever to win the prestigious Meilleur Ouvrier de            CHEF-COORDINATORS, MASTER CHEFS, & CULINARY
France Pâtissier competition. He has been honored with                   COORDINATORS
several awards, including the James Beard Foundation Pastry              Candy Argondizza — Assistant Director of Culinary Arts.
Chef of the Year, the Chartreuse Pastry Chef award, the Chefs            Holds a degree in culinary arts from the Culinary Institute of
of America Pastry Chef of the Year, and membership in the                America. Worked in numerous New York restaurants, in
Académie Culinaire de France. In New York, he worked as                  catering, and as a personal chef. She joined the School in 2000.
corporate pastry chef for the Ritz-Carlton Hotel and as
executive pastry chef at the legendary Le Cirque 2000 prior to           Marc Bauer — Master Chef and Roundsman. Holds culinary
launching his own wholesale business, Jacques Torres                     diplomas of BTH and Brevet de Technicien Supérieur de
Chocolate and MrChocolate.com, producing specialty                       l’Hôtellerie of Strasbourg. His cooking has earned numerous
chocolates. He joined the School in 1993.                                awards and accolades from publications including the
                                                                         International France Amerique. He joined the School in 1992.
David Kinch – Dean Of Culinary Arts. A recipient of the Best
Chefs in America award for the Pacific region from the James             Ray Dawson — Chef-Coordinator. AOS in Culinary Arts from
Beard Foundation and awarded two Michelin stars for five                 the New York Institute of Technology. Worked as executive
consecutive years, David Kinch is creating a legacy in the               sous chef at West Hollywood’s Asia de Cuba from 2005 to
advancement of California cuisine in the 21st century. At                2007. Prior to that, worked for five years as executive chef at
Manresa, his restaurant in Los Gatos, California, where he is            the Steamboat Lounge in Glen Cove. Joined the School in
executive chef and proprietor, his philosophy is fostered by the         2008.
terroir or "sense of place" of the California Coast, and the kind
of ingredient-driven cooking and modern technique he                     Hervé Malivert — Chef-Coordinator. Graduated from the
studied in France, Spain, Germany, Japan, and the United                 Académie de Lyon. Worked in France for eight years at
States. In 2006, he formed an exclusive partnership with                 Michelin®-rated restaurants such as Auberge de la Fine,
Cynthia Sandberg of Love Apple Farm in the Santa Cruz                    L’Auberge Provençal in Antibes, and La Villa in Cannes.
Mountains, which supplies Manresa with year-round                        Worked in South Hampton at Boom Bistro, as Chef de
provisions and vegetables grown using biodynamic practices.              Cuisine at La Goulue, and as Chef de Cuisine of Orsay for five
By sustainably producing his own vegetables, he is creating a            years. He joined the School in 2006.
closed circle among guests, the garden and his highly personal
cuisine. He joined the School of California as Dean in 2011.             Jason Potanovich — Chef Coordinator. AOS from The
                                                                         Culinary Institute of America. Worked as Executive Chef for
Emily Luchetti – Dean Of Pastry Arts. The winner of                      New York’s Terrace in the Sky from 2000 to 2008. Prior to
numerous awards, including the San Francisco Chronicle’s 20              that, worked as Sous-Chef at Picholine, Terrace Restaurant,
Visionary Chefs in the Bay Area, Emily Luchetti has taught               and Williamsburg’s Kings MillResort. He joined the School in
pastry to dessert lovers across the country, sharing her                 2008.
philosophy that desserts increase the social experiences and
interactions of friends and family as they gather around the             Annette Tomei — Culinary Administrative Coordinator. A
table. A graduate of Denison University and the New York                 1994 graduate of The FCI. She has worked in NYC, was a chef
Restaurant School, she has more than 20 years experience as              in restaurants in two ski resorts in Utah, owned a small
an executive pastry chef at acclaimed restaurants, including             restaurant and private chef service, and was a winery chef and
eight years at Jeremiah Tower’s Stars restaurant and the retail          food and wine educator in the Napa Valley. She received a
bakery StarBake. She is currently the executive pastry chef at           Masters of Arts in Gastronomy in 2008 and has certifications
Farallon and Waterbar, both located in San Francisco. An                 in wine and spirits from the CIA at Greystone and WSET. She
author of six cookbooks and a 2004 James Beard Award                     is the co-author of Chile Aphrodisia and contributor to several
winner, Luchetti and her recipes have appeared regularly in              other cookbooks. She joined the School in 2006.
national newspapers and magazines. She has been featured on
The Food Network's "The Ultimate Kitchen," "Sweet Dreams,"               CLASSIC CULINARY ARTS LEAD FACULTY
"Cookin' Live with Sara Moulton," "Sara’s Secrets," as well as
"The Martha Stewart Show," and was also the cohost of the                Sixto Alonso — Lead Instructor. Studied in Lyon’s Hélène
PBS Series, "The Holiday Table." She joined the School of                Boucher Collége d’Enseignement Technique. Worked in
California as Dean in 2011.                                              southern France and Paris as well as at Le Périgord, La

                                                                    12
Réserve, and Le Bruxelles in New York. He joined the School             Melanie Franks — A graduate of the Culinary Institute of
in 1995.                                                                America. Past experience includes cooking at noteworthy
                                                                        restaurants in Washington DC and New York City, including
Pascal Béric — Lead Instructor. A graduate of a respected               two of Chef Jose Andres’ highly-acclaimed restaurants. She is a
culinary program, Certificat d’Aptitude Professionnelle in              certified tea specialist. She joined the School in 2009.
Butchering and in Classic Cuisine. Completed Brevet d’Études
Professionnelles in Cooking for the Hotel Industry. He joined           David Johnson — Graduated from The Institute of Culinary
the School in 1997.                                                     Education in 2001. Chef David’s past experience includes
                                                                        working at such notable restaurants as Veritas, Savoy, and
Philip Burgess — Lead Instructor. Trained at the Culinary               Chanterelle. He joined the School in 2010.
Institute of America. Previous positions include Executive
Chef at Paul Weiss, Warton and Garrison LLP. Also worked as             Lisa LaCorte — A 2001 graduate of The FCI. After many years
a private chef and was Chef de Cuisine at Mustards Grille in            of cooking in restaurants, Chef Lisa led the prepared foods
Napa Valley. He joined the School in 2007.                              department of Whole Foods Market. Joined the School in
                                                                        2008.
Jeff Butler — A graduate of The Culinary Institute of America.
Previous experience includes several highly acclaimed NYC               Scott Larson — Lead Instructor. A 1993 graduate of The
restaurants such as Daniel and Esca. He joined the School in            Culinary Institute of America. Previous experience includes
2007.                                                                   working as executive chef in Northern California and
                                                                        Philadelphia, PA. He joined the School in 2009.
Wanda Centeno — A graduate of The FCI in 1992. Past
experience includes working as a corporate chef for the Board           Annamaria Kosa — A 1992 graduate of the pasty program at
of Directors at Bankers Trust. She joined the School in 1999.           the Gundel Karoly Culinary School in Hungary. Worked in
                                                                        several notable hotels in Budapest, as well as the JW Marriott
Karen Chirguin — A graduate of the Culinary Institute of                Hotel in Dubai. She also worked on a 5-star cruise ship with
America. Chef Karen has over 30 years of experience. Past               several of the world’s great chefs. She joined the School in
experience includes cooking in several reputable restaurants,           2009.
working as a caterer, private and corporate chef. She joined the
School in 2007.                                                         Veronica Lindemann — Lead Instructor. A graduate of The
                                                                        New York Restaurant School, Chef Veronica has over 30 years
Janet Crandall — A graduate of The FCI. Chef Janet has                  of experience including positions in several Manhattan
extensive training in butchery and charcuterie. She joined the          restaurants including Le Cirque and Union Square Café. She
School in 2003.                                                         joined the School in 2002.

John Cumming — After graduating from The FCI, Chef John                 Xavier Mayonove — Lead Instructor. Trained with Jean-
worked at New York restaurants like Daniel, Café Centrico,              Jacques Rachou and Terrance Brennan. Worked at several
and JoJo. He joined the School in 2006.                                 upscale restaurants in New York City including La Côte
                                                                        Basque and Picholine. He joined the School in 2006.
William DeFilippis — A graduate of The FCI. Chef William
also holds a degree in Education from Brooklyn College. Past            Nick Meyer — Graduated from The FCI in 2000. Chef Nick
experience includes working at Craft, The 21 Club, and The              has worked in kitchens in both San Francisco and New York
Hotel on Rivington. He joined the School in 2007.                       City. He joined the School in 2007.

Tamiko “Mimi” Hill — Lead Instructor. Graduate of the New               Harold McGee — Visiting Instructor. Harold McGee broke
England Culinary Institute. Worked at several upscale                   onto the culinary scene in 1984 when he published his cutting-
restaurants including Windsor Court Hotel (New Orleans),                edge book On Food & Cooking: The Science & Lore of the
Bouley, Union Square Café, Home, Gramercy Tavern, and                   Kitchen. The 680-page compendium brought feature articles in
Sony Club. She joined the School in 2006.                               Time and People magazines and won the André Simon
                                                                        Memorial Fund Book Award in Britain. Six years later, he
Laura Guetti Britton — A 1999 graduate of The FCI, Chef                 published a shorter and more personal book, The Curious
Laura’s experience includes working with Mario Batali at                Cook: More Kitchen Science and Lore. Harold has also
Babbo. She joined the School in 2007.                                   contributed reviews and original research to the scientific
                                                                        journal Nature, and has written articles for many publications,
                                                                   13
including The New York Times, The World Book                          Chef Gray Kunz and Christian Delouvrier at Lespinasse. Chef
Encyclopedia, The Art of Eating, Food & Wine, Fine Cooking,           Tai has lived in Provence France and worked with Chef Renee
and Physics Today. In 1995 Harold was elected to the James            Berard. Chef Tai has also worked with Charlie Palmer, Josiah
Beard Foundation’s Who’s Who in American Food, and in                 Citrin, Lidia Bastianich and Mario Batali. She joined the
2005 Bon Appétit magazine named him food writer of the                School in 2010.
year. He is currently working on several book projects, and
writing an occasional column on science and food for The              Jürgen David — Senior Pastry Coordinator/Lead Instructor.
New York Times. Harold’s contributions to the lexicon of food         Certified by the Viennese Commission of Confectioners and
science have challenged our beliefs and opened our eyes. He           the Society of Viennese Hoteliers. Has worked throughout
joined the School in 2007.                                            Europe, including at the famed Hotel Sacher. He joined the
                                                                      School in 1997.
Dominique Payraudeau — Lead Instructor. Trained in France
and worked in London before coming to the U.S. to work at Le          Toni Lynn Dickinson — Senior Pastry Coordinator/Lead
Poulailler, Le Chantilly, Quo Vadis, and the Terrace at Butler        Instructor. Graduate of Smith College and The FCI’s Classic
Hall. Became the Executive Chef at La Réserve in 1990. In             Culinary Arts program. Pastry experience includes Le Cirque,
2000, opened his own restaurant, Chez Dominique. He joined            The Ritz-Carlton, and The River Café. She joined the School in
the School in 2005.                                                   1998.

Henri Viain — Lead Instructor. Educated and apprenticed in            Isra Gordon — Lead Instructor. For ten years Chef Isra was
France. Worked at La Grenouille and as Executive Chef at              Head of the Pastry Department at Glorious Food, a highly
Halston Borghese. He joined the School in 1994.                       renowned catering company. She runs her own company,
                                                                      Isra’s Concept Catering, specializing in gourmet foods and
Greg Wozniak — Trained at The FCI & The Culinary Institute            desserts. She joined the School in 2008.
of America in Hyde Park, NY. Previous positions include Chef
de Cuisine at Chiffafa House in Mendham, NJ, a NY Times 3-            Thomas Jones — Lead Instructor. Graduate of The FCI’s
stars restaurant and Chef de Cuisine at Verve Restaurant in           Classic Pastry Arts and The Art of International Bread Baking
Somerville, NJ. Chef Greg also owned a bistro and catering            programs. Previously worked at Lutèce and Daniel as a pastry
business in Morris Country NJ. He joined the School in 2010.          chef. He joined the School in 2003.

Nicolay Yerofeyev — Lead Instructor. Studied butchering and           Joseph Moorhead — Lead Instructor. Previously was the Chef-
meat preparation in South Africa. A graduate of the Culinary          Owner of Petit 4 Pastry Studio in Philadelphia from 2000
Institute of America. Worked as a stagier at Bouley, an extern        through 2006. Prior to that, worked in various restaurants
at Daniel, poissonier at La Côte Basque, and as Sous Chef at          around Philadelphia as a Pastry Chef. He joined the School in
Monkey Bar. In 1999 he opened his own restaurant, Bouchon             2009.
Bistro & Wine Bar, which received a 23 food rating from
Zagat. He joined the School in 2006.                                  Jeanne Neivert — A 1998 graduate of the School, Chef Jeanne
                                                                      has worked in a number of noteworthy restaurants. Her most
CLASSIC PASTRY ARTS LEAD FACULTY                                      recent experience was at Dressler in Williamsburg. She joined
                                                                      the School in 2010.
Ron Ben-Israel — Visiting Master Pastry Instructor. Studies
and work in Canada and France led him to establish his
                                                                      Cynthia Peithman — Lead Instructor. BA in Fine Arts from
renowned specialty cake business in NYC,
                                                                      the School of Visual Arts. AOS degree in Hotel & Restaurant
www.weddingcakes.com. His cakes have been featured in
                                                                      Management from New York City Technical College. Previous
various newspapers and magazines. He joined the School in
                                                                      work experience includes being owner of Cakeline (custom
2004, specializing in sugar decorating.
                                                                      cakes). Chef Cynthia also worked at The Water Club, The
                                                                      United Nations, and as an adjunct baking professor at NYC
Christopher Ciresi — Lead Instructor. Graduate of The FCI’s
                                                                      Technical College. She joined the School in 2005.
Classic Pastry Arts program. Worked at La Caravelle and the
Plaza Hotel. He joined the School in 2000.
                                                                      Kir Rodriguez— Lead Instructor. Graduate of The FCI’s
                                                                      Classic Culinary Arts program. Before attending The FCI,
Tai Chopping — Lead Instructor. Graduated Magna Cum
                                                                      Chef Kir was a monk and ordained minister, and he prepared
Laude in 1995 from Johnson & Wales University for Culinary
                                                                      and planned healthy menu selections for the clergy at the
Arts. Past experience includes working for several years under
                                                                      religious monastery. His previous work experience includes Le
                                                                 14
Cirque 2000, Union Square Café, Café Boulud, and Orso. He               worked in operations, beverage, and finance with a number of
joined the School in 2004.                                              Manhattan’s leading restaurant groups, including The Glazier
                                                                        Group, Jean-Georges Management, and Les Halles Group. In
Claudia Silva — Lead Instructor. Trained at a respected                 1998, he built and operated The Tonic in Chelsea, later selling
culinary school in Chile. Graduate of The FCI’s Classic                 his shares to his partner. He also consulted for such notable
Culinary Arts program with distinction. Completed advanced              New York venues as Picholine and Tocqueville, and he
studies in pastry at Espai-Sucre in Barcelona. Previously               oversaw the reopening of the famed Russian Team Room in
worked as a Chef-Instructor at INACAP in Santiago Chile,                2006. He joined the School in 2011.
banquet chef at the Sheraton Hotel and Plaza in San Francisco,
private chef for a United Nations ambassador, and pastry chef           Laura Maniec — Wine Instructor. Laura Maniec is the
at Tentation Catering (New York) and Oriol Balaguer                     Corporate Sommelier for B.R. Guest Restaurants and James
(Europe). She joined the School in 2006.                                Hotels. She is a Master Sommelier with the Court of Master
                                                                        Sommeliers, a distinction held by only a handful of women in
Michael Zebrowski — Lead Instructor. AAS in Dietetics from              the United States. She joined the School in 2005.
Portland Community College. Graduate of The FCI’s Classic
Pastry Arts program. Previously worked as executive pastry
chef at the Westin Hotel in Morristown, NJ from 2004 until
2009. Prior to that, his experience includes Café Boulud,
Montrachet, and The Pierre Hotel in New York. He joined the
                                                                        Facilities &
School in 2009.

THE ART OF INTERNATIONAL BREAD BAKING
FACULTY
                                                                        Equipment
Brynne Thomas — Assistant Bread Instructor. Chef Brynne                 The well-appointed facilities of the School are comprised of
joined the School from Wisconsin where she spent nearly a               70,000 square feet located at 462 Broadway, New York, New
decade honing her skills as an artisanal bread baker. She joined        York 10013. The space consists of 17 specialized instructional
the School in 2010.                                                     kitchens; The International Culinary Theater; two student
                                                                        lounges; locker rooms with showers; a library; student
Johnson Yu — Bread Instructor. Trained in the culinary arts at          computer room; administrative offices; a special event space
Paul Smith’s College and a graduate of The FCI’s Art of                 with a separate area for receptions; a food storeroom; and
International Bread Baking program. Worked as a bread baker             L’Ecole, a formal French dining room and restaurant. Floor
at Bouchon Bakery and Della Fattoria in California. He joined           plans are located at the end of this catalog. Although the
the School in 2006.                                                     kitchens, dining room, and all other facilities on the first and
                                                                        second floors are readily accessible to the disabled, no special
WINE FACULTY                                                            provisions or facilities have been designated for their use.
                                                                        Floors three through five are handicapped accessible. The
Scott Carney, Ms – Director Of Wine Education/Wine
                                                                        School also occupies 5,100 square feet at 434 Broadway on the
Instructor (CA/NY). Scott Carney was born in Boston and,
                                                                        7th floor. Accounting and Human Resources operate at this
after graduating from Connecticut College, satisfied his
                                                                        beautifully appointed location.
curiosity about wine by taking a sommelier position at the Bay
Tower Room in Boston’s financial district. As his curiosity
                                                                        INSTRUCTIONAL EQUIPMENT
grew into a passion, Scott move on to a full-time sommelier
position at the venerable Harvest Restaurant in Harvard                 The instructional equipment maintained by the School is
Square where he also began a career in restaurant                       provided to each student to allow for the hands-on training
management. Recognizing a need to further his business skills,          necessary for the satisfactory completion of the culinary
Scott enrolled in the Stern School of Business at New York              courses of study. The School Director maintains a complete
University and after a stage in France, graduated with an MBA           inventory of all such equipment, much of which can be seen
in Finance. Scott joined the Gotham Bar & Grill as business             during a tour of the facilities.
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
                                                                   15
                                                                        consistent with the broad instructional and culinary goals of
                                                                        the School. Some users may be assigned an individual user
THE LIBRARY                                                             account, while others will simply access a stand-alone
                                                                        computer that is not connected to the broader network. The
The School’s library is an important cornerstone of the overall         following policies pertain to both types of users.
educational experience at the School. Its mission is to support
all of the programs of the School by providing faculty,                 All students have the responsibility to use the resources
students, and staff with materials covering all areas of the            referred to above in an ethical and legal manner and agree to
culinary and hospitality fields. Located on the third floor             the following as a condition for use of the account:
adjacent to the student lounge, the library houses more than            • Students’ access to school computing resources is for the
4,000 volumes related to the culinary arts and the hospitality               sole purpose of facilitating their work as students. Faculty
industry, as well as a varied selection of current periodicals.              and staff, including chef-instructors, are held to the same
The on-site DVD collection has more than 1,000 event-related                 use.
tapes and DVDs for loan, featuring guest chefs and the deans            • Students will respect the privacy and reasonable
of the School. The library is open from Monday through                       preferences of other users (both at the School and
Friday from 8:00 am to 6:00 pm; and on Saturday from 1:00                    elsewhere on all connected networks), including the
pm to 6:00 pm. Materials are available for loan to students,                 privacy of their accounts and data.
faculty, and staff. The library has a page on The Community             • Students will respect the integrity and security of the
(my.internationalculinarycenter.com) with information about                  system and networks, and will exercise care to maintain
events and new books in the library, links to other culinary                 this security.
websites, suggested reading lists, and access to the library’s          • Students will take precautions to safeguard passwords and
online catalog. Patrons are expected to respect the quiet                    other privileged information to which they have been
learning environment in the library.                                         given access. Any passwords or verification codes
                                                                             assigned to a student are for the individual’s use only.
TECHNOLOGY                                                              • Students will regard these passwords or verification codes
                                                                             as personal identifiers of their computer use, similar to the
Computer use in the library and in the adjacent student
                                                                             individual signature on a document.
computer room is limited to the programs for which the
                                                                        • An account holder is responsible for all actions performed
School has valid user licenses. Any unauthorized software will
                                                                             from that account.
be deleted upon detection without notification. The use of all
                                                                        • A student will not attempt to monitor any other
computer resources implies acceptance of and agreement to
                                                                             individual’s computer or network use nor will a student
the complete “Responsibilities of the School Computer and
                                                                             attempt to obtain another individual’s password or other
Network Users,” which follows.
                                                                             private information.
                                                                        • In the event that a student gains access to confidential or
The library computing resources and the computer lab
                                                                             privileged information relating to the institution, or to
resources include Windows-capable multimedia computers,
                                                                             students, employees, or other individuals, they will respect
and run the Microsoft Office suite of products, including word
                                                                             the confidentiality of all information to which they have
processing, spreadsheet, and presentation software. Other
                                                                             access, neither divulging confidential information without
library resources include databases, popular food magazine
                                                                             appropriate consent nor seeking to obtain access to
databases, and third-party instructional materials. Wireless
                                                                             confidential information to which they are not entitled.
internet access is also available for use on personal computers,
                                                                        • Students will not make unauthorized copies of software or
smart phones or tablets. For your convenience, specific access
                                                                             perform unauthorized installations of software or
details are provided by the librarian and are posted in the
                                                                             reconfigurations of systems.
student lab and library.
                                                                        • Students’ use of computing resources, whether provided
                                                                             by organizations within or outside of the School, may be
RESPONSIBILITY OF THE SCHOOL COMPUTER AND
                                                                             subject to additional norms of behavior or regulations
NETWORK USERS
                                                                             specific to the resource, which they agree to follow.
Access to and use of computing resources at the School are              • All persons accessing the School computing resources will
privileges extended to members of the School community.                      be held accountable for their conduct. As a matter of
Access to the School computing resources is limited to                       routine, use of the School computer systems and network
authorized users and is for approved purposes only. Such                     is monitored and recorded by authorized staff members in
resources include computer hardware and software and                         order to safeguard the security and smooth operation of
computer-based files and data. Approved purposes are those                   these resources.
                                                                   16
                                                                        aspects of cooking in a successful restaurant. L’Ecole also
Any abuse or violation of the rules outlined here (or of other          provides an opportunity for production of daily breads for
rules and practices governing the use of computer networks to           each bread student. It offers the dining public acclaimed
which the School is attached) will lead to account suspension           cuisine prepared by the “great chefs of the future,” a Wine
and immediate review, with the possibility of account                   Spectator award-winning wine list, and an elegant SoHo
revocation, further disciplinary action in accordance with the          setting. Because all the School’s advanced culinary students
School’s rules and procedures and/or probation and/or                   use their newly honed skills (guided by their Chef-Instructors)
dismissal from school.                                                  in this supervised environment, they have the opportunity to
                                                                        gain hands-on restaurant experience by preparing meals for
PERSONAL FILES AND PROGRAMS                                             L’Ecole’s guests. The School’s in-house restaurant allows
                                                                        control over this essential element of a cook’s education. A
Under no circumstances are students permitted to install any
                                                                        long and growing list of corporate and private clients find
program that has not been purchased and approved by the
                                                                        L’Ecole an attractive setting for entertaining as well as for
School. These include, but are not limited to, games and
                                                                        hosting private parties. Among the restaurant’s many
screen savers. Virus-scanning software is provided on each
                                                                        reviewers, Bon Appétit, Best Bistros and Brasseries, Fodor’s
library terminal and students should familiarize themselves
                                                                        New York Restaurant Guide, New York magazine, the Zagat®
with this software for the purposes of scanning media brought
                                                                        New York City Restaurant Survey, and Michelin® New York
from home that are being used to transport a résumé, school
                                                                        City have all praised the value and quality of L’Ecole.
project, or other type of school-related file. Questions should
be directed to the Vice President of Information Technology.
                                                                        Drinking at the L’Ecole bar by any student enrolled in the
                                                                        School is not permitted before, during, or for two hours
INTERNATIONAL CULINARY THEATER                                          directly after class. Use of the bar by the School’s students of
The International Culinary Theater, a 70-seat amphitheater              legal drinking age is permitted at any other time. We
with demonstration kitchen and wine tasting facilities, hosts           encourage all students to make reservations in advance for
extra-curricular cooking demonstrations. In addition, the               both lunch and dinner.
space is used by the Offices of Career Services and Alumni
Affairs to organize social and instructional events for the             L’ECOLE DISCOUNT
student body and alumni. The International Culinary Theater             Current students are entitled to a 50% discount on their first
is used for events that include free lectures and                       meal (lunch, brunch, or dinner) in L’Ecole (maximum 4
demonstrations by visiting chefs, culinary masters, and other           people and the student must be present). Please alert
food personalities, or any number of various educational                reservations that you will be taking advantage of this discount
events scheduled to supplement the School’s programs. Most              when booking your table. Thereafter, students are entitled to a
of these events are recorded on DVD, which are available to             15% discount and alumni to a 10% discount for with their
the student body and faculty in the School’s library. Students          student ID, which must be presented to the server on the date
are encouraged to attend demonstrations and other student-              of their reservation.
specific events held at the International Culinary Theater.
When space is available, students are welcome to bring guests.
                                                                        BRANCH CAMPUS

L’ECOLE                                                                 The School located in Campbell, CA is a branch campus of the
                                                                        School.
L’Ecole restaurant is an integral part of the School’s blueprint
to give each culinary student first-hand knowledge of all of the




                                                                   17
Student Affairs
MISSION STATEMENT                                                       Lost and Found
                                                                        All lost or found items are to be reported to the Student Affairs
The Student Affairs department works with the School’s students,
                                                                        office, located on the second floor.
alumni, faculty, and administration to provide services of the
highest quality. As education professionals, we provide tools and
                                                                        Health Insurance
resources to enhance the student experience and to foster
personal and professional development.                                  The School does not provide students with any type of health
                                                                        insurance. The School maintains an accident insurance policy that
                                                                        provides insurance for accidents occurring on School premises
OFFICE OF STUDENT AFFAIRS
                                                                        requiring medical attention. This policy is secondary to any other
The School endeavors to create a positive learning environment          coverage a student may have. The School’s accident insurance
for its students. Student Affairs has as its primary function the       policy will not provide any coverage for illness. We strongly
assistance of students on all matters relating to their status as       recommend that each student obtain an individual insurance
members of the School’s community, including:                           policy in case of emergency. Please see Student Services for
                                                                        information on private health insurance companies.
Registrar
                                                                        Schedule Change Request
The office of the Registrar is responsible for maintaining student
attendance and grade records, preparing letters verifying student       A student may wish to change a schedule due to a variety of
enrollment and status at the School, maintaining transcripts, and       circumstances including, but not limited to employment conflicts,
issuing diplomas and certificates.                                      commuting difficulties, and economic requirements. Schedule
                                                                        change requests must be submitted in writing to the School
Transcripts                                                             Director.
Student transcripts are available by submitting a written (dated
and signed) request to the Registrar. Students must indicate            HOUSING
whether the request is for an official or unofficial transcript.
                                                                        The School has shared student apartments on Roosevelt Island
Official transcripts will be signed by the Registrar with the School
                                                                        and dorms in Brooklyn Heights at The EHS Clark Residence.
seal affixed. An official request form is available from the
                                                                        There is an additional fee to apply for housing. The housing
Registrar’s office.
                                                                        application can be found on our website. Please contact the
                                                                        Assistant Dean for Student Affairs on the student housing hotline,
Identification Cards
                                                                        646-254-7511, with additional questions.
Career course students are issued ID cards on the first day of
class. The fee for replacing an ID card is $5.00. Students requiring STUDENT ACTIVITIES
a replacement ID card should contact the Registrar’s office.
                                                                     At the School and within the city of New York there are many
Lockers                                                              opportunities for student activities. Student Affairs offers a variety
Each student is assigned a small locker. These lockers are to be     of culinary-related activities and programs for interested students.
used to store street clothing and other non-valuable personal        Student activities include our Student Representative program,
belongings while the student is in the classroom or kitchen. Each    Students Bloggers, as well as dinners at area restaurants, field trips
student must use the specific locker assigned to him or her on the to different food sources (e.g., markets, farms, factories), and wine
first day of class for overnight use. There are also larger lockers  tastings and presentations. The International Student Club
available to use on a day-to-day basis that are not to be used       provides cultural and social activities for international students.
overnight. The School is not responsible for any items lost or       For more information or to suggest an activity, please contact the
stolen from a locker. All lockers must be emptied by the end of      Assistant Dean for Student Affairs.
the day of the final exam.




                                                                       18
INTERNATIONAL STUDENT SERVICES                                          CAREER SERVICES & ALUMNI AFFAIRS
The School is approved by the United States Citizenship and             At the School, job placement assistance for graduates is as
Immigration Services (USCIS) to accept and enroll M-1                   important as training. All students and alumni who have legal
nonimmigrant students. The International Student Adviser is the         status to work in the U.S. may receive placement assistance from
designated school official responsible for keeping records, issuing     the Department of Career Services after completing 150 hours of
USCIS forms, and assisting the School’s M-1 nonimmigrant                coursework. Career Services associates are available to meet with
students.                                                               students to discuss internship opportunities and job placement
                                                                        assistance. The School may limit or refuse placement assistance
M-1 students are not permitted to work while attending school           where in the judgment of the School, the student or graduate’s
[§214.2(m)(13)]. Prior to the last day of classes, an M-1 student       record, or conduct at the School indicate that placement
may apply to the USCIS for optional practical training to begin         assistance would not be beneficial to the prospective employer,
upon completion of the program [§214.2(m)(14)]. M-1 students            other students of the School, or the reputation of the School.
interested in pursuing practical training should see the adviser for
assistance once they have reached the midpoint of their program         Students and alumni may consult the job menu on The
of study. According to USCIS regulations, one month of                  Community to obtain information regarding employment
employment authorization will be granted for each four months           opportunities. The job menu is updated daily, Monday through
of study that the M-1 student has completed (classes shorter than       Friday, and is also available around the clock. Career Services has
four months are not eligible for OPT).                                  information about the jobs posted on the job menu as well as
                                                                        background information about restaurants, bakeries, magazines,
At the time of publication, M-1 students are not required to have       and other food industry establishments. Career Services has a
medical insurance; however, it is highly recommended. This              complete program for assisting students and alumni in seeking
policy may change. M-1 students interested in obtaining medical         employment in their chosen field.
insurance should contact the adviser for a list of providers.
                                                                      Among many of the services the Department of Career Services
ACADEMIC ADVISING                                                     provides:
                                                                      • Ongoing job placement assistance for alumni and students
Advising services are learning-based and short-term. Any student • Sample résumés and job search resources
who experiences difficulties with study skills, test anxiety,         • Individualized career advising and résumé writing assistance
interpersonal skills, or other personal concerns may receive          • Voluntary internship contacts
assistance by contacting the Assistant Dean of Student Affairs.       • Volunteer opportunities with culinary organizations
The focus of these advising sessions is on assisting a student in the • Detailed information on job opportunities and employers
development of self-confidence, self-reliance, and problem-           • Networking connections
solving skills.                                                       • Workshops and on-site interviews
                                                                      • Information about professional organizations
Tutoring
The School endeavors to provide additional assistance to all            Career Fairs
students in need of help to complete a specific program                 A Career Fair is held twice each year. Career Fairs bring
requirement. To meet this need, tutoring is available on a limited      employers to the School and give students and alumni a chance to
basis to all students at no additional charge; however, tutoring is     learn about different careers in the industry and discuss potential
subject to the requirements of the School. In order for a student to    employment possibilities.
participate in a tutoring program, a recommendation must come
from his or her Chef-Instructor or the School Director. When            Alumni Savings
recommended for tutoring, a student must attend all scheduled
                                                                        Graduates of the School’s career programs enjoy a savings on
tutoring sessions. Tutoring sessions do not count as make-up
                                                                        tuition for many of our other classes, including culinary business
attendance.
                                                                        courses and 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
                                                                        courses. In addition, alumni also save when dining in L’Ecole-10%
                                                                        off the prix-fixe menus and School merchandise.




                                                                       19
Admission Requirements and
Procedures
All applicants are strongly encouraged to visit the School as part              Students whose proof of high school or college
of the application process. The Office of Admission is located at               graduation is from a foreign institution must provide an
462 Broadway, 4th Floor. Applicants are encouraged to contact                   official transcript or copy of the original diploma and it
the office and arrange an interview with an admission                           must be accompanied by an official, notarized
representative by calling 212-219-8890. Individuals must be at                  translation.
least 17 years of age with a high school diploma or the equivalent          b. In 150 words or more, explain why this school is right
to enroll in the Classic Culinary Arts, Classic Pastry Arts, The Art            for you and describe where you see yourself five years
of International Bread Baking, Cakes Techniques & Design and                    after graduation
Intensive Sommelier Training courses.                                       c. A work résumé
                                                                            d. Medical certification that the applicant is free of hepatitis
CLASSIC CULINARY ARTS                                                           A and tuberculosis*
                                                                            e. A signed enrollment agreement, which includes a
CLASSIC PASTRY ARTS                                                             consent and release
                                                                            f. A uniform order form
In order to initiate the admission process to the School,                   g. An exception can be made only for the medical form,
prospective students must submit:                                               which must be completed no more than six months prior
• A completed application for admission.                                        to the class start date.
• A $150 tuition deposit plus a $100 non-refundable              2.         Establish ability to pay the cost of attendance no later than 60
    application fee, except that (i) the student may cancel the             days prior to the orientation day as a cash payer or as an
    enrollment agreement without penalty within three days after            applicant for financial aid:
    signing the enrollment agreement and making an initial                  a. Cash Payers: Cash payers may pay in full no later than 60
    payment and (ii) a student who has not visited the School’s                 days prior to the class start, or may pay in installments
    facility prior to enrollment may withdraw without penalty                   after meeting with the Financial Aid office and signing a
    within three days following attendance at orientation or a                  retail installment obligation 60 days prior to orientation.
    tour of the facilities and inspection of the equipment.                     Tuition will be financed with zero interest in accordance
• A copy of applicant’s health insurance card if applicant is                   with a payment plan that requires the first payment in
    covered by health insurance.                                                the amount of $4,500, 60 days prior to orientation, a
                                                                                second payment of $5,400 on or before orientation, and
Alumni applying to the School for a second time will be credited                the balance paid in further installments due on the first
as already having paid the $100 application fee. Other applicants               of each month beginning approximately one month after
applying to the School for a second time must pay the application               the start date. The last payment must be made no later
fee if it has been more than three years from the date of original              than 14 days prior to graduation.
application.                                                                b. Applicants for Financial Aid: Financial aid applicants
                                                                                will be required to have all necessary paperwork
Applicants must finish their application for enrollment by                      submitted 60 days prior to orientation. Failure to
completing the following prior to beginning coursework:                         complete enrollment as specified above will result in
1. The following Admission documents must be submitted                          cancellation of the enrollment agreement. Students
   within 30 days* of application submission and payment of                     wishing to enroll in a later class start must sign a new
   the $100 non-refundable application fee:                                     enrollment agreement. A new application for admission
   a. Proof of high school graduation or the equivalent (HS or                  and application fee must be submitted if it has been more
        postsecondary school diploma, GED, official high school                 than three years from the date of the student’s original
        transcript with a graduation date, or an official college               enrollment agreement.
        transcript which indicates that a high school diploma is            c. Tuition Options: Alternative extended payment plan
        the basis of admission into the program. Home School                    option. Please contact the Financial Aid office to see if
        diplomas must meet the requirements of the NYSED).                      you qualify.
                                                                       20
Late Applicants                                                         •   Medical certification that the applicant is free of hepatitis A
Students applying within 60 days of a class start will not be               and tuberculosis*
regarded as confirmed in a particular class start until admission       •   A signed consent and release form
paperwork is complete and ability to pay is confirmed.                  •   A uniform order form
• Students who initiate the admission process as outlined               •   Tuition must be paid in full 30 days prior to orientation.
    above, fewer than 61 days but more than 14 days prior to a          •   If you are applying for a loan, all loan funding must be
    class’s orientation date, have 14 days to provide admission             secured 30 days prior to orientation.
    documents and demonstrate their ability to pay the cost of
    attendance (as outlined above). Failure to comply within 14             *An exception can be made only for the medical form, which
    days will result in cancellation of the enrollment agreement.           must be completed no more than six months prior to the
    Students wishing to enroll in a later class start must sign a           class start date.
    new enrollment agreement.                                               **Uniform order form is not required for the Intensive
• Applicants who make a deposit within 14 days of the                       Sommelier Training.
    orientation of a class have no claim to a seat in the class until
    they have supplied the required admission documents and            Applicants must submit completed application documents within
    have demonstrated their ability to pay the cost of attendance      30 days of payment of the tuition deposit. Failure to do so will
    (as outlined above). Failure to comply with these rules by the     result in cancellation of the enrollment agreement. Students
    first day of class will result in cancellation of the enrollment   wishing to enroll in a later class start must sign a new enrollment
    agreement. Students wishing to enroll in a later class start       agreement. A new application for admission must be submitted
    must sign a new enrollment agreement.                              and a new application fee paid if it has been more than three years
                                                                       from the date of the student’s original enrollment agreement.
                                                                       Tuition must be paid in full prior to the first day of class.
THE ART OF INTERNATIONAL BREAD BAKING
                                                                       • Establish ability to pay the cost of attendance no later than 30
CAKE TECHNIQUES AND DESIGN                                                  days prior to the orientation day as a cash payer or as an
                                                                            applicant for financial aid:
INTENSIVE SOMMELIER TRAINING**                                                   (a) Cash Payers: The full payment is due no later than
                                                                                     the first day of class.
In order to initiate the admission process to the School, applicants             (b) Applicants for Financial Aid: Financial aid
must submit:                                                                         applicants will be required to have all necessary
• A completed application for admission                                              paperwork submitted 30 days prior to orientation.
• Proof of high school graduation or the equivalent (HS or                           Failure to complete enrollment as specified above
    postsecondary school diploma, GED, official high school                          will result in cancellation of the enrollment
    transcript with a graduation date, or an official college                        agreement. Students wishing to enroll in a later class
    transcript indicating that a high school diploma is the basis of                 start must sign a new enrollment agreement. A new
    admission into the program. Home school diplomas must                            application for admission and application fee must
    meet the requirements of the NYSED). Students whose proof                        be submitted if it has been more than three years
    of high school or college graduation is from a foreign                           from the date of the student’s original enrollment
    institution must provide an official transcript or copy of the                   agreement.
    original diploma and it must be accompanied by an official,
    notarized translation.                                             Failure To Make Timely Payments
Applicants must complete their application for enrollment by
                                                                       All students are required to meet financial obligations to the
completing the following prior to beginning coursework:
                                                                       School. A student who fails to make payments as required will be
• A $100 non-refundable application fee, except that (i) the
                                                                       placed on Bursar Probation for a period of two weeks or other
    student may cancel the enrollment agreement without
                                                                       period at the discretion of the Director of Financial Aid. If the
    penalty within three days after signing the enrollment
                                                                       student’s account is not current at the end of the probationary
    agreement and making an initial payment and (ii) a student
                                                                       period the student will be withdrawn from the program. Specific
    who has not visited the School’s facility prior to enrollment
                                                                       cases are subject to the discretion of the Director of Financial Aid.
    may withdraw without penalty within three days following
                                                                       A student who has been withdrawn for failing to meet financial
    attendance at orientation or a tour of the facilities and
                                                                       obligations may apply for re-entry to the program as outlined in
    inspection of the equipment)
                                                                       the School Policies section. In addition, the student must establish
• A signed enrollment agreement, which includes a consent
                                                                       that he/she has met all financial obligations to the School and that
    and release
                                                                       the student has established ability to pay any new financial
                                                                       obligations that will be incurred upon re-entry.
                                                                     21
                                                                       Re-Entry
English Language Proficiency                                           Students seeking re-entry to the School after withdrawal from a
If English is not your first language, you must demonstrate            program should follow the procedures outlined in the School
English language proficiency. English language proficiency can be      Policies section of the Catalog.
demonstrated by earning a score of at least 500 (paper version),
173 (computerized version), or 61 (iBT) on the test of English as a    ADVANCED STANDING
foreign language (“TOEFL”). TOEFL scores may be submitted
directly to the School through the Educational Testing Service         A graduate of the Culinary Techniques program (formerly known
(TOEFL code 9059). Applicants who have a bachelor’s degree or          as La Technique) may be granted advanced standing to enroll in
higher from a college or university in the United States and who       the Classic Culinary Arts program, subject to space availability
submit an official transcript will be regarded as having               and with authorization from the Associate Dean of Students.
demonstrated English proficiency.                                      Once eligible for advanced standing, a student will enter the
                                                                       program at the 101st hour of coursework. Students should be
INTERNATIONAL APPLICANTS                                               aware that some lessons in Level 2 of Classic Culinary Arts will
                                                                       duplicate some material covered in Culinary Techniques.
Most non-citizen international applicants will need to obtain the      Students will be required to attend these classes.
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         In order to enter the Classic Culinary Arts (six level) program
demonstrate the financial resources necessary to cover the cost of     with advanced standing, a student must:
attendance: tuition and fees plus living expenses (for exact           • Meet all admission requirements to Classic Culinary Arts
amounts see the international student guide online). Applicants        • Pass a comprehensive written and practical examination
must submit an official bank statement documenting these               • Make-up any missed hours in Culinary Techniques.
resources. If funding is to be provided by a sponsor, the bank         Failure to meet any of these conditions will prevent the student
statement must be accompanied by a letter in which the sponsor         from entering the career program. Students who feel that they
pledges financial support. For more information regarding              qualify for advanced standing are advised to meet with the
documentation of financial resources, applicants should speak to       Assistant Dean of Student Affairs to discuss eligibility and
the International Student Adviser. International applicants must       procedures
also submit a copy of their passport photo page and an I-20
application form. International applicants who require an M-1          STUDENTS WITH LEARNING AND OTHER
visa should apply for admission at least three months prior to
their anticipated start date. International applicants must secure     DISABILITIES
their visa at least thirty days prior to the start date of their
                                                                       Students requiring reasonable accommodation for a learning
program. Failure to do so may result in the cancellation of the
                                                                       disability or any disability covered under the Americans with
enrollment agreement. Students wishing to enroll in a later class
                                                                       Disabilities Act should contact the School Director at 646-254-
start must sign a new enrollment agreement.
                                                                       7512.

Late Starts                                                            Disability means:
•   A student beginning Classic Culinary Arts or Classic Pastry        • A physical or mental impairment that substantially limits one
    Arts may be permitted to begin instruction up to the third             or more major life activities; or
    lesson after the program has started. A student beginning The      • A record of such impairment; or
    Art of International Bread Baking, Cakes Techniques &              • Being regarded as having such impairment (i.e., as a result of
    Design, and Intensive Sommelier Training may be permitted              the attitudes of others toward such impairment).
    to begin instruction on the second day after the program has
    started.                                                           Any information provided about a student’s disability will be used
•   Students starting after the first day of class are required to     only by the appropriate office and will not prejudice that student’s
    complete make-up classes for any hours missed as a result of       application. Students are not required to disclose a disability to
    starting late.                                                     the Office of Admission.
•   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.




                                                                      22
Course Offerings
THE ART OF INTERNATIONAL BREAD BAKING
Schedule                                                         Theory              Practice          Total              Length
Unit 1: Creating Classic French Breads                           15                  45                60                 2 Weeks
Unit 2: Creating Traditional Italian Bread                       13                  47                60                 2 Weeks
Unit 3: Creating German, Middle European, and Whole
                                                                 13                  47                60                 2 Weeks
Grain Breads
Unit 4: Art of Advanced Bread Baking                             26                  34                60                 2 Weeks
TOTAL PROGRAM                                                    67 hrs              173 hrs           240 hrs            8 Weeks


Schedule Of Instruction and Capacity                                   highlighted. Additionally, baker’s math, desired dough
This course contains a maximum of 12 students.                         temperature formula, and properties of flour will be taught.
Full-time daytime schedule: Mon – Fri, 8:30 am to 3:00 pm.
Full-time evening schedule: Mon – Fri, 5:00 pm to 11:00 pm.            Unit 2: Creating Traditional Italian Breads (60 Hours)
                                                                       In this unit, instruction in theory, procedures, ingredients,
Educational Objectives                                                 equipment use, vocabulary, flour identification, preparation of
The 240-hour, four-unit program that comprises The Art of              preferments, basic dough manipulation, and formulas required to
International Bread Baking curriculum has been devised to give         create traditional Italian breads will given. The preparation of
students a thorough understanding of the philosophy, methods,          Biga and its proper use in traditional Italian breads will be
science, and business aspects of bread baking. The program is          emphasized. The preparation of Italian specialty breads such as
divided into four two-week units comprised of Creating Classic         ciabatta, focaccia, pane al’olio, pane Pugliese, and pan marino will
French Breads; Creating Traditional Italian Breads; Creating           be taught. The preparation of yeast-raised enriched dough will
German, Middle European, and Whole Grain Breads; and the Art           also be highlighted. The use of the hearth oven in the tradition of
of Advanced Bread Baking. Each two week segment incorporates           Italian bakeries and baking at high temperatures will be
ten hands-on classroom days covering classics of the specific          demonstrated. Skill development in the preparation and
country or region as well as variations on the classic and regional    incorporation of preferments, hand-forming, recognition of
rustic breads and pastries. Advanced skills such as creating           doneness, identification of various stages of fermentation through
decorative breads, laminated doughs, and baking science will also      temperature, dough consistency, timing, proofing, scoring, and
be taught. Each student will work in the bakery of the School          finishing will be accented.
under the watchful eye of their Chef-Instructor. Team projects
enable the student to learn to work successfully with the              Unit 3: Creating German, Middle European, And Whole Grain
complexities of the commercial marketplace.                            Breads (60 Hours)
                                                                       In this unit, instruction in theory, procedures, ingredients,
Unit 1: Creating Classic French Breads (60 Hours)                      equipment use, vocabulary, flour identification, preparation of
In these initial 60 hours, theory, procedures, ingredients,            preferments, basic dough manipulation, and formulas required
measurements, vocabulary, flour identification, preparation of         for creating a variety of multigrain breads and rolls, Swedish
preferments, basic dough manipulation, and the use of basic            limpa bread and rye bread, white and dark rye and their variant
equipment, as well as the formulas required to create traditional      dough, pumpernickel, and sourdough breads, and other coarse-
French breads, will be taught. The mixing, shaping, and baking of      grained bread dough will be given. In this unit, students will
levain dough and baguettes for daily production will be                further their understanding of bread production through the daily
emphasized. Shaped breads, such as petit pain (regular and oval),      baking of basic French baguettes and levain dough. Skill
baguette, bordelaise, and brioche will be prepared. In addition,       improvements in starter use, incorporation and storage,
the preparation of pullman loaves will be taught. Skill                completion of the fermentation process, and adjustment of
development in preparation of preferments, scaling, hand-              proofing and baking times will be highlighted. The essential
forming/molding, proofing, scoring, and baking will be                 differences between wheat sours and rye sours, and the ability to

                                                                      23
control the sourdough development of each, will be                        •   Understand and implement desired dough temperature
demonstrated. In addition, the preparation of Viennoiserie and                calculations
yeast-raised enriched dough will be taught. Scaling, mixing,              •   Identify flour types and appropriate flour used for each bread
shaping, proofing, baking, and finishing of a variety of bread and            dough taught throughout the four units
roll shapes and sizes, will also be included.                             •   Use baker’s mathematics
                                                                          •   Identify stages of dough development
Unit 4: Art Of Advanced Bread Baking (60 Hours)                           •   Identify the shapes, names, and varieties of breads taught
In this final unit, instruction in theory, procedures, ingredients,           throughout the four units.
equipment use, vocabulary, flour identification, dough                    •   Understand the philosophy of bread baking
manipulation, and formulas required to understand advanced
baking techniques will be given. Students will explore the                Segment Structure
fundamentals of baking science, learn to effectively manage the           On each class day, after attendance, the Chef-Instructor will
business side of baking, create showpieces made from edible               lecture on the day’s subject with a question and answer period to
bread dough, prepare breads for diabetic and gluten-intolerant            follow. A mise en place (“put in place”) of the work plan for the
customers, and intensify their knowledge of advanced baker’s              day will be given with a time schedule to be followed. Students
math. Sugar and wheat flour substitutes will be taught to give            will then work on a specific recipe. Throughout the execution of
students the understanding of alternative baking ingredients.             the progression of all breads and bread dough, individual
Through business cases and discussions, students will learn               feedback from the Chef-Instructor is available. The finished
approaches to establishing a successful bakery. Skill development         product will be presented for critique and discussion by the Chef-
in the analysis of alternative ingredients, business set-up, specific     Instructor. Finally, itemized cleanup ends the session.
dietary concerns, advanced braiding/decorating techniques, and
laboratory experimentation will be included.                              Grading
                                                                          The minimum passing grade at the School is 70%. Upon the
Skills Acquired
                                                                          completion of each unit, students will be given a written
Recognition of: all varieties of traditional, regional, rustic, edible    examination and assigned a practical project. A student who fails
decorative breads and bread dough as created in France, Italy,            to achieve a passing grade of 70% may be placed on probation,
Germany, and Middle Europe; doneness in the proofing of bread             required to repeat a unit, or withdrawn, at the discretion of the
dough, according to recipe and industry standards; special dietary        School Director.
concerns of customers.
                                                                          Students must have a minimum cumulative average of 70% at
Understanding of: the philosophy of bread baking; the unique              both the midpoint of the program and completion of the
qualities of French, Italian, German, and Middle-European bread           program or they will be withdrawn in accordance with the
baking history and traditions; the regional differences throughout        satisfactory academic progress policy (see Satisfactory Academic
a specific country; the properties of different input ingredients;        Progress section in this catalog for the complete policy).
the science behind bread baking; the complexities of the
commercial marketplace; the actual bakery operations and                  Students must achieve a minimum passing grade on both the
profitability; the basic techniques of fermentation of prepared           midterm and final exams. In the event of a failing grade on the
dough according to industry standards; hand forming of prepared           midterm or final exam, a student will be offered one retake within
dough into different shapes according to recipe within industry           14 calendar days. Any student that fails the retake will be
standards; correct mixing, shaping, proofing, scoring, and baking         immediately withdrawn from the program. Students who are
for all types of breads according to industry standards; specific         absent on the day of an end-of-unit exam must have a
recipe relationship to the overall development of a loaf of bread;        documented reason for their absence and approval from the
the usage and maintenance of ovens.                                       Registrar in order to schedule a make-up exam. The make-up
                                                                          exam must be scheduled and completed within 14 calendar days
Upon the completion of The Art of International Bread Baking,             of the original exam date.
each student will be expected to:
• Have been present, appropriately attired, and on time daily             Students must have a cumulative grade of 70% or higher in order
• Be familiar with all bakery equipment—its use, maintenance,             to graduate from the program. At the conclusion of this intense,
    and care                                                              comprehensive course of study, graduates will have a strong
• Properly execute the mixing, shaping, proofing, scoring, and            knowledge of basic techniques, enabling them to function
    baking of all of the breads taught throughout the four units          immediately in any commercial baking situation as an entry-level
                                                                          baker.
                                                                         24
CAKE TECHNIQUES AND DESIGN

Schedule                                                              Theory       Practice      Total

Unit 1: Introduction to Cake Baking, Filling, and Finishing             23            62           85
Unit 2: Advanced Cake Decorating Techniques, Flavor
                                                                        11            54           65
Pairings, & Texture Combinations
Unit 3: Sugar Paste Flowers and Advanced Floral
                                                                        7             23           30
Decorations
Unit 4: Advanced Cake Designing, Starting a Cake Design
                                                                        25            70           95
Business
Unit 5: Final Examination                                               0             25           25
                                                                       66            234          300
TOTAL PROGRAM
                                                                      Hours         Hours        Hours

Schedule Of Instruction and Capacity                                        pastry creams, buttercreams, mousselines, and curds. Students
This course contains a maximum of 18 students.                              will also learn beginning decorating skills such as layering, filling,
Full-time daytime schedule (12 Weeks): Mon – Fri, 8:30 am to                and icing a cake; piping basic borders; and the use of fondant and
2:30 pm.                                                                    marzipan to cover cakes. This will set the first building block for
Part-time evening schedule (20 Weeks): Mon, Wed, & Fri, 5:30                the successful execution of all levels of cake design skills. In this
pm to 10:30 pm.                                                             unit students will train and take the exam for food safety
                                                                            certification from the National Restaurant Association—the most
Educational Objectives                                                      widely accepted food-handling certification in the country. There
                                                                            will be a mid unit practical exam as well as a written and practical
The 300-hour program that comprises the Cake Techniques and
                                                                            final unit exam.
Design curriculum is composed of 5 units that include Cake
baking, filling, finishing and decorating techniques, and
                                                                            Unit 2: Advanced Cake Decorating Techniques, Flavor Pairings
implementation, which give the student the skills for entry-level
                                                                            and Texture Combinations
employment in a commercial bakery or cake design studio
creating professional quality cakes. Students are given a thorough          Students are taught basic equipment use, procedures, theory, and
understanding of the philosophy and rules of basic cake making              recipes for creating more advanced cakes and decorating skills
and decorating. The skills learned will encourage individualized            such as stacking multiple tiered cake, miniature cakes, and special
style and the ability to use flavor combinations to compose unique          occasion cakes. Students will have an understanding of how to
cake combinations as well as knowledge on the steps and                     combine flavors and textures to create high quality products.
strategies to planning and operating a cake business. Working in a          Students are taught chocolate tempering techniques used to make
setting unique to the School, each student is furnished with an             a variety of chocolate decorations. There will be a midterm
individual work station allowing daily hands-on experience. Team            written and practical exam at the end of Unit 2.
projects prepare students to master the complexities of the
commercial marketplace. Escalating through the lessons, students            Unit 3: Sugar Paste Flowers and Advanced Floral Decorations
will learn to relate all recipes to the overall development of grand        Basic recipes, procedures, and skills necessary for creating sugar
cake making. Lessons cover recipe construction through the                  paste flowers and other sugar paste decorations will be covered in
complete comprehension of the basics necessary to conceive the              this unit. Students will learn the techniques used to create a
ultimate piece de resistance. Upon satisfactory completion of this          variety of flowers, leaves and petals used to decorate cakes.
program, a student will be qualified to assume an entry-level               Students will learn how to assemble bouquets and cake toppers
position as an assistant in a bakery or cake design studio.                 with sugar paste flowers. Students will complete a practical
                                                                            evaluation at the end of this unit.
Unit 1: Introduction to Cake Baking, Filling and Finishing
In this initial segment, the beginning baker will learn basic
equipment use, measurements, procedures, knife skills, theory,
and the recipes required for fundamental cake making, such as
genoise, pound cake, and biscuit, as well as basic fillings such as
Unit 4: Advanced Cake Designing/Starting a Cake Design                  Segment Structure
Business                                                                On each class day, after attendance, the Chef-Instructor will
Students are introduced to the basic recipes, procedures, theory,       lecture on the day’s subject with a question and answer period to
and skills to create advanced cake designs. Students will learn how     follow. A mise en place (“put in place”) of the work plan for the
to sketch designs and work to client specifications. Students will      day will be given with a time schedule to be followed. Students
be taught cake sculpting techniques as well as multiple tiered          will then work on a specific recipe or, during decorative work
stacking. Students will learn how to work with sugar for                units, a creative project. Components are then put together to
decorations such as pulled, blown, and poured sugar and                 create a finished product. Throughout the execution of a recipe or
techniques used to create molds and advanced decorations.               a decorative project, individual feedback from the Chef-Instructor
Students will learn strategies to planning and operating a cake         is available. The finished product (as well as its components) is
business, including general operations, legal/health department         presented for critique and discussion by the Chef-Instructor.
regulations, equipment, food costs, transportations, and delivery.      Finally, itemized cleanup ends the session.
Students will also work on team projects as well as individual
creations.                                                              Grading
                                                                        The minimum passing grade at the School is 70%. Throughout
Unit 5: Final Exam
                                                                        the curriculum, students will be given written examinations and
This segment is the culmination of the entire program with              practical projects, as well as weekly grade evaluations for their in-
students using all the skills learned to put together a four tier       class performance. Students receive cumulative grades for each
wedding caked designed by the student with specifications given         individual unit and for the entire program. Students who fall
by the instructor. There will be a comprehensive written theory         below 70% in any unit may be placed on grade probation or be
exam which will cover techniques and theories learned                   required to repeat the unit, at the discretion of the School
throughout the curriculum. There practical exam will consist of a       Director.
five day project using techniques and skills learned throughout all
units of the curriculum.                                                Students must have a minimum cumulative average of 70% at
                                                                        both the midpoint of the program and completion of the
Skills Acquired                                                         program or they will be withdrawn in accordance with the
Development of: a thorough understanding of the philosophy of           satisfactory academic progress policy (see Satisfactory Academic
cake making; a clear conception of the interrelationship of the         Progress section in this catalog for the complete policy).
mathematical rules of basic pastry recipes as well as the
development of decorating skills. Knowledge of: the complexities        Students must achieve a minimum passing grade on both the
of the professional cake design marketplace; the relationship of all    midterm and final exams. In the event of a failing grade on the
recipes to the overall development of grand cakes; how to               midterm or final exam, a student will be offered one retake within
construct a cake through the complete comprehension of the              14 calendar days. Any student who fails the retake will be
building blocks necessary to create ultimate cakes.                     immediately withdrawn from the program. Students who are
                                                                        absent on the day of an end-of-unit exam must have a
Upon completion of the Cake Techniques and Design course,               documented reason for their absence and approval from the
each student will be expected to:                                       Registrar in order to schedule a make-up exam. The make-up
• Have been present, properly attired, and on time daily                exam must be scheduled and completed within 14 calendar days
• Be familiar with all pastry and baking equipment—their use,           of the original exam date.
    maintenance, and care
• Be aware of time requirements for oven heating for pastry             Students must have a cumulative grade of 70% or higher in order
    making/baking                                                       to graduate from the program. Graduates will have a strong
• Properly execute the creation of all of the types of cakes            knowledge of basic techniques, enabling them to function
    taught throughout the Cake Techniques and Design program            immediately in any commercial bakery kitchen as an entry-level
• Have a clear understanding of the theory, procedures, and             baker/cake decorator.
    skills necessary for the successful completion of a specific
    cake
• Have the ability to create decorative and specialty cakes
• Properly execute the creation of cakes with fillings, glazes,
    frostings, ganaches, mousse, Bavarians, buttercreams and
    other fillings and finishings


                                                                       26
CLASSIC CULINARY ARTS
Schedule                                                         Theory      Practice     Total     Day Length      Evening Length

Level 1 — Quality: Introduction to Culinary Techniques             18           82         100        4 Weeks          6.67 Weeks
Level 2 — Quality: Building Culinary Foundations                   25           75         100        4 Weeks          6.67 Weeks
Level 3 — Discipline: Skills For Consistency and
                                                                   20           80         100        4 Weeks          6.67 Weeks
Refinement
Level 4 — Discipline: Techniques In Buffet, Charcuterie,
                                                                   15           85         100        4 Weeks          6.67 Weeks
Production, and Volume Cooking
Level 5 — Reality: Introduction to the Professional Kitchen        10           90         100        4 Weeks          6.67 Weeks
Level 6 — Reality: Confidence, Control and Creativity in
                                                                   11           89         100        4 Weeks          6.67 Weeks
The Professional Kitchen
                                                                  99           501         600
TOTAL PROGRAM                                                                                        24 Weeks          40 Weeks
                                                                 Hours        Hours       Hours

Schedule Of Instruction                                                Sanitation will be addressed through training in food safety
This course contains a maximum of 24 students per class.               through the NRA ServSafe® curriculum. Students will work
Full-time daytime schedule: Mon – Fri, 9:00 am to 3:00 pm.             toward the valuable certification by learning how various foods
Part-time evening schedule: Monday, Wednesday, and Friday OR           should be handled, beginning with receiving and continuing
Tuesday, Thursday, and Saturday, 5:45 pm to 10:45 pm.                  through production and onto the dinner plate. Experienced Chef-
                                                                       Instructors, and any necessary assistants, supervise and monitor
Educational Objectives                                                 each student’s progress in a hands-on kitchen/classroom setting.
                                                                       Students begin cooking their very first day, using the Total
The 600-hour program that comprises the Classic Culinary Arts
                                                                       ImmersionSM process, which is the philosophy of the School.
curriculum is designed to initiate a cook’s career path as an entry-
level line cook. This path may eventually lead to the position of
                                                                   Throughout this segment, students will be expected to respond to
Chef, Executive Chef, and other prestigious positions in the
                                                                   instruction given by the Chef-Instructors. Each day, students are
industry. The curriculum has been devised to train novice cooks
                                                                   expected to arrive dressed to cook (with uniform pressed and
to acquire the knowledge, skills, fundamentals, techniques, and
                                                                   shoes shined) and ready to accomplish the tasks at hand. Focusing
discipline necessary for entering their chosen field. This strong
                                                                   on theory and practice, students will develop their “cooking
base will serve as the foundation for career advancement. Students
                                                                   reflexes” and practice the communication skills necessary for
are required to acquaint themselves with the hands-on experience
                                                                   working in a commercial kitchen. In addition, each student will
of cooking from the beginning. In the last third of the program,
                                                                   learn how to set up and organize a work station, execute a basic
the student will be introduced to the reality of a working
                                                                   recipe, and follow directions. It is the goal of the School to have
professional kitchen that services the School’s restaurant, L’Ecole.
                                                                   each student develop the confidence to eventually work efficiently
It is here that the student will quickly develop the organizational
                                                                   in a professional kitchen setting. Beginning in Level 1, students
skills necessary to function as a member of a station team and
                                                                   are taught how to work in teams, how to correctly perform tasks
eventually to take on the responsibility of chef de partie under the
                                                                   as basic as washing and peeling vegetables and as complex as
watchful eye of the Chef-Instructor. Each student must meet and
                                                                   preparing classic dishes, how to conduct themselves properly in a
maintain the standard of quality of the food prepared and served
                                                                   kitchen environment, and how to recognize basic safety
in the School’s formal dining room under real-time constraints.
                                                                   precautions. Working in a real kitchen, students will become
Upon satisfactory completion of this program, a student will be
                                                                   intimate with classic culinary techniques, terminology, and
qualified to assume an entry-level position.
                                                                   equipment and familiarize themselves with the primary elements
                                                                   of the craft. Each student works closely with the faculty and staff
Level 1 - Quality: Introduction to Culinary Techniques (100
                                                                   to adopt the mature attitude necessary to build a successful
hours)
                                                                   culinary career. As the first building block of a culinary education,
These initial 100 hours begin the novice cook’s journey to mastery this segment requires diligence and concentration. The School’s
of the art of fine French cooking. The introductory weeks train    Chef-Instructors create a friendly yet highly disciplined setting
students in the fundamental techniques, skills, and discipline     and provide constructive support to help students take these first
needed as a foundation for the remaining period of instruction.    steps.
                                                                   27
                                                                       Skills Acquired
Skills Acquired                                                        Recognition of : rice, pasta, grains, eggs, and legumes; nutritional
Recognition of: proper food handling and storage of foodstuffs;        considerations in food preparation; a variety of recipes for
different cuts of meat, fowl, seafood, and vegetables; proper          mixtures and crèmes from the classical French dessert repertoire;
preparation of stocks and sauces; specific cooking techniques for a    major wine grape varietals and wine-producing regions;
variety of dishes; organization and cleanliness; a selection of        characteristics that distinguish wines from these regions; major
recipes from the classical French repertoire.                          beer and spirit categories; cheese making processes; distinguishing
                                                                       characteristics of varieties of cheese.
Knowledge of: food safety principles; correct seasoning; required
use, care, and implementation of knives; kitchen hygiene;              Knowledge of: basic nutritional considerations; care and
regulated use of all basic kitchen equipment; proper maintenance       maintenance of professional equipment; influence of
and cleanliness of equipment.                                          sustainability and seasonality of menus.

Understanding of: importance of food safety issues for the             Understanding of: the organization of a work station, the
conservation of foodstuffs; avoidance of waste.                        importance of camaraderie in a team, menu construction, the
                                                                       importance of taste and color in the plating of a recipe.
Upon completion of Level 1, each student will be expected to:
• Have been present, properly attired, and on time daily               Upon completion of Level 2, each student will be expected to:
• Be familiar with requisite equipment—its use, maintenance,           • Prepare ingredients to create the greatest nutritional value
   and care                                                            • Prepare five different pâtes: à choux, feuilletée, brisée, sucrée,
• Be aware of time requirements for preparation and execution             and sablée
   of dishes                                                           • Prepare three different appareils: pâte à frire, pâte à crêpe,
• Properly execute the cuts of meat, fowl, fish, and vegetables           and génoise
   required by specific recipes                                        • Prepare crème anglaise, crème pâtissière, sorbet, ice cream,
• Know the basic cooking techniques or styles of meat, fowl,              mousse, and meringue
   fish, and vegetables                                                • Execute curriculum dishes in a team setting to the
                                                                          instructor’s specifications and approval
Segment Structure
                                                                       Segment Structure
On each class day, after attendance, the Chef-Instructor will
lecture and do a demonstration on the day’s subject, followed by a     As in Level 1, after attendance, the Chef-Instructor will lecture
question and answer period. A mise en place (“put in place”) of        and do a demonstration on the day’s subject, followed by a
the work plan for the day will be given. Students will then work in    question and answer period. A mise en place (“put in place”) of
teams on a specific recipe and create a finished dish. Throughout      the work plan for the day will be given. Students will then work in
the progression of the recipe, Chef- Instructors will provide          teams on specific recipes and create finished dishes.
individual attention and feedback.                                     Throughout the progression of the recipe, Chef-Instructor will
                                                                       provide individual attention and feedback. Each completed dish
Level 2 - Quality: Building Culinary Foundations (100 Hours)           will then be presented to the Chef-Instructor for critique.
In Level 2, students will advance their knowledge of the skills
taught in Level 1 and will develop significant new skills. Students    Level 3 - Discipline: Skills For Consistency and Their
will learn basic nutrition and also learn the functions of fats,       Refinement (100 Hours)
proteins, and carbohydrates in the body, and how to select and
prepare ingredients to get the best nutritional value in meals.        Skills initiated in Levels I and II will become ingrained in Level 3.
Level 2 also teaches the fundamentals of cheese and cheese             In this segment, the students will execute classical French dishes
production, and provides an in-depth look at rice and various          from each of the four departments of the professional kitchen:
forms of pasta. In this unit students will also be introduced to       garde-manger, poissonnier, saucier, and pâtissier. Timing,
various batters, doughs, and crèmes. Finally, menu design              organization, efficiency, multi-tasking and teamwork are the
(construction) and the art of food presentation will be important      goals. Learning each of the divisions of the professional kitchen
elements in the students’ training.                                    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 3, students will also begin their
                                                                       education in low temperature cooking techniques. At the
                                                                       completion of this level, students will be able to execute classical
                                                                      28
French dishes within time constraints and must take a                    serve hot and cold food appropriate for a catered affair. As part of
comprehensive midterm examination to demonstrate that                    each lesson the student will participate in butchering, learning
competency.                                                              how to use the products obtained from butchering. Students will
                                                                         also plan, organize, and prepare curriculum dishes specific to
Skills Acquired                                                          buffet/catering work and prepare food for display, emphasizing
                                                                         color, proportion, arrangement, and logical traffic flow. The
Recognition of: varied applications of cooking techniques, strong
                                                                         student teams will also arrange and decorate the buffet as is
work ethic required in the kitchen, details of fine cooking,
                                                                         normal for a catered affair, and serve the completed dishes to
structured methods of plating.
                                                                         faculty and students. This course also emphasizes the business of
                                                                         catering, food cost control, and inventory management.
Knowledge of: how to set up and maintain a work station,
requisitioning food, classical French dishes, timing and
                                                                         Skills Acquired
organization required to properly execute those dishes.
                                                                         Recognition of: timing constraints in preparation and service,
Understanding of: complete organization of a work station, how           serving the buffet (e.g., portioning and slicing), and staff meal, use
to work efficiently, the importance of teamwork, building on the         of learned cooking methods and standard equipment to produce
importance of flavor and plating of a recipe                             high volume meals, and application of proper sanitation
                                                                         procedures in order to prepare family meals safely.
Upon completion of Level 3, each student will be expected to:
• Be properly attired, organized, clean, and prepared for the            Knowledge of: charcuterie preparation, hot and cold buffet
   class objectives                                                      preparations, setting up decorations for the buffet table.
• Know and understand the required basic recipes and
   techniques                                                            Understanding of: application of vacuum packaging on certain
• Accept responsibility for the setup and execution of the               buffet items and when cooking sous-vide, and proper slicing,
   required dishes on each station                                       portioning, and serving techniques at the buffet table.
• Know how the elements of a specific recipe should be
   presented                                                             Segment Structure
                                                                         On each class day, after attendance, the Chef-Instructors will
Segment Structure                                                        lecture and do a demonstration on the day’s subject if necessary,
After attendance, each day will commence with a 30-minute                followed by a question and answer period. The mise en place of
lecture and demonstration. At this point, key issues concerning          the work plan for the day will be given. Students will then work in
each dish will be explained and students will begin specific work        teams on one of two stations: buffet/ catering, or quantity cooking
in their respective stations (either garde manger, poissonnier,          (family meal). Throughout the class time, students will be
saucier, or pâtissier). Students will then prepare and serve their       working under a strict production schedule and will receive, as
dishes under the guidance and direction of the Chef-Instructor.          always, individual attention and feedback from the Chef-
Upon completion, students will receive feedback from the Chef-           Instructors.
Instructor.
                                                                         Level 5 - Reality: Introduction to the Professional Kitchen (100
Level 4 - Discipline: Techniques in Buffet, Charcuterie,                 Hours), and
Production, and Volume Cooking                                           Level 6 - Reality: Confidence, Control, And Creativity In the
                                                                         Professional Kitchen (100 Hours)
In this segment, students will begin to focus on volume cooking,
making their experience of the rigors of a professional kitchen          As students enter Level 5, they are considered entry-level cooks.
much more realistic. Each day, students will work in quantity            They are now responsible for part of the daily menus at L’Ecole.
cooking (family meal), or buffet/ catering, of which charcuterie is      Students learn to work with efficiency, accuracy, and consistency
a main component. The volume cooking segment will require the            in the restaurant environment, under the strict supervision of the
student to work in a team to organize, prepare, and serve the            Chef-Instructor. Students must demonstrate the ability to prepare
meals cafeteria-style to students and staff. The food prepared for       food using all common cooking methods, to adapt classic
family meals will be chosen from standardized curriculum recipes         techniques and dishes to contemporary tastes, and to identify and
that reinforce techniques learned in Levels 1, 2, and 3, stressing a     correct inappropriate seasoning, texture, and consistency. At this
well-balanced nutritional content. Each family meal will include a       point, the ability to interact with other cooks, to take direction, to
salad, protein-based entrée, vegetarian entrée, vegetable, and           execute assigned tasks, and to be flexible are judged as strenuously
starch. Buffet/Catering will teach students how to prepare and           as the command of recipe comprehension and execution. In Level
                                                                       29
5, students rotate through the garde-manger, poissonnier, saucier,         student’s performance will be critiqued by invited judges in a
entremetier, and pâtissier stations, executing dishes from a               casual setting. The judges’ grades, along with the chef monitor’s
regional French menu typically served at a brasserie or bistro,            grades, will determine a portion of the student’s final test grade.
followed in Level 6 with a progressive French menu using more
advanced techniques. In Levels 5 and 6 students will learn about           Grading
the complexities, rules, and regulations of a highly organized
                                                                           The minimum passing grade at the School is 70%. Throughout
kitchen and will become more discerning judges of the food they
                                                                           the curriculum students will be given written examinations and
are preparing. Level 6 is designed to be progressively more
                                                                           practical evaluations. Students receive cumulative grades for each
difficult than Level 5 and the menu and curriculum will rotate to
                                                                           individual level and for the entire program. Students who fall
emphasize seasonal ingredients. In Level 6, the students will be
                                                                           below 70% in any level are placed on grade probation.
responsible for a proportionally larger number of covers served in
the restaurant. At the completion of these two levels, a student
                                                                           Students who fail to achieve a grade of 70% or higher in the
will have acquired the minimum skills necessary for an entry-level
                                                                           first level will be withdrawn from the program. Students who
position in a professional kitchen. Every student who has met the
                                                                           fail to achieve a passing grade for any subsequent level may be
requirements of all six levels will come to know les bases de la
                                                                           required to repeat the level, at additional cost. Students must have
cuisine (“the foundations of cooking”) through rigorous culinary
                                                                           a cumulative average of at least 70% at both the midpoint of the
training. From this point, it is the student’s self motivation and
                                                                           program and completion of the program or they will be
creativity that will determine their future.
                                                                           withdrawn in accordance with the satisfactory academic progress
                                                                           policy (see Satisfactory Academic Progress section in this catalog
Skills Acquired
                                                                           for the complete policy). Withdrawals and level repeats due to
Recognition of: food arrangement and plating considerations,               failing grades are subject to the discretion of the School Director.
achieving consistency as a guideline for the final product.
                                                                           Students must achieve a minimum passing grade on both the
Knowledge of: how to expedite dishes consecutively with time               midterm and final exams. In the event of a failing grade on the
constraints; coordination and firing of multiple dishes, setup and         midterm or final exam, a student will be offered one retake within
breakdown of the kitchen stations.                                         14 calendar days. Any student who fails the retake will be
                                                                           immediately withdrawn from the program. Students who are
Understanding of: volume preparation of the recipes, strict                absent on the day of an end-of-level exam must have a
weighing and portioning of proteins, preparation of                        documented reason for their absence and approval from the
accompanying sauces and vegetable garnishes.                               Registrar in order to schedule a make-up exam. The make-up
                                                                           exam must be scheduled and completed within 14 calendar days
Upon completion of Levels 5 and 6, each student will be expected           of the original exam date.
to:
• Be familiar with a larger variety of meats, fowl, fish,                  All students are required to submit a menu project in Level 5.
    vegetables, and fruits in their natural state, in the classic cuts,    This project allows students to express their creativity and style by
    and in standard recipes                                                demonstrating the knowledge they have acquired in the program.
• Be able to organize a station as chef de partie                          This project extends beyond regular classroom study and will
• Recognize techniques in a given recipe                                   require a reasonable investment of time and resources outside of
• Take initiative and improvise as necessary                               the School. This project is worth 20% of the Level 5 grade. The
• Explain a recipe and its progression to other members of a               criteria and grading details will be given to the student by the
    team                                                                   Chef-Instructor during Level 3.

Segment Structure                                                          Students must have a cumulative grade of 70% or higher in order
After attendance, the Chef-Instructors will lecture on the day’s           to graduate from the program. Graduates will have a strong
menu, detailing the recipes, procedures, and plating, as well as the       knowledge of basic techniques, enabling them to function
mise en place required for the service. Every class ends with              immediately in a restaurant as an entry-level line cook.
cleanup and a final inspection of the refrigerators and cooking
equipment. Upon completion of the final examination, each




                                                                          30
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
Individual Desserts 2                                     2          28           30
Individual Desserts 3                                     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          536          600
TOTAL PROGRAM
                                                       Hours       Hours        Hours

Schedule Of Instruction and Capacity                                  will learn to relate all recipes to the overall development of grand
This course contains a maximum of 22 students.                        desserts. Lessons cover recipe construction through the complete
Full-time daytime schedule (24 Weeks):                                comprehension of the basics necessary to conceive the ultimate
-Monday through Friday, 8:30 am to 2:30 pm.                           pièce de résistance. Upon satisfactory completion of this program,
Part-time evening schedule options (40 Weeks):                        a student will be qualified to assume an entry-level position as an
-Monday, Wednesday, and Friday: 5:30 pm to 10:30 pm                   assistant pâtissier.
-Tuesday and Thursday, 5:30 pm to 10:30 pm, and Saturday, 9:00
am to 2:00 pm                                                         The following restrictions will apply to the order in which units
- Tuesday and Thursday, 3:30 pm to 8:30 pm, and Saturday, 9:00        must be taught:
am to 2:00 pm.                                                        • Tarts, Cookies, and Sanitation must be taught first
                                                                      • Cakes 1 must come before Cakes 2
Educational Objectives                                                • Individual Desserts 1 must come before Individual Desserts 2
                                                                          and Individual Desserts 3
The 600-hour program that comprises the Classic Pastry Arts
                                                                      • Sugar 1 must come before Sugar 2
curriculum is composed of 17 units that include pastry theory,
                                                                      • Tarts, Cookies, Sanitation, Puff Pastry 1, Viennoiseries, and
technique, and implementation, which give the student the skills
                                                                          Cakes 1 must be taught prior to Petits Fours, Individual
for entry-level employment in a commercial bakery or kitchen
                                                                          Desserts 1, and Wedding Cakes
creating professional quality desserts. Students are given a
                                                                      • Review and Final must come last
thorough understanding of the philosophy and rules of basic
pastry. The skills learned will encourage the use of individualized
                                                                      Tarts, Cookies, and Sanitation
flavor combinations to compose unique desserts as well as a
proficiency at writing and designing specialty menus. Working in In this initial segment, the beginning pâtissier will learn basic
a setting unique to the School, each student is furnished with an     equipment use, measurements, procedures, knife skills, theory,
individual work station allowing daily hands-on experience. Team and the recipes required for fundamental French short and rich
projects prepare students to master the complexities of the           pastry dough, such as pâte brisée, pâte sucrée, and pâte sablée, as
commercial marketplace. Escalating through the lessons, students well as basic cookie dough and tart fillings. This will set the first
                                                                    31
building block for the successful execution of all levels of basic    Petits Fours
tarts and cookies. In this unit students will train and take the      The now somewhat-seasoned pâtissier is introduced to the bite-
exam for food safety certification from the National Restaurant       sized, beautifully iced and decorated treats that are often the
Association—the most widely accepted food-handling                    finishing touch to a dinner or banquet. All the basic recipes,
certification in the country.                                         procedures, and skills necessary for creating baked and non-baked
                                                                      petits fours will be examined, including cutting, molding, filling,
Pâte à Choux                                                          glazing, and decorating.
Students are taught basic equipment use, procedures, theory, and
recipes for creating pâte à choux, also known as cream puff pastry. Chocolate 1
A variety of desserts made with this uniquely sticky dough will be Students will be introduced to the history of chocolate as well as
examined, as will different combinations of fillings and glazes.      the manufacturing process. Students will learn different methods
                                                                      for tempering dark, white, and milk chocolate. Baking with
Puff Pastry 1                                                         chocolate and an introduction to chocolate candies including a
In this segment, students will learn basic recipes, procedures, and basic ganache and dipping techniques will be covered. Students
skills necessary for creating and handling four types of puff         will learn how to design and execute a functional piece made from
pastry—the delicate, multi-layered pastry dough also known as         chocolate.
pâte feuilletée. Instruction for the creation of napoléons, palmiers,
and many other rich delicacies is included. Students will learn       Chocolate 2
advanced uses for the dough, and they will complete written and       More advanced chocolate techniques and candy making will be
practical evaluations.                                                covered, including molded bonbons and flavored ganaches.
                                                                      Students will develop and execute recipes for bonbons. Students
Viennoiseries                                                         will learn decorating techniques such as coloring chocolate, and
Students are introduced to the basic recipes, procedures, theory,     they will design and build a chocolate showpiece.
and skills to create enriched-dough products such as croissants,
Danish, brioche, quick breads, and classic European, ethnic,          Individual Desserts 1
holiday, and specialty breads.                                        Students will apply the techniques they studied earlier and be
                                                                      introduced to a number of new techniques including ice creams,
Bread                                                                 sorbets, and sauces. The unit will focus on plated desserts and
In this segment, students are introduced to lean bread doughs,        students will learn how to properly describe desserts for a menu.
including baguette dough. Students will also learn steps used for
artisanal bread making. In this unit, students will also receive      Individual Desserts 2
information on nutrition as it is related to food products.           Students will build on previous skill development. New
                                                                      techniques including frozen desserts, advanced creams, and
Cakes 1                                                               fillings such as sabayon will be introduced. Particular emphasis
In this segment, students are introduced to recipes, procedures,      will be placed on adjusting menus for seasonality and developing
skills, and theory for making classic and modern cakes and            student speed and organization for plating multiple desserts.
gâteaux. A wide variety of sponge cakes, fillings, and decorating
techniques are covered, including genoise, biscuit, meringue,         Individual Desserts 3
Bavarian creams, mousse, and ganache fillings. Students are           Students will continue to work on more advanced desserts
introduced to decorating techniques using various icings, rolled      including à la minute (hot) items such as soufflés and deep fried
fondant, marzipan, and glazes.                                        desserts. Students will create their own dessert menu, learn how to
                                                                      order ingredients based on a given menu, and execute desserts for
Cakes 2                                                               a chefs’ tasting.
In this segment, students continue skill development on cakes and
decorating techniques and learn to prepare rolled cakes and           Sugar 1
chiffon cakes. The uses of rolled fondant to cover a cake and         Students will be introduced to the basic recipes, procedures, and
decorating are emphasized. A practical skills examination             skills required to create nougatine and marzipan. Students will
includes designing and building a special occasion cake. The          learn basic techniques for air brushing and pastillage. They will
completion of this unit marks the midpoint of the program and         design and build a functional piece with pastillage and learn the
students must take and pass a comprehensive midterm                   basic techniques of making sugar paste flowers.
examination.

                                                                     32
Sugar 2                                                                Segment Structure
Students learn the procedures for cooking, pouring, and blowing        On each class day, after attendance, the Chef-Instructor will
sugar. They will also learn to make and decorate showpieces.           lecture on the day’s subject with a question and answer period to
Students will work together to design a showpiece for a theme.         follow. A mise en place (“put in place”) of the work plan for the
                                                                       day will be given with a time schedule to be followed. Students
Wedding Cakes                                                          will then work on a specific recipe or, during decorative work
Students will create a three-tiered wedding cake using some or all     units, a creative project. Components are then put together to
of the decorative techniques they have learned, with special           create a finished product. Throughout the execution of a recipe or
emphasis on design and planning.                                       a decorative project, individual feedback from the Chef-Instructor
                                                                       is available. The finished product (as well as its components) is
Review, Written, and Practical Final Exam                              presented for critique and discussion by the Chef-Instructor.
                                                                       Finally, itemized cleanup ends the session.
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         Grading
chocolate, pastillage, nougatine, or cooked sugar. Special             The minimum passing grade at the School is 70%. Throughout
emphasis is placed on timing, scheduling, accuracy, and                the curriculum, students will have written examinations and
presentation.                                                          practical projects, as well as weekly grade evaluations for their in-
                                                                       class performance. Students receive cumulative grades for each
Skills Acquired                                                        individual unit and for the entire program. Students who fall
Development of: a thorough understanding of the philosophy of          below 70% in any unit may be placed on grade probation or be
pastry making; a clear conception of the interrelationship of the      required to repeat the unit, at the discretion of the School
mathematical rules of basic pastry recipes                             Director.


Knowledge of: the complexities of the commercial marketplace;          Students must have a minimum cumulative average of 70% at
the relationship of all recipes to the overall development of grand    both the midpoint of the program and completion of the
desserts; how to construct a recipe through the complete               program or they will be withdrawn in accordance with the
comprehension of the building blocks necessary to conceive the         satisfactory academic progress policy (see Satisfactory Academic
ultimate dessert                                                       Progress section in this catalog for the complete policy).


Upon completion of the Classic Pastry Arts program, each               Students must achieve a minimum passing grade on both the
student will be expected to:                                           midterm and final exams. In the event of a failing grade on the
• Have been present, properly attired, and on time daily               midterm or final exam, a student will be offered one retake within
• Be familiar with all pastry and baking equipment—their use,          14 calendar days. Any student who fails the retake will be
    maintenance, and care                                              immediately withdrawn from the program. Students who are
• Be aware of time requirements for oven heating for pastry            absent on the day of an end-of-unit exam must have a
    making/baking                                                      documented reason for their absence and approval from the
• Properly execute the creation of all of the types of pastries        Registrar in order to schedule a make-up exam. The make-up
    taught throughout the Classic Pastry Arts program                  exam must be scheduled and completed within 14 calendar days
• Have a clear understanding of the theory, procedures, and            of the original exam date.
    skills necessary for the successful completion of a specific
    recipe                                                             Students must have a cumulative grade of 70% or higher in order
• Have the ability to create decorative and specialty cakes            to graduate from the program. Graduates will have a strong
• Properly execute the creation of fillings, glazes, frostings,        knowledge of basic techniques, enabling them to function
    ganaches, mousse, Bavarians, and parfaits                          immediately in any commercial pastry kitchen as an entry-level
                                                                       pastry cook.




                                                                      33
INTENSIVE SOMMELIER TRAINING

Unit                                            Theory      Practice       Total
Wine Foundation                                   18           18           36
Wines of France                                   22           22           44
New World Wine Regions                            14           14           28
Wines of Italy – 24 hours                         12           12           24
Wines of the Iberian Peninsula                    10           10           20
Wines of Germany and Eastern Europe                8           8            16
Beers & Spirits                                    8           8            16
Wine Program Management                           8            8            16
                                                 100          100           200
TOTAL PROGRAM
                                                Hours        Hours         Hours

Schedule Of Instruction and Capacity                                   decanting. The class will culminate in an international overview
This course contains a maximum of 22 students.                         of important wine regions. An average of 6 to 8 wines will be
Full-time daytime schedule (10 Weeks): Monday through Friday,          tasted each day.
9:00 am to 1:00 pm
Part-time evening schedule (17 Weeks): Tuesday, Wednesday,             Objectives
and Thursdays, 6:00 to 10:00 pm                                        Upon completion of this course, students will:
(note: the optional Certified Sommelier Exam is held after the         •    Know how the sense of taste and smell are used in the tasting
official end of the course)                                                 and identification of wines
                                                                       •    Experience how the aging of wines affects their quality and
Educational Objectives                                                      appearance
The Intensive Sommelier Training is a 200 clock-hour course. The       •    Be introduced to the service aspect of the sommelier’s
class is a combination of lecture and lab with approximately half           position
the time being lecture and the other half being lab where students     •    Learn the proper technique for decanting and why it is
taste wines and practice the art of proper service. This program            important
may be taken on a full-time schedule allowing the student to           •    Begin to understand the principles of wine and food pairing
complete their training in 10 weeks, or as a part-time schedule        •    Be introduced to the component tasting technique and given
allowing the student to complete in 17 weeks. There are 50 class            the tasting grid recommended by the Court of Master
periods of 4 hours. Upon successful completion students will                Sommeliers
receive a diploma. The course also allows students the option of       •    Learn the fundamentals of viticulture by visiting a working
taking the three day Introductory and Certified Examinations                vineyard
administered by the Court of Master Sommeliers™. The program           •    Learn which are the major wine-producing regions of the
prepares successful graduates for entry-level positions into the            world
restaurant/wine industry with emphasis in the areas of sales and
service.                                                               WA 102 – Wines of France – 44 Hours
                                                                       The Wines of France unit begins with an overview of the quality
WA 101- Wine Foundation – 36 Hours                                     levels of French wines, focusing on the AOC system. Students will
The Wine Foundation unit will prepare students for future classes      be introduced to the major wine regions of France and the variety
on the wine regions of the world. The course begins with the           of climates, wine styles, cuisine, and customs. We will take a
basics of grape growing and winemaking. Students will learn            virtual and tasting tour of the wine regions of France learning: the
about the physiology of taste and how to taste and talk about          grapes, AOCs, regulations, styles of wines, and labeling. The
wines. They will learn to assess, blind taste and identify flaws in    regions to be covered include: Alsace, Loire Valley, Burgundy,
wines. They will discuss the effects of aging wines and proper         Rhône, Provence, Languedoc, Roussillon, Southwest, Jura, Savoie,
cellar conditions. There will be a detailed hands-on session on        Bordeaux, and Champagne. An average of 6 to 8 wines will be
professional wine service including sparkling wines and                tasted each day.
                                                                      34
Objectives                                                            •    Know, taste, and identify wines from Piedmont and Northern
                                                                           Italy
•   Know the major growing regions or appellations of France
                                                                      •    Know, taste, and identify wines from Lombardy
•   Know, taste, and identify wines from Alsace
                                                                      •    Know, taste, and identify wines from Tuscany and Central
•   Know, taste, and identify wines from the Loire Valley
                                                                           Italy
•   Know, taste, and identify wines from Burgundy
                                                                      •    Know, taste, and identify wines of Sicily and southern islands
•   Know, taste, and identify wines from the Rhône Valley
                                                                      •    Know, taste, and identify wines of Southern Italy and the
•   Know, taste, and identify wines from Provence
                                                                           Islands
•   Know, taste, and identify wines from the Languedoc-
                                                                      •    Experience a classic Italian meal paired with Italian wines
    Roussillon
•   Know, taste, and identify wines from the Southwest, Jura and
    Savoie                                                            WA 105 – Wines of the Iberian Peninsula – 20 Hours
•   Know, taste, and identify wines from Bordeaux                     The Wines of the Iberian Peninsula unit begins with an overview
•   Know, taste and identify wines from Champagne                     of the quality levels of Spanish wines. Students will be introduced
•   Have an opportunity to taste a classic French meal paired         to the major wine regions of Spain, climates, wine styles, and
    with French wines                                                 cuisine. We will take a virtual and tasting tour of the wine regions
                                                                      of Spain, learning: the grapes, DOs, regulations, styles of wines,
WA 103 – New World Wine Regions – 28 Hours                            and labeling. The regions to be covered include: Sherry, Rioja,
                                                                      Ribera del Duero, Navarra, Priorat, Rueda, Rías Baixas, and many
The New World Wine Regions unit begins with an overview of
                                                                      others. We will also discuss and taste Cava. We will then move on
the history and current law regarding wine in the United States.
                                                                      to the wine regions of Portugal, learning: the grapes, DOCs,
We then cover the wines of California, New York, Oregon and
                                                                      regulations, styles of wines and labeling. The regions to be
Washington at length and touch on wines of the other 46 states.
                                                                      covered include: Port, Madeira, Douro, Dão, Bairrada, Setubal,
The rest of the American continent is covered including Canada,
                                                                      Vinho Verde, and others. An average of 6 to 8 wines will be
Chile, Argentina, and Uruguay. The remaining New World wine
                                                                      tasted each day.
regions of Australia, New Zealand and South Africa are also
covered. An average of 6 to 8 wines will be tasted each day.
                                                                      Objectives
Objectives                                                            •    Know the major growing regions (VdlT) of Spain
                                                                      •    Know the premier growing regions (DOCa and DOs) of
•   Know the major growing regions for New World Wines
                                                                           Spain
•   Know, taste, and identify wines from California and New
                                                                      •    Know the major growing regions (VR) of Portugal
    York
                                                                      •    Know the premier growing regions (DOCs) of Portugal
•   Know, taste, and identify wines from the Pacific Northwest,
                                                                      •    Know, taste, and identify wines of Spain
    and Canada
                                                                      •    Know, taste, and identify wines Portugal
•   Know, taste, and identify wines from South America
                                                                      •    Experience a classic Iberian meal paired with Iberian wines
•   Know, taste, and identify wines from New Zealand, and
    South Africa
•   Experience a classic meal from one of the New World regions       WA 106 – Wines of Germany and Eastern Europe – 16 Hours
    paired with wines from the region                                   The Wines of Eastern Europe unit begins with an overview of the
                                                                        geography of the entire region. Students will be introduced to the
WA 104 – Wines of Italy – 24 Hours                                      major wine regions of Germany, quality levels and labeling. We
The Wines of Italy unit begins with an overview of the quality          will take a virtual and tasting tour of the wine regions of
levels of Italian wines. Students will be introduced to the major       Germany, learning: the grapes, regulations, styles of wines, and
wine regions of Italy, climates, wine styles, and cuisine. We will      labeling. We will emphasize the wines of the Mosel, Rheingau,
take a virtual and tasting tour of the wine regions of Italy learning: Pfalz, Rheinhessen and Nahe. This module will then study
the grapes, DOCGs, regulations, styles of wines, and labeling. The Austria, Hungary, and Greece. An average of 6 to 8 wines will be
regions to be covered include: Piedmont and the rest of Northern tasted each day.
Italy, Tuscany and the rest of Central Italy, Southern Italy, and the
islands. An average of 6 to 8 wines will be tasted each day.            Objectives
                                                                        Know the major growing regions of Germany and the wine
Objectives                                                              producing regions of Eastern Europe
• Know the major growing regions (DOCGs) of the Italian                 • Know the specific grape varietals of German wines
     Peninsula                                                          • Know, taste, and identify wines from Mosel and Rheingau
                                                                        • Know, taste, and identify wines from Austria
                                                                      35
•   Know, taste, and identify wines from Hungary                       Objectives
•   Know, taste, and identify wines from Greece
                                                                       •   Know how to design a wine list for various types of service
•   Experience a classic German meal paired with wines from the
                                                                           venues
    region
                                                                       •   Know the proper formulae for pricing
                                                                       •   Know the steps necessary for proper cellar management
WA 107 – Beers & Spirits – 16 Hours                                    •   Know the steps necessary for maintaining control of wine
The Beers and Spirits unit begins with beer production, terms,             program costs
and styles. We will then discuss distillation and whiskies from        •   Know the implications of beverage laws to the sommelier’s
around the world. The great brandies of the world will also be             position
covered as well as liqueurs and other spirits. A selection of beers
or spirits will be tasted each day. The course will conclude with a    Grading
sparkling wine service exam.
                                                                       Throughout the curriculum, students will be given written
                                                                       examinations after each unit as well as a unit evaluation grade for
Objectives
                                                                       tasting and professionalism. A student failing a unit will be placed
•   Know the distillation process by which all major spirits are       on probation and may be required to repeat the unit, at the
    produced                                                           discretion of the School Director or Wine Director. Students must
•   Know the great brandies of the world                               achieve a minimum passing grade of 70% on the Unit 1 (Wine
•   Know the great whiskeys of the world                               Foundation) exam or will be withdrawn. Students failing to
•   Know the more recognized liqueurs, how they are produced           achieve a passing grade in any subsequent unit will be placed on
    and from which region they originate                               probation and/or required to repeat the unit, at the discretion of
                                                                       the School Director or Wine Director. Students may re-take the
WA 108 – Wine Program Management – 16 Hours                            unit test once in an effort to receive a minimum passing grade of
The Wine Program Management unit begins with creating a                70%. The re-take must be completed within 3 class periods of
winning wine list including menu concept, pricing, variety of          notification of failing grade or cumulative grade below 70%.
selections, and creative marketing. Beverage cost control, vendor      Students who are absent on the day of an end-of-unit exam must
relations, cellar management, and beverage law round out this          have a documented reason for their absence (doctor’s note or
module. The course will conclude with a decanting wine service         similar) and approval from the Registrar in order to schedule a
exam.                                                                  make-up exam.




                                                                      36
Tuition and Fees
Alumni pricing is available to students who have graduated from 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. Family member
pricing is available for family members of graduates of Classic Culinary Arts, Classic Pastry Arts or Art of International Bread Baking
programs. Family members are limited to a documented spouse, registered domestic partner, child, or sibling.

     COURSE                 TUITION            NONREFUNDABLE               BOOKS AND           INSURANCE FEE               TOTAL
                                               APPLICATION FEE              SUPPLIES
The Art of
International Bread          $10,515                   $100                     $375                   $10                 $11,000
Baking
             Alumni           $9,464                     $0                     $375                   $10                  $9,849

            Recent            $8,938                     $0                     $375                   $10                  $9,323
    Alumni/Military
            Family            $9,464                   $100                     $375                   $10                  $9,949

Cake Tech & Design           $20,090                   $100                     $800                   $10                 $21,000
            Alumni           $18,081                    $0                      $800                   $10                 $18,891

            Recent           $17,077                     $0                     $800                   $10                 $17,887
    Alumni/Military
            Family           $18,081                   $100                     $800                   $10                 $18,991

Classic Culinary
                             $45,790                   $100                     $850                   $10                 $46,750
Arts (Day)
             Alumni          $41,211                     $0                     $850                   $10                 $42,071

            Recent           $38,922                     $0                     $850                   $10                 $39,782
    Alumni/Military
            Family           $41,211                   $100                     $850                   $10                 $42,171

Classic Culinary
Arts (Evening)               $40,540                   $100                     $850                   $10                 $41,500
MWF
             Alumni          $36,486                     $0                     $850                   $10                 $37,346

            Recent           $34,459                     $0                     $850                   $10                 $35,319
    Alumni/Military
            Family           $36,486                   $100                     $850                   $10                 $37,446

Classic Culinary
                             $37,940                   $100                     $850                   $10                 $38,900
Arts (Evening) TRS
             Alumni          $34,146                     $0                     $850                   $10                 $35,006

            Recent           $32,249                     $0                     $850                   $10                 $33,109
    Alumni/Military
            Family           $34,146                   $100                     $850                   $10                 $35,106


                                                                  37
Classic Pastry Arts
                               $44,790                     $100                     $800                    $10                  $45,700
(Day)
              Alumni           $40,311                      $0                      $800                    $10                  $41,121

            Recent             $38,072                      $0                      $800                    $10                  $38,882
    Alumni/Military
            Family             $40,311                     $100                     $800                    $10                  $41,221

Classic Pastry Arts
                               $37,790                     $100                     $800                    $10                  $38,700
Eve (MWF)
              Alumni           $34,011                      $0                      $800                    $10                  $34,821

            Recent             $32,122                      $0                      $800                    $10                  $32,932
    Alumni/Military
            Family             $34,011                     $100                     $800                    $10                  $34,921

Classic Pastry Arts
Afternoon & Eve                $35,890                     $100                     $800                    $10                  $36,800
(TRS)
              Alumni           $32,301                      $0                      $800                    $10                  $33,111

            Recent             $30,507                      $0                      $800                    $10                  $31,317
    Alumni/Military
            Family             $32,301                     $100                     $800                    $10                  $33,211

Intensive Sommelier
                                $9,320                     $100                      $70                    $10                   $9,500
Training

              Alumni            $8,388                      $0                       $70                    $10                   $8,468

            Recent              $7,922                      $0                       $70                    $10                   $8,002
    Alumni/Military
            Family              $8,388                     $100                      $70                    $10                   $8,568



Advanced Standing: Tuition charges for a graduate of Culinary            enrollment agreement and making an initial payment and (ii) a
Techniques or La Technique who has been granted Advanced                 student who has not visited the School’s facility prior to
Standing (subject to availability) for Classic Culinary Arts shall be    enrollment may withdraw without penalty within three days
credited by the amount equal to the tuition paid for that course.        following attendance at orientation or a tour of the facilities and
Tuition is applicable to all students. For purposes of financial aid     inspection of the equipment.
eligibility, career day programs are considered full-time and
career evening/afternoon programs are considered part-time.

A $500 tuition credit will be granted to any career 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
course start date. This credit shall be reversed if the check is not
honored or if the credit card charges are reversed.

A student who cancels within 7 days of signing the Enrollment
Agreement receives all amounts paid other than the non-
refundable Application Fee except that (i) a student may cancel
this agreement without penalty within three days after signing this
                                                                        38
ADDITIONAL CHARGES 

Students will be charged $75 for each scheduled make-up class.          NYU Articulation
There will be no refund for missed make-up classes. A student
required to repeat a level in Classic Culinary Arts due to excessive
absenteeism or failing grades shall be assessed an additional
charge of $2,000.
                                                                        Agreement
                                                                        As part of an articulation agreement between the School and New
A student required to repeat the second half of Classic Pastry Arts     York University School of Education, any student who has
due to excessive absenteeism or failing grades shall be assessed an     completed the six-month or nine-month Classic Culinary Arts
additional charge of $4,000.                                            with Artisanal Baking, Classic Culinary Arts, or Classic Pastry
                                                                        Arts program and holds a bachelor’s degree from an accredited
All students must be covered by an accident insurance plan for          institution may apply to be enrolled in a comprehensive, 40-credit
the length of their program, for which there is a charge of $10.        food and food management master of arts (MA) degree program
The coverage is terminated once a student is no longer enrolled in      to be developed in consultation with an advisor at New York
the program.                                                            University. NYU may grant up to six credits for the School’s
                                                                        diploma. Some prerequisite courses may be required in addition
The books and supplies charge, ranging in cost depending on the         to the above-named credits. The Food Studies MA program
program of enrollment, includes the charges for required books,         includes two areas of concentration: food culture and food
tools, uniforms, and daily supplies. Fees for replacement books,        systems. Food Culture examines the social, economic, cultural,
uniforms, tools, and identification cards are outlined in this          and psychological factors that have influenced food consumption
document. If a student chooses to purchase additional supplies,         practices and patterns in the past and present. Students research
they will be charged accordingly.                                       historical, sociological and anthropological aspects of food. Food
                                                                        Systems Explores the food systems, tracing commodities and
MISCELLANEOUS FEES                                                      agricultural concerns from production through consumption.
                                                                        Emphasizing international, national and local food systems,
•   Assessed charges for any book not returned to the library will      students explore environmental, ethical, and economic factors in
    be charged to the individual student’s account.                     food production and distribution. For a copy of the New York
•   A fee of $15 for any check returned to the School from the          University School Bulletin and application materials, call 212-
    bank, for any reason, will be charged to the individual             998-5030 or write: Office of Graduate Admissions, New York
    student’s account.                                                  University, School of Education, 82 Washington Square East, 3rd
•   A fee of $20 will be charged for replacement of a diploma.          Floor, New York, New York 10003-6644. For further information
•   A fee of $10 will be charged for additional graduation              or to make an appointment with a New York University advisor,
    photographs.                                                        email ed.gradadmissions@nyu.edu.
•   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 librarian. A schedule of fees for replacement
    books is available in the library.




                                                                       39
Graduation                                                            Honors and
REQUIREMENTS FOR GRADUATION
To graduate, every student must:
• Complete at least 90% of the required total hours of
                                                                      Awards
    instruction.
                                                                      GRADUATE WITH DISTINCTION*
• Take and pass the final examination.
• Receive an average passing grade on written tests and               Any culinary or pastry career course graduate who achieves an
    practical evaluations as described in the grading system.         average cumulative final numeric grade of 95% or higher and does
• Have paid, in full, all tuition and fees two weeks prior to         not exceed the allowed absences will graduate with distinction. A
    graduation.                                                       diploma indicating distinction will be mailed to the graduate.
• Return all library books two weeks prior to the last day of
    class.                                                            OUTSTANDING ATTENDANCE
• Complete the Graduation Clearance Form, including an exit
    interview with Career Services. Students who are self-            Any career culinary or pastry course graduate who attends every
    employed in a culinary profession must provide a business         day of the program will be presented with an outstanding
    card or other documentation of self-employment. Students          attendance certificate. Only one exception is made: for observance
    who will not be seeking employment as a result of full-time       of religious holidays.
    continuing education, medical conditions, military service, of
    incarceration must provide supporting documentation.              OUTSTANDING CREATIVE CULINARY PROJECT

A diploma and will be presented to students meeting the above         This award is presented to one graduate from each culinary arts
requirements.                                                         career course. This individual will be awarded a signed cookbook.


GRADUATION CEREMONY                                                   OUTSTANDING CREATIVE PASTRY PROJECTS

An annual graduation ceremony will be held at an off-site             This award is presented to the pastry arts career graduate with the
location for all Classic Culinary Arts and Classic Pastry Arts        highest average for four projects: menu project, wedding cake,
students who have completed the requirements for graduation.          chocolate showpiece, and pastillage cake stand. The recipient of
The location, date, and time of the ceremony is available from the    this award will receive a certificate.
Registrar’s office. Each student will be provided with two guest
tickets. Additional guest tickets will be available for purchase.     OUTSTANDING SERVICE AWARD
                                                                      This award is given to any graduate who provides service to the
Individual class graduation ceremonies will be held at the School
                                                                      School community and the food community at-large. This award
for The Art of International Bread Baking, Cake Techniques and
                                                                      will be presented to individuals who have accumulated the
Design, and Intensive Sommelier Training students. The location,
                                                                      requisite minimum of service points and have applied for the
date, and time of each graduation ceremony is available from the
                                                                      award three weeks prior to the final day of class.
Registrar’s office.

                                                                      DEAN’S LIST

Family Meal                                                           Students are eligible for the Dean’s List each level. To be on the
                                                                      Dean’s List a student must have a 90% in both attendance and test
                                                                      grades.
The School provides each career student with a daily meal
referred to as “family meal.” The preparation of this meal is part    * Students who have repeated a level due to failing grades or
of the Classic Culinary Arts curriculum and, as such, provides the    attendance will not be eligible to receive the Graduate with
student body with exposure to quantity cooking.                       Distinction award. The School may withhold any or all of the
                                                                      aforementioned awards at the discretion of the School Director.



                                                                     40
School Policies
ORIENTATION                                                              will authorize a grade change request to the Registrar for
                                                                         processing into the student’s permanent grade transcript record.
Student orientation is held prior to the first day of classes for the
Classic Culinary Arts, Classic Pastry Arts, The Art of                   If an instructor is no longer employed by the School, a student
International Bread Baking, Cakes Techniques & Design and                request for a grade change is to be made to the School Director. If
Intensive Sommelier Training programs. Orientation serves as the         there is sufficient evidence to make a change and if a reasonable
transition point in the student’s journey into the culinary world,       attempt has been made to produce a response from the instructor,
and it provides an opportunity to meet classmates as well as the         the School Director will authorize a grade change request to the
faculty and administrative staff. The purpose of orientation is to       Registrar for processing into the student’s permanent grade
communicate important information that is vital for the student’s        transcript record
first day and beyond. This information will help you successfully
navigate and get the most out of your program. Final paperwork           GRADING SYSTEM
is collected at orientation, and uniforms are distributed.
Attendance at orientation is required for all incoming students.         Description        Numerical     Letter
Failure to attend or make alternative arrangements may result in         Outstanding        90-100
the forfeiture of your seat in that particular class start and           Above Average      80-89
cancellation of the enrollment agreement.                                Average            70-79
                                                                         Failure            Below 70
GRADING                                                                  Incomplete                       I
                                                                         No Grade                         NG
Students receive numerical grades at the end of each level or unit.      Withdrawal                       W
The minimum passing grade at the School is 70%. Students                 Transfer                         T
must achieve a cumulative grade average of at least 70% at the           Section Change                   SC
program midpoint to maintain satisfactory academic progress              Pass                             P
standards, or they will be withdrawn (see Satisfactory Academic
Progress section on the next page for the complete satisfactory          GRADING PERCENTAGE
academic progress policy). Students in Classic Culinary Arts must        CLASSIC CULINARY ARTS
also achieve a grade average of at least 70% at the end of the first     Level   Percentage of Total Grade
culinary level or they will be withdrawn. Students who fail to
                                                                         Level 1 16.6%
maintain an average of 70% or higher will be placed on probation,
                                                                         Level 2 16.6%
and they may be required to repeat a level or unit(s), or be
                                                                         Level 3 16.6%
withdrawn (at the School Director’s discretion). Students must
                                                                         Level 4 16.6%
take and pass both the midterm and final exams with grades of
                                                                         Level 5 16.6%
70% or higher. All students must have an average of 70% or
                                                                         Level 6 17%
higher in order to graduate. See specific program requirements
for detailed grading policies for each program.
                                                                         GRADING PERCENTAGE
GRADE CHANGES                                                            THE ART OF INTERNATIONAL BREAD BAKING
                                                                         Level   Percentage of Total Grade
After an instructor has submitted a student’s grade to the
                                                                         Level 1 25%
Registrar, the grade may be changed only with the approval of the
                                                                         Level 2 25%
School Director. If there has been a clerical error, or the student
                                                                         Level 3 25%
feels the grade received is inaccurate, the student should first
                                                                         Level 4 25%
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

                                                                        41
GRADING PERCENTAGE                                     SATISFACTORY ACADEMIC PROGRESS (SAP)
CAKE TECHNIQUES AND DESIGN
Level   Percentage of Total Grade                      A student enrolled at the School is expected to maintain
                                                       satisfactory academic progress (SAP). A student must maintain a
Level 1 28.13%
                                                       minimum cumulative grade of 70% and complete the entire
Level 2 16.50%
                                                       course of instruction within the maximum time frame of 150% of
Level 3 7.93%
                                                       the scheduled length of the program in which the student is
Level 4 37.44%
                                                       enrolled (“maximum time frame”).
Level 5 10.005%

                                                       A student’s satisfactory academic progress will be evaluated at the
GRADING PERCENTAGE
                                                       midpoint and at the end of the program. At the time of
INTENSIVE SOMMELIER TRAINING
                                                       evaluation, the student must have a minimum cumulative grade
                                      Percentage of    of 70% and have completed 90% of the student’s scheduled clock
Level
                                      Total Grade      hours.
Wine Foundation                       18%
Wines of France                       22%              If a student is found not to meet the minimum quantitative
New World Regions                     14%              standards at the time of evaluation, the student will be placed on
Wines of Italy                        12%              SAP probation for a period of two weeks. During probation, the
Wines of Iberian Peninsula            10%              School will provide the student with advising and remediation.
Wines of Germany and Eastern Europe   8%               While on SAP probation, the student will continue to be eligible
Beers & Spirits                       8%               for financial aid. If the student does not meet the minimum
Wine Management                       8%               quantitative standards by the end of the probation period, the
                                                       student will be withdrawn from the School.
GRADING PERCENTAGE
CLASSIC PASTRY ARTS                                    If a student is found not to meet the qualitative standards at the
                                      Percentage of    time of evaluation as a result of failing the midterm or final
Level                                                  examination, the student will be placed on SAP probation and
                                      Total Grade
Tarts, Cookies and Sanitation         8.35%            given one opportunity to retake the midterm or final examination
Pate a Choux                          8.35%            within 14 calendar days. If the student does not meet the
Puff Pastry                           8.35%            qualitative standards at the end of that period, the student will be
Viennoiserie                          2.1%             withdrawn from the program.
Bread                                 6.2%
                                                       A student who is withdrawn based on his or her failure to
Cakes 1                               4.15%
                                                       maintain satisfactory academic progress may appeal his or her
Cakes 2                               4.15%
                                                       withdrawal in writing to the School Director. The student’s appeal
Petits Fours                          8.35%
                                                       should document an error in the student’s records or the School’s
Chocolate 1                           4.0%
                                                       calculation of satisfactory academic progress or unusual or
Chocolate 2                           6.0%
                                                       mitigating circumstances that have prevented the student from
Individual Desserts 1                 3.75%
                                                       meeting satisfactory academic progress standards, but which are
Individual Desserts 2                 1.25%
                                                       not an indicator of the student’s ability to successfully complete
Individual Desserts 3                 5.0%
                                                       the program in which the student is enrolled. The appeal will be
Sugar 1                               6.65%
                                                       considered before an appeals panel consisting of the School
Sugar 2                               3.35%
                                                       Director and the Program Director. If the student is re-admitted,
Wedding Cakes                         10%              he/ she will be placed on probation for 25% of the remaining
Review, Written and Practical Final                    program and during that period the student will be able to re-
                                      10%
Exam                                                   establish eligibility for federal financial aid.

                                                       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 re-establish
                                                       eligibility for federal financial aid funds only after meeting the
                                                       SAP standards.
                                                      42
If a student withdraws and re-enters or is on a leave of absence,       and attending scheduled make-up classes. Students must provide
the period in which the student is absent from School will not be       an e-mail address to receive notification from the Office of
included when determining whether the student is complying              Student Affairs of missed classes. Free e-mail addresses are
with the 150% maximum timeframe. If a student takes a leave of          available from websites such as yahoo.com, gmail.com, and
absence during any level in Classic Culinary Arts or any unit in        hotmail.com.
Classic Pastry Arts, The Art of International Bread Baking, Cake
Techniques and Design, or Intensive Sommelier Training, the             Student Notification Obligations
student will receive a grade of Incomplete (I), which will not be       A student missing class must:
counted in the student’s cumulative grade point average. If a           • Notify the instructor by e-mail or telephone.
student withdraws from a course, the student will receive a grade       • Notify the Associate Registrar by e-mail or telephone.
of Withdrawal (W), which will not be counted in the student’s           • Contact partners in the student’s work group. A student who
cumulative grade.                                                           fails to provide appropriate notice may be placed on
                                                                            Attendance Probation for the duration of the level.
A student may be asked to repeat a level or unit due to insufficient
or unacceptable grades, minimal attendance, and/or poor attitude        Hourly Attendance Obligations
during class. The original attempt at the level and the repeated
                                                                        The School’s policy is that students should attend all scheduled
attempt will be considered when determining whether a student is
                                                                        classes. If unavoidable, however, a student may miss a maximum
complying with the 150% maximum time frame. Students may
                                                                        of 10% of scheduled class time. Attendance is measured by level
not receive federal financial aid for the repeated attempt. When
                                                                        for Classic Culinary Arts, at the midpoint and completion for
required to repeat a level or a unit, a student will be obliged to
                                                                        Classic Pastry Arts, Cakes Techniques & Design and Intensive
transfer to another time slot if the class to be repeated is at its
                                                                        Sommelier Training, and by unit for The Art of International
maximum student capacity. If a student is unwilling or unable to
                                                                        Bread Baking. Any student missing 15% or more of class time in
transfer, or if no space is available, the student must then await
                                                                        any level, unit, or half will be placed on Attendance Probation.
the availability of space and will be required to request a leave of
                                                                        The student will remain on Attendance Probation until the
absence pending an opening. For example, if a Level 2 day student
                                                                        student has completed required make-up classes and achieved
is required to repeat the level and the Level 1 day class is at its
                                                                        90% of scheduled hours. During this time, the student will receive
maximum, the repeating student must either transfer to a night
                                                                        e-mail notices advising the student of the number of classes that
class session or wait for the next available day time slot.
                                                                        must be made up. The student must meet with the Associate
                                                                        Registrar and Assistant Dean of Student Affairs to help resolve
A level or a unit may be repeated only once, subject to the
                                                                        any problems that are making attendance impossible or
discretion of the School Director.
                                                                        impracticable and to schedule make-up classes in accordance with
                                                                        the policy set forth below.
All students should be aware that the responsibility for
complying with the School’s academic and attendance
                                                                        Absences accrued in the first half of the program must be made
requirements is theirs alone. Failure to comply with the
                                                                        up by the midpoint of the program or the student will be placed
requirements as outlined in this catalog will result in failure to
                                                                        on SAP probation and risk withdrawal, as set forth above.
graduate.                                                               Absences accrued in the second half of the program must be made
                                                                        up prior to graduation or the student will be withdrawn from the
If a student is denied financial aid as a result of not having made     program. The School Director has the discretion to allow a
satisfactory academic progress, an appeal may be made to the            student to take the final exam and attend the graduation
financial aid appeals panel for reconsideration. The student must       ceremony with one outstanding make-up class. The student must
submit a written appeal to the Office of Financial Aid, which will      complete the make-up class within 14 days from the last date of
review the appeal within one week. The Office of Financial Aid          class or the student will be withdrawn.
will notify the student regarding the decision of the panel. The
panel consists the School Director and the Director of Financial        Any student missing in excess of 20% of class time in the first
Aid.                                                                    level, unit, or half will be withdrawn from the program, regardless
                                                                        of whether the student has completed make-up classes.
ATTENDANCE
                                                                        Any student missing in excess of 20% of class time in subsequent
The School prepares students as culinary professionals and
                                                                        level, unit, or half will receive a grade of “F” and will be required
expects students to treat their academic colleagues in the same
                                                                        to repeat the level, unit, or half in its entirety, subject to space
manner as professional colleagues. Students are responsible for
                                                                        availability and a fee. If space is not available immediately, a
keeping track of any missed classes, scheduling make-up classes,
                                                                       43
student may be required to request a leave of absence while             discrepancy with the Chef-Instructor. If there are further
waiting for the next available spot in a class.                         questions, the student can file an attendance appeal with the
                                                                        School Director. A student has up to four weeks from the date in
Students are not allowed to repeat a level or unit more than once.      question to file an attendance appeal. No appeals will be
                                                                        considered after four weeks. If an attendance change is approved,
In some cases, instructors cannot evaluate a student’s skills due to    the School Director will authorize a change request to the
excessive absences. In this situation, the student must repeat the      Registrar for processing into the student’s permanent record.
level or unit. Specific cases are subject to the discretion of the
School Director. Students are evaluated on their performance in         Make-up Classes
class. Students cannot be evaluated when absent, therefore point        •   All make-up classes must be scheduled in advance with
deductions are made on student evaluations for absences,                    Student Affairs. Students may be required to requisition
regardless of the reason for being absent.                                  required food items in advance of the make-up class.
                                                                            Students must make-up the specific content missed.
Tardiness                                                             •     Students are expected to make-up classes during regularly
The Chef-Instructor records arrival and departure time for each             scheduled class periods (see individual program summaries
student and students are marked present for time actually                   for class times). In some cases, students will be able to
attended. Continued tardiness is considered disruptive to the class         complete missed coursework by joining another class
and may result in disciplinary action. The Chef-Instructor has the          schedule for that lesson. In other cases, and subject to special
right to refuse admission to anyone who is more than one hour               need and availability, students will work with an instructor in
late to class, who is repeatedly tardy, or in the discretion of the         a monitored make-up to complete the missed coursework.
Chef-Instructor anyone whose late admission would be disruptive             Monitored make-ups must be scheduled at least one week
to the class. Students leaving early or arriving late to class may be       prior to the requested make-up date.
required to make-up an entire class in order to achieve 90%           •     Afternoon make-up classes: Students in the Classic Culinary
attendance in that level or unit.                                           Arts and Classic Pastry Arts programs may, when offered,
                                                                            make-up classes in specially scheduled afternoon make-up
Religious Observance                                                        sessions. Students must complete two consecutive afternoon
All absences, regardless of circumstance or merit, are recorded             make-ups to complete make-up hours equivalent to one class.
daily, and become part of a student’s permanent attendance                  Students who miss afternoon make-up sessions may not be
record. With proper planning, a student should be able to observe           permitted to schedule further afternoon make-up sessions.
religious holidays within the attendance policy of the School. Any      •   Intensive Sommelier Training program: In general, make-up
student expecting to miss a class (or classes) due to the observance        classes are not offered for the sommelier program. On
of a religious holiday should notify both their Chef-Instructors            occasions when two wine classes are running in close
and the Office of Student Affairs. If religious observance could            succession, a make-up in another class MAY be possible
result in missing more than 3 consecutive days or 20% of class              depending on space availability.
time in a particular level or unit, the student must request            •   Partial make-ups are not permitted.
preapproval for those absences from the School Director. Please         •   Make-ups are allowed ONLY when space permits.
note that students are evaluated on their performance in class and      •   No make-ups are allowed on exam days, unless the student is
cannot be evaluated when absent. Point deductions are made on               required to make-up that exam.
student evaluations for absences, regardless of the reason for
being absent.                                                           There is a $75 charge per make-up. This fee will be automatically
                                                                        added to a student’s account. Students will be charged if they miss
Vacation Policy                                                         a scheduled make-up (students must cancel a minimum of 24
                                                                        hours in advance of the make-up in order not to be charged).
It is imperative that students in any of the School’s career
programs get vacation time of more than three consecutive class
                                                                        Points are permanently deducted from evaluation grades for each
days pre-approved by the School Director. A student that fails to
                                                                        absence. Points are not returned even if the class is made up.
receive pre-approval and misses in excess of 20% of class time in a
particular level or unit may be withdrawn from the program.
                                                                        As set forth above, students are permitted to miss 10% of the
Attendance discrepancies after an instructor has submitted
                                                                        scheduled hours within a level, unit, or half. These hours do not
attendance to the Office of the Registrar, the attendance record
                                                                        need to be made up. Students that need to miss extended class
may be changed only with the approval of the School Director. If
                                                                        time for legitimate personal, medical, or military reasons may
there has been a clerical error, or the student feels the attendance
                                                                        apply for a Leave of Absence.
record is inaccurate, the student should first discuss the

                                                                       44
Approved Leave of Absence                                                required to obtain a new I-20 and, in some cases, a new student
The School recognizes that circumstances may arise that make it          visa before returning. For more information, contact the
necessary for students to temporarily leave the School. We               International Student Adviser.
recommend that students consider the decision to interrupt their
studies carefully. Students may take an approved leave of absence        Students living in School’s student housing facilities must contact
for a period of up to 60 days. In special cases, a student may           the Assistant Dean of Student Affairs to discuss how the leave of
receive a second leave of absence during his/her course of study,        absence will affect housing.
but the total cumulative period that a student is on an approved
leave of absence may not exceed 180 days in a 12-month period.           Returning to the School after a Leave of Absence: While a leave of
Reasons for taking a leave of absence are as follows:                    absence is over upon return, all repeated content counts as leave
     1. Personal: A personal or family tragedy, serious                  of absence time towards the 180-day maximum time frame.
          emergency, or other special circumstances that make            Students will be placed in the instructional program at the point
          attendance impossible or impractical.                          commensurate with their skill level retained at the time of return
     2. Medical: Emergency or planned medical treatment for              from leave. Students on a leave of absence for 30 days or longer
          self or a family member. In the case of personal medical       will be required to take a written exam and skills test to determine
          treatment, a physician’s note must be provided to the          placement upon return to the program. The class schedule will be
          School. A leave of absence can be granted for a period of      based upon the student’s request to return and space availability.
          up to 180 days in such cases, as determined by the School      If there is no space in the schedule requested, a student may be
          Director.                                                      offered alternative schedule options or may have to wait until
     3. Military (reserve or active duty): A copy of the student’s       space is available in the desired schedule. In that case, the leave of
          military orders must be provided. Unplanned leaves may         absence will be continued until the student is able start the new
          be granted during the course of a level or unit and will       schedule. However, in no case will the leave be continued for
          result in a grade of “I” or Incomplete for that level or       more than 180 days.
          unit. Leaves during the course of a level or unit will
          require the student to reenter the program at the start of   Students will not be required to make tuition payments while on
          the level or unit in which the leave was taken. A student    an approved leave of absence. Students are advised to meet with
          may not enter a level or unit already in progress.           the Bursar to determine when the next payment will be due.
                                                                       Students are advised to meet with the Financial Aid office if any
Procedure For Requesting a Leave of Absence:                           financial aid or loans have been received. Students will not be
                                                                       subject to additional tuition if they return to the same class
A student seeking a leave of absence must submit a signed letter
                                                                       schedule they attended prior to their leave of absence. In some
to Student Affairs specifying the reason for the request and the
                                                                       cases, students cannot return to the same class schedule due to
dates for which the leave is requested. Student Affairs will
                                                                       lack of available space in that schedule. In those cases, students
evaluate the request and notify the student if the leave of absence
                                                                       will not be subject to additional tuition if they return to the
has been granted.
                                                                       schedule suggested by the School. Students may be subject to
                                                                       tuition changes if they request a schedule change. Leaves of
Leaving and failing to place a written request for a leave of
                                                                       absence are granted for good reason shown and in accordance
absence will result in a student being withdrawn from the
                                                                       with such limitations as may from time to time be prescribed by
program after a period of 14 calendar days from the student’s last
                                                                       the United States Department of Education and the New York
date of attendance. A student who fails to return from a leave of
                                                                       State Education Department. A student on an approved leave of
absence will automatically be withdrawn unless the student has
                                                                       absence is considered as having “in school” status. The student
submitted a second written request and the request is approved by
                                                                       may not receive the proceeds of a FFEL program disbursement,
the School Director. Any student who is granted a leave of
                                                                       nor may the School credit the student’s account. Please visit the
absence and fails to return will be considered withdrawn as of the
                                                                       Financial Aid office for the current federal financial aid policy.
first day of his or her leave of absence. As a result, the student may
enter repayment on his or her loans immediately.
                                                                       Probation
International students may take a medical leave of absence with          A student may be placed on probation during the course of the
approval from the International Student Adviser and the School           program for failing to meet grade or attendance requirements, for
Director. International students taking a leave of absence for non-      misconduct, or for failing to meet financial obligations to the
medical reasons are not permitted to remain in the United States.        School. Students are notified of their probationary status by mail.
All international students taking non-medical leaves of absence              1. Grade Probation: A student with failing grades averaging
are required to return to their country of residence and will be                  below 70% may be placed on probation, and/or required
                                                                                  to repeat a level or unit.
                                                                       45
    2.    Conduct Probation: A student who violates the code of                 requirements in order to help ensure the student’s
          conduct (see code of conduct section) or otherwise                    success upon re-entry.
          exhibits a poor or disruptive attitude (such as ignoring a       4. Students must take a placement test. The School’s faculty
          directive or placing individual concerns above the group)             and administration will then review the results of the
          may be placed on probation, and/or required to repeat a               skills test and written exam to determine the point at
          level or unit.                                                        which the student should be required to return to the
     3. Lateness/Attendance Probation: A student who is                         School.
          excessively late or absent may be placed on probation,           5. Sign a new enrollment agreement. Tuition will be
          and/or required to repeat a level or unit.                            assessed on a pro-rated basis.
     4. Bursar: All students enrolled in career courses are                6. Meet all outstanding financial obligations to the School
          required to meet financial obligations to the School.                 and establish ability to pay any new financial obligations
          Failure to make payments as required will result in the               that will be incurred upon re-entry.
          student being placed on Bursar Probation for a period of         7. Class and schedule to which the student re- enters the
          two weeks, or another period in the discretion of the                 program is subject to space availability.
          Director of Financial Aid. If the student’s account is not
          current at the end of the probationary period, the
                                                                       FAMILY EDUCATIONAL RIGHTS AND PRIVACY
          student will be withdrawn from the program. Specific
          cases are subject to the discretion of the Director of       ACT (FERPA)
          Financial Aid.
                                                                       The Family Educational Rights and Privacy Act (FERPA) afford
                                                                       students certain rights with respect to their education records.
Withdrawal
                                                                       These rights include:
A student may be withdrawn from the School for: failure to meet            1. The right to inspect and review the student’s education
the terms of probation, misconduct, unexcused absence, academic                 records within 45 days of the day the School receives a
failure as described herein, or failure to fulfill tuition payments or          request for access. A student should submit to the
other financial obligations. A student’s financial obligations to the           Registrar and School Director a written request that
School are as provided in the executed Enrollment Agreement.                    identifies the record(s) the student wishes to inspect. The
The School reserves the right, at its discretion, to withdraw any               School’s official will make arrangements for access and
student whose continued enrollment, in the judgment of the                      notify the student of the time and place where the
School, is not in the best interest of either the student or the                records may be inspected. If the records are not
School.                                                                         maintained by the School’s official to whom the request
                                                                                was submitted, that official shall advise the student of the
Departing School                                                                correct official to whom the request should be addressed.
Students wishing to withdraw from a program at the School must:            2. The right to request the amendment of the student’s
     1. Confer with Student Affairs.                                            education records that the student believes are
     2. Place the request in writing stating the reason(s)                      inaccurate, misleading, or otherwise in violation of the
          necessitating departure.                                              student’s privacy rights under FERPA. A student who
     3. Schedule an exit interview with the School Director. Any                wishes to ask the School to amend a record should write
          refund or payment due will be calculated and paid within              to the School official responsible for the record, clearly
          45 days of the date which the student withdraws from the              identify the part of the record the student wants changed,
          program.                                                              and specify why it should be changed. If the School
                                                                                decides not to amend the record as requested, the School
Re-Entry                                                                        will notify the student in writing of the decision and the
Any student who has been withdrawn from the program may                         student’s right to a hearing regarding the request for
apply for re-entry at a later date. To request re-entry, a student              amendment. Additional information regarding the
must:                                                                           hearing procedures will be provided to the student when
     1. Confer with Student Affairs.                                            notified of the right to a hearing.
     2. Place the request in writing stating the reason(s)                 3. The right to provide written consent before the School
          necessitating departure from the program and the                      discloses personally identifiable information from the
          justification for completion of the program without                   student’s education records, except to the extent that
          further interruption.                                                 FERPA authorizes disclosure without consent. The
     3. Receive approval from the School Director. The School                   School discloses education records without a student’s
          Director, in his discretion, may impose additional                    prior written consent under the FERPA exception for

                                                                    46
         disclosure to school officials with legitimate educational    schedule a make-up class with the Office of Student Affairs.
         interests. A school official is a person employed by the      Students are also advised to contact the Office of Student Affairs if
         School in an administrative, supervisory, academic or         they are unsure of their total class hours. Students may call 1-800-
         research, or support staff position (including law            229-7990 or 646-254-7533 for school closing information.
         enforcement Unit personnel and health staff); a person
         or company with whom the School has contracted as its         If an emergency occurs at the School, please look to your Chef-
         agent to provide a service instead of using the School’s      Instructor for instructions and guidance. A copy of the School’s
         employees or officials (such as an attorney, auditor, or      emergency procedures is available from the Associate Registrar in
         collection agent); a person serving on the Board of           the Student Affairs office.
         Trustees; or a student serving on an official committee,
         such as a disciplinary or grievance committee, or             The following are guidelines to use in case of an emergency. There
         assisting another school official in performing his or her    are two definite considerations: 1) no two emergencies are alike;
         tasks. A school official has a legitimate educational         therefore, these guidelines are merely suggestions for possible
         interest if the official needs to review an education         actions; 2) your own personal safety is your highest priority.
         record in order to fulfill his or her professional            • When there is fire or smoke in the building look for the
         responsibilities for the School.                                   nearest exit and leave immediately. Signs showing emergency
    4.   The right to file a complaint with the U.S. Department of          exits are posted throughout the School; become familiar with
         Education concerning alleged failures by the University            these exits.
         to comply with the requirements of FERPA. The name            • Carry your keys, some cash, and an ID with you at all times
         and address of the Office that administers FERPA is:               in case you need to leave the School and cannot get back into
                   Family Policy Compliance Office                          the building.
                   U.S. Department of Education                        • If a dangerous situation presents itself in the classroom/
                   400 Maryland Avenue, SW                                  kitchen, leave immediately.
                   Washington, DC 20202-5901                           • If possible create a buddy system with someone else in your
                                                                            class. Another person looking out for you can make the
The items listed below are designated as Directory Information              difference between life and death.
and may be released for any purpose at the discretion of the           • If you suspect or hear of a food contamination possibility,
School:                                                                     please tell your Chef-Instructor or the police (if after hours)
• Student’s name                                                            as soon as possible.
• Student’s permanent and temporary address                            • If you have to leave the building immediately, do not worry
• Student’s permanent and temporary telephone number                        about what is in the oven. Only turn off the oven if you know
• Student’s date and place of birth                                         for sure that we are having a drill.
• Enrollment status                                                    • If an emergency situation occurs, please call your parents,
• Student’s course of study, dates of attendance, and                       relatives and friends as soon as you can. It is not always
    completion or termination date                                          possible for the School’s personnel to staff telephones or
• Honors & awards received                                                  reach you.
• Certificate awarded                                                  • Never leave the School without telling your Chef-Instructor
• Student’s e-mail address                                                  or a School official.
                                                                       • If you have a disability that may affect your reaction to an
Under the provisions of the Family Educational Rights and                   emergency or response during an emergency, please inform
Privacy Act (FERPA) of 1974, as amended, a student has the right            your Chef-Instructors and the School Director.
to withhold disclosure of Directory Information. This request          • Be sure that Student Affairs has an emergency contact for you
must be made in writing to the Registrar’s Office at the School.            on file. If this information changes while you’re in school, let
                                                                            us know as soon as possible.
                                                                       • Early dismissal is not always a given. Your Chef-Instructor
EMERGENCY PROCEDURES AND SCHOOL                                             will let you know if the School is closing.
CLOSINGS                                                               • If you witness a crime or drug use, please report what you
                                                                            have seen to the School Director.
In the event of an emergency, the School may be required to close.
It is a New York State mandate that a certain number of hours be
completed in order to receive a diploma (different for all         STUDENT CODE OF ETHICS
programs). If school closure has caused a student to fall short of Academic integrity. Strive for success. Set a good example for
his or her total number of required hours, he or she must          other students. Put in the time you need to succeed. Remember
                                                                      47
that you are evaluated based on your own performance, not based     Engaging in any of the following conduct will constitute a
on the performance of others. This is a challenging program, but    violation of the rules and regulations of the School and shall be
it should not be competitive.                                       considered sufficiently serious to warrant disciplinary action up to
                                                                    and including dismissal:
Respect for your peers. Offer a helping hand to a classmate who     • All types of theft, willful destruction, damage, or misuse of
needs it. Understand that students will perform at different speeds      any school property or property owned by students, faculty,
and skill levels; this will be true throughout your career in this       administrators, community members, or guests.
industry. Learn how to be a team player.                            • Sale, purchase, possession, or use, on the property of the
                                                                         School, of any incendiary devices, explosives, dangerous
Respect for your instructors. Let your instructors do their jobs.        weapons, or illegal drugs.
Even if you disagree with their method or technique, remember       • Obstruction of the normal processes and activities essential to
that they have knowledge to share. The School’s instructors come         the function of the school community.
from restaurant backgrounds. Be respectful of their positions and   • Disruptive behavior in the classroom or kitchen.
their expertise.                                                    • Interference with freedom of speech including not only
                                                                         disruption of a class, but also interference with the freedom
Respect for the School’s policies and reputation. You will               of any speaker or chef invited by the school community.
represent the School in the future, and our reputation depends on • Any deliberate action or reckless conduct that causes or
every graduate’s performance and ethics in the field. Our strict         might cause injury to oneself or another person, or persons,
policies exist to create a positive learning environment where all       including actions that tend to cause physical or mental pain
students are treated fairly.                                             or social deprivation. This includes violence, threat of force
                                                                         or violence, harassment (including but not limited to sexual
Being a good citizen. Above all, strive to be a good citizen.            harassment), and the verbal abuse of any community
Always take the high road, and avoid engaging in gossip or               member or guest.
exclusion. Remember that this is a school, and you are a student.   • Failure to comply with the instructions of a school
The most important lesson you can learn is how to work well with         administrator or other duly authorized agent of the School,
others.                                                                  including failure to present identification when required.
                                                                    • Use of obscene or abusive language.
GENERAL STATEMENT OF CONDUCT POLICIES • Violation of the Drug-Free Schools policy as set forth in this
                                                                         document.
Each applicant for enrollment agrees to be governed by the          • Gambling anywhere on school property or at any school
regulations respecting admission and conduct prescribed in the           sponsored event.
current catalog and by such other regulations respecting            • Loitering in the hallways before, during, or after class
enrollment and conduct as may be reasonably established by the           sessions.
School from time to time. The continuation of enrollment for        • Misuse of the computer system or violation of the computer
each student, his or her progress, and the conferring upon the           policy as set forth in the Technology section.
student of any diploma is subject to the disciplinary powers of the • Falsification of school documents.
School.                                                             • Conducting oneself off-campus (away from the School) in a
                                                                         manner that reflects adversely on the good name and
CODE OF CONDUCT                                                          reputation of the School.
                                                                    • Failure to observe appropriate hygienic standards.
The School is an adult vocational education institution and         • Failure to comply with student rules and regulations.
therefore there is an expectation that, as adults, students will    • Any conduct that recklessly or intentionally endangers or
conduct themselves in a professional, businesslike manner.               threatens the health, safety, or welfare of any person on
Membership in the School’s community is accompanied by a                 school-owned or operated property or at school sponsored
responsibility to maintain and foster an environment                     activities is expressly prohibited.
characterized by freedom of expression, inquiry and exchange of     • Failure to abide by all standards for appropriate attire.
ideas, and the respect for the dignity and uniqueness of each       • Cheating of any kind, including plagiarism.
individual. All members of the school community have the right
to seek action on matters of concern by appropriate means. In       THE EXAMPLES LISTED ABOVE ARE NOT NECESSARILY
order to preserve an atmosphere in which a free exchange of ideas ALL INCLUSIVE. IN GENERAL, ANY STUDENT WHO
may flourish, it is necessary that standards of behavior be         ENGAGES IN UNACCEPTABLE BEHAVIOR MAY BE
maintained to ensure the safety of all members of the School        SUBJECT TO IMMEDIATE REMOVAL FROM THE PREMISES
community as well as the unimpeded operation of the institution. AND/OR DISMISSAL FROM THE SCHOOL.

                                                                   48
                                                                       The School prepares students for employment as culinary
The School reserves the right, at its discretion and without prior     professionals and expects students to treat their academic
notice, to change existing regulations, requirements, and policies     colleagues in the same manner as professional colleagues.
or to promulgate new regulations, requirements, and policies
having to do with conditions respecting enrollment of students         This includes but is not limited to:
and the relationship between the School and the students, to               • Treating instructors, staff, and students with respect.
terminate the enrollment of any student, and to cancel or                  • Notifying instructors prior to leaving the classroom.
postpone an announced course.                                              • Arriving to class and returning from scheduled breaks on
                                                                                time.
STUDENT RULES AND REGULATIONS                                              • Following rules for proper attire and hygiene at all times.

The following student rules and regulations must be adhered to or School Provisions
disciplinary action may be taken.                                    All food prepared at the School is the property of the School.
                                                                     Students may NOT remove any prepared foods or provisions
Contact Information                                                  from the School unless permission has been obtained from the
Students must provide a current address, telephone number, and Chef-Instructor.
e-mail address. Any change to this information must be reported
to the Registrar’s office within 10 days. International students are Guest Policy
additionally required to report change of address the                Students are not permitted to bring guests to the School during
International Student Adviser and USCIS. Free e-mail addresses       scheduled instruction hours. This holds true for day, afternoon,
are available from websites such as yahoo.com, gmail.com, and        and evening classes. Students can request a waiver from the Office
hotmail.com.                                                         of Admission for an adult who might be interested in enrolling at
                                                                       the School.
Attire
•   Uniforms: A cleaned and pressed uniform must be worn               Cell Phone Policy
    daily. Maintenance of the uniform is the responsibility of         Use of cellular telephones, including text messaging and checking
    each student. Students must not commute in their uniforms.         email, is prohibited except in designated cell phone areas. Beepers
    All students must change from their street clothes to their        are also prohibited. On the rare occasion that a student cannot
    uniform at the School.                                             wait until the end of class time to make a telephone call or
•   Footwear: Durable, solid, polished black leather shoes are         send/receive a message, students must receive permission from
    required. Socks are also required. Sandals, canvas shoes, or       the Chef-Instructor to leave the classroom. Designated cell phone
    sneakers MAY NOT be worn.                                          areas are limited to the student lounge and locker rooms.
•   Hair: Hair that covers the collar must either be cut or
    restrained in a neat pony tail, braid, or net. Hair must be        Policy On Photographs And Video
    immaculately clean. Students with facial hair may be asked to
                                                                       Students may take photographs of completed dishes with
    wear a beard guard.
                                                                       permission from their Chef-Instructor, and only if doing so will
•   Nails: Nails must be clean, short, and without polish.
                                                                       not interfere with or interrupt any student’s work, including their
•   Make-up/Fragrances: Heavy make-up, perfume, or aftershave
                                                                       own. Filming any portion of class is not permitted.
    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    DISCIPLINARY PROCEDURES
    necessary to maintain sanitary conditions during food
                                                                       Upon request, detailed procedural guidelines are available for
    preparation.
                                                                       review in the Office of the School Director.
•   Jewelry: No hoops (facial and earring). If you can see through
    the hoop, it is unacceptable; no wrist jewelry allowed except
                                                                       Informal Resolution Attempt
    for wristwatches; no shanks on stud earrings. Wedding rings
    are acceptable. Items listed are not permitted in the              A good-faith attempt will be made to resolve all problems
    classroom or kitchen as they constitute a safety hazard.           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
Classroom Conduct
                                                                       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
                                                                      49
pursuant to the School’s procedures for a disciplinary hearing.          system, you may still want to consider making a confidential
Upon such designation, in writing, within 14 school/business             report. With your permission, the School Director can file a
days, a formal hearing will be set.                                      report on the details of the incident without revealing your
                                                                         identity. The purpose of the report is to ensure the future safety of
Releasing Disciplinary Information                                       yourself and others. With such information, the School can keep
Details relating to any disciplinary proceedings, the decision, and      an accurate record of the number of incidents involving students;
the names of individuals involved will not be made available             determine where there is a pattern of crime with regard to a
except as required for internal school purposes as required by law,      particular location, method, or assailant; and alert the School
or when charges are made, or proceedings instituted by or against        community to potential danger. Reports filed in this manner are
the School or any member of the school community in courts of            counted and disclosed in the annual crime statistics for the
law or by governmental agencies.                                         School.

                                                                         Security And Access
CRIME AWARENESS AND SECURITY
                                                                         Please do not leave anything of value in your locker. Take all cash,
Federal law enacted the Crime Awareness and Campus Security              cell phones, etc. to class. Do not leave your knives in the locker
Act of 1990. It states that educational institutions must publish        overnight; the School is not responsible for theft in the locker
and distribute an annual security report containing campus               rooms.
security policies and procedures, as well as campus crime
statistics.                                                              If you see anything suspicious, please report it to a School official
                                                                         or your instructor immediately.
The annual security report is distributed to each student at
orientation or on the first day of class and is updated and              The School is located on five floors in one building with no
distributed each year in October. Please see the Registrar for a         residents. We have one side door access on Grand Street that
copy of the report.                                                      serves as the student and employee entrance. There is a back
                                                                         stairwell which will allow entry to the second floor administrative
Timely Warnings                                                          offices during office hours. The door at the top of the stairwell is
If a situation arises, either on or off campus, that, in the judgment    secured by an access pad. The building is regularly secured by a
of the School Director, constitutes an ongoing or continuing             gate when it is closed. The building hours are as follows:
threat, a campus-wide “timely warning” will be issued. The
warning will be issued through the School’s email system to              Kitchens: Monday to Friday: 8:00 am to 11:00 pm
students, faculty, and staff. Depending upon the particular              Saturday: 9:00 am to 11:00 pm
circumstances of the crime, especially in situations that could          Administration: Monday to Friday: 8:00 am to 6:30 pm
pose an immediate threat to the community and individuals, the
School Director may also post a notice on the front door of the          When the building is closed for a holiday, notices are posted on
student entrance on Grand Street, in locker rooms and at                 main entrances. The main 462 entrance provides access to the
residence halls as well as on bulletin boards located on the third       first floor, second floor (via stairs) and fourth floor (via elevator).
floor of the School.                                                     The second, third, fourth, and fifth floors can be accessed from
                                                                         the elevator inside the 24 Crosby freight entrance. The
General Reporting Procedures                                             administrative floors are secured by locked doors at the front and
Accurate and prompt reports of all criminal activity, acts of            rear of the floor.
violence, and other emergencies should be made to the School
Director, Erik Murnighan, at 646-254-7512 or for student                 Security Awareness & Crime Prevention Programs
housing, to the Assistant Dean for Student Affairs/Housing               Upon enrolling at the School, students are informed of the rules
Director at 646-254-8549. The Senior Vice President of Education         and regulations regarding security. These rules and regulations
and Student Affairs and the appropriate police agency should be          are further reinforced during the orientation session prior to the
notified. School officials promptly respond to all reported              first day of class (for classes without a formal orientation, these
criminal activity or other emergencies and take whatever action is       policies are reinforced at the beginning of the first class).
necessary.
                                                                         Employees, at the time of hire, are informed of the rules and
Confidential Reporting Procedures                                        regulations regarding security procedures and practices.
If you are the victim of a crime and do not want to pursue action        Employees and students are encouraged to be responsible for
within the School’s disciplinary system or the criminal justice          their own security and that of other employees and students.

                                                                        50
                                                                      General Precautions
The School does not have a security policy regarding off-campus       • BE ALERT: Be aware of any suspicious persons or activities.
locations of student organizations as we are in a one-building            Be conscious of areas such as entrances/exits, stairwells,
facility and have no off-campus locations.                                parking areas, and walkways. Trust your instincts and react to
                                                                          any signs that make you uneasy.
The School enforces all state and federal laws regarding the          • REDUCE YOUR RISK: If you have any doubt as to what you
possession, use, and sale of alcoholic beverages and illegal drugs        should or shouldn’t be doing, put yourself in the place of the
and regarding underage drinking. The School prohibits as part of          potential criminal. From that viewpoint, does your
any school-sponsored activities the unlawful manufacture,                 appearance, attitude, or presence increase your chances of
distribution, possession, or use of a controlled substance.               being a potential victim?
Consumption of alcohol while under legal age is also prohibited at • THINK AHEAD: Get into the habit of asking yourself if you
the School.                                                               are going about your business safely.
                                                                      • AVOID ALCOHOL AND DRUGS: People under the
The School has a drug and alcohol abuse advisor who provides              influence are more likely to be victims of crimes.
students and employees desiring treatment with referrals to           • AVOID ISOLATION: After dark, try to be with others. Use
outside treatment programs and centers. Referral information can          well lit areas when leaving the School.
be obtained from the School Director, Erik Murnighan, at 646-         • NOTIFY A SCHOOL OFFICIAL IF ANY PERSON OR
254-7512.                                                                 ACTIVITY AROUSES YOUR SUSPICION.
                                                                      In Elevators
The School prohibits the possession of firearms and other             • Get on with a group of people. Always stand near the control
weapons in any of the school facilities, including 462 and 434            panel, where you have access to the alarm and floor buttons.
Broadway, the school student housing on Roosevelt Island, and         • If you are on the elevator with someone who makes you feel
EHS Clark Street Residence. This includes the school-sponsored            uncomfortable, get off at the next floor.
activities or events.                                                 • If you are waiting for an elevator with someone who makes
                                                                          you feel uncomfortable, do not get on.
The School prohibits the unlawful carnal knowledge by an              Public Transportation
individual upon the person of another individual. If a sex offense • SUBWAYS AND TRAINS: Wait in well lit areas near other
occurs on campus and so as to preserve necessary evidence to              people. Stay alert. If someone bothers you, make noise so that
prove a criminal offense has occurred, the victim should contact a        other passengers know.
school official immediately to report the incident. If requested by • BUSES: Wait near others. Sit in an aisle seat, near the driver,
the victim, who retains the option of having the police notified,         if possible.
the school official shall notify the police and seek medical          • TAXIS: Have the driver wait until you are safely inside your
attention for the victim.                                                 destination.
                                                                      If You are Followed
The School has a sexual offense advisor who can provide victims       • ACT SUSPICIOUS: Turn to look at the person. This gives
with referrals to off-campus counseling centers. If requested and         you time to plan your strategy and lets the person know you
reasonably available, the option for the victim of transferring           won’t be taken by surprise.
between day and evening schedules or taking a leave of absence        • CHANGE DIRECTIONS: If someone is following you on
will be provided by the School. In all cases of alleged sex offenses,     foot, cross the street and vary your pace. If the person is in a
the School shall convene a Board of Inquiry to determine what             car, turn and walk in the opposite direction.
disciplinary action will be taken, if any. The accuser and the        • GO INTO THE NEAREST PUBLIC PLACE AND ASK TO
accused are entitled to have other concerned individuals present          USE THE PHONE TO CALL THE POLICE.
at this hearing. The accuser and the accused shall be informed of     Responding To An Attack
the determination of the Board. The Board may impose sanctions • EVALUATE THE SITUATION: Look around; are there
such as, but not limited to, suspension and termination upon the          sources of help available? What state of mind is the attacker
accused.                                                                  in?
                                                                      • STAY ALERT: Listen and observe carefully so you can make
Safety is everyone’s responsibility. By following all security            the best decision at the time and provide important evidence
policies and using common sense safety practices, you can help            later.
promote a crime-free campus environment. The following                • DECIDE HOW YOU WANT TO RESPOND: All situations
security considerations are offered to assist both students and           and people are different. Be realistic about your ability to
School personnel in the prevention of crime:                              protect yourself. Screaming, hitting, or biting may give you a

                                                                   51
    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.

Below are the statistics for the School’s crime occurrences for the years 2001 through 2010:
Crime Occurrences:            2001    2002      2003     2004      2005     2006     2007    2008           2009     2010

Murder                      0         0         0         0        0          0         0         0         0        0
Robbery                     0         2         0         0        1          0         0         0         0        0
Aggravated Assault          0         0         0         0        0          0         0         0         0        0
Burglary                    0         0         1         1        0          0         1         0         0        1
Motor Vehicle Theft         0         0         0         0        0          0         0         0         0        0
Sexual Offenses             0         0         0         0        0          0         0         0         0        0
a) Forcible                 0         0         0         0        0          0         0         0         0        0
b) Non-Forcible             0         0         0         0        0          0         0         0         0        0
Number of Arrests           0         0         0         0        0          0         0         0         0        0
Liquor Law Violations       0         0         0         0        0          0         0         0         0        0
Drug Abuse Violations       0         0         0         0        0          0         0         0         0        0
Weapons Possessions         0         0         0         0        0          0         0         0         0        0

*None of the criminal occurrences or arrests listed above manifested any evidence of racial, religious, sexual or ethnic prejudice.

POLICIES ON SUBSTANCE ABUSE AND                                          distribution of alcohol and illicit drugs. the School’s policies on
                                                                         substance abuse and on alcoholic beverages are set out below,
ALCOHOLIC BEVERAGES
                                                                         along with related information on school sanctions for violation
The School is committed to creating and maintaining a campus             of these policies, on criminal sanctions for the illegal possession or
environment that is free of alcohol and substance abuse and that         distribution of drugs and alcohol, on the health risks associated
complies with federal, New York State and New York City laws.            with drugs and alcohol, and on places to obtain help concerning
the School views the abuse of alcohol and legal drugs and the use        the use and abuse of alcohol and illicit drugs. These school
of illicit drugs as being antithetical to the pursuit of educational     policies apply to all students and to all events or activities which
excellence and the realization of one's full potential as a student      are sponsored by the School or by a school organization, whether
and member of this community. Accordingly, the School takes              they occur at the School or not. Please read all of this material
very seriously its obligation to address the issue of substance          very carefully. There is much information here, some of it
abuse.                                                                   technical, but all of it vitally important.

At the same time, the School expects that students will conduct          I. Standards of Conduct: The following are the School’s
themselves in accordance with basic principles of personal               Statements of Policy on Substance Abuse and on Alcoholic
responsibility, respect for order, and consideration of the rights of    Beverages.
others. Implied in these expectations is the understanding that
students are responsible for making their own decisions and              We believe that the best way to maintain an appropriate campus
accepting the consequences of those decisions. In order to make          environment with respect to drugs and alcohol is through
informed choices about alcohol and other drug use, students              preventive education about the dangers of drug abuse and
should educate themselves about the social, physiological, and           compassionate attention to the needs of those who may require
psychological consequences of drug use or excessive drinking.            help with alcohol or other drug-related problems. To that end,
                                                                         the Office of Student Affairs is available to meet with students and
The United States Department of Education issued regulations             provide information about services that are available in the local
implementing the provisions of the Drug-Free Schools and                 community.
Communities Act Amendments of 1989. These regulations                    A. Statement of Policy on Substance Abuse
require that the School distribute the following information             In addition to policies and practices that emphasize concern for
annually to you in writing concerning the possession, use, or            the welfare of individuals, the School also recognizes the

                                                                        52
importance of maintaining the safety and well-being of the                                                No person under the age of 21 years shall
                                                                                                           i.
community as a whole. the School therefore adheres to the                                                 present any written evidence of his or her age
following guidelines concerning the unlawful possession, use, or                                          that is false, fraudulent, or not actually his or
distribution of drugs:                                                                                    her own in order to purchase or be served, or to
                                                                                                          try to purchase or be served, any alcoholic
       1.     The unlawful possession, use, or distribution of drugs                                      beverage or in order to gain access, or to try to
              will not be tolerated on school premises.                                                   gain access, to any event or activity at which any
       2.     Upon finding evidence of the unlawful possession, use,                                      alcoholic beverage is being sold or served.
              or distribution of drugs on its premises by any student,                               ii. No person shall in any way misrepresent the age
              the School will take appropriate disciplinary action,                                       of any other person or help any other person to
              including, but not limited to, probation or expulsion.                                      misrepresent the age of any other person or
       3.     Using regularly established procedures, the School will                                     help any other person to misrepresent his or her
              take disciplinary action, up to and including discharge,                                    age so that such person can purchase or be
              against any member of the faculty or staff found to be                                      served, or try to purchase or be served, any
              unlawfully using, possessing, or distributing drugs on                                      alcoholic beverage or gain access, or try to gain
              School premises.                                                                            access, to any event or activity at which any
                                                                                                          alcoholic beverage is being served or sold.
Faculty, staff, and students should also be aware that, in addition                             c. No alcoholic beverage shall be sold to any person
to school sanctions, they may be subject to criminal prosecution                                     unless2:
under federal and state laws that specify fines or imprisonment or                                   i. a license or permit sanctioning the sale of such
loss of federal financial student aid for conviction of drug-related                                      alcoholic beverage has been obtained by the
offenses. Where appropriate or necessary, the School will                                                 seller; and
cooperate fully with law enforcement agencies.                                                       ii. The license or permit sanctioning such sale and
B. Statement of Policy on Alcoholic Beverages                                                             any posters, signs, notices, or other material or
1. Persons under the age of 21 years are prohibited from                                                  information required by applicable law or by
     possessing any alcoholic beverage at the School or at any                                            the State Liquor Authority are prominently
     event sponsored by the School or by a School organization,                                           displayed at the site of such sale.
     whether the event is at the School or not. Students are                         3.     The individual or group(s) sponsoring an event or activity at
     prohibited from consuming alcoholic beverages before and                               which any alcoholic beverage is to be sold or served (the
     during scheduled class time. All students are prohibited from                          “sponsor”) shall be responsible to make sure that all New
     possessing any alcoholic beverage at the School during                                 York State laws and regulations and all the School rules and
     scheduled class times, including breaks. The sole exception to                         regulations regarding the sale, use, service, possession, and
     this policy is for culinary curriculum educational tasting for                         consumption of alcoholic beverages are observed at such
     students aged 18-20, following professional wine tasting                               event or activity. This responsibility shall include, without
     standards.                                                                             being limited to, the following:
2. The following rules are applicable to all events at which                                    a. complying with items 1 and 2 above, including
     alcoholic beverages are served or sold at the School and to all                                 examining attendees’ evidences of age;
     events or activities, whether or not at the School, which are                              b. notifying either the Office of Student Affairs (when
     sponsored by the School or by a School organization.                                            the sponsor is a student group) or School Director
          a. No person shall be sold or served any alcoholic                                         (when the sponsor is a non-student group), or the
               beverage1:                                                                            Manager of L’Ecole (when staff is provided by
               i. if that person is, or appears to be, under the                                     L’Ecole) prior to each school related event at which
                     legal drinking age of 21, unless part of an                                     alcoholic beverages are to be sold or served; and
                     educational tasting included in the culinary                               c. instructing the person or persons actually selling or
                     curriculum and professional wine tasting                                        serving alcoholic beverages at the event not to sell or
                     standards are followed;                                                         serve alcoholic beverages to any person who is or
               ii. If that person is, or appears to be, intoxicated,                                 appears to be intoxicated, or whom such server or
                     or is known to the server or seller to be a
                     problem drinker.
          b. Drinking age verification                                                                                                           
                                                                                     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
1
  To serve alcoholic beverages shall mean to give away, deliver, or otherwise        a period of time (e.g., entertainment charge or annual dues), entitling the purchaser
provide alcoholic beverages to any person by any means other than by sale to such    access to an open bar, and parties at which alcoholic beverages are served and for
person                                                                               which contributions or donations to offset the costs of the party are sought.
                                                                                    53
              seller knows to be a problem drinker, or who is or         If school policies are violated at a club event, that student may
              appears to be under the legal drinking age.                lose the privilege of attending other club events and be subject to
                                                                         probation, suspension or expulsion.
4.   Drinking at the L’Ecole bar my any enrolled student of The
     FCI is not permitted before, during, or for two hours directly      III. Criminal Sanctions
     after class. Use of the bar by The FCI’s students of legal
                                                                         The unlawful possession, use, or distribution of illicit drugs and
     drinking age is permitted at any other time. We encourage all
                                                                         alcohol is punishable by criminal sanctions authorized by the
     students to make reservations in advance for both lunch and
                                                                         Federal government and by the State of New York. These
     dinner.
                                                                         sanctions can include imprisonment, fines, assigned community
                                                                         service, and loss of federal student financial aid eligibility.
In addition, specific policies, procedures, and regulations
governing particular facilities or populations will be developed by
                                                                         Section 484(r) of the Higher Education Act of 1998 provides that
the persons or offices authorized to do so, in conjunction with the
                                                                         a student's eligibility for federal student aid be suspended if that
School Director.
                                                                         student is convicted under federal or state law of any offense
                                                                         involving the possession or sale of a controlled substance (not
Violation of the School's Policy on Alcoholic Beverages will be
                                                                         including alcohol or tobacco). The suspension of eligibility
addressed pursuant to applicable school disciplinary codes and
                                                                         ranges from as much as one year to an indefinite period of time,
policies. Sanctions which may be imposed against violators
                                                                         depending upon the number and type of convictions. A student
include: for students, probation, suspension or expulsion; for
                                                                         may regain eligibility early by completing a drug rehabilitation
employees, discharge; and for student clubs, loss of privileges,
                                                                         program that meets certain statutory and regulatory requirements
probation, suspension or expulsion.
                                                                         or if the conviction is overturned.

Faculty, staff, and students should also be aware that, in addition
                                                                   Regarding illicit drugs, the seriousness of the offense and the
to school sanctions, they may be subject to criminal penalties
                                                                   penalty imposed upon conviction usually depend upon the
under certain circumstances for the possession, service, or sale of
                                                                   individual drug and the amount of the drug held or sold. For
alcoholic beverages, particularly for serving or selling an alcoholic
                                                                   example, in New York State the criminal possession of eight or
beverage to a person under the age of 21 years. Where appropriate
                                                                   more ounces of cocaine is a class A-I felony, punishable by
or necessary, the School will cooperate fully with law enforcement
                                                                   sentences ranging from a minimum of 15-25 years in prison. The
agencies.
                                                                   sale of two or more ounces of cocaine will be treated similarly.
                                                                   The criminal possession of eight to sixteen ounces of marijuana is
II. School Sanctions                                               a class E felony, punishable by up to four years in prison, as is the
Any member of the faculty, administration, or staff or any student sale of more than 25 grams of marijuana. Possession or sale of
may file a complaint against a student if he or she knows or       larger amounts of marijuana is punishable by more severe
believes that a student has violated the School’s Policy on        penalties. In New York State, a gift of drugs, including marijuana,
Substance Abuse or its Policy on Alcoholic Beverages.              is treated as a sale.

If you are alleged to have violated either or both of these policies,    Under federal law, possession of illicit drugs can be punished by
you may be placed on probation pending a hearing under the               jail terms of up to twenty years and minimum fines ranging from
circumstances as described in the School’s Student Disciplinary          $1,000 to $5,000. Federal possession and trafficking convictions
Procedures. Moreover, if it is determined that you have violated         can also lead to the forfeiture of property (including your car), the
either or both of these policies, the consequences may be severe.        denial of federal benefits such as student loans and grants, and the
Sanctions can include dismissal (i.e., expulsion) from the School,       loss or denial of certain federal licenses such as pilot licenses.
suspension from classes and other activities or privileges, or other     Moreover, having been convicted of a felony will prevent you
penalties permitted by School codes. For example, you can be             from entering many careers.
expelled from School housing or barred from participating in
extracurricular activities.                                              A person need not be in actual physical possession of a controlled
                                                                         substance to be guilty of a crime. The unlawful presence of a
Students may also be required to undergo evaluation and/or               controlled substance in an automobile is presumptive evidence of
participate in and satisfactorily complete an appropriate                knowing possession of such substance by each passenger unless
counseling or rehabilitation program. Sanctions may become part          the substance is concealed on the person of one of the occupants.
of a student's permanent academic record.                                Similarly, the presence of certain substances, including marijuana,
                                                                         in open view in a room under certain circumstances demonstrates

                                                                        54
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. In New York, if you give or sell an alcoholic beverage
to a person less than 21 years old, you are committing a Class A
misdemeanor, punishable by up to one year in jail and/or a $1000
fine. Any sale of any kind of alcoholic beverage without a license
or permit is also a misdemeanor punishable by a fine, a jail term,
or both.

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
alcoholic beverages. Your driver’s license may be suspended for
three months if you are under 21 and use a driver’s license to try
to purchase alcohol illegally. Fines and license suspension periods
may increase with subsequent violations.

These are only examples of the penalties that can be assessed
against you for the illegal possession, use, or distribution of
alcoholic beverages and/or drugs. You should also know that it is
the School’s policy to 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.




                                                                      55
IV. Health Risks Associated with Illicit Drug Use and Alcohol Abuse
Drug                     Dependence                          Possible Effects
                         Physical         Psychological
Narcotics
Opium                    High             High                 Euphoria, drowsiness, depression, constricted pupils, nausea
Morphine                 High             High
Codeine                  Moderate         Moderate
Heroin                   High             High
Hydromorphine            High             High
Meperdine/Pethidine      High             High
Methadone                High             High-Low
Other Narcotics          High-Low         High-Low
Depressant
Chlorol Hydrate          Moderate         Moderate             Slurred speech, disorientation, drunken behavior without odor of
                                                               alcohol.
Barbiturates             High-            High-Moderate
                         Moderate
Benzodiazepines          Low              Low
Methaqualone             High             High
Glutethimide             High             High
Other Depressants        Moderate         Moderate
Stimulants
Cocaine/Crack            Possible         High                 Increased alertness, excitation, increased pulse rate & blood
                                                               pressure, insomnia, loss of appetite.
Amphetamines             Possible         High
Phenmetrazine            Possible         High
Methyphenidate           Possible         High
Other Stimulants         Possible         High
Hallucinogens
LSD                      None             Unknown              Illusions and hallucinations, poor perception of time and distance.
Mescaline/Peyote         None             Unknown
Phencyclidine            Unknown          Unknown
Phencyclidine            Unknown          High
Analogues
Other Hallucinogens      None             Unknown
Cannibis
Marijuana                Unknown          Moderate             Euphoria, relaxed inhibitions, increased appetite, disoriented
                                                               behaviors.
Tetrahydrocannabis       Unknown          Moderate
Hashish                  Unknown          Moderate
Hashish Oil              Unknown          Moderate
Alcohol                  Moderate         High                 Reduced coordination and alertness; large doses can cause
                                                               unconsciousness, hypothermia, respiratory arrest, death.
Anabolic Steroids        Unknown          Unknown              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.

                                                              56
V. Counseling and Support Programs                                    Off-Campus Treatment Options
The abuse of alcohol or other drugs among students is often           Inpatient:
related to a personal crisis or problem such as relationship          The Addiction Institute at Roosevelt Hospital
difficulties, feelings of isolation at school, identity confusion,    212-523-6491
academic or financial pressures, conflicts at home, or drastic
change such as an unwanted pregnancy or loss of a loved one. A
                                                                      Outpatient:
number of free or low cost programs are available through city
                                                                      The Addiction Institute at Roosevelt Hospital
agencies and community organizations for individuals who may
have developed an alcohol or other drug-related problem, suspect      212-523-8373
they are at risk for such problems, are affected by the drug or       Triangle Treatment/Arms Acres (lesbian, gay, bisexual and
alcohol abuse of others, or seek information about illegal or         transgender)
controlled substances. These programs are voluntary and               212-399-6901
confidential.
                                                                      Greenwich House
                                                                      212-463-8244
The decision to seek information about substance abuse-related
problems is often a complicated one. They offer non-judgmental        Pride Institute
assistance with locating resources for students, including those      800-547-7433
who are ambivalent about their own or someone else's alcohol or       Cornerstone Medical Arts Building
drug-related problems. A student can gain access to alcohol and       212-755-0200 ext 3901
other drug-related services through any of the resources listed
below, depending on whether the student is more comfortable           Mutual / Self-Help / 12-Step Groups
approaching the topic from a medical, health promotion, or
                                                                      Many different mutual and self-help programs are available in
psychological perspective.
                                                                      New York City. These programs generally are free of charge and
                                                                      do not require a long-term commitment. Although most
There are many kinds of treatment for drug or alcohol-related
                                                                      programs are abstinence-based and follow the 12-step approach,
problems. Whether provided on an outpatient or inpatient basis,
                                                                      there are also programs that support moderation as a goal and/or
treatment will generally consist of a combination of individual
                                                                      do not use 12 steps. None of the programs listed below has any
counseling sessions and group meetings. The particular mix is
                                                                      religious affiliation, but some may use spirituality as a part of the
determined by the individual's needs. Medications can be utilized
                                                                      program. Meeting times and locations are available by calling the
where appropriate. Treatment will generally follow one of two
                                                                      corresponding contact numbers, or viewing the corresponding
principles. Treatment can be abstinence-based, meaning that it
                                                                      web-sites. Each meeting is somewhat different from any other
encourages participants to direct their energy into complete non-
                                                                      (even within the same program) both in terms of structure and
use of the substance. Another option is harm reduction-based
                                                                      participants. New York City supports a huge diversity of
treatment, where abstinence can be a goal, but the main focus is
                                                                      meetings -- some groups are geared specifically towards men,
on learning how to reduce both use and the consequences of use.
                                                                      women, lesbians, gays, bisexuals or transgendered people. Many
While the abstinence model still predominates, it is becoming
                                                                      people find it helpful to explore different options.
easier to find treatment that teaches harm-reduction techniques.

Community Resources
Hotlines
National Drug & Alcohol Treatment Referral Service
800-662-4357
NY State Office of Alcoholism and Substance Abuse Services
800-522-5353
Alcoholism Council of New York Hotline
212-252-7011 




                                                                     57
Organization                   Organization Phone #      Organization Website                       12 Step or Abstinence Based
Alcoholics Anonymous           212-647-1680              http://www.aa.org                          12 Step Abstinence
Alcoholics Anonymous of        212-647-1680              http://nyintergroup.org                    12 Step Abstinence
New York
Al-Anon/Alateen                212-941-0094              http://www.al-anon- alateen.org            N/A
Marijuana Anonymous            212-459-4423              http://www.ma-newyork.org                  12 Step Abstinence
(District 8 of New York)
Children of Alcoholics         646-505-2060              http://www.coaf.org                        N/A
Foundation
Cocaine Anonymous              212-929-7300              http://www.cany.org                        12 Step Abstinence
Narcotics Anonymous            212-929-6262              http://www.na.org                          12 Step Abstinence
Moderation Management          na                        http://www.moderation.org                  Supports “controlled drinking”
Smart Recovery                 212-631-1198              http://www.smartrecovery.org               Abstinence (Not 12-Step or
                                                                                                    spiritually based)

12 STEP MEETINGS LOCATED NEAR THE SCHOOL                          Al-Anon
(all times and locations subject to change)                       Meetings: http://www.nycalanon.org/meetings.html
                                                                  • Waterside: Trinity Church Office Building, 74 Trinity Pl,
Alcoholics Anonymous                                                 basement, M, T, F 12:15pm
http://www.nyintergroup.org/meetinglist/                          • Wall Street: Trinity Church Office Building, 74 Trinity Pl,
• Alanon House: 133 W. 4th St. (between 6th Ave. and                 basement, W, Th 12:15pm
     Washington Sq.) M-F 12 and 2:30pm                            • Miracle on 5th Ave.: First Presbyterian Church, Th 12:15pm
• Midnite: 220 W. Houston St. (between 6th & 7th Ave.), M-G       • Downtown Step Discussion: St. Vincent's Hospital, O'Toole
     12:30pm and 4:30pm                                              Building, 203 W. 12th St. at 7th Ave., Th 8:30pm
• Perry St. Workshop: 50 Perry St. (between 6th & 7th Ave. and
     4th St.), 12:15 and 2:30pm                                Other Resources
• Alanon House: 303 West 42snd Street (between 8th and 9th     Recovery is a process that is very different for different people.
     Ave.), Room 306 M-F 12 pm, 2pm, 6:15 pm & 8 pm            The following are some sites that present different roads to
                                                               recovery. The School does not take responsibility for the material
Narcotics Anonymous                                            found on these sites, but we provide links to them so you can
• Living Free: 334 E. 14th St., M-F 1pm                        learn more about what might be right for you.
• Midtown Matinee: 209 Madison Ave., M-W, F 1pm                • Addiction Resource Guide www.hubplace.com/addictions/
• The 3 O'clock Group: 233 E. 17th St., M-F 3pm                • American Self-Help Clearinghouse
• No Matter What: 743-9 E. 9th St., T, R, F 5:15pm                  http://mentalhelp.net/selfhelp/
• Monday Miracles: 149-155 Christopher St., M 6pm              • Center for Substance Abuse Treatment
                                                                    www.samhsa.gov/csat/csat.htm
                                                               • Rational Recovery Web Center
Marijuana Anonymous
                                                                    http://www.rational.org/recovery
Meetings: http://www.ma-newyork.org/meeting.htm                • Recovery Anonymous www.r-a.org
• Mustard Seed: 122 E. 37th St., M 8 pm, T 7:30pm              •    Secular Organizations for Sobriety
• Lesbian, Gay, Bisexual & Transgender Community Center:            http://www.secularhumanism.org/sos/
     208 W. 13th St., W 4, 9:15 pm
• Hazelden New York: 233 E. 17th St., F 6:15pm                 The School will review its drug and alcohol programs at least
• Holy Trinity Episcopal Church: 20 Cumming Street, M 10       biannually for effectiveness and consistency of application and,
     pm.                                                       when necessary, will make appropriate changes.




                                                               58
ANTI-HARASSMENT POLICY AND COMPLAINT                                     II. Responsibilities To Report
                                                                         All members of the school community should report incidents of
PROCEDURES
                                                                         harassment in order to support the school policy. In order to
Statement Of Policy                                                      ensure that the School is free of prohibited harassment, school
                                                                         officers, deans, program directors, faculty members, and
The School is committed to maintaining a learning and working
                                                                         supervisors are required to report all incidents of harassment that
environment that is free of bias, prejudice, and harassment—an
                                                                         they may have witnessed or have been advised of.
environment that supports, nurtures, and rewards career and
educational advancement on the basis of ability and performance.
                                                                         The most appropriate recipients of reports are:
                                                                             • Christopher Papagni, Senior Vice President of Education
Harassment based upon race, gender and/or gender identity or
                                                                                and Student Affairs
expression, color, religion, age, national origin, ethnicity,
                                                                             • Erik Murnighan, School Director
disability, veteran or military status, sexual orientation, marital
                                                                             • Cindy Whitaker, Director of Human Resources
status, citizenship status, or any other legally protected basis is
prohibited by law and undermines the character and purpose of
                                                                         It is not always easy to interpret words or actions that may be
the School. Such harassment is illegal and against School policy
                                                                         ambiguous and one may think are inappropriate. Therefore, the
and it will not be tolerated.
                                                                         offices noted above are available to discuss the circumstances and
                                                                         address matters before they become severe or pervasive.
This policy covers all members of the School community and
those who affect the School community such as vendors or
                                                                         If a report is made to any of these offices, and that is not the
visitors. The School encourages everyone to report all incidents of
                                                                         appropriate office to receive the report, it becomes the
harassment regardless of who the offender may be.
                                                                         responsibility of that office to forward the report to the
                                                                         appropriate office. If any of the persons at these offices is
I. Definition Of Harassment
                                                                         implicated in the harassment, or if a conflict of interest arises, the
Prohibited harassment is conduct based on race, gender and/or
                                                                         report should be made to the School Director.
gender identity or expression, color, religion, age, national origin,
ethnicity, disability, veteran or military status, sexual orientation,
                                                                         III. Reporting A Harassment Complaint
marital status, citizenship status, or any other legally protected
                                                                         All individuals who believe they have been harassed should file a
status when:
                                                                         complaint with the appropriate individuals or offices cited above.
1. submission to or rejection of the conduct is either an explicit
                                                                         Verbal complaints should be reduced to writing by either the
     or implicit term or condition of employment, basis for
                                                                         complainant or the individual who receives the complaint in
     participation or advancement in an academic program, or
                                                                         order to preserve an accurate record. The written complaint
     basis for participation in a School activity or benefit; or
                                                                         should identify the parties involved; describe the harassing
2. such conduct creates an intimidating, hostile or offensive
                                                                         behavior; when and where it occurred; and identify by name or
     work, academic or residential environment; or
                                                                         description any witnesses.
3. such conduct otherwise adversely affects employment or
     academic opportunities.
                                                                         Complaints should be promptly reported so that appropriate
                                                                         action may be taken in a timely manner. However, the late
Examples of such prohibited conduct when based upon a legally
                                                                         reporting of complaints may not prevent appropriate remedial
protected status include, but are not limited to:
                                                                         action. Any conduct that may be in violation of this policy will be
• Verbal abuse or hostile behavior such as insulting, teasing,
                                                                         investigated, regardless of whether a complaint is filed, and
    mocking, degrading, or ridiculing another person or group;
                                                                         appropriate remedial action will be initiated.
• Unwelcome or inappropriate physical contact, comments,
    questions, advances, jokes, epithets, or demands;
                                                                         Effort shall be made to complete the investigation of a complaint
• Physical assault or stalking;
                                                                         within thirty (30) days of the report of the harassment. Extensions
• Displays or electronic transmission of derogatory,
                                                                         of the time frame may be necessary in some circumstances. The
    demeaning, or hostile materials;
                                                                         complainant and alleged harasser will be notified of the extension.
• Unwillingness to train, evaluate, assist, or work with an
    employee, faculty member, or student.
                                                                         IV. Confidentiality
                                                                         The School will maintain the confidentiality of the complaint to
Harassment is unacceptable in the workplace, classroom, student
                                                                         the greatest extent consistent with our goal of conducting a
and faculty housing, school facilities, and in other School-related
                                                                         thorough and complete investigation. Effort will be made to
settings, such as school-sponsored social functions and events.
                                                                         safeguard the privacy and rights of all persons involved.
This behavior violates school policy even when it may not be
sufficiently severe or pervasive to constitute a violation of law.  59
V. Investigation And Disposition Of The Complaint                       inappropriate. A "consensual" relationship between a professor
The investigator will conduct a prompt, thorough, and impartial         and his or her student, or a supervisor and a subordinate are
investigation of the complaint in the manner he or she deems            examples of inappropriate relationships. If a consensual
necessary. The parties to the complaint will each have an               relationship occurs, any situation of authority must be
opportunity to be heard during the investigation. The parties will      discontinued and appropriate action may be taken.
also be informed of the status of the investigation as deemed
appropriate. The investigation process is strictly internal to the      IX. Education
School, so the presence of outside legal counsel or third parties is    The School supports a complete program for the education of its
not permitted at any stage of the process unless otherwise              community with respect to the meaning and implementation of
required by law. If it is determined that a violation of the School's   this policy. Training will be scheduled accordingly.
harassment policy has occurred, prompt remedial action shall be
taken. The nature of the remedial action and the process for its        X. AIDS/HIV Policy
implementation will depend upon the particular facts and                The AIDS/HIV policy held by the School is kept on file in the
circumstances. If remedial action involves the imposition of            Office of the School Director at all times and may be obtained by
sanctions, appropriate disciplinary procedures will be used.            request.
Sanctions imposed may be appealed through the appropriate
appeals process depending on the status of the accused. The             GRIEVANCE
findings and intended actions shall be communicated to the
complainant and the alleged harasser. If it is determined that no       The School views students as responsible citizens who are integral
violation has occurred, such findings shall be communicated to          members of the School community. Policies and practices
the complainant and the alleged harasser.                               pertaining to student relations and services should reflect this
                                                                        point of view. School officers continue to seek to ensure that this
If the results of an investigation show that the complainant            philosophy is implemented. Even with this philosophy in place,
knowingly filed false accusations of harassment, or that a witness      complaints and misunderstandings may arise. It is the purpose of
gave false statements, such individuals will be subject to the          these grievance procedures to ensure that any problem is dealt
appropriate disciplinary action.                                        with promptly and confidentially.

VI. Retaliation                                                         Informal Review
The School will take every step necessary to protect the                    •    Discuss the problem informally, with the student, faculty
complainant and any witnesses against retaliation for reporting                  member, dean, or staff member involved.
the harassment or for participating in the investigation of a               •    A student should not consider a formal review unless an
complaint. Any employee, faculty member, or student who                          informal review has occurred.
retaliates against an individual who complains of harassment,
witnesses harassment, or participates in the investigation of a         Formal Review
harassment complaint violates school policy and may be subject              •    Obtain, complete, and return a student grievance form to
to sanctions. Complaints of retaliation should be reported as                    the School Director within 30 days of the incident.
violations of this policy.                                                  •    Upon receipt of the form, a prompt investigation of the
                                                                                 facts related to the nature of the grievance will be
VII. Sexual Assault                                                              conducted. After thoughtful consideration, a decision
Sexual assault is a sexual act against the will and without the                  will be made.
consent of the victim or where the victim is incapable of giving            •    The student will be advised of the decision and resulting
consent. This includes conduct that would be considered criminal                 action to be taken within five school days.
under the New York State Penal Code. Since the medical,                     •    If, for any reason, the student is not satisfied with the
emotional, and legal needs of a sexual assault complainant may                   results of the investigation conducted, the student may
differ from those of other harassment complaints, sexual assault                 ask the School Director to submit the matter to the
victims should, in addition to filing a school complaint, report the             Senior Vice President of Student Affairs for review.
assault to the police and pursue services available at the School.          •    The student will be advised of the decision and resulting
                                                                                 action to be taken within ten school days.
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           60
favoritism while the relationship continues. Such relationships are
COMPLAINTS                                                         NEW YORK STATE EDUCATION DEPARTMENT
                                                                   If you are or were a student at a Licensed Private School in the
ACCREDITING COMMISSION OF CAREER SCHOOLS AND                       State of New York and you believe that the School or anyone
COLLEGES STUDENT COMPLAINT PROCEDURE                               representing the School has acted unlawfully, you have the right
Schools accredited by the Accrediting Commission of Career         to file a complaint with the New York State Education
Schools and Colleges must have a procedure and operational plan    Department.
for handling student complaints. If a student does not feel that the
school has adequately addressed a complaint or concern, the          Contact the New York State Education Department at:
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:

                                                                                New York State Education Department
                                                                                   116 West 32nd Street, 5th Floor
                                                                                     New York, New York 10001
     Accrediting Commission of Career Schools & Colleges
                                                                            Attn: Bureau of Proprietary School Supervision
               2101 Wilson Boulevard, Suite 302
                                                                                            212-643-4760
                    Arlington, VA 22201
                       (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.




                                                                  61
                                                                                                          BPSS–154 (4/11)

                                                                               Complaint Form
Mail Completed Form To:                                               New York State Education Department
                                                                      Bureau of Proprietary School Supervision
 New York State Education Department                                  Telephone Number: (212) 643-4760
 Bureau of Proprietary School Supervision                             E-mail: BPSS@MAIL.NYSED.GOV
 Investigations and Audit Unit
 116 West 32nd Street, 5th Floor
                                                                      Web: www.acces.nysed.gov/bpss/
 New York, NY 10001


                                               For Office Use Only
       Case Number               Nature of Complaint Code                       Institution Code



Please use this form to record all information about your complaint. An investigator will be assigned to examine
the situation and will, if necessary, contact you for additional information. The results of the investigation will be
communicated to you in writing. You should be aware that in order to properly evaluate your complaint and
assess your records, your name must be revealed to the school at some point during our review. If you wish,
the office will strive to keep your complaint anonymous during the initial stages of the investigation. If you are
requesting this limited anonymity, please check this box. 

Please print or type all information.
1. Name      Mr.     Ms. (please circle)

2. Street Address & Apt.

   City                                                State                      Zip Code

3. Telephone Number                                    Day                     Evening
   (include area code)
4. Social Security Number (of Student)         5. Date of Birth (of Student)    6. Date of Alleged Incident
       if no SSN, Alien Reg. #

7. Your E-Mail Address

8. Name of the school which your complaint concerns

9. Address and telephone number of the school

10. Did you attempt to utilize the school’s internal complaint resolution procedures?
         Yes        No          If no, why not?
11. How did you hear of the school?  Newspaper  Television/Radio Online/Internet
                                         Other
12. Check the box which describes your status with the school:
     Student  Family Member of Student  Employee of School                    Other
13. If you are not the student, please enter the name of student



14. If a student: Are you still at this institution?          Yes     No

If no, please check box which applies:  Graduated  Terminated  Withdrew
                                                                                                   Date
How did you enroll:      In Person at School              On Line/Internet
If employee of school, please check the box which applies:

 Currently Employed                              Former Employee
                             Hiring Date                                 Resignation/Termination Date

15. Name of program:                                           62        16. Date program began:
17. Total Cost of Program                                                           18. Expected Graduation Date

19. Was a student loan obtained?                             Yes                  No
     If yes, with what bank or financial institution?                                          Amount of loan: $

20. Have you paid any money directly to the school?  Yes  No If yes, how much? $

     How was payment made?                      In Person at School                 On Line/Internet

21. Was a Pell Grant obtained?                  Yes           No                             Amount: $                Year(s)?

22. Was a TAP Grant obtained?                   Yes            No                            Amount: $                Year(s)?

23. Are you in default of a loan?               Yes           No                             Amount owed: $            Year(s)?

24. Was a Workforce Investment Act (WIA) Voucher Obtained?  Yes  No                                     Amount $

25. What result would satisfy you?


26. Please provide a brief explanation of your complaint. Attach additional pages if necessary and copies
of all relevant documents.




I hereby acknowledge that by signing this complaint form I am giving the Commissioner of Education or his representatives authority to
review and secure any and all of my student records in order to appropriately review and resolve this complaint. I am also authorizing the
Commissioner to request a refund on my behalf if the department determines that a violation occurred which warrants a refund.

I also acknowledge that by signing this complaint form I am giving the Commissioner of Education or his representatives authority to release
my social security number and date of birth to government agencies and lenders or loan guarantors associated with this complaint, if the
Commissioner of Education or his representatives deem it necessary to resolve the complaint.

If you do not agree to have your social security number and date of birth released, please check the box below. Your complaint will still be
processed and investigated even if you do not presently agree to the release of your social security number and date of birth. You may be
requested at a future time to permit us to release your social security number and date of birth.   


                                                                      63
                         Signature                                                                         Date
Cancellation, Withdrawal & Refund
Policies
Read and understand the School’s policy regarding tuition             Thereafter, the student will be liable for:
refunds and cancellations on these pages before you sign an               A. The non-refundable Application Fee, plus
enrollment agreement. If you do not understand it or are                  B. The cost of insurance fee and materials accepted and not
confused by the School’s explanation, get assistance before you               returned in unused condition within 20 days after the
sign. You may ask for help from the New York State Education                  student withdraws from the School, plus
Department, 116 West 32nd Street, 5th Floor, New York, NY                 C. Tuition liability as of the student’s last day of physical
10001, 212-643-4760. The failure of a student to notify the                   attendance. Tuition liability is limited to the quarter
director in writing of withdrawal may delay refund of tuition due             during which the student withdrew or was terminated,
pursuant to Section 5002 of the Education Law.                                and any previous quarter completed.
                                                                              If termination occurs during first quarter:
REFUND POLICY                                                                 Prior to or during the first week School may keep. 0%
                                                                              During second week School may keep...                25%
The tuition refund policy is based on the number of weeks of the              During third week School may keep...                 50%
course. Courses are divided into quarters consisting of up to 14 weeks        During fourth week School may keep...                75%
of instruction. For purposes of the School’s refund policy, a week of         After the fourth week School may keep...           100%
instruction consists of between two and 30 clock hours of instruction         Subsequent quarters:
within seven consecutive days.                                                During the first week School may keep...             25%
                                                                              During the second week School may keep...            50%
COURSE NAME                                            QUARTERS               During the third week School may keep...             75%
Art of International Bread Baking                      1                      After the third week School may keep...            100%
Cake Techniques and Design (daytime schedule) 1
Cake Techniques and Design (evening schedule) 2                               D. If the School rejects this agreement, all payments
Classic Culinary Arts (daytime schedule)               2                            made under this agreement shall be refunded in full
Classic Pastry Arts (daytime schedule)                 2                            except the application fee and the cost of materials
Classic Culinary Arts (evening schedule)               3                            accepted and not returned in good condition within
Classic Pastry Arts (afternoon/evening)                3                            20 days of rejection.
Intensive Sommelier Training (daytime)                 1                      E. In case of injury, prolonged illness, or other
Intensive Sommelier Training (evening)                 2                            circumstances beyond the student’s control that
                                                                                    render it impracticable for the student to continue
A student may cancel his or her enrollment agreement by notice                      in the School, the School will, within 30 days after
in writing delivered to the School, attention of the Director, at any               notice of the circumstances, propose and will
time prior to or during the first week of instruction covered by the                thereafter make a settlement of the student’s
Enrollment Agreement. A student who cancels within seven days                       obligation to the School which is fair and reasonable
of signing the Enrollment Agreement receives all amounts paid                       to the student and the School.
other than the non-refundable Application Fee except that (i) the             F. The student refund may be more than stated above
student may cancel this agreement without penalty within three                      if the accrediting agency refund policy results in a
days after signing this enrollment agreement and making an                          greater refund.
initial payment and (ii) a student who has not visited the School’s           G. Amounts paid in excess of the charges as
facility prior to enrollment may withdraw without penalty within                    determined above will be refunded within 45 days of
three days following attendance at orientation or a tour of the                     the date on which the student gives the School
facilities and inspection of the equipment. Due to their personal                   written notice of withdrawal or if the student does
nature, uniforms are not returnable.                                                not give written notice, within 45 days of the date
                                                                                    that the School determines that the student has
                                                                                    withdrawn.

                                                                    64
Financial Aid
We recognize that each student has different needs. For this                   o    Answer "Yes" if you are currently serving in the U.S.
reason, we urge the student to discuss individual financial needs                   Armed Forces or are a National Guard or Reserve
with a financial aid advisor who can explain the various financial                  enlistee who is on active duty for other than state or
aid programs available to those who qualify, and, working                           training purposes.
together with the student, help design a financial aid portfolio to             o Answer "No" if you are a National Guard or Reserve
meet specific needs.                                                                enlistee who is on active duty for state or training
                                                                                    purposes.
All financial aid awards are made based upon a student’s               •   Are you a veteran of the U.S. Armed Forces?
individual need, which is determined by subtracting a student’s                 o You should answer "Yes" if you have engaged in
expected contribution from the actual cost of attendance. The                       active duty in the U.S. Armed Forces (Army, Navy,
expected contribution is determined from data supplied on the                       Air Force, Marine Corps, or Coast Guard), or you
Free Application for Federal Student Aid (FAFSA) form.                              were a member of the National Guard or Reserve
                                                                                    who was called to active duty for purposes other
According to federal regulations, students are classified as either                 than state or training purposes, or you were a cadet
dependent or independent. For the 2011-2012 award year, a                           or midshipman at one of the service academies, and
student is automatically determined to be an independent                            you were released under a condition other than
applicant for federal student aid if he or she meets one or more of                 dishonorable. Box 24 of the DD214 indicates the
the following criteria:                                                             "Character of Service."
• Were you born before January 1, 1988? Note that if you were                   o If anything other than "dishonorable" appears in that
     born on January 1, 1988, you should answer "No."                               box, you should answer "Yes" to this question, as
• As of today, are you married? Answer "Yes" if you are legally                     long as you were called to active service. There is no
     married on the date you complete the application. As                           minimum amount of time the student has to have
     previously stated under the instructions for Question 16,                      served to be considered a veteran for federal student
     marital status cannot be projected. "Married" does not mean                    aid purposes, but the service does have to be
     living together unless your state recognizes your relationship                 considered "active service."
     as common-law marriage. Answer "Yes" if you are separated                  o If "dishonorable" appears in box 24, you must
     but not divorced.                                                              answer "No" to Question 49.
• At the beginning of the 2011-12 school year, will you be                      o You should also answer "Yes" if you are not a
     working on a master’s or doctorate program (such as an MA,                     veteran now but will be one by June 30, 2012.
     MBA, MD, JD, Ph.D., EdD, graduate certificate, etc.)?                      o You should answer "No" (you are not a veteran) if
          o You should answer "Yes" if you will be enrolled in a                          You have never engaged in active duty in
               master's or doctorate program in the initial term you                          the U.S. Armed Forces,
               attend in 2011-12.                                                         You are currently an ROTC student or a
          o If you will be finishing your bachelor's degree in the                            cadet or midshipman at a service academy,
               initial term of the School year and then moving on                             or
               to a master's or doctorate you should first answer                         You are a National Guard or Reserve
               Question 47 as "No."                                                           enlistee activated only for training
          o Once you have completed the undergraduate degree,                                 purposes.
               this Question should be corrected to "Yes" and                             Note that if you are currently serving in the
               resubmitted. You should also notify your FAA.                                  U.S. Armed Forces and will continue to
• A graduate or professional student is not eligible for a Federal                            serve through June 30, 2012, you should
     Pell Grant or Federal Supplemental Educational Opportunity                               answer "No" to this particular question.
     Grant, so if you incorrectly report that you are a graduate or  •     Do you have children who receive more than half of their
     professional student, you will need to correct this answer to         support from you between July 1, 2011 and June 30, 2012?
     receive any of these federal grants as an undergraduate               "Support" includes money, gifts, loans, housing, food, clothes,
     student who is otherwise eligible.                                    car payments or expenses, medical and dental care, and
• Are you currently serving on active duty in the U.S. Armed               payment of school costs.
     Forces for purposes other than training?                                       o An applicant whose unborn child will be born
                                                                                         before the end of the award year (June 30, 2012)
                                                                      65
                   may answer "Yes" if the child will receive more                  age of being an adult in your state. The court must
                   than half of his or her support from you                         be located in your state of legal residence at the time
                   throughout the award year. Note that the                         the court’s decision was issued.
                   support is the issue here; it does not matter               o Answer “No” if you are still a minor and the court
                   whether the child lives with you or not.                         decision is no longer in effect or the court decision
•   Do you have dependants (other than your children or                             was not in effect at the time you became an adult.
    spouse) who live with you and who receive more than half of        •   At any time on or after July 1, 2010, did your high school or
    their support from you, now and through June 30, 2012?                 school district homeless liaison determine that you were an
    Again, the FAFSA is asking about "support" that includes               unaccompanied youth who was homeless?
    money, gifts, loans, housing, food, clothes, car payments or       •   At any time on or after July 1, 2010, did the director of an
    expenses, medical and dental care, and payment of school               emergency shelter or transitional housing program funded by
    costs. In this question, the people supported must live with           the U.S. Department of Housing and Urban Development
    you throughout the award year.                                         determine that you were an unaccompanied youth who was
•   At any time since you turned age 13, were both your parents            homeless?
    deceased, were you in foster care, or were you a dependent or      •   At any time on or after July 1, 2010, did the director of a
    ward of the court?                                                     runaway or homeless youth basic center or transitional living
         o You should answer "Yes" if you had no living parent             program determine that you were an unaccompanied youth
              (biological or adoptive) at any time since you turned        who was homeless or was self-supporting and at risk of being
              age 13 or older, even if you are now adopted.                homeless?
         o Answer "Yes" if you were in foster care since you
              turned age 13 or older, even if you are no longer in     FINANCIAL AID PROGRAMS
              foster care as of today.
         o Answer "Yes" if you were a dependent/ward of the            Federal Programs
              court at any time since you turned age 13 or older,      Federal Pell Grant
              even if you are no longer a dependent/ward of the
                                                                       The Federal Pell Grant is awarded to dependent and independent
              court as of today.
                                                                       students who do not have a bachelor’s degree and have
         o Note that the financial aid administrator at your
                                                                       demonstrated financial need, as determined by the U.S.
              school may require you to provide proof that you
                                                                       Department of Education.
              were in foster care or were a dependent/ward of the
              court.
                                                                       Once your financial need has been determined, the maximum
•   Are you or were you an emancipated minor as determined by
                                                                       amount that may be awarded is $3,700 and the minimum amount
    a court in your state of legal residence?
                                                                       that may be awarded is $392 (figures based on 2011-2012
         o Answer "Yes" if you can provide a copy of a court's
                                                                       academic year). The total amount will be credited towards a
              decision that as of today you are an emancipated
                                                                       student’s tuition, and will be disbursed in two equal installments.
              minor. Also answer "Yes" if you can provide a copy
                                                                       The second disbursement will be applied towards a student’s
              of a court's decision that you were an emancipated
                                                                       account provided satisfactory academic progress has been made
              minor immediately before you reached the age of
                                                                       by the midpoint of the program.
              being an adult in your state. The court must be
              located in your state of legal residence at the time
                                                                       Direct Subsidized Stafford Loan
              the court's decision was issued.
         o Answer "No" if you are still a minor and the court          The Direct Subsidized Federal Stafford Loan is available to
              decision is no longer in effect or the court decision    dependent and independent students who have demonstrated
              was not in effect at the time you became an adult.       financial need, as determined by the U.S. Department of
         o Note that the financial aid administrator at your           Education.
              college may require you to provide proof that you
              were an emancipated minor.                               Once financial need has been determined, a student may borrow
•   Are you or were you in legal guardianship as determined by a       up to $2,333. An origination fee of 1% will be deducted from the
    court in your state of legal residence?                            loan amount. Also, an upfront rebate of 0.5% is applied. The
         o Answer "Yes" if you can provide a copy of a court's         principal (what you borrowed) does not have to be repaid and the
              decision that as of today you are in legal               interest does not begin to accrue until six months after the last
              guardianship. Also answer "Yes" if you can provide a     date of attendance. The interest rate is fixed at 4.5%. The
              copy of a court's decision that you were in a legal      maximum repayment period is 10 years. The loan amount will be
              guardianship immediately before you reached the          credited toward a student’s tuition, and will be disbursed in two
                                                                      66
equal installments. The second disbursement will be applied          is available for assistance in completing the forms. A student may
toward a student’s account provided satisfactory academic            also need to provide The FCI with:
progress has been made by the midpoint of the program.                    1. Proof that he/she is either a U.S. citizen or an eligible
                                                                               non-citizen.
Direct Unsubsidized Stafford Loan                                         2. A copy of his/her social security card.
                                                                          3. A copy of his/her most recently filed Federal Tax return
The Direct Unsubsidized Stafford Loan is available to
                                                                               (if a dependent student, a copy of the parents’ most
independent students only. Financial need does not have to be
                                                                               recently filed Federal Tax return). If male, and between
demonstrated to be eligible. The maximum amount that a student
                                                                               the ages of 18 to 25, a student must be registered with
can borrow is $4,000. If a student does not qualify for a Subsidized
                                                                               Selective Service in order to apply for any of the federal
Stafford Loan, the maximum amount to be borrowed is $6,333.
                                                                               aid programs.
An origination fee of 1% will be deducted from the loan amount.
Also, an upfront rebate of 0.5% is applied. Under this program, a
student is responsible for the interest from the time of the first   Alternative Loan Programs
disbursement through any deferment periods. All students             Smart Options Loan
participating in the Direct Stafford Loan program will be required        The Smart Option Student Loan offers a choice of two great
to complete an entrance interview upon applying for the Stafford          repayment options — both designed to save you money and help
loan and an exit interview once the student reaches their last day        you graduate with less loan debt. Two repayment options: (1) The
of attendance. A student may choose to pay the interest while             Fixed Repayment Option to save on interest with low in-school
attending school or the interest may be deferred for up to six            fixed payments of just $25. Or (2) The Interest Repayment Option
months after the last date of attendance. If the interest is deferred,    to save even more. The Career Training Smart Option Student
the interest accrued during this period will be capitalized. The          Loan can fund up to 100% of your total cost of attendance if you
interest rate is fixed at 6.8%. The maximum repayment period is           are still in need of funds after maximizing grants, scholarships
10 years. The loan amount will be credited toward a student’s             and federal loans.
tuition and will be disbursed in two equal installments. The
second disbursement will be applied towards a student’s account           New Jersey Class Loan
provided satisfactory academic progress has been made by the
                                                                          The New Jersey Class Loan offers one of the most affordable and
midpoint of the program.
                                                                          flexible student loan programs in the nation. It allows students to
                                                                          finance the cost of attendance, and can be used in conjunction
Direct PLUS Loan
                                                                          with other financial aid that is awarded to the student.
The Direct PLUS Loan is available to parents of dependent                 New Jersey Class Loan:
students and is not based on financial need. Applicants with no                • Offers a fixed rate ranging from 6.6% – 8.75%
adverse credit history are eligible to borrow. Parents may borrow              • Parents are eligible to borrow in combination with PLUS
up to a student’s cost of attendance, minus any other financial aid                 loans
awarded. The interest begins to accrue at the time of the first                • Lower interest expense over the life of the loan
disbursement and payment begins 60 days after the final                        • Immediate tax deduction for student loan interest
disbursement. The interest rate is fixed at 7.9%. The maximum                       payments
repayment period is 10 years. The loan amount will be credited                 • Available to New Jersey residents only
toward a student’s tuition and will be disbursed in two equal                  • Repayment options include:
installments. The second disbursement will be applied towards a                         o Principal and interest
student’s account provided satisfactory academic progress has                           o Interest only
been made by the midpoint of the program. An origination fee of                         o Full deferment until out of school
4% will be deducted from the loan amount. Also, an upfront                     • Repayment terms ranging from 10-20 years
rebate of 1.5% is applied.                                                     • Loan administration fee from 2.0%-3.0%, deducted at
                                                                                    time of disbursement
To apply for the Federal Pell Grant, the Direct Subsidized Stafford
Loan, and the Direct Unsubsidized Stafford Loan, a student must           The New Jersey Class Loan reduces the interest rate for the first 48
complete a Free Application for Federal Student Aid (FAFSA). To           monthly payments of principal and interest. This reduction assists
apply for the Direct PLUS Loan a pre-screening of credit will be          borrowers in repaying more principal during these early months
required from the parent. The borrower and student complete a             when the loan balance is highest. The result is a lower overall cost
Direct PLUS Loan Application and Promissory Note. All forms               to the borrower. In the 13th or 49th month of principal and
are available in the financial aid office and a financial aid advisor     interest repayment, your interest rate increases by 0.75% and stays
                                                                          at that rate for the remainder of the loan.
                                                                         67
Return Of Title IV Funds                                                        student notifies the School that he or she will not be
A recipient of Title IV funds who withdraws (see “Departing                     returning.
School” section of Student Catalog for the School’s official               4. For a student who takes a leave of absence that is not
withdrawal policy) from the School after beginning attendance                   approved by the School, the withdrawal date is the date
may have earned only a portion of the Title IV funds received.                  that the student begins the unapproved leave of absence.
Any unearned portion must be returned to the Title IV programs.                 Federal student aid may not cover all unpaid
The regulations mandate that the School determine the amount of                 institutional charges due to the School upon the
Title IV funds earned by a student who withdraws from school by                 student’s withdrawal. The School maintains a fair and
computing the percentage of the payment period completed by a                   equitable refund policy. Refunds and student liability are
formula utilizing the following three criteria:                                 computed using the School’s policies. FSA refunds are
     1. The number of clock hours in the payment period;                        returned in the following sequence:
     2. The number of clock hours completed by the student in                        a. Direct Unsubsidized Stafford
          the payment period; and                                                    b. Direct Subsidized Stafford
     3. The number of clock hours scheduled in the payment                           c. Direct PLUS
          period to the student’s last date of actual attendance. The                d. PELL
          student will have earned all of his or her Title IV funds                  e. Other assistance
          received only if he or she has completed 70% or more of                    f. Student
          the clock hours in the payment period. If the student has   Credit balances the School will pay a credit balance directly to a
          completed less than 70% of the clock hours in the           student or parent no later than 14 days after the balance occurred
          payment period, then only that percentage of the Title IV in one of the two ways:
          funds received by the student will be earned. If a portion • If the credit balance occurred after the first day of class of a
          of the Title IV funds received by the student must be            payment period
          returned, the School will calculate based upon these        • If the credit balance occurred on or before the first day of
          regulations what portion of the unearned Title IV funds          class of that payment period
          must be returned by the School and what portion, if any,
          must be returned by the student.                            This 14-day requirement is now a standard for all FSA programs.
                                                                      A school may hold any additional loan proceeds in excess of that
In calculating the student’s liability to the School utilizing the    necessary to cover allowable school charges the student owes (for
New York State Education Department Bureau of Proprietary             use during the remainder of the academic year) only with the
Schools Supervision (BPSS) refund Policy (see “Cancellation,          student’s written authorization. A school may not require or
Withdrawal, and Refund Policies” section of the Student Catalog), coerce a student to provide authorization, and a school must
the total amounts paid by the student will be adjusted by any Title allow for cancellation or modification of the authorization at any
IV funds returned by the School. The School must disburse             time. If a student’s account shows a credit balance due to a Direct
directly to the student or parent any amount of post-withdrawal       PLUS Loan being credited to the account, the School must
disbursement of grant funds that is not credited to the student’s     distribute the excess Direct PLUS Loan funds to the parent
account no later than 45 days after the date the School determines borrower, unless the parent has provided written authorization
that the student withdrew. The School determines the date of the      allowing the School to give the funds to the student. A school
student’s withdrawal as follows:                                      must pay any remaining balance on loan funds by the end of the
     1. For a student that provides notification to the School of     loan period in the award year for which the funds were awarded.
         his or her withdrawal the withdrawal date is the date of
         the notification of withdrawal.                                In the case of a Direct PLUS Loan, a school must obtain the
    2.   For a student who did not provide notification of              parent borrower’s written authorization to deliver a credit balance
         withdrawal, the withdrawal date is the date that the           of Direct PLUS Loan funds directly to the student. Otherwise, the
         institution became aware that the student ceased               School must deliver these funds to the parent. Other applicable
         attendance. The School must make the determination             third party funding agency refund or return of funds policies (e.g.,
         that the student withdrew no later than 30 days after the      Veterans Administration, WIA, etc.) may be obtained from the
         earlier of: (a) the payment period or period of                Financial Aid Office.
         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
                                                                       68
Contact information                                                  program being offered meets your needs and that your financial
The Financial Aid department is always available to assist           investment is protected. The New York State Education
students. Should you have any questions or concerns regarding        Department’s Bureau of Proprietary School Supervision wishes
Financial Aid, please contact any of the following advisors:         you success in your continued efforts to obtain the necessary
                                                                     training in order to secure meaningful employment. In addition,
Bernice Kinsey                                                       Bureau staff will continue to work with all schools to help ensure
Financial Aid Advisor                                                that a quality educational program is provided to you.
T: 646-254-7543
F: 646-254-1243                                                      Who can file a complaint?
E: Bkinsey@intlculcenter.com                                         If you are or were a student or an employee of a licensed private
                                                                     or registered business school in the state of New York and you
Janice Ridgeway                                                      believe that the school or anyone representing the school has
Financial Aid Advisor                                                acted unlawfully, you have the right to file a complaint with the
T: 646-254-7540                                                      New York State Education Department.
F: 646-254-1240
E: Jridgeway@intlculcenter.com                                       What can a student or employee complain about?
                                                                     You may make complaints about the conduct of the school,
Lauren Fowler                                                        advertising, standards and methods of instruction, equipment,
Financial Aid Advisor                                                facilities, qualifications of teaching and management personnel,
T: 646-254-7535                                                      enrollment agreements, methods of collecting tuition and other
F: 646-254-1235                                                      charges, school license or registration, school and student records,
E: Lfowler@intlculcenter.com                                         and private school agents.

NEW YORK STATE EDUCATION DEPARTMENT                                  How can a complaint be filed by a student or employee?
                                                                     You should try to resolve your complaint directly with the school
TUITION REIMBURSEMENT FUND
                                                                     unless you believe that the school would penalize you for your
All prospective and enrolled students in a non-degree granting       complaint. Use the school’s internal grievance procedure or
proprietary school are required to receive this information, which   discuss your problems with teachers, department heads, or the
provides an overview of students’ rights with regard to filing a     Sshool director. We suggest that you do so in writing and that you
complaint against a school and accessing the tuition                 keep copies of all correspondence to the school.
reimbursement fund if they are a victim of certain violations by     However, the school cannot require you to do this before you file
the School.                                                          a complaint with the New York State Education Department.

Trade schools that are licensed by the New York State Education      If you do file a complaint with the department, please advise the
Department and business schools that are registered by this          department of any action that you have taken to attempt to
Department are required to meet very specific standards under        resolve your complaint.
the Education Law and Commissioner’s Regulations.
                                                                     The steps you must take to file a complaint with the New York
These standards are designed to help ensure the educational          State Education Department are:
appropriateness of the programs that schools offer. The New York          1. Write to the New York State Education Department at
State Education Department’s Bureau of Proprietary School                     116 West 32nd Street, 5th Floor, New York, New York
Supervision closely monitors and regulates all non-degree-                    10001, or telephone the Department at (212) 643-4760,
granting proprietary schools. Schools are required to have their              requesting an interview for the purpose of filing a written
teachers meet standards in order to be licensed by the                        complaint. Bring all relevant documents with you to the
Department. Schools are also required to have their curriculum                interview, including an enrollment agreement, financial
approved by the New York State Education Department every                     aid application, transcripts, etc. An investigator from the
three years, thereby helping to ensure that all curriculum offered            Department will meet with you and go through your
in the Schools are educationally sound.                                       complaint in detail.
                                                                          2. If you cannot come for an interview, send a letter or call
In addition, staff members of the Bureau of Proprietary School                the office to request a complaint form. You must
Supervision are often in the school buildings monitoring the                  complete and sign this form and mail it to the office.
educational programs being offered. The interest of the New York              Please include with it copies of all relevant documents.
State Education Department is to ensure that the educational                  You should keep the originals. You must file a complaint
                                                                   69
         within two years after the alleged illegal conduct took         a placement or referral fee. Each school agent must be licensed by
         place. The Bureau cannot investigate any complaint              the New York State Education Department, must have an agent
         made more than two years after the date of the                  identification card and must be a salaried employee of the school.
         occurrence.                                                     School agents who cannot show an agent identification card are
    3.   The investigator will attempt to resolve the complaint as       breaking the law if they try to interest students in enrolling in a
         quickly as possible and may contact you in the future           particular school or group of schools. The name(s) of the agent(s)
         with follow-up questions. You should provide all                who enrolled a student must appear on that student’s enrollment
         information requested as quickly as possible; delay may         agreement. Therefore, you should write down the name of the
         affect the investigation of your complaint. When                agent who talked to you. Each student will be required to confirm
         appropriate, the investigator will try to negotiate with the    the name(s) of the agent(s) when signing the enrollment
         school informally. If the Department determines that            agreement. A full refund shall be made to any student recruited by
         violations of law have been committed and the school            an unlicensed private school agent or even by a licensed agent if
         fails to take satisfactory and appropriate action then the      there is evidence that the agent made fraudulent or improper
         Department may proceed with formal disciplinary                 claims. To find out if you are eligible to receive a refund, you must
         charges.                                                        follow the complaint procedures included in this page.

What is The Tuition Reimbursement Fund?                                  What should students know about “grants and guaranteed
The Tuition Reimbursement Fund is designed to protect the                student loans?”
financial interest of students attending proprietary schools. If a       A grant is awarded to a student based on income eligibility, and it
school closes while you are in attendance, prior to the completion       does not need to be repaid (for example, New York State Tuition
of your educational program, then you may be eligible for a              Assistance Program [TAP] grants or Pell grants provided by the
refund of all tuition expenses which you have paid. If you drop          federal government). Guaranteed student loans are low-interest
out of school prior to completion and you file a complaint against       loans provided under the Federal Guaranteed Student Loan
the School with the State Education Department, you may be               Program. The decision to apply for such a loan is yours—the
eligible to receive a tuition refund if the State Education              school cannot require that you apply for a loan. If you pay school
Department is able to provide factual support that your complaint        tuition with money loaned to you from a lender then you are
is valid and to determine that there was a violation of Education        responsible for repaying the loan in full, with interest, in
Law or the Commissioner’s Regulations as specified in Section            accordance with the terms of the loan agreement. A failure to
126.17 of the Commissioner’s Regulations. To file a claim to the         repay the loan can hurt your credit rating and result in legal
Tuition Reimbursement Fund, you must first file a complaint              action against you. Even if you fail to complete your educational
with the State Education Department at the address included in           program, you are still responsible for repaying all of the money
this pamphlet. The staff of the State Education Department will          loaned to you. It is your right to select a lender for a guaranteed
assist you in the preparation of a tuition reimbursement form (a         student loan. The school cannot require you to apply to a
sample of this form should have been provided to you upon                particular lender or lending institution. The school can
enrollment).                                                             recommend a lender, but if it does, the school must also provide
                                                                         you with a statement about your right and ability to obtain a loan
What is the tuition refund and cancellation policy?                      from another lender and the insurance premiums charged on
All schools must have a tuition refund and cancellation policy for       these loans. Read and understand all the information and
each program included in the catalog and in the student                  applications for financial aid grants and loans before signing.
enrollment agreement. Read and understand the school’s policy
regarding tuition refund and cancellation before you sign the            Where can students file a complaint, file a claim to the tuition
enrollment agreement. If you do not understand it, or are                reimbursement fund, or get additional information?
confused by the school’s explanation, get help before you sign.                  Contact the New York State Education Department at:
You may ask for assistance from the Department at the address                             New York State Education Department
included in this pamphlet.                                                                116 West 32nd Street, 5th Floor
                                                                                          New York, New York 10001
What should students know about “private school agents?”                                  Attention: Bureau of Proprietary School
Private school agents are employed by schools for the purpose of                          Supervision
recruiting or enrolling students in the school; they are not school                       Tel: 212-643-4760
counselors. Private school agents cannot require a student to pay




                                                                        70
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 cost. Home maintenance, personal expenses, and fees are estimated indirect costs.
COST OF ATTENDANCE EFFECTIVE 2011-2012 Students, without dependents, living at home with parents:
                             Full-time Culinary           Full-time Pastry         Part-time Culinary             Part-time Pastry
Tuition and fees             $45,890                      $44,890                   $40,640                       $37,890
Books and supplies           $850                         $800                      $850                          $800
Personal expenses            $3,000                       $3,000                    $4,500                        $4,500
Room and board               $12,000                      $12,000                   $18,000                       $18,000
Transportation               $720                         $720                      $1,080                        $1,080
TOTAL                        $62,460                      $61,410                   $65,070                       $62,270
COST OF ATTENDANCE EFFECTIVE 2011-2012 All other students:
                    Full-time Culinary      Full-time Pastry                        Part-time Culinary            Part-time Pastry
Tuition and fees             $45,890                      $44,890                   $40,640                       $37,890
Books and supplies           $850                         $800                      $850                          $800
Personal expenses            $4,980                       $4,980                    $7,470                        $7,470
Room and board               $13,800                      $13,800                   $20.700                       $20,700
Transportation               $720                         $720                      $1,080                        $1,080
TOTAL                        $66,240                      $65,190                   $70,740                       $67,940
SCHOLARSHIP OPPORTUNITIES
Contact the Office of Financial Aid for the most up-to-date list.
T: 212-219-8890
F: 212-431-3065

Name/Address                                 Eligibility                                   Application Process
Achievement Scholarship Program              African-American High School seniors          For application and further information visit
1560 Sherman Avenue, Suite 200               pursuing post-secondary Education.            www.nationalmerit.org
Evanston, IL 60201-4897
T. 847-866-5100
F. 847-866-5113
www.nationalmerit.org
AFL-CIO Department of Education              Scholarships and grants provided by           For further information visit www.afl-cio.org
815 16th Street, NW                          various labor unions.
Suite 407
Washington DC 20006
www.afl-cio.org
American Hotel & Lodging                     All eligible students must be enrolled in     For application and information write, call, or
Educational Foundation                       hospitality management programs (i.e.         visit www.ahlef.org/scholarships.asp
1201 New York Avenue, NW                     hotel administration, hotel/restaurant
Suite 600                                    management, culinary arts, travel, and
Washington DC 20005-3931                     tourism administration).
T. 202-289-3188
F, 202-289-3199
E. chammond@ahlef.org
www.ahlef.org



                                                                    71
C-CAP                                    In order to compete for a C-CAP              For applications and documentation
Careers through Culinary Arts            scholarship you must be a high school        requirements visit
Program, Inc.                            student at a C-CAP participating school      www.ccapinc.org/scholarships.html
250 West 57th Street Suite 2015          in New York City and Los Angeles. If
New York, NY 10107                       you are not sure if your school
T. 212-974-7111                          participates, check our location guide or
F. 212-974-7117                          ask your culinary instructor.
E. info@ccapinc.org
Career College Foundation (the           Imagine America Scholarship for high         For application and information visit
not-for-profit affiliate of the Career   school seniors                               www.imagine-america.org/about-the-
College Association)                                                                  scholarship.html
10 G Street, NE, Suite 750
Washington DC 20002-4213
T. 202-336-6700
www.imagine-america.org
Career College Foundation -              Imagine America Military Award               For application and information visit
Imagine American Military Award          program. $1,000 career education award       www.imagine-america.org/about-the-
Program                                  available to any active duty and             scholarship.html
10 G Street, NE Suite 750                honorably discharged or retired veteran
Washington DC 20002-4213                 of a United States military service
T. 202-336-6700                          branch.
www.imagine-america.org
The Culinary Trust                       Recipients are selected on food service      Write or visit the website for an application
PO Box 273                               experience, strength of application,         www.theculinarytrust.org
New York, NY 10013                       reference, skills and merit, and financial
                                         need.
Firefighters and Police Officers         Firefighters and police officers who are     Call, write, or email the Office of Financial Aid
Scholarship                              now serving or have served. $5,000           for application instructions.
The FCI                                  toward the FCI Culinary Arts or Pastry
462 Broadway, 4th Floor                  Arts career programs. Up to 10
New York, NY 10013                       Scholarships awarded per year
T. 212-219-8890
www.frenchculinary.com
The Friends of the FCI                   Eligibility: Demonstrated financial need     Call, write, or email the Office of Financial Aid
462 Broadway                             and merit.                                   for application instructions.
New York, NY 10013
Hawaii Community Foundation              Must be a resident of Hawaii                 For more information visit
222 Merchant Street                                                                   www.hawaiicommunityfoudnation.org/scholar/c
Honolulu, HI 96813                                                                    ategories.php
www.hawaiicommunityfoundation.org                                                     This site provides all deadline information as
                                                                                      well as an application.
IFEC                                     Applicants must show evidence of             For application and information visit www.ifec-
International Foodservice Editorial      training, skill, and interest in both food   is-us.com
Council                                  and the communication arts through a
Scholarships                             combination of studies and/or work
Attn: Carol Mess                         experience
P.O. Box 491, Hyde Park, NY 12538
www.ifec-is-us.com




                                                                72
IFSEA                                    Write, call or visit the website for        Write or call for an application
International Food Services Executives   eligibility requirements.
Association
836 San Bruno Ave., Henderson, NV
89015
T. 888-234-3732 or 702-564-0997
F.702-564-4836
www.ifsea.com
James Beard Foundation Scholarship       A number of scholarships available.         For application and information visit:
Program                                                                              http://www.jamesbeard.
167 W. 12th St.                                                                      org/scholarshipsindex.shtml
New York, NY 10011                                                                   In addition, you may also visit the site below for
T. 212-675-4984 or 800-36-BEARD                                                      more James Beard related scholarships.
F. 212-645-1438                                                                      http://www.jamesbeard.org/
E. scholarships@jamesbeard.org                                                       scholarships/friends_list.shtml
www.jamesbeard.org

Jewish Foundation for the Education of   Applicants must be female. Grants are       For application and information visit:
Women                                    awarded based on financial need, with       www.jfew.org/eligibility.html
330 West 58th Street                     academic merit also a consideration.
New York, NY 10019                       Students must also live within a 50 miles
P. 212-288-3931                          radius of NYC.
www.jfew.org
JWMF: Junior War Memorial Fund           Applicants must be citizens of the          For the application and information visit
Scholarships Department                  United States, possess academic             http://www.usjaycees.org/index.php?option=co
PO Box 7                                 potential and leadership qualities, and     m_content&task=view&id=45&Itemid=126
Tulsa, OK 74102                          show financial need. The scholarship is
                                         an award of $1,000 sent directly to the
                                         recipient’s college or university of
                                         choice.
Les Dames D’Escoffier – New York         Three (3) $5,000 scholarships.                      Completed application (forms available
Scholarship for Women                         1. May be already enrolled, or in               in February)
MaryKate Howland                                  the process of applying to the             Resume
Registrar                                         FCI’s Classic Culinary Arts,               Official Transcript
462 Broadway                                      Classic Pastry Arts, or Italian            Three (3) letters of recommendation
New York, NY 10013                                Culinary Experience programs.               (personal and/or business)
T 646-462-8540                                2. Candidates must be attending                Essay (may be 2 pages or 500 words)
mkhowland@intlculcenter.com                       one of the above FCI career                 indicating how you plan to apply
                                                  programs, when the                          yourself in the career you are working
                                                  scholarship is awarded in mid-              towards
                                                  July.
                                              3. Current students in The FCI’s
                                                  career programs graduating
                                                  after July of the scholarship
                                                  year are eligible to apply.
NRAEF: National Restaurant               Guidelines attached to the application.     For application and information visit:
Association                                                                          www.nraef.org
Educational Foundation
250 South Wacker Dr. Suite 1400
Chicago, IL 60606-5834
T. 800-765-2122, ext. 733
www.nraef.org
                                                                 73
Statler Foundation                      Students majoring in hotel management   For application and information visit
107 Delaware Ave., Suite 680,           and culinary arts in Western New York   http://www.wnyrin.com/s_fina/foun/stat.html
Buffalo, NY 14202                       area.
T. 716-852-1104
Women Chefs & Restaurateurs             Must be a WCR member.                   For application and information,
PO Box 1875                                                                     write or visit www.womenchefs.org
Madison, Alabama 35758
1-877-927-7787
1-256-975-1346
Admin@womenchefs.org
National Italian American Foundation    Must be Italian American or             For application and information
1860 19th St. NW                        majoring/minoring in Italian            visit https://www.niaf.org/
Washington, DC 20009                    Studies.                                scholarships/index.asp
T. 202-387-0600
F. 202-387-0800
E. scholarships@niaf.org www.niaf.org




                                                             74
Getting To the School
GETTING TO THE SCHOOL
The School is conveniently located at 462 Broadway, at the corner of Broadway and Grand Street—in the heart of several
great Manhattan neighborhoods. Such diverse areas as SoHo, Chinatown, and Little Italy surround the School.

SUBWAY                                                                  OUT-OF-TOWN BUS
    Take 1 train to Canal Street—Walk six blocks east to               Port Authority is the main bus terminal in New York City, but
     Broadway and turn left. The School is two blocks north             other carriers including Megabus, Bolt Bus, and the various
     at 462 Broadway (at Grand St).                                     Chinatown buses have stops around the city, some within walking
    Take 6 train to Spring Street—Walk two blocks west.                distance of the School.
     Turn left onto Broadway; walk two blocks south to 462
     Broadway (at Grand Street) for the School.                         FROM AIRPORTS
    Take 6 train to Canal Street—Walk one block west to                New York City is served by three major airports: Kennedy
     Broadway and turn right. The School is two blocks north            International Airport in Queens, Newark International Airport in
     at 462 Broadway (at Grand St).                                     New Jersey, and LaGuardia Airport in Queens.
    Take B/D/F trains to Broadway-Lafayette—Walk four
     blocks south on Broadway to 462 Broadway (at Grand                 BY CAR
     Street) for the School.                                                 From Long Island—Take the Long Island Expressway,
    Take A/C/E trains to Canal Street—Walk five blocks east                   which becomes I-495W. I-495W becomes the Queens
     on Canal to Broadway and turn left. The School is two                     Midtown Tunnel. Go through the tunnel. Turn left onto
     blocks north at 462 Broadway (at Grand St).                               34th Street then right (downtown) on Second Avenue.
    Take N/R/Q/J/Z trains to Canal Street—Walk north on                       Drive south to East Houston Street. Turn right onto East
     Broadway two blocks to 462 Broadway (at Grand Street)                     Houston; continue for six blocks, then take a left onto
     for the School. Note: This subway station has exits on                    Broadway. Travel four blocks south to Grand Street.
     Broadway, Lafayette Street, and Centre Street. Lafayette                From Connecticut—Take I-95 South to the Bruckner
     and Centre Streets are east of Broadway.                                  Expressway. Take the I-278 West exit towards Triboro
                                                                               Bridge/ FDR Drive/Grand Central Parkway. Merge onto
NEW YORK CITY BUS                                                              I-278 West. Take the exit towards Manhattan/Randall
New York City Transit Authority operates an extensive line of                  Ward’s Island/ Downing Stadium. Merge onto the
buses. The M5 bus stops across the street from the School at the               Triboro Bridge (stay to the right). Take FDR Drive
corner of Broadway and Grand Street.                                           south. Take the East Houston Street exit. Turn right onto
                                                                               East Houston; drive for 1.5 miles, then take a left onto
FERRY                                                                          Broadway. Travel four blocks south to Grand Street.
The Staten Island Ferry transports people to Manhattan from                  From New Jersey—Take the Holland Tunnel into
Staten Island. From the ferry, take the 1 train or the R train north           Manhattan. Turn slightly right onto Laight Street. Turn
to Canal Street.                                                               right onto Canal Street. From Canal, make a left onto
                                                                               Centre Street. Continue a few blocks and then turn left
TRAIN                                                                          onto Broome Street. Continue to Broadway and make a
There are four major train systems that service Manhattan. The                 left. Follow Broadway for one block and L’Ecole and The
LIRR (Long Island Railroad), NJ Transit, and Amtrak all operate                FCI will be on your left hand side at 462 Broadway (at
out of Penn Station. Metro-North (upstate New York and                         Grand St).
Connecticut) operates out of Grand Central Terminal.

 




                                                                       75
Enrollment Completion Rate &
Placement
JULY 1, 2009 THROUGH JUNE 30, 2010
CLASSIC CULINARY ARTS #1130                       1. Employed - related field            163
A. Program Enrollment                             2. Employed - slightly related field   1
Full-time                              400        3. Employed - unrelated field          15
Part-time                              526        4. In military                         0
Total                                  926        5. Seeking employment                  0
                                                  6. Pursuing additional education       0
B. Program Completion Rate                        7. Unavailable for employment          11
Enrolled                               926        8. Status unknown                      35
Graduates                              524
Non-completers                         30
Continuing students                    372        THE ART OF INTERNATIONAL
                                                  BREAD BAKING #6196
C. Placement of Program Completers                A. Program Enrollment
Number of graduates                    524        Full-time                              65
Number of graduates who are:                      Part-time                              0
1. Employed - related field            415        Total                                  65
2. Employed - slightly related field   2
3. Employed - unrelated field          29         B. Program Completion Rate
4. In military                         0          Enrolled                               65
5. Seeking employment                  0          Graduates                              52
6. Pursuing additional education       6          Non-completers                         5
7. Unavailable for employment          16         Continuing students                    8
8. Status unknown                      56
                                                  C. Placement of Program Completers
CLASSIC PASTRY ARTS #6172                         Number of graduates                    52
A. Program Enrollment                             Number of graduates who are:
Full-time                              264        1. Employed - related field            25
Part-time                              205        2. Employed - slightly related field   2
Total                                  469        3. Employed - unrelated field          4
                                                  4. In military                         0
B. Program Completion Rate                        5. Seeking employment                  0
Enrolled                               469        6. Pursuing additional education       1
Graduates                              225        7. Unavailable for employment          6
Non-completers                         11         8. Status unknown                      14
Continuing students                    233


C. Placement of Program Completers
Number of graduates                    225
Number of graduates who are:
                                             76
JULY 1, 2008 THROUGH JUNE 30, 2009

CLASSIC CULINARY ARTS #1130                       Number of graduates who are:
A. Program Enrollment                             1. Employed - related field            145
Full-time                              406
                                                  2. Employed - slightly related field   4
Part-time                              516
                                                  3. Employed - unrelated field          16
Total                                  922
                                                  4. In military                         1

                                                  5. Seeking employment                  0
B. Program Completion Rate
Enrolled                               922        6. Pursuing additional education       1

Graduates                              508        7. Unavailable for employment          16

Non-completers                         49         8. Status unknown                      20

Continuing students                    365

                                                  THE ART OF INTERNATIONAL
C. Placement of Program Completers                BREAD BAKING #6196
Number of graduates                    508
                                                  A. Program Enrollment
Number of graduates who are:                      Full-time                              52
1. Employed - related field            374                                               0
                                                  Part-time
2. Employed - slightly related field   18                                                52
                                                  Total
3. Employed - unrelated field          46
                                                  B. Program Completion Rate
4. In military                         0          Enrolled                               52

5. Seeking employment                  0          Graduates                              47

6. Pursuing additional education       9          Non-completers                         3

7. Unavailable for employment          24         Continuing students                    2

8. Status unknown                      37         C. Placement of Program Completers
                                                  Number of graduates                    47

                                                  Number of graduates who are:
CLASSIC PASTRY ARTS #6172                         1. Employed - related field            24
A. Program Enrollment
                                                  2. Employed - slightly related field   1
Full-time                              184
                                                  3. Employed - unrelated field          5
Part-time                              174
                                                  4. In military                         0
Total                                  358
                                                  5. Seeking employment                  0
B. Program Completion Rate
Enrolled                               358        6. Pursuing additional education       2

Graduates                              203        7. Unavailable for employment          11

Non-completers                         21         8. Status unknown                      4

Continuing students                    134

C. Placement of Program Completers
Number of graduates                    203


                                             77
Floor Plans
GROUND FLOOR — 462 BROADWAY




SECOND FLOOR — 462 BROADWAY




                                   53
                              78
                                        
     THIRD FLOOR — 462 BROADWAY




     FOURTH FLOOR — 462 BROADWAY




                                        54
                                   79
8
           F iFth Floor - 462 broadway




                BAR
                                                                          FIRE STAIR C                                                          FIRE STAIR D
                                                         STORAGE              FSC        STORAGE                   MEN'S     WOMEN'S                FSD
                                                                                                                 RESTROOM   RESTROOM                                 COAT CLOSET
BROADWAY




                                                                                                                                                                                       CROSBY STREET
                      FLEX CLASSROOM                    PASTRY KITCHEN                         LEVEL 4 KITCHEN                         STORE ROOM                              LOBBY




                                   WINE STORAGE



                                                  NIC                                                                 NIC

                                                                         FIRE STAIR A                                                               FIRE STAIR B
                                                                             FSA                                                                        FSB




                                                                                                                                                               NIC




                                                                                                   80
           80
Index
Absences, 43                                     Disabilities, 22                              Licensing, 5
Academic Calendar, 6                             Disciplinary Procedures, 49                   Loan Programs, 67
Accreditation, 5                                 Emergency Procedures, 47                      Lockers, 18
Accrediting Commission Of Career                 English Language Proficiency, 22              Lost And Found, 18
   Schools And Colleges, 5                       Enrollment Completion Rate & Placement,       Make-up Classes, 44
ACCSC, 5                                            76                                         New York State Education Department, 5
Activities, 18                                   Equipment, 15                                 New York State Education Department
Administration, 10                               Facilities, 15                                   Tuition Reimbursement Fund, 69
Admission Requirements And Procedures,           Faculty, 12                                   NYU Articulation Agreement, 39
   20                                            Family Educational Rights And Privacy         Orientation, 41
Advanced Standing, 22                               Act, 46                                    Outstanding Attendance, 40
Advising, 19                                     Family Meal, 40                               Outstanding Creative Culinary Project, 40
Alcoholic Beverages, 52                          Fees, 37                                      Outstanding Creative Pastry Projects, 40
Alumni Affairs, 19                               Ferpa, 46                                     Outstanding Service Award, 40
Alumni Savings, 19                               Financial Aid, 65                             Photograph Policy, 49
Art Of International Bread Baking, 2, 15,        Floor Plans, 78                               Policies, 41
   21, 23, 41, 76, 77                            Grade Changes, 41                             Probation, 45
Attendance, 2, 43, 71                            Grading, 2, 41, 42                            Re-Entry, 22, 46
Attire, 49                                       Graduate With Distinction, 40                 Refund Policy, 64
Awards, 40                                       Graduation, 40                                Registrar, 18
Branch Campus, 17                                Grievance, 60                                 Religious Observance, 44
Budgets, 71                                      Guest Policy, 49                              Satisfactory Academic Progress, 42
Cake Techniques and Design, 2, 25                Harassment, 59                                Schedule Change, 18
Cancellation, 64                                 History, 4                                    Scholarship Opportunities, 71
Career Fairs, 19                                 Honors, 40                                    School Closings, 47
Career Services, 19                              Housing, 18                                   Student Affairs, 18
Cell Phone Policy, 49                            Identification Cards, 18                      Substance Abuse, 52
Classic Culinary Arts, 2, 12, 20, 27, 41, 76,    Intensive Sommelier Training, 2, 21, 34, 42   Tardiness, 44
   77                                            International Applicants, 22                  Technology, 16
Classic Pastry Arts, 2, 14, 20, 31, 42, 76, 77   International Culinary Theater, 17            Transcripts, 18
Code Of Conduct, 48                              International Student Services, 19            Transportation, 75
Code Of Ethics, 48                               L’Ecole, 17                                   Tuition, 37
Complaint Form, 62                               L’Ecole, 17                                   Tutoring, 19
Complaints, 61                                   L’Ecole Discount, 17                          Vacation Policy, 44
Computer Use, 16                                 Late Applicants, 21                           Video Policy, 49
Course Schedule, 8                               Late Starts, 22                               Withdrawal, 2, 41, 43, 46, 64, 68
Crime Awareness And Security, 50                 Leave Of Absence, 45
Dean’s List, 40                                  Library, 15




                                                                       81
                    EDITORS:
                 Amanda Cann
               Erik Murnighan
           Christopher Papagni
                     Lisa Ripko
     CONTRIBUTING WRITERS:
                    Karin Endy
                 Amanda Cann
               Erik Murnighan
           DESIGN CONCEPT
                 & PRINTING:
                Creative Media
           PHOTOGRAPHER:
                     John Blais
            Matthew Septimus



82
T h e F r en c h c u lIn a ry In sTITuTe
aT The InTernaTIonal culInary cenTer oF new york
4 6 2 B r o a d way, n ew yo rk , ny 1 0 0 1 3
P h o n e 8 88 . 324. 2433
Fa X 2 1 2 . 431. 3065
w w w. F r en c h cu lIn a ry. c o M

								
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