2014 CALIFORNIA STUDENT CATALOG FOR CAREER … · 2014 CALIFORNIA STUDENT CATALOG FOR CAREER...

T H E I N T E R N AT I O N A L C U L I N A R Y C E N T E R700 W E S T H A M I LTO N AV E N U EC A M P B E L L , C A L I F O R N I A 95008P H O N E 866.318.2433FAX 408.370.9186

2014 CALIFORNIASTUDENT CATALOGFOR CAREER PROGRAMSVolume IV

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JANUARY - DECEMBER 2014 CAREER STUDENT CATALOG

VOLUME IV, NOVEMBER 2013

NOTICE:

The contents of this catalog represent the curriculums and information current at the time of printing. The

International Culinary Center reserves the right to make changes to its content as a result of changes in the

industry, availability of new technologies and equipment and changes in issues of compliance to the various

regulating bodies governing the operation of the School. Any such changes will be found attached to this

catalog in the form of catalog addendums. All photographs in this catalog have been taken at the campus of

The International Culinary Center (NY or CA). Appropriate releases have been obtained from all individuals

whose images are shown.

The International Culinary Center reserves the right to make changes in any of its curriculums, tuitions and fees and to change or reschedule posted class schedules.

Any questions a student may have regarding this catalog that have not been satisfactorily answered by the institution may be directed to the Bureau for Private Postsecondary Education (BPPE). BPPE physical address: 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833 Mailing Address: P.O. Box 980818, West Sacramento, CA 95798-0818 www.bppe.ca.gov Tel: (916) 431-6959 Toll Free: (888) 370-7589 Fax Number: (916) 263-1897.

As a prospective student, you are encouraged to review this catalog prior to signing an enrollment agreement. You are also encouraged to review the School Performance Fact Sheet, which must be provided to you prior to signing an enrollment agreement.

The International Culinary Center of California, LLC has no pending petition in bankruptcy, is not operating as a debtor in possession, has not filed a petition within the preceding five years, nor has a petition in bankruptcy been filed within the preceding five years that resulted in reorganization under Chapter 11 of the United States Bankruptcy Code.

STATEMENT OF OWNERSHIP International Culinary Center of California, LLC, with main offices at 700 W. Hamilton Ave, Suite 300, Campbell, California 95008 • 866.318.2433 • www.internationalculinarycenter.com

http://www.bppe.ca.gov/

http://www.internationalculinarycenter.com/

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WELCOME ....................................................................................2

INSTITUTIONAL HISTORY ...................................................... 3

ACCREDITATION & LICENSING ............................................ 4

PROGRAM SCHEDULE ............................................................. 5

ACADEMIC CALENDAR ............................................................7

ADMINISTRATION & FACULTY ............................................. 9 DEANS .................................................................................................................. 9 ADMINISTRATION ........................................................................................... 11 FACULTY ........................................................................................................... 12

THE FACILITY ............................................................................ 14 THE LIBRARY ................................................................................................... 15 TECHNOLOGY ................................................................................................. 15

STUDENT AFFAIRS .................................................................. 17 MISSION STATEMENT .................................................................................. 17 OFFICE OF STUDENT AFFAIRS .............................................................. 17 HOUSING ............................................................................................................ 18 ACADEMIC ADVISING .................................................................................. 18 STUDENT ACTIVITIES .................................................................................. 18 INTERNATIONAL STUDENT SERVICES ............................................... 18 CAREER SERVICES & ALUMNI AFFAIRS ............................................. 19 ALMA: STUDENT SERVICES .................................................................... 20

ADMISSION REQUIREMENTS & PROCEDURES ............... 21 CLASSIC CULINARY ARTS: WORK EXPERIENCE & CLASSIC PASTRY ARTS .................................................................................................. 21 INTENSIVE SOMMELIER TRAINING ...................................................... 22 ITALIAN CULINARY EXPERIENCE ......................................................... 23 ADVANCED STANDING ............................................................................. 25 STUDENTS WITH DISABILITIES .............................................................. 26

ARTICULATION AGREEMENT ............................................. 27

PROGRAM OFFERINGS ......................................................... 28 CLASSIC CULINARY ARTS: WORK EXPERIENCE .......................... 28 CLASSIC PASTRY ARTS ............................................................................. 34 INTENSIVE SOMMELIER TRAINING ...................................................... 38 ITALIAN CULINARY EXPERIENCE ......................................................... 42

TUITION AND FEES ................................................................ 46

FINANCIAL AID ........................................................................ 50 FINANCIAL AID PROGRAMS ................................................................... 50 STUDENT TUITION RECOVERY FUND (STRF) ............................... 54 BUDGETS ......................................................................................................... 56 SCHOLARSHIP OPPORTUNITIES ........................................................... 57

GRADUATION ........................................................................... 58 REQUIREMENTS FOR GRADUATION ...................................................58 GRADUATION CEREMONY ...................................................................... 59 ANNUAL COMMENCEMENT CEREMONY.......................................... 59

HONORS & AWARDS ............................................................. 60 GRADUATE WITH DISTINCTION* ......................................................... 60 OUTSTANDING ATTENDANCE .............................................................. 60 OUTSTANDING CREATIVE CULINARY PROJECT ......................... 60 OUTSTANDING CREATIVE PASTRY PROJECTS ............................ 60 OUTSTANDING SERVICE AWARD ....................................................... 60

.................................................................................................... 60 TOP OF THE CLASS .................................................................................... 60

SCHOOL POLICIES ................................................................... 61 ORIENTATION ................................................................................................. 61 GRADING POLICY ......................................................................................... 61 SATISFACTORY ACADEMIC PROGRESS (SAP) ............................. 64 ATTENDANCE ................................................................................................ 65 FAMILY EDUCATIONAL RIGHTS & PRIVACY ACT .......................... 71 EMERGENCY PROCEDURES & SCHOOL CLOSINGS ..................... 72 STUDENT CODE OF ETHICS .................................................................... 72 GENERAL STATEMENT OF CONDUCT POLICIES .......................... 73 ALMA: SCHOOL POLICIES ........................................................................ 75 CRIME AWARENESS AND SECURITY .................................................. 77 SUBSTANCE ABUSE/ALCOHOLIC BEVERAGES POLICIES ...... 80 DISCIPLINARY PROCEDURES ................................................................ 86 ANTI-HARASSMENT POLICY .................................................................. 86 GRIEVANCE .................................................................................................... 88 COMPLAINTS ................................................................................................. 89

CANCELLATION, WITHDRAWAL & REFUND POLICIES90 REFUND POLICY ........................................................................................... 90

INDEX .......................................................................................... 92

TABLE OF CONTENTS

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WELCOME

TO THE

INTERNATIONAL CULINARY CENTER

Welcome to The International Culinary Center! We are delighted that you chose to study with us and would like to take a few minutes to tell you about the philosophy of our School. At The

.

Quality is what we constantly strive for in our teaching methods, in the products we use, in the food we prepare, and in the services we provide. It is a value that we want you to embrace.

Discipline is what we expect from you as well as ourselves in order to strive to be the best in our profession.

Reality is the environment we provide so that your studies will prepare you for the rigors of the restaurant industry.

We feel the emphasis we place on these three important principles distinguishes The International Culinary Center from the other culinary institutions. They embody our philosophy and contribute to the success of our graduates. We know that if you take this motto to heart and work on it every day, in a very short time we will be proud to call you a graduate of the International Culinary Center. Best of luck to you in your studies!

Sincerely,

Dorothy Cann Hamilton Founder/Chief Executive Officer

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INSTITUTIONAL HISTORY

training for chefs and food enthusiasts of all levels. Students learn actively from experienced and distinguished instr method, which is intensive and hands-on where appropriate. The School offer programs for students in topics including culinary arts, pastry arts, Italian studies, bread baking, culinary technology, wine studies, food writing, and restaurant management. The School was officially established as a school in 2006, offering programs in food journalism, as well as programs in culinary, pastry, bread, and beverage designed for non-career students. The School was established in New York in 1984, initially offering programs designed for career students.

Chambre de Commerce et Industrie de Paris (CCIP), which supervises the curriculum of the Centre de Formations Technologiques des the official Paris institution for training in the culinary arts. Through the Centre, we were furnished with a complete classic French culinary arts curriculum, as well as advice on the appropriate faculty and the requisite equipment and its installation. Because of this alliance, our students were assured from the beginning of a strong foundation in the skill and art of the classic French kitchen. Classic French Studies chose this alliance because we determined that cooking, and fine cooking in particular, must be grounded in the basic tenets of the classic French culinary repertoire. We further felt that, since America lacked the traditional French apprentice system, these tenets were best acquired and expanded in a collegial atmosphere accompanied by the hands-on work experience offered by our on-site restaurant kitchen. It is our continuing belief that once learned these classic French formulas are readily applied to advancing the culinary art of all cuisines.

The Classic Pastry Arts career program, established in 1994, has been devised by the internationally renowned master pastry artisan Jacques Torres, working in conjunction with some of the finest pastry chefs in the world. Among the members of the panel established to set the curriculum were Chefs Dan Budd, André Renard, Kurt Walrath, and Eric Gouteyron. These respected professionals brought years of experience in the pastry arts to define the requisites for wellstructured lesson plans.

The Intensive Sommelier Training program is the first program in the world to be approved by the renowned Court of Master Sommeliers®. It combines lecture with intensive tastings, food pairings, and practice of service techniques. In as little as 10 weeks, students learn how to taste and evaluate bottles from around the world and have the option to take the Court of Master Sommeliers' Certified Sommelier Examination on-site at the end of the program.

The Italian Culinary Experience immerses students in Italian cuisine, language, and culture. The program's curriculum was designed by our dean of Italian Studies, the renowned New York chef Cesare Casella of Salumeria Rosi in Manhattan. Students spend ten weeks at The ICCand language before attending classes at ALMA, The International School for Italian Cuisine in Colorno, Italy led by world-renowned chef, Gualtiero Marchesi . At ALMA, (located adjacent to Parmastudents continue to study under the tutelage of Italian chef-instructors for nine exhilarating weeks, while

their hands-on learning with excursions to nearby production centers to experience products first-hand such as Parmigiano-Reggiano, Parma ham, olive oil, and more. Following the nine weeks at ALMA, students have a rare opportunity of being placed in noted restaurants throughout Italy for a nine-week stage where they learn exactly what it takes to become an Italian chef. Students also have the option to return to the United States to complete their stage. The Italian Culinary Experience is a truly unique and authentic training program for the aspiring Italian chef.

The School, began operation in Campbell, California in November 2010, with the vision to combine the rigor and high quality education of this New York culinary school with the amazing breadth and quality of products that are grown and produced in the Bay Area. Since 1984 the School has provided exceptional culinary education to over 22,000 students in its years of operation.

International Culinary Center Mission: We educate aspiring individuals to become the hospitality leaders of tomorrow.

International Culinary Center Vision Our vision is to be recognized as the world-wide leader in culinary education.

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ACCREDITATION & LICENSING The School is accredited by the Accrediting Commission of Career Schools and Colleges. ACCSC is listed by the U.S. Department of Education as a nationally recognized accrediting agency. Students may obtain information regarding availability of comparable programs, including tuition, fees and program length from the ACCSC. Please direct all inquiries to:

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

The School is a private institution and is licensed to operate by the Bureau for Private Postsecondary Education.

Bureau for Private Post-secondary Education (BPPE) P.O. Box 980818 West Sacramento, CA 95798-0818 Tel: (916) 431-6959 Toll Free: (888) 370-7589 Fax Number: (916) 263-1897

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PROGRAM SCHEDULE

The classes will be held at the International Culinary Center - 700 W. Hamilton Ave, Campbell, CA 95008.

Orientation date is subject to change. Please check with your admission representative before making travel plans.

CLASSIC CULINARY ARTS: WORK EXPERIENCE

DAY SCHEDULE MONDAY FRIDAY • 9:00 AM 3:00 PM

Orientation Start Date Externship Last Day Graduation Date

February 7, 2014 February 10, 2014 June 5 - July 30, 2014 July 31, 2014 July 31, 2014

May 28, 2014 June 2, 2014 Oct. 1 - Nov. 24, 2014 November 25, 2014 November 25, 2014

August 22, 2014 August 26, 2014 Dec. 19 - Feb. 19, 2014 February 20, 2015 February 20, 2015

October 3, 2014 October 8, 2014 Feb. 6 - Apr. 2, 2015 April 6, 2015 April 6, 2015

EVENING SCHEDULE MONDAY, WEDNESDAY & FRIDAY • 6:00 - 11:00 PM

Orientation Start Date Externship Last Day Graduation Date

March 4, 2014 March 7, 2014 Sept. 19 - Dec. 19, 2014 December 22, 2014 December 23, 2014

August 22, 2014 August 27, 2014 May 16 - June 17, 2015 June 19, 2015 June 22, 2015

CLASSIC PASTRY ARTS


Orientation Start Date Last Day Graduation Date

January 8, 2014 January 13, 2014 July 3, 2014 July 7, 2014

April 4, 2014 April 9, 2014 September 29, 2014 September 30, 2014

July 2, 2014 July 7, 2014 December 26, 2014 December 29, 2014

September 24, 2014 September 30, 2014 March 26, 2015 March 27, 2015



June 18, 2014 June 23, 2014 April 15, 2015 April 16, 2015

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INTENSIVE SOMMELIER TRAINING


Orientation Start Date Last Day Graduation Date Court Exam Dates

January 3, 2014 January 6, 2014 March 18, 2014 March 19, 2014 March 24, 25 & 26, 2014

June 18, 2014 June 23, 2014 September 3, 2014 September 4, 2014 Sept 8, 9 & 10, 2014

September 10, 2014 September 15, 2014 November 21, 2014 November 24, 2014 Dec 1, 2 & 3, 2014


Orientation Start Date Last Day Graduation Date Court Exam Dates

April 30, 2014 May 5, 2014 September 3, 2014 September 4, 2014 Sept 8, 9 & 10, 2014

November 4, 2014 November 7, 2014 March 13, 2015 March 16, 2015 March 23, 24 & 25, 2015

Note to the evening Intensive Sommelier Training program: There is a required field trip, during the first section, which will be scheduled either during the daytime or weekend. Please check with your admission representative regarding the field trip scheduled for your class.

ITALIAN CULINARY EXPERIENCE

DAY SCHEDULE MONDAY FRIDAY • 7:30 AM to 3:30 PM

Specific Kitchen and Language class times may vary from week to week.


October 1, 2014 October 6, 2014 TBA TBA

Classes for the Italian portion of the Italian Culinary Experience program will be held at ALMA, The International School of Italian Cuisine - Piazza Garibaldi, 26 - 43052 Colorno (Parma), Italy

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ACADEMIC CALENDAR This calendar is offered for planning purposes only and is subject to change without notice. Please see any addendums for changes or revisions. Please note that this calendar reflects holidays during class time only and do not portray holidays during externship portion of the Classic Culinary Arts: Work Experience program.

2014 New Years Day Wednesday, January 1, 2014 School Closed

Martin Luther King, Jr. Weekend Saturday, January 18, 2014 Career Classes Only

Sunday, January 19, 2014 Career Classes Only

Monday, January 20, 2014 School Closed

President's Day Saturday, February 15, 2014 Career Classes Only

Sunday, February 16, 2014 Career Classes Only

Monday, February 17, 2014 School Closed

Spring Holiday Friday, April 18, 2014 School Closed

Saturday, April 19, 2014 Career Classes Only

Sunday, April 20, 2014 School Closed

Memorial Day Saturday, May 24, 2014 Career Classes Only

Sunday, May 25, 2014 Career Classes Only

Monday, May 26, 2014 School Closed

Independence Day Friday, July 4, 2014 School Closed

Saturday, July 5, 2014 Career Classes Only

Sunday, July 6, 2014 School Closed

Labor Day Saturday, August 30, 2014 Career Classes Only

Sunday, August 31, 2014 Career Classes Only

Monday, September 1, 2014 School Closed

Thanksgiving Weekend Thursday, November 27, 2014 School Closed

Friday, November 28, 2014 School Closed

Saturday, November 29, 2014 School Closed

Sunday, November 30, 2014 School Closed

Christmas Eve Wednesday, December 24, 2014 School Closed

Christmas Thursday, December 25, 2014 School Closed

New Year s Eve Wednesday, December 31, 2014 School Closed

Italian Culinary Experience - ALMA Holidays (Italy) Holiday calendar for ALMA is subject to change without notice. Please see Student Affairs for ALMA holiday calendar for the Italian portion of the Italian Culinary Experience.

Constitution Day - September 17, 2014 This day is to be used as a reminder of the rights we hold under the Constitution of the United States. Students will be given the option to receive information on the Constitution via email or hard copy from Student Services.

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2015

New Year s Day Thursday, January 1, 2015 School Closed

Martin Luther King, Jr. Weekend Saturday, January 17, 2015 Career Classes Only

Sunday, January 18, 2015 Career Classes Only

Monday, January 19, 2015 School Closed

President's Day Saturday, February 14, 2015 Career Classes Only

Sunday, February 15, 2015 Career Classes Only

Monday, February 16, 2015 School Closed

Spring Holiday Friday, April 3, 2015 School Closed

Saturday, April 4, 2015 Career Classes Only

Sunday, April 5, 2015 School Closed

Memorial Day Saturday, May 23, 2015 Career Classes Only

Sunday, May 24, 2015 Career Classes Only

Monday, May 25, 2015 School Closed

Independence Day Friday, July 3, 2015 School Closed

Saturday, July 4, 2015 School Closed

Sunday, July 5, 2015 School Closed

Labor Day Saturday, September 5, 2015 Career Classes Only

Sunday, September 6, 2015 Career Classes Only

Monday, September 7, 2015 School Closed

Thanksgiving Weekend Thursday, November 26, 2015 School Closed

Friday, November 27, 2015 School Closed

Saturday, November 28, 2015 School Closed

Sunday, November 29, 2015 School Closed

Christmas Eve Thursday, December 24, 2015 School Closed

Christmas Friday, December 25, 2015 School Closed

Christmas Weekend Saturday, December 26, 2015 Career Classes Only

Sunday, December 27, 2015 Career Classes Only

New Year s Eve Thursday, December 31, 2015 School Closed

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ADMINISTRATION & FACULTY

DOROTHY CANN HAMILTON FOUNDER & CEO. As founder and CEO of the world-renowned International Culinary Center, Hamilton has educated over 15,000 students in the fundamentals of cuisine. The International Culinary Centers in New York City and Campbell, CA, and their predecessor schools, The French Culinary Institute, prominent chefs among their graduates.

programs in gastronomy has earned her numerous awards including the 2006 IACP Award of Excellence for Vocational Cooking School and the prestigious Ordre National du Mérite (National Order of Merit Award) from the French government. Most recently, she was inducted intby the James Beard Foundation and received the coveted Silver Spoon Award from Food Arts magazine, recognizing her as a leader in the American restaurant community.

Hamilton was also the creator and host of C a 26- part television series, which debuted on PBS in April 2007, and the author of the companion book, . The textbook she conceived for the School -- The Fundamental Techniques of Classic Cuisine - received James Beard Foundation Award in 2008. Her book on culinary careers, Love What You Do, and the School The Fundamental Techniques of Classic Pastry Arts, were both published in the fall of 2009.

Love What You Do was the recipient of the ForeWord Sliver Award for Book of the Year in 2009, and The Fundamental Techniques of Classic Pastry Arts was honored in 2010 with awards from the James Beard Foundation, the IACP, and the New York Book Show.

Hamilton holds a BA with honours degree from the University of Newcastle-upon-Tyne, England and an MBA from New York University.

DEANS

JOSÉ ANDRÉS - DEAN OF SPANISH STUDIES. Named Outstanding Chef by the James Beard Foundation in 2011, José Andrés is an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup. TFG is the team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, and soon Miami, including minibar by josé andrés, Jaleo at the Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at the SLS Hotel Beverly Hills. Often credited with introducing Americans to both avant-garde and traditional Spanish cooking, José has played a crucial role in promoting the culture of his native Spain and popularizing its cuisine and classic ingredients in the U.S. for his efforts, the Government of Spain awarded him the prestigious Order of Arts and Letters medallion making him the first chef to receive this recognition. To further his role in helping promote and prosper Spanish cuisine in America, Andrés joined The International Culinary Center in 2012 as dean of Spanish Studies.

SCOTT CARNEY, MS - DEAN OF WINE STUDIES. Scott Carney was born in Boston and, after graduating from Connecticut College, satisfied his curiosity about wine by taking a sommelier position at the Bay Tower Room in

-time sommelier position at the venerable Harvest Restaurant in Harvard Square where he also began a career in restaurant management. Recognizing a need to further his business skills, Scott enrolled in the Stern School of Business at New York University and after a stage in France, graduated with an MBA in Finance. Scott joined the Gotham Bar & Grill as business manager and spent 10 years overseeing affairs as the restaurant earned three consecutive three-star reviews from the New York Times. It was during his tenure at Gotham that Scott began his study for the title of Master Sommelier, which he earned in 1991. Since leaving Gotham Bar & Grill, Scott has worked in operations,

Jean-Georges Management, and Les Halles Group. In 1998, he built and operated The Tonic in Chelsea, a two-star New York Times restaurant. He also consulted for such notable New York venues as Picholine and Tocqueville, and he oversaw the reopening of the famed Russian Team Room in 2006. He joined The International Culinary Center in 2011.

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CESARE CASELLA - DEAN OF ITALIAN STUDIES. ught-

after Italian chefs. His entrée into the culinary world began at age 14, when he enrolled in the Culinary Institute Ferdinando Martiniat, and following graduation transformed his family's restaurant, Vipore, from a local hangout into a well-known regional destination earning it a Michelin star in 1993. Upon his arrival in New York, Chef Casella was named executive chef of New York's Coco Pazzo and soon launched a sister restaurant, Il Toscanaccio. In March 2001, he opened his first solo restaurant, the critically acclaimed Beppe, followed by Maremma in 2005. It was also at this time that Chef Casella brought his vision and expertise to the students of The International Culinary Center as its Dean of Italian Studies, designing the curricula for the Italian Culinary Experience a comprehensive study-abroad training program in Italian cuisine, culture, and language.

DAVID KINCH DEAN OF CULINARY ARTS. A recipient of the Best Chefs in America award for the Pacific region from the James Beard Foundation and awarded two Michelin stars for five consecutive years, David Kinch is creating a legacy in the advancement of California cuisine in the 21st century. At Manresa, his restaurant in Los Gatos, California, where he is executive chef and proprietor, his philosophy is fostered by the terroir or "sense of place" of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied in France, Spain, Germany, Japan, and the United States. In 2006, he formed an exclusive partnership with Cynthia Sandberg of Love Apple Farm in the Santa Cruz Mountains, which supplies Manresa with year-round provisions and vegetables grown using biodynamic practices. By sustainably producing his own vegetables, he is creating a closed circle among guests, the garden and his highly personal cuisine. He joined the School of California as Dean in 2011.

EMILY LUCHETTI DEAN OF PASTRY ARTS. The winner of numerous awards, including the San Francisco Visionary Chefs in the Bay Area, Emily Luchetti has taught pastry to dessert lovers across the

country, sharing her philosophy that desserts increase the social experiences and interactions of friends and family as they gather around the table. A graduate of Denison University and the New York Restaurant School, she has more than 20 years experience as an executive pastry chef at acclaimed restaurants, including eight

estaurant and the retail bakery StarBake. She is currently the executive pastry chef at Farallon and Waterbar, both located in San Francisco. An author of six cookbooks and a 2004 James Beard Award winner, Luchetti and her recipes have appeared regularly in national newspapers and magazines. She has been featured on The Food Network's "The Ultimate Kitchen," "Sweet Dreams," "Cookin' Live with Sara

"The Martha Stewart Show," and was also the cohost of the PBS Series, "The Holiday Table." She joined the School of California as Dean in 2011.

JACQUES PÉPIN DEAN OF SPECIAL PROGRAMSto the United States, he served as personal chef to Charles de Gaulle. In America he worked at the famed Le Pavillon before mastering the nuances of mass production, marketing, food chemistry, and American food tastes

captured its Lifetime Achievement Award in 2005. Chef Pépin won an Emmy for a television show he co hosted with Julia Child, and he is among an elite group that has received the Chevalthe highest honors bestowed by the French government. He shares his knowledge through numerous cookbooks and TV series but most importantly, with the students at the School. He joined the School in 1988.

ALAIN SAILHAC EXECUTIVE VICE PRESIDENT, DEAN EMERITUS. Chef Sailhac earned four stars from The -famous Le Cirque, and brings nearly 50 years

of industry experience to the School. Chef Sailhac received the Silver Toque when he was named Chef of the Year by the Maîtres Cuisiniers de France (Master Chefs of France) in 1997, an award that places him among the

hac is a member of numerous prestigious culinary organizations, including the Maîtres Cuisiniers de France and the Société Culinaire Philanthropique. He joined the School in 1991.

ANDRÉ SOLTNER DEAN OF CLASSIC STUDIES. Chef Soltner has been awarded the James Beard

Culinaire de France, and one of the highest honors from the French government, the n 1995 he left his position as chef-

where he received a four star rating from The New York Times and co-authored the Lutéce cookbook, and leapt straight from the sauté pan into the fire here at the School. Chef André shares his passion, philosophy, techniques, and artistry with our students through demos, hands-on classes, and invaluable one-on-one counseling. He joined the School in 1995.

http://www.internationalculinarycenter.com/courses/ny/it/chef/italian_culinary_experience

http://www.internationalculinarycenter.com/courses/ny/it/chef/italian_culinary_experience

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LARRY STONE - DEAN OF WINE STUDIES. The first American to win the prestigious Sopexa Best International Sommelier in educators. At the time of years of experience in the wine industry, Larry is celebrated for his encyclopedic knowledge of wine as well as for his considerable experience delivering exquisite Larry opened the Four Seasons Hotel in Chicago, before becoming General Manager and Sommelier of Charlie

prominence and was responsible for its a while. Wishing to be

closer to vineyards again, Larry relocated to San Francisco to open Rubicon Restaurant with New York Restaurateur Drew Nieporent, Chef Traci des Jardin and several partners, including Robert DeNiro, Robin Williams and Francis Ford Coppola. Larry established the award-winning wine program at the restaurant, while attracting and training some of the best young sommeliers in America. At the same time, Larry started to make wines under the label of Sirita, named after his daughter. Larry also served as a board member of the Niebaum-Coppola Estate Winery before becoming the General Manager of Francis Ford Coppola's Rubicon Estate. Larry helped to create the successful winery project called Evening Land Vineyards. He served as its President, producing universally acclaimed wines in Oregon with Dominique Lafon as its consulting winemaker. Larry has also served as a Trustee of the James Beard Foundation and on the Board of the Court of Master Sommeliers. He joined the School in 2012.

JACQUES TORRES DEAN OF PASTRY ARTS. Arts program. Trained in France, he holds the title of Master Pastry Chef. He is the youngest chef ever to win the prestigious Meilleur Ouvrier de France Pâtissier competition. He has been honored with several awards, including the James Beard Foundation Pastry Chef of the Year, the Chartreuse Pastry Chef award, the Chefs of America Pastry Chef of the Year, and membership in the Académie Culinaire de France. In New York, he worked as corporate pastry chef for the Ritz-Carlton Hotel and as executive pastry chef at the legendary Le Cirque 2000 prior to launching his own wholesale business, Jacques Torres Chocolate and MrChocolate.com, producing specialty chocolates. He joined the School in 1993.

ADMINISTRATION

BRUCE W. McCANN PRESIDENT/SCHOOL DIRECTOR. BA, English, University of California, Berkeley; MA, Language Arts and Literature, California State University, Sacramento; JD, Empire College, School of Law; LLM, Taxation, Golden Gate University, School of Law. Member, California State Bar; Corporate Counsel Registration, New York Bar; previously with Clouds Rest Wines; Once Wines; and Evening Land Vineyards. He joined The International Culinary Center in 2011.

TODD ENGSTROM - SPECIAL EVENTS CHEF/STOREROOM MANAGER. Bachelor of Science Degree in Hospitality Management from San Jose State University and an A.O.S. Degree from the California Culinary Academy in San Francisco. He was the Owner Operator of All Seasons Café and Catering from 2003 to 2012. Previously he was Executive Chef for Café Primavera at the Tech Museum of Innovation in San Jose and Culinary Director for Jazzfood. He joined the International Culinary Center in 2012

NICOLE HARNETT SCHOOL DIRECTOR. BS in Mass Media and Communication from New York University. Culinary

Center in 2011.

DAMIAN HOLSTON - IT SUPPORT ANALYST. Fifteen years of IT experience. Damian joined the The International Culinary Center in November 2012.

RACHEL LINTOTT ASSISTANT DIRECTOR. BS in Anthropology from Santa Clara University. Joined the International Culinary Center in 2012.

WINE STUDIES COORDINATOR Sommelier Training program. She came on board with International Culinary Center in 2011.

JANELLE MARQUARDT - EVENT COORDINATOR. BA in Communication from San Francisco State University. She joined the International Culinary Center in 2012.

GILDARDO SANCHEZ FACILITIES SUPERVISOR. Graduate from the Professional Culinary Institute with a diploma in Essentials of Culinary Arts. He joined PCI in 2005 which became a branch of The International Culinary Center in November 2010.

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MARC TSUCHIYA FINANCIAL SERVICES MANAGER. BA in Economics from San Jose State University. He joined PCI in 2008 which became a branch of The International Culinary Center in November 2010.

RACHEL THOMPSON COMPLIANCE OFFICER/HOUSING DIRECTOR. Graduate with distinction from The program, and Certificate with High Honors in Culinary Arts and

Hospitality Management from Cabrillo College. She joined PCI in 2006 which became a branch of The International Culinary Center in November 2010.

FACULTY

CLASSIC CULINARY ARTS: WORK EXPERIENCE FACULTY

CHEF MARC PAVLOVIC CULINARY COORDINATOR. Chef Marc received his training for his BEP in Menton a small town on the French border, 5 minutes walk from Italy. His Style was hugely influenced by the fresh, bright flavors of Nice, his hometown on the French Riviera. Grilled, stuffed sea bass is one of his favorite dishes to cook. After completing his training With Roger Verge and Jacques Maximin Chef Marc went to work all over Europe, Autralia, south Africa and USA, Chef Marc revels in the pressure of the kitchen and teaches his students to keep an open mind in school as well as throughout their careers. His favorite thing about working at The ICC is the opportunity to keep learning and sharing the knowledge with his students. Chef Marc joined The International Culinary Center in New York in 20 and has since moved to Campbell, California Campus

CHEF LISA LESOWITZ SILVERMAN CHEF-INSTRUCTION. Before joining the International Culinary Center, Chef Lisa worked as a Chef Instructor at the Art Institute, where she taught a variety of subjects in the culinary arts, including Food & Beverage Operations Management, World Cuisine, and American Regional Cuisine, among others. In addition to teaching, Chef Lisa has worked as a private chef, was the executive chef for Williams-Soeducation in the culinary arts and hospitality is extensive. She holds a MBA in Hospitality Management from South University, a BS in Small Business Management from the University of Colorado, and an AS in Culinary Arts from the California Culinary Academy. Chef Lisa joined the International Culinary Center in 2013.

CHEF JEREMY MCVEIGH CHEF-INSTRUCTION. Having graduated with honors in both the culinary arts, from

California, Davis, Chef Jeremy has a wide-angled view of food and cooking. He has honed his skills, working at restaurants across the country. He is also the author of International Cuisine, a comprehensive textbook that covers the major cuisines of the world. Chef Jeremy has worked in the food industry for the past 24 years, including seven years as a chef-instructor.

CHEF XAVIER MAYONOVE CHEF-INSTRUCTION. It was on a small island where Chef Xavier Mayonove

of the Mediterranean, and his first cooking lessons (at the age of 4!) were with his grandmother. After almost 30 years as a Chef in both Europe and America, and accolades from both the James Beard Foundation and the

and a dedicated heart to the art of cooking, two qualities undoubtedly responsible for his own success. Chef Xavier joined The International Culinary Center of New York in 2006 and has since moved to the Campbell, California campus.

CHEF BRUNO PONSOT CHEF-INSTRUCTION. Chef Bruno received his training for his CAP diploma in France and followed this training with specialized pastry classes at Gaston Lenotre in Paris. Experience highlights include working as Chef de Partie at La Tarasse with Alain Ducasse (France) and as Chef de Partie at Paul Bocuse Restaurant (Lyon, Franc). Chef Bruno also owned his own gourmet food business for 9 years in Stanford, Florida. He joined the faculty of the International Culinary Center in 2011.

CHEF UDO PRAMBS, CMC CHEF-INSTRUCTOR. German Certified Master Chef holds diplomas as Master Restaurateur, Hospitality and Hospitality Business from Bavaria Hotelfach Schule. Chef Prambs worked throughout Europe and the Middle East including at the Kulm Hotel in Switzerland, Da-Ivo in Italy and for Four Seasons in England. Chef Prambs joined PCI in 2005 which became a branch of The International Culinary Center in November 2010.

CHEF TIM SHAW CHEF-INSTRUCTOR. program, a Masters Degree in Food Studies from New York University, and years of being an adjunct professor, Chef Tim brings experience, passion, and excitement to the classroom as the lead Nutrition, Sustainability, and Sanitation instructor. He joined the faculty of The International Culinary Center in 2005 and transferred to the California branch in 2011.

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CLASSIC PASTRY ARTS FACULTY

CHEF PETER BALDINO PASTRY COORDINATOR. Chef Peter holds BFA from Pratt Institute in Brooklyn, NY. Graduate program. Worked in New York as a Pastry Chef from 2002 to 2008, at Bar Milano, Bar Americain, Mesa Grill, and Bolo. He joined The International Culinary Center in New York in 2008 and transferred to the California branch in 2011.

CHEF STEPHANY BUSWELL, CMB CHEF-Association Chef Buswell has been a presence in the pastry community in Santa Cruz for 30 years. Chef Buswell has owned and operated a bakery and cake shop in Santa Cruz and has been teaching in the pastry arts since 1989. Chef Buswell joined PCI in 2005 which became a branch of The International Culinary Center in November 2010.

CHEF JOSEPH MOORHEAD CHEF-INSTRUCTOR. A restaurant job held during college at New York University's Tisch School of the Arts led Joseph Moorhead to pursue his interest in baking. Chef Joseph became pastry chef at the prestigious Bellevue Strafford Hotel in Philadelphia and later opened his own award-winning bakery, Petit 4 Pastry Studio. He earned three Best of Philadelphia awards from Philadelphia magazine and his bakery was featured as a hot destination spot in Travel + Leisure. His passion for pastry as a discipline and art form brings him to The International Culinary Center, where he helps students hone their pastry techniques. Chef Joseph joined The International Culinary Center in 2009 and transferred to the California branch in 2012.

CHEF JEANNE NEIVERT CHEF-INSTRUCTOR. Chef Jeanne graduated from The International Culinary the School as an instructor, Chef Jeanne was the pastry

chef for Spoon Catering and Tbsp Café. While studying in college to become a veterinarian, Chef Jeanne fell in love with the warm kitchen atmosphere and the infinite number of ways a simple dough can be transformed into a complex plated dessert. She is equally as energized by her well-respected colleagues and enthusiastic students and loves the interaction she has with students, as well as having the chance to meet so many wonderful people. Chef Jeanne joined The International Culinary Center in 2010 and transferred to the California branch in 2012.

INTENSIVE SOMMELIER TRAINING FACULTY

ERIC ENTRIKIN, MS ADJUNCT WINE INSTRUCTOR. Eric started his career in the restaurant and wine industry working in various Los Angeles area locations including the Regency Club in Westwood where he worked for Chef Joachim Splichal. Chef Splichal asked Eric to follow him to his then new restaurant Patina where he worked

gaining first-hand knowledge of the wines of France. In 2005 he accepted the position of Sommelier at Best Award of

Excellence.

ROLAND MICU, MS - ADJUNCT WINE INSTRUCTOR. Roland is the first graduate of the Intensive Sommelier Training program to earn his Master Sommelier certification. He is currently also the youngest Master Sommelier, and was awarded the 2012 Top New Sommelier title, which is granted to the premiere sommelier under the age of 30. Roland focused his attention on wine in 2007 when he enrolled in the Intensive Sommelier Program with the intention of creating a career in fine dining. Prior to earning his Master Sommelier certificate, Roland spent years working in the wine industry. First as a helped shape an award winning wine list with Master Sommelier, Eric Entrikin. He then went on to become the Wine Director at La Toque in Napa where education to guests and employees. Roland was the Wine Director for the Daniel Patterson Group in San Francisco. Here, he was responsible for the wine program at the 2-Michelin starred restaurant, Coi.

ALAN MURRAY, MS, ADJUNCT WINE INSTRUCTOR. Native of Australia, Master Sommelier Alan Murray moved to San Francisco in 1998 where he took a job at Rubicon where he worked with the highly esteemed Master Sommelier Larry Stone who was running an ambitious wine program and had compiled an encyclopedic wine Master Sommeliers. He became Wine Director at Masa in 2001 and was awarded his Master Sommelier diploma in February 2005. Murray was the first Australian to earn that distinction.

MATT STAMP, MS ADJUNCT WINE INSTRUCTOR. Matt Stamp learned the wine and restaurant trade in his hometown of Omaha, Nebraska where he managed V. Mertz, a local fine-dining institution owned by his family. Matt built the restaurant -winning wine list and earned the staff a semifinalist nod for a James Beard Award in Outstanding Wine Service. Matt has worked as a Sommelier at The Farmhouse Inn and Restaurant in

ntville. Matt finished first in the inaugural TOP

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THE FACILITY The School occupies 30,000 square feet on the second and third stories of one of the most prominent buildings in Campbell, located at 700 West Hamilton Ave. The third floor offers two demonstration kitchen theaters seating 35 students each, four culinary kitchen laboratory classes and two pastry kitchen laboratory classrooms. Also on this floor are the banquet/conference facility and 1 conventional classroom, and a resource Library with computers. The Library may be accessed by current students during business hours. In addition, the administrative offices are also found on the third floor. The second floor, which was renovated in 2007, houses the unique wine cellar classroom, an additional culinary kitchen laboratory, a dining room, and offices. The School uses all high grade equipment in its classes, with commercial grade oven ranges, convection ovens and

Center embraces both the art and craft of baking and pastry. The program is delivered in two professionally appointed Pastry kitchens, each being approximately 1400 square feet in size. Both pastry kitchens are appointed with a commercial four tray rotating deck oven, a single door revolving oven as well as industry standard convection ovens. . Student stations are on stainless steel or butcher block counters. Each station has access to marble slab for tempering of chocolate and decorative sugar work. Each shop has and plenty of refrigeration and freezer space. Both floor and bench mixers are available to each station and commercial grade small wares are stocked in each. Full proofing boxes are available to each kitchen for the fermentation of

demonstration from anywhere in the pastry kitchen. In all, the facility is set to provide the best possible training to prepare our student for entry into the industry. The wine classroom is designed with individual stations for its students, with each station including a sink with running water, electrical outlets for laptops, and up and own lighting to analyze the color of wine. The classroom also includes a ceiling mounted projector, two plasma monitors, and video recording capabilities. Floor plans may be obtained from the School Director. The International Culinary Center of California is a branch campus of the International Culinary Center of New York.

CITY OF CAMPBELL

The School is located in Campbell, California, on the border between San Jose to the east and the quaint town of Los Gatos to the west. With a population of 40,000, Campbell provides a small town feel, while being just 10 minutes to downtown San Jose and 20 minutes to the heart of Silicon Valley, and 45 minutes to San Francisco.

wonderful museums, wineries of the Santa Cruz Mountains, the world famous produce of the Salinas Valley and the sunny beaches of Santa Cruz.

ITALIAN CULINARY EXPERIENCE - ALMA

Students enrolled in the Italian Culinary Experience program will do a portion of their training at ALMA, The International School of Italian Cuisine - Piazza Garibaldi, 26 - 43052 Colorno (Parma).

ALMA occupies 3,000 square meters of the Palazzo Ducale di Colorno, set in 18th century gardens just 10 kilometers from Parma. The Schoolclassrooms for practical demonstrations and theory lessons, pastry and bread classroom, a library containing 10,000 volumes, a reading room, and video recording facilities.

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THE LIBRARY

The Library is an important cornerstone of the overall educational experience at the School. Its mission is to support all of the programs of the School by providing faculty, students, and staff with materials covering all areas of the culinary, pastry, wine and hospitality fields. Located on the third floor, the library houses more than 2,000 volumes related to the culinary arts, pastry arts, wine, and the hospitality industries, as well as a varied selection of current periodicals. The library has about 50 DVDs, featuring guest chefs and the deans from the New York campus. The library is open Monday through Friday from 2:00 PM to 6:00 PM. Materials are available for loan to career program students, faculty, and staff (books: 2 weeks, DVDs: 48 hours). The library has a page on The ICC Community (my.internationalculinarycenter.com) with updates, streaming videos, suggested reading

in the library. LIBRARY HOURS: 2pm to 6pm Monday, Wednesday & Friday and 2pm to 4pm Tuesday & Thursday CHECK OUT: A student or staff member may borrow a total of 3 books, videos, DVDs, or CDs at any one time.

Books are loaned for 2 weeks, but can be renewed at the cir discretion.

Videos, DVDs, and some reference materials are available for an overnight loan period. If you are an evening student you may return the materials on your next class night.

RETURN: Books must be returned to library staff. Do not leave checked out material on an unattended desk.

There are no fines for late books or videos. Students are asked to develop considerate borrowing habits to support this policy. Please remember that other students very likely want to reference the same books that interest you.

If you receive an overdue notice, please return the materials immediately, or come to the library to request a renewal.

Any students with materials signed out to them at the time of graduation will not receive their diplomas until the materials are returned or replaced.

Any students who have materials out at the time of a leave of absence need to return those materials to the library before the leave begins. LOA students may use the library but not borrow materials.

LOST: The replacement cost of any materials lost or not account. LIBRARY USE RULES: Cell phones, backpacks, bags, handbags, toolboxes, food, or beverages are not allowed in the library.

As the library continues to grow, the International Culinary Center plans to add resources such as books, periodicals, and library software. Feedback from students on how to better meet their learning resource needs is always appreciated. Please see a student services staff member to make suggestions.

TECHNOLOGY

Computer use in the library is limited to the programs for which The School has valid user licenses. Any unauthorized software will be deleted upon detection without notification. The use of all computer resources implies acceptance of, and ag

The library computing resources include Windows-capable multimedia computers, and run the Microsoft Office suite of products, including word processing, spreadsheet, and presentation software. Other library resources include databases, popular food magazine databases, and third-party instructional materials.

RESPONSIBILITY OF TH AND NETWORK USERS

Access to, and use of, computing resources at The School are privileges extended to members of The

users and is for approved purposes only. Such resources include computer hardware and software and computer-based files and data. Approved purposes are those consistent with the broad instructional and culinary goals of the School. Some users may be assigned an individual user account, while others will simply access a stand-alone computer that is not connected to the broader network. The following policies pertain to both types of users.

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All students have the responsibility to use the resources referred to above in an ethical and legal manner and agree to the following as a condition for use of the account:

School computing resources is for the sole purpose of facilitating their work as students. Faculty and staff, including chef-instructors, are held to the same use.

Students will respect the privacy and reasonable preferences of other users (both at the School and elsewhere on all connected networks), including the privacy of their accounts and data.

Students will respect the integrity and security of the system and networks, and will exercise care to maintain this security.

Students will take precautions to safeguard passwords and other privileged information to which they have been given access. Any passwords or verification codes assigned to a student are for the

Students will regard these passwords or verification codes as personal identifiers of their computer use, similar to the individual signature on a document.

An account holder is responsible for all actions performed from that account.

A student will not attempt to m

In the event that a student gains access to confidential or privileged information relating to the institution, or to students, employees, or other individuals, they will respect the confidentiality of all information to which they have access, neither divulging confidential information without appropriate consent nor seeking to obtain access to confidential information to which they are not entitled.

Students will not make unauthorized copies of software or perform unauthorized installations of software or reconfigurations of systems.

hin or outside of The School, may be subject to additional norms of behavior or regulations specific to the resource, which they agree to follow.

matter authorized staff members in order to safeguard the security and smooth operation of these resources.

Any abuse or violation of the rules outlined here (or of other rules and practices governing the use of computer networks to which The School is attached) will lead to account suspension and immediate review, with the possibility of account revocation, further disciplinary action in accordance with The School rules and procedures, and/or probation and/or dismissal from school.

PERSONAL FILES AND PROGRAMS

Under no circumstances are students permitted to install any program that has not been purchased and approved by The School. These include, but are not limited to, games and screen savers. Virus-scanning software is provided on each library terminal and students should familiarize themselves with this software for the purposes of scanning media brought from home that are being used to transport a résumé, school project, or other type of school-related file. Questions should be directed to the Vice President of Information Technology.

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STUDENT AFFAIRS

MISSION STATEMENT

The Office of Student Affairs (Student Affairs) works collaboratively with The Schooladministration, and food industry professionals to provide student-centered services of the highest quality. As education professionals and advocates, we provide the challenges, tools, and resources that enhance the classroom experience and foster ongoing career development of students and alumni. While building a community, Student Affairs develops lifelong relationships that bridge the gap between The School and the professional world, and that promote the success of The School.

OFFICE OF STUDENT AFFAIRS

The Student Affairs Department endeavors to create a positive learning environment for its students. Student Affairs has as its primary function the assistance of students on all matters relating to their status as members of The School community, including:

Registrar

Maintenance of attendance and grade records

Preparation of letters for unemployment benefits and loan deferrals for prior school loans

Preparation of letters verifying student status at The School

Maintenance of transcripts

Issuance of diplomas

Transcripts

Student transcripts are available by submitting a written (dated and signed) request to the Registrar. Students must indicate whether the request is for an official or unofficial transcript. Official transcripts will be signed by the Registrar with the School seal affixed. A $10.00 fee will be charged for all official transcript requests. This fee should be paid through the office of the Bursar. There is no fee charged for an unofficial transcript.

Transcripts are not available to students enrolled in non-accredited programs.

Student Records

In addition to permanently retaining a transcript The School maintains a permanent educational record for all students that consists of all admissions, academic, and financial records and information upon which a enrollment is based. These records (physical or electronic) are securely maintained and protected against damage or loss (e.g., fire, water, theft, tampering, etc.).

Identification Cards

Student access cards & IDs: Students will be given a security access card and a photo ID card. The fee to replace a lost security access card is $10.

Lockers

There are limited lockers available to use on a day-to-day basis. The School is not responsible for any items lost or stolen from a locker. All lockers must be emptied at the end of each day.

Lost & Found

All lost or found items are to be reported to the main reception desk on the 2nd floor.

Health Insurance

The School does not provide students with any type of health insurance. We strongly recommend that each student obtain an individual insurance policy in case of emergency. Please see Student Affairs staff for

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information on private health insurance companies. The School maintains an accident insurance policy that provides insurance for accidents occurring on the School premises, and during offsite school related activities, requiring medical attention. This policy is secondary to any other coverage the student may have. It does not provide coverage for illness.

Voter Registration

http://www.sos.ca.gov/elections/elections_vr.htm

HOUSING

The School has a limited furnished student housing rooms in apartments at the Avalon complex in Campbell, CA, located about 1.5 miles from the School. Each apartment is set up with dorm style furnishings and is outfitted with basic kitchen items. The housing rates and application can be found on our website. The School seeks to help students secure housing but is not responsible for finding students housing.

Classic Culinary Arts: Work Experience students Students enrolling in the Classic Culinary Arts: Work Experience program will have the option to secure housing for a portion (Levels I - IV), or though the entire program (including externship). If a student in this program initially chooses to secure housing for only Levels I - IV they will have the option of extending their contract, through their externship, at the end of Level IV, space permitting.

Italian Culinary Experience students For the Italian portion of the program housing is provided at ALMA for the length of the program classes and during the finals week. Check-in and check-out times will be provided by ALMA. During the Stage students will be provided with reasonable accommodations by their restaurant beginning on the first day of their stage. Students will be responsible for their own housing during the period of time between the end of classes at ALMA and the first day of the stage.

ACADEMIC ADVISING

Advising services are learning-based and short-term. Any student who experiences difficulties with study skills, test anxiety, interpersonal skills, or other personal concerns may receive assistance by contacting the Student Affairs. The focus of these advising sessions is on study skills and how to effectively prepare for class; as well as assisting the student with the development of self-confidence, self-reliance, and problem solving skills.

Tutoring

The School endeavors to provide additional assistance to students in need of help to complete a specific program requirement. To meet this need, hands-on tutoring is available on a limited basis to Culinary and Pastry students at no additional charge; however, tutoring is subject to the requirements of The School. In order for a student to participate in a tutoring program, a recommendation must come from his or her Chef-Instructor or Student Affairs. When recommended for tutoring, a student must attend all scheduled tutoring sessions. Tutoring sessions do not count as make-up attendance and may not be available to students who have missed regularly scheduled class sessions.

Schedule Change Request

A student may wish to change a schedule due to a variety of circumstances. Schedule change requests must be submitted in writing to the Student Affairs.

STUDENT ACTIVITIES

At The School and in the surrounding areas there are many opportunities for culinary industry-related activities.

and, when possible, organize activities that facilitate learning beyond the classroom.

INTERNATIONAL STUDENT SERVICES

The International Student Adviser is available to help international students.

http://www.sos.ca.gov/elections/elections_vr.htm

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The School is approved by the United States Citizenship and Immigration Services (USCIS) to accept and enroll M-1 nonimmigrant students. The International Student Adviser is the designated school official responsible for

-1 nonimmigrant students.

M-1 students are not permitted to work while attending school [§214.2(m)(13)]. Prior to the last day of classes, an M-1 student may apply to the USCIS for optional practical training to begin upon completion of the program [§214.2(m)(14)]. M-1 students interested in pursuing practical training should see the adviser for assistance once they have reached the midpoint of their program of study. According to USCIS regulations, one month of employment authorization will be granted for each four months of study that the M-1 student has completed (classes shorter than four months are not eligible for OPT).

At the time of publication, M-1 students are not required to have medical insurance; however, it is highly recommended. This policy may change. M-1 students interested in obtaining medical insurance should contact

the adviser for a list of providers.

For international students taking the Classic Culinary Arts: Work Experience program, alternative arrangements will be made for students not eligible to work in the US as a condition of their Visa.

The International Student Adviser is also available to help advise students in the Italian Culinary Experience program with the process of obtaining the visa for Italy.

Italian Culinary Experience - Italian Visa

All students who are not citizens of the European Union must obtain a visa in order to attend classes at ALMA. Students are responsible for completing and filing all necessary documents for the visa application with the Italian Consulate in San Francisco, CA and are responsible for all associated costs. Please be aware that the visa process may take a substantial amount of time. In the event that a visa is not secured or a student is refused entry into Italy any refund will be determined and processed as provided in the Career Catalog. In the event that a student is unable to secure a visa to complete the stage in Italy because the Italian government has limited the number of available visas, the student shall be eligible for placement in a stage near the California campus. (Placement assistance shall be given to students wishing to complete a stage in a United States location other than the area near the California campus but placement is not guaranteed.) Housing will not be provided for stages in the United States. No other refund or compensation will be provided.

CAREER SERVICES & ALUMNI AFFAIRS

The Department of Career Services is available as a resource to all students and alumni. Career Services staff is available to meet with students to discuss externship opportunities and job placement assistance. The School may limit or refuse placement assistance where in the judgment of the Schoolor conduct at the School indicate that placement assistance would not be beneficial to the prospective employer, other students of The School, or the reputation of The School.

Students may consult the online job menu on the Community website to obtain information regarding employment opportunities. The job menu is updated regularly and is also available for alumni. Career Services has information about the jobs posted on the job menu as well as background information on restaurants, hotels, bakeries, corporate dining, and other food industry establishments. Career Services has a complete program for assisting students and alumni in seeking employment in their chosen field.

Among many of the services the Department of Career Services provides:

Ongoing job placement assistance for alumni and students

Sample résumés, cover letters, and job search resources

Individualized career advising and résumé writing assistance

Volunteer opportunities with culinary organizations

Detailed information on job opportunities and employers

Networking connections

Bi-Annual Career Fair and preparation workshops

Workshops and on-site interviews

Information about professional organizations

Externships for the Classic Culinary Arts: Work Experience Program

Students will work with the Career Services department to obtain placement at approved externship sites. Students will be required to meet with Career Services to initiate this conversation in Level 1, and again in Levels

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2 and 3. Externship placement should be established by the conclusion of Level 3. Career Services will collaborate with the Culinary Department to ensure that good matches are made. Grades and attendance may be considered when determining appropriate sites for each student. Final placements will be made by Career Services and will be based on externship site availability, student preference, instructor recommendation, and externship site interview. Failure to uphold meeting deadlines and requirements will deny students the opportunity to collaborate with Career Services in selecting their externship. Failure to meet these deadlines may also delay the start of the externship and, consequently, graduation. Note: Students may use an existing job as a qualifying externship with approval from both Career Services and the Culinary Departments.

Career Fairs

A Career Fair is held twice each year. Career Fairs bring employers to The School and give students and alumni a chance to learn about different careers in the industry and discuss potential employment possibilities.

Alumni Savings

Graduates of The School any other classes, including specialty programs for the serious amateur (this savings does not apply to workshops or special events). Please contact the Office of Admission for information on specific programs/courses.

GRADUATION & PLACEMENT RATES

Graduation and employment percentages that are submitted to ACCSC are available to students upon request.

ALMA: STUDENT SERVICES

ITALIAN CULINARY EXPERIENCE ONLY

ALMA - Student Advising

The Student Services Director in Italy will be available to assist with all a member of the ALMA school.

ALMA - Library

The library at ALMA consists of approximately 10,000 books and magazines on Italian food and cuisine as well as a large collection of DVD movies and documentaries focused on food and cuisine. The library is open every day from 8:30 a.m. to 6:30 p.m. Students are required to observe library regulations.

ALMA - Meals

A buffet lunch will be provided to the students on class days in the restaurant room at no additional charge. At the end of the meal, students are required to clean their dining table. In addition, two dinners (welcome dinner and final exams gala dinner) will be held for the students during the course of the program. Attendance at these dinners is required and the price of the meal is included in tuition.

ALMA - Student Kit

Every student will be provided with a school uniform, composed of 3 jackets, 2 pairs of pants, 1 pair of shoes, 9 toques, 1 cap, 2 blue aprons, 1 white apron, 3 towels, 3 neckerchiefs, and 1 t-shirt. Every student will also be provided with a special tool for tasting during the training and demo sessions. There will be a charge for additional items. Students without tool kits have the option of renting or buying a kit from ALMA; contact the coordinator at ALMA for details and associated fees. Rented kits must be returned before leaving ALMA for stage.

ALMA - Lockers

Every student will be assigned a numbered locker inside a locker room, and a lock and a key to be returned after the in-school period. Students are advised to lock it with a padlock, for the lockers are not armored and the safety of the contents is not guaranteed. Students are responsible for any valuables they choose to leave inside their locker. Neither Culinary Explorations nor ALMA are responsible for any lost or stolen items.

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ADMISSION REQUIREMENTS & PROCEDURES

All applicants are strongly encouraged to visit The School as part of the application process. The Office of Admission is located at 700 West Hamilton Ave, Campbell CA 95008. Applicants are encouraged to contact the office and arrange an interview with an admission representative by calling 1-866-318-CHEF. Individuals must be at least 17 years of age with a high school diploma, or the equivalent, to enroll in the Classic Culinary Arts: Work Experience or Classic Pastry Arts and must be 21 years of age with a high school diploma, or the equivalent to enroll in the Intensive Sommelier Training.

CLASSIC CULINARY ARTS: WORK EXPERIENCE & CLASSIC PASTRY ARTS

In order to initiate the admissions process to The International Culinary Center a prospective student must submit:

A completed application for admissions.

$100 non-refundable application fee, except that (i) the student may cancel the enrollment agreement without penalty within three days after signing the enrollment agreement and making an initial payment and (ii) a student who has not visited the School facility prior to enrollment may withdraw without penalty within three days following attendance at orientation or a tour of the facilities and inspection of the equipment.

Alumni applying to The School for a second time will be credited as already having paid the $100 application fee. Other applicants applying to The School for a second time must pay the application fee if it has been more

than three years from the date of original application. Applicants must finish their application for enrollment by completing the following prior to beginning coursework:

1. The following Admissions documents must be submitted within 30 days* of application submission and payment of the $100 non-refundable application fee:

o Proof of high school graduation or the equivalent. (High school or postsecondary school diploma, GED, high school transcript with a graduation date, or an official college transcript which indicates that a high school diploma is the basis of admission into the program). Home School diplomas must meet the requirements of California Department of Education. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma which must be translated and certified to be at least the equivalent to the a US high school diploma.

o A work resume.

o A 250-word (or less) essay explaining why you think this school is right for you and where you see yourself five years after graduation.

o Sign the Enrollment Agreement and School Performance Fact Sheet. Students under the age of 18 at the time of enrollment will require the signature of a parent or guardian on the enrollment agreement.

o Medical certification that the applicant is free of hepatitis A*

o Uniform Order

o Copy of ID/Drivers License or Passport

*An exception can be made only for the medical form, which must be completed no more than six months prior to the class start date.

2. Establish ability to pay the cost of attendance no later than 60 days prior to the orientation day as a cash payer:

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o Cash Payers: Cash payers may pay in full no later than 60 days prior to the class start, or may pay in installments after meeting with the Financial Aid office and signing a retail installment obligation 60 days prior to orientation. Tuition will be financed with zero interest in accordance with a payment plan that requires the first payment in the amount of $4,500, 60 days prior to orientation, a second payment of $5,400 on or before orientation, and the balance paid in further installments due on the first of each month beginning approximately one month after the start date. The last payment must be made no later than 14 days prior to graduation.

o Applicants for Financial Aid: Financial aid applicants will be required to have all necessary paperwork submitted 60 days prior to orientation.

o Tuition Options: Alternative extended payment plan option. Please contact the Financial Aid office to see if you qualify.

Failure to complete enrollment as specified above will result in cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement. A new application for admission and application fee must be submitted if it has been more than three years from the date of the

ollment agreement. Our policy is that in order to enroll student must be able to read and understand the enrollment agreement and catalog (including disclosures, refund policy, school policies, etc.)


In order to initiate the admissions process to The School a prospective student must submit:


$100 non-refundable application fee, except that (i) the student may cancel the enrollment agreement without penalty within three days after signing the enrollment agreement and making an initial payment and (ii) a student who has not visited the Schoolpenalty within three days following attendance at orientation or a tour of the facilities and inspection of the equipment.

Alumni applying to The School for a second time will be credited as already having paid the $100 application fee. Other applicants applying to The School for a second time must pay the application fee if it has been more than three years from the date of original application.

Applicants must finish their application for enrollment by completing the following prior to beginning coursework:

1. The following Admissions documents must be submitted within 30 days of application submission and payment of the $100 non-refundable application fee:

o Proof of high school graduation or the equivalent. (High school or postsecondary school diploma, GED, high school transcript with a graduation date, or an official college transcript which indicates that a high school diploma is the basis of admission into the program). Home School diplomas must meet the requirements of California Department of Education. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma which must be translated and certified to be at least the equivalent to the a US high school diploma. A work resume.


o Sign the Enrollment Agreement and School Performance Fact Sheet.

o Copy of ID/Drivers License or Passport

2. Establish ability to pay the cost of attendance no later than 60 days prior to the orientation day as a cash payer or as an applicant for financial aid:

o Cash Payers: The first payment of $4,500 is due 60 days prior to orientation. The remaining balance is dues at orientation.

o Applicants for Financial Aid: Financial aid applicants will be required to have all necessary paperwork submitted 60 days prior to orientation.

Failure to complete enrollment as specified above will result in cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement. A new application for admission and application fee must be submitted if it has been more than three years from the date of the

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Our policy is that in order to enroll student must be able to read and understand the enrollment agreement and catalog (including disclosures, refund policy, school policies, etc.)


Individuals must be at least 17 years of age with a high school diploma or equivalent to enroll in Italian Culinary Experience. Note: Individuals enrolled in Italian Culinary Experience must be 18 years of age by the first day of class. In order to initiate the admissions process to The School a prospective student must submit:


$100 non-refundable application fee, except that (i) the student may cancel the enrollment agreement without penalty within three days after signing the enrollment agreement and making an initial payment and (ii) a student who has not visited the Schoolpenalty within three days following attendance at orientation or a tour of the facilities and inspection of the equipment.

Alumni applying to The School for a second time will be credited as already having paid the $100 application fee. Other applicants applying to The School for a second time must pay the application fee if it has been more

than three years from the date of original application. Applicants must finish their application for enrollment by completing the following prior to beginning coursework:

1. The following Admissions documents must be submitted within 30 days of application submission and payment of the $100 non-refundable application fee:

o Proof of high school graduation or the equivalent. (High school or postsecondary school diploma, GED, high school transcript with a graduation date, or an official college transcript which indicates that a high school diploma is the basis of admission into the program). Home School diplomas must meet the requirements of California Department of Education. Students whose proof of high school or college graduation is from a foreign institution must provide an official transcript or copy of the original diploma which must be translated and certified to be at least the equivalent to the a US high school diploma. A work resume.


o Sign the Enrollment Agreement and School Performance Fact Sheet. Students under the age of 18 at the time of enrollment will require the signature of a parent or guardian on the enrollment agreement.

o Medical certification that the applicant is free of hepatitis A*

o Uniform Order

o Signed Italian Language Assessment form

o Signed contract with Culinary Explorations, a Vermont Limited Liability Company, for a program of study at ALMA in Italy.

o Signed ALMA Housing Regulations document

o A United States Passport with validity dates until at least three months beyond the expected program completion date (or, a valid foreign passport with a permanent resident card)

*An exception can be made only for the medical form, which must be completed no more than six months prior to the class start date.

2. Establish ability to pay the cost of attendance no later than 60 days prior to the class orientation

3. as (a) a cash payer or (b) an applicant for financial aid:

Italian Culinary Experience

(a) Cash Payers - may pay in full no later than 60 days prior to the class orientation, or may pay in installments after meeting with the Financial Aid office and signing a retail installment obligation 60 days prior to orientation. Tuition will be financed in accordance with a payment plan that requires the first payment in the amount of $4,500 thirty days prior to orientation, a second payment of $5,400 on or before orientation, and a third payment of the balance due on the first of the month following the first day of classes.

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(b) Applicants for Financial Aid - Financial aid applicants will be required to have all necessary paperwork submitted thirty days prior to orientation. Failure to complete enrollment as specified above will result in cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement. A new application for admission and application fee must be submitted if it has been more than three years from the

nt.

Our policy is that in order to enroll student must be able to read and understand the enrollment agreement and catalog (including disclosures, refund policy, school policies, etc.)

GENERAL ADMISSIONS INFORMATION

LATE APPLICANTS

Students applying within 60 days of a class start will not be regarded as confirmed in a particular class start until admission/enrollment paperwork is complete and ability to pay is confirmed.

Students who initiate the admission process as outlined above, fewer than 61 days but more than 14

their ability to pay the cost of attendance (as outlined above). Failure to comply within 14 days will result in cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement.

Applicants who make a deposit within 14 days of the orientation of a class have no claim to a seat in the class until they have supplied the required admission documents and have demonstrated their ability to pay the cost of attendance (as outlined above). Failure to comply with these rules by the first day of class will result in cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement.

FAILURE TO MAKE TIMELY PAYMENTS

All students are required to meet financial obligations to the School. A student who fails to make payments as required will be placed on Bursar Hold for a period of ten business days or other period at the discretion of the

student will be withdrawn from the program. Specific cases are subject to the discretion of the Director of Financial Aid. A student who has been withdrawn for failing to meet financial obligations may apply for re-entry to the program as outlined in the School Policies section. In addition, the student must establish that he/she has met all financial obligations to the School and that the student has established ability to pay any new financial obligations that will be incurred upon re-entry

ENGLISH LANGUAGE PROFICIENCY

If English is not your first language, you must demonstrate English language proficiency. English language proficiency can be demonstrated by earning a score of at least 500 (paper version), 173 (computerized version), or 61 (iBT) on the test of English as a foreign language (TOEFL ). TOEFL scores may be submitted directly to the school through the Educational Testing Service (TOEFL code for California 3271). We can also accept an ITEP score of 3.9, or an IELTS band score of 5.0 on the Academic Exam. Scores are valid for two years from the

and who submit an official transcript will be regarded as having demonstrated English proficiency. Note that all programs are taught in English. Italian language courses are part of the Italian Culinary Experience Program. The Italian language course is progressively taught in Italian.

INTERNATIONAL APPLICANTS

Most non-citizen international applicants will need to obtain the Form I-20 from the School. The I-20 allows a nonimmigrant to apply for a student visa. To receive the I-20, applicants must demonstrate the financial resources necessary to cover the cost of attendance: tuition and fees plus living expenses (for exact amounts see the International Student Guide). Applicants must submit an official bank statement documenting these resources. If funding is to be provided by a sponsor, the bank statement must be accompanied by a letter in which the sponsor pledges financial support. For more information regarding documentation of financial resources, applicants should speak to the International Student Adviser. International applicants must also

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submit a copy of their valid passport photo page and an I-20 application form. International applicants who require an M-1 visa should apply for admission at least three months prior to their anticipated start date. International applicants must secure their visa at least thirty days prior to the start date of their program. Failure to do so may result in the cancellation of the enrollment agreement. Students wishing to enroll in a later class start must sign a new enrollment agreement.

LATE STARTS

A student beginning Classic Culinary Arts: Work Experience, Classic Pastry Arts, Intensive Sommelier Training and/or Italian Culinary Experience may be permitted to begin instruction up to the third lesson after the program has started. A student beginning Intensive Sommelier Training may be permitted to begin instruction on the third class after the program has started.

Students starting after the first day of class are required to complete make-up classes for any hours missed as a result of starting late.

A student entitled to a refund as a result of withdrawal from the program will have the refund calculation based on his or her actual start date, not the date of the program start.

RE-ENTRY

Students seeking re-entry to The School after withdrawal from a program should follow the procedures outlined in the School Policies section of the Catalog.

NON-DISCRIMINATION POLICY

The School admits students without regard to race, gender, sexual orientation, religion, creed, color, national origin, ancestry, marital status, age, disability or any other factor prohibited by law. In the case of mental or physical disability, each application is assessed on a case-by-case basis, taking into account the physical and mental demands of typical entry level positions in any of the industries that The School provides training for.

ADVANCED STANDING

CULINARY TECHNIQUES & PASTRY TECHNIQUES (a non-accredited amateur course)

A graduate of the Culinary Techniques program may be granted advanced standing to enroll in the Classic Culinary Arts: Work Experience program, subject to space availability and with authorization from Student Affairs. Likewise, a graduate of the Pastry Techniques program may be granted advanced standing to enroll in the Classic Pastry Arts program. Once eligible for advanced standing, a student will enter the culinary program at the 101st hour of coursework (at the beginning of Level 2), and the pastry program at the 91st hour of coursework (at the beginning of Unit 3). Students should be aware that some lessons in the career programs will repeat material covered in the amateur programs. Students will be required to attend these classes.

In order to enter the Classic Culinary Arts: Work Experience or Classic Pastry Arts program with advanced standing, a student must:

• Meet all admission requirements for the career program.

• Pass a comprehensive written and practical examination.

• Make up any missed hours from the Culinary Techniques or Pastry Techniques program.

Failure to meet any of these conditions will prevent the student from entering the career program. Students who feel that they qualify for advanced standing are advised to meet with the Assistant Dean of Student Affairs to discuss eligibility and procedures.

ITALIAN CULINARY EXPERIENCE (LANGUAGE AND CULTURE)

A student enrolled in the Italian Culinary Experience may be granted advanced standing for 57 hours of instruction in the course Italian Language and Culture with authorization from the School Director. If approved, a student will receive a grade of Pass for that course. In order to receive advanced standing, a student must either:

•

completion of 15 credits in Italian language; or

• Pass an oral examination in Italian language.

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STUDENTS WITH DISABILITIES

LEARNING DISABILITIES

Any student with a learning disability who requires a reasonable accommodation should contact the Student Affairs.

OTHER DISABILITIES

Students requiring reasonable accommodation for a learning disability or any disability covered under the Americans with Disabilities Act should contact Student Affairs. Disability means:

• A physical or mental impairment that substantially limits one or more major life activities; or • A record of such impairment; or • Being regarded as having such impairment (i.e., as a result of the attitudes of others toward such

impairment). e appropriate office and will not

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ARTICULATION AGREEMENT

THE NEW SCHOOL FOR PUBLIC ENGAGEMENT ARTICULATION AGREEMENT

As part of an articulation agreement between the School and The New School for Public Engagement,

graduates from the following programs: Classic Culinary Arts: Work Experience, Classic Pastry Arts, Italian Culinary Experience, and/or Intensive Sommelier Training. Qualifying students will be enrolled in The New

h a major in Liberal Arts.

Current students and graduates of the School with a cumulative average of 85% or higher will be able to transfer as many as 60 credits towards a Bachelor of Arts or Science from The New School. The opportunity applies to students

engaged, interdisciplinary learning. And this partnership will enable our students and alumni to divide their education between the kitchen and the classroom, where they can deepen their understanding of the latest trends and issues within the food and restaurant industries. Programs including Classic Culinary Arts: Work Experience, Classic Pastry Arts and Italian Culinary Experience are each worth 22 credits that can be transferred toward the degree. Other programs with transferable credits include Intensive Sommelier Training (7 credits). Students will be able to choose from an extensive array of evening and daytime classes at The New School, full time or part time, as well as options for online learning to complete the required 120 credits.

For any students or graduates interested in this opportunity, please contact Matt Morgan, Admission Counselor for Undergraduate Programs at The New School for Public Engagement. He can be reached directly at [email protected].

Please note:

While the preceding agreements are currently active, articulation agreements between the School and other institutions are subject to renewal or termination by either party. For this reason, the School cannot guarantee the availability of the program(s) covered by the articulation agreement to all students under all circumstances. Students are advised to confirm with the Schools in writing that the articulation agreement will be in effect at the time the student plans to participate in the articulation program(s).

mailto:[email protected]

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PROGRAM OFFERINGS


SCHEDULE THEORY PRACTICE TOTAL DAY

LENGTH EVENING LENGTH

LEVEL I QUALITY: INTRODUCTION TO CULINARY TECHNIQUES

18 HRS 82 HRS 100 HRS 4 WKS 6.67 WKS

LEVEL II QUALITY: BUILDING CULINARY FOUNDATIONS

25 HRS 75 HRS 100 HRS 4WKS 6.67 WKS

LEVEL III DISCIPLINE: SKILLS FOR CONSISTENCY AND REFINEMENT


LEVEL IV DISCIPLINE: TECHNIQUES IN BUFFET, CHARCUTERIE, PRODUCTION, VOLUME COOKING, AND SIMULATED RESTAURANT ENVIRONMENT


REALITY: EXTERNSHIP/FINAL EXAM 5 HRS 195 HRS 200 HRS 8WKS 13.32 WKS

TOTAL PROGRAM 83 HRS 517 HRS 600 HRS 24 WKS 40 WKS

FULL-TIME: 24 WEEKS PART-TIME (M,W &F): 40 WEEKS

SCHEDULE OF INSTRUCTION

Full-time (day program) Monday through Friday: 9:00 am to 3:00 pm

Part-time (Monday, Wednesday & Friday evening program) Monday, Wednesday, and Friday 6:00 to 11:00 pm Each instructional hour consists of 55 minutes.

MAXIMUM NUMBER OF STUDENTS

Classic Culinary Arts: Work Experience contains a maximum of 14 students per class.

FAMILY MEAL

The School provides students in the Classic Culinary Arts: Work Experience, Classic Pastry Arts, Intensive Sommelier Training and Italian Culinary Experience programs with a daily meal referred to as while in class on campus.

EDUCATIONAL OBJECTIVES

The 600-hour program that comprises the Classic Culinary Arts: Work Experience curriculum is designed to -level line cook. This path may eventually lead to the position of Chef,

Executive Chef, and other prestigious positions in the industry. The curriculum has been devised to train novice cooks to acquire the knowledge, skills, fundamentals, techniques, and discipline necessary for entering their chosen field. This strong base will serve as the foundation for career advancement. Students are required to acquaint themselves with the hands-on experience of cooking from the beginning. In the last third of the program, the student will be introduced to the reality of a working professional kitchen or environment through their externship. It is here that the student will develop the organizational skills necessary to function as a member of a team. Upon satisfactory completion of this program, a student will be qualified to assume an entry-level position.

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LEVEL I - QUALITY: INTRODUCTION TO CULINARY TECHNIQUES (100 HOURS)

introductory weeks train students in the fundamental techniques, skills, and discipline needed as a foundation for the remaining period of instruction. Sanitation will be addressed through training in food safety through the NRA ServSafe® curriculum. Students will work toward the valuable certification by learning how various foods should be handled, beginning with receiving and continuing through production and onto the dinner plate. Experienced Chef- ss in a hands-on kitchen/classroom setting. Students begin cooking their very first day, using the Total ImmersionSM process, which is the philosophy of The School.

Throughout this segment, students will be expected to respond to instruction given by the Chef-Instructors. Each day, students are expected to arrive dressed to cook (with uniform pressed and shoes shined) and ready

and practice the communication skills necessary for working in a commercial kitchen. In addition, each student will learn how to set up and organize a work station, execute a basic recipe, and follow directions. It is the goal of The School to have each student develop the confidence to eventually work efficiently in a professional kitchen setting.

Beginning in Level I, students are taught how to work in teams, how to correctly perform tasks as basic as washing and peeling vegetables and as complex as preparing classic dishes, how to conduct themselves properly in a kitchen environment, and how to recognize basic safety precautions. Working in a real kitchen, students will become intimate with classic culinary techniques, terminology, and equipment and familiarize themselves with the primary elements of the craft. Each student works closely with the faculty and staff to adopt the mature attitude necessary to build a successful culinary career. As the first building block of a culinary education, this segment requires diligence -Instructors create a friendly yet highly disciplined setting and provide constructive support to help students take these first steps.

SKILLS ACQUIRED

Recognition of: proper food handling and storage of foodstuffs; different cuts of meat, fowl, seafood, and vegetables; proper preparation of stocks and sauces; specific cooking techniques for a variety of dishes; organization and cleanliness; a selection of recipes from the classical French repertoire.

Knowledge of: food safety principles; correct seasoning; required use, care, and implementation of knives; kitchen hygiene; regulated use of all basic kitchen equipment; proper maintenance and cleanliness of equipment.

Understanding of: importance of food safety issues for the conservation of foodstuffs; avoidance of waste.

Upon completion of Level I, each student will be expected to:

Have been present, properly attired, and on time daily

Be familiar with requisite equipment its use, maintenance, and care

Be aware of time requirements for preparation and execution of dishes

Properly execute the cuts of meat, fowl, fish, and vegetables required by specific recipes

Know the basic cooking techniques or styles of meat, fowl, fish, and vegetables

SEGMENT STRUCTURE

On each class day, after attendance has been taken, the Chef-Instructor will lecture and do a demonstration on

for the day will be given. Students will then work in teams on a specific recipe and create a finished dish. Throughout the progression of the recipe, Chef- Instructor will provide individual attention and feedback.

LEVEL II - QUALITY: BUILDING CULINARY FOUNDATIONS

(100 HOURS) In Level II, students will advance their knowledge of the skills taught in Level I and will develop significant new skills. Students will learn basic nutrition and also learn the functions of fats, proteins, and carbohydrates in the body, and how to select and prepare ingredients to get the best nutritional value in meals. Level II also teaches the fundamentals of cheese and cheese production, and provides an in-depth look at rice and various forms of pasta. In this unit students will also be introduced to various batters, doughs and creams. Finally, menu design

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SKILLS ACQUIRED

Recognition of : rice, pasta, grains, eggs, and legumes; nutritional considerations in food preparation; a variety of recipes for mixtures and crèmes from the classical French dessert repertoire; major wine grape varietals and wine-producing regions; characteristics that distinguish wines from these regions; major beer and spirit categories; cheese making processes; distinguishing characteristics of varieties of cheese.

Knowledge of: basic nutritional considerations; care and maintenance of professional equipment; influence of sustainability and seasonality of menus.

Understanding of: the organization of a work station, the importance of camaraderie in a team, menu construction, the importance of taste and color in the plating of a recipe.

Upon completion of Level II, each student will be expected to:

Prepare ingredients to create the greatest nutritional value

Prepare five different pâtes: à choux, feuilletée, brisée, sucrée, and sablée

Prepare three different appareils: pâte à frire, pâte à crêpe, and génoise

Prepare crème anglaise, crème pâtissière, sorbet, ice cream, mousse, and meringue

Execute curriculum

SEGMENT STRUCTURE

As in Level I, after attendance, the Chef-followed by a question and answer period. A mise en plgiven. Students will then work in teams on specific recipes and create finished dishes.

Throughout the progression of the recipe, Chef-Instructor will provide individual attention and feedback. Each completed dish will then be presented to the Chef-Instructor for critique.

LEVEL III - DISCIPLINE: SKILLS FOR CONSISTENCY AND THEIR REFINEMENT

(100 HOURS)

Skills initiated in Levels I and II will become ingrained in Level III. In this segment, the students will execute classical French dishes from each of the four departments of the professional kitchen: garde-manger, poissonnier, saucier, and pâtissier.

Timing, organization, efficiency, multi-tasking and teamwork are the goals. Learning each of the divisions of the professional kitchen will help the beginning cook continue to hone basic skills and provide a foundation for the development of the creative process required for fine cooking.

In Level III, students will also begin their education in low temperature cooking techniques. At the completion of this level, students will be able to execute classical French dishes within time constraints and must take a comprehensive midterm examination to demonstrate that competency.

SKILLS ACQUIRED

Recognition of: varied applications of cooking techniques, strong work ethic required in the kitchen, details of fine cooking, structured methods of plating.

Knowledge of: how to set up and maintain a work station, requisitioning food, classical French dishes, timing and organization required to properly execute those dishes

Understanding of: complete organization of a work station, how to work efficiently, the importance of teamwork, building on the importance of flavor and plating of a recipe

Upon completion of Level III, each student will be expected to:

Be properly attired, organized, clean, and prepared for the class objectives

Know and understand the required basic recipes and techniques

Accept responsibility for the setup and execution of the required dishes on each station

Know how the elements of a specific recipe should be presented

SEGMENT STRUCTURE

After attendance, each day will commence with a 30-minute lecture and demonstration. At this point, key issues concerning each dish will be explained and students will begin specific work in their respective stations (either garde manger, poissonnier, saucier, or pâtissier). Students will then prepare and serve their dishes under the

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guidance and direction of the Chef-Instructor. Upon completion, students will receive feedback from the Chef-Instructor.

LEVEL IV - DISCIPLINE: TECHNIQUES IN BUFFET, CHARCUTERIE, PRODUCTION, VOLUME COOKING AND SIMULATED RESTAURANT ENVIRONMENT

(100 HOURS)

Level 4 is broken down into two sections, which will give students the opportunity to continue to sharpen their techniques as they grow their skills in organization, time management, and teamwork.

Buffet/catering: Students are assigned to plan, budget, and execute a themed buffet to serve to students and faculty which will include, but not be limited to charcuterie, or butchering and preserving a pig. Students will also plan, organize, and prepare curriculum dishes specific to buffet catering and arrange their dishes in a festive manner, specific to the themed buffet. The point of this level is to teach students how to plan and budget for a catered event, and keep track of food costing and inventory. Students will also be exposed to vacuum-packing, sous-vide machinery, and mass-volume cooking.

Simulated Restaurant Environment: This section is designed to give students a taste of what it would be like to work on the line prior to starting their externship at a restaurant. Students will be tasked with making complex dishes on a time budget. An expediter, or a Chef who calls out restaurant orders, will be demanding professional dishes from students in a timely manner. Working on the line can be stressful, but half the battle is being organized. This level is about practicing putting together a smart mise-en-place when the order is fired (basically the signal to cook the dish), and knowing a recipes. The goal is to have the students be efficient line cooks before the externship start, and to make sure they are comfortable cooking everything. Students will rotate through all the stations garde-manger, poissonnier, saucier, and patissier.

SKILLS ACQUIRED

Recognition of: timing constraints in preparation and during service serving the buffet and staff meal (e.g. portioning and slicing), use of learned cooking methods and standard equipment to produce high volume meals as well as complex dishes, application of proper sanitation procedures in order to prepare food safely

Knowledge of: charcuterie preparation; hot and cold buffet preparations, setting up decorations for the buffet table, working on the line, preparing mis en place for service

Understanding of: application of vacuum packaging on certain buffet items, cooking sousvide, proper slicing, portioning, and serving techniques at the buffet table, working within a strict timeline, working the line and preparing professional dishes, and listening to a chef expedite during service

SEGMENT STRUCTURE

On each class day, after attendance, the Chef-subject if necessary, followed by a question and answer period. The mise en place and the workplan for the day will be given. Students will then work in teams on one of two stations: buffet/catering/quantity cooking (family meal) and Simulated Restaurant Environment. Throughout the class time, students will be working under a strict production schedule and will receive, as always, individual attention and feedback from the Chef-Instructors.

LEVEL V - REALITY: EXTERNSHIP

(200 HOURS) The externship program will provide career culinary students with vocational experience in established businesses in the food industry. Externships are required for students in this program. Students will receive course credit for externship completion and will receive a grade, based on assessment from the externship site. The objective of the externship is to apply, in a real life context, most of the methods and cooking techniques learned in class. During this time, students will be exposed to working in a real kitchen and receive guidance from their host. Students will put their knowledge of safety and sanitation as well as maintaining their work area, utensils, and equipment to use in a professional environment daily. They will learn to follow policies, procedures, and service standards for handling and preparing food being served to the public. They will also learn problem solving skills and interpersonal skills they will use immediately upon employment in the industry. As students enter Level V, they are considered entry-level cooks. Students must demonstrate the ability to prepare food using all common cooking methods, to adapt classic techniques and dishes to contemporary tastes, and to identify and correct inappropriate seasoning, texture, and consistency. At this point, the ability to

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interact with other cooks, to take direction, to execute assigned tasks, and to be flexible are judged as strenuously as the command of recipe comprehension and execution. At the completion of this level, a student will have acquired the minimum skills necessary for an entry-level position in a professional kitchen. Every student who has met the requirements of all five levels will come to

ASSESSMENT Externship site partners will be responsible for assessing students and taking attendance during externships. Final grading for the externship, however, must be done by a culinary instructor at the School. Assessment paperwork will be provided to externship site partners by the School. responsibility to have the paperwork completed by the externship site supervisor and to return it to the School upon completion of the externship. Students will also be required to write a one page summary of their externships focusing on what they learned. Each class will have a designated chef instructor assigned to follow the students during their externships. The instructor will review the assessment paperwork and essay for each graduation candidate and assign a final grade for the externship. Students will be asked to complete a short assessment of the externship site. This assessment will be optional

SKILLS ACQUIRED Recognition of: food arrangement and plating considerations, achieving consistency as a guideline for the final product Knowledge of: how to expedite dishes consecutively with time constraints; coordination and firing of multiple dishes, setup and breakdown of the kitchen stations Understanding of: volume preparation of the recipes; strict weighing and portioning of proteins; preparation of accompanying sauces and vegetable garnishes Upon completion of Levels V, each student will be expected to:

Be familiar with a larger variety of meats, fowl, fish, vegetables, and fruits in their natural state, in the classic cuts, and in standard recipes

Be able to organize a station as chef de partie

Recognize techniques in a given recipe

Take initiative and improvise as necessary

Explain a recipe and its progression to other members of a team

SEGMENT STRUCTURE The schedule will vary based upon externship location.

GRADING

The minimum passing grade at The International Culinary Center is 70%.

Throughout the curriculum students will be given written examinations and practical evaluations. Students receive cumulative grades for each individual level and for the entire program. Students who fall below 70% in any level will be placed on grade probation. Students who fail to achieve a grade of 70% or higher in the first level will be withdrawn from the program. Students who fail to achieve a passing grade for in any subsequent level will be required to repeat the level, at additional cost.

Students must have a cumulative average of at least 70% at both the midpoint of the program and completion of the program or they will be withdrawn in accordance with the satisfactory academic progress policy (see Satisfactory Academic Progress section in this catalog for the complete satisfactory academic progress policy). Withdrawals and level repeats due to failing grades are subject to the discretion of the School Director.

Students must achieve a minimum passing grade on the midterm exam. In the event of a failing grade on the midterm exam, a student will be offered one retake within 14 calendar days. Any student that fails the retake will be immediately withdrawn from the program. Students who are absent on the day of an end-of-level exam must

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have a documented reason for their absence and approval from the Registrar in order to schedule a make-up exam. The make-up exam must be scheduled and completed within 14 calendar days of the original exam date.

Students must have a cumulative grade of 70% or higher in order to graduate from the program. Graduates will have a strong knowledge of basic techniques, enabling them to function immediately in a restaurant as an entry-level line cook.

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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



Sugar 1 2 28 30

Sugar 2 2 28 30

Wedding Cakes 2 13 15

Review, Written, and Practical Final Exam 2 28 30

TOTAL PROGRAM 64 hrs 536 hrs 600 hrs

FULL-TIME: 24 WEEKS PART-TIME: 40 WEEKS



Part-time (Monday, Wednesday & Friday evening program) Monday, Wednesday, and Friday 6:00 to 11:00 pm Each instructional hour consists of 55 minutes.


Classic Pastry Arts classes contain a maximum of 16 students.

FAMILY MEAL

The School provides students in the Classic Culinary Arts: Work Experience, Classic Pastry Arts, Intensive Sommelier Training and Italian Culinary Experience programs while in class on campus.


The 600-hour program that comprises the Classic Pastry Arts curriculum is composed of 17 units that include pastry theory, technique, and implementation, which give the student the skills for entry-level employment in a commercial bakery or kitchen creating professional quality desserts. Students are given a thorough understanding of the philosophy and rules of basic pastry. The skills learned will encourage the use of individualized flavor combinations to compose unique desserts as well as a proficiency at writing and designing

35

specialty menus. Working in a setting unique to The School, each student is furnished with an individual work station allowing daily hands-on experience. Team projects prepare students to master the complexities of the commercial marketplace. Escalating through the lessons, students will learn to relate all recipes to the overall development of grand desserts. Lessons cover recipe construction through the complete comprehension of the basics necessary to conceive the ultimate piece de resistance.

Upon successful completion of this program, students will receive a diploma and will be qualified to assume an entry-level position as an assistant pâtissier.

The following restrictions will apply to the order in which units must be taught:

Tarts, Cookies, and Sanitation must be taught first

Cakes 1 must come before Cakes 2

Individual Desserts 1 must come before Individual

Desserts 2 and Individual Desserts 3

Sugar 1 must come before Sugar 2

Tarts, Cookies and Sanitation, Puff Pastry, Viennoiseries and Cakes 1 must be taught prior to Petits Fours, Individual Desserts 1, and Wedding Cakes

Review and Final must come last

TARTS, COOKIES, AND SANITATION

In this initial segment, the beginning pâtissier will learn basic equipment use, measurements, procedures, knife skills, theory, and the recipes required for fundamental French short and rich pastry dough, such as pâte brisée, pâte sucrée, and pâte sablée, as well as basic cookie dough and tart fillings. This will set the first building block for the successful execution of all levels of basic tarts and cookies. In this unit students will train and take the exam for food safety certification from the National Restaurant Association the most widely accepted food-handling certification in the country.

PÂTE À CHOUX

Students are taught basic equipment use, procedures, theory, and recipes for creating pâte à choux, also known as cream puff pastry. A variety of desserts made with this uniquely sticky dough will be examined, as will different combinations of fillings and glazes.

PUFF PASTRY

In this segment, students will learn basic recipes, procedures, and skills necessary for creating and handling four types of puff pastry the delicate, multi-layered pastry dough also known as pâte feuilletée will be taught. Instruction for the creation of napoléons, palmiers, and many other rich delicacies is included. Students will learn advanced uses for the dough, and they will complete written and practical evaluations.

VIENNOISERIES

Students are introduced to the basic recipes, procedures, theory, and skills to create enriched-dough products such as croissants, Danish, brioche, quick breads, and classic European, ethnic, holiday, and specialty breads.

BREAD

In this segment, students are introduced to lean bread doughs, including baguette dough. Students will also learn steps used for artisanal bread making. In this unit, students will also receive information on nutrition as it is related to food products.

CAKES 1

In this segment, students are introduced to recipes, procedures, skills, and theory for making classic and modern cakes and gâteaux. A wide variety of sponge cakes, fillings, and decorating techniques are covered, including genoise, biscuit, meringue, Bavarian creams, mousse, and ganache fillings. Students are introduced to decorating techniques using various icings, rolled fondant, marzipan, and glazes.

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CAKES 2

In this segment, students continue skill development on cakes and decorating techniques and learn to prepare rolled cakes and chiffon cakes. The uses of rolled fondant to cover a cake and decorating are emphasized. A practical skills examination includes designing and building a special occasion cake. The completion of this unit marks the midpoint of the program and students must take and pass a comprehensive midterm examination.

PETITS FOURS

The now somewhat-seasoned pâtissier is introduced to the bite-sized, beautifully iced and decorated treats that are often the finishing touch to a dinner or banquet. All the basic recipes, procedures, and skills necessary for creating baked and non-baked petits fours will be examined, including cutting, molding, filling, glazing, and decorating.

CHOCOLATE 1

Students will be introduced to the history of chocolate as well as the manufacturing process. Students will learn different methods for tempering dark, white, and milk chocolate. Baking with chocolate and an introduction to chocolate candies including a basic ganache and dipping techniques will be covered. Students will learn how to design and execute a functional piece made from chocolate.

CHOCOLATE 2

More advanced chocolate techniques and candy making will be covered, including molded bonbons and flavored ganaches. Students will develop and execute recipes for bonbons. Students will learn decorating techniques such as coloring chocolate, and they will design and build a chocolate showpiece.

INDIVIDUAL DESSERTS 1

Students will apply the techniques they studied earlier and be introduced to a number of new techniques including ice creams, sorbets, and sauces. The unit will focus on plated desserts and students will learn how to properly describe desserts for a menu.


Students will build on previous skill development. New techniques including frozen desserts, advanced creams, and fillings such as sabayon will be introduced. Particular emphasis will be placed on adjusting menus for seasonality and developing student speed and organization for plating multiple desserts.


Students will continue to work on more advanced desserts including à la minute (hot) items such as soufflés and deepfried desserts. Students will create their own dessert menu, learn how to order ingredients based on a

SUGAR 1

Students will be introduced to the basic recipes, procedures, and skills required to create nougatine and marzipan. Students will learn basic techniques for air brushing and pastillage. They will design and build a functional piece with pastillage and learn the basic techniques of making sugar paste flowers.

SUGAR 2

Students learn the procedures for cooking, pouring, and blowing sugar. They will also learn to make and decorate showpieces. Students will work together to design a showpiece for a theme.

WEDDING CAKES

Students will create a three-tiered wedding cake using some or all of the decorative techniques they have learned, with special emphasis on design and planning.

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REVIEW, WRITTEN, AND PRACTICAL FINAL EXAM

This segment is the culmination of the entire program, with students using all the skills learned to put together a variety of pastries and candies that are displayed on a stand made out of chocolate, pastillage, nougatine, or cooked sugar. Special emphasis is placed on timing, scheduling, accuracy, and presentation.

SKILLS ACQUIRED

Development of: a thorough understanding of the philosophy of pastry making; a clear conception of the interrelationship of the mathematical rules of basic pastry recipes Knowledge of: the complexities of the commercial marketplace; the relationship of all recipes to the overall development of grand desserts; how to construct a recipe through the complete comprehension of the building blocks necessary to conceive the ultimate dessert

Upon completion of the Classic Pastry Arts program, each student will be expected to:

Have been present, properly attired, and on time daily

Be familiar with all pastry and baking equipment their use, maintenance, and care

Be aware of time requirements for oven heating for pastry making/baking

Properly execute the creation of all of the types of pastries taught throughout the Classic Pastry Arts program

Have a clear understanding of the theory, procedures, and skills necessary for the successful completion of a specific recipe

Have the ability to create decorative and specialty cakes

Properly execute the creation of fillings, glazes, frostings, ganaches, mousse, Bavarians, and parfaits

SEGMENT STRUCTURE

On each class day, after attendance, the Chef- with a question and

schedule to be followed. Students will then work on a specific recipe or, during decorative work units, a creative project. Components are then put together to create a finished product. Throughout the execution of a recipe or a decorative project, individual feedback from the Chef-Instructor is available. The finished product (as well as its components) is presented for critique and discussion by the Chef-Instructor. Finally, itemized cleanup ends the session.

GRADING

The minimum passing grade at The International Culinary Center is 70%.

Throughout the curriculum, students will have written examinations and practical projects, as well as weekly grade evaluations for their in-class performance. Students receive cumulative grades for each individual unit and for the entire program. Students who fall below 70% in any unit will be placed on grade probation (through the end of the next unit), and will be required to repeat the unit, or be withdrawn, at the discretion of the School Director.

Students must have a minimum cumulative average of 70% at both the midpoint of the program and completion of the program or they will be withdrawn in accordance with the satisfactory academic progress policy (see Satisfactory Academic Progress section in this catalog for the complete satisfactory academic progress policy).

Students must achieve a minimum passing grade on both the midterm and final exams. In the event of a failing grade on the midterm or final exam, a student will be offered one retake within 14 calendar days. Any student who fails the retake will be immediately withdrawn from the program. Students who are absent on the day of an end-of-unit exam must have a documented reason for their absence and approval from the Registrar in order to schedule a make-up exam. The make-up exam must be scheduled and completed within 14 calendar days of the original exam date.

Students must have a cumulative grade of 70% or higher in order to graduate from the program. Graduates will have a strong knowledge of basic techniques, enabling them to function immediately in any commercial pastry kitchen as an entry-level pastry cook.

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SECTION TOPICS THEORY PRACTICE TOTAL

Wine Foundation 18 18 36

Wines of France 22 22 44

New World Wine Regions 14 14 28

Wines of Italy 10 10 20

Wines of the Iberian Peninsula 12 12 24

Wines of Germany and Eastern Europe 10 10 20

Beers, Sake & Spirits 8 8 16

Wine Program Management 6 6 12

TOTAL PROGRAM 100 hrs 100 hrs 200 hrs

FULL-TIME: 10 WEEKS PART-TIME: 17 WEEKS

(Note: the optional Introductory & Certified Sommelier Exams are held after the official end of the program)



Part-time (evening program) Monday, Wednesday & Friday: 6:00 to 10:00 pm


Intensive Sommelier Training program classes contain a maximum of 22 students.

FAMILY MEAL

The School provides students in the Classic Culinary Arts: Work Experience, Classic Pastry Arts, Intensive Sommelier Training and Italian Culinary Experience programs with a daily meawhile in class on campus.


The Intensive Sommelier Training is a 200 clock-hour course. The class is a combination of lecture and lab with approximately half the time being lecture and the other half being lab where students taste wines and practice the art of proper service. This program may be taken on a full-time schedule allowing the student to complete their training in 10 weeks, or as a part-time schedule allowing the student to complete in 17 weeks. There are 50 class periods of 4 hours. Upon successful completion students will receive a diploma. Graduation from the course also allows students the option of taking the three day Introductory and Certified Examinations administered by the Court of M -level positions in the restaurant/wine industry with emphasis in the areas of sales and service.

SEGMENT STRUCTURE

Instruction is a combination of lecture and slides with a brief recap of what students read in the textbook, including practical demonstration followed by student practice and tasting.

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WA 101- WINE FOUNDATION 36 HOURS

The Wine Foundation Module will prepare students for future classes on the wine regions of the world. The module begins with the basics of grape growing and winemaking. Students will learn about the physiology of taste and how to taste and talk about wines. They will learn to assess, blind taste and identify flaws in wines. We will discuss the effects of aging wines and proper cellar conditions. There will be a detailed hands-on session on professional wine service including sparkling wines and decanting. The class will culminate in an international overview of important wine regions. An average of 8 to 10 wines will be tasted each day.

Module Objectives: Upon completion of this module students will:

Know how the sense of taste and smell are used in the tasting and identification of wines

Experience how the aging of wines affects their quality and appearance

Be introduced to the service and sales aspects of the sommeliers position

Learn the proper technique for decanting and why it is of importance

Begin to understand the principles of wine and food pairing

Be introduced to the component tasting technique and given the tasting grid recommended by the Court of Master Sommeliers

Learn the fundamentals of viticulture and vinification by visiting a working vineyard/winery

Learn which are the major wine producing regions of the world

WA 102 WINES OF FRANCE 44 HOURS

The Wines of France Module begins with an overview of the quality levels of French wines, focusing on the AOC/AOP system. Students will be introduced to the major wine regions of France and the variety of climates, wine styles, cuisine and customs. We will take a virtual and tasting tour of the wine regions of France learning: the grape varieties, AOCs/AOPs, regulations, styles of wines and labeling. The regions to be covered include: Alsace, Loire Valley, Burgundy, Rhône, Provence, Languedoc, Roussillon, Southwest, Jura, Savoie, Bordeaux and Champagne. An average of 8 to 10 wines will be tasted each day.


Know the major growing regions or appellations of France

Know, taste and identify wines from Alsace

Know, taste and identify wines from the Loire Valley

Know, taste and identify wines from Burgundy

Know, taste and identify wines from the Rhône Valley

Know, taste and identify wines from Provence

Know, taste and identify wines from the Languedoc-Roussillon

Know, taste and identify wines from Southwest, Jura, Savoie

Know, taste and identify wines from Bordeaux

Know, taste and identify wines from Champagne

Have an opportunity to taste a classic French meal paired with French wines

WA 103 NEW WORLD WINE REGIONS 28 HOURS

The New World Wine Regions Module begins with an overview of the history and current law regarding wine in the United States. We then cover the wines of New York, California, Oregon and Washington at length and touch on wines of the other 46 states. The rest of the American continent is covered including Canada, Chile, Uruguay, and Argentina. The remaining New World wine regions of Australia, New Zealand and South Africa are also covered. An average of 8 to 10 wines will be tasted each day.


Know the major growing regions for New World Wines

Know, taste and identify wines from California

Know, taste and identify wines from the Pacific Northwest & Canada

Know, taste and identify wines from South America

Know, taste and identify wines from New Zealand & South Africa

Experience a classic meal from one of the New World regions paired with wines from the region

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WA 104 WINES OF ITALY 20 HOURS

The wines of Italy section begins with an overview of the quality levels of Italian wines. Students will be introduced to the major wine regions of Italy, climates, wine styles and cuisine. We will take a virtual and tasting tour of the wine regions of Italy learning: the grape varieties, DOC/DOP & DOCG, regulations, styles of wine and labeling. The regions to be covered include Piedmont and the rest of Northern Italy, Tuscany, Central & Southern Italy and the Islands. An average of 8-10 wines will be tasted each day.

Module objectives: upon completion of this module, students will:

Know the major growing regions (DOC/DOP & DOCGs) of the Italian Peninsula Know, taste and identify wines from Piedmont and Northern Italy

Know, taste and identify wines from Tuscany Know, taste and identify wines from Central & Southern Italy, Sicily and the Islands.

Experience a classic Italian meal paired with Italian wines.

WA 105 WINES OF THE IBERIAN PENINSULA 24HOURS

The Wines of the Iberian Peninsula Module begins with an overview of the quality levels of Spanish wines. Students will be introduced to the major wine regions of Spain, climates, wine styles and cuisine. We will take a virtual and tasting tour of the wine regions of Spain learning: the grape varieties, DOs, regulations, styles of wines and labeling. The regions to be covered include: Sherry, Rioja, Ribera del Duero, Navarra, Penedès Priorat, Rueda, Rias Baixas and many others. We will also discuss and taste Cava. We will then move on to the wine regions of Portugal learning: the grapes, DOCs, regulations, styles of wines and labeling. The regions to be covered include: Port, Madeira, DãoDouro, Bairrada, Setubal, Minho and others. An average of 8 to 10 wines will be tasted each day.


Know the major growing regions (VdlT) of Spain

Know the premier growing regions (DOCa and DOs) of Spain

Know the major growing regions (VR) of Portugal

Know the premier growing regions (DOCs) of Portugal

Know, taste and identify wines of Spain

Know, taste and identify wines Portugal

Experience a classic Iberian meal paired with Iberian wines

WA 106 WINES OF GERMANY AND EASTERN EUROPE 20 HOURS

The Wines of Eastern Europe Module begins with an overview of the geography of the entire region. Students will be introduced to the major wine regions of Germany, quality levels and labeling. We will take a virtual and tasting tour of the wine regions of Germany learning: the grape varieties, regulations, styles of wines and labeling. We will emphasize the wines of the Mosel, Rheingau, Pfalz, Nahe and Rheinhessen. This module will then study Austria, Hungary, Greece, and other regions of Eastern Europe. An average of 8 to 10 wines will be tasted each day.


Know the major growing regions of Germany and the wine producing regions of Eastern Europe

Know the specific grape varietals of German wines

Know, taste and identify wines from Mosel

Know, taste and identify wines from Austria

Know, taste and identify wines from Hungary

Know, taste and identify wines from Greece

Experience a classic German meal paired with wines from the region

WA 107 BEERS & SPIRITS 16 HOURS

The Beers, Sake and Spirits Module begins with beer production, terms and styles. We move on to discuss the history and production of Sake. We will then discuss distillation and whiskies from around the world. The great brandies of the world will also be covered as well as liqueurs and other spirits. This module will also acquaint

41

students with classic and modern cocktails and their recipes. A selection of beers or spirits will be tasted each day. The module will conclude with a sparkling wine service exam


Know the basic methods by which lager beer and ales are produced Begin an understanding of sake and its production

Know the distillation process by which all major spirits are produced

Know the great brandies of the world

Know the great whiskeys of the world

Know the best-selling spirits and liqueurs, how they are produced and from which region they originate

WA 108 WINE PROGRAM MANAGEMENT 12 HOURS

The Wine Program Management Module begins with creating a winning wine list including menu concept, pricing, variety of selections and creative marketing. Beverage cost control, vendor relations, cellar management and beverage law round out this module. The module will conclude with a decanting wine service exam.


Know how to design a wine list for various types of service venues

Know the proper formulae for pricing

Know the steps necessary for proper cellar management

Know the steps necessary for maintaining control of wine program costs

Know the implications of beverage laws to the sommelier s position

GRADING

Throughout the curriculum, students will be given written examinations after each module as well as a module evaluation grade for tasting (and/or service, and/or homework) and professionalism. A student failing a module will be placed on probation, and will be required to repeat the module, or be withdrawn, at the discretion of the School Director and Director of Wine Education.

Students must achieve an overall minimum passing grade of 70% for module 1 (Wine Foundation) or will be withdrawn from the program (subject to the discretion of the School Director and Director of Wine Education). Students failing to achieve a passing grade in any subsequent module will be placed on probation and/or required to repeat the module (at the discretion of the School Director and Director of Wine Education). Students put on grade probation for failing a module will remain on probation through the end of the subsequent module at which time they will be taken off of grade probation if their overall average is over 70%, Students may retake the written portion of a module exam one time in an effort to receive a minimum passing grade of 70% for the module (this does not apply to Wine Foundation). The grade for a retake exam will be considered pass/fail and a maximum 70% will be recorded for passing written grades. The retake must be completed within 3 class periods of notification of failing grade (unless an exception has been made by the School Director). Students who are absent the day of an end-of-module exam must have a documented reason for their absence and approval from the School Director to make up the written portion of the exam. The written make up exam for a missed exam will be considered pass/fail and the maximum grade to be entered for the written portion of the missed exam is 70%. Students will not have the option to make up the tasting and/or service portion of a missed exam and a zero will be recorded for that portion of the grade. Students should read the Satisfactory Academic Progress section of this catalog and/or consult with Student Affairs to know out how this may affect their academic standing.

Court of Master Sommeliers Introductory and Certified Exams

Students in the Intensive Sommelier Training program must successfully complete the program in order to take the optional, on-site Court of Master Sommeliers introductory and Certified exams at no additional cost. No refunds will be given to students not taking the exams. The Court of Master Sommeliers Introductory and Certified exams are held at the International Culinary Center after the official end of the course.

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SCHEDULE THEORY PRACTICE TOTAL

Unit 1: Italian Language and Culture 57 0 57

Unit 2: Comprehensive Italian Cooking 50 184 234

TOTAL PROGRAM (in California) 107 hours 184 hours 291 hours

ALMA 71 hours 309 hours 380 hours

EXTERNSHIP 0 hours 320 hours 320 hours


CALIFORNIA - 10 weeks Monday - Friday 7:30 AM to 3:30 PM. Specific Kitchen and Language class times may vary from week to week. ALMA (Italy) - 9 weeks Monday - Friday 8:00 AM to 6:00 PM. Specific Kitchen and Language class times may vary from week to week. Stage - 9 weeks Upon successful completion of coursework at ALMA, students participate in a 9 (nine) week stage (internship) in Italy. Placement in the stage will be coordinated by ALMA. While students may request a specific restaurant for the stage, placements are at the sole discretion of ALMA. During the stage, the restaurants will provide students with appropriate and reasonable accommodations and, on working days, one meal per day, without charge.

FAMILY MEAL - California

The School provides students in the Classic Culinary Arts: Work Experience, Classic Pastry Arts, Intensive Sommelier Training and Italian Culinary Experience programs while in class on campus.

MAXIMUM NUMBER OF STUDENTS - California

Italian Culinary Experience classes contain a maximum of 12 students.


The 291 hour-as an entry-level line cook with emphasis on Italian cooking and basic knowledge of the Italian language for the kitchen. This path requires intense training in more than just the techniques and classic recipes of Italy. It

Experience. The program provides one of the most well-rounded and authentic training programs.

Intensive training will begin with 10 weeks in Campbell, CA, learning Italian cuisine, culture, and language. Upon completing 291 hours of study, Italian Culinary Experience students will complete 9 weeks of study at ALMA (in Italy). Additionally a 9-week optional internship (in Italy) is available to Italian Culinary Experience students. After spending time at the internship, the Italian Culinary Experience students will return to ALMA for their final 3 days and to take the final exam.

In order successfully complete the Italian Culinary Experience program and receive a diploma, students are required to complete a 9 week course of study at ALMA in Italy (offered in conjunction with Culinary Explorations LLC), and a 9-week internship (in Italy), as arranged and managed by ALMA.

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CALIFORNIA

SEGMENT STRUCTURE

After attendance is taken each class day, students in Italian Language and Culture will receive intensive instruction in the Italian language in a traditional classroom setting.

In Comprehensive Italian Cooking, after attendance during each class day, the chef-instructor will lecture and do

given. Students will then work in teams on specific recipes and create finished dishes. Throughout the progression of the recipe, chef-instructors will provide individual attention and feedback. Each completed dish is then presented for critique by the chef-instructors.

ITALIAN LANGUAGE AND CULTURE - 57 HOURS

The language portion of the curriculum is designed for the novice learner of Italian and emphasizes the

to culinary students interested in cooking in an Italian kitchen. Grammar, vocabulary, functional language, and cultural notes have been selected to reinforce techniques/competencies that will be learned in the culinary component of the program.

SKILLS ACQUIRED

Upon completion of Level I, each student will have:

Identified his/her learning style(s) Learned basic Italian vocabulary, grammar, and pronunciation

Learned and applied some idiomatic expressions Been introduced to the Italian culture

Students will develop new skills in a kitchen setting. Students will learn about the essential components of the Italian kitchen, including equipment and their use, and basic knife skills. This segment illustrates the fundamentals of Italian cooking philosophy, from the selection to the preparation of key ingredients.

COMPREHENSIVE ITALIAN COOKING - 234 HOURS

Students will learn the classical cooking skills and techniques of a professional kitchen and become adept at preparing classic Italian cuisine. A student will be immersed in Italian culture, will learn to speak and comprehend the language by putting it to use during their daily kitchen duties.. Students will learn to make fresh and filled pastas, create a variety of fillings and sauces, prepare risotto, polenta, pizza and flatbreads, antipasti and cheeses. Additionally, lessons in fish and shellfish, meat including pork, beef, veal and wild boar, poultry, and game, Preparations for chicken, duck, turkey, pigeon, quail, lamb, and rabbit will be taught. Classic Italian desserts and pastrie

Skills Acquired Upon completion of Comprehensive Italian Cooking, each student will be able to:

Recognize: ingredients used in Italian cuisine (e.g., pasta, grains, legumes, poultry, meat, fish, and other specialty items); proper preparation of soups, stocks, and sauces; specific cooking skills for a variety of dishes; organization and cleanliness; a variety of recipes from the Italian cuisine repertoire

Know: basic sanitation and food safety principles; ingredient selections and purchasing; advanced cooking techniques with meat, fish, and vegetables; care and maintenance of professional equipment (including knives)

Understand: the organization of a work station; the importance of a team environment

GRADING FOR THE CALIFORNIA UNITS

The minimum passing grade at the school is 70%.

Throughout the curriculum students will be given written examinations and practical evaluations. Students receive cumulative grades for each individual level and for the entire program. Students who fall below 70% in Comprehensive Italian Cooking or Italian Language & Culture are placed on grade probation. If a student is placed on grade probation they will remain on probation through the end of the unit.

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Students who fail to achieve a grade of 70% or higher in the California portion of the program will be withdrawn and will not be permitted to continue with the program in Italy. Students must have a cumulative grade of 70% or higher in order to graduate from the program. Graduates will have a strong knowledge of basic techniques, enabling them to function immediately in a restaurant as an entry-level line cook.

ALMA

SEGMENT STRUCTURE

At ALMA classes shall be taught in Italian (a full-time translator will be provided by ALMA, except in cases where the instructor is able to teach in English). Students will learn the history of Italian cuisine, including traditional products and raw materials, and wines. They will acquire knowledge of Italian regional recipes and cooking methods. Through trips to local production centers, students will better understand the processing of some significant Italian food products. ALMA reserves the right to modify or change the curriculum so long as the overall program objectives remain the same.

Upon completion of the 380 hours of study at ALMA students will Stage in a noted Italian restaurant for 9 weeks (320 hours). At completion of the Stage students will return to ALMA for finals: a practical exam which will be evaluated by a panel of Italian chefs and chef-instructors.

ITALIAN LANGUAGE - 24 HOURS

provide a complement to material and information covered in the culinary program at ALMA; help students increase speaking and listening skills in Italian as well as fluency with culinary-related vocabulary; help students develop cross-cultural skills, particularly as they relate to interacting with Italian colleagues in a professional kitchen/restaurant; help familiarize students with basic information about Italian culture and values, particularly those related to food, the culinary arts and the workplace.

For each week of the program, the curriculum alternates a lesson on culinary topics with a lesson on survival language skills and/or cross-cultural skills. The language content (grammar, vocabulary, cultural notes) has been selected to complement material and learning activities outlined in the ALMA culinary curriculum.

HISTORY OF ITALIAN CUISINE - 16 HOURS

This course provides information about the birth and development of regional cuisine in order to provide an understanding of regional products and recipes and the relationship between different regional food lore. After a general introduction, the course will focus on cuisine of each region, as set forth above.

PRODUCTS AND RAW MATERIALS - 16 HOURS

Italian cuisine is directly related to the availability and to the quality of raw materials and regional Italian products. Knowledge and direct experience of both will be delivered to the students through lectures and product tasting.

GUEST CHEF DEMONSTRATION - 96 HOURS

Guest Chefs (awarded at least one star in the Michelin Guide, or compatible with ALMA fine dining cuisine philosophy) will introduce the students to the practice of the cuisine of each of the twenty regions. Students will learn how to prepare some traditional recipes of each region.

COOKING PRACTICE AND RECIPES - 137 HOURS

This is the core course of the program, and it is directed to provide the students with the capability to prepare, cook, and present the most significant regional Italian dishes. This course focuses on techniques and recipes, and is organized through a continuous process of demonstrations and hands-on training in order to involve the students in a practical immersion in Italian cuisine.

WINES - 15 HOURS

Wine is an integral part of Italian gastronomy. Its relationship with the territory, products, and habits is as direct as it is for food and cuisine. In this course, students will explore the technological aspects of wine as well as the regional characteristics and the role of different wines in the menu in order to provide the fundamentals of

45

pairing food and wine. After a general overview, in each lesson students will be taught how to combine the regional recipes they have prepared in Cooking Practice and Recipes with the proper wine.

PASTRY - 36 HOURS

Pastry plays an important role in the Italian menu. The objective of this course is to teach the students to prepare a range of significant Italian sweets and cakes, such as: tiramisu, zuccotto, zuppa inglese, cassata siciliana, cannoli siciliani, pastiera napoletana, panettone, and pandoro.

PRODUCTION SITE VISITS - 40 HOURS

5 days will be devoted to visit some important production sites which may include some of the following:

Truffles: visit to Langhe wine region, and a re-enactment of truffle hunting (Piemonte)

Parmigiano Reggiano: visit to a production plant and to the Museum

Prosciutto di Parma: visit to a production plant and to the Museum

Culatello: visit to a pig farm and to a production plant

Wine: visits to some Chianti, Montalcino (Toscana), and Barolo (Piemonte) wineries

Pecorino Cheese: visit to a production site in Toscana

Olive Oil: visit to olive oil mills in Toscana Page 5 of 9 CUL EXPLOR 0113 FULL RATE 010413 rev

Chianina steak: visit to a butcher in Toscana

Pasta: visit to a production plant and briefing on pasta technologies

Traditional Balsamic Vinegar: visit to an "acetaia"

In order successfully complete the Italian Culinary Experience program and receive a diploma, students are required to complete a 9 week course of study at ALMA in Italy offered by Culinary Explorations, a Vermont Limited Liability Company, and a 9-week optional internship (in Italy), as arranged and managed by ALMA.

ALMA has a separate grading policy outlined in their student catalog. This student catalog will be distributed prior to departure to ALMA.

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TUITION AND FEES

The tuitions and fees are effective solely for the indicated dates and are subject to change. Please refer to addendum for any and all updates.

Pricing Chart for January 1, 2014 to December 31, 2014:

CLASSIC CULINARY ARTS: WORK EXPERIENCE (DAY)

TUITION APPLICATION

FEE (Non-Refundable)

BOOKS & SUPPLIES

CA SALES TAX

STRF (Non-

Refundable) TOTAL PRICE

Classic Culinary Arts:

Work Experience $35,146.00 $100.00 $600.00 $54.00 $18.00 $35,918.00

Family $31,631.40 $100.00 $600.00 $54.00 $16.00 $32,401.40

Alumni $31,631.40 $0.00 $600.00 $54.00 $16.00 $32,301.40

Current Student/ Recent Alumni

$29,874.10 $0.00 $600.00 $54.00 $15.50 $30,543.60

Classic Culinary Arts: Work Experience

6/2/14

$37,646.00 $100.00 $600.00 $54.00 $18.00 38,418.00

Family $33,881.40 $100.00 $600.00 $54.00 $17.50 $34,652.90

Alumni $33,881.40 $0.00 $600.00 $54.00 $17.50 $34,552.90


$31,999.10 $0.00 $600.00 $54.00 $16.50 $32,669.60

CLASSIC CULINARY ARTS: WORK EXPERIENCE (EVENING)

TUITION APPLICATION


BOOKS & SUPPLIES

CA SALES TAX

STRF (Non-


Classic Culinary Arts: Work Experience

$29,146.00 $100.00 $600.00 $54.00 $15.00 $29,915.00

Family $26,231.40 $100.00 $600.00 $54.00 $13.50 $26,998.90

Alumni $26,231.40 $0.00 $600.00 $54.00 $13.50 $26,898.90


$24,774.10 $0.00 $600.00 $54.00 $12.50 $25,440.60

CLASSIC PASTRY ARTS (DAY)

TUITION APPLICATION


BOOKS & SUPPLIES

CA SALES TAX

STRF (Non-


Classic Pastry Arts $34,211.40 $100.00 $540.00 $48.60 $17.50 $34,917.50

Family $30,790.26 $100.00 $540.00 $48.60 $15.50 $31,494.36

Alumni $30,790.26 $0.00 $540.00 $48.60 $15.50 $31,394.36


$29,079.69 $0.00 $540.00 $48.60 $15.00 $29,683.29

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CLASSIC PASTRY ARTS (EVENING)

TUITION APPLICATION


BOOKS & SUPPLIES

CA SALES TAX

STRF (Non-


Classic Pastry Arts $29,211.40 $100.00 $540.00 $48.60 $15.00 $29,915.00

Family $26,290.26 $100.00 $540.00 $48.60 $13.50 $26,992.36

Alumni $26,290.26 $0.00 $540.00 $48.60 $13.50 $26,892.36


$24,829.69 $0.00 $540.00 $48.60 $12.50 $25,430.79

INTENSIVE SOMMELIER TRAINING (DAY & EVENING)

TUITION APPLICATION


BOOKS & SUPPLIES

CA SALES TAX

STRF (Non-


Intensive Sommelier

1/6/14 $9,744.20 $100.00 $120.00 $10.80 $5.00 $9,980.00

Family $8,769.78 $100.00 $120.00 $10.80 $4.50 $9,005.08

Alumni $8,769.78 $0.00 $120.00 $10.80 $4.50 $8,905.08


$8,282.57 $0.00 $120.00 $10.80 $4.00 $8,417.37

Intensive Sommelier 10,269.20 $100.00 $120.00 $10.80 $5.00 $10,505.50

Family $9,242.28 $100.00 $120.00 $10.80 $4.50 $9,477.58

Alumni $9,242.28 $0.00 $120.00 $10.80 $4.50 $9,377.58


$8,728.82 $0.00 $120.00 $10.80 $4.50 $8,864.12

ITALIAN CULINARY EDUCATION

START DATE TUITION APPLICATION


BOOKS & SUPPLIES

CA SALES TAX

STRF (Non-


Italian Culinary Experience

$42,447.90 $100.00 $690.00 $62.10 $21.50 $43,321.50

Family $38,203.11 $100.00 $690.00 $62.10 $19.50 $39,074.71

Alumni $38,203.11 $0.00 $690.00 $62.10 $19.50 $38,974.71


$36,080.72 $0.00 $690.00 $62.10 $18.50 $36,851.32

Tuitions and fees for the Italian Culinary Experience program include course instruction and housing at ALMA as set forth. There are no charges assessed for the Stage (internship). Students are responsible for all costs and travel arrangements associated with travel to and from Italy, and for all costs and travel arrangements associated with travel within Italy, including, but not limited to, any travel costs associated with the Stage.

Family member pricing is available for family members of graduates of Classic Culinary Arts, Classic Culinary Arts: Work Experience, Classic Pastry Arts, Intensive Sommelier Training or Italian Culinary Experience programs. Family members are limited to a documented spouse, registered domestic partner, child or sibling.

Alumni pricing is available to graduates of a program of study at The School that is 90 hours or longer in length.

Current Student/Recent Alumni pricing is available to a student currently enrolled in, or who has graduated from a program of study at the School that is 90 hours or longer in length within the twelve months preceding the start date of this class.

Tuition is applicable to all students. For purposes of financial aid eligibility, career day programs are considered full-time and career evening/afternoon programs are considered part-time.

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A $500 tuition credit will be granted to any Classic Culinary Arts: Work Experience, Classic Pastry Arts or Italian Culinary Education program student who has paid the entire balance due in full by cash, check or credit card, upon enrollment or no later than one week prior to the program start date. This credit shall be reversed if the check is not honored or if the credit card charges are reversed.

Please note that the $100 application fee is nonrefundable, except that all monies paid by an applicant must be refunded within three days after signing an enrollment agreement and making an initial payment. Applicants who have not visited the School prior to enrollment will receive a refund of all monies paid, if requested, within three business days following either the regularly scheduled orientation procedures or following a tour of the School facilities and inspection of equipment where training and services are provided. Pursuant to California law, except where a 100% refund is made, the STRF Assessment is nonrefundable.

Advanced Standing: Tuition charges for a graduate of Culinary Techniques or Pastry Techniques who has been granted Advanced Standing (subject to availability) for Classic Culinary Arts: Work Experience or Classic Pastry Arts (respectively) shall be credited by the amount equal to the tuition paid for that course.

ADDITIONAL CHARGES

Students will be charged $75 for each scheduled make-up class. There will be no refund for missed make-up classes.

A student required to repeat a level in Classic Culinary Arts: Work Experience due to excessive absenteeism or failing grades shall be assessed an additional charge of $2,000.

A student required to repeat the second half of Classic Pastry Arts due to excessive absenteeism or failing grades shall be assessed an additional charge of $4,000.

A student required to repeat a module in Intensive Sommelier Training to excessive absenteeism or failing grades shall be assessed an additional charge of $500.

A student required to repeat a Tasting Exam in Intensive Sommelier Training shall be assessed an additional charge of $150.

A student repeating their ServSafe Exam shall be assessed an additional charge of $35

All students must be covered by an accident insurance plan for the length of their program, for which there is a charge of $10.

The coverage is terminated once a student is no longer enrolled in the program.

The books and supplies charge, ranging in cost depending on the program of enrollment, includes the charges for required books, tools, uniforms, and daily supplies. Fees for replacement books, uniforms, tools and identification cards are available upon request.

STRF is paid by all career students except for the following conditions: (1) When 100% of the students Institutional Charges are paid by a scholarship or a combination of scholarships. (2) When 100% of the students Institutional Charges are paid by a grant or a combination of grants. (3) When 100% of the students Institutional Charges are paid by a combination of scholarships and grants. (4) When 100 % of the students Institutional Charges are paid by a third party, such as an employer, which requires NO repayment from the student.

MISCELLANEOUS FEES

account

A fee of $25 for any check returned to the School from the bank, for any reason, will be charged to the

A fee of $20 will be charged for replacement of a diploma

All required curriculum books are provided to the student with the cost included in the materials fee. If a student requires a replacement copy of a book, the request should be made to the 2nd floor Front Desk.

The Financial Services Department is available to assist students in securing a means of paying for their training. If a student obtains a loan to pay for educational expenses it is the responsibility of the student to repay the full amount of the loan plus interest, less the amount of any refund. If a student has received federal student financial aid funds, the student is entitled to a refund of the moneys not paid from federal student financial aid program funds.

The Financial Services Department is available to assist students in securing a means of paying for their training. If a student obtains a loan to pay for educational expenses it is the responsibility of the student to repay the full amount of the loan plus interest, less the amount of any refund. If a student has received federal student

49

financial aid funds, the student is entitled to a refund of the moneys not paid from federal student financial aid program funds.

In accordance with US Department of Education requirements, The School discloses certain educational, labor, and financial statistics related to our career programs. For more information and to view the statistics please visit our website.

BOOKS PROVIDED

Books below are provided by The ICC as part of the supply fees, credit will not be given for books student already possesses or purchases.


Title ISBN ISBN Number

ServSafe Manager 6/e with Answer Sheet Yes 978-0-1330-7568-7

The Fundamental Techniques of Pastry Arts Yes 978-1-5847-9803-3

The Fundamental Techniques of Culinary Arts Yes 978-1-5847-9478-3

Classic Culinary Arts: Work Experience - Level 1 No* N/A




CLASSIC PASTRY ARTS



The Fundamental Techniques of Pastry Arts Yes 978-1-5847-9803-3

Classic Pastry Arts: Level 1 No* N/A

Classic Pastry Arts: Level 2 No* N/A



The Sommelier Prep Course Yes 978-0-470-28318-9

World Atlas of Wine 7th Edition Yes 978-1-8453-3689-9

Sommelier Tasting Notes: Unit 1 No* N/A



Sommelier Tasting Notes: Unit 4-5 No* N/A





The Fundamental Techniques of Italian Yes 978-1-5847-9990-0

Parliamo Italiano Yes 978-0-470-52677-4

Italian Culinary Experience - Kitchen Textbook No* N/A

Italian Culinary Experience - Language Workbook No* N/A

*Curriculum designed and printed by The ICC.

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FINANCIAL AID

At The School, we recognize that each student has different needs. For this reason, we urge the student to discuss individual financial needs with a financial aid advisor who can explain the various financial aid programs available to those who qualify, and, working together with the student, help design a financial aid portfolio to meet specific needs.

from data supplied on the Free Application for Federal Student Aid (FAFSA) form.

The School participates in federal and state financial aid programs and if you obtained a loan to pay for an educational program, you have the responsibility to repay the full amount of the loan plus interest, less the

the moneys not paid from federal student financial aid program funds.

FINANCIAL AID PROGRAMS

FEDERAL PROGRAMS

Federal Pell Grant

The and have demonstrated financial need, as determined by the U.S. Department of Education.

Once your financial need has been determined, the maximum amount that may be awarded is $3,763 and the minimum amount that may be awarded is $201 (figures based on 2013-2014 academic year). The total amount

disburmade by the midpoint of the program.

Federal Supplemental Educational Opportunity Grant (F.S.E.O.G.)

The FSEOG is a gift program for students who demonstrate exceptional financial need. The FSEOG program is federally funded for helping the financially needy undergraduate students meet the cost of postsecondary education. FSEOG funds are awarded to Federal Pell Grant recipients with the lowest EFC beginning with zero. Pell eligible students with lowest EFCs have primary consideration for an FSEOG. If after giving FSEOG awards to all our Pell recipients we have remaining funds, the School can then award those funds to eligible students who are not Pell eligible with the lowest EFCs. Maximum award is $1,000 per student. In order to determine eligibility for any federal financial aid program, students must file a Free Application for Federal Student Aid (FASFA) and have the results sent to Oakwood College. The Office of Financial Aid will accept results through electronic transmission from the Central Processing System (CPS). Student eligibility is determined only through the CPS of the Department of Education using the Federal Methodology need analysis formula. The Office of Financial Aid must have an official EFC before eligibility for any fund may be determined. FSEOG is awarded only to students who qualify for a PELL. FSEOG funds are disbursed to students only after an official EFC from the Department of Education

Direct Subsidized Stafford Loan

The Direct Subsidized Federal Stafford Loan is available to dependent and independent students who have demonstrated financial need, as determined by the U.S. Department of Education.

Once financial need has been determined, a student may borrow up to $2,333. An origination fee of 1.051%will be deducted from the loan amount. The principal (what you borrowed) does not have to be repaid and the interest does not begin to accrue until six months after the last date of attendance. The interest rate is fixed at 3.86%.

account provided satisfactory academic progress has been made by the midpoint of the program.

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Direct Unsubsidized Stafford Loan

The Direct Unsubsidized Stafford Loan is available to independent students only. Financial need does not have to be demonstrated to be eligible. The maximum amount that a student can borrow is $4,000. If a student does not qualify for a Subsidized Stafford Loan, the maximum amount to be borrowed is $6,333. An origination fee of 1.501% will be deducted from the loan amount. Under this program, a student is responsible for the interest from the time of the first disbursement through any deferment periods. All students participating in the Direct Stafford Loan program will be required to complete an Entrance Interview upon applying for the Stafford loan and an Exit Interview once the student reaches their last day of attendance. A student may choose to pay the interest while attending school or the interest may be deferred for up to six months after the last date of attendance. If the interest is deferred, the interest accrued during this period will be capitalized. The interest rate is fixed at 3.86%.The maximum repayment period is 10 years. The loan amount will be credited toward a

installments. The second disbursement will be applied -point of the

program.

Direct PLUS Loan

The Direct PLUS Loan is available to parents of dependent students and is not based on financial need.

attendance, minus any other financial aid awarded. The interest begins to accrue at the time of the first disbursement and payment begins 60 days after the final disbursement. The interest rate is fixed at 6.41%.The

disbursed in two equal installments. The provided satisfactory academic progress has been made by the midpoint of the program. An origination fee of 4.204% will be deducted from the loan amount.

To apply for the Federal Pell Grant, the Direct Subsidized Stafford Loan, and the Direct Unsubsidized Stafford Loan, a student must complete a Free Application for Federal Student Aid (FAFSA). To apply for the Direct PLUS Loan a pre-screening of credit will be required from the parent. The borrower and student complete a Direct PLUS Loan Application and Promissory Note. All forms are available in the financial aid office and a financial aid advisor is available for assistance in completing the forms. A student may also need to provide The INTERNATIONAL CULINARY CENTER with:

1. Proof that he/she is either a U.S. citizen or an eligible non-citizen 2. A copy of his/her social security card 3. A copy of his/her most recently filed Federal Tax return (if a dependent student, a copy of

ently filed Federal Tax return). If male, and between the ages of 18 to 25, a student must be registered with Selective Service in order to apply for any of the federal aid programs.

ALTERNATIVE LOAN PROGRAMS

Salle Mae Smart Option Student Loan

The Sallie Mae Smart Option Student Loan offers a choice of two great repayment options both designed to save you money and help you graduate with less loan debt. Two repayment options: (1) The Fixed Repayment Option to save on interest with low in-school fixed payments of just $25. Or (2) The Interest Repayment Option to save even more. The Sallie Mae Smart Option Student Loan can fund up to 100% of your total cost of attendance providing you are still in need of funds after maximizing grants, scholarships and federal loans.

New Jersey Class Loan

The New Jersey Class loan is available to New Jersey residents only. The New Jersey Class loan offers one of the most affordable and flexible student loan programs in the nation. It allows students to finance the cost of attendance, and can be used in conjunction with other Financial Aid that is awarded to the student.

• Offers a fixed rate ranging from 6.15% 8.05% • Parents are eligible to borrow in combination with PLUS loans • Lower interest expense over the life of the loan • Immediate tax deduction for student loan interest payments • Applicable to New Jersey residents only • Repayment options include:

• Principal and interest

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• Interest only • Full deferment until out of school

• Repayment terms ranging from 10-20 years • Loan administration fee 3.0%, deducted at time of disbursement

The New Jersey Class Loan reduces the interest rate for the first 48 monthly payments of principal and interest. This reduction assists borrowers in repaying more principal during these early months when the loan balance is highest. The result is a lower overall cost to the borrower. In the 13th or 49th month of principal and interest repayment, your interest rate increases by 0.75% and stays at that rate for the remainder of the loan

RETURN OF TITLE IV FUNDS

A recipient of Title IV funds who withdraws from the School after beginning attendance may have earned only a portion of the Title IV funds received. Any unearned portion must be returned to the Title IV programs. The regulations mandate that the School determine the amount of Title IV funds earned by a student who withdraws from school by computing the percentage of the payment period completed by a formula utilizing the following three criteria:

1. The number of clock hours in the payment period;

2. The number of clock hours completed by the student in the payment period; and

3. attendance. The student will have earned all of his or her Title IV funds received only if he or she has completed 70% or more of the clock hours in the payment period. If the student has completed less than 70% of the clock hours in the payment period, then only that percentage of the Title IV funds received by the student will be earned. If a portion of the Title IV funds received by the student must be returned, the School will calculate based upon these regulations what portion of the unearned Title IV funds must be returned by the School and what portion, if any, must be returned by the student.

the School utilizing the California Bureau for Private Postsecondary

Catalog), the total amounts paid by the student will be adjusted by any Title IV funds returned by the School. The School must disburse directly to the student or parent any amount of post-withdrawal disbursement of

account no later than 45 days after the date the School determines that the student withdrew. The School

1. For a student that provides notification to the School of his or her withdrawal the withdrawal date is the date of the notification of withdrawal.

2. For a student who did not provide notification of withdrawal, the withdrawal date is the date that the institution became aware that the student ceased attendance. The School must make the determination that the student withdrew no later than 30 days after the earlier of:

(a) the payment period or period of attendance;

(b) the end of the academic year in which the student withdrew; or

(c) The end of the educational program in which the student withdrew.

3. For a student who does not return from an approved leave of absence, the withdrawal date is the earlier of the date of the end of the leave of absence or the date the student notifies the School that he or she will not be returning to the School.

4. For a student who takes a leave of absence that is not approved by the School, the withdrawal date is the date that the student begins the unapproved leave of absence. Federal student aid may not cover all unpaid institutional charges due to the School ithdrawal. The French Culinary Institution maintains a fair and equitable refund policy. Refunds and student liability are computed using the Schoolsequence:

1. Direct Unsubsidized Stafford 2. Direct Subsidized Stafford 3. Direct PLUS 4. PELL 5. Other assistance 6. Student

53

Credit balances The School will pay a credit balance directly to a student or parent no later than 14 days after the balance occurred in one of the two ways:

• If the credit balance occurred after the first day of class of a payment period • If the credit balance occurred on or before the first day of class of that payment period

This 14-day requirement is now a standard for all FSA programs. A school may hold any additional loan proceeds in excess of that necessary to cover allowable school charges the student owes (for use during the

coerce a student to provide authorization, and a school must allow for cancellation or modification of the

credited to the account, the School must distribute the excess Direct PLUS Loan funds to the parent borrower, unless the parent has provided written authorization allowing the School to give the funds to the student. A school must pay any remaining balance on loan funds by the end of the loan period in the award year for which the funds were awarded.

In the case ocredit balance of Direct PLUS Loan funds directly to the student. Otherwise, the School must deliver these funds to the parent. Other applicable third party funding agency refund or return of funds policies (e.g., Veterans Administration, WIA, etc.) may be obtained from the Financial Aid Office.

Contact information:

The Financial Aid department is always available to assist students and is always looking forward to hearing from them.

Should you have any questions or concerns regarding Financial Aid please contact the following:

Marc Tsuchiya Financial Services Manager 408.370.5507 [email protected]


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STUDENT TUITION RECOVERY FUND (STRF) The Student Tuition Recovery Fund (STRF) was established to protect any California resident who attends a private postsecondary institution from losing money if prepaid tuition resulted in a financial loss as a result of the SchoolCommencing January 1, 2013, an assessment of fifty cents ($.50) per one thousand ($1,000) of institutional charges, rounded to the nearest thousand dollars, applies to each new student as tuition is paid or loans are funded on behalf of the student.

You must pay the state-imposed assessment for the Student Tuition Recovery Fund (STRF) if all of the following applies to you:

(1) You are a student in an educational program who is a California resident, or are enrolled in a residency program, and prepay all or part of your tuition either by cash, guaranteed student loans, or personal loans, and

(2) Your total charges are not paid by any third-party payer such as an employer, government program or other payer unless you have a separate agreement to repay the third party.

You are not eligible for protection from the STRF and you are not required to pay the STRF assessment, if either the following applies:

(1) You are not a California resident or are not enrolled in a residency program, or

(2) Your total charges are paid by a third party such as an employer, government program or other payer, and you have no separate agreement to repay the third party.

The State of California created the Student Tuition Recovery Fund (STRF) to relieve or mitigate economic losses suffered by students in educational programs who are California residents, or are enrolled in a residency programs attending certain schools regulated by the Bureau for Private Postsecondary and Vocational Education.

You may be eligible for STRF if you are a California resident or are enrolled in a residency program, prepaid tuition, paid the STRF assessment and suffered and economic loss as a result of any of the following:

(1) The School closed before the program of instruction was completed.

(2) The Schoolany other purpose or to provide equipment or materials for which a charge was collected within 180 days before the closure of the School.

(3) The Schoolprogram as required by law or to pay or reimburse proceeds received by the School prior to closure in excess of tuition and other costs.

(4) There was a material failure to comply with the Act or this Division within 30 days before the School closed or, if the material failure began earlier than 30 days prior to closure, the period determined by the Bureau.

(5) An inability after diligent efforts to prosecute, prove, and collect on a judgment against the institution for volition of the Act. However, no claim can be paid to any student without a social security number or a taxpayer identification number.

If a judgment is obtained you must file a STRF application within two years of the final judgment. It is important that you keep copies of the Enrollment Agreement, financial aid paper, receipts or any other information that documents the monies paid to the School. Questions regarding the STRF may be directed to the Bureau for Private Postsecondary Education physical address: 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833 Mailing Address: P.O. Box 980818, West Sacramento, CA 95798-0818 Tel: (916) 431-6959 Toll Free: (888) 370-7589 Fax Number: (916) 263-1897. To qualify for STRF reimbursement you must file an STRF application within one (1) year of receiving notice from the Bureau for Private Postsecondary Education (BPPE) that the School is closed. If you do not receive notice from the Bureau for Private Postsecondary Education (BPPE), you have four (4) years from the date of closure to file a STRF application.

Please note that (a) if the student is a recipient of third-party payer tuition and program cost, the student is not eligible for protection under STRF, and (b) the student is responsible for paying the state assessment amount for the Student Tuition Recovery Fund. As a particular in the Student Tuition Recovery Fund, The International

55

Culinary Center is required by law to collect the name and source of each loan, if you have one or more government insured loans for tuition purposes outstanding.

Any questions you may have regarding this catalog that have not been satisfactorily answered by the institution may be directed to the Bureau for Private Postsecondary Education:

Mailing address: Bureau for Private Postsecondary Education at 2535 Capital Oaks Dr. Suite 400, Sacramento, CA 95833 www.bppe.ca.gov. Telephone: 1-888-370-7589, [email protected].

A student or any member of the public may file a complaint about this institution with the Bureau for Private Postsecondary Education by calling 1-888-370-7589 or by completing a complaint form, which can be obtained on the bureau's Internet Web site: www.bppe.ca.gov.


56

BUDGETS The following budgets are used in estimating the cost of attendance, but are subject to change if there are increases in any category. Tuition, books, and supplies are actual, direct costs. Home maintenance, transportation, personal expenses and fees are estimated. Effective February 1, 2014: Students, without dependents, living at home with parents:

Classic Culinary Arts: Work Experience Classic Pastry Arts

Full-time

Full-time 6/2/13

Part-time Full-time Part-time

Tuition and fees $35,246.00 $37,746.00 $29,246.00 $34,311.40 $29,311.40

Books/Supplies (incl. tax) $654.00 $654.00 $654.00 $588.60 $588.60

Personal expenses $3,000.00 $3,000.00 $4,500.00 $3,000.00 $4,500.00

Room and board $12,000.00 $12,000.00 $18,000.00 $12,000.00 $18,000.00

Transportation $720.00 $720.00 $1,080.00 $720.00 $1,080.00

TOTAL $51,620.00 $54,120.00 $53,480.00 $50,620.00 $53,480.00

All other students:

Classic Culinary Arts: Work Experience Classic Pastry Arts

Full-time

Full-time 6/2/13

Part-time Full-time Part-time

Tuition and fees $35,246.00 $37,746.00 $29,246.00 $34,311.40 $29,311.40

Books/Supplies (incl. tax) $654.00 $654.00 $654.00 $588.60 $588.60

Personal expenses $4,980.00 $4,980.00 $7,470.00 $4,980.00 $7,470.00

Room and board $13,800.00 $13,800.00 $20,700.00 $13,800.00 $20,700.00

Transportation $720.00 $720.00 $1,080.00 $720.00 $1,080.00

TOTAL $55,400.00 $57,900.00 $59,150.00 $54,400.00 $59,150.00

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SCHOLARSHIP OPPORTUNITIES Contact the Financial Aid office for updated and additional scholarship opportunities. Marc Tsuchiya 408.370.5507 [email protected]

The International Culinary Center currently offers an institutional scholarship to any enrolled student who has honorably served, or is currently serving, in the United States Armed Forces. The student must furnish proof of service (honorable discharge documents and/or military identification card) to the SchoolCoordinator to be eligible for this scholarship. Award is $6000 for a student enrolled in the School Classic Culinary Arts: Work Experience or Classic Pastry Arts Program. Award is $1500 for a student enrolled in the School

The International Culinary Center will periodically offer institutional program-related scholarships. These scholarship opportunities are available to students currently enrolled in one of the School Classic Culinary Arts: Work Experience or Classic Pastry Arts Programs. For consideration, students must submit a 500-word essay

essays are screened by a scholarship committee consisting of the SchoolDirector of Education, and the School Director. The awards for these scholarships are typically $5000 each.

The Friends of French Culinary Institute (FoFCI) This is an independent non-profit organization that raises funds for scholarships. Eligibility criteria, selection process, and award amounts are similar to the Schoolinstitutional scholarships (see above).

William J. Bullis This scholarship was founded to honor the memory of William J. Bullis. William dreamed of following his passion for cooking by attending a culwill help a worthy young adult realize their culinary dream. The scholarship is funded by the Bullis Family, friends, community, and The Friends of French Culinary Institute. The William J. Bullis Scholarship is available to any student, who has graduated high school within four years of enrollment, in one of the School Classic Culinary Arts: Work Experience or Classic Pastry Arts Program. For consideration, students must complete an application packet, complete a Free Application for Federal Student Aid (FAFSA), submit two letters of recommendation, and provide a valid copy of high school diploma. Applicant must be at least seventeen years old. The Bullis Family will determine the winner of the scholarship. The award for the William J. Bulllis Scholarship is $15,000.

Miscellaneous (American Culinary Federation, The Culinary Trust, Imagine America, James Beard Foundation, etc.) These are independent, external organizations that offer scholarships to students currently enrolled in an approved school, specializing in either the culinary arts and/or the hospitality industry. Students must apply directly with the organization. As a courtesy, The International Culinary Center will provide links to

the Schoolavailable. These scholarships are not controlled by the School. Award amounts will vary.


58

GRADUATION

REQUIREMENTS FOR GRADUATION

(Classic Culinary Arts: Work Experience)

To qualify for graduation a student must:

Complete at least 90% of the required total hours of instruction.

Take and pass the practical final at the end of Level IV

Receive cumulative passing grade on written tests and practical evaluations as described in the grading system.

Have successfully completed their externship.

Take and pass the written final at the end of the externship.

Have paid, in full, all tuition and fees two weeks prior to the start of the externship.

Return all library books two weeks prior to the last day of class.

Complete the Graduation Clearance form, including an exit interview with Career Services. We request that students who are self-employed in a culinary profession provide us with a business card or other documentation of self-employment. Students who will not be seeking employment as a result of full-time continuing education, medical conditions, military service, or incarceration must provide supporting documentation.

A diploma will be presented to all students meeting the above requirements. (Classic Pastry Arts, Intensive Sommelier Training)


Complete at least 90% of the required total hours of instruction. Take and pass the final examination (applicable and Pastry). Receive an average passing grade on written tests and practical evaluations as described in the grading

system.

Have paid, in full, all tuition and fees two weeks prior to graduation. Return all library books two weeks prior to the last day of class.

Complete the Graduation Clearance form, including an exit interview with Career Services. Students who are self-employed in a culinary profession must provide a business card or other documentation of self-employment. Students who will not be seeking employment as a result of full-time continuing education, medical conditions, military service, or incarceration must provide supporting documentation.

A diploma will be presented to all students meeting the above requirements. (Italian Culinary Experience)


Complete at least: 90% attendance in practical, 90% attendance in language and 90% attendance in the program overall in California.

Successfully complete the program Italian Culinary Experience In Italy, at ALMA offered by Culinary Explorations, and a 9-week internship in Italy

Have paid, in full, all tuition and fees owed to The School and Culinary Explorations two weeks prior to graduation.

Return all library books two weeks prior to the last day of class in CA (if applicable).

A diploma will be presented to all students meeting the above requirements at the graduation in ALMA.

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GRADUATION CEREMONY Culinary and Pastry students are expected to attend in clean, pressed uniforms. Sommelier graduates may attend in business attire. Graduates will be able to invite a limited number of guests depending on the size of the graduating class. Please contact the Registrar for details.

Italian Culinary Experience students: Graduation for your program will take place at ALMA.

ANNUAL COMMENCEMENT CEREMONY In addition to the local, end-of-program graduation ceremony, professional program are welcome to attend the annual commencement ceremony at Carnegie Hall in New York City. Please see the Student Affairs office for details and stipulations for attendance.

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HONORS & AWARDS

GRADUATE WITH DISTINCTION* Any culinary, pastry or sommelier career program graduate who achieves an average cumulative final numeric grade of 95% or higher and does not exceed the allowed absences will graduate with distinction. Individuals who achieve this honor will be recognized at the graduation ceremony. They will receive a diploma indicating distinction, which will be mailed to the graduate approximately three weeks after graduation.

OUTSTANDING ATTENDANCE Any Classic Culinary Arts: Work Experience, Classic Pastry Arts, or Intensive Sommelier Training Program graduate who has perfect attendance will be presented with an outstanding attendance certificate at the graduation ceremony.

OUTSTANDING CREATIVE CULINARY PROJECT This award is presented to one graduate from each culinary arts career program. This recipient will be recognized at graduation and will receive an award.

OUTSTANDING CREATIVE PASTRY PROJECTS This award will go to the pastry arts career graduate with the highest average for four projects: menu project, wedding cake, chocolate showpiece, and pastillage cake stand. The recipient will be recognized at the graduation ceremony and will receive an award.

OUTSTANDING SERVICE AWARD This award is given to any graduate (career culinary, pastry and sommelier) who provides service to The

culinary community at-large. An Outstanding Service Certificate is presented at the graduation ceremony. The recipient of this award must have applied for the award three weeks prior to graduation and accumulated the requisite minimum of service points. Please see Career Services for more information.

Classic Culinary Arts: Work Experience, Classic Pastry Arts and Intensive Sommelier Training students are

both attendance and grades.

TOP OF THE CLASS This honor is awarded to the career course graduate with the highest numeric final average in the class. The recipient will be recognized and receive an award at graduation

The School may withhold any or all of the aforementioned awards at the discretion of the School Director and Director of Culinary and Pastry Arts.

* Students who have repeated a level due to failing grades or attendance will not be eligible to receive Graduate with Distinction.

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SCHOOL POLICIES

ORIENTATION

Student orientation is held prior to the first day of classes. Orientation serves as the transition point in the

faculty and administrative staff. The purpose of orientation is to communicate important information that is vital t day and beyond. This information will help the student successfully navigate and get the

most out of their program.

Final paperwork is collected at orientation and uniforms are distributed. Attendance at orientation is required for all incoming students. Failure to attend or make alternative arrangements may result in the forfeiture of the

seat in that particular class start and cancellation of the enrollment agreement.

GRADING POLICY

CLASSIC CULINARY ARTS: WORK EXPERIENCE, CLASSIC PASTRY ARTS & INTENSIVE SOMMELIER TRAINING

Students receive numerical grades at the end of each level or module. The minimum passing grade at The International Culinary Center is 70%. Students who fail to maintain an average of 70% or higher will be placed on probation, and they will be required to repeat a level discretion).

Students must achieve a cumulative grade average of at least 70% at the program midpoint to maintain satisfactory academic progress standards, or they will be withdrawn (see Satisfactory Academic Progress section in this catalog). Culinary and Pastry students must take and pass both the midterm and final exams with grades of 70% or higher.

Students in Classic Culinary Arts: Work Experience must also achieve a grade average of at least 70% at the end of the first culinary level or they will be withdrawn. Intensive Sommelier Training students must pass Unit 1 with a minimum grade of 70% or higher.

All students must have an average of 70% or higher in order to graduate. See specific program requirements for detailed grading policies for each program.

DESCRIPTION NUMERICAL LETTER

Outstanding 90 100

Above average 80 89

Average 70 79

Failure Below 70

Incomplete I

No grade NG

Withdrawal W

Transfer T

Section Change SC

Pass P

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Students receive evaluations and examinations throughout the course of the program. The minimum passing grade is 70%. Students must achieve an average of 70% or higher by the midpoint of the program in order to maintain Satisfactory Academic Progress standards or they will be withdrawn (see Satisfactory Academic Progress section). Students who fail to maintain an average of 70% or higher will be placed on probation, and they may be required to repeat a section, or be withdrawn (at the School Director s discretion). Students who fail to achieve a grade of 70% or higher in the California portion of the program will be withdrawn and will not be permitted to continue with the program in Italy. All students must have an average of 70% or higher in order to graduate. See specific program requirements for detailed grading policies for each program.

DESCRIPTION NUMERICAL LETTER

Outstanding 90 100

Above average 80 89

Average 70 79

Failure Below 70

Incomplete I

No grade NG

Withdrawal W*

Section Change SC

Pass P

* previously DP for Drop Transfer=moving to same course/time different date Section Change = moving to same course different time

The School maintains electronias per Federal and State regulations. Electronic transcripts are kept permanently on record. The records are located in a secure location with the Registrar at 700 West Hamilton Ave., Suite 300, Campbell, California 95008.

CLASSIC CULINARY ARTS: WORK EXPERIENCE GRADING PERCENTAGES PER LEVEL:

% OF TOTAL

GRADE BY TOPIC

Level I 20%

Level II 20%

Level III 20%

Level IV 20%

Externship 20%

INTENSIVE SOMMELIER TRAINING GRADING PERCENTAGES PER MODULE:

% OF TOTAL

GRADE BY TOPIC

Wine Foundation 18%

Wines of France 22%

New World Regions 14%

Wines of Italy 10%

Wines of Iberian Peninsula 12%

Wines of Germany and Eastern Europe 10%

Beers, Sake & Spirits 8%

Wine Management 6%

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CLASSIC PASTRY ARTS GRADING PERCENTAGES PER UNIT:

% OF TOTAL

GRADE BY UNIT

Tarts, Cookies and Sanitation 8.35%

Pâte à Choux 8.35%

Puff Pastry 8.35%

Viennoiserie 2.1%

Bread 6.2%

Cakes 1 4.15%

Cakes 2 4.15%

Petits Fours 8.35%

Chocolate 1 4.0%

Chocolate 2 6.0%

Individual Desserts 1 3.75%



Sugar 1 6.65%

Sugar 2 3.35%

Wedding Cakes 10%

Review, Written, & Practical Final Exam 10%

ITALIAN CULINARY EDUCATION GRADING PERCENTAGES PER UNIT:

% OF TOTAL

GRADE BY TOPIC

Italian Language and Culture 20%

Comprehensive Italian 80%

GRADE CHANGES

only with the approval of the School Director. If there has been a clerical error, or the student feels the grade received is inaccurate, the student should first discuss the grade with the Chef-Instructor. If there are further questions, the student can file a grade appeal with the School Director. The final grade, however, is the prerogative of the instructor. A student has up to four weeks after the grade has posted to request a grade change. No grade changes are accepted after this date. If a grade change is approved, the School Director will

permanent grade transcript record.

If an instructor is no longer employed by the School, a student request for a grade change is to be made to the School Director. If there is sufficient evidence to make a change and if a reasonable attempt has been made to produce a response from the instructor, the School Director will authorize a grade change request to the Office

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SATISFACTORY ACADEMIC PROGRESS (SAP)

A student enrolled at The School is expected to maintain satisfactory academic progress (SAP). A student must maintain a minimum cumulative grade point of 70% and complete the entire program of instruction within the maximum time frame of 150% of the scheduled length of the program in which the student is enrolled

time of evaluation, the student must have a minimum cumulative grade point of 70% and have completed 90% of the scheduled clock hours.

If a student is found not to meet the minimum quantitative standards at the time of evaluation, the student will be placed on SAP Probation for a period of two weeks. During probation, The School will provide the student with advising and remediation. While on SAP Probation, the student will continue to be eligible for financial aid. If the student does not meet the minimum quantitative standards by the end of the probation period, the student will be withdrawn from The School. If the student does not meet the qualitative standards at the end of that period, the student will be withdrawn from the program.

A student who is withdrawn based on his or her failure to maintain satisfactory academic progress may appeal

the School ating circumstances that have prevented the student from meeting satisfactory academic progress standards, but

enrolled. The appeal will be considered before an appeals panel consisting of the School Director and Program Director. If the student is re-admitted, he/she will be placed on probation for 25% of the program.

A student who does not appeal or whose appeal is denied may apply for re-entry subject to the discretion of the School Director no sooner than six months from his or her last date of attendance. If a student is accepted for re-entry, the student may reestablish eligibility for financial aid only after meeting the SAP standards.

If a student withdraws and re-enters or is on a leave of absence, the period in which the student is absent from School will not be included when determining whether the student is complying with the 150% maximum timeframe. If a student takes a leave of absence during any course the student will receive a grade of

from a course, the student will receive a grade of Withdrawal (W), which will not bcumulative grade point average.

A student may be asked to repeat a level or module due to insufficient or unacceptable grades, minimal attendance and/or poor attitude during class. The original attempt at the level and the repeated attempt will be considered when determining whether a student is complying with the 150% maximum time frame. Students may not receive financial aid for the repeated attempt. When required to repeat a course a student will be obliged to transfer to another time slot if the class to be repeated is at its maximum student capacity. If a student is unwilling or unable to transfer, or if no space is available, the student must then await the availability of space and will be required to request a leave of absence pending an opening. For example, if a Level II day student is required to repeat the level and the Level I day class is at its maximum, the repeating student must either transfer to a night class session or wait for the next available day time slot. A level or unit may be repeated only once, subject to the discretion of the School Director.

All students should be aware that the responsibility for complying with the Schoolattendance requirements is theirs alone. Failure to comply with those requirements as outlined in this catalog will result in failure to graduate.

If a student is denied financial aid as a result of not having made satisfactory academic progress, an appeal may be made to the financial aid appeals panel for reconsideration. The student must submit a written appeal to the Office of Financial Aid, which will review the appeal within one week. The Office of Financial Aid will notify the student regarding the decision of the panel. The financial aid appeals panel consists of both the President and School Director of The School.

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ATTENDANCE

The School prepares students as culinary professionals and expects students to treat their academic colleagues in the same manner as professional colleagues. Attendance is taken in class daily at the beginning and end of class. Students are responsible for keeping track of any missed classes/missed time, scheduling make-up classes and attending scheduled make-up classes. Students must provide an e-mail address to receive notification from the Office of Student Affairs of missed classes. Free e-mail addresses are available from websites such as yahoo.com, gmail.com, and hotmail.com.

STUDENT NOTIFICATION OBLIGATIONS

A student missing class must:

Notify the instructor by sending an email or leaving a telephone message

Notify the Registrar by email or telephone

A student, who fails to provide appropriate notice as may be placed on Attendance Probation for the duration of the level, module or program.

HOURLY ATTENDANCE OBLIGATIONS

miss a maximum of 10% of scheduled class time. Attendance is measured by level for Culinary Arts, at the midpoint and completion of the program for Classic Pastry Arts and Intensive Sommelier Training program. Students missing in excess of 10% or more of class time in any level, or half will be placed on Attendance Probation. The student will remain on Attendance Probation until the student has completed required make-up classes and achieved 90% of scheduled hours. During this time, the student will receive e-mail notices advising the student of the number of classes that must be made up. The student must meet Student Affairs to help resolve any problems that are making attendance impossible or impracticable and to schedule make-up classes in accordance with the policy set forth below.

Absences accrued in the first half of the program must be made up by the midpoint of the program or the student will be placed on SAP Probation and risk withdrawal, as set forth in the SAP policy. Absences accrued in the second half of the program must be made up prior to graduation or the student will be withdrawn from the program. The School Director has the discretion to allow a student to attend the graduation ceremony with one outstanding make-up class. The student must complete the make-up class within 14 days from the last date of class or the student will be withdrawn.

Any Student missing in excess of 20% of class time in the first level, or half will be withdrawn from the program regardless of whether the student has completed make-up classes.

Any student missing in excess of 20% of class time in subsequent level or half (regardless of whether the student has completed make-half in its entirety, subject to space availability and a fee. If space is not available immediately, a student may be required to request a leave of absence while waiting for the next available spot in a class. Students are not permitted to repeat more than one level. Students are not allowed to repeat a level more than once.

Students are evaluated on their performance in class. Students cannot be evaluated when absent, therefore point deductions are made on student evaluations for absences, regardless of the reason for being absent. Point deductions for absences are final and are not reversed if students complete make-up classes.

rades. Please speak to the Instructor for a specific course.

Classic Culinary Arts: Work Experience Attendance

Students in the externship portion of the Classic Culinary Arts: Work Experience program will set up a schedule with the externship site chef at the start of their externship. Students are expected to be present for every scheduled shift.

In order to successfully complete the Classic Culinary Arts Work Experience program, students are required to complete a 200-hour externship at a site approved by the School. This externship will allow students to apply the methods and techniques learned in the first 400 hours of the program in a professional context.

The School will track the progress of students during the externship. Externship site supervisors (usually the head chef) will monitor students, take daily attendance, and complete student assessment paperwork at the

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midpoint and completion of the externship. School will review the assessment paperwork, attendance record, and the final menu project and will assign a final grade for the externship.

Students are expected to attend all 200 hours of the externship, including the final five hours held at The International Culinary Center. If an unavoidable absence or tardiness occurs, students are required to communicate directly with the externship site supervisor. Students are also expected to follow the Student Code of Conduct and Rules and Regulations set forth in the student catalog while on site at the externship, along with any additional rules and regulations provided by the externship site supervisor. The externship site

or due to a breach of the expectations set forth for the externship. a failing grade for the externship and may be required to repeat the externship. Successful completion of the externship is a requirement for graduation.

HOURLY ATTENDANCE OBLIGATIONS FOR ITALIAN CULINARY EXPERIENCE

All students enrolled in the Italian Culinary Experience program must complete 90% of scheduled class hours in Comprehensive Italian Cooking and Italian Language & Culture in order to complete the program. There are no make-ups classes for Italian Language & Culture in California or at ALMA (in Italy). There may be opportunity for a make-up session during the California portion of the program for a Comprehensive Italian Cooking class (see the make-up section).

If a student misses more than 10% in either section, they will be contacted by Student Affairs to discuss attendance policies and circumstances surrounding the missed classes. The student will also be placed on Attendance Probation and will be required to make up the missed hours by scheduling a make-up class, if available to the student. Student will have the opportunity to complete make-up hours to remain in good academic standing and continue to Italy. All make-up classes must be completed within one week from the last date of class in California. Students who fail to complete 90% of scheduled classes will be withdrawn and will not be permitted to continue with the program in Italy.

Students are evaluated on their performance in class and cannot be evaluated when absent, therefore point deductions are made on student evaluations for absences, regardless of the reason for being absent.

TARDINESS

The Chef-Instructor records arrival and departure time for each student and students are marked present for time actually attended. Continued tardiness is considered disruptive to the class and may result in disciplinary action. The Chef-Instructor has the right to refuse admission to anyone who is more than one hour late to class, who is repeatedly tardy, or in the discretion of the Chef-Instructor anyone whose late admission would be disruptive to the class. Students leaving early or arriving late to class may be required to make up an entire class in order to achieve 90% attendance in that level or unit.

RELIGIOUS OBSERVANCE

attendance record. With proper planning, a student should be able to observe religious holidays within the attendance policy of the School. Any student expecting to miss a class (or classes) due to the observance of a religious holiday should notify both their Chef-Instructors and the Registrar. If religious observance could result in missing more than 3 consecutive days or 20% of class time in a particular level, the student must request preapproval for those absences from the School Director. Please note that students are evaluated on their performance in class and cannot be evaluated when absent. Point deductions are made on student evaluations for absences, regardless of the reason for being absent.

VACATION POLICY

Students are discouraged from planning vacations that result in their missing scheduled class time. It is the

department does not have an approval policy for vacations. A student who misses in excess of 10% of class time in a particular level, or half will be placed on probation; a student who misses in excess of 20% may be withdrawn from the program. There are no exceptions to this rule; with proper planning, a student should be able to observe religious holidays and attend to other obligations within the constraints of the policy.

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ATTENDANCE DISCREPANCIES

After an instructor has submitted attendance to the Office of the Registrar, the attendance record may be changed only with the approval of the School Director. If there has been a clerical error, or the student feels the attendance record is inaccurate, the student should first discuss the discrepancy with the Chef-Instructor. If there are further questions, the student can file an attendance appeal with the School Director. A student has up to four weeks from the date in question to file an attendance appeal. No appeals will be considered after four weeks.

If an attendance change is approved, the School Director will authorize a change request to he Registrar for

MAKE-UP CLASSES

All make-up classes must be scheduled in advance with Student Affairs. Students may be required to requisition required food items in advance of the make-up class. Students must make up the specific content missed.

Students are expected to make up classes during regularly scheduled class periods (see individual program summaries for class times). In some cases, students will be able to complete missed coursework by joining another class schedule for that lesson. In other cases, and subject to special need and availability, students will work with an instructor in a monitored make-up class to complete the missed coursework. Monitored make-up classes must be scheduled at least one week prior to the requested make-up date.

Intensive Sommelier Training program: In general, make-up classes are not offered for the sommelier program. On occasions when two wine classes are running in close succession, a make-up in another class MAY be possible depending on space availability.

Afternoon make-up classes: Students in the Classic Pastry Arts program or the onsite Levels I-IV of the Classic Culinary Arts: Work Experience program may, when offered, make up classes in specially scheduled afternoon make-up sessions. Students must complete two consecutive afternoon make-ups to complete make-up hours equivalent to one class. Students who miss afternoon make-up sessions may not be permitted to schedule further afternoon make-up sessions.

Classic Culinary Arts: Work Experience: There are no make-ups for the externship portion of this program.

Partial make-ups are not permitted.

Make-ups are allowed ONLY when space permits.

No make-up classes are allowed on test days, unless the student is required to make up that exam.

Italian Culinary Experience: There are no make-up classes for Italian Language & Culture in California or at ALMA. There MAY be a single, one-time make-up class session during the California Culinary portion of the program.

There is a $75 charge per make-will be charged if they miss a scheduled make-up class (students must cancel a minimum of 24 hours in advance of the make up in order not to be charged).

Points are permanently deducted from evaluation grades for each absence. Points are not returned even if class is made up.

A student required to repeat a Tasting Exam in Intensive Sommelier Training shall be assessed an additional charge of $150.

APPROVED LEAVE OF ABSENCE

At The School we recognize that, at times, circumstances arise that make it necessary for students to temporarily leave the School. We recommend that a student consider the decision to interrupt their studies carefully. Students may be approved for a leave of absence for any of the reasons outlined below for a period of up to 60 days. In special cases, a student may receive a second leave of absence during his/her course of study at The School, but the total cumulative period that a student is on an approved leave of absence may not exceed 180 days in any 12-month period.

1. Personal: A personal or family tragedy, serious emergency, or other special circumstances that make attendance impossible or impractical.

2. Medical: Emergency or planned medical treatment for self or a family member. In the case of the School. A leave of absence

can be granted for a period of up to 180 days in such cases, as determined by the School Director.

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3.

Unplanned leaves may be granted during the course of a level or unit and will result iIncomplete for that level or unit. Leaves during the course of a level or unit will require the student to reenter the program at the start of the level or unit in which the leave was taken.

PROCEDURE FOR REQUESTING A LEAVE OF ABSENCE

A student seeking a leave of absence must submit a signed letter to the Student Affairs specifying the reason for the request and the dates for which the leave is requested. Student Affairs will evaluate the request and notify the student if the leave of absence has been granted. Leaving and failing to place a written request for a leave of absence will result in a student being withdrawn from the program after a period of 14 calendar days

return from a leave of absence will automatically be withdrawn unless the student has submitted a second written request and the request is approved by the School Director. Any student who is granted a leave of absence and fails to return will be considered withdrawn as of the first day of his or her leave of absence. As a result, the student may enter repayment on his or her loans immediately. International students may take a medical leave of absence with approval from the International Student Advisor and The School Director. International students taking a leave of absence for non-medical reasons are not permitted to remain in the United States. All international students taking non-medical leaves of absence are required to return to their country of residence and will be required to obtain a new I-20 and, in some cases, a new student visa before returning. For more information, contact the International Student Advisor. Students living in student housing must contact the Director of Student Housing to discuss how the leave of absence will affect housing.

RETURNING TO SCHOOL AFTER A LEAVE OF ABSENCE

While a leave of absence is over upon return, all repeated content counts as leave of absence time towards the 180-day maximum time frame. Students will be placed in the instructional program at the point commensurate with their skill level retained at the time of return from leave. Students on a leave of absence for 30 days or longer will be required to take a written exam and skills test to determine placement upon return to the

no space in the schedule requested, a student may be offered alternative schedule options or may have to wait until space is available in the desired schedule. In that case, the leave of absence will be continued until the student is able start the new schedule. However, in no case will the leave be continued for more than 180 days. Students will not be required to make tuition payments while on an approved leave of absence. Students are advised to meet with the Bursar to determine when the next payment will be due. Students are advised to meet with the Financial Aid office if any financial aid or loans have been received. Students will not be subject to additional tuition if they return to the same class schedule they attended prior to their leave of absence. In some cases, students cannot return to the same class schedule due to lack of available space in that schedule. In those cases, students will not be subject to additional tuition if they return to the schedule suggested by the School. Students may be subject to tuition changes if they request a schedule change. Leaves of absence are granted for good reason shown and in accordance with such limitations as may from time to time be prescribed by the United States Department of Education and State Education Department. A student on an approved leave of

eceive the proceeds of a FFEL

the current federal financial aid policy.

PROBATION

A student may be placed on probation during the course of the program for failing to meet grade or attendance requirements, for misconduct, or for failing to meet financial obligations to the School. Students are notified of their probationary status by mail.

Grade Probation: A student with failing grades averaging below 70% may be placed on probation, and/or required to repeat a level or module. If put on probation you will remain on probation through the end of the level.

Conduct Probation: A student who violates the code of conduct (see code of conduct section) or otherwise exhibits a poor or disruptive attitude (such as ignoring a directive or placing individual concerns above the group) may be placed on probation, and/or required to repeat a level or module.

Lateness/Attendance Probation: A student who is excessively late or absent may be placed on probation, and/or required to repeat a level or unit.

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Bursar: All students enrolled in career programs are required to meet financial obligations to the School. Failure to make payments as required will result in the student being placed on Bursar Probation for a

account is not current at the end of the probationary period, the student will be withdrawn from the program. Specific cases are subject to the discretion of the Director of Financial Aid.

STUDENT WITHDRAWAL & TERMINATION

A student may be withdrawn from The School for:

1. Failure to meet the terms of probation, misconduct, unexcused absence, academic failure as described herein,

2. Failure to fulfill tuition payments or other financial obligations.

School are as provided in the executed Enrollment Agreement. The School reserves the right, at its discretion, to withdraw any student whose continued enrollment, in the judgment of the School, is not in the best interest of either the student or The School.

DEPARTING SCHOOL

Students wishing to withdraw from a program at The School must:

1. Confer with Student Affairs.

3. Place the request in writing stating the reason(s) necessitating departure.

4. Schedule an exit interview with the School Director. Any refund or payment due will be calculated and paid within 45 days of the date which the student withdraws from the program.

RE-ENTRY

Any student who has been withdrawn from the program may apply for re-entry at a later date. To request re-entry, a student must:

1. Confer with Student Affairs.

2. Place the request in writing stating the reason(s) necessitating departure from the program and the justification for completion of the program without further interruption.

3. Receive approval from the School Director. The School Director, in his discretion, may impose additional requirements in order to help ensure th -entry.

4. Students must take a placement test. The School faculty and administration will then review the results of the skills test and written exam to determine the point at which the student should be required to return to The School.

5. Sign a new enrollment agreement. Tuition will be assessed on a pro-rated basis.

6. Meet all outstanding financial obligations to the School and establish ability to pay any new financial obligations that will be incurred upon re-entry.

CREDIT FOR PRIOR EXPERIENCE

The School will not recognize work experience in the field in exchange for program credits.

CREDIT TRANSFERS

The School does not accept credit transfers.

CREDIT FOR PRIOR EXPERIENCE/CREDIT TRANSFERS FOR VETERANS

The International Culinary Center will conduct an evaluation of all previous education and experience for all veterans, grant credit where appropriate, reduce the length of the program proportionately, and keep records of this process.

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NOTICE CONCERNING TRANSFERABILITY OF CREDITS AND CREDENTIALS EARNED AT OUR INSTITUTION

The transferability of credits you earn at The International Culinary Center is at the complete discretion of an institution to which you may seek to transfer. Acceptance of the diploma you earn from The International Culinary Center is also at the complete discretion of the institution to which you may seek to transfer. If the credits or diploma that you earn at this institution are not accepted at the institution to which you seek to transfer, you may be required to repeat some or all of your coursework at that institution. For this reason you should make certain your attendance at this institution will meet your educational goals. This may include contacting an institution to which you may seek to transfer after attending The International Culinary Center to determine if your credits or diploma will transfer. The International Culinary Center maintains an articulation agreement with The New School for Public Engagement guaranUndergraduate Program. Please see Articulation Agreements section of this catalog for detailed information.

CLASS SESSIONS

The classes will be held at The International Culinary Center of California. Address: 700 W. Hamilton Ave, Campbell, CA 95008.

The externships for the Classic Culinary Arts: Work Experience program will be held in the field at arranged locations through the Career Services department.

Full-time sessions run 5 days a week and part-time sessions run 3 days a week. Please see current schedule for class times.

Students may not transfer from one section to another nor may they attend more than one class per day without the approval of the Director of Culinary and Pastry Arts, unless they are concurrently enrolled in 2 different Programs. The School reserves the right to change a class section schedule from time to time, according to classroom and kitchen availability, and student distribution circumstances.

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FAMILY EDUCATIONAL RIGHTS & PRIVACY ACT

The Family Educational Rights and Privacy Act (FERPA) affords students certain rights with respect to their education records. These rights include:

1. The right to inspect and review the studen the School receives a request for access. A student should submit to the Registrar or School Director a written request that identifies the record(s) the student wishes to inspect. The International Culinary Center official will make arrangements for access and notify the student of the time and place where the records may be inspected. If the records are not maintained by the The International Culinary Center official to whom the request was submitted, that official shall advise the student of the correct official to whom the request should be addressed.

2. inaccurate, misleading, or otherwise in violation of the who wishes to ask The International Culinary Center to amend a record should write to the School official responsible for the record, clearly identify the part of the record the student wants changed, and specify why it should be changed. If The International Culinary Center decides not to amend the record as requested, The International Culinary Center will notify the student in writing of the decision and the

t for amendment. Additional information regarding the hearing procedures will be provided to the student when notified of the right to a hearing.

3. The right to provide written consent before The International Culinary Center discloses personally identifiablauthorizes disclosure without consent. The International Culinary Center discloses education records

disclosure to school officials with legitimate educational interests. A school official is a person employed by The International Culinary Center in an administrative, supervisory, academic or research, or support staff position (including law enforcement Unit personnel and health staff); a person or company with whom The International Culinary Center has contracted as its agent to provide a service instead of using The International Culinary Center employees or officials (such as an attorney, auditor, or collection agent); a person serving on the Board of Trustees; or a student serving on an official committee, such as a disciplinary or grievance committee, or assisting another school official in performing his or her tasks. A school official has a legitimate educational interest if the official needs to review an education record in order to fulfill his or her professional responsibilities for The International Culinary Center.

4. The right to file a complaint with the U.S. Department of Education concerning alleged failures by the University to comply with the requirements of FERPA. The name and address of the Office that administers FERPA is:

Family Policy Compliance Office U.S. Department of Education 400 Maryland Avenue, SW Washington, DC 20202-5901

The items listed below are designated as Directory Information and may be released for any purpose at the discretion of The International Culinary Center:

r

Enrollment status

Honors & awards received

Certificate awarded

Under the provisions of the Family Educational Rights and Act (FERPA) of 1974, as amended, a student has the

Office at The International Culinary Center.

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EMERGENCY PROCEDURES & SCHOOL CLOSINGS

In the event of an emergency, the School may be required to close. Students must complete a certain number of hours in order to receive a diploma (different for all programs). If school closure has caused a student to fall short of his or her total number of required hours, he or she must schedule a make-up class with the Office of Student Affairs. Students are also advised to contact the Office of Student Affairs if they are unsure of their total class hours. Students may call Hotline: (408)800-6455 for school closing information. When and if an emergency occurs at The School, please look to your Chef-Instructor for instructions and guidance. A copy of The School emergency procedures is available from the Registrar. The following are guidelines to use in case of an emergency. There are two definite considerations: 1) no two emergencies are alike; therefore, these guidelines are merely suggestions for possible actions; 2) your own personal safety is your highest priority.

When there is fire or smoke in the building look for the nearest exit and leave immediately. Signs showing emergency exits are posted throughout The School; become familiar with these exits.

Carry your keys, some cash, and an ID with you at all times in case you need to leave The School and cannot get back into the building.

If a dangerous situation presents itself in the classroom/kitchen, leave immediately.

If possible create a buddy system with someone else in your class. Another person looking out for you can make the difference between life and death.

If you suspect or hear of a food contamination possibility, please tell your Chef-Instructor or the police (if after hours) as soon as possible.

If you have to leave the building immediately, do not worry about what is in the oven. Only turn off the oven if you know for sure that we are having a drill.

If an emergency situation occurs, please call your parents, relatives and friends as soon as you can. It is not always possible for The School

Never leave The School without telling your Chef Instructor or a School official.

If you have a disability that may affect your reaction to an emergency or response during an emergency, please inform your Chef-Instructors and Student Affairs.

Be sure that Student Affairs has an emergency contact for you on file. If this information changes while

Early dismissal is not always a given. Your Chef Instructor will let you know if the School is closing.

If you witness a crime or drug use, please report what you have seen to the School Director.

In the event of a weather emergency, natural disaster or other reason that causes the school to be closed classes will not be rescheduled, but we will integrate the material into the existing class hours.

STUDENT CODE OF ETHICS

ACADEMIC INTEGRITY. Strive for success. Set a good example for other students. Put in the time you need to succeed. Remember that you are evaluated based on your own performance, not based on the performance of others. These are challenging programs, but they should not be competitive. RESPECT FOR YOUR PEERS. Offer a helping hand to a classmate who needs it. Understand that students will perform at different speeds and skill levels; this will be true throughout your career in this industry. Learn how to be a team player. RESPECT FOR YOUR INSTRUCTORS. Let your instructors do their jobs. Even if you disagree with their method or technique, remember that they have knowledge to share. The Schoolbackgrounds. Be respectful of their positions and their expertise. RESPECT FOR THE SCHO PUTATION. You will represent the School in the future, and

create a positive learning environment where all students are treated fairly. BEING A GOOD CITIZEN. Above all, strive to be a good citizen. Always take the high road, and avoid engaging in gossip or exclusion. Remember that this is a school, and you are a student. The most important lesson you can learn is how to work well with others.

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GENERAL STATEMENT OF CONDUCT POLICIES

Each applicant for enrollment agrees to be governed by the regulations respecting admission and conduct prescribed in the current catalog and by such other regulations respecting enrollment and conduct as may be reasonably established by the School from time to time. The continuation of enrollment for each student, his or her progress, and the conferring upon the student of any diploma is subject to the disciplinary powers of the School.

CODE OF CONDUCT

The School is an adult vocational education institution and therefore there is an expectation that, as adults, students will conduct themselves in a professional, businesslike manner. Membership in the Schoolis accompanied by a responsibility to maintain and foster an environment characterized by freedom of expression, inquiry and exchange of ideas, and the respect for the dignity and uniqueness of each individual. All members of the School community have the right to seek action on matters of concern by appropriate means. In order to preserve an atmosphere in which a free exchange of ideas may flourish, it is necessary that standards of behavior be maintained to ensure the safety of all members of the School community as well as the unimpeded operation of the institution. Engaging in any of the following conduct will constitute a violation of the rules and regulations of The School and shall be considered sufficiently serious to warrant disciplinary action up to and including dismissal:

All types of theft, willful destruction, damage, or misuse of any School property owned by students, faculty, administrators, community members, or guests

Sale, purchase, possession, or use, on the property of The School, of any incendiary devices, explosives, dangerous weapons, habit-forming barbiturates, amphetamines, hallucinogenic, or other addictive or illegal drugs

Obstruction of the normal processes and activities essential to the function of the School community.

Disruptive behavior in the classroom or kitchen

Interference with freedom of speech including not only disruption of a class, but also interference with the freedom of any speaker or chef invited by the School community.

Any deliberate action or reckless conduct that causes or might cause injury to oneself or another person, or persons, including actions that tend to cause physical or mental pain or social deprivation. This includes violence, threat of force or violence, harassment (including but not limited to sexual harassment), and the verbal abuse of any community member or guest.

Failure to comply with the instructions of a School administrator or other duly authorized agent of the School, including failure to present identification when required

Use of obscene or abusive language

Violation of the Drug Free Schools policy as set forth in this document

Gambling anywhere on school property or at any school sponsored event

Loitering in the hallways before, during, or after class sessions

Misuse of the computer system or violation of the computer policy as set forth in the Technology section

Falsification of school documents

Conducting oneself off campus (away from the School) in a manner that reflects adversely on the good name and reputation of The School

Failure to observe appropriate hygienic standards

Failure to comply with student rules and regulations

Any conduct that recklessly or intentionally endangers or threatens the health, safety, or welfare of any person on school-owned or operated property or at school sponsored activities is expressly prohibited

Failure to abide by all standards for appropriate attire.

Cheating of any kind, including plagiarism.

Use of cellular telephones or beepers outside of designated cell phone areas (student lounge and locker rooms).

THE EXAMPLES LISTED ABOVE ARE NOT NECESSARILY ALL-INCLUSIVE. IN GENERAL, ANY STUDENT WHO ENGAGES IN UNACCEPTABLE BEHAVIOR MAY BE SUBJECT TO IMMEDIATE REMOVAL FROM THE PREMISES AND/OR DISMISSAL FROM THE INTERNATIONAL CULINARY CENTER.

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The International Culinary Center reserves the right, at its discretion and without prior notice, to change existing regulations, requirements, and policies or to promulgate new regulations, requirements and policies having to do with conditions respecting enrollment of students and the relationship between the School and the students, to terminate the enrollment of any student, and to cancel or postpone an announced course.

STUDENT RULES AND REGULATIONS

The following student rules and regulations must be adhered to or disciplinary action may be taken.

CONTACT INFORMATION

Students must provide a current address, telephone number, and e-mail address. Any change to this information

report change of address the International Student Advisor and USCIS. Free e-mail addresses are available from websites such as yahoo.com, gmail.com, and hotmail.com.

ATTIRE/UNIFORMS

CLASSIC CULINARY ARTS: WORK EXPERIENCE, CLASSIC PASTRY ARTS STUDENTS & ITALIAN CULINARY EXPERIENCE

Uniforms: A cleaned and pressed uniform must be worn daily. Maintenance of the uniform is the responsibility of each student. Students should not commute in their uniforms. All students must change from their street clothes to their uniform at The School.

Footwear: Durable, solid, polished black leather shoes are required. Socks are also required. Sandals, canvas shoes, or sneakers MAY NOT be worn.

Hair: Hair that covers the collar must either be cut or restrained in a neat pony tail, braid, or net. Hair must be immaculately clean. Male students with facial hair may be asked to wear a beard guard.

Nails: Nails must be clean, short, and without polish.

Makeup: Heavy makeup, perfume, or aftershave is inappropriate and may not be worn in class.

Hands: Students are required to wash their hands before starting class, after using the bathroom, after smoking, and as necessary to maintain sanitary conditions during food preparation.

Jewelry: No hoops (facial and earring). If you can see through the hoop, it is unacceptable; no wrist jewelry allowed except for wristwatches; no shanks on stud earrings. Wedding rings are acceptable. Items listed are not permitted in the classroom or kitchen as they constitute a safety hazard.

NOTE: Attire/Uniforms for the externship portion of the Classic Culinary Arts: Work Experience program will vary from site to site and must be discussed with the externship site chef.

INTENSIVE SOMMELIER TRAINING STUDENTS

Uniform: Business casual attire is required. No jeans, flip flops, baseball caps, shorts, etc. For men, a pressed long-sleeve shirt and slacks or dress pants are required. Suits are encouraged. A tie and jacket are preferred, but not required. For women, professional dress is required. Suits are encouraged. Students should refrain from distracting patterns and bright colors. Dark attire

Footwear: Appropriate shoes are required. Shoes must be clean and polished. Toes may not be exposed. Sneakers, sandals, and similar are prohibited.

Hair: Hair must be free of powerful fragrances. Long hair should be tied back (preferred but not required). It is required that any facial hair be clean, neat and trimmed (or clean-shaven if applicable).

Nails: Nails must be clean. It is preferred they be short. If nails are polished, a neutral or clear polish is preferred.

Perfume/Cologne: Any use of perfume or cologne is not allowed

Jewelry: If earrings are worn, it is preferred that they be discreet. One earring per ear is preferred. If rings are worn, one ring per hand is recommended.

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CLASSROOM CONDUCT

The School prepares students for employment as culinary professionals and expects students to treat their academic colleagues in the same manner as professional colleagues. This includes but is not limited to:

Treating instructors, staff and students with respect.

Notifying instructors prior to leaving the classroom.

Following rules for proper attire and hygiene at all times.

SCHOOL PROVISIONS

All food prepared at The School is the property of the School. Students may NOT remove any prepared foods or provisions from the School unless permission has been obtained from the Chef-Instructor.

GUEST POLICY

Students are not permitted to bring children or other adults to The School during scheduled school hours. This holds true for day, afternoon, and evening classes. Students can request a waiver from the Office of Admission for an adult who might be interested in enrolling at The School.

CELL PHONE POLICY

Cell phones, tablets, and other portable electronic devices may not be used during class except when specifically permitted by the instructor for such use as cameras or calculators. Students may only take photographs with permission from their instructor, and only if doing so will not interfere with or disrupt the class. Audio and video recording is not permitted. Phone ringers should be turned off to prevent disruption.

PHOTOGRAPH & VIDEO POLICY

Students may take photographs of completed dishes with permission from their Chef-Instructor, and only if

is not permitted.

ALMA: SCHOOL POLICIES

ITALIAN CULINARY EXPERIENCE ONLY

ALMA - ATTENDANCE

Students are required to complete 90% of scheduled class days. Makeup classes are not available. Students failing to complete required class days will not be awarded a diploma and will not be able to participate in the stage.

Should a student arrive more than 10 minutes late to language class he or she must wait until the next hour to enter the class. For other classes, students arriving late will not be permitted to enter the classroom or kitchen. St

ALMA - STANDARDS OF PROGRESS

The instructors at ALMA regularly evaluate students and it is at their discretion whether a student is prepared to participate in the stage. The stage restaurants will complete an evaluation at the end of the program that will be

ALMA - COURSE COMPLETION

In order to graduate, students must meet satisfactory performance standards on the progress evaluation and complete 90% of scheduled course hours. Successful completion of both courses will result in a joint diploma from The International Culinary Center and ALMA.

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ALMA - STUDENT CODE OF CONDUCT

Each student agrees to be governed by the regulations for conduct set forth in this paragraph. The continued enrollment of each student, and the conferring upon the student of any letter of completion or diploma, is subject to the disciplinary powers of Culinary Explorations and ALMA.

Engaging in any of the following conduct will constitute a violation of the rules and regulations of The Italian Culinary Experience In Italy and shall be considered sufficiently serious to warrant disciplinary action up to and including dismissal.

Smoking inside school buildings.

Using cellular phones inside classrooms.

Failure to wear a clean uniform for all lessons.

Wearing a uniform outside of school.

Failure to wear toques during practice lessons and whenever in a food preparation area.

Failure to leave workstations clean and tidy.

All types of theft, willful destruction, damage, or misuse of any property owned by the School, other students, faculty, administrators, community members, or guests.

Sale, purchase, possession, or use on the property of ALMA of any incendiary devices, explosives, weapons, habit-forming barbituates, amphetamines, hallucinogenic, or other addictive or illegal drugs.

Obstruction of the normal processes and activities essential to the function of the School community.

Disruptive behavior in the classroom or kitchen.

Any deliberate action that causes or might cause injury to oneself or another person/persons, including actions that tend to cause physical or mental pain or social deprivation. This includes violence, threat of force or violence, harassment (including but not limited to sexual harassment), and the verbal abuse of any community member or guest.

Failure to comply with the instructions of a school administrator or other duly authorized agent of the School, including failure to present identification when required.

Use of obscene or abusive language.

Failure to meet financial obligations to Culinary Explorations or to ALMA on a timely basis.

Being under the influence of alcohol or unauthorized consumption while at the School or a school-sponsored event off-campus.

Engaging in any conduct that recklessly or intentionally endangers or threatens the health, safety, or welfare of any person on school-owned or school-operated property or at a school-sponsored activity.

The examples listed above are not necessarily all inclusive. In general, any student who engages in unacceptable behavior may be subject to immediate removal from the premises and/or dismissal from the School.

Culinary Explorations and ALMA reserve the right, at their discretion and without prior notice, to change existing regulations, requirements, and policies, or to promulgate new regulations, requirements and policies having to do with conditions regarding enrollment of students and the relationship between the School and the students, to terminate the enrollment of any student, and to cancel or to postpone any announced course.

The School reserves the right to withdraw a student from the program and/or require that the student leave ALMA if he or she is infringing upon the safety or welfare of other students.

ALMA - GRIEVANCES

Should any problems arise during the course of study at ALMA, the problem should be addressed informally with the Director of Student Services in Italy. If the problem is not resolved after an informal review, the student should submit a written statement to the Director of Student Services in Italy within 30 days of the incident. Upon receipt of the form, a prompt investigation of the facts related to the nature of the grievance will be conducted. The student will be advised of the decision and resulting action to be taken within 14 calendar days.

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CRIME AWARENESS AND SECURITY

Federal law enacted the Crime Awareness and Campus Security Act of 1990 which states educational institutions must publish and distribute an annual security report containing campus security policies and procedures, as well as campus crime statistics.

The annual security report is available to all students.

TIMELY WARNINGS

In the event that a situation arises, either on or off campus, that, in the judgment of the School Director/ will be

upon the particular circumstances of the crime, especially in situations that could pose an immediate threat to the community and individuals, the School Director/ Director of Student Affairs may also post a notice on the front door, in locker rooms and at student housing apartments.

GENERAL REPORTING PROCEDURES

Security problems and violations cannot be handled in a constructive manner unless School management knows of their occurrences. Accurate and prompt reports of all criminal activity, acts of violence, and other emergencies should be made to the School Director/ Director of Student Affairs or for student housing, to the Director of Student Affairs/Housing Director. The Director of Culinary and Pastry Arts and the appropriate police agency should be notified. School officials promptly respond to all reported criminal activity or other emergencies and take whatever corrective action is necessary.

CONFIDENTIAL REPORTING PROCEDURES

criminal justice system, you may still want to consider making a confidential report. With your permission, the School Director/ Director of Student Affairs can file a report on the details of the incident without revealing your identity. The purpose of a confidential report is to comply with your wish to keep the matter confidential, while taking steps to ensure the future safety of yourself and others. With such information, the School can keep an accurate record of the number of incidents involving students, determine where there is a pattern of crime with regard to a particular location, method, or assailant, and alert the School community to potential danger. Reports filed in this manner are counted and disclosed in the annual crimes statistics for the School.

SECURITY AND ACCESS

Please do not leave anything of value in your locker. Take all cash, cell phones, etc. to class; the School is not responsible for theft in the locker rooms.

If you see anything suspicious, please report it to a School official or your instructor immediately.

The International Culinary Center of California is located on two floors in one building with no residents. The building hours are as follows:

KITCHENS: Monday to Friday: 7:00 am to 11:00 pm Saturday: as needed

ADMINISTRATION: Monday to Friday: 8:30 am to 7:00 pm

When the building is closed for a holiday, notices are posted at the entrance.

SECURITY AWARENESS & CRIME PREVENTION PROGRAMS

Upon enrolling at The School, students are informed of the rules and regulations regarding security to which they must adhere. These rules and regulations are shared with students prior to the first day of class..

Employees, at the time of hire, are informed of the rules and regulations regarding security procedures and practices. Employees and students are encouraged to be responsible for their own security and that of other employees and students.

The School does not have a security policy regarding off campus locations of student organizations as we are in a one building facility and have no off campus locations

The School enforces all state and federal laws regarding the possession, use, and sale of alcoholic beverages and illegal drugs and regarding underage drinking. The School prohibits as part of any school-sponsored

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activities the unlawful manufacture, distribution, possession, or use of a controlled substance. Consumption of alcohol while under legal age is also prohibited at the School.

The School has a drug and alcohol abuse advisor who provides students and employees desiring treatment with referrals to outside treatment programs and centers. Referral information can be obtained from theStudent Affairs.

The School prohibits the possession of firearms and other weapons in any of the School facilities and Student Housing. This includes School-sponsored activities or events.

The School prohibits the unlawful carnal knowledge by an individual upon the person of another individual. If a sex offense occurs on campus and so as to preserve necessary evidence to prove a criminal offense has occurred, the victim should contact immediately thereafter a School official to report the incident. If requested by the victim, who retains the option of having the police notified, the School official shall notify the police and seek medical attention for the victim. The School has a sexual offense advisor who can provide victims with referrals to off-campus counseling centers. If requested and reasonably available, the option for the victim of transferring between day and evening schedules or taking a leave of absence for one level will be provided by the School.

In all cases of alleged sex offenses, the School shall convene a Board of Inquiry to determine what disciplinary action will be taken, if any. The accuser and the accused are entitled to have other concerned individuals present at this hearing. The accuser and the accused shall be informed of the determination of the Board. The Board may impose sanctions such as, but not limited to, suspension and termination upon the accused.

ng common sense safety practices, you can help promote a crime-free campus environment. The following security considerations are offered to assist both students and School personnel in the prevention of crime:

GENERAL PRECAUTIONS

BE ALERT: Be aware of any suspicious persons or activities. Be conscious of areas such as entrances/exits, stairwells, parking areas and walkways. Trust your instincts and react to any signs that make you uneasy.

REDUCE YOUR RISK: If you have any doubt as to what you should or shothe place of the potential criminal. From that viewpoint, does your appearance, attitude or presence increase your chances of being a potential victim?

THINK AHEAD: Get into the habit of asking yourself if you are going about your business safely.

AVOID ALCOHOL AND DRUGS: People under the influence are more likely to be victims of crimes.

AVOID ISOLATION: After dark, try to be with others. Use well-lit areas when leaving the School. NOTIFY A SCHOOL OFFICIAL IF ANY PERSON OR ACTIVITY AROUSES YOUR SUSPICION!

IN ELEVATORS

Get on with a group of people; always stand near the control panel, where you have access to the alarm and floor buttons.

If you are on the elevator with someone who makes you feel uncomfortable, get off at the next floor.

If you are waiting for an elevator with someone who makes you feel uncomfortable, do not get on.

PUBLIC TRANSPORTATION

TRAINS and LIGHT RAILS: Wait in well-lit areas near other people. Stay alert. If someone bothers you, make noise so that other passengers know.

BUSES: Wait near others. Sit in an aisle seat, near the driver, if possible.

TAXIS: Have the driver wait until you are safely inside your destination.

IF YOU ARE FOLLOWED

ACT SUSPICIOUS: Turn to look at the person. This gives you time to plan your strategy and lets the

CHANGE DIRECTIONS: If someone is following you on foot, cross the street and vary your pace. If the person is in a car, turn and walk in the opposite direction.

GO INTO THE NEAREST PUBLIC PLACE AND ASK TO USE THE PHONE TO CALL THE POLICE.

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RESPONDING TO AN ATTACK

EVALUATE THE SITUATION: Look around; are there sources of help available? What state of mind is the attacker in?

STAY ALERT: Listen and observe carefully so you can make the best decision at the time and provide important evidence later.

DECIDE HOW YOU WANT TO RESPOND: All situations and people are different. Be realistic about your ability to protect yourself. Screaming, hitting, or biting may give you a chance to escape, but these actions can expose you to greater harm.

GIVE UP YOUR VALUABLES: If the attacker only wants your valuables, give them up. Valuables can be replaced your life cannot.

MOTOR VEHICLES

Keep your vehicle locked and the windows rolled up tightly. Take your key with you.

Never leave your vehicle running when it is unattended.

All valuables should be locked in the trunk.

Park in well-lit areas.

When returning to your vehicle, hold keys in your hand so that you can open the door as quickly as possible.

Check the back seat and the immediate area to see if anyone is hiding.

BELOW ARE THE STATISTICS FOR INTERNATIONAL CULINARY CENTER OF CALIFORNIA FOR 2010 & 2011 CALENDAR YEARS:

Crime Occurrences: 2010 2011 2012

Murder 0 0 0

Robbery 0 0 0

Aggravated Assault 0 0 0

Burglary 0 0 0

Motor Vehicle Theft 0 0 0

Sexual Offenses 0 0 0

a) Forcible 0 0 0

b) Non-Forcible 0 0 0

Number of Arrests 0 0 0

Liquor Law Violations 0 0 0

Drug Abuse Violations 0 0 0

Weapons Possessions 0 0 0

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

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SUBSTANCE ABUSE/ALCOHOLIC BEVERAGES POLICIES

The School is committed to creating and maintaining a campus environment that is free of alcohol and substance abuse and that complies with federal and California laws. The School views the abuse of alcohol and legal drugs and the use of illicit drugs as being antithetical to the pursuit of educational excellence and the realization of one's full potential as a student and member of this community. Accordingly, the School takes very seriously its obligation to address the issue of substance abuse.

At the same time, the School expects that students will conduct themselves in accordance with basic principles of personal responsibility, respect for order, and consideration of the rights of others. Implied in these expectations is the understanding that students are responsible for making their own decisions and accepting the consequences of those decisions. In order to make informed choices about alcohol and other drug use, students should educate themselves about the social, physiological, and psychological consequences of drug use or excessive drinking.

The United States Department of Education issued regulations implementing the provisions of the Drug-Free Schools and Communities Act Amendments of 1989. These regulations require that the School distribute the following information annually to you in writing concerning the possession, use, or distribution of alcohol and illicit drugs. The Schoolrelated information on School sanctions for violation of these policies, on criminal sanctions for the illegal possession or distribution of drugs and alcohol, on the health risks associated with drugs and alcohol, and on places to obtain help concerning the use and abuse of alcohol and illicit drugs. These School policies apply to all students and to all events or activities which are sponsored by the School or by a School organization, whether they occur at the School or not. Please read all of this material very carefully. There is much information here, some of it technical, but all of it vitally important.

I. STANDARDS OF CONDUCT: The following are The School

Abuse and on Alcoholic Beverages.

We believe that the best way to maintain an appropriate campus environment with respect to drugs and alcohol is through preventive education about the dangers of drug abuse and compassionate attention to the needs of those who may require help with alcohol or other drug-related problems. To that end, the Office of Student Affairs is available to meet with students and provide information about services that are available in the local community.

A. STATEMENT OF POLICY ON SUBSTANCE ABUSE

In addition to policies and practices that emphasize concern for the welfare of individuals, the School also recognizes the importance of maintaining the safety and well-being of the community as a whole. The School therefore adheres to the following guidelines concerning the unlawful possession, us e, or distribution of drugs:

1. The unlawful possession, use, or distribution of drugs will not be tolerated on School premises.

2. Upon finding evidence of the unlawful possession, use, or distribution of drugs on its premises by any student, the School will take appropriate disciplinary action, including, but not limited to, probation or expulsion.

3. Using regularly established procedures, the School will take disciplinary action, up to and including discharge, against any member of the faculty or staff found to be unlawfully using, possessing, or distributing drugs on School premises.

Faculty, staff, and students should also be aware that, in addition to School sanctions, they may be subject to criminal prosecution under federal and state laws that specify fines or imprisonment or loss of federal financial student aid for conviction of drug-related offenses. Where appropriate or necessary, the School will cooperate fully with law enforcement agencies.

B. STATEMENT OF POLICY ON ALCOHOLIC BEVERAGES

1. Persons under the age of 21 years are prohibited from possessing any alcoholic beverage at The School or at any event sponsored by the School or by a School organization, whether the event is at the School or not. Students are prohibited from consuming alcoholic beverages before and during scheduled class time. All students are prohibited from possessing any alcoholic beverage at The School during scheduled class times, including breaks.

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2. The following rules are applicable to all events at which alcoholic beverages are served or sold at The School and to all events or activities, whether or not at the School, which are sponsored by the School or by a School organization.

a. No person shall be sold or served any alcoholic beverage1:

i. If that person is, or appears to be, under the legal drinking age of 21

ii. If that person is, or appears to be, intoxicated, or is known to the server or seller to be a problem drinker.

b. Drinking age verification

i. No person under the age of 21 years shall present any written evidence of his or her age that is false, fraudulent, or not actually his or her own in order to purchase or be served, or to try to purchase or be served, any alcoholic beverage or in order to gain access, or to try to gain access, to any event or activity at which any alcoholic beverage is being sold or served.

ii. No person shall in any way misrepresent the age of any other person or help any other person to misrepresent the age of any other person or help any other person to misrepresent his or her age so that such person can purchase or be served, or try to purchase or be served, any alcoholic beverage or gain access, or try to gain access, to any event or activity at which any alcoholic beverage is being served or sold.

c. No alcoholic beverage shall be sold to any person unless2:

i. A license or permit sanctioning the sale of such alcoholic beverage has been obtained by the seller; and

ii. The license or permit sanctioning such sale and any posters, signs, notices, or other material or information required by applicable law or by the State Liquor Authority are prominently displayed at the site of such sale.

3. The individual or group(s) sponsoring an event or activity at which any alcoholic

that all California laws and regulations and all The School rules and regulations regarding the sale, use, service, possession, and consumption of alcoholic beverages are observed at such event or activity. This responsibility shall include, without being limited to, the following:

a. complying with items 1 and evidences of age;

b. notifying either the Office of Student Affairs (when the sponsor is a student group) or the Director of Student Affairs (when the sponsor is a non-student group prior to each school related event at which alcoholic beverages are to be sold or served; and

c. instructing the person or persons actually selling or serving alcoholic beverages at the event not to sell or serve alcoholic beverages to any person who is or appears to be intoxicated, or whom such server or seller knows to be a problem drinker, or who is or appears to be under the legal drinking age.

In addition, specific policies, procedures, and regulations governing particular facilities or populations will be developed by the persons or offices authorized to do so, in conjunction with the School Director/Director of Student Affairs. Violation of the School's Policy on Alcoholic Beverages will be addressed pursuant to applicable School disciplinary codes and policies. Sanctions which may be imposed against violators include: for students, probation, suspension or expulsion; for employees, discharge; and for student clubs, loss of privileges, probation, suspension or expulsion.

1 To serve alcoholic beverages shall mean to give away, deliver, or otherwise provide alcoholic beverages to any person by any means other than by sale to such person 2 Sales of liquor include, without being limited to, cash bars, events to which admission tickets are sold or for which fees are charged, either by the event or for a period of time (e.g., entertainment charge or annual dues), entitling the purchaser access to an open bar, and parties at which alcoholic beverages are served and for which contributions or donations to offset the costs of the party are sought.

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Faculty, staff, and students should also be aware that, in addition to School sanctions, they may be subject to criminal penalties under certain circumstances for the possession, service, or sale of alcoholic beverages, particularly for serving or selling an alcoholic beverage to a person under the age of 21 years. Where appropriate or necessary, the School will cooperate fully with law enforcement agencies.

II. SCHOOL SANCTIONS

Any member of the faculty, administration, or staff or any student may file a complaint against a student if he or she knows or believes thaPolicy on Alcoholic Beverages.

If you are alleged to have violated either or both of these policies, you may be placed on probation pending a hearing under the circumstances as describMoreover, if it is determined that you have violated either or both of these policies, the consequences may be severe. Sanctions can include dismissal (i.e., expulsion) from the School, suspension from classes and other activities or privileges, or other penalties permitted by School codes. For example, you can be expelled from School housing or barred from participating in extracurricular activities.

Students may also be required to undergo evaluation and/or participate in and satisfactorily complete an appropriate counseling or rehabilitation program. Sanctions may become part of a student's permanent academic record.

If School policies are violated at a student outing/event, that student may lose the privilege of attending other outings/events and be subject to probation, suspension or expulsion.

III. CRIMINAL SANCTIONS

The unlawful possession, use, or distribution of illicit drugs and alcohol is punishable by criminal sanctions authorized by the Federal government and by the State of California. These sanctions can include imprisonment, fines, assigned community service, and loss of federal student financial aid eligibility.

Section 484(r) of the Higher Education Act of 1998 provides that a student's eligibility for federal student aid be suspended if that student is convicted under federal or state law of any offense involving the possession or sale of a controlled substance (not including alcohol or tobacco). The suspension of eligibility ranges from as much as one year to an indefinite period of time, depending upon the number and type of convictions. A student may regain eligibility early by completing a drug rehabilitation program that meets certain statutory and regulatory requirements or if the conviction is overturned.

Regarding illicit drugs, the seriousness of the offense and the penalty imposed upon conviction usually depend upon the individual drug and the amount of the drug held or sold.

Under federal law, possession of illicit drugs can be punished by jail terms of up to twenty years and minimum fines ranging from $1,000 to $5,000. Federal possession and trafficking convictions can also lead to the forfeiture of property (including your car), the denial of federal benefits such as student loans and grants, and the loss or denial of certain federal licenses such as pilot licenses. Moreover, having been convicted of a felony will prevent you from entering many careers.

A person need not be in actual physical possession of a controlled substance to be guilty of a crime. The unlawful presence of a controlled substance in an automobile is presumptive evidence of knowing possession of such substance by each passenger unless the substance is concealed on the person of one of the occupants. Similarly, the presence of certain substances, including marijuana, in open view in a room under circumstances demonstrating an intent to prepare the substance for sale is presumptive evidence of knowing possession of such substance by anyone in close proximity.

Criminal penalties also may result from the misuse of alcoholic beverages or the sale of alcoholic beverages without a license..

If you are under the age of 21, you are prohibited from possessing an alcoholic beverage with the intent to consume it. Each violation is punishable by a fine of up to $50 and/or completion of an alcohol awareness program and/or up to 30 hours of appropriate community service. Illegally possessed alcoholic beverages also may be seized and destroyed by the School or external authorities. You can also be fined up to $100 and/or be required to perform community service and/or be required to complete an alcohol awareness program if you are under 21 and present falsified proof when purchasing or attempting to purchase alcoholi

increase with subsequent violations.

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These are only examples of the penalties that can be assessed against you for the illegal possession, use,

discourage violations of Federal, State, and City laws by its students. Where appropriate, the School will refer students who violate such laws for prosecution by the relevant government authorities and will cooperate fully with such authorities.

IV. HEALTH RISKS ASSOCIATED WITH ILLICIT DRUG USE AND ALCOHOL ABUSE

DRUG DEPENDENCE

POSSIBLE EFFECTS PHYSICAL

PSYCHOLOGICAL

NARCOTICS:

Opium High High Drowsiness, depression, constricted

pupils, Euphoria, 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

DEPRESSANTS:

Chlorol Hydrate Moderate Moderate Slurred speech, disorientation,

drunken behavior without odor of alcohol.

Barbiturates High-Moderate High-Moderate

Benzodiazepines Low Low

Methaqualone High High

Glutethimide High High

Other Depressants Moderate Moderate

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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 Analogues

Unknown High

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

OTHER:

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.

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Inhalants Unknown High

Nausea, nosebleeds, loss of consciousness (at high doses); damage to organ and nervous system (long-term use).

Caffeine Unknown High Nausea, diarrhea, sleeplessness,

headache, trembling.

Nicotine High High Cancer of lungs, larynx, mouth.

V. COUNSELING AND SUPPORT PROGRAMS

The abuse of alcohol or other drugs among students is often related to a personal crisis or problem such as relationship difficulties, feelings of isolation at school, identity confusion, academic or financial pressures, conflicts at home, or drastic change such as an unwanted pregnancy or loss of a loved one. A number of free or low cost programs are available through agencies and community organizations for individuals who may have developed an alcohol or other drug-related problem, suspect they are at risk for such problems, are affected by the drug or alcohol abuse of others, or seek information about illegal or controlled substances. These programs are voluntary and confidential.

The decision to seek information about substance abuse-related problems is often a complicated one. They offer non-judgmental assistance with locating resources for students, including those who are ambivalent about their own or someone else's alcohol or drug-related problems. A student can gain

access to alcohol and other drug-related services by contacting the Student Affairs.

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DISCIPLINARY PROCEDURES

Upon request, detailed procedural guidelines are available for review in the Office of the School Director.

INFORMAL RESOLUTION ATTEMPT

A good-faith attempt will be made to resolve all problems informally, initially by the appropriate administrator or faculty member. This may include informal discussions with the alleged violator and faculty members, deans, or administrators. If the matter is not resolved by an informal resolution attempt, the alleged violator shall be requested to designate whether he/she wishes to have the charge determined by a formal hearing pursuant to The Schooldays, a formal hearing will be set.

RELEASING DISCIPLINARY INFORMATION

Details relating to any disciplinary proceedings, the decision, and the names of individuals involved will not be made available except as required for internal School purposes as required by law, or when charges are made, or proceedings instituted by or against The School or any member of the School community in courts of law or by governmental agencies.

ANTI-HARASSMENT POLICY

STATEMENT OF POLICY

The School is committed to maintaining a learning and working environment that is free of bias, prejudice, and harassment an environment that supports, nurtures, and rewards career and educational advancement on the basis of ability and performance.

Harassment based upon race, gender and/or gender identity or expression, color, religion, age, national origin, ethnicity, disability, veteran or military status, sexual orientation, marital status, citizenship status, or any other legally protected basis is prohibited by law and undermines the character and purpose of the School. Such harassment is illegal and against School policy and it will not be tolerated.

This policy covers all members of the School community and those who affect the School community such as vendors or visitors. The School encourages everyone to report all incidents of harassment regardless of who the offender may be.

I. DEFINITION OF HARASSMENT

Prohibited harassment is conduct based on race, gender and/or gender identity or expression, color, religion, age, national origin, ethnicity, disability, veteran or military status, sexual orientation, marital status, citizenship status, or any other legally protected status when:

(1) submission to or rejection of the conduct is either an explicit or implicit term or condition of employment, basis for participation or advancement in an academic program, or basis for participation in a School activity or benefit; or

(2) such conduct creates an intimidating, hostile or offensive work, academic or residential environment; or

(3) such conduct otherwise adversely affects employment or academic opportunities.

Examples of such prohibited conduct when based upon a legally protected status include, but are not limited to:

Verbal abuse or hostile behavior such as insulting, teasing, mocking, degrading, or ridiculing

another person or group; Unwelcome or inappropriate physical contact, comments, questions, advances, jokes, epithets, or

demands; Physical assault or stalking; Displays or electronic transmission of derogatory, demeaning or hostile materials; Unwillingness to train, evaluate, assist, or work with an employee, faculty member, or student.

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Harassment is unacceptable in the workplace, classroom, student and faculty housing, School facilities, and in other School-related settings, such as School-sponsored social functions and events. This behavior violates School policy even when it may not be sufficiently severe or pervasive to constitute a violation of law.

II. RESPONSIBILITIES TO REPORT

All members of the School community should report incidents of harassment in order to support the School policy. In order to ensure that the School is free of prohibited harassment, School officers, deans, program directors, faculty members, and supervisors are required to report all incidents of harassment that they may have witnessed or have been advised of.

The most appropriate recipients of reports are:

(1) Nicole Harnett, School Director

(2) Cindy Whitaker, Director of Human Resources

It is not always easy to interpret words or actions that may be ambiguous and one may think are inappropriate. Therefore, the offices noted above are available to discuss the circumstances and address matters before they become severe or pervasive.

If a report is made to any of these offices, and that is not the appropriate office to receive the report, it becomes the responsibility of that office to forward the report to the appropriate office. If any of the persons at these offices is implicated in the harassment, or if a conflict of interest arises, the report should be made to the School Director.

III. REPORTING A HARASSMENT COMPLAINT

All individuals who believe they have been harassed should file a complaint with the appropriate individuals or offices cited above. Verbal complaints should be reduced to writing by either the complainant or the individual who receives the complaint in order to preserve an accurate record. The written complaint should identify the parties involved; describe the harassing behavior; when and where it occurred; and identify by name or description any witnesses.

Complaints should be promptly reported so that appropriate action may be taken in a timely manner. However, the late reporting of complaints may not prevent appropriate remedial action. Any conduct that may be in violation of this policy will be investigated, regardless of whether a complaint is filed, and appropriate remedial action will be initiated.

Effort shall be made to complete the investigation of a complaint within thirty (30) days of the report of the harassment. Extensions of the time frame may be necessary in some circumstances. The complainant and alleged harasser will be notified of the extension.

IV. CONFIDENTIALITY

The School will maintain the confidentiality of the complaint to the greatest extent consistent with our goal of conducting a thorough and complete investigation. Effort will be made to safeguard the privacy and rights of all persons involved.

V. INVESTIGATION AND DISPOSITION OF THE COMPLAINT

The investigator will conduct a prompt, thorough and impartial investigation of the complaint in the manner he or she deems necessary. The parties to the complaint will each have an opportunity to be heard during the investigation. The parties will also be informed of the status of the investigation as deemed appropriate. The investigation process is strictly internal to the School, so the presence of outside legal counsel or third parties is not permitted at any stage of the process unless otherwise required by law. If it is determined that a violation of the School's harassment policy has occurred, prompt remedial action shall be taken. The nature of the remedial action and the process for its implementation will depend upon the particular facts and circumstances. If remedial action involves the imposition of sanctions, appropriate disciplinary procedures will be used. Sanctions imposed may be appealed through the appropriate appeals process depending on the status of the accused. The findings and intended actions shall be communicated to the complainant and the alleged harasser. If it is determined that no violation has occurred, such findings shall be communicated to the complainant and the alleged harasser.

If the results of an investigation show that the complainant knowingly filed false accusations of harassment, or that a witness gave false statements, such individuals will be subject to the appropriate disciplinary action.

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VI. RETALIATION

The School will take every step necessary to protect the complainant and any witnesses against retaliation for reporting the harassment or for participating in the investigation of a complaint. Any employee, faculty member, or student who retaliates against an individual who complains of harassment, witnesses harassment, or participates in the investigation of a harassment complaint violates School policy and may be subject to sanctions. Complaints of retaliation should be reported as violations of this policy.

VII. SEXUAL ASSAULT

Sexual assault is a sexual act against the will and without the consent of the victim or where the victim is incapable of giving consent. This includes conduct that would be considered criminal under the California State Penal Code. Since the medical, emotional, and legal needs of a sexual assault complainant may differ from those of other harassment complaints, sexual assault victims should, in addition to filing a School complaint, report the assault to the police and pursue services available at the School.

VIII. CONSENSUAL RELATIONSHIPS

Sexual behavior that is welcome or consensual does not constitute sexual harassment under the law. However, romantic relationships in situations where one individual has greater power or authority over another frequently result in claims of harassment when the relationship ends and a perception of favoritism while the relationship continues. Such relationships are inappropriate. A "consensual" relationship between a professor and his or her student, or a supervisor and a subordinate are examples of inappropriate relationships. If a consensual relationship occurs, any situation of authority must be discontinued and appropriate action may be taken.

IX. EDUCATION

The School supports a complete program for the education of its community with respect to the meaning and implementation of this policy. Training will be scheduled accordingly.

X. AIDS/HIV POLICY

The AIDS/HIV policy held by The School is kept on file in the Office of the School Director at all times and may be obtained by request.

This policy does not form a contract

GRIEVANCE

The School views students as responsible citizens who are integral members of the School community. Policies and practices pertaining to student relations and services should reflect this point of view. School officers continue to seek to ensure that this philosophy is implemented. Even with this philosophy in place, complaints and misunderstandings may arise. It is the purpose of these grievance procedures to ensure that any problem is dealt with promptly and confidentially.

INFORMAL REVIEW

Discuss the problem informally, with the student, faculty member, dean, or staff member involved.

A student should not consider a formal review unless an informal review has occurred.

FORMAL REVIEW

Obtain, complete, and return a student grievance form to the Education Director within 30 days of the incident.

Upon receipt of the form, a prompt investigation of the facts related to the nature of the grievance will be conducted. After thoughtful consideration, a decision will be made.

The student will be advised of the decision and resulting action to be taken within five school days.

If, for any reason, the student is not satisfied with the results of the investigation conducted, the student

89

may ask the Education Director to submit the matter to the School Director for review.

The student will be advised of the decision and resulting action to be taken within ten school days.

If after the above Grievance Procedure has been exhausted and the student still feels that the grievance was not adequately addressed they may contact the Bureau for Private Post-secondary Education (BPPE) physical address: 2535 Capitol Oaks Drive, Suite 400, Sacramento, CA 95833 Mailing Address: P.O. Box 980818, West Sacramento, CA 95798-0818 Tel: (916) 431-6959 Toll Free: (888) 370-7589 Fax Number: (916) 263-1897.

COMPLAINTS

Schools accredited by the Accrediting Commission of Career Schools and Colleges must have a procedure and operational plan for handling student complaints. If a student does not feel that the School has adequately addressed a complaint or concern, the student may consider contacting the Accrediting Commission. All complaints reviewed by the Commission must be in written form and should grant permission for the Commission to forward a copy of the complaint to the School for a response. This can be accomplished by filing the ACCSC Complaint Form. The complainant(s) will be kept informed as to the status of the complaint as well as the final resolution by the Commission. Please direct all inquiries to:

Accrediting Commission of Career Schools & Colleges 2101 Wilson Boulevard, Suite 302 Arlington, VA 22201 Tel: (703) 247-4212 www.accsc.org A copy of the ACCSC Complaint Form is available at the School and may be obtained by contacting the School Director or online at www.accsc.org. A student or any member of the public may file a complaint about this institution with the Bureau for Private Postsecondary Education by calling (888) 370-7589 or by completing a complaint form, which can be obtained on the bureau's Internet Web site www.bppe.ca.gov. BPPE - A student or any member of the public may file a complaint about this institution with the Bureau for Private Postsecondary Education by calling 1-888-370-7589 or by completing a complaint form, which can be

http://www.accsc.org/

http://www.accsc.org/

http://www.bppe.ca.gov/

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CANCELLATION, WITHDRAWAL & REFUND POLICIES

Read and understand The Schoolsign an enrollment agreement.

Any questions you may have regarding this catalog that have not been satisfactorily answered by the institution may be directed to the Bureau for Private Postsecondary Education: Mailing Address: Bureau for Private Postsecondary Education at 2535 Capital Oaks Dr. Suite 400, Sacramento, CA 95833 www.bppe.ca.gov. Telephone: 1-888-370-7589, Fax: (916) 263-1897, email [email protected].

CANCELLATION AND WITHDRAWAL

A student may cancel this agreement by notice in writing delivered to the School, attention Enrollment Coordinator. Cancellation is effective the date the letter is received. All monies paid by an applicant must be refunded within three days after signing an enrollment agreement and making an initial payment.

Applicants who have not visited the School prior to enrollment will receive a refund of all monies paid, if requested, within three business days following either the regularly scheduled orientation procedures or following a tour of the School facilities and inspection of equipment where training and services are provided.

A full refund of institutional charges minus the $100 application fee will be provided to a student who provides notice of cancellation:

(1) no later than attendance at the first day of class;

(2) within seven class days after signing the enrollment agreement, whichever is later; or

(3) within three business days, whichever is later, following either the regularly scheduled orientation procedures or following a tour of the School facilities and inspection of equipment where training and services are provided if the student has not visited the School prior to enrollment.

Pursuant to California law, except where a 100% refund is made, the STRF Assessment is nonrefundable.

Withdrawal may be effectuated by the student's written notice delivered to the School, attention of the Director, or by the student's conduct, including, but not necessarily limited to, the student's lack of attendance.

REFUND POLICY

Except as provided above, upon withdrawal from the School, the student will be liable for:

The non-refundable Application Fee and the STRF Fee, plus

Due to their personal nature, uniforms are not returnable.

withdrawal from the School, plus

Tuition liability as of the student's last day of physical attendance. Tuition liability is calculated as follows: students having completed 60 percent or less of the program are entitled to a pro rata refund of monies paid for institutional charges. Thereafter, the student will be liable for the full tuition. A pro rata refund shall be no less than the total amount owed by the student for the portion of the educational program provided subtracted from the amount paid by the student, calculated as the daily charge for the program (total institutional charge, divided by the number of hours in the program), multiplied by the number of hours student attended, or was scheduled to attend, prior to withdrawal.

If the School rejects this Agreement, all payments made under this Agreement shall be refunded in full except the application fee, STRF fee (where required under California law) and the cost of materials accepted and not returned in unused condition within 20 days of rejection.


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impracticable for the student to continue in the School, the School will, within 30 days after notice of the circumstances, propose and will therea the School which is fair and reasonable to the student and the School.

An institution shall refund any credit balance on the student's account within 45 days after the date of the student's completion of, or withdrawal from, the educational program in which the student was enrolled.

The School participates in federal and state financial aid programs and if you obtained a loan to pay for an educational program, you have the responsibility to repay the full amount of the loan plus interest,

entitled to a refund of the moneys not paid from federal student financial aid program funds.

See Return of Title IV funds on page 41 for information specific to the return of Title IV funds.

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INDEX

Absences, 65, 67

Academic Calendar, 7

Accreditation, 4

Accrediting Commission of Career Schools & Colleges, 4, 89

ACCSC, 89

Activities, 18

Administration, 9, 11

Admissions Requirements & Procedures, 21

Advanced Standing, 25

Alcoholic Beverages, 80

ALMA, 14, 20, 44, 75, 76

Alumni Affairs, 19

Alumni Savings, 20

Anti-Harassment Policy, 86

Articulation Agreement, 27

Attendance, 65, 67, 75

Attire, 74

Awards, 60

BPPE, 89

Budgets, 56

Bureau for Private Postsecondary Education, 4, 89

Cancellation, 90

Career Fairs, 20

Career Services, 19

Cell Phone Policy, 75

Classic Culinary Arts: Work Experience, 12, 21, 28, 46, 61, 62, 74

Classic Pastry Arts, 13, 21, 34, 61, 63, 74

Code of Ethics, 72

Complaints, 89

Conduct Policies, 73

Course Schedule, 5

Crime Awareness & Security, 77

Deans, 9

Disabilities, 26

Disciplinary Procedures, 86

Emergency Procedures, 72

English Language Proficiency, 24

Externship, 19, 31

Facility, 14

Faculty, 12

Family Educational Rights & Privacy Act, 71

Fees, 46

FERPA, 71

Financial Aid, 50

Grade Changes, 63

Grading, 32, 37, 41, 43, 61

Graduate with Distinction, 60

Graduation, 58

Grievance, 88

History, 3

Honors, 60

Housing, 18

Identification Cards, 17

Intensive Sommelier Training, 13, 22, 38, 47, 61, 62, 74

International Applicants, 24

International Student Services, 18

Italian Culinary Education, 23, 42, 47, 62, 74

Late Applicants, 24

Late Starts, 25

Leave of Absence, 67

Library, 15

Licensing, 4

Loan Programs, 51

Lockers, 17

Lost & Found, 17

Make-up Classes, 67

Non-Discrimination Policy, 25

Outstanding Attendance, 60

Outstanding Creative Culinary Project, 60

Outstanding Service Award, 60 Photograph & Video Policy, 75

Policies, 61

Prior Experience, 69

Probation, 68 Re-entry, 25

Refund Policy, 90

Registrar, 17

Religious Observance, 66

Rules and Regulations, 74 Satisfactory Academic Progress, 64

Schedule Change, 18

Scholarship Opportunities, 57

School Closings, 72

STRF, 54

Student Affairs, 17

Student Tuition Recovery Fund, 54

Substance Abuse, 80 Tardiness, 66

Technology, 15

Transcripts, 17

Transfers, 69

Tuition, 46

Tutoring, 18

Uniforms, 74

Vacation Policy, 66

Withdrawal, 69, 90

T H E I N T E R N AT I O N A L C U L I N A R Y C E N T E R700 W E S T H A M I LTO N AV E N U EC A M P B E L L , C A L I F O R N I A 95008P H O N E 866.318.2433FAX 408.370.9186

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