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Dauphin County

Technical School
Culinary Arts
Procedures and Expectations
Chef Claire Dacko

Behavior Expectations

the rights and dignity of others.
Do not disrespect anyone because of diversity issues: race, gender, ethnicity, appearance,
religion, sexual orientation, intellectual ability, economic status, or for being otherwise
different than you.
Acknowledge the value of diversity.

personal and school property.

Do not take anything that doesnt belong to you.
Do not touch items in your instructors or para-educators personal areas.
Protect yourself from property disrespect with proper locker use and by leaving valuables
at home.
Take responsibility for protecting school property and properly disposing of trash.

Follow directions when they are given.
Do not argue with your instructors; as in the workplace, do what you are told and make
an appointment to discuss the issue at the proper time.
Do not use disrespectful language with your instructors.
Disrespectful body language is the same as disrespectful words.

You are an important member of the Culinary Arts program and the DCTS family.
You have the right to be yourself without fear of bullying or other forms of intimidation.
If you feel you are being disrespected, take the necessary steps to let people know so they
can try to make things right. If you have a problem with someoneincluding your
instructormake an appointment to talk it over.
Do not escalate a situation by responding to bad behavior with bad behavior. Rise above
and walk away.
If you cant handle it yourself, ask your instructor or another adult to help.

Behavior Expectations

In career and technical education the shop is a workplace simulation.
Your shop is your job.
Your teacher is your supervisor.
Your grades and privileges are your pay.
You are expected to think and perform as a young adult professional worker.
If you behave as a responsible adult you will be treated as an adult.
Elements of professionalism include

Use polite, professional language. Do not use discourteous language, even when joking.
Public-Speaking Policy: When the speaker is talking, the audience is silent and attentive.

A foodservice operations staff must function as a team.
If you are finished with your work and someone else is nothelp out.
Help others to achieve the common goal.

Show that you are interested and engaged in learning and producing. If youre not
interested, consider making a change.
Look for opportunities to learn more and gain more experience.
When your assigned work is completed, determine what else needs to be done and ask if
you may do it.

In the entry-level workplace you will be paid by the hour; strive to make every minute
Do each task thoroughly and carefully, but as quickly as you can.
Move like a professional: walk quickly and with purpose; think ahead to save steps;
perfect your techniques.

Behavior Expectations

You are here to develop values important to education and the workplace.


Tell the truth.

Correct misinformation when you hear it, especially about people.
Do not plagiarize, or represent the work of others as your own.
Distinguish between collaborating and copying.

Treat others as you would like to be treated.
Dont engage in gossip and drama.
Before you speak, think about the consequences of your words.


Keep promises.
Make deadlines.
Take charge of your own education.
Get help when you need it.
Sweat the details.

Culinary Arts Program Course Structure

Culinary Arts Level 1: Introduction to Foodservice Theory and Skills
Chef Claire Dacko and Chef Lou Sackett
THE BASICS: safety, sanitation, careers, intro-level skills.
This course is taught freshman year, 2nd through 4th marking periods.
This is a Prerequisite Course: Students entering the Culinary Arts program in 10th or 11th grade
must complete the theory component of this course as a self-study with the assistance of their
instructor. New 10th grade students will receive a course packet and will develop a completion
Culinary Arts Level 2A: Professional Cooking and Culinary Principles
Chef Claire Dacko
INTERMEDIATE SKILLS: stocks; soups; meats, poultry, and seafood; vegetable prep; nutrition;
Students progressing from Level 1 may be assigned Level 2A.
New 11th grade students are assigned to Level 2A.
Your syllabus course map is included in your orientation packet.
Culinary Arts Level 2B: Professional Baking & Pastry, Garde Manger, Service
Chef Lou Sackett
INTERMEDIATE SKILLS: breads, desserts, cold foods, breakfast, dining room operations
Students progressing from Level 1 may be assigned Level 2B.
New 10th grade students are assigned to Level 2B.
Your syllabus course map is included in your orientation packet.

Culinary Arts Level 3: World Cuisines, Foodservice Management, Restaurant Practicum

Chef Claire Dacko and Chef Lou Sackett
ADVANCED STUDIES: including specialized projects and operation of student-run restaurant.
Your syllabus course map will be individualized to accommodate your career goals.
Prerequisite: successful completion of Level 1 and Level 2.

General Safety Rules

Be alert to your surroundings while focusing on your job.

Do not let anyone in the loading dock door; call your instructor or para-educator to
answer the door.
Inform your instructor if you see unsafe or suspicious behavior.
Inform your instructor if you notice a safety hazard in the kitchen, dining room, bakeshop
or elsewhere.
No horsing around.
Follow general foodservice safety rules as learned in Level 1 and ongoing.
Immediately report any accident or injury no matter how small - to your instructor.
Safety violations have SERIOUS CONSEQUENCES.

Shop Lockers
You will be assigned a shop locker with a secure combination that changes each year.
Memorize your combination and keep a written copy in a safe place at school.
Do not give your locker combination to anyone.
Keep your locker LOCKED any time you have personal belongings in it.
Do not bring valuables or large amounts of money to school.
Do not put your things in someone elses locker or allow anyone to put their things in
No food or beverages in lockers.
Take your uniforms home to be washed at least once per week. Keep shoes clean.
Do not leave aprons, towels or trash in your locker or on the locker room floor.
You must leave your locker empty and open for pest control on Fridays (or last day of
week). Plan to put anything you are not taking home in your school locker.
If something is missing from your locker, there is nothing your instructors or the
administration can do about it unless you have concrete proof of theft.
Textbooks, Notes Binders, and Recipe Binders

These items are issued to you for the school year, but are the property of DCTS and will
be collected at the end of the year. If you lose or deface these, you must purchase
You are responsible for having all handouts and assigned annotations in your large notes
binder. Duplicate handouts are available on the document tower.
You are responsible for correctly copying assigned recipes into your index card recipe
Both binders must be brought to theory classes.
Recipe binders must be brought to lab and production classes.

Notes binders and recipe binders will be checked for completeness and organization
twice per grading period. Grade value weight #1.
Keep binders in your shop locker when not in use.

Arrival and Demeanor

Theory class:
Arrive in culinary wing at or before the tardy bell.
Store all unneeded clothing, backpacks, purses, and books in your shop locker. Do not
bring these things into demo or theory rooms.
Be seated within 5 minutes (8:50 AM) (11:08 AM) (12:40 PM).
Have pen/pencil, notes binder, recipe binder, paper for note-taking.
No water or other beverages on desks or tables.
Get settled and be ready for opening activity.
Production and lab class:
Arrive in culinary wing at or before the tardy bell.
Change into uniform and assemble at the whiteboard within 10 minutes (8:55 AM) (11:13
AM). [Freshmen 5 minutes (12:40 PM).]
Store all personal items in lockers; do not leave them in demo or theory.
Wash hands, put on apron with side towel.
Have pen/pencil, recipe card binder.
Lab class: have handouts from theory, if appropriate.
No restroom breaks during the last 30 minutes of class.
You will be dismissed 10 minutes before the bell in order to change into street clothes.
Time your work so that cleanup is complete.
If you are well enough to come to school, you are well enough to work.
Stay home if you believe you are contagious.
If you become ill during the school day, go to the nurse. If the nurse releases you to class
you must work.
If you are injured anywhere in the culinary wing let your instructor know immediately.
When Absent
You are responsible for learning the information or skill taught that day.
On the day you are absent, you may e-mail your instructor who will forward any worksheets,
handouts, the powerpoint presentation, etc. Hardcopy handouts will be placed in the document
tower. Schedule tutoring if necessary.

The day after the absence, schedule a date to make up missed quizzes or assignments.
The day after the absence, schedule a date to learn and practice a missed lab class skill lesson.

Staying In Assigned Area

The Pennsylvania Department of Education mandates that all students must be under the
direct supervision of a certified teacher at all times. This means that you must be within
the scope of vision of your chef instructor (not para-educator or program specialist). You
are not assigned to any particular room, you are assigned to be with the teacher. If you
need to leave the area where your teacher is located:
From demo or theory to culinary wing restrooms: verbal permission, 5 minutes. (You
may not use the restrooms in the medical hall.)
From dining room, kitchen, or bakeshop to elsewhere in culinary wing: verbal permission
and lanyard hall pass.
From culinary wing to elsewhere in the school: verbal permission plus written time and
destination in student handbook and sign-out sheet with expected time back.
Clean Hands and Foodservice Gloves
Upon entering the kitchen, dining room, or bakeshop, wash hands for 15 seconds with
soap and hot water. Wash frequently between tasks, and after handling contaminated
Use your elbow to open the trash can.
Foodservice gloves are provided for use:
when handling ready-to-eat products that will not be heated above 140F
when handling very messy/dirty items
when handling ingredients to which you are allergic or reactive
over a band-aid or open wound
Do not use gloves for any other purpose.
In professional foodservice employees do not eat ingredients or products unless evaluating them
in the presence of the supervisor/instructor. UNAUTHORIZED EATING IS THEFT and will
If you want to taste or eat a product, ask your instructor.
Even if you think a product is unservable, do not eat it without permission.
When tasting with others, use a fresh plastic tasting utensil for each bite.
Do not lick utensils or fingers.
You may not take food out of the bakeshop during the school day; with permission, eat
your product in the shop or store it with your name on it until end-of-day dismissal.
No gum chewing; discard gum before entering the bakeshop.
Do not chew on toothpicks or other objects.

Label all stored products with content, date, and your name if you are not finished working on it.
Use the appropriate label and a marker.
Label on the side, not on the lid.

Linen and Paper Goods

A linen service provides us with towels and aprons at significant expense.
If your apron is in good shape and can be worn again, hang it up rather than throwing it in
the linen bag.
Check for hung-up aprons before asking for a fresh one.
Do not leave damp towels bunched up.
Be thrifty with paper goods.
Use the least expensive option (smaller rather than larger, bag rather than container, etc.).
Ask permission to use a take-out container or bag.
Everyone makes one from time to time. Do your best not to ruin products, but dont beat yourself
up if you do.
If you think a product is or will be unservable, let your instructor know right away.
Do not throw anything away without asking.
Do not change an oven temperature without asking your instructor.
Sanitize your bench before you begin work.
Clean as you work, so there is little to do at the last minute.
You and your team are responsible for cleaning and putting away any equipment you use.
Empty and scrub down your bench or worktable, before leaving the shop.
Class Dismissal
Production and lab work stops 30 minutes before the dismissal bell; plan your time
Remind your instructor on club days!
In production or lab, you should be finished with clean-up 10 minutes before the
dismissal bell so you can change clothes.
Do not leave the room before you are dismissed by your instructor; leaving early is
considered out-of-area and has appropriate consequences.
Clear your area of personal belongings and trash.
You will receive a late pass only if you are detained by your instructor.
Dining Dollars
From time to time you may receive a reward for good work or random acts of professionalism.

Dining Dollars are worth $1 toward a meal or purchase at the Corner.

You may accumulate dollars to purchase a full meal or full baked good unit (such as a
whole pie or cake) that you have ordered or prepared yourself.

Uniform and Personal Appearance

Level 3 Seniors
white commis hat ($9) If needed, hair net provided by DCTS.
white long-sleeve chef jacket ($15 and higher) with emblem (2 emblems provided by DCTS)
black ankle-length pants ($16.50 or from other source; no jeans or sweat pants)
black non-skid work shoes, plain top, no laces or velcro ($65 or from any source)
cotton socks
apron and side towel (provided by DCTS)
Dining Room Service
tan or beige ankle-length pants
white tailored long-sleeve front-button shirt with collar and cuffs
If needed, hair restraint or hairnet provided by DCTS.
Neckwear provided by DCTS
Vest apron provided by DCTS

Level 2 Sophomores and Juniors

classic floppy style chef hat ($4.50) Must cover all hair.
white long-sleeve chef jacket ($15 or higher) with emblem (2 emblems provided by DCTS)
black ankle-length pants ($16.50 or from any source; no jeans or sweat pants)
black non-skid work shoes, plain top, no laces or velcro ($65 or from other source)
cotton socks
apron and side towel (provided by DCTS)

Level 1 Freshmen
classic floppy style chef hat ($4.50) Must cover all hair.
white short-sleeve kitchen shirt ($11)
black ankle-length pants ($16.50 or from any source; no jeans or sweat pants)
black non-skid work shoes, plain top, no laces or velcro ($65 or from any source)
cotton socks
apron and side towel (provided by DCTS)
DCTS culinary students may purchase chef uniforms at DCTS discount from:
Penn-United Restaurant Supply
2980 Jefferson Street


Harrisburg, PA 17106-1980
Phone: (717) 238-1214
or from any other source

Highest standards of personal hygiene and cleanliness must be observed.
DCTS is accredited by the American Culinary Federation and must abide by their
uniform/hygiene standards, which are reflected in this policy.
Uniforms must be clean, stain-free, and wrinkle-free.
Kitchen and bakeshop
Full uniform must be worn at all times.
Hair must be tied back and completely covered by chef hat and hairnet if needed for
Students with facial hair may be required to wear a beard net.
No rings, bracelets, watches, or wristbands, earrings, or studs may be worn, including
ornaments in visible piercings. Neck jewelry must be confined within kitchen shirt or
chef jacket.
No visible temporary tattoos or writing on hands, nails, or arms.
No nail polish or artificial nails. Nails must be clean and trimmed to finger length or
No glitter make-up.
Senior dining room service
Full uniform must be worn during service.
Hair long enough to ponytail must be tied back off the face with a hair restraint. Hair
constituting a sanitation risk must be confined under a hairnet.
No dangling jewelry (including hoop or drop earrings, charm bracelets, etc.)
No nail polish or artificial nails. Nails must be clean and trimmed to finger length or
No glitter make-up.
All uniform components must be marked with student name in indelible ink.
Dining room uniforms on hangers may be stored in the laundry room, which will be kept locked.
Laundering uniforms is the responsibility of each student and must be done when necessary;
minimally each weekend.
Lockers and laundry room will be opened and emptied of clothing each Friday afternoon.


Failure to adhere to Culinary Arts procedures and behavior expectations results in escalating
levels of consequences.

Shop Time
To handle a procedures or behavior consequence privately, arrange to come to the kitchen or
bakeshop on your own time and perform some type of task that will benefit the shop.
Shop time is issued in 15-minute increments.
Available times:
before school between 7:15 and 7:45 AM
during your lunch period
after school between 2:50 and 3:30 PM
Shop time must be worked within 5 school days of the incident.
Unworked shop time becomes a detention and may involve parent contact.

Violation of General Procedures and Expectations

first incident: verbal warning
second incident: shop time, amount determined by type of incident
third incident: referral to administration that appears on student records, and parent contact
possible consequences: lunch detention, after-school detention, ISS, behavior contract

Incomplete Uniform each incident.

You will observe, but not participate in the days lab activities; or in production or restaurant
practicum you will be assigned to potwashing/cleaning.
You will lose 20 performance points for the week.
You will receive 30 minutes shop time.

Behaviors Resulting in Automatic Administration Referral and Parent Contact

diversity disrespect
disrespect toward instructor, para-educator, or other staff member
possession of illegal or DCTS disallowed property
destruction of school property
verbal violence
physical violence


How You Are Graded

Theory work includes reading assignments, worksheets, tests, Collins writing, culinary math,
Level 1 self-study, and projects.
Assignments are worth 100 points. Most quizzes are weighted x1 or regular value.
Exams, projects, and larger assignments may be weighted at a higher value (x2 or x3).
Assigned work must be submitted on the due date. Late deduction is 5 pts. per day
including weekends.
Quizzes and exams missed due to absence must be taken within 5 school days.
Work not submitted due to excused absence receives 1 day grace period after return to
Scheduled quizzes and tests on which you score below 70% should be re-taken for a 90%
maximum score; it is your responsibility to schedule re-takes. Pop quizzes may be given
and (with some exceptions) are not subject to re-takes.
On some work you may be permitted to collaborate. Collaboration means that ideas are
shared; however each collaborator must do his or her own work. Responses must be in
your own words and not the same as those of your partner(s).
This grade is tabulated weekly and includes:
Attitude: Are you behaving according to program/rotation behavior guidelines?
Procedures: Are you correctly following shop procedures?
Skill: Have you mastered the techniques and methods you have been taught?
You begin each week with 85 performance points.
You may lose points for poor attitude and/or procedures or for not working up to your potential.
You will gain points if you show exceptional effort, skill, and attitude.
Competency Exams are part of your performance grade. A competency exam tests your
ability to perform a previously taught and practiced skill.
During a competency exam, you may not receive help or advice from your instructor,
para-educator, or other students.
Competencies may be re-taken as often as necessary at no grade penalty.
Do not waste everyones time by taking a competency exam for which you are not

Manage Your Grades:

To check your grades:
It is your responsibility to track your own progress and be proactive about maintaining
your grades. Do not allow yourself to be blindsided by your report card!
Go to the DCTS website and log on to PowerSchool. Grades are updated on Friday
If you see a comment icon next to the grade, click to read a brief explanation.


To discuss your grades: make an appointment. If there is an error, it will be corrected.

Ask for help if you need it!