Professional Appearance and Culinary Laboratory Dress Code

Transcription

1 Canadian Food and Wine Institute Culinary Laboratory Policies for Culinary Management, Culinary Skills Chef Training, Culinary Food Innovation & Technology, Cook Apprentice Professional Appearance and Culinary Laboratory Dress Code All students must be properly dressed in a chef s uniform for the lab classes. Students are required to wear Niagara College approved uniform ONLY. NC approved uniform consists of: 3 Chef s Jackets with Niagara College Logo (included in material fees) (Please use the size chart and order form for your jacket at the end of this document) 4 Disposable Paper Chef Hats with NC Logo (included in material fees) 2 Pairs of approved Chef Pants (to be purchased at the bookstore) Aprons provided at the beginning of each class. Black Socks Black shoes (more details below) Students should enter and leave the lab class in uniform. Changing in the kitchen or hall way is not permitted. Professional appearance must be maintained throughout the campus at all times while in uniform. All students will be supplied with their own side towels (2) at the beginning of each class. NC approved Chef Pants must be purchased at the bookstore to maintain standard dress code. Pre-ordering your pants ensures that you will be prepared for your first day of cooking lab. You may order your pants by using the following contacts in the Bookstore: adeluca@niagaracollege.ca By phone: (905) ext On-line: All other uniform components are included in your material fees. There will be a laundering service available for your Chef Jackets and Aprons. Laundering of the chef s pants will be responsibility of the student. Complete uniforms are required for the first day of a food lab class. Uniforms: Must be complete, clean, stain-free, and laundered pressed prior to every class All chef s coats are to be buttoned to the top button and sleeves worn down Students are advised not to use their college uniform for work in the industry so that it will remain clean. 1

2 Hat: A clean hat must be worn at all times in the kitchen. The chef s hat must be replaced as it gets dirty Shoes: Comfortable, sturdy, slip resistant, black shoes with oil resistant soles and uppers made of a non-porous material (leather), must be worn at all times. No coloured running shoes or crocks are permitted in the kitchen. Shoes must completely encase the foot with no openings either on the back or the front. Dark socks, must be worn with shoes. Socks should be long enough to cover and protect the ankles and lower shin of the student. Stockings are not acceptable or safe in the kitchen. Jewellery: No jewellery except the following may by worn in laboratories: o Wedding and engagement rings o Wrist watch o One set of post earrings in the ears that are not large or dangling All the other facial piercing must be removed prior to entering the laboratories. No Exceptions. Personal Hygiene: Students are required to practice and demonstrate a strict level of personal hygiene in the laboratory classes Use of strong fragrances are prohibited as it detracts from identification of flavours and aromas Use of deodorant is required to keep unwanted body odour that is offensive to other students, faculty and guests of the program Fingernails must be kept short, clean. All hair, short or long, must remain neatly cut and restrained at all times. All long hair (hair touching the collar of the chef s jacket) must be pulled up and restrained by the chef s hat. In some cases hair nets may be required. Male students should be clean-shaven or have a beard and/or moustache that are neatly trimmed and clean. Facial hair restraints may be required. 2

3 Kitchen Tool Requirements Knife and equipment requirements: Knife kits may not be carried in the college without proper carrying case i.e. knife cases, knife rolls. Knife kits can be purchased at the Campus Bookstore with all the necessary tools you will need for the laboratories All students must have the following equipment before commencement of culinary labs. o Knife and equipment requirements: o 9 inch Chef s Knife o 3 inch Paring Knife o 2.5 inch turning knife o 6 inch Boning Knife - stiff o 12 inch steel o 10 inch (long) - Wide Bread Knife o 7 inch fork o Swivel Peeler Plastic Handle o Zester o Melon baller o 2 inch pastry brush o Wooden spoon o 10 inch Spatula o Round cutter set o Dual Reading Pocket Thermometer o Small heat resistant rubber spatula o Small scraper Heat resistant o Pastry Comb o Bench Scraper - Bulk o 12 inch piano whip o 18 inch pastry bag o #6 star tip o #8 star tip o #6 plain tip o #8 plain tip o Measuring spoon set o Premium Measuring Spoon Set - 4 o Carrying case o Stainless steel small mise en place bowls* o Anti-slip towel for cutting boards* (* indicates items that are not in the standard carrying case provided by the Campus Book Store. It is suggested that each student has their knives/tools engraved for easy identification.) 3

4 Attendance and Punctuality Culinary Labs are presented in sequence. Each lab consists of a set of skills that are necessary for successfully completing the course If a student misses (3) Culinary Lab classes, the student will not successfully complete the course. The student will be allowed to continue to attend class however; the grading of the student will stop by the instructor. It is required for you to arrive to the labs 15 minutes prior to the beginning of the class The instructor has a right to ask the student to wait outside if the student s lateness will cause disruption to the demonstration or the lecture. It is the responsibility of the student to acquire the information that was missed during their absence. If an absence or lateness is foreseeable it is the responsibility of the student to communicate to the Chef Instructor via , phone call or other means of communication. If space is available in a multi-section class, a student will be permitted to attend the other section as long as there is room in the class. Students that miss a class and expect to show up for a missed lab will not be permitted to take the class without prior permission. Laboratory Clean Up and Set Up It is required for all students to work in a professional, clean and organized manner at all times No student shall leave the class before clean up of the laboratories are complete. Anyone who leaves will be subjected to academic penalty. It is the responsibility of the students to keep the dishwashing area clean and organized at all times Students are required to follow clean as you go procedure Each student is responsible for cleaning and washing their own dishes and sanitizing. Students may be given permission by the Chef Instructor to wash their dishes at their work station. All dishes must still be rinsed and sanitized in the designated dishwashing area. Students are required to wash and sanitize their respective work areas and cutting boards in the beginning and at the end of each lab. Sanitizer should also be used as needed during the lab and should be located in each working area. Each group will be assigned a duty from the daily cleaning schedule. The schedule will be posted on the wall of the laboratories clearly outlining duties for each group. All stations will be set up according to Chef s instruction. The back storage shelf will be clean and organized after every lab. All the dishes and small ware will be washed and dried before being placed on the shelf. The garbage is required to be changed as needed during the class. It is the responsibility of the group to change the garbage who is assigned the garbage duty as per cleaning schedule Recycling must be sorted by each student and put into their respective bins Grease must be dumped in the designated grease bin located at the east end of the building Each waste material has their respective bin for disposal. Students are required not to contaminate any of the bins by means of cross contamination. 4

5 Each lab is equipped with special dip bins for cleaning of stainless steel pots. The dip bins are used for removing the excessive tarnish and dirt from the pots. The students shall not put any unwashed pots into the dip bins. Kitchen Safety Rules For all kitchen laboratories Any accident should be reported to the instructor. If the injury sustained is severe the student will then see the campus nurse for evaluation. Any medical condition that may affect your safety and that of your fellow students should be brought to the attention of the instructor. An incident report will be filed by the Chef Instructor. In a kitchen there are many hazards that could lead to accidents. Following are some common hazards that can cause harm to yourself and others that you might encounter and should be aware of: o Dull and sharp knives o Electric and gas equipment o Heavy items o Hot pots and pans o Spills o Excessive baggage o Most accidents are caused by falls, cuts, burns and strains. Many accidents can be avoided in the kitchen by following some standard kitchen procedures: Always notify fellow students by saying behind you or passing when passing on the blind side. Keep floors clean and dry. Wipe up all spills immediately. DO NOT use salt to absorb a spill. Never run in the kitchen. The mops are located in the Central Stores and Production Kitchen. DO NOT clutter work areas and traffic lanes Wear non-slip, low-heeled shoes. Feet must be totally enclosed. Ask for help when transporting heavy and hot or bulky items. Be aware of your surroundings. Cuts: Notify your instructor immediately when you have a cut. All cuts must be bandaged and student is to wear a protective glove. Bandages can be found in Central Stores No student will be allowed to work in a food lab with uncovered cuts, burns or rashes that could lead to a possible food contamination. If the cuts are serious you are required to see the school nurse (Christine Philbrick) at room W105, located in the main building with the aid of a classmate or a designated person. The extension for the nurse s office is ext and can be called from the emergency phone in the lab. In extreme circumstances, the nurse will be contacted and will come to the incident site. If not available, call Ext and security will come. 5

6 Knives: Use the correct knife for the correct job. Use a sanitized cutting board. DO NOT slice or cut food in your hands. Always cut away from your body and ensure that no one is in the potential cutting path of your knife if you over cut or slip. Never put knives in a sink. Keep them in sight. Wash and sanitize knives immediately after use and store correctly in tool kit. Make sure your knives are always sharp. You will need your knives sharpened professionally at least once a year. Always hold a knife point down when walking. DO NOT ever try to catch a falling knife Burns: Always use a dry towel when handling hot pots, pans and trays etc. A wet towel will conduct heat. Always assume pots, and pan handles are hot. Use a dry towel to grasp them. Open a pot with the lid tilting away from you to allow steam to escape. Do not put wet food into a pan of hot oil or into the deep fat fryer. It may cause the oil to boil over and/or catch fire. Keep all flammable materials away from open flames. Lifting and Strains: Always use proper lifting methods which include lifting with the leg muscles and not the weaker back muscles. Do not store heavy objects on high shelves. Use lower shelves only. Ask for help if item is too heavy or bulky. Electric shocks: Do not use electric equipment with damaged cords. Unplug an appliance before washing it and do not get the appliance wetter than necessary to clean. DO NOT work electrical equipment with wet hands. Always check to see if an appliance is in the off position before plugging in. Fires: Most fires in a kitchen are from grease. DO NOT overheat fat. Be aware of the smoke point. Never leave hot pots unattended. Know where all fire extinguishers are kept and how to use them. Never use water on a grease fire. Your health and safety course s content will cover the use of fire extinguishers. 6

7 When the fire alarm sounds, all appliances should be turned off and the kitchen evacuated by the designated fire escape route as outlined in the laboratories. The map of the fire escape route is located on the wall. Excessive Baggage: Only items that are allowed in the laboratories are; the Culinary textbook, notebook, and knives will be permitted in the kitchen due to lack of space and sanitation purposes. All other personal items must be stored in the Culinary Arts lockers located in the upper and lower levels. You will need your own pad lock. The lockers usage is on a first come first serve basis. All lockers require registration with the Academic office. Professional Kitchen Ethics Do not run in the kitchen. Do not use foul language. Smoking is restricted to the designated areas. Please note the college entrances are not a designated smoking area. Smoking is considered unprofessional in a kitchen environment. Do not talk during the instructor s demonstration Do not participate in any form of conduct (singing, whistling, excessive social conversation) that might disrupt fellow classmates. Come to class prepared by reading over the recipes and the week s lesson Take notes during demonstrations as valuable information will be given that might not be publicized in your lab manuals Work professionally and effectively. Cell phones, ipods, and other personal entertainment units are strictly prohibited in the kitchen laboratories. Do not steal or sabotage another student s work. Do not eat or drink in the kitchen without permission from the instructor. Do not leave the kitchen unless excused by the instructor. Be helpful, courteous and respectful to fellow students. Focus on your assigned tasks. If you have completed your tasks, ask the instructor for other tasks that you might be able to perform. When re-entering the lab, be sure to wash your hands. Remove your apron when leaving the lab. Be clean for each class in proper uniform as per dress code. Each student is responsible for cleaning their own pots and pans. 7

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9 Student Acknowledgement Please print in all spaces except the signature line. I, the undersigned, have read and understand the Culinary Laboratories Policies of the Food and Wine Sciences. I understand to be successful in the culinary program I must try to attend all classes and display professionalism at all times. Failure to comply with the policies that are outlined will result in conduct that is not acceptable for the academic and professional standards of the Canadian Food and Wine Institute. Print Name: Student ID # Professor: Course Code: Signature: Date: This form is to be signed and submitted to the Professor for each course that is conducted in either a cooking or baking lab on the first day of attendance. Please keep copy of this document for future use. Please use the appropriate course codes: First semester: CULN1120, BAKG1226, CULN1236 Second semester: CULN1220, CULN1240, BAKG1320 Forth semester: CULN1440, CULN1442 Fifth semester: CULN1420 Please print and sign a copy for each of the professors you have in each term. 9

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11 Chef Jacket Sizing Chart and Order Form Please print clearly NAME: STUDENT ID # Phone: ( ) - Sample sizes will be available to ensure you have selected the proper size. Please circle one: XS SM MD LG XL 2XL 3XL Please return as soon as possible to: Attn: Kyle Landry Niagara College Canadian Culinary and Wine Institute 135 Taylor Road, S.S. #4 Niagara-on-the-Lake ON L0S 1J0 OR FAX: OR klandry@niagaracollege.ca Orders are available to pick up after you are registered and selected your schedule through Nicole. Please have proof of fee payments or your schedule with you when picking up your jackets and hats. 11