High School

College

CLASSROOM ATTIRE: Students must comply with the program’s dress code. This includes school issued chef coat, neckerchief, nametag, check pants, toque blanche, black or white socks, black slip resistant work shoes (must be polished) and apron. Uniforms must be cleaned and pressed for each class, therefore students are advised to own more than one set of uniforms. Failure to comply with dress code will affect student’s grade and is grounds for non-admittal to class.

HYGIENE: Facial hair, other than a neatly trimmed mustache above the lip, is not permitted (this includes excessive sideburns). Male students must be clean- shaven. Hair must be kept above collar length. Long hair must be restrained with a hairnet. Fingernails must be clipped short. Nail polish is not permitted. Students may wear a wedding band and a wristwatch. No other jewelry or ornaments are permitted.

HIGH SCHOOL:

Report cards are issued four times a year in accordance with the following grading Policy:

An INC grade can be issued at the end of a marking period if legitimate absences require work to be completed. The instructor will explain what work in expected and due dates whenever an INC is being assigned. All work is to be made up within two weeks. At that time the teacher will notify the office as to what the grade the INC should be converted to. If a student is in violation of district attendance policy and an appeal process has been violated a GNI will be placed on the report card for all subject areas.

GRADING: MAKE-UP WORK

Students are entitled to make up work for legal absences.  Students they have two weeks to make up missed work. Adjusted work assignments are needed for work-based students. Make-up work can be issued for theory only. Students must attend additional days to make-up days at the Culinary Education Center and/or an externship site to make-up food preparation skills. Illegal absences and missing work yield a 0%. Teachers will utilize Interim Progress Reports to notify parents how their son/daughter is doing.

       Student grades will consist of 50% lecture, class participation, assignments, quizzes, and test grades and 50% laboratory performance.  The student must maintain an average of 70% on both parts to remain in the class. Tests count double, quizzes once.

       Lecture grades include class participation, quiz and test grades.

       Laboratory grades include uniform, being prepared for class, and demonstration of skills, sanitation and safety, professionalism, willingness to assist where needed.

       Assignments will incorporate specific criteria for completion: typed, neatness, length, content, etc.

RETESTING: Test scores must reach a grade of 70% or higher. Students will be given one opportunity for a retest on a test they did not pass. Before retesting the student must meet with the instructor. The instructor may require additional work before allowing a retest. After the meeting with the instructor all retests must be scheduled with the learning assistant and taken within 4 days of the original test date, unless other arrangements with the instructor have been made. The grade on the test, which will not be recorded as higher than a 70, will be the grade used to compute the student’s average for the course. Quizzes cannot be retaken.


COLLEGE:

The assignment of grades is as follows:

·       Student grades will consist of 50% lecture, class participation, assignments, quizzes, and test grades and 50% laboratory performance. The student must maintain an average of 70% on both parts to remain in the class. Tests count double, quizzes once.

·       Lecture grades include class participation, quiz and test grades.

·       Laboratory grades include uniform, being prepared for class, demonstration of skills, sanitation and safety, professionalism, willingness to assist where needed.

·       Assignments will incorporate specific criteria for completion: typed, neatness, length, content, etc.

Honors Graduation from Department

Gold Leaf: a student must not have a grade lower than an A in any culinary course and must have an overall GPA of 4.0.
Silver Leaf: a student must not have a grade lower than a B in any culinary course and must have an overall GPA of 3.8 or better.
Bronze Leaf: no grades lower than a C in any culinary course and must have an overall GPA of 3.5 or higher.

       Student grades will consist of 50% lecture, class participation, assignments, quizzes, and test grades and 50% laboratory performance.  The student must maintain an average of 70% on both parts to remain in the class. Tests count double, quizzes once.

       Lecture grades include class participation, quiz and test grades.

       Laboratory grades include uniform, being prepared for class, demonstration of skills, sanitation and safety, professionalism, willingness to assist where needed.

       Assignments will incorporate specific criteria for completion: typed, neatness, length, content, etc.

ADAPTIVE SERVICES: If you have a documented disability and would like to request accommodations, contact Disability Services at 732-224-2730 or TTY 732-842-4211.

RETESTING: Test scores must reach a grade of 70% or higher. Students will be given one opportunity for a retest on a test they did not pass. Before retesting the student must meet with the instructor. The instructor may require additional work before allowing a retest. After the meeting with the instructor all retests must be scheduled with the learning assistant and taken within 4 days of the original test date, unless other arrangements with the instructor have been made. The grade on the test, which will not be recorded as higher than a 70, will be the grade used to compute the student’s average for the course. Quizzes cannot be retaken.

GRADING: IMPACT of ATTENDANCE:

·       Tardiness will not be tolerated. The student who is late to class will be given a verbal warning. If a student is late three times, it will be designated as one absence.

·       Attendance is required and will be taken at every class session. Students are expected to be in class on time, 100% of the time. Poor attendance will affect the student’s grade. If a student is absent two (2) or more days a student cannot obtain an “A or A-” for a final grade.

·       If a college student is absent three (3) days during a single block, the student will be asked to leave the class. Three absences are an automatic failure, and withdrawal from the class.

·       The student can appeal to BCC for a non-penalty withdrawal due to extenuating circumstances depending on the reason for being absent.

·       Medical etc.

·       If a college student has to be absent, for whatever reason, it is up to the student to continue with the reading, homework and class assignments outlined in the class syllabus and learning packet. The student must be prepared for their return to class for that days activities. (Quiz, reports, cooking assignments, etc.)

·       It is the student’s responsibility to notify their Student Development Specialist for assistance in course planning when encountering attendance problems. Students with extenuating circumstances should discuss their situation with Culinary Education Center administrative and support staff.

·       A student cannot register for the same class more then three (3) times.

·       Students with one to two absences can appeal to the CEC Attendance Committee when there are extenuating circumstances. The CEC Attendance Committee will consist of the Instructor, BCC Department Chair, and Co-Director of the CEC.

·       Students must be successful in CULA 105, 107, & 115 courses in their first two semesters or they may not continue the program.

·       If a student is unsuccessful in CULA 115 they must repeat it successfully in the next available block of they may not continue in the Culinary program.