Guidelines for a Successful Class

*My classroom is a quiet zone*

1. Students are expected to arrive for class on time and be prepared with the following materials at all times. 

• a notebook, a lab manual (class assigned textbook), a black or blue pen, a red pen and an assigned complete knife.  
  
  
• Students in the lab should also have a permanent marker and an instant-read thermometer. 
  

2. The use of cellular phones in class is strictly prohibited.

• All cellular phones are to be turned on “silent” or “vibrate” mode and put away.
  
  

3. There is to be no private conversation conducted during class.

• All students are encouraged to ask questions and participate in class discussions. 
  
  

4. Students are not permitted to eat during classes, other than at designated times and locations during lab classes. Please eat before or after class or during a break. 
 

5. If students consume beverages during class, they will be expected to remove any garbage that results from the beverage. 

6. No eating or drinking in the food laboratory except at designated times and locations.

7. If students arrive at laboratory class without a clean and complete uniform, they will not be permitted to participate in class that day. 

8. Students are to demonstrate respect for themselves and others.

• Vulgar/unacceptable language or behavior will not be tolerated in any class.
  
  

9. Students in Culinary Arts classes must supply a lock and put all of their personal belongings in a locker. 

• Personal belongings may not be kept in any area of the Culinary kitchen other than the locker room and must be secured in a locker, not on the floor in the locker room.
  
  

10. Students who hand in plagiarized assignments will be given an F for that assignment.

• Students will also be reported to the dean, grade level administrator, and their parent/guardian for possible disciplinary action. 
  
  

11. Students who miss an exam must contact the instructor immediately.

      You must take a make-up exam before the beginning of the next chapter test in which the test was given. 

12. Students must adhere to all the policies, procedures, rules, and regulations of the Culinary Arts Program, as well as instructions given by the instructor on the Saunders Classroom Conduct Policy, which can be found in the YPS’ Code of Conduct.  Please remember to follow the rules below, which are highlighted from the Code of Conduct, or that have been adapted to meet the specific needs of the Culinary Arts Program:

1. No hoods to be worn inside the kitchen or classroom at any time!

2. No headphones to be used inside the kitchen or classroom at any time!

3. No gum chewing is allowed in the kitchen or classroom at any time!

4. Students should keep their fingernails clean and short in length at all times.

5. No nail polish should be worn while working in the kitchen or classroom.

6. No jewelry should be worn while working in the kitchen or classroom!

7. No talking while the teacher, or a classmate with permission to speak, is speaking.

8. Proper shoes while in the kitchen. (Non-slip, white or black, previously approved)

9. No outside food/drink while in the kitchen or classroom without Chef’s approval, and all items must be fully cleaned up and put away prior to departure from class or the kitchen.

10. Smoking/Vaping is never allowed at any time on any part of the Saunders campus.

11. Hands should be washed before, during, and after working in the kitchen, as well as any time that they become contaminated throughout the time in the kitchen.

12. Gloves should be worn from the time that your station is set up until the time you are finished in the kitchen and hands should be washed prior to beginning and after completion.

13. Approved hats/headwear designated for use in the kitchen should be worn at all times while in the kitchen. Standard procedures regarding headwear should be adhered to at all other times/in all other settings in the building outside of the kitchen.

14. Stations should never be left unattended at any time and students should never exit the kitchen or classroom without being dismissed by their instructor.

15. All food must be properly labeled, dated, and stored in the appropriately designated locations.

16. Permission must be granted by the instructor prior to any food being tasted/eaten or removed from the classroom/kitchen.

17. Dishwasher section must be cleaned and closed before leaving the kitchen.

18. All garbage must be properly disposed of and emptied prior to leaving the kitchen.

19. The floor around your station must be swept and mopped, if necessary, prior to leaving the kitchen.

20. All equipment used throughout the time in the kitchen must be properly cleaned, washed, dried, folded, etc., prior to leaving the kitchen.

21. RESPECT YOUR CLASSMATES!