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Classroom Policies and Procedures

Day 1

Ashlea Tobeck

on 20 October 2016

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Transcript of Classroom Policies and Procedures

Classroom Policies and Procedures
Daily- includes daily production sheet & recipe review
Escoffier Chef Jacket- buttoned, clean & wrinkle free
Arrive on time
Practical- exams, quizzes
Written- exams, quizzes
Undershirt- clean, white with no logos
Black chef pants- clean and no pant legs rolled up; must be school issued
Black closed toe shoes- clean, non-slip & oil resistant w/socks, no sneakers
Name tag & thermometer
No piercings
Clean shaven
Hat, apron
Hair pulled back and restrained
Approved jewelry only
Complete daily prep sheet
Prepare recipes for daily production
Have necessary equipment and lecture materials
Complete reading and any other lecture prep
Sensory Analysis
Study/plan outside of class
Kitchen Prep & Cleaning
Team Chefs
Follow all AESCA policies
Daily Checkout
My Contact Info
Ashlea Tobeck
email- ashleatobeck@escoffier.edu
Please contact with questions, absences, tardiness ASAP
Team Chefs
assist in gathering needed materials for the day
monitor team progress and ensure proper timing throughout lab time
develop dish washing schedule and cleaning assignments for the week
work together to develop oven temp/times for each lab and facilitate communication with the chef instructor
Daily Procedures
Daily Homepage
production sheet/recipe checks
uniform line-up
no phones in kitchen except for pictures during sensory analysis
Office Hours- Tuesdays, Wednesdays & Thursdays 1:30-2:30 pm or by appointment
positive attitude
Block Starts: January 11, 2016
Holidays: January 18, 2016- Faculty In-Service
Externship Starts: 5/16/16
phone- 720.204.3492
homework is always due at the beginning of class
Block Ends: February 19, 2016
Exams: Midterm 2/1 & 2/2
Final 2/18 & 2/19
Full transcript