Link to syllabus pdf - Baking & Pastry CV Kitchen .pdf

Baking & Pastry Cooking 
Hybrid Location: CV Kitchen & Online
Class time: Every Wednesday 1:00p - 3:00p
Aug 15 - Dec 11
Instructor:  Chef Chris Mizener
Email: cmizener@cwcharter.org
Office Hours: Tuesdays 10am-12pm
Phone: 1-209-874-1119 ex.166

Class Overview:
The Hands-on kitchen lab is in a state-of-the-art commercial kitchen. This class offers Hands-on cooking that jumps right into the world of Restaurants and other Foodservice establishments. 
No Cell Phone usage in the Kitchen:
There will not be any cell phone usage whatsoever in the kitchen or during class time. No Cell Phones out at all during class time. Any Cell Phone usage may result in disciplinary action. There will be a designated area in the kitchen to keep cell phones. 

Attendance:
Consistent attendance is very important for student academic success. Regular classroom attendance is not only an essential ingredient for academic achievement, but is also a fundamental building block for success in the hospitality industry after graduation

Clothing and Appearance Guidelines:
All students must come to classes, labs and kitchens appropriately attired.  All students need to have good personal hygiene practices. This is how we practice Food safety and Sanitation every day.

All students will be in uniform everyday. They will wear an apron, baseball cap or hair net or head covering, close toed shoes, long pants, every class period.  Shorts,sandals, or flip flops are not allowed.  The students will be provided a clean apron every week to wear in class. 

Clothes should be clean and neat in appearance.
Hair must be properly restrained or covered.

Facial Hair must be covered.

Shoes must be closed toe.

No hand or arm jewelry will be worn in labs and kitchens.

 No nail tips, acrylics or nail polish is to be worn. Fingernails must be clean and             neatly trimmed.

Deodorant and perfume should not be used in place of a shower.  Please shower and then use deodorant.

Cuts, rashes and sores on hands and arms should be bandaged or covered.  Plastic gloves should be worn over bandages on hands.

Laws of the Kitchen
No Cell Phone Usage anytime during class time

Respect others as you would want to be respected

Do not leave class during class-time without permission.

Do not play with or on equipment.

PROFANITY, FIGHTING, TEASING, RUDE GESTURES OR PUTDOWNS WILL NOT BE TOLERATED, and you will be asked to wait in the school’s office for your ride

Students are not to groom in class, this includes hair, make-up, nails, etc.

There will be No ‘Snacking’ of the ingredients that are stored in the Kitchen, caught eating any ingredient of the kitchen other than what we make will result in immediate disciplinary action or asked to leave the kitchen.

Get involved / stay involved, this class is graded on class participation. Staying involved is paramount. 

Disregard the below instructions if you are meeting in person. 

Please print this part, sign, and have your parent(s) or guardian(s) sign below after signing your initials in each box on the left signifying that you read each section and you have read and understood Baking & Pastry syllabus. By signing below, you acknowledge the requirements for the class and agree to follow them. I am looking forward to helping you learn at a professional level and increasing your understanding for professional cooking. 
Student Signature:
________________________________________________________Date:_________________

Student Printed Name:
________________________________________________________Date:_________________
Parents/Guardians Signature:
________________________________________________________Date:_________________

Parents/Guardians Printed Name:
________________________________________________________Date:_________________

**If you have any questions please contact Chef Mizener/Mr. Mizener by email: cmizener@cwcharter.org or by calling the Kitchen directly: 1-209-874-1119 ex.166