Welcome

“Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, and your grandma. It's inseparable from those from the get-go.” 
? Anthony Bourdain

Welcome culinary students to the Spring Semester 2017

I am happy to join you this semester at Los Angeles Mission Collage. I would like to help empower all students as life-long learners by encouraging them to develop Culinary Arts skills and competencies in research, critical thinking, communication, technology and understanding of the Hospitality world.

All students need to be in full uniform on the first week of class and to every class session thereafter. Students need to complete and sign the student handbook last page and turn it in the first week of class in addition to a negative TB test

I will be using the LAMC portal to post information regarding the class. This information will prepare you to study for quizzes, exams, projects and presentations. Please make every effort to have a computer with Internet access in order to keep up with the assigned workload during the course of the semester. 

• Arrive on time, dressed professionally (complying with uniform code) and ready to work. Violation of uniform policy may result in forfeiture of weekly grade or expulsion from class.
• Have completed written and mental mise en place: reading, homework, recipe cards, etc.
• Complete assigned kitchen and classroom tasks successfully.
• Work safely, cleanly and with a sense of urgency. Sanitation or safety violations may result in forfeiture of weekly grade or expulsion from class.
• Actively engage in cleanup and leave with the class. Leaving before the class is officially dismissed or not engaging in cleanup will count as lateness.
• Hand washing and Hygiene Wash your hands when entering the kitchen, after eating, smoking or making a phone call, after returning from the restroom, when switching from one task to another, after touching any part of your body (especially face, mouth, nose or hair,) and in general more often than you are used to washing them.

Please find the CAI Student Handbook and please read it and hand in the "Student Acknowledgement" form on page 14 to your Chef Instructor the first day of class. We have also attached the Manage First Credential Flow Chart and I will explain why this is so important on your first day of class.  

Student_Handbook_Spring 2017