Culinary Arts


I.  Final Exam Policy

The Final Exam will be comprehensive and count for 15-25% of the overall course grade. 

II. The laboratory component of the course will count for 25-35% of the overall course grade.  Students must pass the laboratory component in order to pass the course.

III. Academic Integrity Policy – Culinary Arts Addendum

The College’s Academic Integrity Policy is strictly enforced by the Culinary Arts Department.  All students are expected to familiarize themselves with the Academic Integrity Policy printed in the Academic Bulletin.  The Policy clearly states that:

“All members of the academic community at Passaic County Community College must maintain a constant commitment to academic integrity.  Academic integrity is central to the pursuit of education. For students at PCCC, this means maintaining the highest ethical standards in completing their academic work.  By completing their academic goals with integrity and honesty, students can reflect on their efforts with pride in their accomplishments.”        

The Academic Integrity Policy goes on to list examples of actions that violate the principle of academic integrity.  These actions fall into one of two major categories: cheating and plagiarism.  All students are expected to familiarize themselves with the definitions of cheating and plagiarism in the Student Code of Conduct.  Please be advised that not being aware of College policies in no way excuses violations.

Please be advised that in accordance with the College’s Academic Integrity Policy, sanctions for violations may be an academic sanction (reduced grade, a grade of “F” for the assignment, a grade of “F” for the course), or referral to the Student Affairs Office for a recommended disciplinary sanction (e.g., probation, suspension, or expulsion), or both.

In addition to the aforementioned policies, the unique activities, conditions, and potential dangers in kitchen laboratories require that supplementary rules, regulations and protocols are strictly enforced.  These include, but are not limited to the following:

General Work Procedures:

Do not work in any kitchen unsupervised without prior permission from the Chef Instructor.
Never work in the kitchen lab alone.

Report all accidents to your Chef Instructor immediately. Call the Security Office located in Room E100 for emergencies 973-684-5403 and 911.

Do not leave gas flames unattended.  Turn off all ovens and burners before leaving kitchen.  Double check all pilot lights are lit.

Lock all refrigerators and freezers, and equipment and specialty ingredient cages before leaving kitchen.

Student Behavior:

Gum chewing is forbidden at all times.  Eating and drinking are prohibited unless the entire class is invited by the Chef Instructor to taste foods or drinks prepared by the class.   No open cups are allowed; closed drink bottles may be placed under tables.

Students are allowed to eat on a break, but must clean up thoroughly and wash hands before resuming class.

Consumption of alcohol is prohibited.  Alcohol may only be sampled by students older than 21 years old, and is to be used only as required for a particular recipe and as monitored by the Chef Instructor.

Kitchen Safety:

Always execute care with knives.  Carry the knife facing downward with blade facing backward.  No “sharps” are ever allowed in the sink (keep them in a hotel pan on the side of the sink to hand wash).  Be careful at all times and cautious cleaning and putting knives away.

Broken glass or dishware must be placed in appropriate glass disposal box.  Never hand wash glasses or dishware or leave in the sink.

Never run in a kitchen.  Always warn people verbally when you are opening oven doors, or carrying hot food, or something sharp.  Always walk on the “right side” of a kitchen.


Keep hands away from your face, eyes, nose, and mouth while in the kitchen. 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.

Wash your hands frequently and use hand sanitizer.  Remember, if you wear gloves -- their purpose is to protect food, not your hands.  If you pick something off the floor wearing gloves, wash your hands and put on new gloves.

Aprons and side towels should be removed before leaving the kitchen and especially before visiting the restroom.  Take showers daily and wash hair frequently.

Do not attend class if you are ill.  If you become unwell during a class, inform your Chef Instructor.


You are required to be dressed appropriately for class each week.  You will not be allowed to participate if you fail to comply.

Wear black shoes and socks that adequately cover the whole foot.  Shoes must be non-skid, closed toe, flat kitchen shoes.

Wear a clean uniform at all times.  Uniforms may be purchased at the PCCC book store.  Uniform includes:  Check kitchen pants (must be hemmed and fit correctly on waist); Fully buttoned, clean white chef coat (display the PCCC logo and student name); Clean, white professional knee-length apron; White commis hat; 2 side towels (tuck into apron).

Hair must be tied up, covered in a hairnet and completely tucked within the commis hat.  Jewelry is prohibited except stud earrings and a wedding ring.  No dangling earrings, bracelets, facial jewelry is allowed.  Remove facial piercings before class.

Excessive makeup is prohibited.  Nails must clean, unpolished (including gel polish), and trimmed.  No fake nails or long nails are allowed.

PCCC does not do student laundry.  You are required to do your own laundry (including 2 side towels) and be in a clean uniform at all times in the kitchen.

Housekeeping and Cleaning:

Report any issues immediately to your Chef Instructor so they can report it to Maintenance; do not leave any potential kitchen safety issue unaddressed or unresolved.

Keep floors clear of all objects.  Clean up spills immediately.

Wear gloves with handling cold preparation foods or hazardous materials.  Dispose of gloves and wash hands when done.

Good housekeeping and a clean kitchen is required and an industry standard. Always clean up thoroughly and “clean as you go.”  The kitchen should always be cleaner at the end of class than it was at the beginning.  It is the obligation of the class to keep the kitchen clean. 

Students will rotate cleaning jobs.  Students are responsible for doing their own dishes.  A class is divided into clean-up teams:

  1. Wash:  Set up three-compartment sink.  Wash dishes using three-compartment sink and warewasher if available.  Wash sinks and drain warewasher.
  2. Dry:  dry and put away dishes/pots.  Organize equipment storage and sanitize.
  3. Requisition and Food:   Pack up leftover food for repurposing.   Label any foods as required by the Chef Instructor for use in other classes with preparation date, save until date and Chef Instructor name.  Discard remaining leftovers.  Prepare requisition/shopping list for next class.  Organize fridge, freezer and dry storage.
  4. Counters and Floors:  Wash and sanitize all counter surfaces, fridge doors, and bottom shelves.  Wash range and clean drip pans.  Sweep and mop floor.   Bag and take out trash (last thing).

Tasting, Meals and Leftovers:

Smell, touch, and taste are key components of learning culinary arts.  Tastings are often just that: tastes.  Students are encouraged to taste everything – learning to cook is for your customers, not to please yourself.  You must make recipes as assigned in the class.

Students may eat meals with the class when sufficient production to meet instructional goals allows for a meal during or after class.  There is no obligation or expectation that classes include a meal.  You should eat something before attending class so you’re not hungry when cooking.  Bring a sandwich to eat at the class break.  Do not store food in PCCC refrigerators without prior permission of Chef Instructor.  

Leftovers wherever possible should be repurposed for use in other classes or catered events.  All other leftovers should be discarded or donated to charity.  All non-prepared ingredients are to be returned to Stewarding for use in other classes.  Students may not take food from the kitchen unless given specific permission by the Chef Instructor. 

Lockers and Tools:

Students will be allowed to use a locker while enrolled in the program.  You must store all extraneous materials in the locked locker, including coats and valuables. Lockers are to be emptied after each kitchen class. Materials are not to be left overnight in a locker.

Bring your tools into the kitchen with you, (with the course textbooks and other course materials).  A set of professional kitchen tools will be purchased in the PCCC bookstore and a knife roll provided for sharp knives, and a tool bag for other items.   All tools must be etched with the student name or initials.   An etching tool will be provided by PCCC for this purpose.  Students must attend class with all required tools as part of their performance grade.

No food may be stored in any locker at any time.  Security may clip the lock of a locker at any time if there is suspicion of food being stored in a locker.

Cell Phones:

Texting, surfing the web or making calls in the kitchen is disrespectful to the instructor and your classmates.  If you have a personal emergency, inform the Chef Instructor, and step out of class to take a phone call.

You may use your phone as a camera.  If you do, or if you make a phone call on a break, treat your phone as a food hazard, and wash your hands thoroughly after each use. 


Only the Chef Instructor may dismiss the class.  While classes are designed to finish on time, the speed of the class in production and clean-up will determine dismissal time.  Leaving before dismissal counts the same as a lateness for purposes of attendance and grading.


For Information regarding the following policies consult the College Catalog and/or Website and PCCC Student Handbook.  Please refer to the PCCC Student Handbook and PCCC Catalog for details.

  • PCCC’s Academic Integrity Code
  • Student Conduct Code
  • Student Grade Appeal Process
  • Intensive Writing Requirements
  • Panther Alert:  The College will announce delayed openings, closings, and other emergency situations through the Panther Alert System.  Students are encouraged to sign up for the Panther Alert Notification.  Students can sign up once they log into their Campus Cruiser Portal account through the PCCC website at
  • Cell Phone Policy: Use of cellular telephones, audible pagers, or other forms of audible electronic devices in all academic learning environments (including but not limited to, laboratories, testing centers, classroom, library, learning centers, theater, and so forth) is prohibited unless previously approved by the instructor or other authorized administrator.
  • Civility in the Classroom:  Passaic County Community College is committed to the highest standards of academic and ethical integrity, acknowledging that respect for self and others is the foundation of educational excellence.   Civility in the classroom and respect for the opinions of others is very important in an academic environment.  It is likely you may not agree with everything that is said or discussed in the classroom, yet courteous behavior and responses are expected.  Therefore, in this classroom, any acts of harassment and/or discrimination based on matters of race, gender, sexual orientation, religion, and/or ability are not acceptable.  Whether we are students, faculty, or staff, we have a right to be in a safe environment, free of disturbance, and civil in all aspects of human relations.


If you have disabilities, and believe you need accommodations in my classroom, call 973-684-5215 to make an appointment, preferably within the first two weeks of classes for Fall/Spring semesters and by the 2nd class day for summer session.

Contact Information

Professor __________ ___________
Culinary Arts Department
Passaic County Community College
Wanaque Academic Center
500 Union Avenue
Wanaque, NJ
Office: ______________