Welcome to the Bulldog Bistro Culinary Class. You are here because you have successfully completed foods I or have been specially approved for the advanced class.
Please read the following guidelines carefully. They will help you be successful in the Bistro class.
Both student and parent must sign and return the acknowledgement page by one week.. No grades will be posted until this is done and returned to me.

COURSE OBJECTIVES
This class is designed to further the culinary student's knowledge of the art of cooking. The class is also designed to co-exist with community service projects and other classes offered at BHS. We will be catering meetings, small parties and large gatherings.

GRADES

Your grade is heavily weighted on attendance/participation and safety/sanitation (clean up). Following safe and sanitary procedures in the kitchen is a must as is cleaning up after yourself and you team. The class will be fun and exciting if all students follow the rules and are team players. Parents, it is important to know that all students will be expected to learn how to properly handle French cooking knives and other carving/paring knives. Also safety procedures regarding fire and hot liquids need to be attended to as our burners are restaurant size, meaning the burners are four times larger than the largest flame on a home range.
Grades are based on a total point system, including points for attendance, participation in labs, tests and projects, and your portfolio. The grading scale is as follows:

100% - 90% = A, 89%- 80% = B, 79% - 70% = C, 69% - 60% = D,
59% and below = F

Borderline grades may be bumped up at the end of the semester if there are no excessive tardies, absences or U's in citizenship.

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TEACHER AVAILABILITY

My phone number and voice mail at school is 558-4700 Ext. 1223. I check my messages twice a day. I will return your call as soon as possible. My e-mail is : [email protected]. My web site is http://www.geocities.com/chefshalhoub33.
Your are expected to visit these often to get all your handouts for the class.

LAB FEE

There is a $45 lab fee for the ENTIRE year payable within the first month please.
STUDENTS MAY NOT BE ALLOWED TO COOK UNTIL THE LAB FEE IS PAID.
If you have any questions or problems, please call me immediately. Payment is made to Burbank High School Culinary Arts at the cashiers' window. I do not collect the money personally.

DRESS CODE

All students are expected to dress protectively and professionally.
This means no sandals or other open-toed shoes and no bare stomachs or backs. Also hair must be contained in a chefs' hat or a hair net. Boys who shave their heads are exempt until the hair grows out. Beards must also be covered with a guard. Lose clothing, long dangling sleeves and pants worn below the waistline are neither professional nor permitted and are a potential safety hazard.
Students who do not follow the dress code will not be permitted in the kitchen area and will be expected to do a written assignment in full for 73% credit. If the project is not turned in by the end of the period the student will receive a zero for the day.

THE LECTURE AREA IS OFF LIMITS FOR GUM, FOOD, CANDY AND SUGARY DRINKS. ONLY WATER IS PERMITTED IN THIS AREA EXCEPT IN THE CASE OF A CATERING EVENT.
IT MAKES THE FLOOR DIRTY.
IT IS UNSANITARY.

ONLY WATER IS PERMITTED IN THE LECTURE ROOM.