1000 West Church Street Laurinburg, NC.28352 Phone: (910) 266-4100 ext. 4220
Dear Parents/Guardians
The staff and the students of the Culinary Arts program are looking forward to a productive and smooth running year. In order to accomplish this, we have developed some basic rules and regulations that we feel contribute the success of the program. We have thoroughly briefed the students about these rules and would now like to make you aware of them also. By having some knowledge of how the program operates, we feel that you along with your students
Instructors can help your student’s education at Scotland High School be as productive and complete as possible.
We ask that you review the following pages and go over the student handbook. After reviewing these rules, please sign the appropriate pages in the spaces provided. The student should return this cover letter, safety agreement, and student information sheet to his or her Instructors by the end of the first week of school.
Thank you very much for help and cooperation. We are looking forward to seeing you at school events during the school year, and would also like to invite to take part in the dining experiences in the Bagpiper Restaurant. If you have any questions or concerns please feel free to contact us at (910) 266-4100.
Culinary Arts Staff:
Chef Steven Dibble, DRA, Culinary Arts Instructor/Program Director
Chef Sam Richardson, Culinary Arts Instructor
School Administrators:
Mrs. Beth Ammons, Principal, Scotland High School
Mrs. Darlene Moss, Career and Technical Education Director, Scotland County Schools
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I have read these documents and am aware of the enclosed information.
Student:____________________________ Date:_________________
Parent/Guardian:______________________ Date:__________________

The uniform policy of the Culinary Arts program is a very important part of the students training process.
The policy provides the student with training in professionalism and responsibility along with providing the safest conditions for working with food in a commercial setting.
The Uniform policy is as follows. All students enrolled in the Culinary Arts program will be required to wear a uniform every day (NO EXCEPTIONS) that they are in class. Uniforms will consist of black pants that are not tight fitting, not hanging below the waist, and must cover the whole leg (no Capri’s or shorts).
Blue jeans and sweat pants will not be allowed. A white double breasted chef jacket with embroidered students name (no nick names or wearing of another students chef coat will be allowed) will be worn at all times in the classroom and in the kitchen area during hands on activities. In the dining room during the operation of the Bagpiper Restaurant students will wear a red shirt with embroidered student’s name (no nick names or wearing of another students shirt will be allowed) . Chef hats will be purchased by the students and laundered themselves and must be worn at all times in the kitchen. When working in the dining room students will be required to wear hair nets. Shoes should be comfortable, cover the whole foot, and be free of large holes which would allow hot liquids to penetrate easily.
Also shoes should have slip and oil resistant soles for safety. The following types of shoes will not at any time be allowed in the kitchen or dining room.(flip-flops, sandals, crocs with large holes, flats, heels of any height, and shoes that do not cover the whole foot including the heel)
We require that each student have at least two pairs of black pants, two white chef jackets, one red shirt, and two chef’s hats so they can keep their uniform in good and clean condition. These items can be purchased through the culinary program to ensure that all students will have the same style of chef coat, red shirt, and hat. Listed below are the approximate costs of the uniform items. As soon as your students uniforms are purchased the students name will be embroidered on the chef coats and red shirts to help prevent theft. If you have any questions or concerns please feel free to contact the school at 266-4100.
Approximate uniform costs through the culinary program
Chef jackets $17.00
Black Pants
Chef hats
$15.00 to $18.00
Provided by program (black and white checked)
White apron $3.00 to $5.00 (optional)
Red dining room shirt Provided by program

The following policies concerning fingernails, jewelry, hair restraints, and clothing will be strictly followed in the Culinary Arts program to ensure the safest possible conditions for providing safe food to the patrons of the
Bagpiper restaurant.
Per order of the North Carolina Department of Environmental Health the culinary program is responsible for adhering to the following policies concerning fingernails, jewelry, outer clothing, and hair restraints.
Section 2-302.11 Fingernails / maintenance
(A)Food employees shall keep fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.
(B)Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food .
Fingernails (Culinary Program Policy)
In addition to the health code policy the wearing of fingernail polish and or fake fingernails
. This is due to the high cost of providing gloves and the difficulty in keeping painted and false nails free of harmful bacteria and other food contaminants.
Section 2-303.11 Jewelry / Prohibition
Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
Section 2-304.11 Outer Clothing / Clean Condition
Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
Section 2-402.11 Hair Restraints / Effectiveness
Except as provided in paragraph B of this section, Food Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
(B) This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles

SCOTLAND HIGH SCHOOL
CULINARY ARTS PROGRAM
Mrs. Beth Ammons, Principal
Mr. Darlene Moss, Career and Technical Education Director
Mr. Steven Dibble, Culinary Arts Instructor / Program Director
Mr. Sam Richardson, Culinary Arts Instructor
SAFETY AGREEMENT
To: Parent or Guardian of
_____________________________________________________
Name of Student
Your son/daughter is enrolled in Culinary Arts and will have the opportunity to use various tools and equipment. Appropriate instruction in the safe operation of these tools and equipment is given, and close supervision is maintained at all times. Although every safety precaution is taken to prevent accidents, a certain risk is involved due to the nature of the experience.
We are asking your cooperation in impressing upon your student the importance of being careful. This, I believe, will reinforce the instruction that is given in class.
We welcome you to visit our school to see our program. A visit may be arranged by calling Chef Dibble or Chef Richardson at (910)266-4100 Ext. 4530
Thank you very much for your assistance in providing your son/daughter with this "real world" experience in Culinary Arts.
STUDENT AGREEMENT
I agree to observe all safety rules and procedures for safe operation of all tools and equipment.
I agree to conduct myself in a safe manner in the Culinary Arts class and
Labs.
______________________________________
Students Signature
SCOTLAND HIGH SCHOOL OF LEADERSHIP AND PUBLIC SERVICE
CULINARY ARTS APPROVAL FORM

PLEASE COMPLETE AND RETURN
Students will NOT be permitted to use Kitchen equipment until this form has been signed by a parent/guardian and returned to the teacher.
Student: __________________________________________
Understands that he/she will receive instruction in the safe and proper use of the equipment, and demonstrate the skills for safe and proper use before being allowed to operate it. If you approve of your son/daughter using this equipment, please sign in the appropriate spaces below.
PARENTS: PLEASE SIGN EACH ITEM TO INDICATE APPROVAL.
Should you not wish to give approval for any or all items, your son/daughter will not receive any penalty and alternate work that does not require the use of this equipment will be assigned.
EQUIPMENT PARENT/GUARDIAN APPROVAL
Deep Fryer
Tilt Skillet
Tilt Kettle
Heater/Proof Cabinet
Gas Ranges
Conventional Ovens
Convection Ovens
Bakers Ovens
Char Broiler
Flat Top Griddle
Meat Slicer
Food Choppers and Processors
Convection Steamer
5 & 20 Qt. Mixers
Knives & Small Equipment (hand tools)
Combination Oven
Steam Table
Dish Machine
I have read the "Culinary Arts Safety Agreement" and I understand the type of program that my son/daughter is enrolled in. I will stress the safety aspects of this program to my son/daughter. In an emergency, I may be reached at the following number.
Home phone: ________________ Work Phone: ____________________
_________________ ______________________________
Date Parent/Guardian Signature
_______________________________
Parent/Guardian Printed Name