NATIONAL CULINARY AND BAKING SCHOOL
8400 Center Drive, La Mesa, California 91942
Message from the President:
Welcome! National culinary and baking school has been in business for 25 years teaching
Culinary & Bakery and Advanced Pastry. During this time, we have taken great efforts to build a
reputation with the employers who frequently hire our graduates. For this reason, the first step
toward being considered for a place among the ten students who occupy each class is to
demonstrate a strong passion for cooking. Therefore, to allow each individual the opportunity to
demonstrate his or her passion to become a chef, I ask every applicant to attend a class prior to
enrolling. In this way, students may discover how classes are taught through our unique hands-on
training methods. In addition, this also allows me, along
with the Executive Chef, to personally evaluate each
applicant’s potential.
Financing arrangements, if necessary, are agreed upon in
consideration of each applicant’s potential to succeed as a
chef. Many pay 20% of the cost of tuition as a down
payment and I, as the owner of the school; agree to
finance the remaining 80% over time,interest free, for the
duration of one full year after graduation with monthly
payments of $300.00 when employed. A few, however,
pay monthly payments during class because they do not
have a down payment.
Each student receives a copy of the school’s
catalog, our classroom rules as to attendance, grading
and conduct, and our refund policy as identified in our
catalog and preliminary application. Since we limit our class size to only ten (10) students, the
preliminary application does not guarantee a place in class. To guarantee placement, all terms
must be agreed upon first. Following graduation, you will receive assistance with job placement.
I look forward to personally welcoming you to National culinary and baking school and
encourage you to observe a class.
Chef Dal Smith
Owner of National culinary and baking school
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TABLE OF CONTENTS
CULINARY ARTS PROGRAM
3
CURRICULUM FOR CULINARY ARTS CURRICULUM
4
BAKERY AND PASTRY ARTS PROGRAM
5
CURRICULUM FOR BAKERY AND PASTRY ARTS PROGRAM
6
SCHEDULE FOR BAKERY AND PASTRY ARTS PROGRAM
7
TUITION
8
RULES, GUIDELINES AND STUDENT CONDUCT
9
GRADING AND GRADUATION REQUIREMENTS
11
FACTS ABOUT NATIONAL CULINARY AND BAKING SCHOOL
12
PRELIMINARY APPLICATION TO SAVE A PLACE IN CLASS
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CULINARY ARTS PROGRAM
U
pon completion of this program, the culinary professional will have
mastered cooking and presentation methods and techniques. After such
knowledge has been acquired, however, employers will provide applicants with an
opportunity to prove themselves. They will expect you to consistently prepare and
“plate” food in accordance with their own recipes and requirements. The methods and
techniques you will learn here will apply to any recipe.
As graduates, each culinary student of National School pledges his or her
knowledge and skill to the advancement of the profession and to pass the knowledge
gained to those that follow. In turn for this pledge, each student shall receive the
personal attention of both the owner and members of the professional staff and
faculty. A culinary credential from National culinary and baking school will open
many doors of opportunity in the hospitality industry. Indeed, what you will find here
is a real restaurant without the “front of the house”, backed up by knowledge based on
more than 25 years of experience in the industry. To be a great chef, you must have a
passion for what you do and always strive to enhance your skill and the professional
reputation of your craft.
Scheduled Class Times and Dates:
Morning class: 7:00 AM to 12:00 PM, 400 hours or 16 weeks
Afternoon class: 12:15 PM to 5:15 PM, 400 hours or 16 weeks
11/18/2013 – 03/21/2014
07/14/2014 – 10/31/2014
03/09/2015 – 06/26/2015
10/19/2015 – 02/19/2016
06/13/2016 – 09/30/2016
02/06/2017 – 05/26/2017
03/24/2014 – 07/11/2014
11/03/2014 – 03/06/2015
06/29/2015 – 10/16/2015
02/22/2016 – 06/10/2016
10/03/2016 – 02/03/2017
05/29/2017 – 09/15/2017
16 Weeks (400 hours)
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CURRICULUM FOR CULINARY ARTS PROGRAM
(AM & PM Classes)
1. Introduction to the Profession
2. Sanitation
3. Food and Kitchen Safety
4. Equipment Identification
5. Basic to Advanced Cooking Principles:.
6. Stocks, Sauces, and Soups
7. Mise en Place and the Cooking of Meats, Poultry, and Fish*
9. Mise en Place and Cooking of Vegetables and Starches
10. Salads and Salad Dressings
11. Hors d'Oeuvres and Appetizers
12. Sandwiches
13. Baking Basics, Breakfast Preparation and Cooking Eggs
14. Food Presentation and Garnishing
15. International Cuisines
*This is the module where you will begin combining your knowledge of sauces with an
entrée. There is to be no batch cooking at National culinary and baking school. (Batch
cooking is done with only one burner for a single item being prepared.) You will learn how
to cook simultaneously; a meat dish with related sauce will be prepared and served with a
starch and vegetable of the day. You will learn to cook, “plate”, and garnish dishes within
the time limit set by National culinary and baking school’s Executive Chef.
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BAKERY AND PASTRY ARTS PROGRAM
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pon completion of this program, students will, receive Bakery/Pastry credentials
comprised of the following six (6) modules:
1. Bread
2. Pastry
3. Cake & Cake Decorating
4. Wedding Cake
5. Hot & Cold Complex Plated Individual Desserts
6. Sugar & Chocolate Confectionery Art
Each of the six independent modules consists of 100 hours of kitchen training making a total
of 600 hours.
Those who graduate with a certificate in all 6 modules are eligible to work in a
commercial environment, earn the Servsafe® (sanitation) certificate awarded by the
National Restaurant Association, and receive a certificate for nutrition & kitchen
management.
Students who do not complete all six modules will not achieve employment
credentials. The following pages identify the start dates for such modules.
Credential candidates can commence study of any individual module according to the
calendar dates on page 2.
Note: Modules are taught on a rotating basis. To graduate, a student must complete
each module regardless of the order taken.
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CURICULUM FOR BAKERY AND PASTRY ARTS
PROGRAM
(AM & PM Classes)
1. Introduction to the Profession
2. Sanitation
3. Food and Kitchen Safety
4. Equipment Identification
5. Principals of Baking
6. Breakfast Pastries:
8. Individual Pastries
9. Quick Breads, Cookies, and Cakes
10. Custards, Creams, mousses, and soufflés
11. Pies, Tarts, and fruit desserts
12. Frozen Dessert
13. Sugar Work
14. Chocolate Artistry
15. Individual/Advanced Level Plated Desserts
Recipes are the foundation of the bakery art followed by measurement. You will learn about
different types of yeast and dough products that are either high or low in fat and sugars, as
well as rolled-in yeast dough products. There are different flours and grains used in baking
that you will learn about and formulas used in making bread. You will learn the primary
fundamentals of making breakfast pastries and other sweet dough products that you will need
to know to work in any restaurants where breakfast and bakery items are served. A few
examples include: puff pastries, croissants, cinnamon rolls, brioches, and Danish pastries.
Individual pastries contain multiple components and include pre-made elements of short
dough crust, sponge, or meringue topped with layers of fillings such as frangipane, Grenache,
butter cream, and jams. You will also learn to make ice cream and sorbets, along with fancy
frozen desserts such as bombes. In addition, you will learn the artistic use of sugar in
decorations. We will instruct you in ways to achieve the high gloss and hard brittle texture of
chocolate by tempering and you will be instructed in advanced chocolate decorations,
including, molded chocolates. Finally, you will learn a variety of plated desserts that require
unique plate presentation for special desserts served primarily in restaurants.
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SCHEDULE FOR BAKERY ARTS PROGRAM
Beginning
Ending
Module
10/14/2013
11/8/2013
Bread
11/11/2013
12/6/2013
Pastry
12/9/2013
1/17/2014
Cake & Cake decorating
1/20/2014
2/14/2014
Wedding Cake
2/17/2014
3/14/2014
Hot & Cold Complex Plated individual Desserts
3/17/2014
4/11/2014
Sugar & Chocolate Confectionery Art
4/14/2014
5/9/2014
Bread
5/12/2014
6/6/2014
Pastry
6/9/2014
7/4/2014
Cake & Cake decorating
7/7/2014
8/1/2014
Wedding Cake
8/4/2014
8/29/2014
Hot & Cold Complex Plated individual Desserts
9/1/2014
9/26/2014
Sugar & Chocolate Confectionery Art
9/29/2014
10/24/2014
Bread
10/27/2014
11/21/2014
Pastry
11/24/2014
12/19/2014
Cake & Cake decorating
1/5/2015
1/30/2015
Wedding Cake
2/2/2015
2/27/2015
Hot & Cold Complex Plated individual Desserts
3/2/2015
3/27/2015
Sugar & Chocolate Confectionery Art
3/30/2015
4/24/2015
Bread
4/27/2013
5/22/2015
Pastry
5/25/2015
6/19/2015
Cake & Cake decorating
6/22/2015
7/17/2015
Wedding Cake
7/20/2015
8/14/2015
Hot & Cold Complex Plated individual Desserts
8/17/2015
9/11/2015
Sugar & Chocolate Confectionery Art
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TUITION
Culinary Arts Program:
Tuition Cost
11,000.00
Registration
150.00
11,150.00
Tuition includes all food and supplies
N/C
Student’s personal knife set and case
250.00
Text book (The Professional Chef)
110.00
Text book for Servsafe (National Restaurant Association) 95.00
11,605.00
__________________________________________________________
Bakery and Advanced Pastry Arts Program:
Tuition Cost
13,000.00
Registration
150.00
13,150.00
Tuition includes all food and supplies
N/C
Text book (Baking and Pastry)
95.00
Text book for Servsafe®
95.00
13,340.00
Owner financing is available on approved credit at the discretion of National culinary
and baking school. Requirements may vary; however, this usually requires a minimum credit
score of 620 or better. (The national average credit score was 750 as of February 2013) Proof
of identity is required in the form of: a valid driver’s license, social security card, etc. In
addition, applicants must provide proof of income (2 current pay slips) or have the support of
a co-signer Small monthly payments become due only after graduation.
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NATIONAL CULINARY AND BAKING SCHOOL’S
RULES, GUIDELINES AND STUDENT CONDUCT
1) This agreement governs the enrollment of the student identified herein for the program(s)
as shown and their related start dates. It is understood that the tuition amount is separate
from the registration fee of $150.00.
NATIONAL CULINARY AND BAKING SCHOOL IS A STATE APPROVED
SCHOOL. Fees are non-refundable. Tuition is non-refundable after completion of 60%
of total class time in accordance with state law. Failure to comply with the stated rules
pertaining to the section on CONDUCT can place a student on probation and, failing
improvement, all funds due or paid to date are forfeited and any balance owed to the
school becomes due if unpaid.
Students who must miss class are required to notify the school in advance by phone by
the previous day and can be excused at the discretion of the instructor with the
expectation that missed work must be made up upon returning to school. Failure to notify
the school will count against the student to the extent that a student can be placed on
academic probation without the opportunity to make up the time missed after three (3) unexcused absences.
2) It is the expressed intent of National culinary and baking school to pre-select candidates
who have been personally interviewed by the school owner, wherein an evaluation of
one’s preparedness to succeed in the student’s chosen program. Congratulations, you
would not have been provided with this preliminary application if you had not been
deemed a successful candidate who possesses a passion for artistic, creative ability to
work in this industry.
3) A class start date may be changed by either party upon written notice with a reasonable
cause. Should a student be unable to secure payment before the class start date, a future
start date will be determined by both parties.
4) Students must complete all test and arrive prepared to attend class. We do not read the
text book to prepare for tests during class time. Class time is reserved for hands-on
learning in an authentic training kitchen. We do not hold lectures on how to learn the
skills associated with culinary and bakery. The instructor reveals methods and techniques
verbally or by giving a demonstration. Students will be expected to complete their
projects independently of others and the instructor. However, there will be times when a
student will not completely understand a procedure and he or she will not be allowed to
continue to the next step of preparation until it is fully mastered. Due to our small class
size, individual instruction is more greatly available.Students have the responsibility to
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notify the school, and or the instructor, should any product inventory go missing and need
to be replenished, including all general supplies and equipment. Such attentiveness is an
expectation that every chef must always be aware of in the restaurants where they will be
employed. Certain “par”quantities are firmly established to support the menu. Our
school changes its menu daily.
5) We recognize that personal circumstances sometimes require a student to be absent for
medical and or family reasons. Our policy requires that any missing class be made up.
Furthermore, when a student has missed a substantial amount of class time, we require
that the program be completely repeated for Culinary Arts and for Baking & Advanced
Pastry Arts in the event where a student has missed a complete module. ALL
PROGRAM REPEATS ARE AT NO COST. This applies to any student apart from
those who have been dismissed for misconduct.
Student Conduct:
Any student not conducting him or herself in an orderly, respectful, and professional
manner, will become subject to either probation or dismissal from class depending on the
severity and or persistence of the behavior. Such conduct to avoid includes, but is not
limited to:
The use of drugs and or alcohol during school hours
Dishonesty
Repeated disruptions of class
Defacing or destroying school property
Using profanity
Excessive tardiness
Insubordination
Threatening or demonstrating anger toward other students
A weekly student report is created by the instructor on the progress of each student. In
addition to reporting students’ grades, it may also identify any problems arising from the
misconduct. The first step following any infractions of conduct will be a conference with
the student in the administrative office in order to remedy the situation. A written record
of the incident will be kept in the students file. Continual issues involving student
misconduct after this first meeting will be acted on by a formal written letter of probation,
a warning that stipulates that if the behavior continues uncorrected, it will lead to
dismissal of the student and forfeiture of all funds paid or due. Forfeiture is considered a
breach of contract.
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GRADING AND GRADUATION REQUIREMENTS
1. Written and practicum-based assessment:
a. 75%-100%=satisfactory
b. 75% or less=failed
2. Progress on weekly reports is considered for graduation. Therefore, a student’s
lack of proficiency in articulating him or herself in written English will result in
verbal tests.
3. Students must satisfactorily complete all requirements before being allowed to
graduate or issued their credentials.Students who do not satisfactorily complete
modules will be allowed to repeat examinations in those areas at the discretion of
the instructor.Please note: One’s practical cooking and or baking tests weighmore
heavily in determining a student’s final grade than written tests.
4. Students should bring their own camera to school in order to take pictures of their
completed presentations of foods and bakery items.
Each student will be
encouraged to develop a picture portfolio to present to prospective
employers.Also, a special award certificate is given to those students who have
perfect attendance.
5. Students will be instructed on kitchen closing procedures. The school is operated
exactly as a restaurant, except without a front of the house of course. Students are
the consumers of food and bakery products and are responsible to return the
premises and all equipment completely clean.
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FACTS ABOUT NATIONAL CULINARY AND
BAKING SCHOOL
(A) Program completion rates are 95% to 100% for all students that
enroll in the Culinary or Bakery & Pastry programs who have been
approved for payment by executing a promissory note.
The Note is the official enrollment document…excluding only
those students who were not accepted due to financial reasons and
or the lack of passion to become a chef.
(B) Career placement rate 100% for those seeking employment in the
hospitality industry. Others have gone on to open their own
businesses in the Culinary & Bakery field. These students received
a copy of the book, “Restaurant for the Entrepreneur” by the
author, Mr. Dal Smith.
(C) National culinary and baking school’s industry standards are in the
following range:
1)
2)
3)
4)
$12.00 per hour upon graduation.
$60,000 to $70,000 for Sous Chefs
$150,000+ for Executive Chefs
Self-employed as a PersonalChef or operating one’s own
business
(D) National culinary and baking school is an official exam site for the American
Culinary Federation (ACF).
(E) National culinary and baking school is regulated by the Bureau for Private
Postsecondary Education State ofCalifornia, and has A+ rating with the Better
Business Bureau.
(F) National culinary and baking schoolhas been approved to operate by:The BUREAU
for PRIVATE POSTSECONDARY EDUCATION, a California State
(G) Official enrollment is based on approval of payment for the program.
(H) Class size is limited to no more than 10 students.
(I) National culinary and baking school is the primary lender on all applications, no
outside parties are used. The owner of the school is the school’s sole financier.
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(J) National culinary and baking schoolhas been approved by the Veterans Administration
and Workforce Partnerships. This notice refers to ED CODE 94802 (c)ED Code
949916 Note Instrument Notice:
(K) YOU MAY ASSERT AGAINST THE HOLDER OF THE PROMISSORY NOTE
YOU SIGHED IN ORDER TO FINANCE THE COST OF THE EDUCATIONAL
PROGRAM ALL OF THE CLAIMS AND DEFENSES THAT YOU COULD
ASSERT AGAINST THIS INSTITUTION, UP TO THE AMOUNT YOU HAVE
ALREADY PAID UNDER THE PROMISSORY NOTE.
ED Code 94920(a) National culinary and baking school does not participate in any
Federal Student Financial Aid programs.
National culinary and baking school complies with the requirements of the Federal
Truth in Lending Act pursuant to Title 15 of the United States Code.
National culinary and baking school has a refund policy for the return of unearned
charges. If a student cancels an enrollment agreement or withdraws after his or her
class has begun, there will be a pro-rated refund. The refund policy for students who
have completed 60% or less of the period of attendance shall be a pro-rated refund
based on the length of time the student spent in the program.
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PRELIMINARY APPLICATION TO SAVE A PLACE
IN CLASS
Please read before signing: This is not an official enrollment. It is made official only when
confirmed by National culinary and baking school. Completion of this form indicates that the
candidate named below accepts the rules of the school with respect to attendance, grading
and proper conduct,and agrees upon the fees and tuition stated on page 7. Official enrollment
is subject to payment, either in full or upon approved financing.
Date:________________
STUDENT’S NAME:__________________________ ______ Date:___________
SS#: __________________AGE:__________DATE OF BIRTH:___________
CULINARY:________ Kitchen Hours 400 Hours / 16 weeks
BAKING & PASTRY:________ Kitchen Hours 600 Hours / 24weeks
MORNING CLASS: _______to______ / AFTERNOON CLASS: _______to______
IF APPLICABLE, Co-Signers are: NAME:________________________________
Co-signers Address: ___________________________________________________
CITY:_________________________STATE:____________ ZIP:_____________
Tel.:__________________________Alternate Tel.:_________________________
CLASS TIME: MONDAY THROUGH FRIDAY: START DATE:______________
STUDENT’S ADDRESS: _______________________________________________
CITY:__________________________ STATE:____________ ZIP:____________
STUDENT’S PRIMARY Tel.:___________________________
STUDENT’S ALTERNATE Tel.:________________________
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