Culinary Arts Handbook
The Culinary Arts program at the Birdville Center of Technology and Advanced Learning consists of the
classroom, kitchen and Bistro which is open to the public from 7am-1pm. Culinary Arts is responsible for
generating the funds that support the program, therefore your participation is very important to the
success of Culinary Arts.
Food & Beverage Dress Code
It is important to maintain a very neat and professional appearance.
Students are expected to be in dress code uniform at all times. Culinary I will wear white chef jackets.
Culinary II will wear black chef jackets. All students will wear black and white striped skull caps.
Uniforms may be purchased from Acemart.
Shoes should be closed toe. Preferably slip resistant. Flip Flops will not be allowed.
Magnetic name tags are required if you are working in the Bistro.
Make sure to keep your personal belonging in a locker issued to you.
No fingernail polish or false nails are allowed by anyone handling food. All fingernails must be trimmed.
No loose hair. If your hair is long, it must be pulled back.
No loose hanging necklaces, earrings or accessories.
Cell phones should be kept in lockers during class.
Wash your hands before you approach any prep areas or food.
Attendance and Punctuality
Attendance and punctuality are important to the efficient operation of the program. Poor attendance
and tardiness disrupt productivity and make it difficult to function effectively. Students are expected to
arrive in the locker room, put up their backpacks and dress in uniform daily. A 10 minute window will be
given in each Block before and after class to gather belongings. Do not ask to leave early. If you are
going to be absent please let the Bistro know you will not be there for your shift. We realize there may
be school conflicts but the Bistro remains open. Please give as much notice as possible to adjust
schedules. Zero hour begins at 6:00am. Please call or email if you are going to be absent.
Block I 7:25-9:00 students will be ready by 7:35 and dismissed at 8:50
Block II 8:27-9:57 students will be ready by 8:37 and dismissed at 9:48.
Block III 9:26-11:06 students will be ready by 9:36 and dismissed at 10:56
Block IV 10:20-12:00 students will be ready by 10:30 and dismissed at 11:50
Block V 11:50-1:35 students will be ready by 12:00 and dismissed at 1:25
Student Expectations
Maintain a safe and clean work environment
Follow food safety guidelines
Serve our customers in a quick and efficient manner
Display outstanding customer service
Follow inventory and cost control procedures
Actively partake in suggestions to customers
Follow proper cash handling procedures
Exceed our customer expectations
Positions
There are three main positions: cashier, expeditor and Chef. All positions are very important to the
success of the Bistro. Although each position has specific responsibilities, it is important to work
together. If something needs to be cleaned, stocked or refilled, do not wait to be asked. Do not wait for
another team member to complete the task. Take the initiative and complete the task. Be helpful, not
helpless, do something without being told. Stand up straight and do not lean on walls or counters.
Cashier
Acknowledge and greet each guest with excellent guest service.
Work with a sense of urgency to get guest through the line, while maintaining a friendly demeanor.
Offer suggestions to the guests.
Read back the order to ensure accuracy.
Use proper cash handling techniques. Keep cancelled receipts in the drawer.
Count back change to the guest – this will help to ensure your till is balanced.
As the expeditor is working on the food, help the next guest in line.
Keep your work area clean – wipe down any spills and make sure the counter is clean.
Keep paper products and condiments stocked.
Roll excess coins. Leave only 40 quarters in the till.
Keep Trash, sinks and store room clean.
Expeditor I, II, & III
Work with a sense of urgency to accurately fill the guest order.
When filling orders, work efficiently – do not make multiple trips.
Accurately portion control all foods
Keep your work area clean and swept.
Keep the back counters clean by wiping and sanitizing them often.
Restock continually.
Guest Service Speed – With strong teamwork, good communication and a sense of urgency, we can
make our lines move fast.
Teamwork moves the line faster.
Communicate between each other, it’s essential! Let team members know what you need.
Chef
Work with a sense of urgency to accurately fill guests order.
Always be sure food is being cooked to temperature.
Wash hands frequently while cooking and wear gloves.
Keep Chef’s Table clean and sanitized.
Sweep the floors around Chef’s Table.
Take Trash to dumpster at end of day.
Accurately portion control all foods
Guest Service Mantra
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I present a positive image and energy – Remain upbeat and confident.
I am courteous and respectful to all customers – Customers are our #1 priority.
I stay in character and play the part – Each position is needed to make this successful.
I go above and beyond - We strive to exceed every customer’s expectations.
Remember to S-M-I-L-E A smile says we are having fun even though we are busy!
Stop what you’re doing. When you see a customer approaching, stop the task you are doing.
Make eye contact with each customer. It shows that you are focused.
Initiate the conversation. “Hello, How may I help you?”
Listen to everything they say. Customers do not want to repeat something.
Evaluate their needs and carry out their requests.
Steps to Suggestions
1. Customers who look at the menu for a long period of time are most open to suggestions.
2. You have 5-10 seconds to make a suggestions with effective body language
3. Sell the products you like best and the customers will be more likely to purchase it.
4. Don’t be too pushy.
Theft Policy
The taking of any food, revenue, merchandise or property belonging to the Culinary Department is
defined as theft. Theft will NOT be tolerated and will result in disciplinary action and possible criminal
charges. Any knowledge of these actions must be reported immediately to a Supervisor or the student
assumes the same responsibility as the violator.
Other examples of theft include, but are not limited to the following:
Giving away free food to friends
Eating food while working not paid for
Eating & Drinking – Eating & drinking in food preparation, service or storage areas is prohibited. These
activities can contaminate food when the team member touches their mouth or other body parts and
then touch food. A designated area is provided for drinks in approved container with a lid. Open cups
and drinks with a twist-off lids are NOT ALLOWED.
Zero Hour - Culinary II students working Zero hour (here at 6:00am) will earn one (1) food item and
complimentary tea or coffee ONLY. All students working in the Bistro will need to provide their own
approved cup with a lid for free tea or coffee ONLY. A Styrofoam cup with lid and straw will cost all
Bistro workers $.25.
Cash Handling & Balancing
Cash only is accepted. No Personal Checks or Credit Cards. Unity One Credit Union has provided an
ATM in the lobby.
Always place bills Face Up and all in the same direction.
You need to know what is being put into and taken out of your drawer. Supervise all transactions.
At the end of each Block, a supervisor must verify the amount of money in the drawer to compare with
the money that you should have according to the sales report. If there is a consistent problem not
balancing you may not be allowed to Cashier.
Cashiers are responsible for rolling coins. Paper rolls are provided by Unity One Credit Union. You may
pick them up at the BCTAL branch. Please keep up with the excessive amounts of quarters, dimes,
nickels and pennies. Write the number of coins on the wrapper if it is not full. 40 quarters $10, 50
dimes $5.00, 40 nickels $2.00, 50 pennies $.50.
Tips, change jars and all excess money are not allowed to be placed in cups or containers. If money is
left, put it in the drawer. Students are not allowed to accept tips or keep extra money customers leave
behind.
Receipts
Receipts are kept on the register unless the customer asks for a receipt. Then the receipt may be torn
off and given to the customer. Any receipts with adjustments or overrings need to be torn off and kept
in the register to show why the till will not match the sales. Please bring refunds, adjustments and
overrings to a Supervisor’s attention at the time of incidence.
Food Safety
It is our responsibility to follow health codes to prevent any outbreaks from occurring in North Richland
Hills or the BCTAL.
Hand Washing – Washing hands frequently and properly is the number one way to prevent food borne
illnesses caused from bacteria on people’s hands. To prevent Food contamination, it is mandatory that
you wash your hands
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After using the restroom
After sneezing
After coughing
After touching your hair, mouth, nose, eyes or ears
After touching trash or boxes
After cleaning or handling any dirty surface
After any other time your hands may be contaminated
After handling raw meat or produce
Gloves - Gloves and hand sanitizers are not a substitute for proper hand washing. When you use gloves,
you must still wash your hands properly.
Hand Sanitizers – Hand Sanitizers work best on hands that are clean. In food service, you may use hand
sanitizers after washing your hands but you may not use them instead of washing your hands.
Sanitizing – We sanitize all of our equipment and surfaces using sanitizer from the mop closet. When
making sanitizing buckets, it is mandatory to use cold water and test strips to determine the pH levels
are adequate.
Temperature Control – Cooking food to the right temperature is the best way to destroy any harmful
germs that may be present in food. A thermometer must be used to make sure food is delivered,
cooked, cooled and stored at the correct temperatures. Most bacteria do not grow in hot or cold
temperatures. To keep food safe, cold foods must be kept 41 degrees or colder. Hot foods must be
kept at 135 degrees or hotter.
The range of temperatures between 41 – 135 degrees is called the Danger Zone.
Evaluation
Students will be evaluated on a 10 pt scale for each of the following 10 traits.
Dress Code: Does student wear Chef Jacket and Skull Cap daily with name tag and BCTAL ID?
Attendance: Is the student punctual and present on the job at required time?
Knowledge of Job: Does the student understand and perform the duties of the job?
Quantity of work: Does student use time efficiently?
Quality of work: Is the student neat, thorough and pay attention to detail?
Dependability: Is the student responsible to carry out work or need constant supervision?
Cooperation: Does the student work well with the Supervisor and other students?
Attitude: Does the student S-M-I-L-E and present a positive image and energy?
Safety: Does the student follow Food Safety Guidelines?
Customer Service: Does the student have good customer relations and suggestions?
Health Inspections - The City of North Richland Hills, Consumer Health Division inspects all food
establishments within our city limits. Culinary Arts takes health inspections very seriously. Each food
facility is inspected and scored on a demerit/point system based on the type of violation the inspector
witnesses. Each violation is reported as a “critical” or “non-critical” violation. Inspection scores can
range from 0-100 demerits.
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0 demerits = perfect score
10 demerits = meets expectation and no critical violations.
15 demerits = satisfactory inspection score with no critical violations.
25 demerits = requires a re-inspection of the establishment
30 demerits = indicates serious conditions
State law indicated that when total demerits exceed 30, “the establishment shall initiate immediate
corrective action on all identified critical violations and shall initiate corrective action on all other
violations within 48 hours.” Depending on the severity of the violations, immediate closure may be
warranted.
Critical Violations are violations that need to be addressed immediately such as foods not being stored,
cooked, or held at their appropriate hot/cold temperature or problems with personal hygiene and other
employee activities.
Non-Critical Violations may be related to the building or physical condition of the building or the
facility’s equipment. These types of violations do not warrant immediate attention or pose any
immediate health and/or safety concern.
Our goal as a Culinary Department is to maintain an outstanding rating from the North Richland Hills
Consumer Health Division. An outstanding rating is defined as an establishment that has an inspection
score of 10 or less, no critical violations, meets general sanitation overall, and is generally compliant
with state and local codes.
The 10 Commandments of Safe Food Handling
1. Before refrigerating potentially hazardous foods, make certain an internal product temperature
of 40 degrees or less will be maintained.
2. Cooked food should be chilled rapidly in shallow pans either by refrigeration or in an ice water
bath and stirred or agitated frequently during the chilling process
3. Use extreme care in storing and handling food prepared in advance of service.
4. Cook or preheat processed food to recommended temperatures.
5. All team members must practice strict personal hygiene.
6. Make certain that hot holding devices maintain food at a temperature of 141 degrees or higher.
7. Heat leftovers quickly to an internal temperature of 165 degrees.
8. Avoid carrying contamination from raw to cooked and ready to serve foods via hands,
equipment and utensils.
9. Clean and sanitize food contact surfaces of equipment after every use.
10. Obtain food from approved sources.