Table of Contents ABOUT NEW SCHOOL OF COOKING MISSION STATEMENT HISTORY AND OWNERSHIP LOCATION AND FACILITIES INTERNET ACCESS VACCINATION POLICY DIVERSITY EQUAL OPPORTUNITY STUDENTS WITH SPECIAL NEEDS ENGLISH PROFICIENCY VISA SERVICES HOUSING ASSISTANCE SCHOOL HOLIDAYS HOURS OF OPERATION CLASS SIZE MAXIMUM STUDENT/TEACHER RATIO DRESS CODE ADMINISTRATION INSTITUTIONAL AFFILIATIONS ATTENDANCE SCHEDULES CHANGING SCHEDULES ATTENDANCE / TARDY POLICY STANDARDS OF SATISFACTORY ACADEMIC PROGRESS REVIEW OF SATISFACTORY ACADEMIC PROGRESS WARNING AND PROBATION DISMISSAL POLICIES STUDENT CODE OF CONDUCT STUDENT GRIEVANCE POLICY APPEAL PROCESS TUITION AND FEES PROGRAM INFO AND STANDARDS FOR STUDENT ACHEIVEMENT PROFESSIONAL DIPLOMA IN CULINARY ARTS PROGRAM PROFESSIONAL DIPLOMA IN BAKING AND PASTRY ARTS PROGRAM FACULTY AND STAFF BIOGRAPHIES
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ABOUT NEW SCHOOL OF COOKING We believe that there is a place for almost everyone in the world of food. The key is finding a student’s core strengths, aptitudes and areas of interest and building on them. Once we understand who you are, New School of Cooking can start guiding you towards your goals. MISSION STATEMENT New School of Cooking prepares committed students for successful employment in a rewarding career through high caliber training, real-world experiences and student-centered support in food preparation. We acknowledge their commitment and the financial and personal sacrifices they make to attend. We know that the ultimate judge of their job readiness will be their future employer. Employers expect our students to have more than just knowledge and technical skills. They are looking for integrity, discipline, team play and the drive that defines professionals, and we accept responsibility for modeling and instilling those values. We partner with employers to ensure our programs reflect real-world expectations and settings through our program advisory boards and externships. Once students have completed their training, we again call on our network of employer relationships to support students in securing a job in their chosen profession. Through our students’ preparation we endeavor to meet the highest practicable standards and our faculty, equipment and facilities reflect that commitment. We strive for superior outcomes in student satisfaction, program completion and, most importantly, career placement. HISTORY AND OWNERSHIP New School of Cooking was established in 2000 to offer serious food enthusiasts the finest recreational classes in a commercial kitchen with trained chefs in its current location in Culver City, California. The school developed the full-time culinary arts and baking and pastry arts programs in 2014 to offer professional training to individuals committed to working professionally. The President and Chief Executive Officer of New School of Cooking, Inc. is Christopher Becker.
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LOCATION AND FACILITIES New School of Cooking is located at: 8690, 8688 and 8686 Washington Boulevard in Culver City, CA 90232. All classes, other than externships and occasional field trips, meet at this location. The facilities encompass approximately 4,000 square feet, two complete kitchen classrooms. The kitchens provide a variety of professional grade equipment, including convection ovens, an artisan bread oven, gas ranges, charbroilers, salamander, mixers and other cooking equipment required for instruction and training. Our kitchens offer a variety of tools and equipment similar to what students would experience in a professional kitchen. Our kitchens are designed to allow students access to the resources they need while also learning how to manage their workspace as they would in a professional kitchen. Our two kitchens are interchangeable and class location is subject to change at any time without notice. INTERNET ACCESS Free Internet Access via Wi-Fi is available throughout the facilities. The password will be provided at orientation. VACCINATION POLICY New School of Cooking does not have a vaccination policy. DIVERSITY New School of Cooking prides itself on creating a safe, peaceful, and educational environment for all. New School of Cooking understands that it may occasionally have to adjust its policies to respect individual’s beliefs and practices, and we will always do our best to accommodate individual needs within reason. These adjustments are handled on a case-by-case basis and students are encouraged to contact our staff with any matters pertaining to this. EQUAL OPPORTUNITY No student or employee, nor any applicant for enrollment or for employment, shall be unlawfully subjected to discrimination on the
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basis of sex, race, ethnic group, religion, age, color, sexual orientation, marital status, or physical or mental disability. New School is dedicated to sustaining an environment that provides equal opportunity to our students and staff. All students and employees that meet the established prerequisites shall be treated equally once employed or enrolled. STUDENTS WITH SPECIAL NEEDS New School of Cooking will accommodate qualified students with special needs whenever possible, within academic and professional reason. New School of Cooking does its best to accommodate a variety of special needs while also maintaining the academic and business needs of the school as a whole. These are handled on an individual basis and potential students are encouraged to discuss their needs with the Director as soon as possible in the enrollment process. Occasionally the Director may need to share the student’s status with staff and faculty to ensure the school can provide proper accommodations. It is the responsibility of the student to make the school aware of any reasons they would need special class accommodations. ENGLISH PROFICIENCY New School of Cooking is unable to provide accommodation for non-English speakers. All classes and materials will be presented in English, and it is required for students to have a strong understanding of the language in order to enroll. VISA SERVICES New School of Cooking does not offer visas. HOUSING ASSISTANCE New School of Cooking assumes no responsibility for student housing. New School of Cooking is not equipped to assist in the student housing process. New School of Cooking assumes no responsibility should students arrange to cohabitate. Students are required to arrive on time and prepared for class, regardless of their housing location. A long distance commute is not an acceptable excuse for tardiness and will not be tolerated.
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SCHOOL HOLIDAYS New School observes and is closed on the following holidays and breaks: ● New Year’s Day ● Memorial Day ● Independence Day ● Labor Day ● Thanksgiving Day ● Christmas Day Our professional programs each have one week of break depending when their class began. These dates will be provided in detail to each individual class at the start of their program. HOURS OF OPERATION Office Hours: Mon–Fri 8:00 a.m. to 5:00 p.m. The facilities are open for classes: Mon–Fri 8:00 a.m. to 11:00 p.m. Students are encouraged to make appointments with the Director should they have any concerns regarding their education. Walk-ins will be accommodated whenever possible. While New School of Cooking appreciates the enthusiasm of our students, please consult with your chef instructor if you wish to arrive more than 25 minutes early to class. Students are expected to exit the classroom within 15 minutes after their class so our staff can prepare for the next class. CLASS SIZE Lab class is limited to 16 students. While no kitchen lab course will exceed 16 students, lecture classes may include as many as 40 students
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MAXIMUM STUDENT / TEACHER RATIO Practical Lab Classes 16:1 Theory Lecture Classes 40:1 DRESS CODE Students are expected to attend class in their required uniform. Students who fail to adhere to this dress code may be deemed unable to participate in class and sent home by their Chef Instructor. The required kitchen uniform includes: ● Chef’s coat (provided by New School of Cooking) ● Chef’s hat (provided by New School of Cooking) ● Apron (provided by New School of Cooking) ● Thermometer and case (provided by New School of Cooking) ● Sharpie & Pen ● Durable black pants ● Black non-slip kitchen shoes ● Black or white socks ● Any hair past shoulder length must be tied back in a bun (ponytails are a fire hazard) ● Nails must be free of nail polish and completely clean Chewing gum, chewing tobacco, mints, cough drops, or excessive perfume is strictly prohibited. Any items provided by New School of Cooking are required and are not to be switched out for personal items (baseball hats, aprons from home, etc.) Unacceptable clothing includes but is not limited to: yoga pants/leggings, scrubs, excessively patterned pants or shoes, excessively baggy or tight pants, or jewelry of any kind (including watches and wedding rings). New School of Cooking strongly advises all students to leave any valuable or cherished jewelry at home. It is the responsibility of the student to keep their uniform clean and presentable. Students should arrive to class as if they were ready to work in a professional kitchen.
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Students are expected to dress in professional uniform when attending field trips or any events that take place outside of the kitchens. Please note these dress policies are developed to maintain the safety and professional integrity of our students. Students must contact the Director should they have any requests for personal accommodation regarding their uniform. ADMINISTRATION President and CEO
Christopher Becker, BS, MSL
Vice President of Operations and School Director
Pamela Andreas
INSTITUTIONAL AFFILIATIONS New School of Cooking is a member in good standing of the following professional organizations: ● ● ● ● ●
International Association of Culinary Professionals (IACP) California Restaurant Association American Culinary Federation National Restaurant Association Women’s Chefs and Restaurateurs Association
ATTENDANCE SCHEDULES Full Time Attendance New School requires all professional students to attend all classes as scheduled. New School reserves the right to schedules classes outside of the pre-determined class days due to holidays, field trips, or unforeseen facility circumstances. While the bulk of student’s education will take place in our facilities, students may be required to complete homework and reading outside of the scheduled class time.
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The class schedule will not be changed to accommodate the needs of an individual student in any case. CHANGING SCHEDULES Occasionally, a student may need to transfer into another class due to unforeseen extreme circumstances. These requests are handled on an individual basis and it is the responsibility of the student to contact the Director as soon as possible with their concerns. If approved, transferring may result in additional fees and/or minor change in curriculum. ATTENDANCE / TARDY POLICY When a student is absent, not only do they miss the material reviewed that day but they also serve as a burden to their classmates and Chef Instructor when they return to class. The Chef Instructor will do their best to accommodate the student that missed classes, however this will not be done at the expense of other students who maintain regular attendance. Out of respect to the students who maintain regular attendance, we are required to strictly enforce our attendance policies. We hold our students up to a strict professional standard in regards to attendance and tardiness and expect them to adhere accordingly. Excused vs. Unexcused Absences We understand that students may have to occasionally miss class due to illness or other personal hardships. It is the responsibility of the student to communicate with the school if they expect to be absent. The school will do their best to accommodate excused absences, however multiple absences could result in program withdrawal or transfer to another class. These decisions will be made at the discretion of the Director and Chef Instructor. Excused absences include but are not limited to: ● Serious illness/injury (documentation may be requested) ● Necessary medical procedures (documentation may be requested) ● Jury duty (documentation may be requested) ● Personal tragedy
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Unexcused absences include but are not limited to: ● Vacations/Trips planned prior to enrollment ● Professional commitments ● Optional or cosmetic medical procedures ● Non-emergency personal commitments If you are experiencing even a mild illness, please consult with The Director before deciding to attend class. Students who miss a consecutive three (3) days of class without notifying the school may be withdrawn from the program. No refunds will be provided for students who violate this policy. Tardiness Students and faculty are required to arrive to class on time. We encourage students to give themselves enough time to find parking, put their things away, and mentally prepare for class. If you are running late, please call the office to let them know why and when you expect to arrive. In order to be “on time”, students must be in uniform, seated, and have the materials necessary to participate in class. It is at the discretion of the Chef Instructor to send tardy students home. If a student is tardy, it is their responsibility to contact the school to let them know why they are tardy and when they will be arriving. Texting, calling, or emailing a classmate is not considered contacting the school. Occasional or excessive tardiness will result in grade deduction and possible expulsion from the program. Illegitimate reasons for being tardy include but are not limited to: ● Difficulty finding parking ● Traffic ● Long distance commute Students will be expected to maintain a certain level of academic progress. A syllabus, including a grade break down, will be distributed on the first day of class. New School of Cooking reserves the right to withdraw any student that does not meet the academic standards set forth in the syllabus.
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STANDARDS OF SATISFACTORY ACADEMIC PROGRESS If the academic performance of a student becomes a concern, the student will be notified via warning or academic probation. The details of the warning or probation will be determined by the Chef Instructor and Director. The student must have a meeting with the Chef Instructor and Director outside of regular class time to discuss their academic performance issues and the steps necessary to improve. Students who are withdrawn from the program due to failure to meet the communicated academic standards will receive a prorated refund of any prepaid tuition.
REVIEW OF SATISFACTORY ACADEMIC PROGRESS Chef Instructors will distribute written performance reviews at the halfway point of the program. These may include observed strengths and weaknesses and suggestions for improvement. Students will also be given their GPA. Students will only be notified of their GPA in their performance review or if they are failing to maintain a 2.3 GPA. Otherwise, students should assume they are in good academic standing. WARNING AND PROBATION A student who fails to meet the standards of satisfactory academic progress will first be given a warning. If the student continues to not meet New School of Cooking’s standards, they will be put on official probation. When a student is put on probation, they must first meet with The Chef Instructor and Director outside of regularly scheduled class time. The purpose of this conversation is to determine what factors are causing the student to fail and what can be done to resolve the issue. The Chef Instructor and Director will inform the student what steps must be taken in order to no longer be on probation. This may include but is not limited to: extra assignments, extra class time, extra externship hours, assisting at school events, etc.
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The student may not be absent from class while on probation. Students who are placed on probation and fail to achieve improvement may be involuntarily withdrawn from the program. Students may only be on probation once during the six-month program.
DISMISSAL POLICIES Termination of Enrollment New School of Cooking reserves the right to permanently dismiss any students that fail to adhere to our academic and professional standards. The following are causes for immediate termination of enrollment: 1. Drug or alcohol abuse on school property 2. Violating the Student Code of Conduct 3. Failure to meet the standards of Satisfactory Academic Progress. Grading factors include: a. Not meeting attendance requirements b. Failure to adhere to uniform policies c. Poor academic performance 4. 6 absences or 3 consecutive absences without notification 5. Any sort of academic dishonesty 6. Intentional destruction, misuse, or stealing of school, student, or staff property 7. Possession of firearms or concealed weapons on school property 8. Failure to make scheduled tuition payments 9. Any abusive or threatening behavior directed towards any student, staff, instructor, or third party that is connected to New School of Cooking in any way, regardless of whether it happens on campus or outside of campus. STUDENT CODE OF CONDUCT New School reserves the right to exclude from classes any student whose conduct is detrimental to his/ her progress or to the progress of other students. A student may be permanently dismissed from New School of Cooking at the discretion of the School Director or Program Dean for any serious incident, disruptive behavior, or
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repeated behavior which obstructs or interferes with New School’s fulfillment of its educational mission. Drugs, Alcohol, and Substance Abuse New School reserves the right to permanently dismiss any students that appears intoxicated on or near New School of Cooking campus or while in uniform. Occasionally, students may be invited to wine tastings, etc. for educational purposes. Students that are not of legal drinking age will not be permitted to participate in alcohol consumption. Underage alcohol consumption is a crime and will result in immediate expulsion. STUDENT GRIEVANCE POLICY New School of Cooking welcomes students to share their suggestions, complaints, or grievances with the school. All grievances will be addressed within 10 business days of written notification. A “grievance” is a written notice detailing a student’s dissatisfaction with their program, chef instructor, fellow students, New School of Cooking staff, or academic policies. Step One: If the grievance is academic, the student should first contact their chef instructor. The chef instructor must investigate the issue and attempt to resolve if possible. The chef instructor must respond to the student within 10 business days. Step Two: If the student finds that their grievance has not been properly addressed, the student may request a meeting with the Director. The Director will then consult with the Academic Dean and Chef Instructor to find a resolution. The resolution will be communicated to the student within five business days. The decision of the Director will be considered final.
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APPEAL PROCESS If the student wishes to appeal their probation or expulsion, they may write to the President. The student must document the circumstances they feel should excuse them from their expulsion or probationary status. The President will consult with the Director and Dean to determine if the appeal will lead to reconsideration. Appeals will be processed within 10 days and the decision will be final. TUITION AND FEES Professional Diploma in Culinary Arts
$12,500.00
Professional Diploma in Baking and Pastry Arts
$12,500.00
Other Fees Returned Check Fee
$25.00
Late Payment Fee
$75.00
PROGRAM INFORMATION AND STANDARDS FOR STUDENT ACHEIVEMENT PROFESSIONAL DIPLOMA CULINARY ARTS PROGRAM Orientation Before beginning their coursework, all students must attend 2 4 hour orientation sessions, to review the facilities and classroom layout, the catalog and the expectations and challenges inherent in their education at New School of Cooking. Introductory Lecture Series This lecture series comprises of three sections: Safety and Sanitation, Professionalism, and introduction into Culinary and Pastry Business Principles. In this series, students are introduced to fundamental concepts that will be incorporated into and serve as a foundation to their work in the kitchen lab. Safety/Sanitation and HAACP Creating and maintaining a safe and sanitary food service operation is more important than ever. Stories about food-borne
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illness and food spoilage have become a major concern in the food industry. There are many procedures and techniques needed in order to run a safe and sanitary kitchen. In this course you learn to identify foods susceptible to hazardous microorganisms. Students are given information about purchasing, storage, preparation and serving procedures that promote food safety. They learn how to use knives and other cutting tools safely, how to lift and carry properly, and other fundamental safety procedures. This class was developed as preparation for the National Restaurant Association (NRA) approved examination, and the American Culinary Federation (ACF) recognizes the test in all 50 states. Students are also guided through HACCP principles, including the flow of food, critical control points, and HACCP customization and documentation. Contents of the lectures are Food Safety Hazards, establishing an HACCP Food Safety System, Developing Standard Operation Procedures, and HACCP Systems for Sample Operations. A certificate is given upon successful completion of the HACCP course. Note: This class is a prerequisite to all kitchen skill classes. The class and the NRA test must be successfully passed prior to the student participating in any food production class. Culinary and Pastry Business Principles This course will give the students a realistic and objective understanding of what is needed to run a successful business. It will allow students the opportunity to discuss a restaurant’s marketing strategy and how to determine its effectiveness. The class will explore various methods of advertising and introduce the students to various “controls” that need to be part of a successful business plan. Projects and assignments will give the students an in-depth understanding of how a basic budget is prepared and maintained. The group will discuss the real meaning of “customer service” and how it greatly affects business. The instructor will teach the students the necessary tools required to cost a menu or a recipe and control a budget through the understanding of basic mathematical equations. Culinary I This class will teach and establish the fundamentals used in cuisine and the professional kitchen environment. Students will be taught and practice a wide variety of cooking techniques and explore the effects that each has on the finished product. This course will expand upon the theoretical information covered in the
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Fundamental Building Blocks of Flavor, combine the student’s knowledge of flavors and sensation, and explore the practical application of how these flavors are achieved. The course will provide the student with an introduction and command of the tools, equipment, safety procedures/precautions that would be found in a modern commercial kitchen environment. The Chef Instructor will teach the students the classical techniques, components, and ingredients used to create some of the world’s finest dishes. Culinary II This course will expand upon the fundamental skills, techniques, and methods developed in the Culinary I course by familiarizing students with the tools necessary to create complete plates. Students will learn how to use a wide variety of ingredients: vegetables, grains, starches, sauces and combine them together to create dishes that are not only pleasing to the palate but to the eyes as well. Students will put their skills and knowledge of the fundamentals into practice by creating soups and classical modern sauces by using stocks, purees, creams and a variety of thickening agents. This class will introduce students to a wide variety of proteins including seafood, poultry, red meats, wild game and specialty meats. Students will apply the cooking techniques previously learned to these proteins as well as practice techniques, methods and “professional secrets” specific to some. This class will provide the student with the education and skills necessary to produce complete plates and focus on “Center of Plate” items. Students will learn methods necessary to create food that is cooked and presented in a fashion that is as enticing to the mouth as it is to the eye. Culinary III In this course, students will learn advanced culinary terms, techniques and procedures in fields such as Baking and Pastry, Garde Manger and International Cuisine. In Garde Manager, this class will introduce the student to the art of cold food preparation and presentation. The student will learn both classic and modern methods and techniques. The course will give the students the ability to prepare basic and classic plate garnishes and to produce basic cold emulsified sauces and understand how the chemistry of an emulsification works. Students will apply the concepts and theories behind plate presentation and put these procedures into practice through “a la minute” preparation of appetizers, salads, and classic sandwiches. Students will learn how to receive, care for, store and wash a variety of fresh fruits and vegetables. The Chef will teach students the techniques necessary
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to design, create, and produce classic canapés, hors d’oeuvres, and appetizers. Students will be introduced to various types of vinegars and oils, and their uses, and how they are made. This course will teach students how to prepare various emulsified, nonemulsified, and cream-based dressings. In addition, in the Baking and Pastry portion of this course, students will focus on basic and classical baking methods as well as presentation methods and techniques for plated desserts. The course will involve a great deal of practical hands-on practice and production by each student working individually and as team members. The course objective is to give each student a foundational knowledge of the ingredients and mixing methods necessary to make consistently high quality yeast breads and rolls, quick breads, muffins, cookies, pate a choux, cakes, dessert creams and sauces following classical methods and procedures. Students will learn about “plated desserts” and how to create beautiful presentations from the recipes and components they have prepared. In International Cuisine, the students will expand upon the skills, techniques, and methods developed in the previous classes by introducing students to a wide variety of ingredients, flavors, history, and specific techniques used in some of the world’s most recognized cuisines. Students will learn how to prepare ethnic and classical dishes by using both classical French and other techniques specific to the country, culture, and recipes being prepared. Students will learn how the climate, history, governmental structure, geography, and other factors have played significant roles in the evolution of the cuisines by preparing some of the greatest dishes from around the world. The instructor will demonstrate various styles of service and presentation specific to these cultures. Final Exam This comprehensive final examination will test competency in every aspect of the Culinary Program. Students must complete a comprehensive thesis project, based on the national cuisine of the student’s choice, and including a menu based on that national cuisine, nutritional analysis of that menu, plate presentation diagrams, and a final practical examination whereby students execute their menu and present them to a panel of chefs for tasting. Externship
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The Externship experience enables the student to experience a “real world” working environment under the supervision and tutelage of the top Chefs in Los Angeles. Host properties meet certain minimum requirements and agree with the school that every extern will have the chance to work in several different posts throughout the kitchen and will get sort of hands-on-experience he or she needs as training for that first job upon graduation. In fact, many students get their job offers from their externship hosts. Equipment Included with Tuition: • •
Knife kit Thermometer
PROFESSIONAL DIPLOMA IN BAKING AND PASTRY ARTS PROGRAM Orientation Before beginning their coursework, all students must attend 2 4 hourorientation sessions, to review the facilities and classroom layout, the catalog and the expectations and challenges inherent in their education at New School of Cooking. Introductory Lecture Series This lecture series comprises of three sections: Safety and Sanitation, Professionalism, and Introduction into Culinary and Pastry Business Principles. In this series, students are introduced to fundamental concepts that will be incorporated into and serve as a foundation to their work in the kitchen lab. Safety/Sanitation and HAACP Creating and maintaining a safe and sanitary food service operation is more important than ever. Stories about food-borne illness and food spoilage have become a major concern in the food industry. There are many procedures and techniques needed in order to run a safe and sanitary kitchen. In this course you learn to identify foods susceptible to hazardous microorganisms. Students are given information about purchasing, storage, preparation and serving procedures that promote food safety. They learn how to use knives and other cutting tools safely, how to lift and carry properly, and other fundamental safety procedures. This class was developed as preparation for the National Restaurant Association (NRA) approved examination, and the American Culinary Federation (ACF) recognizes the test in all 50 states.
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Students are also guided through HACCP principles, including the flow of food, critical control points, and HACCP customization and documentation. Contents of the lectures are Food Safety Hazards, establishing an HACCP Food Safety System, Developing Standard Operation Procedures, and HACCP Systems for Sample Operations. A certificate is given upon successful completion of the HACCP course. Note: This class is a prerequisite to all kitchen skill classes. The class and the NRA test must be successfully passed prior to the student participating in any food production class. Culinary and Pastry Business Principles This course will give the students a realistic and objective understanding of what is needed to run a successful business. It will allow students the opportunity to discuss a restaurant’s marketing strategy and how to determine its effectiveness. The class will explore various methods of advertising and introduce the students to various “controls” that need to be part of a successful business plan. Projects and assignments will give the students an in-depth understanding of how a basic budget is prepared and maintained. The group will discuss the real meaning of “customer service” and how it greatly affects business. The instructor will teach the students the necessary tools required to cost a menu or a recipe and control a budget through the understanding of basic mathematical equations. Pastry I Beginning Students will learn to apply the basic principles behind the chemistry of baking by studying a variety of quick breads and morning pastries. They will then apply that knowledge to cookies (basic dropped, rolled and cut). Next, they will learn how to harness the power of eggs while studying baked and stove top custards. They will learn a variety of applications for flakey crusts during pie, tarts and cobblers week. Single crust, double crust and lattice tops will also be covered. The class will then delve into basic breads, both lean and enriched. This section will finish off with basic cakes (bake, build, ice and decorate.)
Pastry II Intermediate As students transition into the next stages of baking, they will build upon the foundation established in Pastry I. They will learn the art of laminated doughs (croissants, danish, and puff pastries). Students
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will do various applications with Pâte à Choux.They will study natural and adapted gluten free recipes. Students will learn an assortment of frozen dessert using sorbets, granitas and ice creams. Finally, students will return to cakes (sponge) and breads (poached and fried). Pastry III Advanced In the advanced portion of the Pastry & Baking Arts Program students will utilize their knowledge learned so far in the program to study more challenging subjects. Topics include artisan breads, confections, chocolate tempering, classic and modern plated desserts, carved cakes and stacked fondant wedding cakes, among many others. Equipment Included with Tuition: • Piping Tip Set • Digital Thermometer • Recipe Book FACULTY AND STAFF BIOGRAPHIES As a student at New School of Cooking, you will work in the kitchen and throughout most of your studies directly with one of our highly qualified Chef Instructors (in addition, you may also work for short periods of time with a guest instructor or a specialist in lecture classes such as Safety and Sanitation). Christopher Becker, President and CEO Christopher Becker is the President and CEO of the company, director of operations, and holds a Bachelors of Science in Business Administration and a Masters of Science in Leadership from Walden University. Pamela Andreas, Vice President of Operations, School Director A successful caterer and event planner, Pam brings her passion for food and keen eye for detail to her leadership at New School of Cooking. Pam is an accomplished business professional and a New School graduate. Briana Bielucke, Dean of Baking and Pastry Arts This masterful pastry expert brings chocolates, advanced cake decorating, viennoiserie, and the entire portfolio of a seasoned pastry chef to New School of Cooking. She is a 2006 graduate of Le
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Cordon Bleu and holds an Associates Degree in Restaurant Business Management and is Pastry Arts certified. Casto Unson, Student Services Manager Chef Casto holds a Bachelor of Science in Food Science from Cornell University and a Culinary and Bread/Pastry Arts Diploma from the Northwest Culinary Academy of Vancouver. Ida Mannertorp, Chef Instructor A recent graduate from Le Cordon Bleu's culinary program, Chef Ida Mannertorp has a passion for all cuisines, particularly traditional French cooking. As a person with gluten-intolerance, she also enjoys breaking through misconceptions of how gluten-free food should taste. Chef Ida also holds two Bachelors of Arts degrees in Communications and International Studies from Loyola University Chicago. James Hurley, Chef Instructor James is a graduate of the Culinary Institute of America. Chef James has worked at various restaraunts and hotels throughout the US and Mexico, including Miami, Boise, New York, Cabo and Los Angeles as an Executive Chef. Tess Middlebrook, Chef Instructor Classically trained under world-class chefs like Mario Batali, Kurt Gutenbrunner, and Wylie Dufresne, Chef Tess is equipped in a range of techniques and cuisines from molecular gastronomy to rustic Italian. After years in the restaurant industry and achieving second place on the Food Network’s Chopped, Chef Tess decided to focus on her passion for teaching people how to cook simple and delicious food.
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