Student Handbook - New England Culinary Institute

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of others; or that are otherwise illegal, are forbidden. Computer requirements Hardware requirements Minimum Requirements for PC Users: Hardware Pentium 4 processor Operating system Windows XP (SP3), Windows Vista, or Windows 7. Memory Hard drive Communications Additional hardware Optional components: 1 GB RAM 60 GB Network adapter, broadband internet access Sound card, speakers, CD- ROM/DVD drive Color printer; surge protector or uninterruptible power supply. Minimum Requirements for MacUsers: For students preferring an Apple computer, a Mac with equivalent specifications may be used. Examples are the Apple 13" MacBook or Apple 15" MacBook Pro. Note that the OS X platform may not integrate well with a small percentage of the applications used at the institution. Software requirements • NECI’s web based resources such as the online learning platform and student e-mail require an up-to-date web browser. We recommend Microsoft Internet Explorer 8 or higher, Mozilla Firefox 9, and Apple Safari. • Microsoft Office 2007/2010 is the document format used by the institution. Students are expected to submit all work in a compatible format. NECI online accounts Students receive access to four computer accounts: the student portal, e-mail, the online learning platform (Moodle) and student evaluations. All accounts will be set up by NECI’s IT staff prior to the start of the program. The user name for the portal, Moodle online learning platform, and student evaluations is “firstname.lastname” with any spaces and apostrophes removed. The student e-mail service uses the full address as user name, which is “firstname.lastname@student.neci.edu”, also with any spaces and apostrophes removed. Page 33 NECI’s online services can be reached at these locations: • Moodle, online learning platform: http://onlinelearning.neci.edu • E-mail: http://outlook.com/student.neci.edu • Student course record and evaluations: https://campus.neci.edu/studentaccess • Student portal (serves as a jump point to all other accounts): http://www.neci.edu and click the student login link If you have difficulties accessing your accounts, please contact the IT Service Desk at servicedesk@neci.edu. Orientation to the Learning Platform Students are advised to review the Online Student Orientation tutorial to help them navigate through NECI’s online learning platform, Moodle. This tutorial provides a brief overview of online learning and the necessary knowledge and skills required to complete courses in the online learning environment. To begin the student orientation tutorial: • Go to http://onlinelearning.neci.edu • At the top left corner of the screen, enter your username and password. • Once logged in, a link to the Student Orientation course will be under the My Courses area. • Begin the course by clicking on the Mandatory link under the “READ ME FIRST” section. To move from one page to another, click on the “next” arrow located at the top right corner. If you experience any difficulties with the Moodle site, you may contact the Online Helpdesk 24/7 support via telephone at 1-877-390-1115 or via the “24/7 Live Tech Support” link in the upper right corner of the Moodle home page. CLASSROOM EXPECTATIONS NECI’s kitchens and classrooms are not only learning environments for students -- many facilities are open to the public, and visitors are frequent in all locations. This situation mirrors the typical situation in the food and beverage industry. To promote a professional atmosphere and to instill in students the discipline necessary for them to become effective food service professionals, NECI
has established rules regarding appropriate classroom behavior. Appropriate behavior is expected in the online classrooms as well. In support of these objectives, students will be evaluated in each class according to the policies listed below, as well as on course content and performance. Violations of NECI’s policies may impact class evaluations or grades and may result in administrative action including, but not limited to, warnings, intervention, suspension from classes and/or suspension from the program. Teamwork and Cooperation Students are expected to relate in a professional manner to fellow students and to all school personnel both in and out of the classroom. All students are expected to cooperate with their instructors and their peers. Timeliness and proper preparation for class are essential to effective learning in both classrooms and labs; frequent inadequate preparation for class is disruptive to others and will not be tolerated. Student concerns should be addressed with the class instructor. Intervention may be utilized if a student is having serious difficulty with the members of the instruction block. If the student is not demonstrating the ability or desire to work cooperatively, the student may be subject to disciplinary action, up to and including dismissal from the program. General Expectations Students are expected to respect NECI classes and facilities at all times. Students who are not in an ongoing class, employed, making up academic work, or on other official school business should not be in NECI’s kitchens, dining rooms or classrooms. Improper handling, maintenance or care of foodstuffs, equipment, and hand tools will not be tolerated and may result in disciplinary action. No food, equipment or supplies are to be taken out of NECI kitchens for personal use. Violation of this policy is considered theft. Be mindful of excess noise that can disrupt classes or diners. Profanity is not permitted in NECI kitchens, classrooms, hallways, dining facilities, and any other public spaces on campus. Personal calls may only be made from phones in NECI facilities if permission has been specifically granted by a school administrator. Cell phones and other electronic devices are to be turned off during class time. In certain limited situations, an instructor may grant permission for a student to accept an incoming call (such as family emergency) or to use a cell phone as a timer. To ensure safety, students must report to class on time and may not leave an assigned station in the kitchen or dining room without permission. Drinking water is encouraged. It is important that students remain hydrated. Students may consume other appropriate beverages of choice, such as coffee, juice, tea, and soda before class, during break periods, or meal periods only in designated areas. Exceptions may include an instructorapproved coffee break prior to production. Plastic lid cups or sport bottles must be used for beverages in both the front and back of the house. All beverage vessels must be kept underneath the workstation in accordance with the State of Vermont Board of Health regulations. Please remember the bar is off limits to all students and staff members. Accepting tips in NECI food service facilities is not permitted when a student is in class. Violation of this policy will result in disciplinary action. Because it is impossible to list all the rules that might cover every situation, NECI will make every effort to operate on the fundamental principle of mutual trust and respect among all students, faculty, staff, and administration. Policies are subject to change at the discretion of the school with reasonable notice. Sanitation, Safety, Gloves At NECI, students are cooking and serving food to many customers. Students will be trained in issues of kitchen sanitation and safety. Students are expected to uphold NECI’s sanitation and safety standards at all times. Gloves, utensils, or other film barriers must be used anytime food is handled that will not be further cooked. Students in all certificate and degree programs must be certified in sanitation. The expectation is that all students will complete the certification prior to internship. For programs where sanitation is a scheduled course, the sanitation exam is subject to the 30 day deadline for work completion. For more information see the section Making up Academic work. Page 34
Page 1 and 2: Student Handbook October 2013 - Oct
Page 3 and 4: Summary and Review 18 Diversity and
Page 5 and 6: Associate of Occupational Studies i
Page 7 and 8: EMERGENCY NUMBERS Emergencies are e
Page 9 and 10: outlets will need to present a vali
Page 11 and 12: students endeavor toward their care
Page 13 and 14: include various tastings and demons
Page 15 and 16: probations, fines, restrictions, ma
Page 17 and 18: and/or materials being immediately
Page 19 and 20: Intervention NECI considers it has
Page 21 and 22: community and are not tolerated at
Page 23 and 24: Grievance Step One Step Two Step Th
Page 25 and 26: Food Service Facilities: These faci
Page 27 and 28: share common area bathrooms, kitche
Page 29 and 30: personal belongings from common are
Page 31 and 32: All additional furniture must be cl
Page 33: Learning Services The Learning Serv
Page 37 and 38: suspenders are worn, they should no
Page 39 and 40: • Perusing a test before it is gi
Page 41 and 42: Contact must be made prior to the s
Page 43 and 44: NECI will continue to support techn
Page 45 and 46: After receiving the complaint, the
Page 47 and 48: financial aid, veterans’ and/or o
Page 49 and 50: equired to complete an academic pla
Page 51 and 52: Student Evaluation NECI has a stand
Page 53 and 54: Fees for Make-Up Work Students are
Page 55 and 56: Online Internship Connection Course
Page 57 and 58: program, including how to qualify,
Page 59 and 60: Academic Probation The Director of
Page 61 and 62: Plan will be prepared and approved
Page 63 and 64: program of study, date of program e

Student Handbook - New England Culinary Institute

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