Chef Byron Korus, Instructor
Office 952-475-0507
Cell 612-518-1125
E-mail byron@mncatering.com		General Information
	Participation
		The student is expected to be involved verbally and in all hands on class and laboratory work.
	Cleaning:
		The education of all food preparation personnel in the essential of food sanitation is vitally important. Given a certain amount of common sense and pride in your work and in yourself, you should familiarize yourself with the basic requirements of the care and handling of utensils, equipment and supplies. Your personal on the job cleanliness extends itself to the cleanliness and up keep of your working surroundings, utensils, tools, and equipment, wherever you are employed. Get in the habit of cleanliness for health’s sake. Each student will be expected to thoroughly clean their workstation as well as their individual daily assignments. These assignments will be rotated during the class and will include such tasks as ware washing, sweeping, equipment cleaning, trash disposal and others. The appointed steward will take attendance at the end of the cleanup session. You must be present for roll call at the end of the class periods.
	Changes:
		The education department reserves the right to adjust and modify the course content based on student group sizes and product availability. Any questions in this matter should be referred to the Academic Department Director.
	Smoking:
		The school of culinary arts is a non-smoking environment. Smoking anywhere inside of the building is strictly prohibited. There is a smoking area in the back of the building, Smoking refuse and cigarette butts shall be disposed in the provided containers. Please do no throw your trash in our parking lot or entryway. Keep our school Clean.
	Parking:
		Parking will not be provided for the students at the School of Culinary arts. You must find other means of parking on your own. Please do not park on the parking lot to the side of the school, or you will be towed. These spaces are reserved for individuals that pay an annual fee.
	Eating and drinking:
		There will be absolutely no food or beverage products allowed to be brought into a kitchen lab and classroom at any time. Eating and drinking is permitted in the student lounge during approved beaks or in a student’s personal time. Eating in the kitchen labs will be permitted only by the chef instructor and will be restricted to only the food products produced by the class during that period. All students will be expected to clean up their area after consuming their food. Due to the nature of the curriculum, full meals may not always be provided to each student. It is the responsibility of each student to eat properly before and after school.
	Phones:
		The phone on the school premises is for faculty and staff use only. Use of the house phones by students is strictly prohibited. Staff or faculty except will not accept messages for students in a qualified emergency.
	Last Day Cleaning:
		It is mandatory that all students participate in last day cleaning of lab classrooms. You are expected to participate in the clean up of the lab class in which you had class and if you do not YOU WILL DROP AN ENTIRE LETTER GRADE for that class.