Admissions

Professional Culinary Academy provides hands-on education through classroom, lab, and kitchen training opportunities.  Our experienced, passionate, and talented professionals teach the skills graduates will actually need in their careers. Our program is designed to be efficient and effective, teaching the skills needed for entry-level hospitality and restaurant employment. Our goal is to give students the confidence and best practices that we believe will propel them successfully into this ever-changing job market.

  • Commercial Cooking Plus Externship

The Admissions Office is open Monday through Friday 9 am to 5 pm for interviews and applications. Individual appointments outside of office hours are available and may be arranged through the Admissions Office. Our General Requirements for admission to Professional Culinary Academy include:

  • A desire to pursue higher education with the expectation of entering an associated career,
  • A valid high school diploma or equivalent, and/or referral by an appropriate State agency or,
  • Qualification to benefit as determined by the U.S Department of Education by passing an approved, standardized Ability-to-Benefit (ATB) admissions test that shows a student has the basic skills necessary to succeed in a post-secondary education program
  • A Personal Admission Interview and participation in a campus tour,
  • Students must be a U.S. Citizen, legal resident, or otherwise legally eligible to study in the United States,
  • Be at least 18 at the time of the class start date or 17 with the legal permission of a parent or legal guardian

Professional Culinary Academy, 875 Elmwood Avenue, Buffalo, NY 14222, is applying for reaffirmation of accreditation with the Commission of the Council on Occupational Education.  Any persons wishing to make comments should either write to the Executive Director of the Commission, Council on Occupational Education, 7840 Roswell Road, Building 300, Suite 325, Atlanta, Georgia 30350, or submit their comments through the Council’s website (www.council.org).  Persons making comments must provide their names and mailing addresses

Application Procedure (Click for answers)

During the interview, applicants have the opportunity to discuss career goals with an Admissions Representative. Applicants must demonstrate an understanding and interest in the program of choice. Applicants will tour the facility and meet various members of the team. Prior to starting class, students need to attend an orientation session to meet the staff, faculty, and fellow students and become familiar with the school policies and expectations.

Non-Discrimination in Admissions Policy

In accordance with Title IX of the Education Amendments Act of 1972, Professional Culinary Academy does not discriminate in admission or any other aspect of our programs on the basis of race, religion, ethnicity, sex, age, disability, sexual preference, or national origin.

Applicants with disabilities must be physically able to complete the training program with reasonable accommodations. Further, certain physical and intellectual abilities are bona fide occupational qualifications and thus certain disabilities might disqualify a student from any potential employment. Please check with the Admissions Office if you have a disability that might interfere with your ability to succeed in your chosen field.

State Agency Referrals

Professional Culinary Academy is approved by the New York State Education Department Bureau of Proprietary School Supervision for Specialized Vocational Training (SVT). This approval allows the school to admit students who do not possess a high school diploma or equivalent upon referral by an appropriate State Agency ACCES-VR. Since a high school credential or equivalent is required for the receipt of federal student aid, students admitted under this provision are not eligible to receive federal student aid (financial aid) and are generally funded by a combination of State agency funding and other non-federal resources.

Personal Admission Interview

Each individual who seeks admission to Professional Culinary Academy will be interviewed by an Admissions Officer prior to acceptance. The interview is designed to:

 

  • Explore the prospective student’s background and interest as they relate to the programs offered at Professional Culinary Academy,
  • Assist prospective students in identifying an appropriate area of study consistent with their interests and abilities,
  • Provide general information concerning the School, its facilities, its policies, and the available support services for students, and
  • Determine the prospective student’s level of motivation and evaluate whether the candidate possesses the minimum verbal and written communication skills required for success in the program.

Transfer Admission

Professional Culinary Academy welcomes applications for admission from students who have studied at other accredited post-secondary educational institutions. Transfer applicants are subject to the regular admission requirements of the School. Professional Culinary Academy will accept transfer credits from post-secondary institutions accredited by an agency recognized by the U.S. Department of Education, and legitimate foreign institutions as determined by the School. Transfer credits will be granted on a course-by-course basis based upon substantially equivalent course content. No course for which a student received a grade of less than 2.0 (“C” or equivalent) will be accepted for transfer. Professional Culinary Academy reserves the right to validate the student’s knowledge through assessment mechanisms prior to accepting transfer credit.

Regardless of how many credits a student may obtain through transfer or other means, each student must earn at least 50% of all non-externship clock hours and 100% of all externship hours in their chosen program “in-residence” at Professional Culinary Academy.

Credits Not Transferable

Credits are not guaranteed to be transferable to other institutions. Determinations are made by the It is up to the institution receiving the student to make that determination. Students wishing to pursue transfer credits from other institutions should consult with the Registrar or School Director.

Externship Policy

The programs at Professional Culinary Academy offer an externship component, which must be completed in order to meet graduation requirements. Externship provides an opportunity for students to apply knowledge and skills while under supervision. Externship hours and assignments are arranged with the Director of Placement. Students are expected to adjust their schedules to fit the needs of the externship site. Students should expect to attend their externship site at the same pace as they attended school. Site requirements may include orientations, drug testing and background checks, which may cause delays. Professional Culinary Academy makes every effort to assign a site within 30 days of completion of the classroom/kitchen hours. Once the students begin their externship, they are expected to provide weekly timesheets in order for the school to record attendance and receive important feedback on the students’ progress. In the event the student refuses an externship assignment, abandons or is terminated from a site, Professional Culinary Academy will not be obligated to secure another externship assignment.

Program Tuition

COMMERCIAL COOKING PLUS EXTERNSHIP-600 HOURS
Tuition $10,000.00
Registration Fee $100.00 (non-refundable)
Books, Kit, and Uniform $500.00

Total Charges $10, 600.00

 

Refunds

Tuition Refund Policy

Students should read and understand the school’s policy regarding tuition refund and cancellation prior to signing an Enrollment Agreement.

The failure of a student to immediately notify the School Director in writing of the student’s intent to withdraw may delay refund of tuition due to the student pursuant to section 5002(3) of the Education Law.

Tuition and Fees Refund Policy

The following refund policy applies to students who withdraw, cancel their Enrollment Agreement, have their enrollment terminated by the school, or otherwise discontinue attendance at Professional Culinary Academy. A student who cancels within 7 days of signing the enrollment agreement but before instruction begins receives all monies returned with the exception of the non-refundable registration fee.

Thereafter, a student will be liable for the non-refundable registration fee, the cost of any textbooks or supplies accepted, and tuition liability as of the student’s last date of physical attendance. Refunds are calculated based on the “semester” or the “quarter”, which is generally equivalent to one-half of the program. Tuition liability is divided by the number of quarters in the program.

Total tuition liability is limited to the quarter/semester during which the student withdrew or was terminated, and any previous quarters/semesters completed.

Refund Processing

All refunds will be issued within thirty days after the school has determined that the student has withdrawn. Refunds to students who officially withdraw or are terminated once classes have begun will be made within 30 days from the last date of attendance (LDA).

Program Cancellation

If the school cancels or discontinues a program for any reason, the school shall refund all monies paid for tuition and fees (to all students currently enrolled in the affected program). Such refund will be made no more than 30 days from the notice of cancellation.

Failure to Return from LOA

Refunds to students who are terminated because of failure to return as scheduled from a Leave of Absence will be calculated from the last day of attendance (LDA) and paid within 30 days of the scheduled last day of Leave of Absence.

Books and Supplies

Books and supplies are included in the student’s total tuition. Students are encouraged to return any unused books and supplies in new, reusable condition.

Overpayments

Any amount of unearned federal grant funds that a student must return directly is called an “overpayment”. The maximum amount of a grant overpayment is one half of the grant funds received or scheduled to be received. While this occurs very rarely, students in this circumstance must make arrangements with the school and/or the U.S. Department of Education to return the unearned grant funds. Failure to do so will result in loss of future eligibility for Federal Student Aid, and potential other legal actions by the U.S. Department of Education.

 

Student Rights and Responsibilities

Student Rights

Students have the right to obtain from the school:

  • the names of its accrediting or licensing organizations;
  • information about the school’s programs; its faculty; and its instructional, laboratory, and other physical facilities;
  • the cost of attendance;
  • the school’s policy and the Financial Aid Office’s policy on refunds to students who withdraw or are dropped;
  • the types of financial assistance available, including information on all federal, state, local, private, and institutional financial aid programs;
  • the procedures and deadlines for submitting applications for each available financial aid program;
  • the criteria used to select financial aid recipients;
  • the process used to determine student financial needs. This process includes how costs for tuition and fees, room and board, transportation, books and supplies, personal and miscellaneous expenses, and average loan fees, are considered in the cost of education.  It also includes how resources (such as parental contribution, other financial aid, assets, etc.) are considered in calculating student needs;
  • amount of student financial need, as determined by the institution, that has been met;
  • the type and amount of assistance in a student financial aid package and an explanation of each award;
  • the portion of the financial aid award that consists of loans that must be re-paid, and what portion is grant aid that does not need to be repaid;
  • the interest rate on any loan, the total amount for repayment, the length of time for repayment, the date to start repayment, and cancellation or deferment provisions that apply;
  • how to obtain a reconsideration of an aid package, if they believe that a mistake has been made or if enrollment or if the student’s financial circumstances have changed;
  • the policy/process used by the school to determine whether students are making satisfactory academic progress and what happens if students are not; and
  • any special facilities and services are available to persons with disabilities.

The information for most of the bullet points above can be obtained by clicking on the included hyperlink.  For those bullets that do not contain a hyperlink, most information can is contained on this website or in the Professional Culinary Academy Catalog.  Information can also be obtained by contacting the Financial Aid Office at (716) 831-7801.

Student Responsibilities

It is the responsibility of the student to:

  • review and consider all information about the school’s program before enrolling;
  • pay special attention to the Free Application for Federal Student Aid (FAFSA), complete it accurately and submit it on time at the correct website (errors can delay or prevent students from receiving aid);
  • meet all deadlines for applying or reapplying for aid;
  • provide any and all additional documentation, verification, corrections, and/or new information requested by the Financial Aid Office, including tax returns and other personal and financial documents;
  • read, understand and keep copies of all forms that they are asked to sign;
  • comply with the provisions of any promissory note and all other agreements that they must sign;
  • promptly notify the school of any change in name, address, or attendance status (half-time, three-quarter time or full-time);
  • understand the school’s Satisfactory Academic Progress Policy;
  • understand the school’s refund policy and the Financial Aid Office’s Return to Title IV Refund policy;
  • attend and participate in an “Entrance Interview before borrowing federal student loans;
  • attend and participate in an “Exit Interview” prior to graduation or upon withdrawal from the school (if you have borrowed federal loans); and

honor all copyrights and refrain from unauthorized duplication of copyrighted material in compliance with the school’s copyright policy.

 

Program Outcome Disclosures

The Professional Culinary Academy is licensed by the New York State Education Department Bureau of Proprietary School Supervision. It is also approved by New York State Education Department / ACCES-VR (Adult Career & Continuing Education Services) and nationally accredited by COE (Council on Occupational Education).

 

Culinary

Professional Culinary Academy Success Rate

*** The Council on Occupational Education (COE) Placement Rate Methodology

COE requires schools to report the placement rate of graduates employed in a training-related field. Graduates must have completed the program within 150% of the stated program length. The placement rate reported to COE reflects the performance for a 12-month period.

Employment Rate = (Graduates Employed in Field*/Graduates Available for Employment**)

* Included in this number: completer (see below definition) of a program who (1) is employed in the field of education pursued or in a related field, or (2) has received the appropriate credential and entered the military or continued his/her education. Valid employment in the field or a related field (see below definition) includes placement in a permanent full- or part-time position with an employer or employment agency, or self-employment in the field of education or a related field.

Completer: a student who has demonstrated the competencies required for a program and has been awarded the appropriate credential (graduate completer) or has acquired sufficient competencies through a program to become employed in the field of education pursued or a related field as evidenced by such employment (non-graduate completer).. · Graduate Completers Employed in Positions Related to Field of Instruction: graduates who (1) are employed in the field of instruction pursued, (2) have entered the military, or (3) are continuing their education.

Related Field (Placement): placement of graduate and non-graduate completers in a broader field of work that uses the knowledge and skills gained in the program of study regardless of whether the working title specifically references the program of study. Graduate completers who secure employment in a field that does not require the knowledge and skills gained in the program of study for securing that employment must be classified as placed in an ‘unrelated’ field.

**COE allows for the exclusion of the following categories of students from the placement rate calculation:

Exemptions are:

Graduate Completers Unavailable for Employment: The number of graduate completers documented to be unavailable for employment because of situations such as pregnancy, other serious health-related issues, caring for ill family members, death, etc.

Graduate Completers Who Refused Employment: The number of graduate completers for whom the institution has documented evidence that the completers failed to keep interview appointments, enrolled in the program of instruction strictly for personal use, or simply refused employment.

COE calculates placement rates as follows:

(Completers Employed in positions related to the field of Instruction) / (Completers – Exemptions*) offer in the field of instruction.

 

Additional School Policies

Site Privacy Policy

Your Privacy is Important to Us

Websites linking to this page have chosen to adopt this generic privacy policy as their own. This means that they agree to abide by the principles laid out below.

Information that is gathered from visitors in common with other websites and log files are stored on the web server saving details such as the visitor’s IP address, browser type, referring page, and time of visit.

Cookies may be used to remember visitor preferences when interacting with the website.
Where registration is required, the visitor’s email and username will be stored on the server.

 

How the Information is used

The information is used to enhance the visitor’s experience when using the website to display personalized content and possibly advertising.
E-mail addresses will not be sold, rented, or leased to 3rd parties.
E-mail, text messages, or phone calls may be made to inform you of news of our services or offers by us or our affiliates.

 

Visitor Options

If you have subscribed to one of our services, you may unsubscribe by following the instructions which are included in the e-mail that you receive. Reply STOP to stop receiving text messages. Standard data and messaging rates apply.

You may be able to block cookies via your browser settings but this may prevent you from access to certain features of the website.

 

Cookies

Cookies are small digital signature files that are stored by your web browser that allow your preferences to be recorded when visiting the website. Also, they may be used to track your return visits to the website.

3rd party advertising companies may also use cookies for tracking purposes.

 

Google Ads

Google, as a third-party vendor, uses cookies to serve ads.
Google’s use of the DART cookie enables it to serve ads to visitors based on their visits to sites they visit on the Internet.
Website visitors may opt-out of the use of the DART cookie by visiting the Google ad and content network privacy policy.

Campus Security

Jeanne Clery Campus Security Report and Policy
Annual Campus Security Report:

The school’s Campus Security Report Web Page and the associated links constitute the Annual Campus Security Report for Professional Culinary Academy. Additionally, a notice of the location of this Report and the direct URL address of this page are published in the School Catalog. Further, an email notice including the direct URL address for this web page is sent to all employees annually. Crime statistics for all schools nationwide are made available to the public by the U.S. Department of Education’s Campus Security Statistics Website

Definitions:

Professional Culinary Academy operates one main campus. For purposes of Campus Security data collection and reporting, the following definitions apply:

Campus – Buildings or areas of buildings that are leased, owned, or controlled by Professional Culinary Academy, including any classrooms, administrative offices, and faculty offices, along with any hallways, lavatories, storage areas, other area(s) under the control of Professional Culinary Academy and used by students and/or employees.
Non-campus property – Professional Culinary Academy campus does not include any areas which would be defined as non-campus property.
Public Property – All other areas of campus buildings that are not otherwise included in the definition of “campus” (above), including any lobbies, elevators, outdoor areas, parking lots, private roads, and green space areas owned or controlled by the building owners and routinely used by PTT’s students, along with any public thoroughfares, streets, and/or sidewalks that are immediately adjacent to, and accessible from, the campus.
Incident – A crime or illegal activity, serious accident, injury requiring immediate medical attention, occurrence requiring the response of EMS and/or law enforcement personnel, or any other event for which reporting is mandated under the Clery Act (see “Annual Campus Security Report”, above).
Campus Security Authority – The school does not maintain a security or police force. The Campus Security Authority for the entire school is the School Director and is responsible for oversight and enforcement of this policy. This individual is responsible for training and appointing other employees to respond appropriately to emergencies (serve as the Campus Security Authority) in his/her absence, and for assigning that responsibility prior to any such absence.
Creation of the Crime Statistics Data: The data used in the reports is compiled and submitted to the U.S. Department of Education annually by the Administrative Assistant. Data from internal Incident Report Forms is cross-referenced and combined with external public-record data requested from local law enforcement authorities in the creation of the crime statistics.

Criminal Offenses – On Campus/Non-Campus Property 2012 2013 2014
Murder/Non-negligent manslaughter 0 0 0
Negligent manslaughter 0 0 0
Sex offenses – Forcible 0 0 0
Sex offenses – Non-forcible (incest and statutory rape only) 0 0 0
Robbery 0 0 0
Aggravated assault 0 0 0
Burglary 0 0 0
Motor vehicle theft 0 0 0
 Arson 0 0 0
Hate Crimes – Public Property 2012 2013 2014
Murder/Non-negligent manslaughter 0 0 0
Negligent manslaughter 0 0 0
Sex offenses – Forcible 0 0 0
Sex offenses – Non-forcible (incest and statutory rape only) 0 0 0
Robbery 0 0 0
Aggravated assault 0 0 0
Burglary 0 0 0
Motor vehicle theft 0 0 0
 Arson 0 0 0
 Larceny-theft 0 0 0
Simple assault 0 0 0
 Intimidation 0 0 0
Destruction, damage, or vandalism of property 0 0 0
Any other crime involving bodily injury 0 0 0
Hate Crimes – On Campus/Non-Campus Property 2012 2013 2014
Murder/Non-negligent manslaughter 0 0 0
Negligent manslaughter 0 0 0
Sex offenses – Forcible 0 0 0
Sex offenses – Non-forcible (incest and statutory rape only) 0 0 0
Robbery 0 0 0
 Aggravated assault 0 0 0
Burglary 0 0 0
Motor vehicle theft 0 0 0
 Arson 0 0 0
 Larceny-theft 0 0 0
Simple Assualt 0 0 0
 Intimidation 0 0 0
Destruction, damage, or vandalism of property 0 0 0
Any other crime involving bodily injury 0 0 0
Criminal Offenses – Public Property 2012 2013 2014
Murder/Non-negligent manslaughter 0 0 0
Negligent manslaughter 0 0 0
Sex offenses – Forcible 0 0 0
Sex offenses – Non-forcible (incest and statutory rape only) 0 0 0
Robbery 0 0 0
Aggravated assault 0 0 0
Burglary 0 0 0
Motor vehicle theft 0 0 0
 Arson 0 0 0
Arrests – On Campus/Non-Campus Property 2012 2013 2014
Illegal weapons possession 0 0 0
Drug law violations 0 0 0
Liquor law violations 0 0 0
Disciplinary Actions – Public Property 2012 2013 2014
Illegal weapons possession 0 0 0
Drug law violations 0 0 0
Liquor law violations 0 0 0
Arrests – Public Property 2012 2013 2014
Illegal weapons possession 0 0 0
Drug law violations 0 0 0
Liquor law violations 0 0 0
Disciplinary Actions – On Campus/Non-Campus Property 2012 2013 2014
Illegal weapons possession 0 0 0
Drug law violations 0 0 0
Liquor law violations 0 0 0

* Note: Statistics for periods prior to 2014 are incomplete or unavailable since Professional Culinary Academy did not participate in Federal Student Aid programs during those years and did not collect data.

Be Aware, and Stay Alert!

Since crime can occur anywhere and at any time, it is our sincere hope that you will read this policy and follow the included guidelines. If you suspect a crime has been committed, notify the School Director (or designee) or a member of the faculty or staff. If you witness a crime or other emergency in progress, call 911 to alert local law enforcement agencies, and then notify the School Director (or designee) or a member of the faculty or staff.

While the school employs electronic security systems, there is no such thing as a fail-safe security system. Even the most elaborate security precautions are not a guarantee against crime. The best safety measures are the ones you perform using common sense. You should always remain alert and aware of your surroundings. Secure your vehicles and do not leave valuables in your car. Do not leave your personal items unattended. Avoid walking alone, particularly at night. Again, be cautious, use good sense, and look after your friends and classmates.

Emergency Response System and Procedures:

If a significant emergency or dangerous situation involving an immediate threat to the health or safety of students or employees occurs, students and employees will be notified through Professional Culinary Academy’s text message alert system, by direct communication (senior staff dispatched throughout the building/grounds), and/or other appropriate means to best protect the health and safety of students and employees. The Emergency Response System (ERS) may be used to order an emergency evacuation of the building. All students, instructors, and staff must immediately evacuate the building when instructed to do so. The ERS may also be used to order a “lockdown”. A lockdown order requires all students and employees to quickly enter a classroom, or office of another room which can be locked, lock the door and attempt to hide from view of the hallways. Students or employees in large, unsecured areas (such as the shop floor or any of the outdoor areas) should either find a secure area or quickly evacuate and proceed to a safe distance away from the building.

Prior to initiating the ERS, the Campus Security Authority will confirm that a bona fide emergency exists, determine the appropriate method(s) of communication, and determine the message content (if applicable). The school will take these actions without delay, and promptly make an announcement via Professional Culinary Academy’s text message alert system unless in the judgment of the Campus Security Authority, such notice would compromise efforts to assist a victim or to contain, respond to, or otherwise mitigate the emergency.

The Emergency Response Procedures will be tested at least once each year. Emergency Response Procedure Tests (other than fire drills) will be announced in advance to prevent the creation of unnecessary anxiety or false 9-1-1 calls.

Timely Notification of Security Issues:

In addition to emergency warnings, the school will provide a timely warning to the campus community of any known occurrences of crime in the immediate campus vicinity that are reported to campus officials or local police agencies and are considered to represent a serious or continuing threat to students and employees. If the school is aware of such a crime or pattern of crimes, the school will make an announcement via Professional Culinary Academy’s text message alert system and post paper notices in various locations throughout the affected locations, including student and employee bulletin boards. These bulletin board notices will remain in place for ten days, or longer if school management feels a continuing threat remains.

Incident Reporting:

Except for planned emergency drills, any employee or student observing or having knowledge of a criminal act or other emergency situation should first contact appropriate local emergency response personnel by calling 9-1-1. Students witnessing any such event should also report it immediately to the Campus Security Authority or any instructor or staff member. For non-emergency events, students may submit an Incident Report Form to The School Director (or designee). Blank forms can be obtained from The School Director’s Office. Students wishing to maintain confidentiality may submit an Incident Report Form anonymously or may request a private, confidential meeting with the School Director (or designee).

Employees of the school are required to report any incident (see definition above) in which they have been involved or which they have witnessed on the campus or on the public areas adjoining the campus. Incidents will be reported on an Incident Report Form and forwarded immediately to the School Director (or another available senior official as appropriate).

Copies of all Incident Report Forms will be maintained by the Director of Education (or designee) for use in data compilation for the Annual Campus Security Report. Forms for the previous five calendar years will be archived for audit purposes.

Security of, and Access to, Campus Facilities:

Students should only be on the campus (see definition above) during scheduled school hours, or while attending to other legitimate academic or administrative functions at Professional Culinary Academy. All visitors are required to sign in with the front desk. Students and visitors are discouraged from socializing, loitering, or gathering in the building, in the non-campus areas, or in the adjacent public areas after the end of their class day. Further, students are prohibited from being on campus at any time when the school is not open and staff is not present.

Security is an ongoing concern for all staff and instructors. Each staff member and the instructor is expected to be security-conscious and vigilant at all times. All security violations, including unauthorized visitors, should immediately be reported to the School Director or other senior official (see “Incident Reporting”, above).

Law Enforcement and Security Personnel:

Professional Culinary Academy does not maintain a law enforcement department. All requests for security assistance are handled by law enforcement agencies. The School Director (or designee) is responsible for ensuring that all crimes occurring on campus are reported to the appropriate local law enforcement agency.

Informational Programs:

This policy and school security procedures are reviewed during new student orientations. These brief sessions promote awareness of crime and crime prevention, along with promoting awareness of rape, sexual assault, and acquaintance rape. During these orientations, students and employees are also told about good practices in crime prevention (including securing their autos and other personal property) and how to report a crime, emergency, or other incidents.

Other Safety Policies and Related Topics:

The Professional Culinary Academy Drug and Alcohol Policy prohibits the possession or use of illegal controlled substances on the school’s premises or at any school-related activity. In that regard, the Drug and Alcohol Policy is considered part of this Campus Security Policy. The Drug and Alcohol Policy is posted to Professional Culinary Academy’s website and includes: policies regarding the possession, use, and sale of alcoholic beverages and/or illegal drugs; enforcement of State laws regarding the possession, use, and sale of alcoholic beverages and/or illegal drugs; and a description of available drug- and alcohol-abuse education programs.

Fighting, gambling, or any other behaviors that are illegal and/or interfere with the ability of other students to learn are forbidden on school property or at any school-related activity.

Weapons on Campus:

Possession of a firearm or any other type of weapon is not allowed without written permission on the campus, at any other location when participating in a school-sponsored activity, or at any other time when otherwise representing the school as an employee or student. Further, the brandishing of any kitchen knife, utensil, piece of equipment, or other items as a weapon is considered equivalent to possession of a prohibited weapon under this policy.

Sexual Assault Prevention and Awareness:

Professional Culinary Academy is concerned about the safety of its students, instructors, and staff. With regard to sexual assault, good sense safety practices are your best defense. There are sufficient instructors, staff, and students present in the building at all times during business hours to make a sexual assault on campus unlikely, but not impossible. Remember to remain aware of your surroundings, do not walk alone outdoors (especially at night), do not enter areas of the building to which you are not authorized, and do not feel compelled to enter any secluded location or any situation which makes you uncomfortable.

Whether an assault occurs on- or off-campus, victims are strongly encouraged to report sexual assaults to the appropriate authorities. It is important to preserve evidence whenever possible for the police to use in pursuing a criminal investigation.

In the unlikely event that a sexual assault occurs on campus, students should immediately notify the Campus Security Authority or any available staff or instructor in whom they are comfortable confiding. Upon being notified, school personnel will notify the School Director and will assist the student in contacting the appropriate authorities if the alleged victim chooses to do so. School personnel will, to the best of their ability, attempt to secure any affected area of the campus and to otherwise prevent the compromise of evidence until law enforcement officials arrive. If a sexual assault occurs to a student off-campus, the school will assist an alleged victim with notification to the appropriate law enforcement agency having police jurisdiction where the crime occurred (upon request of the student).

Sexual Assault is a crime under New York State law. This link will take you to a document with the current text of the New York Sexual Assault Statute.

Professional Culinary Academy does not provide counseling services directly to victims of sexual assault but will attempt to provide referrals to local agencies that provide counseling and other support services. One such local agency is Safe Horizon. They can be contacted at:

Safe Horizon – Services to Victims of Sexual Assault
2 Lafayette Street, 3rd Floor
New York, NY 10007
(212) 227-3000

It is important for persons who have been sexually assaulted to seek prompt medical attention and to attempt to preserve any evidence on the victim’s body by not bathing or washing before receiving medical attention.

If an alleged victim of sexual assault on campus elects not to file criminal charges, but still wishes to proceed with formal administrative charges, an investigation will be conducted, and the case referred to the Campus Director. Disciplinary actions assessed in a particular case will be dependent upon the nature of the conduct involved, the circumstances and conditions which existed at the time the student engaged in such conduct, and the results which followed as a consequence of such conduct. Sanctions, up to and including permanent expulsion from the school/termination of employment, will be carried out by the President.

The following principles apply to any such internal investigation/ disciplinary process:

  • Accusers shall be informed of their options to notify law enforcement.
  • The accuser shall be notified of available counseling services.
  • Both parties will have the same opportunity to have others present at any disciplinary hearing.
  • The accuser shall be informed of the outcome of any disciplinary proceeding.
  • The accuser may request a change of academic schedule/circumstances, and the school will attempt to accommodate reasonable requests.

New York State Registered Sex Offender Information: The State of New York maintains a database of registered sex offenders in the state. The information is available through the New York State Public Sex Offender Registry website.

Security Regulations/Procedures Which Are Not Applicable at Philadelphia Technician Training Institute:

Professional Culinary Academy does not maintain a law enforcement department and thus does not maintain a “Crime Log”. Hence, such a log is not available for public inspection.

Professional Culinary Academy does not maintain dormitories or other student housing facilities and hence does not have a policy regarding the disappearance of students in residence (missing student notification).

Professional Culinary Academy does not recognize any fraternities, sororities, or other off-campus student clubs or organizations. Hence the school does not have a policy for monitoring and recording criminal activity at such locations.

Professional Culinary Academy does not employ professional counselors, psychologists, or pastoral counselors. School staff may assist students and fellow employees in locating such services in the local community.

Drugs and Alcohol

Drug Awareness and Prevention Policy

Drug and Alcohol Policy: Professional Culinary Academy is committed to helping in providing a safe and productive campus for all employees and students. Consistent with this commitment, Professional Culinary Academy has a particular concern about substance abuse, since it can affect a person’s productivity and efficiency, jeopardize the safety of the employee or student, co-workers, fellow students, and the public, and impair the reputation of the school. An individual’s substance abuse may also violate state and federal statutes. Accordingly, Professional Culinary Academy has established this policy with regard to the use, possession, and sale of alcohol or drugs on campus or under circumstances where such activity may harm the reputation of the school.

Standards of Conduct:

Professional Culinary Academy strictly prohibits the use, possession, consumption, purchase, or sale of alcohol and illegal drugs anywhere on the school’s premises or where such activity away from the school’s premises affects the suitability of an individual to continue as an employee or student or may harm the reputation of the school. “Illegal Drugs” are drugs or controlled substances which are not legally obtainable or legally obtainable but not obtained in a lawful manner. Examples include cocaine and marijuana, and prescription drugs, which were not lawfully obtained or used. Furthermore, no employee or student may be under the influence of alcohol or illegal drugs while on the school’s premises.

Penalties/ Disciplinary Actions:

Persons who violate this policy will be subject to disciplinary action by the school, with penalties up to and including the termination of enrollment/employment (dismissal). Individuals will also be subject to penalties and sanctions imposed by local, state, and federal laws. Students should be aware that substance abuse carries legal consequences which may include imprisonment, fines, and/or loss of property. The drug abuse statutes for New York State can be found at:

NYS Controlled Substances Statutes

NYS Alcohol Statutes For Persons Under 21

Dangers of Addiction and Substance Abuse:

All students should be aware that substance abuse causes serious health risks, including altered moods, altered behavior, sleep disorders, distorted senses, and permanent damage to the liver, heart, and central nervous system. More information about addiction, the drugs and substances of “substance abuse”, and the health risks of substance abuse can be found at the following links:

National Institutes of Health – Facts About Addiction

National Institutes of Health – The Drugs of Addiction

alcoholism.about.com/od/effect/u/Risks.htm

Addiction Assistance:

Professional Culinary Academy urges individuals with substance abuse problems to seek help, and Professional Culinary Academy is committed to providing assistance in this regard. Professional Culinary Academy considers drug addiction and alcoholism to be treatable diseases. However, Professional Culinary Academy cannot permit employees or students to be under the influence of drugs or alcohol, endangering their own safety and that of others at the school. The goal of the school’s policy is not only deterrence but also detection and treatment. In that regard, the following pages include a list of commonly abused drugs and their respective symptoms and dangers, as well as the types of behavior an adult may exhibit while under the influence of drugs or alcohol.

A list of referrals available for alcohol and drug counseling, treatment, community prevention, and rehabilitation programs are available by contacting the School Director as well as the following locations:

Referral Network for NYC Rehab Centers

https://drugabuse.com/usa/drug-abuse/manhattan-ny/

https://drugabuse.com/usa/drug-abuse/new-york/

https://realizationcenternyc.com/treatment-services/glbt-program/

www.samhsa.gov/prevention/

Enforcement:

All student disciplinary enforcement under this policy shall be at the discretion of the President and shall be based on the severity of the offense and the actions of the student with regard to the incident. Employee disciplinary enforcement under this policy shall be at the discretion of the President. Professional Culinary Academy management shall be the sole judge of the sufficiency of the evidence in such matters.

Disciplinary and administrative decisions regarding this policy shall be made in a manner consistent with applicable law. Professional Culinary Academy reserves the right to make referrals to law enforcement authorities, and further may permit law enforcement officials to conduct searches of the school’s facilities at any time.

Biennial Review:

The School Director will review the Drug and Alcohol Policy every two years (during odd-numbered years) to ensure it remains current and effective. Any recommendations resulting from this review will be submitted to the President.

Code of Ethics

Professional Culinary Academy has set forth this policy to codify and clarify our ethics standard with regard to education loan providers (lenders).

 

  • Preferred” lender lists and endorsements of lenders: Professional Culinary Academy will not create, maintain, or distribute any listing of “preferred” or “recommended” education loan providers, nor will school staff endorse any particular third-party private education materials on behalf thereof.
  • Promotion of Education Loans: Professional Culinary Academy does not engage in a “revenue sharing” arrangement with any private education loan provider, nor enter into any arrangement designed to promote the products, services, and/or public image of such entities.
  • Non-Discrimination in Loan Certification: The Financial Aid Office will certify any private education loan upon request for any eligible student through any private education loan provider. Financial Aid staff will neither favor nor discriminate against any particular provider in giving counsel to student and parent borrowers. However, nothing in this policy shall be construed to prevent Financial Aid Office personnel from giving students and parents’ good counsel to assist the borrower in making an educated loan product/lender choice.
  • Prohibition Against Gifts: Neither Professional Culinary Academy nor any of its employees (or their family members) will accept any gift, gratuity, favor, discount, entertainment, hospitality, benefit, or any other item from any private education loan provider. Nothing in this section shall be construed as prohibiting Professional Culinary Academy employees from conducting normal banking business with a lending institution that is also an education loan provider; or receiving discounts, premiums, or gifts that are available to the general public based upon that normal banking business.
  • Contracting Arrangements/Advisory Groups: Professional Culinary Academy employees may not accept from any private education loan provider any type of fee, payment, expense reimbursement, or other financial benefits as compensation for consulting advisory, or other services provided relating to education loans.
  • Staffing Assistance: Professional Culinary Academy does not utilize private education loan provider staff to work in our offices, nor will we allow them to perform the work of school personnel in other locations.

Copyright Policy

Student Advisory Regarding Copyright Infringement: The concept of private property is one of the building blocks of our society. To take the property of another without permission is theft. This concept is also applicable to intellectual property, including music and video entertainment. 

Students at Professional Culinary Academy are prohibited from using school computers, networks, or other electronic devices for the purpose of illegally duplicating or sharing copyrighted material. This not only includes printed material, but downloaded or shared music, video, or other media files.

Students who engage in the illegal duplication or distribution of copyrighted material using Professional Culinary Academy’s computers, networks, or other equipment are subject to disciplinary action, up to and including dismissal from the school.

Student Advisory:  Students are advised that the school’s computer network is monitored and all network activity can be observed and traced by school officials.

Academic Progress Policy

Transfer Admission: Professional Culinary Academy welcomes applications for admission from students who have studied at other accredited post-secondary education institutions. Transfer applicants are subject to the regular admission requirements of the school. 

Professional Culinary Academy will accept transfer credits from post-secondary institutions accredited by an agency recognized by the U.S. Department of Education, and legitimate foreign institutions as determined by the school. Transfer credits will be granted on a course-by-course basis based upon substantially equivalent course content. No course for which a student received a grade of less than 2.0 (“C” or equivalent) will be accepted for transfer. Professional Culinary Academy reserves the right to validate the student’s knowledge through assessment mechanisms prior to accepting transfer credit.

Regardless of how many credits a student may obtain through transfer or other means, each student must earn at least 50% of all non-externship clock hours and 100% of all externship hours in their chosen program “in-residence” at Professional Culinary Academy.

Transferability of Professional Culinary Academy Credit:   The acceptance of transfer credit from Professional Culinary Academy by another institution is solely at the discretion of the receiving institution. Due to the technical nature of Professional Culinary Academy’s programs, transfer of credit may be limited. Students considering transferring to other institutions should consult with that institution to determine their policies, procedures, and willingness to accept credit from Culinary Technician Training.

Services to Students with Disabilities

Professional Culinary Academy will make reasonable accommodations for students with disabilities. It should be noted that due to the technical nature of our programs, some places within our facilities are not accessible to mobility-impaired persons. Further, students with disabilities must be physically able to complete courses with reasonable accommodations. Also, certain physical and intellectual abilities are bona fide occupational qualifications and thus certain disabilities might disqualify a student from any potential employment.

For more information concerning Professional Culinary Academy’s facilities and accessibility please contact the School Director at (347) 871-9024.

Citizenship and Voting

Citizenship and Community Membership: 

Professional Culinary Academy encourages our students to be active participants in the American political system as a part of being responsible members of their community.

The Importance of Voting:
Perhaps the simplest and most effective way to participate in our society is to be an informed, participating voter. Professional Culinary Academy students are strongly encouraged to register and vote in State and federal elections.

Voter Registration information for New York State can be found at:  https://www.elections.ny.gov/VotingRegister.html

The qualifications to register to vote in New York State are:

  • be a United States citizen;
  • be 18 years old by December 31 of the year in which you file this form (note: you must be 18 years old by the date of the general, primary or other election in which you want to vote);
  • live at your present address at least 30 days before an election;
  • not be in prison or on parole for a felony conviction and;
  • not be adjudged mentally incompetent by a court;
  • not claim the right to vote elsewhere.

Once you have registered to vote, you are not required to register again unless you change your residence address, name, or political party affiliation.

Constitution Day:

Each year, Professional Culinary Academy celebrates “Constitution Day” on September 17 and offers activities to educate our students about the U.S. system of government and their individual role within it. We believe that in order for Professional Culinary Academy to be a responsible part of our community, we should teach our students to do the same.

Veterans Programs

Professional Culinary Academy proudly supports our men and women in uniform and wishes to say “Thank You”, for your service and commitment to our great nation. 

Veterans Educational Benefits:  Veterans of the Armed Services are generally eligible for educational benefits from the U.S. Department of Veterans Affairs (VA). The VA pays some benefits directly to the veteran/student, and some to the school, depending upon which program the veteran/student participates in. The veteran/student must apply for benefits directly with the VA, and Professional Culinary Academy will certify the student’s enrollment and academic progress to the VA. The VA makes monthly payments to the student or school as appropriate based on that certification.

Veterans with a service-connected disability and children/dependents of veterans who were disabled or killed in the line of duty may be eligible for even more generous benefits.

For more information about VA educational benefits, please contact the Department of Veterans Affairs at 1-888-GI BILL-1 (1-888-442-4551) or visit their website at: VA Educational Benefits webpage.

Right to Know

Information about the Graduation/Retention Rates for students enrolled at Professional Culinary Academy, and other school information stored at the National Center for Education Statistics. Professional Culinary Academy began administering federal Title IV in 2014 so information will not be available at this time.

 

Transfer of Credit

This Satisfactory Academic Progress (SAP) policy applies to all students registered in any program at Professional Culinary Academy. Each student is required to make satisfactory academic progress towards the completion of their program. Academic progress is measured both by grade point average (qualitative standard), and by the number of hours of attendance in the program of study (quantitative standard).

Course Progress Policy: All of the programs at Professional Culinary Academy are technical in nature and the achievement of both a passing grade and technical proficiency in each academic subject is required for graduation, as follows:

Program Progress Policy: Minimum Course Grade Minimum Course Attendance Minimum Cumulative Grade Point Average
End of each course 1.5 (65%) 80 percent 2.0 (70%)

Students are expected to maintain appropriate attendance and passing grades in each and every course, along with an acceptable cumulative grade point average (GPA) at the end of every course except for their first course of enrollment.

A student who fails to meet the minimum attendance in a course may be allowed to continue to the subsequent course at the discretion of the School Director while actively pursuing make-up hours. All make-up hours must be completed within the first ten class days of the subsequent course.

Students who have a cumulative GPA of less than 2.0 as of the end of any course except the first course attended will be placed on probation for the following course. Students on probation who fail to raise their GPA to the minimum standard by the end of a probationary course will be suspended from the school. Students who fail a course (earn a grade of less than 1.5) may also be suspended depending on the nature of the failure and the availability of remedial/make up time.

Suspended students may request re-admission by attending an academic counseling session with the School Director. Based upon the results of the counseling session, the suspended student may be permitted to return to the school, including return in a subsequent class cohort at the discretion of the School Director.

Academic Progress Policy: In addition to the requirements of the Program Progress Policy (which measures progress in each individual course), each student must meet cumulative Academic Progress Standards throughout his/her program. The cumulative standards are measured in each “payment period” (see definition below) and are designed on the premise that each student’s average performance over a series of courses will be substantially higher than the minimum standard for each individual course.

Academic Progress Standards: Minimum Cumulative Grade Point Average Cumulative Clock Hours Completed/ Attempted
End of 1st payment period 2.00 75 percent
End of 2nd or subsequent payment period 2.00 80 percent
Additional “Maximum Timeframe” Standard:   Eligibility is also limited to students completing their programs within one and one-half times the normal program length. The maximum timeframe is reached when the student has exceeded one and one-half times the number of scheduled weeks required to graduate from his/her program.   For example, for students with standard enrollment (no transfer or proficiency credit), the maximum timeframe to complete a twenty-four-week program is thirty-six weeks (excluding periods of non-enrollment).

 

Consistency with Academic Policies: For purposes of Academic Progress measurement, all issues of grading policy, Grade Point Average (GPA) calculation, attendance, etc. are calculated in accordance with the general academic policies of the school.

Payment Periods: Academic Progress shall be measured at the end of each “payment period”. A “payment period” is defined as one-half (as measured in both weeks and instructional hours) of the student’s program (or the remaining period of the program for any student attending less than the entire program length). For students who are eligible for Federal Title IV Financial Aid, these correspond to the “payment periods” for financial aid.

Completed/Attempted Clock Hours: “Attempted Clock Hours” means the number of scheduled instructional hours (clock hours) in the program as listed in the Professional Culinary Academy calendar for the enrolled program. “Completed Clock Hours” means the number of “attempted” clock hours a student actually attended or for which he/she received an excused absence.

Transfer Students:   Accepted transfer credit shall be considered as completed coursework for purposes of this policy. However, since no grades are assigned to transfer credit, it will not impact the student’s GPA. Payment periods for transfer students shall be defined individually based on the remaining period of instruction.

Return after an Absence:   A student who returns after a withdrawal, dismissal, approved Leave of Absence (LOA), or other absence of 180 calendar days or less, shall be evaluated in the same manner as if the absence had not occurred, with the exception of any necessary changes to the start and end dates of a planned payment period.

A student, who returns after a withdrawal, dismissal, or other absence of more than 180 days, shall be measured in a manner consistent with a transfer student as noted above. Regardless of the duration of an absence or LOA, the Professional Culinary Academy reserves the right to evaluate any returning student’s knowledge retention and place the student appropriately.

Academic and Financial Aid Warning Status: Students who fail to meet the standards defined above will be placed on Academic and Financial Aid Warning Status for the following payment period. Students in Academic and Financial Aid Warning Status remain eligible for federal student aid.

If a student has not returned to “good” academic standing (according to the standards in the chart) by the end of the Warning Status payment period, the student will be academically dismissed from the school and lose eligibility for federal student aid from that point forward. Such dismissal/loss of eligibility may be subject to appeal (see below).

Regaining Academic Eligibility:

Mitigating Circumstances Appeal: A dismissal (and loss of eligibility for federal financial aid) may be appealed based on mitigating circumstance(s). A mitigating circumstance is defined as an exceptional or unusual event(s) beyond the student’s direct control, which contributed to or caused the academic difficulty. Examples include: the death of a relative, an injury or illness of the student, or other special circumstances. Appeal letters should be addressed to the Financial Aid Director and must include a complete description of the circumstances that led to the academic difficulty, how those circumstances have changed, and a plan for future academic success. Copies of supporting documentation should be included. All appeals are reviewed by a committee of academic and administrative staff whose determination is final.

A student for whom a mitigating circumstance appeal is approved will be placed in Academic and Financial Aid Probation Status for one payment period. If the student has not returned to good academic standing (according to the chart) by the end of the subsequent (probation) payment period, the student will be dismissed from Professional Culinary Academy and lose eligibility for future financial aid.

 

 

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