Culinary Arts Orientation
Welcome to the Culinary Arts Programs!
Before students start taking hands-on lab classes, all Culinary and Pastry students, and Hospitality students registering for Introduction to Foods, will need to know about the uniform and tools required for lab classes in addition to knowing the rules and etiquette for the lab.
In Person Orientation
New student in-person orientation for Fall 2025 will be held on July 18, 2025 from 10:30 am – 12:30 pm at Highland Campus, Bldg 2000, Room 2.1300 Eatery73.
How to participate in Online Culinary Arts Orientation:
1. Scroll down through all nine sections to read the information and watch videos in their entirety.
2. Complete acknowledgments for the Code of Conduct, Netiquette, and Orientation.
And just like that, you’ll be done! Now, let’s get started…
1. Welcome Message
Here to welcome you to the program is the Department Chair of the Culinary Arts Department,
Chef Stephanie Herrington.
Important Information
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Food Handlers Certificate
Required of all Culinary, Pastry, and Hospitality students.
Activate Your ACCmail Account
All new ACC student must activate their ACCmail account.
My ACC
A great resource for all student resources including Blackboard and Self-Service.
Advising Forms and Information
You will find the Student Petition and general advising information here.
2. Get Equipped
All Culinary, Pastry, and Hospitality students will need to be dressed and equipped properly to participate in lab classes.
Note for Hospitality Students: You will need a plain white long-sleeve chef jacket as part of your uniform for FDNS 1301 Introduction to Foods. A name tag and toolkit will be provided to you by the Hospitality Department.
For additional information on where to purchase Tool Kits and Uniforms, click HERE.
Now you will hear from Full-Time faculty member, Chef David Waggoner as he discusses how to become ready for labs and culinary tutoring opportunities.
3. Code of Conduct
As you participate in lab classes, you will need to know all kitchen rules. These rules are implemented to keep you and your fellow Culinary and Pastry students safe.
Next, watch this video presented by Full-Time faculty, Professor Craig Sowell.
Complete the Code of Conduct Acknowledgement form.
If this form is not submitted before the start of the semester, you may not be able to participate in labs.
4. Netiquette
Although a majority of your communications with fellow students and faculty will be conducted in person, some assignments and communication (ie. discussion boards and email) will be completed online via BlackBoard. Therefore, we feel that it is important for all students to know the department’s expectations on electronic communications between faculty, staff, and fellow students.
Next, watch this video presented by Full-Time faculty, Chef Ellen Sternau.
Complete the Netiquette Acknowledgement form. If this form is not submitted before the start of the semester, you may not be able to participate in labs.
5. Culinary Scholarships and Green Initiatives
Did you know the Culinary Arts Department offers its students free money and is a Green program? Watch this video presented by Chef Ryan Swank to learn more.
6. Student Services & Study Abroad
As a student at ACC, you have many resources available to you. We want to ensure that you are aware of some of the resources you may need on a daily basis.
In addition, as a Culinary and Pastry student, you will be eligible for our Study Abroad trips if you have met the required prerequisites. We look forward to continuing this program in Summer 2025! Information will be provided as it becomes available.
Important Information
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Here you will again hear from the Department Chair, Chef Stephanie Herrington, as she talks about our Summer Study Abroad opportunity.
7. Facility Tour
8. Helpful Resources
Campus and Social Resources
9. Orientation Acknowledgement
Please complete this Culinary Arts Orientation Acknowledgement form to get credit for attending.
If you have questions about the information presented above, please contact the Culinary Arts Department.