SCHEDULING, PAYMENT AND CANCELLATION, AND LATE PICK-UP POLICIES.

 

SCHEDULING

House of Chef James Mitchell Inc. reserves the right to cancel camps or classes and provide a full refund when camp or class minimum registration numbers are not met.

 

PAYMENT AND CANCELLATIONS

Payment is due in full before the class or camp. Food costs, recipes and culinary instruction are included in tuition. Reservations are taken on a first come, first serve basis. No refunds will be given for missed classes. In the event a student needs to cancel a booked class, cancellation more than 5 days prior to the date of the class, the option to reschedule to another class is available (subject to availability within that class) or full refund. Cancellation of a class 5-2 days prior to the scheduled class, a 50% fee shall apply or the option to reschedule.

 

LATE PICK-UP POLICY

Parents are expected to pick up their child at the time that class ends. There is a 15 minute grace period. After 15 minutes, parents are charged $5 for every 15 minutes they are late.

 

ALLERGIES, SAFETY, SANITATION, ATTIRE

List of Allergies, Intolerance & Medical Conditions

It is IMPERATIVE that we are aware of ANY AND ALL ALLERGIES that the student has, regardless of how minor they are. Please include this information in the Allergies field above.

Students are always encouraged to taste all items. Sometimes there are “blind tastings” We at House of Chef James Mitchell Inc. , want to ensure that your child is not given food that they are allergic to. List all allergies, symptoms to watch for, and specific instructions in case of an allergic reaction.

Please also list any medical conditions that we should be aware of to help your child in class Special Needs field above.

 

SAFETY

Culinary classes at the House of Chef James Mitchell Inc. are hands-on and students are required to use various kitchen utensils and cooking equipment. We are committed to safety and health at all times in our kitchen. Kids are supervised at all times. However, Parents should be aware, that participation involves using knives and other sharp utensils, and that children will be working with and in close proximity to kitchen equipment and hot surfaces. Classes may also involve handling of raw food items, including meat. Safe sanitary practices will be reviewed with the students. By signing this form, the parent/guardian releases House of Chef James Mitchell Inc., the owners and employees from all liability for injuries and/or damages incurred in connection with attendance in a cooking class.

 

SANITATION

Proper hand washing with warm water and soap is required after using the bathroom, sneezing, coughing or handling raw food products. Hand washing is the single most important activity that can be done to prevent food- borne illnesses. If your child has had vomiting, diarrhea, jaundice, or fever over 101 in the last 24 hours, please inform staff as he will not be able to participate in certain activities.

 

ATTIRE

Class participants are required to wear closed toe shoes. It is recommended that shoes be rubber soled and/or nonslip. Long hair should be tied back. An apron will be provided to each Child for the entire duration of their cooking class.