BACAA BEST CLASSROOM PRACTICES

(CONDUCT REVISED 2025)

The primary goal of the following BEST CLASSROOM PRACTICES is for everyone to contribute to a productive, supportive, respectful, and enjoyable learning environment within the Baking and Cake Art Academy classroom:

I AGREE TO THE FOLLOWING:  

1. CLASSROOM MATERIALS/KITS:

• I am responsible for bringing a complete classroom kit as assigned upon class registration.
• I will give myself enough time to shop and otherwise obtain and bring listed kit supplies.
• Class attendance cannot be rescheduled due to incomplete kits or incorrect materials.
• I will bring only Chef Susan’s Italian Meringue Buttercream (IMBC) (refer to video on website or Pop-up IMBC class) and cakes (depending upon the class requirements) assigned on the kit list.

FOR THOSE CLASSES THAT REQUIRE YOU TO BRING CAKES:

1. Class projects are best completed with High Fat Cakes that are defined as containing at least 50% or greater unsalted butter by weight of the flours in each recipe.
2. If I purchase or bake my own cakes (in some instances from a mix), I realize that oil-based cakes do not maintain cool temperatures as well as cakes containing butter. This may affect the need for additional refrigeration time which could result in my not being able to finish the class project.
3. I am aware that each required cake layer needs to be 2-inches high, as well as the correct size(s) and shape(s) as required on the kit list that I received upon registration.

OR

I will bring enough cake layers to meet the 2-inch height requirement per cake layer in case the baking does not go as planned as well as extra IMBC to achieve the height as needed.

4. I will check the required dimensions as all other edible materials and kit supplies are geared to these cake sizes.
5. I will not bring frozen cakes; only refrigerated cakes will be the correct temperature for using IMBC.

• If cakes are frozen, they will have to defrost until they reach the correct temperature and your project may not be able to be completed during class.
• Sessions are non-refundable and cannot be rescheduled due to the incorrect cake temperature.

FOR THOSE CLASSES THAT REQUIRE YOU TO BRING CHEF SUSAN’S ITALIAN MERINGUE BUTTERCREAM (IMBC):

1. I will give myself enough time to watch practice and master the formula that is demonstrated in Chef Susan’s video: “Chef Susan’s Italian Meringue for a 6-quart Mixer” (available on the website). And/or I may also want to attend one of Chef Susan’s in-person Italian Meringue Buttercream Pop-up demonstration classes. (Refer to school calendar.)
2. I understand that bringing any other buttercream to class is considered insubordinate conduct.
3. The IMBC must be 71-73 degrees F when brought to class.

• The video covers how to attain this temperature.

2. PUNCTUALITY:

• I know that I must arrive on time as late arrivals cause interruptions.
• I will observe time constraints during assigned breaks.

3. ATTENDANCE:

• I am expected to attend every session for which I have registered unless prior arrangements have been made due to contagious illness or an emergency.
• I am aware that there is a no-refund policy and I will have to attend another class according to the official class schedule. (This could mean in the following semester.)

4. PERSONAL HEALTH FOR ATTENDANCE:

• I am aware of and understand the symptoms of COVID-19/variants/flu/RSV that can include fever, fatigue, dry cough, and/or difficulty breathing and will not come to class if experiencing these symptoms, or if I am exposed to anyone experiencing these symptoms.
• I will monitor all family members/friends regarding COVID 10/Flu/RSV (including variants) symptoms/exposure and not attend class upon knowledge of exposure.

5. USE OF ELECTRONICS AND CLASSROOM CONVERSATION:

• I will keep extracurricular conversations to a minimum and focus on classroom curriculum.
• I understand that the use of cell phones or other electronic devices during class is not permitted unless it is part of a lesson or expressly allowed by the instructor.
• I understand that devices should be silenced and stored away to minimize distractions and maintain focus on hands-on learning.

6. CLEANLINESS AND SAFETY:

Maintaining a clean and orderly workspace is crucial for both safety and efficient learning.

• I will clean my workstation and communal areas during and before leaving the classroom.
• I understand that classroom sign-in sheets will include a choice of communal area sign-up for final cleaning before leaving the classroom.
• I understand that any spills or accidents need to be reported immediately to ensure a safe environment for all.

                        Therefore,

• I will bring and use paper towels during each class session, and sanitizing spray housed in my own clean spray bottle to sanitize my work area and/or restroom as needed and dispose of used towels in plastic bags included in kit material brought to class.
• I will share in the sanitation/cleanup of the lab at the end of the class meeting.
• I will be responsible for removing all my equipment and supplies, and trash from the school after each class meeting as directed.

7. RESPECTFUL CONDUCT:

• I understand that all students must interact with classmates, instructors, and staff in a courteous and professional manner. I understand that disparaging comments, disruptive outbursts, or actions that create a hostile environment will not be tolerated.
• I understand that, in addition to foundational safety precautions, the Baking and Cake Art Academy values diversity and kindness as the key elements of a successful learning experience.

8. INSUBORDINATION:

• I understand that INSUBORDINATION is defined as a deliberate and disrespectful refusal to comply with the teacher’s instruction, directions, or classroom rules. It includes any actions or behaviors that disrupt the learning environment, undermines the teacher’s authority, or compromises the safety and well-being of students.
• I understand that this type of behavior is unacceptable and grounds for removal without a refund.
• I understand that Chef Susan will speak with students privately ONCE with no consequence. A second occurrence will result in the student being expelled from the Baking and Cake Art Academy classroom without a refund.

9. DRESS CODE

I understand the following dress code:

• Students need to adhere to the dress code provided upon registration, including wearing a protective apron in class and taking the apron off to use the restroom or any outside activity such as eating on a break which are habits observed for hygienic purposes.
• Wear long pants and long-sleeved top/shirt without baggy sleeves.
• Long hair tied back and/or covered with a skull cap
• Nail polish and extra-long nails are considered food contaminates.
• Wear non-skid closed-toed shoes for safety.
• Beard guards are to be worn if facial hair is longer than ½ inch.
• Food safe gloves are on some of the kits lists, please read carefully as to suggested number of pairs.

I am aware that enrollment in the class is final. Due to the semi-private nature of the class, once payment is received, there are no refunds.

On my behalf, I voluntarily agree to assume all responsibility for the practices listed above.

I understand and agree that this form is also a release for any claims based on the actions, omissions, or negligence of Baking and Cake Art Academy, Inc., its employees, agents, and representative, whether a COVID related infection, Flue, RSV, etc. occurs before, during, or after participation in any Baking and Cake Art Academy, Inc. program