City Tech Reopening Plan

Department of Hospitality Management

Plan for Reopening Hospitality Management Laboratories Fall 2021

Namm Building N201 - N225

Prepared By: Professors Mark Hellermann and Elizabeth Schaible

Proposal to Offer Laboratory Classes in Fall 2021

This is an updated plan based on current changes in pandemic protocols and the upcoming Fall 2021 semester. For the Fall 2021 the Hospitality Management Department of New York City College of Technology (HMGT) will be delivering most of its course material to students through remote learning methods. However, the department needs to provide a limited number of face to face sessions in a laboratory setting in order for students to fulfill their academic requirements and become accomplished in certain techniques, hand skills, and industry standards in the Covid-19 era.

This proposal is based on the capacity data provided by the Administration. Currently, the capacity limit is 50% (6 feet social distancing).

Overview

Kitchen lab classes will be split so that students will alternate between lab work and remote lessons: one week they will attend lab class, the next week they will participate in remote learning. In some instances, the enrollment and capacity are equal, the class will not split into groups.

Class size in the kitchen laboratories/dining room/N 225 will be a limited by the capacity level for each room as follows:

Room CF Capacity 50% Capacity *
6 FT Distancing
75% Capacity *
3 FT Distancing
N 201 15 6 10
N 202 16 7 11
N 204 18 8 13
N 208 ** 16 8 11
N 214 16 7 11
N 215 26 12 18
N 225 44 21 32

* Plus 1 faculty
** No classes currently scheduled in this room

Twenty-two (23) culinary, pastry and dining room laboratory classes are being offered in Fall 2021 in addition to 2 advanced wine class which will will meet for tasting and optional field trip experience. Currently a maximum of two classes are scheduled at any one time in the HM Department on the 2nd floor of Namm. The schedule of course offerings can be viewed on page 5.

The number of persons (students, faculty and staff) in the department at any one time will be approximately 25 - 30. Normal capacity in the department is over 100 (excluding dining room guests).

Safety Protocols for Fall 2021 in Hospitality Management Department

To accommodate students in a safe learning classroom or laboratory, the department has developed the following protocols. These protocols are based on guidelines that were developed by the NY State Restaurant Association (1) the Centers for Disease Control (2) NY State Department of Health (3) Reopening New York Food Services Guidelines (4) and the American Society of Heating, Refrigeration and Air-Conditioning Engineers (ASHRAE) (5).

Many of these protocols will be the standard operating procedure for restaurants that are now open in NYC for indoor and outdoor dining.

  • Preparation of Second Floor of Namm
    1. Movement of fresh air into culinary labs and the proper venting of lab air is essential for the safety of students, faculty, and staff. Adequate ventilation shall be monitored and maintained in all classrooms. This monitoring will be the responsibility of Buildings and Grounds (B & G) and the Office of Environmental Health and Safety. Additional portable room fans will be used to supplement airflow through outside windows as necessary. Air purifiers may also be incorporated.
    2. B & G employees will clean and disinfect all bathrooms before classes. Hallways will be cleaned at the beginning and end of each day. All high contact surfaces will be cleaned and disinfected twice a day
    3. Markers will be put on the floors in hallways to indicate 6 foot or 3 foot spacing for students waiting to enter labs. CLTs from Hospitality Management will be responsible for placement of markers.
    4. Reminder posters from the NYC DOH (proper distance, hand washing, mask use, symptoms monitoring) will be placed on walls in the HMGT Department by HMGT CLTs.
  • Pre-class Protocols: Entering the Namm Building and Preparing for Class
    1. All persons entering college will follow protocols set up by City Tech’s Reopening Plan, including the Everbridge self- screening check. www.citytech.cuny.edu/virtual/campus-facilities.aspx
    2. As stated in the City Tech procedures, masks will be mandatory for all entering the building. Students coming to the HMGT Department will switch to a single use mask before entering the lab.
    3. Students will use stairs to get to lab classes on the second floor. No elevator use unless absolutely necessary.
    4. Students will change into their clean chef’s uniform in the second-floor bathrooms as per the capacity of the facility.
    5. Students will use lockers in the HMGT Department that are spaced at least six feet apart.
    6. Students will be in building only for class time.
    7. Proper social distancing will be guided by floor marks.
  • Student and Faculty Capacity
    1. When necessary, kitchen lab classes will be split so that students will alternate between lab work and remote lessons: one week they will attend lab class, the next week they will participate in remote learning. Dining Room will meet for mock service training in Namm 215 when the culinary and pastry labs are meeting remotely.
    2. Class size in kitchen labs and dining room is based on the capacity figures provided by the college.
    3. Twenty-two (23) culinary, pastry and dining room laboratory classes are being offered in Fall 2021, in addition to advanced wine class which will meet for tasting and optional field trip experience. Currently a maximum of two classes are scheduled at any one time in the HM Department on the 2nd floor of Namm. The schedule of course offerings can be viewed on page 5.
    4. Students will be asked to arrive to the department thirty minutes before the start of their class. Students will be required to leave the building immediately upon dismissal from class. Faculty will be allowed into the department no more than two hours prior to the start of their class. Faculty will do office hours remotely.
  • Protocols in the Laboratories and Classrooms
    1. Laboratories and classrooms will be cleaned and disinfected by CLT staff prior to class start. The type of disinfectant used meets CDC standards for destroying viral pathogens.
    2. Single use masks and disposable gloves will be worn by instructors and students. Googles are optional.
    3. Students will maintain social distance of 6 for 3 feet while waiting to enter labs. They will enter single file, maintaining distance throughout their time in the lab
    4. Faculty will revise standard teaching protocols in order to maintain distance between them and students.
    5. In the kitchen and dining room laboratories there will 8 student workstations in each lab that will be six feet apart and will be clearly defined by tape markers. In the Namm 225 for the wine class, students will seat at the tables socially distant.
    6. In order to limit crowding and clustering, student workstations will have most material and equipment at hand for their designated production.
    7. Workstations will be cleaned and disinfected each hour; gloves will be changed at the same time.
    8. As needed, dirty cooking equipment will be carted to a central cleaning location by CLTs in order to limit crowding at pot sink.
    9. Faculty and students will clean and sanitize labs after each class (normal operating procedure) which will be inspected by CLT.
    10. All written assignments will be submitted and returned electronically.
    11. Above protocols will be posted in strategic places near and in the labs. They will be part of the guidelines that will be provided to students in numerous formats, including before the semester begins. Students will read and sign off on these procedures before the first class. T The protocols will be reviewed on a daily basis.
    12. Tasting will be allowed in the laboratory under the supervision of the instructor. Some “Family Meal” food will be sent home with students in disposable containers so students can still benefit from a tasting experience. Student will taste wine in the wine class.
    13. In order for the Department of Hospitality Management to implement the above safety measures, the Department needs the support of Buildings and Grounds, the Office of Public Safety, and the Office of Environmental Health and Safety. The Department welcomes discussions with all representatives of these offices.
  • Budget and Funding
    1. The classrooms and laboratories in the Hospitality Management Department have been closed for more than a year. The culinary and pastry laboratories are an integral part of our program and have been since the founding of the department over 70 years ago. Our enrollment for Fall 2021 is robust for these laboratory classes and currently we are offering 25% of our fall classes as hybrid experiential classes. Therefore we are meeting the College's goal for face-to-face classes for the fall.
    2. Now we need to ready our classrooms and laboratories. A proposal has been submitted to the SPS Dean’s office. We need immediate support both financially (for past, present and future bills) and administratively (B&G cleaning and readying support). This is critical for the health and safety of our students, faculty and staff and to be in compliance with NYC sanitation and fire safety regulations. It is vital that we provide a clean and welcoming environment when all return.
    3. We also require funding, in addition to the normal food and supplies, to accommodate the needed PPE (masks and gloves) and for the purchase of digital scales and equipment for individual student workstations. Also required are window fans and air purifiers. A proposal of these items has also been submitted to the SPS Dean.

Hospitality Management Fall 2021 Laboratory Class Grid

DAY Room Monday Tuesday Wednesday Thursday Friday Saturday
1203 N202 (6) 8 am – 12:30 8 am – 12:30 8:30 am - 1
1204 N204
(6)
9 am – 1:30 9 am – 1:30 8:30 am – 1 8:30 – 1
2303 N214
(10)
8 am- 2
2304 N204 (6) 8:30 am - 1 9 am – 1:30
4961 N214 (10) 8 am – 2
2305 * N215 (12) 10:30 - 3 10:30 – 3
ON HOLD
10:30 - 3
EVE Room Monday Tuesday Wednesday Thursday Friday Saturday
1203 N202 (6) 4 pm - 8:30 3:30 pm - 8 4 pm – 8:30
1204 N204 (6) 4 pm – 8:30 3:30 pm – 8
2303 N214
(10)
3 pm - 9
2304 N204 (6)
4971 N204
(6)
3:30 pm – 8:30
4973 N201 (6) 3:30 pm – 8:30
2305 * N215
(12)
5:15 pm – 9:45

HMGT 4996 N 225 Monday 10:30 – 1:35 Week 1 -7 (Meets on campus 9/13, 9/27, 10/6)
HMGT 4997 N 225 Monday 10:30 – 1:35 Week 9-15 (Meets on campus (11/15, 11/29, 12/13)

*HMGT 2305 meets on campus when culinary and pastry classes meet online

Notes and References

  1. New York State Restaurant Association. COVID-19_ Reopening Information and Resources
    www.nysra.org/covid-19-reopening-info-and-resources.html
  2. The Center for Disease control and Prevention. Reopening Guidance
    www.cdc.gov/coronavirus/2019-ncov/community/reopen-guidance.html
  3. Occupational Safety Health Administration. Guidance on Preparing Workplaces for COVID-19
    www.osha.gov/Publications/OSHA3990.pdf
  4. NY State Reopening Guidelines www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/Food_Services_Summary_Guidelines.pdf
    and www.governor.ny.gov/sites/governor.ny.gov/files/atoms/files/OutdoorTakeoutDeliveryFoodServicesSummaryGuidance.pdf
  5. ASHRAE http://www.ashrae.org/covid19
    www.erinbromage.com/post/the-risks-know-them-avoid-them