T&C's

Courses & Classes

Terms & Conditions

1. Fees must be paid for in advance (pro forma).

2. The student recognises that they are attending as an independent fully responsible person for themselves and their conduct in a shared commercial kitchen environment. The facility shall be under no liability whatsoever, for any loss, injury or damage to students or their property.

3. For group bookings the organiser or leader of that group is solely responsible for that group's health & safety, including their conduct and care within the facility.

4. The student is solely responsible for the transport required to attend classes, and any cost associated with this.

5. The full booking fee will be returned if the school is unable to offer a place on the course, or if the school must cancel a course for which the student has enrolled.

6. If a student is considered by the The Secret Kitchen to be unsuitable for any reason, the student may be blocked for access. Any unused fees will be returned.

7. Nothing in this policy will affect the customer's statutory entitlements under the sale of goods and supply of services legislation. Please note the 14 day cooling off period does not apply to class and course bookings.

BOOKING & CANCELLATION POLICY

1. The following conditions relate to cancellations which have an impact on our business and other customers. We will always try and help wherever possible, but please familiarise yourself with our terms of cancellation below.

2. Bookings include new bookings, re-bookings, and transfers.

3. Course fees must be paid in full at the time of booking and cannot be paid upon arrival for participation in a course. We can only confirm your place(s) once full payment has been made at which point you will receive an automatic booking confirmation, or we will confirm the booking confirmation by email if a booking has been made over the phone. Should the course of your choice be fully booked, give us an email and we can place you on a waiting list.

4. Failure to attend a course for any reason does not entitle a deferral to another course. No alternative dates will be given for missed classes.

5. Deferral Policy: All deferral requests must be made by email to info@thesecretkitchen.ie
   At least 14 day's notice is given: a booking may be credited/ deferred to another course without penalty.
   14 days - 48 hours notice is given: credit/ deferrals will be subject to a €25 administration fee per attendee.
   Within 48 hours: no credit or deferral will be given. If you are unable to attend you are welcome to send someone in your place (16 years or older).

6. Multi-Day Course Deferral Policy: All deferral requests must be made by email to info@thesecretkitchen.ie.
   At least 21 days' notice is given: a booking may be deferred to another course without penalty.
   21 days - 48 hours notice is given: deferrals will be subject to a €75 administration fee per attendee.
   Within 48 hours: no credit or deferral will be given. If you are unable to attend you are welcome to send someone in your place (16 years or older).

7. Administration fees for both cancellations and deferrals are calculated on a per attendee basis.

8. Travel or accommodation costs relating to a cancelled or rescheduled cookery courses are the sole responsibility of the student. The Secret Kitchen will not reimburse any travel or accommodation costs that were lost due to a cancelled or rescheduled cookery course. We strongly recommend that you obtain appropriate travel insurance prior to placing an order for any events or cookery courses to cover you in the event that you cannot attend an event or course for unforeseen reasons, for example due to bad weather, transport delays or cancellations, illness or bereavement. Some bank cards automatically provide you with travel insurance cover – please check with your relevant insurance company before placing an order with us.

9. In the case of deferrals of courses booked on sale, the relevant deferral fees will be applied and then the remaining value of the original booking will remain as a credit available to use towards future bookings.

PAYMENT

1. Card payments can be made by DEBIT CARD, VISA, OR MASTERCARD (we do not accept AMEX) through our online booking system or by authorisation (verbal or written) through the office. EFT are accepted. Cheques are not accepted.

CANCELLATION OF COURSE DATES & FEES

1. The Secret Kitchen reserves the right to alter the timing or content of any course, to substitute any teacher, or to cancel a course at any time.

2. The Secret Kitchen reserves the right to make alterations to all course fees and dates published in brochures or online.

3. In the event that such changes occur, notification will be given to all affected students as soon as possible via email.

4. In the event that a course is cancelled (with the exception of the point below), the course will be refunded in full if the course payment was made by cash or credit card (notwithstanding extenuating circumstances such as 'force majeure'). Alternately, a credit may be applied to a future course, as per the customer's request. If the booking was made using a Gift Voucher, the Gift Voucher will be credited with the original payment amount.

5. In the events of 'force majeure', all payments for course fees will turn into a credit note and may be used towards re-booking at a later date.

HEALTH & SAFETY

1. In the interests of both hygiene and safety, students and guests are advised to wear covered, low-heeled shoes with a non-slip sole alongside unrestricting clean clothes with no element of their clothing being able to over hang their production within the Hands-On kitchen area at The Secret Kitchen.

2. All food cooked in the school can be eaten on the premises. Consumed within 120 mins or refrigerated to below 5 degrees from 63 degrees, within 120 mins. The raw produce will be purchased upon behalf of the student at point of sale. Once the raw ingredients have been supplied to the student. The responsibility of those products becomes solely that of the student in totality.

3. If you are gluten intolerant or suffer from coeliac disease please contact us before booking onto a course and we'll be able to confirm whether or not your specific course menu is adaptable. If you suffer from another allergen or dietary restriction, please advise the school at the time of booking. We can normally accommodate by making slight adjustments for your specific hands-on tasks. Note though that the curriculum for other students will remain the same and that there may also be certain course themes that may not suit in order to stay true to the brief. Please email us if you are unsure about your desired class and whether or not we accommodate your dietary needs. When making a booking, be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. If your food allergy is airborne and severe or life threatening, due to the wide range of course themes that we host throughout the days and evenings, our environment is not safe for you; if this is the case, we regret that we cannot accept your booking. Please note that we are a school environment and while every care will be taken to provide a safe and enjoyable cooking experience for all students, the allergin(s) you are affected by may have been handled at some point previous to your arrival, there is always the risk of cross-contamination.

4. If you have any affecting physiological conditions or suffer from any physiological or cognitive dysfunction including; dizzy spells, fainting, epilepsy or have any motor control issues, please advise us via email so that we can accommodate you correctly and safely.

5. The Secret Kitchen shall be under no liability whatsoever for any loss, injury, or damage to students, guests, customers, or their property, whether due to any neglect, act, or omission by the school, its agents, or employees.

6. First Aid Kits are on site for any minor cuts or burns resulting, the student recognises they are independent and solely responsible for their use of cooking equipment and utensils and have suitable experience to competently use these items. The student shall not partake in any activity, should a danger or lack of self competence in their opinion exist.

7. All of our regular courses are designed for non assistance adults and our minimum age requirement for someone coming on their own is that they are at least in Transition Year / 16 years of age. If a participant is in need of assistance or a child is younger than 16, they must be accompanied by an assistant or adult. Please alert us within the comments section of your online booking if any of the above applies to the attendee; note that our course fees apply to each participant, regardless of age. There are no supervision or assistance facilities at The Secret Kitchen, unless otherwise arranged in writing.

CODE OF CONDUCT & SOCIAL MEDIA

1. Respect, cooperation, and teamwork comprise the foundation of how we interact with each other here at The Secret Kitchen. This applies to interaction between guests, students, and tutors and should be reflected in all aspects of participation in the course.

2. If The Secret Kitchen considers that a student or guest is behaving in an unacceptable or unsafe manner during any course or event held on our premises, the offending guest or student may be required to leave either immediately or within a specified time. No refund will be made in this case.

3. The Secret Kitchen reserves the right to also remove this guest or student from any course that he or she has booked onto in the future. In this situation, full refunds for these bookings will be made.

4. The Secret Kitchen regularly communicates school related news in posts made on Instagram and Facebook.. Please be aware that this information may include imagery relating to courses, course events, and student achievements.

   
   

   
   

   
   

   
   

   
   

Terms & Conditions

Professional Usage of Food Industry Hub Galway

Unit 13, Block 6, Ballybane Industrial Estate, Galway. H91 PP80

The use of the facility enacts legal acceptance and agreeance of the following terms and conditions.

Any violation of any part of the terms and conditions may result in an appropriate fine or the immediate dissolution of contract, expulsion of user and accepted loss of deposit moneys paid. Any access may be denied, all at the accepted discretion of the proprietor.

The terms and conditions may be updated with any lawful stipulations as and when required communicated via email.

This is a zero tolerance professional facility for the protection of the Health and Safety of the general public, as well as not to negatively impact other professional users of the facility.

1. Application Docs/ Info Required

Supporting information required if supplying food to the general public; notification to HSE and either HACCP qualifications and/ or relative experience credentials of references and/ or HACCP responsible employment contracts.

• All users are vetted, tested and seated in their operation for fluid integration.

2. Financial Terms

2.1 Pay a deposit that covers the amount of their monthly usage being one month plus one week payment terms, 5.33 weeks. Increasing that deposit amount to cover usage as required. Usage will not be available where deposit has been exceeded for that period. Deposit may be used as credit where excess has occurred over a three month average.

2.2 Pay the monthly rental invoice for the previous months usage including services upto the first of each month, unless contracted otherwise. The services includes general costs of; electricity, water, refuse, rates, repairs, sanitation products and services, and misc. that will be appropriately divided between the users based on usage. If rent has not been paid within seven days of the date of the invoice. The Proprietor reserves the right to deny access to the Shared User and the right to retain the possession of any items left within the premises, for any outstanding amounts or costs owed.

2.3 Disputed invoices must still be paid on time and a credit will be given appropriately on the following invoice. Overcharged, undercharged or missed items may be included in the following invoice. All at the discretion of the proprietor .

2.4 Late payment carries a 25 euro management fee for post seven day terms notification including removed access until balance has been paid in full.

2.5 Termination of this agreement requires one month's notice post contract length, unless only contacted for a set amount of time. Storage for items will be charged up to the point of removal.

2.6 Vacate the premises with all moneys paid in full within the notification period. All areas of use left cleared and cleaned, charges will be applied for removal or cleaning as required.

3. Legislation and Management Compliance

3.1 Will follow and adhere to operational systems and procedures supplied via email, and accept any lawful direction, or change of operational systems and procedures made by the proprietor.

3.2 Act as a self sufficient operator in full responsibility of themselves and all aspects of their business using the premises for a lawful and correctly ran operation as agreed. Any change in use of equipment, storage or any other usage must be approved prior to usage or change.

3.3 To have given notice to the HSE prior to supplying food product to the general public.

3.4 Adhere to health and safety procedures, as an independent operator, as per HSA guidelines, including lifting and particularly to wear non slip shoes at all times in the

premises, as is a wet floor environment with slip potential. The premises are fully to regulations standards. Any liability caused from usage, is that of the independent shared user alone, who has the responsibility to have their own independent insurance relative to their operation in place, personally indemnifying the proprietor from any responsibility or liability of any kind, from the users independent usage.

3.5 Be trained and knowledgeable to a sufficient level in HACCP, and to adhere to all HACCP & FSAI guidelines as a responsible food operator.

3.6 To not state that their product is produced in an allergen free environment. To state their produce is not produced in an allergen free environment, where applicable.

3.7 The proprietor reserves the right to interact with authorities, services or any other party, representing the shared users interests where necessary, where there has been an issue or negative effect upon the user, facility or the proprietor.

4. Usage involving Deliveries

4.1 Never prop open pest control door to safe guard against potential pest infestation.

4.2 Correctly manage sensitive foods in their transport and delivery, both in and out of the facility. Including temp control & recordings where necessary as per individual HACCP practise and plan.

4.3 Be responsible, where accepted, to responsibly accept and check deliveries ingress on behalf other users from prior arrangement. Responsibly checking product, packaging, temps and fridge temps as a responsible person of HACCP protocol.

4.4 To pack away all deliveries as they arrive in agreed storage locations, agreed via email.

4.5 To only use pre arranged storage at any time. The proprietor reserves the rite to remove or discard any items left in unagreed storage at the premises or fine appropriately, especially if negatively affecting others usage. Changes to storage by arrangement only.

4.6 Be responsible for the safe storage, if any, of foods, or food contact materials and equipment. Including temp recordings of sealed storage (tamper proof for open product) in common refrigeration at the start and end of any session, as per individual HACCP practise and plan.

4.7 Accepts that any open food materials not stored in lockers or sealed containers may be removed and discarded, due to neglect of HACCP protocols with the potential dissolution of this contract with the loss of moneys or deposits paid or suitable fine at the discretion of the proprietor.

4.8 Be responsible for the cleanliness of those storage boxes, shelves and areas used, if any.

4.9 To decant delivery packaging in storage areas and not to bring contaminating materials into the kitchen space.

5. Usage involving Refuse

5.1 To maintain correct separation of refuse that is efficiently packed into place, collapsing boxes and containers appropriately, as well as maintaining cleanliness of bins area.

5.2 To notify or responsibly arrange collection of bins, where instructed to, via telephone 1800 248 924 or email info@citybin.com where appropriate, insuring bins are fully packed in and notifying via group whatsapp.

5.3 To wash bins, where required, with water and steriliser prior to refilling.

6. General Systems of Usage

6.1 Leave a 30 minute buffer between users usage once proficient in their production, to leave one hour when new to or changing their production process to avoid overflow of use. None use of buffer may cause forced loss of production, or unless otherwise agreed, create waiting time for other users. Booked user has authority over whether immediate pack up is necessary or however they wish to resolve the issue, including compensation.

6.2 Sign in and out of each and every session, declaring fully and honestly all use of the facilities and equipment usage. Misrepresentation of use carries immediate dissolvement of contract and the immediate loss use of the facilities, including loss of deposits or suitable fine at the discretion of the proprietor. Failure to fill in time sheet at time of use carries a fee of 5 euro to be filled in on the users behalf.

6.3 To maintain cleanliness and order of facility at all times including deliveries, storage, refuse & WC usage.

6.4 Responsibly adhere to their HACCP plan and all FSAI guidelines relevant to their operation including; process's of separation in their production, of allergens and any potentially cross contaminating procedures.

6.5 Be responsible for their personal hygiene adequate for food handling as per FSAI guidelines.

6.6 Be responsible in the practise of cleanliness and sterilisation of any food contact areas before and after use, in the practise of safe food production as per individual HACCP practise and plan.

6.7 Remain solely in zone of use for food handling and not to migrate into an available zone for use until cleaned to polish and vacated by former user to avoid cross contamination of product.

6.8 Carry out agreed deep cleaning tasks (if any), as per SOP's, on a weekly or as agreed basis, that will be finished to a debris free, polished finish as part of their chosen roster, using products and process's as per specific cleaning sheet stipulates including logging an end photo on shared app. Failure to deep clean as agreed results in the loss of that hourly discount given for that week.

6.9 Agrees to allow the proprietor to direct all necessary tasks upon the shared users behalf, with SOP's & logs of such tasks performed available to the shared user at all times.

6.10 Start and finish in the allocated zone on time, packing away all of their items to agreed storage locations, leaving equipment, surfaces and areas properly cleaned, free of debris or smears, polished and sterilised, ready for next user to sterilise before use. Neglect of this very important part of the agreement will result in either an appropriate fine or the immediate notified end of this contract without warning and the loss of deposits or moneys paid to that date, all at the discretion of the proprietor. Leaving debris or items in the common areas may carry a 5-10 euro fee, per violation paid to the facility or credited to the maintaining user.

6.11 Any preparation of work area, outside of standard preparation procedure requires a whatsapp photograph logged to gain appropriate compensatory credit automatically given to their account.

6.12 Recognise that all machines and equipment to be used efficiently for power consumption, and never left on when not in use. To use already heated equipment over ambient temp equipment where possible, such as ovens and hot plates for cooking purpose.

6.13 Insure all machines and equipment used, left in correct location within allocated time slot.

6.14 Never force or misuse equipment in any way, and accepts liability for any breakages caused through neglect or malpractice in use.

7. Conduct

7.1 Not engage in aggressive, disrespectful or hateful interaction with the proprietor or any other user or persons on site.

7.2 Not engage in dangerous or reckless activities or behaviour in any way, including being intoxicated from drugs or alcohol in the premises.

7.3 Never bring an animal or toxic material into the premises, or anything else that would affect a food safe environment.

7.4 Never leave personal possessions in the premises, aside from stock and equipment, or reside there in any way or form.

7.5 Never to use another persons equipment or storage area and never to interfere with their stock or product. Cameras are in place and the act of theft and/ or vandalism shall be reported to the guards as a criminal act alongside immediate expulsion from the facility.

7.6 Not to sublet or share in any other way, unless with written consent from the Proprietor.

7.7 Be flexible and accommodating for the efficient usage of the premises and for any repairs and maintenance to take place.

7.8 To respectfully follow guidelines with suitable effort as to not negatively effect other users in the overall running of the facility.

7.9 Agrees to non disclosure of any personal or business information of the facility or any user of the facility.

8. Responsibilities of Usage

8.1 Act as a self sufficient operator in full responsibility of themselves and all aspects of their business using the premises for a lawful and correctly ran operation.

8.2 Insure any persons on site will be a part of the agreed and declared sessions used.

8.3 Be fully responsible for any liability arising from their usage or related persons on site, as an independent operator.

8.4 Be competent and trained to use the machinery and equipment on site, and that any person there under their supervision or by their permission is also trained and competent in the usage of machinery and equipment, and that all risk and liability is understood and accepted, indemnifying the proprietor from any responsibility or liability from the independent users usage.

8.5 Report any potential hazards, to the proprietor via telephone and/ or email, and not to operate in any hazardous or non food safe conditions should they; in the shared users opinion exist.

8.6 Accept that facilities, services and machinery have periods of failure, necessary repair and maintenance. Backup systems are in place, where they can be, but any loss incurred through any of these eventualities is accepted in totality.

8.7 Recognises the security of any equipment, materials or possessions stored or left at the premises is solely the responsibility of the shared user, who understands it is a shared facility in which the proprietor, as an unrelated entity of responsibility, is indemnified from any responsibility of their possessions left in place or usage.

8.8 Report any issues,with equipment to the proprietor, via email, especially varying temps or if temp is close to five degrees in the refrigeration rooms or machines.

8.9 Report via email, any pest activity or any other issue that may affect product or use of the facilities as food safe production unit.

8.10 Report any HACCP violation via whatsapp/ email, such as lack of cleaning, equipment or open product left in the facility.

8.11 Report via email, any issues with the fabric of the building, fixt & fits or machinery.

8.12 To resolve any issues of usage or interpersonal relation that may occur, as independent users.

8.13 Report via email, any issues with another shared user that cannot be resolved between one another.

8.14 Report via email, any issues arising from third parties in relation to the operation or premises.

8.15 Accept the use of surveillance cameras in the premises, for isolating problem events, operational issues and recording usage by the shared user, that may be shared with relevant authorities if required.

Understands that this is a zero tolerance agreement for the protection of the Health and Safety of the general public, as well as not to negatively impact other users of the facility.

HACCP or systems violations will result in expulsion and loss of deposits. Repeated fines for mild negligence will also result in this action if greater than 3 repeated instances in any given month, all at the discretion of the proprietor.