California School of Culinary Arts v. Lujan

4 Cal. Rptr. 3d 785, 112 Cal. App. 4th 16, 2003 Daily Journal DAR 10733, 2003 Cal. Daily Op. Serv. 8565, 2003 Cal. App. LEXIS 1445
CourtCalifornia Court of Appeal
DecidedSeptember 18, 2003
DocketB160288
StatusPublished
Cited by73 cases

This text of 4 Cal. Rptr. 3d 785 (California School of Culinary Arts v. Lujan) is published on Counsel Stack Legal Research, covering California Court of Appeal primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
California School of Culinary Arts v. Lujan, 4 Cal. Rptr. 3d 785, 112 Cal. App. 4th 16, 2003 Daily Journal DAR 10733, 2003 Cal. Daily Op. Serv. 8565, 2003 Cal. App. LEXIS 1445 (Cal. Ct. App. 2003).

Opinion

Opinion

VOGEL, P. J.

INTRODUCTION

Appellants Arthur Lujan, as Labor Commissioner of the State of California, and the Division of Labor Standards Enforcement of the California Department of Industrial Relations appeal a summary judgment in favor of respondent California School of Culinary Arts declaring respondent is exempt from paying its instructor employees one and one-half times the regular rate of pay for hours worked in excess of eight hours in any one day. 1 The issue before us is whether CSCA may avoid paying overtime on the ground that its instructors are within the “profession of teaching,” a category of employees *18 exempted from overtime pay by Industrial Welfare Commission wage order 4-2001. We conclude CSCA’s teachers are exempt from the overtime requirement and therefore affirm the judgment.

BACKGROUND

DLSE is a division of the state Department of Industrial Relations authorized to enforce provisions of the Labor Code and orders, including wage orders, issued by the Industrial Welfare Commission (IWC). (Lab. Code, §§ 56, 95, & 1193.5, subd. (b).) Specific to the issue presented in this appeal is the application of IWC’s wage order 4-2001, exempting professional employees from entitlement to overtime wages. In relevant part subsection 1(A)(3) of the wage order provides:

“Professional Exemption. A person employed in a professional capacity means any employee who meets all of the following requirements:
“(a) Who is licensed or certified by the State of California and is primarily engaged in the practice of one of the following recognized professions: . . . teaching . . . ;
“HD • • • HD
“(c) Who customarily and regularly exercises discretion and independent judgment in the performance of duties set forth in subparagraph[] (a) . . . .
“(d) Who earns a monthly salary equivalent to no less than two (2) times the state minimum wage for full-time employment. . . .”

Section 2 of the wage order defines “teaching” as: “(R) ... the profession of teaching under a certificate from the Commission for Teacher Preparation and Licensing or teaching in an accredited college or university.”

CSCA is a private entity operating a culinary school and employs 66 instructors. It contends that its instructors are exempt from entitlement to overtime wages based on its interpretation of the terms of IWC wage order 4-2001. In essence, CSCA asserts its instructors are “teachers in an accredited college” and fall within the order’s provision for the professional exemption accorded to “teachers.”

DLSE disagreed and sent CSCA a letter informing it that CSCA’s instructors are not classified as exempt from the overtime provision of IWC wage orders. DLSE’s determination was based on the opinion of its counsel, Thomas Kerrigan. He opined that CSCA is a “cooking school . . . [that] claims *19 its teachers are exempt from existing overtime requirements as teachers at an ‘accredited college or university’ within the meaning of IWC 4-2001, sections 1(A)(3) and 2(R). [ft] While I agree that the statement in our Policies and Procedures Manual limiting the exemption to institutions that grant bachelor’s or higher degrees does not have the force of law, and is an ‘underground regulation,’ this definition would be upheld by the courts as consistent with generally accepted usage of the words ‘college or university.’ [ft] The teachers at this institution are accordingly not exempt from the overtime laws.”

In response to DLSE’s contention, CSCA filed a complaint for a declaration and judgment that pursuant to IWC wage order 4-2001 sections 1(A)(3)(a) and 2(R), CSCA and its instructors are exempt from overtime wage laws. DLSE answered and CSCA filed a motion for summary judgment.

In support of its motion for summary judgment, CSCA filed the declaration of Christopher C. Becker as the evidentiary foundation for CSCA’s separate statement of undisputed material facts. Becker is the founder and president of CSCA, and in summary, describes the school’s organization and operation as follows:

CSCA was founded in 1994, offering instruction and postsecondary degrees in the field of culinary arts and management of commercial restaurants. Its campus is located in Pasadena, California, and operates in an 80,000 square foot facility. It has 35 classrooms and an extensive library. In addition to its senior administrative staff, it employs 66 instructors. Twelve are “Academic Instructors,” 47 are “Chef Instructors,” and seven are “Department Chairs (Hot Foods Production, Restaurant Practical, Garde Manger, Academics, Introduction to Culinary Arts I, Introduction to Culinary Arts H, and Baking & Pastries).”
“The workweek of each CSCA instructor varies from week to week and course to course. Most are in the classroom approximately five days a week conducting six and a half hour long classes (excluding breaks). When not teaching, CSCA’s instructors hold office hours at which time they counsel students with respect to their progress .... [ft] ... A class typically involves approximately an hour of lecture and demonstration by the CSCA instructor, several hours of meal preparation with guidance from the CSCA instructor . . . , [and] an hour of evaluation by the CSCA instructor of the students’ performance.” “There are no set hours or express direction on how a[n] instructor is to conduct his or her work.”
“CSCA’s curriculum consists of a rigorous 60 weeks of coursework. Included are 1800 contact hours, which are classroom hours and labs, and 96 quarter credits, which is the minimum number of credits to graduate.” *20 Students are given a required reading list, regular homework assignments, quizzes, midterms, and final examinations. The students are graded and must maintain a grade point average of 2.0 on a 4.0 grade scale to graduate and receive a “Le Cordon Bleu Culinary Arts Diploma.”

Since 1997, CSCA has been accredited by the Accrediting Council for Independent Colleges and Schools (ACICS). ACICS is an independent, national, institutional accrediting agency. It has been recognized by the United States Secretary of Education and the Council for Higher Education Accreditation since 1956. ACICS accredits approximately 600 institutions in the United States and abroad with 350,000 students in 2002. Over 60 percent of ACICS-accredited institutions are degree-granting colleges. The Secretary of Education recognized ACICS as a national accrediting body for postsecondary institutions offering primarily business and business-related programs of study at nondegree and associate’s, bachelor’s, and master’s degree levels (http://www.acics.org (as of Sept. 18, 2003)). 2

CSCA has been approved by the California Bureau for Private Postsecondary & Vocational Education (CBPPVE) pursuant to Education Code section 94915, subdivisions (b) and (f), and Title 5 of the California Code of Regulations, section 73410.

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4 Cal. Rptr. 3d 785, 112 Cal. App. 4th 16, 2003 Daily Journal DAR 10733, 2003 Cal. Daily Op. Serv. 8565, 2003 Cal. App. LEXIS 1445, Counsel Stack Legal Research, https://law.counselstack.com/opinion/california-school-of-culinary-arts-v-lujan-calctapp-2003.