Academic Program Guide

Transcription

1 Academic Program Guide Winter

2 Table of Contents Introduction... 6 Academic Quality Assurance... 6 Partnerships and Recognitions... 7 Programs of Study... 8 Undergraduate Studies in Hotel and Tourism Management... 9 Bachelor of International Business (BIB) in Hotel and Tourism Management... 9 Bachelor of Arts (BA) in Hospitality Business Management... 9 Course Listings for BIB, BA...10 Elective Courses...11 Hybrid Courses...12 Grading System...12 Honor Roll...12 Academic Progress and Status...12 Academic Probation...13 Term Repeat...13 Graduation Requirements...13 Class Attendance Policy...14 Campus Enrolment and Transfers...14 Independent Studies...14 Academic Scholarships...15 Postgraduate Studies in Hospitality Management...16 Master of Arts (MA) in International Business in Hotel and Tourism Management...16 Course Listings for MA...16 Master of Science (MSc) in International Hospitality Management...17 Course Listings for MSc...17 Grading Systems...18 Deferrals and Referrals...19 Late Submission...19 Grades & Results Publication...19 Authorised Break from Study...19 Graduation Requirements...20 Credit Requirements and Exit Points...20 Class Attendance Policy...20 Undergraduate Studies in Culinary Arts

3 Certificate in Swiss Pastry and Chocolate Arts (SPCA)...21 Course Listings for SPCA...21 BA (Hons) Culinary Arts (UoD)...21 Course Listings for BA...22 Grading Systems...23 Passing Modules...24 Late Work...24 Failing Modules...25 Graduation Requirements...26 Class Attendance Policy...26 Postgraduate Studies in Culinary Arts...27 Postgraduate Diploma (PGD) in Culinary Arts...27 Course Listings for PGD...27 Master of International Business (MIB) in Culinary Management...27 Course Listings for MIB:...28 Graduation Requirements...28 Class Attendance Policy...29 Internship...30 Exemptions from Internships...30 Student Waiver for Assistance...30 Being delayed for an Interview...31 Declining an Offer...31 Contracts...31 International Internships...32 Responsibility for Placement...32 Career Opportunities from the Industry...32 On-campus Recruiter Visits...32 International Recruitment Forum (IRF)...32 International Career Trips...32 Disclosure...32 During Internship...33 Personal and Professional Conduct...34 Termination of your Employment Contract...34 Dismissal by the employer...34 Termination of your Employment Contract in mutual agreement...34 Additional Information

4 Academic Appeals Process...35 Academic Dismissal...36 Academic Honesty Policy...36 Assessment Calendar...36 Assessments...36 Examination policy...37 Failed Courses...37 Student Course Evaluation...38 Students with Disability...38 Teaching and Learning Strategies...39 Transcripts and Diploma...39 Transfer of Credits...39 Transfer of Credits from Post-Secondary Schools...40 Transfer of Credits from Tertiary Schools...40 Undergraduate Examination Make-Up Policy...40 Classroom Management...40 Punctuality...40 Grooming...40 Food & Drinks...40 Electronic Equipment...40 Inappropriate Behavior...41 Classroom Cleanliness...41 Course Introduction...41 Professional Attitude...41 Course Calendar and Starting Dates...41 Graduation Ceremony...42 Student Services...42 Academic Support...42 Student Counselor...43 Disclaimer...43 Legal jurisdiction...43 Course Descriptions...44 Hospitality Undergraduate Program:...44 Hospitality Master s Degree Programs:...52 Culinary Undergraduate Programs:...55 Culinary Post-Graduate (Term 1 Term 2) / Master Degree (Term 1 Term 4) Programs

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6 Introduction The programs offered at César Ritz Colleges Switzerland and the Culinary Arts Academy Switzerland provide students with a solid foundation in the knowledge and skills necessary to be a valuable and valued professional in the hospitality and culinary fields. We are proud to offer such valuable and high level education at the operational and managerial level together with our strong educational partners, Washington State University in the USA and the University of Derby in the UK, as well as our world renowned industry partner The Ritz Paris Hotel. Academic Quality Assurance The following groups have been established to assist us in ensuring that our programs prepare our students to be valuable members of the hospitality and culinary fields: Collaborative University Partners This group consists of academic representatives from Washington State University, the University of Derby, César Ritz Colleges and the Culinary Arts Academy. The group meets twice a year with the purpose of updating each other on developments and challenges, and to develop and follow up on action plans of new developments to be implemented or developments that have been implemented. Swiss Education Group (SEG) Panel of Leading Experts The Panel of Leading Experts of Swiss Education Group consists of experts from both the hospitality industry and leading institutions of higher learning. The panel meets twice a year to ensure the quality of the programs is delivered across member schools of SEG and to ensure the direct relevance of the curricula to the global hospitality industry. Program Committee The Program Committee is in place for all programs offered in partnership with the University of Derby. It meets once per term. Members of the Program Committee, César Ritz Colleges (Faculty and Academic Administration) and the Culinary Arts Academy in addition to student representatives from the respective programs meet with the purpose of identifying areas in the academic programs that go well and that need to be built on as well as areas of concern that need to be addressed. Student Ambassador Forum Student Ambassadors include students from all programs and all terms on campus; staff members are assigned to guide and support the students. Student ambassadors accept different responsibilities for working with different departments on campus (for example, the Academic Ambassador works with the Program Manager, the Internship & Careers Ambassador works with the Industry Training Coordinator). 6

7 The Student Ambassador Forum meets once a week. Ambassadors meet with their school counterpart once a week or every other week. The purpose of the forum is to provide a platform for communication between students and the school. Exam Board Members of the Exam Board include the Academic Dean, Program Manager, and Executive Administrative Assistant on each campus. The Exam Board meets twice a term, after mid-term exams and after end of term results are available. The purpose of the Exam Board is to review student performance, to decide on the appropriate application of academic policies and the appropriate follow up with the students. Partnerships and Recognitions Washington State University (WSU) has been a program partner with César Ritz Colleges since The WSU Carson College of Business is accredited by the American Assembly of Collegiate Schools of Business (AACSB). The Bachelor of Arts in Hospitality Business Management is delivered in conjunction with WSU. In doing so, WSU recognizes the quality of César Ritz s hospitality undergraduate program and that its curriculum meets WSU standards. University of Derby (UoD) validates the BA (Hons) Culinary Arts, the Master of Arts in International Business and Tourism Management, and the Master of Science in International Hospitality Management. The validation process includes formal quality assurance procedures, which include on-site visits and assessments from panels made up of University of Derby representatives, other UK universities, and industry organizations. César Ritz Colleges has earned and maintains a number of external educational accreditations to ensure the quality of its programs. It is an accredited member of the Swiss Hotel Schools Association (Association Suisse des Écoles Hôtelières ASEH). Starting with the campus in Le Bouveret, César Ritz Colleges has received the Swiss EduQua quality certification since Since March 2014 César Ritz Colleges Switzerland is accredited by the International Centre of Excellence in Tourism & Hospitality Education (THE ICE). A number of programs have received Swiss recognition under the authority of the Conseil de la Formation et de la Recherche Universitaires (CoFRU), established under the auspices of the Canton of Valais Department of Education, Culture and Sport, Switzerland. Recognized programs include the Higher Diploma in Hotel and Tourism Management and the Bachelor of International Business. César Ritz Colleges programs have received the WTO and TedQual Certification from the Institute for Quality in Tourism Education of the World Tourism Organization. Programs certified include the Swiss Higher Diploma in Hotel and Tourism Management, the Bachelor of International Business in Hotel and Tourism Management, and the Master of Science in 7

8 International Hospitality Management. César Ritz Colleges is the first hospitality management school in Switzerland to be so recognized, since their validation in The partnership with The Ritz Paris Hotel has continuously been strengthened so that students have the benefit to present their knowledge to and to learn from industry experts from one of the most reputable establishments in the world. Through our partnership, management members of The Ritz Paris Hotel meet with our students on an ongoing basis. Programs of Study César Ritz Colleges and the Culinary Arts Academy, together with their industry and educational partners The Ritz Paris Hotel, Washington State University and University of Derby offer a range of hospitality and culinary arts programs to meet the needs of our students and to anticipate the needs of the industry. Hotel and Tourism Management programs include: Bachelor of International Business in Hotel and Tourism Management Bachelor of Arts in Hospitality Business Management (in academic partnership with Washington State University) Master of Arts in International Business and Tourism Management (in academic partnership with University of Derby) Master of Science in International Hospitality Management (in academic partnership with University of Derby) Culinary Arts programs include: Certificate in Swiss Pastry and Chocolate Arts BA (Hons) Culinary Arts (in academic partnership with University of Derby and our industry partner The Ritz Paris Hotel) Post-Graduate Diploma in Culinary Arts Master of International Business in Culinary Management 8

9 Undergraduate Studies in Hotel and Tourism Management The first five terms of César Ritz Colleges hospitality undergraduate programs are offered at the Lucerne and Le Bouveret campus. Students complete the last three terms of this program at the Brig campus. Bachelor of International Business (BIB) in Hotel and Tourism Management Students in this program take eight terms of on-campus coursework (Term 1 Term 8) and two required 4-6 month (minimum 640 hours) industry placements. The first five terms can be taken at the Lucerne or Le Bouveret campus. The last three terms are offered at the Brig campus. The award is issued by César Ritz Colleges. Objective: This flexible and challenging program prepares graduates for entry-level management positions from the outset of their careers in the hospitality industry, and for continuation into senior management positions as their careers progress. Graduates will also have the skill set to open and operate their own business. With this degree, graduates may also further their education with a master s degree in hospitality management or an MBA degree. Structure: This program consists of eight terms of classroom studies and four terms of industry training. Total duration of the program is 36 months. Bachelor of Arts (BA) in Hospitality Business Management This program requires eight terms of on-campus coursework (Term 1 Term 8) and two required industry placements of 4-6 months (minimum 640 hours) each. The first five terms are offered at the Lucerne or Le Bouveret campus. The last three terms are offered at the Brig campus. The award is issued by Washington State University. Objective: Graduates of this program begin their careers in entry-level management positions in the hospitality industry. Through their career arc, they can advance into senior management positions or continue their education in MBA or other master s degree programs. Structure: Students in this eight-term program are taught by César Ritz faculty and faculty from Washington State University. Students must be registered as Washington State University students if they would like to pursue this academic qualification as well. To be accepted into the BA program and to maintain their Washington State University student status: 1. Students must have earned a Cumulative Grade Point Average of 2.5 after Term 3 in order to continue the application process during Term 4. 9

10 2. Upon acceptance by Washington State University, students are officially registered as WSU students and, at the beginning of Term 5, enroll in their first online/hybrid course co-taught by faculty from César Ritz Colleges and Washington State University. 3. At the end of Term 5, students must have maintained a Cumulative Grade Point Average of 2.5 in yellow courses (see below) in order to be certified by the Carson College of Business of Washington State University. 4. Upon continuation of their studies in Brig, students must maintain a cumulative Grade Point Average of 2.5 in green courses (see below) and an overall cumulative Grade Point Average of 2.00 in order to qualify for graduation. Course Listings for BIB, BA Course Titles CODES Credits Term 1 - Bouveret or Lucerne Introduction to Hospitality and Tourism Management HTM131 IHT 3 Management Information Systems MIS150 MIS 3 Introduction to Nutrition and Food Science SCI140 NUT 3 Public Speaking ENG102 PUB 3 Language 1 (Fren/Germ) xxxx101 xxxx1 3 Introduction to Industry Experience HTM182 I2I 1 Food Service Theory & Practice HTM102 FTP 1 Term 2 - Bouveret or Lucerne Food Service Studies & Operations HTM112 FSO 3 Business Writing ENG101 WRIT 3 Wine and Beverage Management HTM350 BEV 3 Mathematics for Hospitality Business MAT211 MATH 3 Language 2 (Fren/Germ) xxxx102 xxxx2 3 I N T E R N S H I P 1 (4-6 months) INT198 INT1 6 Term 3 - Bouveret or Lucerne Rooms Division Operations HTM235 RDO 3 Roots of Contemporary Global Issues GEN230 ROOTS 3 Calculus for Hospitality Business MAT222 CALC 3 Microeconomics ECO101 MICRO 3 Financial Accounting ACC234 ACC 3 Term 4 - Bouveret or Lucerne Hospitality and Tourism Law LAW201 LAW 3 The Built Environment ART202 BUILT 3 Macroeconomics ECO102 MACRO 3 Managerial Accounting ACC344 MAC 3 Cultural Diversity in Organizations GEN309 C-DIV 3 10

11 Term 5 - Bouveret or Lucerne Washington State University Statistics (hybrid) DEC215 STATS 4 International Politics GEN353 I-POL 3 Foodservice Systems and Control HTM358 FSC 3 Hospitality Business Ethics GEN360 ETH 3 Food Chemistry CHEM101 CHEM 4 I N T E R N S H I P 2 (4-6 months) INT398 INT2 6 Term 6 Brig Principles of Management MGT301 MGT 3 Financial Management (hybrid) FIN354 FIN 3 Hospitality Marketing MKT360 MKT 3 Tourism in a Global Perspective TOU325 GL-TOU 3 Business Planning Project 1 ENG402 BPP1 3 Term 7 Brig Career Management HTM320 CAREER 1 Human Resource Management MGT450 HRM 3 Operational Analysis (hybrid) HBM491 OPS 3 Service Operations Management HTM494 SOM 3 Elective 1 various ELECT1 3 Business Planning Project 2 HTM485 BPP2 3 Term 8 Brig Economics and Public Policy ECO305 EPP 3 Social Psychology of Hospitality PSY350 PSYCH 3 Hospitality Leadership & Organizational Behavior HBM381 OB 3 Strategic Hosp Mgt Case Studies & Research HBM495 STR-MGT 3 Elective 2 various ELECT2 3 Business Planning Project 3 HTM486 BPP3 3 Note: Courses color-coded in yellow are required pre-requisites for Carson College of Business Certification and require a CGPA of Courses color-coded in green indicate courses taught by WSU or WSU-approved faculty and require a CGPA of Courses color-coded in mauve (Calculus, Chemistry, Elective 2) indicate courses which are optional for students who pursue César Ritz Colleges BIB degree qualification only. Elective Courses Elective courses are courses offered in the areas of International Business, Culinary Trends, Business Start-Up, and Tourism & Sustainability Management. Offerings vary during the year. Students are informed of availability of selected elective courses one term in advance in order to register for their preferred elective. 11

12 Hybrid Courses Hybrid courses are online courses co-taught by faculty from César Ritz Colleges and Washington State University. Grading System The following grading scale is applied for César Ritz Colleges undergraduate hospitality management program: Letter Point Value % From - To Interpretation A Excellent A Excellent B Above Average B Above Average B Course Average C Minimum Pass C Minimum Pass C Below Average / Marginal Fail D Below Average / Marginal Fail D Below Average / Marginal Fail F Course Fail An incomplete, designated by the letter I, is a temporary grade for coursework not completed due to circumstances beyond the student s control (serious illness, family emergency, etc.). An incomplete grade must be completed by the end of the next term; if not, it becomes an F grade. Honor Roll César Ritz Colleges recognizes excellence in academic performance. Students who completed at least 15 credits in a term and who scored a term Grade Point Average of 3.7 or greater will be placed on that term s honor roll. Academic Progress and Status Overall individual academic performance is calculated at the end of each 11-week term and those with performance of below average / marginal fail or below are reported to the Academic Dean. Students with unsatisfactory performance are informed of their academic status as soon as the results have been confirmed by the Exam Board. Initially, this information is provided by 12

13 contacting the student via ; personal counseling is provided by the Academic Dean and the Program Manager prior to the beginning of the next term. Academic Probation Through the testing process, instructors give on-going feedback on academic performance to each student. In addition, instructors report their observations and concerns to the Program Manager, who counsels students and issues academic warnings if needed. Students are placed on academic probation for the next academic term if their cumulative grade point average (CGPA) of the previous term falls between 1.60 and It means that students may continue their studies, but that they are required to raise their CGPA. Students will be notified in writing when they are placed on academic probation. To be taken off academic probation, the student must show progress by achieving a GPA of 2.0 or above during the next term. Students on probation are ineligible for office in the Student Ambassador Forum. Students who do not demonstrate progress during the next term may be required to repeat that term. Term Repeat Students whose CGPA falls below 1.60 are required to repeat the term; students who were not able to show progress after having been placed on Academic Probation may also be required to repeat one term of studies. Students who cannot raise their CGPA to the required 2.00 after a term repeat may be dismissed from César Ritz Colleges. This decision is within the authority of the Exam Board. Note: in some cases a student s cumulative grade point average (CGPA) may be above 2.00 and the most recent term grade point average below Depending on the particular situation, the student may be required to repeat a term or may be allowed to continue. This is decided during the exam board meeting. Graduation Requirements The Bachelor of International Business in Hotel and Tourism Management is awarded to students who have met the following requirements: successful completion of the academic courses in Terms 1 through 8, with a CGPA of 2.00 or higher, and no courses failed; successful completion of two 4 6 month (minimum 640 hours each) supervised training periods one of which must be completed in Switzerland; the fulfillment of all financial and other obligations to the school. The Bachelor of Arts in Hospitality Business Management is awarded to students who have met the following requirements: successful completion of the academic courses in Terms 1 through 8, with a CGPA of 2.00 or higher, and no courses failed; successful completion of a CGPA of 2.50 or higher for WSU Carson College of Business core requirements (WSU yellow and green courses); successful completion of two 4 6 month (minimum 640 hours each) supervised training periods one of which must be completed in Switzerland; the fulfillment of all financial and other obligations to the school. 13

14 We encourage and support our students in reaching both academic qualifications. Students who do not meet the graduation requirements for the Bachelor of International Business or Bachelor of Arts may qualify for the following exit options: Higher Diploma in Hotel and Tourism Management, awarded after Term 6, having successfully completed all academic courses in Term 1 through Term 6, having earned a CGPA of 2.00, and having successfully completed two 4 6 months (minimum 640 hours) industry training of which one must be completed in Switzerland. Certificate in Hotel and Restaurant Operations, awarded after Term 2, having successfully completed all academic courses in Term 1 and Term 2, having earned a CGPA of 2.00, and having successfully completed 4 6 months (minimum 640 hours) industry training in Switzerland. Class Attendance Policy Class attendance is critical to student learning. Attendance is compulsory in all lessons, seminars, practical lessons, professional visits and other scheduled school activities. Students who miss more than 15% of classes in any course (including but not limited to documented medical illness, scheduled interviews, or professional visits) will receive an automatic failing grade ( F ) for the course. If students are five minutes late to class they will be marked absent for that hour. Students might be sent to change if they are not complying with the grooming standards. In this case students will also be marked absent. Students are required to monitor their attendance. Campus Enrolment and Transfers Students are expected to complete their studies as outlined in their study plan and their internship requirements seamlessly from beginning to end. Students who enroll in the hospitality undergraduate program in either Le Bouveret or Lucerne have the opportunity to transfer from one campus to the other during their studies. This option can be exercised only after successful completion of their first internship, is subject to availability on the respective campuses and requires the approval of Academic Management as well as the local immigration office. Students wishing to transfer are required to apply for a transfer three months prior to returning on campus; transfers are subject to the Academic Dean s approval. Transfers are not granted between terms (i.e., Term 3--Term 4--Term 5). Transfers will be prioritized on a fees payment basis. Independent Studies All César Ritz Colleges programs require campus residence but, with the approval of the Program Manager, undergraduate students may complete a maximum of 6 credits (typically two courses) per academic term through independent study (some courses language and practical courses are excluded). Students receive regular feedback from their supervisor and are expected to achieve the same course objectives as on-campus students. Independent study is normally offered only for failed courses, for courses not offered in a 14

15 term, or to transfer students who have an individual study plan. A fee is applied to independent studies. They are not a study option for WSU green courses. The following guidelines may help students with the successful completion of an independent study: Students who undertake Independent Studies need to ensure that they are regularly engaged in the process and allocate time during the week to go through material and submit assignments on time. Whether you have taken the course before or not the study pattern might differ. For some students, lack of regular class attendance might require a higher level of self-discipline, ability to effectively manage time and organization. Set aside time and ensure that you have regular meetings either in person or online with your course lecturer. Studying independently requires planning. The study pattern and assignments might differ from what the student is used to in a regular class hence a certain adaptation is required. Ensure that you communicate regularly with your course lecturer and alert them early in case you have personal circumstances that might hinder your performance. Establishing a routine, one that is free of distraction, and that is structured, is an important parameters that can greatly contribute to the students successfully completing the course(s). Stay in touch with your lecturer on a repetitious basis. Academic Scholarships César Ritz Colleges encourages and supports academically strong students, partly through the opportunity for academic scholarships. These are available to students who have demonstrated consistent high academic performance throughout their studies and who have completed the full Bachelor of International Business degree program at César Ritz Colleges. Scholarship amounts are credited towards the student s last term of studies. Specific details are set out in the César Ritz Colleges Application Package. 15

16 Postgraduate Studies in Hospitality Management César Ritz Colleges offers a Master of Arts in International Business and Tourism Management and a Master of Science in International Hospitality Management. These degrees are validated by the University of Derby and follow the guidelines set out by the University of Derby (UoD). Master of Arts (MA) in International Business in Hotel and Tourism Management Objective: The Master of Arts in International Business in Hotel and Tourism Management program provides a challenging program to satisfy the academic, professional, and personal needs of candidates seeking management careers in the industry. It assists students in achieving their entrepreneurship and leadership potential through business-plan projects, networking, and personal coaching. Structure: The Master of Arts in International Business in Hotel and Tourism Management degree requires four terms of academic study. The master s degree also includes an optional work experience component. Course Listings for MA Term 1 Brig Course Titles CODES CREDITS Food and Beverage Service Management 7HO International Tourism Management 7HO Language 1 (French /German), optional, required for training LANF/LANG Term 2 Brig Management Accounting and Finance 7HO Consumer Behaviour and Strategic Marketing 7HO Language 2 (French/German), optional, required for training LANF/LANG Elective, optional 10 Term 3 Brig Human Resource Management and Organizational Behaviour 7HO Research Methods 7HO Language 3 (French/German), optional, required for training LAN/LANG Elective, optional 10 I N T E R N S H I P (4-6 months), optional INT198 Non- Credit Term 4 Brig Business Plan Project 7HO Strategic Hospitality Management 7HO

17 Master of Science (MSc) in International Hospitality Management Objective: The Master of Science in International Hospitality Management provides a student-centered and academically rigorous program for students seeking to develop careers in the international hospitality and tourism industries. It develops critical thinking and the problemsolving skills required for management level positions. The program includes the preparation of a research dissertation over six months (full-time), setting the foundation for continuing on to a PhD. Structure: The Master of Science in International Hospitality Management degree requires five terms of academic study. The master s degree also includes an optional work experience component. Course Listings for MSc Term 1 Brig Course Titles CODES CREDITS Food and Beverage Service Management 7HO Information Technology and e-business 7HO Language 1 (French or German), optional, required for training LANF/LANG Term 2 Brig Management Accounting and Finance 7HO Consumer Behaviour and Strategic Marketing 7HO Language 2 (French or German), optional, required for training LANF/LANG Elective optional, optional, required for training 10 Term 3 Brig Human Resource Management and Organizational Behaviour 7HO Research Methods 7HO Language 3 (French or German), optional, required for training LANF/LANG Elective Optional, optional, required for training 10 I N T E R N S H I P (4-6 months), optional INT198 Non- Credit Term 4 - Brig Dissertation Part 1 7HO718 Elective - optional 10 Term 5 - Brig or off campus Dissertation Part 2 7HO Elective - optional if on campus 10 17

18 Grading Systems In line with the University of Derby, the following grading scale is applied for César Ritz Colleges post-graduate hospitality management programs: Mark Grade Descriptors Descriptor % Excellent Outstanding: high to very high standards; a high level of critical analysis and evaluation, incisive original thinking; commendable originality; exceptionally well researched; high quality presentation; exceptional clarity of ideas; excellent coherence and logic. Trivial or very minor errors 60-69% Very Good A very good standard; a very good level of critical analysis and evaluation; significant originality; well researched; a very good standard of presentation; pleasing clarity of ideas; thoughtful and effective presentation; very good sense of coherence and logic; Minor errors only % Good A good standard; a fairly good level of critical analysis and evaluation; some evidence of original thinking or originality; quite well researched; a good standard of presentation; ideas generally clear and coherent, some evidence of misunderstandings; some deficiencies in presentation % Satisfactory A sound standard of work; a fair level of critical analysis and evaluation; little evidence of original thinking or originality; adequately researched; a sound standard of presentation; ideas fairly clear and coherent, some significant misunderstandings and errors; some weakness in style or presentation but satisfactory overall % Unsatisfactory Overall marginally unsatisfactory; some sound aspects but some of the following weaknesses are evident; inadequate critical analysis and evaluation; little evidence of originality; not well researched; standard of presentation unacceptable; ideas unclear and incoherent; some significant errors and misunderstandings. Marginal Fail. 5-34% Very Poor Well below the pass standard; a poor critical analysis and evaluation; no evidence of originality; poorly researched; standard of presentation totally unacceptable; ideas confused and incoherent, some serious misunderstandings and errors. A clear fail 18

19 well short of the pass standard. 1-4% Nothing of merit Nothing of value is contained in the submitted work. Nil Report grade. NS Non-submission No work has been submitted Z Academic offence notation Applies to proven instances of academic offence Students enrolled in the Postgraduate Programme in collaboration with the University of Derby follow the Academic Regulations as stipulated in their website under section: Academic Regulations (3Rs). The relevant link is as follows: Deferrals and Referrals Students who wish to defer need to complete an Exceptional Extenuating Circumstances (EEC) form which will be forwarded for approval to the University of Derby s EEC panel for consideration. This form needs to be submitted prior to the original submission deadline, with evidence and the work completed to date. Referrals are considered during an official Exam Board. In general when a student does not pass an assessment component at the first attempt they may be offered the opportunity to submit further work to achieve a pass standard. If the referral work is pass standard the work will be capped at 40%. If the student fails the referral opportunity, there is normally an entitlement to re-enrol for and retake the module in full once more. Late Submission Work which is submitted after the designated deadline for a coursework assessment is deemed late. Further information can be found online at the University of Derby web-site Grades & Results Publication Grades are provisional until confirmed at an Examination Board. Students can receive their provisional grades from their respective lecturers. Grades are released in the online University of Derby system after the Examination Board has been met. Module results and classification outcome can be viewed within the My Grades section of Student Centre. Authorised Break from Study Should you have personal circumstances that might prevent you from continuing with your studies you can request an Authorised Break from Study. Please complete the form accessible via this link: You are allowed to have in total twelve months away from the programme (this period includes the internship period). If you extend without prior approval students will be referred to an Exam Board and might exit the programme. Long breaks from the programme might 19

20 also mean changes in terms of delivery, structure and so on. Therefore it is advisable to complete early your studies. Graduation Requirements The Master of Arts in International Business in Hotel and Tourism Management, and the Master of Science in International Hospitality Management are awarded to students who have met the following requirements: successful completion of all course work, including optional electives (if any); fulfillment of all admission criteria; fulfillment of financial and other obligations to César Ritz Colleges and University of Derby; no outstanding administrative or academic issues; the qualification has been conferred by the Exam Board of University of Derby. Credit Requirements and Exit Points PG Certificate: 60 credits achieved PG Diploma: 120 credits achieved Masters (MA / MSc): 180 credits achieved Class Attendance Policy Class attendance is critical to student learning. Attendance is compulsory in all lessons, seminars, practical lessons, professional visits and other scheduled school activities. Students are required to monitor their attendance. Students in the Postgraduate Programs must comply with the César Ritz attendance policy which is endorsed by the University of Derby, which states that class attendance is compulsory. Candidates who miss class must submit official documents to the Programme Manager. In circumstances such as an internship interview, an absence form must be submitted in writing to the Program Manager 24 hours in advance. Excessive absences without grounds will lead to course withdrawal. A lecturer may handle tardiness as an absence. Absences are counted for the whole unit and not for each element. Two absences will generate a letter from the Executive Assistant Manager, three absences will generate the First Academic Warning from the Programme Manager. Failure to comply will lead to a meeting with the Academic Director / Dean and can lead to course withdrawal. 20

21 Undergraduate Studies in Culinary Arts The Culinary Arts Academy Switzerland (CAAS) is located on the Lucerne and Le Bouveret campuses. Students can begin their studies either in Lucerne or Le Bouveret; with the start of Term 3, students continue their culinary career in Le Bouveret. The Swiss Pastry and Chocolate Arts program is unique to the Lucerne campus. Certificate in Swiss Pastry and Chocolate Arts (SPCA) Objective: Graduates of this program can work in entry-level positions and work their way up to pastry chefs, pâtissiers, or chocolatiers in a wide range of professional contexts throughout the culinary world. Structure: This two-term program teaches students all aspects of the pastry kitchen, from traditional Swiss and European creations through modern recipes and trends in plated desserts. Students learn and practice techniques for creating a wide variety of warm, cold, and frozen desserts for both plated and buffet presentation, as well as truffles, pralines, and chocolates, and artistic sugar and chocolate show pieces. In addition students complete two levels of a foreign language, either German or French. The course is followed by a mandatory 4 6 month internship in Switzerland or abroad. Course Listings for SPCA Term 1 Lucerne Course Titles Codes Credits Swiss Pastry and Chocolate Arts - Part 1 PCA101 SPCA1 40 Language 1 (Fren/Germ) xxxx101 xxxx1 5 Introduction to Industry Experience MGT110 I2I 5 Term 2 Lucerne Swiss Pastry and Chocolate Arts - Part 2 PCA102 SPCA2 45 Language 2 (Fren/Germ) xxxx102 xxxx2 5 I N T E R N S H I P 1 (4-6 months) INT130 INT1 20 BA (Hons) Culinary Arts (UoD) Objective: This program prepares students for food production and management positions throughout the culinary industry. Students master advanced Swiss culinary practices, and acquire the knowledge and skill sets necessary to become industry leaders as they progress through their culinary careers. Structure: Students in this program take seven terms of on-campus coursework (Term 1 Term 7) and two required 4-6 month industry placements. The first two terms can be taken at the Lucerne 21

22 or Le Bouveret campus. The last five terms are offered at the Le Bouveret campus. The award is issued by the University of Derby. Course Listings for BA Course Titles Codes Credits Term 1 - Bouveret or Lucerne Fundamentals of Classical Cooking Practical KIT111 FCP 10 Fundamentals of Classical Cooking Theory KIT112 FCT 5 Food Safety & Sanitation SCI113 FSS 5 Introduction to Industry Experience MGT110 I2I 5 French/German Language 1 FRE/GER119 FRE1/GER1 5 Term 2 - Bouveret or Lucerne Culinary Skills in Banquet and Buffet Preparation KIT121 BANQ 10 Kitchen Management KIT122 KMGT 10 Business Communication HUM124 COMM 5 Introduction to Baking and Pastry Arts BPA128 BPA1 10 French/German Language 2 FRE/GER129 FRE2/GER2 5 Term 3 Bouveret Cuisines of Europe KIT131 ECA 10 The World of Garde Manger KIT132 GARDE 10 Nutrition SCI133 NUT 5 French/German Language 3 FRE/GER139 FRE3/GER3 5 I N T E R N S H I P 1 (4-6 months) INT130 INT1 20 Term 4 Bouveret Cuisines of the World KIT241 WCA 20 Restaurant Service and Management MGT247 SRV 20 Wine, Beverage and Mixology * WIN245 BEV 5 Marketing for the Food Industry MGT246 MKT 5 Term 5 Bouveret Fine Dining Kitchen KIT251 FDK 20 Advanced Baking and Pastry * BPC258 BPA2 20 Food & Beverage Management MGT257 FBM 5 Applied Research HUM254 RES 5 I N T E R N S H I P 2 (4-6 months) INT250 INT2 20 University of Derby: Term 6 Bouveret Business Plan for the Entrepreneur 1 BPE366 BPE1 20 Culinary Concept Planning MGT367 CONCEPT 10 Food Development Project KIT361 DEV 10 Food Styling HUM360 STYLE 10 Chocolate and Sugar Arts BPC368 CHOCO 10 22

23 Term 7 Bouveret Business Plan for the Entrepreneur 2 * BPE376 BPE2 20 Culinary Events Management KIT372 EVENT 10 Gastronomy and Food Trends MGT377 TRENDS 10 Food Philosophy HUM370 PHIL 10 International Food and Wine Matching WIN375 MATCH 10 * Courses co-taught by the The Ritz Paris Hotel Grading Systems In line with the University of Derby, the following grading scale is applied for the Culinary Arts Academy s culinary undergraduate programs: Mark Grade Descriptors Descriptor % Excellent Outstanding: high to very high standards; a high level of critical analysis and evaluation, incisive original thinking; commendable originality; exceptionally well researched; high quality presentation; exceptional clarity of ideas; excellent coherence and logic. Trivial or very minor errors 60-69% Very Good A very good standard; a very good level of critical analysis and evaluation; significant originality; well researched; a very good standard of presentation; pleasing clarity of ideas; thoughtful and effective presentation; very good sense of coherence and logic; Minor errors only % Good A good standard; a fairly good level of critical analysis and evaluation; some evidence of original thinking or originality; quite well researched; a good standard of presentation; ideas generally clear and coherent, some evidence of misunderstandings; some deficiencies in presentation % Satisfactory A sound standard of work; a fair level of critical analysis and evaluation; little evidence of original thinking or originality; adequately researched; a sound standard of presentation; ideas fairly clear and coherent, some significant misunderstandings and errors; some weakness in style or presentation but satisfactory overall % Unsatisfactory Overall marginally unsatisfactory; some sound aspects but some of the following weaknesses are evident; inadequate critical 23

24 analysis and evaluation; little evidence of originality; not well researched; standard of presentation unacceptable; ideas unclear and incoherent; some significant errors and misunderstandings. Marginal Fail % Poor Below the pass standard; a poor critical analysis and evaluation; no evidence of originality; poorly researched; standard of presentation totally unacceptable; ideas confused and incoherent, some serious misunderstandings and errors. A clear fail short of the pass standard. 1-20% Very poor Well below the pass standard, with many serious errors. Standard of presentation totally unacceptable, incoherent and may be severely under-length. No evidence of evaluation or application. A very clear fail, well short of the pass standard. NS Non-submission No work has been submitted Z Academic offence notation Applies to proven instances of academic offence Passing Modules If a student passes a module, by achieving an average mark of at least 40%, the credit is awarded by the Exam Board. It is not possible to retake a module that has been passed, unless there is allowance made by an external body associated with the programme, explicitly stated in the programme specification. Late Work Work which is submitted after the designated deadline for a coursework assessment is deemed late. If serious circumstances beyond a student s control affect their ability to complete an assessment they may submit a claim for Exceptional Extenuating Circumstances. This must be accompanied by evidence and the work done to date, by the original assessment submission deadline. This will be considered by the Exam Board. If the submitted work is late but within 7 days of the deadline, the work is assessed but the highest mark available is the minimum pass grade 40%. There is no entitlement to feedback although feedback may be offered. There is no entitlement to submit late after an agreed submission extension (e.g. deferral) nor for submission of referred work. If the work is tendered more than 7 days after the deadline, it is not marked and an NS grade is recorded. Referred works submitted late are not marked and an NS grade is recorded. 24

25 Failing Modules A module is failed if: (i) The work submitted is not of a high enough standard to warrant an overall mark of at least 40% for the module. (ii) Work has not been submitted for the module assessments. If a student fails to submit an assignment a mark of NS will be recorded. There is normally no entitlement to referral if no work has been submitted. (iii) The student has committed academic offences and a penalty of failing the module has been imposed If a student fails a module, the appropriate option from the following will apply: in one assessment: if overall grade is 40 or more, then this will be compensated to a Pass grade 1 34 in one assessment: a piece of referral work will need to be completed, normally within 6 weeks, of the same type of assessment i.e. a written report must be rewritten, a written exam must be retaken as a resit exam. Students will be charged the same as a resit exam, so you should claim for this in the same way in all assessments: referral work will need to be completed in all assessments, as above. 0: if a piece of work has not been submitted, there is normally no entitlement to referral and the whole course must be retaken If the referral work has a grade below 40, the whole course must be retaken with attendance. ALL referral work and retake of courses will have a capped grade of 40%. Recalculation of grade: If there were 2 original assessments, the capped grade of 40 is added to the other original assessment grade. Therefore the final overall grade can be higher than 40. Please also refer to the handbook The 3Rs, published by Derby, which can be found on the following website link: If a student has failed a module (mark below 40%) at the first attempt, including any referral opportunity, there is normally an entitlement to re-enrol for, and retake, the module in full once more. Retaking necessitates attendance and requires completion of all the assessments. Any assessment marks from the previous attempt at the module cannot be carried forward. If a student fails the module, including the referral opportunity on the second attempt there is no automatic entitlement to a further attempt. The offer of a third attempt is at the discretion of the Exam Board, and will only be made if there are compelling reasons to support that decision. A student who fails any practical course work will be required to repeat such. This may lead to completing an additional term of studies before the student is qualified for internship or eligible to graduate. 25

26 Graduation Requirements The Certificate in Swiss Pastry and Chocolate Arts is awarded to students who have met the following requirements: successful completion of the academic courses in Term 1 and Term 2 of this program and no courses failed; successful completion of one 4 6 month (minimum 640 hours) supervised training period in Switzerland or abroad; the fulfillment of all financial and other obligations to the school. The BA (Hons) Culinary Arts is awarded to students who have met the following requirements: successful completion of all course work (Term 1 Term 7); successful completion of two 4 6 month (minimum 640 hours each) supervised training periods one of which must be completed in Switzerland; fulfillment of all admission criteria; fulfillment of financial and other obligations to César Ritz Colleges and University of Derby; no outstanding administrative or academic issues; the qualification has been conferred by the Exam Board of University of Derby. We encourage and support our students in reaching the academic qualification for the BA (Hons) Culinary Arts. For students who may not meet the graduation requirements for this degree, students may qualify for the following exit options: Swiss Higher Diploma in Culinary Studies, awarded after Term 5, having successfully completed all academic courses in Term 1 through Term 5, and having successfully completed two 4 6 months (minimum 640 hours) supervised training periods, one of which must be completed in Switzerland. Swiss Advanced Certificate in Culinary Arts, awarded after Term 3, having successfully completed all academic courses in Term 1 through Term 3, and having successfully completed 4 6 months (minimum 640 hours) supervised training period in Switzerland. Class Attendance Policy Class attendance is critical to student learning. Attendance is compulsory in all lessons, seminars, practical lessons, professional visits and other scheduled school activities. Students who miss more than 15% of classes in any course (including but not limited to documented medical illness, scheduled interviews, or professional visits) will receive an automatic failing grade ( F ) for the course. Students are required to monitor their attendance. 26

27 Postgraduate Studies in Culinary Arts The Culinary Arts Academic Switzerland offers a Post-Graduate Diploma in Culinary Arts and Master in International Business in Culinary Management. Postgraduate Diploma (PGD) in Culinary Arts Objective: The Postgraduate Diploma in Culinary Arts gives students a deep understanding of gastronomy and culinary arts. The full-time programme of culinary arts is designed to inspire creativity and offer students the tools to set new culinary trends. Structure: The programme consists of two terms of practical and theoretical courses. This includes the rules of hygiene, modern methods and knife control techniques and provides the foundation and knowledge to continue towards the Master s degree programme, after completion of an internship of four to six month. Course Listings for PGD.Course title Code Credits Fundamentals of Classical Cooking KIT 511 P-FCP 20 Fundamentals of Classical Cooking Theory P-FCT Food Safety & Sanitation SCI 513 P-FSS 10 Food History in Culture HUM 514 P-HIST 5 Menu Design and Nutrition MGT 517 P-MENU 10 French Language 1 FRE 519 P-FRE1 5 Food of the World KIT 521 P-FOW 20 Baking and Pastry BPC 528 P-BPA 10 Culinary Terroir Discovery Series KIT 522 P-TDS 10 Food and Wine Matching WIN 525 P-FWM 5 French Language 2 FRE 529 P-FRE2 5 Internship 1 P-INT1 20 Master of International Business (MIB) in Culinary Management Objective: Providing graduates with an in-depth understanding of gastronomy and culinary arts, the Master of International Business in Culinary Management builds on restaurant management, culinary knowledge, skill and creativity so that students are able to demonstrate innovative ideas in the setting up and development of their own culinary business plan. 27