Culinary Management (Co-op) - #1026C. Program Handbook

Transcription

1 Culinary Management (Co-op) - #1026C Waterloo Campus School of Business & Hospitality Conestoga College Institute of Technology and Advanced Learning Program Handbook Academic Year This is a companion document to the current Conestoga College Student Guide Last revised June 2015

2 Table of Contents 1. Program Handbook Introduction... 5 Executive Dean Welcome Program Staff Contact Information Culinary Management (Co-op) Program Information... 8 Program Overview... 8 Current Program Design... 8 Program Learning Outcomes... 9 Program Expectations... 9 Employment Opportunities Professional Associations PAC Program Advisory Committee Co-op Program Standard Required Equipment, Uniforms, Supplies and Textbook(s) Machine Operation & Safety Physical Protection Awards, Scholarships and Bursaries Degree Completion Opportunity Pathways Articulation Agreements School of Business & Hospitality Attendance Responsibilities Attendance Rules Reporting of Absences Student Absence for Assessed Material How to Report Absences on the Student Portal Absence for Other Reasons Class Cancellations due to Faculty Absence School of Business & Hospitality Program Classroom Information Course Outline Culinary Management (Co-op) - Program Handbook Page 2

3 Instructional Plans (formally known as Course Requirement Sheet) Practices within the Classroom Practices within the Lab Electronic Devices Recording Devices Electronic Translator Use Research Assignments Grading Plagiarism College Academic Concerns during a Course Student Representation Conestoga Students Inc. (CSI) School of Business & Hospitality Exam Information Examination Procedures Students without College Identification for Final Examinations Missed Examinations Examination Conflicts/Alternative Exam Dates Bad Weather Conditions and Testing Supplemental Exams Supplemental Exam Rules Mandatory Conditions for Supplemental Exams Other Information School of Business & Hospitality Academic Information Academic/Student Services Academic Dates Academic Standing Decision and Promotion Clearance of Failed Courses Academic Probation Culinary Management (Co-op) - Program Handbook Page 3

4 Discontinuance Re-admission to a Program Special Timetabling Timetable Changes College wide Academic Policies and Procedures College Policies and Procedures Credit Transfer Prior Learning Assessment and Recognition (PLAR) Program Transfer Adding Courses Dropping Courses Withdrawal from Program Graduation Student feedback Key Performance Indicators Student Appraisal of Teaching (SAT) Safety Information Services Offered Basic Safety Emergency Telephone Messages After Hours Access Policy Parking Program Handbook Revision Log Revision Date Culinary Management (Co-op) - Program Handbook Page 4

5 1. PROGRAM HANDBOOK INTRODUCTION The purpose of this handbook is to provide students with program-specific information. The material in this handbook is accurate at the date of posting and is applicable for the current academic year. Students will be informed of handbook changes that occur, if any, through college . Program handbooks are updated yearly and students must check their program handbook for the current edition. This handbook must be read in conjunction with general information about Conestoga College found on the website and in the Student Guide. The information in the Student Guide and on the college website applies to all students, regardless of program. It is the responsibility of each student to review and comply with the content in this document. The School of Business & Hospitality is here to educate students on how to manage their college experience, navigate the college systems, make informed decisions and assume responsibility for their academic success. If there are any questions or concerns regarding the content in this handbook, please contact the Academic Advisor for the School of Business & Hospitality, Gillian Oldfield, Doon campus - room 1B47, , ext. 3634, or at [email protected]. We wish you all the best in your studies! Culinary Management (Co-op) - Program Handbook Page 5

6 Executive Dean Welcome The School of Business and Hospitality is one of Ontario s premier business schools. We offer many options, opportunities and pathways to complete, specialize or expand your education, fulltime or part-time. Students have a choice of programs to fit most areas of business or hospitality today, comprised of apprenticeships, one-year certificates, two-year and three-year advanced diplomas, as well as graduate certificates and several degree opportunities with specializations available. The School offers bachelor s degree programs in International Business Management and Accounting, Audit and Information Technology. Our graduates have the ability to apply what they have learned in the classroom and labs to the real world immediately. We know this is of paramount importance in the rapidly changing world of business of today. The School of Business and Hospitality teaches more than just business skills, culinary competencies and management theories. Here at Conestoga, you will learn the critical thinking skills required to solve problems at a fast pace and the ability to shape your career in a positive way. Each faculty member has significant industry experience that will help you acquire the valuable hands-on experience you need. Whether your passion is marketing, culinary skills, accounting, supply chain or hospitality, businesses value employees who can be productive on the first day they arrive in their new role. At Conestoga you will learn to be that person. We encourage you to contact us for more information about how the School of Business and Hospitality can provide you with the skills and abilities that will give you the competitive advantage required to make you a success. I look forward to seeing you on campus soon. Sincerely, Gary Hallam, Executive Dean School of Business & Hospitality Conestoga College Institute of Technology & Advanced Learning Culinary Management (Co-op) - Program Handbook Page 6

7 2. PROGRAM STAFF CONTACT INFORMATION For a list of all full-time staff, faculty, Coordinators, and Chairs, please check the School of Business & Hospitality website contact list. In addition to the full-time faculty, other faculty will teach students in their program. Contact information for these faculty members will typically be provided on the first day of the course. Coordinator, Culinary Philippe Saraiva , ext [email protected] Waterloo Campus, Room 1A21 Coordinator, Hospitality Trevor Wynne-Jones , ext [email protected] Waterloo Campus, Room 1A19 Chair s Assistant Deb Steeves , ext [email protected] Waterloo Campus, Room 1C04 Executive Dean s Assistant Jen Graci , ext [email protected] Doon Campus, Room 1B53-3 Coordinator, Event Management & Global Hospitality Management Catherine Wittke , ext [email protected] Waterloo Campus, Room 1A19 Coordinator, Food Service Worker Ann Avery , ext [email protected] Waterloo Campus, Room 1A19 Chair Keith Muller , ext [email protected] Waterloo Campus, Room 1C04 Executive Dean Gary Hallam , ext [email protected] Doon Campus, Room 1B Culinary Management (Co-op) - Program Handbook Page 7

8 3. CULINARY MANAGEMENT (CO-OP) PROGRAM INFORMATION Program Overview This two-year diploma offers a unique opportunity for students to apply skills learned in labs and classes on a paid five-month co-op term. Through demonstrations, lectures and hands-on practice, students are provided knowledge and techniques of quality food preparation and presentation. They gain an understanding of the complexity of kitchen management and experience real-life production. Co-op education work terms in the program enable the student to develop the skills and enhance his/her knowledge learned in the college setting. In addition, courses such as communication, computer skills, marketing, small-business management and nutrition ensure graduates are well rounded to meet the demands of industry. After completion of the co-op industry training and experience, graduates are eligible to write the Provincial Trade of Cook Certificate of Qualification examination and have the option to continue their apprenticeship in industry to earn their Red Seal certification. There are also many options for students to continue in culinary arts graduate certificate programs in Canada and internationally. Please check the website for a complete Culinary Management (Co-op) program overview. Current Program Design Full-time students are registered in a specific program design based on the year that a student begins in a program. Program designs contain all the required courses necessary to graduate from the program. Designs are evolving documents and may change from one academic year to the next. These changes are to reflect the industry standards and requirements for a graduate of this program. If a student does not graduate at the end of the designated semester for the original program design, the student is responsible for meeting any new program design changes in order to graduate. Students can find their program design on the Student Portal by following the steps below: 1. Log in to Student Portal 2. Click on My Courses tab 3. Select View Progress Report button Courses are listed by level/semester. Students can also view courses for the most current program design for the academic year on the Conestoga College website. To find these courses, students need to scroll down the page to the Program Courses Culinary Management (Co-op) - Program Handbook Page 8

9 Program Learning Outcomes The following program learning outcomes identify what students will know and learn by the end of their program: Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. Apply basic and advanced food and bake theories and other related theories to all aspects of food preparation. Contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants. Apply knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources. Apply fundamental nutritional principles to all aspects of food production. Perform effectively as a member of a food and beverage preparation and service team. Apply cost control techniques to food-service operations. Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food-service operation. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. Provide accomplished culinary planning, preparation, and presentation for a variety of food-service environments. Contribute to marketing effectiveness to promote the successful operation of a hospitality operation. Contribute to the management of a variety of food and beverage operations by the effective use of hospitality management skills. Ensure ongoing personal growth in the areas of self-management, interpersonal skills, professional ability, and industry awareness. Program Expectations Expectation 1 A significant amount of group work is required in this program. Individual students are expected to be full participants in, and contributors to, each group based project/assignment within the program coursework Culinary Management (Co-op) - Program Handbook Page 9

10 Individual students who fail to meet this expectation, without documented extenuating circumstances may receive a failing grade in the project/assignment. Guidelines will be provided outlining the requirements of group work by individual faculty members. Expectations will vary among faculty and students are expected to ask questions if they are not clear. Expectation 2 Regular attendance is encouraged in all classes. However, regular attendance is required in all Restaurant Operations, Restaurant Management and Culinary Techniques lab classes. If students miss more than two of these lab classes, they may fail the course. Activities may take place during class time that the student will not be permitted to complete due to absence from class. Expectation 3 Students must use the absence reporting system on the student portal if they are to miss a lab class or assessment due to sickness, bereavement or court appearance. The reporting must be done before the start of the lab or class in which the assessment occurs. Failure to do the absence reporting will result in a zero grade for the lab or assessment. Employment Opportunities Graduates are prepared for careers in a variety of settings including the hospitality industry and institutional food service facilities. Graduates find employment in various hotel and food & beverage settings - restaurants, catering companies, franchises, hotels, resorts, and clubs or private establishments - as kitchen supervisors. Graduates can go from line cooks to sous chef and all other positions in a professional kitchen. With experience, self-employment becomes an option. Professional Associations Culinary students can become members of The Canadian Culinary Federation. PAC Program Advisory Committee Each program at Conestoga has a Program Advisory Committee (PAC), which is made up of industry and academic representatives, as well as current students. The committee meets several times a year to discuss the direction that industry is heading in and any improvements that can be made to keep the program current. This helps to ensure that what students are learning is relevant to their industry. At the beginning of each year, the Coordinator of the program will ask for student volunteers. The Coordinator will decide which students will represent year one and two. The student representatives are expected to attend the meetings. Students must prepare and submit a report based on guidelines provided by the Chair/Coordinator, which will be presented at the Culinary Management (Co-op) - Program Handbook Page 10

11 meeting. Students are expected to be professional, dress in business attire and engage in discussions. Co-op Program Standard Co-operative Education Terms and Conditions In the first week of classes, the student must sign off and agree to adhere to the Co-op Policies and Procedures as outlined in the Co-op and Career Preparation course and outlined below. In order for Hospitality Management students to qualify to participate in Co-operative Education work terms, the student must: Have a minimum of a 65% average in the two semesters prior to the work term. Have successfully completed the following courses: o Co-op and Career Preparation o Sanitation & Safety and Restaurant Operations 1 Have a maximum of two failed or dropped courses during the term that occurs two terms prior to the work term. Not display a significant decrease in academic performance in the semester prior to any work term that may impact co-op eligibility. Students who are discontinued are not eligible for co-op work terms. Students must successfully complete the Co-op and Career Preparation course and maintain academic eligibility standards in order to participate in a co-op work term. As well, students must successfully complete the required co-op program prerequisites to be eligible for co-op. The prerequisites for individual programs may be found on the Hospitality Group econestoga website. Students must conduct their own independent job search in addition to the services provided by the Co-op Office. Students must understand that there is no guarantee of co-op employment from the Co-op Office or the college. Upon acceptance of employment, students must submit a completed Work Term Agreement form to the Co-op Office and fulfill their commitment to the employer as outlined in the form. Any difficulties affecting the continuation of the co-operative education work term must be reported to the Employment Advisor immediately. Students must use their college account for all communication with the Co-op Office and agree to check daily. Students must understand that they are required to complete the Work Term Reporting course on econestoga for each work term by the established deadline dates. It is the student s responsibility to ensure that all the documentation from the student Culinary Management (Co-op) - Program Handbook Page 11

12 and employer has been filled out and delivered to the Co-op Office by the required deadline. Failure to hand in required co-op documents will result in failure of the course. Students must acknowledge that the co-operative education components are a mandatory requirement for graduation from the co-op program. Students will not receive credit for their work term if they resign or leave co-op employment, regardless of the reason, without permission from the Employment Advisor. In addition, students will not receive credit for their work term if they are terminated from their co-op job. Students are required to contact the Coop Office immediately upon termination. Required Equipment, Uniforms, Supplies and Textbook(s) Culinary students are required to dress professionally in uniforms for service in both restaurant and kitchen classes. Uniforms Restaurant Operations 1 & 2 bloom restaurant uniform requirements*: Clean and pressed (ironed) white Oxford Conestoga College logo dress shirt (purchased through the bookstore). Clean and pressed Conestoga College logo black apron (purchased through the bookstore). Clean and pressed black dress pants wool/poly blend (no skirts, denim or tights permitted). Polished black leather safety shoes (heels no taller than 1.5 ). Black dress socks (above ankle height). A business neck-tie that is one solid colour no stripes or polka dots. Appearance: Students must be well groomed, neat and clean. All students must have hair tied-up (off their shoulders). Piercings: only one earing in each ear is permitted (no other piercings). Culinary Techniques 1 & 2 Kitchen uniform requirements*: Clean Conestoga College logo chef jacket (purchased through the bookstore). Clean blue apron (purchased through the bookstore). Clean chef pants (hound s-tooth design - purchased through the bookstore). Blue neck-tie (neckerchief - purchased through the bookstore). Toque - chef's hat (purchased through the bookstore). Black non-slip, closed heel and toe safety shoes Culinary Management (Co-op) - Program Handbook Page 12

13 Appearance: Students must be well groomed, neat and clean. All students must have hair tied-up (off their shoulders). Piercings: only one earing in each ear is permitted (no other piercings). Two side towels. *Should students appear in class out of uniform, lab mark deductions will occur and/or students may be asked to leave the lab with a lab mark of zero. Any required materials for a course are listed on the course outline. Failure to obtain required materials may result in unsuccessful grades in the course. It is strongly recommended that students purchase their supplies, textbooks, etc., which are above and beyond the cost of their tuition, to increase their success within their program. Machine Operation & Safety The kitchen is an area with many potential safety hazards. Chef technologists will train students on safe operating procedures such as kitchen equipment 'lockout - tag-out' safety training. Students will be trained and sign off documents will be completed in the first week of classes for the ware washer, meat slicer and mixer, steamers and other kitchen equipment. Physical Protection Students are required to wear any P.P.E listed in the M.S.D.S sheets when using chemicals in the labs. Awards, Scholarships and Bursaries Conestoga has more than 400 awards, bursaries, scholarships and academic grants available to Conestoga students. These funds are made available to students through the partnerships that Conestoga has established with local businesses and industry leaders. To be considered for an award, students must complete the General Application that is available through the Student Portal under the Financial tab under My Award Applications. Notifications and instructions to complete the application are sent to all full-time students accounts in the fall semester (deadline: first Friday of October) and winter semester (deadline: first Friday in February). For further details about what awards, scholarships and/or bursaries that are available, please check with Student Financial Services. In addition, the School of Business & Hospitality hosts an annual award ceremony in April of each year. This event recognizes the award winners from various Business & Hospitality programs. The awards ceremony gives students an opportunity to network with various donors and to celebrate their accomplishments. Further details regarding this annual event will be provided to students by their college Culinary Management (Co-op) - Program Handbook Page 13

14 4. DEGREE COMPLETION OPPORTUNITY Pathways The School of Business & Hospitality has a number of pathways between programs. Program Coordinators are able to discuss pathway options that may be available to students. In addition, students are able to access Career Services and meet with a Career Advisor to help with their career goals and pathway decisions. Articulation Agreements Conestoga College has articulation agreements with many domestic and international institutions. These agreements allow students to transfer into a specific program with advanced standing. Students must meet the academic requirements stated in the agreement Culinary Management (Co-op) - Program Handbook Page 14

15 5. SCHOOL OF BUSINESS & HOSPITALITY ATTENDANCE RESPONSIBILITIES Attendance Rules Attendance in all classes/labs is strongly recommended and is required for the completion of any assessments. Courses that are delivered in a classroom or lab setting, as opposed to online, will discuss theories and concepts that students will be responsible for, regardless of the student s attendance. Reporting of Absences The Student Portal contains a mechanism for recording student absence(s) from class. This method of recording absence(s) must be used if the student is not present for an assessed item or does not meet the submission deadline. Assessed items that contribute to final grades are defined as the following: Assignments Tests/exams Labs/quizzes Practical skill evaluations Presentations Portfolios Other, as defined by faculty Students are encouraged to also record their absence when there is no evaluation. The Student Portal will provide a list of all absences from scheduled classes. Student Absence for Assessed Material Students are given an instructional plan at the beginning of each semester for each course. This will include all important assessment and submission due dates in the course. Students are expected to attend all assessments set by faculty for their courses. A student who is absent from an assessment must: 1. Contact faculty before the assessment is due, via college . Students must include in the their name, student number and reason for absence. 2. Report their absence on their Student Portal prior to when the assessment is due. 3. Provide valid documentation (i.e. Doctor s note, death certificate, court/legal documentation, etc.) immediately following their return to the college, before alternative arrangements can be made. Please note that valid documentation must be applicable to the assessment date Culinary Management (Co-op) - Program Handbook Page 15

16 If the student has met the above criteria, it is their responsibility to then discuss with faculty the arrangements for a make-up test or alternate assignment immediately upon return to the college. Failure to report an absence, and provide valid documentation when an assessed item or lab is scheduled/due, will result in a mark of zero for that assessment. How to Report Absences on the Student Portal 1. Log in to the Student Portal and click on the Absence tab. 2. Indicate whether or not there is an assessment scheduled on that day by clicking Yes or No, as well as the reason for the absence (Illness or other). 3. Click Continue to report the absence. 4. Click I agree to confirm the absence. 5. Students will receive a confirmation that they have recorded the absence for that day. The Absence Recording System shows the student as being absent for the day, starting from the time that the absence is recorded. For example, if an absence is recorded for a specific day at 11:00 a.m. the system will show the student as being absent for all classes starting after 11:00 a.m. that day. The earliest that an absence may be recorded for a particular day, is after 8:00 p.m. the day prior to the assessment. Absence for Other Reasons Compassionate Leave Request for leaves of absence to attend to family illness, death or family problems are usually granted. These requests will be submitted to faculty who will consult with the Program Coordinator/Chair if necessary. Jury Duty Any student who receives a summons for jury duty must bring the document to their respective faculty as soon as possible. The faculty will consult with the Chair to determine what arrangements can be made to have the student excused from submission of assignments, if such duty interferes with the progress in the program. Students may also be required to engage in activities in the evening or weekends using econestoga. Absences during Co-op Students must meet the requirements of the Conestoga Co-op department and the host organization. Other Absence(s) Student absence(s) must be supported by formal, original documentation Culinary Management (Co-op) - Program Handbook Page 16

17 Class Cancellations due to Faculty Absence All class cancellations due to faculty absences will be posted in the Student Portal on the left hand side of the main page. These notices in the Student Portal will be the only notifications of class cancellations due to faculty absences. Faculty, who are absent, may or may not be informing students of class cancellations through college and/or econestoga in addition to the Student Portal. Students should check their college and econestoga for possible assigned work. Students have the option of receiving s to their cell phones, notifying them of class cancellations due to faculty absences. To receive personal notifications students must subscribe to this service. To subscribe: Log into the Student Portal Select Notifications under the Profile tab Select the preferred notification method desired ( ) Click Update To change the address where notifications will be sent, select My Addresses under the Profile Tab, and change the default address Culinary Management (Co-op) - Program Handbook Page 17

18 6. SCHOOL OF BUSINESS & HOSPITALITY PROGRAM CLASSROOM INFORMATION Successful students will: Attend classes/labs on time. Wear appropriate business attire when required. Log into the Student Portal to report an absence before class begins. Obtain from classmates and/or econestoga any assignments or notes that were missed. Be prepared for class, ready to ask/answer questions and participate in classroom discussions. Submit assignments on time that are business professional. Engage in academic integrity on all assigned work and tests/examinations. Behave in a polite, ethical, professional and respectful manner to all faculty, students, employers and colleagues both on and off the campus. Communicate effectively in English: reading, writing, listening and speaking. Ensure all s sent to other students, faculty, or staff are written in professional business language. Abusive/inappropriate language will not be tolerated. Be a positive ambassador for the program and the college. Course Outline Course outlines state the learning outcomes that will be covered during the course. Details about the evaluation method, the weighting of assessments, and any other specific criteria required to successfully complete the course are also listed on the course outline. Students are responsible for reviewing the outline and the requirements to pass each individual course. Evaluation requirements vary from course to course. The passing grade and specific course stipulations are listed under the evaluation section of the course outline. Course outlines can be found in the Student Portal under the My Courses tab and posted on econestoga. Students are required to review the course outline to acquire the correct resources/textbooks (i.e. edition, volume, etc.). Instructional Plans (formally known as Course Requirement Sheet) Instructional plans will be provided to students on econestoga. All assessment dates and deadlines will be posted on the instructional plan, including assignments, tests/quizzes, midterms, presentations, etc. This information acts as a guide to the course and will include a course schedule, which may be subject to change by faculty Culinary Management (Co-op) - Program Handbook Page 18

19 Practices within the Classroom Faculty responsibilities: Provide to students at the start of each course an instructional plan, which indicates the due dates for all assessed items (assignments, tests, exams, case studies, presentations etc.) and the respective weighting of each item toward the student s final mark. Return assessed items promptly and review with students generally, students are not able to retain their tests/examinations/assignments and should review thoroughly at this time. It is the responsibility of the student to ask any questions regarding the assignment with the faculty member outside class time if required. Respond to student requests for consultations to discuss performance or questions in respect to their coursework and assessed items. Respond to student s/voic s within a 48-hour period during business hours. Ensure course outcomes are covered in the assessment method. Student responsibilities: Attend and participate in lectures, labs, presentations, group work, field trips or other activities related to the course/program. Adhere to all deadlines for assessed items. Write final exams as per the schedule posted by the Program Coordinator. Please consult with the Program Coordinator regarding final exam dates and times. Submit coursework in the requested format, described by the faculty member in the rubrics or guidelines, by the specified deadline. Fully disclose and completely reference all sources used in submitted course assessments and not engage in plagiarism. Advise faculty of circumstances that would prevent the completion of student work, prior to the deadline, as outlined in the instructional plan and provide required documentation. Use Conestoga to communicate with faculty, not personal or econestoga, unless directed otherwise by faculty. Check Conestoga on a regular basis. Practices within the Lab Technologists Responsibilities: Chef technologists will demonstrate lab safety and equipment use, cleaning, storing and cooking protocols during the first week of classes Culinary Management (Co-op) - Program Handbook Page 19

20 Student Responsibilities: Follow technologists' directions set out in all kitchen and restaurant classes. Students must follow all safety protocols set out by the program faculty and technologists. Students cannot interfere with the learning of other students. Students who participate in excessive talking, use of electronic devices during class or any other behaviours, distractions or interruptions that interfere with the learning of others will not be tolerated. Technologists reserve the right to ask students to leave the classroom if they interfere with or disrupt the learning process. Electronic Devices Students can use laptops and other electronic devices during class, only if faculty agree with this practice. The use of electronic equipment during class time is strictly for academic purposes. Faculty reserve the right to ask students to leave the classroom if they do not comply with this practice. Recording Devices Students are not permitted to record lectures or take pictures without the consent of faculty and/or students. Content from the course is not to be posted on any external websites unless done so by faculty. Students who are registered with Accessibility Services and have accommodations approved for recording lectures are permitted to do so with the faculty s knowledge. Electronic Translator Use The use of an electronic translator is prohibited. Courses are taught in English and students must be able to communicate in English. Research Some courses have a research component, which may be college-based and/or in a host organization. Research must adhere to the highest level of ethical standards and is a reflection on Conestoga College. Faculty will provide more information relevant to the research requirements in the course. For further details regarding correct referencing, please visit the Library Resource Centre. Assignments Each faculty member will inform students of their guidelines for submitting assignments. For example, a case study format may not be the same for all faculty. Each faculty member will inform students of their late submission policies. It is the responsibility of the student to be aware of the course requirements for each of their courses. If an extension of time is required, Culinary Management (Co-op) - Program Handbook Page 20

21 the student must make the request to the appropriate faculty member well in advance of the due date - 24 hours minimum. Approval of the request is at the discretion of the faculty member. Grading Students can access interim grades throughout the semester on econestoga. Final grades are submitted by faculty, approved by the Chair and posted on the Student Portal within 3-5 business days after the final examination. The following grading system will be employed by faculty in reporting student achievement to the registrar's office. Specific programs/courses may require different minimum standards of achievement. The following applies to School of Business & Hospitality course grading: The minimum passing grade for diploma/certificate courses is 55%, unless otherwise indicated on the course outline. If a course has additional certification requirements outside of the college then the student must adhere to the passing grade for that certification. If a course is repeated, the most recent grade will be used to compute the program GPA. However, both grades will show on the student s academic transcript. If the first course taken is a failure and the same course is repeated and it is also a failure, only the most recent failure will be used in the calculation of their GPA. Students who are permitted to write a supplemental in a diploma/certificate course will receive a maximum grade of 55%, if the supplemental is passed. If the supplemental is not passed, the failing grade will be retained. Plagiarism Plagiarism will not be tolerated. Please review Conestoga s Academic Integrity Policy on plagiarism. Academic Integrity is expected and required of all Conestoga students. Students are responsible for personally maintaining control of their own work at all times, so that breaches of this policy are less likely to occur. Failure to maintain academic honesty will not be tolerated, and students found guilty in any way will be disciplined in accordance with the policy. The penalty levied for an academic offence is listed under the academic integrity procedure link above. Examples of plagiarism may include but are not limited to: The work submitted or presented was done, in whole or in part, by an individual other than the one submitting or presenting the work. Parts of the work are taken from another source without reference to the original author (i.e. copying a paragraph, a page, a sentence, and/or someone s ideas) Culinary Management (Co-op) - Program Handbook Page 21

22 The whole work (i.e. case study, essay, business plan, etc.) is copied from another source or person. A student submits or presents work in one course, which has also been submitted in another course, (even though it is the students original work) without the knowledge of/or prior agreement of the faculty involved. While it is recognized that scholarly work often involves reference to the ideas, data and conclusions of other scholars, intellectual honesty requires that such references be explicitly and clearly noted. Cheating gives an unfair advantage to the person over classmates and misrepresents that person s ability. There is a societal expectation that a standard has been met upon graduation and that the graduate is capable of meeting the expectations of the employing organization. Cheating harms the student s reputation and learning. Grades obtained in the completion of the student s program must reflect their achievement and demonstrate ethical behaviour. Any student who helps another student to cheat is just as guilty of cheating as the student they assisted. Unacceptable behaviours in these circumstances include, but are not limited to: Using materials or electronic devices not authorized by the person giving the test. Collaborating with another student during a test without permission. Falsifications of an exam record or report. Knowingly using, buying, selling, stealing or soliciting contents of an exam or any assignment. Taking a test for another student or permitting another student to take a test for one's self. Attempting to bribe a faculty member to obtain a passing grade, or better grade on an exam or course. The penalties for all forms of plagiarism will be enforced as per the Conestoga College Academic Integrity Policy. Faculty may require assessments to be submitted to drop boxes which scan for plagiarism. College College must be used to contact faculty, Chair, academic support, etc. The information within the must be kept professional. Students are required and expected to check their college regularly. All students are assigned a college during their active time at Conestoga College Culinary Management (Co-op) - Program Handbook Page 22

23 Please note that econestoga is course specific only, and may not be available for all courses. Therefore, college must be used to contact faculty or other students. If there are any issues accessing college , please contact the IT department at: by telephone at , ext. 3444, or visit the office located in room 2B21. Academic Concerns during a Course If a student has a concern regarding an assignment, lab, midterm exam, etc., the student must first meet with the faculty to discuss the situation. In cases where a satisfactory outcome is not achieved by the student, the student can contact the Coordinator. If further action is recommended by the Coordinator, a meeting will be arranged with the Chair. Student Representation Conestoga Students Inc. (CSI) Conestoga Students Inc. (CSI) and Conestoga agree that a student has the right to invite a member of CSI to a student and/or faculty meeting provided that 24 hours advance notice is given to faculty. This advance notice will ensure that all parties will have an opportunity to adequately prepare for the meeting Culinary Management (Co-op) - Program Handbook Page 23

24 7. SCHOOL OF BUSINESS & HOSPITALITY EXAM INFORMATION Examination Procedures Final examinations are held in the last week (Monday-Friday) of the fall and winter semesters. However, spring semester exams will be held in the final week of class, during scheduled class time. The final exam schedule for fall and winter semesters will be posted by Program Coordinators in the last month of the semester. In addition, the exam schedule will also be posted on the Hospitality econestoga group. Students are responsible to check the exam schedule for dates, times, and room locations of their exams. Students must be available during the entire examination schedule. Failure to attend an exam, without prior notification and valid documents, will result in a mark of zero, (0%). The following rules apply to all testing situations: Students are required to bring their Student ID cards to all exams and are required to display it during the exam. For exams, faculty must send all full-time students without Student ID cards to the School of Business & Hospitality Administration Office, room 1C04, to obtain an identity verification form. Part-time students are not issued a student ID and can use government ID. Backpacks, purses, wallets, pencil cases, etc., will be placed in a location designated by the faculty. Only permitted items are allowed on the desk. Students must wait until the proctor directs them to commence, before turning over and starting their exams. Students are not permitted to talk after the exam has started, except to the proctor. Students are not permitted to leave in the first 30 minutes of an exam. Students will not be permitted to enter the exam room after 30 minutes or after any student has exited the exam room. The proctor has the authority to assign seats. No unauthorized software/internet usage is permitted in computer exams. All personal electronic devices must be turned off and placed away from the student. Students will be responsible for errors when completing a Par Score Sheet. Mathematical calculators are permitted as designated by faculty. The use of an electronic translator is prohibited. Courses are taught in English and students must be able to communicate in English Culinary Management (Co-op) - Program Handbook Page 24

25 If a student needs to leave the room during the exam for a washroom break, they may be accompanied. The proctor will ensure that the elapsed time is reasonable. No other student will be permitted to leave the class until the previous student returns. Students are required to sign out when leaving the examination room and sign in when returning. Washrooms may be monitored during exams. Accommodations are made for students with disabilities, as determined by Accessibility Services. Faculty reserve the right to request special accommodations for students, if required. Students without College Identification for Final Examinations 1. Students must obtain an identification verification form from the School of Business & Hospitality Administration Office in room 1C A separate ID form is needed for every single exam written. 3. Students will be required to produce a photo ID to verify their identity when obtaining the form. 4. Students must deliver the ID form to the proctor who will permit the student to begin the exam. Please note that any time missed while obtaining the ID form will not be added to the exam. Part-time students are not issued a student ID card and can present a valid government photo ID, such as a driver s license, for their exams. They do not need an identification verification form. However, should a part-time student wish to obtain the ID form they can do so at the 1C04 office. Missed Examinations All tests and examinations must be written on the dates and at the times scheduled. Students who miss tests or examinations will automatically be given a grade of zero, unless they have provided prior notification and valid documentation for their absence. Faculty will identify students who have provided appropriate documentation and communicate alternative exam information to the student. Students who schedule trips or have other personal conflicts with scheduled tests or examinations will not be provided with the opportunity to write at another time. Scheduling of employment, childcare or vacations are not valid reasons to permit a student to write at an alternate time Culinary Management (Co-op) - Program Handbook Page 25

26 Examination Conflicts/Alternative Exam Dates An examination conflict is when two exams are scheduled at the same time on the same day or with less than one hour in between two different exams. The School of Business & Hospitality alternative exam date rules are as follows: It is up to the student to review their exam schedule and identify any conflicts prior to the start of exam week. It is the student s responsibility to contact their faculty to arrange an alternate time for one of the two exams. The alternative exam must be arranged prior to the start of the exam week. A decision as to whose exam will be administered on the alternative exam day is decided between faculty members. If a decision cannot be reached between faculty members, the Chair will make the final decision. One of the s will notify the student of the above decision/outcome and advise them of the day/time/room for their alternative exam. If the alternative date does not work, the student will need to work it out directly with their immediately. Bad Weather Conditions and Testing If all school buses have been cancelled for the public and separate school boards in Waterloo Region and Wellington County, a test scheduled to be administered during a regularly scheduled class will automatically be postponed until the next scheduled class. Classes will not be cancelled (unless the college is closed); lectures for the next unit will start. If the college has to be closed in an examination week, the examinations scheduled for that day will be added to the end of the examination schedule, which will be extended by an additional business day. Students living outside Waterloo Region and Wellington County who cannot travel to the college due to bad weather and have bus cancellations in their area, are responsible for notifying their faculty. This notification must be made by or telephone, prior to the test, to indicate their inability to write on the day of the test. Students must arrange to write their test immediately upon their return to the college. Students who fail to contact their faculty will receive a grade of zero on the test. Supplemental Exams A supplemental exam is an opportunity for a student to clear a failing grade. Not all courses are eligible for a supplemental exam. Supplemental exams are comprehensive and students are expected to cover all the material as listed in the course outline. Students must meet the mandatory conditions listed below, to write the exam and they must register for the exam within the posted deadlines. A student who completes a supplemental exam and receives a Culinary Management (Co-op) - Program Handbook Page 26

27 passing grade (55-100%) will have their final grade changed to the passing grade of 55%. Those students who do not pass the supplemental exam will retain their original grade. Students will have to pay to retake the course to achieve a passing grade. Information relating to the time and date of the supplemental exam will be available through the Program Coordinator. It is the student s responsibility to verify with their faculty to determine their eligibility for a supplemental exam. The student must follow the supplemental exam registration process and exam rules. Supplemental Exam Rules Fifteen days after the final grade for a course is posted, supplemental exams are administered. This may vary for the fall semester due to the Christmas break. Students must check with their Program Coordinator for scheduled dates and times. Exams are pre-assigned to students and no extra copies are available at the time of writing. No alternate dates for supplemental exams are permitted. The maximum grade for a supplemental in a diploma/certificate course is 55%. Mandatory Conditions for Supplemental Exams The student must be currently registered in the course and meet the following conditions: A failing grade of not less than 50%, as indicated by the course evaluation section of the course outline. Limit of one supplemental opportunity per semester. Limit of one supplemental opportunity per course. Passed at least one major test or exam. Passing group work is not sufficient. No registered academic or student code of conduct offence in that semester. Complete the process by the required deadline. Failure to complete the registration process correctly will result in not being allowed to write the supplemental exam. The process is as follows: 1. If the student s final grade is between 50-54% (for diplomas/certificates), the student must complete the supplemental form (RO479). This form can be obtained from the registrar s office or the School of Business & Hospitality Administration Office (room 1C04). 2. The student must consult with their Program Coordinator to determine if the student meets the conditions of eligibility. 3. The student must obtain the authorized signature required on the supplemental form prior to payment Culinary Management (Co-op) - Program Handbook Page 27

28 4. The student must take the completed and authorized supplemental form to the Campus Administration Office to pay the required fee. 5. The student must pay the supplemental fee before their supplemental exam will be scheduled. 6. The student will retain a copy of the supplemental form for their records and must show the proctor proof of registration and payment prior to commencing their supplemental exam. 7. The students must attend and write the supplemental exam on the scheduled date assigned, as no alternative arrangements will be made. Other Information Information relating to time and date of the supplemental will be available at the end of each semester on the School of Business & Hospitality notice board located by the faculty offices, Room 1A19/1A Culinary Management (Co-op) - Program Handbook Page 28

29 8. SCHOOL OF BUSINESS & HOSPITALITY ACADEMIC INFORMATION Academic/Student Services Students are advised to seek academic assistance directly from their faculty, Coordinator or the Chair if concerns arise. Students are also encouraged to access the various support services available that will enhance their learning experience at Conestoga College. Services may vary at campuses, and students may be required to travel to access them. For further academic and student assistance please review the links below: Aboriginal Services Accessibility Services Conestoga Students Inc. Co-op & Career Services Counselling Services Health Services Learning Commons Library Resource Center (LRC) Student Life Student Financial Services Academic Dates It is the student s responsibility to be aware of various important academic dates throughout the year. These academic dates are posted on the college website. Students also have access to review their start/end date and the drop/refund deadlines through their Student Portal under the My Courses tab. Students must hover their mouse over the calendar icon beside the course to see the dates. Academic Standing Decision and Promotion A student s academic achievement is based on the promotion guidelines established by the program. An academic standing decision is assigned by the Program Coordinator to the student record indicating progress, promotion, or graduation. These decisions are made at the end of each academic year, depending on the semester in which students start their program. The Program Coordinator is available to discuss academic standing, progress planning and eligibility to graduate. A student who has previously withdrawn from the program (de-registered), upon re-application to the program will be placed in the appropriate level for the current program design. This can result in additional courses required for completion in the new program design Culinary Management (Co-op) - Program Handbook Page 29

30 Clearance of Failed Courses There are a number of ways a student can work towards correcting failed course(s). It is recommended that students register in their failed courses as soon as possible. Students may be able to sign up and take one or more failed courses. Please consult with the Program Coordinator for an academic plan to clear failed courses. Academic Probation When a student is carrying three to four failed courses in the program in which they are registered, the student will be placed on academic probation at the end of an academic year. Students on academic probation will be monitored by the School of Business & Hospitality s Chair and Program Coordinator. Students will remain on academic probation until all but two outstanding failures in their program have been cleared. While on academic probation, the student must meet with their Coordinator prior to the beginning of each semester to establish an academic plan. This will provide better opportunities for the student to be successful. The student s timetable will be released once this meeting has occurred. Students will continue to be on academic probation as long as they have more than two outstanding failed courses. If a student has five or more outstanding failed courses, they will be discontinued from full-time studies in their program. Discontinuance A student may be discontinued from the School of Business & Hospitality on either academic or behavioural grounds, as set out in the Student Guide. Discontinuance decisions on academic grounds are made at the end of each academic year. This will occur when a student has five or more outstanding failed courses in the program in which they are currently registered. Re-admission to a Program A student who has been discontinued on academic grounds, from the School of Business & Hospitality, will only be considered for re-admission into their program if: The student has cleared all but two of the outstanding failures, or The student has sat out for one academic year, or The student is within one academic year of completing their program. Once the student has met at least one of the above criteria, then the student must re-apply to the program. If the student is re-applying to year one, level one, they must apply through Ontario College Application System, OCAS. If the student is re-applying to level 2 or beyond, they must submit a completed Conestoga College program application form to the registrar's office and pay the application fee. However, in the event the student has two or more Culinary Management (Co-op) - Program Handbook Page 30

31 outstanding failures and returns after sitting out for a minimum of one academic year, the student will return to their program on academic probation. Students are strongly encouraged to clear their failed courses first. Students do not need to clear failed courses that are not part of the designated program design. Those courses are not counted towards the maximum number of failures that the student is allowed to carry. Re-admission to a program is not automatic. In all cases, re-admission to programs in the School of Business & Hospitality will be at the discretion of the Chair/Dean of the School and the Program Coordinator. Students who have been discontinued from the School of Business & Hospitality must meet with the Coordinator to discuss the student s plan to return to full-time studies. An academic plan will be prepared and a learning contract will be completed before the student s application for re-admission will be considered. Special Timetabling Program Coordinators will be available during special timetabling to meet with students to review their course and program options. Check the faculty office 1A19/1A21 for the Program Coordinator, or them to set up a meeting. A student may require assistance planning and selecting courses for their next semester. Listed below are examples of some circumstances where a student needs to attend special timetabling: Courses were completed out of order from their program design Students transferred from another program or school Dropped, failed or completed a course load less or more than the recommended program design Timetable Changes Students within the School of Business & Hospitality have the ability to access their timetable through the Student Portal. Students are able to add or drop courses, provided the course fits into their timetable, and there is space in the section they wish to join. Students who attempt to alter their original timetable on their own incur the responsibility of losing their seat in a required course. Please note it is essential that lab classes have a similar number of students in each section in order to maintain smooth production and restaurant operations. Coordinators have the right to maintain control over who is able to switch classes Culinary Management (Co-op) - Program Handbook Page 31

32 Students must drop a course before they can add a different course to their timetable. However, once a student drops a particular course, that course will be made available to other students to select, which may result in the course registration closing for that section. When a course is full, the student will no longer be able to access space in that course. If there are no other sections available in that course and the student cannot get back into the dropped section, they will be unable to take that course in that semester. It is always best to consult with the Program Coordinator before dropping any courses. Students who wish to adjust their timetables for personal reasons (employment, family obligations, etc.) can do so themselves, if the courses/sections are available. Special timetabling is for adjusting timetables for academic requirements only. Full-time day courses can be scheduled between the hours of 8:00 a.m. - 9:00 p.m. Monday-Thursday and Friday from 8:00 a.m. 6:00 p.m. and students are expected to be available for class during those times. Program block changes are also available, in some programs, if there is space within the block the student wishes to join. Course sections and blocks that are full will not allow students to access them. If a student is able to make the required changes on their own, they may not need to attend special timetabling. Students on probation must plan on attending special timetabling, as they cannot access their timetable until they have met with their Program Coordinator to review their progress in the program. Full-time day students have access to all courses scheduled during the day that are part of their program design. Students do not have access to evening, weekend, Ontario Learn courses, or courses outside of their program design. If a student wants to take one of these courses, they will be required to pay the fee for those courses, which is over and above their regular daytime tuition costs Culinary Management (Co-op) - Program Handbook Page 32

33 9. COLLEGE WIDE ACADEMIC POLICIES AND PROCEDURES College Policies and Procedures A Student Protection Acknowledgement confirmation pop-up will appear when a student logs into the Student Portal on a yearly basis. This will direct students to policies and procedures relevant to their academic responsibilities. All Conestoga College wide academic policies and procedures are listed on the college website under About Conestoga, Policies and Procedures. Students are advised to review and comply with all policies and procedures, including the following: Academic Disputes, Resolution and Appeal Policy & Procedure Academic Integrity Policy & Violation of Academic Integrity Procedure Academic Recognition Policy Academic Credential Procedure Clearance of Academic Deficiency Policy & Procedure Co-operative Education Policy Discontinuance Policy & Procedure Eligibility to Participate in Co-op Work Terms Policy & Procedure Evaluation of Student Learning Policy & Procedure Grading Procedure Graduation Requirements and Convocation Procedure Honours Policy & Procedure Program/Course Withdrawal (Cohort) Procedure Student Code of Conduct Policy Student Concerns Policy & Procedure Student Fees Policy Student Feedback Policy Students must follow all of the policies and procedures for Conestoga College and it is expected that faculty will accept, fulfill and enforce these standards. Credit Transfer Conestoga recognizes that students may have a variety of previous experiences and formal education that may allow them to enter a program at an advanced level or provide for an exemption. Credit Transfers can be achieved through Advanced Standing, and Individual Course Exemptions. A student who believes they have already earned academic credit from a recognized post-secondary institution for specific course(s) at Conestoga may request transfer of credit. Questions regarding Credit Transfer may be sent to [email protected]. The Credit Transfer Policy and Procedure are posted on the college website Culinary Management (Co-op) - Program Handbook Page 33

34 Prior Learning Assessment and Recognition (PLAR) Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, education (informal/formal), non-formal learning or other life experiences. Prior learning must be measured to meet the required course outcomes and grading standards. PLAR cannot be used by registered Conestoga students to clear academic deficiencies, to improve grades or to obtain admission into a program. Questions regarding PLAR may be sent to [email protected]. The Prior Learning Assessment and Recognition Policy and Procedure are posted on the college website. Program Transfer Students who would like to change programs within the School of Business & Hospitality may do so by completing and submitting a program application form to the registrar s office. Prior to completing the program application form, it is recommended that the student meet with the Program Coordinator. If considering transferring to a program outside the School of Business & Hospitality, students may want to discuss options with a Career Advisor. When a student moves from one Conestoga program to another and where courses numbers/codes are identical or equivalent, automatic credit is given if passing grades are met. Adding Courses Students can add courses to their daytime schedule under the My Courses tab in their Student Portal. Continuing Education and Ontario Learn courses are not included in student full-time fees. Students wishing to take these part-time courses are required to pay the full fee for the individual course(s). Students can add a course under the Browse Continuing Education tab in their Student Portal. Under special circumstances, (i.e. dropped/failed courses, missing pre-requisites, etc.) students can fill out a course add/drop form and have their Coordinator/Chair sign off on the form. Dropping Courses Students should consult their faculty/coordinator prior to dropping a course on the Student Portal. Dropped courses will appear as W (withdrawal) on transcripts if the student withdraws before the deadline date. If the course is dropped after the deadline, the student will receive an F (fail) on their transcript. Students can drop a course on their own from the Student Portal, under the My Courses tab. Students are able to drop all courses but the last one on their own, as that would be considered withdrawing from the program Culinary Management (Co-op) - Program Handbook Page 34

35 Withdrawal from Program Withdrawal from a program can be completed by filling out a withdrawal form and submitting it to the registrar s office. It is advised that a student meet with their Coordinator prior to submitting the form. Deadlines for withdrawing from a program, with/without an academic penalty or with/without a refund, are posted on the Student Portal, under the My Courses tab. Students must hover their mouse over the calendar icon beside the course to see the start/end date and the drop/refund deadlines. Graduation Students are eligible to graduate upon completion of all academic requirements in their program of study, including co-op placements if applicable. Students need to inform the registrar s office if they are attending graduation through their Student Portal. Convocation ceremonies are held in June and November of each academic year. Students, who take longer than the advertised program length, are responsible for completing any new or additional courses due to a program design change. Students who complete their program after the regular scheduled completion date are required to fill out an application to graduate form and submit it with payment to the registrar s office. Students who are discontinued or have withdrawn and then return to the college will be placed in the current program design and must meet all requirements to graduate Culinary Management (Co-op) - Program Handbook Page 35

36 10. STUDENT FEEDBACK Key Performance Indicators All college programs in the province are evaluated using Key Performance Indicators (KPIs) through the Ministry of Training, Colleges and Universities. This survey is conducted each academic year. Strategic goals to improve the programs are developed from these results. This data and other data specific to the campus and the program/school are collected so that Conestoga College can continually improve quality. Student Appraisal of Teaching (SAT) The Student Appraisal of Teaching (SAT) is an online questionnaire that is administered in the latter portion of a semester. Students are asked to provide feedback regarding specific faculty members and courses by completing the SAT using their electronic device if they are not in a computer lab. This is completed for each full-time faculty member on two-year rotation and for part-time faculty as requested by the Chair. Not all faculty members are provided with feedback during the same academic year. One-quarter of faculty are appraised each term and each faculty member has two courses selected by the Chair for appraisal. After final grades have been submitted to the registrar s office, the Chair meets with the faculty member to discuss the results of the SAT. SATs are confidential and students are therefore encouraged to provide honest constructive feedback. Completion of this process gives faculty and Chairs valuable information that is used for improving teaching at Conestoga. In addition to SATs, faculty may also invite their Chair or another experienced faculty member to sit in on a class or to discuss questions or problems at any time. They may also wish to seek informal feedback from their students throughout the semester. Students are welcome to discuss course progress, concerns, situations or questions with their faculty, Coordinator and/or Chair at any time Culinary Management (Co-op) - Program Handbook Page 36

37 11. SAFETY INFORMATION Services Offered Security Services provides 24-hour security at the Doon and Cambridge (South) campuses and day, evening and 24-hour weekend security at the Guelph and Waterloo campuses. Assistance is also available to students and staff at the Stratford and Cambridge Campuses by calling the Doon Campus. The following are a list of services that are offered through the Security Services at Conestoga: First Aid: for any major or minor physical or medical needs Lost and Found Parking: sales, assistance and enforcement Information/Education: for home security audits, self-defense, anti-theft precautions and basic personal safety Personal and college Safety concerns Walk Safe: provides escorts for faculty, staff, and students to any areas on campus, residence, and homes in the near vicinity Emergency Phones: located in strategic areas around the college providing a direct link to Security Services Basic Safety Theft, tampering, loss and/or destruction of college equipment is a serious offence. Theft of personal or college equipment should be reported to security services immediately. Students found stealing or tampering with college property will be dealt with under the student code of conduct and may also face criminal charges. Please review the list of all emergency guides, and the full list of all policies and procedures relating to Security. Emergency Telephone Messages It may be necessary for family members to contact a student in an emergency situation. Family members need to know the student number, program name, school, and campus to which the student is registered in, to aid Security in locating the student. This information will be required when the family member calls. Please have family members contact Security directly at , ext only if it is an emergency Culinary Management (Co-op) - Program Handbook Page 37

38 After Hours Access Policy Conestoga College recognizes that in some programs of study students may require after-hours access to classrooms, shops, labs and studios. The college maintains this after-hours access in accordance with the academic needs of individual programs. This privilege requires that students follow established guidelines, rules and regulations to ensure safety and security of person and property. Please contact Security Services for further details regarding the After- Hours Access policy. Parking Paid parking is in effect at all Conestoga Campus locations. Pay and Display machines are available to purchase daily parking passes in the East parking lot. Enforcement by Waterloo Bylaw is conducted daily, please ensure to have the proper parking permit/pass displayed to avoid a parking ticket infraction. Parking is free all day on Saturday and Sunday and after 4:00 p.m. Monday Friday. If additional information is required please contact Parking or Security Services Culinary Management (Co-op) - Program Handbook Page 38

39 12. PROGRAM HANDBOOK REVISION LOG Revision Date June 2015 June Culinary Management (Co-op) - Program Handbook Page 39